Continuous baking: Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
LIBRARY ARTICLES
Dividing: It’s not hard to work difficult doughs!
Artezen developed a technology concept for dividing doughs that are challenging to process, which ensures excellent end products.
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
