Snack & Bakery - 07 JUL 2009

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Contents
12 Cover Story
12 | Breaking the Rules
First, Ozery’s Pita Break redefined the pita bread category with innova-
tive, nutritious products. Now, the newly named Ozery’s Bakery plans to
reinvent the flatbread and sandwich bun categories.
Plant Story
18 | Breaking New Ground
With its current production facility quickly maxing out on capacity,
Ozery’s Pita Break prepares for the future by starting up a new
90,000-sq.-ft. plant later this year.
Columns
8 | Editor’s Note
Many Americans need to take personal responsibility for their poor eating habits,
especially when they are dining out, says editor Dan Malovany. To be healthy,
people need to practice what they preach.
18
52 | Engineering Management
Our award-winning columnist, Jeff Dearduff, advises that plant personnel go 36 | iba 2009 Show Planner
below the surface and take a more proactive role in cleaning their facilities. It’s time to start planning for the World of
Baking show, which runs from
66 | The Final Word Oct. 3-9 in Düsseldorf, Germany.
Managing editor Marina Mayer creates her own chip flavor, thanks to a If you haven’t made your travel
Create-a-Chip Kit and a couple of experimental spices. plans yet, we’ll give you some
helpful information. In addition,
get a sneak preview of what
some key exhibitors will be
showing at this year’s event.
SNACK FOOD & WHOLESALE BAKERY (ISSN 1096-4835) is published 12 times annually, monthly, by BNP Media II, L.L.C.,
2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge
for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $104.00
USD. Annual rate for subscriptions to nonqualified individuals in Canada: $137.00 USD (includes GST & postage); all other
countries: $154.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2009, by BNP Media II, L.L.C. All rights
reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The
publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional
mailing offices. POSTMASTER: Send address changes to: SNACK FOOD & WHOLESALE BAKERY, P.O. Box 1080, Skokie, IL
60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Bleuchip
International, P.O.Box 25542, London, ON, N6C 6B2. Change of address: Send old address label
along with new address to SNACK FOOD & WHOLESALE BAKERY, P.O. Box 1080, Skokie, IL
60076. For single copies or back issues: contact Gisele Manelli at (847) 405-4061 or manellig@
bnpmedia.com.
4 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com
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Contents
Ingredient Technology Production, Technology & Product Development
Solutions for a Changing Industry.
26 | No Holds Bar JULY 2009 Vol. 98 No. 7
Today’s bar producers will stop at nothing to deliver innovative,
better-for-you products, and they are even turning to social
media outlets to get the word out. 26 For subscription information or service,
34 | New Products please contact Customer Service at:
Tel. (847) 763-9534 or Fax (847) 763-9538 or
Read about some of the most recently introduced products,
e-mail SFWB@halldata.com www.snackandbakery.com
including DynaBites bite-size protein cookies, Barbara’s Bakery
snack mixes, Snack Patrol’s Cheese Jerky and Meringues Peter Havens Senior Group Publisher
cookies. havensp@bnpmedia.com
Ron Bean Publisher
beanr@bnpmedia.com 847-405-4074
48 | Something Special
Too much starch doesn’t have to be a bad thing, especially
when today’s ingredient manufacturers are pushing the enve- Editorial
lope to bring better-for-you options in a tasteful manner. Dan Malovany Editor
malovanyd@bnpmedia.com
Marina Mayer Managing Editor
Production Technology mayerm@bnpmedia.com
Michael J. Escobedo Senior Art Director
54 | Going Green
In these challenging times, “sustainability” takes on multiple
meanings. For some bakers, it’s all about different shades of Advertising & Internet Sales
green, as in saving the environment and money, as well. Barbara Szatko Senior Sales Manager
34
szatkob@bnpmedia.com 630-527-9927
Lisa Calhoun Advertising Production Manager
Snack Food Today calhounl@bnpmedia.com 847-405-4041
Sharon Ward Classified Sales
60 | Lesser Than Evil wards@bnpmedia.com 847-405-4078
In today’s ghoulishly gloomy world, it’s difficult for some compa- Deb Soltesz Reprints Sales Representative
nies to believe in superheroes. But LesserEvil Brand Snack Co. solteszd@bnpmedia.com 248-786-1405
continues to fend off darkness with brightly colored products
and a virtuous plan. Support Services
Michele Weston Rowe Marketing Director
Audience Development
54
Christine A. Baloga
Corporate Audience Development Director
Kourtney Bell
Audience Development Manager
Megan Neel Multimedia Manager
Carolyn Alexander Audience Audit Coordinator
List Rental
Postal contact: Rob Liska at 800-223-2194 x.726
robert.liska@edithroman.com
Email contact: Shawn Kingston at 800-409-443 x.828
shawn.kingston@epostdirect.com
BNP Corporate
48
Timothy A. Fausch Publishing
John R. Schrei Publishing
Christine A. Baloga Audience Development
Coming Next Month Steve M. Beyer Custom Media
Starr Culinary Delights brings elegant, restaurant-quality, signature
Rita M. Foumia Corporate Strategy
desserts to in-store bakeries and retailers’ freezer case. Find out
Scott Kesler Information Technology
how this Mississauga, Ont.-based company custom designs
Vincent M. Miconi Production
signature products with ease, and join us on a tour of its
Lisa L. Paulus Finance
ever-expanding bakery.
Michael T. Powell Creative
In addition, SF&WB talks to the leaders in the tortilla industry to
Michele Weston Rowe Marketing
uncover the latest trends and new products
Nikki Smith Directories
impacting this category for our Tortilla Trends special
Marlene J. Witthoft Human Resources
report. Plus, get a sneak preview to the Tortilla Industry
Scott Wolters Conferences & Events
Association’s 20th Annual Convention & Expo, which will be held
Sarah Corp Clear Seas Research
September 20-21 at Bally’s in Las Vegas.
BNP Media Helps People Succeed in
Business with Superior Information
6 Snack Food & Wholesale Bakery - JULY 2009
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Editor’s Note
Personal
Responsibility Dan Malovany, editor
malovanyd@bnpmedia.com
n these desperate times, yours truly is of- The most frequent purchasers of white purchased with whole grain bread. Little Deb-
I fering a Summertime Spectacular. Here’s

three columns for the price of one. What
can be better than that?
and whole grain breads consume an
average of 38 lb. of total bread per year,
according to Catalina Marketing USA, the
bie snacks didn’t make this list, but Kellogg’s
Nutri-Grain bars and Nature Valley granola
bars did, Catalina notes. Maybe there’s a slight
Forget I asked. Just shut up. St. Petersburg, Fla., company that tracks correlation between buying whole grain breads
First, when it comes to eating healthy, actual purchasing behavior. and trying to eat more healthful foods.
it’s a safe bet that most Americans would When it comes to white bread, 54% Moreover, 100-calorie pack shoppers
be lying through their teeth if they weren’t of buyers account for 80% of the volume are more than 6.5 times more likely to buy
so busy stuffing their faces with food. of product purchased while an amazingly products that are portion controlled, nutri-
That’s been confirmed once again in a sur- low 12% of shoppers generate 80% of the tional or diet-related. In fact, 75% of the
vey by Chicago-based Mintel Menu Insights whole grain bread volume. top 30 products purchased with 100-calo-
that shows only 20% of consumers rank But what other products do shoppers rie packs have portion, diet or nutritional
food health as an important factor when purchase with their white or wheat bread? attributes. Apparently, these are people
ordering dinner at a restaurant. Rather, good Looking at the top 30 white bread product who are trying to take some personal
responsibility when it comes to eating more
healthful foods.
Ya’ gotta love it when people blame That said, who buys the most chips? Ac-
cording to Catalina, 16.3% of all shoppers
everyone but themselves for their generate 80% of snack chip volume. Those
who love their snacks must love them a lot.
Thirdly, the Holsum branded bakers are
lack of personal responsibility. teaming up with the Muscular Dystrophy
Association (MDA) to help make a difference
for Jerry’s Kids this summer. Special packag-
old primeval factors like taste (77%) and interactions, a majority of those shopping ing will be in stores the month of August,
hunger satisfaction (44%) determine what baskets also contain “kid-friendly” items, highlighting the Holsum brand’s support of
they’re looking for on a restaurant menu. including Kool Aid, Chef Boyardee canned the MDA. The Holsum bakers will donate
When it comes to eating out, Mintel adds, pasta and Little Debbie snack cakes (which a minimum of $20,000 to the organization.
most consumers blame the restaurants. Some take four of the top 30 slots of other prod- Each participating bakery will appear on
54% of those surveyed noted that healthy ucts purchased by white bread producers). their local Jerry Lewis Labor Day Telethon to
menu items are expensive and the nutritious Not surprisingly, white bread customers present their portion of the donation, notes
choices are few and far between. In fact, only are five to seven times more likely to buy Janine Knetl, marketing manager for The
5% of new items on menus carry a nutri- these “kid-friendly” items than the average Long Co. in Chicago.
tional claim, and nearly one in five new items shopper, according to Catalina’s tracking The Holsum bakers walk the walk
were fried, according to Mintel. of millions of retail food transactions. when it comes to personal responsibility.
Ya’ gotta love it when people blame Heck, moms have to keep their children Those people who just talk the talk should
everyone but themselves for their lack of happy. keep their big yaps shut.
personal responsibility. On the other hand, more sandwich-making
In my second column, here’s more data items, as well as products perceived as healthy, Editor’s Note: Go to www.snackandbakery.com and
check out Dan’s exclusive online-only columns.
to chomp on. are among the 30 products most frequently
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California Raisin
Advertorial
Can American Bakers Top
These Achievements?
By Larry Blagg
Courtesy of the California Raisin Marketing Board

In the past 10 days, I’ve been fortunate
enough to participate in and visit bak-
ing schools and research facilities in the
United States, Taiwan, Japan and South
Korea. Amazingly, every school shares
their lecturers, research and formulas. It’s
also remarkable that they collaborate on
articles published to further the knowledge
of baking science and provide practical tips
in the daily world of artisan and commer- bakery and produce their winning formulas
cial baking. for all to share.
On June 27, the Japan Institute of All of these bakers view the California
Baking in Tokyo hosted its 18th Annual Raisin-sponsored events as an opportunity
California Raisin New Products Develop- to step up on the world stage and show
ment Contest for 22 finalists from among a that they are among the best craftsmen and
record-setting 269 entries. women in the baking world. Meanwhile,
Simultaneously, the SuWon Women’s the California Raisin industry has plans
School Baking Department in Inchon, to extend the overseas contests into China
Korea and the Korean Baking Association and the United Kingdom in 2010.
hosted its 3rd Annual California Raisin Are you artisan and commercial bakers,
New Products Development contest, where bakery technicians and baking teachers and
an additional 54 entries were received with students ready to prove that Americans can
20 finalists in their bake-off. rise to the challenge?
Furthermore, at the Taipei Baking Asso- Between now and August 16, the 2nd Annu-
ciation’s annual trade show on March 29, al America’s Best Raisin Bread Contest will be
another 12 finalists from among 52 bakers wrapping up, and several of last year’s winners
competed in their 1st Annual California have already turned in their next batch of for-
Raisin Bread and Pastry Bake-off. mulas, as have a number of new entrants. You
That’s right! An incredible 375 North too can show your skill and gain recognition as
Asian bakers created new formulas utiliz- a top baker here in the United States.
ing California Raisins. With the assistance of the best talent
Is it any surprise that the bakers and in America, it is hoped that bread quality
their amazing breads have helped them to can be leveraged worldwide. Help make
become Gold and Silver Medalists in the that dream a reality, and not only will your
Coupe Du Monde de la Boulangerie com- company benefit, but consumers in North
petition in Paris over the past six years? America also will be the ultimate winners
On August 21, the 19 total winners, when these new products go to market.
along with a delegation of educators and
press, will descend on the Culinary Insti- Editor’s Note: Larry Blagg is senior vice president of
marketing for the California Raisin Marketing Board,
tute of America (CIA) in the Napa Valley
Fresno, Calif. Interested participants for the America’s
for lectures and a chance to compare their Best Raisin Bread Contest should send their applica-
prize-winning formulas with top bakers tions to Theresa Cogswell by August 15. Or visit
and pastry chefs. The following day, the www.loveyourraisins.com to receive additional
information.
Asian winners will take over the CIA’s
10
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Break i ng
the Rules
e fin e d th e p it a b read category
Break red ed
First, Ozery’s Pita s p ro d u c ts . N o w, the newly nam
utritio u
with innovative, n to re in ve n t the flatbread and
. p la n s
Ozery Bakery Inc
w ic h b u n m a rk e t as a whole.
sand
By Dan Malovany
A lon and his brother Guy Ozery

don’t believe in taking the road
less traveled. To succeed in the
highly competitive baking indus-
try, their company needs to blaze its own
path and boldly go where no business has
gone before.
“We love food. We love every city that
we go to [and] every show that we go to,”
he adds. “We go to restaurants and food
markets. That’s how we know cities. We
take ingredients from different foods and
put them together and try to come up
with products that aren’t already on the
That’s especially true when it comes to market.”
product innovation. For some companies, rules are made
“Our philosophy when it comes to to be broken. Ozery’s Pita Break takes it
developing products is not to come up with a step further. The intermediate wholesale
something that’s out there and not go di- bakery prefers to reinvent the rules as it
rectly against somebody,” says Alon, who goes along.
with Guy is the co-president of Ozery’s Pita Thirteen years ago when Alon formed
Break in Toronto. the company with his father, for instance,
Continued on page 14
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Guy and Alon Ozery are reinventing the pita and
Photo by Vito Palmisano flatbread categories and breaking the rules when it
Product images courtesy of Ozery’s Pita Break comes to new product innovation.

