Baking & Snack -june 2022 - 38

JUNIOR'S CHEESECAKES & DESSERTS
pans - holding two to nine cakes, depending on their
size - racked and wheeled to one of 11 ovens dedicated
to baking cheesecakes. They include seven Middleby
Marshall rotating ovens, two Reed rotating ovens, a
Gemini Bakery Equipment oven and a Revent oven. The
sheet pans are filled with water, which creates a steam
bath that helps the cheesecakes bake properly and prevents
them from cracking.
The bakery recently installed two Gemini rack ovens
for baking layer cakes. Because the layer cakes don't
need the steam bath, they can be more easily baked in
the rack ovens that don't need to be manually loaded
and unloaded.
Racks of cheesecakes fill up the space around the ovens
to cool before they are wheeled into one of the blast
freezers nearby. The bakery has eight freezers in all for
storing baked products. All of the cheesecakes are frozen
before either going to packaging or decorating.
A Douglas tunnel washer sits nearby, which the bakery
started using a couple of years ago, and runs 20
hours a day. It's more efficient than the previous washer
in which pans had to be loaded onto racks, wheeled into
and out of the washer then unloaded.
" Now the pans can be washed constantly, " Mr.
Schwartz said. " They are loaded onto one side,
then
Junior's prides itself
on cakes that deliver
on flavors, like this
Brownie Explosion
that has a brownie
base and more
brownies on top of
the base.
Jack Ramsdale
come out the other clean. "
The washer cleans, rinses and sanitizes about 2,000
pans an hour. During its daily downtime, the washer is
cleaned and filled with fresh water so it's ready to go for
the next shift.
Facility cleaning continues around and during production.
The bakery employs 22 sanitation workers who
maintain the SQF-level 2 facility. And everyone in the
company receives training twice a year that includes
food safety, among other lessons. The company only
purchases ingredients from approved suppliers to ensure
quality, and food safety audits are conducted daily.
Wrap it up
Four blast freezers in Building 2 hold racks of finished
cakes until they are ready for depanning. This building
is also where cheesecakes destined for foodservice are
sliced, and all of Junior's products are packaged on one
of five packaging lines.
" The good news is cheesecake freezes really well because
of how we make it, " Mr. Rosen said. " If you let
it get to room temperature, it's just as creamy and rich
as if it just came out of your oven. When I take them
home, I leave them out on the counter all weekend.
That's me. So the key to enjoying a good cheesecake is
room temperature. "
The bakery employs four FoodTools slicing machines
for the 10-inch cakes sold for customers who sell cakes
by the slice, placing paper dividers between slices for
easy serving later.
Before packaging,
through one of two short
the frozen cheesecakes are sent
tunnel ovens, which are
Middleby Marshall and XLT pizza ovens, in order to
help with easy depanning. Mr. Schwartz explained that
one of them was left in the building when the company
bought it, and the bakery bought another for this task.
Workers depan the cakes and place them on a disc
for packaging. The cakes are collared with a cardboard
sleeve before going into boxes.
" It's a window box because that homemade feel that
we just showed you in the baking process, people can
38 Baking & Snack June 2022 / www.bakingbusiness.com

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
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