Feature Synopsis: Cutting, Slicing & Portioning July 2017

This article will examine the bread and bread roll slicing options available to small/medium sized businesses: Key questions will include:

  • Publication date: 5 July 2017
  • Editorial submissions deadline: 2 June 2017
  • Editorial contact: ashley.williams@wrbm.com

 Key questions will include:

  • How should a business select the correct machine for their requirements based on the size of their operation and the types of products they produce?
  • Do any types of bread present particular challenges to slicing machines? For example, is there a risk of delicate loaves being damaged by the slicing process?
  • What are the options for a small/medium-sized business needing to offer a variety of slice thicknesses – is it better to invest in a number of different slicers or a single adjustable one?
  • What options are there for a small/medium-sized business in terms of roll slicing?
  • How scalable is bread cutting equipment? How can a business future-proof against later expansion?

The feature will also look at the main options available to small/medium business when cutting cakes and tray bakes:

  • How should the type of product to be cut (ie cake vs traybake; chilled vs frozen) influence choice of equipment?
  • Cutting equipment can be expensive – what options are available to small/medium businesses on a tight budget?

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