Baking & Snack - November 2013 - 40

LEGENDARY BAKING

desserts have become legends in the industry. That's not
just lip service. Since 2001, the company has taken home
more than 450 blue ribbons from the American Pie
Council (APC)'s National Pie Championship. This year,
the bakery notched a record 65 blue ribbons, up from 57
in 2012. That's a legendary achievement, he said, especially considering that the company struck out big time
and won nothing during the 1999 event and received
only eight in 2001.
True legends are also born through adversity. From
those painful experiences, Mr. Kanaly added, Legendary
took feedback from the judges seriously and put their
suggestions into action.
"We made changes all the way from ingredients to
production," he said. "APC definitely improved the quality of Legendary's products, whether it was cherries that
weren't tart enough or picking up the flavor of chocolate
because it didn't have enough pop."

Offering legendary quality
What makes an outstanding pie? "It all starts with the
crust. No question about it," Mr. Kanaly said. "We use

a high shortening-to-flour ratio. It's got to be flaky and
melt in your mouth. Then you need great fillings. If it's
a cream pie, it's typically butter-based or uses real cream
or Philadelphia cream cheese. If it's fruit, there's nothing
but fruit making up the filling."
Legendary quality means restaurant-style desserts
that are as appealing to the eye as they are appetizing to
the palate. "You can merchandise French silk pies with
your customers' eyes," Mr. Van Iwaarden said. "They see
how beautiful they are, and people like chocolate."
Because of its often labor-intensive process, the
company "takes pride in not taking on anything that we
cannot do, but we stretch the limits and will never compromise on quality," according to Mr. Kanaly.
"When someone orders 30,000 cases, you better not
deliver 29,000 cases," he said. "You better deliver 30,000.
Sometimes we cannot go after a giant account if we
cannot handle it. Service is everything."
That's especially true from June through December,
the period when 70% of annual production is geared
toward supplying peak demand during the holiday
season. As a result, the company continues to focus on

