Baking&Snack - June 2013 - 24
Increase production capacity,
upgrade freezing technology
“Praxair’s Total Systems Approach
included a thorough analysis
of our new bakery project
needs along with a quick
installation of their
tunnel freezer.”
— Stu Rosen
Vice-President, Highland Baking Company
Results
Opportunity:
Add a cryogenic freezing system to secure new business.
Provided thorough process assessment
and efficient installation
•
•
•
Met tight deadline for installation
Increased production capacity with
additional line
Upgraded freezing quality with
cryogenic capacity
Installed equipment compliant with
USDA standards for sanitary clean up
Enhance freezing capabilities by adding cryogenic technology
Increase production and throughput with new line
Meet customer’s production requirements
Challenges:
Highland Baking acquired a new customer that had a requirement to
use cryogenic freezing for a new product line. Highland had no prior
experience or training with cryogenic freezing and a short timeframe to
ramp up this technology to satisfy their new customer’s request.
Praxair Approach:
A streamlined process, from tank and piping installation to delivery of
a freezing line operation built to meet project specifications. The Total
System Approach included operator training for the ColdFront™ straight
tunnel freezer using cryogenic liquid nitrogen.
Find out more about how you can expand your freezing capacity while optimizing
your freezing environment with Praxair online at praxairfood.com. We can help
you get the best product quality and yield possible—economically. Contact us at
1-800-PRAXAIR to learn more.
© Copyright 2013, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and ColdFront are trademarks or registered trademarks of Praxair Technology, Inc.
in the United States and/or other countries.
For more information, see Page 125
http://www.praxairfood.com
Baking&Snack - June 2013
Table of Contents for the Digital Edition of Baking&Snack - June 2013
Baking&Snack - June 2013
Table of Contents
Table of Contents
Editorial - Under the Hood at Mondelez
Newsfront - Pita Pan builds ‘bakery of our dreams’
News - Merger expands Hearthside’s capabilities
Deese optimistic about Flowers’ future
In Brief
People
Special Report - Fear of the Unknown
Clean and Simple
Operations - Pride and Potential
Once on the line, always on the line
A brand to hang your hat on
Baking breads on Jefferson Street
Trends - Nutritionally Responsible
Showing the way of dried plums
Formulation - On the Ryes...and Others
Manage the supply chain, too
Sodium Solutions Emerge
Leavening systems: drop sodium, deliver calcium
Texture? Taste?
R&D Perspective - The Team Mentality
Equipment - Making Every Inch Count
Simplifying sanitation on spirals
Clean Cuts
Sweet spot for staling
Keeping it clean
Prepare for Distribution
Bakery Tech Tips - Podcast in Print: Avoid Analysis Paralysis
IBIE Meeting Preview - Great Expectations
Staying Ahead of the Curve
Events
Innovations
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - June 2013 - Baking&Snack - June 2013
Baking&Snack - June 2013 - 2
Baking&Snack - June 2013 - 3
Baking&Snack - June 2013 - 4
Baking&Snack - June 2013 - 5
Baking&Snack - June 2013 - 6
Baking&Snack - June 2013 - 7
Baking&Snack - June 2013 - 8
Baking&Snack - June 2013 - Table of Contents
Baking&Snack - June 2013 - 10
Baking&Snack - June 2013 - Table of Contents
Baking&Snack - June 2013 - Editorial - Under the Hood at Mondelez
Baking&Snack - June 2013 - 13
Baking&Snack - June 2013 - Newsfront - Pita Pan builds ‘bakery of our dreams’
Baking&Snack - June 2013 - 15
Baking&Snack - June 2013 - In Brief
Baking&Snack - June 2013 - 17
Baking&Snack - June 2013 - 18
Baking&Snack - June 2013 - 19
Baking&Snack - June 2013 - 20
Baking&Snack - June 2013 - People
Baking&Snack - June 2013 - 22
Baking&Snack - June 2013 - Special Report - Fear of the Unknown
Baking&Snack - June 2013 - 24
