Baking&Snack - December 2016 - 36
BEIGEL'S BAKERY
Freshly baked loaves of challah bread leave the three-deck tunnel oven, then
are racked and cooled before packaging.
enclosed flour silo and through a KB sifter. All minor
dry ingredients, such as rye flour, are sifted in another
room per kosher requirements. Meanwhile, other ingredients such as seeds, toppings and pails of icings
are segregated per kosher guidelines or to address allergen concerns. For food security, roughly 60 cameras
throughout the facility constantly monitor all aspects
of the operation and can be reviewed remotely by the
management team.
The main production area is separated into bread
and sweet goods departments. Here, semi-automated
methods are clearly at work. During Baking & Snack's
recent visit, Beigel's was producing its popular challah breads. Doughs are mixed in one of two horizontal
mixers upgraded with a Pfening Enviro-Blender to ensure precise metering of water to create 500-lb batches.
"We prefer to run small batches, not 1,200-lb doughs,
because they make a much more consistent product,"
Mr. Gordon noted. The bread department also has a
Sancassiano spiral mixer for making baguettes and
other specialty breads.
After a 45-minute rest to relax the dough and develop its flavor, the troughs are automatically lifted to a
Gemini-KB makeup line with a 6-pocket divider. Flour
dust is applied to the dough balls as they enter an intermediate proofer where they rest for about 18 minutes.
The dough pieces then travel through the sheeter and
curling chains to turn the round balls into 6-in.-long
36 Baking & Snack December 2016 / www.bakingandsnack.com
strings. The system also has a stamper and other makeup devices to produce Kaisers and a variety of other
bread and rolls.
Six operators at the end of the line then take six
dough pieces and hand-twist them to form the challah bread, and they do this at a rate of about 1,200 15-
An orthodox approach to new products
For Beigel's, it's not a case of making
what's old new again. When it comes to
creating new products, the bakery relies
on its expertise to create kosher versions
of popular baked goods.
"We're a traditional shop," said Martin
Gordon, vice-president of operations.
"People come in here with a good idea,
and we figure out a way to make it for
them, especially if it's a product that isn't
in the kosher market."
That's not always easy when it comes
to removing the dairy component of
baked goods. Instead of milk, Beigel's
may incorporate a variety of oils or a
combination of other ingredients. "It can
be challenging," Mr. Gordon acknowledged. "We have very strict requirements
on what we can put into a product, but
we work really hard to figure it out so
that it's kosher and tastes really good."
http://www.bakingandsnack.com
Baking&Snack - December 2016
Table of Contents for the Digital Edition of Baking&Snack - December 2016
Baking&Snack - December 2016
Table of Contents
Table of Contents
Editorial - Words to live by
Newsfront - ASB names four to Baking Hall of Fame
Bimbo Bakeries USA to close bakeries in TX, PA
Hostess goes public under new owners
People/In Brief/In Memoriam
Operations Executive of the Year - The Student and Teacher
Becoming a guardian of food safety
Taking the journey toward perfection
Championing world-class excellence
Beigel’s Bakery - From our neighborhood to yours
Rooted in history, poised for growth
An orthodox approach to new products
Niche Marketing - Right on Target
Yeast - Creative Solutions
Sourdough library adds online collection
Sweeteners - Mother Nature's Sweeteners
Sweet-tasting fiber, not added sugar
Ingredient App - Simple Satisfaction
R&D Perspective - Troubling Questions
Cookie & Cracker Tech - Innovation from all sides
Efficiency hinges on innovation
Fryers - Fry, fry again
FSMA for yeast donuts
Packaging Innovations - Happy New Year
Meeting Preview: ASB - All in the mix
Meeting Preview: SNAXPO - Redefine Snacking
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - December 2016 - Baking&Snack - December 2016
Baking&Snack - December 2016 - 2
Baking&Snack - December 2016 - 3
Baking&Snack - December 2016 - 4
Baking&Snack - December 2016 - 5
Baking&Snack - December 2016 - 6
Baking&Snack - December 2016 - 7
Baking&Snack - December 2016 - 8
Baking&Snack - December 2016 - Table of Contents
Baking&Snack - December 2016 - 10
Baking&Snack - December 2016 - Table of Contents
Baking&Snack - December 2016 - Editorial - Words to live by
