Baking & Snack - November 2021 - 20

ROCKY MOUNTAIN PIES
" If you communicate and let them know that you
have a solution plotted, then we're standing shoulder to
shoulder, and I believe in the end our relationship will
be stronger because we went through this together, " Mr.
Grandinetti said. " But you have to communicate; you
can't just run and hide. "
Rocky Mountain Pies has spent the past 15 years filling
up its production facility and is now ready to take on
new initiatives that will allow it to go on offense again.
" I always say grow by pressure and build your building
by pressure instead of having a big building that you
have to fill up, " Mr. Grandinetti said.
Well, the pressure is on.
Pies cool at ambient
temperature
before entering the
blast freezer.
Feeling the pressure
Rocky Mountain Pies' bakery consists of two production
lines: one for cream and meringue pies and one for
fruit pies. There are also two utility stations for smaller
restaurant accounts. During peak pie season, the bakery
runs three shifts seven days a week. In the off-season,
the bakery runs those shifts five days a week, and the
third shift is often used for sanitation, baking off pie
shells or serving as overflow for added production.
Ingredients are stored in the building next door and
brought over and staged each day, according to the production
schedule. That schedule is determined by customer
orders plus forecasting and optimizing the sanitation
schedule.
" Sometimes we can't optimize the schedule because
someone calls at the last minute and wants to add another
500 cases of berry that wasn't scheduled, but we do
it anyway, " Mr. Grandinetti said.
Sanitation changeovers take about 30 minutes, depending
on the products and whether tanks need to be
cleaned.
Ingredients are delivered by truck daily and allergens
are segregated in the staging area and marked
with bright stickers. Production starts 12 hours ahead
for both pre-baked pie shells and cooked fillings. Pie
shell dough is mixed in two double sigma mixers: one
from Colborne Foodbotics and another from Artofex. A
Colborne dough divider portions the dough into bricks,
then a Colborne Series 90 Inline pie machine sheets
the dough into pie tins and finishes assembly. They are
baked upside down on the third shift. This orientation
prevents shrinkage with the high-shortening content.
Fillings are cooked in two 900-gallon Lee kettles. A
liquifier adds water to starch and spices to create a slurry
that is added into the kettle while the filling cooks and
mixes. A control panel ensures that fillings are cooked
and held at the correct temperature for the right amount
of time for proper starch gelatinization.
" If we get a complaint - and they
all come directly to me - we can
trace the issue all the way through
the building through the chart recording
and lot tracking within minutes,
and we know exactly what happened, "
Mr. Grandinetti said.
Once cooked, fillings are pumped
into troughs and tempered in a cooler.
This manual method of storage
preserves fruit integrity. When the
fillings are cooled, the troughs are
wheeled to the appropriate production
line to be pumped into hoppers
or an E.T. Oakes continuous mixer,
in the case of creams and meringues.
On the cream and meringue line, the
continuous mixer ensures the exact
specific gravity is reached so that the
meringue doesn't collapse.
Meringue and filling are pumped
into two different tanks, then deposited
into those pre-baked pie shells
on a custom automated pie
line.
Once deposited, the pies are handpeaked
- another handmade touch
- and then travel through a roaster.
20 Baking & Snack November 2021 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - November 2021

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

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
Baking & Snack - November 2021 - 70
Baking & Snack - November 2021 - 71
Baking & Snack - November 2021 - 72
Baking & Snack - November 2021 - 73
Baking & Snack - November 2021 - 74
Baking & Snack - November 2021 - 75
Baking & Snack - November 2021 - 76
Baking & Snack - November 2021 - 77
Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
Baking & Snack - November 2021 - 80
Baking & Snack - November 2021 - 81
Baking & Snack - November 2021 - 82
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Baking & Snack - November 2021 - 94
Baking & Snack - November 2021 - 95
Baking & Snack - November 2021 - 96
Baking & Snack - November 2021 - 97
Baking & Snack - November 2021 - 98
Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
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