April 2009

LONDON bakery carves and expands

a TIme TO COme TOGeTHer

As winter finally recedes, the trade-show season shifts into high gear. The Canadian Food and Restaurant Association Show, to be held in Toronto, is less than two weeks away as I write this, and three weeks after that advertising manager Stephanie Jewell and I will be off to SIAL Montreal. Then, at the end of April, comes the biggie: BAC Congress 2009 in Vancouver.

If you hadn’t noticed already by the text on the cover of this month’s issue, Bakers Journal is a major supporter of BAC Congress – the official media partner, to be precise – and we look forward to seeing as many of the 140-plus exhibitors as possible. We know the past few months have been a tough time for many of you, so if you stop by our booth or see us around the show, let us know how we can help.

In addition to having 45 per cent more exhibitors than the 2007 event, this year’s BAC Congress welcomes 60 first-time exhibitors, which says a lot about the strength of our industry in a struggling economy. Being new to this industry, I’m looking forward to meeting and getting to know as many of you as possible, so don’t be shy.

BAC Congress is an ideal time for us to come together, make new connections, renew old friendships and learn about cutting-edge developments that will shape the future of baking. And it’s not too late to register at www.baking.ca. With that being said, if you need more motivation to attend this year’s Congress, please see page 66 for my interview with BAC president and CEO Paul Hetherington.

}BaC Congress is an ideal time for us to come together, make new connections, renew old friendships and learn about cutting-edge developments that will shape the future of baking.

Also in this issue, there’s good news for bakers targeting the ever-elusive “natural” and “organic” markets. London, Ont.-based Organic Works Bakery, the subject of our cover story by Cameron Johnston, is balancing retail and wholesale success while specializing in gluten-free and organic baked goods. I first met the bakery’s owner, Peter Cuddy, at the Ethnic & Specialty Food Expo in Toronto last October, where I was impressed with the taste and texture of his breads and cookies. As the spouse of a wheat- and gluten-intolerant person, I’ve been exposed to, shall we say, a wide range of quality when it comes to these products, and it’s exciting to see that Canadian companies such as Organic Works Bakery are taking them to the next level in terms of flavour and quality.

I can’t end this month’s editorial without extending a huge “thank-you” to the American Institute of Baking in Manhattan, Kan., which graciously put me through its All About Baking course tuition-free in early February. I spent a week learning the art and science of making high-quality baked goods, including tortillas, pan breads, layer cakes, sweet dough cakes and rolls, and yeast and cake doughnuts. I had a great time making these products, even though the results, in my opinion, were mixed. OK, I know – bad pun.

But in all seriousness, my heartfelt gratitude goes to AIB vice-president of education Kirk O’Donnell and instructors Debi Rogers, Aaron Clanton, Tim Sieloff, Steve Sollner and Jeff Zeak, as well as my All About Baking classmates, who so kindly tolerated me constantly taking photos of them for a story about the course, which will appear in a future issue of Bakers Journal. In the meantime, if you’re interested in what other courses AIB has coming up, check out the events section at www.bakersjournal.com.

See you at BAC Congress 2009!

Happy reading,

APRIL 2009 | VoL. 69, no. 3

EdIToR | Brian Hartz editor@bakersjournal.com 1-888-599-2228 ext. 250

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briefly | Food safety expert honoured by Ontario association | Canadian nut-free cookie maker finds U.S. success | Sara Lee launches new online business tool | for more news in the baking world, check out our website, www.bakersjournal.com

Food safety expert honoured by Ontario association

Atlanta, Ga. – Debra Bradshaw, a technical service representative with Zep Inc., has received the prestigious Award of Merit from the Ontario Food Protection Association (OFPA). The award, for outstanding contribution to the growth of the OFPA, was presented to Bradshaw for her commitment and exceptional service to the association.

“I feel truly honored to be recognized by the OFPA,” says Bradshaw, who has served on the OFPA’s board of directors and has held leadership positions on the

association’s membership committee. “I’m especially pleased that my efforts to help grow the membership and profitability of the OFPA will mean more scholarships for students.”

Bradshaw joined Zep Inc. in 1996 and specializes in sanitation and service issues for the company’s food industry customers in Canada. She received the Entrepreneur of the Year award from Women in Food Industry Management in 2006, in part for her work to develop www.thefoodnewz.com, a monthly food industry events calendar. She lives in Tottenham, Ont.

Canadian nut-free cookie maker finds U.s. success

Aurora, Ont. – Nut-free cookie maker Tickle Your Tummy can now be found in select U.S. Whole Foods grocery stores, as the company has been shipping orders to 30 locations in the Midwest.

“It’s very exciting,” says owner and general manager Jennifer Montoni. “It is like the story of the little guy that dreams big and actually makes it happen.

“I believe that all people, even those with allergies, should be able to enjoy a fun and great tasting cookie. It is what drives me every day to make and design the ultimate cookie.”

Tickle Your Tummy’s success in the U.S. follows its foray into Whole Foods locations in Ontario. The company operates a manufacturing facility in Aurora, Ont., and has been in business since 2003. For more information, see www.tickleyourtummy.ca or call 905-222-1648.

sara Lee launches new online business tool

Sara Lee Foodservice has recently launched www.feedyourbottomline.com, a new website focused on helping operators improve margins, reduce costs and build sales. As a go-to resource for profitbuilding opportunities, the site allows operators to calculate their labour savings and profit potential from adding Sara Lee Foodservice products to their menu. Product videos, recipes, trial offers and expert ideas are also showcased, and operators looking for more information on a specific product are linked back to www. saraleefoodservice.com.

Sara Lee Foodservice is committed to helping operators feed their bottom lines and this interactive tool delivers valuable, customized insights that can translate into real profits.

SHICK

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Organic wO rks

Organic Works Bakery is both carving and expanding a niche. Although it started out as a wholesale supplier, it’s fast becoming a destination shopping experience in downtown London, Ont. Customers in the area could easily walk to an oh-so-trendy downtown farmers’ market, where they could buy a variety of breads, meats, cheeses, over-priced coffee and other gourmet fare. But instead, they come to this little bakery – almost invisible on a side street, squeezed between railroad tracks and the famous Labatt brewery. Some customers call ahead to find out when the cinnamon buns will be coming out of the oven, while others place standing weekly orders for six or nine loaves of gluten-free bread at $6 apiece.

It amounts to a nice little retail trade, and it’s growing rapidly, says owner Peter Cuddy. But it also means he has to balance the rapid growth of the retail/ walk-in side, which can mean hundreds of dollars a day in sales, against the needs of his growing list of larger-scale wholesale customers.

Cuddy is no stranger to the wholesale aspect of food sales. It’s something he learned while working for his family’s poultry and egg business in the 1990s. (At one time, Cuddy International, his late father’s company, produced every McDonald’s Chicken McNugget consumed in North America.)

Striking out on his own in 2005, he purchased a bankrupt bakery operation, nursed it back to health and flipped it to investors. In March 2007, he opened Organic Works, starting with used equipment in a 4,000-square-foot plant, and targeting customers seeking organic and gluten-free baked goods. He shipped his first product to an organic/ health-food store in Toronto three months later.

Today, Cuddy’s baked goods are found in 13 Sobey’s Urban Fresh stores, a five-store mom-and-pop grocery chain in Toronto, more than two dozen one-off stores that usually feature the

From left: Organic Works Bakery head baker Leona Williamson, owner Peter Cuddy and second baker Julia Stewart.

Works’ chocolate chip muffins.

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word “organic” in their names, as well as a six-store chain of coffee shops in London.

Catering to customers in search of organic, vegan, vegetarian and gluten-free products comes with unique challenges – and rewards – that few mainstream bakeries experience.

“Organic customers are knowledgeable. They know, or they want to know, about all the products they are buying. They want to know where the ingredients came from and how the products were made,” Cuddy says.

As an example of his customers’ particular requirements, Cuddy points to palm oil, an essential part of most organic and vegan products. It’s not enough that his oil is “genuine organic.” He has had customers ask whether the palms were harvested (cut down), or tapped for their oil – the difference between stripping the landscape and practising sustainable management. Other customers just want to see “a clean ingredient deck,” meaning as few ingredients as possible, he adds.

One of the more challenging aspects of selling organic baked goods, he says, is the need to churn out reams of paperwork necessary to have his ingredients certified by Pro-Cert Canada Inc., a watchdog group that charges a hefty fee for allowing him to claim that his products are, indeed, organic.

Even sourcing some raw ingredients presents its own unique challenges, Cuddy says. “Our problem isn’t based on pricing; it’s based on availability. We have had primary suppliers call us up and say, ‘We can’t get it for you this week, but we’ll have it next week.’ Sorry, that doesn’t work for us – I have customers waiting for our bread or cookies right now, so I have to find other sources for that ingredient.”

Head baker Leona Williamson says she can tell the difference among the flours that she purchases from each individual supplier. This can create a problem for her, because she has to adapt each batch to that particular kind of flour.

Organic Works has grown to include five full-time and six part-time employees. Each afternoon, Cuddy and staff make up the production sheet for the following day (it’s still done the

From Sara Lee’s Bistro Collection to the new Mixolab Profiler, Bakers Journal keeps you “in the know.” For more on new products for the baking industry, check out our website, www.bakersjournal.com

new handy size for Pamela’s gluten-free mix

Ukiah, Calif. – Pamela’s Products wheatfree bread mix is now available in a convenient four-pound bag. This bread and flour blend can be used to bake bread, pizza dough, bagels, ravioli and pretzels. With a shelf life comparable to other

baking mixes and a diverse selection of recipe variations, Pamela’s gluten-free bread and flour blend is poised to become a kitchen staple.

For more information, check out www.pamelasproducts.com.

sara Lee Bistro Collection individual desserts

Sara Lee’s new Bistro Collection individual desserts allow operators to meet consumer demand for upscale indulgence and smaller portion sizes. These versatile, three- to four-bite delights are a costeffective dessert solution for coffee/ dessert pairings, meal bundles and dessert flights, allowing operators a good margin at an attractive menu price. For more information, see www.saralee.com.

