Media Mentions
Baking & Snack: Automation redefines how bakers make Old World breads and rolls
For most bakers, automating specialty bread and roll production requires a combination of creativity and ingenuity. “We do offer a solution in our PANE line that allows you to produce…
Read MoreBaking & Snack: WP Kemper, Zeppelin team up to streamline batch mixing
By Dan Malovany Reprinted with permission from BakingBusiness.com After years of research, WP Kemper and Zeppelin Systems announced a strategic partnership that matches prehydration with an advanced batch mixer to…
Read MoreBaking & Snack: Automating the artisan process
Artisan bread is often defined by everything conventional sandwich bread is not. “Artisan implies unique, different, artistic, while high-speed production lends itself to repeatable, consistent and measurable performance,” said Daniel…
Read MoreBaking & Snack Magazine (October 2011), "Two for One"
Baking & Snack Magazine (October 2011) features the Evolution Roll Line in Two for One.
Read MoreGrocery Headquarters Magazine (May 2011), "Hot Out Of The Oven"
Grocery Headquarters Magazine (May 2011) features in-store baking equipment, including the Superior Tower, in Hot Out Of The Oven.
Read MoreBaking & Snack Magazine (March 2011), "Bake to the Future"
Baking & Snack Magazine (March 2011) features artisan bread equipment, including the Quadro Filius, in Bake to the Future.
Read MoreBaking & Snack: Giving Artisans a Hand
Low- or no-stress dough makeup systems assist bakeries by fully automating artisan bread lines. Reprinted with permission from Baking & Snack March 2011 | By Dan Malovany Excerpt: To ensure…
Read MoreBaking Management Magazine: Education Before Expenditure
Supermarket News, formerly Baking Management Magazine (February 2011), features the Matador deck oven in Education Before Expenditure (article is no longer available online.)
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