Baking Business published May–June 2026 excerpts from Baking & Snack’s Flatbread & Tortilla Processing package, including “BFY tortillas and flatbreads are tricky to process” (May 28) and “Tortilla, flatbread makers looking for flexible machinery” (June 1).
On better-for-you doughs, Moline’s Judd Medak and Rademaker USA’s Nick Magistrelli described tighter, less extensible high-fiber and high-protein doughs that need gentler handling, tighter hydration and temperature control, and wider attention to shelf life when emulsifiers and preservatives are removed. Rheon USA and AMF Bakery Systems similarly flagged stickiness, portion accuracy, and process visibility.
On flexibility, the companion feature quotes Moline, Fritsch (Multivac), AMF, and Rademaker on quick roll-gap and tool changes, recipe-driven setups, and stress-free sheeting so plants can shift sizes and formulations without major reconstruction.
Read both Baking Business excerpts for OEM-by-OEM detail; the full feature ran in the May 2026 Baking & Snack issue.
Moline Machinery AMF Bakery Systems Fritsch Rademaker USA Rheon USA
Read the release / full story at Baking Business / Baking & Snack