AUTOMATED DEPOSITORS AND SHAPING TECHNOLOGY


A MOVE TOWARD SERVO PRECISION AND MODULAR


AUTOMATION D


Servo control, digital recipe management and integrated robotics are transforming equipment once viewed as standalone machines into critical control points for profitability, flexibility and product quality.


epositing and shaping technology in industrial baking is proving itself to follow one central theme:


control. Across biscuits, cakes, filled products and decorated bakery items, manufacturers are shifting away from mechanically fixed dosing systems


toward servo-driven, software-controlled platforms capable of adapting in real time to product variation, ingredient cost pressures and line complexity. Ingredient volatility and tightening


tolerance requirements are forcing bakers to reduce giveaway and improve repeatability at scale, particularly


in high-volume environments where small deviations quickly translate into significant cost implications. Industry commentary published in


2025 highlights the scale of the challenge. According to depositor technology specialists, improving variability control to within 1% can reduce overall product


28 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026


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