Baking & Snack -june 2022 - 36

JUNIOR'S CHEESECAKES & DESSERTS
The swirler telescopes
up and down to
ensure flavors like
strawberry are in
every bite.
Jelani Griffith
For summer, Junior's offers Red, White & Blueberry
Swirl Cheesecake, Key Lime Cheesecake, Lemon Coconut
Layer Cake and Cherry Crumb Cheesecake. There are
pumpkin and apple variations in the fall, and heartshaped
cakes for Valentine's Day and Mother's Day.
The bakery did not reduce SKUs during the coronavirus
(COVID-19) pandemic and maintained a 100% fill
rate for customers.
" We line up our production each week customer by
customer, " Mr. Rosen said. " We're not making product to
go everywhere. Some of it is. But some of it is customerspecific
product. We're a just-in-time bakery. "
And though the bakery is scaling up in volume and
customers, it's still fulfilling orders made by individuals
at Junior's restaurants for birthdays and other special occasions.
Customers can specify colors and messages for
just one cake.
" I don't want to lose sight of our tradition, our heritage
and where we came from, " Mr. Rosen explained.
All about consistency
The 103,000-square-foot Junior's bakery is divided into
four areas. Processing takes up 60,000 square feet, and
30,000 square feet is packaging. The rest is for offices.
The cheesecakes are mixed and deposited along two
production lines in Building 1 along with a depanning
operation. Building 2 has four blast freezers along with
slicing and packaging operations. Most of the cake decorating
is done in Building 3, and Building 4 is where the
non-cheesecake cakes are baked.
The first building has a 96-pallet capacity refrigerator
that holds raw ingredients, including heavy cream and
50-lb blocks of Philadelphia Cream Cheese. Mr. Rosen
still has one of the wooden boxes in the Junior's offices
that held 3-lb blocks that the restaurant used when it
opened. Now the bakery gets three deliveries of cream
cheese every week, each containing 40,000 lbs. That's
120,000 lbs a week, or more than 6 million lbs each year.
Three Topos Mondial mixers produce 600-lb batches
of cheesecake filling. The bakery makes 55 to 60 batches
daily that go into dozens of products. Ingredients for
each batch are scaled and added manually.
" You'll notice the beaters are paddles, so it's not incorporating
a lot of air in the product. When you taste our
cheesecake, it will be dense but creamy and smooth, " Mr.
Rosen said. " The length of time we mix it and the scraping
of the sides of the bowl is what we've always done.
We used to do it by hand. "
Gloved workers still help scrape down the paddle
beaters while a large paddle is used to scrape the sides of
the bowls to ensure that all ingredients are incorporated.
" The mixing is all timed out, " Mr. Rosen said. " The
" IF ANY OF THE CHEESECAKE IS NOT
PERFECTLY MIXED, YOUR CHEESECAKE
IS NOT GOING TO BE PERFECT. "
Alan Rosen, Junior's
36 Baking & Snack June 2022 / www.bakingbusiness.com
screen tells them when to add what. We went from
open-bowl mixing years ago to closed bowl mixing because
you have to. This process is going to take about
30 minutes. Everything is done exactly the same way.
There's no deviation. "
He emphasized that every product contains the same
cheesecake filling and the importance of getting the
mix right.
" If any of the cheesecake is not perfectly mixed, your
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Baking & Snack -june 2022

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

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
Baking & Snack -june 2022 - 4
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