Case study - Automating dough product production: faster packaging, more flexibility, less labor
Bakeries and manufacturers are increasingly packaging dough products using dedicated, high throughput interleavers and automated equipment that dramatically speed production and decrease labor.
One of the hot topics in a panel discussion featured at the 2018 BEMA (Bakery Equipment Manufacturers & Allieds) Convention this year was addressing operational dynamics like how equipment can help meet ever-changing product development demands.
According to a BEMA review, “These demands can lead to changes on the production line that sometimes results in a ‘Frankenstein’ effect regarding equipment. The bakers on the panel challenged the equipment manufacturers in the audience to closely partner with them to overcome these operational difficulties.”