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Making the leap to electric heat

Bakeries need to weigh the pros and cons of electric heat in commercial ovens, ranging from product quality and texture to carbon emissions and the cost of energy.

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Here s the latest buzz on electric ovens

Environmental and potential regulatory concerns have ignited interest in the latest advances in electric thermal heat for industrial ovens.

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Downtime poses threat to product consistency, increases waste

Minimizing downtime on sweet goods processing lines is an effective way to prevent waste.

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Automation helps bakers make the most of ingredients

Equipment and operational strategies can minimize waste on sweet good lines.

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