The 2026 Dough Production Study

17% Less Flour Waste. Same Recipes. Better Margins.

Most high-volume bakeries lose far more flour than their recipes account for. Flour dusting losses, uncontrolled rework dough, and process variability quietly compound into significant annual costs.

Spiromatic’s approach addresses the entire dough room system — combining precise ingredient dosing, controlled rework dough management, and flour dust recuperation to dramatically reduce waste while maintaining full recipe control.

About the Study

This 2026 industry study examines the trends reshaping modern dough production — from precision ingredient dosing and automated sourdough systems to hygienic design and digital integration.

Drawing on industry data and real production insights, the report explores how bakeries can reduce ingredient waste, improve consistency, and build more flexible dough production systems.