Baking & Snack - July 2018 - 48
Canyon to be a true innovator in the centuries-old baking industry.
"The industry has been doing its thing for a long time," Mr. Skow
observed. "I haven't seen a lot of outsiders come in and do things
differently. But our new startup could be a place where that happens. Being a young company, we pushed pretty hard. We have a
mindset of, 'Don't tell me why I can't do something. Let's figure out
how to make it happen.' "
Because gluten-free baking is a relatively new concept, technology innovation is often working to its advantage, and Canyon has
found that strong partnerships with its suppliers keeps the needle
moving in the right direction, both in operations and R&D. "With
ingredient advances, we're able to improve on the texture and eating quality of gluten-free bread as well as implement other similarities to traditional breads," Mr. Weilert said.
Relationships became key in the startup as well. While Canyon
managed the process engineering internally, it relied on vendors
such as Reiser, Topos Mondial, AMF Bakery Systems, Sancassiano
and other equipment suppliers. Canyon also sought assistance from
Ware Malcomb, the Denver-based structural engineering firm that
was used in the building's original design, and general contractor
Murray and Stafford, also out of Denver. "We bake and sell bread,
and we have internal support for those functions," Mr. Skow noted.
"We used third-party resources for the startup and relied heavily
on our equipment suppliers for the design of the line."
Staying true to old and new
Processing gluten-free dough is tricky under any circumstance, but
it requires some extra finesse at Johnstown.
On the new automated line, one continuous oven with adjustable controls streamlines the
Baking & Snack July 2018 / www.bakingandsnack.com