Continued from page 12
the small shop in downtown Toronto

served wholesome sandwiches made on
the time, and people were buying our pitas
at greater rates.”
Named One of
all-natural pitas baked fresh daily in the And consumers were willing to pay $2 Canada’s Best
In these tough economic times, where com-
back of the house. The natural evolution a package for value-added pita bread, or
was to open up new stores, but when its double what others charged. panies are laying off workers, slashing pay,
cutting benefits and demanding more work
customers kept clamoring for the shop’s Then the company rolled out its break-
from fewer employees, not many ordinary
unique, all-natural pita bread, the company fast muesli pita, which was loaded with businesses would even be considered for an
ignored conventional wisdom and opened whole grains and other natural ingredients, award based on camaraderie of co-workers
a small wholesale operation instead. and targeted a new morning eating oc- and overall employee health, happiness and
“At the time, all existing pita breads casion for the Mediterranean staple. The wellness.
However, Ozery’s Pita Break is anything
and flatbreads were around 99 cents. toaster-friendly product also had one thing
but ordinary, according to Canada’s Queen’s
They were cheap and thin and white and that no other pita bread had. School of Business and Hewitt Associates, a
whole wheat,” Alon “It didn’t have a pocket in the middle human resources consulting firm.
recalls. “We had a like every pita has so we broke away from Earlier this year, the two groups named
line of whole grain the traditional pita breads and came out the Toronto-based bakery as one of the 50
products with with something different, and this created Best Small & Medium Employers in Canada.
“Most companies measure success by
multigrain, with a new category in supermarkets,” Guy
looking at the bottom line. To us at Ozery’s
flax, with spelt at says. “Eventually, it was copied by all of Pita Break, a major part of our success lies
the other companies trying to get into this with employees’ well being,” says Alon Ozery,
segment of the market.” founder and co-president of company with his
Often imitated and never duplicated, brother, Guy.
the company now has introduced its Whole Guy Ozery notes the company offers a
wide variety of benefits, including a loan
grain OneBun, which is a flat sandwich
program where one of the bakery’s 300 em-
bun that can be used for “French toast, ployees can tap into to pay for an emergency
croutons, panini, toasting, dipping and medical procedure, a replacement car or
even feeding the little league,” according other investments.
to the back of the package. Originally, As part of the award competition, em-
ployees must fill out surveys outlining their
the company had developed a version of
happiness with their job, their co-workers,
the product for a private label account company benefits and more. The Ozerys’
a few years ago, but the latest version’s open-door policy, Guy says, is one reason for
nutritional profile features 31 g. of whole its success.
grains per serving and contains Omega-3 “It’s our goal to create a workplace that’s
polyunsaturates. friendly, caring and just as healthful as the
products we bake,” he says.
“It is called OneBun because it’s a bun for
Many executives talk about how valuable
everything,” Alon says. “It can be used as a their workforce is. Ozery’s Pita Break prefers
mini pita. It can be used for toppings. It can to walk the walk instead.
be used like a tortilla or as a sandwich press.
You can cut it and toast it up. You can do so
many things with it that you can’t do with New Products, New Name
conventional buns. We’re very proud of it. With an ever-expanding product portfolio
We think it’s a great product.” of flatbread, including its all-natural whole
Introduced at the International Dairy- grain line of lavash crackers, the company
Deli-Bakery Association show in Atlanta is once again changing its brand name for
in June, the new OneBun comes in three many of its new products. Although it will
varieties. Currently, the 190-calorie prod- keep Ozery’s Pita Break name for pita items,
uct is available in a more conventional the broader line of flatbreads, including its
round shape for sandwiches and burgers. OneBun, will now be sold under the more
However, in addition to coming out with encompassing Ozery Bakery Inc. brand.
a consumer-friendly, 100-calorie variety, The use of the family name reflects the
the company has developed a difficult-to- continued evolution of the the company and
make, hot dog shaped OneBun that’s truly perpetual innovation in the overall flatbread
unique to the market. segment. Take the bakery’s breakfast muesli,

At a Glance
Company: Ozery’s Pita Break
Location: Toronto, Canada
Products: All-natural and organic pita breads, lavash crackers and assorted
flatbreads
Sales: Around $30 million (CAD)
No. of Employees: Around 300
Size of Plant: 40,000 sq. ft. that houses three pita lines and one
cracker line.
Expansion: The company is investing $5 to $10 million to build a
new 90,000-sq.-ft. plant.
Distribution: Retail shops throughout Canada and the United
States
Key Personnel
Co-Presidents: Alon and Guy Ozery
Marketing Director: Lisa D’Ambrosio
The company’s flatbreads and new

OneBun line are versatile enough to be
made into sandwiches or eaten by them-
selves in a wide variety of occasions.
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• Discover practical sustainable design ideas requiring little to no extra investment. Thomas J. Hellmann,
• Learn how plant systems can be designed to support a sustainable culture and A.I.A., NCARB, LEED AP
continuous improvement in sustainability. Vice President/
• Determine how advancements in refrigeration, utilities, recycling and more will affect Director of Architecture
your facility. HIXSON
Live Q&A with attendee submitted questions will follow.
Don’t miss this exciting opportunity! Register for FREE at
webinars.snackandbakery.com
Can’t attend live? Register and watch on-demand.
www.snackandbakery.com JULY 2009 - Snack Food & Wholesale Bakery 15

for instance. In many ways, the product isn’t

really a pita. It’s shaped more like a scone or
are now considered more of a staple than
an ethnic product in Toronto and through-
Big Risk Pays Off
English muffin, and it contains a variety of out Canada. Alon Ozery grew up in a household where the
flax, crack rye, millet meal, sunflower seeds, “Pita is just a small part of the larger family celebrated special occasions by baking
rolled oat and other grains that give it a com- flatbread category,” Guy says. fresh pita. Not surprising, while attending
plex texture. A tad of honey that provides a Despite venturing into new categories, Ryerson University’s Hospitality and Business
Program, he wrote up a business plan to
sweet note is countered by the use of a natu- the company remains committed to its core make pita breads in the back of the house and
ral sour to give it its wholesome flavor. philosophy of developing nutritious, all- fresh sandwiches in the front.
“People were calling it a pita bread, but natural, Kosher-certified products. Innova- His father, Al, had no food experience. He
it was something completely different,” tion doesn’t mean producing products that had held a number of jobs, including being an
Alon says. “We changed the focus of our go against the Ozerys’ core values. insurance agent, which he didn’t like. Overall,
he was an entrepreneur at heart. So when he
company from pita breads to flatbreads, “As far as the ingredient trends, we have
heard of his son’s plans, he invested his life
and this whole family of products is doing always been ahead of the market because we savings, which allowed Alon to obtain a small
amazing in stores.” always use whole grains, or as much as we business loan and open up a sandwich shop
The strategy is to extend its unique ap- possibly can, and you can see today, a lot of in downtown Toronto.
proach to new products into new avenues the market has gone that way,” Guy says. Besides, his father told his sons, he al-
of growth and, certainly, beyond its line of “Even a larger number of companies are now ways wanted to work in the food business.
“At the age of 60, when most people
Kosher and preservative-free pitas, which going whole grains. They are following the
retire, he decided to take up the savings he
trends of the innovators.” had and put it into business with himself and
Although the baking industry has Alon,” recalls Guy Ozery, Alon’s brother and
embraced whole grains during the past five co-president of the bakery. “Our father came
years, many companies still use ingredients in during the evening, baked all night and then
that the Ozerys won’t, including dough took the pita bread wholesale to stores, went
home, slept and went back to work.
conditioners, shelf stabilizers or other “This is what he did at 60, 61 and 62, which
chemical preservatives. is insane,” he adds. “It’s crazy. Whenever
“It’s easy to make baked goods with people who are in their 50s are looking for a
chemicals because you want softness,” new career, I tell them that story because it’s
Alon says. “It’s a great challenge to make a wonderful story, and in this case, a success
story.”
quality baked goods without chemicals.
By the way, their dad, at age 73, is happily
You pay for it with shorter shelf life, but at retired and traveling the world.
least, you know when you give it to your
kids, you’re safe.”
It’s an oxymoron, he adds, for bakers portion control, the company is rolling out
throughout North America to develop 1-in. square ones that provide greater us-
whole grain baked goods, which he calls age in multiple eating occasions.
a “great shift toward healthy eating,”
and then add ingredients such as calcium Award-winning
propionate. Products
“It doesn’t make sense,” he says. Earlier this year, the Ozerys’
“You’re giving consumers, on one hand, commitment to all-natural,
healthful benefits, but on the other, you are wholesome products paid
adding a chemical to their product.” off. The company received
Overall, five of the company’s 13 recognition from the Ca-
all-natural pitas contain whole grains. nadian Liver Foundation,
Several products, including its whole grain which issued its 2009
pitas and its Organic Whole Wheat grain LIVERight Awards to
crackers, carry the Canadian Whole Grain raise awareness of fatty
Council’s stamp on their packages. The liver disease resulting
crackers, sold under the Skinny Dippers from poor nutrition and
name, currently come in 6-in. strips that
are about 1-in. wide and are sturdy enough Skinny Dippers are wholesome,
for topping with spreads or dip. To provide whole grain crackers that stand
up to any type of dip.

sedentary lifestyles and is now the most we look at North America as our market. No doubt, the company will be looking to
common type of liver disease in North We want to be leaders in our category and rewrite the rulebook as it continues to intro-
America. in the clean label market. How big or small? duce new products in the market as well. SF&WB
In the second year of competition, the We don’t know. You don’t know, when you
foundation received 90 submissions for swing, if you’re going to hit a home run or Editor’s Note: Go to www.snackandbakery.com for
more about trends in the pita, flatbread and cracker
awards in 12 categories. An independent not, but we’ll be the best that we can.”
categories.
panel of health experts, chefs and food edi-
tors, as well as a grade school class, judged
the entries for taste, visual appeal and nu-
tritional value. Ozery’s Pita Break captured
three awards, including best breakfast item
for its Apple Cinnamon Breakfast Pita, best
lunchbox item for its Flax Pita and best
family-friendly item for its Morning Grains
Breakfast Pita.
Because of its products’ acceptance and
success, the $30 million company continues to
expand distribution. In addition to 12 trucks,
which distribute fresh product throughout
metropolitan Toronto and the rest of Ontario,
common carriers deliver product to distribu-
tion centers as far as Montreal and throughout
Quebec via brokers.
In addition, its products are shipped
to a wide variety of retailers in dozens of
states from the Northeast to the Midwest
to California.
In the coming months, the company
plans to broaden the distribution of its
Ozery Bakery Inc. brand, headlined by
the rollout of its OneBun line throughout
chains in the United States and Canada.
“We changed a lot of the last five years,”
Guy says. “When we look at the market, we
used to look at Toronto and Ontario. Today,
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SFWB07094DORN.indd 1 6/17/09 3:28:48 PM

Production lines at the Toronto bakery
produce thousands of products an hour.
BRE A K IN G
New Ground By Dan Malovany
With its current production

facility quickly maxing out on
capacity, Ozery’s Pita Break
prepares for the
W hen Alon Ozery and his
father decided to begin
wholesale production of
pita bread a dozen years
ago, they knew they had something special.
They just didn’t understand what they
were doing at that time.
ily event and that’s where the special recipe
came from. It was handed down from our
grandmother to our aunt to us.”
Certainly, the product quality was fine,
but there was that little nagging issue
called “making money” that eluded them.
Fortunately, someone showed them the
future by starting up a “We leased a 4,000-sq.-ft. bakery, way.
new 90,000-sq.-ft. plant bought used equipment and did not know “At a certain point, we had a supplier
anything about commercial baking,” of equipment who believed in our product
later this year. recalls Alon, co-president with his brother who said, ‘You know, guys, I’m willing
Photos by Vito Palmisano
Guy at Ozery’s Pita Break in Toronto. “All to finance the automation of your line. I
we knew was how to make pitas at home believe in your product. I’m a little slow
and at the sandwich shop. Back home, we right now so let me build the line, and you
always had fresh pita breads for every fam- can pay in installments,’” Alon says.
18-23-pita plant.indd 18 7/8/09 3:14:49 PM SFWB

18-23-pita plant.indd 191
SFWB0408LE.indd 7/8/09 3:14:51
3/20/08 PM PM
2:54:59
The rest was history. Well, almost. with the general contractor to transform bining it with innovation, it proved to be a
Riding the popularity of its all-natural, the former warehouse into a food facil- winning combination.”
whole grain products, Ozery’s Pita Break ity that’s certified for Hazardous Analysis Alon adds that the company focuses
expanded again and again until Alon and Critical Control Points and houses three not only about automation, but also on
Guy moved into their current 40,000-sq.- pita lines as well as a lavash cracker opera- producing high-quality products.
ft. facility five years ago. tion. “It’s [a] little labor-intensive, especially
Guy, who oversaw the startup of the “I think the biggest thing that we offer in the packaging area, but it’s worth the
plant mostly by himself, logged endless is product innovation with automation,” extra effort to have someone check each
hours of on-the-job training and worked Guy says. “By taking automation and com- product to make sure it’s up to our stan-
dards,” he says.
Today, with the existing bakery operat-
ing 24 hours a day and six to seven days a
week, the company is spending $5 to $10
million to start up a second 90,000-sq.-ft.
operation. Unlike in the past when the Oz-
erys ramped up production on their own,
the company hired an engineer to oversee
the proper renovation of the building and
to fulfill their “wish list” that anticipates
the business’ needs over the next few years.
“We’re making sure that everything
from the drains to the walls to the floor to
everything there is up to par,” Guy says.
This fall, Alon notes, they expect to
install the first line, which will produce
the company’s new OneBun line, which is
comprised of three varieties of extra-thin,
whole grain buns that can be used to make
everything from hot dogs and hamburgers
Two spiral mixers are dedicated to each production line at Ozery’s Pita Break. Typically, batches weigh no to sandwiches, paninis and even French
more than 440 lb. to ensure quality and product consistency.
toast.
By the end of the year, it also plans to
add a cracker line to bolster production of
crispy, multigrain lavash flatbreads. Pro-
duction at its existing facility will remain
intact as the expansion goes on. That way,
the $30 million company also will have
enough storage space at the two facilities
to accompany future new growth and go to
market with new products.
“We now know how to design a facility
to accommodate everything that we need
for the next few years,” Alon says. “With
the larger plant, we have the opportunity
to triple our sales.”
Built for Versatility

At the current plant, the packaging crew
operates on three, eight-hour shifts a day
while production personnel work on 12-
hour shifts, which allows them to have
After dividing, rounding and intermediate proofing, dough balls travel down chutes to a conveyor for sheeting. three days off each week, Guy notes.
18-23-pita plant.indd 20 7/8/09 3:14:51 PM

An employee checks the quality of the innovative OneBun at Ozery’s Pita Break’s facility in Toronto.
When the bakery opened a few years natural products. Ozery Pita Break never
ago, only 40% of sales went to whole uses additives, preservatives, artificial fla-
wheat varieties. Now, Guy says, whole vors or dough conditioners in its products.
wheat products account for 80% of the As the bakery has expanded production
plant’s volume. over the years, it has improved its opera-
“Over the years, the ingredients used tional efficiencies as well. The first two
to make whole wheat products make lines were custom designed using a combi-
them taste much better,” he says. “We’re nation of modified and existing equipment.
now producing higher quality and better- The fastest or third line, Guy points out,
flavored products that are all natural, and currently produces about 10,000 pitas
many of them are made with whole grains per hour and is designed with an enclosed
as well.” natural gas tunnel oven that is about 90%
Whole wheat flour is stored in a more energy efficient than the previous two
53,000-lb. silo while a separate 37,400-lb. lines.
silo holds white flour. Because of the num- In the new plant, Alon adds, the com-
ber of different products it produces, most pany will use a combination of custom-
whole grains, including spelt, flaxseed and modified and existing equipment.
others, come in 50-lb. bags. Some minor Nobody touches the dough from the
ingredients, like all-natural honey, feed the moment it is mixed until the pitas, OneBun
lines from 3,000-lb. totes. items or flatbreads reach the packaging
The bakery uses two dedicated spiral area, he adds.
mixers to feed each of the three pita lines. After passing through a piston divider,
Typically, batches weigh no more than 440 the dough pieces pass through a rounder
lb. to ensure quality and product consis- before receiving an ambient, intermedi-
tency. Additionally, most products rely on ate proof. The dough pieces pass down
ferment from a liquid leaven system, which chutes, much like in a tortilla line, and
creates the sponge in about four to six simultaneously drop down onto the
hours to add flavor and shelf life to the all- conveyor before traveling on multi-length

