Snack Food & Wholesale Bakery - September 2008 - (Page 28)

2008 W ho l e s a l e Ba k e r o f t h e Y e a r Production at a Glance Charter Baking currently operates four facilities, but it will close its smallest one in Milford, N.J., as the company enhances productivity and increases overall efficiencies through its ongoing integration process. • At 63,000 sq. ft., Rudi’s Organic Bakery in Boulder, Colo., houses two lines that produce 260,000 units of certified-organic sandwich and artisan breads, as well as buns and rolls, sold under the Rudi’s Organic, The Baker Organic and various contract baking brands. Two freezers with 20,000 sq. ft. of space can hold 500 pallets, or 12 days of inventory, allowing long runs and its 118 employees to work on two, 10-hour shifts four days a week. Products are baked in rack ovens. • The 22,000-sq.-ft. Vermont Bread plant in Brattleboro, Vt., produces certified-organic and natural sandwich bread, artisan bread, English muffins and bran muffins. In addition to supplying its Vermont Bread brand, the facility baked English muffins for the Rudi’s Organic, Matthew’s All Natural and contract-packaged lines. Charter Baking added an air filtering system to improve shelf life, revamped the griddle on the English muffins line and oven loader for its 60-ft. tunnel oven. Its 92 employees work two, 10-hour shifts four days a week. • The 36,000-sq.-ft. Superior Baking plant currently has a 2,000-sq.-ft. freezer and three production lines with a tunnel oven that bakes allnatural breads, rolls and croutons, which are sold under the Matthew’s All Natural, Kasanof’s and Green Freedman labels. Certified organic 12 months ago, the facility also produces the 12 top-selling items under the Rudi’s Organic brand for East Coast distribution, as well as organic baked goods for contract baking labels. Charter Baking added new depanners and conveyors on the bread line. It’s currently automating the packaging area and has put in new reciprocal slicers. The facility’s 70-person staff operates on three, eight-hour shifts five days a week. Charter Baking plans to consolidate production from its 11,000-sq.-ft. Milford plant, which baked products sold under The Baker label, into this operation. 28 Snack Food & Wholesale Bakery - SEPTEMBER 2008 SFWB0908MO.indd 1 8/8/08 10:49:10 A http://www.moline.com http://www.moline.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - September 2008

Snack Food & Wholesale Bakery - September 2008 Contents Editor’s Note For Goodness Sakes Better Than the Rest Unconventional Thinking Easy Does It New Products In the Comfort Zone Engineering Management The ASB Column Printer Keeps Production Running Equipment Briefs Better Than the Rest The Final Word

Snack Food & Wholesale Bakery - September 2008

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