Bakers today offer customers a medley of fresh, unprocessed and pastries, from breads and cakes to biscuits, muffins and pizza crusts. These experts know one key to their success is having a reliable commercial mixer that creates the highest-quality product possible. What they may not know is that choosing the right mixer is even more important—it’s as significant as selecting the perfect ingredients for the recipes themselves.
Vieira’s Bakery required more frozen storage capacity fast before its fourth production line came online. As a major producer of European style breads, the 100,000-square-foot, Newark, N.J.-based wholesale bakery had expanded to ship nationwide and into Canada, but sought to more efficiently produce and store more than 150 SKUs of frozen par-baked and fully baked rolls and breads.
A Chicagoland institution for the past 32 years, Talerico-Martin Bakery is a high-production wholesale operation, producing fresh-baked Danish, muffins, cookies and donuts that are distributed daily to over 600 restaurants, convenience stores and other wholesale customers throughout the Chicago area and Southern Wisconsin and Northwestern Indiana. The bakery also supplies its products frozen to institutions, such as school systems, throughout the U.S.
Few things can do as much damage to your bakery’s capabilities as equipment failure. Modern, high-capacity commercial bakery equipment is highly complex and often controlled by sophisticated technology. When something goes wrong, it can go really wrong, and the result can be significant downtime, which, in turn, can cut into your bottom line and business reputation. Even relatively simple bakery production equipment has parts that will need to be cleaned, maintained, and eventually replaced if the machine is to continue functioning properly.
On Sept. 12-13, the Bread Bakers Guild of America will hold a practical class on bakery equipment repair at Johnson & Wales University in Denver, Colo.
Gourmet Baker is one of Canada’s leading producers of baked desserts, and in 2011 it received a principal certificate for food safety from the British Retail Consortium. Less than 10 per cent of Gourmet Baker’s output is sold under its name. The balance is purchased frozen and unbaked by wholesalers, supermarkets and restaurants throughout North America.
In 10 years of running an online cookie delivery company, Alan Zelcovitch has come across every imaginable problem.
Nov. 19, 2013, Elmira, ON – The blue UHMW component is Tri-Mach Group Inc.’s latest update for its Ever-Kleen conveyor systems.
For the users of commercial vans – whether the small corner bakery or courier giant UPS – this is the year that your model landscape changes forever.
The foodservice industry hasn’t leapt at online ordering as quickly as other retail sectors have. Let’s face it: food doesn’t ship as easily or stay as fresh as apparel does and it can’t morph into a downloadable format like music or media. The success of virtual grocery stores has been lacklustre and when push comes to shove, who’s really sitting at a desk ordering baked goods on their computer? Hardly anybody. This is precisely why we need to revisit our digital strategies. We don’t go to our computers anymore, they come along with us.
Bakery owner Chase Stackhouse follows a different tune when it comes to equipment repairs.
Representatives for three different equipment companies chat about trends, technology and offer tips on purchasing equipment.
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Bakery Showcase Montréal 2019
May 5-6, 2019