Baking & Snack - November 2022 - 28

GALAXY DESSERTS
(From left]) Julien
Suignard, Guillaume
Perruchet, Pascal
Bossard, JeanYves
Charon and
Charlotte Dubois
bring the savoir faire
from the French
bakery market to US
consumers.
Meanwhile, the macaron line features a large, clear
window on the front of the box to showcase the colorful
cookies and highlight the six varieties.
Mr. Bossard noted Galaxy Desserts has been recently
reorganized to encourage better multifunctional collaboration
and speed to market. In the past, marketing
and sales worked across the street in a separate building.
Today, about 40 corporate personnel are together
in an expanded open-office area where sales, marketing,
financing, R&D, operations and engineering work
together on project innovation for a specific family of
products, such as brioche or macarons.
" Innovation is not just a new product, " he explained. " It
could be new packaging or new technology. Every one of
those is about innovation. We know the process, the consumer,
our customers, the technology - it's much more
efficient and more effective to move projects forward. "
Globally, he added, Brioche Pasquier has about 4,000
employees, of which 200 have technical expertise in
packaging, ingredients and equipment. Tapping into
these resources is critical to driving the business forward.
" Selling is producing, and producing is selling, " Mr.
Bossard said. " At the end, it's all designed to satisfy
the consumer. "
Production on full throttle
About 100 employees work on two shifts, six to seven
days a week at the bakery, which houses three production
lines and has 25,000 square feet allocated to production,
10,000 square feet to packaging, 50,000 for
warehousing and 15,000 for offices and support departments.
The operation is SQF- and kosher-certified.
Currently, most dry ingredients come in 50-lb bags and
then pre-scaled in a separate room, although the bakery
is exploring the automation of bulk flour ingredient handling
systems, noted Guillaume Perruchet, R&D manager.
The bakery's workhorse is the main pastry line, which
is operating at 90% capacity and turns out an array of
butter, chocolate, mini, custard and assorted Danish and
other treats at several thousand pieces an hour.
In the 50˚F temperature-controlled makeup room, a
VMI carousel mixing system with four bowls continuously
feeds the production line with 500-lb batches of
dough. The four bowls also allow the bakery to add in
different ingredients in various stages of the process,
starting with dry ingredients followed by wet ingredients
before mixing and a final resting stage.
Brioche To Go! provides consumers with a snack throughout the day.
Galaxy Desserts
28 Baking & Snack November 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - November 2022

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

Baking & Snack - November 2022 - Intro
Baking & Snack - November 2022 - 1
Baking & Snack - November 2022 - 2
Baking & Snack - November 2022 - 3
Baking & Snack - November 2022 - 4
Baking & Snack - November 2022 - 5
Baking & Snack - November 2022 - 6
Baking & Snack - November 2022 - 7
Baking & Snack - November 2022 - 8
Baking & Snack - November 2022 - 9
Baking & Snack - November 2022 - 10
Baking & Snack - November 2022 - 11
Baking & Snack - November 2022 - 12
Baking & Snack - November 2022 - 13
Baking & Snack - November 2022 - 14
Baking & Snack - November 2022 - 15
Baking & Snack - November 2022 - 16
Baking & Snack - November 2022 - 17
Baking & Snack - November 2022 - 18
Baking & Snack - November 2022 - 19
Baking & Snack - November 2022 - 20
Baking & Snack - November 2022 - 21
Baking & Snack - November 2022 - 22
Baking & Snack - November 2022 - 23
Baking & Snack - November 2022 - 24
Baking & Snack - November 2022 - 25
Baking & Snack - November 2022 - 26
Baking & Snack - November 2022 - 27
Baking & Snack - November 2022 - 28
Baking & Snack - November 2022 - 29
Baking & Snack - November 2022 - 30
Baking & Snack - November 2022 - 31
Baking & Snack - November 2022 - 32
Baking & Snack - November 2022 - 33
Baking & Snack - November 2022 - 34
Baking & Snack - November 2022 - 35
Baking & Snack - November 2022 - 36
Baking & Snack - November 2022 - 37
Baking & Snack - November 2022 - 38
Baking & Snack - November 2022 - 39
Baking & Snack - November 2022 - 40
Baking & Snack - November 2022 - 41
Baking & Snack - November 2022 - 42
Baking & Snack - November 2022 - 43
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Baking & Snack - November 2022 - 45
Baking & Snack - November 2022 - 46
Baking & Snack - November 2022 - 47
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Baking & Snack - November 2022 - 49
Baking & Snack - November 2022 - 50
Baking & Snack - November 2022 - 51
Baking & Snack - November 2022 - 52
Baking & Snack - November 2022 - 53
Baking & Snack - November 2022 - 54
Baking & Snack - November 2022 - 55
Baking & Snack - November 2022 - 56
Baking & Snack - November 2022 - 57
Baking & Snack - November 2022 - 58
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Baking & Snack - November 2022 - 60
Baking & Snack - November 2022 - 61
Baking & Snack - November 2022 - 62
Baking & Snack - November 2022 - 63
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Baking & Snack - November 2022 - 67
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Baking & Snack - November 2022 - 70
Baking & Snack - November 2022 - 71
Baking & Snack - November 2022 - 72
Baking & Snack - November 2022 - 73
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Baking & Snack - November 2022 - 78
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Baking & Snack - November 2022 - 98
Baking & Snack - November 2022 - 99
Baking & Snack - November 2022 - 100
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