Happy Easter!
Happy Easter!
Every year we purchase Easter breads from one of our customers for our employees and customers. Of course, we have long tasted the Albert Heijn. In the middle of the Corona crisis we ordered Easter loaves from BijRobert and Sligro, last year Bakkerij Heerschap while we were in the middle of conversion phase of 5 supermarkets to Albert Heijn Heerschap. This year at Easter we are in between several construction projects of Hoogvliet supermarkets: so Easter Tolls in cooperation with Hoogvliet.
Hoogvliet calls itself the only supermarket chain that is also a bakery: at Easter we had delicious lemon-chocolate stollen from their own bakery. Baked in Bleiswijk, delivered to the Hoogvliet Supermarket in Vijfhuizen: a Hoogvliet not yet converted to the latest formula.
Bakery design
Designing and building a Bakery is a specific discipline: here look and feel, functionality (workplace and logistics), food safety and technology come together in one file. Layout and design should be used to ensure that the presentation is attractive. But also that the products are good and easy to prepare, the workplace is easy to keep clean. And to ensure speed and job satisfaction: ensure optimal workflow.
Because the baking process also depends on climate, the installations and equipment must be very well matched: sudden temperature fluctuations are disastrous for the process of rising and baking. But also the connections of bakery equipment: connection capacities, cooling capacities, heat production and venting must be coordinated with the layout plan and plant design.
NewArmstrong knows like no other the requirements of a space like this: with Delifrance, BijRobert, Hoogvliet, AH Bakery but also Foodretail like Leonidas and Art of Chocolate, among others, we have the right experience. But for now: happy Easter!
