Lantmännen Unibake USA
Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.
For the complete story on Lantmännen Unibake USA, see “Unibake USA builds strategy for artisan bread success.”
NONE
Lantmännen Unibake USA is a direct beneficiary of centuries of Old World bakery inspiration through its diversified corporate roots. Through an astute balance of efficiency and artisan flexibility, Unibake USA has seen strong growth through the years, meeting the bread and pastry needs of a growing base of retail and foodservice customers.
NONE
Unibake USA, the American arm of this business, has operated in the U.S. for 20 years, importing European pastries via Schulstad Bakery Solutions. Today, Unibake USA also offers its retail and foodservice customers a wide range of breads, buns and rolls that retain a strong artisan sensibility, baked in its St. Petersburg, FL bakery, which opened in 2000.
NONE
Unibake USA has strong competency in frozen bakery, including par-baked and fully baked artisan breads, as well as pre-proofed Danish pastry and premium croissants. Its products are primarily sold into the in-store bakery at retail and to foodservice customers.
NONE
Much of Unibake USA’s business aligns with today’s renewed emphasis on artisan baking. “We have a vision of offering European-style breads—a nice crusty outside with a good moisture content,” says Scott Kolinski, president. “One approach we take that is more American is adding inclusions to some of our breads, like olives, nuts and fruits—to really help the bread stand out.”
NONE
The bakery completely replaced line two, running artisan loaves and brioche buns, in 2014 to improve product consistency and quality, increase efficiency, and improve working conditions and employee welfare. Plans are in the works to replace line one, which runs baguettes and dinner rolls. Targeted improvements to that line will include improved throughput and quality—but without significantly adding to the existing footprint.
NONE
Unibake USA recently launched a “Top Toast” campaign, notes Scott Rosenberg, director of marketing & customer service, which, “takes these loaves and tops them in different ways for either a breakfast or a lunch application so that you have usage inspiration.”
NONE
The Unibake USA team has also concentrated its focus on clean-label and all-natural formulation tactics. Its all-natural breads are baked without artificial colors or preservatives.
NONE
Efficiency is tightly managed in the bakery. “We have a key performance indicator that keeps track of data by the hour,” says Carlos Hernandez, director of operations. “So, anyone who comes onto the floor can take a look at the key performance indicator, and they can tell you exactly if you’re hitting your target—or, if you did not hit the target, the reason why the target was not hit.” The system tracks each line and provides explanations for downtime.
NONE
Today’s gourmet sandwich and burger trend aligns nicely with Unibake USA’s recent drive to offer more gourmet buns, part of a “True Burgers” campaign that offers brioche burger buns, pretzel buns, mini slider buns, and ciabatta sandwich rolls. After all, better burgers call for better buns. “We have a line of gourmet pretzel buns that can stand up to those larger, juicier burgers,” says Scott Rosenberg.
