(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business development
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No stress dough is hoisted and dumped into a hopper
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(from left) Bob Piantedosi, senior vice president of operations; Tom Piantedosi, president & C.E.O.; Joe Piantedosi, Jr., executive vice president, marketing and business development
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No stress dough is hoisted and dumped into a hopper
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Stress-free dough conveyed for artisan products
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Baguettes are produced on a stress-free artisan line. Peel boards are manually fed to a loader, hand scored, picked up by an elevator and loaded into the oven
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Baguettes exit the oven, which is heated by thermal oil
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An employee works on rebuilding a proofer to improve its efficiency
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A two-arm mixer at work
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Dough is dumped into a hopper, before it passes through a dough chunker where it drops pieces in 25 lb. increments to the dough divider
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After dough is scaled, it passes through a conical rounder, where it is rolled
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After the dough balls rest, they are pressed
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Dough balls are stretched
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After dough is cut to size, it drops to a separator, passes through a centering gated and indexes into a fluted pan, which gives a nice contoured shape
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Product is staged in a walk-in proofer
190Product is hand scored
Product is hand scored
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Product is removed from one of the rack ovens and cooled to 95ﾺF to 105ﾺF before it is sliced
