Page 4 - Daviscope - Spring 2015
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Friendly Confines’ Cheese Boxes Make Extraordinary Gifts
Santa’s elves had a busy few weeks before Christmas at the Friendly Confines Cheese Shoppe, located at the Le Sueur Cheese Plant. They filled and distributed boxes of cheese in the month of December for the holidays. Customers receive the boxes filled with various combinations of delicious cheeses, crackers, summer sausage, soft chocolate truffles and a Friend- ly Confines baseball bat key chain, arrayed within colorful shreds in black and white boxes.
ducers this year,” says Kirk Litynski, Friendly Confines man- ager. “The first year we offered this, we did 50 boxes and now we do a lot more.” Using last year’s numbers, boxes are ordered from Liberty Carton. The sausage comes from Odenthal’s lo- cated in New Prague, Minnesota, so a quick phone call is all that’s needed to get more. “It’s a great situation if we’re running short of meat!”
The assembly of the boxes is a simple operation, but requires a lot of organization and work. Loose, a full-time cheese shop employee, does a great job overseeing all of the tasks involved in a successful cheese box season. Working with Litynski, she devotes a few weeks during the holiday season to ordering items, organizing the schedule of boxes to be packed, work- ing with customers to customize the boxes with different colors of shreds (sometimes matching company colors), and printing cards to go into the boxes if the customer wants to include them.
Annetta tracks what needs to be packaged each day. When an order is completed, boxes are placed into a walk in cooler to await UPS pick-up. Boxes usually arrive the next day, due to coordination with UPS. Boxes are shipped worldwide.
“Most comment that it’s the best cheese box they’ve ever re- ceived,” says Litynski. “We think it’s a really good value.” n
Annetta and Kirk holding a finished gift box. The building used for assembly is affectionately called “Santa’s Workshop.”
Customers could choose from six cheese boxes, some featuring cheeses with the Davisco label made at the plant and other boxes also includ- ing cheeses from some of the premier cheese- makers of the world. Boxes are available year-round.
“Annetta Loose had the idea of giving a cheese box for gifts to our pro-
Le Sueur Food Ingredient Expands Dryer Capacity
With the increasing demand for Davisco products, Le Sueur Food Ingredient expanded its drying capacity with the installa- tion of a new dryer system. We received an insiders perspec- tive from Jordan McShane, plant manager at Le Sueur Food Ingredient.
Ingredient needed an upgrade to help better handle this in- creased liquid production.
How will it help Davisco?
This helps the company by allowing us to create a cleaner product to sell to our customers. This install has a dryer cham- ber that is actually 12 feet taller than the previous dryer chamber and is up to par
with today’s industry standards.
Because the dryer chamber is larger there is a longer retention time for prod- uct allowing for more water evaporation and, in turn, more product throughput. We’ve seen rates up to 30% faster than our previous dryer system’s maximum.
Cost savings?
It’s hard to quantify all the cost savings yet because much of the savings will be from reducing negative externalities, such as out of spec product.
Cost savings from utilities and other overheads are still being determined as we’re working our way up to maximum capacity.
Impact on distribution going forward?
This new dryer system will allow for more readily available product at a higher cali- ber of quality. n
Why did Davisco need a new dryer installed?
The scope of the project was to in- stall an indirect burner system to the already existing dryer. The previous burner system was a direct burner system. The byproducts of that type of system can be undesirable for certain users and/or target markets.
The new system installed is an indi- rect burner system that removes im- purities by heating up a metal diffuser plate that then heats the dryer cham- ber system indirectly.
Le Sueur Food Ingredient also needed more capacity to handle the increased milk intake/BiPRO production. Le Sueur Cheese had seen an increase of 10-12% in their product from a year ago meaning the liquid that we had to dry increased by that much as well. The drying capacity for the BiPRO production at Le Sueur Cheese and WPC 80%, in Lake Norden, was at capacity. The dryer in Le Sueur Food
New dryer being lifted into place.
Commitment to Service
20 Years of Service
Stephan Bellanger Tamara Borchardt Steven Ewing Timothy Justice
Kori Klockmann Ivan Krentz
Polly Olson Jeremy Satterwhite
25 Years of Service
Mark Lindorff
Retirees
Dan Childs David Drewette Steve Neidt Helen Parton Dave Rosemire
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