Anver vacuum tube lifter

Anver Corp. of Hudson, Mass., has launched a new compact vacuum tube lifter that provides top and side grips for loading, unloading and palletizing boxes that are too heavy to lift from the top alone. The Anver VT140 Vacuum Tube Lifter for heavy boxes features an adjustable frame assembly with top and side vacuum pad attachments for lifting from the top and side to prevent excessive stress to the top. Providing a 100 per cent continuous duty cycle and instant attach and release, this ergonomic lifter is ideal for loading, unloading and palletizing heavy boxes.

For more information, call 1-800-6543500 or visit www.anver.com.

Mixolab Profiler from Chopin

Chopin Technologies, has launched Mixolab Profiler, a new feature of its Mixolab System. This dynamic quality control tool makes interpreting standard analysis results easier, thus making the Mixolab System a three-tests-in-one solution for baking ingredients analysis and testing. The Mixolab System helps the producer define the exact nature of the flours, efficiently control all processes, and guarantee a constant milling quality. This unique analyzer allows, in a single test, a complete measurement of dough performance including effects of protein, starch (native and damaged), fat, fibre, enzymes and the interactions between each of these elements. For more information, call toll-free 1-866-435-7897.

The Clear Choice. It’s the one Show that spotlights the newest products, the future trends, and the problems and opportunities facing your brands. Build your reputation among the best retail buyers, merchandisers, and food marketers in the industry.

Ca s­­ t Your Vote. Choose your platform to network, exchange ideas, and experience new products with over 8,000 of your fellow delegates. You can build recognition for your company and its products on the 1,500-booth Expo Floor, in the 10,000 square foot Show & Sell Center, or at one of the many other Special Events.

The Brighte s­­ t Star s­­ . We’re giving you, the people, what you want –popular, dynamic speakers with many educational sessions to choose from. This year’s topics include: marketing trends, branding, sales, the future of food retailing, leadership, and other topics designed to build loyalty among your consumer fan base.

Show & Sell 2009. The IDDBA’s Show & Sell Center is an idea center that focuses on meals, deli, cheese, and bakery. We’ll give you the how-to instructions, the ideas sheets, and photos to show you how to do it yourself. See new ideas and excellence in merchandising in action.

Jim Gaffigan Beyond the Pale: The Ultimate Foodie

Gen Colin Powell Taking Charge in a New World Order

Dr. Lowell Catlett Economic Behemoth: The Final Frontier

Harold Lloyd 2 Dozen Ways to Raise Sales

Martin Linds­­trom Buy-ology and The Future of Branding

Jeff Noddle The Future of Food Retailing

Brian Darr The New Value Shopper

Oren Harari How to Compete in a Copycat Economy

Bob Knight A Little Knight Magic

Pizzey’s Whole-Milled BevGradTM and SelectGradTM flaxseed is an excellent source of Omega-3 fatty acid (22%). Also a good source of dietary fiber and protein, Pizzey's flaxseed does not require refrigeration and is gluten free.

TasTING Is BeLIevING

Samples might seem like an obvious way to entice customers, but here are some ways to make sure you maximize their effectiveness.

One of your most effective marketing tools is in your bakery showcase.

While our marketing might traditionally zero in on advertising and direct mailing, a strong tasting program is the most effective way to convert shoppers into purchasers. It should be easy, right? Just put out a small plate with bite-sized pieces of various menu items and let nature take its course. Not exactly.

While a tasting program appears to be a “no-brainer” to execute, the fact is – it’s not. Tasting programs are what we like to refer to as “moments of truth,” in which consumers make purchase decisions based on their direct interaction with your business. Tastings are definitely moments of truth, and if they’re done properly, they can significantly boost your sales.

}signage does as well, make it a triple play by having samples of this product for tasting. Tastings are often used as an afterthought –a way to clear out a product that’s in an overstock situation or a slow mover – and that’s not the most effective way to use

Tastings are often used as an afterthought – a way to clear out a product that’s in an overstock situation or a slow mover – and that’s not the most effective way to use them.

Arbitron and Edison Media Research (in a Jan.18-Feb. 15, 2008, national telephone survey of 1,857 consumers) found that in-store sampling increases sales of the product sampled. Their research indicated that more than a third (35 per cent) of consumers who tried a sample purchased the product during the same shopping trip. This trend spanned across all customers –regardless of whether this was their first introduction to the product or a repeat purchase. About half of those who sampled indicated intent to buy in the future. This included 85 per cent of those who had never bought the product before. In addition, 24 per cent said they would switch from the brand they had previously planned to buy. A strong sampling program is one of your most valuable marketing tools, but proceed with caution – there are some key points to consider before you break out the platter.

them. Tastings are promotional activities; make sure the sampling supports your other messaging.

InteRCePt oR ConVeRsIon?

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

IntegRAte tAstIngs wItH otHeR

MARketIng MessAges

If your newspaper advertising features your signature cupcakes and your in-store

Do you want the tastings to up-sell existing customers or entice new ones to come into your bakery? If you keep your tasting samples at the back of the store, you will be converting customers already in your store. An existing customer may switch from another product to the one available for tasting. This strategy does have its merits because you can introduce consumers to products they might not have purchased otherwise but you might also be only moving the money from one product to another. If intercepting and capturing new consumers is more appealing to you, then make sure the tastings come to the front of the store where people walking by can be enticed inside by the sample. Have a team member focus on sampling at the lease-line or on the sidewalk. If you don’t have a spare

Using 10% less Flour.

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w ine FLOU r bread

You may be familiar with the Bible story about Jesus turning water into wine, but a winemaker in Niagara is taking the next step and turning wine into bread.

Nothing goes better with a freshly baked baguette and block of brie than a nice, smooth Chardonnay or Cabernet Sauvignon, but what becomes of the thousands of tons of pomace – grape skins and seeds – that are discarded during the winemaking process? Is this material just thrown out or composted?

Far from it. Dr. Joseph Pohorly, founder of Joseph’s Estate Wines and Joseph’s Natural Products in Niagara-on-the-Lake, has found several uses for these byproducts, and one of them stands to significantly affect the baking industry.

Pohorly, who is also the president of Vintage Flour Niagara, has begun milling grape skins and seeds into flour for use in breads, rolls, pretzel-style snacks and pizza crusts. He started researching the “wine flour,” as he calls it, in 1998, but didn’t get serious with it until 2004, when he earned the Christopher Newton Award for Extraordinary Vision in Business, awarded to the Niagara-on-the-Lake Businessperson of the Year.

Around that time, another Ontarian, Mark Walpole of Vinifera for Life, began to find success with wine-flour bread products, as reported in Bakers Journal’s December 2006 cover story.

Pohorly doesn’t seem to mind the competition. He and his son-in-law, Stephen Lukawski, vice-president of marketing and sales for Joseph’s Natural Products, are collaborating with Richard Crossman of Artisano Bakery Café on perfecting grape-skin flour formulations for commercial bakery products.

In late January, the trio, along with Caroline Pohorly, Joseph’s daughter and executive vice-president of Joseph’s Estate Wines, unveiled their range of products, inviting Bakers Journal to the

Richard Crossman, Stephen Lukawski and Joseph Pohorly with a sample of wine-flour breads.

winery to sample the goods. Available for tasting were loaves and baguettes of sun-dried chili pepper, three-cheese and whole-grain grape-skin flour bread, as well as four different kinds of pizza – prosciutto Portobello, very veggie, Philly steak and cheese, and meat lover’s – made with multigrain grape-skin flour crust.

Joseph Pohorly has been in the winemaking business since the early 1970s, but he has balanced his commercial success with a healthy appetite for scientific

research, earning a PhD in Environmental Engineering Management from Columbus University in the United States in 2002. He also is no stranger to introducing new, healthful products made from pomace: Dr. Joseph’s All Natural Cold Pressed Grape Seed Oil, which debuted in 2003, continues to be a strong seller and earn high praise for its ability to combat ailments such as hypertension, arthritis, varicose veins and high cholesterol.

“The flour is still in the experimental

The Art of Ingredient Selection

phase, but we progressed a lot with it in 2008 and now in 2009 you see what we’ve got here. Doing these new projects is really exciting, and best of all, it keeps me young,” Pohorly says with a smile.

Crossman clearly shares the excitement and enthusiasm, saying he and his head pizza maker at Artisano have “gone nuts” with the grape-skin flour.

“I got a phone call from Stephen saying we’ve got this new product and we’d like you to try it. I said sure, I’m game, and we came up with all these different pizza and bread recipes. We will also be looking at using Joseph’s flour in pastas and muffins.”

Lukawski says grape-skin flour cereals and granola bars are also on the horizon.

Crossman says the grape-skin flour usually comprises only about five to six per cent of the formulation, and no more than 10 per cent, but its presence produces a hearty purple colour in addition to providing a multitude of beneficial nutrients including resveratrol, a super antioxidant, as well as Vitamin A, potassium, calcium, iron and healthful fatty acids omega-3 and -6.

“The grape flour is gluten-free, so if you put too much in it will affect the binding –you have to combine it with another flour to produce the necessary structure,”

Crossman says.

“I’ve found that six per cent wine flour combined with a strong baker’s flour works well for the breads and pizza crusts. Joseph has been selling the wine flour to the public for a while now and we have heard of people not being able to bind the wine flour to their own flour – if the protein content of your flour is too low it won’t work because there’s no gluten at all in the wine flour.”

Crossman says although the wine flour brings many benefits to baked goods, more testing is needed to determine the full range of qualities it will bring to the commercial baker.

“We will be incorporating some of these items into the menu at Artisano over the next couple of months,” he says. “We don’t yet know how it will extend shelf life; however, there is a slight difference in texture and the crumb is very nice. When it comes out of the oven, it just exudes aroma, a wonderful grape smell. I used overnight fermentation for a higher rise in the dough and development of flavour, and as you can see you get a little more open crumb and spongy texture.”

Sounds like a vintage worth savouring.

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 800-DECOPAC (Customer Service) 800-270-CAKE763-574-1060 (Fax) www.decopac.com 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

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✯ Specialty Bakery Papers and Boards. 9780 Waverly Street, Montreal, Quebec H3L 2V5 (514) 381-5647 • 1-800-268-CUPS (2877) • Fax: (514) 381-6636

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

By Dr. J OHN

rePLaCING sUGar IN BakeD GOODs

Continuing our series about the basic ingredients of baking, what are the types of alternative sweeteners used in baked goods, what is their functionality, and what is new in this area?

