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.
“Customers are moving toward more flexible production with high-quality products, while trying to reduce costs,” says Patricia Kennedy, president of WP Kemper Bakery Systems Ltd., Shelton, Conn., a North American subsidiary of WP BakeryGroup, Rietberg, Germany.