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Cracking the Twist-tie Color Code for Freshest Bread

Cracking the twist-tie color code for freshest bread


Have you noticed those little twist ties on your bread loaf? Take a moment to look at the colored twist tie? Most of the bread you'll find on U.S. supermarket shelves arrives housed in plastic wrappers closed by colored twist tags or plastic tabs. The tabs serve a purpose besides aiding in keeping the bread -- their colors provide a quick visual reference to the people whose job it is to recycle the stock by removing older loaves while loading the shelves with fresh product.

Fresh bread is delivered to retail outlets on Monday, Tuesday, Thursday, Friday and Saturday. Why are bread deliveries not made on most Wednesdays? Most commercial bakeries utilize Wednesdays for “emergency only” deliveries; customer care calls and as a day off for their drivers as they also have Saturday deliveries to make. That means most bakery drivers have a “split” weekend with Wednesdays and Sundays off.

Each day’s delivery has a different colored twist tie associated with it, these are the most common color tie designations:

Monday – Blue

Tuesday – Green

Thursday – Red

Friday – White

Saturday – Yellow.

(Notice that the colors were assigned in alphabetical order.) So, if today was Thursday, you would want to purchase a loaf with a red twist tie - not a white one which was a Friday delivery (almost a week old)! This coding system has been used in the U.S. for over ten years, though some bread companies have created their own color “schemes” for their daily deliveries.

Most bread delivery personnel will tell you all about their company’s coding system should you catch them at your local store. It is a universal way for the both the store management and the re-stocking delivery person to easily pick out the loaves that need to be returned. By streamlining re-stocking and inventory, the delivery person is able to make more stops and move more efficiently. This also gives the company a better response reputation and improved bottom line.
 






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