The transfer of major ingredients into and within a bakery plant is generally achieved via various types of conveying systems. Pressure Differential (PD) trucks and railcars use positive pressure to unload material, whereas other types of delivery to the batching process can often be achieved by either positive pressure or vacuum pneumatic conveying. The mode of transfer of ingredients is dependent upon a wide variety of process parameters, including material characteristics, distance to be transferred, required rate of transfer, and the type of source and destination containers and/or process.