Plant Features

Creating cannoli

From humble beginnings 40+ years ago in a small bakery near Boston to a 30,000-sq.-ft. plant today in Chelsea, Mass., outfitted with four production lines, Golden Cannoli Shells Inc. now generates more than 100,000 cannoli shells each day. The more spacious plant is also allowing the bakery to significantly increase its capacity.


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Producing purr-fect artisan

Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients
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Baking biscotti

We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.
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State of the Industry Report on Snacks: Making a splash in snacks

Snack manufacturers are dipping into a new wave pool of offerings for consumers
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State of the Industry: Turbo-charging the bakery market

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.
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A slice of cheesecake production

Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.
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Utz and its incredible cheese balls

Utz Quality Foods has been making potato chips for years and expanded into other snack foods such as pretzels, and its now-famous cheese balls. The Hanover, Pa., company shares how it makes its fantastic orange, bite-size snacks.


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A royal snack plant

Snak King has added a second snack production location, its recently acquired Vitner’s plant.
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Creating cookies to crave

Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
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Producing pizza pronto

Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
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James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

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Holiday Baked Goods

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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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