41 the perfect opportunity for the Campione family, who knew how to get the private label equation right: Offer superior-quality products in consistent fashion at an honest price made possible by holding down costs through appropriate automation. CERTIFIED APPROACH. In the years since, the Campione family continued to invest in plant and process and stepped up efforts to prove its company’s worth though various inspection programs, required and voluntary. Food and Drug Administration (FDA) inspectors visit the plant regularly. Because some products have meat toppings, the US Department of Agriculture (USDA) and the department’s Food Safety Inspection Service (FSIS) also inspect the facility. ▲ Proofed loaves enter the tunnel oven. The company uses authentic Italian bread for its garlic bread and Texas toast products. RICHARD LANENGA PHOTOGRAPHY VPLS Variable Pro le Liquid Spray System FEATURES • Uniform spray distribution • Multiple product capability • Wide application range • Integral mist elimination • Overspray recovery • Heavy-duty stainless steel construction • Superior reliability • Easy maintenance access • BISSC and USDA versions APPLICATIONS • Oil and/or slurry (spices, cheese, seasoning) on crackers • Low & non-transfat oils • Butter slurry (with particulates) for garlic bread • Sugar spray for glaze on cookies • High temperature systems for PKO and shortening (cereal bars) • Egg & starch wash (pre-bake) • Natamyacin on bread and baked goods • Specialty flavors and preservatives For more information, see Page 113 GOE/Amherst Stainless Fabrication 60 John Glenn Drive, Amherst, New York 14228 Phone: (716) 691-7012 Fax: (716) 691-7990 info@goe-spray.com www.goe-spray.com www.bakingbusiness.com July 2011 / BAKING & SNACKhttp://www.goe-spray.com http://www.bakingbusiness.com