Munson’s new Ribbon Blender meets sanitary standards and blends up to 1.84 m3 of powders, pastes or slurries. The unit, model HD-3.5-7-S316, is constructed of #316 stainless steel with continuous welds having 6 mm radii polished to 150 grit, a #4 (-32 Ra) interior surface finish and external removable seals.
The Two-in-One biscuit packaging system from Bosch has earned the WorldStar 2016 packaging award.
GLG Life Tech, who specializes in zero-calorie, natural sweeteners, has launched GoZero Solutions. This portfolio is designed to provide proprietary formulations tailored to customers' specific calorie reduction needs.
Corbion Caravan has introduced its GEM 100 to help bakers reduce gluten by up to 50 per cent, and do it cost effectively.
Taura Natural Ingredients is offering manufacturers of baked goods and snacks concentrated fruit pieces with authentic provenance.
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.
The CN Tower was busier than I expected during a family excursion there this summer. Goodness knows why I didn’t expect the world’s longest freestanding structure to be a madhouse. There was a snaking line-up to get in, full elevators, and a buzzing crowd at all the look-out towers. At one point I peered into the restaurant and wondered what the food was like. How nice it would have been to have a meal, but eating that day wasn’t in the cards. Some other time, I thought to myself.
Sven Becker was a molecular biologist before taking over Andy's German Bakehaus. The Vancouver Sun shares the story of how he went from science to sweets. |READ MORE
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
Consumers are buzzing about protein, and snacking is all the rage. What better way to hit these two top trends than with tasty, tiny, on-the-go energy balls made all the more sophisticated by an infusion of green tea? This recipe is courtesy of certified tea sommelier Raelene Gannon and was adapted from her new book, tea from cup to plate. Gannon details the different kinds of tea in her book, which divides the recipes into sections by types. Green tea, she writes, is produced mostly in China and Japan, but that is changing and now India, Vietnam, Bolivia and others are also producers. Gannon notes this is due to the rising popularity of grean tea for its taste and health benefits (green tea has been show to be high in polyphenols, which are recognized antioxidants that assist in protecting us from disease). That being said, she notes there is no “conclusive industry statement about the health benefits of green tea.”Gannon will be sharing her expertise at the upcoming Women in Food Industry Management event on Feb. 25, and as part of a “Trending Now” dinner series hosted by George Brown College that will incorporate tea into each recipe of a four-course menu (both events are in the Toronto area).Tea Concentrate 2 tbsp (30 ml) loose tea (sencha or green tea of your choice) 1/2 cup (125 ml) boiling water Balls 1 cup (250 ml) quick cooking oatmeal 2/3 cup (160 ml) medium-cut unsweetened coconut 1/2 cup (125 ml) almond butter 2 tbsp (30 ml) chia seeds 1/2 cup (125 ml) semi-sweet mini-chocolate chips 1/3 cup (80 ml) honey 2 tbsp (30 ml) flaxseeds Method To make the tea concentrate, put the tea leaves in a small bowl and pour the boiling water over them. Let steep for two minutes, and then strain, reserving 2 tbsp (30 ml) of the liquid. To make the protein balls, put the oatmeal, coconut, almond butter, chocolate chips, honey, flaxseeds, chia seeds, and tea concentrate in a medium bowl and mix thoroughly. Cover with plastic wrap and place in the refrigerator to firm up for at least an hour. Using a small 2 tsp (10 ml) cookie scoop, scoop balls and place them into medium candy cups. Store in an airtight container in the refrigerator for one week – if they last that long!    
This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Seeking chocolate inspiration? Recipes from the World Chocolate Masters are now available online.
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 www.teaandallitssplendour.com.Yield: 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.
Soybeans are pulses that are known to contain high amounts of good quality protein as well as oil. Traditionally in North America, the soybeans were crushed to extract the oil, which was then used for commercial applications in frying or in the production of shortenings and margarines by the process of partial hydrogenation.
Wheat is the most widely grown cereal grain, making it a staple food for 35 per cent of the world’s population, and provides more calories and protein in the world’s diet than any other crop, according to the International Development Research Centre. As a key ingredient for the food industry, bakers likely understand this reliance more than anyone else, because many work with wheat flour every day.
Canada - FREE WEBINAR: GMO-labelling is coming to America. Are you ready? Getting your ingredient lists in order for Canada and the U.S. can be a cumbersome task. Let regulations expert Carol T. Culhane guide you through the process of creating a compliant ingredient list for both countries with one formula, and also get ready for GMO-labelling. |READ MORE
Chef Geoffroy Dextraze of Winnipeg’s Prairie Ink Restaurant and Bakery talks about how he made vegan, nut-free macarons. Manitoba Co-Operator shares their video here. |READ MORE
One day, during lunch break, a construction worker opened his lunchbox, pulled out two sandwiches, hoisted them aloft, and cried to the heavens in anguish, “Not peanut-butter sandwiches again!”The next day, he opened his lunchbox, peered inside, and wailed in agony, “Not peanut butter sandwiches again!”
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.
We’re never going to run out of new ideas, which is pretty exciting when you think about it. And language keeps up. It’s elastic and accommodates new ideas. Language shows us how to express and understand new ideas.
As a new year begins, most of us are focused on the resolutions we’ve chosen to pursue. While 2016 is still relatively fresh, you might want to consider adding one (probably unexpected) goal to perennial favorites like losing weight or getting your finances in order: becoming more humble. Why? Larger-than-life egos are fast becoming liabilities, not the signs of strength and leadership they once were. Indeed, in what may first appear to be a paradox, ego’s mortal enemy—humility—is one of the traits most likely to guarantee success in the 21st century workplace.
When entrepreneurs embark on a new venture, legal issues are rarely top of mind. Business plans, bank loans, and logos all take precedence over regulations, licences, and liabilities. Caught up in the excitement of opening a new bakery, bakers are as guilty as any entrepreneurs of neglecting legal details until the last possible minute.
We would love the luxury of production while fully staffed,” says Chudleighs' vice-president of human resources Brent Winterton. The frozen dessert company operates in Milton, Ont., in a 125,000-square-foot plant, with 150 employees working two production shifts Monday to Friday.
Bakeries can build more revenue by maintaining a strong brand. Brand is what your bakery is all about. Brand is a promise. It conveys quality, consistency, familiarity and trust. During a slow economy, this comfort and familiarity is what people crave. A strong brand image will bring your operation added value, command higher prices, attract better employees, and most of all, bring you more money.
It’s that time of year again – no, not the holiday guilt, high-pressure resolutions time of year (although, it’s a little of that too) – but the trend forecasting season. Market research companies do their surveys and package up their predictions. Companies look for direction, new ideas and insight into what is going on inside the consumer mind. This article serves as a roundup of the trends seen by Mintel, Innova Market Research, McCormick and the International Dairy Deli Bakery Association (IDDBA). Trends serve as a bit of a stethoscope, ever-measuring the beat of the buying heart.
Welcome to 2016, an odd number on paper considering the Y2K nerves of 1999 really don’t seem so long ago. But I won’t spend many words noting all that has changed since then, as its overwhelming nature has the sneaky ability to make one feel just a tad bit dated, depending where on the calendar your lifeline falls. That being said, there is one cultural shift worth pondering as we head into the new year: photography.
The establishment of an ongoing, organization-wide productivity improvement program requires the right company culture, a continuous improvement mindset, innovative thinkers and the active support of senior management—but this is not enough.
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.
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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