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» Inside Neri’s Bakery Products
Inside Neri’s Bakery Products
New leadership takes the helm with a fresh focus on 110 years of Old World baking tradition.
Preparing for packaging
Thousands of stamped rolls travel along a maze of conveyors from the oven to packaging.
The next generation
From left: Anthony Frank Neri, plant manager; Salvatore Neri Jr., manager of the sweet goods department; Brett Neri, HR, and Anthony M. Neri, GM, are part of the fourth generation of family members now managing Neri’s Bakery Products.
Mixing dough
Glycol-jacketed mixers combine with chilled water to produce consistent batches of dough for the bread and roll lines.
Streamlined sanitation
Freshly baked products travel along new spiral coolers with clean-in-place systems to simplify sanitation.
Slicing buns
Dozens of hamburger buns travel through slicers toward packaging.
Baking buns
Fresh-baked buns come out of Neri’s new 85-foot dual-burner oven, which provides a more efficient bake and product consistency.
Flexible dividing
An 8-pocket divider feeds the versatile production line, which produces Kaiser, club, hero and other types of rolls for Neri’s customers.
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