Baking&Snack - May 2011 - 34

34
“We used to have a crew of 15 assigned to this line, and now, we run it with just two people,” Mr. Slater said. “We not only took the rack out of the process, we took out the labor. The old way was expensive for us, and moving all of those racks just elevated the risk for injuries and product breakage, so we made it a clean operation to make it more efficient.” To improve its cost structure, Hearthside needed to understand its capacity needs and how to adjust production lines to establish their maximum throughput. The company relied on theoretical max studies, which start with the OEMs’ benchmarks on capacity and throughput. The studies then identified the choke points on the line to determine where to fix or invest in the operation to increase capacity. For example, a pretzel line that had been running at 4,500 lb an hour, based on an equipment manufacturer’s recommendations, actually might have a theoretical max of 5,200 lb an hour when all of the choke points are removed, according to Mr. Hughes. Food safety also is a prominent component of its continuous improvement process. By the end of the year, Mr. Hughes said, all 12 of Hearthside’s production facilities will be rated SQF Level 3, the highest level available from the Safe Quality Food Institute as a part of the Global Food Safety Initiative. Additionally, the company is rolling out SAP, an enterprise resource planning system, across all of its plants to better integrate scheduling and operations, to further lower its costs and to improve the customer service it provides its big-time customers. “SAP is an enabler tool, providing real-time data that will allow us to be more flexible on our feet,” Mr. Hughes said. “HPS is all about managing around data and relying on data to tell you where to focus your efforts and resources.” For the 2-year-old company, he added, that focus remains on improving its quality and service in the way that puts the business into a class of its own. “It’s a journey to be a world-class operation,” Mr. Hughes said. “It’s not a destination. That’s where our beliefs are, and we’re building our system around the ability to demonstrate continuous improvement year over year.” ◾

▲Hearthside produces a wide variety of pretzels and components for snack mixes at its facilities in Michigan.
HEARTHSIDE FOOD SOLUTIONS

for snack mixes, 18-in. loaves bake on Reading’s signature 80-in.-wide oven line. To streamline operations, Hearthside invested in a Stewart Systems spiral cooler to eliminate labor- and space-intensive rack cooling of the loaves. The line now operates with cooler feeding an Urschel slicer ahead of a National dryer to produce the components.

Food Safety First
To succeed as one of the nation’s largest co-manufacturers, Hearthside Food Solutions needed to secure the trust of its customers. In many ways, earning trust involves focusing on the fundamentals, according to Rich Scalise, Hearthside’s president and CEO. “Where are you going to win? You are going to win with food safety,” he noted. “You are going to win by having access to capital to invest quickly in a way that helps your customers take costs out. Our goal is on continuous improvement and finding better ways to take costs out of the structure on our customers’ products.” Hearthside provides capital investment in four ways, according to Mr. Scalise. First, it supports food safety for the megabrands it produces. This year, the company is requiring all of its 12 facilities to attain SQF-3 (Safe Quality Food) certification via the Global Food Safety Initiative. Second, the company is investing in infrastructure. That not only involves improving its facilities and production lines, but it also requires starting up SAP and other enterprise resource planning efforts to better link and synchronize its operations with its customers. Third, Hearthside is expanding capacity with multimillion-dollar investments in new bar lines in its Grand Rapids, MI, operations and building onto its snack facility in Michigan City, IN. Last, Hearthside may even invest along with its customers to add new capacity to produce custom-made products. Hearthside’s name, in fact, is based on the company’s strategic mission. The “hearth,” Mr. Scalise said, came from the bakery’s projected roots. He added that the “side” in Hearthside reinforces its ability to partner alongside the leading food manufacturers of the world.

