Baking & Snack - May 2017 - 30
LA BREA BAKERY
thorough quality check and send it on to IJ White cooling and freezing towers.
Loaves receive about 30 minutes of ambient cooling before taking another
half-hour trip back down a second tower, this one inside the blast-freezer at -15
to -30°F, depending on the product. "We blast-freeze each piece individually because the staling process starts the minute food is out of the oven," Mr. Davis
explained. "We prevent it from happening as fast as we can."
All ARYZTA bakeries are certified under GFSI, and La Brea Bakery has a detailed training program with BRC status.
High standards, human touch
Production of some types of baked goods can be so automated that, as long as
someone is there to turn on the mixers, products will get out the door. Not so
with artisan bread; it requires human interaction and strict quality control.
"You have to have an operator running that Rheon," Mr. Davis said. "You have
Artisan education for the in-store bakery
Every aspect of the La Brea Bakery
process receives a human touch.
30 Baking & Snack May 2017 / www.bakingandsnack.com
La Brea Bakery's relationship with its bread doesn't end
when the product leaves the plant.
Whenever this supplier of par-baked and fully baked
artisan breads lands an account with a new retailer, it
sends a team to provide training onsite to in-store bakery
managers. "We talk about the differences between all the
different types of bread and teach them how to bake and
present them correctly," said Andrew Blok, La Brea Bakery
brand director.
Because the bakery provides a par-baked model, training
is vital to ensure the final product on the shelf lives up to
the La Brea Bakery brand. "We're reliant on that last step,
so we invest a lot to make sure it gets executed perfectly,
much in the same way we do our jobs on the front end,"
Mr. Blok said.
Many retailers - similar to wholesale bakery manufacturing -grapple with finding good help. Providing training
to in-store bakery managers also gives an added level of
support at the store level, where turnover is high.
After presenting training to managers, La Brea Bakery
will often send in a team to follow up at the store level.
"It's not only additional education in-house, but it's also
sometimes an extra set of hands in the store," Mr. Blok
suggested. "When they're short-staffed, we can pitch in a
little and help them while making sure the bread program
is rolling out correctly."
By educating retailers about not only La Brea Bakery
breads but also artisan bread in general, the company creates added value and becomes a sort of category manager
for its customers. "We are trying to help them succeed as
much as possible," added Jonathan Davis, senior vicepresident, R&D.
"A rising tide floats all boats," Mr. Blok said. "If we can
help our customers be successful, we're going to be successful as well."
Baking & Snack - May 2017
Table of Contents for the Digital Edition of Baking & Snack - May 2017
Baking & Snack - May 2017
Contents
Contents
Editorial - Crickets...
Newsfront - General Mills spending more on food safety
Portability reigns king in traditional and new snacks
Industry gathers for opening of Middleby Bakery Innovation Center
Consumer demand drives innovation
Sosland celebrates Laurie Gorton
The breakfast war rages
News/In Brief
La Brea Bakery - The new age of artisan
Artisan education for the in-store bakery
The ‘living lab’ on La Brea Avenue
Portion Control - Downsizing
Shortenings - Frying up solutions
Fried green PHO solutions
Inclusions - Enter the snack dimension
Why people snack
Ingredient App - The clean path
Snack Technology - Hitting a curveball
Set up for success
Mixers - Keep your cool
Making a mixer ‘sweet’ to clean
Ensure fermentation stays on track
Plant Security - Security and surveillance
Packaging Speed - Keep it rolling
TECHNICALLY SPEAKING - Down to every detail
Industry Images: SNAXPO - Snac-ing in Savannah
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - Baking & Snack - May 2017
Baking & Snack - May 2017 - 2
Baking & Snack - May 2017 - 3
Baking & Snack - May 2017 - 4
Baking & Snack - May 2017 - 5
Baking & Snack - May 2017 - 6
Baking & Snack - May 2017 - 7
Baking & Snack - May 2017 - 8
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - 10
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - Editorial - Crickets...
