News & insights
From the plant floor
Product releases, engineering notes and where to find us next.
article
Five ways to cut dough temperature variance
Temperature variance is the quietest yield killer in a bakery. Here is how the best plants control it.
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event
IBIE 2026: visit us at booth 4412
Full line demonstrations across all eight brands.
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case_study
Case study: 22% throughput gain at a Midwest bun plant
How a divider and proofer upgrade unlocked a full extra shift of capacity.
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resource
Sustainability report 2026
Our annual progress on energy, water and waste reduction.
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article
Tunnel oven energy recovery: what actually pays back
Heat recovery projects vary wildly in payback. Here is how to evaluate yours.
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resource
Spiral cooler sanitation: a practical checklist
A downloadable checklist for weekly and monthly spiral cooler sanitation.
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press_release
United Bakery Equipment opens Monterrey Innovation Center
A new full-scale trial facility serving Latin America.
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article
Laminating high-butter doughs without layer collapse
Layer definition is a temperature problem before it is a machine problem.
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faq
What does stress-free dividing actually mean?
A plain-language explanation of stress-free dividing and when it matters.
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resource
Spare parts strategy for high-utilisation lines
Which parts to hold, which to source, and how to decide.
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case_study
Case study: artisan crumb at industrial volume
A European bakery scaled a 78% hydration formula to 9,000 loaves per hour.
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press_release
Remote diagnostics cut our average response to 42 minutes
Connected equipment is changing what emergency support looks like.
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