Baking&Snack - July 2013 - 27

ACE BAKERY

Praxair Technology
ColdFront™ Value

Artisan at heart, always
Marcus Mariathas, ACE Bakery’s director of product development,
master baker and a member of the Canadian national team that
competed in the 2011 Lesaffre Cup (Bakery World Cup), explained
another reason why the company’s new Gaffney, SC, bakery mirrors
the one it operates at Vaughan, ON.
“We want to make the same bread, the same loaf, the same product here that we do at every other ACE Bakery location, he said.
”
“We want to be sure the customer sees no difference. It has to be
the same quality, look, crust and eating characteristics.
”
This need characterized the search and selection of technology
by Toronto-based ACE. “We always measure ourselves against our
original artisan specs, said Brian Sisson, vice-president, opera”
tions. “Otherwise, you drift away. We don’t compromise on flavor,
texture, browning and visual aspects.
”
Make no mistake. This company carries forward the passion of its
founders. “And the passion is for the product, said Lee Andrews,
”
ACE Bakery’s president. “We keep our products as authentic as possible. Our products are noticeably different.
”
Managers express the legacy in another way, too. “Please note that
we call these facilities ‘bakeries,’ not ‘plants,’ ” Mr. Andrews emphasized.

Engineered Tunnel Freezer

The ColdFront™ VE Tunnel Freezer
provides quick, thorough freezing,
which maintains consistent high-quality
product output. This freezing system is
expandable on-site, so it can grow with

pepper and sea salt; black olives,
onions, potatoes and sun-dried tomatoes; sesame seeds; and cheeses.
Sweet varieties incorporate apples,
cranberries, figs, orange zest, raisins, sour cherries, chocolate,
cinnamon and walnuts. The company’s River Road Bakehouse
breads are rich in grains and seeds
and include a deli rye style.
The bakery practices careful temperature control, keeping the mixing
room at 75°F and the makeup area
between 74 to 76°F.
Baking at Gaffney is a 12-hour process, which includes baking and freezing. “The process is where art meets
science,” Mr. Gaudet explained.
Managed by a KB bulk flour
system, flour is held in two
75,000-lb-capacity silos. All flour
is sifted before it reaches the weigh
hopper feeding the mixing room’s
dispensing station. On signal from
the operator, the system releases
a weighed amount of flour into a
mobile mixing bowl waiting below.
Other ingredients, including starter, are manually batched and add-

production needs.
Efﬁcient & cost-effective

At Gaffney, ACE Bakery prepares its doughs using starters developed by the company’s founders.
ACE Bakery LLC

ed to the mixing bowl. Ingredient
water passes through a system
that blends hot, chilled and city
water before reaching the bowl.
Three Sancassiano spiral mixers
prepare doughs.
Allowed a short period of floor
time, doughs are wheeled to makeup, with the entire bowl lifted mechanically to discharge into the hopper feeding the Fritsch sheeting line.

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High production rate, small footprint
Field expandable
Efﬁcient cryogen consumption
Easy to operate, maintain and clean
High rate of heat transfer
Excellent yield retention
Improves product quality
N2 or CO2 cooling options
Praxair Food Lab support for
optimal performance

Optimize your cooling process and
your product quality with Praxair.

Visit us at praxairfood.com
or use your smartphone
to scan the QR code the
right to get started.

Process for par-baked
This computer-integrated line replicates the manual method, according
to Marcus Mariathas, ACE’s director
For more information, see Page 129
P-10416-18

July 2013 / Baking & Snack / 27

http://www.praxairfood.com

Baking&Snack - July 2013

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