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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.
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.
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
April 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
April 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'
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
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
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.
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
March 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.
March 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.
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
Feb. 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.
Feb. 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.