For more information, see Page 121

40

/ Baking & Snack / November 2013



http://www.colbornefoodbotics.com

Baking & Snack - November 2013

Table of Contents for the Digital Edition of Baking & Snack - November 2013

Baking & Snack - November 2013
Table of Contents
Table of Contents
Editorial - Now, that's sweet!
Newsfront - CRMB honors spirit of the baking industry
ELDC panel explores lessons learned
Long Co. awards Butter-Krust, Schwebel
People/In Memoriam
Maple Leaf may sell Canada Bread holdings
Arbor invests in Canadian specialty bakery
IBIE Review - In the Rear-View Mirror
Legendary Baking - The Making of a Legend
More than just pies
Nearly 45 years in the baking
Premium Sweet Goods - Treat Yourself
Trend-setting flavors in sweet goods
New frontier in c-stores
Protein - The Not-So-Secret Weapon
Leavening - Lighten the Load
Tarnish forming on aluminum, too?
Ingredient App - Close the Fiber Gap
Dividers, Rounders, Moulders - Divider Diversity is in Demand
Cookies and Crackers - Mastering the Juggling Act
Machining solutions for gluten-free cookies
Food Safety - Answering the Call
FDA calls spice safety into question
Q&A: Sanitation - Unwanted Guests
Sanitation Strategies - Legacy Issues in the Modern Age
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - November 2013 - Baking & Snack - November 2013
Baking & Snack - November 2013 - 2
Baking & Snack - November 2013 - 3
Baking & Snack - November 2013 - 4
Baking & Snack - November 2013 - 5
Baking & Snack - November 2013 - 6
Baking & Snack - November 2013 - 7
Baking & Snack - November 2013 - 8
Baking & Snack - November 2013 - Table of Contents
Baking & Snack - November 2013 - 10
Baking & Snack - November 2013 - Table of Contents
Baking & Snack - November 2013 - Editorial - Now, that's sweet!
Baking & Snack - November 2013 - 13
Baking & Snack - November 2013 - Newsfront - CRMB honors spirit of the baking industry
Baking & Snack - November 2013 - 15
Baking & Snack - November 2013 - ELDC panel explores lessons learned
Baking & Snack - November 2013 - 17
Baking & Snack - November 2013 - People/In Memoriam
Baking & Snack - November 2013 - 19
Baking & Snack - November 2013 - Arbor invests in Canadian specialty bakery
Baking & Snack - November 2013 - 21
Baking & Snack - November 2013 - 22
Baking & Snack - November 2013 - IBIE Review - In the Rear-View Mirror
Baking & Snack - November 2013 - 24
Baking & Snack - November 2013 - 25
Baking & Snack - November 2013 - 26
Baking & Snack - November 2013 - 27
Baking & Snack - November 2013 - 28
Baking & Snack - November 2013 - 29
Baking & Snack - November 2013 - 30
Baking & Snack - November 2013 - 31
Baking & Snack - November 2013 - 32
Baking & Snack - November 2013 - 33
Baking & Snack - November 2013 - 34
Baking & Snack - November 2013 - 35
Baking & Snack - November 2013 - Legendary Baking - The Making of a Legend
Baking & Snack - November 2013 - 37
Baking & Snack - November 2013 - More than just pies
Baking & Snack - November 2013 - 39
Baking & Snack - November 2013 - 40
Baking & Snack - November 2013 - 41
Baking & Snack - November 2013 - 42
Baking & Snack - November 2013 - Nearly 45 years in the baking
Baking & Snack - November 2013 - 44
Baking & Snack - November 2013 - 45
Baking & Snack - November 2013 - 46
Baking & Snack - November 2013 - 47
Baking & Snack - November 2013 - 48
Baking & Snack - November 2013 - Premium Sweet Goods - Treat Yourself
Baking & Snack - November 2013 - Trend-setting flavors in sweet goods
Baking & Snack - November 2013 - 51
Baking & Snack - November 2013 - 52
Baking & Snack - November 2013 - 53
Baking & Snack - November 2013 - New frontier in c-stores
Baking & Snack - November 2013 - 55
Baking & Snack - November 2013 - 56
Baking & Snack - November 2013 - Protein - The Not-So-Secret Weapon
Baking & Snack - November 2013 - 58
Baking & Snack - November 2013 - 59
Baking & Snack - November 2013 - 60
Baking & Snack - November 2013 - 61
Baking & Snack - November 2013 - 62
Baking & Snack - November 2013 - 63
Baking & Snack - November 2013 - 64
Baking & Snack - November 2013 - Leavening - Lighten the Load
Baking & Snack - November 2013 - Tarnish forming on aluminum, too?
Baking & Snack - November 2013 - 67
Baking & Snack - November 2013 - 68
Baking & Snack - November 2013 - 69
Baking & Snack - November 2013 - 70
Baking & Snack - November 2013 - 71
Baking & Snack - November 2013 - 72
Baking & Snack - November 2013 - Ingredient App - Close the Fiber Gap
Baking & Snack - November 2013 - 74
Baking & Snack - November 2013 - Dividers, Rounders, Moulders - Divider Diversity is in Demand
Baking & Snack - November 2013 - 76
Baking & Snack - November 2013 - 77
Baking & Snack - November 2013 - 78
Baking & Snack - November 2013 - 79
Baking & Snack - November 2013 - 80
Baking & Snack - November 2013 - 81
Baking & Snack - November 2013 - 82
Baking & Snack - November 2013 - 83
Baking & Snack - November 2013 - 84
Baking & Snack - November 2013 - Cookies and Crackers - Mastering the Juggling Act
Baking & Snack - November 2013 - Machining solutions for gluten-free cookies
Baking & Snack - November 2013 - 87
Baking & Snack - November 2013 - 88
Baking & Snack - November 2013 - 89
Baking & Snack - November 2013 - 90
Baking & Snack - November 2013 - 91
Baking & Snack - November 2013 - 92
Baking & Snack - November 2013 - Food Safety - Answering the Call
Baking & Snack - November 2013 - 94
Baking & Snack - November 2013 - 95
Baking & Snack - November 2013 - 96
Baking & Snack - November 2013 - FDA calls spice safety into question
Baking & Snack - November 2013 - Q&A: Sanitation - Unwanted Guests
Baking & Snack - November 2013 - 99
Baking & Snack - November 2013 - 100
Baking & Snack - November 2013 - Sanitation Strategies - Legacy Issues in the Modern Age
Baking & Snack - November 2013 - 102
Baking & Snack - November 2013 - 103
Baking & Snack - November 2013 - 104
Baking & Snack - November 2013 - 105
Baking & Snack - November 2013 - 106
Baking & Snack - November 2013 - Events
Baking & Snack - November 2013 - Innovations
Baking & Snack - November 2013 - Ingredient News
Baking & Snack - November 2013 - Products & Packaging
Baking & Snack - November 2013 - 111
Baking & Snack - November 2013 - 112
Baking & Snack - November 2013 - Patents
Baking & Snack - November 2013 - New on the Shelf
Baking & Snack - November 2013 - Marketplace
Baking & Snack - November 2013 - 116
Baking & Snack - November 2013 - 117
Baking & Snack - November 2013 - 118
Baking & Snack - November 2013 - 119
Baking & Snack - November 2013 - 120
Baking & Snack - November 2013 - Ad Index
Baking & Snack - November 2013 - New Product Spotlight
Baking & Snack - November 2013 - 123
Baking & Snack - November 2013 - 124
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https://www.nxtbookmedia.com