Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse. Smaller footprints, hygienic design, easy recipe management control, simple sanitation and maintenance, the versatility to make specialty products of various kinds, and the flexibility to make different products on the same lines are all top-of-mind for snack and bakery manufacturers in the market for laminators and sheeters.
Moline Machinery, Duluth, MN, works to fit machines into customers’ existing spaces, offering, for example, a compact flatbread system that’s less than 30 feet long. “We still have four reduction stations,” says David Moline, vice president, sales and marketing. “It’s capable of very high speeds. It’s a line that can be fitted to, within reason, almost any facility.”