Baking & Snack - November 2006 - 50

Products baked at the Atlantic City facility are certified
K Parve, a status granted by rabbinical supervision.
FLEXIBLE TO CHANGE. With its recent expansion, Ginsburg is thoroughly committed to bagels, but the new line
brings additional flexibility. For example, the new oven
can load pans to bake pan bread styles in addition to the
hearth-baked rolls and bagels it already makes.
"We are automated to a point but flexible to change,"
ᮢ An 80-ft indirect-fired oven was required to increase bagel baking capacity
at Ginsburg Bakery.

is how Dan Mulloy described plant operations. "And we
are constantly changing things around here to accommodate growth."
Packaging operations have been housed in multiple
rooms around the plant, moving to better fit the configuration of the building as it expanded. The city block
occupied by Ginsburg once housed Bally's slot machine
repair shop. In 1999, the bakery took over that space and
put up additional building sections between it and the
bakery. In the continuing series of expansions, offices
have also moved around. And now, the bakery must store
raw ingredients and frozen finished products at an offsite location a few minutes away.
"I believe we have about three years until we fill up
capacity here again," Dan Mulloy estimated. "One customer accounts for a quarter of the new line's capacity.
We expect this and additional business to pick up over
the next couple years."
The original bakery covered 43,000 sq ft; now, it's at
75,000 sq ft. "I think we have about 30 more linear feet
on this site, but that's it," Dan Mulloy said.
The bakery is landlocked, and surrounding property
has increased in value with the resurgence of Atlantic
City. The family has looked at other locations but continues to prefer the cache of its Atlantic City address.
Ginsburg's business is good but demanding. "In the
baking industry, you have to keep growing," Dan Mulloy
said. "The number of bakeries is shrinking. You have to
find your niche, compete and grow. And with operating
costs - fuel, energy, health insurance, ingredients, plastics - all going up in the past 18 months, you have to get
faster, get leaner and improve output."
Ⅲ

WHY DOES ONE ORGANIZATION PROVIDE SO MUCH ?
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BAI NG

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BECAUSE THE WORLD DOES NOT LIVE ON BREA D ALONE b
JOIN OUR COMMUNITY . FOR MEMBERSHIP INFORMATION CONTACT
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Baking & Snack - November 2006

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

Contents
Baking & Snack - November 2006 - 1
Baking & Snack - November 2006 - 2
Baking & Snack - November 2006 - 3
Baking & Snack - November 2006 - Contents
Baking & Snack - November 2006 - 5
Baking & Snack - November 2006 - 6
Baking & Snack - November 2006 - 7
Baking & Snack - November 2006 - 8
Baking & Snack - November 2006 - 9
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