Baking&Snack - May 2013 - 38

LISCIO’S ITALIAN BAKERY

Outstanding Mixing
Characteristics

Chad Vilotti (left), Liscio’s Italian Bakery vice-president, and James Liscio,
president, invested capital in processing equipment and food safety programs
to better serve the bakery’s growing roster of clients.
however, floor space is too tight and production rates
too low to justify one on the company’s original 60-ft
tunnel oven. Liscio’s kept a few of its original single-rack
ovens to handle low-volume items.

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www.ndmill.com
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ISO 22000

38

ISOC E R T I / PAS 220
22000 F I E D
CERTIFIED

/ Baking & Snack information, see Page 121
For more / May 2013

Packing, shipping products
Finished products depart Liscio’s loaded loosely into
white corrugated boxes. Such boxes are standard for
fresh local distribution of hoagie rolls and Italian breads
because they maintain the bread’s crisp crust texture.
“Most bakers in this region use brown boxes,”
Mr. Liscio explained, “but we use only white ones printed with our name. This helps differentiate us.”
The corrugated boxes return to the bakery where
they are dumped to remove any debris and thoroughly
inspected before reuse.
As the company expanded distribution into other
markets, it began to offer different packaging styles. In
Delaware, for example, customers want their products in
sealed plastic bags. Liscio’s added a Cavanna packaging
and bagging line to accommodate such requests.
“The next step will be to automatically pack
hamburger buns and other rolls,” Mr. Vilotti said.
Liscio’s assembles its product for distribution in a

