bake Special Report - November 2022 - 14

to nourish what's next - each and
every day. "
The report reflects the company's
goals, initiatives and progress across
three core pillars: Sustainability,
People and Nutrition. Ardent Mills'
initiatives aim to protect the longterm
viability of the food system,
propel employees and communities
forward, and improve access
to nutritious ingredient solutions
on local, national and global scales.
FY22 highlights include sustainability
initiatives:
* Enrolled 250,913 acres in
regenerative agriculture initiatives
intended to help ensure
productive and profitable farmland
by improving soil health
and conserving water. This year,
the company expanded on its
2025 goal to work towards
750,000 acres enrolled.
* Measured 145,129 program
acres utilizing no-till farming
practices.
* Achieved 30% of total operations
powered by renewable
energy, up 7% over FY21.*
* Added eight additional facilities
to the organic material
waste diversion program,
totaling 15 locations, one-third
of the way toward the company's
goal to have all 45 facilities
participating.
* Saved 4.8 million gallons of
water through wash cycle
maximization.
Altering distribution channels
At TMB Baking headquarters,
located in South San Francisco,
Calif., Martin Boyd, vice president
14
of equipment sales and CFO, points
out that one focus point could be
that during the pandemic, many
bakery owner-operators experienced
a tight labor supply which
put them in a hard spot.
" Many strived to stay in business
any way they could think of,
given the market conditions and
the change in consumer behavior, "
Boyd says. " Some solutions included
altering traditional distribution
channels and changing packaging
of baked goods to both reach a
consuming public and being 'safe'
to consume. "
Another workaround during
the tight labor market included
learning about and investing in
process equipment like dough
mixers, dividers, molders, sheeters,
and other specialized mechanical
machinery that complements
artisan dough process, he says.
Today, TMB Baking remains a
full-service baking equipment,
small wares and accessories, and
consulting company that has been
proudly serving the global artisan
bread and baked goods industry
for decades.
The TAG™ Gas Deck Hearth Oven
has been the company's primary
workhorse of wholesale and wholesale/retail
bakeries for nearly 20
years. Designed by world-renowned
baker, consultant and educator,
Michel Suas, the TAG is built to
bake for up to 20 hours a day and
features the most thermal mass
(between vapor tubs, concrete and
masonry) of any oven in the world.
The oven features four baking
decks, each with either two or three
baking chambers per deck (8 or 12
baking chambers/oven).
A baking chamber window width
of 750mm (29.5 " ) matching up with
standard sheet pan width (26 " )
guarantees optimal load configuration.
The 2250mm wide oven can
be configured to two 1125 doors
when being served by a fully automatic
loader. Hearth stone depths of
1600mm (63 " ) to 2800mm (110.2 " )
cover the gamut of baking capacity
requirements and available space.
Two steam generators per deck,
each located along the left and right
walls of the oven, providing instant
and evenly distributed steam to the
baking chamber upon demand.
Bake Magazine Digital Special Report 4 | Volume 3 | bakemag.com
TMB BAKING
http://www.bakemag.com
bake Special Report - November 2022

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