The greater the product variety, the smaller the batch, the more reasons there are to consider discontinuous production. In this method, the individual process islands (e.g. for proofing or baking) are linked with one another via specialised transport conveyors and loading technology, and generally automated. However, within the overall system, they retain a high level of autonomy, making customised processes relatively simple to implement.

The less varied the produce, the larger the batch and the higher the expected performance, the more arguments there are for continuous production. This involves manufacturing the baked products in a production line in a continuous fully-automatic process up to the packaging stage. The individual process times are implemented as distance in this organisation form. The processing sequence thus determines the basic design of the system.