The following case study appeared in Baking & Snack’s October 2011 issue.
Two for One
Signature Breads’ new roll line optimizes space and improves product quality.
By Shane Whitaker
To optimize floor space at its Chelsea, MA, bakery, Signature Breads, Inc. installed a new WP/Kemper Evolution roll line in April. While the best use of the plant’s floor space played a major role in the company’s decision to purchase this new line, improved product quality has been a key benefit, according to Kevin Helman, director of supply chain operations, Signature Breads.
“One of the most important features that attracted us to the Evolution line was the Softstar divider,” he said. “The low-stress divider/rounder allows us to work with high-absorption dough, which, in turn, produces higher-quality products and increases yields.”