Successful Plants
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...
Part I: The Bama Companies Recognized for excellence
After 20 years of continuous improvement, The Bama Companies Inc., Tulsa, Okla., achieved a goal awarded to no other bakery: the Malcolm Baldrige National...
Butterkrust Bakery: Job well done
Tom Sell (left) and Doug Wimberly of Butterkrust Bakery. Butterkrust Bakery's flour reclamation system. Butterkrust Bakery cycles its compressor use to...
How quality drives French Gourmet's distribution
French Gourmet produces a variety of laminated dough products, including croissants and Danish, at its Honolulu plant. French Gourmet's automated production...
Anatomy of an Expansion: Part III Butterkrust executes ideal startup
Editor's NoteThroughout 2005, Baking Management will run a four-article series on Butterkrust Bakery's expansion. The series of stories, Anatomy of an...
Butterkrust executes ideal startup
By Keith Seiz editor From left to right: Doug Wimberly, Butterkrust Bakery's president, and Tom Sell, Butterkrust Bakery's director of manufacturing,...
Traditional Baking expansion covers all bases
By Keith Seiz editor Traditional Baking's facility contains two spiral coolers that accommodate the company's high-moisture cookies. Traditional Baking's...
Thinking big propels Bckerhaus Veit
Bckerhaus Veit's no-stress makeup line automates artisan bread production. PHOTOS COURTESY OF HAL ROTH Four spiral mixers handle the company's dough production....
Creative Occasions brings quality to in-store market
Creative Occasions new line enables the company to make 5,000 cakes a shift. Creative Occasions manufactures many types of cakes, including sheet, round...
Anatomy of an Expansion: Part II: Coordination key to Butterkrust expansion
Anatomy of an Expansion: Part II BUTTERKRUST BAKERY by Keith Seiz, editor Editor's NoteThroughout 2005, Baking Management will run a four-article series...
Uncle Wally's vies for muffin dominance
By Keith Seiz , editor Company Profile Uncle Wally's Headquarters: Shirley, N.Y. Plant size: 43,000 sq. ft. Market area: Distribution pockets throughout...
Labriola Baking evolves into artisan force
by Keith Seiz editor Company Profile Labriola Baking Headquarters: Alsip, Ill. Plant size: 43,000 sq. ft. 2004 annual sales: about $12 million Market...
Canada Bread parlays product mix into whole grains
Canada Bread's Langley, British Columbia, plant is located south of Vancouver. Canada Bread's plant uses two mixers on its bread line. The plant also...
Anatomy of an Expansion: Part I Butterkrust Bakery New product opportunities spur Butterkrust expansion
To build its new bun and roll line, Butterkrust Bakery tore up its parking lot and relocated it. This allowed the company to build the addition next to...
King's Hawaiian builds for future growth
King's Hawaiian's new plant produces sweet rolls and breads. King's Hawaiian's employees conduct quality assurance checks on the company's 4-pack roll...
