Adam Equipment has added the new Astro scale to its range of portable weighing equipment, offering user-friendly features in a compact, sleek design.
ORBIS Corporation has introduced a 40- x 48-inch top cap and pallet system for the packaged goods and food processing industries. The company’s StakCap top cap covers pallet loads so they maintain uniform weight distribution when being stored or transported, and the top cap also secures pallet loads for more efficient material handling while enhancing the safety and maneuverability of double stacked pallets.
The new Deco-iSpot from Unifiller can be used to easily ices cakes and decorates cupcakes directly from a bowl or pail.
Comax Flavors has introduced natural S’mores and natural S’mores Pancake flavors to recreate the classic campfire treat. The S’mores flavor balances toasted marshmallow with sweet chocolate and a graham cracker finish, while the S’mores Pancake flavor combines the taste of chocolaty marshmallow and graham cracker with pancakes and breakfast syrup.
The WP Kemper Kronos spiral mixer is a new design and a lower-cost version of the company’s President spiral mixer. The Kronos can handle gluten development for a variety of doughs because of its three-zone kneading process.
Mecatherm has launched MECAtoast, its new versatile toast bread production line. The production of toast bread requires dough to go through a series of stages, each open to the potential for mistakes that could disrupt the bread’s chemical process, thus the need for automated production.
Watson is offering edible glitter products to meet the growing demand for clean labeling for what is considered natural colours. The Edible Glitter line is made from gum arabic (the sap of the Acacia tree) and colour. Watson uses colors from a wide range of sources, including cabbage juice, algae, carrots, radish, turmeric, and annatto.
Spokane Valley, WA — LloydPans is offering sheet pans designed to tick all the key boxes on the must-have list. The pans are touted as being rust-free, easy release, having a permanent coating and competitive pricing.
Watson, SK — Building on its existing line of organic spices, herbs, and seasoning blends, the Saskatchewan-based Splendor Garden brand has launched its new line of Splendor Garden Oats, an organic gluten-free product.
Dayton, OH — Globe Food Equipment has added two spiral dough mixers to their food preparation line. Designed for bakeries, pizzerias and others interested in gently developing the proper gluten structure of their dough without overworking it.
Las Vegas - Lallemand Baking Solutions representatives Phillip Lee Wing and Jim Kopp were on hand at the The International Pizza Expo to tell pizza chefs about its new proof-tolerant yeast called FlexFerm developed to ensure a controlled proof of dough to maintain consistent volume, shape and size. The pizza dedicated trade show was held from March 8-10 in Las Vegas.
Lenexa, KS - Corbion Caravan launched an extensive program to remove a preservative spray used in pre-soaked ancient and whole grains. The research and development effort has led to the reformulation of five super soaked grain products that carry a no preservatives label.
Upon first meeting, Joanna Schultz’s high-energy and fun-loving nature is infectious, but when the discussion turns to business, her focus is serious and it becomes clear she’s relentless in achieving her goals.
Arabelle’s Bakery in Winnipeg, founded by two Nigerian-born residents Bryan and Temi Akindipe, is attracting a growing audience for its Agege bread—a dense bread that is served with meals in their native country. The company was recently profiled in The Winnipeg Free Press. | READ MORE
There are several reasons one should get to know Fancy Pokket owner Mike Timani, each equally important as the next.
Montreal - Michel Saillant, founder and owner of Boulart—the Montreal-based bakery with sales over $50 million making artisanal-style clean-label breads on an industrial scale—is profiled in this National Post article. |READ MORE
Ini Erivwo knows how to be a cake designer on the move — literally. The Nigerian-born, self-taught cake artist started her business in Nigeria and has seen it through moving to Toronto and then to St. John’s, Nfld., where Erivana Cakes currently resides as a home-based business.
Nina Notaro laughs a lot. It’s one of the first things you notice as soon as you begin speaking with her. She has an obvious sense of humour about life, but make no mistake – her cakes are serious business. Notaro and her husband, David Latour, own Cake Studio, Winnipeg’s first by-appointment-only bakery. Here, the couple collaborates to deliver a truly one-of-a-kind cake to every client, the vast majority of whom are about to be wed.
The CN Tower was busier than I expected during a family excursion there this summer. Goodness knows why I didn’t expect one of the world’s tallest freestanding structures 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.
For a light summer treat, tart but sweet, lemon meringue always fits the bill. This recipe comes from 2016 Jake the Baker award winner Joanna Schultz of Pikanik in White Rock, BC.
