April 2008

Throwing Down the Gauntlet

Jane Ayer

I’m writing this after three days at the CRFA show (put on by the Canadian Restaurant and Foodservices Association). Held in a new venue at the Direct Energy Place in Toronto, it combined two shows (Food & Beverage and Hostex) into one. It was a massive event, with a number of big name celebrity chefs to draw crowds, and that’s exactly what it did, with plenty of both exhibitors and visitors. As is always the case, the booths that garnered the most attention (aside, of course, from the ones giving away free alcohol) were the ones where something was going on. Chef demonstrations, product sampling, giveaways; you could tell which booths offered one of the above by the number of people clamouring to get close.

While our offer of magazine samples and the chance to purchase great industry publications and cookbooks always goes over well with trade show attendees, we got extra attention with Juan Hermosillo at our booth on the second day of the show. A native of Mexico, Hermosillo now represents Canada and Pizza Pizza as a master pizza thrower and spinner at competitions around the world. He also works with Canadian Pizza, our sister publication, from time to time, hence his presence at the show. When Hermosillo started tossing his pizza dough around, spinning it on the end of his finger like a basketball, throwing it from hand to hand, then quickly flipping his whole body into a one-handed handstand, his free hand still holding a spinning pizza, people stopped and people watched. Agog. Mouths hanging open. Cellphone cameras snapping.

The baking world may not have anything as acrobatic as Juan the pizza thrower to show off, but we do have a Team Canada. And that team is on display here, at Bakery Showcase, where many of you are likely reading this. For the first time ever at the show, the team will be strutting its stuff, demonstrating some of its unique products, talking about what it was like to train for the Louis Lesaffre Cup, and, more recently, what it was like to do demos at Europain in Paris.

More than support in the form of rah-rah-rah!, way to go guys, pat-on-the-back, the team needs financial support. It needs money. It’s not cheap to train for competitions like Louis Lesaffre and Le Coupe du Monde de la Boulangerie. It requires time and money, the majority of which the team members pulled from their own schedules and their own pockets.

Team USA, working with a reported budget of almost $150,000 (all of which is supplied by industry sponsors) first entered the Coupe du Monde in 1994. In 1996, it upset the French team with a first-place win in the Baguette and Specialty Breads category. Team USA followed that up three years later in 1999 with an even bigger upset: it took the title, and did the same thing in 2005, coming second in the 2002 event. These wins have done much for the baking industry in the USA, not the least of which has been boosting the image of the industry with frequent media appearances and making the baking world look a lot more interesting to the young people who will be its future.

Canada’s baking industry could garner the same kind of attention as the U.S. industry, could attract the same excitement as those booths at the CRFA show with the celebrity chefs, could generate the same excitement as a dexterous pizza spinner. Our bakers aren’t any less talented or skilled or gifted. They just haven’t been able to round up the right support. Are you up for the challenge? ❖

Vol. 68, No. 3 April 2008

Editor Jane Ayer

editor@bakersjournal.com 1-888-599-2228 ext. 250

Technical Editor John McColl, Puratos Canada jmccoll@puratos.com

National Advertising Manager

Stephanie Jewell sjewell@annexweb.com 1-888-599-2228 ext. 268

Sales Assistant Laura Price lprice@annexweb.com 1-888-599-2228 ext. 219

Production Artist Katie Sinkowski

VP/Group Publisher Diane Kleer dkleer@annexweb.com

President Mike Fredericks mfredericks@annexweb.com

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industry news

Tims sees profit jump

Coffee-shop chain Tim Hortons Inc. is boosting its quarterly dividend 28.6 per cent after fourth-quarter profit jumped 11.5 per cent to $75.7 million, from a year-ago $67.9 million.

“We met or exceeded our 2007 targets for operating income and unit growth, and we feel positive about our same-store sales performance over the past year, given the significant comparable period growth that we lapped,” Paul House, chairman and CEO, said in a release in February.

“In 2008, we will continue to focus on the things that have made us successful, including menu innovation, operational excellence and speed of service,” House added.

Fourth quarter same-store sales increased 3.4 per cent in Canada and 4.2 per cent in the U.S. as total revenues were $515.4 million, up 10.5 per cent from a year earlier.

For the full year, profit increased 3.8 per cent to $269.6 million or $1.43 a diluted share, compared with $259.6 million or $1.40 per share in 2006. Revenues were up 14.2 per cent to about $1.9 billion.

During the quarter, 119 new restaurants were opened, compared with 111 in

Pita Break approved as whole grain

Toronto-based Pita Break has received whole grain certification from The Whole Grains Council for five of its pita products. As of the end of February, Pita Break’s Morning Grain Breakfast Pitas, Flax Pitas, Multi-Grain Large Pitas, Whole Grain Wheat Large Pitas; and Mini Whole Grain Wheat Pitas now carry The Whole Grains Council seal of approval.

The Whole Grain Stamp program is three years old in the U.S., but only launched in Canada at the beginning of February.

Pita Break is a Toronto-based bakery known for nutritious flatbreads, pitas and crackers. Founded by the Ozery family in 1996, today Pita Break employs more than 110 employees in a 40,000-square-foot facility, with distribution throughout Canada and the U.S.

the fourth quarter of last year. A total of 198 restaurants were opened in 2007.

During the third quarter earnings call chief financial officer Cynthia Devine told investors that while “wide changes in commodity costs would be of concern... on a short-term basis we feel good about it.”

Original Cakerie to set up in London

With the help of the Ontario government and the Ontario Wheat Producer’s Marketing Board, B.C.-based sweets manufacturer The Original Cakerie will open a new plant in London, Ont. The government is providing $2.5 million to the bakery business for the construction of its new, 125,000-square-foot plant, set

to be completed by January 2009.

The Wheat Board will provide technical and research and development expertise to the new facility in London, and will contribute $60,000 in eligible inkind products and/or services towards the project.

The company has expanded and grown over the past 25 years and is now the largest privately owned frozen dessert manufacturer in Canada. The new plant is expected to create up to 400 new jobs, from positions in manufacturing and trades, to management.

The government investment was made through the Rural Economic Development Program. Since 2003, the province and its partners have invested $477.7 million in rural Ontario to build strong rural communities.

Tim Hortons names new president and CEO

Tim Hortons Inc. named Don Schroeder as its new president and chief executive in February, while current CEO Paul House will become executive chairman.

Both appointments were effective March 1.

Schroeder will be responsible for operational leadership and day-today running of the business as well as strategic development in collaboration with the executive chairman.

The CEO will report directly to the executive chairman. In his role as executive chairman, House will serve as a key liaison with franchisees.

Frank Iacobucci will continue as lead director.

Schroeder, 61, joined Tim Hortons in 1991. He currently deals with the distribution, manufacturing, construction, legal and human resources segments. ❖

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FEATURES

Scenes From the CRFA Show

A peek at some of the sights from the March show. FULL STORY ONLINE

Making It Work

What some of Canada’s best employers are doing to keep their employees happy.

FULL STORY ONLINE

BAKERS JOURNAL EXTRAS

Maple Granola Bread

Saskatoon baker Tracey Muzzolini shares her formula for a true patriot bread. FULL STORY ONLINE

Seeking Organic Certification

A look at what it takes to receive organic certification in Canada. FULL STORY ONLINE

FORMULA ONLINE

Email: sales@pizzeys.com www.pizzeys.com

The secret ingredient in this Raisin Juice Flatbread formula from the California Raisin Marketing Board? Raisin juice concentrate.

c/o

A Study of Salt

This column is written by Dr. John Michaelides of the Guelph Food Technology Centre, 519-821-1246, www.gftc.ca

technical talk

Question: Why is salt important for the formulation of baked goods and how can the industry reduce or replace it?

Answer: Salt is a widely used food ingredient around the world. Humans have used salt in or on their foods for thousands of years. We are all familiar with its role in food preservation and the enhancement of taste, however, salt has additional functional roles in many food formulations. Salt’s functionality and importance in baked goods will be the focus of this article.

It is widely recognized and accepted that common salt has a detrimental effect on human health by increasing the risk of cardiovascular disease. This is mainly attributed to the major component of salt, sodium. Sodium accounts for 39 per cent of common salt’s makeup. Sodium is the component of salt that plays the critical role of increasing blood pressure, so consuming high levels of salt can contribute to conditions like hypertension. Salt’s effect on other chronic diseases is still under debate. Sodium also plays a very important role in the function of the human body and the absence of sodium from our diet would be detrimental to overall health. Many would like to reduce their salt intake, but the complete elimination of salt from our diets is not possible. Human dependence on salt goes

beyond basic body function; there are other factors that would make elimination of salt impossible. One reason is cultural: humans are accustomed to the flavour enhancement that salt provides. Without salt many of the foods we eat would not be as palatable. Other reasons are functional; for instance, salt plays a key role in preserving food. It also has a more complex functional role that affects large-scale production of food products. While salt is critical in our food system, there is still an opportunity to reduce the amount used to a healthier level. As part of their health initiatives many large food companies are targeting salt reduction. The major emphasis of these initiatives is on research and formulation changes.

Common salt (sodium chloride) plays an important role in the formulation of baked goods. It is considered as one of the major ingredients in bread baking, along with flour, water and yeast. Salt does not present as just an isolated flavour, it also acts to enhance other flavours within the formulation. In fact, at the levels normally used in the formulation of baked goods salt does not impart a salty taste. It is well known that baking without salt results in bread with bland and non-descript taste. Salt not only enhances other flavours but increases sweetness, masks metallic and bitter flavours as well as many other undesirable tastes in food. This sweetness enhancing and masking functionality is used often in sweet baked goods.

Salt also contributes in controlling and stabilizing yeast fermentation in dough systems. Salt will prevent

Continued on page 30

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The Tall Grass Prairie Bread Company

Organic,

By Mireille Theriault

On a table set away from the kitchen bustle of the Tall Grass Prairie Bread Company in Winnipeg, co-owner Tabitha Langel hovers over a group of preschoolers on tour from a day care.

“Does this look like bread yet?” she asks the half-dozen children as they run their fingers through shallow bowls of grain.

They are gathered at the Forks Market location, which opened in 2002. The original store at 859 Westminster Ave. opened in 1990 and has since become regarded as a cornerstone of the area. Although she and her staff have conducted dozens of tours over the years, Langel never tires of sharing her love for making bread. She has also found that children are not the only ones enthralled by the process.

“We’ve done many, many tours over the years with farmers. We’ve hosted grain chemists that work for the federal government and have done bread-making sessions with Parks and Canada workers

to re-inspire them by showing them what comes from the land,” says Langel. “I treated that group very much like I am the day care: getting them to make dough animals; getting them to feel the process. I start with the kernels, then have them hold their hands under the mill as flour falls like a soft, dry rain through their fingers.”

Today’s tour, organized as part of a program called “Growing Up Organic,” which aims to get more organically grown produce and products into day-care centres, makes for a particularly good fit with Langel, herself a passionate booster of the uncompromised nutritional attributes of organic food. The level of knowledge among the general public varies greatly but most people readily appreciate the health benefits of produce grown without pesticides and chemical enhancements.

Both Tall Grass bakeries use only certified organic or locally produced grains, seeds, produce and basic ingredients, passing on to their customers as much of

the whole foods that have gone through as little time and processing as possible from the field to the table.

This is certainly true of the approximately 25 bushels per week of whole grain the bakery grinds on site every week at the Forks using two small mills.

“The process of milling and baking should never have been separated,” says Langel. “So many of the chemical processes like bleaching were a result of the war. We don’t need flour with a shelf life of 10 years anymore but the practices that came about for necessity became entrenched by the desire for profit.” She shrugs. “I understand that, but I still hope that one day bleaching will stop because we all know how terrible that is. Here, with our own mills, shelf-life is a nonissue.”

Langel means that quite literally, since very little of the great variety of goods prepared each and every morning at the bakeries ever remain on the shelves at the end of the day. In addition to the baked goods, Tall Grass sells plenty of its freshly ground flour for those who love to bake at home. In Langel’s opinion, more and more people are realizing that what is sold as 100 per cent whole wheat flour is actually just white flour with just enough bran added back to pass government regulations, and that the term “whole wheat” doesn’t hold as much weight with informed consumers as it once did.

Aside from the nutritional benefits of including whole foods in our lifestyles, events like the “100 Mile Diet” have contributed to the awareness of environmental factors such the fuel burned to transport foods, even if it is organic, as well as the emphasis on supporting the local economy. A network of a dozen Manitoba agricultural businesses form the heart of Tall Grass suppliers.

Langel ruefully admits that conducting tours is terribly expensive as far as productivity and time are concerned and unless the participants are part of their customer base, it makes even less business sense.

“The reason I do it is because I love spreading the word about organic and raising awareness. To me it’s a social service. Tours of the first store started because we wanted to thank our customers there. Those kids lived on our bread. We’ve always felt very grateful for people having bought into

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what we were trying to do.”

What she and fellow founders Sharon Lawrence and Lyle Barkman started nearly 20 years ago has forged a stronger bond between those who worked the land, themselves and their customers.

“The banks thought we were crazy,” Langel says. But they were right on the money. Knowing where their food came from and what went into it did matter to people. The trio also found that the ethical division of profits mattered just as much and that their customers supported their philosophy as much as they loved the bakery’s bread.

“Back then, they called us a hippie church, “she laughs. “We were and still are very connected to a social justice ideal, but all that means is that we believe in giving everyone their fair share and customers a fair price.”

Tall Grass’s owners are also very concerned about responsible and sustainable agricultural practices. At the time of the bakery’s founding, many farmers were literally losing their shirts and their land. Farmers were getting about two cents for every loaf of bread sold. Today, Langel estimates about four cents is average while a farmer dealing directly with Tall Grass nets 11 cents per loaf.

When it comes to the business, this is

Tabitha Langel, co-owner of Winnipeg’s Tall Grass Prairie Bread Company, introduces grains and whole grain products to kids from a local day-care centre.

only one of two instances where Langel is keen to talk about money. The other side of the coin is about paying skilled bakers their worth. “You can’t pay artisans minimum wage,” she says emphatically.

All three businesses combined, she reckons the bakery has 25 full-time positions, with another half-dozen part-time jobs. For the most part, those are students who combine their need for an income with their studies in food sciences, envi-

ronmental studies, and agriculture.

“We always have a resident philosophy student or two as well,” adds Langel. Philosophical considerations aside, there is little doubt that nutrition-conscious consumers are prepared to pay more for products they perceive as having valueadded benefits. The success of the Tall Grass Prairie Bread Company is proof positive that it is possible to strike a balance between the ideal and the practical for a company of that size. As much as Langel would like to see the same adaptation of processes on a larger commercial scale, she appreciates the limitations of the industry and is content to live and work in her chosen lifestyle.

“There is no question that for me, this is a whole life choice,” she says. ❖

Growing Up Organic

In early 2007, the Canadian Organic Growers (COG) launched the Growing Up Organic project nationwide as part of an effort to shift Canada towards increased organic production by exploring ways of getting more organically grown food served in Canadian institutions, beginning with child-care centres. www.cog.ca/guo.htm

IDDBA’s Dairy-Deli-Bake 2008

LetThe GoodFoodRoll. You can’t miss the biggest food show to hit N’awlins in years. You’ll be surrounded by Mudbugs, Po-Boys, King Cakes, and Hush Puppies, plus 8,000 buyers, merchandisers, brokers, distributors, and marketers all looking forward to unmasking the hidden profit potential in dairy, deli, bakery, and foodservice.

TheCrescent City Crawl. Relax, you’re in the Big Easy. You’ll have many opportunities to network and exchange ideas on the Expo Floor, in the Show & Sell Center Merchandising Pavilion, or at one of the many other industry Special Events. And like the Vieux Carre´, the expo floor with over 1,500 booths is always packed with new ideas, products, and services to help you jazz up your business.

A Carnival Of Top Speakers. From inside and outside the industry, you’ll see some top performers address marketing, consumer, and merchandising trends and issues that can affect your business. And this Super Mardi Gras line-up wouldn’t be complete without a recipe that included some of the top chefs in the country.

IDDBA’sShow&SellCenter2008. Once again, an all-new 10,000 square foot merchandising theater brings together the talents of many creative retail merchandising teams. Every year it’s a new showcase for promotional themes, case sets, category merchandising, signage, and special displays. And you can put these original ideas into action using your very own idea resource book .

Photo: Kerri McCaffety

Lou Holtz

“Game Plan for Success”

Emeril Lagasse “Bam! The Man and the Magic”

Phil Lempert “Behind the Mask: The Future of Retailing”

Dr. Elizabeth Sloan “The Health & Wellness Consumer”

Malcolm Gladwell

“The Tipping Point”

Tony Snow “Election 2008: Fads, Chads, & Choices”

Paula Deen “From Bag Lady to Food Queen”

Harold Lloyd “Lead, Follow, or Get Out of the Way”

Dr. Christopher Gray “Shopper Psychology”

John Cleese “The Importance of Creativity”

Will consumers expect to see an organic seal on all of the foods that make it onto their plates?

An Organic Wave

Is organic the new kosher?

By Bob Crane

I’m still amazed at how many people in the food industry truly believe that organic foods are a fad destined to fade into obscurity like the low-fat or low-carb trends. For the record, the modern organic movement started at the turn of the 20th century, is currently estimated at $25 billion in North America, and, according to the Organic Trade Association’s 2007 Manufacturer Survey, is expected to grow at about 20 per cent a year over the next few years. It is difficult by these metrics to accept the argument that organic is a fad. But exactly where is organic headed? Perhaps some insight might be gained by examining another relatively recent trend in the food industry.

Kosher-certified food is another industry segment that has achieved tremendous growth in recent years. Some estimates place kosher food sales in North America in excess of $165 billion. The research group Mintel reports that over 14,300 new kosher retail products have been launched in the past five years in North America. I’d be hard pressed to produce examples of non-kosher ingredients that I have handled in my 13 years as an ingredient supplier (all of the organic ingredients we currently handle are also kosher). Clearly, the demand from strict observers of kosher laws and tradition alone cannot explain the size and rapid growth of the market, so there must be other compelling reasons for producers to produce, and consumers to consume, kosher products.

One of those reasons, from a producer’s perspective, is to ensure access to important markets, as many retailers and distribution channels require kosher certification. Consumers perceive kosher supervision as an additional layer of quality control. A kosher symbol has been likened to the modern equivalent of the Good Housekeeping Seal of Approval. Others, like vegetarians or consumers with allergens, use the kosher symbol as a security measure to avoid foods containing meat and dairy products. Regardless of the reasons, kosher certification has become an almost ubiquitous component of ingredient supply and certainly a significant reality for most finished product manufacturers.

In the same way, there are also

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different classifications of consumers who buy organic foods. There are, of course, the stereotypical Birkenstock-wearing hippie types who are exclusive organic consumers. The largest group, however, and the group that is driving organic from niche to mass market, can be referred to as the mixed-cart consumer. These consumers buy organic for perceived advantages in quality and nutrition.

Like kosher, organic certification represents an additional layer of inspection and supervision conducted by third-party organizations. And in most countries, organic claims are now specifically regulated (Canada is one of the last

first-world countries to have federal organic regulations – passed in December 2006 and scheduled to come into full effect in December 2008). Now, in addition to the certifying body’s logo, which is generally proudly displayed on packaging, manufacturers selling into many jurisdictions can also include a universal government logo that will be widely recognized and serve as a kind of seal of authenticity.

The health and nutrition aspect of organic foods is a more delicate topic. It is unlikely that anyone in the organic movement would engage someone in the argument that an organic apple is “healthier” than a conventional one.

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That being said, for most consumers the thought of ingesting fewer chemical pesticides and synthetic additives is undoubtedly an intuitively appealing concept. One would hardly be required to show decades of medical research to convince consumers of this point. Moreover, in the last few years there has been some very interesting research showing significantly higher nutrients contained in organic foods compared to their conventionally produced counterparts. This supports the longstanding organic principle that a healthier environment equals healthier foods. Regardless of the perceived health benefits, consumers of certified organic foods can be sure that they are buying foods made with identity-preserved non-gmo materials, no hydrogenated fats, fewer refined carbohydrates, more whole grains and fewer synthetic additives.

Safety has also been a demonstrable driver of organic consumption. The best and most recent example of this was the Menu Foods recall last year. Shortly after the issue came to light, The New York Times reported on the spike in demand for organic pet food. Organic pet food manufacturers and retailers reported up to a 50 per cent increase in sales of their products. The following comment, which was posted on a pet-related blog, can sum up consumer sentiment: “Here we trusted good names and ‘high quality foods’ and we purchased and fed our animals poison! Makes me so sad and angry. I don’t trust it; I feed Jack organic food now.” (L.A. Glass). Other foods scares have also prompted spikes in consumption of organic products, like reported outbreaks of salmonella and E. coli, and the BSE scare of 2003.

Browse through the menu at any fine restaurant and you’re likely to see the word organic peppered throughout. Or visually compare the produce section at your grocery store with the organic section at Whole Foods; it’s easy to comprehend why organic and quality have gained synonymy. Organic conjures up images of small farmers and artisan producers lovingly cultivating crops and creating fine artisan foods. The organic movement has also been strongly tied with the principles of fair trade and social responsibility.

Wandering the halls of BioFach 2008, the world’s largest organic trade fair, you can notice a subtle difference in the branding of organic. In Europe, the organic seal is a subheading, representing an assurance. In other words, organic apple juice is apple juice first, organic second. The

The step to automation

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market has matured to the point that “organic” alone is not enough of a differentiator.

For consumers, then, “organic” represents food products that carry an assurance of some combination of the following characteristics: quality, safe, natural, healthy, environmentally and socially responsible. Assuming that consumers continue to demand these qualities in their food products, and judging by the more than 70 per cent of North Americans who have purchased organic products (according to The Hartman Group), the organic seal has the potential to swing from a

product differentiator to a consumerdriven expectation. ❖

Bob Crane is president of N2 Ingredients, Canada’s premier fullservice distributor of natural and certified organic ingredients. Based in Oakville, Ont., N2 has strategically located distribution points across Canada. In October 2007, N2 ranked 23rd on the prestigious PROFIT HOT 50 list. Find out more at www.n2ingredients.com.

The Art of IngredientSelection

Wedding cake program

DecoPac’s new Wedding Elegance program is designed to inspire bakeries with creative new cake designs, while providing easy and hassle-free components and accessory pieces. Elegant and cost-competitive, it features beautiful designs, unique gum paste items and eye-catching merchandising. The program can be easily customized to fit any bakery’s needs.

Learn more or place your order by calling 1-800-DECOPAC.

Whole grain snack bars

Sara Lee In-Store Bakery is introducing its Wholesome Indulgence Bakery Bars to in-store bakeries nationwide to help them leverage the growing breakfast and snacking segments and offer more gourmet selections. Made with whole grains, fruits and nuts, they offer a great-tasting option to consumers who want to add whole grains and dietary fibre without sacrificing taste or quality. These bars represent Sara Lee’s next generation in this category, following its introduction of Bistro Collection Dessert Bars earlier this year.

According to data from NPD Group’s National Eating Trends and CREST Services, bar consumption is increasing; they are a top option for both in-home and away-from-home breakfast and snack consumption. Consumers are more health conscious but still want great-tasting baked goods.

Continued on page 34

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A Recipe for Finding and Keeping Employees

Nine

ways that small employers can act like they’re big.

By Ted Topping

Early in 2008, the unemployment rate in Canada was the lowest it had been in 33 years. There were regional differences – resources and oil continued to drive the west while a strong dollar hurt manufacturers in central Canada – but employers across the country were scrambling to find and keep employees.

This is because low unemployment explains only part of the staffing challenge facing employers. The rest comes from the relatively small number of people who were born in Canada between 13 and 33 years ago as part of the country’s Baby Boom Echo.

Thirty years ago, when the Baby Boomers were young, it made sense to build a staff around “entry-level” workers (people approximately 22 years of age). But those days are gone and they will never return. No amount of immigration can offset our lack of young people, so employers simply must find new ways to staff their businesses.

Some of the country’s bigger employers are coping with today’s changing labour market more effectively than smaller employers. In part, this is because they employ specialists to come up with innovative staffing ideas – and then allocate the resources needed to implement those ideas.

Using our experience as retail consultants, we recently spent several days studying the current “best practices” in terms of finding and keeping employees. We then translated these into tips that should be practical and useful, if perhaps a bit unconventional, for smaller employers.

