Baking & Snack - August 2014 - 25

some of the pressure on the City of Industry plant, the
Freeport operation needed some upgrades to handle the
extra capacity as well as the growth Snak King had in
store for the Vitner's brand.
Previously, C.J. Vitner's relied mostly on its potato
chip and extruded snacks business with little attention
paid to an existing tortilla chip line on the production
floor, according to Mr. Bull.
The Midwestern facility gave Snak King the ability to
produce cooked corn tortilla chips, where in California
it had previously been able to only produce from masa
flour. Snak King updated Freeport's corn processing system with a new PLC-based control system for
the kettles and by replacing the majority of the steam
system.
To handle the incoming capacity of tortilla chips, Snak
King installed a shiny new tortilla chip line in early 2013,
a TC3. "It is a large scale, state-of-the-art tortilla chip
line, and it gives us the ability to really dial-in with great
precision the attributes customers are looking for," Mr.
Bull said. "We can run masa flour products or cooked
corn products and do so with the ability to changeover
quickly between those different products and run a
whole variety of different types of tortilla chips."
On the new line, tortilla chip dough is mixed from
bagged masa flour or the cooked corn system in a
Shaffer mixer turning out 800-lb batches every 8 minutes. A bucket conveyor carries the mixed dough to a
sheeter and cutting system where rotating rollers sheet
it to a specific thickness before cutting the chip shapes.
A three-pass oven bakes the chips to the consistency of
a soft tortilla. They are then conveyed on a conditioning
belt to let the moisture equilibrate and set the chips' texture before entering a Heat and Control fryer.
For the finishing touches, the chips are seasoned in,
as Mr. Nava described, one of the largest seasoning tumblers he had ever seen. In addition to quick changeovers
and high-speed capacity, the line's computer controls
allow Mr. Nava to access detailed information on the
equipment's operation, temperature and capacity by simply touching a screen.
With the new TC3 line and the existing line operating
with rebuilt ovens and fryers, tortilla chips now dominate Freeport's output.
VISIT OUR LISTING

Investing in Vitner's
While tortilla chips may be running the show in
Freeport nowadays, potato chips and extruded snacks
have not been forgotten. "We still have a very large potato chip business, and we've added pounds of extruded
products," Mr. Bull said.
Freeport houses two continuous potato chip lines. The
newer potato chip line includes Urschel centrifugal slicer

www.esourcebaking.com


http://www.soslandesource.com/baking/handtmann.html http://www.handtmann.us http://www.handtmann.ca

