Baking Business ran two excerpts from Baking & Snack's May 2026 Flatbread & Tortilla Processing package, on May 28 and June 1, in which equipment makers described how lines cope with better-for-you doughs and growing SKU counts.

Moline's Judd Medak and Rademaker USA's Nick Magistrelli said protein- and fiber-rich doughs are tighter and stretch less, so they need gentler handling, closer control of water and temperature, and more attention to shelf life once emulsifiers and preservatives come out. Rheon USA and AMF Bakery Systems pointed to stickiness, portion accuracy and visibility into the process.

On flexibility, Moline, Fritsch (Multivac), AMF and Rademaker stressed fast roll-gap and tooling changes, recipe-driven setup and low-stress sheeting, so plants can switch sizes and formulas without rebuilding lines.

Companies Moline Machinery AMF Bakery Systems Fritsch Rademaker USA Rheon USA

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