If you’ve never visited a large-scale bakery facility, stepping onto the production floor of Highland Baking’s flagship location in Northbrook, IL is likely to overwhelm. 

Did you miss the new products, ingredients and equipment posted on www.snackandbakery.com this week? If so, check them out now.

BFree Foods' Soft White and Brown Seeded Rolls are non-GMO, wheat-free, dairy-free and egg-free.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers. 

With March, the winds of change are here, and bakers and snack food companies may get the urge to make some updates to their operations, and do a little spring cleaning. One thing already budding in this issue is an unusual production process for bread.