Not all of the following ideas will be useful for every employer in the baking industry, but there will likely be two or three recipes that are worth following.

Mentally separate production and retail. Companies in the baking industry typically create much of what they sell, making it all too easy for an owner or manager to favour one aspect of the business over the other. This could be based on background or personal experience, or simply because that person finds one part of the business to be more “fun.” In the context of finding and keeping productive employees, however, the two sides of the business are equally important – and very, very different. People working in produc-

Make sure you’re hiring the right person for the job. People working in production need different knowledge, skills and experience (both on the job and in life) than those of people working in retail.

tion need different knowledge, skills and experience (both on the job and in life) than people working in retail. Bigger employers try hard to understand these differences so that they can get the right people in the right positions.

Systemize so you can step away. When a business owner wants to franchise his or her concept, one of the first steps is to systemize all aspects of the business so that others can first understand and then replicate it. Many small employers view developing a “system” as a waste of time, but bigger employers see it as a way that managers can guide and instruct people without actually being there. Thirty years ago, we would have been describing a system of policies and procedures presented nicely in a three-inch binder. In contrast, the system that makes sense today comprises a series of single-sheet checklists that can be explained to and quickly followed by new employees to help them get up to speed and perform efficiently.

Build your team around the Bust. Most employers who try to mix people born during Canada’s Baby Boom (1946 to 1965 according to StatsCan) with people born during the Baby Boom Echo (1975 to 1995) eventually wonder if mixing oil and water wouldn’t be easier. We could devote

an entire issue of Bakers Journal to the reasons these two demographic cohorts do not mix, but basically it comes down to parents being different from their children. As bigger employers get tired of refereeing, some are deciding that people born during the Baby Bust (1966 to 1974) make productive, stable employees. Typically offering a solid education and some practical experience, they also have enough life experience to understand their importance to the business and its customers.

Revisit your incentive program. In some workplaces, employees get annual raises essentially for lasting another year. Average employees like this system because they can keep up with inflation just by putting in time. But it works directly against the need of retail bakeries to increase efficiency each year, producing more from less just to stay in business. That’s why bigger employers create incentive programs based largely on productivity. Anyone in human resources will confirm that the things you reward will be the things employees do. Targets for production might involve the efficient use of ingredients, while targets for retail might involve items per transaction. They should be observable and measurable to prevent any disagreements, and they should be high but achievable so that everyone can “win.”

Are there holes in your whole grain baking process?

Whole grain products may be the nutritional favorite of consumers, but for bakers it’s another story. Danisco’s PANODAN® DATEM and GRINDAMYL™ POWERBake bakery enzymes strengthen the gluten matrix in your dough. This allows bakers to add higher levels of grains and fibers or reduce gluten content without sacrificing quality and minimizes processing challenges. Plus, the addition of just a small amount of these ingredients will keep more of your product in consumers’ hands and less in your dumpster, improving overall profitability. Add in a cleaner label and you’ve got a product consumers want and is easier on your process. What’s not to love?

For more information on Danisco’s enzymes and DATEM, give us a call today – 800.255.6837 ext. 3577

Telephone: (1) 800-255-6837 Fax: (1) 913-764-5407 www.danisco.com

Establish standards before you hire. When facing a shortage of staff, owners and managers may be tempted to lower their standards and hire the first breathing candidate who walks through the door. Bad move, since this can lead to the business producing lower-quality products and offering vending-machine service (visit any of Canada’s department stores or franchised restaurants for proof). Instead of lowering standards, now is the time to raise them. This may “cost” the business in terms of higher wages, but bigger employers know that long-term customer satisfaction is more important. Your new hires must agree on: starting and finishing times, unscheduled overtime, vacations and sick days, use of cell phones and iPods, personal use of business computers and access to socialnetworking sites such as Facebook.

Try hiring half a person. People in their early 20s, the baking industry’s traditional entry-level workers, will represent a smaller and smaller percentage of Canada’s total population for at least the next 15 years. Which means that any staffing strategy built around them is pretty much doomed to failure. This is creating a huge demand for people in their mid-30s or older (in some cases, for people in their mid-50s or older – something unheard of not long ago). In addition to demanding and deserving higher wages, people at these life stages have different interests and priorities than entry-level workers. And some bigger employers are finding it more efficient to hire two or three “older and wiser” employees part time than one rookie full time.

Work at becoming more flexible. Any Canadian born in the mid-1970s or later has grown up with personal computers, electronic games and various other gadgets. This has resulted in a nation of young people living in a highly networked “blog” world in which their thoughts count and are worth sharing. This, in turn, has resulted in major conflicts with older employers, mostly over priorities and values. These are the fundamentals that each side believes in, and a powerful force in an employee’s decision to embrace a job or leave. Bigger employers are learning to focus on the take-off and landing issues, the 20 per cent of workplace activities that produce 80 per cent of the bottom line. Exactly how jobs get done becomes less important, within safe practices.

Feed and educate your people. No amount of theoretical training can match an employee’s personal experience when it comes to the products you produce and sell. Thirty years ago, much of the baking industry was “mass” and “bland” in the North American way, but this has changed profoundly. Most companies now produce specialty products for niche customers and sell broader services such as catering. Unfortunately, employees who have not been specially trained often don’t have the knowledge and experience they need to move much beyond written recipes or basic clerking. Bigger employers have found that the solution is to feed them, either at a reduced price or at no charge. Rather than a “free lunch,” this is a structured program through which employees learn about products.

Be a coach instead of a boss. Thirty years ago, the owner or manager of a retail bakery needed to be a boss. In the same way as a teacher, he or she knew the “right” answers and spent the day telling people what to do and how to do it. Responsibility rested at the top, which turned out to be too far from the customers who ultimately paid the bills. That’s why there isn’t much enthusiasm for “bossing” today, especially among bigger employers that want to build long-term relationships with customers. Instead, these companies try to free employees to be as good as they can be – to manage, not micromanage. The most common coaching message an employee hears is, “Good job. I liked the way you...” ❖

Ted Topping is president of Creative Insights Inc., Vancouver. He was keynote speaker at Bakery Showcase 2006 and has recently updated his book, “Start and Run a Retail Business,” for a second edition. Learn more at www.tedtopping.com.

A Touch of Class

By Michelle Brisebois

Are you searching your soul trying to come up with ways to differentiate your business? Are the big box stores literally eating your lunch? If you’re like most small business owners, these are the questions keeping you up at night. The good news is that as a small business, you’re uniquely suited to offer experiences to your clientele that bigger stores can’t duplicate. Though you may not have considered adding “teacher” to your bag of tricks, the in-store class or seminar may prove just your ticket to increasing your share of the pie.

You may be wondering if it’s worth the trouble. After all, it’ll take some time to develop a series of seminars, which will then need to be advertised and executed. The key is to begin with the end in mind. These in-store events are all about wordof-mouth advertising and retail theatre. Those 10 people who attend your seminar will most likely regale their eight co-workers at lunch the next day with tales of the wonderful time they had at your seminar. Exponentially, there will possibly be 100 people who hear about your business from that root event. Since the attendees have a rich experience to share, there’s more to talk about than if they simply came in and bought a loaf of bread. Think of topics that would be fun for customers to learn about and for you to teach. Seasonal and lifestyle topics are perfect fodder for a series of workshops. Madelines, Cherry Pie and Ice Cream in Toronto, offers an Easter egg decorating workshop for grownups as well as children. It’s an opportunity for customers to tap into their “inner Martha Stewart.” How to make the perfect pie, cake decorating and preparing beautiful plates are just some of the topics consumers may find intriguing. Wine boutiques often have great success by holding in-house workshops around wine tastings. Why not steal a page from the wine industry’s book and hold a chocolate tasting that could showcase chocolate from various origins around the world. You can show customers first-hand how Belgium chocolate truly differs from Swiss – and who can resist an evening of sampling chocolate?

Once you have your topics lined up, you’ll need to draft an outline of the class itself. Document the key points you’ll wish to cover and then consider how much time each point will take. Two-hour seminars are generally good for customers since time is still a precious commodity for most folks.

Offering baking classes from your bakery is a great way to create buzz and loyalty.

You’ll probably want to budget about a half-hour of wriggle room for questions or to run a bit over. With practice, you’ll get to know innately how things will flow. List the materials you’ll need and create a spreadsheet to track the costs associated with the event. Depending on where you’re located and the complexity of your event, charging anywhere from $20 to $60 per person per seminar is appropriate. You may wish to start on the lower end to gauge interest in your offering and then raise the rates later as you become more comfortable in delivering the content and measuring the response to the seminars. Create a small handout for attendees outlining any key content points, recipes or sources for ingredients. Have pens available for people to take notes and if these pens are sporting your shop name website and phone number, even better!

Promoting your seminars can be done in a variety of ways. Your most likely participants will be existing customers who love your products. Paint a section of your wall with blackboard paint and get a couple of chalk paintbrushes from an art supply store. List the seminars with the associate cost and dates on the board for people to read as they stand in line. As the seminars fill up, take another colour of chalk and write, “sold out” across the listing. This shows people that your events are in demand, and nothing creates more buzz than

something that’s popular. Print your seminars on bag stuffers to put in with purchases. Your website will prove to be a real asset here as it would be wise to create a section called “Events and Seminars” to list your upcoming classes. You’ll want this section clearly listed on your home page so visitors to your site can get to your class listing in one click. If you can work with your webmaster to let visitors register online, even better. Collect e-mail addresses from your clientele (with permission to send notification of events) and send out the class schedule to subscribers. The key to a good call to action lies in how easy it is for consumers to take the action. Try placing a small ad in your local paper that has a catchy headline such as, “Calling All Chocoholics.”

No doubt as you begin holding events in house, customers will begin to tell you what they’d like to see and you’ll never be without content for future seminars. So think of your business as having a “culture of learning” and have fun with the journey. On the other hand, you could just call it the “school of hard candy.” ❖

Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands. Michelle can be reached at On Trend Strategies by e-mail at briseboismichelle@sympatico.ca.

Continued from page 12

over-fermentation. Over-fermentation creates dough with excessive gas and sourness, and gives finished baked goods undesirable open grain and poor texture. Salt acts to lower the gas production rate and therefore produces the longer proof times needed for goodquality baked goods. Salt changes the osmotic pressure within the yeast cell thus controlling the yeast activity. The science behind the effect of salt on yeast cells is beyond the scope of this article and will not be discussed in detail. Salt is, however, an effective tool

in controlling the action of the yeast and gas formation. This is especially true where temperatures cannot be easily controlled, like the conditions found in small bakery establishments.

Salt also affects proteins in various food systems. The wheat gluten protein, which is the fundamental component of the baking process especially for the yeast-raised products, is also affected by the presence of salt. The hydration of gluten, as well as its development and strength, is dramatically affected by the salt content in the formula. The hydration of flour is achieved at a slower rate with the addition of low levels of

salt in the formulation. The slower rate is achieved because salt shields the gluten’s overall positive charges, therefore reducing repulsion and allowing the proteins to come in closer contact. This will result in a slower hydration rate of the flour and therefore an increase in the mixing time required to develop the dough. This is important because longer mixing time will result in a slower rate of production in large bakeries and thus increase energy consumption and slower production outputs. This problem can be corrected by the addition of the salt at a later stage of the process when the dough forms and no longer sticks to the side of the mixer. In addition, salt may also reverse the loss of elasticity in doughs that have been over-mixed and have lost their elastic properties. Common salt is known to increase dough strength at its normal level of addition (1.5 to 2 per cent) in bread formulations. However, the addition of salt above these levels does not improve the loaf volume of bread. Unfortunately, when a sodium chloride substitute is used, there could be a detrimental effect on the loaf volume and other characteristics of the bread.

Salt has a critical effect on both hydrophobic (water repelling) interactions and hydrogen bonding properties of the gluten proteins thus affecting the rheology and the overall development of the dough. Different salts (other than sodium chloride) have different effects on the proteins and some may be suitable as replacements for traditional salt. These could be viable alternatives in our efforts to reduce sodium in baked goods. The effect these alternatives will have on the dough and the yeast is dependent on the type of ions they carry and this can present a challenge when substituting.

Many efforts have been made both from ingredient manufacturers and food companies to reduce or completely replace salt in food products. Some success has been generated using potassium chloride as a substitute. Manufacturers have reported success with as much as a 50 per cent potassium chloride, 50 per cent sodium chloride mix. Although potassium chloride has similar effects on the baking process to sodium chloride the major problem with this salt is the introduction of a metallic taste, which cannot be easily masked in various foods. Other salts that can possibly, at least partially, replace sodium chloride include magnesium chloride, magnesium acetate and potassium gluconate.

Come Join Us at Bakery Showcase 2008 Booth #807

THE FINAL PROOF

Industry research chair in cereal technology, Dr. Koushik Seetharaman is leading innovative research initiatives in cereal grains in the Department of Food Science at the University of Guelph in Guelph, Ont. The position has been funded in part by a consortium of industry groups, the Ontario Cereals Industry Research Council (OCIRC). Seetharaman has a master’s from Cornell University and a PhD in food science from Texas A & M University. He also completed post-doctorate work at Iowa State University, was on faculty at Penn State and worked as a consultant to the cereals industry. With more than 20 years of experience in cereal research, and product and industry consulting, Seetharaman provides a breadth of experience for the baking sector. We caught up with Seetharaman after class (over a pint of fermented barley) to talk about the future directions of baking innovation.

Your interest in cereals research goes back a long time. What drew you to this area of research?

As a vegetarian I have been interested in cereals all my life, however, aside from my personal interest in grains, I am also fascinated by the complexity of grains in terms of nutrients, structure, disease resistance and genetic attributes. There are many opportunities in this area for value-added products that provide significant health benefits.

Dr. Koushik Seetharaman is the new industry research chair in cereal technology at the University of Guelph.

Why is there a need for a research chair in cereals?

This position, similar to the one I had at Penn State, will help to drive cereal research in this region. There are not many cereal research centres east of the Mississippi, and yet this is the region with the most consumers. In Canada, there are no cereal research centres east of Manitoba, but all cereal processors are in the East. What is needed is a high-calibre centre of quality cereals research to assist the innovative companies in this region.

For example, roughly 80 per cent of the wheat in Ontario is soft, which has implications for end use quality. Ontario food manufacturers and processors will now have local technical support for this type of wheat instead of having to go to Ohio, for example. We can assist the Ontario cereals industry in all matters related to cereals, including the pliability of dough referred to as “dough rheology” – this level of support is required to assist product developers in this area.

What exactly do you mean by “technical support” for wheat-based process foods?

The oven is like a “black box”: bakers know what goes into the oven and what comes out, but they don’t know what exactly goes on inside the oven at a molecular level. What goes on in the oven matters a great deal to the final product quality attributes. The baking industry needs to deconstruct the chemistry taking place in the oven in order to create new textures and flavours, and to bake with some degree of consistency and predictability. Experimentation is not enough. If you use different baking temperatures over the course of the baking process instead of just one, you will get a different texture. You can also affect the glycemic index and the shelf-life by altering the baking temperature – same dough, different temperature gives you different bread. Bakers need to consider the process of baking, not just the input and output.

What other areas of innovation do you feel are important to the future of baking? Nanotechnology? Fortification?

The term nanotechnology is overused. For me it doesn’t mean much, it’s only one component. And fortification is not innovation – there is nothing new in this area – we’ve covered the basics. In fact, research is showing that using whole grains is more nutritious than fortifying with the individual components of whole grains.

Innovation happens at a molecular level, specifically, with the starch granule. Starch influences the properties of baked goods. And cornstarch does not behave the same way as wheat starch. We need to determine how the structure of starch can be modified to affect the end product. For example, long grain rice like basmati rice is never sticky but short grain rice like Chinese rice is always sticky. This phenomenon exists because of the differences in the configuration of the starch granule.

To prepare for innovation, bakers need to better understand the product they are making and selling. What do consumers like about the product, what do they want and what can bakers do to get it? Bakers cannot create products in a void; they need an understanding of the chemical process. If 100 pounds of wheat is not producing 100 pounds of product, you need to know why.

Innovation also means energy conservation. Energy is being wasted because of not just old ovens, but old oven technology. Heat efficiency is poor – we need more efficient ovens. There is a 20 to 30 per cent savings just by understanding how to make the ovens more efficient.

What type of product development ideas should bakers consider?

Product development ideas are not a problem – what we need is to better understand large-scale manufacturing and how to reduce waste by making better formulation changes, for example, to reduce trans fats. If you understand the product at a molecular level reformulation is much easier. For example, what holds things together? Just like cement holds bricks together, the sugar holds the sugar cookie together, gluten holds the bread together and starch holds the cake together. Once you understand what each component is doing to affect the final product you can make changes with consistent and predictable results. We also need to clean up the labels – if you do not know why and what each ingredient is doing in the product, get rid of it.

What is your area of research?

I am intrigued by the structure of starches in cereal and the ability to manipulate these structures to create healthier products with better glycemic responses. Lowering the glycemic index means that the starch is absorbed slowly and does not trigger a huge release in insulin. This modulating effect of low-GI products can help to reduce the risk of Type 2 diabetes and other health risks. We are doing research in the area of slowly digestible starch – this product can lower the glycemic response of many types of baked products. For example, from low to high GI, we have insoluble fibre (wheat bran), soluble fibre (i.e., oat bran), slowly digestible starch and the rapidly digestible starch (i.e., rice or bread). This is an area that holds great promise for healthy cereal-based food choices.

What new regulations do you see for the baking industry in the future?

There are some potential changes to the regulations in the future. For example, there will

be limits or a ban placed on acrylamide. This compound is a carcinogen, and is created when bread is allowed to brown. Chemically it is a reaction between an amino acid, asparagines, and the sugar, glucose. Reducing the temperature and/or asparagines reduces the amount of this compound. More research is needed in this area.

What is most exciting about your new position?

At a personal level, it is inspiring to collaborate with a new group of scientists

in both nutrition and biochemistry, and the food manufacturers and processors within the cereals and baking industry. I am also really pleased to be able to bring new research and perspectives to century-old beliefs and practices to accelerate innovation in this area. Challenging old paradigms is the heart of innovation. I am grateful to have this opportunity. ❖

Written by Donna Shaw, a food and nutrition marketing professional with a B.Sc. in Nutrition, and an MBA in Agribusiness.

Continued from page 30

Other low-sodium salt replacers are also on the market. These may include blends of sodium chloride with potassium chloride, magnesium sulphate and the amino acid L-lysine hydrochloride. Ingredient suppliers are actively involved in developing replacers and some are now available. These include Lo Salt, Saxa So-low, Morton Lite Salt and others. Recently, Jungbunzlauer introduced Sub4salt Salt, an ingredient that is claimed to replace salt by 35 per cent in bread and other baked

goods without affecting the taste and processing properties. In addition to salt replacers, flavour enhancers may be used, which work by activating receptors in the mouth and compensate for the salt taste reduction. Such enhancers include yeast extracts, nucleotides and a recently introduced Danisco ingredient SALboost. Monosodium glutamate is also used as a flavour enhancer, but it is not as desirable, as it contains sodium and its use is somewhat controversial. Before venturing into replacements using other salts or commercially available replacers and enhancers, make

sure of the regulatory status of these ingredients both for domestic use and the export market.

Remember, direct replacement may not be practical and there will be additional effort needed in the reformulation process in order to achieve the desired results. ❖

For more information, or fee for service help with product or process development needs please contact the GFTC at 519-821-1246, by fax at 519-8361281, or by e-mail at gftc@gftc.ca.

New Products

Continued from page 22

Wholesome Indulgence Bakery Bars provide in-store bakeries with thaw-and-sell simplicity. Uncut bars offer versatility, allowing in-store bakeries to sell single-serve graband-go bars, small breakfast packs or larger variety packs. Each 2.5 oz. serving contains: 3g dietary fibre, 7g protein, a good source of calcium, 300 calories or less, 7g of fat or less and 0g trans fat. The three, robust varieties are: cranberry almond, maple apple pecan and mocha latte.

For more information, call 888832-6010 or send an e-mail to ISB@saralee.com.

Upscaling the biscuit

Southeastern Mills takes the ordinary biscuit to new levels with endless applications and creative concepts. Our team of expert food technologists and chefs are continually developing new ways to bring new forms to products like the beloved biscuit. Traditional biscuit fare includes biscuits and gravy, breakfast biscuit sandwiches and eating simply as a side. But taking a step beyond the ordinary might include using prepared biscuit mix to top a pot pie, taco bake, fruit cobbler, or a pineapple upside down cake. Baked biscuits can be layered with whipped cream and fresh fruit for a terrific-tasting biscuit tower.

For more information about Southeastern Mills products, call 800-334-4468 or go online to www. semills.com. ❖

Call our Canadian Distributors to request our catalog:

BakeMark of Canada 3202 - 9th Street S.E. Calgary, Alberta T2G 3C3 (800) 663-CAKE (604) 303-1700

Cake Top Inc.

151 Carling View Drive, Unit 2 Etobicoke, Ontario M9W 5S4 (800) 584-9883 (416) 798-1777

Catalog Sales Division (800) 428-4413

L & M Bakers Supply Co. 2501 Steeles Ave.W., Unit 1 Downsview, Ontario M3J 2P1 (800) 465-7361 (416) 665-3005

Nicholson Equipment Ltd. 3975 Kitchener Street Burnaby, B.C.V5C 3L9 (800) 668-3722 (604) 291-1901

Nicholson Equipment Ltd. 11640 - 147th St. Edmonton, AB T5M 1W2 (800) 661-9026 (780) 451-6262

Traynor's Bakery Wholesale 191 Victoria Ave.S., Hamilton, Ontario L8N 3C8 (800) 263-9239 (905) 522-2730

Vincent S.Varietes Ltd. 433 Rue Saint Paul LeGardeur, Quebec J5Z 4C7 (800) 263-1687 (450) 585-1687

Vixit Products Ltd. 290 Henri Bourassa Ouest Montreal, Quebec H3L 1N7 (800) 463-8782 (514) 337-0814

www.decopac.com

InnovativeSolutionsPackaging

Show GUIDE

for Canada’s National Baking Tradeshow and Convention Event

At Canada’s national baking trade show and convention event

Join 4,000 industry professionals including retail, in-store, foodservice and wholesale bakers

Visit the trade show

•see exhibits with ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)

•watch the Team Bake Canada daily demonstrations

•view the Decorative Bread Contest entries and see who captures the $5,000 1st place prize — produced by the BAC Ontario Chapter

Learn at the informative educational seminars

Network at the event including social functions

MAY 4 - 6

Toronto Congress Centre

650 Dixon Rd (Hwy 27 & Dixon)

Held every other year, it is THE place to see the best, the newest and your favourite products, ingredients, equipment, services and technology

Produced by

Dear Friends

On behalf of the Board of Directors we would like to offer you a warm welcome to Bakery Showcase 2008. As part of its history, Bakery Showcase has constantly featured innovation and the latest trends for the benefit of Canada’s baking industry which are particularly important as our industry faces today’s unprecedented challenges.

For the past 12 months Canadian bakers have faced growing and in some cases unprecedented pressure on input pricing. And while the industry deals with growing cost pressures, new product opportunities are appearing as consumers continue demanding health focused products ranging from simple whole grains through to prebiotics, omega-3, flax, fibre, micronutrients, organic, kosher and halal.

Bakery Showcase 2008 will address many of these challenges along with outlining the opportunities for the future. New products, cost saving technologies and other essentials will be featured throughout the trade show floor to help bakers remain competitive. The seminars and workshops will focus on increasing sales and expansion of product lines to take advantage of the consumer health focus.

We are also delighted with the addition of two new features to this year’s event. Team Bake Canada will be on hand to provide a series of demonstrations of their Coupe du Monde Competition techniques. As well, entries in the Creative Bread Competition, sponsored by BAC’s Ontario Chapter will be on display and are sure to inspire bakers.

Bakery Showcase 2008 once again offers much for you to learn and experience. We look forward to seeing you there!

