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News ArchivesYEAR2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 MONTH Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec HEADLINES USDA: Low-fat bakery possible with oil microdroplets March 31, 2010 – Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service. | READ MORE Cakegirls bakery lost in blaze March 30, 2010, CHICAGO – Cakegirls, a high-end, nationally known Chicago cake shop, burned down Monday morning after a blaze started in the building’s second floor residence, fire officials said. | READ MORE Campaign: In-store bakeries 'just loaf tanning salons'  March 29, 2010 – In-store bakeries, which fill supermarkets with the smell of freshly baked
bread, have been attacked as "tanning salons for baguettes" where
partly baked loaves are merely browned. | READ MORE Weston to close Quebec bakery March 29, 2010 – Weston Bakeries Ltd. followed through on its threat to close its plant in Longueuil, Que., on Friday. | READ MORE Baking and delivering joy March 26, 2010 – Calgarians are temporarily saying goodbye to popular baker Aviv Fried as he and his girlfriend pack up to move to a Buddhist monastery in Nepal, at the foot of Mount Everest. | READ MORE Senegal-born baker makes best baguette in Paris March 25, 2010 – Djibril Bodian is skinny, has dreadlocks tied back in a ponytail, earrings and is of African origin. And what he has accomplished is the dream of many “French-born” boulangers: he just won the 2010 grand prize for the best “traditional baguette” in Paris. | READ MORE Gluten-free trend could fall like ‘a house of cards’ March 24, 2010 – The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides. | READ MORE Infused shortenings may offer several key benefits March 23, 2010 – Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the U.K. developer. | READ MORE Community rises from bakery's bread March 22, 2010 – The village of Cowichan Bay is North America's first official "slow city," part of Europe's slow food movement, a designation earned because of a transformation that began in a defunct fish processing plant. | READ MORE Rondo extends capability of machine for baguettes March 19, 2010 – Baking industry requests for the modification of a croissant machine to also allow for baguette production has further widened the application possibilities of Rondo’s Curl and More equipment, claims the Swiss machinery developer. | READ MORE |
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