-
6817
Steve Hawkes, bakery plant manager, Chaska, Minn.
-
6857
Cubes of shortening are added to dough mixer
-
6838
Dough is portioned for crusts
-
6833
Dough is portioned for crusts
-
6819
IQF fruit is enrobed in sugars, spices, starches and fruit juices
-
7024
Fruit filling is hand weighed to prevent breakage
-
7030
A great pie starts with a great crust
-
6968
Coconut custard is metered into crusts
-
6969
Coconut custard is metered into crusts
-
6897
Coconut custard-filled shells are loaded onto carts
-
6926
Meringue is hand topped
-
6945
Meringue is hand topped
-
7036
Pecan pies enter the oven
-
7045
(from left) Steve Hawkes, plant manager; Leland Smith, director of sales; and Tim Kanaly, president, VICOM
-
6965
The plant is built around a packaging system that is 3-lanes wide
-
6988
Pies are conveyed to packaging
-
6995
Pies are conveyed to packaging
-
6875
Coconut meringue pies are packaged
-
7118a
(from left) Leland Smith, director of sales; Mary Pint, director of HR; Scott Chavkin, director of marketing; Susan Bond, director of R&D; Jeremy Rosin, director of QA; Steve Hawkes, plant manager, Chaska, Minn.; and Tim Kanaly, president, VICOM