Milling & Baking News - March 22, 2011 - 12

Business 

Canada Bread to close bakery in British Columbia later in 2011
TORONTO — Canada Bread Co., Ltd. said it will close its fresh bakery facility in Delta, B.C., on Nov. 30 “in order to increase efﬁciencies and provide new capacity at another bakery for its fast-growing tortilla category.” The closing will affect about 155 employees. The facility makes a variety of fresh bread products such as pantry bread, rolls, buns and tortillas. Canada Bread expects to wind down operations there beginning in mid-August. Production will be consolidated at the company’s other bakeries in Langley, B.C., and Edmonton, Alta. To help accommodate the consolidation, Canada Bread said it will invest approximately C$11 million ($11.2 million) to expand the Edmonton bakery to

support increased tortilla production. “These network changes support our focus on both cost reduction and future growth, by increasing our capacity utilization and expanding our production in the high growth tortilla category,” said Barry McLean, president of fresh bakery at Canada Bread. The company said closing costs related to the transaction will total approximately C$4.8 million ($4.9 million), before tax, in 2011. About C$3.1 million ($3.1 million) is expected to be cash expenses, Canada Bread said. MBN

With acquisition, Fleischer’s Bagels changing name to Bakewise Brands
MACEDON, N.Y. — Fleischer’s Bagels, Inc. is marking its 40th anniversary by unveiling a new corporate identity — Bakewise Brands. According to the company, the new name integrates Fleischer’s earlier acquisition of Tom Cat Bakery while leveraging the combined resources of the two bakery product producers. “Bakewise Brands reﬂects not only the evolution of our business over the past 40 years, but also the breadth of knowledge and product that our business partners can expect,” said Robert Drago, president of Bakewise Brands. He said the company now offers a portfolio of over 400 private label and branded bakery items, a mix of fresh, refrigerated and frozen bakery products, including such brands as Fleischer’s Bagels, Blue Rooster Breakfast Sandwiches and Tom Cat Bakery Artisan Breads. Mr. Drago said the new Bakewise identity is a corporate name change only and does not reﬂect any changes in ownership

or business operations. While the acquisition of Tom Cat Bakery is now complete and fully integrated, Tom Cat will remain a wholly-owned subsidiary of Bakewise. “We are bringing together two great bakery companies in Fleischer’s Bagels and Tom Cat Bakery,” Mr. Drago said. “By leveraging the unique assets of both businesses, we’re now able to offer a more compelling mix of bakery solutions to our customers, generate outstanding cross-selling opportunities and create a new platform for future acquisitions and business growth.” Bakewise operates two baking facilities located in Macedon and Long Island City, N.Y., capable of meeting a variety of short run and high volume customer requirements. MBN freezing directly into the line to ensure quality is sealed immediately. Valerie Lester, vice-president of marketing at Kronos, said ﬂatbread is appearing on twice the number of menus as ﬁve years ago. “By doubling Kronos’ ﬂatbread and ﬂatbread pizza crust capacity, we are providing our customers with increased access to an easy-to-use ingredient option that can enhance virtually any menu format,” she said. MBN

Maker of Mediterranean, specialty foods doubling ﬂatbread capacity
GLENDALE HEIGHTS, ILL. — Kronos Foods, Inc., a manufacturer of gyros and other Mediterranean and specialty foods, is doubling its ﬂatbread production capacity with a line of ﬂatbread and ﬂatbread pizza crust. According to Kronos, the new ﬂatbread lines use a special oil blend that creates a fuller ﬂavor in the crust. The line also requires 3 minutes less of mix time per batch than Kronos other ﬂatbread products. Through its $5 million ﬂatbread and ﬂatbread pizza crust line, Kronos is able to bake ﬂatbread from 5 inches to 20 inches, as well as a variety of shapes and thicknesses. “This allows more ﬂexibility in menu options such as ﬂatbread for appetizers and main dishes, as well as traditional round pizzas, pizza planks, and more,” Kronos said. The company also has incorporated

CSM to close Wisconsin plant
DIEMEN, THE NETHERLANDS — CSM will close its manufacturing facility in Oak Creek, Wis., in 2011 and migrate production to four other facilities in the United States over the course of 2011. The closing will leave about 100 workers without jobs. “This closure is part of CSM’s efforts to deliver on synergies within the newly formed company CSM Bakery Products, following the integration of Best Brands,” CSM said. “CSM has reviewed the manufacturing base of the combined companies in order to improve utilization, to reduce complexity in the supply chain and to maintain an adequate geographic footprint.” MBN
bakingbusiness.com / world-grain.com

Just Baked targets major retail and wholesale expansion
ROYAL OAK, MICH. — Just Baked, a specialty cupcake company founded in 2009, has announced plans to open retail outlets nationwide and become a supplier to about 10,000 grocery stores in the next two years. The company said it will use new investment funds from Garden Fresh Gourmet management. Just Baked has more than 50 different flavors of gourmet, “jumbo” cupcakes, including red velvet, Fat Elvis and cinnamon donut. In addition, the company offers several traditional, buttercream “mini” cupcakes. Additionally, Just Baked offers homemade brownies, cookies, scones, munchie mix and granola, as well as decorated layer cakes. Just Baked currently has stores in Royal Oak, Canton, Ann Arbor, and Novi, Mich., and plans call for about 50 franchises by the end of 2012 and 200 by 2014. MBN
12 / March 22, 2011 Milling & Baking News

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Milling & Baking News - March 22, 2011

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