This company bakes biscotti right under our noses
Nonni’s Foods Tulsa facility bakes 24 hours a day, five to seven days per week, turning out 40,000 cookies per hour — nearly 1 million cookies per day.
Nonni’s Limone Biscotti make their way through massive ovens at the Tulsa facility.
Nonni’s Foods at 3920 E. Pine St. manufactures biscotti, a crunchy Italian cookie popular for dunking in tea or coffee. The Tulsa facility bakes eight standard flavors and a few seasonal flavors, as well as a more snackable version of biscotti called THINaddictives. The products are shipped all over the world and are available locally at Reasor’s and other major grocery chains.
Nonni is the Italian word for grandmother, and refers to the company’s origins more than 100 years ago in Lucca, Italy. Today the Illinois-based company has four baking facilities: in Tulsa; Ferndale, New York; Glendale, Arizona; and Montreal. The Tulsa facility has operated for 22 years. “We produce Nonni’s Biscotti and THINaddictives on a grand scale while instilling the values of an intimate, artisan bakery,” says Tulsa Plant Manager Bryan Welch.
The Tulsa facility bakes 24 hours a day, five to seven days per week, turning out 40,000 cookies per hour — that’s nearly 1 million cookies per day. Cookies are baked twice in 110-foot-long ovens to give them the necessary crunch.
Sugar and spice
On an annual basis, the Tulsa facility uses 4 million pounds each of flour and sugar, and 500,000 pounds of almonds. From dough to box, Welch estimates production time for each cookie at approximately 1 hour, 40 minutes.
Science of chocolate
Several varieties of biscotti are dipped or drizzled with real chocolate after they’ve been baked and cooled. Tempering chocolate is a key step to ensure a proper texture and sheen. It takes about 7 minutes to cool chocolate properly, Welch says.
Smell of success
The facility parking lot smells like cookies fresh from the oven, but some of Nonni’s 115 Tulsa employees say they’ve become immune. “The longer you work here, the more you get used to the alluring freshly baked aroma,” says Operations Supervisor Mark Swim.