“350 million cakes need to be packed first”
With growing sales of on-the-go, small pies, US snack pie maker
JTM Foods set out to double its production capacity
to over 350 million units per year. This goal meant
building an entire new factory.
Tag: case study
From Vision to reality: how AI is reshaping product inspection
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
“Baker Plentz, they are one of us”
The Plentz bakery has been embracing regionality for years, long before the topic became trendy. “In 2002, we started growing
One step ahead
More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery had expected. Several aspects were important, including the practiced social values of the company.
bbi-2021-03-Flexible flow-wrapping covers biscuits
An Alsatian manufacturer with over a hundred years of heritage relies on a modern flow-wrapping machine from Schubert to package its baked goods.
Centralized pizza dough production
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Optimized process step
Hard to clean, inaccurate and sensors that constantly failed to operate – a major bakery in the Netherlands struggled with these problems when transporting a dough bowl. The solution was to install a new bowl transport system.
Mak’Cik (Auntie) – You Eat The Best!
Sydney Cake House in Malaysia produces a wide variety of baked and frozen goods such as croissants, puffs, bread rolls and cakes. For these, the company focuses on products with Malaysian ingredients, together with western-style baked goods where it creates fusion style East meet West products.
The other kind of consultancy company
“Integrated Bakery” develops, designs and deliver bakery solutions and is therefore quite different compared to other consultants.
GMO-free against acrylamide
Renaissance BioScience Corp. based on Vancouver, Canada, has developed a yeast that is able to lower the resulting level of acrylamide contamination in finished baked products. Applications for the yeast up to now have been mainly in the manufacture of crackers, crispbread and biscuits – with favorable results, according to the inventors and marketers.
Mak’Cik (Auntie) – You Eat The Best!
Sydney Cake House in Malaysia produces a wide variety of baked and frozen goods such as croissants, puffs, bread rolls and cakes. For these, the company focuses on products with Malaysian ingredients, together with western-style baked goods where it creates fusion style East meet West products.
Fit for the future
Wolf ButterBack KG, a premium frozen baked products manufacturer in Fürth, is growing dynamically and is investing around EUR 50 million in a new third factory. The company had to expand production capacity to meet rising demand.