Concerns about the amount of sugar in our diets are increasing among health professionals, consumers and the food industry. Obesity, diabetes, heart disease and other ailments are becoming more prevalent as sugar consumption increases, leading to attempts to develop foods using low-calorie sweeteners.

To properly replace sugar, its role must be understood. Sugar provides sweetness, bulk, moisture binding and colour development. In yeast-fermented breads and baked goods, sugar fuels the growth of yeast and carbon dioxide production.

}The role of traditional sugars in baking was discussed in last month’s Technical Talk. Sugar replacement will affect the flavour, colour, texture and volume of a product. Removing sugar also affects shelf life.

hydroxyl groups as functional groups, so they provide water-binding properties, control viscosity and texture, add bulk, reduce water activity, control crystallization and improve softness. Sugar alcohols are sweet, but less so than sucrose. They also have lower energy values than sucrose, ranging from 1.6 to 3.0 kcal per g, whereas sucrose is 4.0 kcal per g. They can be added in liquid or dry form. When used in dry form, they produce a cooling sensation. Sugar alcohols cannot participate in Maillard browning reactions, so they do not contribute to colour development.

Various types of polyols are available. For example, xylitol has the same sweetness intensity as sucrose. It produces a cooling sensation, provides moisture to baked goods, and promotes the glossiness of frostings. Maltitol is 90 per cent as sweet as sucrose. It has a similar solubility and melting point to sucrose, and has low hygroscopicity. Maltisorb is a 99 per cent pure maltitol

Using one replacement is not enough to produce a product comparable to the sugar-containing original … determining the correct mixture of replacements is where the challenge lies.

It’s difficult to find a sugar substitute that provides all these functional properties, so using more than one kind is common. I’ll discuss two main kinds of sugar substitutes: those that provide bulk and those that provide high-intensity sweetness.

The first kind usually supplies fewer calories and has a lower glycemic index. The second kind tends to be hundreds or thousands of times sweeter than sugar, so they are used in extremely small quantities. In the April 2005 Bakers Journal we discussed the different types of alternative sweeteners available and now we’ll build on that previous information.

BuLkIng Agents

Bulking agents can be digestible (sugar alcohol, maltodextrins), partially digestible (polydextrose, fructooligosaccharides) or non-digestible (cellulose). The most common non-sugar bulking agents are sugar alcohols (polyols). Sugar alcohols (sorbitol, lactitol, isomalt and maltitol) contain only

made by Roquette, the world’s largest producer of polyols. Erythritol is 70 per cent as sweet as sucrose and non-caloric (0.2 kcal per g). It improves baking stability and shelf life. Mannitol and sorbitol are 60 per cent as sweet as sucrose, but mannitol has low hygroscopicity, whereas sorbitol has high hygroscopicity and helps control water activity. Isomalt is 50 per cent as sweet as sucrose, has low hygroscopicity, inhibits moisture absorption, and helps to achieve a crisp texture in baked goods. Lactitol is 30-40 per cent as sweet and has similar properties to sugar.

Maltodextrins (MD) are partial hydrolysates of starch made with acids and enzymes. They can be derived from corn, potato, tapioca and wheat. MDs form weak gels and thus can help stabilize emulsions. Maltodextrin is used as a bulking agent, which is important for maintaining yield and texture. For example, maltodextrin added to no-sugar biscuit dough helps to maintain the dough’s molding characteristics.

Polydextrose is another common bulking

and texturizing agent, as well as being a soluble fibre ingredient. It promotes browning reactions due to thermal degradation. Unfortunately sensory analyses have shown it has a bitter and metallic aftertaste. Tate & Lyle offers Sta-Lite, a polydextrose that can replace sugars and fats while delivering fewer calories and less fibre.

Polydextrose, fructooligosaccharides and tagatose are bulking agents that are also prebiotics that promote the growth of desirable bacteria in the colon. They are poorly metabolized, so they are fermented in the large intestine. Polydextrose provides only 1 kcal per g.

HIgH IntensIty sweeteneRs

Intensive sweeteners are many times sweeter than sugar, so even if they have the same caloric value as sugar, they are used in such small quantities that they provide zero calories. Unfortunately, a bitter, metallic aftertaste is noted with some intensive sweeteners. Many of them are slower than sucrose to trigger the sensation of sweetness, and the flavour lingers longer after swallowing.

Some intensive sweeteners (e.g., aspartame) are broken down by heat, so they cannot be used in baked goods. Saccharin is 300-400 times as sweet as sucrose, heat stable, readily soluble and stable, but has a bitter, metallic aftertaste. Acesulfame-K is 200 times sweeter than sucrose, heat and pH stable, and soluble. Sucralose is 400-800 times sweeter than sucrose, heat and pH stable, and has a similar sensory profile to sucrose. Splenda is a brand of sucralose that is

Wisconsin team uncovers secret to great tasting cookies.

After years of exploration by R&D teams from around the world, the secret of rich – yet affordable – great tasting cookies was discovered by a team from Butter Buds Food Ingredients of Racine, WI. The quest, which led to remote corners of the globe – finally ended in the company’s own application lab.

Team leader Bill Buhler said, “I remember my Grandma saying that lots of butter made cookies taste rich. Judging from today’s store-bought cookies I guess butter’s been forgotten or just costs too much. But what if it’s not butter, but the flavor of butter, that accounts for the richness?”

“Success came when our applications team made cookies using Butter Buds®, a proprietary natural butter concentrate. They were delicious!”

Adding Butter Buds® to cookies made with vegetable fat made them taste like they were made with butter, but at a fraction of the cost. Even low-fat cookies had rich flavor and better mouthfeel.

When asked to comment on how rival teams must be feeling in the shadow of his team’s achievement, Buhler said, without apology, “That’s the way the cookie crumbles.”

1900s Era Cookie Recipe Big Hit in St. Louis!

Dad’s Original Scotch Oatmeal cookies, an old fashioned crisp cookie, are still baked and sold in a building that opened in St. Louis, Missouri in 1912. The business, and its 1900s era oatmeal cookie recipe, has been in Dad’s President Ken Hastey’s family since 1938.

info@dealersingredients.com

Dad’s produces eight varieties of cookies, but the oatmeal cookies account for 87percent of Dad’s production. Every baking shift starts off with at least 500 pounds of oatmeal. In addition to 300 wholesale accounts in the St. Louis area, Dad’s has a large corporate gift business and mail order business that ships nationally.

Customers can still buy cookies in bulk from the old glass and wood cases at Dad’s. A St. Louis tradition, Dad’s customers bring in their children to buy cookies at the same bakery their grandparents knew. Ken Hastey knows what creates that kind of loyalty: consistency in the taste of Dad’s oatmeal cookies.

“We still use the original 1900 era recipe and keep our ingredients in line with what was available back then,” Ken relates. “Shortenings change, the way of processing oats changes, but the taste must remain the same.”

When Ken bought Dad’s from his uncle in 1988, he also received this advice:

“Never use anything but International® B&V® Dry 16-to-1 for Dad’s oatmeal cookies. It’s the best product to use and don’t ever change.”

Let International Bakers Services keep your classic products consistent. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

recommended for use in baked goods. It is available in various forms and as a blend with white or brown sugar and fibre.

Sugar plays important roles in the production of baked goods. During mixing, it competes with gluten to bind water, so there is less gluten development and the final product has a tender crumb and good volume. Its water-binding properties also increase batter viscosity. Sugar promotes air incorporation and production of a more viscous and stable foam. During baking, it

increases dough fluidity because it melts with heat.

Sugar also delays starch gelatinization so air bubbles have time to expand properly before the product sets. Air bubbles are produced by carbon dioxide and water vapour. Cakes, for example, contain a sugar concentration of 55-60 per cent, which delays starch gelatinization from occurring at 57 C to 92 C. Sugar also delays protein coagulation by dispersing the proteins and interfering with bond formation. As a result,

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the proteins coagulate at a higher temperature.

Polyols and other bulking agents affect dough and baking properties differently than sugar. A decrease in batter stability occurs during the heating stage of baking, which is related to a decrease in batter viscosity and an increase in foam bubble size. There are changes in the thermosetting mechanism, caused by different interactions between the bulking agent, starch, and protein. The bulking agent affects starch gelatinization and protein denaturation temperatures. For example, a decrease in these temperatures results in premature setting of the protein or starch matrix. Setting starts at the crust, the part of the product that has direct contact with heat. This prevents vapour pressure from escaping and causes inadequate expansion of air bubbles, resulting in decreased product volume. Crack-like connections may form in the crumb as the vapour tries to escape.

These changes result in variations to product quality. In cookies, completely replacing sucrose with polyols usually results in a softer product, whereas polydextrose produces harder but more fragile cookies. Combining polydextrose with a polyol such as sorbitol could provide the desired texture. The differences in firmness are affected by the bulking agents’ different water-binding capacities, which affect water loss during storage, and by their interactions with starch, which affect starch retrogradation. Sugar-free cookies have higher values of moisture content and water activity, which can shorten shelf life.

The lesson here is that using one replacement is not enough to produce a product comparable to the sugar-containing original. For instance, xylitol has the same relative intensity as sucrose and provides moisture to baked goods, but produces a very soft texture. Polydextrose and oligofructose provide colour, but they result in a bitter aftertaste. Such small amounts of intensive sweeteners are used, so bulking agents must be added to the formula as well, so collectively these ingredients provide all the functional properties of sugar. Determining the correct mixture of replacements is where the challenge lies, but with experimentation and advice from suppliers and experts acceptable products can be obtained. / BJ

John Michaelides is Guelph Food Technology Centre’s director of research and technology. Adrienne Shum is his assistant. Contact GFTC at 519-821-1246 or gftc@gftc.ca.

old-fashioned way, with paper and a clip board) and an employee begins batching at 5 a.m. the next day. The bake staff arrive by 7 a.m.

Gluten-free products, which make up “around 60 per cent, if not more” of the total output, are made first, followed by the organic and finally non-organic goods, which are made for the coffee shop chain. This is to avoid cross-contamination among the three different product lines, Cuddy explains.

Launching the retail side of the operation is proving harder than the wholesale side, however. Currently, sales are handled out of the front of the store, which is still a work-in-progress. While some days are extremely busy, others are “totally flat.” And being solo manager, as well as head buyer-estimator-salesperson, means Cuddy is spreading himself thin when it comes to looking after the front and back ends of the business. Eventually, he hopes the retail front end will sell not only his own products, but organic goods produced by other small companies in the area.

