Commercial bakery equipment manufacturers continue to introduce new and redesigned mixing systems that address the specific and changing needs of commercial bakers, including flexibility, dough uniformity, easy sanitation and durability.

Equipment briefs from various suppliers. Check it out!

Skyrocketing ingredient prices, stricter government sanitation regulations, growing consumer demand for whole-grain baked goods and a host of other factors are prompting some bakers to take a hard look at their current equipment and decide to invest in new machinery.

Unifiller says taking production to the next level can be challenging. Increasing sales and increasing production can be difficult. So when choosing bakery depositors, the company cites some considerations to remember.

Maintaining traditional European bread baking processes using stone hearth ovens, European/Italian recipes, formulas and old-world flavor, Turano Baking Co., Berwyn, Ill., has been expanding its artisan-quality product line nationally. We celebrate the 50th anniversary of this growing company, which is smoothly transitioning into its third generation of family owned and operated management.

Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.

Bakery and snack producers want durable conveyors that are easy to clean, maintain and versatile for current and future production needs. Manufacturers say new equipment designs address these objectives.