FRITSCH recently released its new Soft Dough Sheeter (SDS).

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.

Franz Haas provides some perspective on today’s snack market, including four snack concepts that align with prevailing consumer trends.

New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

New Jersey bakery Hudson Bread counts on Koenig for its high-quality bread production, with a new dough sheeting line as the newest addition to its production line.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.