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» An insider's look at Gold Standard Baking's high-speed croissant line
An insider's look at Gold Standard Baking's high-speed croissant line
See how the bakery churns out croissants at its Wisconsin plant.
Working smarter, faster
Gold Standard Baking has ramped up throughput and quality since the Pleasant Prairie, Wis., plant opened a few years ago.
Horizontal mixing
A 2,000-lb horizontal mixer turns out four 1,700-lb batches per hour to feed the high-volume production line.
Makeup line
In a temperature-controlled room, the makeup line provides lamination, cutting, bending and pinching of croissant dough pieces.
Applying flour
Flour is evenly brushed across the dough sheet on the high-speed croissant line.
Folding dough
After an initial reduction or gauging station to reduce its thickness, the sheet is folded over butter or margarine spread evenly down the middle.
Finishing details
After curling, croissant pieces glide through the bending unit, then to a pinching unit where the end tips of the pieces come together.
Tunnel oven
Dozens of freshly baked croissants exit the 140-foot, direct-fired tunnel oven.
Gold Standard team members
From left: Tom Barry, Wisconsin bakery director; Charles Nichols, maintenance manager; Chearise Young, FSQA manager; Jeff Dearduff, president and chief executive officer; Linh Chrastka, manufacturing manager; Alex Kaparos, training; Juan Rogel, shipping and sanitation supervisor; and Wally Quednau, vice-president, organizational development, focus on continuous improvement at the Pleasant Prairie bakery.
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