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Bakers Journal
More from Bakers Journal | Business | New Products | Events August 2, 2012
More N.S. bakeries catering to celiacs
Diagnosis of celiac disease and gluten intolerance are on the rise in Nova Scotia, and so are options for those with the digestive disorder.
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Niagara College rolling out new program
The Canadian Food and Wine Institute at Niagara College in Niagara-on-the-Lake, Ont., is preparing to launch a new bakery and pastry arts Ontario certificate program in September 2013.
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Sponsor Spotlight
Amy's Bread Annex Bookstore
Amy’s Bread: Artisan-style breads, sandwiches, pizzas and more

Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads, with more than 50 recipes for bakers at every level of experience.

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Fibre-rich bakery goods: An ongoing industry challenge
Ongoing quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
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Montreal moms open allergen-free bakery
Two Montreal mothers have opened an allergen-free bakery in Montreal with freshly made products sold on-site and in about a dozen local stores.
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