BAKING & SNACK / May 2011

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Baking&Snack - May 2011

Table of Contents for the Digital Edition of Baking&Snack - May 2011

Baking&Snack - May 2011
Contents
EDITORIAL - Trust in Instinct
Flowers jump-starts geographic expansion with Tasty acquisition
NEWS IN BRIEF
Wheat chain responds following closed-door summit
NEWS IN BRIEF
FDA panel: No warning labels needed for colors
NEWS IN BRIEF
IIT launches Institute for Food Safety and Health
NEWS IN BRIEF
FDA relaunches food safety web page
NEWS | PEOPLE
IN MEMORIAM
INDUSTRY INSIGHT - Help is here!
Useful Websites
Hearthside Food Solutions - A Class of its own
Filling up the Pipeline
Billions of Bars and Still Counting
Putting the Pieces Together
Victim of its Success
Food Safety First
Champagne Quality on a Beer Budget
The Impact of Rising Commodity Prices
What's the Difference?
NEW ON THE SHELF
From Lab to Line
Faster in the Pipeline
Fruit's Sweet Secrets
Just the Sweetness
Flavor, with Benefits
Stealth Health
The Technical Details
Hidden Fiber
Mixing it up with Masa
INGREDIENT NEWS
Mix and Match
Keep Baking in Balance
Continuously and Consistently Mixing Batters and Cremes
Case Closed
Building a Case
Making it Fit
Locating Low-hanging Fruit
Picking up the Ripe Fruit
Sustainability’s Bright Idea
From Red to Green
PRODUCTS & PACKAGING
CALENDAR OF EVENTS
ABA Plays it to the Hill
Countdown to 75
In the Food Quarter
Laissez les Bon Temps Rouler
Jobs, Get Your Jobs Here
Rock Stars of Baking
RECENT PATENTS
MARKETPLACE
AD INDEX
Solid Beer
Baking&Snack - May 2011 - Baking&Snack - May 2011
Baking&Snack - May 2011 - 2
Baking&Snack - May 2011 - 3
Baking&Snack - May 2011 - 4
Baking&Snack - May 2011 - 5
Baking&Snack - May 2011 - 6
Baking&Snack - May 2011 - Contents
Baking&Snack - May 2011 - 8
Baking&Snack - May 2011 - 9
Baking&Snack - May 2011 - EDITORIAL - Trust in Instinct
Baking&Snack - May 2011 - 11
Baking&Snack - May 2011 - Flowers jump-starts geographic expansion with Tasty acquisition
Baking&Snack - May 2011 - NEWS IN BRIEF
Baking&Snack - May 2011 - NEWS IN BRIEF
Baking&Snack - May 2011 - 15
Baking&Snack - May 2011 - NEWS IN BRIEF
Baking&Snack - May 2011 - 17
Baking&Snack - May 2011 - FDA relaunches food safety web page
Baking&Snack - May 2011 - IN MEMORIAM
Baking&Snack - May 2011 - 20
Baking&Snack - May 2011 - Useful Websites
Baking&Snack - May 2011 - 22
Baking&Snack - May 2011 - Hearthside Food Solutions - A Class of its own
Baking&Snack - May 2011 - Filling up the Pipeline
Baking&Snack - May 2011 - 25
Baking&Snack - May 2011 - Billions of Bars and Still Counting
Baking&Snack - May 2011 - 27
Baking&Snack - May 2011 - 28
Baking&Snack - May 2011 - 29
Baking&Snack - May 2011 - Putting the Pieces Together
Baking&Snack - May 2011 - 31
Baking&Snack - May 2011 - Victim of its Success
Baking&Snack - May 2011 - 33
Baking&Snack - May 2011 - Food Safety First
Baking&Snack - May 2011 - Champagne Quality on a Beer Budget
Baking&Snack - May 2011 - The Impact of Rising Commodity Prices
Baking&Snack - May 2011 - 37
Baking&Snack - May 2011 - What's the Difference?
Baking&Snack - May 2011 - 39
Baking&Snack - May 2011 - 40
Baking&Snack - May 2011 - NEW ON THE SHELF
Baking&Snack - May 2011 - 42
Baking&Snack - May 2011 - From Lab to Line
Baking&Snack - May 2011 - 44
Baking&Snack - May 2011 - 45
