After two decades of bursting at the seams, Fireking Baking Co. is taking it to the next level.
Greg Acerra, a chef by trade, did not intend to get into the wholesale baking business, but when his small bakery took off in sales, he fully embraced the new venture.
Twin-twist mixers output Fireking’s brioche dough in 15 minutes with minimal friction.
Fireking’s new line handles Pullman breads, ciabatta, focaccia, retail loaves and moulded products with accuracy and efficiency without degassing the dough.
Dough is cut on the makeup line, with excess trim placed in the retarder to be used later.
A seeder can be rolled into the line to add toppings to loaves.
An egg wash preps rolls before they go into the ovens.
Rolls bake in double-rack ovens. Fireking relies on 15 double-rack ovens and two deck ovens to handle its wide product range.
Bread and rolls cool on racks at ambient temperature before heading to the freezer, slicer or packaging department.
Operators load rolls onto a bagger and check for quality control.