Baking&Snack - November 2012 - 26

GOLD STANDARD BAKING

A continuous ribbon of margarine flows down the center of the croissant sheet, which is automatically folded before it passes through a reduction station and enters the layering process on the new production line.
Blane Sutton

important as the mixer operator. Our philosophy is, ‘We’re only as good as our weakest link.’ ”

10- to 12-day runs
Gold Standard began the planning process for installing the new production line about 18 months ago, according to James Carr, chief engineer. The company didn’t need any physical expansion, but it did need to add drains and other infrastructure before installing the equipment. Working with Dunbar Systems, which served as project integrator for the installation of its previous croissant lines, the bakery teamed up with it existing equipment suppliers because they understood the bakery’s expectations for the project. “We had really good partners with our existing equipment manufacturers, so we continued to partner with them,” Yianny noted. All vendors received written specifications from Gold Standard. Those requirements outlined what materials were acceptable for building the equipment as well as expectations for future sanitation and maintenance, according to Mr. Carr. Today, production runs in 10- to 12-day stretches, followed by a day off for preventive maintenance and sanitation. Production is scheduled 10 days in advance. As a part of its SQF program, workers’ uniform colors are coordinated by job function. Management wears blue uniforms and hats, white for production, yellow for shipping and red for maintenance. Three ShickUSA 50,000-lb flour silos are indoors to protect them from Chicago’s harsh weather, provide stable flour temperature and

For Arbor, Gold Standard means green
When Arbor Investments purchased Gold Standard Baking from the Caparos family, the deal brought additional financial resources to the bakery and allowed family members to maintain a minority interest and remain in key management roles. In many ways, the Chicago, IL-based private equity firm, which has acquired more than 30 middle-market food and beverage businesses since 1999, and Gold Standard are a good fit, noted George Caparos, vicepresident of sales, who with his brother Yianny, the bakery’s president, manage day-to-day operations. The management team also includes Mark Grosshans, CFO; Alex Salgado, plant manager; and James Carr, chief engineer. “Arbor is very honed in to the industry, he said. “They’re knowl” edgeable about the food business, and they’re a great sounding board for brainstorming and providing leadership and direction. ” Gold Standard works with Greg Purcell, Arbor’s CEO; Joe Campolo, president; and Ryan McKenzie, part- Gold Standard Baking specializes in making laminated products, including 100,000 thaw-and-serve croissants per ner. “It’s a great firm that focuses hour, at its Chicago, IL, facility. on food, Yianny said. “They don’t ” Blane Sutton micromanage. You can create a plan together, and you have monthly meetings to review your plan. ” Those plans include 1-, 3- and 5-year strategies that focus on the business’ intermediate and long-term outlook, according to Yianny. In 2010, Arbor acquired Oven Fresh Baking Co., a Chicago producer of croissants and Danish, and folded the business into the Gold Standard platform and its operations into Gold Standard’s plant on Chicago’s southwest side. “We bought Oven Fresh because its customer base complemented with ours, he added. ” Like many private equity firms, Arbor has spun off many of the food and beverage companies it acquired, and it wouldn’t be surprising to Yianny if it did the same to Gold Standard. “They’ve owned it for four years, he observed. “If they sell, that would be a good thing to me. That ” means we’re doing our jobs. ”

26

/ Baking & Snack / November 2012

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Baking&Snack - November 2012

