Baking & Snack - February 2021 - 42

CROWN BAKERIES

ARBOR LOOKS TO BRANCH OUT FURTHER IN BAKERY
Throughout its 22-year history of investing in the food and
beverage industry, Arbor Investments has collaborated with
more than 80 companies, including 11 baking businesses
ranging from artisan bread and frozen cookie dough to pita
bread, pizza and baked sweet goods producers.
" There isn't a more definitional staple food than baked
goods, " said Chris Tuffin, partner with Arbor. " Bread goes
back 15,000 years and is part of every culture. We love
the industry. It has great tailwinds and a terrific close-knit
community. There's a lot of room for new products and
innovation, but it requires real specialty knowledge to
execute it well. "
Its latest venture involves the recapitalization of The
Bakery Cos., now rebranded as Crown Bakeries. Mr. Tuffin
and Tom Halverson, operating partner at Arbor, work with
founder and partner Cordia Harrington, chief executive
officer, and Yianny and George Caparos, who previously
sold their baking business to the firm. Arbor also provides
Crown Bakeries with substantial resources.
" We have a best-in-class team at Arbor across a complete
suite of functional areas, including marketing, finance, IT,
legal, HR, and supply chain to name a few, " Mr. Tuffin said.
" These team members spend every day working to help our
portfolio companies, and we tactically deploy them to help
with each portfolio company's specific strategic initiatives. "
For example, Alison Miller, Arbor's chief marketing
officer, collaborated with the Crown Bakeries team on its
rebranding initiative.

Product Inspection

oven comes with 10 zones to better fine-tune the baking
profile of its laminated products.
After traveling through a CBF vacuum depanner, the
croissants enter a Coastline enclosed spiral cooler with
Intralox belts. Mr. Shelley said the boltless cooler is totally welded to provide better sanitation. At the same
time, the pans travel to a CBF pan cooler for 10 minutes,
which reduces their temperature to about 100˚F. Cooling
is critical prior to recycling the pans so that the butter or
margarine doesn't prematurely melt and leak out of the
raw dough pieces prior to proofing and baking.

Focus on the future
To accommodate packaging, Crown Bakeries built the
department on a mezzanine level, which now houses
two bulk pack lines with room for a third one that could
add more foodservice, clamshell or retail capacity. From
the cooler, croissants travel along Rexfab conveyors
through Mettler Toledo metal detection to a diverter
that uses sensors to send a steady stream of croissants
to the two GHD Hartmann pillow packers. After second
metal detection, a Hartmann system places the 30 packs
into trays before an ARPAC system stacks five of the
trays and forms a case pack that's glued. From there, the
cases ride down a lowerator to the first floor, then travel
along conveyors to a Top Tier palletizing and shrink
wrapper before heading to the 4,000-pallet freezer.
How this bakery was built demonstrates how the
company has focused on short-term priorities while
pursuing its long-term goals.
" Our mission was to stay the course and focus on the

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

www.eyeprosystem.com
sales@eyeprosystem.com
Europe: +39 0461 402 148
North America: +1 773 867 8680

42 Baking & Snack February 2021 / www.bakingbusiness.com

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Baking & Snack - February 2021

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Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 2
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