Baking & Snack - March 2021 - 28

BEING A BETTER PARTNER IN THE
BAKING COMMUNITY
When Michael Calise first became
president of the family bakery, he
reached out to other New England
bakers about potential mutually
beneficial partnerships and to offer
support just in case any unfortunate
event shut down production.
" It's a small industry and certainly
has gotten smaller since 2007, " he
said. " I thought if we're able to work
together and capitalize on each other's
strengths and help each other out, we'll
all be the better for it, right? "
Today, Calise Bakery collaborates
with its strategic bakery partners in the
region to exchange products to expand
distribution or operate more efficiently
by focusing on those core breads and
rolls that offer longer run times and
fewer changeovers.
When panic-buying ensued after
the pandemic struck last year, the
company transferred some foodservice
business to a bakery partner outside
of Boston that specializes in serving
restaurant and institutional customers.
Calise Bakery used that newfound
capacity to make more retail products.
To adjust to the online shopping
trend, Calise Bakery partnered with
Marlo Marketing, a Boston-based firm,
to expand its direct-to-consumer and
digital presence.

6-, 8- and 12-pack bags then receive Kwik
Lok closing and Mettler Toledo-Safeline
metal detection.
Meanwhile, the bread line comes with
a Glimek and Reiser Vemag divider, Dux
rounder and Sticklebar moulder.
Both panned and hearth breads are
made on this semi-automated line, which
includes Pfening rack proofers, a Burford
topper/seeder and a Sasib 80-foot indirectfired tunnel oven.
Currently, loaves travel on an IJ White
spiral cooler for 50 minutes, but the bakery is adding another system to extend it
to 1.5 hours.
Afterward, the line uses an AMF Bakery
Systems slicer for pan loaves and for creating half loaves with a splitter turner. It also
uses a Bettendorf slicer for hearth breads.
All loaves then receive Formost Fuji bagging before heading to Kwik Lok and
Loma metal detection systems.

Going beyond their backyard
Mr. Calise noted the bakery has always
been committed to food safety and quality, achieving HACCP certification in 2012
and current BRC-AA certification that
dates to 2013.
Sanitation relies on Nexcor Technologies
KLEANZ software, which has provided ex-

tra safety throughout the pandemic, while
a maintenance program by MicroWest
AMMS handles parts, inventory and preventive maintenance scheduling.
In addition to further investment in its
DSD system, Calise Bakery is looking to
expand geographically through a thawand-sell distribution program. However,
DSD is the heart of the company's customer service because it can control its
own destiny.
" In the next five years, we want to
strengthen our presence in the Northeast
and beyond, " Mr. Calise explained. " We
want to be a strong force along the East
Coast and bring our brand to more customers so they can experience the Calise
Way outside of Rhode Island, where we are
famous for it. "
For Mr. Calise, maintaining the family
culture, its work ethic and its passion for
baking remain critical to its future success.
" I am extremely fortunate that working in this bakery is what I wanted to do
since I was 10 or 12 years old and for the
rest of my life, " he said. " Not many people
can say they have that type of satisfaction
in their career. "
Calise Bakery is forging ahead by making all the right moves and doing it their
own way.

*

Full service designer and manufacturer of Spiral Conveyor Systems
www.gfsystems.com
28 Baking & Snack March 2021 / www.bakingbusiness.com


http://www.gfsystems.com

Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
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