Baking&Snack - June 2011 - 32

32

COPAK SOLUTIONS

to install a line capable of making 1,200 lb per hour vs. the 400-lb-perhour line it currently uses, and it plans to install this new line before the end of the third quarter. INCREASING THE WAGER. CoPak recently purchased a new J.C. Ford hopper, presheeter and sheeter for its tortilla chip line. “We’ve got a lot more business coming on, and we

▲ To keep the line operating at optimal efficiency, the hopper of the tortilla chip line is consistently being filled with masa. CoPak has recently replaced the front end of the line, which it hopes will improve efficiencies by as much as 30%.

Food Safety Focus
CoPak Solutions received certification through the British Retail Consortium (BRC) Global Standards program during the past year, and the Conover, NC, snack manufacturer came away with an A rating. However, the process was much more exhaustive than what the company initially imagined. “We thought it would take only a few months, but it took nearly a year to complete,” said Mike Wells, CoPak’s vice-president of operations. “It was a huge investment for us.” One of CoPak’s customers informed the company that if it wanted to continue to produce chips for the customer’s warehouse club stores, then it would need to get BRC certification. Fortunately, the customer let CoPak know about this requirement a year and a half before the certification was needed. The certification will be beneficial as the company looks to build customers. For instance, anytime a company makes a presentation to Wal-Mart, the question of third-party auditors always comes up, according to Mr. Wells. “If you tell Wal-Mart that you are audited by someone else, they say, ‘Fine, but we are going to have our auditors come in,’” he explained. “But if you have BRC, then it doesn’t have to send its own people anymore.” BRC requires annual recertification, and as is required by the new Food Safety Modernization Act, companies must have a Hazard Analysis Critical Control Points (HACCP) plan. “We had HACCP before, but once BRC got done with it, we had HACCP times two,” Mr. Wells said. “We really had to ratchet up our sanitation training, our GMPs and all of those good things.” Despite its demands on CoPak, the certification process was worth the effort. “Our company today is a much better company all around because of going through the BRC certification,” Mr. Wells concluded.

▲ Before entering the fryer, cut tortilla chips make three passes on this conveyor to help equilibrate the moisture of the tortilla pieces.

have to get more efficient,” Mr. Deal said. “And to do that, we needed a whole new front end for this line. It should bring efficiencies up at least 25 to 30%.” Following this installation, the company expects to produce approximately 120,000 lb of tortilla chips weekly, operating 24/6. “You can’t really run 24/7 in a tortilla chip plant,” he explained. “These lines can only run so many hours before they have to be cleaned.” CoPak employs 52 people to staff two 12-hour shifts daily. Currently, its pellet snack line operates one shift per day, but Mr. Deal said he hopes to build that business to also run 24/6. The company operates in an 84,000-sq-ft facility, and the majority of its plant, nearly 57,000 sq ft, is dedicated to warehousing. Produc-

tion and packaging take place in a 25,000-sq-ft space, and its lines are designed to be straight runs. Production for the tortilla chip line begins in a Peerless 600-lb double-sigma horizontal mixer. The masa is then loaded into the hopper, and a presheeter and sheeter form the masa to its proper thickness before going through the die that cuts the tortilla chips to shape. CoPak has a dozen dies that it can attach to the line to make different sizes and shapes of tortilla chips. After being formed, the chips travel up an inclined conveyor and make three passes on a wire cooling conveyor. The chips fall into the hot oil where they fry for 40 to 60 seconds, depending on the thickness of the chips. On the other hand, pellets require only 16 to 18 seconds of frying.