Baking & Snack - August 2014

Table of Contents for the Digital Edition of Baking & Snack - August 2014

Baking & Snack - August 2014
Table of Contents
Table of Contents
Editorial - Remarkable per capita flour data
Newsfront - AIB upgrades its baking science course
Custom Foods to triple capacity
B&CMA taps popular industry veteran as new president
Have your cake, eat it too
In Brief/Correction
In Memoriam/People
Hostess hails flagship plant expansion
Pepperidge Farm’s Britt to speak to ELDC
Snak King - Finding Leg Room
Freeport steps up for organic
‘Try anything’ innovations
California roots
Premium Breads - A Premium on Health
Using the European approach
Baking better burger buns
Premixes - Setting the Stage
New options for additions
Gums & Hydrocolloids - Not-So-Secret Ingredients
Yes, America grows guar
Ingredient App - A Rye Revival
Mixing Technology - A Perfect Match
Growing gluten-free
Flatbread Technology - Flat’s Where It’s At
Cranking out ‘handmade’ products
Flat and happy
Vertical Packaging - Straight Up and Down
The making of a smooth operator
Form and function
Sanitation Strategies - Behavior Beyond Training
Industry Images: BEMA - Connecting the Industry
Industry Images: IFT - A Gem of an Event
Events
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - August 2014 - Baking & Snack - August 2014
Baking & Snack - August 2014 - 2
Baking & Snack - August 2014 - 3
Baking & Snack - August 2014 - 4
Baking & Snack - August 2014 - 5
Baking & Snack - August 2014 - 6
Baking & Snack - August 2014 - 7
Baking & Snack - August 2014 - 8
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - 10
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - Editorial - Remarkable per capita flour data
Baking & Snack - August 2014 - 13
Baking & Snack - August 2014 - B&CMA taps popular industry veteran as new president
Baking & Snack - August 2014 - 15
Baking & Snack - August 2014 - In Brief/Correction
Baking & Snack - August 2014 - 17
Baking & Snack - August 2014 - Pepperidge Farm’s Britt to speak to ELDC
Baking & Snack - August 2014 - 19
Baking & Snack - August 2014 - 20
Baking & Snack - August 2014 - Snak King - Finding Leg Room
Baking & Snack - August 2014 - Freeport steps up for organic
Baking & Snack - August 2014 - 23
Baking & Snack - August 2014 - 24
Baking & Snack - August 2014 - 25
Baking & Snack - August 2014 - 26
Baking & Snack - August 2014 - ‘Try anything’ innovations
Baking & Snack - August 2014 - California roots
Baking & Snack - August 2014 - 29
Baking & Snack - August 2014 - 30
Baking & Snack - August 2014 - Premium Breads - A Premium on Health
Baking & Snack - August 2014 - 32
Baking & Snack - August 2014 - 33
Baking & Snack - August 2014 - 34
Baking & Snack - August 2014 - 35
Baking & Snack - August 2014 - 36
Baking & Snack - August 2014 - 37
Baking & Snack - August 2014 - Using the European approach
Baking & Snack - August 2014 - 39
Baking & Snack - August 2014 - 40
Baking & Snack - August 2014 - 41
Baking & Snack - August 2014 - Baking better burger buns
Baking & Snack - August 2014 - 43
Baking & Snack - August 2014 - Premixes - Setting the Stage
Baking & Snack - August 2014 - 45
Baking & Snack - August 2014 - 46
Baking & Snack - August 2014 - 47
Baking & Snack - August 2014 - 48
Baking & Snack - August 2014 - 49
Baking & Snack - August 2014 - 50
Baking & Snack - August 2014 - New options for additions
Baking & Snack - August 2014 - 52
Baking & Snack - August 2014 - Gums & Hydrocolloids - Not-So-Secret Ingredients
Baking & Snack - August 2014 - 54
Baking & Snack - August 2014 - 55
Baking & Snack - August 2014 - 56
Baking & Snack - August 2014 - 57
Baking & Snack - August 2014 - Yes, America grows guar
Baking & Snack - August 2014 - 59
Baking & Snack - August 2014 - 60
Baking & Snack - August 2014 - Ingredient App - A Rye Revival
Baking & Snack - August 2014 - 62
Baking & Snack - August 2014 - Mixing Technology - A Perfect Match
Baking & Snack - August 2014 - 64
Baking & Snack - August 2014 - 65
Baking & Snack - August 2014 - 66
Baking & Snack - August 2014 - 67
Baking & Snack - August 2014 - 68
Baking & Snack - August 2014 - Growing gluten-free
Baking & Snack - August 2014 - 70
Baking & Snack - August 2014 - 71
Baking & Snack - August 2014 - 72
Baking & Snack - August 2014 - 73
Baking & Snack - August 2014 - 74
Baking & Snack - August 2014 - Flatbread Technology - Flat’s Where It’s At
Baking & Snack - August 2014 - Cranking out ‘handmade’ products
Baking & Snack - August 2014 - 77
Baking & Snack - August 2014 - 78
Baking & Snack - August 2014 - 79
Baking & Snack - August 2014 - Flat and happy
Baking & Snack - August 2014 - 81
Baking & Snack - August 2014 - 82
Baking & Snack - August 2014 - Vertical Packaging - Straight Up and Down
Baking & Snack - August 2014 - 84
Baking & Snack - August 2014 - 85
Baking & Snack - August 2014 - The making of a smooth operator
Baking & Snack - August 2014 - 87
Baking & Snack - August 2014 - 88
Baking & Snack - August 2014 - Form and function
Baking & Snack - August 2014 - 90
Baking & Snack - August 2014 - 91
Baking & Snack - August 2014 - Sanitation Strategies - Behavior Beyond Training
Baking & Snack - August 2014 - 93
Baking & Snack - August 2014 - 94
Baking & Snack - August 2014 - 95
Baking & Snack - August 2014 - 96
Baking & Snack - August 2014 - Industry Images: BEMA - Connecting the Industry
Baking & Snack - August 2014 - 98
Baking & Snack - August 2014 - 99
Baking & Snack - August 2014 - 100
Baking & Snack - August 2014 - Industry Images: IFT - A Gem of an Event
Baking & Snack - August 2014 - 102
Baking & Snack - August 2014 - 103
Baking & Snack - August 2014 - 104
Baking & Snack - August 2014 - 105
Baking & Snack - August 2014 - Events
Baking & Snack - August 2014 - 107
Baking & Snack - August 2014 - Innovations
Baking & Snack - August 2014 - 109
Baking & Snack - August 2014 - Products & Packaging
Baking & Snack - August 2014 - 111
Baking & Snack - August 2014 - 112
Baking & Snack - August 2014 - 113
Baking & Snack - August 2014 - 114
Baking & Snack - August 2014 - New on the Shelf
Baking & Snack - August 2014 - Marketplace
Baking & Snack - August 2014 - 117
Baking & Snack - August 2014 - 118
Baking & Snack - August 2014 - 119
Baking & Snack - August 2014 - 120
Baking & Snack - August 2014 - Ad Index
Baking & Snack - August 2014 - New Product Spotlight
Baking & Snack - August 2014 - 123
Baking & Snack - August 2014 - 124
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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