High fructan barley holds wholegrain promise, says CSIRO

Bakers Journal @bakersjournal ·

13 Sep

Did you know we have a store of recipes to help you build your skills and try new items on your menu? Here's a lovely basic biscotti recipe by Joe Calabria, pastry chef and co-owner of Pasticceria Gelateria Italiana, aka PGI, in Ottawa! https://www.bakersjournal.com/formula-biscotti/

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Bakers Journal @bakersjournal ·

9 Sep

Interested in artisan pizza-making? Join us for our webinar, Show & Tell: Canadian Pizza Innovation presented by our friends at the Baking Association of Canada. Learn from 3 top Canadian pizza chefs! https://www.canadianpizzamag.com/webinar-set-for-sept-26-show-tell-canadian-pizza-innovation/

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Bakers Journal @bakersjournal ·

25 Aug

Hey pizzerias, pizza chefs, pizza teams – the Canadian Pizza Summit is back at our partner @Faema_Canada on Dupont. Here's a glimpse from our last Toronto event: https://youtu.be/_orpOXUG4kU via @YouTube Register to attend to catch up with your pizza industry: https://www.eventbrite.ca/e/canadian-pizza-summit-east-2022-registration-358932575997

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Bakers Journal @bakersjournal ·

23 Aug

Scholarship opportunity: Ben’s Original is accepting candidate applications for the Canadian Seat at the Table Fund, a scholarship program for students from underrepresented and equity-deserving communities seeking careers in the food industry https://www.bakersjournal.com/scholarship-applications-open-for-bipoc-culinary-students/

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Bakers Journal @bakersjournal ·

19 Aug

For the latest Canadian bakery news and in-depth features, head over to @BakersJournal. We're a hub for the baking industry! https://www.bakersjournal.com/

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High fructan barley holds wholegrain promise, says CSIRO