Tom Sell (left) and Doug Wimberly of Butterkrust Bakery.

Butterkrust Bakery's flour reclamation system.

Butterkrust Bakery cycles its compressor use to prevent uneven wear.

Butterkrust Bakery's silos sit on load cells, which measure flour capacity.

Butterkrust Bakery's new makeup line processes a variety of bun and roll products.

After cooling, hot dog buns are conveyed to one of three packaging lines.

Products exit the proofer before traveling to the oven.

Butterdrust Bakery's hot dog buns are sliced before packaging.

Butterkrust Bakery's brew system contains a clean-in-place unit that automatically maintains the sanitation of the tanks.

Capital investments are nothing new for Doug Wimberly, Butterkrust Bakery’s president. During his 15-year tenure at the Lakeland, Fla.-based bakery, he participated in or managed more than $35 million in capital investments. Despite these experiences, he never had a blank slate on which to work. Instead, he always had to build around existing production requirements or demands.

That changed two years ago when Wimberly and his executive team received the go-ahead on an expansion project that would more than double the bakery’s bun and roll capacity. This time, Wimberly was able to start from scratch. He formed a project management

Capacity needed

Expansion planning

Flawless execution

Plant walkthrough

Brew conversion

Mixing to makeup

Proofing to packaging

Job well done

Editor’s Note