Case Study | May 18, 2011

A Bakery Installs New Metal Detectors To Reduce Downtime And Guarantee The Quality Of Its Organic And Preservative-Free Breads

Source: Loma Systems and Lock Inspection
Lock Bakery

A bakery installs new metal detectors to reduce downtime and guarantee the quality of its organic and preservative-free breads.

For Fitzroy Alexander, owner of Traditional Breads in Lynn, MA, inspecting breads for contaminants is the “last line of defense” before the product enters the warehouse for shipping.

The process begins with the dough, which is mixed and formed into loaves. Next, it is placed in a proofer oven where it rises, at which point it is baked. After cooling for about two hours, the bread is flash-frozen, ready for packaging.

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