held steady throughout the year regardless of weather. Signs on the cooler room door reinforce that the room should be kept closed at all times. " You don't want to keep it too cold or else you'll get condensation on the buns, " John Rotella explained. Once the buns are cooled, they travel into the large packaging room that supports all four ovens in the South bakery. Only three of these bagging lines handle packaging for the new bun and roll line, but the department houses 14 packaging lines in total: 11 roll lines, two bread lines and one bulk packer. Cooled buns are dispersed between three Bettendorf Stanford slicers and bagger lines. Once the buns are sliced, they are oriented into the proper configuration for the bagger, packaged and then sealed by a Kwik Lok closure. Fortress Technology metal detectors check the product for foreign materials before the bags are manually packed into boxes emblazoned with the Rotella's logo. The packaging department in the South bakery has 14 lines for rolls, bread and bulk packaging. www.bakingbusiness.com / February 2023 Baking & Snack 47https://www.dhenryandsons.com/ http://dhenryandsons.com