Along with the increasing word-of mouth referrals, mainly among organic food devotees, Cuddy says the most important vehicle for promoting his business and developing new wholesale customers has been larger food trade shows, especially those with an organic focus. He started his first print advertising placements in January, and he expects to increase his advertising budget later in the year.

While the initial success of Organic Works Bakery looks encouraging, two questions that come to mind are how long the marketplace can sustain the growth of organic or gluten-free baked goods, and whether there might be too many players now entering what is quite clearly a niche market.

Cuddy answers that customers with celiac disease, a condition that makes them unable to digest the gluten in wheat products, need gluten-free products. Gluten-free baked goods are becoming popular because more people are learning that celiac disease can be managed successfully if wheat products are removed from the diet.

“I don’t think we are carving up an already small niche. We are actually growing the niche – it’s not growing exponentially, but it is expanding,” he says.

Besides the breads, Cuddy’s gluten-free

line includes cookies, a delicious raisin-cinnamon loaf, scones, cookies and brown rice buns. All of Organic Works’ specialty products are vegan, as well as lactose-, nut- and peanut oil-free.

And what future growth might be in store for this humble bakery in London? The fact that Cuddy’s wholesale base has grown from one store to more than four dozen in just two years suggests that the niche for his gluten-free and organic

baked goods still has a lot of growth potential.

“The key is to understand your niche. If it starts to look like the pie is getting cut up into too many smaller slices, you have to be able to provide a product which is different enough that it stands out in the crowd,” Cuddy says. / BJ

Cameron Johnston is a freelance writer with an extensive background writing about the food industry. He lives in London, Ont.

pair of hands to execute the tasting, try a sandwich board that says, “Red velvet cupcakes. Free sample today. Come on inside.”

eVeRy BAkeD gooD HAs A stoRy

As consumers are sampling the baked good on tasting, have your team members tell them the story behind the item. You probably spent hours sourcing that imported chocolate or special ingredient from a local producer – your customers want to hear about it! A little romance before the sale goes a long way. The story goes that red velvet cake was a signature dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and ’50s. Devil’s Food Cake is another name for red velvet. The possibilities for great baked-good stories are endless.

Put youR Best fooD foRwARD

Tastings are first impressions. Insist the samples are fresh, appealing in presentation and replenished often to ensure they look great. Have a team member make note of the date and time the samples are put out and set a routine time frame for freshening

the samples. Small paper cups or liners will give the illusion that it’s a “special serving” rather than having samples loose on the plate. Control the placement of the samples so small children with food allergies can’t get at them.

MonItoR AnD MeAsuRe

How many samples did you hand out and what were the resulting sales? Were the sales “add-ons” to other purchases, or did you convince a customer to switch from one product to another? Did your overall transactions increase, suggesting you attracted new customers? Which products are the most successful in terms of conversion? As you measure your tasting programs, you’ll start to see patterns that will inform your future initiatives. Make sure you measure your results against predetermined objectives.

MAke It ‘RetAILtAInMent’

SatinIce_HalfPage:Layout 1 3/2/08 10:09 PM Page 1

Turn your in-store tastings into mini events. Why not pair that brownie with a gourmet dark-roasted coffee? Use tastings to involve customers in your menu development. Hold a tasting of two different recipes

under consideration for introduction to your menu. Ask people to vote on their favourite and then post the results the following week. People will make a point of coming back in to see if their chosen sample won. Tasting seminars with themes will give consumers eager for a fun night out a reason to come to your bakery. Have blind tastings with chocolate from different origins and then ask people to discuss the differences. Tastings will allow you to bring your products to life and that’s good retailing.

A strong tasting program takes the risk out of the purchase for the customer. They’ll be happier buying it if they know they’re going to like it. Samples are like little bite-sized advertisements – tiny works of art. As Maurice de Vlaminck said, “Good painting is like good cooking; it can be tasted, but not explained.” / BJ

Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands and can be reached at brisebois michelle@sympatico.ca.

April 26 & 27

Bill Copeland Centre

3676 Kensington Ave Vancouver (Burnaby), BC

FREE PARKING at the Bill Copeland Centre

A Baking Event where you can:

• Join industry professionals including bakers (retail, wholesale, commercial), grocery and food service outlets

• Visit the more than 10,000 sq.ft. trade exhibition

• New Product Showcase

• Wedding Cake Competition Displays

• Network and enjoy yourself at the social functions

• Located in the greater Vancouver area – one of the most scenic cities in the world, nestled between the Rocky Mountains and the Pacific Ocean

Last held in the Vancouver area in 2005, it is the Baking Event to see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) for 2009

SHOW GUIDE

Dear Friends:

On behalf of the Congress 2009 Advisory Committee and the BC Chapter of BAC, it gives me the greatest pleasure to welcome you to this year’s spectacular baking event. Back in the Vancouver area after a four year absence, Congress 2009 returns bigger and better than ever. The trade show will be the largest ever held in the province exclusively for the baking industry. In addition, the learning program offers ample opportunity to hear about what’s new and available to the industry. The social programs including our Harbour Cruise and Sunday Social with former CFL great Pinball Clemons are the perfect settings to catch up with colleagues, friends, and make a deal or two.

In addition, by now everyone knows that in less than a year, Vancouver will play host to the 2010 Olympic Games. It is in the spirit of that pending competition that we are delighted to offer for the first time our own Wedding Cake contest. Brought to you by the BC Chapter this competition will recognize the best that both students and professionals have to offer including $3,500 in cash prizes.

Anita’s Organic Grain & Flour Mill Ltd

Chilliwack, BC

And for those who are travelling to Vancouver I would remind you of the many sights that the city and its surrounding area have to offer.

It’s all here waiting for you. So come, see, learn and enjoy!

Sincerely,

John MacKenzie

2009 Congress Committee Members

John MacKenzie (Congress Chair)

Gerrit Doruiter

Nicole Higgins

Gary Humphreys

Nina Sanford

Melissa Timewell

Ralf Tschenscher

Anita’s Organic Grain & Flour Mill

National Starch Food Innovation

Dawn Food Products of Canada

Weston Bakeries Ltd/Ready Bake Foods

Thrifty Foods

Lesaffre Yeast Corp

John MacKenzie Chair, Congress 2009

2008/2009 BAC Board of Directors

Executive Committee:

John Rossetti (Co-Chair)................................................................................. Italian Home Bakery, Etobicoke, ON

Pete Plaizier (Treasurer) ........................................................................................... Sunrise Bakery, Edmonton, AB

John Klecker (Past Chair) .................................................. Weston Bakeries Ltd/Ready Bake Foods, Etobicoke, ON

Paul Hetherington (President & CEO) ........................................... Baking Association of Canada, Mississauga, ON

Directors:

Rick Barnes BakeMark Canada, Richmond, BC

Gottfried Boehringer Stonemill Bakehouse, Scarborough, ON

Jean Luc Breton Conseil de la Boulangerie du Quebec, Laval, QC

Sylvie Cloutier Conseil de la Boulangerie du Quebec, Laval, QC

Michel Dion Lallemand Inc, Montreal, QC

Bob Grebinsky Ellison Milling Company, Lethbridge, AB

Arthur Gunn Gunn’s Bakery, Winnipeg, MB

Alex Kodarin Weston Bakeries Ltd/Ready Bake Foods, Brampton, ON

Marian Markowski Rachel’s Home Bakery, Minden, ON

Andrew Pollock Canada Bread Company Limited, Etobicoke, ON

Kevin Rainey Sobeys Inc, Stellarton, NS

Melissa Timewell Thrifty Foods, Saanichton, BC

Glenn Wilde Harvest Bakery, Winnipeg, MB

Registration Area Sponsored by:

Badge Lanyards provided by:

Saturday, April 25

Media Partner:

Event/Location

5:45pm Bus departs Executive Suites Hotel

6:00pm Bus departs Delta Burnaby Hotel

Registration Pens provided by: Ellison Milling

7:00pm Boat Cruise Dock Departure Pride of Vancouver, Plaza of Nations Marina 750 Pacific Blvd

10:00pm Bus return service to Delta Burnaby Hotel and Executive Suites Hotel

Sunday, April 26

9:15am – 10:00am

10:30am – 12:00noon

BAC Annual General Meeting (For Members Only) Lakeview Room, Bill Copeland Centre

New Product Showcase Presentations

Refer to Page 39 for a list of participating companies

12:00noon – 5:00pm Trade Show Open Bill Copeland Centre

6:00pm – 7:30pm Sunday Social with Michael “Pinball” Clemons Delta Burnaby Hotel

Michael "Pinball" Clemons Social Co-Sponsors: brought to you by:

Monday, April 27

10:30am – 12:00noon

Gourmet Baker

New Product Showcase Presentations

Refer to Page 40 for a list of participating companies

12:00noon – 5:00pm Trade Show Open

Bill Copeland Centre

Almost 80% Trans Fat Compliant but are National Trans Fat Regulations Far Away?

The third release of Health Canada’s Trans Fat Monitoring Report demonstrated that almost 80% of the food products tested met the recommendations of the Trans Fat Task Force to have no more than 2% trans fat for oils and soft margarines and 5% or less trans fat for other food products. The Minister of Health had given the food industry a two year voluntary period, until July.09 to come into compliance with the recommendations of the Task Force.

Bakery products were one of the disappointing areas in the most recent data release as many of those sampled had trans fat far in excess of the 5% limit.

In response to the latest report Federal Health Minister Leona Aglukkaq said: “Our government is pleased to see that industry has reduced the level of trans fat in many pre-packaged foods. This was achieved by finding healthier alternatives without increasing the levels of saturated fat.”

However the federal government’s positive review of the most recent data was not supported by the Heart and Stroke Foundation who immediately said the latest data was “disappointing” and called on the federal government to regulate trans fats in Canada’s food supply.

“The food industry doesn’t get many brownie points for their efforts to self-regulate this time around,” says Sally Brown, CEO of the Heart and Stroke Foundation of Canada and co-chair of the Trans Fat Task Force. “Although some companies and sectors have stepped up to the plate and done well, overall the food industry is not sufficiently reducing trans fats voluntarily. The time has come for the federal government to regulate.”