Baking&Snack - December 2016 - 13
Baking&Snack - December 2016 - 14
Baking&Snack - December 2016 - 15
Baking&Snack - December 2016 - Hostess goes public under new owners
Baking&Snack - December 2016 - 17
Baking&Snack - December 2016 - People/In Brief/In Memoriam
Baking&Snack - December 2016 - 19
Baking&Snack - December 2016 - Operations Executive of the Year - The Student and Teacher
Baking&Snack - December 2016 - 21
Baking&Snack - December 2016 - Becoming a guardian of food safety
Baking&Snack - December 2016 - 23
Baking&Snack - December 2016 - 24
Baking&Snack - December 2016 - Taking the journey toward perfection
Baking&Snack - December 2016 - 26
Baking&Snack - December 2016 - 27
Baking&Snack - December 2016 - Championing world-class excellence
Baking&Snack - December 2016 - 29
Baking&Snack - December 2016 - 30
Baking&Snack - December 2016 - Beigel’s Bakery - From our neighborhood to yours
Baking&Snack - December 2016 - Rooted in history, poised for growth
Baking&Snack - December 2016 - 33
Baking&Snack - December 2016 - 34
Baking&Snack - December 2016 - 35
Baking&Snack - December 2016 - An orthodox approach to new products
Baking&Snack - December 2016 - 37
Baking&Snack - December 2016 - 38
Baking&Snack - December 2016 - 39
Baking&Snack - December 2016 - 40
Baking&Snack - December 2016 - 41
Baking&Snack - December 2016 - 42
Baking&Snack - December 2016 - Niche Marketing - Right on Target
Baking&Snack - December 2016 - 44
Baking&Snack - December 2016 - 45
Baking&Snack - December 2016 - 46
Baking&Snack - December 2016 - 47
Baking&Snack - December 2016 - 48
Baking&Snack - December 2016 - Yeast - Creative Solutions
Baking&Snack - December 2016 - 50
Baking&Snack - December 2016 - 51
Baking&Snack - December 2016 - 52
Baking&Snack - December 2016 - 53
Baking&Snack - December 2016 - Sourdough library adds online collection
Baking&Snack - December 2016 - 55
Baking&Snack - December 2016 - 56
Baking&Snack - December 2016 - Sweeteners - Mother Nature's Sweeteners
Baking&Snack - December 2016 - Sweet-tasting fiber, not added sugar
Baking&Snack - December 2016 - 59
Baking&Snack - December 2016 - 60
Baking&Snack - December 2016 - 61
Baking&Snack - December 2016 - 62
Baking&Snack - December 2016 - Ingredient App - Simple Satisfaction
Baking&Snack - December 2016 - R&D Perspective - Troubling Questions
Baking&Snack - December 2016 - 65
Baking&Snack - December 2016 - 66
Baking&Snack - December 2016 - Cookie & Cracker Tech - Innovation from all sides
Baking&Snack - December 2016 - Efficiency hinges on innovation
Baking&Snack - December 2016 - 69
Baking&Snack - December 2016 - 70
Baking&Snack - December 2016 - 71
Baking&Snack - December 2016 - 72
Baking&Snack - December 2016 - 73
Baking&Snack - December 2016 - 74
Baking&Snack - December 2016 - Fryers - Fry, fry again
Baking&Snack - December 2016 - FSMA for yeast donuts
Baking&Snack - December 2016 - 77
Baking&Snack - December 2016 - 78
Baking&Snack - December 2016 - 79
Baking&Snack - December 2016 - 80
Baking&Snack - December 2016 - Packaging Innovations - Happy New Year
Baking&Snack - December 2016 - 82
Baking&Snack - December 2016 - 83
Baking&Snack - December 2016 - 84
Baking&Snack - December 2016 - 85
Baking&Snack - December 2016 - Meeting Preview: ASB - All in the mix
Baking&Snack - December 2016 - 87
Baking&Snack - December 2016 - Meeting Preview: SNAXPO - Redefine Snacking
Baking&Snack - December 2016 - 89
Baking&Snack - December 2016 - 90
Baking&Snack - December 2016 - Events
Baking&Snack - December 2016 - 92
Baking&Snack - December 2016 - 93
Baking&Snack - December 2016 - Ingredients & Formulating
Baking&Snack - December 2016 - 95
Baking&Snack - December 2016 - Equipment & Packaging
Baking&Snack - December 2016 - 97
Baking&Snack - December 2016 - 98
Baking&Snack - December 2016 - Patents
Baking&Snack - December 2016 - New on the shelf
Baking&Snack - December 2016 - Marketplace
Baking&Snack - December 2016 - 102
Baking&Snack - December 2016 - 103
Baking&Snack - December 2016 - 104
Baking&Snack - December 2016 - 105
Baking&Snack - December 2016 - 106
Baking&Snack - December 2016 - 107
Baking&Snack - December 2016 - 108
Baking&Snack - December 2016 - 109
Baking&Snack - December 2016 - 110
Baking&Snack - December 2016 - 111
Baking&Snack - December 2016 - 112
Baking&Snack - December 2016 - Ad Index
Baking&Snack - December 2016 - New Product Spotlight
Baking&Snack - December 2016 - 115
Baking&Snack - December 2016 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com