Sincerely

John Klecker & Kate Nugent BAC Co-Chairs

John Klecker VP of Operations Weston Bakeries Etobicoke, ON

Kate Nugent Director of Operations La Rocca Creative Cakes Markham, ON

2007/2008 Board of Directors

Co-Chair

John Klecker

Weston Bakeries Ltd Etobicoke, ON

Director

Rick Barnes BakeMark Canada Richmond, BC

Director

Bob Grebinsky

Ellison Milling Company Lethbridge, AB

Co-Chair

Kate Nugent La Rocca Creative Cakes Markham, ON

Director

Gottfried Boehringer The Stonemill Bakehouse Scarborough, ON

Director

Marian Markowski

Rachel’s Home Bakery Minden, ON

Treasurer

John Rossetti Italian Home Bakery Ltd Etobicoke, ON

Director

Jean Luc Breton Multi Marques Laval, QC

Director

Pete Plazier Sunrise Bakery Edmonton, AB

President & CEO

Paul Hetherington Baking Association of Canada Mississauga, ON

Director

Bob Caron McBuns Bakery Moncton, NB

Director

Andrew Pollock Canada Bread Etobicoke, ON

Past Chair

Arthur Gunn Gunn’s Bakery Winnipeg, MB

Director

Michel Dion Lallemand Inc Montreal, QC

Director

Kevin Rainey Sobeys Inc Stellarton, NS

EVENT Program

Note: All activities will be held at the Toronto Congress Centre. Educational & Social activities will be held in the Pinsent Rooms and the Trade Show will be held in Halls A/B/C.

Sunday, May 4 Event

8:00 am – 5:00 pm

8:30 am – 9:30 am

9:30 am – 12:00 noon

Registration Open

BAC Annual General Meeting BAC Members Only

New Product Showcase

Multimedia Presentations from

• InnoSeal Systems

• Canbra Foods

• Coagel Corporation

• Intersteam Technologies

• ADM Milling Company

• Fleischmann’s Yeast

• One Way Disposable Piping Bags

• AKR Consulting

• Lesaffre Yeast

• Gluten Free Gourmet

• Nita Labelers

• Weston Bakeries

• Hollimex Products Inc

12:00 noon – 5:00 pm

5:00 pm – 6:30 pm

Monday, May 5

8:00 am – 5:00 pm

9:00 am – 10:30 am

10:30 am – 10:45 am

10:45 am – 12:00 noon

12:00 noon – 5:00 pm

Trade Show Open

Welcome Reception

Event

Registration Open

Your Employee’s First 30 Days

Presenter: Harold Lloyd

Coffee Break

Fishin’ For Sales?...Better Bait The Hook

Presenter: Harold Lloyd

Trade Show Open

EVENT Program

Tuesday, May 6

8:00 am – 5:00 pm

9:00 am – 10:30 am

Event

Registration Open

Enhancing Your Attributes – Making Your Products Healthier! Presenters: Phillip Lee Wing & Laura Pasut

10:30 am – 10:45 am Coffee Break

10:45 am – 12:00 noon

12:00 noon – 5:00 pm

Communicating Changing & Complex Nutritional Messages to Consumers Presenter: Leslie Beck

Trade Show Open

LESLIE BECK

As one of Canada’s leading nutritionists and a member of the College of Dietitians of Ontario, Leslie is recognized by the media as an authority on nutrition and food issues and is an experienced communicator in television, radio and print media. She writes a weekly column in The Globe and Mail, Canada’s national newspaper, is the best selling author of 7 books, appears weekly on CTV as Canada AM’s nutrition expert and is also heard weekly on Montreal’s CJAD Morning Radio.

Leslie also consults with many leading businesses and international food companies located in Canada, the US and Europe. She delivers nutrition seminars and workshops to corporate groups in North and Latin America and sits on the Board of Directors for Breakfast for Learning, a non-profit organization that funds child nutrition programs in Canada.

PHILLIP LEE WING

Phillip Lee Wing is President of the Food Development Group, a company which provides technical support to the baking industry. Prior to that, Phillip was with Best Foods and Westons in the Research area. Phillip did his undergraduate studies at the University of Manitoba in Food Science and later went on to the University of British Columbia for his Ph.D. in Food Chemistry. With more than 20 years in the food industry, Philip has developed extensive hands-on experience in the baking field and has been involved with the Baking Association of Canada’s Ontario Chapter most recently as Past-Chairperson.

HAROLD LLOYD

Harold Lloyd loves business; learning from his own experiences and from the experiences of others. Most of all he loves TEACHING what he has learned. Harold’s passion for teaching permeates his presentations. Over the years, he has created 30 top rated seminars and written 2 1⁄2 books. He has been a featured presenter at the food industry’s most prestigious convention for 20 consecutive years.

Harold has said, “I’d rather see the audience taking notes than to hear their applause.” This remark speaks to his intense desire to make a meaningful connection with his audience.

We provide "One Stop Shopping" with 75 years of experience in the design and manufacturing of bakery product packaging.

✯ Bake and Serve Trays

✯ Muffin Cups

✯ Fluted Cake Pan Liners

✯ Quality Custom-Made Folding Cartons

✯ Distinction and P resto Cartons in Stock.

✯ Die-Cut Corrugated Cake Pan Liners

✯ Specialty Bakery Papers and Boards.

LAURA PASUT

Laura Pasut started her own consulting firm in 1986. She has been responsible for providing input on a variety of projects and strategic directions for clients. On behalf of clients, Laura has acted as a resource to media as well as health professionals for expertise and contextual, science-based information on food and nutrition issues. Recently she has worked with the Canadian Cancer Society on interpreting and adapting the World Cancer Research Fund Report for Canada. Laura is currently working on managing the Human Nutrition Research Program for the Beef Information Centre. Laura is pleased to participate at Bakery Showcase as the BAC’s Industry Spokesperson and Nutrition Consultant for the Grains-they’re essential! Program.

Exhibitor Listings

*indicates New Exhibitor • as of press deadline – Feb 28

ADM Milling Company ......................726

*AKR Consulting..............................1125

Alfa Cappuccino Imports ....................506

All Gold Imports .................................517

*Almond Board of California ...........1032

*AMDTrace Limited.........................1102

American Pan Company ..................637B

AMF Bakery Systems .........................515

Andea Inc ...........................................N10

Apple Valley Foods .............................729

BakeMark Canada ...............................600

Bakers Journal .....................................S06

Bakery Crafts ......................................339

Baking Association of Canada –Grains – they’re essential! .............500

Bonnie & Don Flavours Inc ................626

Brenntag Canada Inc ...........................212

Bridor Inc ............................................531

Bunge (Canada) ..................................312

Burnbrae Farms Limited .....................838

Cake Top Inc .......................................732

*California Walnut Commission.......1117

*Caljava International .........................S11

Canada Bread Company Limited ........523

Canadian Dairy Commission ............1028

*Canbra Foods Ltd ..............................839

Caravan Ingredients ............................834

Cargill...............................................900A

Carmi Flavors ......................................816

Celplast Packaging Systems Ltd .......1023

Champion Moyer Diebel.....................331

Chemroy Canada Inc (Food Ingredient Div) ....................328

Chicago Metallic ..............................637A

*Cinnaroll Bakeries Limited .............1123

CIS Group ...........................................S08

City of Brantford ................................N16

*CoaGel Corp ...................................1029

Compass Food Sales Co Ltd ...............936

Contemar Silo Systems Inc .................831

*CRS/Vamic........................................330

Danisco Ingredients Canada Inc .........537

Dawn Food Products (Canada) Ltd.....300

Dealers Ingredients Inc .......................236

DecoPac ..............................................527

*Dell Packaging .................................N06

*Design & Realisation Inc ..................700

Donini Chocolate Ltd..........................811

Dover Flour .........................................605

Drader Bakery Logistics .....................309

*Eckert Machines Inc .......................1138

EcoPack...............................................735

Elco Fine Foods Inc ............................422

Embassy Flavours Ltd .........................616

Fancy Pokket Corporation ..................230

Flavor Right Foods Group ..................929

Fleischmann’s Yeast ............................807

Flex-O-Mark Inc .................................937

Foodtools Inc ......................................707

France Decor Canada ..........................222

Fruition Fruits and Fills ....................1000

G Cinelli-Esperia Corporation ............708

Gay Lea Foods Co-Operative Limited...........................................433

Genpak LP ..........................................220

Global Egg Corporation ......................534

Gluten Free Gourmet .....................1101A

Grain Process Enterprises Ltd.............233

Gumpert’s Canada...............................S01

H Moore Printing Services Ltd ...........627

Handtmann Canada Limited ...............208

Harvest Corporation ............................522

*Hobart Food Equipment Group Canada ................................213

Hollimex Products Inc ......................1134

*Honey Bunny Inc ............................1130

Horizon Milling GP .........................900B

Hospitality Cleaning Services Ltd ......837

HTECH Inc .........................................930

*InnoSeal Systems Inc ......................1001

Intersteam Technologies ....................N07

Italian Home Bakery Ltd ....................910

Ivanhoe Cheese Inc. ............................739

J J Marshall Inc ...................................722

*JBNT Marketing Inc .........................733

Kerry Ingredients Canada Inc .............337

KL Products Inc ..................................S12

KLR Systems Inc ................................800

Kraft Canada Inc .................................226

L & M Bakers Supply Co ...................815

L.V. Lomas Limited ............................614

Label Systems .....................................907

Lallemand Inc .....................................622

Lapaco Paper Products Ltd ................N13

Lentia Enterprises Ltd .........................434

Lesaffre Yeast Corporation .................408

*Liberty Group Sugar Decorations .....939

Lockwood Manufacturing Inc.............826

MarSia Imp/Exp ..................................316

McCall's Bakers Warehouse................538

Megart Systems Inc.............................218

MIWE America...................................917

*ML Packaging Inc ...........................1128

National Starch Food Innovation ......1100

Natunola Health Inc ..........................1136

Labelers Inc .............................1038 Novacart Inc ......................................1013

Novelis Foil Products ..........................426

Nealanders International Inc .......322, 323 New-Life Mills Limited ......................430

Trade Show Floor Features

TEAM BAKE CANADA DEMONSTRATIONS

Team Bake Canada will be demonstrating the products they created for the April 2007 Louis Lesaffre Cup qualifier in Mexico each day of the event. Come watch the fun, ask questions, taste the product and learn some new techniques with your Team Bake Canada.

• Didier Julien will be creating an assortment of Viennoiserie including cranberry butterfly, maple syrup brioche and chocolate rings.

• Tracey Muzzolini will be making a variety of breads including honey mustard, pine nut and flax, apple cider sourdough and a truly unique Maple Leaf shaped granola bread.

• Bill Clay will be re-creating his artistic showpiece using the theme “Bread as a symbol of your country” using a variety of live and dead doughs as well as many unusual techniques.

DECORATIVE BREAD CONTEST DISPLAYS

Decorative bread has a long rich history and is currently enjoying a comeback among bakers. Whether you call it art or food, transforming bread dough into a window display, sculpture or eye-catching centerpiece is a creative way to capture the attention of your customers.

The Ontario Chapter of the Baking Association of Canada has organized a Decorative Bread Contest with the entries on display each day of the event. The winners will be announced on Sunday, May 4. First place winner takes home $5,000 and the bragging rights of being named the Best Decorative Bread Baker for 2008!

As of press deadline - Feb. 28

AMDTRACE LIMITED 1102

New software for Recall - demonstrations.

AMERICAN PAN COMPANY 637B

American Pan will exhibit custom pans of all types including the new E-Pan. American Pan is co-exhibiting with Chicago Metallic, featuring in-stock pans for retail bakers.

APPLE VALLEY FOODS 729

1/2 pie program (5 varieties)

BAKEMARK CANADA 600

BAKERY CRAFTS 339

The AK-P Program.

BONNIE & DON FLAVOURS INC 626

We will be displaying and sampling the latest in flavour trends in a variety of products.

BRIDOR INC 531

Bridor is featuring new RTB pastries with a combination of flavour profiles in addition to our new Artisan Style Pastry under the Equisite brand. Bridor is also launching new flavoured breads and Artisan Style breads and rolls. A variety of breads and pastry will be available to taste.

BUNGE (CANADA) 312

Bunge will be showcasing an extensive new line-up of non-hydrogenated, low trans, no trans product solutions for the baking industry.

CALJAVA INTERNATIONAL S11

CANADA BREAD COMPANY LIMITED 523

New innovation.

CANBRA FOODS LTD 839

New non-hydrogenated margarine and shortenings.

CARGILL 900A

Whether you’re looking for raw ingredients or prepared mix solutions, stop by to taste our bakery concepts that address some of today’s growing health trends such as whole grain, sugar reduction, gluten-free and others.

CHICAGO METALLIC 637A

Featuring a lower cost cake and donut filler pump with new handle design. Chicago Metallic is co-exhibiting with American Pan Co., featuring custom made pans for wholesale bakeries.

CINNAROLL BAKERIES LIMITED 1123

New packaging for gourmet thaw and sell cinnamon rolls.

COAGEL CORP 1029

COMPASS FOOD SALES CO LTD 936

Saskatoon berry, cranberries

CRS/VAMIC 330

Exhibiting functional mini spiral.

DANISCO INGREDIENTS

CANADA INC 537

100% whole wheat bread with PowerBake, Panodan and Dimodan, tortillas with PowerBake 808 and emulsifiers. Reduced calorie pumpkin muffins with added fibre containing Litesse and Fibrex.

DAWN FOOD PRODUCTS (CANADA) LTD 300

DECOPAC 527

Make your celebrations grand with our new petite signature cakes! Coming soon to a theatre - and bakery - near you: new 2008 licensed summer movie products featuring Iron Man, The Chronicles of Narnia, Prince Caspian, Kung Fu Panda, The Incredible Hulk and WALL-E

DELL PACKAGING N06

DESIGN & REALISATION INC 700

Ganache cutters, panning sphere, silicon bakeware

DONINI CHOCOLATE LTD 811

Chocolate buds

FANCY POKKET CORPORATION 230

PitaToasters, naan (bread), panini

FLAVOR RIGHT FOODS GROUP 929

Exhibiting new reduced trans and hydrogenated oil free toppings and icings as well as Hershey’s chocolate made with Hershey’s cocoa icings.

FLEISCHMANN’S YEAST 807

Enzyme based dough conditioners, AB Mauri

FOODTOOLS INC 707

We will feature the new ACCRS ultrasonic slicer for the smaller bakery. This slicer is designed to cut round or square products ultrasonically on the same machine.

G CINELLI-ESPERIA CORPORATION 708

Proofer Retarder, 2 Pocket Roll Divider

GAY LEA FOODS CO-OPERATIVE LIMITED 433

GENPAK LP 220

GLUTEN FREE GOURMET 1101A

New products include: gluten free croutons, apple crisp, bread crumbs and bread mix for bread machines.

GRAIN PROCESS ENTERPRISES LTD 233

GUMPERT’S CANADA S01

Trans fat free-icings, graham cracker mix, graham meals (regular & chocolate), muffin mixes.

HARVEST CORPORATION 522

HOBART FOOD EQUIPMENT GROUP CANADA 213

HOLLIMEX PRODUCTS INC 1134

Citri-fi Orange Fiber Fat Replacer, Clabber Girl Encapsulated Leaveners & Ingredients.

HORIZON MILLING GP 900B

Whether you’re looking for raw ingredients or prepared mix solutions, stop by to taste our concepts that address some of todays growing health trends such as whole grain, sugar-reduction, glutenfree and others.

INNOSEAL SYSTEMS INC 1001

INTERSTEAM TECHNOLOGIES N07

Bakers Face Unprecedented Challenges Over Commodity Prices

Bakers in Canada, the U.S. and across the world are facing extraordinary challenges in their efforts to cope with unprecedented price increases for all agricultural commodities. The price rises are being driven by increasing consumption patterns in developing markets such as China and India, increased demand from the biofuels sector as energy companies continue to plough funds into the development of cleaner fuels. Coinciding with these increases has been a period of low supply as a result of extreme weather in major exporting nations that has reduced global stocks. As an example, disruptions to wheat supplies in major producing nations have put considerable pressure on the U.S. where the wheat inventories have dropped to a 60-year low.

The increase in commodity prices has had a significant impact on global food price inflation. In Italy, which imports some 50% of its wheat, a 30% increase in the price of pasta led to a oneday consumer association boycott. The impact of these increases is also being felt in other food sectors as farmers in the meat, poultry, dairy and pork sectors attempt to deal with spiralling feed prices.

In response to the situation, BAC has been very active with local and national media in an effort to communicate the problems bakers are facing. Paul Hetherington, BAC President and CEO has participated in more than 15 media interviews, all of which focused on explaining the situation to the public at large. “Bakers are doing their best to contain costs but the reality is that consumers need to understand that the unprecedented escalation of commodity prices along with other substantial input increases such as energy means that these costs will be reflected through higher food inflation,” says Hetherington. “With little relief in sight, consumers should expect to see higher prices in the grocery store for most of their basic food items.”

While little can be done about the weather affecting crops or emerging markets, there is a

growing focus on the impact of biofuels relating to commodity prices. In its March 10, 2008, edition, Maclean’s magazine story “Why your grocery bill is about to hurt: heat, corn, beef: prices are soaring. Is the global food supply in danger?” stated, “For those anxious to assign blame, the U.S. biofuels industry has made a particularly juicy target. With US$6 billion worth of annual subsidies going into the ethanol industry, critics say, the dream of making America more energy independent has inverted an equation that held for millennia — namely, that you increase food production by putting more energy into it (in the post-industrial age, energy means tractor fuel and nitrogen fertilizer). Now, farmers are being blandished with government money to convert food into energy. Pimentel, the Cornell agricultural scientist, has dubbed it the “biofuel boondoggle”: fully 20 per cent of the U.S. corn crop went into creating ethanol last year, yet it provided only one per cent of the country’s fuel needs. “So it’s not making us energy independent at all, and it’s driving up the price of everything else,” he says. “You’re taking corn away from feeding livestock, and sure enough, here in the States, the price of meat, milk and eggs has gone up 10 to 20 per cent. The price of other grains that you can use as substitutes is going up, because they’re in short supply, too.”

In response to these and other concerns the U.K. government on Feb. 21, 2008, announced a review of its biofuel policy and on February 24th the European Parliament’s Climate Change Committee also called for an urgent review of the EU biofuels policy which it stated in its press release “should fully account for and safeguard against any associated negative environmental social and economic impact.”

In addition to its media efforts BAC has continued and continues to discuss the impact of record high commodity prices with both Federal and provincial governments.

BAC Calls for Bakery Exemption to Toronto Emission Reporting Proposal

BAC has called for an exemption for bakeries from a proposed new emission reporting requirement by the City of Toronto that could add thousands of new dollars in costs to retail, in-store and commercial bakeries doing business within the city limits. The Toronto proposal would require reporting by all businesses emitting any combination of 25 substances including bakery-produced ethanol in an effort to “encourage local business to find ways to reduce chemicals and begin environmental programs.”

Ethanol from bakeries is naturally occurring and is released as a result of the

actual fermentation and baking process. Ethanol begins in the dough fermentation process and is released during baking when the temperature of the baked good rises above the vaporization temperature of ethanol at 78.3ºC. As the fermentation process is the catalyst for ethanol production there is no opportunity to reduce ethanol production.

BAC also expressed serious concerns regarding the financial implications to a baking industry already facing unprecedented cost pressures. BAC noted that many commercial bakeries are already reporting their emissions provincially

ALMOND CUPCAKES

Directions:

Preheat oven to 375°F. Place cupcake liners in a cupcake pan.

Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond milk, vanilla and almond extract. In the bowl of a standing mixer, beat butter until creamy. Add 1 cup sugar and beat on high speed until fluffy. Add the flour mixture in 3 parts, alternating with the almond milk mixture and beating on low speed after each addition. Move this mixture to a large bowl.

Ingredients:

•3 1/2 cups sifted cake flour

•1 tbsp plus 1 tsp baking powder

•1/2 tsp salt

•1 cup vanilla-flavoured almond milk

•1 tsp vanilla extract

•1/2 tsp almond extract

•1 cup (2 sticks) unsalted butter, room temperature

•1 1/3 cup sugar, divided

•8 large egg whites, room temperature

•1/2 tsp cream of tartar

•1/4 cup prepared almond paste, divided by tsp and rolled into balls

•White Frosting

•Sugar-Coated Almonds

Wash the bowl of the standing mixer, drying well to ensure no moisture or grease remains. Beat egg whites and cream of tartar in the standing mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, beating on high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined. Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared

and/or nationally through the federal National Pollutant Release Inventory and therefore reporting to the City would be both a new cost and redundant. For retail bakers the proposed reporting requirement this would be costly as few if any have on staff the technical expertise required to comply with the proposed Environmental Reporting and Disclosure Program. BAC has estimated that such expertise from outside sources may well cost from $10,000 to $25,000 per bakery.

As of this publication date no decision regarding either the proposal or an exemption has been reported to BAC.

White Frosting:

•5 tbsp water

•1/4 tsp cream of tartar

•1 1/3 cups sugar

•2 large egg whites, room temperature

•1 tbsp light corn syrup

•1 tsp vanilla extract

Whisk together ingredients except vanilla extract in a large stainless steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed of a handheld mixer until the mixture reaches 140°F on an instant read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites may overcook. Beat on high speed for 5 minutes. Remove the bowl from the skillet and add vanilla extract. Beat on high speed for 2 to 3 more minutes to cool. Use within a few hours. Serve any leftover frosting as a dip for fresh fruit.

almond paste (teaspoonfuls rolled into balls) atop each cupcake, centred. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to

Continued on page 8

Meet Harold at Bakery Showcase, in the morning of May 5 to purchase an autographed copy of his latest books or visit www.lloydpresents.com for an order form.

Sodium Working Group Meets

The Sodium Working Group established by Federal Health Minister Clement late last year held its first conference call meeting in late January. The baking industry is represented on the Working Group by BAC President and CEO Paul Hetherington. The purpose of the Working Group is to develop and oversee implementation of a strategy that would result in low-

ering the sodium content of the diets of Canadians to within the range recommended by the Institute of Medicine of the National Academies (Dietary Reference Intakes (DRI) report for sodium). The strategy, developed over the coming year will be multi-staged and will be based on a three-pronged approach that will include education, voluntary reduction

of sodium levels in processed food products and foods sold in food service establishments, and research. According to the 2004 Canadian Community Health Survey, as many as 90% of men over the age of 19, and 65% of women, exceed Health Canada’s recommended sodium limit of 2,300 mg per day for adults.

cool completely. Prepare frosting and Sugar-Coated Almonds. Frost cupcakes and sprinkle with almonds. Serve.

Sugar-Coated Almonds

In an ungreased baking pan, roast 3 1/2 cups sliced almonds at 375°F for 10 minutes, turning pan and stirring halfway through baking time. Bring 1 cup sugar and 2 cups water to a boil in a large pan; add almonds and stir. Sugar will crystallize; keep stirring and then it will caramelize; remove from heat and spread almonds onto a baking sheet lined with parchment paper. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container. They are great for snacking, in popcorn or as a topping for ice cream.

Per serving per 24 servings:

Calories 370

Cholesterol 20 mg

Total Fat16 g

Fibre 2 g

Saturated Fat 6 g

Calcium102 mg

Monounsaturated Fat 7 g

Magnesium 50 mg

Polyunsaturated Fat 2 g

Potassium 189 mg

Carbohydrate 52 g

Sodium 160 mg

Protein 7 g

Vitamin E 4.8 mg*

* Total Alpha-Tocopherol Equivalents

Formula reprinted courtest of the Almond Board of California. Visit www.almondsarein.com for more formulas and information about almonds.

Congratulations to Our Most Recent Correspondence Course Grads!

Mark Campbell

Sharlene Griffin

Bobby Koerner

Kumaresan Mahendran

Parisa Moshtaghi

Lesley Patterson

Jorge Verastegui

Food Hazard Control: Sanitation

Bakery Technology III

Bakery Technology I

Bakery Technology III

Bakery Technology I

Food Hazard Control: Sanitation

Occupational Health & Safety

For information on correspondence courses for baking industry employees and the Certified Bakery Specialist (CBS) program, please contact ext. 21 at the BAC office or check out our website at www.bakingassoccanada.com.

