Colorado Co-Pack Directory
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- Bu səhifədəki naviqasiya:
- Current Distribution Access
- Employees
- Product Categories
- Current Equipment Inventory
- Burns and McCoy Sauce Company
- Current Product Line Item Type Package Unit Size
- Standard Ingredient Inventory
Last Updated 1/8/18 Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes Shelf life testing of new products available: No
Distribution available for co-pack accounts: Yes
Percentage of plant capacity currently used: 60% Plant expansion possible to obtain additional contracts: Yes Year company was established: 1962 Age of plant: 19 years Ongoing upkeep maintenance given to plant/equipment: Yes State/County Health Department approved: No If meat/poultry processor, have current USDA inspection: Yes Available room temperature storage: No Available refrigerated storage: Yes Available freezer storage: Yes Restrictions on water/electricity/gas (if yes, explain): No Water supply used: City of Louisville Water pre-treated: No Waste water treated: No Waste discharge limits: None
Number of employees (full-time/part-time): 20 / 1 Average employee tenure: 10 years
Top Boulder Homemade, Inc. 3220 Prairie Ave. Boulder, CO 80301 Ph. (303) 494-0366 E-mail: corporate@bouldericecream.com
www.bouldericecream.com
Ice Cream/Frozen Desserts, Frozen Specialties, Soft Serve Mixes
Organic and all natural frozen ice cream, gelato, sorbet, yogurt, some conventional products dependent on ingredients
References available upon request? Yes Minimum run requirement: Product-dependent
3,500 square foot freezer, 500 gallon vat pasteurizer, 3 tank chillers, 5 batch ice cream makers, blast freezer, storage freezer, dry storage areas, dishwashing/clean room.
Ingredient purchaser (processor or contractor): Contractor Ingredient transporter to plant (processor or contractor): Contractor Packaging purchasing responsibility of: Contractor Last Updated 1/8/18
Quality Control standards: HACCP compliant, USDA Organic certified Quality Control forms used: Yes Quality Control personnel available for in-house runs: Yes Specification confidentiality possible: Yes Contractor may be present during runs: Yes Current inventory of laboratory equipment: Outsourced to third party
Product development services available: Yes Product development services available w/o processing contract: No Confidentiality agreement available if processor develops formulation: Yes Exclusive use of formulation available if processor develops formulation (formulation will not be used for any other purpose): Yes Exclusive rights to formulation available if processor develops formulation (contractor can continue using formulation if contract ends with processor): Yes Shelf life testing of new products available: Yes
Distribution available for co-pack accounts: Yes Distributors currently picking up at plant: Sysco, US Foodservice, UNFI, KeHe Plant location: 3.5 miles from Colorado Hwy. 36 with direct access to I-25/I-76/I-70 approximately 20 miles away.
Plant Percentage of plant capacity currently used: 40% Plant expansion possible to obtain additional contracts: Yes Year company was established: 2002 Age of plant: 3 years Ongoing upkeep maintenance given to plant/equipment: Yes State/County Health Department approved: Yes If meat/poultry processor, have current USDA inspection: N/A Available room temperature storage: Yes Available refrigerated storage: Yes Available freezer storage: Yes Restrictions on water/electricity/gas (if yes, explain): No Water supply used: City Water pre-treated: No Waste water treated: No Waste discharge limits: None
Number of employees (full-time/part-time): 12 full time Average employee tenure: 3 years
Last Updated 1/8/18 Burns and McCoy Sauce Company Contact: Jay Turner 446 S. Link Ln. Fort Collins, CO 80524 E-mail: contact@burnsandmccoy.com
Web site: www.burnsandmccoy.com
Product Categories Dressings/Pickles/Sauces, Flavoring, Extracts and Syrups, Juices (fruit/vegetable), Spices and Condiments
Mixers, hot sauces, gravies, green chiles, mustards, dressings, sauces
References available upon request? Yes Minimum run requirement: 50 gallons
Item Type Package Unit Size Units/Case Sauces
Glass-Woozy
5 oz. 12 Dressings, BBQ Sauces
Glass-Ringneck 12 oz. 12 Sauces
Glass-Decanter
16 oz. 12 Sauces
Glass-Mayo/Squats 12-16 oz. 12 Sauces/Beverages
Glass-Liquor and Bev 32 oz. 12
Sauces/Beverages
PP Hot Fillable
64 oz. 6 Sauces/Beverages
128 oz.
4
Current Equipment Inventory 100 gallon Cleveland electric kettle, Wolf 6-burner gas convection oven/range, dual head piston filler, Robot Coupe CL-50D, various food processors, conveyor line with automatic bottle coder inkjet, processing equipment.
Ingredient purchaser (processor or contractor): Contractor Ingredient transporter to plant (processor or contractor): Contractor
5 oz. Woozy hot sauce glass, shrink bands and caps 16 oz. Mayo glass for salsa, gravy, green chile, jam and lids 32 oz. Mixer glass for beverages, sauces, with caps and shrink bands
Quality Control standards: hand washing, PPE required clothing, temperature control, pH metering, product and packaging inspection, fill temperature, sanitation of facility and equipment, thermal process record keeping We use and follow FDA standards for all processing and cleaning procedures. Quality Control forms used: Yes Quality Control personnel available for in-house runs: Yes Specification confidentiality possible: Yes Contractor may be present during runs: Yes
Product development services available: Yes Product development services available w/o processing contract: Yes Confidentiality agreement available if processor develops formulation: Yes
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