One of the most notable features of Canada Bread’s Trillium Bakery in Hamilton, Ontario, involves something it doesn’t have: A boiler.
Constructed in 2010 for $33.8 million and commissioned in 2011, Trillium was designed with LEED certification in mind. Optimization of energy performance was one of the biggest point-getters in the certification process that culminated in LEED Gold in late 2013, and a major piece of the design involved the economizers placed in the exhaust stacks of the seven ovens. The recovered heat is sufficient to meet hot water and steam demand, negating the need for a boiler.
Technology evolves slowly in bakery processing, but the Trillium project incorporated the best technology available at the time it was completed, according to Chris Markwood, vice president-operations and plant manager for the past four years. It was complemented with like-new machinery from an Interstate Bakeries facility that was shuttered as Interstate went through the throes of bankruptcy. Controls were gutted in Hamilton and replaced with state-of-the-art technology, and ease of cleaning and sanitary design guided all equipment purchases.
Occupying a 26-acre site and designed to allow expansion that would add two lines, the 388,000-sq.-ft. bakery was built when Canada Bread Co. Ltd. was a division of Maple Leaf Foods. Corporate leaders were embarking on a major reconstruction and consolidation effort, with Trillium intended to replace three aging bakeries serving the Ontario province. Trillium barely breaks a sweat matching the now-shuttered Toronto plants, producing 55 million loaves a year plus another 26 SKUs at a cost 30 percent lower per unit. Buns, English muffins and other products boost overall production to 113 million units.
Up to 18 shifts a week operate, depending on seasonal demand and other factors. “We’re looking very closely at shipping truckloads of product to the Buffalo area” to take advantage of the depressed value of the Canadian dollar, Markwood reports. Staffing tops 400, more than 100 additional positions than originally projected, a reflection of greater than anticipated throughput.
In the wake of a 2008 Listeria outbreak involving luncheon meat that killed 22, food safety became a Maple Leaf obsession. Consequently, sanitary design was a top priority at Trillium. A walk-on ceiling below the roof provides space for utilities, isolating maintenance activity and repair work from the production floor and eliminating horizontal piping in the makeup area. A utility and traffic corridor ringing the production floor helps enhance hygienic operations. Fully enclosed receiving areas for flour, sugar and other bulk ingredients were an upgrade for the Canada Bread network.
Improved process control was the key to lowering unit costs and improving overall quality. Tied to the corporate ERP system, the plant’s control system integrates everything from bulk receiving and the automated ingredient system to the packaging rooms. Statistical process control helps detect set-point drift in both machinery performance and quality-assurance outcomes, reducing waste and facilitating corrective actions.
Besides QA checks, inputs from vision systems on the seven lines automate color control, although there is no PID (proportional-integral-derivative) loop to perform temperature corrections in the ovens. Other Canada Bread bakeries rely on manual color inspection. Rework of out-of-spec product has been reduced to 5 percent.
Gold seal plant
Despite its image as the Great White North, Canada is embracing cultural diversity. Hamilton is 40 miles from Toronto, where local boosters claim their community has an ethnic diversity that rivals New York City.