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Corbion Caravan introduced its non-PHO GMS hydrated emulsifiers. The new solutions from the ENSEMBLE line are designed to provide drop-in ease and enhanced softness and volume, all while being free of partially hydrogenated oils (PHOs).
Champion Industries is touting a new system that collects, processes and diverts commercial food waste. The Trisys Waste Division is designed to eliminate the need to move organic waste between machines and to solve the source-separated organics problem in any kitchen. The Trisys Waste Division includes Pulper Systems, the Slow Speed Grinder (SSG), Centrifuge and Phoenix dehydrator.
Master-Bilt introduced its new Alternative Industrial Refrigerant (AIR) Initiative which outlines the use of Hydrofluoroolefin (HFO) blended refrigerants and foaming agents to meet the EPA's Significant New Alternative Policy (SNAP) guidelines.
A series of post-baking dryers that can be custom engineered for cookie, cracker, and snack food production operations to increase oven band speed by eliminating the final drying requirement from the last third of an oven line is available from Radio Frequency Co.
Master-Bilt, a manufacturer and supplier of commercial refrigeration, introduced their new line of solid-end vertical open-air merchandisers featuring a roll-down lockable security cover.
AB Mauri debuted an organic line of dough-strengthening and softening options, plus extended shelf-life solutions.
New York - A new miniature rotary batch mixer model MX-1-SS from Munson Machinery blends up to 28 litres of dry bulk ingredients, with or without liquid additions, in ratios down to one part per million with total uniformity in two to three minutes, regardless of disparities in the bulk densities, particle sizes or flow characteristics of batch ingredients, reports its manufacturer in a news release.
Mettler Toledo has launched an entry-level balance designed to meet essential needs, with a high-performance weighing cell, a large, intuitive 4.5-inch colour TFT screen, and three interface connections for data handling.
A new sterilizer from WLD-TEC may assist baking facilities with high-speed annealing and sterilization without the need for a gas flame.
PreciBake, an IT company that specializes in the baking and food industry, debuted its Virtual Quality Officer in September.
With their five-inch picks, new Mini Silhouette Chalkboards from American Metalcraft are designed for cakes and display case items.
The Function Plus 150W egg white replacer from Corbion Caravan provides a cost-effective solution for replacing egg whites in sweet baked goods.
What would happen if you fused together a traditional Asian and European bakery? If you took the look of a French bread, but gave it the softness of an Asian bun? If you set-up the artistic feel of a European bakery, but operated it in the self-serve style of an Asian one? Or took a French baguette and dressed it with fish roe and wasabi?
Roy Bouman was just “putting the wheels” on his new bread slicer when he answered my telephone call on a sunny day at home in Vernon, B.C. His tone was buoyant, and why wouldn’t it be? Twenty years ago, with three young sons depending on him, Bouman and his wife Caroline took a leap of faith to open a bakery, and now they have a hoppin’ livelihood to show for it. Before I digress into the generations of Bouman bakers that preceded this particular one’s life at the helm of Sweet Caroline’s, let’s give due pause to say: Happy 20th Birthday! Twenty years in the competitive baking industry is an accomplishment indeed.
After years of coming close, the Canadian baking team has finally snagged the Louis Lesaffre Cup. The team is having its best year yet, and members want to maintain that momentum until they are named the world’s best.
There’s no question Bryn Rawlyk had his hands full when The Night Oven Bakery opened for business. In addition to managing day-to-day operations at Saskatoon’s newest production bakery, Rawlyk was also faced with the challenge of perfecting processes to keep his operation stocked with wood-fired breads made from flour milled in-house.
Burnaby, BC - The Valley Bakery has been inducted into the Burnaby Business Hall of Fame. Burnaby Now reports. |READ MORE
Quebec City – While the concept may sound crazy to some, cat cafés are big in Asia, growing in popularity in Europe and the U.S., and are now purring their way across Canada. CBC News reports. | READ MORE
Stockholm – This summer Swedish bakery RC Chocolat launched a 24-hour hotel for sourdoughs, where anyone can store their sourdough while on vacation. Munchies reports. | READ MORE
Freetown, P.E.I. – A Prince Edward Island baker is on a roll with a new business that brings her goods to her customers and uses local produce. CBC News reports. | READ MORE
Join us on an end-of-summer road trip without leaving your bakery. Stops include a ship’s chandlery and fish processing plant on Nova Scotia’s south shore that houses a charming café and sells breads and other goods wholesale, an Etobicoke, Ont., that celebrates the humble butter tart by offering many varieties – all with gluten-free counterparts – and a bakery in Red Deer, Alta., where longtime staff make a staggering 155 dozen cupcakes on Valentine’s Day.