Baking & Snack - May 2017 - 13
Baking & Snack - May 2017 - Industry gathers for opening of Middleby Bakery Innovation Center
Baking & Snack - May 2017 - 15
Baking & Snack - May 2017 - The breakfast war rages
Baking & Snack - May 2017 - 17
Baking & Snack - May 2017 - News/In Brief
Baking & Snack - May 2017 - 19
Baking & Snack - May 2017 - La Brea Bakery - The new age of artisan
Baking & Snack - May 2017 - 21
Baking & Snack - May 2017 - 22
Baking & Snack - May 2017 - 23
Baking & Snack - May 2017 - 24
Baking & Snack - May 2017 - 25
Baking & Snack - May 2017 - 26
Baking & Snack - May 2017 - 27
Baking & Snack - May 2017 - 28
Baking & Snack - May 2017 - 29
Baking & Snack - May 2017 - Artisan education for the in-store bakery
Baking & Snack - May 2017 - 31
Baking & Snack - May 2017 - The ‘living lab’ on La Brea Avenue
Baking & Snack - May 2017 - 33
Baking & Snack - May 2017 - 34
Baking & Snack - May 2017 - Portion Control - Downsizing
Baking & Snack - May 2017 - 36
Baking & Snack - May 2017 - 37
Baking & Snack - May 2017 - 38
Baking & Snack - May 2017 - 39
Baking & Snack - May 2017 - 40
Baking & Snack - May 2017 - 41
Baking & Snack - May 2017 - 42
Baking & Snack - May 2017 - 43
Baking & Snack - May 2017 - 44
Baking & Snack - May 2017 - Shortenings - Frying up solutions
Baking & Snack - May 2017 - Fried green PHO solutions
Baking & Snack - May 2017 - 47
Baking & Snack - May 2017 - 48
Baking & Snack - May 2017 - 49
Baking & Snack - May 2017 - 50
Baking & Snack - May 2017 - 51
Baking & Snack - May 2017 - 52
Baking & Snack - May 2017 - Inclusions - Enter the snack dimension
Baking & Snack - May 2017 - 54
Baking & Snack - May 2017 - 55
Baking & Snack - May 2017 - Why people snack
Baking & Snack - May 2017 - 57
Baking & Snack - May 2017 - 58
Baking & Snack - May 2017 - 59
Baking & Snack - May 2017 - 60
Baking & Snack - May 2017 - Ingredient App - The clean path
Baking & Snack - May 2017 - 62
Baking & Snack - May 2017 - Snack Technology - Hitting a curveball
Baking & Snack - May 2017 - 64
Baking & Snack - May 2017 - 65
Baking & Snack - May 2017 - 66
Baking & Snack - May 2017 - Set up for success
Baking & Snack - May 2017 - 68
Baking & Snack - May 2017 - 69
Baking & Snack - May 2017 - 70
Baking & Snack - May 2017 - 71
Baking & Snack - May 2017 - 72
Baking & Snack - May 2017 - Mixers - Keep your cool
Baking & Snack - May 2017 - 74
Baking & Snack - May 2017 - 75
Baking & Snack - May 2017 - Making a mixer ‘sweet’ to clean
Baking & Snack - May 2017 - 77
Baking & Snack - May 2017 - 78
Baking & Snack - May 2017 - 79
Baking & Snack - May 2017 - 80
Baking & Snack - May 2017 - 81
Baking & Snack - May 2017 - Ensure fermentation stays on track
Baking & Snack - May 2017 - 83
Baking & Snack - May 2017 - 84
Baking & Snack - May 2017 - 85
Baking & Snack - May 2017 - 86
Baking & Snack - May 2017 - Plant Security - Security and surveillance
Baking & Snack - May 2017 - 88
Baking & Snack - May 2017 - 89
Baking & Snack - May 2017 - 90
Baking & Snack - May 2017 - 91
Baking & Snack - May 2017 - 92
Baking & Snack - May 2017 - Packaging Speed - Keep it rolling
Baking & Snack - May 2017 - 94
Baking & Snack - May 2017 - 95
Baking & Snack - May 2017 - 96
Baking & Snack - May 2017 - 97
Baking & Snack - May 2017 - 98
Baking & Snack - May 2017 - TECHNICALLY SPEAKING - Down to every detail
Baking & Snack - May 2017 - 100
Baking & Snack - May 2017 - Industry Images: SNAXPO - Snac-ing in Savannah
Baking & Snack - May 2017 - 102
Baking & Snack - May 2017 - 103
Baking & Snack - May 2017 - 104
Baking & Snack - May 2017 - Events
Baking & Snack - May 2017 - 106
Baking & Snack - May 2017 - 107
Baking & Snack - May 2017 - Ingredients & Formulating
Baking & Snack - May 2017 - 109
Baking & Snack - May 2017 - Equipment & Packaging
Baking & Snack - May 2017 - 111
Baking & Snack - May 2017 - 112
Baking & Snack - May 2017 - 113
Baking & Snack - May 2017 - Patents
Baking & Snack - May 2017 - 115
Baking & Snack - May 2017 - New on the shelf
Baking & Snack - May 2017 - 117
Baking & Snack - May 2017 - 118
Baking & Snack - May 2017 - MARKETPLACE
Baking & Snack - May 2017 - 120
Baking & Snack - May 2017 - 121
Baking & Snack - May 2017 - 122
Baking & Snack - May 2017 - 123
Baking & Snack - May 2017 - 124
Baking & Snack - May 2017 - 125
Baking & Snack - May 2017 - 126
Baking & Snack - May 2017 - 127
Baking & Snack - May 2017 - 128
Baking & Snack - May 2017 - AD INDEX
Baking & Snack - May 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - 131
Baking & Snack - May 2017 - 132
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