Case Study: American Institute Of Baking (A.I.B.) Metal Detection Audit Is Met At Bakers Quality Pizza Crust, Inc.

Bakers Quality Pizza Crust rolled its first pizza crust off its processing line over a decade ago and a lot has changed in food manufacturing processes since that time. Fulfilling the increasing demand is critical to each part of the process, of course without compromising product quality. In the continued effort for increased output, Bakers Quality Pizza Crust realized that one thing should never change and that is product quality.

With a dozen employees producing over 2 million crusts per year, the Waukesha Wisconsin Company employs an approach that enhances its sheeted pizza crust to promote its natural flavor, according to its president Tom Miller. The manufacturing process of the pizza crust takes over 24 hours to arrive at perfection. During this perfection process, the company uses a food metal detector from Advanced Detection Systems that ensures its product quality. Perhaps these are the reasons the company has enjoyed year over year increase in its pizza crust demand.