These recipes for blueberry torta and blueberry oatmeal breakfast bread are courtesy of the U.S. Highbush Blueberry Council and sure to please with fresh, simple flavours. www.blueberrytech.org
Yukiko Sekiya of Yuki Bakery in Montreal shared this strawberry recipe to highlight the use of seasonal fruits on the dessert table (can you hardly wait until June?). Apples can be substituted to make spiced apple cupcakes.
Nicolas Dutertre has quite the pastry pedigree. He honed his craft with Meilleurs Ouvriers de France at the école Nationale Supérieure de la Pâtisserie Française. Other stints include life as the sous pastry chef at the 5-star palace Hôtel Plaza Athénée before becoming pastry chef at Montreal’s Point G. Now Chef Dutertre is passing down his knowledge as a Callebaut/Cacao Barry pastry chef at the company’s Chocolate Academy training centre in Montreal.
A former cupcake business owner shares her techniques for six different pretty frosting techniques sure to get your in the mood for spring.
Jessie Jones of Jonesin' for Cake in London, Ont., demonstrates how to paint, stencil and hand-stamp cookies like a rock star.
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 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.
Rockville, Maryland – In an effort to help food manufacturers and retailers make informed decisions about ingredients and products in their portfolios that may have a greater potential of being adulterated, the U.S. Pharmacopeial Convention (USP) has launched an update to its Food Fraud Database (FFD 2.0), reportedly the largest collection of food fraud records in the world.
We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation.
Consumer interest in digestive health continues to grow and is one of the top health trends this year. Consequently, gut health was a popular topic at the American Society for Nutrition Scientific Sessions at the Experimental Biology 2016 conference in San Diego in April.
Among developed nations, consumers can be reassured that existing and emerging food handling safety standards are working hard to keep populations safe. But as attendees at the recent 12th annual North American Summit on Food Safety learned, the most significant threat to our food supply today is food fraud.
Sugar is under attack. In Canada, business leaders and politicians are advocating for more revealing sugar labels on foods. In the U.S., the recent 2015-2020 Dietary Guidelines for Americans now recommends consumers get less than 10 per cent of calories per day from added sugars. It’s the addition of liquid or granulated refined sugar in the form of sucrose that is being targeted. The heightened awareness is being led by health concerns.
The popularity of free-from foods has surged in the Canadian marketplace over the past decade. Where consumers once had to thoroughly read ingredients lists on packaged food, there are now entire grocery aisles dedicated to gluten-free, dairy-free, and other allergen-free food. According to a 2011 Euromonitor report, the Canadian food intolerance market is globally ranked 10th at a value of $161.3 million US. The U.S. has the largest market at $3.4 billion US.
The International Dairy-Deli-Bakery Association (IDDBA) has released a new training video to educate managers and service associates in fresh perishable departments on food allergens and offers tips on how to engage consumers on the subject.
According to a CNN report, a food scientist in Singapore has extracted anthocyanins from black rice and infused it into bread, developing a purple-coloured loaf that digests 20 per cent slower than regular white bread and includes healthy antioxidants. | Read more.
Did you know that nine out of every 10 bites of food we eat today start with a seed? Seeds are important in our food ecosystem and are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. And suddenly, seeds are everywhere – in beverages, bars, crackers, breads, cereals, yogurt – you name it. In my book, The Need for Seeds, available via Amazon, I address how to make seeds an everyday food for your healthy diet, based on the platform of adding more plant-based foods and ingredients to your meals and snacks.
Pulses are edible seeds of crops in the legume family. Beans, peas, lentils, and chickpeas are some of the best known. Pulses typically grow in pods. Some crops produce seeds in a pod that are not technically pulses and contain a substantial amount of oil. The oil can be commercially extracted and these are categorized as oilseeds.
When it comes to bakery trends, numbers can speak volumes. The Baking Association of Canada’s (BAC) Ontario chapter recently presented a data focused seminar on some of the big health trends of today. The event took place on Jan. 26 at Centennial College in Scarborough, Ont.
Paul Hetherington, president of the Baking Association of Canada, brought up some chewy food for thought at a recent Ontario chapter event. Isn’t it strange, he mused in broaching the subject of genetic modification, how people seem to love technology in their communications, clothes, toys, and cars, but are far more questioning of its role in their food.
