Successful Plants
Investments are the Gold Standard
Gold Standard Baking purchased its automated laminated dough line ahead of its projected growth and investment plan timeline. The line was purchased in...
Thomas' makes SQUARE play with bagel hy-bread
by Glen Thompson , chief editor Thomas' Squares Bagelbread whole wheat variety contains 56 grams of whole grains and 8 grams of fiber. Shown is Thomas'...
Charter Baking's Grand Plan
Rudi's Organic breads do not use dough conditioners or softeners. Rudi's Organic Bakery has three automated packaging lines to package its bakery foods....
George Weston sets high mark for product innovation
Since the low-carbohydrate craze fizzled, the baking industry has stepped up its product innovation efforts, awakening a giant that had been sleeping...
A Journey to Excellence: Part IV- Supplier partnerships key to The Bama Cos. success
In 1999, The Bama Cos. started the Paul Marshall Excellence Awards to recognize its suppliers on innovation, continuous improvement, quality of products,...
Elis Cheesecakes ingredients for success
s Cheesecake formulates with locally produced ingredients. In addition, the bakery aims for clean ingredient labels: There are only six ingredients in...
Too Good Gourmet focuses on complete package
Too Good Gourmet employs a full-time illustrator to create package designs.After five years of building a brand and a reputation, Too Good Gourmet found...
Upper Crust balances two diverse product lines
Upper Crust Ltd. is in a unique position for a bakery of its size. It is much smaller than national bakeries with vast plant networks that stretch throughout...
The Bama Cos. solves problems with Six Sigma
The Bama Foods Cos. uses Six Sigma concepts to increase capacity by improving line efficiency. From 2001 to 2004, the company estimates that $12 million...
Lobo Tortilla competes on national scale
Shag carpet, asbestos and a two-story mezzanine made of galvanized steel. These are just three of the items that Lobo Tortilla Factory Inc., Dallas, had...
Going Gourmet pays off for The Christie Cookie Co.
From left to right: Robert Shelton, director of operations and facilities; Jay McKnight, director of foodservice sales; Carolan Trbovich, director of...
A modern brand with old-fashioned values
The low-carbohydrate craze meant different things to different bakeries. For some, it signaled the end. For others, it signified a nadir in profits and...
Calise & Sons stands out amid competition
There are a lot of bakeries out there just like us, and were all making similar products, Bob Calise, Calise & Sons Bakery Inc.s vice president, says....
Part II: Prometheus pays off for The Bama Cos.
Editors NoteThroughout the next 12 months, Baking Management will run a five-article series on The Bama Companies. This series of stories details various...
New plant brightens future growth for Stacys Pita Chip Co.
From left: Stacy Madison and Mark Andrus When Stacy Madison and Mark Andrus set out to find a new location for their growing bakery, Stacys Pita Chip...
