Baking & Snack - May 2008 - 41

42
modify existing equipment.
For a time, the company
produced bagel chips under
the Boston Chips Co. label.
While it achieved a good level of success, timing wasn't
right, and production stayed
with local markets. The
company is now using that
equipment to make baked
single-layer pita chips on a
private label basis.
Managers started thinking about the company's latest expansion move in 2003
when it won additional business from national accounts.
An earnest search commenced in 2005.
The project was a bit unconventional, according to
Mr. Bouchrouche. "We purchased equipment before we
found the building. I knew I had to expand, automate to
become more efficient and reduce manual labor," he said.
"I hired a consultant who helped me figure the optimal
equipment and layout. I knew most equipment requires
about six months to arrive, so I ordered the lines then
looked for a building that would accommodate the layout and my vision. I knew what I needed to do in the near
term and what I wanted to do in the long term."
The building was an existing structure that had been
vacant for five years. Bagel Boy took possession in June
2006, and production started in January 2007. "We basically lived here for six months, yet we didn't lose a day of
ᮢ Finished dough is manually transported to hopper lifters above the
bagel formers.

BAKING & SNACK / May 2008

ᮡ The 16-bin minor ingredient batching system automatically moves
the holding hopper under the appropriate ingredient bin, which use lossin-weight technology to precisely meter minors into the waiting hopper.
production at the other plant," Mr. Bouchrouche said.
2-WAY LEARNING. As an entrepreneur, Mr. Bouchrouche knows what he wants; however, he is also willing to invest in new concepts and work with suppliers.
"Suppliers were an integral part of our success, although
we experienced the good with the bad," he said. "Most
suppliers were very thorough and not only sold and delivered their equipment but also worked very close and
hard with us during set up and ramp up to make sure
everything ran smoothly."
The plant boasts the largest Capway proofer and retarder in the country. That portion of the new line - proofer,
retarder, conveyors and oven loader - has worked well,
and the company has been excellent in delivery, service
and training. "However, we also experienced the opposite," Mr. Bouchrouche said.
"We had a couple of suppliers and consultants where,
after the sale, there was just silence - no follow through,
no follow up and no service," he continued. "They got their
money, and that was it. I will neither let those companies
or individuals back into this plant nor ever purchase
equipment or services from them again. It's that simple.
There are too many other companies that are willing to
bend over backwards to do whatever it takes to make me,
the customer, happy. That has a value that is equal to or
even greater than the quality of the equipment."
Mr. Bouchrouche said Formost Fuji was also a key



Baking & Snack - May 2008

Table of Contents for the Digital Edition of Baking & Snack - May 2008

Contents
Baking & Snack - May 2008 - 1
Baking & Snack - May 2008 - 2
Baking & Snack - May 2008 - 3
Baking & Snack - May 2008 - Contents
Baking & Snack - May 2008 - 5
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