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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
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?
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...
Are You a Pizza Manufacturer? Download Our Latest Ebook to Learn How to Automate Your Production Process
Pizza never goes out of style -- rather, it's popularity keeps growing. How can you capitalize on the ever-increasing demand for pizza? Our latest ebook dives into the latest trends in pizza and explores the benefits of automating your production line. Here's what...
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
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....
“The new proofer saves us time and makes our operations more efficient. We’re very happy with the equipment and service we’ve received from Naegele.” ~John Davis, Marion’s Piazza
If you’re in the Dayton, OH, area, be sure to stop by Marion’s Piazza. The local family-owned restaurant chain is consistently voted Dayton’s best pizza and also consistently ranks at the top of the Hot 100 Independent Pizzerias list put out annually by Pizza Today....
Gluten-Free Means Gluten-Free: Overview of the FDA’s Gluten-Free Food Labeling Rule
In 2013, the FDA issued a rule regulating the use of the term “gluten-free” on food products. This was a huge victory for the 3 million Americans who suffer from celiac disease as the gluten-free labeling rule allows them to shop with confidence. The demand for...
Naegele Bakery Systems Partners with Sobatech to Offer Continuous Mixing Equipment to North American Market
Continuous processing helps bakery and other food manufacturers boost throughput, improve product quality and consistency, and reduce costs ALSIP, ILL. (PRWEB) APRIL 27, 2021 Naegele Bakery Systems today announced a new partnership with Sobatech, a Netherlands-based...
Alternative Crust Pizza: What You Need to Know About Processing and Equipment
The alternative crust pizza market is booming. What just a few years ago was considered a niche product is now firmly in the mainstream as consumers look for better-for-you versions of their favorite foods. As Euromonitor International’s Dewey Warner noted in Food...
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Location
Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803
info@naegele-inc.com