Baking&Snack - March 2012 - 24

TRIBECA OVEN

Lean manufacturing and premium processes

In today’s economy, consumers will pay for artisan breads but only so much — usually $3.99 to $4.99 a loaf, depending on the market. To achieve these price points yet provide extra value, Tribeca Oven invests in premium ingredients while relying on lean manufacturing to control costs. “We’re happy to put labor into a product as long as we have the margin to sell it, explained Marc Essenfeld, CEO of the Carlstadt, NJ-based bakery. ” For example, Tribeca roasts its own garlic, hand-strips rosemary and preps all onions and potatoes internally. “We can buy dry rosemary or prepped garlic, and it would actually be less expensive. But we do it in a way that we think is right, and we believe customers will pay for these products because they perceive them to have a point of difference, Mr. ” Essenfeld said. “It’s not about being a 100% lowest-cost operation. It’s about providing value to our customers in a way we can get a premium price. ” At the same time, the company is Level 2 certified by the Safe Quality Food Institute and enacted a lean manufacturing training program to remove non-value-added costs. Sometimes cutting costs is surprisingly simple, according to Mr. Essenfeld. “We used to print all of our batch sheets on a printer located upstairs, he noted. “People had to leave the ” production area when there was a change in the schedule. We found we were spending $15,000 a year on people running up and down the stairs. We solved that by putting a $300 printer on the plant floor. ” story into a tale of two bakeries. In the older part of the operation, for instance, Tribeca does all of its fermentation and small-batch mixing. Specifically, the bakery uses a battery of spiral mixers, including Sancassiano 600-lb twin-arm mixers with a special tool designed to minimize frictional heating of the dough. The twin-arm mixers also develop the dough’s gluten structure more effectively, according to Mr. Erasmus. The bakery uses three Scotsman flaked ice machines to assist in controlling dough temperatures during mixing. In all, Tribeca relies on up to 12 different ferments — including European sours, poolish and biga — that can take up to 24 hours to develop. Typically, these sours account for as much as 30% of the final dough. After mixing, dough batches rest for several hours, with the amount of time depending on the product. Operators attach a production sheet that labels the exact time of mixing, the length of fermentation and when the dough should be ready for production, Mr. Erasmus said. To address the issue of variable fermentation and floor times, creative scheduling — instead of automation — proved to be the answer. “We have products that rest 90 minutes and some all the way up to 3 or 4 hours. How do you build a conveyor system that handles that flexibility? You can’t,” Mr. Essenfeld said. The bakery created manual processes to achieve the needed timing. “It’s not that much labor. You have one person following a schedule and overseeing fermentation and floor time instead of investing $1 million on equipment. In the end, it’s a matter of determining whether the return on investment should be in equipment or in human capital.” Rheon production lines, each with about 2,000 lb of throughput an hour, handle makeup of rounds and handformed breads. The older part of the facility also houses a Kemper roll line that produces rolls ranging from 40 to 120 g at a capacity of about 1,200 lb an hour, according to Mr. Erasmus. After makeup, racked products enter a variety of proof boxes — each set at a different temperature and humid-

After proofing, square ciabatta rolls travel on large setters before they’re loaded into the oven. ity level. Adjusting the process to the product is an uncompromising priority, Mr. Erasmus said. Proofer temperatures range from 50 to 100°F. The company uses about a dozen ovens including Revent and Adamatic double-rack ovens and MIWE thermal oil deck ovens outfitted with automatic cloth loaders to gently handle highmoisture dough pieces without damaging them. After baking and cooling, par-baked breads and rolls are frozen before casepacking and palletizing.

Patented processes
Crossing into the plant’s new section from the original bakery is like traveling forward in time because production technologies change so drastically. In addition to ciabatta breads and baguettes, the new production line can make hoagies, buns and other sheeted breads and cut rolls. Overall, Mr. Erasmus said, these breads and rolls all have similar makeup processes, but proofing and baking times vary. Tribeca decided to automate production of these items because they made up about 60% of its sales volume. Additionally, the bakery had a clearer vision on how to automate these products than it did for its hand-formed or rounded breads, according to Mr. Erasmus. To accomplish its goals, Tribeca Oven challenged its equipment suppliers to develop proprietary systems.