Providing digital ways for customers to access your menu can be a win-win for Canadian restaurants and their customers, shared the NPD Group’s Robert Carter during an industry webinar.
Don’t incentivize employees with money. They don’t want it. Did you do a double-take? While the statement is a bit facetious, your workers expect fair compensation for the work they do, but it’s not the be-all and end-all of their motivation. In fact, it’s not even one of their top three motivators. The top three motivators–culture and values, career opportunities, and senior leadership–account for over 60 per cent of a worker’s job satisfaction. Let’s look at each of these in turn and examine how it influences, and is influenced by, a transparent corporate culture. Defining Transparency and CultureThere’s a temptation to think of corporate culture and transparency as synonymous, whether that transparency is achieved yet or not. Consider the following statement by a fictional CEO: “Our corporate culture is one of transparency.” It probably strikes you as an empty phrase. The more cynical would likely start looking for transparency in practice in this executive’s organization, or worse yet, start examining the CEO for behavior consistent – and inconsistent -- with the statement. Take a minute to look out the window. Some of you might see trees, greenspaces and water, while others might see walls of adjacent buildings. A few of you probably noticed the window needs cleaning. You probably see where this is going. While people can value transparency, in many ways transparency isn’t a value at all. It’s a condition. Transparency sits in between culture and perception. You already have corporate transparency. It’s simply a matter of opacity. With this model in mind, it becomes clear that an enterprise with opaque cultural transparency is likely to frustrate perceptions. Conversely, high transparency contributes to a satisfying work condition. Traditional, hierarchy-based management is often defined by the corner office or the prime parking space, beneficial rewards and demonstrative achievements that get entrenched in the myths of corporate culture, making the workplace a competitive environment rather than a collaborative one, promoting a set of skills in the workforce that may not be the skills best suited to advancing corporate objectives. So it’s easy to see that, if the fictional CEO of our example makes his or her statement then goes back to the office and closes the door, the words are hollow. The Real Message Behind Career OpportunitiesConsider the silent-pluggers. Every workplace has them, those who quietly do their job, day after day, and they’re good at it. Then there are the pluggers. Perhaps they want to know that they can keep doing what they are doing, earning a little more over time. To them, a bump up to supervisor may be the worst possible outcome. Promotion is a reward for some, but a punishment for others. If the corporate window on advancement is opaque, the pluggers may not be doing their best work in hopes of being passed over. Promotion may also be a tangible demonstration of a person’s value. It’s hard to argue that your work is valued if the company gives you more money and responsibility. If this validation can only come through career advancement, then they probably aren’t experiencing workplace transparency when it comes to day-to-day job performance. Given that salaries are typically closely guarded by company and workers alike, it’s likely that, in the opaque workplace, there are those who are consumed with the idea that others are making more for similar or less effort. A promotion or a raise is the only way they can calm the inner voices against the thought that they are being ripped off. There just can’t be salary transparency though, can there? Well, the military does it. Public institutions such as universities and government agencies at all levels publish salary information. We all know how much the President makes. With access through the Internet to job listings across the country or even around the world, it’s never been easier for a worker to establish his market value. But remember, money is only number five on the list of motivators. It’s not that workers want to be paid the most. Workers want to be paid fairly. Transparency and Senior LeadershipBrace yourselves, here’s where you come in. You’ve probably heard the glib catch phrase: “People don’t quit their jobs. They quit their bosses.” It may be simplifying somewhat, but examine your own job history to see if it’s true for you. What makes up a good boss is different for everyone. Despite the definitions, there are leaders who are accepted as superior, so there are overlaps of perception. Perception: opacity affects perception, and the real challenge for a you as a manager is to find the balance that’s right for the company and for the workers, and, since you must live it, what’s right for you. Reviewing the basic definition of a manager, we are reminded: “A manager is a person whose work is completed through the efforts of others.” Your workers are completing your essential work. You probably know how they tick as a group, and in some cases as individuals. You’re likely contemplating the concept of transparency to help your people work better, more efficiently and with satisfaction and loyalty. Email, calendars, work time and work tasks can keep tabs on the work that your staff is doing. Is this gathered information used to adjust and adapt or is it a corporate Big Brother whose only result is increasingly complex work avoidance? A smart approach to transparency may beat a “more is better” approach, particularly during the early stages of implementation. Systems that feed the transparent condition are often used in opaque ways, sending mixed messages. Understanding transparency as a condition means treating transparency as a process. Your workers are looking to you for guidance, example and sincerity. For over 16 per cent of them, it’s the most important factor leading to job satisfaction. Your Visual Flight Rules Reducing the opaque walls of hierarchal corporate culture is not something to attempt on a whim or on a mission statement. Employees can see right through you if your leadership lacks sincerity. It’s ironic, but perhaps the best methods to begin efforts to improve transparency are subversive. You can quietly try on your own transparency changes, learn about your staff, their goals, dreams and frustrations. Mix these with your knowledge of the business, your clients and your industry. Just as a pilot flies from one landmark to the next, so too will your process toward transparency.Elizabeth McCormick is a speaker, author, and authority on Leadership. A former US Army Black Hawk Pilot, she is the best-selling author of her personal development book, “The P.I.L.O.T. Method; the 5 Elemental Truths to Leading Yourself in Life.” Elizabeth teaches real life, easy to apply strategies to boost your employees’ confidence in the vision of your organization and their own leadership abilities. For more information, please visit: www.YourInspirationalSpeaker.com.
