The Tunnock's factory, located just outside Glasgow, has been utilizing a combination of traditional methods and cutting-edge technology to streamline its production process. The company's engineering and transport manager, Stuart Louden, has been instrumental in implementing these changes, which include the use of robots for packaging and the implementation of a more efficient caramel production system.

According to Louden, the new system has significantly reduced the amount of manual labor required for caramel production, which was previously a labor-intensive process. "We're making roughly 20 tonnes of caramel a day," Louden explained. "Operators do a lot of caramel testing, just on sight and on feel. So basically, they walk up to the caramel and just give it a squeeze." The new system has also improved the consistency of the caramel, which is a crucial factor in the production of Tunnock's iconic wafer biscuits.

The use of robots for packaging has also increased efficiency and reduced labor costs. "Spreading caramel onto wafers is very, very difficult because it's so sticky," Louden said. "But with the new system, we're able to produce more biscuits in a shorter amount of time, which has helped us to meet the increasing demand for our products."

Tunnock's has been family-owned and operated for over 70 years, and the company has always been committed to using traditional methods to produce its products. However, the implementation of new technology has allowed the company to stay competitive in a rapidly changing market. "We're not just a traditional bakery, we're a modern business that uses technology to improve our efficiency and quality," Louden said.

The use of technology in the baking industry is becoming increasingly common, as companies look for ways to improve efficiency and reduce costs. Other companies, such as Walkers and McVitie's, have also implemented new technology to streamline their production processes. However, the use of technology in the baking industry also raises concerns about the potential loss of traditional skills and the impact on employment.

The current status of Tunnock's production process is one of increased efficiency and productivity. The company is able to produce more biscuits in a shorter amount of time, which has helped to meet the increasing demand for its products. However, the company is also committed to preserving its traditional methods and skills, and is working to find a balance between technology and tradition.

As the baking industry continues to evolve, it will be interesting to see how companies like Tunnock's adapt to the changing market. With the implementation of new technology and the commitment to preserving traditional methods, Tunnock's is well-positioned to remain a leader in the industry.