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
Current Distribution Access
Distribution available for co-pack accounts: Yes
Plant
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
Employees
Number of employees (full-time/part-time): 20 / 1
Average employee tenure: 10 years
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Boulder Homemade, Inc.
3220 Prairie Ave.
Boulder, CO 80301
Ph. (303) 494-0366
E-mail:
corporate@bouldericecream.com
www.bouldericecream.com
Product Categories
Ice Cream/Frozen Desserts, Frozen Specialties, Soft Serve Mixes
Current Co-Packing Contracts
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
Current Equipment Inventory
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.
Ingredients & Packaging
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
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
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
Current Distribution Access
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
Employees
Number of employees (full-time/part-time): 12 full time
Average employee tenure: 3 years
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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
Current Co-Packing Contracts
Mixers, hot sauces, gravies, green chiles, mustards, dressings, sauces
References available upon request? Yes
Minimum run requirement: 50 gallons
Current Product Line
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
PP Hot Fillable
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.
Standard Ingredient Inventory
Ingredient purchaser (processor or contractor): Contractor
Ingredient transporter to plant (processor or contractor): Contractor
Standard Packaging Inventory
Item
Specifications
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
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
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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