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Web Features
Roasted potato with caramelized onion and mushroom sourdough bread
dumonceaux_breadJuly 20, 2009 – Our latest featured formula comes from Alan Dumonceaux, chairman of the baking program in the School of Hospitality and Culinary Arts at the Northern Alberta Institute of Technology (NAIT). Weights are in grams.
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Quality management supported by Garvens checkweighers
mettler2July 8, 2009, COLUMBUS, Ohio – For more than 10 years, Mettler Toledo has been successfully supporting J.G. Niederegger GmbH & Co KG’s quality management in the production of select marzipan specialities.  | READ MORE
 
George Brown College Lindt Chocolate competition
gb_choc_contest_winnerBy week three of the second annual George Brown Chef School chocolate competition, held last November and sponsored by Lindt Chocolate, I asked myself, “Should we put pressure on the second-year baking and pastry arts student by making it compulsory to enter the competition?"
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Vast majority prefer locally sourced foods
survey_resultsJune 17, 2009, TORONTO – Almost nine out of 10 Canadians (86 per cent) indicate that they prefer to eat locally sourced foods, according to a recent survey commissioned by Hellmann's.   | READ MORE
 
Silver lining for Journal at KRW Awards
From left: Drew McCarthy, Brian Hartz and Simon Cotter.June 2, 2009, TORONTO – Bakers Journal won Silver in the prestigious Best Issue category at the 55th annual Kenneth R. Wilson Awards (KRWs) held June 1 at the Metro Toronto Convention Centre’s John Bassett Theatre.  | READ MORE
 
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