Baking & Snack - May 2017 - 29
OPERATIONS
La Brea Bakery
"Quality is everyone's
job here, and we
empower everybody
here to look for it."
Jonathan Davis, La Brea Bakery
La Brea Bakery relies on thermal oil ovens for
consistent heat circulation.
that true artisan form, the bakery
adheres to a patient retarding process. Products can enjoy anywhere
from two to six hours of rest time.
"Everything we make gets a relatively
long ferment," Mr. Davis said.
For a number of years, the Van
Nuys facility housed the largest retarder in the country ... until the
bakery's New Jersey location opened
up and took over that distinction.
On the new side of Van Nuys, rolls
and those other smaller items make
their slow journey through a Capway
retarder box, which towers over
the production floor. The retarders
were designed to accommodate this
time-sensitive process, an aspect of
La Brea Bakery's breadmaking that
makes no room for compromise. The
systems then transport the dough
and lift it onto the ovens' preloaders.
When La Brea Bakery made the
move to large-scale production,
thermal-oil ovens were its only option - Daub tunnel ovens in the
early installation and a Heuft multideck on the new side. According to
Mr. Davis, thermal oil provides a
high consistency of heat because it
constantly circulates within sealed
radiant-heat chambers above and
below the product and continually
cycles through its heater.
One might say that inside the oven
is where the magic happens. Steam,
introduced in the first stage of the
baking process, enables optimum
crust development. Further stages ensure proper ovenspring and volume,
and finally, an even, golden crust
color develops before breads exit the
oven. Line workers give each item a
Quality
Assurance
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www.bakingandsnack.com / May 2017 Baking & Snack 29
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Baking & Snack - May 2017
Table of Contents for the Digital Edition of Baking & Snack - May 2017
Baking & Snack - May 2017
Contents
Contents
Editorial - Crickets...
Newsfront - General Mills spending more on food safety
Portability reigns king in traditional and new snacks
Industry gathers for opening of Middleby Bakery Innovation Center
Consumer demand drives innovation
Sosland celebrates Laurie Gorton
The breakfast war rages
News/In Brief
La Brea Bakery - The new age of artisan
Artisan education for the in-store bakery
The ‘living lab’ on La Brea Avenue
Portion Control - Downsizing
Shortenings - Frying up solutions
Fried green PHO solutions
Inclusions - Enter the snack dimension
Why people snack
Ingredient App - The clean path
Snack Technology - Hitting a curveball
Set up for success
Mixers - Keep your cool
Making a mixer ‘sweet’ to clean
Ensure fermentation stays on track
Plant Security - Security and surveillance
Packaging Speed - Keep it rolling
TECHNICALLY SPEAKING - Down to every detail
Industry Images: SNAXPO - Snac-ing in Savannah
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - Baking & Snack - May 2017
Baking & Snack - May 2017 - 2
Baking & Snack - May 2017 - 3
Baking & Snack - May 2017 - 4
Baking & Snack - May 2017 - 5
Baking & Snack - May 2017 - 6
Baking & Snack - May 2017 - 7
Baking & Snack - May 2017 - 8
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - 10
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - Editorial - Crickets...
Baking & Snack - May 2017 - 13
Baking & Snack - May 2017 - Industry gathers for opening of Middleby Bakery Innovation Center
Baking & Snack - May 2017 - 15
Baking & Snack - May 2017 - The breakfast war rages
Baking & Snack - May 2017 - 17
Baking & Snack - May 2017 - News/In Brief
Baking & Snack - May 2017 - 19
Baking & Snack - May 2017 - La Brea Bakery - The new age of artisan
Baking & Snack - May 2017 - 21
Baking & Snack - May 2017 - 22
Baking & Snack - May 2017 - 23
Baking & Snack - May 2017 - 24
Baking & Snack - May 2017 - 25
Baking & Snack - May 2017 - 26
Baking & Snack - May 2017 - 27
Baking & Snack - May 2017 - 28
