Baking & Snack - March 2005 - 54

tion technology with us." Instead, the company located,
bought, installed and tested new bread and bun lines at
the new site. Simultaneous with operating the old plant,
they took care to train and re-educate their workforce to
get the line operators ready for the new facility.
PRE-PLAN. Dennis Rossetti took charge of the layout and
equipment selection, explaining, "The new plant had to be
efficient for large-scale production of artisan bread. We
needed to make the same cuts and styles of bread but to do
it more efficiently and in greater volume."
When evaluating the stress-free bread line, IHB managers brought in their own ingredients and ran company
formulas on the equipment manufacturer's test line in
the United States and later at the overseas equipment
manufacturer's factory to commission the new line.
To engineer the new plant, Dennis Rossetti followed
what he termed "a simple idea" - to take hand-formed
product and scale up capacity while retaining the long
fermentation and retard times. These can run as much as
20 hours. Also, the plant had to have capacity for expansion.
"I took a 'blank sheet' approach to find the right building and equipment," he recalled. "That took about a year.
Then laying out the facility was another year in the pro-

cess. We did this ourselves, without consultants. After all,
we have a personal vested interest in this project."
Finally, after careful planning, the move came down to
one weekend in November 2003. Everyone was in place
when the move started at 1 a.m. on a Saturday because
production was scheduled to start Sunday evening. "We
had the engineers, gas fitters and other professionals on
standby," John Rossetti said. "The transfer took less than
12 hours to complete."
As the weeks progressed, the Rossettis also worked to
change the management structure of the bakery. "This is
now in place, and it gives our people more responsibility
cess," John Rossetti n
TWO ADVANCED
LINES. In the new
plant, four indoor fabric flour
silos supply flour
to the mixers. A
separate air-conditioned room hous
the fabric silos to co

5
5
-

Size Matters

Properly graded ingredients are crucial to your products.

Dependable design and throughput by your sifting or screening
equipment is critical to your plant's process efficiency.
For more than a century we have engineered a complete line of
sifting and screening equipment. All of our units give you:
* Gentle gyratory action that improves screening efficiency
while it protects your product
* An unparalleled focus on sanitation
* Quick access, for screen changes and inspection
* Dependable drive mechanisms which are simple to maintain
* Safe, quiet, vibration free designs- that protect your people
and your plant structure
* A broad range of capacities capable of high volumes and
multiple particle size separations in a single pass
* Our compact multi-screen units save space and are easier
to maintain
Our various models have kept pace with advanced plant and
product quality control technology.
* Our series of pneumatic in-line models set the standard for
quality assurance sifting and screening equipment
* The Stainless Steel Tru-Balance and Modular Tru-Balance
offer reliable performance and sanitation plus
multiple separations
* The Box Type Tru-Balance and the HS Models employ
traditional wood construction with its advantages in the
milling environment
Let us show you we have the proper unit
for your capacity and product. One that
will give you the assurance your
products are second to none.
It is not a joke. In your industry...
Size Does Matter.

'l*

Toll Free: (800)682-3121 * Fax: (913)682-1431
Web Site: www.gwmfg.com

For more information, see Page 125

http://www.gwmfg.com

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