Finding qualified workers is an ongoing struggle for many commercial bakers. Competition from other industries, insufficient university programs and a lack of awareness of the industry by job seekers may be some contributing factors.
Quality trumps quantity in the cookie category, as bakers turn toward simple, natural ingredients in response to consumer demand for more nutritious snacking options.
Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.
Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation.
Co-located with Pharma EXPO at McCormick Place in Chicago, PACK EXPO International 2014 will offer attendees a look at the latest processing and packaging solutions, technologies and innovations.
Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer.
It’s difficult to get products where they need to be when they need to be there. But a variety of fleet-management tools have evolved to streamline routes and make on-time delivery of baked goods and snack foods a reality.
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