Baking & Snack - October 2022 - 28
THE GOOD BREAD CO.
ed to removeable mixing bowls. The Good Bread Co. remains
true to its artisan roots but has made the switch to
a biga from poolish as its primary preferment.
" Biga is easier to handle than poolish, " Mr.
Assimacopoulos said.
The biga preferments overnight to develop the artisan
flavor that only comes with time. Some bread doughs,
like ciabatta, are given an hour of floor time to ferment,
but the rest goes straight into an automatic bowl hoist
for one of three makeup lines: Line No. 1 for round rolls
and buns, Line No. 2 for rolls and Line No. 3, a sheeting
line for artisan and loaf breads. Line Nos. 1 and 3 are
Koenig makeup lines installed in 2019, while the refurbished
Adamatic line that is Line No. 2 was installed in
2020. During Baking & Snack's visit, Line No. 1 was producing
whole grain buns for school lunches.
After dough is added to the makeup lines, it is divided
and moulded into rolls and then panned before
being manually racked and put in the proofer for one
hour. A conveyorized proofer is an investment that Mr.
Assimacopoulos can see in the near future, close enough
for him to shop for one at this year's International Baking
Industry Exposition (IBIE) that was held last month.
Until then, even with the tunnel oven in place, dough is
manually moved in and out of the proofer before being
placed on a conveyor to enter The Good Bread Co.'s first
tunnel oven: a refurbished Werner & Pfleiderer from
Gemini Bakery Equipment.
The tunnel oven is an 80-foot cyclothermic oven with
three zones, each with its own controls. It turns out more
than 20 pans per minute, so the growing pains of having
automated scoring, loading and unloading all in sync is
critical. Currently up to six people can be on the scoring
team at any given time, while each product going into the
rack, wagon and thermal oil deck ovens endure six touches
from the production team. All of this, Mr. Assimacopoulos
said, aims to be eliminated with both tunnel ovens.
The second tunnel is a Daub Hanseat thermal oil
oven, a technology critical to the bake on some products.
In 2019, Mr. Assimacopoulos said the radiant heat
with no turbulence sets the company's artisan breads
apart, and in 2022, he's sticking by that statement.
After baking, the product is cooled on one of two
overhead racetrack conveyors: a 4,200-square-feet
cooling conveyor for bread and a 1,500-square-feet
conveyor for cooling buns. Using this vertical space
frees up production room floor that was taken by
product cooling on racks and wagons for operations.
With the new continuous process, The Good Bread Co.
reduces the amount of touch points and repetitive tasks its
workforce is responsible for, enabling employees to take on
more tech-savvy roles.
28 Baking & Snack October 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - October 2022
Table of Contents for the Digital Edition of Baking & Snack - October 2022
Baking & Snack - October 2022 - Intro
Baking & Snack - October 2022 - 1
Baking & Snack - October 2022 - 2
Baking & Snack - October 2022 - FCa
Baking & Snack - October 2022 - FCb
Baking & Snack - October 2022 - 3
Baking & Snack - October 2022 - 4
Baking & Snack - October 2022 - 5
Baking & Snack - October 2022 - 6
Baking & Snack - October 2022 - 7
Baking & Snack - October 2022 - 8
Baking & Snack - October 2022 - 9
Baking & Snack - October 2022 - 10
Baking & Snack - October 2022 - 11
Baking & Snack - October 2022 - 12
Baking & Snack - October 2022 - 13
Baking & Snack - October 2022 - 14
Baking & Snack - October 2022 - 15
Baking & Snack - October 2022 - 16
Baking & Snack - October 2022 - 17
Baking & Snack - October 2022 - 18
Baking & Snack - October 2022 - 19
Baking & Snack - October 2022 - 20
Baking & Snack - October 2022 - 21
Baking & Snack - October 2022 - 22
Baking & Snack - October 2022 - 23
Baking & Snack - October 2022 - 24
Baking & Snack - October 2022 - 25
Baking & Snack - October 2022 - 26
Baking & Snack - October 2022 - 27
Baking & Snack - October 2022 - 28
Baking & Snack - October 2022 - 29
Baking & Snack - October 2022 - 30
Baking & Snack - October 2022 - 31
Baking & Snack - October 2022 - 32
Baking & Snack - October 2022 - 33
Baking & Snack - October 2022 - 34
Baking & Snack - October 2022 - 35
Baking & Snack - October 2022 - 36
Baking & Snack - October 2022 - 37
Baking & Snack - October 2022 - 38
Baking & Snack - October 2022 - 39
Baking & Snack - October 2022 - 40
Baking & Snack - October 2022 - 41
Baking & Snack - October 2022 - 42
Baking & Snack - October 2022 - 43
Baking & Snack - October 2022 - 44
Baking & Snack - October 2022 - 45
Baking & Snack - October 2022 - 46
Baking & Snack - October 2022 - 47
Baking & Snack - October 2022 - 48
Baking & Snack - October 2022 - 49
Baking & Snack - October 2022 - 50
Baking & Snack - October 2022 - 51
Baking & Snack - October 2022 - 52
Baking & Snack - October 2022 - 53
Baking & Snack - October 2022 - 54
Baking & Snack - October 2022 - 55
Baking & Snack - October 2022 - 56
Baking & Snack - October 2022 - 57
Baking & Snack - October 2022 - 58
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Baking & Snack - October 2022 - 60
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Baking & Snack - October 2022 - 62
Baking & Snack - October 2022 - 63
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Baking & Snack - October 2022 - 65
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Baking & Snack - October 2022 - 67
Baking & Snack - October 2022 - 68
Baking & Snack - October 2022 - 69
Baking & Snack - October 2022 - 70
Baking & Snack - October 2022 - 71
Baking & Snack - October 2022 - 72
Baking & Snack - October 2022 - 73
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