Where is hostess based

These systems even manage to tuck in-line pan washers into their layout. Matching these lines is an array of equipment supplied by E. New slurry mixers and continuous aerators deliver batters, icings and creme fillings at the proper specific gravity for each component. The Twinkie line typically runs around the clock for six to seven days a week. It is so automated that it requires just one operator to manage mixing, one to apply labels to cases at the end of the packaging line and seven to oversee the automation.

Every step of the journey from ingredients to palletized cakes is tracked by an integrated PLC system mated to a SAP manufacturing management program.

Allen-Bradley PanelView touch-screen terminals on the new lines give operators real-time information about specific gravity, batter density, flow rates and deposit weights straight through to zone-by-zone oven and cooler conditions, plus packaging rates, numbers and production lot data.

On both new lines, filled pans travel through the oven in a rising back-and-forth pattern. Each zone can be controlled separately to yield optimum quality. The pans move along a brief ambient-temperature transfer bridge above the pan washer to reach the cooler, also a serpentine design.

The cooler is housed in a Bally temperature-and-humidity controlled chamber. Before depanning, an Oakes injection system squirts the filling inside the cooled CupCakes or Twinkies. It travels at the same speed as the conveyor while performing the injection.

The heads can be switched out without having to decouple and then recouple the vacuum hose or pneumatic tube. CupCakes tumble onto an indexing section with hold-down belts that present them topside up for icing. They pass under an Oakes continuous ribbon icer that lays down a stream of chocolate frosting. Then they get the characteristic Hostess squiggle by passing under the Oakes squiggle depositor. On both lines, the used pans travel backward to the washer.

Clean pans travel below the oven returning to the front of the line to reach the depositing station and start the baking cycle again. To set the icing, CupCakes pass through an Oakes tempering tunnel. Although chocolate is the most temperature-sensitive style, Hostess now offers CupCakes with vanilla, golden and seasonal icings. All products from Auto-Bake No. As filled Twinkies enter the packaging area, they separate into lanes leading to the bank of Delta flowwrappers.

It enables us to look at a breadth of ideas a lot faster, so our R. The headquarters move is one of a series the company has made this year. A month later the company said it was moving its principal distribution to Kansas from Illinois.

In , when Interstate Bakeries emerged from bankruptcy, the company changed its name to Hostess Brands and moved its headquarters to Irving, Texas, in the Dallas area. A large part of the management team remained at the Kansas City location during this period. With a bankruptcy and liquidation in , the buyers of the Hostess snack cake business, led by Dean Metropoulos, also acquired the Kansas City offices and reestablished headquarters there. We use cookies to provide you with a better experience.

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