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.
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.
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.
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.
As more consumers shift their attention to the foods they eat in the morning, bakers and snack food manufacturers are redefining the breakfast foods segment by offering downsized portions that are easier to eat and are nutritious.
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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