Baking & Snack - July 2015 - 48

TURANO BAKING CO.

sure the pillow packers are evenly fed. A heat sealer system
separates larger packages into smaller compartments. "We
can take a 30-pack and heat-seal it into three packages of 10
buns, or we can take a 12-pack of brioche and seal it into
two 6-packs," Mr. Mitchell explained. "Because foodservice
operators open up only six or 10 buns at a time, the smaller
packs help them maintain freshness at the store level."
The packages travel through metal detection and
through one of four AMF basket loaders and stackers -
or they are placed on trays or manually case-packed. As
its geographic reach expanded over the past few years,
Turano Baking discovered it needed to do more cardboard case-packing because the distribution - especially to new customers - is only one way.
The bakery plans to install an inline case erector and
automatic case-packer in the near future. Additionally,
returned baskets go through a tray washer before reentering the bakery.
(From left) Leo Desrosiers, vicepresident of operations-southern
region; Jeff Kozloski, chief
engineer; Jack Mitchell, plant
manager; and Joe Turano, president, collaborated with vendors
and others at Turano Baking when
installing the second production
line in its Orlando facility.

ABCs of engineering
In a high-speed, technologically advanced bakery, a company needs its
mechanics to always be on their A-game.
When Turano Baking started up its
Orlando, FL, bakery in 2009, however,
finding multi-skilled people took some
work. "We started out with a lot of B- and
C-class mechanics," said Jeff Kozloski,
plant engineer. "Now, they're almost all
A-class mechanics."
What's the difference among the
classes? C-class mechanics have fundamental mechanical skills and are
handy around wrenches, screwdrivers
and other tools. B-class mechanics also
have bakery experience and electrical
backgrounds. "They're able to do control
circuit troubleshooting and basic PLC
troubleshooting," Mr. Kozloski said.
A-class mechanics must have every
skill the B class mechanic has but also
at least two years of bakery experience
and PLC skills. "A-class mechanics should
never have to call for help, and if they
do, it's a serious problem where we need
to call in a lot of help," he noted.
It's very rare that an A-class candidate
shows up at the bakery applying for a
job. As a result, Turano Baking set up a
training area in its maintenance shop that
houses all of the tools to allow mechanics
to step up their games to the A level.

48 Baking & Snack July 2015 / www.bakingandsnack.com

A quick-response culture
Since the bakery opened six years ago, the food industry has evolved into a much faster-paced environment.
Only the most nimble of bakers can take full advantage
of shifts in the market as the window of opportunity
shrinks, according to Mr. Mitchell. As a result, he added,
successful companies need to transform themselves into
quick-response teams from an operation's perspective.
"It doesn't take months within the Turano organization to make decisions. It takes minutes," Mr. Kozloski
observed. "We're able to move on a project very quickly. The approval process is very rapid. If you look at
fads and trends, they aren't here for long. If you don't
get onto it quickly, you can lose out by being at the tail
end of a movement."
Giancarlo Turano, principal, suggested customers -
and consumers - are stepping up the pace of change.
"The more specific your customers' needs become, the
more innovative you have to be," he said.
For Turano Baking Co., the Orlando bakery is just another chapter in the book on the family-owned business,
a book that spans more than a half century. As time goes
on, the learning process from the Orlando bakery expansion will continue to pay dividends for the company.
"I wouldn't say that gleaning ideas from other facilities ever stops. We just have one more facility where we
can pull knowledge from," Mr. Desrosiers said. "When
we came here, many of us were not used to this collaborative effort with vendors and other customer partners.
That opens up a whole new world where you can learn
from other people in the industry."
Collaboration, for a quick-response company, certainly ramps up speed-to-market when it comes to rolling out new products.

