News & Analysis on the Bakery and Snacks Industries
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Analysts have been commenting on consumer eating habits during the pandemic. One of the most frequently commented upon behaviors is an uptick in snacking.
Inconsistent flour quality and weak dough are common hurdles in today’s industrial baking. To stay competitive, bakeries need smart, reliable solutions that raise the game—delivering consistency, strength, and performance.
Today, consumers seek value for money and products that are sustainable and use fewer, familiar ingredients.
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