Baking & Snack - May 2020 - 40

TIPPIN'S PIES

8,000-square-foot storage freezer before being shipped
out to customers.
Even at almost four times the size of the old freezer,
Tippin's will likely use outside storage when pie season
hits its pinnacle. However, this year it's hard to say what
that pinnacle will look like because the coronavirus
(COVID-19) pandemic is changing everything, everywhere, from retail outlets to people's homes to the plant
floor. That said, while consumers are stockpiling the essentials, there's still a place for pies. This isn't a category
where people seek out the next big thing.

"THE PIES LOOK LIKE THEY'RE
HANDMADE, AND THAT WAS
INTENTIONAL. WE INVESTED IN
EQUIPMENT THAT COULD DO THAT."
Mark Boyer, Tippin's Pies
"We work on innovation, but the key attribute for pie is
that it's something that brings people together," Mr. Boyer
explained. "If you looked back 10 years at the most popular Tippin's pies, they would have been French silk, apple
and pumpkin. If you look today, it's French silk, apple and
pumpkin. If you ask that question 10 years from now, I'm
sure you can guess what the answer will be."
In an era of uncertainty, Tippin's forges ahead with
the consistency of those mainstays, especially while
Americans are eating at home for the foreseeable future.

Product Inspection

"It's exciting times moving into a new bakery, and
it's scary times with what's going on in the world. But
I'm an optimist, and I'm confident we're all going to get
through this," Mr. Antrup said. "In times of uncertainty,
people revert back to that thing that makes them feel
good. Pies are comfort food, and in the days we're experiencing, people will gravitate toward that."
For now, there's a lot to focus on.
"We still have a lot to learn with the equipment and
what it can do," Mr. Boyer said. In the new facility, the
goal for the equipment was always to make the pies as
good as or better than what they were before.
"We make the best pies on the planet, so I'm not sure
how we can get any better," he said. "But I'm really looking forward to seeing what 'better' looks like."
When Mr. Ball looks at where Tippin's has gone since
that Friday on the courthouse steps, he couldn't be
happier.
"Our main goal was to drive top-line sales with a focus on food safety and quality so we could go out and
attract customers with the same philosophy," he said.
"We will never compromise quality."
And while the equipment upgrades deliver on that
priority, it truly does start with the people.
"We always put the teammates first," Mr. Ball said.
"We have a saying in our company that the customers
come second, and the teammates come first. When we
put the teammates first, they take care of the customers
... and we walk that walk."
Editor's note: This feature was fielded prior to COVID-19
social distancing mandates.

*

Process Control

Product Handling

NEW

2D-SHAPE

3D-HEIGHT

TRUE COLOR

MULTI-EYE

Diameters, length,
width, roundness

Peak height,
slope/symmetry

Top & Bottom

Hyperspectral

Advanced foreign
Bake color, topping
body detection
conformity, spot
detection
Moisture distribution

AUTOMATIC
REJECTION
of Defective
Products

Product composition
analysis

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sales@eyeprosystem.com
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North America: +1 773 867 8680

40 Baking & Snack May 2020 / www.bakingbusiness.com

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