Fresh Take: Bakery Boosts Cream Puff Production

A Wisconsin Bakery was facing challenges in its cream puff production line. Their manual process of transferring cream into 5-gallon buckets for the cream machines was inefficient, labor-intensive, and cost-ineffective. Pouring cream into the mixers by hand was also contributing to clogged lines in the cream machines, causing additional headaches and delays.

Despite identifying cost savings through bulk cream purchases, they struggled to bridge the gap between large totes and their cream machines. With St. Patrick's Day quickly approaching and a huge order to fill, this bakery needed a solution FAST.

CHALLENGE 

Keeping Up with Cream Puff Cravings

• Manual transfer of cream into buckets was labor-intensive and inefficient.
• Bridging the gap between large totes and cream machines posed logistical challenges.
• Limited power supply (only 120V) constrained the options for implementing complex control systems for pump operations.

SOLUTION

Graco QUANTM Pump: The Secret Ingredient

We proposed the integration of a Graco QUANTM h30 hi-san pump to optimize cream transfer operations. The Graco pump was selected for its compatibility with the available 120V power supply and its simplicity of operation. Unlike more complex pumps, the QUANTM offered straightforward control features, requiring minimal training for operation.

Unsure of the right pump for your process? Visit our Guide for Pump Selection!

The QUANTM Advantage: Gentle Pumping & Efficiency

Here's how the QUANTM pump revolutionized the bakery's workflow:

Shear Sensitivity: Unlike rotary pumps that damage the cream's texture, the QUANTM pump's gentle action preserves the filling's integrity, resulting in a smoother final product.

Simple Controls: Intuitive controls allow for on-the-pump adjustments of speed and pressure, ensuring optimal performance throughout the day. No complex external systems are needed – just plug it in and start pumping!

Quiet Operation: The QUANTM pump's electric drive eliminates the noise pollution associated with traditional air pumps, allowing for clear communication in the bakery's workspace.

Self-Priming: This pump boasts excellent suction capabilities, enabling it to be mounted above the tote for effortless material transfer. Traditional pumps often struggle with thicker consistencies, but the QUANTM pump tackles them with ease.

IMPLEMENTATION

Sweet Success & Return on Investment (ROI)

Integration: The QUANTM h30 hi-san pump was installed to unload cream from large totes into mixing kettles. This allowed for the consolidation of cream into larger batches, eliminating the need for manual bucket transfers.

Streamlined Production: By leveraging the Graco pump, bakers were freed from the repetitive task of manually emptying cream bags into buckets, enabling them to focus on more productive tasks.

Product Quality: The Graco pump's gentle handling ensured that heavy whipping cream was not sheared during the transfer process. This resulted in a smoother finished product and minimized clogging issues in the cream machines.

Cost Savings: The transition to bulk cream purchases coupled with the efficiency gains from the Graco pump resulted in significant cost savings. The investment in the pump is expected to recoup its cost through cream cost savings in under six months.

RESULTS

By addressing the Wisconsin Bakery's challenges with a custom solution, we successfully optimized their cream puff production process. The implementation of the Graco QUANTM h30 hi-san pump not only streamlined operations it maintained product quality and delivered significant cost savings. This case study highlights the importance of identifying and addressing bottlenecks in production processes to drive efficiency and profitability.

Interested in seeing other Success Stories? Visit our Success Stories page!

Let us know how we can help you, request a quote today!