While there continues to be improvement

in the voluntary reduction of trans fats that has not stopped various provincial jurisdiction from introducing their own trans fat bans. In BC, regulations are expected this fall that will require companies with foodservice permits to have not more than 5% trans fat in their products. Alberta is planning its own trans fat regulations which are expected early in 2010.

Municipalities also are continuing to “monitor” trans fat use and threatening to impose their own local regulations. The City of Toronto which has already considered implementing regulations recently announced a survey of local food operations. The City holds out the possibility of regulating trans if the results of the survey in their opinion demonstrate that the national voluntary process has not worked.

The various provincial and municipal trans fat regulations will soon result in a patchwork of differing regulatory requirements across the country. The cost and challenges of compliance with these differing regulations is an increasing concern to those in the food industry, such as the Canadian Restaurant and Foodservice Association to call for national regulations to ensure both a level playing field and minimize the impact on competitiveness.

It is anticipated that the Trans Fat Monitoring program will issue a final report after the expiration of the voluntary deadline. Should the results be viewed as disappointing by health groups and municipalities the industry should expect to hear more about local regulations. The issue the food industry will have to consider then is will one national trans fat regulation be better than trying to comply with an ever increasing number of provincial/municipal ones?

BAC Member Services

Delivering Exceptional Value!

In its continuing effort to provide value to members, BAC offers an ever expanding range of programs. The following is a summary of current services and a number of new programs already or soon to be introduced!

Government Lobbying

Protecting members from punitive regulations and legislation by all levels of government. BAC’s leadership on issues ranging from the environment to labelling annually save members $ millions.

Grain’s They’re Essential Program

Educating consumers about how great grains are and providing members with lots of free information and tools. Check out www.GrainsEssential.ca.

Free Training Library

Save hundreds $ through the FREE use of BAC’s extensive library of sales, production and merchandising materials.

Correspondence Training Courses

Cost effective training programs for staff.

“The Bulletin” Newsletter

The information source for what is happening in BAC.

Free Copy of Bakers Journal Magazine

Informative and a copy delivered free of charge to each member company.

Chapter Programs

Delivered locally, these education and networking programs are tailored to meet the diverse needs of members from across the country.

E-Bulletin

A bi-weekly e-mail newsletter sent only to members, provides the latest updates on BAC activities, programs and information needed by Canada’s baking industry.

Free BAC Door Decal

Proudly display your support of Canada’s baking industry by highlighting your membership in BAC with these free door decals.

Bakery Showcase & Congress

The places to see, taste, & touch innovative products/services or cost saving opportunities. Members receive special discounts on exhibit space!

Free Use of Member Logo

Demonstrate your support of the baking industry or gain credibility with consumers by proudly displaying the BAC logo on your products, promotions, website, business cards etc.

Free Member Hotline 1.888.674.2253 –Savings Members $$$

Got a problem? BAC’s member hotline is the quickest way to find help on everything from locating new ingredients or equipment, to problems with regulations. Last year alone this service saved members more than $100,000!

BAC Website www.baking.ca

Find out what is happening in BAC and the industry.

New - Group Liability Insurance Program for Bakers

Specially designed liability coverage saving BAC members 5% off the already low premiums. Currently available only in Ontario.

New - Natural Gas and Electricity Discount Program

Thousands of $$ in potential savings on existing energy costs. (QC, ON and BC only)

Also Coming Soon!

New - Free Job Board and Classified Ad Postings on BAC Website

Save $$ in costs in searching for staff or trying to discard old equipment etc.

New - In-store Baker/Cake Decorator Training Program

BAC in partnership with the Canadian Food Industry Council will be developing two new distance learning training programs specially to meet the needs of in-store bakers and cake decorators.

Expansion of Training Library

A greatly enhanced selection to an already highly valued service!

For more information about any or all of these services call BAC using the free member hotline! 888-674-BAKE (2253)

Retail Baker:

MEMBERSHIP APPLICATION

Membership Categories

Membership in the Baking Association of Canada (BAC) is primarily company based and is open to all firms who are currently or thinking about conducting business in the Canadian marketplace. Individual memberships are available under special circumstances as described in the Tradesperson category

Independently owned companies whose primary business is the production and sale of their own baked foods directly to the consumer through their own retail outlet(s). BAC offers a special introductory rate for first time retail baker members.

In-Store Bakers:

Individual and independently owned grocery stores which have an established bakery department but the sale of bakery foods is not their primary business.

Chainstore/Franchisor:

Companies (with a single corporate ownership or acting as a franchisor) with multiple store locations operating under the same name or banner

Provincial Allied:

Single plant operations which supply goods and services to the baking industry primarily in one province.

National Allied:

Companies which supply goods and services to the baking industry on a national or international basis.

Commercial Bakers:

Bakeries whose primary business is the production and sale of baked foods to retail outlets/food service industries either on a provincial, national or international basis. Membership dues are based on annual sales.

Tradesperson:

Available to individuals who are not employed in the baking industry or their employer is already a member company or the company they work for does not qualify for membership in any other category

DUES STRUCTURE

Bakers

MEMBERSHIP APPLICATION

Message from BC Chapter’s Island Committee Co-Chairpersons

The BC Chapter’s Island Committee Chairperson of the Baking Association is changing hands after four years under the guidance of Martin Barnett. In 2009 the position will be shared by Bruce Stewart and Bob Chesal. They are excited to be taking the helm of the Island Committee for the Baking Association of Canada.

Bruce Stewart and his wife, Leslie, own True Grain Bread and Mill in Cowichan Bay. They are passionate about the business and the people that work there. Bruce is motivated to be involved in the BAC to meet and interact with other bakery owners, bakers, suppliers and students. “We can be more successful, together, if we share ideas and learn from one another.”

Bob Chesal has been a Bakery Supply rep on the Island for two decades, most recently for Dawn Foods. In that term he has seen significant change in the Baking Community on Vancouver Island. Taking inspiration from the likes of Martin Barnett and Regilio Mena, Bob has a dream of a cooperative, supportive and socially driven independent baking community on the Island. The BAC can be the means to that end. Bruce and Bob’s plans for 2009 are to first engage the membership and understand what it is that “adds value” to the Baking community on the Island. From there, the events can be tailored to have maximum interest. A survey of the entire membership is currently in circulation which should shed some light on what the Island Baking community is driven by.

Martin Barnett is currently on leave from his teaching position and has gone “walkabout” in Australia where he is in pursuit of the “perfect loaf”. You may share in Martin’s adventures via his blog bakedinaustralia.blogspot.com.

We are looking forward to seeing many of you in BC for Congress in April – we’ll be there.

Cheers!

The Island Committee

Bob Chesal

Vancouver Island Committee Co-Chair, Dawn Food Products (Canada) Shawinigan Lake, BC

Bruce Stewart Vancouver Island Committee Co-Chair, True Grain Bread Mill Cowichan Bay, BC

Bob Chesal

Vancouver Island Committee Co-Chair, Dawn Food Products (Canada) Shawinigan Lake, BC

Introducing BC Chapter’s New Chairperson - John MacKenzie

Joining the Baking Association of Canada two years ago was a great decision. It allowed me to meet smart, interesting, and engaging business people, bakers, students, and artists. As well, it has been a great place to network and build lasting business relationships.

Currently, I am the President of Anita’s Organic Grain & Flour Mill in Chilliwack – located an hour east of Vancouver in the Fraser Valley. The business is family owned and has been a part of the organic food movement in BC for almost 20 years. The company mills fresh stoneground flours, cereals, and baking mixes. Anita’s Organic provides these products not only to the food service and artisan bakeries in Western Canada, but also to natural health food and grocery stores. We want to provide ingredients that are pure & simple, to help people be well and healthy.

Mountain biking, golfing, and being an all-around outdoor enthusiast keeps me grounded. My wife, Dani, and my boys, Kai & Ian, share my interests for the most part. However, I’m not an artist, so they’ve got me on that one. My educational background is in the sciences and education where I earned my Masters of Science in Entomology (insects) and my undergraduate degree in Biology/Chemistry with a teaching certificate for high school education.

I am excited about the coming years, as I get involved with leadership in the BAC. We have great people volunteering at the Chapter level and a superb staff at the national office helping to make the BAC a great place to do business, stay informed on industry issues, and to build lasting relationships.

Best Regards,

John MacKenzie

BC Chapter Chair

Anita’s Organic Grain & Flour Mill Ltd Chilliwack, BC john@anitasorganic.com

Why do Commercial and Retail Bakers need PRODUCTS RECALL EXPENSE Insurance?

What would you do if your company had to recall one of its products? Do you have a contingency plan?

The Food Industry has seen a significant number of products recalled in the past few years. As you can imagine, the expenses associated with a recall will negatively impact the current and future profitability and reputation of the company.

The standard Commercial General Liability policy provides coverage for bodily injury or property damage claims in which the insured becomes legally obligated to pay because of an insured loss.

What the standard liability policy

does not cover are the expenses that an insured incurs because of a recall of one or more of their products. Some of these expenses could include:

•

•

•

Notification Costs

Transportation Costs

Disposal Costs

• Employees

Costs to hire Temporary

It is therefore extremely important for a bakery to have a products recall contingency plan in place. Part of this plan should include a customized insurance program that will cover the expenses should a recall be initiated.

The “Bakers Plus” Commercial

Insurance Package provides coverage for Products Recall Expenses. The “Bakers Plus” package is endorsed by the Baking Association of Canada and is available to all commercial and retail bakeries in Ontario. Members of the Association will receive an additional 5% discount off of the already competitive rates.

For more information on how to develop a Products Recall Contingency Plan and how the “Bakers Plus” Insurance Package can help protect your Company’s tangible and intangible assets, please contact Allison Posen at The CG&B Group Insurance Broker at 905-305-5953 or Allison.Posen@ cgbgroup.com

Upcoming Events

Bozena Bladek Bakery Technology I

Sharleen Lambert

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.

Wagner Foothills Creamery Ltd Michel Provini Affeldt USA Inc

Wedding Cake Contest Displays

Bill Copeland Centre, Upper Lobby Level

The BC Chapter of BAC is pleased to present for the first time a contest to find out who makes the best wedding cakes. This good natured contest, will recognize work of both baking students and those already working in the industry. In addition to the thrill and prestige of participation, top place finishers share $3,500 in prize money all compliments of the BC Chapter. The cash prizes will be awarded as follows:

Student Competition: 1st place $1,000, 2nd place $500 and 3rd place $250

Professional Competition: 1st place $1,000, 2nd place $500 and 3rd place $250

New Product Showcase

Bill Copeland Centre, Lakeview Room

Free Admission for Attendees!

