Food and Drink International - Winter 2016 Volume 2 - 56

p

PRODUCERS

Always Bagels

A Better Bagel

Dedication to flavor and quality in its production makes Always Bagels a
favorite in retail and foodservice operations nationwide. By Jim Harris

>> Always Bagels' goods are made from scratch with its own recipes. The company produces more than 200 million bagels annually.

A

lways Bagels' secret to success is simple. "What makes us really stand

out is that our bagels are the highest quality in the industry," says
Anthony Pariti, vice president of the Bohemia, N.Y.-based company.
The quality of Always Bagels' namesake product is a result of
its old-fashioned methods. The company produces its bagels from scratch, using recipes that it makes itself instead of using bases. The
dough goes through a 12- to 14-hour fermentation and recompany profile
tarding processes, which gives its bagels a flavorful crust.
Always Bagels
"This is a step most other companies don't invest in,
www.alwaysbagels.com
Headquarters: Bohemia, N.Y.
because there's a large cost involved and a larger physical
Employees: 225
Specialty: Old-fashioned boiled
footprint needed for it," Pariti says of the fermentation and
bagels
retarding processes. "We excel at these processes, which
Anthony Pariti, vice president:
"Our bagels are the highest
truly distinguishes us within the in-store bakery, club and
quality in the industry ."
food service businesses we serve."

56

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

Bagel ingredients are mixed and
bagels are formed prior to the fermentation and retardation processes.
Afterwards, bagels are boiled before
baking, giving them a thicker crust
and allowing them to maintain moisture. After baking, the company's
products are cooled off before being
blast frozen and ultimately packaged
and shipped.
The company operates production
facilities in Bohemia, N.Y., and Lebanon, Pa., which offer a total of 92,000
square feet combined, with 160,000


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - 1
Food and Drink International - Winter 2016 Volume 2 - Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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