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Coconut custard-filled shells are loaded onto carts

© Photo: Richard Sennott

Coconut custard-filled shells are loaded onto carts

Steve Hawkes, bakery plant manager, Chaska, Minn.Cubes of shortening are added to dough mixerDough is portioned for crustsDough is portioned for crustsIQF fruit is enrobed in sugars, spices, starches and fruit juices
Fruit filling is hand weighed to prevent breakageA great pie starts with a great crustCoconut custard is metered into crustsCoconut custard is metered into crustsCoconut custard-filled shells are loaded onto carts
Meringue is hand toppedMeringue is hand toppedPecan pies enter the oven(from left) Steve Hawkes, plant manager; Leland Smith, director of sales; and Tim Kanaly, president, VICOMThe plant is built around a packaging system that is 3-lanes wide
Pies are conveyed to packagingPies are conveyed to packagingCoconut meringue pies are packaged(from left) Leland Smith, director of sales; Mary Pint, director of HR; Scott Chavkin, director of marketing; Susan Bond, director of R&D; Jeremy Rosin, director of QA; Steve Hawkes, plant manager, Chaska, Minn.; and Tim Kanaly, president, VICOM

For the first time ever, the Healthy Baking Seminar, which has for years assembled industry experts on everything under the wide-reaching umbrella that is healthful baking, is now available on video.  Watch now to learn new healthful baking ideas and tips from the 2011 Healthy Baking Seminar.
 

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