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Operations

Operations



School daze
It’s not just that steaming loaf of artisan bread that’s hot. These days, professional baking programs across Canada are sizzling with exceptionally high enrolment rates and delighted graduates finding jobs quickly. Meanwhile, schools are keeping pace by investing in up-to-date equipment and revamping curricula to match industry (and consumer) demand.


L.V. Lomas completes HACCP certification
May 27, 2010 – Chemical distributor L.V. Lomas has successfully completed a HACCP food safety audit at its 75 Summerlea Blvd. location in Brampton, Ont.


Bruegger's to give new look to bakeries
bagels_webApril 15, 2010 – Bruegger's Bagels, the 295-unit bakery chain that recently announced it was coming to Toronto, will introduce its new bakery prototype, with an updated look. The company said that it will renovate hundreds of bakeries at a total cost of more than $10 million over the next three years. | READ MORE



Campaign: In-store bakeries 'just loaf tanning salons'
BaguettesMarch 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



Pretzel bread on the menu at more eateries
March 10, 2010, CHICAGO – The smell of freshly baked bread wafts through Hannah’s Bretzel, a downtown restaurant where the ovens are lined with rows of pretzel bread loaves that are sold on their own and used to make sandwiches filled with hams, cheeses and other gourmet ingredients.


XC3 CombiChecker
XC3 CombiChecker by Mettler-Toledo Hi-SpeedMarch 1, 2010 – Mettler-Toledo Hi-Speed has released the XC3 CombiChecker, a compact, three-conveyor Hi-Speed checkweigher and Safeline metal detector integrated into one free-standing unit. The system delivers an integrated, space-saving solution for inspecting a wide range of products and packages in dry, dusty and wipe-down environments.


Brick by brick
One of the developments sweeping the food industry is the hankering among consumers for products that epitomize elusive qualities such as “artisan,” “hand-crafted,” “organic,” “all-natural,” “additive-free” – and other buzzwords.


Bakeries looking to Ovencrafters as old-time ways return
millstone_1_webFeb. 1, 2010 – Many factors influence the quality of bread, from equipment to ingredients to preparation methods – not to mention ever-fickle consumer tastes and trends. Case in the point: the current hankering for products evoking elusive qualities such as “artisan,” “hand-crafted,” “organic,” “all-natural,” “additive-free” – and other buzzwords.


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