SFWB0109CSBNEW.indd 1 12/23/08 9:21:18 AM

finger conveyors that align the symmetri-

cal doughballs onto a third conveyor and
into two sheeters.
During the process, the pieces are
docked to release gas during the proofing
and baking process. The pitas are then
baked on a steel-belted oven.
“We have very high heat because we
want to bake the outside, but maintain the
softness on the inside,” Alon says.
After about 30 minutes in spiral coolers,
the products head to the packaging depart-
ment. Because the products are all natural,
packaging operators wear plastic gloves.
“It’s all sterile here out of the oven
because the all-natural products have no
preservatives or mold inhibitors,” Guy
notes.
Here, packaging operators inspect all
products. Quality assurance personnel also
score products prior to shipping.
“We will never automate this part of the
process completely because we need people
to visibly inspect every product prior to
packaging,” Alon says.
The products then are bagged and
receive metal detection until they’re placed
in baskets for local delivery or cartoned,
palletized and shipped.
The fourth line produces crackers,
which are sheeted out like lavash and cut
into triangles prior to baking for 30 min-
utes in one of the eight rack ovens.
“This product is very dense,” Guy
says. “It’s not a water-based product. It’s
a grain-based cracker so it doesn’t bake
quickly for one minute like with a water-
based cracker.”
The new facility, he adds, will allow
Ozery’s Pita Break to produce a greater
amount of pitas, flatbread and crack-
ers more efficiently. During the past
year, however, the bakery also installed
additional PLCs and software to stream- Fresh-baked products are packaged and receive metal detection prior to shipping.
line production in its current operation.
Specifically, the company has started a
“war on waste” to monitor and minimize “We have spent a lot of time figuring continually break the rules when it comes
product rejects, reduce waste and improve out how to produce pitas in the most to innovation and perpetually break new
production volume. efficient way to accommodate differ- ground in area of automation. SF&WB
Going forward, Alon says, the bakery ent sizes and to get the quality that we
plans to focus on obtaining greater efficien- want,” he notes. Editor’s Note: Go to www.snackandbakery.com to read
about the latest in equipment technology.
cies as it pushes the envelop on innovation. To do that, Ozery’s Pita Break needs to

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Business Briefs
people
Barry Callebaut Selects
Marketing Director
BNP Media Becomes Chicago-based Barry Callebaut named
Parveen Werner as director of marketing
IBIE Media Sponsor for the Americas region. In her new role,
Werner will be responsible for market-
ing Barry Callebaut’s extensive line of
chocolate products to gourmet customers
BNP Media, the publishing company that build on the solid foundation that’s been and food manufacturers in the Ameri-
owns Snack Food & Wholesale Bakery established to promote the exciting new cas region, including the United States,
magazine, will join forces again with the features slated for 2010.” Canada and Mexico.
International Baking Industry Exposition IBIE selected BNP Media based on its She most recently served as a market-
(IBIE) as an official media sponsor. commitment to and reputation for delivering ing consultant for Synergy Flavors, Inc.,
BNP Media, based in Troy, Mich., is timely, relevant news to leaders in volume and has held marketing and business
one of three major publishers that entered baking and snack food manufacturing. development positions with HJ Heinz’s
into agreements with IBIE as part of a co- Additionally, its diverse portfolio of business unit in Chicago and with Best-
operative effort to market the 2010 event. media, including Snack Food & Wholesale foods FoodService, where she managed
The other publishers are Penton Media and Bakery, Refrigerated & Frozen Foods and the Knorr and Legout brands.
Sosland Publishing Co. Industria Alimenticia magazines among
Official media sponsorship agreements others, gives IBIE access to new markets in Sarlls Becomes Fisher’s New V.P.
will consist of in-book and online promo- related food industries both domestically John B. Sanfilippo & Son selected Robert
tional opportunities, support for tar- and internationally. J. Sarlls as vice president, strategy and
geted marketing activities and educational “We know that the same professionals business development of the Elgin, Ill.-
programming. Media sponsors also will who rely on BNP Media for breaking news based owner of Fisher nuts. Sarlls will be
work closely with IBIE to convey news and about new products, healthier formula- responsible for working with the senior
reports of show developments in print and tions, governmental regulations, etc., management team in further developing
electronic communications. also attend IBIE for the knowledge and and refining the business strategy and
According to Rich Hoskins, president resources that will enhance their operations supporting its execution. In addition, he
of, Colborne Corp. and IBIE committee and improve the way they do business,” will pursue new domestic and interna-
chair, “The media partnerships proved to said Mike Beaty, executive vice president of tional business opportunities, including
be highly valuable in 2007 — allowing Thomasville, Ga.-based Flowers Foods and future acquisitions, joint ventures or
IBIE to reach a broader audience and cost IBIE committee vice chairman. “We know strategic alliances.
effectively expand the scope and frequency that many natural synergies exist between A 10-year veteran of the food indus-
of its direct marketing campaign. Mov- the two entities and that’s why we are ex- try, Sarlls has worked with large global
ing forward, the IBIE Committee hopes to cited to bring them on board as a partner.” and growing, mid-sized food compa-
nies, primarily with privately held and/
Frito-Lay Hooks Up with Jack Link’s or family-operated businesses across

all major industry sectors, ranging from
PepsiCo’s Frito-Lay North America division will sell and distribute a new line of meat snacks under the MATA- production agriculture to branded and
DOR by Jack Link’s brand. The move comes just weeks after Frito-Lay and Oberto Sausage Co. agreed to end non-branded food manufacturers, food
their 10-year sales and distribution partnership with Oh Boy! Oberto branded meat snacks. distributors and food retailers.
Under terms of the agreement, Plano, Texas-based Frito-Lay will distribute and sell MATADOR by Jack
Link’s meat snacks beginning August 17. Existing MATADOR retail customers will receive full sales and
distribution coverage through Jack Link’s direct sales and distribution partners until that time, according to the Minong, Wis.-based company. All other Jack Link’s
products will continue to be sold and distributed under the current system via existing distributors, wholesalers and direct retail customers.
Other terms of the agreement were not disclosed.
In April, Kent, Wash.-based Oberto Sausage filed a lawsuit against Frito-Lay in an effort to terminate their distribution deal, claiming that sales fell
below a threshold in the original agreement. Oberto Sausage noted it was losing share to other brands in this competitive market.
Frito-Lay will continue to sell and distribute Oh Boy! Oberto meat snacks to the United States and Canada until August 15. From then on, Oberto Sau-
sage will transition to its own direct sales and distribution model.
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SFWB709Delkor.indd 1 7/1/09 4:16:55 PM
Market Trends
o Holds Bar
N
Today’s bar producers will stop at nothing to
deliver innovative, better-for-you products, and
now in tech savvy ways.
By Marina Mayer
o be successful in today’s day and age, adorn the packaging while vivid pictures of
T it’s all about making a breakthrough,

standing out from the crowd and
creating new products that differentiate a
strawberries, raspberries and almonds show-
case all-natural ingredients.
While health and wellness continue to
brand from its competition. It’s about giv- be at the forefront, several consumers want
ing consumers what they’ve been looking bar producers to take it a step further, says
for or didn’t know that they were missing. Michelle Ferguson, vice president of brand In January, Clif Bar introduced a White
And it’s about doing all of the above in the strategy for Clif Bar & Co. Chocolate Macadamia Nut variety, which
fastest, most convenient way possible. “As more people care about their delivers the goodness of a home-baked
That’s why many bar makers are separat- personal health and wellness, they choose treat with healthy ingredients. Each bar
ing themselves from their conventional trap- more organic products,” says Ferguson of is made with chunks of white chocolate,
pings and producing wholesome, powerful the Berkeley, Calif.-based company. freshly roasted macadamia nuts and rolled
bars with a new array of beneficial nutrients. Consumers also are opting for products oats, and provides 23 vitamins and miner-
Words like antioxidants and clean labels that provide better-for-you attributes. als and is rich in antioxidants.
Another newly introduced option is
Clif’s Builder’s Lemon bar, offering a re-
Bar Category Totals freshingly smooth-and-zesty lemon flavor.
(For the latest 52 weeks ending May 17, 2009) The bar contains 20 g. of protein and is
made from wholesome soy and nuts, which
Dollar Sales % Change vs. Unit Sales Unit Sales % also provides some of the key ingredients
Rank Segment (in millions) Previous Year (in millions) Previous Year that women need.
1. Granola $882.1 -1.4 338.3 -4.7 “In our careful review of what women
2. Breakfast/Cereal/Snack $720.5 +3.5 261.2 -0.1 eat daily in comparison to the recommend-
3. Nutritional/Intrinsic Health Value $578.8 +5.0 315.8 -2.4 ed daily allowances,” Ferguson says, “we
4. Rice Snack Squares $112.4 -1.4 43.5 -7.3 have refined the levels of vitamins and min-
5. All Other Snack/Granola $23.5 -16.4 10.9 +5.8 erals such as thiamin, copper, magnesium
and bioton that women are commonly
Total*: $2,317.2 +1.5 969.7 -2.8
getting plenty of elsewhere in their diets.”
*Includes brands not shown To provide clinically proven health
Source: Information Resources, Inc., a Chicago-based market research firm, www.infores.com
Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Wal-Mart) benefits, San Francisco-based Attune
26-33-market trends.indd 26 7/8/09 3:12:12 PM

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Market Trends
Foods released an assortment of probi- dairy free. Each bar contains 5.55 billion
otic chocolate bars in Coffee Bean Dark colony-forming units of probiotics, more
Chocolate and Raspberry Dark Chocolate than what’s available in 12 cups of yogurt.
varieties, which combine the antioxidant And they are available in Blueberry/Acai,
benefits of dark chocolate with whole, Cherry/Vanilla, Peanut/Chocolate Chip and
crunchy coffee beans or sweet raspberries. Pomegrante/Goji varieties.
TASTY Additionally, its Almond Milk Chocolate

option delivers chunks of almonds in
sweet milk chocolate. Each all-natural bar
has less than 100 calories and is packed
Odwalla’s Mocha-walla Food Bar also
cures cravings for chocolate with some
nutritional benefits on the side. Produced
by Odwalla, Inc., based in Dinuba, Ca-
with more than 6.1 billion colony-forming lif., the Mocha-walla Food bars combine
units of probiotic cultures. chocolate and coffee to deliver an energy-
“Attune’s probiotics are clinically packed bar, filled with whole grains,
proven to boost immunity and support real fruit, natural fiber and six essential
a healthy digestive system,” says Rob Hurl- vitamins and minerals.
but, the company’s chief executive officer. Fueled by a demand for tasty, yet nutri-
“Unlike yogurts and probiotic shots, the tious snack bars, Columbus, Ohio-based
low-water content of Attune’s chocolate Abbott Nutrition launched Dark Chocolate
protects the cultures so they live longer.” ZonePerfect Nutrition bars. Made with
The bars also are an excellent source of real cacao, the ZonePerfect Nutrition Bars
calcium, deliver 3 g. of fiber and contain provide an excellent source of protein,
less sugar that most yogurts, Hurlbut says. antioxidants and essential vitamins and
“Combined with a cleaner ingredient minerals. They are available in Dark
panel, consumers can connect the dots to Chocolate Caramel Pecan, Dark Chocolate
the health benefits of those ingredients,” Mocha and Dark Chocolate Cookies N’
he notes. Crème varieties.
Furthermore, Cascade Fresh, Seattle, Likewise, GoMacro, headquartered in
Wash., presented Activ8 Probiotic Crunch Viola, Wis., introduced Omega-3 Ma-
WHOLE-GRAIN bars, which are organic, naturally sweet- croNutrient bars, which come in Banana
FLAXSEED NUGGETS ened with Agave and 100% gluten and Continued on page 30
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Market Trends
Almond Crunch, Cashew Mesquite

and Chocolate Crunch varieties. These
nutrient-filled bars are high in Omegas 3
and 6, fatty acids, fiber and folate, and are
sweetened with raw organic agave nectar.
Bookmark the Bar

Aside from whipping up healthy-but-tasty
snack bars, today’s producers also are
jumping face-forward into the social media
world to get their brands recognized.
For example, Attune Foods promotes
its new products through the company’s
Twitter and Facebook pages, in addition to for Organic Food Bar, Inc., so companies The company has its own podcasts, email
its blog outreach, sampling programs and have to keep abreast of their ever-changing newsletters and YouTube channel that are
grassroots contests, Hurlbut says. habits and needs. used to get the word out, Harr notes.
“We think innovation is the key,” he The Fullerton, Calif.-based producer of “We’re really leveraging cost-effective
adds. “Retail customers need real innova- the all-organic ONE bar takes advantage ways but that are actually very, very effec-
tion to bring consumers to their stores, and of the many viral media outlets available at tive,” he says.
products need to deliver real health benefits its fingertips. For its part, Chicago-based Quaker Snack
to address the value challenge.” “We don’t have a million dollar budget, Bars connects with its customers through
Plus, consumers are becoming increas- so fortunately the playing field is different Twitter, Facebook and its partnership with
ingly savvy, says Eric Harr, media director now,” Harr says. Continued on page 32
Your One-Stop
One-Sto Bakery
Baker S
Systems
stems Shop
project
concept
management
design installation
engineering start-up
Phone: 630.257.2900 • Fax: 630.257.3434

www.dunbarsystems.com
30 SFWB07094DUN.indd
Snack Food &1 Wholesale Bakery - JULY 2009 www.snackandbakery.com
6/30/09 11:17:09 AM

SFWB0
www.treetop.com
From the Tree to the Table.

You’ve got a great idea for a new hand-held snack with fruit and nuts but no time for
development. No problem…you’ve got Tree Top, the fruit experts with over 300 years
of combined applications development expertise, on your side. Just give us a call and
our R&D staff can make your ideas come to life. Who knows, you might even find a few
new ideas to snack on!
At TreeTop we’re taking an old tradition and

GROWING NE W IDEAS.
rmation , call
For m ore info 1435.
s toda y a t 80 0.3 67.6571 ext
u
Concentrates Dried Evaporated Fresh Frozen Infused Low Moisture Specialty

SFWB04094TOP.indd 1 3/11/09 4:21:50 PM
Market Trends
social media sites like FoodBuzz.com, says

Jeff Caswell, the company’s director of
marketing.
“We feel this is an area where we can
set ourselves apart from our competitors
by interacting with our customers on an
authentic and real-time platform,” Caswell
says. “Through these interactions, we’ve
been able to demonstrate our commitment
to our consumers’ communities, talk about
the issues that matter most to them and
hear their immediate feedback.”
So whether it’s focusing on healthy at-
tributes or the next generation of advertis-
ing, snack bar producers are stopping at
nothing to deliver grab-and-go products in
fast and convenient ways. SF&WB
Editor’s Note: To read more about new products within

the snack bar category, look for an in-depth article in
SF&WB’s June State of the Industry report. And go to
www.snackandbakery.com to read exclusive, un-cut
versions of interviews conducted with several top play-
ers in the bar aisle.
The newly redesigned snackandbakery.com brings

EVEN MORE VALUE to the industry than ever before!
• View SF&WBTV – Our own 30-second video showcase where you can
view production lines and other new systems at work.
• Subscribe to SF&WB’s Operations Weekly e-newsletter – The only weekly

e-newsletter that covers key operational issues pertaining to volume
bakery and baked snack markets.
• Link to SF&WB’s state-of-the-art Digital Edition. View current and past

issues in digital format. Print, copy or forward pages to co-workers. Live
links to online content and advertiser Web sites.
• Columns by editor Dan Malovany, Marina Mayer, our managing editor

and award-winning Engineering Management columnist Jeff Dearduff.
• SF&WB’s Buyers Guide – The industry’s leading online searchable

directory of industry suppliers, products and services.
Visit snackandbakery.com for immediate access to

industry news and exclusive snack and baked goods
marketplace resources.

