Here you'll find interesting bakery information and facts about our industry:

• NHBCO serves over 1100 Restaurants for the largest Quick Service Restaurant Chain in the US

• Fremont, IN Bakery: Weekly usage for major ingredients
  
  
  • 750,000 lbs. of white flour
  • 83,000 lbs. of HFCS (High Fructose Corn Syrup)
  • 67,000 lbs. of cream of yeast
  • 19,000 lbs of vegetable oil
  • 16,000 lbs. of corn meal
  • 14,000 lbs. of salt
  • 32% employees have 20+ years seniority
  • Working on 16 years without lost time accidents
  • Have always maintained the highest rating with AIB (Superior)
  • Maintained SQF Level 3 status since 2009
  • Produces Hamburger Buns at a rate of 4,600 dozens per hour
  • Produces English Muffins at a rate of 2,180 dozens per hour

• Norwalk, OH Bakery
  
  
  • Produces Hamburger Buns at a rate of 5,000 dozens per hour
  • Produces English Muffins at a rate of 1,650 dozens per hour
  • Produces average of 500,000 dozens of buns per week
  • Produces over 200,000 dozens of muffins per week
  • Makes over 34 different skus of English muffins
  • Hauls in 216,000 lbs.of flour per rail car and uses 6 cars per week on average
  • Transports the flour from rail spur to silo, a total of 380 ft. securely underground
  • Delivers an average of 750 stores, 3 times a week
  • Transports product an average of 55,000 miles a week to customers
  • 36% employees have 15+ years of service
  • Always maintained the highest AIB rating of Superior
  • Achieved and maintaining SQF level 3 certification