BAKING & SNACK / June 2011

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Baking&Snack - June 2011

Table of Contents for the Digital Edition of Baking&Snack - June 2011

Baking&Snack - June 2011
Contents
EDITORIAL - Making the Tough Choices
Marketing guidelines target white bread
The Skinny on IWG Guidelines
NEWS IN BRIEF
FDA issues two food safety rules
How are you coping with rising food prices?
Pies in the Sky
Sugar companies file suit over HFCS ads
Sara Lee considers selling international bakery unit
Snack Figures and Forecasts
NEWS | PEOPLE
IN MEMORIAM
COPAK SOLUTIONS - Doubling Down
Food Safety Focus
Down, but not Out
GMO-free Foods Gaining Ground
@SOCIAL MEDIA — Marketing at Warp Speed
Number of New Bakery Products Launched in US
NEW ON THE SHELF
Baker's Building Blocks
Gluten-Free Gets a Boost
Protein Fortification
The 3 Omegas
And Their Names Are...
How to Make Popcorn Healthier
Comparison of Dietary Fa
Not Contrary, Just Factual
Clean & Sweet
Find It, Trace It
Busting Fiber's Myths
INGREDIENT NEWS
Hot, but under control
R&D Flies Free
Using Space-Age Technology
Combining a Deck and Rack Oven
C is for Control
C is for Cleanliness
Spherical Formations
RECENT PATENTS
Dispatching Automation
Path-to-Market for Hostess Brands
Labriola in Ship Shape
Prince of Safety
PRODUCTS & PACKAGING
Spring to the Summit
CALENDAR OF EVENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - More Kick!
Baking&Snack - June 2011 - Baking&Snack - June 2011
Baking&Snack - June 2011 - 2
Baking&Snack - June 2011 - 3
Baking&Snack - June 2011 - 4
Baking&Snack - June 2011 - 5
Baking&Snack - June 2011 - 6
Baking&Snack - June 2011 - Contents
Baking&Snack - June 2011 - 8
Baking&Snack - June 2011 - 9
Baking&Snack - June 2011 - EDITORIAL - Making the Tough Choices
Baking&Snack - June 2011 - 11
Baking&Snack - June 2011 - The Skinny on IWG Guidelines
Baking&Snack - June 2011 - NEWS IN BRIEF
Baking&Snack - June 2011 - FDA issues two food safety rules
Baking&Snack - June 2011 - 15
Baking&Snack - June 2011 - Pies in the Sky
Baking&Snack - June 2011 - 17
Baking&Snack - June 2011 - Sugar companies file suit over HFCS ads
Baking&Snack - June 2011 - 19
Baking&Snack - June 2011 - Snack Figures and Forecasts
Baking&Snack - June 2011 - 21
Baking&Snack - June 2011 - 22
Baking&Snack - June 2011 - 23
Baking&Snack - June 2011 - IN MEMORIAM
Baking&Snack - June 2011 - 25
Baking&Snack - June 2011 - 26
Baking&Snack - June 2011 - 27
Baking&Snack - June 2011 - COPAK SOLUTIONS - Doubling Down
Baking&Snack - June 2011 - 29
Baking&Snack - June 2011 - 30
Baking&Snack - June 2011 - 31
Baking&Snack - June 2011 - Food Safety Focus
Baking&Snack - June 2011 - 33
Baking&Snack - June 2011 - Down, but not Out
Baking&Snack - June 2011 - 35
Baking&Snack - June 2011 - 36
Baking&Snack - June 2011 - 37
Baking&Snack - June 2011 - GMO-free Foods Gaining Ground
Baking&Snack - June 2011 - 39
Baking&Snack - June 2011 - @SOCIAL MEDIA — Marketing at Warp Speed
Baking&Snack - June 2011 - 41
Baking&Snack - June 2011 - Number of New Bakery Products Launched in US
Baking&Snack - June 2011 - 43
Baking&Snack - June 2011 - NEW ON THE SHELF
Baking&Snack - June 2011 - 45