24

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Baking&Snack - March 2012

Table of Contents for the Digital Edition of Baking&Snack - March 2012

Baking&Snack - March 2012
Table of Contents
Table of Contents
Editorial - State of flux
Newsfront - GFF goes to Washington
Newsfront - Kellogg to emerge as No. 2 global snack player
Newsfront - Kellogg’s anticipates international expansion
In Brief
News - Turkington USA shuts down
News - GMA reports progress in sustainable business practice
News - Dawn Food Products names Clabber Girl top vendor
In Brief
News - School lunch rules may pose challenges for some bakers
News - Hispanics still changing US eating patterns
People
In Memoriam
First of its Kind
Cookie Trends - Hitting the Sweet Spot
Marketing Strategies - Reaching the Customer
Fats and Oils - A New Spin
Chemical Leavening - Give Leavening a Makeover
Natural Selection
Gluten Free Q&A - Innovating Gluten Freely
R&D Perspective - Untapped Cost Cutting Solutions
Dividers - Portioning Precisely
Cake Processing - Making Batter Better
Horizontal Wrappers - Sealing for Perfection
Meeting Preview - Peach of a Show
Shop the World
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2012 - Baking&Snack - March 2012
Baking&Snack - March 2012 - 2
Baking&Snack - March 2012 - 3
Baking&Snack - March 2012 - 4
Baking&Snack - March 2012 - 5
Baking&Snack - March 2012 - 6
Baking&Snack - March 2012 - 7
Baking&Snack - March 2012 - 8
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - 10
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - Editorial - State of flux
Baking&Snack - March 2012 - 13
Baking&Snack - March 2012 - Newsfront - GFF goes to Washington
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - 17
Baking&Snack - March 2012 - News - School lunch rules may pose challenges for some bakers
Baking&Snack - March 2012 - 19
Baking&Snack - March 2012 - News - Hispanics still changing US eating patterns
Baking&Snack - March 2012 - In Memoriam
Baking&Snack - March 2012 - First of its Kind
Baking&Snack - March 2012 - 23
Baking&Snack - March 2012 - 24
Baking&Snack - March 2012 - 25
Baking&Snack - March 2012 - 26
Baking&Snack - March 2012 - 27
Baking&Snack - March 2012 - 28
Baking&Snack - March 2012 - 29
Baking&Snack - March 2012 - 30
Baking&Snack - March 2012 - 31
Baking&Snack - March 2012 - 32
Baking&Snack - March 2012 - Cookie Trends - Hitting the Sweet Spot
Baking&Snack - March 2012 - 34
Baking&Snack - March 2012 - 35
Baking&Snack - March 2012 - 36
Baking&Snack - March 2012 - 37
Baking&Snack - March 2012 - 38
Baking&Snack - March 2012 - 39
Baking&Snack - March 2012 - 40
Baking&Snack - March 2012 - 41
Baking&Snack - March 2012 - 42
Baking&Snack - March 2012 - 43
Baking&Snack - March 2012 - 44
Baking&Snack - March 2012 - Marketing Strategies - Reaching the Customer
Baking&Snack - March 2012 - 46
Baking&Snack - March 2012 - 47
Baking&Snack - March 2012 - 48
Baking&Snack - March 2012 - Fats and Oils - A New Spin
Baking&Snack - March 2012 - 50
Baking&Snack - March 2012 - 51
Baking&Snack - March 2012 - 52
Baking&Snack - March 2012 - 53
Baking&Snack - March 2012 - 54
Baking&Snack - March 2012 - 55
Baking&Snack - March 2012 - 56
Baking&Snack - March 2012 - Chemical Leavening - Give Leavening a Makeover
Baking&Snack - March 2012 - 58
Baking&Snack - March 2012 - 59
Baking&Snack - March 2012 - 60
Baking&Snack - March 2012 - 61
Baking&Snack - March 2012 - 62
Baking&Snack - March 2012 - 63
Baking&Snack - March 2012 - Natural Selection
Baking&Snack - March 2012 - 65
Baking&Snack - March 2012 - 66
Baking&Snack - March 2012 - Gluten Free Q&A - Innovating Gluten Freely
Baking&Snack - March 2012 - 68
Baking&Snack - March 2012 - 69
Baking&Snack - March 2012 - 70
Baking&Snack - March 2012 - R&D Perspective - Untapped Cost Cutting Solutions
Baking&Snack - March 2012 - 72
Baking&Snack - March 2012 - Dividers - Portioning Precisely
Baking&Snack - March 2012 - 74
Baking&Snack - March 2012 - 75
Baking&Snack - March 2012 - 76
Baking&Snack - March 2012 - 77
Baking&Snack - March 2012 - 78
Baking&Snack - March 2012 - 79
Baking&Snack - March 2012 - 80
Baking&Snack - March 2012 - Cake Processing - Making Batter Better
Baking&Snack - March 2012 - 82
Baking&Snack - March 2012 - 83
Baking&Snack - March 2012 - 84
Baking&Snack - March 2012 - 85
Baking&Snack - March 2012 - 86
Baking&Snack - March 2012 - Horizontal Wrappers - Sealing for Perfection
Baking&Snack - March 2012 - 88
Baking&Snack - March 2012 - 89
Baking&Snack - March 2012 - 90
Baking&Snack - March 2012 - 91
Baking&Snack - March 2012 - 92
Baking&Snack - March 2012 - 93
Baking&Snack - March 2012 - 94
Baking&Snack - March 2012 - 95
Baking&Snack - March 2012 - 96
Baking&Snack - March 2012 - Meeting Preview - Peach of a Show
Baking&Snack - March 2012 - Shop the World
Baking&Snack - March 2012 - 99
Baking&Snack - March 2012 - 100
Baking&Snack - March 2012 - Events
Baking&Snack - March 2012 - Innovations
Baking&Snack - March 2012 - Ingredient News
Baking&Snack - March 2012 - 104
Baking&Snack - March 2012 - Products & Packaging
Baking&Snack - March 2012 - 106
Baking&Snack - March 2012 - 107
Baking&Snack - March 2012 - 108
Baking&Snack - March 2012 - Patents
Baking&Snack - March 2012 - 110
Baking&Snack - March 2012 - New on the Shelf
Baking&Snack - March 2012 - Marketplace
Baking&Snack - March 2012 - 113
Baking&Snack - March 2012 - 114
Baking&Snack - March 2012 - 115
Baking&Snack - March 2012 - 116
Baking&Snack - March 2012 - Ad Index
Baking&Snack - March 2012 - New Product Spotlight
Baking&Snack - March 2012 - 119
Baking&Snack - March 2012 - 120
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