Feature Synopsis May 2019: Depositors and Extruders

This article will explore how developments in depositor and extruder technology is helping businesses develop new baked goods.

  • Publication date:  7 May 2019
  • Editorial submissions deadline: 10 April 2019
  • Editorial contact: vince.bamford@wrbm.com

THE ROLE OF DEPOSITORS AND EXTRUDERS IN NPD

This article will explore how developments in depositor and extruder technology is helping businesses develop new baked goods.

Topics to be explored will include:

  • How is depositing/extruding technology currently contributing to bakery new product development? Please give examples of products, if possible.
  • How have depositors and extruders developed to accommodate a wider range of mixes, such as wetter mixes or mixes containing inclusions?
  • Depositors have helped grow the doughnut market in recent years for example, but what other bakery categories do you feel depositors can help to transform?
  • How have suppliers of depositing/extruding equipment reacted to growing concerns around allergens?
  • What type of depositing/extruding equipment is most suitable for a product developer wishing to experiment with new concepts?

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