Baking&Snack - July 2011 - 45

45
its output in the future with the addition of another mixer and a second bank of moulders. A current project involves bringing to full capacity a line making meat-topped garlic bread, which managers describe as “the USDA line.” Its new slicing and conveying system is about to leave the factory in California for transport to Wisconsin. “We are not very complex in our processes, but we are highly automated,” Mr. Fulton observed. “We try to keep the process simple to get the greatest consistency.” When considering the potential offered by equipment, the Campiones turn to trusted technology partners. The plant’s roster of vendors includes companies big and small, domestic and international. An honor roll plaque in the building’s new lobby recognizes suppliers and bakery staff for their contributions. Monitoring, control and operation of equipment throughout the plant are accomplished through computerized systems with touchscreen terminals. Integration of the electrical and computer equipment, however, is done internally. “The manufacturers gave us the setups for their equipment, and then we did the programming ourselves,” Mr. Fulton explained. Production, which Maddy schedules, generally proceeds five days a week, 24 hours a day. Sanitation and engineering staff are always available during manufacturing shifts. Saturday hours are an option, but before the latest expansion, the facility ran flat out, seven days a week. By adding two more lines, the company smoothed out its schedules, and by maximizing the size of the building, it created room for at least one more major production line. Operations encompass two separate activities: baking and processing, with processing defined as preparation of the topped breads, toasts and sticks. “The production flow is very smooth and moves east to west in the building, from baking through processing and packaging,” Mr. Fulton explained. ROOM TO GROW. The facility’s expansion included installation of a 4-deck restaurant-style oven, used for new product development. “Sal is our mad genius test baker,” Mr. Fulton explained. By testing new flavors and styles on this relatively small oven, the company need not interrupt its highly productive lines. A 2-deck oven from the same manufacturer was installed in the demonstration kitchen. “Customers are always interested in what new products we can make,” Gina observed. “It is our responsibility to keep our customers informed with new trends and product opportunities within the category,” Anne added. Because of its ability to handle meat toppings, the USDA line has inspired several new products. Additionally, the company also serves the food service supply chain. “We look at markets and customers’ needs and match or create what they are looking for,” Gina said. “Garlic bread is a comfort food. It is loved by every age group and all ethnic groups,” Anne said. “And that in itself gives us many resources of untapped opportunities.” The company’s growth has not come easily. It required — and continues to require — dedication, patience and passion. But it has been rewarding, on a deeply personal level. “I was just in Minneapolis yesterday to meet with our broker there,” Anne said, “and we expressed amazement that we have known each other for more than 20 years already.” Family patriarch Joe Campione saw only the first few years of the reinvigoration of the family business. He passed away in December 1997, shortly after the move to Oak Creek. Summing up the progress of the business and the success of the family, Angie said, “Joe would have been really proud.” ◾

▼ Communications boards in the hallway where staff enters the plant call attention to current inspection certificates and production metrics.
RICHARD LANENGA PHOTOGRAPHY

