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Pepperidge Farm's new facility in Connecticut, as constructed by Suiss Construction Company.	60,000 interior CMU load-bearing partition, as constructed by BW Dexter Incorporated.	Products to be produced at the plant - bread, stuffing and croutons.
Dough divider.	APV Series 2000 mixer.	APV 960 tunnel oven.
The Natural Ovens production line at work. (image vitophoto.com)	The 100ft-long CH Babb oven in place at Natural Oven's Valparaiso bakery.	The oven's open grid conveyor allows air to circulate at high temperatures within the baking chamber.
The new bakery was opened in 2003. (image vitophoto.com)	The CH Babb oven's PLC control system allows operators to change between recipes at the touch of a button.	Internal view of the bakery, showing mezzanine and production floor. (image vitophoto.com)
Diagram of the dome's structure, showing layers used in construction.	Inflating the airform that became the bakery's dome-shaped building. (image vitophoto.com)	Buhler AG Drum Screen MKZM (left) for removing coarse impurities; Buhler Separator Classifier with Aspiration Channel MTRB (right) for cleaning and classifying grain and other granular materials.
Buhler Newtronic Four- and Eight-roller Mill MDDM/MDDO (left) for grinding grain into flour, semolina and bran; Novastar Square Plansifter MPAH/MPAJ (middle) for sifting mealy and floury materials and for sorting various granular materials; Puromat Purifier MQRF (right) for purifying and classifying semolinas and fine semolinas in durum and soft-wheat mills.	Buhler Pneumatic Discharger MFPF (left) for the complete discharge of non-free-flowing materials from storage bins; Speedmix High-speed Mixer DFML (middle) for mixing free-flowing dry materials encountered in the food processing industry; Single-spout Bagging Station MWPE (right) for bagging granular and non-free-flowing materials.	Buhler Auger Packer MWPU (left), which is suitable for bagging non-free-flowing, bulky materials; Bagging Carousel MWPL (middle) for bagging non-free-flowing and free-flowing materials; Automatic Palletizer MWPY (right) for automatic palletizing of different unit loads.
Molinos De El Salvador's range of products.	Process outline of fourth-generation milling system.	Automation of the fourth-generation milling facility at San Andres, El Salvador.
Package and distribution centre (left); concrete flour silo (right).	This APV Baker Accurist can divide bread batches into 900g units with a standard deviation of only ±2.5g.	An APV Baker conical moulder.
George Weston Foods has built a new bakery at Chullora, New South Wales, Australia.	George Weston advertisement showing the product range and explaining the 2002 fire.	Continuous process bakery system as supplied by APV Baker.
APV dough rounder.	Some of the inserts used for depanning of baked goods.	Warburtons, one of the largest bakers in the UK, has constructed a new industrial 'super bakery' on a 1.2ha site in Tuscany Park, Wakefield.
Warburtons specified two parallel mixing and forming systems for the new high-output bread plant, consisting of mixers, dividers, conical moulders, first provers and moulders.	Bread production will eventually be completely transferred from the Westgate End site in Wakefield to the new facility.	The super bakery has a capacity for 2 million loaves and 500,000 packets of rolls a week.
Equipment for the new expansion will include the Accurist 2 Divider.	The expansion is necessary because of increased demand and will include the Conical Moulder.	Baker Perkins is a major supplier of equipment and will provide its Multitex 4 Moulder.
The Tweedy system is one of Baker Perkins' most popular and will also be provided to Warburtons' new expansion.	ButterKrust has solved its production capacity problems through a $16 million investment in a plant expansion.	The dough is mixed in a Peerless mixer then pumped onto a conveyor that feeds the makeup line.
A pan cleaner from The Henry Group uses a dual brush system and a vacuum hood to clean the pans, which are then recycled.	The expansion included two pan stackers and two pan unstackers from Stewart Systems, and a pan handling system from Workhorse Automation.	Some of the major brands of the ButterKrust Bakery.
Ellison's Archway brand of Sugar cookies.	Ellison's Archway brand of Nutty Fudge cookies.	A selection of Archway products.
Cookies prior to packaging.	World type wire cutting cookie machine used to form the dough into accurate shapes prior to baking.	The new plant in South Korea now in full production.
The dust extraction system on one of the new lines at the plant.	Flour from the plant goes to the production of many products including cookies.	Durum wheat pasta flour can also be produced at the plant.
Twelve different flour types can be produced at the plant simultaneously for the production of a range of products.	A selection of Franz Family Bakeries products, the bakery has over 1,200 SKUs.	The Great Western flour sifter.
The bakery also bakes bread for other retailers, such as the Aunt Hattie's brand of butter milk bread.	The bun line produces over 750 units per minute.	The bakery produces a range of different bread, including white, premium quality granary and whole wheat.
The opening day of the new bakery premises with the now-famous cherry macaroons.	Rhian Williams and Rhian Owen with their prize-winning blackcurrant flapjacks.	Sigwr a Sbeis mince pies are just one of the products following traditional recipes and methods.
Sigwr a Sbeis is busy developing a range of Christmas products, including Christmas puddings.
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