SFWB0
From sourcing cocoa beans in various origins, to processing and manufacturing
chocolate, to delivering top-quality Ambrosia® chocolate to you, ADM Cocoa
monitors each step of the process. To work with a supplier
that understands the complete chocolate cycle,
call ADM Cocoa at 800-558-9958.
®
The Chocolate Resource
SNACK CANDY & BAKING &

COCOA BEVERAGES DAIRY
FOODS CONFECTIONERY CEREALS
For customers around the world, ADM draws on its resources — its people, products, and market
perspective — to help them meet today’s consumer demands and envision tomorrow’s needs.
www.adm.com 800-558-9958
© Archer Daniels Midland Company

SFWB0709ADMCO2.indd 1 6/17/09 3:26:20 PM
New Products
3
1 4 Barbara’s Bakery
Snack Mixes
Company: Barbara’s Bakery, Inc.,
Petaluma, Calif.
Web site: www.barbarasbakery.com
Introduced: August
Distribution: National
Suggested Retail: $3.99 to $4.49 for a
7-oz. bag
Product Snapshot: Delivering 120
2 calories per serving and 2 g. of fiber and

protein, these snack mixes offer 61% less
fat than natural potato chips. Three of the
varieties, Salsa, Bruschetta and Honey
Mustard — featuring mustard, horserad-
ish and honey — contain Puffins Original
cereal bits. The fourth offering, Honey
Cinnamon, includes Honey Rice Puffins.
1 DynaBites Bite-size Dark All four SKUs [stock-keeping units] also

include pretzel pieces, Cheddar sesame
Chocolate Chip Protein sticks, rice puffs and garlic sourdough
Cookies chips.
Company: EB Performance, LLC, Ingredients (Honey Cinnamon): Pretzels
Boca Raton, Fla.
Web site: www.ebperformance.com 2 Cheese
Jerky
(unbleached wheat flour [wheat flour,
malted barley flour], salt, corn barley
Introduced: June
Distribution: National
Suggested Retail: $2.79 for a 2-oz. bag
Product Snapshot: DynaBites are
Company: Snack Patrol, LLC,
Glendale, Wis.
Web site: www.cheesejerky.com
Introduced: June
3 Meringues
Cookies
Company: Touché Bakery, Inc.,
Ontario, Canada
malt, canola oil, baking soda, yeast),
Puffins Original cereal (yellow corn flour,
corn bran flour, un-sulphured molasses,
oat flour, expeller pressed canola or
preservative-free, Kosher-certified, dark Distribution: National Web site: www.touchebakery.com sunflower oil, salt, baking soda, natural
chocolate chip protein cookies sweet- Suggested Retail: 99 cents to $1.39 for a Introduced: June Vitamin E [mixed tocopherols], Vitamin
ened with organic agave syrup and made 1.5-oz. stick Distribution: National C), Cheddar sesame sticks (unbleached
with whey protein. Product Snapshot: Cheese Jerky Suggested Retail: $4.49 for a 2.64-oz. box wheat flour [wheat flour, malted barley
Ingredients (Dark Chocolate): Whey pro- consists of shredded beef jerky that is Product Snapshot: Savor the moment flour], soybean oil, bulgur wheat, sesame
tein (whey protein isolate, whey protein added right into Wisconsin Farmstead with an assortment of Meringues cook- seeds, cheese powder [Cheddar cheese
concentrate, hydrolyzed whey protein), string cheese. The Original variety is a ies, which can be eaten as a snack, used {cultured milk, salt, natural enzymes},
enriched self-rising flour bleached combination of premium beef jerky and to garnish a dessert or crushed and whey protein, milk sugar, buttermilk
(wheat flour, leavening [sodium alumi- mozzarella cheese, and the Peppered sprinkled on top of ice cream, sorbet or solids, salt, annatto], salt, annatto, citric
num phosphate, baking soda, calcium Cheese option consists of all-natural yogurt. Additionally, each item is pro- acid), rice puffs (rice meal), sourdough
sulfate, monocalcium phosphate], salt, mozzarella cheese infused with black duced in a nut-, peanut-, sesame seed- chips (unbleached wheat flour [wheat
niacin, reduced iron, thiamin mononi- pepper beef jerky. and coconut-free facility. They come flour, malted barley flour], canola oil,
trate, riboflavin, folic acid), semi-sweet Ingredients (Original): Part skim moz- in French Vanilla, Chocolate Chip, Mint corn barley malt, salt, wheat gluten,
chocolate chips (sugar, chocolate liquor, zarella cheese (cultured pasteurized, Chocolate Chip and Rainbow varieties. yeast and/or baking soda), honey cinna-
dextrose, cocoa butter, soy lecithin, part skim milk, salt, enzymes), beef jerky Ingredients (Rainbow): Sugar, egg mon seasoning (dehydrated cane juice,
vanilla extract), organic agave syrup, (beef, water, sugar, brown sugar, salt, whites, cream of tartar, natural and brown sugar, honey, cinnamon, butter
canola oil, water, soy lecithin. Contains white sugar, flavorings, monosodium artificial flavors and colors (contains tar- [cream, salt], salt, non-fat milk solids, cit-
less than 2% of the following: fructose, glutamate, sodium erythorbate, sodium trazine), wheat flour, skim milk powder, ric acid, natural flavor), expeller-pressed
tapioca dextrin, natural flavor, sucralose. nitrate). soya flour. sunflower, safflower or canola oil.
34-35-new products.indd 34 7/7/09 2:35:53 PM

SFWB0
The World Market
for Baking
. . . everything for Bakers and Confectioners
iba 2009, the largest global trade fair of its kind, provides you with:
n all innovations and standards for the manufacturing of bakery products
n the latest trends in the café and snack sector, as well as in the take-away sector
n new impetus for sales and marketing
n a comprehensive, specialist fringe programme with guided bakery tours,
seminars and discussion forums.
For detailed information on the exhibitors as well as travel and accommodation

services go to www.iba.de
Oct. 3-9
Kallman Associates, Inc.
20 Harrison Avenue
Waldwick, NJ 07463
Tel: (201) 652-7070
Fax: (201) 652-3898
Mail: jerry@kallmanexpo.com
34-35-new products.indd 35 7/7/09 2:35:55 PM

SFWB06094KA.indd 1 6/17/09 9:23:56 AM
iba Show Planner
Show Attracts
World of Baking
This year’s big baking industry
exhibition attracts hundreds
of exhibitors from dozens of
countries despite a challenging
economy.
s the deadline approaches, many companies are be-
A ginning to make a dash to get exhibition space and

to register at iba 2009, which runs from October 3-9
in Düsseldorf, Germany.
For trade visitors, iba offers a wide range of products
and services in the segments of raw materials, production
technology and sales. In the area of raw materials, bakers
can find everything from ground cereals, bakery improv-
ers and ingredients to flavorings and semi-finished and
finished products.
Furthermore, exhibitors will display the latest devel-
opments in production technology with energy-efficient
bakery and confectionery systems along with innovative
techniques for refrigerating and freezing products. With
a heightened interest in food safety, there also will be a
clear emphasis on sanitation.
Moreover, bakers will discover all the latest new prod-
uct trends from countries around the world. According
to show organizers, one main area of focus this year will
be on snacks, light meals and convenient, portable and
handheld products. The baking trade in particular is cur-
rently undergoing a period of rapid change due especially
to the changing consumption behavior of many consum-
ers across the globe. This is increasingly shifting toward
eating out and is presenting the food industry with new
challenges.
On iba’s Web site, bakers will find an online fair plan-
ner with a cost calculator and a regularly updated list of
36 Snack Food & Wholesale Bakery - JULY 2009 Photos courtesy of iba 2009 www.snackandbakery.com
36-42-iba planner.indd 36 7/8/09 11:53:10 AM

SFWB0
When only the best is good enough
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MOUTH¬ WATER¬ !ND¬ THE¬ CROISSANT¬ IS¬ AMONG¬ THE¬ MOST¬ &2)43#(¬ /UR¬ BAKERY¬ MACHINES¬ WILL¬ MAKE¬ THE¬ CROIS
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0HONE¬ ¬¬¬¬¬q¬¬% -AIL¬SALES FRITSCH USAUS WWWFRITSCH USAUS

SFWB07094FR.indd 1 6/23/09 3:08:23 PM
iba Show Planner
exhibitors. The show also will provide a in 2006 attended by 76,206 trade visitors 85% of all exhibitors and 94% of visi-
free airport shuttle service. In addition, from 144 countries. Additionally, there tors rated iba 2006 as “excellent,” “very
the fair ticket includes the free use of the were 979 exhibitors from 49 countries good” or “good.”
public transport system in Düsseldorf. who provided information about the During these challenging times, iba
The iba exhibition takes place every latest developments in their branch of 2009 provides an opportunity for bakers
three years. The last event was in Munich industry. According to show organizers, and others in the food industry to plan
for the future and take advantage of the
upcoming economic turnaround.
Go to www.iba.de for the latest in-
formation on exhibiting, registering and
getting to the show. SF&WB
What generates the most power?
Combined forces.
How to Plan Your

Trip to iba 2009
If you’re looking at how to get to iba
2009 and where to stay in Düsseldorf
during the show, perhaps the first place
to visit is www.ibe.de.
The official Web site of this year’s
big event, which runs from October 3-9,
has almost everything bakers need
Rondo Doge is now RONDO. ROndo aNd DOge are merging to create a new, strong brand. RONDO stands for
the best in sheeting and shaping dough. For artisanal bakeries, industrial and more. For knowledge and to book air fare, hotel, rental cars
experience in dough processing. For Dough-how & more. www.rondo-online.com and even dinner reservations well in
advance of the show. The site also fea-
tures many links to Düsseldorf’s travel
bureau, the convention center and the
show’s organizers.
AD_en_9-1/8x11"_bleed_090417.indd 1 20.4.2009 11:16:59 Uhr
SFWB06094RON.indd 1 5/13/09 1:29:44 PM

iba Show Planner
Visit Us at
IBA Hall 10
KEMPER BAKERY SYSTEMS

North American Subsidiary
MATADOR ®
iba 2009 Bakery Tours,

Seminars and More
At iba 2009, which runs from October 3-9 in Düsseldorf, Germany,
North American exhibitors and visitors will be able to discover the latest
in the world of baking.
Like in Munich three years ago, there will be a comprehensive
program in Düsseldorf to complement the offerings of the exhibitors.
Particularly worth mentioning is the iba Cup, a unique international
competition for bakers and confectioners that’s designed to promote the
exchange of ideas between the various baking cultures. According to the tammen.de
organizers of the show, more information on the iba Cup will be avail-
able in the near future.
In addition, the widely popular tours of regional wholesale and retail
bakeries will be offered to North American trade fair visitors to provide
MATADOR® – Stone Hearth Deck Ovens
an insight into the expertise of German bakeries. Bakery tours are avail-
able free of charge, but organized groups will be responsible for their
For over 60 years Werner Pfleiderer has been manu-
own transportation as well as interpreters for their respective languages.
facturing more than 60,000 MATADOR® Deck Ovens
If possible, touring also will be accompanied by a business consultant
for bakers all over the world.
from the state guild association. Often times in the past, these guides
The MATADOR® Oven is the most trusted name in
provide information on the bakery in both German and English.
deck ovens for the professional baker.
Most tours will be held every day during the show. More often than not,
they are held in the early morning so plan on getting up before or right at the
crack of dawn because you will need to take a taxi to the bakery’s operation. – Strong, robust, even-heating system with quick
For more information, contact Walter Dohr at Verband des Rheinischen recovery for 24 hour per day production.
Bäckerhandwerks at info@bivreinland.de or call +49 (0) 203 710120. – NAVIGO® controls for the most precise baking
For those interested in additional education, the Erste Deutsche & steaming, allowing each baker to achieve
Bäckerfachschule offers basic and further training by bakers for bakers. the same quality.
Founded in 1926, the college lies in the picturesque surroundings of the – Multiple loading options to
southern Sauerland region, or about a one-hour drive from Düsseldorf. meet every need and to
Throughout iba 2009, the institute also will be offering seminars cov- grow with the bakery.
ering all aspects of baking to any guests who are interested. If requested, – Energy saving technology
the college will incorporate a personalized program of events as well. For – up to a 30% savings over
more information, contact Friedrich Wirsam from similar oven types.
Bäckerinnungs-Verband Westfalen-Lippe at vb@biv.wl.de.
Check out iba 2009’s official Web site at www.iba.de for more infor- Call us today
mation. Phone 800-244-9819
Kemper Bakery Systems Ltd. 3 Enterprise Drive . Suite 108 .

Shelton . CT 06484 . USA . Phone 800-244-9819 . www.kemperusa.com

iba Show Planner
Visit Us at
IBA Hall 10
KEMPER BAKERY SYSTEMS
North American Subsidiary
CRUSTICA+
Düsseldorf After Hours
Walking a show floor for hours upon hours can be tiresome. As the saying goes,
all work and no play makes for a dull day. That’s why it’s important to take advan-
tage of Düsseldorf’s simple pleasures after the show. Fortunately for attendees of
the iba 2009 show, which runs from October 3-9 in Düsseldorf, Germany, entertain-
ment awaits right outside the convention center that houses the world of baking.
For those looking for some mindless diversions, catch a flick at the IMAX Filmthe-
ater on Worringer Strasses 142 or head up Klosterstrasse 78 for Bambi, the local
theater. Movie lovers also can roam the halls of the Düsseldorf Film Museum, located
at Schulstrasse 4, where they can explore a full range of film history.
For a bit of fresh air, visitors can soak in the rich fragrance of Germany’s fine
flowers by sauntering through the Botanischer Garten, or Botanical Garden,
tammen.de
housed on Heinrich-Heine-Universitat.
Early risers can catch the early bird special at meerbar, a quaint restaurant
that caters to businessmen and women in search of a hot breakfast or brunch.
For those with a craving for burritos or tacos hit up a couple of the town’s
notable Mexican restaurants such as El Ommes, Wielandstr 37, El Gitano, Sch-
The CRUSTICA+ for the Artisan Baker neider-Wibbel-Gasse 5 or venture onto Adersstr to hit El Toro or Pssst Bandido.
American visitors can get back to their roots with El Lazo, a notable steak-
Our most versatile breadline designed for products house located on Bolkerstrasse 40; Banana N.Y.C. on Linienstr 77; Citrus on
Grunster 5 or Blockhouse with outdoor seating, situated on Blumenstrasse 2-4.
with high hydrations and long bulk fermentation For those looking to go a little on the wild side, check out the city’s ethnically
times. This line loves slack, extensible dough which diverse restaurants. For example, Gunnewig Rheinas invites guests to sit atop a
can divide very gently and move and shape the 172-metre floor and soak in the view of the city as the eatery softly rotates on its
dough through the system to retain cell structure and own axis. Located at Stromstrasse 20, diners are served first-class international
dishes and can choose from a list of international wines.
provide a myriad of shapes. The result?
For food from the German homeland, go to Curry on Hammer Strasse 2. Im
A true solution for the artisan bakeries much needed Schiffchen on Kaiserswerther Markt 9 offers up fine French cuisine. Hyuga on
labor savings solution without compromise to quality. Klosterstrasse 78 is a recommended Japanese restaurant. Ganesha on Luisen-
In fact, it produces consistent quality, day in day out! strasse 3 is perfect for those who have a craving for Indian food or head to Agave
on Neusser Strasse 47 for Mediterranean entrees.
After a long day at the show, those bakers or suppliers to the industry can
Are you producing 3000 loaves or
relax and throw back a beer or two at some of the town’s lineup of bars. There’s
more daily and need to save labor the Sinatra Club on Koenigsallee 6-8; Porky’s on Neubruckstr 2; Frontpage on
and will not sacrifice quality? Mannesmannufer 9 and Cape Coast on Roemerstr 16. Or interested guests can
You must look at the CRUSTICA+. take a table at Miss Moneypenny on Brunnenstrasse 2/a or La Strada on Immer-
mannstrasse 32; both offer breakfast menu offerings.
Most restaurants recommend that you make reservations in advance. At-
Call us today Phone 800-244-9819 tendees can do so by logging on to www.bookatable.com. This site also provides
additional information about the restaurant, including average cost of a meal,
hours, payment options and a map.
Walking a show doesn’t have to be a tiresome task, especially when the night-
life is happening right outside the show doors.
Kemper Bakery Systems Ltd. 3 Enterprise Drive . Suite 108 . www.snackandbakery.com


