Baking & Snack - June 2006 - 36

Twin Moline tumblers add flexibility that allows three varieties of donuts to
be produced simultaneously for variety packages.
PAUL LATTAN, SOSLAND PUBLISHING

syrup and frying oil," he said. "Ingredient handling is accomplished through a Reimelt system that dramatically
reduced delivery time of ingredients to the mixer and is an
example of increasing capacity within the same space."
The company uses 12 Peerless mixers to handle production of bread, buns and rolls. Mr. O'Connor cited
recent installation of a Turkington APV oven - completed in just three weeks start to finish. It is longer and
wider than its predecessor for increased throughput.
Because of congestion of other lines adjacent to the installation, the engineering team built a tunnel of plastic sheeting and isolated the work area. The old oven
was disassembled and removed piece by piece, and new
components were brought in through the tunnel and
assembled in the same manner while production continued all around.
The bakery currently uses Burford seeders for topping
the bread prior to proofing. After baking, bread is cooled via
I.J. White double-spiral coolers or Stewart conveyyhorized

coolers. All bread runs through UBE slicers prior to packaging using Formost wrappers and Kwik Lok closures.
Cookie production is high-end, soft-bake varieties such
as chocolate chip and white chocolate macadamia nut. The
plant makes its own toppings for cakes and sweet goods.
Donuts increased in volume significantly during the
early 2000s, according to Mr. O'Connor, with new varieties in full-size products, minis and donut holes. "This

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20 Executive Boulevard * Farmingdale, NY 11735
Phone: (631) 293-2211 * Fax: (631) 293-3788
Email: sales@ijwhite.com * www.ijwhite.com
For more information, see Page 129

June 2006 / BAKING & SNACK / 41



http://www.ijwhite.com

Baking & Snack - June 2006

Table of Contents for the Digital Edition of Baking & Snack - June 2006

Contents
Baking & Snack - June 2006 - 1
Baking & Snack - June 2006 - 2
Baking & Snack - June 2006 - 3
Baking & Snack - June 2006 - Contents
Baking & Snack - June 2006 - 5
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