bake - July 2018 - 14

equipment innovations

New York Style Water
Bakery owner Joseph Leone Introna recently wanted to take

media and asked his bakery's 11,000 Facebook followers to par-

the taste of his bread to the next level. A television appear-

ticipate in a special public taste test. Obtaining water samples

ance featuring New York WaterMaker president and chief

from six key regions (the Bronx, Newark, Brooklyn, Manhattan,

executive officer Paul Errigo and Mike Burke, owner of

Hoboken and Point Pleasant Beach), he baked bread samples

Brick, New Jersey-based Denino's Pizzeria, caught his atten-

for everyone to try.

tion, and after some thorough research the bakery owner
decided to order a WaterMaker unit for his bake shop.

The turnout was overwhelming, and well over half chose the
Bronx water.

and restaurateurs a patent-pending water source replication

"The water is amazing," Introna says. For bread baking, "the

system that functions as a commercial water ﬁlter and replica-

rise process is better, the elasticity of the dough is improved,

tor of the exact hardness, molecular structure and chemical

and you potentially get a higher yield. Most of all, I love the

composition of a speciﬁc location's water. In targeting bakeries

reaction of my customers who say our bread tastes better. The

for the product, the company focused on replicating New York

taste is the key."

City water for its reputation of delicious New York-style bagels,
breads and pizzas.

Now, Joe Leone's is leasing a New York WaterMaker unit to
produce Bronx water for his bakery, which churns out 2,000

"One of the things that has frustrated me as a baker is having

pounds of dough per day for 18 different doughs - from

the right water," says Introna, the owner of Joe Leone's Italian

French baguettes to sourdoughs.

Specialty Foods in Point Pleasant Beach, New Jersey, and Joe
Leone's Gastronomia in Sea Girt, New Jersey. "I'm a Jersey kid.

The cost? Less than $11-15 day, according to New York Wa-

I've been baking since I was 11."

terMaker, which licenses use of the system for 10 years. "It's
a great deal," Introna says. "Right now, that amounts to two

Before Introna started, he had an important task - to choose

loaves of bread for us - to up your product quality. It literally

which New York City area's water to replicate. He went to social

makes sense."

14 < JUL 2018 | bakemag.com

PHOTOS BY NEW YORK WATERMAKER/JOE LEONE'S

The newly introduced New York WaterMaker offers bakeries

http://www.bakemag.com

bake - July 2018

Table of Contents for the Digital Edition of bake - July 2018

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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