www.bakingbusiness.com

July 2011 / BAKING & SNACK


http://www.bakingbusiness.com

Baking&Snack - July 2011

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

Baking&Snack - July 2011
EDITORIAL - Engineering a New Era
MyPlate becomes new food icon
MyPlate receives mixed reviews
Commentary: Icon offers new hope for grains
NEWS IN BRIEF
Safeway Joplin plant assists
NEWS - DSM completes US innovation center
NEWS - Food Channel predicts Top 10 dessert trends for 2011
NEWS - Shearer’s hits home run
NEWS - Egg Board’s website focuses on functionality
NEWS/PEOPLE
WHEAT IMPROVEMENT - GM Gets Moving Again
WHEAT IMPROVEMENT - Organic Not Buying GM Story
WHEAT IMPROVEMENT - Global Debate on GM Wheat
WHEAT IMPROVEMENT - Change of Tech
WHEAT IMPROVEMENT - Here and Abroad
WHEAT IMPROVEMENT - Traits of Interest
Joseph Campione - Authentic Value
Joseph Campione - In the Spirit
Joseph Campione - In the Family
ARTISAN MARKETING - Ahead of Its Time
ARTISAN MARKETING - Educating Consumers
ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
NEW ON THE SHELF
SODIUM REDUCTION - a Grain of Salt
SODIUM REDUCTION - Sodium: Down for the Count Globally
INGREDIENT APP - Sweet & Stable
INGREDIENT NEWS
BAKING PANS - a Pan of Action
BAKING PANS - Thermal Stability
BAKING PANS - Increasing the Life of Pans
BAKING PANS - Release Coatings
BAKING PANS - On Schedule
SPARE PARTS - When They Need It NOW
SPARE PARTS - In the Vault
INDUSTRY INSIGHT - Product Report Card
SUSTAINABILITY - On a ReCon Mission
SUSTAINABILITY - Making Recycling Pay
SUSTAINABILITY - Sustainability as a Journey
COMMODITIES Q&A - a chance for Change
PRODUCTS & PACKAGING
INDUSTRY IMAGES - an International Affair
Tortilla Tech
CALENDAR OF EVENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - Baking&Snack - July 2011
Baking&Snack - July 2011 - 2
Baking&Snack - July 2011 - 3
Baking&Snack - July 2011 - 4
Baking&Snack - July 2011 - 5
Baking&Snack - July 2011 - 6
Baking&Snack - July 2011 - 7
Baking&Snack - July 2011 - 8
Baking&Snack - July 2011 - 9
Baking&Snack - July 2011 - EDITORIAL - Engineering a New Era
Baking&Snack - July 2011 - 11
Baking&Snack - July 2011 - 12
Baking&Snack - July 2011 - 13
Baking&Snack - July 2011 - Commentary: Icon offers new hope for grains
Baking&Snack - July 2011 - NEWS IN BRIEF
Baking&Snack - July 2011 - Safeway Joplin plant assists
Baking&Snack - July 2011 - 17
Baking&Snack - July 2011 - NEWS - Food Channel predicts Top 10 dessert trends for 2011
Baking&Snack - July 2011 - 19
Baking&Snack - July 2011 - NEWS - Egg Board’s website focuses on functionality
Baking&Snack - July 2011 - NEWS/PEOPLE
Baking&Snack - July 2011 - 22
Baking&Snack - July 2011 - 23
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - GM Gets Moving Again
Baking&Snack - July 2011 - 25
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Organic Not Buying GM Story
Baking&Snack - July 2011 - 27
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Global Debate on GM Wheat
Baking&Snack - July 2011 - 29
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Change of Tech
Baking&Snack - July 2011 - 31
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Here and Abroad
Baking&Snack - July 2011 - 33
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Traits of Interest
Baking&Snack - July 2011 - 35
Baking&Snack - July 2011 - Joseph Campione - Authentic Value
Baking&Snack - July 2011 - 37
Baking&Snack - July 2011 - Joseph Campione - In the Spirit
Baking&Snack - July 2011 - 39
Baking&Snack - July 2011 - 40
Baking&Snack - July 2011 - 41
Baking&Snack - July 2011 - Joseph Campione - In the Family
Baking&Snack - July 2011 - 43
Baking&Snack - July 2011 - 44
Baking&Snack - July 2011 - 45
Baking&Snack - July 2011 - 46
Baking&Snack - July 2011 - ARTISAN MARKETING - Ahead of Its Time
Baking&Snack - July 2011 - ARTISAN MARKETING - Educating Consumers
Baking&Snack - July 2011 - 49
Baking&Snack - July 2011 - 50
Baking&Snack - July 2011 - 51
Baking&Snack - July 2011 - ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
Baking&Snack - July 2011 - 53
Baking&Snack - July 2011 - 54
Baking&Snack - July 2011 - NEW ON THE SHELF
Baking&Snack - July 2011 - 56
Baking&Snack - July 2011 - 57
Baking&Snack - July 2011 - 58
Baking&Snack - July 2011 - 59
Baking&Snack - July 2011 - 60
Baking&Snack - July 2011 - SODIUM REDUCTION - a Grain of Salt
Baking&Snack - July 2011 - SODIUM REDUCTION - Sodium: Down for the Count Globally
Baking&Snack - July 2011 - 63
Baking&Snack - July 2011 - 64
Baking&Snack - July 2011 - 65
Baking&Snack - July 2011 - 66
Baking&Snack - July 2011 - INGREDIENT APP - Sweet & Stable
Baking&Snack - July 2011 - 68
Baking&Snack - July 2011 - 69
Baking&Snack - July 2011 - INGREDIENT NEWS
Baking&Snack - July 2011 - 71
Baking&Snack - July 2011 - 72
Baking&Snack - July 2011 - BAKING PANS - a Pan of Action
Baking&Snack - July 2011 - BAKING PANS - Thermal Stability
Baking&Snack - July 2011 - 75
Baking&Snack - July 2011 - BAKING PANS - Increasing the Life of Pans
Baking&Snack - July 2011 - BAKING PANS - Release Coatings
Baking&Snack - July 2011 - BAKING PANS - On Schedule
Baking&Snack - July 2011 - 79
Baking&Snack - July 2011 - SPARE PARTS - When They Need It NOW
Baking&Snack - July 2011 - 81
Baking&Snack - July 2011 - SPARE PARTS - In the Vault
Baking&Snack - July 2011 - 83
Baking&Snack - July 2011 - INDUSTRY INSIGHT - Product Report Card
Baking&Snack - July 2011 - 85
Baking&Snack - July 2011 - SUSTAINABILITY - On a ReCon Mission
Baking&Snack - July 2011 - 87
Baking&Snack - July 2011 - SUSTAINABILITY - Making Recycling Pay
Baking&Snack - July 2011 - 89
Baking&Snack - July 2011 - SUSTAINABILITY - Sustainability as a Journey
Baking&Snack - July 2011 - 91
Baking&Snack - July 2011 - 92
Baking&Snack - July 2011 - COMMODITIES Q&A - a chance for Change
Baking&Snack - July 2011 - 94
Baking&Snack - July 2011 - PRODUCTS & PACKAGING
Baking&Snack - July 2011 - 96
Baking&Snack - July 2011 - 97
Baking&Snack - July 2011 - INDUSTRY IMAGES - an International Affair
Baking&Snack - July 2011 - 99
Baking&Snack - July 2011 - 100
Baking&Snack - July 2011 - Tortilla Tech
Baking&Snack - July 2011 - 102
Baking&Snack - July 2011 - 103
Baking&Snack - July 2011 - CALENDAR OF EVENTS
Baking&Snack - July 2011 - 105
Baking&Snack - July 2011 - MARKETPLACE
Baking&Snack - July 2011 - 107
Baking&Snack - July 2011 - 108
Baking&Snack - July 2011 - 109
Baking&Snack - July 2011 - 110
Baking&Snack - July 2011 - 111
Baking&Snack - July 2011 - 112
Baking&Snack - July 2011 - AD INDEX
Baking&Snack - July 2011 - NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - 115
Baking&Snack - July 2011 - 116
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