Baking&Snack - June 2011 - 46
Baking&Snack - June 2011 - Baker's Building Blocks
Baking&Snack - June 2011 - Gluten-Free Gets a Boost
Baking&Snack - June 2011 - 49
Baking&Snack - June 2011 - 50
Baking&Snack - June 2011 - 51
Baking&Snack - June 2011 - Protein Fortification
Baking&Snack - June 2011 - 53
Baking&Snack - June 2011 - 54
Baking&Snack - June 2011 - The 3 Omegas
Baking&Snack - June 2011 - And Their Names Are...
Baking&Snack - June 2011 - 57
Baking&Snack - June 2011 - How to Make Popcorn Healthier
Baking&Snack - June 2011 - 59
Baking&Snack - June 2011 - Comparison of Dietary Fa
Baking&Snack - June 2011 - Not Contrary, Just Factual
Baking&Snack - June 2011 - 62
Baking&Snack - June 2011 - Clean & Sweet
Baking&Snack - June 2011 - 64
Baking&Snack - June 2011 - 65
Baking&Snack - June 2011 - Find It, Trace It
Baking&Snack - June 2011 - 67
Baking&Snack - June 2011 - Busting Fiber's Myths
Baking&Snack - June 2011 - 69
Baking&Snack - June 2011 - 70
Baking&Snack - June 2011 - 71
Baking&Snack - June 2011 - 72
Baking&Snack - June 2011 - INGREDIENT NEWS
Baking&Snack - June 2011 - 74
Baking&Snack - June 2011 - 75
Baking&Snack - June 2011 - 76
Baking&Snack - June 2011 - Hot, but under control
Baking&Snack - June 2011 - R&D Flies Free
Baking&Snack - June 2011 - 79
Baking&Snack - June 2011 - 80
Baking&Snack - June 2011 - 81
Baking&Snack - June 2011 - Using Space-Age Technology
Baking&Snack - June 2011 - 83
Baking&Snack - June 2011 - 84
Baking&Snack - June 2011 - 85
Baking&Snack - June 2011 - Combining a Deck and Rack Oven
Baking&Snack - June 2011 - 87
Baking&Snack - June 2011 - 88
Baking&Snack - June 2011 - C is for Control
Baking&Snack - June 2011 - 90
Baking&Snack - June 2011 - 91
Baking&Snack - June 2011 - C is for Cleanliness
Baking&Snack - June 2011 - 93
Baking&Snack - June 2011 - 94
Baking&Snack - June 2011 - 95
Baking&Snack - June 2011 - Spherical Formations
Baking&Snack - June 2011 - 97
Baking&Snack - June 2011 - 98
Baking&Snack - June 2011 - 99
Baking&Snack - June 2011 - RECENT PATENTS
Baking&Snack - June 2011 - 101
Baking&Snack - June 2011 - 102
Baking&Snack - June 2011 - Dispatching Automation
Baking&Snack - June 2011 - 104
Baking&Snack - June 2011 - Path-to-Market for Hostess Brands
Baking&Snack - June 2011 - 106
Baking&Snack - June 2011 - Labriola in Ship Shape
Baking&Snack - June 2011 - 108
Baking&Snack - June 2011 - 109
Baking&Snack - June 2011 - 110
Baking&Snack - June 2011 - Prince of Safety
Baking&Snack - June 2011 - 112
Baking&Snack - June 2011 - PRODUCTS & PACKAGING
Baking&Snack - June 2011 - 114
Baking&Snack - June 2011 - 115
Baking&Snack - June 2011 - Spring to the Summit
Baking&Snack - June 2011 - 117
Baking&Snack - June 2011 - CALENDAR OF EVENTS
Baking&Snack - June 2011 - MARKETPLACE
Baking&Snack - June 2011 - 120
Baking&Snack - June 2011 - 121
Baking&Snack - June 2011 - 122
Baking&Snack - June 2011 - 123
Baking&Snack - June 2011 - 124
Baking&Snack - June 2011 - AD INDEX
Baking&Snack - June 2011 - NEW PRODUCT SPOTLIGHT - More Kick!
Baking&Snack - June 2011 - 127
Baking&Snack - June 2011 - 128
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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