Baking & Snack - May 2017 - 29
Baking & Snack - May 2017 - Artisan education for the in-store bakery
Baking & Snack - May 2017 - 31
Baking & Snack - May 2017 - The ‘living lab’ on La Brea Avenue
Baking & Snack - May 2017 - 33
Baking & Snack - May 2017 - 34
Baking & Snack - May 2017 - Portion Control - Downsizing
Baking & Snack - May 2017 - 36
Baking & Snack - May 2017 - 37
Baking & Snack - May 2017 - 38
Baking & Snack - May 2017 - 39
Baking & Snack - May 2017 - 40
Baking & Snack - May 2017 - 41
Baking & Snack - May 2017 - 42
Baking & Snack - May 2017 - 43
Baking & Snack - May 2017 - 44
Baking & Snack - May 2017 - Shortenings - Frying up solutions
Baking & Snack - May 2017 - Fried green PHO solutions
Baking & Snack - May 2017 - 47
Baking & Snack - May 2017 - 48
Baking & Snack - May 2017 - 49
Baking & Snack - May 2017 - 50
Baking & Snack - May 2017 - 51
Baking & Snack - May 2017 - 52
Baking & Snack - May 2017 - Inclusions - Enter the snack dimension
Baking & Snack - May 2017 - 54
Baking & Snack - May 2017 - 55
Baking & Snack - May 2017 - Why people snack
Baking & Snack - May 2017 - 57
Baking & Snack - May 2017 - 58
Baking & Snack - May 2017 - 59
Baking & Snack - May 2017 - 60
Baking & Snack - May 2017 - Ingredient App - The clean path
Baking & Snack - May 2017 - 62
Baking & Snack - May 2017 - Snack Technology - Hitting a curveball
Baking & Snack - May 2017 - 64
Baking & Snack - May 2017 - 65
Baking & Snack - May 2017 - 66
Baking & Snack - May 2017 - Set up for success
Baking & Snack - May 2017 - 68
Baking & Snack - May 2017 - 69
Baking & Snack - May 2017 - 70
Baking & Snack - May 2017 - 71
Baking & Snack - May 2017 - 72
Baking & Snack - May 2017 - Mixers - Keep your cool
Baking & Snack - May 2017 - 74
Baking & Snack - May 2017 - 75
Baking & Snack - May 2017 - Making a mixer ‘sweet’ to clean
Baking & Snack - May 2017 - 77
Baking & Snack - May 2017 - 78
Baking & Snack - May 2017 - 79
Baking & Snack - May 2017 - 80
Baking & Snack - May 2017 - 81
Baking & Snack - May 2017 - Ensure fermentation stays on track
Baking & Snack - May 2017 - 83
Baking & Snack - May 2017 - 84
Baking & Snack - May 2017 - 85
Baking & Snack - May 2017 - 86
Baking & Snack - May 2017 - Plant Security - Security and surveillance
Baking & Snack - May 2017 - 88
Baking & Snack - May 2017 - 89
Baking & Snack - May 2017 - 90
Baking & Snack - May 2017 - 91
Baking & Snack - May 2017 - 92
Baking & Snack - May 2017 - Packaging Speed - Keep it rolling
Baking & Snack - May 2017 - 94
Baking & Snack - May 2017 - 95
Baking & Snack - May 2017 - 96
Baking & Snack - May 2017 - 97
Baking & Snack - May 2017 - 98
Baking & Snack - May 2017 - TECHNICALLY SPEAKING - Down to every detail
Baking & Snack - May 2017 - 100
Baking & Snack - May 2017 - Industry Images: SNAXPO - Snac-ing in Savannah
Baking & Snack - May 2017 - 102
Baking & Snack - May 2017 - 103
Baking & Snack - May 2017 - 104
Baking & Snack - May 2017 - Events
Baking & Snack - May 2017 - 106
Baking & Snack - May 2017 - 107
Baking & Snack - May 2017 - Ingredients & Formulating
Baking & Snack - May 2017 - 109
Baking & Snack - May 2017 - Equipment & Packaging
Baking & Snack - May 2017 - 111
Baking & Snack - May 2017 - 112
Baking & Snack - May 2017 - 113
Baking & Snack - May 2017 - Patents
Baking & Snack - May 2017 - 115
Baking & Snack - May 2017 - New on the shelf
Baking & Snack - May 2017 - 117
Baking & Snack - May 2017 - 118
Baking & Snack - May 2017 - MARKETPLACE
Baking & Snack - May 2017 - 120
Baking & Snack - May 2017 - 121
Baking & Snack - May 2017 - 122
Baking & Snack - May 2017 - 123
Baking & Snack - May 2017 - 124
Baking & Snack - May 2017 - 125
Baking & Snack - May 2017 - 126
Baking & Snack - May 2017 - 127
Baking & Snack - May 2017 - 128
Baking & Snack - May 2017 - AD INDEX
Baking & Snack - May 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - 131
Baking & Snack - May 2017 - 132
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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
https://www.nxtbookmedia.com