A Warm Welcome to Our Newest Members

Saskia Brussaard Almond Board of California

Marte Cantos Chemetall Canada

Reg Coffey

Allan R Hill AMDTrace Limited

Allen Holtz Holtz Hospitality Services

H.M. Keller-Nadon From the Hearth Bakery Ltd

Deano Letellier Design & Realisation Inc

Brenda Lewandowswki Coaldale Bakery

John Mackenzie Anita’s Organic Grain & Flour Mill

Hyuk Jae Park Park’s Bread N Buns Factory

Deborah Patterson Temptations Bakery & Deli

Calgary Establishes Industry Advisory Committee for Trans Fat Regulation Implementation

Calgary Health Region has established a Market Advisory Committee to advise on the implementation of the Region’s initiative to reduce trans fat content of food items for use, service, sale and store within the region. At the Committee’s first meeting on Feb. 28, BAC President and CEO Paul Hetherington once again raised previously stated concerns regarding how the Region was going to implement the regulation when many issues remain unresolved including methodology to differentiate between natural occurring and processed trans fats, implications to low fat products which by their very nature are low in overall fat but may have a trans level higher than 5 per cent of total fat and implications to industries such as baking that may not have viable alternatives by the July 1, 2008 deadline. Representatives from Calgary Health Region expressed a desire to work with industry in order to address these outstanding issues. More meeting of the Committee are scheduled and further reports will be forthcoming.

IVANHOE CHEESE INC. 739

Featuring our new Ivanhoe Mascarpone and restricted melt natural cheddar.

KLR SYSTEMS INC 800

New Metal detector!

L & M BAKERS SUPPLY CO 815

Gum paste flowers

LALLEMAND INC 622

LAPACO PAPER PRODUCTS LTD N13

Automated packaging of baking cup sleeves in shrunk-wrapped plastic with pull-down zipper for automated denesting machines.

LENTIA ENTERPRISES LTD 434

Sepa wax release spray, Cremaldi Whip Cream Machine

LESAFFRE YEAST CORPORATION 408

MARSIA IMP/EXP 316

MCCALL’S BAKERS WAREHOUSE 538

New image machine for picture transfers wide format.

MEGART SYSTEMS 218

ML PACKAGING INC 1128

We will introduce some new deco ideas and new packaging materials which are popular in Asia.

NATIONAL STARCH FOOD INNOVATION 1100

NATUNOLA HEALTH INC 1136

Natunola Health Inc will introduct and give 5 gram samples of our new and improved packaging of Natunola® Health Delight brand.

NEW-LIFE MILLS LIMITED 430

NILFISK CFM 1003

Nilfisk CFM will showcase their new steel-tank wet/dry industrial vacuum.

NITA LABELERS INC 1038

The Shellshock labeling system will be equipped with Nita’s new AE612MKII labeling head for 1575"/min performance.

NOVACART INC 1013

NOVELIS FOIL PRODUCTS 426 CPET dual ovenable containers. HMR containers.

NUTRASUN FOODS LTD 1103

We will have samples of our new products to taste - cookies and/or muffins. These products will have nutritional claims attached with them.

NUTRIFRANCE LTEE 532

Cooking on site – muffin and cookies

ONE WAY DISPOSABLE PIPING BAGS 727

One Way ‘Comfort Green’ disposable piping bags.

ORDAN THERMAL PRODUCTS 913

Synthetic Lubricants.

PACKAGING MACHINERY

CONCEPTS LTD 1036,1037

The Tridyne F100 netweight dispensing system, the latest Zanasi JET5000 printer and the never before displayed in Canada APM model HCBS conveyorized band sealer are featured.

PAR-PAK LTD 623

New products – panel square, square PETE bowls; hinged containers, hinged utility PETE containers

POLAR TECHNOLOGIES INC N04 Blast Freezers

PRIME PASTRIES INC 832

PROSPERITY FOODS 638

QZINA SPECIALTY FOODS INC 933

Glazes and jams from Matisse.

REYNOLDS FOOD PACKAGING CANADA INC N08

TV0223 – Tri-Fold Plastic Container. TV0241 – Single Portion Pack.

RICH PRODUCTS OF CANADA LIMITED 901

SAMROK INC 836

Numeral sparklers, cup cake sparklers, wedding sparklers.

SATIN FINE FOODS S16B

SWEET N FUN PRODUCTS LTD N19

THE FRENCH OVEN 335

Fruit cakes, mousse cakes

UPPER CANADA MALT 539

Upper Canada Malt will be showcasing several new certified organic sweeteners including sugar, icing sugar, medium invert sugar and liquid sucrose.

WESTON BAKERIES LTD/ READY BAKE FOODS

414

Caribou Ridge Pies, a new premium 6 inch deep dish pie. Five popular flavors: apple, blueberry, strawberry rhubarb, cherry and apple honey crumble.

Show Specials

As of press deadline – Feb 28

BAKERS JOURNAL S06

Free subscriptions.

CAKE TOP INC 732

Introductory ‘Show Special’ to new birthday cake program.

CALJAVA INTERNATIONAL S11

DRADER BAKERY LOGISTICS 309

We will have available recycled carriers. Great value, and a great opportunity to start using the Drader Carrier at a reduced price!

FOODTOOLS INC 707

FRANCE DECOR CANADA 222

GENPAK LP 220

GRAIN PROCESS

ENTERPRISES LTD 233

GUMPERT’S CANADA S01

HARVEST CORPORATION 522

INNOSEAL SYSTEMS INC 1001

$75.00 (includes 1 InnoSealer and 8,000 closures)

INTERSTEAM TECHNOLOGIES N07 10% off all regular prices

KLR SYSTEMS INC 800

Special on machine and new model of slicer.

L & M BAKERS SUPPLY CO 815

20 qt mixers, stand mixers

LENTIA ENTERPRISES LTD 434

Cremaldi Whip Cream Machine

MCCALL’S BAKERS WAREHOUSE 538

PACKAGING INC 1128 NITA LABELERS INC 1038

HMI touch screen controller included with every labeling system sold. NOVACART INC 1013 PRIME PASTRIES INC 832

QZINA SPECIALTY FOODS INC 933 5% off on all orders placed during the show.

SATIN FINE FOODS S16B

SUPERIOR SOLUTIONS LTD 1108

Prizes & Giveaways

BRIDOR INC 531

Bridor will have a draw for a cutting board with a set of knives where all visitors are welcome to submit a ballot.

COMPASS FOOD SALES CO LTD 936

Basket gift giveaways - business card draws

GAY LEA FOODS

CO-OPERATIVE LIMITED 433

Daily prize draw

GRAIN PROCESS

ENTERPRISES LTD 233

Prize draw for Blue Jay Tickets

As of press deadline – Feb 28

LALLEMAND INC 622

Prize draw at end of show for all who deposit business card at booth.

MCCALL’S BAKERS WAREHOUSE 538

Prize draw shopping spree at Bakers Warehouse.

NATIONAL STARCH FOOD INNOVATION 1100

Business card draw for wine carafe.

NEALANDERS

INTERNATIONAL INC 322, 323

Enter your buisness card to win a 4.7L bottle of extra virgin olive oil.

NEW-LIFE MILLS LIMITED 430

ONTARIO MINISTRY OF AGRICULTURE, FOOD AND RURAL AFFAIRS N26 Draw for carved Inuksuk.

PARMALAT INGREDIENTS 810

Promotional Prize Draw on Customer Business cards.

PROSPERITY FOODS 638

Visit our booth for a chance to win a new TV

Demonstrations & Guest Appearances

BAKEMARK CANADA 600

Wholegrain, Multigrain, Artisan bread. Spring and Summer retail cake ideas.

BUNGE (CANADA) 312

Food sampling demos.

DESIGN & REALISATION INC 700

Multiple presentations during each day showcasing our equipment. Come see our special guest who will inform you about the latest trends in the industry. Learn how to: use tempered chocolate with chablon appliances and transfer sheets; prepare a ganache with special frames; cut ganaches with multiple cutters; pan almonds using a special attachment for your home mixer; make creative chocolate decorations with a cooling slab.

As of press deadline – Feb 28

HARVEST CORPORATION 522

Running demonstrations continuously throughout the show. Factory representatives will be on hand to answer questions.

INNOSEAL SYSTEMS INC 1001

InnoSealer demonstrations all day!

LALLEMAND INC 622

Demo baking done throughout the day.

PACKAGING MACHINERY

CONCEPTS LTD 1036, 1037

“Real World’ equipment demonstrations available. Meet factory representatives who will be on hand to answer questions and discuss your specific applications.

PEPSI-QTG, QUAKER DIVISION 631

Demo and baking in booth.

PRO BAKE INC

601

We will be demonstrating many of the functions of our multidrop cookie machine. We will also enrobe cookies with tempered chocolate.

As of press deadline – Feb 28

Bakery Showcase 2008 is a forum for industry suppliers to demonstrate the latest in products and services for all members of the baking industry. We are pleased to be able to highlight a few of our newest exhibitors to this year’s event.

NON TRANS FAT/LOW SATURATED FAT SHORTENING ALTERNATIVE COAGEL CORP BOOTH 1029

CoaGel Corporation has developed and patented a shortening alternative that has no trans fat and very low levels of saturated fat. Marketed under the Coavel brand name, the shortening alternative is being tested by major food companies in Europe, the U.S., the Far East and Canada. Coavel is processed with any vegetable oil, water and an emulsifier. Coavel is the first shortening alternative that provides a viable option to food processors challenged to reformulate their products that currently contain high levels of saturated and trans fat. Coavel can be substituted for shortening, butter, lard and baker’s margarine in a wide range of bakery applications.

LABELING EQUIPMENT –

100% CANADIAN & NON PROPRIETARY NITA LABELERS INC BOOTH 1038

Nita is a proud Canadian manufacturer of pressure sensitive labeling equipment utilizing 100% domestic parts and non proprietary components that can be purchased worldwide. Committed to labeling perfection, Nita builds its stand alone labelers and complete solutions with durable top of line components. The use of stainless steel and anodized aluminum on all our devices ensures that quality is key for Nita. We consider our customers as partners in success. Servo motor driven, PLC controlled, Color evident adjustments, gradient rulers for quick change-overs, HMI touch screen operator panel with diagnostics, hints, recipes, delays & more for true user friendliness. Products can be plastic, cardboard, paper, corrugated, glass, bags, pails & buckets, bottles, tubs & more. Transparent or opaque labels.

NON TRANS FAT/LOW SATURATED FAT SHORTENING ALTERNATIVE CANBRA FOODS LTD BOOTH 839

Canbra Foods is a wholly owned subsidiary of James Richardson International

Ltd. JRI is a Canadian family-owned business, whose roots date back over 150 years in the Canadian agricultural industry. Canbra Foods is a fully integrated oilseed processor that has earned the reputation for manufacturing only premium quality canola oil, non-GMO expeller & high oleic canola oils, non-hydrogenated as well as hydrogenated shortening & margarine products. Over the past few years, we have taken a leadership approach to developing only quality nonhydrogenated, zero or low trans fat margarines & shortenings that meet the needs of our baking customers.

PREMIUM QUALITY NON STICK ROLLED FONDANT SATIN FINE FOODS BOOTH S16B

Located in New York’s lower Hudson Valley, Satin Fine Foods specializes in the manufacturing of Satin Ice – rolled fondant (Sugar paste) cake icing. Satin Ice is a premium quality non stick pliable cake icing that may be rolled out by hand using a rolling pin or mechanical sheeter. Satin Ice produces a satin smooth elegant finish to any cake. It may be used as a modeling paste to create decorative pieces, and is the ideal covering to cover wedding, novelty and special occasion cakes. Satin Ice is packaged in commercial and retail pack sizes and comes ready-to-use in a variety of colors including: white, ivory, dark/chocolate, red, blue, green, black, yellow, green, pink, and purple.

WALNUTS ADD VALUE TO YOUR BAKED GOODS

CALIFORNIA WALNUT COMMISSION

BOOTH 1117

Walnuts are a nutrient-rich “superfood” that consumers see as a value-added offering. As one of the few foods that are nutritiously complete and good for the human body, walnuts are also the only nuts with a significant amount of omega-3 fatty-acids. Plump and crisp with a rich, nutty flavour, California walnuts add texture and taste to a wide variety of

baked goods. Proper storage is essential to ensure that your walnuts stay fresh and delicious. Be sure to store them in an airtight container in your refrigerator for up to six months, or freeze walnuts for up to one year. For more information and recipes, visit www.walnutinfo.com.

QUALITY MACHINERY FOR PROCESSING APPLICATIONS

ECKERT MACHINES BOOTH 1138

ECKERT Machines has provided quality machinery for processing applications, helping food processors meet challenges of changing consumer demands since 1959. With a full range of manufacturers, we provide reliable and cost effective solutions to food processing problems with a complete line or just one machine. We offer the baking industry a full range of materials handling equipment specifically designed for your needs including bulk storage/handling of dry or wet ingredients, flour cooling, spiral conveying, sifting, finished goods conveying, optical and x-ray inspection and size reduction.

CATALOGUE & CUSTOM SOLUTIONS FOR YOUR PACKAGING NEEDS

PACKAGING MACHINERY

CONCEPTS BOOTH 1036, 1037

Packaging Machinery Concepts (PMC) was established almost ten years ago. Our customers, many of whom are in the bakery industry, look to us for “catalogue and custom” solutions to improve productivity and enhance safety in their plants. Distributors and builders of: bagging/sealing machines, case sealers, case erectors & tray formers, case packers and palletizers, dispensing systems, labelers, printers, stretch wrappers, unit & pallet handling conveyors. We offer: machinery maintenance, retrofit and safety modification, system analysis, CAD modeling and integration. PMC represents: All Packaging Machinery (APM), Loveshaw, Nita Equipment, S & R Machinery, Tridyne Process Systems, Sulftec and Zanasi USA

As of press deadline – Feb 28

ADM MILLING COMPANY

BOOTH 726

7585 Danbro Cres

Mississauga, ON L5N 6P9

905-819-7000, 800-267-8492

FAX: 905-819-9768

E-MAIL: info@adm-milling.ca www.admworld.com

Exhibiting: Complete line of bakery mixes, bases, and flour. Whole grain ideas, reduced trans fat applications and products, reduced sodium opportunities. Cookies, muffins, cakes, pizza, waffes, breads, etc.

Brands: Monarch, Five Roses, Triumph, ZF, Glenrose, Three Stars

AKR CONSULTING

BOOTH 1125

7270 Torbram Rd, Unit 200 Mississauga, ON L4T 3Y7

905-678-6368

FAX: 905-677-1700

Exhibiting: SR & ED consulting

Exhibiting: Espresso machines and grinder. European bars. Slush machines. Coffees and teas.

Brands: La Spaziale, Rancilio, Brasilia, VFA

ALFA CAPPUCCINO IMPORTS

BOOTH 506

750 Millway Avenue Unit 6

Concord, ON L4K 3T7

905-660-2750, 800-764-2532

FAX: 905-660-2755

E-MAIL: info@espresso.com www.espresso.com

ALL GOLD IMPORTS

BOOTH 517

153 Eddystone Ave North York, ON M3N 1H5 416-740-4653, 800-661-3918

FAX: 416-740-9666

E-MAIL: office@allgold.ca

Exhibiting: Frozen fruit including raspberries, blueberries, strawberries, cherries, cranberries, bananas, purees, pure Belgian chocolate, butter. Caraway, sesame, poppy, sunflower, pumpkin, mustard seeds. Flax, millet, cocoa power. Coconut, almonds, walnuts, cashews, pecans, macadamia, pine nuts. Dates, apricots, banana chips, raisins, honey. Certified organic products.

ALMOND BOARD OF CALIFORNIA

BOOTH 1032

1150 9th St Ste 1500 Modesto, CA 95354-0845 USA

209-549-8262

FAX: 209-549-8267

E-MAIL: staff@almondboard.com www.almondboard.com

Exhibiting: California almonds.

* * * * * * * * * * *

AMDTRACE LIMITED

BOOTH 1102 645 Woodbine Ave Toronto, ON M4E 2J3

416-831-8093

E-MAIL: allan@amdtrace.com www.amdtrace.com

Exhibiting: AMDTrace Limits provides easy to use solutions for Food Industry Tracing and Recall require-

ments. AgriTrace™, is a low cost Tracing solution that exceeds all government Recall and HACCP commitments. We are conducting demonstrations, drop in to get more information on how AgriTrace™ can be customized for your business needs.

Brands: AgriTrace™

AMERICAN PAN COMPANY

BOOTH 637B

417 E Water St

Urbana, OH 43078-2178 USA

937-652-3232, 800-447-7267

FAX: 937-652-4859

E-MAIL: sales@americanpan.com www.americanpan.com

Exhibiting: Custom made commercial baking pans and coatings, including bun pans, bread pans, cake pans, muffin pans and pullman pans/covers.

Brands: AmeriCoat, AmeriCoat PLUS, DuraShield, Pan-Glo

AMF BAKERY SYSTEMS

BOOTH 515 7 Peach Tree Cres Guelph, ON N1H 8K5 519-766-4631

FAX: 519-766-0702 www.amfbakery.com

Exhibiting: AMF will be showing videos and have brochures on display.

Brands: AMF - Pulver - ETM

ANDEA INC

BOOTH N10 1299 Osprey Dr

Ancaster, ON L9G 4V5

905-304-3311

FAX: 905-304-3571

E-MAIL: info@andeachocolate.com www.andeachocolate.com

APPLE VALLEY FOODS

BOOTH 729

c/o Kingsway Brokerage Ltd

170 Wilkinson Rd, Unit 18

Brampton, ON L6T 4Z5

905-595-0987

FAX: 905-595-4263

E-MAIL: info@kingswaysales.com

Exhibiting: Specialty pies, fruit pies (baked & unbaked), cream pies (thaw & serve), 1/2 pies (fully baked).

Brands: Apple Valley

BAKEMARK CANADA

BOOTH 600 2480 Viking Way Richmond, BC V6V 1N2

604-303-1700, 800-665-9441

FAX: 604-270-8002

E-MAIL: sales@bakemarkcanada.com www.bakemarkcanada.com

Exhibiting: Trans fat free bread and cake mixes, trans fat free fillings, wholegrain and multigrain bread products, specialty French pastry ingredients, decorating products, glazes and icings.

Brands: BakeMark, Caravan, Brill, Henry & Henry, Produits Marguerite, Bakemark Germany.

BAKERY CRAFTS

BOOTH 339 PO Box 37

West Chester, OH 45071-0037 USA

513-942-0862, 800-543-1673 FAX: 513-942-3835

E-MAIL: info@bakerycrafts.com www.bakerycrafts.com

Exhibiting: Bakery Crafts® is a wholesale manufacturer servicing retail bakeries, in-store supermarket bakeries, bakery distributors, candy shops, and ice cream shops. Our range of products includes the AK-P Program, Bakery Crafts complete wedding program, cake decorating kits, licensed products, edibles, photo imaging systems, candles, novelty decoration supplies, and bench equipment.

BAKING ASSOCIATION OF CANADA – GRAINS THEY’RE ESSENTIAL!

BOOTH 500 202-7895 Tranmere Dr Mississauga, ON L5S 1V9 905-405-0288, 888-674-2253 FAX: 905-405-0993

E-MAIL: info@baking.ca www.bakingassoccanada.com, www.grainsessential.ca

BAKERS JOURNAL

BOOTH S06 PO Box 530

105 Donly Dr S Simcoe, ON N3Y 4N5 519-429-3966, 888-599-2228

FAX: 519-429-3094

E-MAIL: bakersj@annexweb.com www.bakersjournal.com

Exhibiting: Magazines and Books.

Exhibiting: BAC provides a range of programs and services to assist retail, wholesale and in-store bakers. ‘Grains - they’re essential’ is a health communication program sponsored by BAC that provides information and advice to Canadians on grain products and their role in a healthy diet.

* * * * * * * * * * * *

BONNIE & DON FLAVOURS INC

BOOTH 626

3165 Unity Drive, Unit 3 Mississauga, ON L5L 4L4

905-569-2736, FAX: 905-569-2874

E-MAIL: info@bdflavours.com www.bdflavours.com

Exhibiting: Bonnie & Don Flavours Inc is an innovative flavour manufacturer with a commitment to exceptional quality, service and competitive pricing. The facility is Kosher and IS022000/HACCP compliant. Our product development team will be showcasing our newest flavour creations developed for use in all bakery applications. * * * * * * * * * * * *

BRENNTAG CANADA INC

BOOTH 212 43 Jutland Rd Toronto, ON M8Z 2C6 416-259-8231, 800-268-0358 FAX: 416-503-6876

E-MAIL: sales@brenntag.ca www.brenntag.ca

Exhibiting: As a major Global Distributor, Brenntag Canada brings to the marketplace a quality line of baking ingredients. We have partnered with highly respected Suppliers, Canadian based and International, and are well positioned to provide customers with a diverse array of ingredients.

* * * * * * * * * * * *

BRIDOR INC

BOOTH 531 1370 Rue Graham Bell Boucherville, QC J4B 6H5 450-641-1265, 800-361-1450 FAX: 450-641-2428 www.bridor.com

Exhibiting: Frozen dough, pastry, specialty breads and rolls, artisan style breads and rolls.

Brands: Bridor

* * * * * * * * * * * *

BUNGE (CANADA)

BOOTH 312 2190 South Service Rd W Oakville, ON L6L 5N1

905-825-7900, 800-361-3043 Eastern Canada, 800-252-9371 Western Canada

FAX: 905-469-2018

E-MAIL: rose.browne@bunge.com www.bungecanada.com

Exhibiting: Bunge (Canada) is your solutions provider for a complete line of quality nonhydrogenated, low trans and no trans product alternatives. Broad range of: all-purpose shortenings, cake and icing shortenings, liquid shortenings, puff pastry shortenings, lard, margarines and roll-ins, lecithins, non-dairy whip toppings, icings and fillings, and pan sprays.

Brands: Tenderflake®, Biscot®, Biscot® 140, Bunge™, S.P.S.®, Majestic®, Cremelite®, Pufflite®, Pufflake®, Nutrifil®, Whippee®, Nutra Coat™, Amaizing Coat™, Delicia®, Tulip®

BURNBRAE FARMS LIMITED

BOOTH 838

3356 County Rd # 27 Lyn, ON K0E 1M0 613-341-2007, 800-668-2486

FAX: 613-341-2014

E-MAIL: ihunter@burnbraefarms.com www.burnbraefarms.com

Exhibiting: Bon-ee-pak liquid whole eggs, Naturegg frozen whole egg, prestige liquid white, Naturegg frozen yolk mix, IQF precooked egg products.

Brands: Bon-ee-pak, Prestige, naturegg

CAKE TOP INC

BOOTH 732

151 Carlingview Dr Unit 2

Etobicoke, ON M9W 5S4 416-798-1777, 800-584-9883

FAX: 416-798-1544

E-MAIL: sales@caketop.ca www.caketop.ca

Exhibiting: A new and profitable birthday cake program. New and Value-added wedding cake decorations.

Brands: Deco-Pac, Sweet Inspiration Gum Paste Flowers, Bakery Crafts

CALIFORNIA WALNUT COMMISSION

BOOTH 1117

c/o Faye Clack Communications Inc

170 Robert Speck Pkwy Mississauga, ON L4Z 3G1

905-206-0577, 800-743-6282

FAX: 905-206-0581

E-MAIL: walnutinfo@fayeclack.com www.walnutinfo.com

Exhibiting: Walnuts are a nutrientrich ‘superfood’ that consumers see as a value-added offering. They are nutritiously complete and are the only nuts with a significant amount of Omega-3 fatty acids.

Brands: California Walnuts

CALJAVA INTERNATIONAL BOOTH S11

19519 Business Center Dr Northridge, CA 91324-3402 USA

818-718-2707, 800-207-2750 FAX: 818-718-2715

E-MAIL: caljava@aol.com www.caljavaonline.com

Exhibiting: Ready to use gumpaste flowers. Rolled fondant icing/fondx cake decorating tools. Classes.

Brands: Sweet Inspiration Cake Decors, Fondx, Caljava

Exhibiting: Canada Bread Company Ltd is a full-line supplier of finished, frozen and par-baked bakery products to retail and food service customers across Canada.

Brands: Dempster’s, Villaggio, POM, Olafsons, Bens

CANADA BREAD COMPANY LIMITED BOOTH 523

10 Four Seasons Pl Etobicoke, ON M9B 6H7

416-622-2040 FAX: 416-622-6171 www.dempsters.ca

CANADIAN DAIRY COMMISSION

BOOTH 1028

Bldg 55 960 Carling Ave Ottawa, ON K1A 0Z2

613-792-2000, 866-366-0676 FAX: 613-792-2009

E-MAIL: ingredients@agr.gc.ca www.milkingredients.ca

Exhibiting: The Canadian Dairy Commission is committed to promoting growth and innovation in the manufacture and use of dairy products and components. Our Dairy Marketing Program provides support to dairy and food product manufacturers by facilitating access to the technical support and expertise required to develop new and innovative products.

