Tamba Factory
Tamba Factory
Site area site: 3860㎡ buildings: 1485㎡ total floor space: 1656㎡First floor: 1386㎡ Second floor: 270㎡
About the Tamba Factory
In April of 2004, the Tamba Factory was built amid the lush greenery of Tamba City in Hyogo prefecture and given over largely to production of baked goods. From the Danke brand to various goods for our OEM customers, over the ten years of its operation, the “clever” Tamba staff have established the factory and gone on to produce modern delicacies from western style confectionery to western sweets with a traditional Japanese taste, devoting themselves to every sweet.In 2004, we attained ISO9001 certification, achieving a controlled manufacturing process. Then in 2005 we were awarded the JAS organic certification and launched the B-CROP brand of products which are made from more than 95 % organic ingredients.
Voluntary Improvements
Of our own accord we decided to undertake a program of renewal dubbed the “Change the Tamba” campaign. Ten teams were formed charged with enacting improvements, while simultaneously making the confection production process even safer by focusing on the 7S (5S sorting, straightening, systematic cleaning, standardizing, sustainability plus scrubbing and sterilization).Worker safety was also examined, with the formation of a Safety and Hygiene Committee at the plant who looked not just at safety but also hazard anticipation. A unit was also formed to look at reducing the instance of non-conforming products and ways to eliminate them before they occurred.
Involvement in the Local Community
As well as contributions to the local community, we also source supplies from local suppliers and have created special product lines using local ingredients. The Tamba dinosaur “Tamba Titanosaurus” is one such motif for product development under consideration. On the mountain behind the factory we’re also growing Tamba chestnut trees and harvesting the chestnuts with the intention of one day using the harvest as ingredients at the factory.Baking Facilities at a glance
2 Large-scale horizontal mixing machines4 30 coaters
1 120 coater
1 Traverse machine
1 Large-scale depositor
1 Copper oven
1 Double Deck Reversible and Tunnel Oven
1 Caterpillar Oven
1 Band Oven
2 Mold press
1 Ice box cutter
4 Slicers
1 Rolling machine
1 Large metal detector
The large scale horizontal mixing machines can make large lots and then using the depositor, fill the dough and bake it in the tunnel oven to make a large variety of products.
We can use the 30 or 120 coat in response to customer lots. This way, small or medium lots can be catered to.
Using the depositor and the no-peel oven for high value added hand made confectioneries gives us the ability to create a superior quality product.
To make florentines and engatina, we use the roller to roll the dough, and then bake it while the filing is cooked in the copper oven. The slicer is used to cut the topping to the appropriate size.
The press is used to create icebox cookies and other similar sweet in the appropriate size.
Many varieties of mosaic cookies and bean cakes can also be made.
An important control point in all lines is that all tools and apparatus are cleaned and sterilized, the air and room temperature and the temperature of the ingredients themselves is controlled, and finally the temperature of the dough and the baking temperature is scrupulously monitored.
Packaging Facilities at a glance
3 Horizontal pillow type wrapping machines1 Automatic feed horizontal pillow type wrapping machine
1 Hand packaging seal machine
4 Metal detectors
1 Large-scale metal detector
Confectionery that is cut to size in the slicer is inspected in the large-scale metal detector before going on to wrapping. The lot number and use by date is also applied and the confection is labeled.
Production and wrapping on the cookie line is managed according to specification.
Appropriate amounts of small confections can be put into small bags which are then de-aerated and sealed.