Baking&Snack - May 2011 - Faster in the Pipeline
Baking&Snack - May 2011 - 47
Baking&Snack - May 2011 - 48
Baking&Snack - May 2011 - Fruit's Sweet Secrets
Baking&Snack - May 2011 - 50
Baking&Snack - May 2011 - 51
Baking&Snack - May 2011 - 52
Baking&Snack - May 2011 - 53
Baking&Snack - May 2011 - Just the Sweetness
Baking&Snack - May 2011 - 55
Baking&Snack - May 2011 - 56
Baking&Snack - May 2011 - Flavor, with Benefits
Baking&Snack - May 2011 - 58
Baking&Snack - May 2011 - 59
Baking&Snack - May 2011 - 60
Baking&Snack - May 2011 - Stealth Health
Baking&Snack - May 2011 - 62
Baking&Snack - May 2011 - 63
Baking&Snack - May 2011 - The Technical Details
Baking&Snack - May 2011 - 65
Baking&Snack - May 2011 - 66
Baking&Snack - May 2011 - 67
Baking&Snack - May 2011 - 68
Baking&Snack - May 2011 - 69
Baking&Snack - May 2011 - 70
Baking&Snack - May 2011 - 71
Baking&Snack - May 2011 - 72
Baking&Snack - May 2011 - Hidden Fiber
Baking&Snack - May 2011 - 74
Baking&Snack - May 2011 - 75
Baking&Snack - May 2011 - 76
Baking&Snack - May 2011 - Mixing it up with Masa
Baking&Snack - May 2011 - 78
Baking&Snack - May 2011 - INGREDIENT NEWS
Baking&Snack - May 2011 - 80
Baking&Snack - May 2011 - 81
Baking&Snack - May 2011 - 82
Baking&Snack - May 2011 - Mix and Match
Baking&Snack - May 2011 - Keep Baking in Balance
Baking&Snack - May 2011 - 85
Baking&Snack - May 2011 - Continuously and Consistently Mixing Batters and Cremes
Baking&Snack - May 2011 - 87
Baking&Snack - May 2011 - 88
Baking&Snack - May 2011 - 89
Baking&Snack - May 2011 - 90
Baking&Snack - May 2011 - 91
Baking&Snack - May 2011 - 92
Baking&Snack - May 2011 - Case Closed
Baking&Snack - May 2011 - Building a Case
Baking&Snack - May 2011 - 95
Baking&Snack - May 2011 - 96
Baking&Snack - May 2011 - 97
Baking&Snack - May 2011 - Making it Fit
Baking&Snack - May 2011 - 99
Baking&Snack - May 2011 - 100
Baking&Snack - May 2011 - Locating Low-hanging Fruit
Baking&Snack - May 2011 - Picking up the Ripe Fruit
Baking&Snack - May 2011 - 103
Baking&Snack - May 2011 - Sustainability’s Bright Idea
Baking&Snack - May 2011 - 105
Baking&Snack - May 2011 - 106
Baking&Snack - May 2011 - From Red to Green
Baking&Snack - May 2011 - 108
Baking&Snack - May 2011 - 109
Baking&Snack - May 2011 - 110
Baking&Snack - May 2011 - PRODUCTS & PACKAGING
Baking&Snack - May 2011 - 112
Baking&Snack - May 2011 - 113
Baking&Snack - May 2011 - 114
Baking&Snack - May 2011 - CALENDAR OF EVENTS
Baking&Snack - May 2011 - 116
Baking&Snack - May 2011 - ABA Plays it to the Hill
Baking&Snack - May 2011 - 118
Baking&Snack - May 2011 - 119
Baking&Snack - May 2011 - Countdown to 75
Baking&Snack - May 2011 - 121
Baking&Snack - May 2011 - 122
Baking&Snack - May 2011 - Laissez les Bon Temps Rouler
Baking&Snack - May 2011 - Jobs, Get Your Jobs Here
Baking&Snack - May 2011 - 125
Baking&Snack - May 2011 - Rock Stars of Baking
Baking&Snack - May 2011 - 127
Baking&Snack - May 2011 - RECENT PATENTS
Baking&Snack - May 2011 - 129
Baking&Snack - May 2011 - MARKETPLACE
Baking&Snack - May 2011 - 131
Baking&Snack - May 2011 - 132
Baking&Snack - May 2011 - 133
Baking&Snack - May 2011 - 134
Baking&Snack - May 2011 - 135
Baking&Snack - May 2011 - 136
Baking&Snack - May 2011 - AD INDEX
Baking&Snack - May 2011 - Solid Beer
Baking&Snack - May 2011 - 139
Baking&Snack - May 2011 - 140
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