Bakery Capabilities

• We use Revent rotating rack ovens to provide more flexible production runs while still providing even baking and high-volume production
• We use a Vemag dough extruder to efficiently portion dough into a variety of shapes such as bars, cookies, and other forms
• A Robotic Arm allows us to maintain speedy production with our dough extruder by increasing our efficiency preparing trays
• A Cretors FT80 air popper gives us the ability to puff cereal and snack pellets to the proper consistency so that we can create snack mixes and cereals
• We use Seasoning Drums to apply wet and dry coatings to nuts, seeds, and snack mixes prior to baking to give them even coatings
• Our facility is equipped with copper kettles to create wet ingredients for sweetening or flavoring baked goods
• We use Hobart mixers to mix dry ingredients as well as combine wet and dry ingredients for baked goods

GRANOLA

• Tray baked in rotating rack ovens provides flexible batch sizes while still providing high volume production
• Better air flow with rack rotation means even heating

COOKIES

• Extrusion through the Vemag allows for precise portioning of dough and consistent sizing
• Automatic tray placement means cookie production can run semi-automatically, reducing labor costs

SNACKS

• Air puffed cereal and snack pellets are a healthier way to create snacks and snack mixes versus frying components
• Seasoning pans provide even coating of each piece and reduces flavor hot spots