iba Show Planner
Visit Us at
IBA Hall 10
New Product Innovation KEMPER BAKERY SYSTEMS
Continues in Europe North American Subsidiary
While new products in the U.S. baking industry are down precipi-
PRESIDENT
tously in 2009, the total number of bread and bread-related prod-
ucts launched in Europe this year is trending on line with previous
years’ averages, according to Mintel Global New Products Database
(GNPD).
Through June 11, 460 bread-related products have been
launched in Europe. During the last five years, total new bread
products ranged from a low of 646 in 2005 to a high of 1,118 in
2008. If this year’s total new bread-related products maintained its
pace, the annual number would be down from last year’s amount,
but toward the high end of a five-year trend for Europe.
In Germany, for instance, 62 new bread and bread-related prod-
ucts have hit the shelf, according to Mintel’s GNPD. That compares
to 115 for all of 2008, 74 for 2007, 126 for 2006, 51 for 2005 and 105
for 2004, Mintel reports.
In the United States, total new products in some categories
have been down 50% from last year. Mintel’s analysts attribute the
decline to the current recession and the unwillingness of bakers to
take unnecessary risks in these uncertain times.
Rather, U.S. bakers are focusing on new packaging, deep dis-
counting and other measures to spark sales of branded products as
consumers tend to shift their purchases toward private label.
Breakfast, International
Products Driving Baked
Goods Sales
tammen.de
Multigrain croissants and high-bran bagels are among the innovative

products fueling sales of baked goods in the United Kingdom and
throughout Europe, according to Mintel International Group Ltd.
President 75/100/125/150/200/250
Daily consumption of bread, however, has been declining steadily (kilo flour capacity)
since 2004, with white bread consumption falling off the most as more
The family is complete – six sizes, one concept:
consumers turn to whole wheat and other “brown” breads that are
1. The renowned KEMPER 3 Zone Mixing Principle
perceived as most healthful, notes Mintel in a report on “Bread and
(Spiral and Guide bar) for soft, easily
Morning Goods” published earlier this year.
processed doughs.
Unlike in the United States, rolls remain most popular in the United
2. The hydraulic fork locking device.
Kingdom. Specifically, 80% of consumers surveyed noted that they eat
3. The double frictional wheel (DUO) bowl drive for
rolls for breakfast. The most popular were soft bread rolls or baps, fol-
a smooth and stable process.
lowed by crusty bread rolls and burger buns.
4. The ‚easy to move and dock‘-System for simple
“Foreign” pastries such as croissants, bagels, Danish, pains au collate,
operation with the bowl carriage.
sweet American-style muffins and waffles were consumed by 62% of U.K.
5. The large floor clearance (approx. 150 mm).
adults. Some 40% preferred donuts while 30% ate ever-popular scones.
6. Industrial Strength with automated systems!
Parbaked and baked-at-home products have not gained in popularity.
“It is clear that more hectic lifestyles encourage immediate rather Kemper – The mixer brand for the quality bakery!
Kemper Bakery Systems Ltd. 3 Enterprise Drive . Suite 108 .

iba Show Planner
than plan-ahead consumption,” the report

said.
Perhaps the fastest-growing breads
and baked goods are those specialty and
ethnic products that also have become
increasingly more mainstream in the
United States. They include garlic breads,
Indian flatbreads, pita bread, tortillas and
wraps, and French bread just like in the
States.
“The Italian segment is the most
dynamic and benefits from widening
ability and variety,” Mintel analysts noted.
“Topped ciabatta, focaccia and other
flatbreads have been the focus for much
product development.”
The analysts added that tortillas and
wraps experienced strong growth, al-
though from a small base. Mexican-style Indian breads are a natural accompani- at barbecues, Mintel analysts note. In ad-
foods and multi-flavored wraps are more ment to Britain’s favorite dishes, which dition to dipping with hummus, consum-
widely accepted and have found a com- are curry-flavored entrees. Pita bread ers are eating more pita bread because it
mon base, even in well-established bars has become an alternative to sandwich is perceived as more healthful than other
and pubs. breads and as a substitute to burger buns bread products. SF&WB
Less
cost

SFWB07094AUTO.indd 1 7/1/09 9:29:02 AM

iba Booth Profiles
alit USA Auto-Bake Americas

iba Hall 16, Booth D21 iba Hall 16, Booth E38
At this year’s iba 2009 show, alit USA will present its new spiral The Auto-Bake Serpentine modular baking system delivers greater productivity
and conveyor system, which represents an important changeover in smaller spaces. The Multizone oven’s small footprint of only 17 ft. is achieved
compared to the old technologies of product handling. by transporting oven trays across multiple horizontal levels.
The engineering department has developed a unique concept, Auto-Bake’s Serpentine proofing and cooling modules also provide
taking into consideration maximum flexibility, space optimization and space-saving technology, and are one of the most compact baking
cost savings. solutions available today.
Visitors are encouraged to stop by the alit booth to better Dunbar Systems, Inc., an exclusive U.S. representative for Auto-Bake,
understand the advantages their machinery has to offer. will be providing support at the booth, along with daily demonstrations.
alit USA Auto-Bake Americas

Luverne, Minn. Lemont, Ill.
1-507-449-0270 1-630-257-2900
www.alit.com www.auto-bake.com
www.auto-bake.com
Visit us at
Hall 16,
To see how you can free space Booth 16E38
with Auto-Bake Serpentine
Systems call us for a free dvd.

SFWB07094AUTO.indd 2 7/1/09 9:29:06 AM
43-47-iba booth.indd 43 7/7/09 4:24:17 PM

GET YOUR HANDS ON THE PERFECT BAKERY SOLUTION
Quality is
iba Booth Profiles
essential
DFE Meincke Dunbar Systems, Inc.

iba Hall 14, Booth A29/B30 iba Hall 16, Booth E38
Tailor-made DFE Meincke will launch an oven for bread Dunbar Systems’ mission is to assist its
baking solutions meeting
effective production systems production that combines radiation and customers in achieving their “vision” by
geared to accuracy, capacity, convection heat, and is mounted with the providing premier system solutions for their
quality and flexibility
heat recovery unit, which reduces the energy production needs.
The DFE Meincke type Three ovens are the consumption by 15%. Since 1982, Dunbar has continued to be
third generation of indirectly and directly
heated convection and radiation tunnel ovens.
Moreover, DFE Meincke will present a provider of knowledge-based design and
All ovens are pre-assembled, tested and a high-speed rotary moulder for cracker engineering services to the baking industry.
delivered in modules securing
production, a twin-head cake depositor and Dunbar formulates these solutions with
a fast installation time.
a triple depositor/extruder type V50 with the strategic analysis of the current environment,
newest equipment. planning and design automation for optimum
performance, state-of-the-art equipment and
DFE Meincke engineering services and experienced project
Alsip, Ill. management for precise execution.
1-708-388-7766
www.dfemeincke.com Dunbar Systems, Inc.
Lemont, Ill.
1-630-257-2900
Hybrid ovens
Stone band ovens
Directly fired ovens
High temperature ovens
Radiant ovens (cyclothermic)
Indirectly fired convection ovens
Please contact:
Our US representative:
Naegele Inc. Bakery Systems
Tel: 708 671 9322
Our US office:
Tel: 404 580 0416
DFE Meincke A/S Tel: +45 77 42 92 00

Tonsbakken 10 Fax: +45 77 42 92 01
DK-2740 Skovlunde mail@dfemeincke.dk
Denmark www.dfemeincke.com
INNOVATING BAKING INDUSTRY
44
SFWB06094DFE.indd 1
Snack Food & Wholesale Bakery - JULY 2009
6/17/09 9:11:39 AM
43-47-iba booth.indd 44 7/7/09 4:24:17 PM

iba Booth Profiles
Fritsch USA Koenig Technology USA Kwik Lok Corp.

iba Hall 15, Booth C11/D12 iba Hall 17, iba Hall 9, Booth F17/G18
Booth A30/A31/B32 Kwik Lok Corp. is a manufacturer of world-
Eight master bakers will take turns at class semi-automatic and automatic
the Fritsch USA booth demonstrating the Koenig will feature a wide variety of equipment machinery and the inventor of the Kwik Lok
Laminator 300+. With the Multicut, the at its exhibit for bakers of all sizes. bag closure, which is a degradable plastic
Laminator 300+ fits right in with SoftProcessing, For example, Koenig, will demonstrate its “tab” or “bread clip.”
which is designed to ensure the gentlest stress-free roll lines that include the Artisan Kwik Lok celebrates 60 years of providing
handling of the dough throughout the entire SFC divider, the Artisan SFR roll line, the bag-closing solutions with printing options for
production process. Artisan SFI industrial line, the Ceres bread line today’s recall and traceability concerns.
Fritsch also will showcase a Mediterranean and its Menes lamination line. Stop by the Kwik Lok booth and see one
croissant especially designed to show off For roll producers, the company will feature of the earth’s most environmentally friendly
the amazing capabilities of the SCS croissant its KGV industrial roll plant and its Combi line closures in action.
coiler in combination with the new key-control roll plant. Bakers also can check out Koenig’s
unit for croissants. Roto Passat oven and its array of spiral and Kwik Lok Corp.
twin mixers. Yakima, Wash.
Fritsch USA Contact Rich Breeswine, national sales 1-800-688-5945
Cedar Grove, N.J. manager, for more information. www.kwiklok.com
1-973-857-7272
customer.service@fritsch-usa.us Koenig Technology USA
www.fritsch-usa.us Richmond, Va.
1-804-377-9620
www.koenig-rex.com
43-47-iba booth.indd 45 7/7/09 4:24:18 PM

iba Booth Profiles
Lawrence Equipment Rondo Inc. WP Bakery Group USA

iba Hall 9, Booth E11/F12 iba Hall 16, Booth C11/E12 iba Hall 10, Booth D41
Pressed flatbreads are one of the fastest RONDO, the former Rondo Doge group, will The WP Bakery Group is the baker’s
growing product lines in the bakery market. showcase its new brand, along with numerous company. The competence centers of WP
Tortilla, wrap, Turkish durum, chapatti and roti innovations at iba 2009. and Kemper work hand-in-hand according to
are all variations of their original flatbread. For example, RONDO presents an industrial the company’s “think process!” philosophy to
However, now they are pressed to form rather bread line, which is designed for the most offer innovative solutions for the entire bakery
than sheeted. modern bakery in Europe. In addition, process. Consistent high quality and economic
Part of the appeal of these products producers of croissants and pastry products efficiency is only possible when all bakery sub
outside of their original ethnic origins is their can expect to see interesting innovations. procedures are coordinated precisely.
versatility, convenience and low cost to In the spirit of Dough-how & more, RONDO All processes for artisanal and industrial
produce. They can be packed with various presents its company’s core competencies in a bakeries — from mixing, kneading, dividing
types of filling, from fruit to meat, and can unique manner. and forming loaves to prebaking, cooling and
be hand held or eaten on the go. However, in-store baking — will be featured at the show.
press forming yields a moisture barrier that is Rondo Inc. In addition, iba 2009 show visitors can
created by the gelatinization of the starch on Moonachie, N.J. experience live baking and meet with experts
the skin of the product. This provides excellent 1-201-229-9700 to discuss total cost of ownership, energy
elasticity and a guard against fillings that www.rondo-online.com savings, economic efficiency and added value.
would otherwise saturate the bread and leak
onto the consumer. WP Bakery Group USA
Lawrence Equipment is a provider of hot- (dba: Kemper Bakery Systems)
pressed production lines. Rates vary from Shelton, Conn.
1,000 to 40,000 pieces per hour. 1-203-929-6530
www.wpbakerygroupusa.com
Lawrence Equipment
South El Monte, Calif.
1-800-423-4500
www.lawrenceequipment.com
43-47-iba booth.indd 46 7/7/09 4:24:18 PM

SFWB
43-47-iba booth.indd 47 7/7/09 4:24:19 PM
SFWB1007ALIT2.indd 1 10/12/07 11:26:26 AM
Ingredient Technology
Something
Special
Bakers and snack producers are faring well,
thanks to a flurry of unconventional varieties of
starch that deliver better-for-you opportunities Photo courtesy of Tate & Lyle
and a little something out of the ordinary.
By Marina Mayer
oo much of anything is a bad thing, properties necessary to produce qual- “Cold-water starches are heat-, shear-,
T especially when it comes to pushing

a product’s performance beyond a
particular point.
ity products, says Susan Gurkin, bakery,
snacks and cereals category marketing
manager for Atlanta-based Cargill Textur-
acid- and freeze-thaw stable,” Gurkin
says, “which translates to a stable viscosity
for products in abusive or acidic storage
That’s why several wholesale bakers izing Solutions, North America. conditions, and a smooth texture even after
and snack manufacturers rely on stable, “As the recession drags on, consumers freezer or refrigerator storage.”
clean label ingredients to maintain taste, will continue to look for ways to save on According to Cargill, HiForm 12754
texture and mouthfeel. food among many other essential consumer starch is comparable to agglomerated cold-
For instance, as processors continue goods and staples,” she says. “Therefore, water swelling starches and delivers value
to extend shelf-life, push the limits on manufacturers will continue to have a vested and ingredient functionality to customers.
operating capacity and replace ingredients, interest in cost-saving ingredient solutions.” “[The HiForm 12754] reduces mix
starches add the structure and rheological One such solution is Cargill’s HiForm times and gives manufacturers flexibility
12754, which is a cold-water swelling and cost advantages,” Gurkin notes.
starch that exhibits superior dispersion and Another cold-swelling solution is Tate
less dusting. & Lyle’s X-PAND’R SC, a natural instant
starch. It’s an unmodified, premium cold-
swelling starch that delivers a clean label
and aids in the development of cohesive,
Photo co
urtesy of
Nationa
l Starch
Food Inno
vation
48-51-ingredient tech.indd 48 7/7/09 4:24:43 PM

Ingredient Technology
pliable and non-sticking dough.