Brands: milkingredients.ca, Dairy Marketing Program

CANBRA FOODS LTD BOOTH 839

2415 2nd A Ave North Lethbridge, AB T1H 6P5 403-329-5500, 866-397-7756 FAX: 403-329-3701 www.canolaharvest.com

Exhibiting: Canola oil, margarine, shortening, non-hydrogenated shortenings and margarines, zero trans fat solutions, pan release spray, non-gmo expeller pressed canola oil

Brands: Canola Harvest

CARAVAN INGREDIENTS

BOOTH 834

2500 Meadowpine Blvd Unit 3

Mississauga, ON L5N 6C4

905-826-1089, 800-324-8802

FAX: 905-826-8432

E-MAIL: mcorsi@caravaningredients.com www.caravaningredients.com

Exhibiting: Bread bases, cake bases, tortilla bases, bagel bases, flour treatments, vitamin fortifications, food emulsifiers, enzyme blends, shelf life extenders, dough conditioners, icing stabilizers, yeast foods, processing aids.

Brands: Emplex, Starplex

CARGILL

BOOTH 900A

15407 McGinty Rd W MS #61 Wayzata, MN 55391-2399 USA

952-742-6360, 800-356-8977

FAX: 952-742-4050

www.cargill.com

Exhibiting: Cargill and Horizon

Milling have the knowledge, capabilities and ingredients needed to create winning bakery products that delight consumers. Our unmatched breadth of bakery ingredients and knowledge help customers turn ideas into value-added products by leveraging expertise across market research, product development, supply chain and risk management.

Brands: Wilbur® chocolate, Gerkens® cocoa, Clear Valley® oils and shortenings, Alberger® salt, Barliv™ barley beta fiber, Oliggo-Fiber™ inulin

CARMI FLAVORS

BOOTH 816

212-1515 Broadway St

Port Coquitlam, BC V3C 6M2

604-468-9800, 866-468-9800

FAX: 604-468-9801

www.carmiflavors.com

Exhibiting: Carmi Flavors offers a vast selection of easy to use flavours specially formulated for the bakery industry. We carry a wide variety of natural, natural/artificial and artificial flavours in liquid, powder and encapsulated powder form. We have a no minimum requirement on orders and stock flavours are shipped within 1 week.

Brands: Carmi Flavours

CELPLAST PACKAGING SYSTEMS LTD

BOOTH 1023

67 Commander Blvd Unit 4 Toronto, ON M1S 3M7

416-293-4330, 800-866-0059

FAX: 416-293-9198

E-MAIL: sandy@celplast.com cps.celplast.com

Exhibiting: Wide variety of packaging solutions including equipment and films for overwrapping with shrink films, flow wrapping with polypropylene films and lidding with polyester films. Our equipment offering includes shrink wrappers, thermoforming and tray sealers, bundling, case packers, flow wrappers and bagging machines. We will also be featuring aluminum, paper board and plastic food trays.

Brands: BVM, Starview, New-Ma, Belca, Orion, Arpac, Texwrap, Exact, Bemis, Alcoa, PPI, Papberboard Tech, Mullinex, Nicholl

CHAMPION MOYER DIEBEL

BOOTH 331

2674 North Service Rd

Jordan Station, ON L0R 1S0 905-562-4195, 800-263-5798

FAX: 905-562-4618

E-MAIL: sales@moyerdiebellimited.com www.championindustries.com/canada

Exhibiting: Complete line of pot, pan and utensil washing equipment for hotel, institutional, bakery and manufacturing applications.

Brands: Champion

CHEMROY CANADA INC (FOOD INGREDIENT DIV)

BOOTH 328 106 Summerlea Road Brampton, ON L6T 4X3 905-789-0701

FAX: 905-789-7170

www.chemroy.ca

Exhibiting: Hydrocolloids for the baking industry and other functional ingredients.

CHICAGO METALLIC

BOOTH 637A 1502 N Central Ave Humboldt, TN 38343-1798 USA 731-824-4130, 800-323-3966 FAX: 731-784-5404

E-MAIL: customerservice@cmbakeware.com www.cmbakeware.com

Exhibiting: In-stock commercial baking pans for retail and foodservice bakers, featuring muffin, sheet, bread, pullman, baguette, pizza, cake, pie, buns and roll pans.

Brands: AmeriCoat PLUS, Bakalon, PermaClean, Pan-Glo

CINNAROLL BAKERIES LIMITED

BOOTH 1123

2140 Pegasus Rd NE

Calgary, AB T2E 8G8

403-255-4556, 877-246-6036

FAX: 403-259-5124

E-MAIL: info@bakerboys.net www.bakerboys.net

Exhibiting: Bring gourmet boxed cinnamon rolls, comparable to mall quality cinnamon rolls when heated, to your instore bakery. Gourmet thaw and sell cinnamon rolls and other baked goods.

Brands: Cinnaroll by Baker Boys

CIS GROUP

BOOTH S08

55 Castonguay, Suite 301 St-Jerome, QC J7Y 2H9

450-432-1550, 888-432-1550

FAX: 450-436-8801

E-MAIL: info@cis-group.com www.cis-group.com

Exhibiting: Mobile DSD and SFA solutions. Complete automation software solutions for sales and delivery personnel.

Brands: Sales Companion, Route Manager, Route Partner, Office Companion

Detroit Michigan is highlighting invesment opportunities and showcasing the local industry and support services.

COAGEL CORP BOOTH 1029

80 Southgate Dr Guelph, ON N1G 4P5

519-763-0133

FAX: 519-763-0135

E-MAIL: tackerman@coagel.com www.coagel.com

Exhibiting: Coavel is a patented shortening alternative that can be used to produce bakery products that have no trans fat and a reduction of up to 50% in saturated fat levels. Coavel can be produced with any vegetable oil and has a wide range of bakery applications.

Brands: Coavel

CITY OF BRANTFORD

BOOTH N16

PO Box 818

Brantford, ON N3T 5R7

519-759-4150, 800-563-9999

FAX: 519-752-6775

www.brantfordbrant.com

Exhibiting: The City of Brantford, Ontario located on Hwy 403 the shortest 400 highway series route between the U.S. border points of Buffalo NY and

COMPASS FOOD SALES CO LTD

BOOTH 936

260 Industrial Parkway N Aurora, ON L1P 0A5

905-713-0167

FAX: 905-713-0540

Exhibiting: Raisins (sultanas and thompsons), cranberries, dates, apricots, figs, dried coconut, prunes, currants, blueberries, cherries, tapioca starch, arrowroot starch, potato starch, honey, egg powders, marshmallows, sunflower kernel, brown flax, yellow flax, sesame seeds, pistachios, almonds, walnuts, pecans, filberts, brazils (inshell and shelled), organic dried fruits.

Brands: Compass, Taris, BeeMaid Honey, Fireside

FAX: 905-669-5665

E-MAIL: info@contemar.com www.contemar.com

Exhibiting: Contemar Silo Systems specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize Indoor Flexible Fabric Silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.

* * * * * *

CRS/VAMIC

BOOTH 330

300 St-Francois-Xavier Local 207 Delson, QC J0L 1G0

450-638-5541

FAX: 450-638-5926 www.crsvamic.ca

Exhibiting: Plastic modular and spiral belt, table top chain, conveyor components, plastic wearstrips, extrusions and machined parts

Brands: KVP, RAM, Falcon Belt - Marbett - Elesa

DANISCO INGREDIENTS CANADA INC

BOOTH 537

4 New Century Pkwy New Century, KS 66031-1144 USA 913-764-8100, 800-255-6837

FAX: 913-764-8239 www.danisco.com

CONTEMAR SILO SYSTEMS INC

BOOTH 831

8-30 Pennsylvania Ave Concord, ON L4K 4A5

905-669-3604, 800-567-2741

Exhibiting: Danisco is a leading manufacturer and supplier of valueadding ingredients to the industry globally. Our bakery solutions include: enzymes, emulsifiers texturants and food protectants all backed by extensive technical support, product innovation and application expertise. Our products contribute to improving the shelf life, texture and quality of virtually all bakery products.

Brands: Grindsted, Grindamyl, Dimodan, Panodan, PowerBake, Litesse Fibrex

DECOPAC

DAWN FOOD PRODUCTS (CANADA) LTD.

BOOTH 300

75 Vickers Rd

Toronto, ON M9B 6B6

416-233-5851, 800-575-1893

FAX: 416-233-1963

www.dawnfoods.com

Exhibiting: Dawn Foods offers a full line of consistent, high quality products to satisfy your customer’s needs. Innovative products that help simplify your bakery operations. Easy-to-use bakery mixes & bases for sweet goods and breads. Ready-to-use icings, fillings and glazes for decorating. Ready-to-finish and Thaw ’n Sell frozen baked goods.

Brands: Dawn®, Weight Watchers®

DEALERS

INGREDIENTS INC

BOOTH 236

1995 Clark Blvd

Brampton, ON L6T 4W1

905-458-7766

FAX: 905-458-7709

E-MAIL: info@dealersingredients.com www.dealersingredients.com

Exhibiting: Dealers Ingredients is a full line ingredients supplier specializing in dairy. We carry virtually all dairy products both natural and in powders. Milk, cream, whey, whey proteins, yogurt, butter and cheese. We exclusively represent ButterBuds and their full line of dairy concentrates. We also exclusively represent Columbus Foods and their full line of fats and oils. We also carry rice, rice flour, tricalcium phosphate and many other ingredients. We are the home of Baketime cheesecake batter.

Brands: Agropur, ButterBuds, Columbus Foods, Crino, Gay Lea, Kraft, N.E.I.

BOOTH 527

3500 Thurston Ave Anoka, MN 55303-4874 USA 763-574-0091, 800-332-6722

FAX: 763-574-1060 www.decopac.com

Exhibiting: DecoPac will be exhibiting some of the hottest, most popular cake decorating products and supplies for 2008 including Hanna Montana, High School Musical, Barbie, SpiderMan, Dora the Explorer and SpongeBob SquarePants; new licensed movie events; signature cakes, petite signature cakes, cupcake cakes, baby, seasonal, wedding products and much more!

Brands: DecoSets®, DecoPics®, DecoPlacs®, DecoDisplay® Cakes

DELL PACKAGING

BOOTH N06

414 Attwell Dr Toronto, ON M9W 5C3

416-679-8765

FAX: 416-674-7658

E-MAIL: sales@dellpackaging.com www.dellpackaging.com

Exhibiting: Plastic clamshells, trays, custom bakery packaging.

DESIGN & REALISATION INC

BOOTH 700

2620 Lapierre St

Montreal, QC H8N 2W9

514-595-6336

FAX: 514-595-1441

E-MAIL: info@dr.ca www.dr.ca

Exhibiting: Manufacturer and exporter of pastry, bakery and chocolate equipment. Offering a wide range of products such as cake and butter cutters, cake moulds and frames, racks,

silicon moulds, cutting tools, guitars for chocolate and candies, tempering machines, melters, cooling slabs, moulds for chocolate and candies, chocolate fountains and lots more.

Brands: DR, Exnox, Silikomart

DONINI CHOCOLATE LTD

BOOTH 811

PO Box 634

335 Bell Blvd Belleville, ON K8P 5H3 613-967-2378, 800-727-1932 FAX: 613-966-7806

E-MAIL: francine@doninichocolate.com www.doninichocolate.com

Exhibiting: Chocolate.

Brands: Donini

DOVER FLOUR

BOOTH 605 PO Box 3368 140 King St W Cambridge, ON N3H 4T3 519-653-6267, 800-621-0588 FAX: 519-653-2125 www.dovergrp.com

Exhibiting: Cake and bread mixes.

DRADER BAKERY LOGISTICS

BOOTH 309 5750 50 St NW Edmonton, AB T6B 2Z8 780-440-2231, 800-661-4122

FAX: 780-440-2244

E-MAIL: bakery@drader.com www.drader.com

Exhibiting: carriers/bread trays; dollies; baskets; wheelers/handtrucks; retail displays

Brands: Drader Carrier, Ergo Wheeler

ECKERT MACHINES INC

BOOTH 1138

3841 Portage Rd

Niagara Falls, ON L2J 2L1

905-356-8356

FAX: 905-356-1704

E-MAIL: info@eckertmachines.com www.eckertmachines.com

Exhibiting: An overview of our top quality handling and processing machinery for bakers: the full range of equipment designed and built for the baking industry, including bulk storage/handling of dry or wet ingredients, flour cooling, spiral conveying, sifting, screening, finished goods conveying, optical and x-ray inspection, size reduction.

glazes, fruit compounds, fruit purees, chestnut puree, Cacao Barry Couvertures, coatings, fillings, cocoa butter, Perigord essences, St. Michel fan waters, pastry shells.

Brands: Hero, Caco Barry, Perigord, Gourmet Gallery

EMBASSY FLAVOURS LTD

BOOTH 616

5 Intermodal Drive, Unit 1 Brampton, ON L6T 5V9

905-789-3200, 800-334-3371

FAX: 905-789-3201

E-MAIL: sales@embassyflavours.com www.embassyflavours.com

Exhibiting: Cakes, pastries and bread.

Brands: Batter Moist Cake Ingredients.

ECOPACK

BOOTH 735

3539 St. Charles Ste 138 Kirkland, QC H9H 3C4

514-867-4403, 877-626-7225

FAX: 450-458-9917

www.ecopack.com

Exhibiting: Manufacturer of paper baking products such as: muffin cups for denesting machinery, panettone moulds, pie tart moulds, pound cake moulds, cake moulds. We have stock product on hand and also cater to your custom requirements if need be.

ELCO FINE FOODS INC

BOOTH 422

40 West Beaver Creek Rd

Richmond Hill, ON L4B 1G5

905-731-7337, 800-421-3526

FAX: 905-731-2391

E-MAIL: info@elcofinefoods.com

Exhibiting: Hero swiss bakery jams,

FANCY POKKET CORPORATION BOOTH 230 1220 St George Blvd Moncton, NB E1E 4K7

506-853-7299

FAX: 506-859-6857

E-MAIL: miketimani@fancypokket. com OR timhill@fancypokket.com www.fancypokket.com

Exhibiting: Manufacturers of pita bread - mini, small, medium and large, hot dog and hamburg pita, greek pita, pizza crusts, flatbreads, panini, naan, tortillas, pitatoasters and bagels. Retail and foodservice products.

Brands: Fancy Pokket, Paco Tortillas

* * * * * * * * * * * *

FLAVOR RIGHT FOODS GROUP

BOOTH 929

2200 Cardigan Ave Columbus, OH 43215-1092 USA 614-488-2536, 800-544-9447

FAX: 614-488-0307

E-MAIL: info@flavorright.com www.flavorright.com

Exhibiting: Non-Dairy Toppings: reduced trans, premium, concentrate. Non-Dairy Icings: reduced trans, Hershey’s chocolate made with Hershey’s cocoa. Non-Dairy Pre-Whipped Icings: reduced trans, Hershey’s chocolate made with Hershey’s cocoa, creme de menthe, dulce de leche, strawberry

Brands: Flavor Right Foods

FLEISCHMANN’S YEAST

BOOTH 807

1350 Timberlake Manor Pkwy Ste 550 Chesterfield, MO 63017-6051 USA 314-392-0800

FAX: 314-392-0860

www.fleischmannsyeast.com

Exhibiting: North American manufacturer of fresh, active dry, instant dry, and inactive dry yeast, and AB Mauri ingredients including leaveners, dough conditioners, mould inhibitors.

Brands: Fleischmann’s Yeast, AB Mauri, Pinnacle

FLEX-O-MARK INC

BOOTH 937

2633 Drew Rd Mississauga, ON L4T 1G1 905-678-7997, 877-834-6880

FAX: 905-678-7058

www.flexomark.com

Exhibiting: Prime labels, blanks, tags, printers, ribbons, software, applicators, scanners, graphic design, pre-press. Parts and servicing. Serving Canada’s labeling needs since 1980.

Brands: Sato, Primera

FOODTOOLS INC

BOOTH 707

190 Vetrans Blvd

South Haven, MI 49090-8630 USA

269-637-9969, 800-644-2377

FAX: 269-637-1619

E-MAIL: dougp@foodtools.com www.foodtools.com

Exhibiting: Cake and pie slicers, sheet cake slicers, ultrasonic slicers, crumb spreaders and presses, cake slabbers, cake depanners, tortilla cutters, cheese cutters, butter cutters, wax paper divider inserts, pan liners.

FRANCE DECOR CANADA

BOOTH 222

290 Henri-Bourassa W Montreal, QC H3L 1N7

514-331-5028, 800-463-8782

FAX: 514-337-2326

E-MAIL: info@vixit.com www.vixit.com

Exhibiting: Smallware, utensils, multimolds, mini-portions, cellophane ribbons, packaging, cakeboards, chocolate, books, food colors, flowers, cake decorations, and many more.

Brands: Ateco, Bakery Crafts, Chefmaster, CK, Decopac, Lucks, Matfer, Wilton

905-856-1820, 800-665-3626

FAX: 905-850-2989

E-MAIL: albert@cinelli.com www.cinelli.com

Exhibiting: Deck, rack, revolving tray ovens, moulders, mixers, proofer retarders, sheeters, croissant machines, bread line cookie depositor, chocolate enrober, 2, 4 & 6 auto roll dividers, bun line.

GLOBAL EGG CORPORATION

BOOTH 534 283 Horner Ave

Toronto, ON M8Z 4Y4 416-231-2309

FAX: 416-231-8991

E-MAIL: info@globalegg.com www.globalegg.com

FRUITION FRUITS AND FILLS

BOOTH 1000 2379 Speers Road

Oakville, ON L6L 2X9

905-337-6400, 800-465-8603

FAX: 905-847-2305 www.fruitionff.com

G CINELLI-ESPERIA CORPORATION

BOOTH 708

380 Chrislea Rd

Woodbridge, ON L4L 8A8

GAY LEA FOODS CO-OPERATIVE LIMITED BOOTH 433 5200 Orbitor Drive Mississauga, ON L4W 5B4 905-283-5200, 800-268-0508 FAX: 905-283-5330 www.gayleafoods.com

Exhibiting: New milk replacer powders: Dairymate 185, Dairymate 440, Dairymate 25, designed for usage in bakery, ice cream, beverage, confectionery and processed foods. Dairy products, butter, skim milk power, sour cream, cottage cheese, cream and milk.

Brands: Dairymate, Gay Lea, Nordica

GENPAK LP

BOOTH 220 3185 Pepper Mill Court

Mississauga, ON L5L 4X3 905-569-3660, 800-667-4013

FAX: 905-569-8142

E-MAIL: bpatskou@genpak.com www.genpak.com

Exhibiting: Full line of ovenable CPET trays for an array of bakery applications. Full line of APET one piece hinged containers including custom designs for cookies, muffins, donuts, pies, and other snacks. Flexible packaging division, a leader in high quality print providing rollstock, bags, and zippered pouches to the food industry.

Exhibiting: Global Egg Corp. produces liquid and frozen pasteurized egg products for commercial, industrial and food service markets. We carry organic, Omega3 and other special blends.

Brands: Global Egg Liquid Egg Products.

GLUTEN FREE GOURMET

BOOTH 1101A PO Box 117 Gormley, ON L0H 1G0 905-888-5008

FAX: 905-888-5009 www.canbrands.ca

Exhibiting: Kingsmill/PaneRiso gluten, egg, trans fat free, cholesterol and dairy free breads, pizza crusts, cookies, baking mixes, bread crumbs, croutons, Apple Crisp Mix and Egg Replacer. Patsy Pie gluten free cookies, biscotti, Double Chocolate Mini Brownies and Morning Glory Mini Muffin.

Brands: Kingsmill/PaneRiso and Patsy Pie Gluten Free

GRAIN PROCESS ENTERPRISES LTD

BOOTH 233 115 Commander Blvd. Scarborough, ON M1S 3M7 416-291-3226, 800-387-5292

FAX: 416-291-2159

Exhibiting: Whole wheat flours, organic products cert. by QAI.

Multi grain mixes, hard & soft wheat, rye, corn, millet, TEFF, triticale, buckwheat, spelt, oats, kamut, soya, rice, seeds, cereals, beans, peas, oils and sweeteners.

Brands: Grain Pro, Millbrook

GUMPERT’S CANADA

BOOTH S01

2500 Tedlo St

Mississauga, ON L5A 4A9 905-279-2600, 800-387-9324

FAX: 905-279-2797

E-MAIL: info@gumpert.com www.gumpert.com

Exhibiting: Biskrunch toppings, trans fat free icings, graham meal, trans fat free graham cracker mix, muffin mixes, ganaches, coatings, florentina mix, turnover fillings.

Brands: Semper, Chocolate Masters, Renshaw

and portioning stuffer. G7D99-2 Portion delivery and cutting unit.

Brands: Handtmann

H MOORE PRINTING SERVICES LTD

BOOTH 627

133 McIntosh St Scarborough, ON M1N 3Y8 416-267-4482, 800-830-4677

FAX: 416-266-6569

E-MAIL: hmoore@hmps-labels.com www.hmps-labels.com

Exhibiting: Designers and manufacturers of custom printed pressure sensitive labels. Laser and thermal transfer labels.

HARVEST CORPORATION

BOOTH 522

249 Watline Ave Mississauga, ON L4Z 1P3

905-568-2002, 888-925-6644

FAX: 905-568-2024

E-MAIL:

marika@harvestcorporation.com www.harvestcorporation.com

Exhibiting: Glimek multiple bread line, Oliver Slicers, Konig continuous dividing and rounding machines, Dahlen ovens and more.

Brands: Glimek, Konig, Oliver, Dahlen, Harvest

HOBART FOOD EQUIPMENT

GROUP CANADA

BOOTH 213

716 Gordon Baker Rd Suite 206 & 207 North York, ON M2H 3B4 416-447-6432, 866-334-1237

FAX: 866-486-6604

www.hobartcorp.com

Exhibiting: H0300 mini rack oven, HPC800 mini proofer, HL200 mixer, counterscale HLX, AM15T dishwasher

Brands: Hobart

HANDTMANN CANADA LIMITED

BOOTH 208

654 Colby Dr Waterloo, ON N2V 1A2 519-725-3666

FAX: 519-746-0803

E-MAIL: salinfo@handtmanncanada.com www.handtmann.de

Exhibiting: VF612 Vacuum filling

HOLLIMEX PRODUCTS INC

BOOTH 1134

277 Lakeshore Rd East, Suite 206 Oakville, ON L6J 1H9 905-469-8986, 888-833-0833 FAX: 905-469-0758

E-MAIL: karentwerd@di-corp.com www.hollimex.com

Exhibiting: Cocoa products, fat replacers, leaveners, yeast, preservatives, organic and non-GMO oils &

soy lecithin, gums, sweeteners, sesame oils/seeds, tahini, low sodium salt alternatives, encapsulated ingredients/ leaveners.

Brands: Akucell Cellulose Gum, Zamacom Cocoa Powder Products, Clabber Girl Baking Powders, Clabber Girl Encapsulates, Bravo Brand Yeast, Northland Organic Oils/Lecithin, Sub4Salt

HONEY BUNNY INC

BOOTH 1130

PO Box 289

Guy, AB T0H 1Y0

780-925-2282

FAX: 780-925-2943 www.honeybunny.ca

Exhibiting: Certified Organic Canada #1 White Honey. Certified by Ecocert, certified Kosher by Kashruth Council of Canada. We will pack to any size.

Brands: Honey Bunny Inc.

HORIZON MILLING GP

BOOTH 900B

190 Attwell Drive, Suite 400 Etobicoke, ON M6W 6H8 416-679-2600

FAX: 416-679-2660 www.horizonmilling.com

Exhibiting: Horizon Milling is proud to support Canada’s bakery market with quality flour, oats, baking mixes, and innovative services that bring distinctive value to customers. Our partnership with Cargill enables us to bring customers global resources and expertise to help them succeed in developing or improving products that address important consumer trends.

