After being baked, the bagels are placed on racks or containers until they are picked up and delivered to one of four Bloomington Bagel Company locations. Pictured above are pretzel bagels and plain flagels, or flat bagels.
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Blueberry bagel dough is mixed. Each type of dough is mixed for 15 minutes.
Wendy Campbell places raw bagels into boiling water where they sit for 30 seconds to one minute. Campbell has worked with BBC for just over a month and says it is the best job she has ever had.
On the other end of the machine, bagels come out and land on a spinning disc before being placed on racks. Tritan said they use 500 pounds of flour a day on average.
After letting the dough set on the table, it is cut into sections and put through a machine that shapes the bagels. Ratts removes the pieces that were not formed properly.
Ratts presses plain bagel dough on the table. As the dough is removed from the mixer it is placed on the table where it is hand-pressed into one large slab.
Production manager Tritan Ratts slices open a bag of all-purpose flour and pours it into the mixer. Bloomington Bagel Company opened in 1996 and now has four locations throughout Bloomington.
Dakota Hotchkiss pours sugar into the mixer. Hotchkiss has only been with BBC for a short time but said he really enjoys his job.
Cornmeal is used to keep the bagels from sticking to the trays that they sit on in the cooler. After the bagels are shaped, they are placed into the cooler until it is time to cook them.
Raw cinnamon raisin bagels sit in the cooler waiting to be cooked at night. The bagel dough is made during the day and cooked during the nighttime.
Then-freshman Grant Gelon, now a sophomore, shoots in the three-point contest during 2016 Hoosier Hysteria at Assembly Hall. Gelon left the IU program this summer and will reportedly join the Missouri State program for the 2018-19 season.
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Bloomington Faculty Council President Alex Tanford discusses the bylaws of the Bloomington Faculty Council on Tuesday. The council's next meeting will be October 3rd.
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Monroe Water Treatment Plant Superintendent, Don Gramlich, locks the gate outside of the water intake facility. The plant on average produces 30 million gallons of water per day.
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A water test is conducted in the lab of the Monroe Water Treatment Plant. Tests are done on water samples every hour or more, if needed.
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As water moves through the different sections of the basin, it makes its way to the troughs where it is then moved inside the plant to be filtered. Below the troughs are plastic grates that help filter debris.
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Monroe Water Treatment Plant Superintendent Don Gramlich opens one of the filter chambers used to collect large debris from the lake, such as sticks, dead fish and garbage. Gramlich is in his second year as superintendent.
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A worker sprays water into the basins to break up sediment that collects at the top. The Monroe Water Treatment Plant has three maintenance employees and eight operators.
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Then junior Tegray Scales, now a senior, knocks the ball out of reach of Ohio State during an October 2016 game.
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Junior linebacker Tegray Scales attempts to push through the Ohio State defense during an October 2016 game. Ohio State made the Associated Press Top-25 preseason football poll and is one of the four preseason-ranked teams that IU will play this season. IU and Ohio State face off Aug. 31.
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Tegray Scales knocks the ball out of reach against Ohio State on October 8, 2016. Scales was named IU athlete of the year.