Bread

Albany Bakeries
The Accurist dough divider can work for 35,000 hours before a major overhaul is required.	The Accurist dough divider division box.	Knife and ram cleaning on the Accurist is simple.

ButterKrust Bakery - Bun and Roll Line Expansion, Lakeland, Florida
ButterKrust has solved its production capacity problems through a $16m investment in a plant expansion.	The dough is mixed in a Peerless mixer then pumped onto a conveyor that feeds the makeup line.	A pan cleaner from The Henry Group uses a dual brush system and a vacuum hood to clean the pans, which are then recycled.
The expansion included two pan stackers and two pan unstackers from Stewart Systems, and a pan handling system from Workhorse Automation.	Some of the major brands of the ButterKrust Bakery.	The bakery extension as it was built in 2004; since the 2006 takeover more expansion has been planned.

Cargill Wheat Processing Plant, Manchester
The Cargill plant in Manchester will now process wheat instead of corn/maize.	The conversion of the Cargill plant took just over a year to complete.	The wheat for the refurbished Cargill plant will be sourced by Frontier in the UK.
Cargill will produce wheat for use in products such as sweeteners and protein.	The plant will process 750,000t of wheat per year.

CJ Corporation Flour Mill, Yangsan City
The new plant in South Korea now in full production.	The dust extraction system on one of the new lines at the plant.	Flour from the plant goes to the production of many products including cookies.
Durum wheat pasta flour can also be produced at the plant.	Twelve different flour types can be produced at the plant simultaneously for the production of a range of products.

Cuisine De France Production Facility, Clondalkin
Cuisine de France has over 500 product lines.

Ellison Bakery Expansion, Fort Wayne, Indiana
Ellison's Archway brand of Sugar cookies.	Ellison's Archway brand of Nutty Fudge cookies.	A selection of Archway products.
Cookies prior to packaging.	World type wire cutting cookie machine used to form the dough into accurate shapes prior to baking.

Fazer Bakery, Leningrad
The company is one of the leading baking companies in the Nordic regions.	Fazer Russia will invest €100m ($158m) in the bakery to produce a range of value-added frozen bread, fresh bread and coffee bread.	Fazer Russia operates under the Hlebny Dom brand name for its bakery business.

Franz Family Bakeries, Springfield, OR,
A selection of Franz Family Bakeries products, the bakery has over 1,200 SKUs.	The Great Western flour sifter.	The bakery also bakes bread for other retailers, such as the Aunt Hattie's brand of butter milk bread.
The bun line produces over 750 units per minute.	The bakery produces a range of different bread, including white, premium quality granary and whole wheat.

George Weston Foods Bakery,
George Weston Foods has built a new bakery at Chullora, New South Wales, Australia.	George Weston advertisement showing the product range and explaining the 2002 fire.	Continuous process bakery system as supplied by APV Baker.
APV dough rounder.	Some of the inserts used for depanning of baked goods.

Greggs Bakery, Clydesmill, Cambuslang, Scotland
Storing pies ready for dispatch to the retail network.	Polypropylene bakery trays can be a fire hazard, hence the state-of-the-art sprinkler system.	The bakery was opened by Ian Gregg OBE (right) and Alan Greenshields, general manager of Greggs of Scotland (left).
The new bakery is situated in Clydesmill Investment Park.

Hungrana - Maize Processing Plant Expansion
The plant is located in the heart of Hungary’s maize growing regions.	Maize can be converted into corn starch, fructose or bioethanol and production can be tailored to suit market requirements and sugar quotas.	Ethanol is now being sought as a valuable biofuel.
The plant prior to the expansion.

Lantmännen Grain Mill, Vejle
The Lantmännen mill will begin operations in Vejle in 2008.	The mill will produce wheat flour.	The Lantmännen facility will process some 250,000t per annum.
A rendering of the new mill.

Molsa Grain Processing and Baking Facility,
Buhler AG Drum Screen MKZM (left) for removing coarse impurities; Buhler Separator Classifier with Aspiration Channel MTRB (right) for cleaning and classifying grain and other granular materials.	Buhler Newtronic Four- and Eight-roller Mill MDDM/MDDO (left) for grinding grain into flour, semolina and bran; Novastar Square Plansifter MPAH/MPAJ (middle) for sifting mealy and floury materials and for sorting various granular materials; Puromat Purifier MQRF (right) for purifying and classifying semolinas and fine semolinas in durum and soft-wheat mills.	Buhler Pneumatic Discharger MFPF (left) for the complete discharge of non-free-flowing materials from storage bins; Speedmix High-speed Mixer DFML (middle) for mixing free-flowing dry materials encountered in the food processing industry; Single-spout Bagging Station MWPE (right) for bagging granular and non-free-flowing materials.
Buhler Auger Packer MWPU (left), which is suitable for bagging non-free-flowing, bulky materials; Bagging Carousel MWPL (middle) for bagging non-free-flowing and free-flowing materials; Automatic Palletizer MWPY (right) for automatic palletizing of different unit loads.	Molinos De El Salvador's range of products.	Process outline of fourth-generation milling system.
Automation of the fourth-generation milling facility at San Andres, El Salvador.	Package and distribution centre (left); concrete flour silo (right).