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Baking&Snack - May 2013

Table of Contents for the Digital Edition of Baking&Snack - May 2013

Baking&Snack - May 2013
Table of Contents
Table of Contents
Editorial - New Age for Snacks
Newsfront - WFC takes action against ‘Gut Reactions’
Our reaction on ‘Gut Reactions’
Beefsteak bolsters Bimbo’s rye portfolio
News - Rudolph Foods founder passes away
In Brief
Correction
People
In Memoriam
Special Report - Solving the Commodity Conundrum
Too many audits? Tough!
Operations - In Service to the Sandwich
Immediate feedback
A ‘be prepared’ attitude
Trends - Symbols of Quality
Inherently kosher
Polarizing kosher labels
Formulation - Bridging the Dietary Deficit Gap
Invisible fibers for baked foods
Solving for solubility
Formulation - Beyond BLV and BBQ
Enhancing whole grains
Formulation - Why Swap Honey for Sugar
Q&A: Financial Investment
Equipment - Finishing Flourishes Add Value
Dusting product with fines like flour
Dazzling with drizzles
Operations - Seeking the Sweet Spot
Keeping it together without gluten
New frontiers for making sweet goods
Equipment - Ensuring Accurate Deliveries
Using robotics in distribution
Q&A: Sustainable Sanitation
Q&A: Prison Bakeries
IBIE 2013 - Center Stage
SFA - A Snacking-good Time
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - May 2013 - Baking&Snack - May 2013
Baking&Snack - May 2013 - 2
Baking&Snack - May 2013 - 3
Baking&Snack - May 2013 - 4
Baking&Snack - May 2013 - 5
Baking&Snack - May 2013 - 6
Baking&Snack - May 2013 - 7
Baking&Snack - May 2013 - 8
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - 10
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - Editorial - New Age for Snacks
Baking&Snack - May 2013 - 13
Baking&Snack - May 2013 - Beefsteak bolsters Bimbo’s rye portfolio
Baking&Snack - May 2013 - 15
Baking&Snack - May 2013 - Correction
Baking&Snack - May 2013 - 17
Baking&Snack - May 2013 - 18
Baking&Snack - May 2013 - 19
Baking&Snack - May 2013 - 20
Baking&Snack - May 2013 - In Memoriam
Baking&Snack - May 2013 - 22
Baking&Snack - May 2013 - Special Report - Solving the Commodity Conundrum
Baking&Snack - May 2013 - 24
Baking&Snack - May 2013 - Too many audits? Tough!
Baking&Snack - May 2013 - 26
Baking&Snack - May 2013 - 27
Baking&Snack - May 2013 - 28
Baking&Snack - May 2013 - 29
Baking&Snack - May 2013 - Operations - In Service to the Sandwich
Baking&Snack - May 2013 - 31
Baking&Snack - May 2013 - Immediate feedback
Baking&Snack - May 2013 - 33
Baking&Snack - May 2013 - 34
Baking&Snack - May 2013 - A ‘be prepared’ attitude
Baking&Snack - May 2013 - 36
Baking&Snack - May 2013 - 37
Baking&Snack - May 2013 - 38
Baking&Snack - May 2013 - 39
Baking&Snack - May 2013 - 40
Baking&Snack - May 2013 - Trends - Symbols of Quality
Baking&Snack - May 2013 - Inherently kosher
Baking&Snack - May 2013 - 43
Baking&Snack - May 2013 - 44
Baking&Snack - May 2013 - 45
Baking&Snack - May 2013 - Polarizing kosher labels
Baking&Snack - May 2013 - 47
Baking&Snack - May 2013 - 48
Baking&Snack - May 2013 - Formulation - Bridging the Dietary Deficit Gap
Baking&Snack - May 2013 - 50
Baking&Snack - May 2013 - 51
Baking&Snack - May 2013 - Invisible fibers for baked foods
Baking&Snack - May 2013 - 53
Baking&Snack - May 2013 - Solving for solubility
Baking&Snack - May 2013 - 55
Baking&Snack - May 2013 - 56
Baking&Snack - May 2013 - Formulation - Beyond BLV and BBQ
Baking&Snack - May 2013 - 58
Baking&Snack - May 2013 - 59
Baking&Snack - May 2013 - 60
Baking&Snack - May 2013 - 61
Baking&Snack - May 2013 - Enhancing whole grains
Baking&Snack - May 2013 - 63
Baking&Snack - May 2013 - 64
Baking&Snack - May 2013 - Formulation - Why Swap Honey for Sugar
Baking&Snack - May 2013 - Q&A: Financial Investment
Baking&Snack - May 2013 - 67
Baking&Snack - May 2013 - 68
Baking&Snack - May 2013 - Equipment - Finishing Flourishes Add Value
Baking&Snack - May 2013 - Dusting product with fines like flour
Baking&Snack - May 2013 - 71
Baking&Snack - May 2013 - 72
Baking&Snack - May 2013 - 73
Baking&Snack - May 2013 - Dazzling with drizzles
Baking&Snack - May 2013 - 75
Baking&Snack - May 2013 - 76
Baking&Snack - May 2013 - Operations - Seeking the Sweet Spot
Baking&Snack - May 2013 - 78
Baking&Snack - May 2013 - 79
Baking&Snack - May 2013 - Keeping it together without gluten
Baking&Snack - May 2013 - 81
Baking&Snack - May 2013 - New frontiers for making sweet goods
Baking&Snack - May 2013 - 83
Baking&Snack - May 2013 - 84
Baking&Snack - May 2013 - Equipment - Ensuring Accurate Deliveries
Baking&Snack - May 2013 - Using robotics in distribution
Baking&Snack - May 2013 - 87
Baking&Snack - May 2013 - 88
Baking&Snack - May 2013 - 89
Baking&Snack - May 2013 - 90
Baking&Snack - May 2013 - Q&A: Sustainable Sanitation
Baking&Snack - May 2013 - 92
Baking&Snack - May 2013 - 93
Baking&Snack - May 2013 - 94
Baking&Snack - May 2013 - 95
Baking&Snack - May 2013 - 96
Baking&Snack - May 2013 - Q&A: Prison Bakeries
Baking&Snack - May 2013 - 98
Baking&Snack - May 2013 - 99
Baking&Snack - May 2013 - IBIE 2013 - Center Stage
Baking&Snack - May 2013 - 101
Baking&Snack - May 2013 - SFA - A Snacking-good Time
Baking&Snack - May 2013 - 103
Baking&Snack - May 2013 - 104
Baking&Snack - May 2013 - Events
Baking&Snack - May 2013 - Innovations
Baking&Snack - May 2013 - Ingredient News
Baking&Snack - May 2013 - Products & Packaging
Baking&Snack - May 2013 - 109
Baking&Snack - May 2013 - 110
Baking&Snack - May 2013 - Patents
Baking&Snack - May 2013 - New on the Shelf
Baking&Snack - May 2013 - 113
Baking&Snack - May 2013 - Marketplace
Baking&Snack - May 2013 - 115
Baking&Snack - May 2013 - 116
Baking&Snack - May 2013 - 117
Baking&Snack - May 2013 - 118
Baking&Snack - May 2013 - 119
Baking&Snack - May 2013 - 120
Baking&Snack - May 2013 - Ad Index
Baking&Snack - May 2013 - New Product Spotlight
Baking&Snack - May 2013 - 123
Baking&Snack - May 2013 - 124
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