*


http://www.bakingandsnack.com

Baking & Snack - July 2015

Table of Contents for the Digital Edition of Baking & Snack - July 2015

Baking & Snack - July 2015
Table of Contents
Table of Contents
Editorial - Big bucks and fresh bets
Newsfront - Bimbo moves forward on sustainability
FDA sets timeline to phase out PHOs
IFIC survey: Trust in food safety in decline
Starbucks bids adieu to La Boulange chain
Hostess moves into bread, buns market
BEMA announces board appointments
In Brief/In Memoriam
Co-Manufacturing Considerations - Take the Plunge
B&CMA trains up laborers
Ask the right questions
iba Bakery Tour: Wback GmbH - Tonnes of Buns
History in the remaking
Save money, time with iba online
Turano Baking Co. - Ready for Anything
Embracing — not chasing — change
ABCs of engineering
School Nutrition - A is for Apple
Inclusions, Toppings - All that Jazz
Playing the wow! card
Sustainable Sourcing - Baking with a Conscience
Eggs and Egg Replacers - Eggs-treme Measures
Where do consumers stand?
Back to normal … but when?
Ingredient App - Built to Last
Ovens - Tight Spot
Product diversity creates packaging complexity
Sheeting and Laminating - Small Products, Big Impact
Bulk Packaging - The Incredible Bulk
Industry Insight - Finding your Voice
Meeting Preview: Pack EXPO - Food for Thought
Meeting Preview: AACCI - Formulating the Future
100 years in sight and sound
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - July 2015 - Baking & Snack - July 2015
Baking & Snack - July 2015 - 2
Baking & Snack - July 2015 - 3
Baking & Snack - July 2015 - 4
Baking & Snack - July 2015 - 5
Baking & Snack - July 2015 - 6
Baking & Snack - July 2015 - 7
Baking & Snack - July 2015 - 8
Baking & Snack - July 2015 - Table of Contents
Baking & Snack - July 2015 - 10
Baking & Snack - July 2015 - Table of Contents
Baking & Snack - July 2015 - 12
Baking & Snack - July 2015 - 13
Baking & Snack - July 2015 - Editorial - Big bucks and fresh bets
Baking & Snack - July 2015 - 15
Baking & Snack - July 2015 - FDA sets timeline to phase out PHOs
Baking & Snack - July 2015 - 17
Baking & Snack - July 2015 - Hostess moves into bread, buns market
Baking & Snack - July 2015 - In Brief/In Memoriam
Baking & Snack - July 2015 - 20
Baking & Snack - July 2015 - Co-Manufacturing Considerations - Take the Plunge
Baking & Snack - July 2015 - 22
Baking & Snack - July 2015 - 23
Baking & Snack - July 2015 - B&CMA trains up laborers
Baking & Snack - July 2015 - 25
Baking & Snack - July 2015 - Ask the right questions
Baking & Snack - July 2015 - 27
Baking & Snack - July 2015 - 28
Baking & Snack - July 2015 - iba Bakery Tour: Wback GmbH - Tonnes of Buns
Baking & Snack - July 2015 - History in the remaking
Baking & Snack - July 2015 - 31
Baking & Snack - July 2015 - 32
Baking & Snack - July 2015 - Save money, time with iba online
Baking & Snack - July 2015 - 34
Baking & Snack - July 2015 - 35
Baking & Snack - July 2015 - Turano Baking Co. - Ready for Anything
Baking & Snack - July 2015 - 37
Baking & Snack - July 2015 - 38
Baking & Snack - July 2015 - 39
Baking & Snack - July 2015 - Embracing — not chasing — change
Baking & Snack - July 2015 - 41
Baking & Snack - July 2015 - 42
Baking & Snack - July 2015 - 43
Baking & Snack - July 2015 - 44
Baking & Snack - July 2015 - 45
Baking & Snack - July 2015 - 46
Baking & Snack - July 2015 - 47
Baking & Snack - July 2015 - ABCs of engineering
Baking & Snack - July 2015 - 49
Baking & Snack - July 2015 - 50
Baking & Snack - July 2015 - School Nutrition - A is for Apple
Baking & Snack - July 2015 - 52
Baking & Snack - July 2015 - 53
Baking & Snack - July 2015 - 54
Baking & Snack - July 2015 - 55
