“As the bread industry changes from a product- to a market-orientation, it needs a new way of looking at production. Survival is no longer just about competing on price.”
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Leading manufacturer, WP Haton, produces Breadtalk, an informative newsletter on the world of bread and the massive changes facing bakers at every level of the industry.
“WP Haton’s dough make up systems enable you to capture market share with a mouthwatering range of recipes, weights, shapes, baking carriers, decorations, crumb structures and capacity.”
The challenge is great: Achieve mass production of good quality, uniform and affordable breads, including organic and alternative breads, with more taste, less salt, fewer bread improvers, more protein and gluten-free. In addition consumers are more conscious than ever of preservatives, pesticides and sourcing ethically-produced locally-grown grain.
Facing this challenge means analysis of the complete chain and production system to identify areas of competitive edge.
Machinery must provide strict hygiene, longer runs, higher output, faster changeover, more flexibility and a universal use of different flours and processes.
Bakeries worldwide must adapt, significantly differentiating themselves to meet changing consumer markets.
The right machinery is a huge part of success for product/production bakers, and the right set-up, capacity planning and ongoing maintenance are essential.