Brands: Robin Hood®

HOSPTALITY CLEANING SERVICES LTD

BOOTH 837

55 Dundurn Cres.

Thornhill, ON L4J 6Z2

905-762-1293

FAX: 905-762-9989

E-MAIL: spectank@chefe.net www.spectank.com

HTECH INC

BOOTH 930

4120 Ridgeway Dr Unit 35 Mississauga, ON L5L 5S9 905-607-0362, 888-868-1110

FAX: 905-607-4756 www.htech.ca

Exhibiting: Spiral conveyors, spiral freezers, conveyors

Brands: Hollitherm, Spantech

INNOSEAL SYSTEMS INC

BOOTH 1001

8041 Arrowridge Blvd, Ste I Charlotte, NC 28273-6180 USA

704-521-6068, 866-958-4666 FAX: 704-521-6038

E-MAIL: info@innoseal.com www.innoseal.com

Exhibiting: The InnoSealer - a tamper evident bag sealer closes 1,000 bags at a time. Quick and easy for anyone to use! Thousands of bakeries use the InnoSealer worldwide.

Brands: The InnoSealer

INTERSTEAM TECHNOLOGIES

BOOTH N07

170 Princess Street Hamilton, ON L8L 3L3

905-526-1453, 800-281-4413

FAX: 905-526-8721

E-MAIL: sales@intersteam.com www.intersteam.com

Exhibiting: Intersteam is Canada’s leading supplier of steam cleaning systems, which sanitize without chemicals. Achieve better results at lower cost, with less effort. Eliminate bacteria, mould, mildew, and other challenges. Intersteam also supplies other innovative cleaning equipment.

Brands: Steam King, Tancs, Sioux, Sanitaire, Caddyclean, Victor

J J MARSHALL INC

BOOTH 722

902 Laurier Ave

Milton, ON L9T 4H6

905-875-6849, 800-665-1778

FAX: 905-875-2562

E-MAIL: sales@jjmarshall.com www.jjmarshall.com

ITALIAN HOME BAKERY LTD

BOOTH 910

271 Attwell Drive

Etobicoke, ON M9W 5B9

416-674-4555, 800-IHB-6977

FAX: 416-674-0558

E-MAIL: patm@ihbakery.com www.italianhomebakery.com

Exhibiting: Fresh artisan european bread and rolls. Health check approved products such as whole grain and 9 grain bread.

IVANHOE CHEESE INC.

BOOTH 739

RR 5 Hwy 62

Madoc, ON K0K 2K0

613-473-4269, 800-267-5590

FAX: 613-473-5016

E-MAIL: ivanhoecheese@sympatico.ca www.ivanhoecheese.com

Exhibiting: Ivanhoe manufactured hardened and ripened cheeses including Kosher and Halal cheese such as cheddar, feta, asiago, parmesan and romano in various formats from shredded, grated and block. Also displaying and sampling our new Ivanhoe mascarpone.

Brands: Ivanhoe

Exhibiting: Custom designed and produced folding cartons including bake & serve trays. All sizes of muffin cups and fluted cake pan liners. Attractive dual ovenable trays. Die cut cake pan liners in an assortment of materials. Showing 75 years of excellence in Canadian packaging.

JBNT MARKETING INC

BOOTH 733

3529 St-Charles # 138 Kirkland, QC H9H 3C4 514-952-2154

FAX: 450-458-9917

Exhibiting: Mass distributor of the Bake-Well line of free standing paper baking moulds. Specialties include single serving types adaptable to tray systems. They can be used in conventional and microwave ovens. The various shapes, sizes and potential 5 colour printing make the final product very attractive. Custom sizes available upon request.

KERRY INGREDIENTS CANADA INC

BOOTH 337

PO Box 1673

615 Jack Ross Ave

Woodstock, ON N4S 0A9

519-537-3461, 800-667-3943

FAX: 519-537-8742

E-MAIL: shharris@kerrygroup.com www.kerryamericas.com

Exhibiting: Grow your baking business by leveraging Kerry’s

application expertise and broad spectrum of bakery-focused ingredient and flavour technologies. We offer functional components and indulgent toppings, including emulsifiers, stabilizers, flavour systems, flavour and colour pieces, baked inclusions & fruit nuggets.

KL PRODUCTS INC

BOOTH S12

234 Exeter Rd Unit A

London, ON N6L 1A3

519-652-1070, 800-388-5744

FAX: 519-652-1071

E-MAIL: kladmin@klproducts.com www.klproducts.com

Exhibiting: Automated washing systems, conveyors and drying units. On display, will be a tunnel washer for baskets, pans, boxes, totes, etc.

KLR SYSTEMS INC

BOOTH 800

565 Desranleau Est Saint-Hyacinthe, QC J2T 2L9 450-774-8338, 800-918-8777

FAX: 450-774-8029

E-MAIL: info@klrsystems.com www.klrsystems.com

Exhibiting: We are a manufacturer, master distributor for Kwik Lok and a company of service. KLR manufactures slicers, counters, baggers, labeler, sealer and conveyor etc. We make the study, the design and the realization of your system of packing while ensuring a good after-sales service and the training of your employees.

Exhibiting: Philadelphia cream cheese, shredded and grated cheeses, OREO grinds and whole cookies, Toblerone and other ice cream and dessert inclusions.

Brands: Philadelphia, OREO, Kool-Aid, Toblerone

L & M BAKERS SUPPLY CO

BOOTH 815

2501 Steeles Ave W Unit 1 Toronto, ON M3J 2P1

416-665-3005, 800-465-7361

FAX: 416-665-8975

E-MAIL: sales@lmbakersupply.com www.lmbakersupply.com

Exhibiting: Hand-made royal icing sugar decorations, cake novelties - plastic and edible, full line of bakery smallwares and small equipment. Cake merchandising programs, gum paste flowers, edible image scanning equipment.

Brands: L & M, BakeryCrafts, decopac, Ateco, Kopycake, paasche, Thermohauser

LABEL SYSTEMS

BOOTH 907

1334 Kerrisdale Blvd, Unit 2

Newmarket, ON L3Y 8V6

905-836-7844

FAX: 905-853-9357

www.label-systems.com

Exhibiting: automatic pressure sensitive label applicators, top and bottom labelling system, table top label dispensers

Brands: Label Systems

LALLEMAND INC

BOOTH 622 1620 Prefontaine Ave

Montreal, QC H1W 2N8

514-522-2133, 800-840-4047

FAX: 514-522-2884 www.lallemand.com

Exhibiting: Fresh yeast, inactive yeast, instant yeast, dough conditioners, baking powders, baking soda, molasses, calcium propionate, mineral oils, depaning oils, starter cultures.

KRAFT CANADA INC

BOOTH 226

2041 Highview Dr

Burlington, ON L7R 3X4

905-335-1435

FAX: 416-441-3822

E-MAIL: adeclair@kraft.com www.kraftfoods.com

L.V. LOMAS LIMITED

BOOTH 614

99 Summerlea Rd Brampton, ON L6T 4V2

905-458-1555, 800-575-3382 FAX: 905-458-0722

E-MAIL: mcolombo@lvlomas.com www.lvlomas.com

Exhibiting: Canada’s leading food ingredient distributor of: vegetable oils, starches, lecithin, emulsifiers, fibres, sweetener cellulose, hydrocolloid gums, glycerine, food colors, polyol anti-caking agents, nutraceuticals (vitamins, minerals, amino acids), encapsulated ingredients and innulin.

Brands: ADM, Balchem, BASF, Cargill, CP Kelco a Huber Company, Colloides Naturel, JM Huber, Gelita, J Rettenmaier

Brands: Eagle, Fermipan, Instaform, Essential, Fermaid, Lallemand, Macco, Mallet, Crosby’s.

LAPACO PAPER PRODUCTS LTD

BOOTH N13

1400 1st Ave

Ste Catherine, QC J0L 1E0 450-632-5140, 800-361-0992

FAX: 450-632-5142

E-MAIL: info@lapaco.com www.lapaco.com

Exhibiting: Environmentally friendly line of baking cups, loaf pan liners, glassine and grease resistant paper doilies, white and solid colour paper napkins, tray liners, placemats, safety hair nets, ladies bonnets, individually wrapped table covers, banquet rolls in paper or plastic available in solid colours and printed patterns.

Brands: Lapaco, Distinction and Artistic

LENTIA ENTERPRISES LTD

BOOTH 434

1375 Aimco Blvd Unit 2 Mississauga, ON L4W 1B5 905-625-2804, 888-453-6842 FAX: 905-625-4774

E-MAIL: toroffice@lentia.com www.lentia.com

Exhibiting: Sepa wax release spray, bread bases, bread improvers, dough conditioners, specialty bread mixes, cake mixes, custard mixes, cream stabilizers, apricot and chocolate glazes, fruit and cream fillings, emulsions, natural concentrates, fruit compounds, whipping cream machines, chocolate shaving machines, chocolate couverture

Brands: Lentia, Ireks, Dreidoppel, Valrhona, Callebaut, Vaihinger

LESAFFRE YEAST CORPORATION

BOOTH 408 7475 W Main St Milwaukee, WI 53214-1552 USA 502-350-0165, 877-677-7000 FAX: 502-350-3869 www.lesaffreyeastcorp.com

Exhibiting: Lesaffre Yeast offers a full line of fresh and dry yeast products, dough conditioners, and allied baking products.

Brands: SAF Instant, Red Star, SAF-PRO

416-746-6895

FAX: 416-746-7737

Exhibiting: Rolled fondant, royal icing mix and handmade sugar decorations.

Brands: Virgin

Ice

LOCKWOOD MANUFACTURING INC

BOOTH 826

84 Easton Road

Brantford, ON N3P 1J5

519-756-2800, 800-265-8445

FAX: 519-756-1541

E-MAIL: sales@lockwoodmfg.ca www.lockwoodmfg.ca

Exhibiting: Lockwood manufactures commercial bakery pans, trays, and racks. Our full line of stock pans will be on display as well as a selection of our custom pans and racks. Samples of various nonsticking coatings as well as samples from our cleaning and reglazing services will be displayed.

E-MAIL: decorate@mccalls-cakes.com www.mccalls.ca

Exhibiting: Wedding cake supplies, boards, gum paste decorations, sugar decorating, pillars, ribbon, image machine.

Brands: McCalls, Wilton

MEGART SYSTEMS INC

BOOTH 218

381 Bradwick Drive, Unit #1 Concord, ON L4K 2P4

905-660-4040

FAX: 905-660-1930

E-MAIL: info@megartsystems.com www.megartsystems.com

Exhibiting: We will be exhibiting our new ‘combination transfer pump/single piston depositor’ and our new tabletop muffin depositor. Megart also manufactures multi-piston depositors, glazing and icing lines, chocolate enrobers, and equipment for custom filling and topping applications, as well as all types of conveyors.

LIBERTY GROUP SUGAR DECORATIONS

BOOTH 939

5-3640 Weston Rd Toronto, ON M9W 1W2

MARSIA IMP/EXP

BOOTH 316

110 West Beaver Creek Rd Unit #18

Richmond Hill, ON L4B 1J9

905-907-1270

FAX: 905-907-5195

E-MAIL: info@marsia.net www.marsia.net

Exhibiting: Dried fruits (raisin, date, apricot, figs) date paste, barbarry nuts (almond, walnuts, macadamia), flax seed, organic raisin, dates.

MCCALL’S BAKERS WAREHOUSE

BOOTH 538

1290 Fewster Drive

Mississauga, ON L4W 1A4

905-602-9622

FAX: 905-602-8262

Brands: Megart ‘Medallion Series’ Depositors

MIWE AMERICA

BOOTH 917

109 Stryker Lane Bldg 3 Unit 1 Hillsborough, NJ 08844-1911 USA

908-904-0221

FAX: 908-904-0241

E-MAIL: info@miwe.com www.miwe.com

Exhibiting: Baking ovens.

ML PACKAGING INC

BOOTH 1128

66-40 Magnetic Dr, Unit 14 Toronto, ON M3J 2C4

416-662-8066

FAX: 905-554-1518

E-MAIL: mlpackaging@gmail.com www.mlpackaging.com

Exhibiting: ML is one of the leading supplier of packaging materials specializing in aluminum foil containers, paper doilies, baking paper products and plastic containers. ML provides a variety of solutions for baking and restaurant use. We are able to customize products. We also have print facilities to do full colour printing. Our experience comes from over 30 years of providing our customers with exactly the products that meet what they need. *

NATIONAL STARCH FOOD INNOVATION

BOOTH 1100

60 West Dr

Brampton, ON L6T 4W7

905-454-5492

FAX: 905-454-5207 www.foodinnovation.com

Exhibiting: Food starch applications.

Brands: National Starch/Avebe

and deliver Omega-3. Our flax kernals (flax 50 & 70) and flax powders, flax meal, fiber, flax bran, and milled flax are 100% pur Canadian flaxseed - no preservatives added, no refrigeration necessary.

Brands: Natunola® Omega-3 Flax, Natunola® health’s delight

E-MAIL: questions@nilfiskcfm.com www.nilfiskcfm.com

NATUNOLA HEALTH INC

BOOTH 1136

661 St Lawrence Street

Winchester, ON K0C 2K0

613-774-9998

FAX: 613-774-2226

E-MAIL: flax@natunola.com www.natunola.com

Exhibiting: Natunola Health Inc is pleased to offer flax ingredients that can be used in a variety of products to enhance nutrition, flavour, texture,

NEALANDERS INTERNATIONAL INC

BOOTH 322, 323

6980 Creditview Rd

Mississauga, ON L5N 8E2

905-812-7300

FAX: 905-812-7308

E-MAIL: websales@nealanders.com www.nealanders.com

Exhibiting: Nealanders International Inc, well known for brands such as Estol®, Promase® and Alube® offers a quality range of bakery concentrates, dough conditioners, shelf life extenders and release agents. Your products are key to your success. Let our line of manufactured products help you achieve the quality your customer’s desire!

Brands: Extol, Promase, Alube, Daminaide

NEW-LIFE MILLS LIMITED

BOOTH 430

252 14th St , Box 219

Hanover, ON N4N 3C5

519-364-3260, 800-265-5510

FAX: 519-364-6951

www.newlifemills.com

Exhibiting: Hard and soft wheat flour, Hayhoe organic flour, cereal products.

* *

NILFISK CFM

BOOTH 1003

300 Technology Dr Malvern, PA 19355-1315 USA

610-647-6420, 800-645-3475

FAX: 610-647-6427

Exhibiting: Nilfisk CFM helps its food industry customers meet their individual cleaning requirements and challenges with an extensive range of high-performance vacuum cleaners. The company provides industrial vacuums for heavy-duty applications that require maximum suction power; and specialty vacuums for clean applications that demand ‘absolute’ air purity and facility cleanliness. All vacuums can be customized with Nilfisk’s full range of hose and accessories, including those for overhead cleaning and bakery maintenance.

Brands: Nilfisk CFM

NITA LABELERS INC

BOOTH 1038 1051 Du Viger Street Lachenaie, QC H7G 2P3

450-961-4000

FAX: 450-961-4240 www.nita.ca

Exhibiting: Proudly presents its shellshock clamshell labeler made entirely in Canada with no proprietary parts. Tamp blow labeler and various automatic labeling systems will also be showcased.

Brands: Shellshock Clamshell Labeler, AE612TB, Synerg XP, AE612MKII

NOVACART INC

BOOTH 1013

PO Box 70579

Richmond, CA 94807-0579 USA

510-215-8999, 877-896-6682

FAX: 510-215-9175

E-MAIL: info@novacartusa.com www.novacartusa.com

Exhibiting: Novacart is the leading manufacturer of fine paper products for the quality-conscious baking, pastry and confection trade. Our paper baking molds feature rigid construction eliminating the need for metal baking pans. The innovative designs add a touch of class to all bakery products.

Brands: Novacart, Nordia

NOVELIS FOIL PRODUCTS

BOOTH 426

191 Evans Ave

Toronto, ON M8Z 1J5

416-503-6700

FAX: 416-503-6710

www.novelisfoil.com

Exhibiting: Home meal containers, tart forms, pie plates, cake pans, CPET dual ovenable containers, pop-up foil sheets, foil rolls, plastic dome lids, foilto-board lids, muffin pans.

Brands: Novelis

NUTRASUN FOODS LTD

BOOTH 1103

P.O. Box 30059 1695 Dewdney Ave

Regina, SK S4N 4N0

306-751-2440

FAX: 306-751-2047

www.nutrasunfoods.com

Exhibiting: Organic white and whole wheat flour, organic and conventional bakery mixes such as cookie mixes, muffin mixes, pancake mixes and bread mixes, all mixes have nutritional specs.

Brands: Nutrasun, Nutrabake

* * * * * * * * * * *

NUTRIFRANCE LTEE

BOOTH 532

640 Industriel #108

Saint-Jean-Sur-Richelieu, QC J3B 7X4

450-359-7622

FAX: 450-359-7623

www.nutrifrance.com

Exhibiting: Frozen muffin batter, frozen cookie puck, cookie dough, Kosher Parve products, natural products, trans fat free, whole grain, real fruit

Brands: Olivier Bouvai

ONE WAY DISPOSABLE PIPING BAGS

BOOTH 727

2550 Emerson St

Mount Brydges, ON N0L 1W0

519-264-9750, 877-264-9750

FAX: 519-264-9684

E-MAIL:

tonybruinink@onewaypipingbags.com www.onewaypipingbags.com

Exhibiting: One Way ‘Comfort Green’ disposable piping bags. They have a beautifully soft touch, both for decorating and during refilling. They will be loved by decorators because of their excellent grip at all times.

Brands: One Way

ONTARIO MINISTRY OF AGRICULTURE, FOOD & RURAL AFFAIRS

BOOTH N26

1 Stone Rd W 5th Floor

Guelph, ON N1G 4Y2

888-466-2372

www.omafra.gov.on.ca

Exhibiting: Business development branch services.

maintenance, and TSSA approvals, for all bakery oven applications with a specialty in conveyor tunnel ovens. We offer 60 types of burners, including packaged, ribbon, infrared, kosher burners and related components and controls.

Brands: Pyronics, Ensign, Asco, Maxitrol, Honeywell, Fireye, Actaris, Dungs and Combustion Depot

PACKAGING MACHINERY

CONCEPTS LTD

BOOTH 1036,1037

4635 Burgoyne St, Unit 12&14

Mississauga, ON L4W 1V9 905-212-7046

FAX: 905-212-9878

E-MAIL: info@pmcltd.ca www.pmcltd.ca

Exhibiting: On display will be: the F100 series dispensing system for biscuits, crackers and cookies by Tridyne Process Systems, the Zanasi JET5000 low maintenance continuous ink jet (CIJ) printer, the heavy duty APM HCBS series horizontal band sealer and the Wulftec Smart series turn table stretch wrapper.

Brands: Tridyne, Nita, APM, Wulftec, Zanasi, Loveshaw

ORDAN THERMAL PRODUCTS LTD

BOOTH 913

21 Amber St Unit 9

Markham, ON L3R 4Z3

905-475-9292, 866-273-9292

FAX: 905-475-3286

E-MAIL: info@ordanthermal.com www.ordanthermal.com

Exhibiting: Ordan Thermal is a supplier of combustion equipment, controls and synthetic lubricants. We supply parts, installation, preventive

PAR-PAK LTD

BOOTH 623

26 Victoria Cres Brampton, ON L6T 1E5 905-792-3000, 888-272-7725

FAX: 905-792-3330

E-MAIL: clearsells@parpak.com www.parpak.com

Exhibiting: Rigid plastic packaging - OPS and PETE plastic containers. Ideal packaging for in-store and wholesale bakery applications - cake, domes,

donut, cookie, and muffin clamshells, pie packaging, utility tubs - round and square.

Brands: Panel Dome, Panel Square, Panel Bowl *

PARMALAT INGREDIENTS

BOOTH 810

405 The West Mall, 10th Fl Etobicoke, ON M9C 5J1 416-626-1973

FAX: 416-620-3123

E-MAIL: janice_cox@parmalat.ca www.parmalat.ca

Exhibiting: Meeting your dairy and baking needs with whole egg extenders, milk replacers, dairy powders, whey powders, milk protein concentrate, whey protein concentrate, cream cheese, bulk natural cheese and butter

Brands: Protelac, Eggstend, Prodel, Dariplus, Anilac, Darisweet.

PEMBERTON & ASSOCIATES

BOOTH 935

3610 Nashua Dr Mississauga, ON L4V 1X9 905-678-8900, 800-668-6111

FAX: 905-678-8989

E-MAIL: pemco@pemcom.com www.pemcom.com

Exhibiting: ATS banding equipment, FEMC tray denester, FEMC tray filling machine, Tipper Tie clipping machine

Exhibiting: frozen muffin batters, oatmeal cookie mix, pre-portioned muffins (frozen)

Brands: Quaker

PEPSI-QTG, QUAKER DIVISION

BOOTH 631

77 City Centre Dr Ste 300 Mississauga, ON L5B 1M5 905-804-5200, 800-257-4883 FAX: 905-804-5242 www.quakeroats.ca

PERFECT EQUIPEMENTS INC

BOOTH 206

246 Chemin Des Patriotes St-Mathias-Sur-Riche, QC J3L 6A3 450-658-7936 FAX: 450-658-7718

E-MAIL: info@perfectinc.com www.perfectinc.com

Exhibiting: Tempering machine, coating machine, heating cabinet, dosine pump, cooling tunnel, manufacturing of chocolate line, custom made.

PETRA INTERNATIONAL

BOOTH 429

1260 Fewster Dr Unit 11 Mississauga, ON L4W 1A5 905-542-2409, 800-261-7226 FAX: 905-542-2546

E-MAIL: petraint@rogers.com www.petradecor.com

POLAR TECHNOLOGIES INC

BOOTH N04

1365 Morningside Ave Unit # 4 Scarborough, ON M1B 4Y5 416-281-8112, 888-909-5662 FAX: 416-281-4149

E-MAIL: info@polartechnologies.ca www.polartechnologies.ca

Exhibiting: Blast freezers, blast chillers, specialized cold storage systems, chilled water chillers, retarders, Koma Products.

Brands: Polar, Koma

PRIME PASTRIES INC.

BOOTH 832

370 North Rivermede Rd Unit 1 Concord, ON L4K 3N2

905-669-5883

FAX: 905-669-8655

E-MAIL: smuchnik@primus.ca www.primepastries.ca

Exhibiting: Pastries: croissants, danish, turnovers and cinnamon buns. Custom, value-added, Kosher.

PRIMEX PACKAGING

BOOTH N01 1435 Bonhill Rd Mississauga, ON L5T 1V2 905-565-1571

FAX: 905-565-1572

E-MAIL: primext@bellnet.ca

PRO BAKE INC

BOOTH 601 2057 E Aurora Rd Twinsburg, OH 44087-1938 USA 330-425-4427, 800-837-4427

FAX: 330-425-9742

E-MAIL: probake@probake.com www.probake.com

Exhibiting: pro Bake will be displaying the Polin Multidrop depositor and our chocolate tempering and enrober machine.

Brands: Polin

PROSPERITY FOODS

BOOTH 638

190 Pippin Road Unit B

Concord, ON L4K 4X9 905-760-0925, 866-504-NUTS

FAX: 905-760-0926

www.prosperityfoods.com

Exhibiting: Nuts, dried fruit, chocolate, cocoa powder, seeds

Brands: Blue Diamond, Dutch Cocoa B.V., Prosperity Foods

QZINA SPECIALTY FOODS INC

BOOTH 933

3-110 Woodbine Downs Blvd

Toronto, ON M9W 5S6

416-675-2282, 888-816-6696

FAX: 416-675-6255

E-MAIL: toronto@qzina.com www.qzina.com

Exhibiting: Premium all natural belgian couvertures, coating chocolates, chocolate decorations, purees, jams, glazes, transfer sheets, pastry shells

Brands: Chocoa, Callebaut, Matisse, Cepalor, PCB

REISER (CANADA) CO

BOOTH 400

1549 Yorkton Court, Unit #4

Burlington, ON L7P 5B7

905-631-6611

FAX: 905-631-6607

www.reiser.com

Exhibiting: Vemag dough dividing; cookie and muffin depositing; sheeting of various products

Brands: Vemag

REYNOLDS FOOD PACKAGING

CANADA INC

BOOTH N08

5555 rue William-Price Laval, QC H7L 6C4

450-622-8011, 800-567-8011

FAX: 450-622-5261

E-MAIL: info@reynoldsfoodpackaging.ca www.reynoldsfoodpackaging.ca

Exhibiting: Semi-rigid plastic and aluminum containers, institutional foil and film rolls. Paper cups and liners, storage and freezer bags.

