Q What changes occur in breads and rolls between the time they exit the oven and arrive at their shipping destination?

A: Two primary physical changes occur to bread and roll products as they are packed and travel to the retail sales shelf. First, they shrink significantly. Second, very often they lose some of their natural shape as they are packed into, and bounced around inside, the delivery tray en route to the final destination.

Q What are the benefits of compressing fresh product to its eventual shrink point?

A: If done properly, more product can be placed in each delivery tray, and it travels to the store in significantly better shape. Overall, product quality will improve. Financial benefits in the bakery are: labor savings, reduced warehouse/shipping space required, reduced lost time accidents, and less scrap, or fewer stales. In the distribution network the financial benefits are magnified: fewer trips to the depots, reduction in floor space and employee handling, fewer routes, trucks, people, delivery trays. The estimated savings in annual bakery tray replacement costs is substantial.

Q Describe the potential financial impact of increasing pack density.

A: Bakeries differ widely in their plant equipment, products and distribution networks, so it is virtually impossible to provide a meaningful estimate that fits all. However, it is not uncommon to obtain $1MM+ annual savings when considering all financial benefits from packing to consumer sale. Colborne Foodbotics has developed and offers a BBL financial justification program to simplify the process right through the route system.

Q How can increasing pack density factor into sustainability?

A: Increasing pack density means fewer trucks on the road, fewer plastic trays and smaller plants and depots. Our industry creates a large carbon footprint producing and delivering fresh product across the country and the items above translate to considerably less consumption of gasoline, heating oil or gas, and electricity.