With precise, automatic and synchronized control of dough sheet length, conveyor speed and number of laminations, the operator has an efficient and effective process, resulting in consistent, high-quality product.

Siegle is a senior finance professional with more than 30 years of experience with industrial manufacturing companies.

VEMAG engineers developed the FT722 filling table, a new solution for bakeries to produce a variety of baked goods with exact weights.

Welch is a senior engineer with more than 20 years’ experience in food manufacturing, primarily focused on biscuit, cookie and cracker production.

Getz will lead the project management, engineering, manufacturing, purchasing and technical services departments, as well as operations in RBS’ Tianjin, China facility.

In this role, Bowes is responsible for the engineering and design of all RBS equipment, as well as ensuring compliance with industry manufacturing standards and customer specifications are met.

FPM will become a part of Coperion’s Food, Health & Nutrition Division, joining previous acquisitions Linxis Group, Peerless and Gabler.

The new 123,000-square-foot facility will increase production by more than times to help meet growing customer demand while reducing its carbon footprint at the same time.

St-Méthode Bakery goes paperless for better communication, coordination and collaboration.