Mixing it up in bakeries with a labor shortageBy Michelle SmithBakers are looking for mixing equipment that is easier to operate and maintain.
AGVs are moving doughs around after mixingBy Michelle SmithBakeries are using them to move troughs of doughs requiring long fermentation times.
Keeping things cool leads to consistent throughputBy Michelle SmithMixing companies employ a variety of ways to keep doughs cool while in the mixer.
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