Baking & Snack - July 2015 - 56
Baking & Snack - July 2015 - 57
Baking & Snack - July 2015 - 58
Baking & Snack - July 2015 - Inclusions, Toppings - All that Jazz
Baking & Snack - July 2015 - 60
Baking & Snack - July 2015 - 61
Baking & Snack - July 2015 - Playing the wow! card
Baking & Snack - July 2015 - 63
Baking & Snack - July 2015 - 64
Baking & Snack - July 2015 - 65
Baking & Snack - July 2015 - 66
Baking & Snack - July 2015 - Sustainable Sourcing - Baking with a Conscience
Baking & Snack - July 2015 - 68
Baking & Snack - July 2015 - 69
Baking & Snack - July 2015 - 70
Baking & Snack - July 2015 - 71
Baking & Snack - July 2015 - 72
Baking & Snack - July 2015 - 73
Baking & Snack - July 2015 - 74
Baking & Snack - July 2015 - Eggs and Egg Replacers - Eggs-treme Measures
Baking & Snack - July 2015 - Where do consumers stand?
Baking & Snack - July 2015 - 77
Baking & Snack - July 2015 - Back to normal … but when?
Baking & Snack - July 2015 - 79
Baking & Snack - July 2015 - 80
Baking & Snack - July 2015 - 81
Baking & Snack - July 2015 - 82
Baking & Snack - July 2015 - Ingredient App - Built to Last
Baking & Snack - July 2015 - 84
Baking & Snack - July 2015 - Ovens - Tight Spot
Baking & Snack - July 2015 - 86
Baking & Snack - July 2015 - 87
Baking & Snack - July 2015 - 88
Baking & Snack - July 2015 - 89
Baking & Snack - July 2015 - 90
Baking & Snack - July 2015 - 91
Baking & Snack - July 2015 - 92
Baking & Snack - July 2015 - 93
Baking & Snack - July 2015 - Product diversity creates packaging complexity
Baking & Snack - July 2015 - 95
Baking & Snack - July 2015 - 96
Baking & Snack - July 2015 - 97
Baking & Snack - July 2015 - 98
Baking & Snack - July 2015 - Sheeting and Laminating - Small Products, Big Impact
Baking & Snack - July 2015 - 100
Baking & Snack - July 2015 - 101
Baking & Snack - July 2015 - 102
Baking & Snack - July 2015 - 103
Baking & Snack - July 2015 - 104
Baking & Snack - July 2015 - 105
Baking & Snack - July 2015 - 106
Baking & Snack - July 2015 - 107
Baking & Snack - July 2015 - 108
Baking & Snack - July 2015 - 109
Baking & Snack - July 2015 - 110
Baking & Snack - July 2015 - Bulk Packaging - The Incredible Bulk
Baking & Snack - July 2015 - 112
Baking & Snack - July 2015 - 113
Baking & Snack - July 2015 - 114
Baking & Snack - July 2015 - 115
Baking & Snack - July 2015 - 116
Baking & Snack - July 2015 - Industry Insight - Finding your Voice
Baking & Snack - July 2015 - 118
Baking & Snack - July 2015 - 119
Baking & Snack - July 2015 - Meeting Preview: Pack EXPO - Food for Thought
Baking & Snack - July 2015 - 121
Baking & Snack - July 2015 - Meeting Preview: AACCI - Formulating the Future
Baking & Snack - July 2015 - 100 years in sight and sound
Baking & Snack - July 2015 - 124
Baking & Snack - July 2015 - Events
Baking & Snack - July 2015 - Innovations
Baking & Snack - July 2015 - 127
Baking & Snack - July 2015 - Products & Packaging
Baking & Snack - July 2015 - 129
Baking & Snack - July 2015 - 130
Baking & Snack - July 2015 - 131
Baking & Snack - July 2015 - Patents
Baking & Snack - July 2015 - New on the Shelf
Baking & Snack - July 2015 - 134
Baking & Snack - July 2015 - Marketplace
Baking & Snack - July 2015 - 136
Baking & Snack - July 2015 - 137
Baking & Snack - July 2015 - 138
Baking & Snack - July 2015 - 139
Baking & Snack - July 2015 - 140
Baking & Snack - July 2015 - 141
Baking & Snack - July 2015 - 142
Baking & Snack - July 2015 - 143
Baking & Snack - July 2015 - 144
Baking & Snack - July 2015 - Ad Index
Baking & Snack - July 2015 - 146
Baking & Snack - July 2015 - 147
Baking & Snack - July 2015 - 148
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