Commercial bakery delivers a fresh-baked Bundt cake solution that keeps restaurant operations simple and allows for recycling.
A commercial bakery was tapped by a leading QSR to develop a Bundt cake product that could be served warm and fresh. While a scratch-made product was desired, the realities of raw ingredient receiving, storage and preparation made it clear that a more efficient process was needed.
HAVI worked with a supplier to find a baking pan that could go from frozen to high heat to accommodate filling the trays at the bakery, freezing and transporting them and baking on-site at the restaurant. They identified an FDA-approved material for a disposable tray that would meet the criteria but also allow for recycling.
The disposable tray streamlined production so the QSR could easily offer freshly baked cakes that were consistent in flavor and appearance.
The pans can be included in most mixed recycling programs and a fully optimized case, pallet and truck system eliminated additional packaging that would accompany raw materials.
The intricate design of the cake pan went through multiple iterations to protect product integrity from production to preparation.