This feature will examine how demand for mass-production of artisanal-style products including sourdoughs, rye breads and seeded loaves has impacted the use of dividers and moulders.

  • Publication date: 4 June 2018
  • Editorial submissions deadline: 8 May 2018
  • Editorial contact: chloeryan.freelance@gmail.com

CHANGING NEEDS

This feature will examine how demand for mass-production of artisanal-style products including sourdoughs, rye breads and seeded loaves has impacted the use of dividers and moulders.

Topics to be explored will include the changes made to equipment to meet demand for such products, and whether there are any style of artisan products that dividers and moulder still struggle to cope with.

Other content

  • The feature will also offer case studies giving specific examples of how bakers select and use dividing and moulder equipment, and advice for smaller businesses on buying equipment.

Topics