Janey Lou’s Bakery Products Expands Yeast Dough Production With New Sheeting Line

Family-owned and operated bakery products company, Janey Lou’s Bakery Products has been supplying restaurants, grocery stores, and retail establishments along the Wasatch Front with the highest quality bakery products. Acquiring new top-of-the-line sheeting equipment allows the company to increase its yeast dough production by 50%.

Since its founding, Janey Lou’s commitment to using real ingredients in everything it makes is reflected in the quality, taste, and freshness of their baked goods, which have become a staple on many menus in Utah. Their 45,000 square foot facility in Salt Lake City features three separate production lines capable of producing six-thousand pounds of finished product per hour, helping clients scale up current recipes to grow their business or develop custom recipes in their test and development kitchen.

While Janey Lou’s produces a wide variety of bakery products, their recent move uniquely positions the company as a wholesale bread supplier to expand their pizza and calzone lines. Speaking of their recent investment, VP of Business Development for Janey Lou’s Ryan Fillmore said, “Our new pizzas and calzones have been a huge hit with our customers. Demand is so high that we decided we needed to increase our sheeting capacity. People love pizza, but they want something authentic with a chewy, blistered crust. Our pizza line delivers that.”

Unlike many bakeries that focus on cinnamon rolls, bagels, muffins, and other baked sweets, Janey Lou’s is USDA certified to process baked goods containing meat and cheese. This certification allows them to develop savory offerings popular with customers such as pizza and stuffed hand pies.

The low stress, high production sheeting equipment recently acquired by Janey Lou’s from Italy both increases their pizza dough production while maintaining its commitment to using traditional baking methods. The equipment allows the dough to proof naturally and fully without the addition of common dough conditioners. Ensuring the dough isn’t overworked in the extrusion process, creates an end product similar in texture and taste to a handmade dough.

“While consumers love baked goods, the market demand is really moving away from the prepackaged, mass-produced, frozen goods we have all grown accustomed to seeing in the store,” remarked Fillmore. “By using real ingredients and equipment that replicates traditional baking methods, we can make something that looks and tastes like the handmade bakery products that people really want to serve their friends and families.”

To learn more about Janey Lou’s Bakery Products and the quality products they produce for their clients, call 801-798-7504 or visit www.janeylous.com.

About Janey Lous

Janey Lou’s Bakery Products specializes in innovative unique bakery goods, which are individually handled by exceptional bakers for superior quality and taste. They utilize some of the most technologically advanced baking equipment anywhere.