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Piantedosi

(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business development

© All photos by Arthur Pollock

(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business development

(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business developmentNo stress dough is hoisted and dumped into a hopperStress-free dough conveyed for artisan productsBaguettes are produced on a stress-free artisan line. Peel boards are manually fed to a loader, hand scored, picked up by an elevator and loaded into the ovenBaguettes exit the oven, which is heated by thermal oil
An employee works on rebuilding a proofer to improve its efficiencyA two-arm mixer at workDough is dumped into a hopper, before it passes through a dough chunker where it drops pieces in 25 lb. increments to the dough dividerAfter the dough balls rest, they are pressedDough balls are stretched
After dough is cut to size, it drops to a separator, passes through a centering gated and indexes into a fluted pan, which gives a nice contoured shapeProduct is staged in a walk-in prooferProduct is hand scoredProduct is removed from one of the rack ovens and cooled to 95ºF to 105ºF before it is slicedProduct enters the spiral cooling tunnel
Product is packaged for frozen distributionAfter dough is scaled, it passes through a conical rounder, where it is rolledNo stress dough is hoisted and dumped into a hopper(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business development