“The hydration characteristics of the
starch and its interaction with the flour and
fiber ingredients create the bite and chew
characteristics,” says Judy Turner, applica-
tions manager for Tate & Lyle, headquar-
tered in Decatur, Ill. “Extruded snacks rely
on the viscosity and rheology of the dough
to optimize the expansion of the snack as
well as the eating qualities.”
The X-PAND’R SC provides snack and
bakery products with a layered texture that
balances crispiness and crunchiness, Turner
says. It also offers a light and crispy coat-
ing that adheres to nuts and dried fruits,
Photo courtesy of Cargill Texturizing Solutions

and is designed for cold-forming or low-
temperature extrusion applications.
“A snack cracker, for instance, can be
light and crispy or have a laminated-type
texture depending on the starch that is
used,” Turner notes.
Furthermore, specialty starches can be
used to impart functionality in a number of
baked and snack product applications, says
Marc Green, senior manager of marketing
communications for National Starch Food risen cracker with the texture and sensory sion, but starch technology allows for new
Innovation. characteristics of a ‘fermented’ cracker and solutions to these age-old issues.
That’s why the Bridgewater, N.J.-based potentially reduce the leavening time from “Cold-water starches also complement
ingredient manufacturer introduced NO- 16 hours to six hours.” other texturizers, allowing for unique tex-
VATION 4300/5300, which also are cold- ture solutions to be created and customized
water swelling starches that are clean label Almost Too Good to meet specific customer needs,” she adds.
and process tolerant and can withstand Although today’s ingredient manufactur- Likewise, it’s all about creating a unique
downstream processing, such as heat, shear ers have developed ways to make their texture and satisfying consumers’ desire for
and recycling. customer’s lives easier, sometimes it’s just healthy indulgence, Turner says.
“While developed primarily for sauces not good enough. “The use of specialty instant starches
and dressings, [NOVATION 4300/5300 For example, one of the challenges ingre- can be used to provide textures from crisp
starches] are also excellent for nutrition bar dient manufacturers face, Green says, is to pretzel-type to laminated or flaky,” she
fruit preps where they reduce spread and create a consistent product with an unwaver- notes. “[Meanwhile], consumers have an
boilout in high solids fillings,” Green says. ing texture and eating experience. increased interest in healthy eating. To
Meanwhile, National Starch’s Hi-maize “[Our] texture capabilities, which meet consumer demands, manufacturers
resistant starch can be incorporated into are based on the unique integration of are offering items reduced in fat or sugar
a variety of snack foods such as nutrition our core capabilities in consumer in- or enriched with a good source of fiber for
bars, sheeted crackers, biscuits, cookies, sights, sensory expertise, material science more sensible snacking.”
extruded snacks and more. knowledge, formulation experience and Too much of anything doesn’t have to
“With National’s texture capabilities, processing understanding, enables us to be a bad thing, especially when today’s
we can help [our customers] match an recommend the best starch product, the ingredient manufacturers are pushing the
industry benchmark, enhance positive tex- appropriate use level and product formu- envelope to bring out the special in their
tural attributes or minimize negative ones,” lation for a particular process to achieve customers. SF&WB
Green notes. “We can enhance productiv- the desired texture in [our customers’]
ity by reducing the time and variation in end-product,” he adds. Editor’s Note: Go to www.snackandbakery.com to read
other articles pertaining to ingredient solutions, and
manufacturing, for instance, by helping Other challenges that exist, Gurkin
check out our Buyer’s Guide for a complete list of
[our customers] formulate a chemically says, are factors such as shelf-life exten- ingredient manufacturers.
48-51-ingredient tech.indd 49 7/7/09 4:24:44 PM

Ingredient Briefs
Frozen blueberries are hot. That’s why the U.S. Plenish brand high-oleic soybean oil, produced
Highbush Blueberry Council has increased Caravan Ingredients has added an innovative, by Pioneer Hi-Bred, is the next generation of
production to deliver stable supplies of formula- unique base to its line of Invisible Goodness healthy soybean products that provide nutrition-
ready, frozen blueberries. This makes blueberries products, called the Invisible Goodness Bar ally enhanced oil with the highest oleic content
an exceptional value for savvy product develop- Base. This product is a versatile, whole wheat in soybeans under commercial development.
ers to meet consumer demands for real blueber- base that enables producers to add sweet or sa- Designed to meet food industry needs for a soy-
ry-containing products. Last year, more than 1,300 vory flavors to make a 0 g. of trans-fat snack bar. based trans-fat solution with superior perfor-
blueberry products came to market boosting per The bar base is the first single-serve, convenient, mance characteristics, Plenish contains about
capita consumption of real blueberries in baked yeast-raised food bar product of its kind, which 80% oleic acid, which is more than three times
goods, fillings and healthy snacks. Consumers fulfills the consumers’ desire for better-for-you higher in heart-healthy monounsaturated fats
prefer real blueberries for their fruit identity, rich foods. Designed with versatility in mind, it is a than commodity soybean oil. The soybean oil also
flavor, lush color and real fruit benefits great carrier for inclusions, flavor combinations can be used alone or in combination with other
U.S. Highbush Blueberry Council and vitamin and mineral pre-mixes, provides an oils to optimize cost, functionality and taste.
San Mateo, CA excellent or good source of fiber and qualifies Pioneer Hi-Bred International, Inc.
1-800-824-6395 for the basic Whole Grain Stamp label. Johnston, Iowa
www.blueberry.org Caravan Ingredients 1-515-270-3200
Lenexa, Kans. www.pioneer.com
1-800-669-4092
bjagels@caravaningredients.com
www.caravaningredients.com
VegeFull, Archer Daniels Midland’s product

line of bean ingredients, provides a convenient
way for food manufacturers to take advantage
Virginia Dare’s “IFTea Room” at the 2009 of the many nutritional benefits of beans when
IFT Food Expo provided several creative creating better-for-you foods. Beans are the
flavored iced tea concepts for tasting, thus only food to appear in both the vitamin-packed
demonstrating the company’s range of high Tree Top’s evaporated apples, or dried vegetable group and the protein-dense meat
quality tea flavors, extracts and concentrates apples, are an amazingly versatile food and beans group of the USDA Food Guide Pyra-
for delicious sweets. Among the refreshing ingredient. With a great taste and excellent mid. This all-natural food staple is full of protein,
selections were Raspberry Hibiscus Black texture, evaporated apples can be used in fiber and beneficial nutrients, offers convenient
Tea, Nectarine Rose Green Tea, Lime Green baked goods, fruit fillings, bars and more. storage and handling and provides a lean,
Tea and Mangosteen Black Tea, as well Natural dried apples are shelf stable and cholesterol-free alternative to meat. Additional-
as Orange Blossom Rooibus Tea Latte and offer a perfect palette for flavor and color ly, they can be used in several applications such
Vanilla Rooibus Tea Latte. additions. as snacks, baked goods, breads and more.
Virginia Dare Tree Top, Inc. Archer Daniels Midland Co.
Brooklyn, N.Y. Selah, Wash. Decatur, Ill.
1-718-788-1776 1-800-542-4055 1-800-637-5843
www.virginiadare.com www.treetop.com www.adm.com
SF&WBtv View videos demonstrating the newest bakery & snack food ingredients by visiting www.snackandbakery.com
50-51-ingredient briefs.indd 50 7/7/09 4:24:59 PM

SFWB070
50-51-ingredient briefs.indd 51 7/7/09 4:25:02 PM
SFWB0708CC3.indd 1 6/19/08 1:40:43 PM
Engineering Management
Sani-Cause
Jeff Dearduff
j.dearduff@comcast.net
here sure is a lot of talk these days subject and is now spending time on trying the American Bakers Association (ABA)
T about the cleanliness of food plants —

or the lack thereof.
In fact, the minimal amount of food
to fix other companies’ problems versus
resolving our own nation’s issues. The
interest shown by our elected officials will
and the Grocery Manufacturers Associa-
tion (GMA). News stations such as CNN,
FOX and MSNBC have nothing on these
safety initiatives is what’s forcing some likely result in stiffer regulations that will groups when it comes to communicating
industry execs into the “Big House.” These eventually produce new marching orders the right information to bakers at the right
folks, who pull their britches up one leg at and force regulators to re-stuff their ac- time. While the ABA and GMA are only
a time like the rest of us, are now, or soon counts with freshly printed $20 bills. two of the many food-related organizations
will be, sliding uncomfortably into their This industry will see audits and inspec- that keep the interest of such categories at
orange jumpsuits instead of their white tions like it’s never seen before. heart, these are the two most historically
smocks. As a result, bakers, equipment manufac- proactive organizations and are known for
Who ever thought an American could turers and ingredient providers should stay sharing their findings in a timely manner.
serve time for sanitation issues in a food abreast of the news and keep up-to-date If you don’t have a connection in D.C.,
plant? on the debates taking place in D.C. For get one.
Don’t get me wrong, these bakers and example, get connected to groups such as Industry personnel also should take a
snack producers are headed to the lockup
not just because they ran unsanitary food
plants — they also “resolved” their food
safety issues in unethical ways.
Think back to the Peanut Corp. of
Companies may not be losing sleep now
America recall, for example.
An insider for the Blakely, Ga.-based
facility, which has since shut down, admit-
over their plant’s cleanliness. However,
ted that the company knowingly produced
contaminated products as far back as Janu- when the impending regulations launch
ary 2007.
On the other hand, if these higher-ups
were running sanitary food plants where
alongside the continued media hype
employees followed the rules, they wouldn’t
have to compromise their ethics, right?
This is a true case where other people’s
with a side order of the occasional news
problems become someone else’s fortune.
These ill-timed circumstances are a wakeup story reporting further salmonella cases,
call to the industry, as they set the stage
for bakers and snack producers alike to
take a deeper look into the cleanliness of
employees are going to begin lunging for
their plants, and review the processes and
procedures in place.
What’s more concerning is that Con-
the Lunesta and aching for the Ambien.
gress has taken an intense role in this
52-53-engineering.indd 52 7/7/09 4:25:20 PM

more proactive dive in, around and under down, but rather visualize you’re a tiny be- planning on staying put, as many manu-
their processes, procedures, equipment and ing that could crawl into minuscule cracks facturers are these days, you may want to
buildings to ensure that there aren’t any and crevices. invest in taking off the blinders and really
unwanted critters hanging out. Everyone Plant employees are continuously run- “look” for what can be hiding.
needs to get involved. ning around with a caulking gun trying to Companies may not be losing sleep now
Walking around a plant everyday with seal up those gaps, and it seems like every over their plant’s cleanliness. However,
the same set of eyes can lead to varied lev- time, new ones appear. We need to start when the impending regulations launch
els of complacency. For instance, internal thinking about what we are sealing “in.” alongside the continued media hype with a
auditing teams may see some shiny stain- Simply covering something up with caulk, side order of the occasional news story re-
less steel, a well-swept floor and some dap- even in the newest of plants, will most porting further salmonella cases, employees
perly dressed employees, thus producing a likely seal something into the void that are going to begin lunging for the Lunesta
positive report on the company’s sanitation shouldn’t be there. Therefore, our practices and aching for the Ambien.
efforts. Couple that scene with a wall full may need some work. This will be a wide eye-opening experi-
of above-average ratings plaques and flags Take a stroll through a food plant or a ence for everyone who is forced to face the
from third party auditors, and it’s easy to production line that’s being torn down to fear of what might be lying beneath the
get a good night’s sleep. learn how bad stuff hides really well. surface.
The root of the problem though is really Over the years, I have walked through Remember to “clean as you go” and
what lies beneath. a laundry list of plants as they were taken don’t let sani-cause you any grief. It’s the
So how do companies get below the sur- apart and have even helped remove ma- lack thereof part that should be of con-
face in such complex production systems chines from their long time moorings. It’s cern. SF&WB
and buildings? This may sound bizarre, this type of environment where minia-
but try to mentally miniaturize yourself. turizing yourself isn’t necessary because Editor’s Note: Go to www.snackandbakery.com to read
more of Jeff’s problem-solving columns.
Hold on there, I don’t mean dumb yourself everything is out in the open. But if you’re
JULY 2009 - Snack Food & Wholesale Bakery 53
52-53-engineering.indd 53 7/7/09 4:25:20 PM

Production Technology
Going Green
Bakers search for new ways to make their packaging
departments operate more efficiently to meet their customers’
environmental concerns and fashion a favorable public image
while saving money at the same time.
n these recessionary times, “sustain- Yakima, Wash. “It’s important to watch all production departments,” explains Den-
I ability” takes on multiple meanings.

For some businesses, it can be synony-
mous with survivability. For others, it can
costs, as well as eliminate as much waste as
possible.”
In addition to reducing waste and low-
nis Gunnell, vice president of sales and
marketing for Formost-Fuji, Woodinville,
Wash. “Most automation solutions can
be translated into reducing waste and ering overhead, bakers are exploring new increase production volume and lower
operating more efficiently, especially in the avenues to control labor costs as retailers labor [costs].”
packaging department. press bakers to slash prices to attract more Going green has blossomed in
“The economy is factoring into every value-conscious consumers. popularity because many of its practical
aspect of every business,” notes Hal Miller, “Reduced workforce and higher solutions have bakers seeing “green” in
vice president of sales for Kwik Lok Corp., wages are areas impacting bakers in their more ways than one. In addition to sav-
ing money, sustainability efforts address
the increasing awareness of consumers
about how companies, their packaging
and their carbon footprint impact the
environment. Additionally, packaging
companies are addressing the pressure
that the snack and baking industries are
getting from retailers who want to be
seen as good corporate citizens that just
happen to be selling quality products at
lower prices.
AMF Bakery Systems, for instance, is
addressing the issue in a number of ways,
says Larry Gore, director of product
marketing for the Richmond, Va.-based
company.
“First, we are incorporating energy-
saving features in our equipment that
include high-efficiency motors and efficient
mechanical designs that reduce required
ms
yste horsepower for operation,” Gore says.
ery S
F Bak
f AM “We also are designing additional flex-
rtesy o
to cou ibility in our equipment to allow use over
Pho
a wide variety of applications. This will
reduce the number of lines required to
54-56-production tech.indd 54 7/7/09 4:25:46 PM

produce the same output, in many cases.

