Apr 18, 2017

Randy Medina, Grote Company’s resident pizza specialist, was recently featured in an article in the March/April World Baker magazine highlighting recent pizza processing technology trends. He discusses targeting and other technology advancements in sauce depositing, topping application and slice and apply.

Read the full article at World Bakers’ website. http://www.worldbakers.com/wb-expert-view/2279-expert-view-technology-behind-pizza-production

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