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Article: Starving for variety: consumers, retailers and foodservice operators seem to have an insatiable appetite for new bread, rolls and other baked goods. That's why wholesale bakers need versatile equipment that can produce a plethora of products in a hurry.(Production Technology)
- Article from:
- Snack Food & Wholesale Bakery
- Article date:
- July 1, 2008
CopyrightCOPYRIGHT 2008 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Like a Swiss knife, today's high-volume baking systems need to do a little bit of everything and do it quickly. Don't believe it? Just look at the bread aisle where loaves loaded with whole grains, high fiber and extra protein are replacing what was once a sea of soft white and wheat breads on the shelves.
Or stop by the local deli where sandwiches come on rosemary focaccia, Parmesan ciabatta and kalamata olive artisan bread or toasted on a panini grill. Even burger joints now offer everything from mini-burgers on tiny buns to monster-sized blackened chicken sandwiches that are big enough to feed two.
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When it comes to new ...
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