Toronto – Muskoka Brewery and Ace Bakery of Toronto teamed up to create bread recipes using three seasonal beers, Winterweiss, Shinnicked Stout and Harvest Ale, and offer classes on how to make them. The London Free Press reports. | READ MORE
Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi, looks at what happens when pizza is made using different stone-milled flours, various fermentation procedures and free of the strictures of tradition. It includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as the delicate dessert recipe below, “Pillow of dreams.”
Spicy Sourdough Cornbread
This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
Kensington Market is famous in Toronto. The area is now bounded by Queen St. West to Bloor, and Lippincott to Augusta.
Paris-themed weddings are a hot trend this year.
Ciabatta is a wonderful bread that was born in Lombardy, in northern Italy. Today, this bread has became almost as popular as the French baguette.
In this edition’s Final Proof, columnist and registered dietitian Jane Dummer explores the benefits to using barley in your baking.
There are many different kinds of flatbread, with each region or ethnicity being very particular about its tastes.
History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.
FEATURED FORMULA Roasted potato with caramelized onion and mushroom sourdough bread 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).
Between January and November 2008, 25 per cent of all new food products launched worldwide were either positioned as trans-fat-free or produced with no additives or preservatives. Moreover, one in every four products launched last year was positioned with some sort of health benefit.
October 22, 2008 - One of our experts shares a favourite holiday sourdough recipe sure to entice customers with a sweet tooth. This formula is a spin-off of the Italian classic chocolate bread. Added to this formula are rum-soaked cherries, bittersweet chocolate and sourdough culture.
This bread has a delicious, nutty crust, a beautiful golden interior, and, with the addition of the fennel seeds, a wonderfully unique flavour.
A fruity treat from the Bakers Journal recipe collection, Baking Over The Decades.
A formula from the South Korean team competing in last year’s Coupe Louis Lesaffre.
The secret ingredient in this raisin juice flatbread formula from the California Raisin Marketing Board? Raisin juice concentrate.
Jake the Baker Award winner namedSunday, April 30, the winner of the Jake the Baker…
Grain-free diets miss key nutrientsNew findings presented at the Canadian Nutrition Society annual conference…
Synergy Flavors acquires JanoušekAmerican company Synergy Flavors, Inc., a supplier of flavours, extracts…
The secret to lasting 100 years in businessVentes Rudolph/Rudolph Sales is celebrating 100 years of supply service…
June 10-12, 2018
Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019