Baking&Snack - June 2013 - 25
Baking&Snack - June 2013 - 26
Baking&Snack - June 2013 - 27
Baking&Snack - June 2013 - Clean and Simple
Baking&Snack - June 2013 - 29
Baking&Snack - June 2013 - 30
Baking&Snack - June 2013 - 31
Baking&Snack - June 2013 - 32
Baking&Snack - June 2013 - Operations - Pride and Potential
Baking&Snack - June 2013 - 34
Baking&Snack - June 2013 - 35
Baking&Snack - June 2013 - Once on the line, always on the line
Baking&Snack - June 2013 - 37
Baking&Snack - June 2013 - A brand to hang your hat on
Baking&Snack - June 2013 - 39
Baking&Snack - June 2013 - 40
Baking&Snack - June 2013 - 41
Baking&Snack - June 2013 - Baking breads on Jefferson Street
Baking&Snack - June 2013 - 43
Baking&Snack - June 2013 - 44
Baking&Snack - June 2013 - Trends - Nutritionally Responsible
Baking&Snack - June 2013 - Showing the way of dried plums
Baking&Snack - June 2013 - 47
Baking&Snack - June 2013 - 48
Baking&Snack - June 2013 - 49
Baking&Snack - June 2013 - 50
Baking&Snack - June 2013 - 51
Baking&Snack - June 2013 - 52
Baking&Snack - June 2013 - Formulation - On the Ryes...and Others
Baking&Snack - June 2013 - Manage the supply chain, too
Baking&Snack - June 2013 - 55
Baking&Snack - June 2013 - 56
Baking&Snack - June 2013 - 57
Baking&Snack - June 2013 - 58
Baking&Snack - June 2013 - 59
Baking&Snack - June 2013 - 60
Baking&Snack - June 2013 - 61
Baking&Snack - June 2013 - 62
Baking&Snack - June 2013 - 63
Baking&Snack - June 2013 - 64
Baking&Snack - June 2013 - Sodium Solutions Emerge
Baking&Snack - June 2013 - Leavening systems: drop sodium, deliver calcium
Baking&Snack - June 2013 - 67
Baking&Snack - June 2013 - 68
Baking&Snack - June 2013 - 69
Baking&Snack - June 2013 - 70
Baking&Snack - June 2013 - 71
Baking&Snack - June 2013 - 72
Baking&Snack - June 2013 - 73
Baking&Snack - June 2013 - 74
Baking&Snack - June 2013 - Texture? Taste?
Baking&Snack - June 2013 - 76
Baking&Snack - June 2013 - R&D Perspective - The Team Mentality
Baking&Snack - June 2013 - 78
Baking&Snack - June 2013 - Equipment - Making Every Inch Count
Baking&Snack - June 2013 - Simplifying sanitation on spirals
Baking&Snack - June 2013 - 81
Baking&Snack - June 2013 - 82
Baking&Snack - June 2013 - 83
Baking&Snack - June 2013 - 84
Baking&Snack - June 2013 - 85
Baking&Snack - June 2013 - 86
Baking&Snack - June 2013 - 87
Baking&Snack - June 2013 - 88
Baking&Snack - June 2013 - Clean Cuts
Baking&Snack - June 2013 - Sweet spot for staling
Baking&Snack - June 2013 - 91
Baking&Snack - June 2013 - 92
Baking&Snack - June 2013 - Keeping it clean
Baking&Snack - June 2013 - 94
Baking&Snack - June 2013 - 95
Baking&Snack - June 2013 - 96
Baking&Snack - June 2013 - Prepare for Distribution
Baking&Snack - June 2013 - 98
Baking&Snack - June 2013 - 99
Baking&Snack - June 2013 - 100
Baking&Snack - June 2013 - 101
Baking&Snack - June 2013 - Bakery Tech Tips - Podcast in Print: Avoid Analysis Paralysis
Baking&Snack - June 2013 - 103
Baking&Snack - June 2013 - IBIE Meeting Preview - Great Expectations
Baking&Snack - June 2013 - 105
Baking&Snack - June 2013 - Staying Ahead of the Curve
Baking&Snack - June 2013 - 107
Baking&Snack - June 2013 - 108
Baking&Snack - June 2013 - Events
Baking&Snack - June 2013 - Innovations
Baking&Snack - June 2013 - 111
Baking&Snack - June 2013 - 112
Baking&Snack - June 2013 - 113
Baking&Snack - June 2013 - 114
Baking&Snack - June 2013 - Patents
Baking&Snack - June 2013 - New on the Shelf
Baking&Snack - June 2013 - 117
Baking&Snack - June 2013 - 118
Baking&Snack - June 2013 - Marketplace
Baking&Snack - June 2013 - 120
Baking&Snack - June 2013 - 121
Baking&Snack - June 2013 - 122
Baking&Snack - June 2013 - 123
Baking&Snack - June 2013 - 124
Baking&Snack - June 2013 - Ad Index
Baking&Snack - June 2013 - New Product Spotlight
Baking&Snack - June 2013 - 127
Baking&Snack - June 2013 - 128
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https://www.nxtbookmedia.com