Brands: Reynolds, True-vue, Truefresh, Easy-lock, Del-pak, Quik-seal

RICH PRODUCTS OF CANADA LIMITED

BOOTH 901

8-12 Hagey St

Fort Erie, ON L2A 1W3

905-871-2605, 800-796-0676

FAX: 905-871-6198

www.richs.com

Exhibiting: Cakes, breads, rolls, pizza products, icings, toppings, finishers.

Brands: Rich’s

RICHMOND TRADERS INC

BOOTH 1106

5-220 Milner Ave

Toronto, ON M1S 4M8

416-292-5008

FAX: 416-292-5009

E-MAIL: adib_farah@yahoo.ca www.richmondimports.com

Exhibiting: Sesame seeds, blue poppy seeds, sunflower seeds, flax seeds, cashew nuts, dried fruits, etc.

Brands: Richmond

SAMROK CANADA INC

BOOTH 836

#519, 105-150 Crowfoot Cr NW Calgary, AB T3G 3T2

403-241-3207

FAX: 403-241-3216 www.samrokparty.com

Exhibiting: Cake grade sparkler, birthday candles, cake bags, cake boxes, musical cake server.

Brands: Samrok

SATIN FINE FOODS INC

BOOTH S16B

37 Elkay Dr Ste 41 Chester, NY 10918-3025 USA

845-469-1034

FAX: 845-469-8345

E-MAIL: contact@satinfinefoods.com www.satinfinefoods.com

Exhibiting: Satin Ice fondant; available in white/vanilla, ivory vanilla; dark chocolate; colored vanilla/pink, green, yellow, red, blue, black, purple, and ready-to-use gum paste.

Brands: Satin Ice

SEMCO SYSTEMS

BOOTH 738 6355 Kestrel Rd

Mississauga, ON L5T 1Z5

905-670-9301

FAX: 905-670-9367

E-MAIL: info@semcotbs.com www.semcotbs.com

Exhibiting: Pneumatic conveying equipment, bulk transfer systems, material storage, product unloading systems, weigh and batching systems, blenders, mixers, ingredient feed and minor additive systems, dilute and dense phase transfers.

Brands: Semco Systems and Walter Equipment

SIGNATURE FINE FOODS LTD

BOOTH 633

24 Viceroy Rd Unit 5 Concord, ON L4K 2L9

905-738-2415, 800-237-0555

FAX: 905-738-0369

E-MAIL: signaturefoods@on.aibn.com www.signaturefinefoods.com

Exhibiting: Signature Fine Foods is an importer of specialty products to meet the demanding needs of pastry chefs including chocolate, alcohols, fruit puree, cream stabilizers, flavourings, decorations, chocolate cups and many other fine ingredients.

Brands: Martin Braun, Boiron, Schokinag, Cacao Barry, Callebaut

SIKA CANADA INC

BOOTH 1124

601, Delmar Avenue

Pointe-Claire, QC H9R 4A9

514-697-2610, 800-689-7452

FAX: 514-694-2792

www.sika.ca

Exhibiting: Sikafloor® PurCem® flooring systems are durable, seamless floors that are easily cleaned and maintained to your individual plant and production room requirements. Sika provides floor solutions for wet and dry process areas, wash stations, coolers freezers, chemical containment, dry storage and warehouse areas.

Brands: Sikafloor® PurCem® Flooring Systems

SPECTRA FOODS LTD

BOOTH 1122

19150 Cruickshank Ave

Baie-d’urfe, QC H9X 3P1

514-457-3030, 866-422-6652

FAX: 514-457-5292

E-MAIL: info@spectrafoods.com www.spectrafoods.com

Exhibiting: Vegetable oils & liquid shortenings, vegetable (all purpose) shortenings, margarines, animal fats.

Brands: Spectra, Golden Premium, Alfa

Brands: isowall, rockwall fire rated

TCS COLD LOGISTICS

BOOTH 736

PO Box 100

21 Albert St

SUNOPTA INC

BOOTH 906

25 Wiggins Ave Bedford, MA 01730-2323 USA

800-353-6782, ext 1

FAX: 781-276-5125

www.sunopta.com

Exhibiting: SunOpta Ingredients

Group is offering a broad range of oat and soya fibres, stabilized brans and our dried sweeteners, honey and molasses. SunOpta Grains Group is showing it’s range of organic grains, seeds, oils and dairy products. This broad offering of fine products comes with full food application expertise.

Brands: Canadian Harvest®

STRUCTURAL PANEL INDUSTRIES INC

BOOTH S14

PO Box 129, 4741 County Rd 45 N Baltimore, ON K0K 1L0

905-372-0195

FAX: 905-372-0198

E-MAIL: info@isowall.ca www.isowall.ca

Exhibiting: Insulated steel sandwiched panel approved for use in food processing/handling areas, exterior walls and freezers/coolers of all shapes and sizes. Available ULC fire rated system to secure, protect and contain valuables (ULC W007, 1, 2, 3 hour)

SUPERIOR SOLUTIONS LTD

BOOTH 1108

1185 Franklin Blvd, Unit 4 Cambridge, ON N1R 7Y5

519-740-8855

FAX: 519-740-7649 www.supersan.on.ca

Exhibiting: Colour coded supplies, metal detection implements, ‘green cleaning products’, paper dispensers and floor machines, WHMIS training, quality assurance programs.

Brands: Remco, Ronco, SCA, Frost, Betco, AFCO

Trenton, ON K8V 5R1

613-394-3317

FAX: 613-394-3263

E-MAIL: info@trencold.com www.trencold.com

Exhibiting: TCS Cold Logistics is a full service refrigerated warehousing and distribution company operating Canada’s largest temperature controlled freight consolidating program. In business since 1902, TCS boasts over 20 million cubic feet of temperature controlled warehouse space with capacity for over 100,000 pallets. Locations: 6 in Trenton, Ontario and 1 in Edmonton, Alberta.

THE FRENCH OVEN

BOOTH 335

214 N Queen St

Toronto, ON M9C 4Y1 416-620-1919, 800-442-6044

FAX: 416-620-5771

E-MAIL: cakes@thefrenchoven.on.ca www.thefrenchoven.on.ca

Exhibiting: Frozen Cakes

Brands: The French Oven

SWEET N FUN PRODUCTS LTD

BOOTH N19

260 Edgeley Blvd Unit 31 Concord, ON L4K 3Y4

905-760-2386, 877-607-9338

FAX: 905-760-2632

E-MAIL: info@sweetnfun.net www.sweetnfun.net

Exhibiting: Gourmet Jellies.

TRADITION FINE FOODS LTD

BOOTH 536

663 Warden Ave Toronto, ON M1L 3Z5 416-444-4777

FAX: 416-444-7084

E-MAIL: info@tradition.ca www.tradition.ca

Exhibiting: Thaw & serve muffins, thaw & serve cookies, raw cookie dough pucks, raw and frozen croissants, and more!

Brands: Tradition

TRI-CITY PACKAGING

BOOTH 232

515 Dotzert Crt, Unit 7

Waterloo, ON N2L 6A7

519-888-9959

FAX: 519-888-6670

www.tricitypackaging.com

Exhibiting: Designers and manufacturers of rigid plastic packaging. Specialists in custom design for maximum retail exposure, focused on the bakery industry. Over 30 years of experience guarantees quality and service.

UNIFILLER SYSTEMS INC

BOOTH 923

7621 MacDonald Rd Delta, BC V4G 1N3

604-940-2233, 888-733-8444

FAX: 604-940-2195

E-MAIL: info@unifiller.com www.unifiller.com

Exhibiting: We provide solutions for precise portion control in the food industry with an extensive range of single piston depositors, transfer pumps and multiple head units, and we specialize in producing both fully and semi automated cake production systems.

*

UNITED CANADIAN MALT BOOTH 1105

843 Park St South Peterborough, ON K9J 3V1

705-876-9110, 800-461-6400

FAX: 705-876-9118

* * * * * * * * * * * *

UPPER CANADA MALT

BOOTH 539

5070 Benson Drive Burlington, ON L7L 5N6

905-631-8815, 800-528-6258

FAX: 905-631-8825

E-MAIL: uppercanmalt@sprint.ca www.uppercanadamalt.com

Exhibiting: Dry sugars-fine, brilliant yellow, dark brown, demerara, icing sugar (6X, 10X, 12X), certified organic

sugar and certified organic icing sugar. Liquid sweeteners-glucose, bakers corn syrups, malt extracts and syrups, medium invert sugar (regular and organic) liquid sucrose (regular and organic).

Brands: Canada Sugar, Upper Canada Malt, Richdale

US HIGHBUSH BLUEBERRY COUNCIL

BOOTH 1019

c/o Thomas J Payne Market Dev 865 Woodside Way San Mateo, CA 94401-1611 USA

800-824-6395

FAX: 650-340-8568

E-MAIL: bberry@blueberry.org www.blueberry.org

Exhibiting: Bright, bold beautiful blueberries!

Brands: Vegfresh Inc

VEGA MFG LTD

BOOTH 1035

1647 Broadway Street Unit 112 Port Coquitlam, BC V3C 6P8 604-941-0761, 800-224-8342

FAX: 604-464-8055

E-MAIL: sales@vegacases.com www.vegacases.com

Exhibiting: Vega hybrid display showcase designed with the coffee shop in mind. Bottom two shelves refrigerated, top two shelves non refrigerated (NSF) approved.

Brands: Vega Hybrid Showcase * *

VEGFRESH INC

BOOTH 1005 1290 Ormont Dr Toronto, ON M9L 2V4

416-667-0518

FAX: 416-667-0523 www.vegfreshinc.com

Exhibiting: fresh/frozen orange pulp, fresh/frozen lemon pulp, fresh/frozen banana puree all natural, fresh/frozen shred carrot

WESTON BAKERIES LTD/ READY BAKE FOODS

BOOTH 414

1425 The Queensway

Etobicoke, ON M8Z 1T3

416-252-7323

FAX: 416-252-5553 www.weston.ca

Exhibiting: Caribou Ridge pies and cookies, new whole grain breads, 5’ decorated cakes, new cheese portfolio of product, Wonder Headstart and new Weight Watcher bakery products

Brands: Wonder/Country Harvest/ D’Italiano/Weight Watcher

As of press deadline – Feb 28

EQUIPMENT

BAKING & COOKING EQUIPMENT

FRYING

Hobart Food Equipment Group Canada 213

Ordan Thermal Products Ltd 913

KETTLES

Eckert Machines Inc 1138

Hobart Food Equipment Group Canada 213

Pemberton & Associates 935

OVENS

G Cinelli-Esperia Corporation 708

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

MIWE America 917

Ordan Thermal Products Ltd 913

pro Bake Inc 601

PARTS & SERVICE

Hobart Food Equipment Group Canada 213

Ordan Thermal Products Ltd 913

STEAM BOILERS

Hobart Food Equipment Group Canada 213

STOVES

Hobart Food Equipment Group Canada 213

CLEANING

& SANITIZATION

CLEANING & SANITIZATION SUPPLIES

Dawn Food Products (Canada) Ltd 300

Intersteam Technologies N07

Lentia Enterprises Ltd 434

Lockwood Manufacturing Inc 826

Superior Solutions Ltd 1108

POT & TRAY WASHING EQUIPMENT

AMF Bakery Systems 515

Champion Moyer Diebel 331

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

KL Products Inc S12

INDUSTRIAL CLEANING EQUIPMENT

Intersteam Technologies N07

KL Products Inc S12

Nilfisk CFM 1003

Superior Solutions Ltd 1108

COOLING, REFRIGERATION, FREEZING

COOLING EQUIPMENT

AMF Bakery Systems 515

Design & Realisation Inc 700

Hobart Food Equipment Group Canada 213

HTECH Inc 930

MIWE America 917

Perfect Equipements Inc 206

Polar Technologies Inc N04

Vega Mfg Ltd 1035

FREEZERS

G Cinelli-Esperia Corporation 708

Hobart Food Equipment Group Canada 213

HTECH Inc 930

MIWE America 917

Polar Technologies Inc N04

Structural Panel Industries Inc S14

PARTS & SERVICE

Hobart Food Equipment Group Canada 213

HTECH Inc 930

Polar Technologies Inc N04

REFRIGERATION

Hobart Food Equipment Group Canada 213 HTECH Inc 930

Polar Technologies Inc N04

Structural Panel Industries Inc S14

Vega Mfg Ltd 1035

DECORATING EQUIPMENT & SUPPLIES

&

FONDANT WARMER

Design & Realisation Inc 700

France Decor Canada 222

McCall’s Bakers Warehouse 538

NOVELTY DECORATING SUPPLIES

BakeMark Canada

600

Bakery Crafts 339

Cake Top Inc 732

Caljava International S11

DecoPac 527

Design & Realisation Inc 700

France Decor Canada 222

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

PASTRY BAGS

BakeMark Canada

600

Bakery Crafts 339

Cake Top Inc 732

Dawn Food Products (Canada) Ltd 300

DecoPac 527

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

One Way Disposable Piping Bags 727

SPECIAL DECORATING TOOLS

BakeMark Canada

600

Bakery Crafts 339

Cake Top Inc 732

Caljava International S11

DecoPac 527

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Unifiller Systems Inc 923

SPECIALTY CAKE BOARDS

BakeMark Canada 600

Bakery Crafts 339

Cake Top Inc 732

DecoPac 527

France Decor Canada 222

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

SUGAR & CHOCOLATE MOLDS

Design & Realisation Inc 700

France Decor Canada 222

McCall’s Bakers Warehouse 538

Qzina Specialty Foods Inc 933

TABLE TOP EQUIPMENT

BakeMark Canada 600

Bakery Crafts 339

Caljava International S11

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Unifiller Systems Inc 923

TURN TABLES

BakeMark Canada 600

Bakery Crafts 339

Cake Top Inc 732

DecoPac 527

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

Unifiller Systems Inc 923

WEDDING ORNAMENTS

BakeMark Canada 600

Bakery Crafts 339

Cake Top Inc 732

Caljava International S11 DecoPac 527

France Decor Canada 222

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

HAND TOOLS

& SMALLWARES

CUTTERS

MOULDS

BOWLS

ROLLING PINS

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Superior Solutions Ltd 1108

INGREDIENT & MATERIAL HANDLING

CONTINUOUS METERING SYSTEMS

Contemar Silo Systems Inc 831

Eckert Machines Inc 1138

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

Pemberton & Associates 935

Semco Systems 738

CONVEYORS

AMF Bakery Systems 515

CRS/Vamic 330

Eckert Machines Inc 1138

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

HTECH Inc 930

KL Products Inc S12

Megart Systems Inc 218

Pemberton & Associates 935

Semco Systems 738

Unifiller Systems Inc 923

DOLLIES

Chicago Metallic 637A

Drader Bakery Logistics 309

Megart Systems Inc 218

PALLET LOADERS

Semco Systems 738

PUMPS

Megart Systems Inc 218

Pemberton & Associates 935

Unifiller Systems Inc 923

RACKS

Design & Realisation Inc 700

L & M Bakers Supply Co 815

Megart Systems Inc 218

pro Bake Inc 601

SLICING EQUIPMENT

AMF Bakery Systems 515

Design & Realisation Inc 700

Foodtools Inc 707

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

Pemberton & Associates 935 pro Bake Inc 601

Reiser (Canada) Co 400

SUGAR GRINDING SYSTEMS

Contemar Silo Systems Inc 831

Semco Systems 738

MAKE-UP EQUIPMENT

& PROOFERS

DEPOSITORS

Handtmann Canada Limited 208

Harvest Corporation 522

Megart Systems Inc 218

Perfect Equipements Inc 206 pro Bake Inc 601

Reiser (Canada) Co 400

Unifiller Systems Inc 923

DIVIDERS & MOULDERS

AMF Bakery Systems 515

G Cinelli-Esperia Corporation 708

Harvest Corporation 522 pro Bake Inc 601

Reiser (Canada) Co 400

FORMERS

G Cinelli-Esperia Corporation 708

Handtmann Canada Limited 208 Harvest Corporation 522 pro Bake Inc 601

Reiser (Canada) Co 400

PAN LINERS

Foodtools Inc 707

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

PANS

American Pan Company 637B Chicago Metallic 637A

Design & Realisation Inc 700

France Decor Canada 222

Harvest Corporation 522

L & M Bakers Supply Co 815

Lockwood Manufacturing Inc 826 pro Bake Inc 601

PROOFER/OVEN COMBINATION

AMF Bakery Systems 515

PROOFER/RETARDER COMBINATION

RACKS

G Cinelli-Esperia Corporation 708 Harvest Corporation 522 Hobart

SHEETERS & EXTRUDERS AMF Bakery Systems 515 G Cinelli-Esperia Corporation 708

SPECIALTY EQUIPMENT

G Cinelli-Esperia Corporation 708

Harvest Corporation 522

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

Megart Systems Inc 218

Perfect Equipements Inc 206

Semco Systems 738

Signature Fine Foods Ltd 633

TABLES

France Decor Canada 222

Hobart Food Equipment

Group Canada 213

Megart Systems Inc 218

TRAYS

American Pan Company 637B

Chicago Metallic 637A

France Decor Canada 222

WATER CHILLERS

G Cinelli-Esperia Corporation 708

HTECH Inc 930

Polar Technologies Inc N04

pro Bake Inc 601

MIXING

EQUIPMENT

ATTACHMENTS

France Decor Canada 222

Harvest Corporation 522

Hobart Food Equipment

Group Canada 213

Semco Systems 738

HAND MIXERS

AMF Bakery Systems 515

France Decor Canada 222

Harvest Corporation 522

McCall’s Bakers Warehouse 538

MIXERS

AMF Bakery Systems 515

Eckert Machines Inc 1138

France Decor Canada 222

G Cinelli-Esperia Corporation 708

Harvest Corporation 522

Hobart Food Equipment

Group Canada 213

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

pro Bake Inc 601

Semco Systems 738

SHIPPING

& DELIVERY

BASKETS, TRAYS & PALLETS

Drader Bakery Logistics 309

France Decor Canada 222

L & M Bakers Supply Co 815

COMMUNICATION SYSTEMS

CIS Group S08

DELIVERY BOXES

France Decor Canada 222

DELIVERY RACKS

Drader Bakery Logistics 309

DOLLIES & HAND TRUCKS

Drader Bakery Logistics 309 Megart Systems Inc 218

SPECIALTY BAKING EQUIPMENT

BISCUIT, CRACKER MACHINES

G Cinelli-Esperia Corporation 708

Harvest Corporation 522

pro Bake Inc 601

CREAM & JAM FILLING MACHINES

Lentia Enterprises Ltd 434

Lockwood Manufacturing Inc 826

Megart Systems Inc 218

Unifiller Systems Inc 923

STORAGE

BINS

Contemar Silo Systems Inc 831

France Decor Canada 222

Harvest Corporation 522

Hobart Food Equipment Group Canada 213

HTECH Inc 930

L & M Bakers Supply Co 815

McCall’s Bakers Warehouse 538

Megart Systems Inc 218

Semco Systems 738

Superior Solutions Ltd 1108

BULK SYSTEMS

Contemar Silo Systems Inc 831

Eckert Machines Inc 1138 Harvest Corporation 522 Semco Systems 738 Superior Solutions Ltd 1108

REFRIGERATED

Structural Panel Industries Inc S14 SILOS

Contemar Silo Systems Inc 831 Eckert Machines Inc 1138 Harvest Corporation 522 pro Bake Inc 601 Semco Systems 738

TROUGHS

Megart Systems Inc 218

INGREDIENTS

COCOA, CHOCOLATE & SUBSTITUTES

CAROB

Dawn Food Products (Canada) Ltd 300 Grain Process Enterprises Ltd 233 Nealanders International 322, 323

CHOCOLATE

All Gold Imports 517 BakeMark Canada 600 Cargill 900A Dawn Food Products (Canada) Ltd 300 Dealers Ingredients Inc 236 Donini Chocolate Ltd 811

Elco Fine Foods Inc 422 France Decor Canada 222 Grain Process Enterprises Ltd 233

Ingredients Canada 337

Enterprises Ltd 434

Bakers Warehouse 538

International 322, 323

Foods 638 Qzina Specialty Foods Inc 933 Signature Fine Foods Ltd 633

CHOCOLATE COATINGS

BakeMark Canada 600 Cargill 900A

Dawn Food Products (Canada) Ltd 300 Dealers Ingredients Inc 236 Donini Chocolate Ltd 811

Elco Fine Foods Inc 422

France Decor Canada 222 Grain Process Enterprises Ltd 233 Gumpert’s Canada S01 Kerry Ingredients Canada 337 Lentia Enterprises Ltd 434 McCall’s Bakers Warehouse 538

International 322, 323

Foods 638

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

CHOCOLATE DECORATIONS

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Elco Fine Foods Inc 422

France Decor Canada 222

Gumpert’s Canada S01

Kerry Ingredients Canada 337

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Prosperity Foods 638

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

CHOCOLATE SUBSTITUTES

Carmi Flavours 816

Dealers Ingredients Inc 236

Kerry Ingredients Canada 337

Nealanders International 322, 323

Qzina Specialty Foods Inc 933

COCOA

All Gold Imports 517

BakeMark Canada 600

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Elco Fine Foods Inc 422

France Decor Canada 222

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

Prosperity Foods 638

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

DAIRY PRODUCTS & NON-DAIRY REPLACEMENTS

BUTTER

All Gold Imports 517

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Gay Lea Foods Co-operative 433

McCall’s Bakers Warehouse 538

Parmalat Ingredients 810

SunOpta Inc 906

BUTTER SUBSTITUTES

Bunge (Canada) 312

Canbra Foods Ltd 839

Carmi Flavours 816

Dealers Ingredients Inc 236

Kerry Ingredients Canada 337

Parmalat Ingredients 810

Prosperity Foods 638

CHEESE

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Elco Fine Foods Inc 422

Gay Lea Foods Co-operative 433

Ivanhoe Cheese Inc 739

Kerry Ingredients Canada 337

Kraft Canada Inc 226

Parmalat Ingredients 810

SunOpta Inc 906

DAIRY BLENDS

BakeMark Canada 600

Chemroy Canada Inc (Food Ingredient Div) 328

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Gay Lea Foods Co-operative 433

Kerry Ingredients Canada 337

Nealanders International 322, 323

Parmalat Ingredients 810

DAIRY SUBSTITUTES

BakeMark Canada 600

Bunge (Canada) 312

Caravan Ingredients 834

Carmi Flavours 816

Chemroy Canada Inc (Food Ingredient Div) 328

Dealers Ingredients Inc 236

Gay Lea Foods Co-operative 433

Kerry Ingredients Canada 337

Lesaffre Yeast Corporation 408

Nealanders International 322, 323

Parmalat Ingredients 810

Rich Products of Canada 901

EGGS/EGG PRODUCTS

Burnbrae Farms Limited 838

Caravan Ingredients 834

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Global Egg Corporation 534

Kerry Ingredients Canada 337

Parmalat Ingredients 810

MILK

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236 Gay Lea Foods Co-operative 433

Ingredients 810

Inc 906

WHEY/WHEY

PRODUCTS

BakeMark Canada 600 Dawn Food Products (Canada) Ltd 300 Dealers

YOGURT

Dealers Ingredients Inc 236 Gay Lea Foods Co-operative 433

FLAVOURS, SPICES,

COLOURS

Elco Fine Foods Inc 422

Embassy Flavours Ltd 616

France Decor Canada 222

Grain Process Enterprises Ltd 233

Gumpert’s Canada S01

Kerry Ingredients Canada 337

L & M Bakers Supply Co 815

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

Prosperity Foods 638

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

HERBS

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

SPICES

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

FRUIT, VEGETABLES, NUTS, SEEDS

COCONUT

All Gold Imports 517

BakeMark Canada 600

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

McCall’s Bakers Warehouse 538

Prosperity Foods 638

FRUIT

All Gold Imports 517

BakeMark Canada 600

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Elco Fine Foods Inc 422

Grain Process Enterprises Ltd 233

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Prosperity Foods 638

US Highbush Blueberry Council 1019

Vegfresh Inc 1005

NUT PRODUCTS

All Gold Imports 517

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

McCall’s Bakers Warehouse 538

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

NUTS

All Gold Imports 517

Almond Board of California 1032

BakeMark Canada 600

California Walnut Commission 1117

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

MarSia Imp/Exp 316

McCall’s Bakers Warehouse 538

Prosperity Foods 638

Richmond Traders Inc 1106

SEEDS

All Gold Imports 517

BakeMark Canada 600

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

MarSia Imp/Exp 316

Natunola Health Inc 1136

Prosperity Foods 638

Richmond Traders Inc 1106

SunOpta Inc 906

VEGETABLES

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

Vegfresh Inc 1005

GLAZES, JAMS, JELLIES, FILLINGS

CUSTARD FILLINGS

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

Gumpert’s Canada S01

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Qzina Specialty Foods Inc 933

