Baking & Snack - November 2014 - 34

CORROPOLESE BAKERY & DELI

the line is running at 40% its capability. During peak demand periods, such as at Christmas, the line can speed
up to 640 pies per hour with four operators.
Before going through the Rondo sheeter, the dough
for the crusts rests in Topos Mondial troughs. Then the
dough goes into the hopper, is dusted with flour and reduced from 25 mm to 2.4 mm. The dough sheet is then
cut to the appropriate width and length. Scrap dough is
saved and reused.
Operators at the end of the line put crusts into pans,
shape the edges and rack them. Pies rest again before the
sauce is added. Currently, an Edhard depositor applies
the sauce, which is then spread manually by operators.
This inefficient process will be remedied, however, with
the latest equipment upgrade, a Quantum custom-made
depositor, scheduled to be installed in December. After
the sauce is deposited, the pies are loaded into the J4
oven to be baked.
"With how many tomato pies we sell, this line is very
important," Joe said.
As far as the future is concerned, the Rondo sheeting
line offers Corropolese plenty of capacity for growth.
Rondo has many attachments that can expand the
equipment's capabilities beyond sheeting tomato pie
dough. With this line, Corropolese Bakery could automate production of its tea biscuits as well as expand into
cinnamon buns, frozen pizza dough and baguettes.

Fruits of automation
Return on investment wasn't a priority for Joe and
Mike when they went shopping for new equipment.
These investments they deemed a necessity for their
After ambient cooling, products are packaged in cardboard boxes to be
delivered to Corropolese stores or picked up by wholesale customers. The
cardboard sends a message of freshness to consumers.

34 Baking & Snack November 2014 / www.bakingandsnack.com

Corropolese Bakery's wide variety of rolls and tomato pies are baked fresh
every day for retail stores and wholesale customers.
plan for growth. "We had to modernize if we wanted to
do wholesale," Joe explained. "We wanted to go to the
next level." The investment has already paid off with the
growth they have seen in the past few years since the
installations.
With product quality on track, growth has been organic. If Joe and Mike want new business, they simply go
find it themselves. Without a dedicated sales team, the
brothers make connections with potential customers as
they live their lives in the community. "If we eat at a restaurant, and we don't like the bread, we'll try to get their
business," Joe said. "We would like to be able to eat our
own bread in any restaurant in town."
For their stores, they've seen success with radio advertising, something they dabbled in years ago but have
reinvested in recently. "We set up an entire program for
the year and one just for football season," Joe said. "It's
working. Business has been up since the radio advertising started, and people come in and say they heard of us
on the radio."
As the wholesale business has taken off, the bakery
has picked up some private-label business as well. "We
can't put our own product in the supermarket, or else
we'll compete with our retail shops, but we can do rolls
for private label in the supermarket," Mike explained.