Windsor, Ont. – Self-taught baker Michelle Bowman recently opened The Little White Kitchen Baking Co., in Windsor, Ont., with some help from the owner of food-critic darling Blackbird Baking Co. in Toronto. | CBC News reports. | READ MORE
Buddy Valastro needs no introduction. But just in case you’ve been living under that proverbial rock, the 38-year-old founder and star of the hit reality series Cake Boss, now in its seventh season, runs Carlo’s Bake Shop in Hoboken, N.J., along with his siblings.
When Dennis Evans worked in his father Frank’s business, Smith’s Bakery and Café, on Agricola Street in Halifax, N.S., for 10 years, not once did he think he’d eventually run the show. But that’s what happened just over a year ago when Dennis and his wife, Tara Fleming, negotiated with Frank and his wife, Carolyn, to take over the bakery. Frank and Carolyn were ready to retire but wanted to keep the bakery in the family.
A delectable offering in the midst of the holiday season, these blueberry cranberry Christmas crêpes are sure to bring a festive mood to your bakery café.
Yolanda Gampp shows you how to make a grilled cheese sandwich cake on this episode of How To Cake It.
Get the feeling of fall with this decadent tart that’s sure to please.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
This recipe comes to Bakers Journal courtesy of none other than the “Cake Boss” himself, Buddy Valastro, owner/operator of Carlo’s Bakery in Hoboken, N.J., and star of the hit series Cake Boss on TLC.
A new muffin/croissant hybrid recipe is challenging chefs to create a flaky and buttery matcha cruffin that can be dressed up with matcha green tea, jam, vanilla cream or chocolate.
This recipe is courtesy of Raelene Gannon, certified tea sommelier and founder of Tea and All Its Splendour. For more recipes check out her cookbook Tea: From Cup to Plate and visit 10-cup Bundt cake
This recipe comes from Jennifer Palmer, owner/operator of Jennifer’s Cakes in London, United Kingdom.
Galettes often take round shapes similar to a pancake or large cookie, but this recipe calls for the dessert to be cut up into rectangular strips, which could be sold individually as snacks.
March 11, 2015 -- A wholesome treat for the puppy or dog in your family! This recipe is courtesy of celebrity chef Anna Olson, who is the Ontario SPCA National Cupcake Day spokesperson. Please note that this recipe was created specifically for pets.
Nick Malgieri, director of the baking program at the Institute of Culinary Education, conceived this chocolate bourbon cake to be an ideal delicacy for customers in search of decadent treats. Malgieri is the author of BREAD, BAKE! Essential Techniques for Perfect Baking, The Modern Baker, CHOCOLATE and How to Bake.Ingredients 8 tbsp (1 stick) unsalted butter, cut into 12 pieces, plus extra for greasing 51/2 oz. Green & Black’s Organic dark 70 percent chocolate, finely chopped 1/4 cup granulated sugar 4 tbsp. all-purpose flour pinch salt 3 large eggs 1/2 tbsp. high quality bourbon 1/4  cup dark brown sugar whipped cream, to serve MethodPosition a rack in the top third of the oven and preheat the oven to 350 F. Thoroughly butter an 8-inch round, 2-inch deep pan. Melt the butter in a saucepan over medium heat, allowing it to sizzle and get very hot. Remove from heat, add the chocolate, and whisk until smooth. Set aside to cool. In a separate bowl, whisk together the granulated sugar, flour and salt. Whisk in the eggs and the bourbon, continuing to whisk until combined. Stir the brown sugar into the cooled chocolate mixture to combine. Slowly stir the chocolate mixture into the egg mixture. Pour the batter into the prepared pan and smooth the top. Bake 25 minutes.Place the pan on a wire rack and let cool completely. Unmold the cake onto a serving plate and serve with whipped cream. Serves 8 to 10. Recipe courtesy of Green & Black’s Organic.
Jan. 21, 2015, Norwich, VT -- King Arthur Flour has selected Chocolate Chip Oatmeal Cookies as the 2015 Recipe of the Year.  The cookies are a specialty of its Bake Truck, which travels the country handing out the cookies as part of the company’s Bake for Good fundraising program.
Almond flour is a nutritious and versatile option for your baked goods.
The holidays are a rush. Literally. You are staffed up, ovens are humming, sales are surging and it smells of sugar and spice everywhere. You’ve got last minute customers and your own last minute shopping. Gift sets to create and gift sets to buy. Holiday samples and holiday parties. For many, the Christmas season is as exhausting as it is fun. This sentiment can double for those whose businesses boom during this time.  
The food industry faces a number of pest concerns, but pantry pests – or stored product pests – are one of its greatest.
Mexico has always been a celebratory nation and sweets play a major role. Spain brought the people of Mexico their love of pan dulce or sweet breads. Soon, fields of wheat grew outside of Mexico City to keep up with demand. During France’s short occupation (1864-67) there were more than 50 bakeries, 120 chocolate and pastry shops and over a dozen specialty cake shops in Mexico City alone.