Bakeries cannot only rely on the great smell of freshly baked goods alone to tempt their customers’ taste buds. They must also develop promotional plans that attract and retain customers in the businesses and communities they serve and beyond. Following are seven tips to help promote your business this summer.
A Chicagoland institution for the past 32 years, Talerico-Martin Bakery is a high-production wholesale operation, producing fresh-baked Danish, muffins, cookies and donuts that are distributed daily to over 600 restaurants, convenience stores and other wholesale customers throughout the Chicago area and Southern Wisconsin and Northwestern Indiana. The bakery also supplies its products frozen to institutions, such as school systems, throughout the U.S.
Your goal is to be the go-to name in your field or industry, but you know you haven’t got a snowball’s chance in hell of seeing that level of success unless you can truly engage your customers and clients and keep them interested in your products and services.
"Every day’s a crisis,” Jeff grumped to his carpool after work. “If it isn’t an urgent deadline, then the boss is mad or equipment is on the fritz! I never get to relax, no matter how hard I try!”
A domain name is a web address for a company. You use them every day. Here are a few examples: www.thebay.com, www.ford.com and www.cnn.com.
Ahhh, the smell of freshly baked bread or sweets! But what about that sweet smell of success? Having a business plan for your bakery can be the key to making your business thrive.
There are many things that make a great baker, pastry chef, chocolatier or cake designer. One needs a certain natural talent and inclination for making food magic, alongside a passion for it. One also needs an understanding of ingredient interaction and recipe process.
One of the biggest frustrations I hear from my clients is the amount of time and effort it takes for them to put together proposals, particularly those that don’t end up winning the business. Unfortunately, the standard approach to making client proposals usually involves describing your products or services, including some corporate background, adding a few references, and finishing with pricing information. This is the last approach you want to take. It practically guarantees you’ll miss the mark. And worse, preparing and delivering these kinds of proposals soaks up significant time and resources that could be better spent elsewhere. Here are a few tips I share in my seminars on how to deliver proposals that actually boost your business.
When you think about it, ovens are a major source of income for bakeries. Without ovens and other tools of the trade, you would have no product to sell and your customers wouldn’t enjoy your secret family recipe. Your oven and other kitchen equipment often provide pests with the food they need to survive and thrive. To help protect your food, reputation and bottom line, consider using an integrated pest management (IPM) program.
Few things can do as much damage to your bakery’s capabilities as equipment failure. Modern, high-capacity commercial bakery equipment is highly complex and often controlled by sophisticated technology. When something goes wrong, it can go really wrong, and the result can be significant downtime, which, in turn, can cut into your bottom line and business reputation. Even relatively simple bakery production equipment has parts that will need to be cleaned, maintained, and eventually replaced if the machine is to continue functioning properly.
On Thursday, May 12 Cacao Barry, in cooperation with George Brown College in Toronto, hosted a demonstration by chef Ramon Morato, an award-winning cookbook author and the global creative innovation leader with Cacao Barry, based at the Chocolate Academy training centre in Barcelona.
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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BAC Ontario Chapter Fall Golf Tournament Tue Sep 13, 2016 @10:00am -
BAC Atlantic Chapter Golf TournamentWed Sep 14, 2016 @11:00am -
International Baking Industry ExpositionSat Oct 08, 2016 @ 8:00am - 05:00pm
Food Regulatory & Quality Assurance SummitTue Oct 18, 2016
Food Matters LiveTue Nov 22, 2016