Limited seating: Available on a first come, first served basis

Looking for the latest products, ingredients, equipment, technology and/or services. Let the New Product Showcase, which features multimedia presentation, be one of the first stops in your quest for information. The companies listed below will give you a snap shot of their latest offerings and will have the items on display in their booth if you need more information.

Note: The products listed below do not represent all of the new products at Congress 2009 rather only those products from companies who expressed an interest in participating in the New Product Showcase. As well, additional presentations may be added.

SUNDAY, APRIL 26 • 10:30am – 12:00 noon

The New Generation of Instant Yeast

Lesaffre Yeast Corporation

Introduced in the early 70’s, SAF-Instant brand products have remained market leaders in instant yeast. Lesaffre, the world leader in the science of yeast, is pleased to introduce SAF-Instant Premium, the new generation of instant yeast! Use less yeast; 20 to 30% faster fermentation, more resistant to cold water.

Anita’s Organic Pure & Simple Mixes

Anita’s Organic Grain & Flour Mill Ltd

Anita’s Organic Grain & Flour Mill recently launched a line of organic baking mixes using whole grain flours milled fresh every day on stonemills. All mixes are certified organic, Kosher and are free from preservatives and additives. Helping you to just be well with pure and simple mixes.

Minimize Wear and Maintenance in Spiral Conveyors

Ashworth Bros Inc

Ashworth Bros Inc recently expanded the Omni-Pro line of 1 and 1.2-inch pitch options to include the 3/4-inch pitch Omni-Pro 075. We will explain why Omni-Pro belts minimize wear and maintenance in spirals by

examining the patented “protrusion leg,” the “zero-tension” 360° buttonless weld and other features.

Vitamin-D: The Most Needed Nutriment in Our Food Supply

Lallemand Inc

Vitamin-D (Vit-D) is currently among the most discussed-cited topic in nutrition and health. While osteoporosis has long been considered a disease of calcium deficiency, it is now known that calcium and vitamin-D deficiencies are intrinsically linked causing this disease. Lallemand will present strategies for the addition of Vit-D to foods along with sources of Vit-D to be used in food applications.

Robin Hood® Sensible Choice™ Bakery Mixes and Bases

Horizon Milling GP

Sensible Choice™ is a line of bakery mixes and bases designed to meet your customers desire for healthier products. The Sensible Choice™ mixes and bases will appeal to customers seeking products with no artificial preservatives, colours, sweeteners or flavours added. Best of all they will still deliver the same great taste, colour and texture you’ve come to expect from Robin Hood®.

MONDAY, APRIL 27 • 10:30am – 12:00 noon

Egg Products for Bakery and Deli Vanderpol’s Eggs

Bakeries are increasing their profit margins by combining café and deli in their retail outlets. Vanderpols caters to this new trend with a full line of pre-cooked eggs that can be used as an ingredient for breakfast sandwiches, wraps and stuffed pastry and individually wrapped ready heat and go burritos and quesadillas.

New Product Development Tax Refunds for Bakeries! Revenue Services Group

The Government of Canada has created an incentive program to encourage bakeries to engage in product development and R&D. Bakeries can receive up to 68% of salary costs back as a refund for new product formulation. Changes* to the SR&ED (Scientific Research & Experimental Development) program during 2008 and 2009 increase eligibility levels and refund amounts. What baking activities qualify? How much can you get?

*Very significant changes to the program were enacted during 2008 and major changes result from the 2009 Federal Budget and 2008 Alberta Budget.

New

Non Hydrogenated Products

Richardson Oilseed Limited

Richardson Nutrition will introduce our new 0 g trans fat Garlic Spread, reformulated Non Hydrogenated. We will also demonstrate Bake It, our new Baking Pan Spray, recently introduced to the Baking market.

dispoTool – paperless distribution with

new “MATRIX”

display

ToolBox Software North American

The paperless distribution system dispoTool with new MATRIX Display The new MATRIX displays are the result of extensive development work of the ToolBox Software logistics experts. MATRIX offers up to 7 colored sections, of course including an alphanumeric section. The new display shines clearly brighter and needs less electricity.

AB Mauri Nabitor – Natural Mold Inhibition System

Fleischmann’s Yeast

Nabitor offers several benefits for example, allowing friendly labeling such as “no artificial preservatives”. Nabitor provides a powerful, synergistic, natural mold inhibition system as compared to traditional, “natural mold inhibitors” and works as a functional replacement for calcium propionate. AB Mauri Nabitor is recom-

mended for use in a variety of bakery products such as breads, buns, tortillas, sweet dough and many others.

Top/Bottom Labeler with Shell Shock

Nita Labelers Inc

This very versatile system allows for automatic labelling of containers and clamshells. It can apply labels on the top, the bottom of containers as well as performing a tamper-evident c-shaped seal on the top, front and bottom of any clamshell.

Texture Changes Everything!

National Starch Food Innovation

Texture is fundamental to consumer-winning food product development. We’re at the forefront of textural innovation. We can help manufacturers unlock the full potential of texture to ensure product success because we understand texture and we know how to make it work.

We understand the impact of texture on consumer emotions. We use our technical and sensory expertise and high performance texturizers to create the textural characteristics that tap into their desires.

need fruit?

Inspiring the next generation of fruit-based products

As consumer demand for dried fruit grows, so does the search for a delicious and versatile alternative to freeze dried fruits, gums and jellies.

With BerryFusions® Fruits, the search is over:

• Product development teams can add new fruits and flavors in fresh and exciting ways

• Consumers love the color, flavor, texture and health benefits

• Production and purchasing value the process stability and cost savings

BerryFusions® Fruits – the fruit to delight your customers

as of press deadline - Feb 17

Congress 2009 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 exhibitor’s to this year’s event. Note: New exhibitor refers to companies that did not participate in the 2005 Vancouver event.

Pure & Simple, Superior Baking Results

Anita’s Organic Grain & Flour Mill ................ Booth E13

Milling a wide variety of fresh stone-ground whole grain and all-purpose flours, cereals, and mixes – pure & simple. Anita’s Organic artisan quality goods are milled and mixed fresh every day to ensure superior baking results that are wholesome and flavourful. We mill slowly and at low temperatures to retain all the goodfor-you nutrition and taste. Be well and live a healthy, simple life.

Manufacturer of Metal & Hybrid Conveyor Belting –We Keep You Running

Ashworth Bros Booth W11

Marked by more patents in the industry than any other belting manufacturer, Ashworth Bros., Inc. continues innovating conveyor belt technologies to increase efficiency for processing industries. Ashworth utilizes both metals and plastics to engineer conveyor belts that increase throughput and minimize downtime for the most demanding conveyor applications.

Unique and Distinctive Decorations

Bakery Crafts .................................................. Booth 501

Bakery Crafts‚ is a wholesale manufacturer of highquality decorations, supplying retail bakeries, in-store/ supermarket bakeries, and bakery distributors, cake and candy shops, and ice cream shops. Our distinctive product range includes a complete Wedding Program, easyto-use cake kits, hot licensed products, extensive edibles, vibrant color imaging systems, top-selling candles, and a full line of bench equipment.

Cranberries...delicious, healthy, versatile … proudly grown in BC!

BC Cranberry Marketing Commission Booth 104

One of the few commercially grown fruits native to North America, this amazing berry is both good tasting and good for you! From field to consumer, cranberries are handled with exceptional care to ensure optimum product quality and high food safety standards for shipping throughout North America as well as to customers in international markets like Mexico, France, Germany, Australia and England. The BC Cranberry Marketing Commission works closely with a professional recipe developer to bring your business new ways to use and enjoy cranberries.

Software Solutions Tailored to Your Needs

CSB-System International ............................. Booth W07 Fast, cost effective and efficient production forms the basis for a competitive edge in modern day bakery operations. CSB-System International has been tailoring software solutions for the food industry for over 30 years. The CSB-System software package contains integrated business modules that address all departments and required functionality to meet the business requirements of each individual bakery enterprise.

Innovative Products Designed to Increase Sales and Profitability

DecoPac

Booth E07

DecoPac, Inc. is the world’s largest cake decoration supplier and marketer. DecoPac’s mission is to serve the professional cake decorating market with unique, innovative, quality products specifically designed to increase our customer’s sales and profits.

Trust our good taste … and spread it around Flavor Right Foods.......................................... Booth 506 Flavor Right prides itself on being the innovative leader in our market. Consistently ahead of the curve, we offer you the most creative, best tasting products. Trust our good taste … when you add an icing or topping to your impressive creations, you need a product you can trust to taste fabulous and look beautiful. At Flavor Right, we have spent the past two decades achieving the kind of consistent flavor and performance that makes your job easier. So spread our icings and toppings liberally...and trust great results every time.

Ingredient Supplier With a Difference

Fruition Fruits & Fills ...................................... Booth 605

Fruition Fruits & Fills Ltd. is an industry leading manufacturer of custom developed fruit and sugar based fillings, fondants & icings, and additional toppings for the baking industry. If you require an ingredient supply organization that has achieved a “best in class” status, that can help you differentiate your product from the competition, is focused exclusively in the baking, confectionary and dairy industries, and operates from a strong and strategic distribution hub; be sure to visit the Fruition Fruits & Fills booth.

Your One Stop Source for Food Service Packaging Needs

Genpak Booth 503

With nearly 40 years of innovative experience in the foodservice packaging industry, Genpak has a proven track record as a quality manufacturer of single use, food service packaging. Our bakery ovenable food trays and clear hinged bakery containers have a reputation as the best in the industry. Our CPET bakery and ovenable food trays are designed to fill, freeze, bake and display your products at their best. We pride ourselves not only for our dedication to our customers, but also for guaranteeing a consistent, high quality and functional end product.

Your One Stop Source for Food Service Packaging Needs Discover the Many Benefits of Hemp Oil Products

Hemp Oil Canada Booth 708

Hemp Oil Canada’s goal is to produce the highest quality, nutritious hemp food ingredients for use by other value-added food processors and manufacturers creating a wide range of edible foods and nutritional supplements. Hemp seed and oil are nutritious, delicious and high in protein, polyunsaturated fat and fiber. The proven nutritional benefits of hemp seed and oil products go far beyond providing just dietary supplementation. Rather these products can be used as “functional foods” offering health benefits to reverse the effects of degenerative diseases and their related symptoms.

