Baking & Snack - April 2023 - 23

OPERATIONS
Fantasy Cookie Co.
DNA so the company can serve its diverse clientele. The
flexible operation can produce everything from overwrap
trays, stand-up pouches and vertical form/fill/seal
(VFFS) bags to individually wrapped items, 100-calorie
packs, bag-in-box, club packs and in-store bakery tubs.
Package sizes range from 1 oz to 20 oz.
" We consider ourselves an artisan commercial bakery, "
Mr. Case explained. " When you say artisan, you
think of a small, storefront retail bakery. That's not what
we are, but the products we produce are still artisan in
their makeup. We use real butter, cane sugar and not a
lot of preservatives. Our products tend to be better for
you and higher quality. Our bars are functional products
that are nutritionally on-trend with the latest healthand-wellness
movements. "
To expand the business and broaden its customer
base, Fantasy Cookie is in the process of replacing two
of its smaller lines with 100-foot ovens. Specifically, the
bakery is adding new 2,200-lb Peerless mixers along
with versatile Reading Bakery Systems (RBS) makeup
lines and state-of-the-art tunnel ovens that will bolster
capacity by 40% or more. The first line, which includes
additional packaging systems, is currently being installed,
while the second could start up production as
early as mid-2024.
Moreover, in the second half of this year, the operation
is adding an enrober and 55-foot cooling tunnel to
fully or bottom coat cookies and bars or add drizzles and
icing to them. As part of this project, Fantasy Cookie is
enclosing its temperature-controlled spiral cooler, which
reduces cooling times from around 40 to 21 minutes
and quickly lowers the temperature of cookies and bars
to 45˚F to allow for chocolate and other temperaturesensitive
flavors of enrobing.
" Right now, we're making figs and fruit bars, but soon,
we'll be making them with nut butter like almond, peanut
butter or cashew butter, " Mr. Case said.
The enhanced capacity couldn't have come at a better
time since retailers are reopening their shelves to new
products and branded companies are searching for a reliable
co-producer while many bakeries are restricted by
supply chain and labor issues.
" We're working with companies who are looking at
their suppliers as true partners, " Mr. Case said.
Magically swift to market
As a mid-sized co-manufacturer, Fantasy Cookie differentiates
itself with its speed to market. Because it has
an in-house research and development lab, it takes only
Freshly baked animal crackers pour out of the oven and pass
under cryojet fans that vacuum the heat off the products to
expedite ambient cooling.
www.bakingbusiness.com / April 2023 Baking & Snack 23
http://www.bakingbusiness.com

Baking & Snack - April 2023

Table of Contents for the Digital Edition of Baking & Snack - April 2023

Baking & Snack - April 2023 - Intro
Baking & Snack - April 2023 - 1
Baking & Snack - April 2023 - 2
Baking & Snack - April 2023 - 3
Baking & Snack - April 2023 - 4
Baking & Snack - April 2023 - 5
Baking & Snack - April 2023 - 6
Baking & Snack - April 2023 - 7
Baking & Snack - April 2023 - 8
Baking & Snack - April 2023 - 9
Baking & Snack - April 2023 - 10
Baking & Snack - April 2023 - 11
Baking & Snack - April 2023 - 12
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Baking & Snack - April 2023 - 14
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Baking & Snack - April 2023 - 18
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Baking & Snack - April 2023 - 20
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