Snack Food & Wholesale Bakery March 2011 by Lauren R. Hartman

By Lauren R. Hartman

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This is an ultra-thin crust pizza that is 100% flavor, but also has as few as 220 calories per serving. , owner of the Palermo’s brand of pizzas, is testing the premium pizza market with its own team of creative offerings. “The most notable aspect of the premium segment’s growth is that it is being powered by the growth of smaller craft brands, such as Palermo’s, rather than the giant national brands,” says Giacomo Fallucca, president and CEO. That’s why, in September 2010, Palermo’s launched its hand tossed-style line, “which finally brought true premium quality to the traditional thin crust segment of the frozen pizza category,” he says.

S. Food and Drug Administrato equipment manufacturers and food tion provided a phoned-in presentation on producers and startling lessons learned FDA’s perspective on equipment sanitary the hard way by some of the country’s top design. “While FDA regulates foods and food producers who have experienced does not regulate food processing equipproduct recalls and plant shutdowns. ment, FDA does regulate the sanitary use Attendees also participated in exercises of this equipment,” she said. Equipmachinery, how to design equipment ment manufacturers have a responsibility that’s easier to clean and how to create a with respect to cleaning and sanitation.

Presenting the Douglas Model 1536-SPW. Meet today’s high standard for cleanliness and sanitation at the push of a button with this versatile, highly effective washing and sanitizing system. Installed in a pit or used with a ramp, this walk-in type batch washer cleans scale parts such as weigh and feed buckets, chutes, funnels, feed pans and other detachable items. This powerfully efficient machine also features pre-programmed wash times and a digital display that monitors key performance criteria and service requirements.

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