Natural Ovens Bakery,
The Natural Ovens production line at work. (image vitophoto.com)	The 100ft-long CH Babb oven in place at Natural Oven's Valparaiso bakery.	The oven's open grid conveyor allows air to circulate at high temperatures within the baking chamber.
The new bakery was opened in 2003. (image vitophoto.com)	The CH Babb oven's PLC control system allows operators to change between recipes at the touch of a button.	Internal view of the bakery, showing mezzanine and production floor. (image vitophoto.com)
Diagram of the dome's structure, showing layers used in construction.	Inflating the airform that became the bakery's dome-shaped building. (image vitophoto.com)

Pepperidge Farm Bakery Plant,
Pepperidge Farm's new facility in Connecticut, as constructed by Suiss Construction Company.	60,000 interior CMU load-bearing partition, as constructed by BW Dexter Incorporated.	Products to be produced at the plant - bread, stuffing and croutons.
Dough divider.	APV Series 2000 mixer.	APV 960 tunnel oven.

Peters Yard Bakery,
The bakery is on a prime site in the Quartermile development in Edinburgh.	The Quartermile will eventually have 900 apartments and also offices.	The new Edinburgh-based Peters Yard bakery produces a wide range of breads and pastries.
Knackbrod is one of the specialities made by the Swedish-influenced bakeries.	The bakery has four master bakers from Sweden. The chocolate mousse is another bakery speciality.

Siwgr A Sbeis Bakery, Llanwrst, Wales
The opening day of the new bakery premises with the now-famous cherry macaroons.	Rhian Williams and Rhian Owen with their prize-winning blackcurrant flapjacks.	Sigwr a Sbeis mince pies are just one of the products following traditional recipes and methods.
Sigwr a Sbeis is busy developing a range of Christmas products, including Christmas puddings.

Tasty Baking Company,
The new Tasty Baking facility will now be more efficient and more environmentally friendly.	The bakery will also run tours and this is the new lobby.	The new Tasty Baking bakery building.
Snowballs are a great favourite and one of over 200 SKUs.	One of the most popular product lines from the Tasty Baking Company.

UAB Vilniaus Duona Bakery, Vilnius
The bakery is to standardise its product range across the Baltic Market.	The bakery uses modern equipment for dough preparation, processing and baking, all of which will be integrated into the new facility.	Bread cooling prior to packaging; several new production lines are likely in the future.
Bread preparation is still labour intensive but the new bakery premises will use more labour-saving equipment.

United Central Bakeries
The UCB bakery in Bathgate near Edinburgh, Scotland, has recently been refurbished after a fire destroyed the old building and equipment.	The Bathgate bakery is about to invest in new production to make speciality breads such as ciabatta, seeded rolls and focaccia.	United Central Bakeries offers seven gluten-free lines, including pizza bases, naan breads, pitta breads and pancakes.
The new equipment at the Bathgate facility is highly automated to improve production of niche products.

Warburtons Bakery,
This APV Baker Accurist can divide bread batches into 900g units with a standard deviation of only ±2.5g.	An APV Baker conical moulder.

Warburtons Super Bakery, Wakefield
Warburtons, one of the largest bakers in the UK, has constructed a new industrial 'super bakery' on a 1.2ha site in Tuscany Park, Wakefield.	Warburtons specified two parallel mixing and forming systems for the new high-output bread plant, consisting of mixers, dividers, conical moulders, first provers and moulders.	Bread production will eventually be completely transferred from the Westgate End site in Wakefield to the new facility.
The super bakery has a capacity for 2 million loaves and 500,000 packets of rolls a week.	Equipment for the new expansion will include the Accurist 2 Divider.	The expansion is necessary because of increased demand and will include the Conical Moulder.
Baker Perkins is a major supplier of equipment and will provide its Multitex 4 Moulder.	The Tweedy system is one of Baker Perkins' most popular and will also be provided to Warburtons' new expansion.

Warburtons Super-Bakery Expansion
The new bakery will increase capacity for several ranges of products in the south and south-west regions.	Warburtons is the UK’s largest independent baker and the second largest grocery brand in the UK.	The company employs over 3,300 staff across the UK and has 14 bakeries and 15 distribution depots.
Warburtons hope to have a 40% market share in the UK by 2010.	David Williams the General Manager of the Bristol site at the new development.

WD Irwin and Son Bakery,
Irwin's bakery produces over one million units of loaves and other bread products per week.	Irwin's is one of the best known brand names in Northern Ireland and ROI, with a 33% market share.	The new Baker Perkins moulder has improved the quality of the soda bread and other plain bread products.
Irwin's produces a range of products including pancakes.	Bread produced after the installation of the new moulder from Baker Perkins has superior texture and whiteness.	The Multitex moulder will handle 400g and 800g loaves at the Irwin's facility.
The new Multitex has now increased throughput of production at the Irwin's facility by around 25%.

William Jackson Bakery,
The Baker Perkins equipment for the William Jackson facility was chosen because of its ability to produce quality dough and treat it gently.	The sandwich bread from William Jackson is produced to specific requirements.	The main product of the William Jackson bakery in Hull is sliced sandwich bread.
The sandwich market in the UK is worth more than £3.5bn a year.	William Jackson produces bread for the food service market and a range of bespoke products for customers.

Witwood Food Products - Breadcrumbs Plant, Banbury,
Witwood Food Products offers breadcrumb coatings, batters, tempura batter and marinades.	Witwood's breadcrumb and coating systems range from frozen to chilled applications.

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