Planned rooms, Equipment, and Products
Bakery
Mixing equipment in the 200-400 pound range, extruder 5000-1000 units per hour, two double rack ovens – 80 to 120 trays at a time, horizontal over-wrap – 5000 units per hour. Holding walk-in freezer. Dry storage area. Phase II of build-out we will double the above capacities.
Foods Produced
Cookies, brownies, blondes, cakes, biscotti, bars, pet biscuits, doughs, muffins, tarts, pies, cupcakes, crackers, pretzels and dry repackaging
Dry Filling and Packing Area
For clients only using dry ingredients that need to be mixed and packaged.
Foods Produced
Spices, dry mixes – any large volume break-down to smaller packages.
Bar line
High capacity through-put line – automated to shape, enrobe, and wrap product. Automated production line with variable sizing
Foods Produced
power bars, nutritional bars, energy bars
Wet kitchen
Ingredient processing equipment, steam kettles and a fill line.
Phase I – 300 plus gallon capacity. Phase II up to 800 gallon capacity with walk-in refrigeration. Phase III implementation of USDA processing with blast freezer capability
Foods Produced
Soups, dressing, marinades, salsas, jam and jellies, hummus, vegetable sauces, vegetables (shelf-stable through lightly processed frozen), bottled items, pet foods and drinks
Popping, Roasting and Bagging Area
High volume automated line – processing, scaling and packaging.
Foods Produced
Nuts, popcorn and seeds.
Confectionery Line
Foods Produced
Non-baked sugar candies, chocolates, candied fruits and nuts.
Additional services – gluten free, organic, non-GMO, Kosher, SQF certification, USDA Organic HAACP, FDA and USDA meats.