Signature Fine Foods Ltd 633

DONUT FILLINGS

Gumpert’s Canada S01

Kerry Ingredients Canada 337

GRAINS, STARCHES, CEREALS, FLOUR

BARLEY

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Horizon Milling GP 900B

Nealanders International 322, 323

BRAN

ADM Milling Company 726

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Horizon Milling GP 900B

Natunola Health Inc 1136

Nealanders International 322, 323

New-Life Mills 430

SunOpta Inc 906

CORN & CORN PRODUCTS

BakeMark Canada 600

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Horizon Milling GP 900B

National Starch Food Innovation 1100

Nealanders International 322, 323

New-Life Mills 430

SunOpta Inc 906

FIBER

Cargill

900A

Chemroy Canada Inc (Food Ingredient Div) 328

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Horizon Milling GP 900B

Natunola Health Inc 1136

Nealanders International 322, 323

New-Life Mills 430

SunOpta Inc 906

FLAX

All Gold Imports 517

Compass Food Sales Co Ltd 936

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

MarSia Imp/Exp 316

Natunola Health Inc 1136

Nealanders International 322, 323

Prosperity Foods 638

GRAINS, SPECIALTY

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Lentia Enterprises Ltd 434

Nealanders International 322, 323

SunOpta Inc 906

OATS

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Horizon Milling GP 900B

Nealanders International 322, 323

Prosperity Foods 638

SunOpta Inc 906

RICE

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Dover Flour 605

Grain Process Enterprises Ltd 233

Nealanders International 322, 323 SunOpta Inc 906

RYE

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Horizon Milling GP 900B

Nealanders International 322, 323

New-Life Mills 430

SOYA

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Dover Flour 605

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

Nealanders International 322, 323

SunOpta Inc 906

STARCHES & STARCH PRODUCTS

BakeMark Canada 600

Cargill 900A

Chemroy Canada Inc (Food Ingredient Div) 328

Grain

WHEAT

ADM

Grain Process Enterprises Ltd 233 Horizon Milling GP 900B McCall’s Bakers Warehouse 538 Nealanders International 322, 323

IMPROVERS, STABILIZERS, EMULSIFIERS, GUMS

CRUMB SOFTENERS

DOUGH STRENGTHENERS

BakeMark

DRYING AGENTS

BakeMark

Caravan Ingredients 834

L.V. Lomas 614

Nealanders International 322, 323

EMULSIFIERS

BakeMark Canada 600

Brenntag Canada Inc 212

Caravan Ingredients 834

Cargill 900A

Danisco Ingredients Canada Inc 537

Dawn Food Products (Canada) Ltd 300

Gumpert’s Canada S01

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

L.V. Lomas 614

Lallemand Inc 622

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

ENCAPSULATED INGREDIENTS

Brenntag Canada Inc 212

Carmi Flavours 816

Danisco Ingredients Canada Inc 537

Dealers Ingredients Inc 236

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

Nealanders International 322, 323

ENZYMES

BakeMark Canada 600

Brenntag Canada Inc 212

Caravan Ingredients 834

Cargill 900A

Danisco Ingredients Canada Inc 537

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Kerry Ingredients Canada 337

L.V. Lomas 614

Lallemand Inc 622

Lesaffre Yeast Corporation 408

Nealanders International 322, 323

GUMS, GELS, THICKENERS

BakeMark Canada 600

Brenntag Canada Inc 212

Cargill 900A

Chemroy Canada Inc (Food Ingredient Div) 328

Danisco Ingredients Canada Inc 537

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Gumpert’s Canada S01

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

L.V. Lomas 614

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

MOLD INHIBITORS

BakeMark Canada 600

Brenntag Canada Inc 212

Caravan Ingredients 834

Danisco Ingredients Canada Inc 537

Dover Flour 605

Embassy Flavours Ltd 616

Fleischmann’s Yeast 807

Gumpert’s Canada S01

Kerry Ingredients Canada 337

Lallemand Inc 622

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

PROTEIN ADDITIVES

Caravan Ingredients 834

Dealers Ingredients Inc 236

Dover Flour 605

Kerry Ingredients Canada 337

Nealanders International 322, 323

Parmalat Ingredients 810

STABILIZERS

BakeMark Canada 600

Brenntag Canada Inc 212

Caravan Ingredients 834

Cargill 900A

Danisco Ingredients Canada Inc 537

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

Gumpert’s Canada S01

Kerry Ingredients Canada 337

L.V. Lomas 614

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

Qzina Specialty Foods Inc 933

LEAVENING AGENTS

AMMONIUM BICARBONATE

Brenntag Canada Inc 212

Dawn Food Products (Canada) Ltd 300

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

BAKING POWDER

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Lallemand Inc 622

Lesaffre Yeast Corporation 408

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

BAKING SODA (SODIUM BICARBONATE)

BakeMark Canada 600

Brenntag Canada Inc 212

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

Lallemand Inc 622

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

CREAM OF TARTAR

Brenntag Canada Inc 212

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

McCall’s Bakers Warehouse 538

DOUGH/GLUTEN CONDITIONER

BakeMark Canada 600 Brenntag Canada Inc 212 Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300 Dover Flour 605

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

L.V. Lomas 614

Lallemand Inc 622

Nealanders International 322, 323

ENCAPSULATED LEAVENING AGENTS

Brenntag Canada Inc 212

Fleischmann’s Yeast 807

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

L.V. Lomas 614

Lallemand Inc 622

PHOSPHATES

Brenntag Canada Inc 212

Dealers Ingredients Inc 236

Fleischmann’s Yeast 807

L.V. Lomas 614

Nealanders International 322, 323

POTASSIUM BICARBONATE

Brenntag Canada Inc 212

Fleischmann’s Yeast 807

YEAST

BakeMark Canada 600

Chemroy Canada Inc (Food Ingredient Div) 328

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

Lallemand Inc 622

Lesaffre Yeast Corporation 408

YEAST FOODS

Caravan Ingredients 834

Fleischmann’s Yeast 807

Grain Process Enterprises Ltd 233

Lallemand Inc 622

Lesaffre Yeast Corporation 408

Nealanders International 322, 323

MISCELLANEOUS

COFFEE

Alfa Cappuccino Imports 506

Dealers Ingredients Inc 236

Embassy Flavours Ltd 616

Grain Process Enterprises Ltd 233

L.V. Lomas 614

TEA

Alfa Cappuccino Imports 506

Embassy Flavours Ltd 616

Grain Process Enterprises Ltd 233

OILS, FATS

FAT REPLACERS

Chemroy Canada Inc

(Food Ingredient Div) 328

CoaGel Corp 1029

Danisco Ingredients Canada Inc 537

Dealers Ingredients Inc 236

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

Nealanders International 322, 323

Parmalat Ingredients 810

Spectra Foods Ltd 1122

LARD

BakeMark Canada

600

Bunge (Canada) 312

Canbra Foods Ltd 839

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Spectra Foods Ltd 1122

MARGARINE

BakeMark Canada 600

Bunge (Canada) 312

Canbra Foods Ltd 839

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Grain Process Enterprises Ltd 233

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

Spectra Foods Ltd 1122

OILS

BakeMark Canada 600

Brenntag Canada Inc 212

Bunge (Canada) 312

Canbra Foods Ltd 839

Cargill 900A

Chemroy Canada Inc (Food Ingredient Div) 328

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Dover Flour 605

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

L.V. Lomas 614

Nealanders International 322, 323

Prosperity Foods 638

Signature Fine Foods Ltd 633

Spectra Foods Ltd 1122

SunOpta Inc 906

PAN COATINGS/NON-STICK COATINGS

BakeMark Canada 600

Bunge (Canada) 312

Canbra Foods Ltd 839

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Lentia Enterprises Ltd 434

Nealanders International 322, 323

SHORTENING

BakeMark Canada 600

Bunge (Canada) 312

Canbra Foods Ltd 839

Cargill 900A

CoaGel Corp 1029

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Dover Flour 605

Grain Process Enterprises Ltd 233

Kerry Ingredients Canada 337

McCall’s Bakers Warehouse 538

Nealanders International 322, 323

Spectra Foods Ltd 1122

ORGANIC

Carmi Flavours 816

Chemroy Canada Inc (Food Ingredient Div) 328

CoaGel Corp 1029

Compass Food Sales Co Ltd 936

Danisco Ingredients Canada Inc 537

Dawn Food Products (Canada) Ltd 300

Dealers Ingredients Inc 236

Dover Flour 605

Global Egg Corporation 534

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Honey Bunny Inc 1130

Kerry Ingredients Canada 337 L.V.

SUGAR, SALT, SWEETENERS

CORN

FRUIT SWEETENERS

HONEY

Bunny Inc 1130

International 322, 323

Inc 906

MALT SYRUP

Dawn Food Products (Canada) Ltd 300

Yeast 807

Grain Process Enterprises Ltd 233

L.V. Lomas 614

Lallemand Inc 622

Lesaffre Yeast Corporation 408

Nealanders International 322, 323

Upper Canada Malt Co 539

MOLASSES

Dawn Food Products (Canada) Ltd 300

Grain Process Enterprises Ltd 233

L.V. Lomas 614

Lallemand Inc 622

Nealanders International 322, 323

SunOpta Inc 906

Upper Canada Malt Co 539

SALT

BakeMark Canada

600

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Nealanders International 322, 323

SALT SUBSTITUTE

Danisco Ingredients Canada Inc 537

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

Kerry Ingredients Canada 337

Lesaffre Yeast Corporation 408

Nealanders International 322, 323

SUGAR

BakeMark Canada

600

Cargill 900A

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Grain Process Enterprises Ltd 233

Nealanders International 322, 323

Upper Canada Malt Co 539

SUGAR SUBSTITUTE

Brenntag Canada Inc 212

Cargill 900A

Chemroy Canada Inc

(Food Ingredient Div) 328

Danisco Ingredients Canada Inc 537

Grain Process Enterprises Ltd 233

Hollimex Products Inc 1134

L.V. Lomas 614

Nealanders International 322, 323

PACKAGING & FINISHING EQUIPMENT & SUPPLIES

PACKAGING EQUIPMENT

BAG PACKAGING EQUIPMENT

Celplast Packaging Systems Ltd 1023

Hobart Food Equipment Group Canada 213

InnoSeal Systems Inc 1001

KLR Systems Inc 800

Packaging Machinery

Concepts Ltd 1036, 1037

Pemberton & Associates 935

CARTONING EQUIPMENT

Celplast Packaging Systems Ltd 1023

CRS/Vamic 330

CASE PACKERS

Celplast Packaging Systems Ltd 1023

CRS/Vamic 330

Nita Labelers Inc 1038

Packaging Machinery

Concepts Ltd 1036, 1037

CASE TAPERS & SEALERS EQUIPMENT

Celplast Packaging Systems Ltd 1023

CRS/Vamic 330

InnoSeal Systems Inc 1001

Nita Labelers Inc 1038

Packaging Machinery

Concepts Ltd 1036, 1037

FILM SHRINKING EQUIPMENT

Celplast Packaging Systems Ltd 1023

CRS/Vamic 330

Hobart Food Equipment Group Canada 213

FORMING MACHINES

Celplast Packaging Systems Ltd 1023

Packaging Machinery

Concepts Ltd 1036, 1037

Pemberton & Associates 935

Reiser (Canada) Co 400

GLUEING MACHINES

Celplast Packaging Systems Ltd 1023

HEAT SEALING EQUIPMENT

Celplast Packaging Systems Ltd 1023

Hobart Food Equipment Group Canada 213

Packaging Machinery Concepts Ltd 1036, 1037

IMPRINTING EQUIPMENT

Celplast Packaging Systems Ltd 1023

Flex-O-Mark Inc 937

Hobart

LABEL MACHINES

Celplast Packaging Systems Ltd 1023 Flex-O-Mark Inc 937

Hobart Food Equipment

Canada 213

Systems Inc 1001

Systems Inc 800 Nita Labelers Inc 1038

Packaging Machinery Concepts Ltd 1036, 1037

& Associates 935

METAL DETECTORS

CRS/Vamic

PRINTERS

Celplast Packaging Systems Ltd 1023 Flex-O-Mark Inc 937

Hobart Food Equipment

Packaging Machinery

SCALES

1037

France Decor Canada 222

Hobart Food Equipment

Canada 213 L & M Bakers Supply Co 815

Packaging Machinery

Concepts Ltd 1036, 1037

Pemberton & Associates 935

TRAY PACKAGING

Celplast Packaging Systems Ltd 1023

Hobart Food Equipment Group Canada 213

Novacart Inc 1013

Reiser (Canada) Co 400

Reynolds Food Packaging Canada Inc N08

WRAPPING MACHINES

Celplast Packaging Systems Ltd 1023

Hobart Food Equipment

Group Canada 213

Nita Labelers Inc 1038

PACKAGING MATERIALS

ADHESIVES

Flex-O-Mark Inc 937

InnoSeal Systems Inc 1001

ALUMINUM FOIL PRODUCTS

Dawn Food Products (Canada) Ltd 300

France Decor Canada 222

L & M Bakers Supply Co 815

ML Packaging Inc 1128

Novelis Foil Products 426

Reynolds Food Packaging Canada Inc N08

BAG CLOSURES

France Decor Canada 222

InnoSeal Systems Inc 1001

KLR Systems Inc 800

L & M Bakers Supply Co 815

Pemberton & Associates 935

BAGS

Celplast Packaging Systems Ltd 1023

Dawn Food Products (Canada) Ltd 300

France Decor Canada 222

Genpak LP 220

McCall’s Bakers Warehouse 538

Reynolds Food Packaging Canada Inc N08

BAKEABLE TRAYS

Celplast Packaging Systems Ltd 1023

Dawn Food Products (Canada) Ltd 300

Dell Packaging N06

EcoPack 735

France Decor Canada 222

Genpak LP 220

J J Marshall Inc 722

JBNT Marketing Inc 733

Novacart Inc 1013

Novelis Foil Products 426

Reynolds Food Packaging Canada Inc N08

BAKING CUPS & PAPER LINERS

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

DecoPac 527

EcoPack 735

Foodtools Inc 707

France Decor Canada 222

J J Marshall Inc 722

JBNT Marketing Inc 733

L & M Bakers Supply Co 815

Lapaco Paper Products Ltd N13

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

ML Packaging Inc 1128

Novacart Inc 1013

Reynolds Food Packaging Canada Inc N08

BOARD

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

France Decor Canada 222

McCall’s Bakers Warehouse 538

ML Packaging Inc 1128

CAKE PACKAGING

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300 DecoPac 527

Dell Packaging N06

France Decor Canada 222

Genpak LP 220

J J Marshall Inc 722

McCall’s Bakers Warehouse 538

ML Packaging Inc 1128

Novelis Foil Products 426

Par-Pak Ltd 623

Reynolds Food Packaging Canada Inc N08

Tri-City Packaging 232

DECORATED CONTAINERS

BakeMark Canada 600

France Decor Canada 222

Genpak LP 220 ML Packaging Inc 1128

DOMES: PLASTIC

Celplast

PARTIALLY/FULLY FINISHED BAKING PRODUCTS

Rich Products of Canada 901

The French Oven 335

COOKIES, SQUARES, BARS

Dawn Food Products (Canada) Ltd 300

Gluten Free Gourmet 1101A

Kraft Canada Inc 226

McCall’s Bakers Warehouse 538

Tradition Fine Foods Ltd 536

KOSHER

Dawn Food Products (Canada) Ltd 300

Italian Home Bakery 910

Nutrifrance Ltee 532

Prime Pastries Inc 832

Sweet n Fun Products Ltd N19

MUFFINS/QUICK BREADS

Dawn Food Products (Canada) Ltd 300

Gluten Free Gourmet 1101A

Tradition Fine Foods Ltd 536

PASTRIES

Bridor Inc 531

Cinnaroll Bakeries Ltd 1123

Dawn Food Products (Canada) Ltd 300

Lentia Enterprises Ltd 434

Prime Pastries Inc 832

Signature Fine Foods Ltd 633

PIES & TARTS

Apple Valley Foods 729

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

SPECIALTY DESSERTS

Dawn Food Products (Canada) Ltd 300

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

SPECIALTY PRODUCTS

Dawn Food Products (Canada) Ltd 300

Gluten Free Gourmet 1101A

Lentia Enterprises Ltd 434

Sweet n Fun Products Ltd N19

BASES

BREAD

ADM Milling Company 726

BakeMark Canada 600

Canada Bread Company 523

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Embassy Flavours Ltd 616

Horizon Milling GP 900B

Lentia Enterprises Ltd 434

CAKE

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Embassy Flavours Ltd 616

Horizon Milling GP 900B

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

DONUT

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Horizon Milling GP 900B

FRUIT

Dawn Food Products (Canada) Ltd 300

Lentia Enterprises Ltd 434

ICING

BakeMark Canada 600

Dawn Food Products (Canada) Ltd 300

Flavor Right Foods 929

Lentia Enterprises Ltd 434

Liberty Group Sugar Decorations Inc 939

McCall’s Bakers Warehouse 538

Rich Products of Canada 901

Satin Fine Foods Inc S16B

SPECIALTY BASES

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dealers Ingredients Inc 236

Embassy Flavours Ltd 616

Gluten Free Gourmet 1101A

Horizon Milling GP 900B

Lentia Enterprises Ltd 434

Rich Products of Canada 901

SPICE

Dealers Ingredients Inc 236

Lentia Enterprises Ltd 434

OTHER

ADM Milling Company 726

Horizon Milling GP 900B Rich Products of Canada 901

BREAD/YEAST PRODUCTS

CAKES

MUFFINS & QUICK BREADS BakeMark Canada

PASTRY

(Canada) Ltd 300

Enterprises Ltd 434

Pastries Inc 832

PIES & TARTS

BakeMark Canada

Dawn Food Products (Canada) Ltd 300

Lentia Enterprises Ltd 434

McCall’s Bakers Warehouse 538

Prime Pastries Inc 832

SPECIALTY PRODUCTS

Gluten Free Gourmet 1101A

Lentia Enterprises Ltd 434

MIXES

BREAD & ROLL

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Embassy Flavours Ltd 616

Gluten Free Gourmet 1101A

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

Nutrasun Foods Ltd 1103

CAKE/BROWNIE

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Embassy Flavours Ltd 616

Gluten Free Gourmet 1101A

Gumpert’s Canada S01

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

Pepsi-QTG, Quaker Division 631

Signature Fine Foods Ltd 633

COOKIE

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Gumpert’s Canada S01

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

Nutrasun Foods Ltd 1103

Pepsi-QTG, Quaker Division 631

DANISH/SWEET

DOUGH

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Embassy Flavours Ltd 616

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Lentia Enterprises Ltd 434

Prime Pastries Inc 832

DONUT

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Nutrasun Foods Ltd 1103

MUFFIN

ADM Milling Company 726

BakeMark Canada 600

Cinnaroll Bakeries Ltd 1123

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Embassy Flavours Ltd 616

Gumpert’s Canada S01

Horizon Milling GP 900B

Kerry Ingredients Canada 337

Nutrasun Foods Ltd 1103

Pepsi-QTG, Quaker Division 631

PIE CRUST

ADM Milling Company 726

Dawn Food Products (Canada) Ltd 300

Horizon Milling GP 900B

PIZZA

ADM Milling Company 726

BakeMark Canada 600

Dover Flour 605

Horizon Milling GP 900B

Lentia Enterprises Ltd 434

QUICK BREAD

ADM Milling Company 726

Horizon Milling GP 900B

Lentia Enterprises Ltd 434

Nutrasun Foods Ltd 1103

SPECIALTY MIXES

ADM Milling Company 726

BakeMark Canada 600

Caravan Ingredients 834

Dawn Food Products (Canada) Ltd 300

Dover Flour 605

Embassy Flavours Ltd 616

Gluten

1101A

MACHINES

Grains – they’re essential!

500

Canadian Dairy Commission 1028

Canbra Foods Ltd 839

DISPLAYS

Drader Bakery Logistics 309

France Decor Canada 222

Vega Mfg Ltd 1035

SHOWCASES

Alfa Cappuccino Imports 506

Vega Mfg Ltd 1035

STORE DESIGN

Vega Mfg Ltd 1035

SERVICES & SUPPLIES

ASSOCIATIONS

Baking Association of Canada –Grains – they’re essential! 500

BAKING SCHOOLS & TRAINING PROGRAMS

Caljava International S11

BOOKS & MAGAZINES

Bakers Journal S06

France Decor Canada 222

McCall’s Bakers Warehouse 538

CLEANERS & SANITIZERS

Intersteam Technologies N07

COMPUTER HARDWARE & SOFTWARE

AMDTrace Limited 1102

CIS Group S08

CONSULTANTS

Dawn Food Products (Canada) Ltd 300

Flex-O-Mark Inc 937

KLR Systems Inc 800

FINANCING & BANKING SERVICES

AKR Consulting 1125

LABELLING/NUTRITION ANALYSIS

Flex-O-Mark Inc 937

PAN RE-GLAZING

American Pan Company 637B

Chicago Metallic 637A

Lockwood Manufacturing Inc 826

OTHER

AMDTrace Limited 1102

Baking Association of Canada –

City of Brantford N16

Hospitality Cleaning Services 837

Kerry Ingredients Canada Inc 337

L & M Bakers Supply Co 815

Megart Systems Inc 218

Ontario Ministry of Agriculture Food Rural Affairs N26

Ordan Thermal Products Ltd 913

Sika Canada 1124

TCS Cold Logistics 736

Healthful Quantity Baking

In today’s health-conscious society, this book offers delicious and healthful alternatives to traditional “scratch” baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fibre content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.

Item #0471540226 $90.99

The Recipe Writer’s Handbook

Offering comprehensive guidance on the essential elements of the recipe-writing art, this useful reference provides complete and proven guidelines for recipe testing and writing, from format, syntax, spelling, and terminology to weights and measurements, and presentation.

All the essential material is here – enlarged and modernized – to make life easier for the professional and more helpful to the reader: an understanding of the art of recipe writing, codified instructions for the various parts of a recipe, resources, style rules, definitions of terms, measurements, equipment, even ethics.

Included in this new edition are instructions and metric measures for all English-language recipes, thus making this the global guide for recipe writers above and down under the equator. There is also attention to detail in an expanded style sheet, which has added sample recipes for children’s and food service/large quantity recipes.

Item #0471405450 $31.99

Used & New Machinery Mixers – Ovens – Proofers

Habamfa - Sheeters - Dividers - Pans

Oven & Habamfa Parts

Custom Made Racks

112 Snidercroft Road #1, Concord, Ontario Canada L4K 2K1

sales@torontobakery.com

• BAG CLOSURES & LABELS • BAG CLOSING EQUIPMENT • KWIK LOK TAGS

RICHARD RUNTE richardr@kwiklok.com

1039 GRANDE CAROLINE, ROUGEMONT, QUEBEC J0L 1M0

TELEPHONE: (450) 469-2554 FAX: (450) 469-3085 CELL: (450) 531-2002

176 SHELDON DRIVE, CAMBRIDGE, ONTARIO N1R 7K1

TELEPHONE: (519) 623-5140 FAX: (519) 623-1421 1-888 KWIK LOK (594-5565) Tel: (905) 660-5319 (416) 736-4076

ALBION BAKERY SUPPLIES

(DIVISION OF A & L FOOD DISTRIBUTORS INC.)

SUPPLIER OF FROZEN AND RAW INGREDIENTS

FOR THE BAKING INDUSTRY

Tel: (416) 252-4660 Fax: (416) 252-9993

25 - 8 Connell Ct., Toronto, ON M8Z 1E8

’s (416) 247-7444

“Friends in Business” Suppliers of Quality Baking Ingredients: Flour, Yeast, Shortening, Fruit Fillings, etc.

55 Queen’s Plate Drive, Unit 5 Etobicoke, Ontario M9W 6P2

PROFESSIONAL DIRECTORY EQUIPMENT

Bradwick Drive, Unit #1

Tel: 905-660-4040 Concord, Ontario L4K 2P4 Fax: 905-660-1930 • E-mail: info@megartsystems.com • Web site: www.megartsystems.com