Faster fill times are nice, but a host of other considerations also are part of manufacturers’ value calculations. Those needs are evident in the systems being developed.
Smaller, continuous cooking systems provide consistent, delectable results compared to older batch-style systems whose results were often less than predictable.
As part of Kellogg’s overall corporate responsibility program, the bakeries will help the company reduce greenhouse gas emissions by 15-20 percent by 2015.
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