Supermarket Perimeter - April 2019 - 71

PROFILE

handcrafted side features a stone
oven and areas where breads are
hand-rolled and scored.
"There is nothing like having
clean label handcrafted breads in
the instore bakery department,"
Rizzitello says. "The old-world
look is what customers are looking for when shopping for bread
products, as opposed to cookie-cutter automation."
Meanwhile, on the automated side, where breads are still
hand-scored,Rizzitello says the
company's capability is secondto-none. In addition to the stone
oven, the company uses three
tunnel ovens, a triple-deck oven,
three cooling systems and an
packaging and slicing line that
gives it the capability to continuously take on new business.
But all that equipment doesn't
work as well without the right ingredients, Rizzitello says, recalling
the company's motto of 'Hand
Crafted From our Family to Yours.'
"We source out the highest
quality ingredients available,
consistently testing our flour's
protein and ash levels, making
sure our blend delivers a premium product. We hold the highest
standards with clean label and
use no preservatives or artificial
coloring" he says. "We also take
our artisan sours a step further by
making our own poolish, which is
a type of sponge fermented over
a period of 15 to 18 hours before
it's added to the dough. This delivers the highest quality in flavor
and texture in our products."

Growing for the future
Rizzitello says. "The most important ingredient is time and temperature. Keeping a controlled
environment and consistently
monitoring our doughs helps
deliver optimum results."
Anthony & Sons does this in
their Denville production facility,

which is designed to manufacture artisan products, as well as
traditional breads and rolls the
old-world way, from the mixing
process to handling and baking.
The production plant has two
sides, he says - a handcrafted
side and an automated side. The

Anthony & Sons maintains its
own fleet of 50-plus delivery
vehicles, which can take fresh
baked breads to customers
in New Jersey, New York and
Pennsylvania.
"In addition to our foodservice and retail production, we
also manufacture products to

www.supermarketperimeter.com

Our
focus as a
manufacturer
is aligned
with the same
direction
the instore
bakeries
are moving
towards
today."
Ben Rizzitello,
Anthony & Sons Bakery
distribute fresh daily," Rizzitello
says. "Using our own fleet in
the Northeast region gives us
the flexibility we need to get the
product to our customers before
they open for that day's business."
While that fresh capability is
vital, the company also says it
is seeing more instore bakeries
move toward their freezer-to-oven breads and rolls program.
Rizzitello says he has been
seeing more instore bakeries
looking for old world style and
higher-quality products. Healthier
baked goods, unique shapes and
flavors, and easy product handling are the way of the future,
he says.
"Our heat-and-serve and freezer-to-oven line is growing rapidly.
We're excited for our expansion
and look forward to becoming
one of the major bread and roll
manufacturing suppliers in the
industry," Rizzitello says.
APRIL 2019 - 71


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Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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