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Snack Food & Wholesale Bakery Magazine
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Take a look at the newest issue of Snack Food and Wholesale Bakery Magazine and read about the 2013 Bakery of the Year: Golden Cannoli Shells Inc.!
You will, if you try one from Golden Cannoli Shells Inc. The family-owned, 40-year-old bakery is rolling in the dough at its more spacious, 30,000-sq.-ft. production facility in Chelsea, Mass., to which it relocated in September. The largest national cannoli maker in the U.S. strives for top product quality and strict food-safety standards as well as to ‘just doing things right.’ It’s these and many other reasons that make Golden Cannoli our 2013 Bakery of the Year.
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.
A large part of the bakery industry, cookies and crackers have a lot in common these days. Bakers are creating better-for-you products in both these segments that fit more specialty consumer needs.
2013 has been an event-packed year for the snack food and bakery industry. Snack Food & Wholesale Bakery’s Top Bakers & Snack Manufacturers lists show who the industry’s major players are and what they bring to the table.
When it comes to quality, taste and cost, today’s sugar substitutes are becoming a sweet choice for producers of baked goods and snacks.
Bakers who are considering adding bars, cakes, muffins and other niche products to their offerings will find that, in many cases, the equipment they need already exists.
Increased bag-format flexibility is one of many new capabilities in form/fill/seal (f/f/s) packaging systems. Versatility, high performance and high speeds go hand in hand with what manufacturers need, as does easier maintenance. But these days, equipment designed with sanitation in mind gets extra high marks.
In bakeries and snack plants, packaging operations are becoming more automated, sophisticated and complex due to new food-safety regulations. We uncover a few advances in metal detection and x-ray technology that are helping to facilitate these food producers’ inspection/detection processes.
No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.
Omega 3 fatty acids and antioxidants have become household words. The body doesn’t make Omega 3s, so we must get them in our food supply. Fortunately, thousands of antioxidants are found in grains, fruits, vegetables, nuts and legumes.
On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce.
The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014.