It's not just Hostess automating, I think baking in general is becoming increasing automated. I was talking to a COO of a large mill, and he remarked how custom

It's not just Hostess automating, I think baking in general is becoming increasing automated. I was talking to a COO of a large mill, and he remarked how customers asking for significantly tighter tolerances on the makeup of their various flours because they've automated the whole line and need highly predictable results.