Baking & Snack -june 2022 - 34

items begin in Junior's restaurants, and then are rolled
out to retail customers. But any new recipe that is being
considered begins the same way.
" We have a pastry chef. We have a small mixing bowl,
and we make it like you make it at home, " Mr. Rosen
said. " We develop it from one recipe that can be repeated
over and over again. ... The same way my grandfather
developed products in 1950 is the way we do it today.
We bake, we taste, we test, we make another sample.
And we keep doing that until we're happy with it. "
Mr. Rosen is the chief taste tester when new recipes
are developed. He and his team try a recipe, discuss it,
agree to some changes then try again. On the day Baking
& Snack toured the bakery, he stopped to inspect and
discuss a new cheesecake in development with a chocolate
cookie crust.
And he and the rest of his team take pride in the precision
that goes into all of the recipes.
" When you see a cake and it's swirled to within a
half-inch of the cake, that's on purpose, " Mr. Rosen said.
" That's because in every bite we want you to have this flavor.
We don't do it along the edges because the cake will
crack. There's nothing worse than getting an apple crumb
cheesecake or a dessert that's supposed to have something
in it, and you're picking around trying to find it. "
The Colborne Foodbotics swirler on one of the
cheesecake production lines deposits flavors throughout
the cheesecake while telescoping up and down as it goes
around. Mr. Schwartz said innovation can be one of the
most challenging aspects of the bakery, but one that's vital
to business success.
" You've got to take chances on some new flavors and
some new ideas, " he said. " If you try something and it
doesn't work, you'll try something else. If one or two
things hit, they could be big opportunities. "
One of the new products that will be offered to retailers
soon are cheese pies, which have cheesecake fillings
mixed with strawberry or another flavor.
" This is something we've served in our restaurant for
72 years, but we never sold it in retail, " Mr. Rosen said.
" We're making an 8-inch version that's going into retail
in the next six months. I like to say we've been practicing
for 72 years. "
While the fourth quarter is still the busiest time of
the year for the bakery, the company is busy year-round,
and part of that can be attributed to the seasonal flavors
and specialty cakes made for all occasions.
Top: The thin sponge cake discs are delicate, which means the
manual process of placing them in pans may not be a candidate
for automation.
Bottom: Most of the decorating for Junior's cakes is done by hand,
but the bakery also employs a decorating cobot.
Jack Ramsdale
34 Baking & Snack June 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
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