Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.
Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.
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.
Kyla Fisher, corporate sustainability director at paper converter PaperWorks, Philadelphia, discusses some of the innovative materials and processes driving the recycling of paperboard packaging.
Expanding to a new tortilla and corn chip plant paved the way for a new conveying, seasoning and bagging line featuring computer control and uniform results, as well as nonstop weighing and packaging efficiency.
Today’s consumers lead busy lives, which sometimes means eating on-the-run. Fortunately, many bakeries are offering convenient grab-and-go breakfast items like muffins and donuts.
Labriola Baking Co., an automated/artisan bakery in Alsip, Ill., seems to be expanding constantly, thanks to the efforts of ‘Chief Dough Boy’ and CEO Rich Labriola and his staff. Business has grown at double-digit rates, allowing for a move to a spacious, 175,000-sq.ft. production facility and the opening of a hot-spot bakery café. It’s latest project? Pretzel bread.
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