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By Jack Helm, Account Manager – Beverage, Bakery & Functional Foods at ACI Group In modern baking, efficiency often hides in plain sight. Behind every successful loaf or pastry is a series of calculated decisions, small tweaks in formulation, ingredient choice, or process design that quietly improve quality, reduce waste, and drive down costs. To many, a recipe may appear fixed and finite. But to those focused on continuous improvement, it is a blueprint open to refinement. Efficiency in baking isn’t always about large-scale changes. Often, it comes from small, precise adjustments: a more balanced hydration ratio, a refined fat-emulsifier…