Buns & Rolls

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September is Whole Grains Month, the ideal time to take a close look at the changing world of whole-grain ingredients.

Bakers and snack producers continue to work with retailers to drive private label categories forward.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.

Alpha Baking Co. Inc. has steadily expanded through the years to offer a significant diversity of baked goods to foodservice customers and retailers.

La Brea Bakery uses its recipe for fresh French dinner rolls to make its new Take & Bake Frozen French Dinner Rolls.

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.

The acquisition of The Wendy Co.’s New Bakery Co. offers East Balt Bakeries potential expansion opportunities.

Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.

Chicago Specialty Bakers brings traditional, Old World baked goods to life for today’s discerning consumers.

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.