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» Fireking Baking Co. unveils new plant
Fireking Baking Co. unveils new plant
Larger facility offers the artisan bread and roll bakery room to grow 500%.
Room to grow
Fireking’s new facility is only operating at 20% capacity, and that leaves more than enough space for dough to travel between processes.
Wide range of artisan offerings
Fireking Baking Co. remains committed to a diverse portfolio of artisan-style breads.
Ten twin twist mixers handle the wide variety of doughs that make up Fireking’s product portfolio.
Crafting artisan products
Dough balls are divided to the proper size and moulded to the desired shape. Fireking’s makeup equipment has the flexibility to do a wide range of different sizes and shapes, as well as stamping and seeding.
Cooling down bread
After makeup, dough retards in a custom-built cooler. Humidity prevents the dough from drying out and cracking on the surface.
Custom-designed proofers and retarders
Fireking has two proofers and two retarders designed by the bakery’s engineers to provide capacity during busy season and redundancy in case of downtime.
Dough is baked in 29 rack ovens and two thermal deck ovens, which both provide the flexibility Fireking needs for its product line.
Dough is prepped for the oven manually after proofing.
After cooling, finished product is bagged on one of seven packaging lines. Frozen product is stored in one of two freezers, while the rest is staged for distribution pickup.
The makeup room acts as an operating showroom with seven production lines turning out breads, buns and rolls.
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