Table of Contents for the Digital Edition of Baking&Snack - November 2012

Baking&Snack - November 2012
Table of Contents
Table of Contents
Editorial - An ounce of preparation
Newsfront - Hostess to close five bakeries
Mondelez International successfully spins off
Industry unites to launch online resource
In Brief
Contest crowns best raisin breads
Snyder’s-Lance, Inventure complete distribution agreement
AACCI honors AIB’s Olewnik
Farm to Market Bread opens new bakery
News People
In Memoriam
Gold Standard Baking - Seizing Golden Opportunities
Baking for Food Service - Solutions for Institutions
Chocolate - Chocolate's Healthy Boost
Sustaining cocoa for the future
Learning from retail sales
Starch - Just Add Starch
Considering 2012 corn
Ingredient App - A Fighting Chance
R&D Perspective - The Other Dairy Choice
Innovation Q&A - Front of the Pack
Freezing Systems - A Continuous Cold Front
Keeping it clean
Icing and Glazing - Finishing Touches
Preventing icing buildup
Fleet Management - Daily Deliveries
Improving customer service
Case Study - Encouraging Entrepreneurship
International Construction Q&A - Building in Developing Nations
Industry Images - TIA takes on trends
Events
Innovations
Products & Packagaing
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - November 2012 - Baking&Snack - November 2012
Baking&Snack - November 2012 - 2
Baking&Snack - November 2012 - 3
Baking&Snack - November 2012 - 4
Baking&Snack - November 2012 - 5
Baking&Snack - November 2012 - 6
Baking&Snack - November 2012 - 7
Baking&Snack - November 2012 - 8
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - 10
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - Editorial - An ounce of preparation
Baking&Snack - November 2012 - 13
Baking&Snack - November 2012 - Mondelez International successfully spins off
Baking&Snack - November 2012 - Contest crowns best raisin breads
Baking&Snack - November 2012 - 16
Baking&Snack - November 2012 - 17
Baking&Snack - November 2012 - Farm to Market Bread opens new bakery
Baking&Snack - November 2012 - 19
Baking&Snack - November 2012 - In Memoriam
Baking&Snack - November 2012 - 21
Baking&Snack - November 2012 - Gold Standard Baking - Seizing Golden Opportunities
Baking&Snack - November 2012 - 23
Baking&Snack - November 2012 - 24
Baking&Snack - November 2012 - 25
Baking&Snack - November 2012 - 26
Baking&Snack - November 2012 - 27
Baking&Snack - November 2012 - 28
Baking&Snack - November 2012 - 29
Baking&Snack - November 2012 - 30
Baking&Snack - November 2012 - 31
Baking&Snack - November 2012 - 32
Baking&Snack - November 2012 - Baking for Food Service - Solutions for Institutions
Baking&Snack - November 2012 - 34
Baking&Snack - November 2012 - 35
Baking&Snack - November 2012 - 36
Baking&Snack - November 2012 - 37
Baking&Snack - November 2012 - 38
Baking&Snack - November 2012 - 39
Baking&Snack - November 2012 - 40
Baking&Snack - November 2012 - 41
Baking&Snack - November 2012 - 42
Baking&Snack - November 2012 - Chocolate - Chocolate's Healthy Boost
Baking&Snack - November 2012 - Sustaining cocoa for the future
Baking&Snack - November 2012 - 45
Baking&Snack - November 2012 - 46
Baking&Snack - November 2012 - 47
Baking&Snack - November 2012 - 48
Baking&Snack - November 2012 - 49
Baking&Snack - November 2012 - 50
Baking&Snack - November 2012 - 51
Baking&Snack - November 2012 - Learning from retail sales
Baking&Snack - November 2012 - 53
Baking&Snack - November 2012 - 54
Baking&Snack - November 2012 - Starch - Just Add Starch
Baking&Snack - November 2012 - Considering 2012 corn
Baking&Snack - November 2012 - 57
Baking&Snack - November 2012 - 58
Baking&Snack - November 2012 - 59
Baking&Snack - November 2012 - 60
Baking&Snack - November 2012 - 61
Baking&Snack - November 2012 - 62
Baking&Snack - November 2012 - 63
Baking&Snack - November 2012 - 64
Baking&Snack - November 2012 - Ingredient App - A Fighting Chance
Baking&Snack - November 2012 - 66
Baking&Snack - November 2012 - R&D Perspective - The Other Dairy Choice
Baking&Snack - November 2012 - 68
Baking&Snack - November 2012 - Innovation Q&A - Front of the Pack
Baking&Snack - November 2012 - 70
Baking&Snack - November 2012 - 71
Baking&Snack - November 2012 - 72
Baking&Snack - November 2012 - Freezing Systems - A Continuous Cold Front
Baking&Snack - November 2012 - 74
Baking&Snack - November 2012 - Keeping it clean
Baking&Snack - November 2012 - 76
Baking&Snack - November 2012 - 77
Baking&Snack - November 2012 - 78
Baking&Snack - November 2012 - Icing and Glazing - Finishing Touches
Baking&Snack - November 2012 - 80
Baking&Snack - November 2012 - Preventing icing buildup
Baking&Snack - November 2012 - 82
Baking&Snack - November 2012 - 83
Baking&Snack - November 2012 - 84
Baking&Snack - November 2012 - Fleet Management - Daily Deliveries
Baking&Snack - November 2012 - Improving customer service
Baking&Snack - November 2012 - 87
Baking&Snack - November 2012 - 88
Baking&Snack - November 2012 - 89
Baking&Snack - November 2012 - Case Study - Encouraging Entrepreneurship
Baking&Snack - November 2012 - 91
Baking&Snack - November 2012 - 92
Baking&Snack - November 2012 - International Construction Q&A - Building in Developing Nations
Baking&Snack - November 2012 - 94
Baking&Snack - November 2012 - 95
Baking&Snack - November 2012 - 96
Baking&Snack - November 2012 - Industry Images - TIA takes on trends
Baking&Snack - November 2012 - 98
Baking&Snack - November 2012 - Events
Baking&Snack - November 2012 - Innovations
Baking&Snack - November 2012 - 101
Baking&Snack - November 2012 - 102
Baking&Snack - November 2012 - Products & Packagaing
Baking&Snack - November 2012 - Patents
Baking&Snack - November 2012 - New on the Shelf
Baking&Snack - November 2012 - 106
Baking&Snack - November 2012 - Marketplace
Baking&Snack - November 2012 - 108
Baking&Snack - November 2012 - 109
Baking&Snack - November 2012 - 110
Baking&Snack - November 2012 - 111
Baking&Snack - November 2012 - 112
Baking&Snack - November 2012 - Ad Index
Baking&Snack - November 2012 - New Product Spotlight
Baking&Snack - November 2012 - 115
Baking&Snack - November 2012 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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