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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.
WP Bakery Group will showcase a new energy efficient oven at the upcoming IBA show in Germany. The Rothoterm Green boasts significant energy savings over its predecessor model.
With growing consumer demand for clean label and fewer additives, deZaan and ADM have launched Truedark powder.
BackNatur Lepold has introduced a new dry, direct sourdough starter that may be stored at length without refrigeration and allows bakers to produce several kinds of sourdough without changing the starter.
July 22, 2015 Heerlen, The Netherlands -- DSM brings the first and the only digestive enzyme demonstrated to effectively break down residual gluten in the stomach to the U.S. dietary supplement market.
The 3M Petrifilm Aerobic Count Plate, first announced 30 years ago, has provided a longstanding solution to ensuring the quality and safety of food manufacturers’ products while also freeing space and productivity in their labs.
Frozen foods are everywhere in the convenience category. With Hydrosol’s new all-in compounds, manufacturers can now include mayonnaise, remoulade and ketchup in frozen foods. These stabilizing systems enable problem-free frozen storage and transportation of mayonnaise and products made with it. They prevent the emulsion breaking that can otherwise be caused by temperature fluctuations during transportation. Hydrosol’s stabilizing systems work for mayonnaise with a fat content up to 75 per cent. Like freeze/bake-stable ketchup, it can be used as a filling in savoury frozen baked items, as a topping on frozen pizza and to make frozen hot dogs and hamburgers even better.
March 10, 2015 -- A compact moisture analyzer that provides one-step operation for the precise quality control of all types of cereals, foods, fish, nuts, and seafood is available from Alliance Scale Inc. of Canton, Mass.
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 famous quote by Irish playwright Samuel Beckett goes like this: “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.”
With shows like Cake Boss leading the way, the art of crafting ever-more-elaborate cakes has captured the public’s attention.
Never in the history of food production has a person with allergies had more high-quality foods to choose from. Although only a few years ago, products suffered from poor taste, they’ve never tasted better, they’ve never been available so widely and they’ve never been more sophisticated.
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.
You cannot really go wrong with the chocolate cupcake. My recipe is pretty spectacular and always sells out in my bake shop.
Dec. 19, 2014 -- On Feb. 23, get your bakery involved in the fight against animal cruelty by observing National Cupcake Day, a benefit for Society for the Prevention of Cruelty to Animals (SPCA) and Humane Societies. Bake your best cupcakes and collect donations in support of SPCAs and Humane Societies across Canada. National Cupcake Day is designed to help raise much needed funds for all fuzzy friends, big and small, that have been abused, abandoned or are in need of help. To inspire you, celebrity chef and Ontario SPCA and Humane Society spokeswoman Anna Olson has created a cupcake recipe especially for National Cupcake Day.
This recipe for fabulous (and gluten-free) Cranberry Almond Loaf was created by Elana Amsterdam.
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
Arguably no food subject is more divisive today than genetically modified organisms (GMOs). The germ of the debate, pun intended, are seeds, rooted, pun intended, in two scenarios: one is villainy and the other is sci-fi, depending on whom you believe.
Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.
Don’t let their size fool you; small flies can be one of the biggest pest threats to bakeries. Attracted to the dough, yeast and moisture found inside, bakeries provide everything these pests need to survive and can be ideal breeding grounds if proper fly control is not maintained.
Baked goods, like all other foods, must be safe when consumed. At the same time, they need to be of good quality, delivering 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 quality.
Depending on how you look at it, frozen dough and par-bake bread are either brilliant innovations or a wolf dressed in sheep’s clothing —“factory” bread posing as “real” bread.
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!
Bakers in the near future may have another resource at hand to help them in the kitchen.
Hello Canadian bakers! I’m back at the editorial helm after a wonderful year at home with my daughter, and looking forward to catching up on what’s new in the baking industry.
Leadership is not a position!
While many web retailers and big box stores will choose to compete on price, smaller retailers who are unable to operate on such slim margins have to focus their energy on providing great customer service and expertise.
Toronto – The Canadian Federation of Independent Business is releasing new data on what’s on the minds of small business owners when they look to hire.
Simcoe, Ont. – The rapid increase in electricity costs in the past five years has been challenging for business. Politics, clean-energy initiatives and the economy – they all affect the energy market and they have all had their part to play in rising prices.
On Sept. 12-13, the Bread Bakers Guild of America will hold a practical class on bakery equipment repair at Johnson & Wales University in Denver, Colo.
Edmonton – So far this year, 88 job seekers who face employment challenges have landed jobs thanks to an innovative program that has been extended to May 2016.
Growing Forward 2 is a project-based cost-share program that Ontario food and beverage processors can apply to for funding assistance.
Chicago – Though Canadian bakery and coffee cafés face fierce competition from quick-service restaurants, cafés will continue to thrive as they meet consumers’ demands for affordability and convenience while still providing quality, says a report from research firm Technomic.
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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