The result is reduced equipment count and
the associated reduced power usage and
reduced plant space that must be lighted,
heated and cooled.”
For bag closure producers, going green
means developing biodegradable closures,
among other options, to minimize the vol-
ume of material that is going into landfills.
In some cases, companies are going
multimedia to get the message out.
“Kwik Lok has produced a video pre-
sentation for our industry explaining and
showing Kwik Lok’s effort to lower carbon
emissions and to provide and maintain our
closure as a truly environmentally friendly,
degradable and recyclable product,” Miller
Photo courtesy of Burford Corp.

says.
The latest generation of twist ties also
degrades in landfills, adds Mark Hotze,
operations manager for Burford Corp.,
Maysville, Okla. In separate efforts to
address sustainability, Burford can close
bags with a slightly shorter tier than in the
past. Instead of a 4.25-in. tie, the Model closure where it is easy to find and easy for bakers. Formost-Fuji offers its Reseal-
2200 can do the job with only 3.75-in. ties, to read,” Miller says. It System with a recently improved “Kiss
resulting in savings of more than 10% in Cut” that provides a cleaner opening cut
tying material. Up to the Challenge that helps maintain the re-sealable pack-
Moreover, Hotze says, Burford’s latest While many bread producers and snack age’s integrity, Gunnell says.
energy-efficient, twist tyer systems use manufacturers are pushing the envelope to Kwik Lok’s managers, Miller notes, are
15% to 20% less electricity than previous use more environmentally friendly packaging seeing a gamut of trends toward smaller
models. Internationally, he adds, Burford material, some of the latest paperboard that portion packages as well as efforts to pro-
is seeing a big increase in bag selling to contains recycled material or green films re- vide traceability and show value.
provide a tamper-evident closure system quire advanced technology to work as seam- “Bakers are faced with consumer trends
throughout Europe. The feature is not lessly as their not-so-green predecessors did. to eat local, support local charities, show
only being driven by bakers, but also by “Special sealing jaws for new ‘green’ community awareness and show when the
retailers looking for enhanced food safety film have been created and the develop- product was produced,” he explains. “Con-
applications. ment of new seal technology to reduce seal sumers are more price and quality conscious
In addition to biodegradability, Kwik width, film usage and improved appear- as they are looking for coupons, cents off
Lok’s machines such as its 893 Ultra with ance are in the works,” Gunnell says. “We and cross promotions with other products.”
the 894 Squid Ink Turbo Printer offer are always looking for ways to help our Kwik Lok’s 893 Ultra with its 894
simplified maintenance and incorporate customers improve their bottom line and Squid Ink Turbo Printer provides a closure
the latest in stepper motor advancement maintain their marketing goals.” along with a coupon, cross-promotion ma-
and electronic controls to complement Other packaging films such as Bemis’ terial or a host of other information about
other automatic systems built into the bMET brown, metalized sealing films use the product, he adds.
packaging line. 20% less material. By creating two-ply
“Kwik Lok is an ‘all-in-one’ con- laminations with the performance of Laboring Becomes Automatic
cept providing bag closing technology three-ply ones, the Oshkosh, Wis.-based In the packaging department, labor has
advancement while also providing the company notes that bakers can save 10% historically been an issue from a number
consumer with a convenient, environ- in costs as well. of perspectives. To solve this challenge in
mentally ‘green’ closure with all of the Resealable packaging, Gunnell adds, bread and bun operations, AMF’s Gore
traceability information printed on the is another area that provides a challenge is seeing increased interest in automated

basket and case loading. Bakers also are “Our customers are looking at ev- To accomplish this, AMF is working
looking for automated order make-up ery area of their operations to leverage with bread, bun and roll producers to
systems to reduce operating costs and technology for incremental performance eliminate many manual functions with sec-
improve product distribution accuracy and improvements that will enhance their com- ondary packaging systems, which include
efficiency as well as reduce product damage petitive position, customer satisfaction and automated dolly unloading, basket stack-
associated with manual product handling. profitability,” Gore says. ing, basket washing, robotic basket loading
and more. Specifically, AMF has developed
a patented vacuum head end-of-arm tool
for its articulating arm robotic product
BEMA BENEFITS loader used for handling poly-bagged prod-

ucts in a way that has no negative impact
on the bag.
Over time, robotics have gained increas-
NETWORKING ing acceptance among bread producers as
the systems evolved and became more ad-
ept at handling delicate products without
In this industry, meeting the right people is vital. After attending a
recent BEMA meeting, I can’t image not going, it’s that critical. damaging them.
“Robotics offer a labor reduction, flex-
—Mike Steur, Director Client Development,
Hixson Architecture Engineering Interiors ibility, as well as adaptability to multiple
products further reducing changeover
downtime,” Millers says.
IBIE Kwik Lok’s 893 “Ultra lok” manage-

ment system combined with an “out-of-
lok” sensor and alarm box can comple-
“As the industry’s biggest event, IBIE is essential to our business.
ment existing vision and robotic systems
The BEMA member discount and priority booth selection are
great benefits to our company.” to help eliminate cost and increase product
line efficiency, he adds.
—Russell T. Bundy, President & CEO of The Bundy Companies The increased emphasis on automation,
Hotze notes, has created different labor
issues, specifically, one being lack of skilled
SCHOLARSHIPS labor to maintain increasingly sophisticated
equipment with a wide variety of advanced
“Earning an MBA allows me to contribute to our company at the electronics and software controls. Training
highest level. I could not have achieved that without the BEMA has emerged as a greater issue, especially
scholarship program.”
— Rick Hoskins, Vice President of Operations for with the high turnover of maintenance
Colborne Corporation personnel in some operations.
“It’s becoming increasingly difficult for
[the baking industry] to keep up to date
RESOURCES with equipment,” he says.
In some cases with new systems, bakers
“For over 90’s years, BEMA has been providing resources to its have to completely retrain their staffs from
members through meetings, industry surveys and education. the chief engineer on down.
BEMA is a great value to its members and the industry.” Despite the constant new challenges
— Troy Henry, President/CEO, The Henry Group that have emerged, the bottom line in the
end isn’t red or black when it comes to
packaging technology.
It’s all about different shades of green. SF&WB
Not a member...Learn More
Editor’s Note: Go to www.snackandbakery.com for
Already a member...Get More online-only information from companies mentioned in
this article. You also can sign up for a free subscrip-
913-338-1300/benefits@bema.org tion of SF&WB’s Operations Weekly e-newsletter.
SFWB07094BEMA.indd 1 3/12/09 9:55:20 AM

Equipment Briefs
and wrapping of tortillas, pizza crusts and

other flatbreads. The versatile function al-
lows for running one line to the bagger and
another to the wrapper, or both lines can run
to either the wrapper or bagger.
Ashworth Bros. introduced Omni-Pro To better reflect the company’s commit- Arr-Tech, Inc.
075 to withstand 150 lb. of tension for ment to offering its customers’ unmatched Yakima, Wash.
1-866-852-2442
100,000 cycles, a rating that only heavy- speed, intelligence and flexibility, Dorner
www.arr-tech.com
duty belts could deliver — until now. The Manufacturing unveiled an updated
belt’s design minimizes cage bar wear, logo and corporate tagline. The new
maintenance costs and downtime in the logo incorporates orange as a differen-
most demanding high-tension spiral appli- tiating accent color, and the new tagline
cations. The shorter pitch of the Omni-Pro reads, “Move Fast. Move Smart.” The fast
075 is designed for small products and relates to the company’s ability to pro-
closer transfers. Unlike a traditional bridge vide quicker quotes, order fulfillment and
weld, the 360-degree buttonless weld is delivery times. In fact, select conveyors can
free from surface imperfections and crev- be shipped within a 48-hour timeframe.
ices, which eliminates bacteria entrapments Likewise, speed means nothing without
and improves hygienic characteristics. intelligence. Dorner offers expertise when
Ashworth Bros., Inc. it comes to conveyors and related acces-
Winchester, Va. sories. Plus, the company manufactures a
1-800-682-4594
broad range of pre-engineered conveyor
ashworth@ashworth.com
www.ashworth.com solutions that can quickly solve even the
most complex product handling challenges.
The updated logo and tagline are currently
Wire Belt offers Slim-Profile Sprockets, rolling out into a variety of company mate-
designed exclusively for CompactGrid rials, including its Web site, business cards,
conveyor belts as an alternative solution letterheads, brochures, signage, advertise-
and offering less mass than other standard ments and sales- and marketing-related
materials.
Dorner Manufacturing Corp.
Hartland, Wis. Designed to mix viscous materials requiring a
1-800-397-8664
combination of high and low shear mixing and
www.dorner.com
dispersion, the patented Ross PowerMix by
Charles Ross and Son includes two sepa-
Arr-Tech’s dual line automation system rate agitation systems within one system. A
uses two counter/stackers and two auto stack planetary blade revolves in combination with
indexers, and is designed for both bagging a separate high-speed dispersion blade. Both
revolve on their own axis as well as on a com-
drive components. Available in stainless mon axis, and the speed of each can be varied
steel or polyacetal plastic, the sprockets independent of the other. This combination
also can be easily installed and contain less allows a user to fine tune the mixer to meet the
material, which results in reduced machine facility’s specific process needs and the shear
labor. rates that are required to optimize this process.
Wire Belt Co. of America Charles Ross and Son Co.
Londonderry, N.H. Hauppauge, N.Y.
1-603-644-2500 1-800-243-7677
www.wirebelt.com sales@mixers.com
www.mixers.com
SF&WBtv View videos demonstrating the newest bakery & snack food equipment by visiting www.snackandbakery.com
57-59-equipment briefs.indd 57 7/7/09 2:37:58 PM

Equipment Briefs
pending packaging films that replace

both the barrier and sealant layers in
typical three-ply structures, thus creat-
ing two-ply laminations with the per-
formance of three plies. Structures that
use bMET films use 20% less material
and cost 10% less than the three-ply
laminations. They deliver the high-end
performance required to protect products
Continued from page 57 such as crackers, cookies and granu-
lar products. bMET film thickness can
Often used together, Schenck Process’ range from 0.75 mil to 1.5 mil. They are
MoveMaster Chain Conveyor and available in metallized white and metal-
Bucket Elevator enable bulk materials lized clear versions. Plus, they can offer
to move like a liquid through a dust tight customized convenience features like tear
steel casing to avoid internal disturbance Hinds-Bock manufactures a large family initiation and EZ Peel opening.
or pressure on the material. The system can of industrial muffin and cake batter Bemis Co., Inc.
discharge materials at any opening where depositors, which can be fed by bulk Oshkosh, Wis.
1-920-527-2300
the load is permitted to fall away from the intermediate hoppers. Standard and cus-
www.bemis.com
flights. It can handle a range of capaci- tom systems from stand-alone depositors
ties from 10 to 2,000 tons per hour and to complete 12,000-lb. per hour produc-
be used as a conventional drag chain. The tion depositing lines include tray and cup Let AM Manufacturing’s combination
chain conveyor also features inspection denesting, multiple batter depositors, pan dough divider/rounder ease the pain
doors that provide easy access and improve oilers and dry ingredient depositors. The of dividing, scaling and rounding dough.
installation speed, as well as tail access that bulk hoppers are available in double or
allows for easy, timesaving maintenance. triple wall configurations to accept cool-
Schenck Process ing water and insulation to help maintain
Leetsdale, Pa. product temperature. The depositors fea-
1-888-900-7662
ture diving positive shut-off spouts with
www.schenckprocess.us
large ports to handle the most viscous
batters with large frozen particulates
without tailing.
Hinds-Bock Corp.
Bothell, Wash.
1-877-292-5715
info@hinds-bock.com
www.hinds-bock.com
Bemis introduced bMET blown, metal-

lized sealant films, which are patent-
Ford’s Transit Connect battery-electric
vehicle is an urban-oriented, light-duty
commercial van that serves the environ-
ment and its owner. The propulsion system The model S300 provides unprecedented
is up-fitted by SEV-US and can ascend up scaling accuracy from one to 32 oz. at
to a 20% grade. The van also contains a 2,000 pieces per hour. With a hopper size
collapsible steering column, a tire pressure capable of holding 75 lbs. of dough, this
monitoring system, an exterior rear panel machine greatly reduces costly manual
designed for advertising and a set of second labor with consistent product results.
row sliding doors on both sides. AM Manufacturing Co.
Ford Motor Co. Dolton, Ill.
Dearborn, Mich. 1-708-841-0959
1-800-392-3673 sales@ammfg.com
www.ford.com www.ammfg.com
SF&WBtv View videos demonstrating the newest bakery & snack food equipment by visiting www.snackandbakery.com

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SFWB07094HIX.indd 1 6/23/09 3:23:24 PM
Snack Food Today
Lesser Than Evil

Despite the
darkness that
hovers over
many of the
snack busi-
In today’s ghoulishly gloomy world, it’s difficult for nesses today,
some companies to believe in superheroes. But for the Village
of Tuckahoe,
one snack producer in particular, all it took were a N.Y.-based
few adjustments and a heroic plan of attack to snack producer
continues to
become a superhero in its own world. fight back by
adding its sig-
By Marina Mayer nature “lesser
evil” versions
hen Michael Sands learned that the and the retailers taking phony deduc- of snacks to
W theme for SF&WB’s June State of

the Industry report was superheroes,
he couldn’t quite come to grips with it.
tions, and you have the administration
who is not doing anything to provide capi-
tal for investment in small companies.”
its portfolio of better-for-you products and
revamping its operation to remain ahead of
the game.
“I can’t even relate to this whole super- For a small business owner like Sands, “The emerging trends are that people
hero thing right now, can’t even get close today’s economical turmoil is doing more are going healthier,” Sands says. “We are
to it,” says Sands, the founder of LesserEvil than just posing additional threats. It’s pos- definitely starting to see the consumer get
Brand Snack Co. “You have distributors ing superhuman challenges. more and more educated and demanding
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60 Snack Food & Wholesale Bakery - JULY 2009

CM_1/2H house ad.indd 1
7/7/09 10:30:48 AM
60-61-snack food.indd 60 7/7/09 3:09:13 PM

Snack Food Today
more and more information.” popcorn,” he adds, “but our popcorn has bit more pressure on deals,” Sands adds.
That’s why LesserEvil introduced Baked shot out of nowhere to start competing at “And you’re seeing a little bit more pricing
Veggie Krinkle Sticks. the threshold of regular salty snacks.” pressure from the consumer, retailer and
“We looked at all the veggie sticks on Meanwhile, the snack maker upgraded distributor.”
the market, and we just found them to be its packaging from a small bag in a box As a result, LesserEvil has streamlined
deep-fried vegetable powders with 7 g. of to a 5-oz. bag with messages about the its operation. For example, it reduced
fat,” Sands notes. product spelled out across the front. This its case size to account for an additional
Made with all-natural ingredients, the change in format allows the company to level of pallets. It transformed the plant to
Veggie Sticks contain 60% less fat than obtain mid-range shelf space versus being encompass electronic order processing and
conventional veggie sticks, and carry the thrown at the top or stuck at the bottom, tracking, thus reducing labor costs.
Whole Grain Council seal of approval. Ad- Sands says. It’s all about survival, Sands says.
ditionally, each Veggie Stick is made with Still, one of the biggest challenges small “Cash is king right now,” he notes.
real vegetables, including broccoli, spinach, companies like LesserEvil face is the uphill “The small business man needs a super-
cilantro, corn and potato and an assort- battle against slower store traffic. hero, and I don’t know where it is.”
ment of whole grains such as white corn, “The only hero out there is the consum- Whether or not Sands believes super-
brown rice, whole oats, barley, buckwheat, er, but the consumer is definitely cutting heroes exist in a world like today, Lesser-
millet and quinoa. back,” he explains. “[Consumers] are not Evil continues to fend off darkness with
While adding new products, LesserEvil shopping as much, and when they shop, brightly colored products and a virtuous
also reduced its SKUs [stock-keeping units] they want to make sure that they get the plan. SF&WB
from eight to five and, as a result, saw its real deal.”
velocities double, Sands says. However, the real deal comes at a price. Editor’s Note: Go to www.snackandbakery.com for
more interviews on snack and baking industry trends.
“It’s no doubt that our potato snacks, “I think businesses are going to do fine,
And to obtain our 2009 State of the Industry issue,
which are our salty snacks, outsell our but you definitely are starting to see a little e-mail Gisele Manelli at manellig@bnpmedia.com.
Did you know

you can find all of this on
www.snackandbakery.com?
The newly redesigned snackandbakery.com brings
EVEN MORE VALUE to the industry than ever before!
• SF&WB’s 2009 State of the Industry Report – Expanded

category content, IRI supermarket data and exclusive
interviews with dozens of industry experts. you could make a more shelf
• View SF&WBTV – Our own 30-second video showcase
where you can view production lines and other new stable and delicious product
systems at work.
• Subscribe to SF&WB’s Operations Weekly e-newsletter using a trans fat-free* soy oil with
– The only weekly e-newsletter that covers those key
operational issues pertaining to volume bakery and
baked snack markets.
the lowest linolenic content
• Link to SF&WB’s state-of-the-art Digital Edition. View
current and past issues in digital format for convenient
available?
viewing and easy navigating. Print, copy or forward pages to
co-workers. Live links to online content and advertiser Web
sites.
• Columns by editor Dan Malovany, who offers his unique

perspective on the latest trends; Marina Mayer, our
managing editor, provides “The Final Word” from a consumer
standpoint; and award-winning Engineering Management
columnist Jeff Dearduff tackles the key issues that are
impacting people on the production Áoor.
• SF&WB’s Buyers Guide – The industry’s leading online

searchable directory of industry suppliers, products and
services to help you make better connections to grow your
business.
• White Papers and other Web-only exclusives.
• Webinars and podcasts from industry experts offering

commentary and insight into best business practices and
*per serving
FIND OUT HOW AT
Visit snackandbakery.com for immediate access to industry news
and exclusive snack and baked goods marketplace resources. AsoyiaULTRA.com
SFWB_OnlineAd.indd 1 4/23/09 3:05:46 PM
SFWB07094ASOYIA.indd 1
JULY 2009 - Snack Food & Wholesale Bakery
6/23/09 3:04:52 PM
61
60-61-snack food.indd 61 7/7/09 3:09:13 PM

