From left, Steve Cooper, Chuck Bolinger and Adam Schwebel of Schwebel Bakery accept the “Best in Buns” quality award from Mike Maurine and Dan Inman from The Long Co.
CHICAGO. — The Long Co., a venerable cooperative of baking companies, announced its annual winners to its year-long baking competition.
The first-place winner of the 2017 Gold Plaque for “Best in Buns” was Schwebel Bakery, Hebron, Ohio; followed by Klosterman-KBI, Morristown, Ind., and Kroger Bakery, Anderson, S.C.
Winners of the Silver Plaque award for “Best in Bread” included Gold Medal Bakery, Fall River, Mass.; followed by Kroger Bakery, La Habra, Calif.; and Aunt Millie’s Bakery, Jackson, Mich.
The Long Co. also held its Holsum branded Silver Plaque Award competition. Top winner Gold Medal Bakery, Fall, River, was followed by Lewis Bakery, Murfreesboro, Tenn., and Aunt Millie’s Bakery, Jackson, Mich.
The Long Co. Annual Quality Awards are a result of the average highest monthly score achieved over the calendar year. There was a total of 28 bakeries submitting almost 800 bread and bun samples during 2017.
The winners are decided on annual scores calculated from individual sample scores received from Jan. 1, 2016, to Dec. 31, 2017. A minimum of 11 months of samples is needed to be entered into the annual trophy competition.
Numerous bakeries, co-ops and distributors submit samples to The Long Co. for an independent evaluation of their bakery products. Scores are based on packaging, weight, volume, shape, break/shred, crust color, crust character, grain, crumb color, taste, aroma and eating quality, said Dan Inman, director of quality, research and development. A scoring report is sent out to the bakery via email and samples that meet specific requirements are eligible for these annual awards.
Mr. Inman along with Mike Maurine, president and chief executive officer, The Long Co., presented the awards to recipients.