It seems the public has been busy tallying up a list of food fears. A recent survey of Americans, conducted by the International Food Information Council Foundation, suggested that chemicals in food outranked foodborne illness as concern. And people die from food poisoning. People also die from having no food. Are priorities becoming misplaced?
Mixologists and bartenders aren’t the only people using beer, alcohol and wine in their recipes. Artisan bakers are creating their fair share of stout cupcakes, hard cider apple pie, and margarita cakes. Baking inspired by your favourite cocktail, beer or wine is a growing movement among small bakeries and restaurants.
Baked goods, like all other foods, must be safe when consumed. At the same time, they need to deliver excellent taste and texture. Over the many years of producing such foods, the baking industry has relied on a multitude of ingredients to ensure safety and good quality.
Maryland – Data published by market research firm Packaged Facts in the report Food Formulation Trends: Ancient Grains and Sprouted Ingredients indicates that 19 per cent of American adults have purchased menu or grocery items featuring ancient grains in the past 30 days.
Georgetown, Ont. – Despite securing venture capital for a quinoa processing facility from an investor on the television show Dragons' Den, Jamie Draves has been unable to acquire government funding, Better Farming reports. | READ MORE
Hamilton, Ont. – The science surrounding a low-fat diet has changed but our attitudes haven't kept up, a registered dietitian and McMaster University professor says. CBC News reports. | READ MORE
Washington – The top food safety concern among Americans is "chemicals in food" and no longer "foodborne illness," illustrating a gap  between perceived risk and actual risk, suggested the International Food Information Council Foundation's 2015 Food and Health Survey.
Toronto – Growing demand for more origin and nutrition information about the products we buy could mean the end of the simple bar code, The Globe and Mail reports. | READ MORE
Mintel, a global market research firm, released two reports this fall that shed light on what Canadian and American consumers think about free-from labels on their food. Let’s take a look at what the survey says.
Developing a positive and energetic attitude amongst your staff will go a long way to keeping your customers happy.
It’s that magical time of year, when holiday lights twinkle, shops bustle with activity, and friends and families come together. For many the holidays simply wouldn’t be complete without flaky shortbread and delectable fruitcake.
Jacqueline remembers her first day at her last job almost as if it were yesterday. She had on a new outfit, left her apartment early, and was excited to get to work and learn everything she could about her new company.
The highly charged notion of “fresh” is the baker’s stock in trade, but it comes loaded with vaulted expectations. “Fresh” is a kind of lightening rod of emotion for both bakers and buyers.
The most common reason tenants lease space instead of buying a location is supply and demand: 95 per cent of all commercial space is for lease and not for sale.
There are times when being a manager can make you a media target. The larger your organization, the greater the odds of something embarrassing happening that ends up for the world to see on YouTube. Over and over. It could be a spill that causes environmental damage, a defective product that needs recalling, or an employee videotaped sleeping-on-the-job. If you are that manager being asked by a reporter to comment, here are a few tips to ensure that your company’s brand and your personal reputation withstand the barrage.
December is a big month for bakery sales. Ensure that you’re doing all you can to reap and get repeat business this merry time of year.
Toronto - Restaurants Canada has joined with GE Capital Franchise Finance Canada and Big Picture Conferences to launch a new event designed to help foodservice operators stay at the top of their game.
Leadership is not a position!
Not so many years ago, people paid little attention to that pound sign on the computer keyboard. You know, the one that looks like this: #.
During difficult times, businesses should not be decreasing their marketing budgets, but increasing it!
Customers are curious about what you do, how you do it, and how they can execute some of your tricks of the trade at home. Just look at the programming line up on Food Network Canada, the abundance of food and drink magazines lining the checkouts at your local grocery store, and the buffet of websites, blogs and social media accounts catering to self-proclaimed “foodies.”
Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.
To borrow from Bob Dylan, the times they are a-changing, and nowhere is that more evident than in the baking and pastry programs across the country. And the students are changing, too.
April 27, 2015, Ottawa -- Though most Canadians don't like to admit to essential skills deficiencies, a new report from the Canadian Apprenticeship Forum (CAF-FCA) suggests that individuals stand to earn more by investing in upgrading skills such as numeracy and problem-solving.
Dec. 11, 2014, Ottawa -- With 91 per cent of educators convinced skilled tradespeople will always be in demand, there is a strong case for connecting students to hands-on activities and accurate employment data, suggests a report released yesterday by the Canadian Apprenticeship Forum (CAF-FCA).
As a chef and instructor for the culinary institute at George Brown College in Toronto, I need to have a down-pat process for developing recipes that will be successes in the classroom. Perhaps you are considering expanding your business by teaching classes.

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