To place your classified ad in
Snack Food & Wholesale Bakery
call Sharon Ward at
847-405-4078
Fax: 248-502-9089
E-mail: wards@bnpmedia.com
CAREER OPPORTUNITY EQUIPMENT FOR SALE
Manager of Quality & Product Development

Central Massachusetts commercial bakery
seeks manager to develop QA/QC Southern Perfection Fabrication
department and lead new product Quality Bakery, Rack’s & Dollies
development efforts of all new and
Serving
rvin
rv i g th
in the
he 1-800-237-4726
customized products from concept to
customer. Carry out QC policies, procedures k ng
ki
Baking g IIndustry
ndus
nd
dus
ustr
tryy
tr
and directives in the development of and for over 50 years.
compliance with company and government New plastic Dollies, Trays,
Good Manufacturing Practices. BA/BS & Baskets now available
degree in Food Science or Nutrition and
minimum of 5 years experience required. Advantages:
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Email resume and salary requirements to: * Quality Guaranteed
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EQUIPMENT FOR SALE * NSF Certified
* One stop shop for all your
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Save an Additional 5% in July/Aug. - Coupon Code: snack7809
SFWB_July_2009.indd 62 7/8/09 1:09:05 PM

call Sharon Ward at
847-405-4078
Fax: 248-502-9089
EQUIPMENT FOR SALE
8 Pocket Flour Tortilla Line:

Has been rebuilt, Timed to work together
& ready to ship. Includes:
Horiz. Roller Bar Mixer, Dough Chunker,
Conveyor, 8 Pocket Winkler Divider-Rounder,
Overhead 8 Pocket Proofer, Loader 5 & 6,
Lawrence 32 X 32 Press, Casa Herrera 10’
Gas Flour Oven, 5 tier 20’ Cooling
Conveyor, Artec 8 Pocket Counter-Stacker.
Call Bakery Production Equipment:

253-875-8015
or email bpequip@msn.com
snackandbakery.com
SFWB_July_2009.indd 63 7/8/09 1:09:12 PM

call Sharon Ward at
847-405-4078
Fax: 248-502-9089
WANTED TO BUY WANTED TO BUY INGREDIENTS
WE BUY ALL FOOD $$ WE BUY USED BULK BAGS $$ summerfield

rompt ic p a ment culinary spices
ELWAY INDUSTRIES, INC.
CLOSEOUTS oll Free
Direct
no mgs * salt-free * all natural!
Out of code / Discounted / Off Grade Fa

email info el a inc com
Overproductions / Retail / Food Service el a inc com
Jon at Wham Foods
NEW & USED BAGS AVAILABLE
954-649-7857
jon@whamfoods.com
www.whamfoods.com Advertise Today! FREE CATALOG!
Call Sharon Ward SAN FRANCISCO HERB &
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847-405-4078 47444 Kato Road, Fremont, CA 94538
800-227-2830
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CONSULTING
SFWB_July_2009.indd 64 7/8/09 1:09:15 PM

Ad Index
Company Company
Website Page Website Page
ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Dunbar Systems Inc. / AutoBake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42-43
www.adm.com www.auto-bake.com
ADM Specialty Food Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Enreco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

www.adm.com www.enreco.com
ALIT SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Fritsch USA Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

info@alit.it www.fritsch-usa.us
Asoyia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Hixson Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

www.AsoyiaULTRA.com www.hixson-inc.com
BEMA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Kallman Associates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

www.bema.org www.iba.de
Brolite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Kwik-Lok . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3, Back Cover

www.bakewithbrolite.com www.kwiklok.com
California Raisin Marketing Board . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-11 Lawrence Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

www.LoveYourRaisins.com www.lawrenceequipment.com
Caravan Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Lubriplate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

www.caravaningredients.com www.lubriplate.com
Commercial Creamery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Pack Expo 2009 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover

www.cheesepowder.com www.packexpo.com
CSB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Reiser . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
www.csb-system.com www.reiser.com
Delkor Systems, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Rondo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

www.rondo-online.com
www.delkorsystems.com
Roquette America Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
DFE Meincke A/S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 www.roquette.com
www.dfemeincke.com
Tree Top, Ingredient Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Dorner Manufacturing Corporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
www.Dorner.com www.treetop.com
Dunbar Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 WP Bakery Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39, 40, 41

www.dunbarsystems.com www.kemperusa.com
Reader & Marketing Services

LETTERS REPRINTS PRINT & INTERNET
Dan Malovany Deb Soltesz ADVERTISING
Snack Food & Wholesale Bakery E-mail: solteszd@ Ron Bean
155 Pfingsten Road bnpmedia.com E-mail: beanr@
Suite 205
Deerfield, IL 60015
T: (248) 244-1726 bnpmedia.com
T: (847) 405-4074
BNP Media
E-mail: malovanyd@ CUSTOM MEDIA 155 Pfingsten Road, Suite 205,
bnpmedia.com Steve Beyer Barbara Szatko Deerfield, IL 60015
E-mail:beyers@bnpmedia.com E-mail: szatkob@bnpmedia.com Phone: (847) 405-4000
SINGLE COPY SALES/BACK T: (630) 699-7625 T: (630) 527-9927 Fax: (847) 405-4100
ISSUES
Gisele Manelli LIST RENTAL CLASSIFIED ADVERTISING Reaching a total qualified circulation of 14,854 Canada Post Publications Mail
T: (847) 405-4061 Postal information contact: Sharon Ward copies. Source: June 2008 Agreement Number 40813549. Canada
E-mail: manellig@bnpmedia.com Rob Liska at 800-223-2194 x726 E-mail: wards@ Postmaster: Send address changes to:
robert.liska@edithroman.com bnpmedia.com
BPA publishers statement.
Ascend Media, PO Box 456, Niagara
T: (847) 405-4078 Falls, ON L2E 6S8.
65-ad index.indd 65 7/8/09 3:09:55 PM

The Final Word
S
Create, Shha kkee,, Marina Mayer, managing editor
mayerm@bnpmedia.com
Taste, Share
ince the beginning of time, potato Mike’s Vinegar. Visitors can span through we’re letting our fans in on the fun, giving
S chips have been just that — plain ole

potato chips.
Then a couple of years ago, chip
the Recipe Gallery and rate and review
formulas submitted from other chip artists
on a five-star scale from dull to delicious.
chip artists everything they need to dig in and
create their own customized flavor.”
Customizing flavors sounds like a task
producers spiced up their lines and began Additionally, users can click into Carolyn’s for Ms. Won’t Try.
developing unconventional varieties made Corner and find tips, recipes, company Now, because I’m Plain Jane, I stuck
with better-for-you ingredients. to the rudimentary seasonings — I mixed
Now, one chip maker, in particular, is one tablespoon each of Cheddar and
asking its consumers to be the flavor artist Caramelized Onion with a tablespoon
and create the next up-and-coming chip of Roasted Tomatoes, followed by a
variety. teaspoon of Cheddar.
The Create-a-Chip Challenge, presented I always have to add extra cheese.
by Salem, Ore.-based Kettle Brand Potato Nothing too crazy, I know, but
Chips, stems from a Create-a-Chip Kit, enough to produce quite the zing.
complete with four 1-oz. bags of unsea- My husband on the other hand is a bit
soned chips and seven packets of all- more daring in the food department and
natural season blends, such as Lemon enjoys trying new things.
Butter, Caramelized Onion, Roasted (I’m sure you can imagine what dinner
Tomato, Cheddar, Vinegar, Sweet is like at our household).
Chili and Sour Cream & Chive. Con- So we tossed my hopeless bag of
testants also are encouraged to pull chips aside, and blended a tablespoon
spices and seasonings from their own each of the Sweet Chili and Caramel-
pantry to incorporate into the recipe. ized Onion seasonings to create a siz-
After dreaming up the “perfect” fla- zling and spicy snack.
vor, sprinkle the seasonings on the chips, After laughing about my “plain”
reseal the bag, shake and taste test. creation, he says, “well, you’re definitely
For inspiration, each kit contains in the right line of business — not being a
5-oz. bags of previous People’s Choice chef.”
winners for varieties such as Spicy Thai, I guess I won’t be submitting my recipe
Buffalo Bleu and Tuscan Three Cheese. online.
Think you can develop the winning So people, get your shake on. The
flavor? Create-a-Chip Challenge is only on for a
Participants can visit history and the Kettle-ictionary, which is limited time, and the next People’s Choice
www.kettlechipchallenge.com to submit an outline of all Kettle-related terms, pre- variety will be unveiled in October.
their recipes and enter to win free Kettle sented by Carolyn Richards, Kettle Brands Now back to creating a chip flavor that
Brand potato chips for a year. Or flip chief flavor architect. my husband and I can both agree on.
through the Flavor of the Week, which “There’s no denying that making, and
is voted on by consumers and consists munching, Kettle Brand Potato Chip flavors Editor’s Note: Go to www.snackandbakery.com to read
Marina’s exclusive online-only columns.
of varieties such as Sweet Cheddar and all day is a dream job,” she says. “Now,
66-68-final word.indd 66 7/7/09 4:26:07 PM

SFW
6963 PX ad_SnackFoodWhole.ai 5/12/09 5:41:09 PM
BECAUSEFOOD SAFETY IS ALL IMPORTANT.
BECAUSESUPPLIERS NEED TO BE RELIABLE PARTNERS.
BECAUSEREDUCING DOWNTIME IS GOOD FOR THE BOTTOM LINE.
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Attend PACK EXPO and PROCESS EXPO for creative business solutions and C O - L O C AT E D W I T H :
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Register today! www.packexpo.com

SFWB06094PE.indd 1 5/20/09 3:39:51 PM
KWIK Lok’s New
893 Ultra
Fast!
Tight Packages!
Prints on the Closure!
e!
Labels Packages!
Our customers have asked us for a bag g closing machin

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that
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at w
will
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il b ffas
faster
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ter (up to
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bags per minute), yield tighter packages,
es, print crisp clear
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form
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have the capability to put labels on the bagged package. Th The all-ne
all-newew 898933 UlUltr
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Ultra Auto
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Automatic
Bag Closing Machine gives the modern n bakery all these featur res
features,es,, pl
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plusus additional options. s.
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PRINTER OPTIONS: Ink Jet Turbo Printer; C ld F
Cold il T
Foil f P
Transfer i t
Printer; P bl
Programmable
Thermal Printer.
ADDITIONAL OPTIONS:
Speed Control: Synchronizes the closing speed to the bagging speed.
Closure Management System: Monitors the product, closure movement and printing
cycle to determine if the bag is closed. If not, a warning signal is given.
Closure Sensor: Senses if closures are present. If not, sends a warning signal to the
bagger or an alarm box.
Ethernet Connection: Monitor operation from a remote location.
Touch Screen Monitor: English, French and Spanish.
Kwik Lok® Bag Closures: Consumer Preferred

Easy to Open; Easy to Reclose - Reusable and Recyclable!

&25325$7,21
CALL US TOLL FREE (;(&87,9(2)),&(32%2;<$.,0$:$
1-800-688-5945 7(/(3+21(RU
)$;
,QWHUQHWZZZNZLNORNFRP

SFWB07094893KL.indd 1 7/1/09 9:16:19 AM

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01-cover.

indd A1 7/7/09 4:20:57 PM

Kwik Lok Is The Bag Closure Of Choice When It Comes To Function,

02-07-content.indd 2 7/8/09 10:59:48 AM

Kwik Lok is easy to remove. Many consumers have health

It Closes the Bag Securely.

CALL US TOLL FREE

02-07-content.indd 3 7/8/09 10:59:50 AM

4 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

02-07-content.indd 4 7/8/09 10:59:50 AM

The Vemag does not require mineral oil, saving

02-07-content.indd 5 7/8/09 10:59:53 AM

6 Snack Food & Wholesale Bakery - JULY 2009

02-07-content.indd 6 7/8/09 10:59:53 AM

Advanced Synthetic Lubricants

Extended lube intervals, multiple application capability, lubricant

SFGO Ultra Series Fluid Lubricants

SynXtreme FG Series Greases

SSO-FG Series Fluid Lubricants

Lubriplate Lubricants Company

02-07-content.indd 7 7/8/09 10:59:55 AM

I fering a Summertime Spectacular. Here’s

8 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

08-09-editorial.indd 8 7/7/09 2:34:27 PM

Courtesy of the California Raisin Marketing Board

10-11-Cali Raisin.indd 10 7/8/09 10:03:39 AM

A lon and his brother Guy Ozery

12 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

12-17-pita break.indd 12 7/7/09 4:22:01 PM

12-17-pita break.indd 13 7/7/09 4:22:01 PM

the small shop in downtown Toronto

14 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

12-17-pita break.indd 14 7/7/09 4:22:02 PM

The company’s flatbreads and new

Building Realistic Sustainability SPEAKERS

www.snackandbakery.com JULY 2009 - Snack Food & Wholesale Bakery 15

12-17-pita break.indd 15 7/7/09 4:22:03 PM

for instance. In many ways, the product isn’t

16 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

12-17-pita break.indd 16 7/7/09 4:22:03 PM

SFWB07094DORN.indd 1 6/17/09 3:28:48 PM

www.snackandbakery.com JULY 2009 - Snack Food & Wholesale Bakery 17

12-17-pita break.indd 17 7/7/09 4:22:04 PM

With its current production

18 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

18-23-pita plant.indd 18 7/8/09 3:14:49 PM SFWB

Built for Versatility

20 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

18-23-pita plant.indd 20 7/8/09 3:14:51 PM

www.snackandbakery.com JULY 2009 - Snack Food & Wholesale Bakery 21

18-23-pita plant.indd 21 7/8/09 3:14:52 PM

finger conveyors that align the symmetri-

22 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

18-23-pita plant.indd 22 7/8/09 3:14:52 PM

t High-level fiber enrichment

18-23-pita plant.indd 23 7/8/09 3:14:53 PM

Frito-Lay Hooks Up with Jack Link’s or family-operated businesses across

24 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

24-25-business briefs.indd 24 7/8/09 3:03:19 PM

Watch the video online.

© 2009 Delkor Systems Inc.

24-25-business briefs.indd 25 7/8/09 3:03:20 PM

T it’s all about making a breakthrough,

26 Snack Food & Wholesale Bakery - JULY 2009 www.snackandbakery.com

Snack & Bakery - 07 JUL 2009

Snack & Bakery - 07 JUL 2009

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