Honey Products That Stand Out in the Marketplace

Honey Bunny .................................................

Booth 508

Organic Honey makes all the difference in making great food. We are the largest organic apiary in Canada. We keep our bees across Western Provinces (in British Columbia and Alberta) and have a state-of-the-art honey harvesting and food packaging facility in the pristine Peace River region of Northern Alberta. Our organic honey is celebrated worldwide for both its purity and clarity. A significant amount of our production is exported to Europe - all because of our exacting standards, and stellar quality honey products. Our packaged goods are sold throughout North America by discerning retailers.

Indepth Knowledge of Food Service Operations

International Pacific Sales............................... Booth 811

A retail and bakery sales and marketing agency covering Western Canada. Started in 1969 as Canada’s first strictly food service brokerage house, IPS has been an industry leader ever since. We proudly represent The Original Cakerie, Flavor Right Foods, JVR Food Packaging and Mark-Crest Foods.

Label Application Solutions

Label

Systems

............................................... Booth W08

Since 1979, Label Systems has manufactured high quality pressure sensitive labelling equipment providing solutions to a wide array of labelling needs and applications. Based out of Newmarket, Ontario, Canada, Label Systems offers labelling equipment ranging from manual table top label dispensers to fully automatic integrated systems. Label Systems is constantly abreast of everchanging technology, of which we incorporate into our equipment.

New Advances in the World of Baking with MIWE Equipment

MIWE Canada

Booth 507

Making life easier for bakers has been the top priority at MIWE for more than 80 years. When our customers are successful, so are we. Our core expertise is the heating and cooling process in the bakery and efficient process design, and that is what we concentrate on. Our product portfolio is focused on baking ovens, bakery refrigeration systems and automation equipment.

Top and Bottom Labeling Designed for the Baking Industry

Nita Labeling Equipment

Booth 703

Nita Labeling equipment is specialized in pressure sensitive labeling equipment specifically dedicated to the baking industry. From clamshell labelers, top and bottom label application machines to the labeling of bags, jars, pouches as well as Pail labeling equipment. Proudly made entirely in Canada, no proprietary components are used in these sophisticated servo driven labelers with user friendly touch screen controls.

Learn More About How Foil Products Can Help You

Novelis Foil

Products

Booth W12

Novelis has the perfect container for your every baking need. We offer the most extensive line of quality, engineer designed foil containers for the wide range of applications unique to the bakery market. We’re always evolving our product line to cater to specific consumer and market desires. All of our bakery products may be engineer adapted to high-speed production lines. Understanding your needs is our business.

A superior product in nutrition and flavour

100% Whole Grain Flour

Nunweiler’s Flour ........................................... Booth E05

Since 1988 we have been milling whole grain flour using a unique process called “impact” or hammer milling. We produce a low temperature milled flour with no additives and no preservatives. Put simply, whole grains milled into fresh whole grain flour. Only premium quality Certified Organic Grains are used in our milling process.

Premium Quality and Health Conscious Line

Nutrasun Foods Ltd

........................................

Booth 807

The NutraSun Foods is a state of the art pneumatic flour mill and bakery mix plant located in Regina, Saskatchewan. We mill only the best raw materials to produce an outstanding line of Organic and Conventional Hard Red Spring and Hard White Wheat flours. Our new bakery mixes include nutritious Organic cookies, muffins, breads and pancakes.

Add to Your Company’s Bottom Line

Revenue Services Group

Booth 407

Revenue Services Group (RSG) specializes in securing government refunds for new product development, product reformulation or process improvement. Product development refunds can add one to two points to a large company’s bottom line. Visit us at www. RevenueServices.ca. We work on a contingent fee basis.

Premium Quality Non Stick Rolled Fondant

Satin Fine Foods

Booth E14

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.

Not just a Packaging Machine Company

Systemes KLR Systems Inc Booth E14

KLR Systems was founded in Canada in 1977. The past 32 years, KLR has been serving bakeries, dairies and fruit/vegetable packaging companies, KLR also manufactures labelers, slicers, counting machines, conveyors, hand baggers and slicers. KLR is also the master distributor of “Kwik Lok” closures and equipment.

Supply Chain Solutions for Bakeries

ToolBox Software North America Booth W01

We are the market leader for effective solutions for an efficient flow of material and information inside of bakeries. You have to know the challenges of the business in order to master them. ToolBox offers you substantiated know-how and many years of experience made in more than 400 successful installations. Our products include: cabTool – production management, retraceability, planning and control; dispoTool – paperless distribution and WMS.

Solutions for all your Depositing, Decorating and Product Transfer Needs

Unifiller Systems Inc .....................................

Booth 410

Unifiller provides 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. Unifiller has a team of in-house specialists, with Bakery production experience in European and North American bakeries.

European Elegance – Vega Showcases

Vega Manufacturing

Booth E14

We specialize in the design and production of refrigerated and non-refrigerated display showcases for a variety of food products such as baked goods, chocolates, confections, delicatessen products, and more. Each one is tailor made to each client’s particular needs and styles. We are certain one of our products will meet the needs of any market segment in the food industry. Experience the difference Vega makes.

* Acrylicon Industrial Flooring BC ........................... 604

* Aerofreeze Systems W10

* Affeldt USA Inc 511

* American Pan - A Bundy Baking Solution W05

* Anita’s Organic Grain & Flour Mill Ltd ..................E13

* Ashworth Bros., Inc – Conveyor Belts .................. W11

BakeMark Canada 107

Bakers Journal 106

* Bakery Crafts 501

Baking Association of Canada –

Grains – they’re essential! ..................................... 103

* BC Cranberry Marketing Commission ................... 104

Boxmaster Packaging 603

British Canadian Importers Ltd E18

Bunge Canada E12

Burnbrae Farms Limited ........................................ 406

* Cake Top Publishing Inc ....................................... 709

* Canada Bread W14

* Canada Bread Frozen W16

Canadian Dairy Commission E06

* Champion Moyer Diebel....................................... 710

* Chemroy Canada .................................................. 305

* Chocolate Masters Inc 207

* CSB-System International W07 Dawn Foods 810

* De La Ballina Industry Inc 302

* DecoPac ................................................................E07

* Dover Industries .................................................... 205

Drader Bakery Logistics 400 Ellison Milling Company 203 EM Bakery Equipment 711

English Bay Batter ..................................................E02

* Enjay Converters Ltd ............................................ W06

* Fazio Foods International Ltd 408

* Flavor Right Foods Group 506

Fleischmann’s Yeast 306

* FMA Food Machine Automation Inc ..................... 606

* Foothills Creamery Ltd .......................................... 806

* Fruition Fruits and Fills .......................................... 605

* Genpak LLC 503

Gourmet Baker Inc E11

Harvest Corporation 211

* Heart & Stroke Foundation of BC & Yukon ........... 404

* Hemp Oil Canada Inc ........................................... 708

* Honey Bunny Inc 508

Horizon Milling GP 311

* International Pacific Sales Ltd 811

* Kaak Group North America .................................. 802

* Ken Hall Contractors Ltd ........................................E10

* Kwik Lok Ltd E17 L.V. Lomas Limited 202

* Label Systems W08 Lallemand Inc ....................................................... 500 Lentia Enterprises Ltd ............................................ 611

New Products Show Specials Export Ready

Acrylicon Industrial Flooring BC

Booth 604

5765 Turner Rd, Unit 1, Suite #234

Nanaimo, BC V9T 6M4

604-505-0967, 888-722-7922

FAX: 250-756-3212

E-MAIL: daniel@acryliconbc.com www.acrylicon.com

Aerofreeze Systems

Booth W10

2551 Viking Way Richmond, BC V6V 1N4

604-278-4118

FAX: 604-278-4847

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

Exhibiting: For over 30 years

AEROFREEZE has supplied the food industry with reliable, hygienic and flexible solutions for its freezing and chilling needs. AEROFREEZE spiral and tunnel freezers are designed to exceed the highest demands of the food processing industry for cleaning, access and its diversity in applications.

Brands: AEROFREEZE

Affeldt USA Inc

Booth 511

12600 Deerfield Parkway Alpharetta, GA 30004-6108 USA

675-566-3640

FAX: 678-566-3641

E-MAIL: m.provini@affeldt.com www.affeldt-usa.com

American Pan -

A Bundy Baking Solution

Booth W05

417 E Water St, PO Box 628

Urbana, OH 43078-2178 USA

937-652-3232, 800-447-7267

FAX: 937-652-1384

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

Exhibiting: American Pan offers custom bakery pans including drawn and deep drawn pans, strapped bread pan sets, Euro-Style bread pans, sandwich pans/ covers, platform and seamless rye pans and cake pans. All pans are available with either DuraShield®, the longest-

lasting pan coating in the world, or AMERICOAT® Plus Silicon Glaze.

Brands: American Pan, DuraShield®, AMERICOAT® Plus, PanGlo®

New Products: ePan - The ePan is manufactured of high tensile strength aluminized steel, resulting in a pan that is thinner and lighter, yet substantially stronger than traditional pans. The new, higher gauge steel also allows the pan to heat up and cool down faster resutling in improved temperature control during proofing.

Anita’s Organic Grain & Flour Mill Ltd

Booth E13

43615 Yale Rd Chilliwack, BC V2R 4J6

604-823-5543

FAX: 604-823-5546

E-MAIL: john@anitasorganic.com www.anitasorganic.com

Exhibiting: Anita’s Organic Grain & Flour Mill, provides fresh stone-ground whole grain flours, cereals, and mixes - pure & simple. Our whole grain and all-purpose mixes are made with the best all natural, organic ingredients to ensure superior baking results that are wholesome, flavourful, and fresh. Milled locally in Chilliwack BC.

Brands: Anita’s Organics

New Products: Stop by our booth to sample fresh baked whole grain goods made from our stone milled flours, and ALL NEW pure & simple mixes. Our R&D staff is here to help in your special product formulation needs.

Show Specials: Receive 10% off for orders placed during the show!

