Milling & Baking News - February 3, 2015 - 10

Business 

Bay State increasing whole
wheat milling capacity in Arizona
QUNICY, MASS. - Bay State Milling
Co. is expanding the whole grain milling capacity of its flour mill in Tolleson,
Ariz. The company has milled wheat
and durum flour in the Tolleson facility
since 1987, serving a variety of grainbased food manufacturers and distributors throughout the Southwest.
The mill currently has daily milling
capacity of 15,300 cwts and storage of
700,000 bus, according to the Grain &
Milling Annual 2014 published by Sosland Publishing Co. The milling capacity includes 11,000 cwts of wheat flour
and 4,300 cwts of semolina/durum
flour. Bay State declined to quantify the
whole wheat milling expansion.
"Tolleson is an ideal location for

Bay State Milling," said Randy Frank,
manager of southwest manufacturing operations. "We have access to
local wheat and specialty crops, and
we are also well positioned to receive
grain from different growing regions
of the U.S., depending on our customers' needs. In addition, we are proud
to further our commitment to the City
of Tolleson and Maricopa county with
this expansion, where many of our
hard working employees live and
raise their families."
The company has milled flour for the
baking industry for 115 years and recently broadened its product portfolio
to include edible seeds, ancient grains,
bakery spices and gluten-free flours

Subway recognizes Aryzta, others
for enhancing chain's bread
MILFORD, CONN. - Aryzta, Lineage
Logistics and Southwest Baking have
been recognized by Subway for their
role in improving the restaurant chain's
bread, including developing a 9-Grain
Wheat bread variety that now features
51% whole grains.
"We are all about making great sandwiches, and any great sandwich starts
with great bread," said Mark Christiano,
baking specialist for Subway. "Our most
recent efforts were part of our overall
commitment to always improve the food
we serve. We are fortunate to have partners like Lineage Logistics, Aryzta and
Southwest Baking who share our desire to
meet consumer demands for higher quality, delicious and nutritious breads. With
their dedication and help on our baking
team, we continue to be the undisputed
leader in providing a freshly-made and

flavorful start to any great sandwich."
Aryzta, Lineage Logistics and Southwest Baking were recognized for the time

they spent working with the brand to develop new recipes and then to quickly get
that bread into the restaurants.
"Subway continues to focus on the
freshness and quality of all of their foods
for their loyal customers, and Aryzta
is honored to be a partner with such an
innovative company," said John Yamin,

Wide ranging activities at new
facility of Companion Bakery
ST. LOUIS - Artisan bread baker Companion Bakery will move from its current headquarters in St. Louis to a new
41,000-square-foot facility in Maryland
Heights, Mo., later this year. Construction on the facility will begin in March,
and the company expects to move into
the new location in August.
Companion Bakery said the new facility will house the company's baking operations, a new cafe, a baking school and
10 / February 3, 2015 Milling & Baking News

private event space. The 60-seat,
2,500-square-foot cafe will serve breakfast
and lunch daily, while the baking school will
have classes designed for both the novice
and serious home baker, the company said.
"We are excited about this next chapter
for Companion," said Josh Allen, founder
and owner of Companion. "The new facility will not only be a terrific place for our
staff to work but also one that provides
us the means to truly respect our craft.

and blends through the acquisition
of TJ Harkins in Bolingbrook, Ill., and
Certified Foods in Woodland, Calif.
"The expansion of the Tolleson
mill fits with our strategic intent of
providing unique ingredient solutions to both traditional and emerging grain-based food manufacturers,
restaurateurs and artisans, and helps
further our core purpose of providing
healthful and affordable food choices
for consumers," said Pete Levangie,
president and chief operating officer.
"The proximity to local growers in Arizona enables us to process local and,
at times, identity preserved grain for
customers with specific performance
and flavor requirements."
The new mill, which will be installed within the existing building at
Tolleson, will begin production in September 2015. MBN
chief executive officer of the Americas
and executive director of Aryzta A.G.
Christian Belzunce, general manager
of Southwest Baking, added, "Southwest
Baking is continuously engaged in improving the Subway system, and with the
interaction with the bakery team, there is
a constant focus on maintaining the highest bread quality standards for the franchisees and their customers."
Subway started baking bread fresh
daily in each restaurant in 1983 and in
recent years has ramped up its efforts to
improve its product offerings. In 2007,
the restaurant chain increased fiber content in wheat bread. In 2008, Subway removed artificial trans fats, while in 2009
it improved wheat bread by converting
to 9-Grain Wheat bread. In 2011, Subway
fortified its U.S. bread with vitamin D and
calcium, and also removed high-fructose
corn syrup from its 9-Grain Wheat bread.
In 2012, sodium content was reduced by
29% for 9-Grain Wheat bread and 42% for
Italian bread. MBN
If we can build a place our companions
are proud and excited to come to work
at, imagine how much better our breads
and our company can be? Bread responds
to the temperament of the baker - and
happy bakers do make better bread."
Founded in 1993 with a vision to create
wholesome European bread with simple
ingredients, Companion Bakery has expanded into a multi-dimensional baking
company with a growing wholesale grocery business delivering bread locally, regionally, and as far as Montana and Florida. The company's sales are expected to
hit $10 million in 2015. MBN
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 3, 2015

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