Baking & Snack - July 2021 - 24

pan. It's pure simplicity. Our packaging doesn't overcomplicate
the operation. It just solves a lot of issues. "
The bakery relies on a Shick Esteve bulk ingredient
WHITE CASTLE CELEBRATES
ITS CENTENNIAL IN STYLE
Making memories and celebrating them - that's what birthdays
are all about. So as part of a yearlong celebration of its
100 years serving the Original Slider, White Castle recently
staged an event that its nation of fans, aka Cravers, would
remember.
Streamed live from its new home office in Columbus,
Ohio, the festivity featured celebrity well wishes ranging
from late-night host Jimmy Kimmel to legendary rocker
Alice Cooper while Lisa Ingram, president and chief executive
officer and fourth-generation family member, and her
father, Bill, paid tribute to the chain.
For Dave Rife, chief manufacturing officer and Ms.
Ingram's cousin, creating memories is part of the culture at
White Castle, even at its two wholesale bakeries in Ohio and
Indiana.
" Our mission is to create memorable moments every day,
and how do you do that? You do it with people, " he said.
" We talk about it in all the plants. It's all about how you treat
your customers. Maintenance's customer is production.
Production's customer is logistics, and how do we get the
products to our restaurant and retail manufacturing customers
and take care of all of it to create memorable moments. "
Throughout the years, he added, White Castle has held
promotions that develop loyalty to the brand, such as free
burgers on National Slider Day and celebrating Valentine's
Day with hostess seating, tableside service and holiday
decorations. This year, it even brought back the 1921 burger,
produced the same way they did a century ago, in limited
restaurants around Cincinnati.
" It's about the memories of going to the restaurant with
your father, grandfather or other family member, or there's
some special moment in your life that goes back to White
Castle, " Mr. Rife said.
White Castle's centennial also reminded Mr. Rife of the
daily challenges it takes to live up to that commitment.
" It's the people who helped us get here all along, pushing
us, and they work so hard every day to make sure what
we do is of value, " he observed. " We're providing a service,
and we're providing something extra, and that extra is
that memorable moment, which helps endear us with our
customers. "
handling system with three, 110,000-lb flour silos, new
liquid metering controls, a minor ingredient setup and
an updated recipe control system. Mr. Cook said the
bakery still uses fresh crumbled yeast, but it may convert
to a liquid yeast system if future volume warrants it.
Two AMF Bakery Systems, 1,600-lb horizontal mixers
tumble out batches into a single trough that shuttles
back and forth between them. That allows this system to
pump dough onto an inclined belt conveyor. At the top,
a reciprocal belt relies on sensors to feed dough to the
hoppers of the side-by-side identical makeup lines.
Two AMF eight-pocket piston dividers operate at
around 100 strokes a minute and portion out 2-oz dough
pieces that roll through a bar rounder and flour duster.
" We can go up to 140 strokes a minute, but the oven
and proofer don't require us to run that fast, " Mr. Cook
said. " We want to run the bakery at the optimal speed
for reducing waste and getting the highest efficiency -
not necessarily being the fastest but the most consistent. "
The dough balls then travel along a 25-foot belt conveyor
to align and briefly relax them - eliminating the
need for intermediate proofing - prior to flour removal
and panning.
Mr. Cook noted each pan holds two, 48-count clusters
of buns that slows down production speeds and
boosts line capacity while reducing wear and tear on the
line. About 20 pans a minute are conveyed into a separate
department, then turn vertically to enter the AMF
BakeTech continuous proofer and oven system.
" The bakery's designed so that nobody has to work
in this room, which helps especially during the summer
months, " Mr. Cook said. " The buns move automatically
from the proofer to the oven with remote monitoring of
the operation. "
He pointed out
the dough pieces receive about a
70-minute proof and 12.5-minute bake. This creates a
slightly drier bun that's perfect for White Castle's steamgrilled
process. Each one of these 48-count clusters is
designed to sit perfectly atop the meat and onions with
the griddle's steam adding moisture and flavor to the
buns during the cooking process.
" We actually overproof the buns and want them
to have this airy structure that holds up to the steamcooked
Slider process, " Mr. Cook said. " We want the
flavor of the steam process to permeate the buns while
creating their soft texture. "
After baking, the clusters travel through a Capway
Above: White Castle completely upgraded its Evendale Bakery in
Cincinnati in stages over the past 15 years.
24 Baking & Snack July 2021 / www.bakingbusiness.com
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Baking & Snack - July 2021

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

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
Baking & Snack - July 2021 - 5
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