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The Sustainability Mandate for Bakery and Snack Manufacturing

The Sustainability Mandate for Bakery and Snack Manufacturing

Over the past several years, sustainability in the food industry has moved from a “nice-to-have” to a “must-have.” The pandemic hastened this transition with the abrupt shift to cooking all meals at home. According to recent research by FMCG Gurus, 63% of global...

Vegan Bakery Products Are Heating Up

Vegan Bakery Products Are Heating Up

Interest in veganism and vegan foods is growing. In a 15-year period, the number of vegans in the US jumped from 290,000 to 9.7 million. Some surveys show that vegans make up as much as 6% of the US population. Even non-vegan consumers are incorporating more vegan...

Understanding OSHA Oven Inspection Requirements

Understanding OSHA Oven Inspection Requirements

Last year, we published an article on NFPA 86, the National Fire Protection Association standard that covers ovens and furnaces. This standard isn’t a law and of itself, but OSHA uses it as the basis for its own standard: CFR 1910.263 - Bakery Equipment. Section...

Semi-Automated vs Fully Automated: What’s Right for Your Bakery?

Semi-Automated vs Fully Automated: What’s Right for Your Bakery?

Many bakery manufacturers are at a crossroads. To keep up with soaring consumer demand, they are looking to automate their processes. But, for various reasons they may not be ready for a fully automated production line -- for example, they may not have the capital or...

Is Continuous Mixing Right for Your Application?

Is Continuous Mixing Right for Your Application?

In our previous article, we outlined five major benefits of continuous mixing. Here we’ll look at the factors that determine whether continuous mixing is the right choice for you. Continuous mixing bakery applications Continuous mixing is a versatile process that can...

5 Benefits of Continuous Mixing for Bakery Manufacturers

5 Benefits of Continuous Mixing for Bakery Manufacturers

Continuous mixing equipment has been available for quite a while, but only recently has the idea of continuous processing started to take hold in the bakery industry. Batch mixing is the standard, and processors haven’t seen the need to change their production models....

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5661 W 120th Street
Alsip, IL 60803

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