The Good Flour Corp. Automates to Meet Global Product Demand
Nov 30, 2021 By MarketDepth
New Automated System is Capable of Producing up to 2500 Bags per Hour
Vancouver, British Columbia–(Newsfile Corp. – November 30, 2021) – The Good Flour Corp. (CSE: GFCO) (OTC Pink: LPPPF) (FSE: 3KZ) (“GFCO“) is pleased to announce that it has designed and ordered a new automated filling, bagging and packaging line from Paxiom Inc. Established in 1991, Paxiom is a North American leader in food grade automation equipment and has delivered over 5000 machines globally.
New Facility to Handle Demand
There has always been a significant demand for GFCO’s products, but due to space constraints and lack of automation, scaling manufacturing to meet market demand wasn’t plausible. With GFCO’s new 8,000 square foot facility in Burnaby, British Columbia it will be able to scale manufacturing without compromising quality or safety.
Production Increased 8-14 Times Current Capacity
The new production line, depending on packaging size, will allow GFCO to increase its dry good production between eight and fourteen times its current manufacturing volumes. The production line will be available for all of GFCO’s products: all-purpose baking flour; Pizza & pasta flour; Tempura batter mix; Fish & chips batter mix; Fried chicken mix; Pancake & waffle mix and Vanilla bean cake mix. These new volumes should assist GFCO in its goal of disrupting the US$160 billion global wheat flour market.
Operational Q2 of 2022
GFCO anticipates the automated production line will be operational in the second calendar quarter of 2022. Once operational, GFCO expects that a single shift will be able to generate an annual $5 million retail value in product with a single daily shift and an annual $10 million retail value in product with two daily shifts. This assumes a product mix consisting of food service bags and retail bags and does not include additional retail value from the production of frozen pizza shells.
“We are very fortunate to find ourselves in the envious position of having product demand outpace production. Since inception, the company’s founders Chef Hamid Salimian and Chef Jennifer Peters have created leading gluten and allergen free cooking & baking blends that have faced product demand that exceeds production capacity. Finally, after 9 years we will be in a position to meet customer requests both locally and internationally. I am very excited about our expansion and marketing plans moving forward.”
Matthew Clayton, Chief Executive Officer of GFCO