http://www.bakingandsnack.com

Baking & Snack - November 2014

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

Baking & Snack - November 2014
Table of Contents
Table of Contents
Editorial - Industry of big shoulders
Newsfront - ASB names eight to Baking Hall of Fame
Manage snacking to manage weight
Flowers’ Moon analyzes sodium reduction
Rabobank optimistic on baking’s future
Bun Companies to buy Masada
In Brief/People/In Memoriam
Instruments - The New Look
Ultrasound … for dough?
Optimized gluten method
Corropolese Bakery & Deli - Hands-on Automation
Frozen Baked Products - Piece of the Action
Baking a better on-the-go sandwich
Perception vs. reality of freezing food
Satisfying the insatiable sweet tooth
Nuts - The Case for Nuts
Fit for the snacking life
Do you dukkah?
Dairy and Eggs - Clean and Functional
Egging on the batter
Ingredient App - Compound Interest
Pie Depositing - Making It Count
Cracker Makeup - Cracker Tech 101
Introducing...
AIB spiffs up cookie/cracker module
Tech Showcase: Cookie and Cracker Production
Ingredient Handling - Do's...and dont's
Industry Insight - Borrowing with Pride
Baking Front and Center
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - November 2014 - Baking & Snack - November 2014
Baking & Snack - November 2014 - 2
Baking & Snack - November 2014 - 3
Baking & Snack - November 2014 - 4
Baking & Snack - November 2014 - 5
Baking & Snack - November 2014 - 6
Baking & Snack - November 2014 - 7
Baking & Snack - November 2014 - 8
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - 10
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - Editorial - Industry of big shoulders
Baking & Snack - November 2014 - 13
Baking & Snack - November 2014 - Manage snacking to manage weight
Baking & Snack - November 2014 - 15
Baking & Snack - November 2014 - Rabobank optimistic on baking’s future
Baking & Snack - November 2014 - 17
Baking & Snack - November 2014 - In Brief/People/In Memoriam
Baking & Snack - November 2014 - 19
Baking & Snack - November 2014 - 20
Baking & Snack - November 2014 - Instruments - The New Look
Baking & Snack - November 2014 - Ultrasound … for dough?
Baking & Snack - November 2014 - 23
Baking & Snack - November 2014 - 24
Baking & Snack - November 2014 - Optimized gluten method
Baking & Snack - November 2014 - 26
Baking & Snack - November 2014 - Corropolese Bakery & Deli - Hands-on Automation
Baking & Snack - November 2014 - 28
Baking & Snack - November 2014 - 29
Baking & Snack - November 2014 - 30
Baking & Snack - November 2014 - 31
Baking & Snack - November 2014 - 32
Baking & Snack - November 2014 - 33
Baking & Snack - November 2014 - 34
Baking & Snack - November 2014 - 35
Baking & Snack - November 2014 - 36
Baking & Snack - November 2014 - 37
Baking & Snack - November 2014 - 38
Baking & Snack - November 2014 - Frozen Baked Products - Piece of the Action
Baking & Snack - November 2014 - 40
Baking & Snack - November 2014 - 41
Baking & Snack - November 2014 - Baking a better on-the-go sandwich
Baking & Snack - November 2014 - 43
Baking & Snack - November 2014 - 44
Baking & Snack - November 2014 - 45
Baking & Snack - November 2014 - Perception vs. reality of freezing food
Baking & Snack - November 2014 - 47
Baking & Snack - November 2014 - 48
Baking & Snack - November 2014 - 49
Baking & Snack - November 2014 - Satisfying the insatiable sweet tooth
Baking & Snack - November 2014 - 51
Baking & Snack - November 2014 - 52
Baking & Snack - November 2014 - Nuts - The Case for Nuts
Baking & Snack - November 2014 - Fit for the snacking life
Baking & Snack - November 2014 - 55
Baking & Snack - November 2014 - Do you dukkah?
Baking & Snack - November 2014 - 57
Baking & Snack - November 2014 - 58
Baking & Snack - November 2014 - 59
Baking & Snack - November 2014 - 60
Baking & Snack - November 2014 - Dairy and Eggs - Clean and Functional
Baking & Snack - November 2014 - 62
Baking & Snack - November 2014 - 63
Baking & Snack - November 2014 - 64
Baking & Snack - November 2014 - Egging on the batter
Baking & Snack - November 2014 - 66
Baking & Snack - November 2014 - 67
Baking & Snack - November 2014 - 68
Baking & Snack - November 2014 - 69
Baking & Snack - November 2014 - 70
Baking & Snack - November 2014 - Ingredient App - Compound Interest
Baking & Snack - November 2014 - 72
Baking & Snack - November 2014 - Pie Depositing - Making It Count
Baking & Snack - November 2014 - 74
Baking & Snack - November 2014 - 75
Baking & Snack - November 2014 - 76
Baking & Snack - November 2014 - 77
Baking & Snack - November 2014 - 78
Baking & Snack - November 2014 - 79
Baking & Snack - November 2014 - 80
Baking & Snack - November 2014 - Cracker Makeup - Cracker Tech 101
Baking & Snack - November 2014 - 82
Baking & Snack - November 2014 - 83
Baking & Snack - November 2014 - Introducing...
Baking & Snack - November 2014 - 85
Baking & Snack - November 2014 - 86
Baking & Snack - November 2014 - 87
Baking & Snack - November 2014 - AIB spiffs up cookie/cracker module
Baking & Snack - November 2014 - 89
Baking & Snack - November 2014 - 90
Baking & Snack - November 2014 - Tech Showcase: Cookie and Cracker Production
Baking & Snack - November 2014 - 92
Baking & Snack - November 2014 - 93
Baking & Snack - November 2014 - Ingredient Handling - Do's...and dont's
Baking & Snack - November 2014 - 95
Baking & Snack - November 2014 - 96
Baking & Snack - November 2014 - Industry Insight - Borrowing with Pride
Baking & Snack - November 2014 - 98
Baking & Snack - November 2014 - 99
Baking & Snack - November 2014 - Baking Front and Center
Baking & Snack - November 2014 - 101
Baking & Snack - November 2014 - 102
Baking & Snack - November 2014 - Events
Baking & Snack - November 2014 - Innovations
Baking & Snack - November 2014 - 105
Baking & Snack - November 2014 - Products & Packaging
Baking & Snack - November 2014 - 107
Baking & Snack - November 2014 - Patents
Baking & Snack - November 2014 - 109
Baking & Snack - November 2014 - New on the Shelf
Baking & Snack - November 2014 - 111
Baking & Snack - November 2014 - Marketplace
Baking & Snack - November 2014 - 113
Baking & Snack - November 2014 - 114
Baking & Snack - November 2014 - 115
Baking & Snack - November 2014 - 116
Baking & Snack - November 2014 - 117
Baking & Snack - November 2014 - 118
Baking & Snack - November 2014 - 119
Baking & Snack - November 2014 - 120
Baking & Snack - November 2014 - Ad Index
Baking & Snack - November 2014 - New Product Spotlight
Baking & Snack - November 2014 - 123
Baking & Snack - November 2014 - 124
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