Ashworth Bros., Inc. –

Conveyor Belts

Booth W11

450 Armour Dale Winchester, VA 22601-3459 USA

540-662-3494, 800-682-4594

FAX: 540-662-3150

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

Exhibiting: Omni-Pro - evolutionary steel belts that run smoother, stronger, longer. Advantage - the only spiral belt that is USDA accepted, NSF certified and BISSC verified. RL75 - eliminate costly and unsanitary weld repairs in cooling, freezing and proofing applications. Cleatrac - for tight transfer applications. CB5 - precision manufactured and tested for true tracking.

Brands: Omni-Pro, Advantage, RL75, Cleatrac

New Products: Ashworth will be featuring the new Omni-Pro 075 expanding the family offering of Omni-Pro 100 and 120HD.

Prize Draws: Ashworth will give away complimentary tension tests to improve spiral performance ($500 value).

BakeMark Canada

Booth 107

2480 Viking Way Richmond, BC V6V 1N2 604-303-1700, 800-665-9441

FAX: 604-303-1705

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

Exhibiting: Bread mixes, cake mixes, muffin mixes, mousse powders, fillings, glazes, flavours, dough improvers & conditioners, specialty french pastry ingredients, decorating items, trans fat free products, specialty hispanic mixes.

Brands: BakeMark, Westco, Caravan, Marguerite, Brill, Trigal Dorado, Degoede, Meistermarken, Henry & Henry, QA Products, Diamalt

New Products: New BMC Fillings (Tres Lemon, Tres Tripleberry, Tres Raspberry) Trigal Dorado mixes, fillings & icings.

Demos or Guest Appearances: We will be sampling a variety of bread & pastry

New Products Show Specials Export Ready

items. We will be doing product demos on pastry items as well as baking off items on site for sampling and demonstrating.

Bakers Journal

Booth 106

PO Box 530 105 Donly Dr S Simcoe, ON N3Y 4N5

705-826-2254, 888-599-2228

FAX: 519-429-3094

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

Exhibiting: Magazines

Bakery Crafts

Booth 501

PO Box 37 West Chester, OH 45071-0037 USA

513-942-0862, 800-543-1673

FAX: 513-942-3835

E-MAIL: ekaplan@bkrycft.com www.bakerycrafts.com

Exhibiting: Bakery Crafts® is a wholesale manufacturer of high-quality decorations, supplying retail bakeries, in-store/ supermarket bakeries, and bakery distributors, cake and candy shops, and ice cream shops. Our distinctive product range includes a complete Wedding Program, easy-to-use cake kits, hot licensed products, extensive edibles, vibrant color imaging systems, topselling candles, and a full line of bench equipment.

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

Booth 103

202-7895 Tranmere Dr Mississauga, ON L5S 1V9

905-405-0288, 888-674-2253

FAX: 905-405-0993

E-MAIL: info@baking.ca www.baking.ca, www.GrainsEssential.ca

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.

BC Cranberry Marketing Commission

Booth 104

71-4001 Old Clayburn Rd

Abbotsford, BC V3G 1C5

604-820-4451

FAX: 604-820-6647

E-MAIL: gauston@shaw.ca www.bccranberries.com

Exhibiting: sweetened dried cranberries, cranberry puree, cranberry baked items.

Brands: Ocean Spray

Boxmaster Packaging

Booth 603

PO Box 339

New Westminster, BC V3L 4Y7

604-521-4715

FAX: 604-527-8514

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

Exhibiting: Boxmaster has been a supplier to many BAC member companies for over 20 years. We offer custom design and manufacturing of corrugated products and packaging, including shipping boxes, pads, circles, die cut trays, as well as waxed and wax alternative designs.

British Canadian Importers Ltd

Booth E18

7588 Winston St

Burnaby, BC V5A 4X5

604-681-3554

FAX: 604-681-0567

E-MAIL: rgerow@bcimporters.net www.bcimporters.net

Bunge Canada

Booth E12

6751 Elmbridge Way Vancouver, BC V7C 4N1

604-270-2379

FAX: 604-270-2372

E-MAIL: craig.campbell@bunge.com www.bunge.com

Exhibiting: Exhibiting our range of different NH margarines and shortenings for baking applications.

Brands: Bunge, Tulip, Majestic, Capri, Esprit

New Products: NH Baker’s Margarine – non-hydro version of an unsalted, non dairy baker’s margarine

Burnbrae Farms Limited

Booth 406 3356 County Rd #27

Lyn, ON K0E 1M0 613-341-2007, 800-668-2486

FAX: 613-341-2014

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

Exhibiting: Naturegg liquid egg products. Prestige omelettes cheddar & western.

Brands: Burnbrae Farms, Naturegg, Prestige

Cake Top Publishing Inc

Booth 709 1-1849 Cherry St Lousville, CO 80027-3089 USA 303-604-6501, 800-532-6505 FAX: 303-604-4305

E-MAIL: mike@ctpimg.com www.ctpimg.com

Canada Bread Company Limited Booth W14 6350 203 St Langley, BC V2Y 1L9 604-532-8200 FAX: 604-532-8207

E-MAIL: fosterke@mapleleaf.ca www.dempsters.ca

Canada Bread Frozen Booth W16 4320 80th Ave Calgary, AB T2C 4N6 403-203-1675 FAX: 403-203-1679

E-MAIL: legatko@mapleleaf.ca

Canadian Dairy Commission Booth E06

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

New Products Show Specials Export Ready

Exhibiting: The Canadian Dairy Commission will be featuring programs and services aimed at supporting both dairy manufacturers and food processors. It facilitates access to technical support and expertise required to develop new and innovative dairy and finished food products to bring them to market.

Champion Moyer Diebel

Booth 710

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

Booth 305

106 Summerlea Rd

Brampton, ON L6T 4X3

905-789-0701

FAX: 905-789-7170

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

Chocolate Masters Inc

Booth 207 3212 Lenworth Dr Mississauga, ON L4X 2G1

905-238-5556

FAX: 905-238-5433

E-MAIL: hhillier@bellnet.ca www.chocolatemaster.com

CSB-System International

Booth W07

41 River Road East, Unit #8

Kitchener, ON N2B 2G3

519-579-7272, ext 201

FAX: 519-579-7009

E-MAIL: hills@csb.com www.csb.com

Exhibiting: Recipe calculation, production planning, integrated quality management, sales planning, stock monitoring,

traceability and recall management. Warehouse management systems, process planning system, cost and performance accounting, enterprise resource planning, computer integrated manufacturing, mobile data capture, product settlement system, silo tank control.

Dawn Foods

Booth 810

75 Vickers Rd

Etobicoke, ON M9B 6B6 416-233-5851, 800-575-1893 FAX: 416-233-1963 www.dawnfoods.com

Exhibiting: Bakery ingredients and bakery products

Brands: Dawn

De La Ballina Industry Inc

Booth 302

58 Bayview Avenue

Pointe Claire, QC H9S 5C3

514-467-1775, FAX: 514-674-1239

E-MAIL: v.feix@delaballina.com www.delaballina.com

New Products: New generation of quality inspection and sorting system, based on vision technology, for baked products, fresh and frozen dough. Innovative and universal solutions for counting & packing including new vision guided packing robot for artisan bread lines.

DecoPac

Booth E07

3500 Thurston Ave

Anoka, MN 55303-4874 USA

763-574-0091, 800-332-6722 FAX: 763-574-1060

E-MAIL: jenny.hafner@decopac.com www.decopac.com

Exhibiting: DecoPac, Inc. will be exhibiting some of the hottest, most popular cake decorating products and supplies for 2009 including the introduction of PhotoCake® IV - blending top-notch technology with a great low price! New licensed movie events, signature cakes, petite signature cakes, baby, wedding, seasonal, NHL and Canadian flag products.

Brands: PhotoCake®, DecoSets®, DecoPics®, DecoPlacs®, DecoDisplay® Cakes, Sweet Server®, Disney, Dreamworks, Nickelodeon, Mattel, NHL, and many more!

Demos or Guest Appearances: PhotoCake® IV demonstrations Coming soon to a theater - and bakery - near you: 2009 licensed movie products: Monsters vs. Aliens, Hannah Montana, Star Trek, Ice Age 3: Dawn of the Dinosaurs

Dover Industries

Booth 205

PO Box 160, 75-33rd St E Saskatoon, SK S7K 3K4

306-667-8003

FAX: 306-667-8120

E-MAIL: gsimard@dovergrp.com www.dovergrp.com

Exhibiting: Flour

Drader Bakery Logistics

Booth 400 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

Show Specials: We have various discounts and specials on trays and baskets for orders placed at the show. We also have a special opportunity for bakeries to get some recycled bread trays at a great discount!

Ellison Milling Company

Booth 203

PO Box 400, 1301 2nd Ave South Lethbridge, AB T1J 3Z1

403-328-6622

FAX: 403-327-3772

E-MAIL: bgrebinsky@ellisonmilling.com www.ellisonmilling.com

New Products Show Specials Export Ready

Exhibiting: Located in Lethbridge, the irrigation capital of Canada, Ellison Milling offers a complete line of hard wheat, soft wheat and Durum wheat flour, for the production of pan breads, buns, rolls, hearth breads, rye breads, noodles, pastries, cakes, and pasta. Our customer specific formulations include waffles, pizza, roti, chappati, perogies and more.

Brands: Ellison and private label

EM Bakery Equipment

Booth 711

2209 Springer Ave

Burnaby, BC V5B 3N1

604-294-3500

FAX: 604-294-3755

E-MAIL: admin@emequip.com www.emequip.com

Exhibiting: Rack oven, mixers, baguette moulder, bread slicer, bread divider, steam proofer, bread bagger.

English Bay Batter Co

Booth E02

904 Cliveden Ave

New Westminster, BC V3M 5R5

604-540-0622, 800-509-9566

FAX: 604-540-5523

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

Enjay Converters Ltd

Booth W06

495 Ball St

Cobourg, ON K9A 3J6

905-372-7373, 800-427-5517

FAX: 905-377-8066

E-MAIL: coulson@enjay.com www.enjay.com

Exhibiting: Quality manufacturer of bakery packaging. Foil & film laminated and wrapped bakery boards. Bakery boxes,

cupcake stands, cup cake liners and bakable moulds. Stock and custom sizes.

Brands: Edge-Vantage

New Products: New cupcake stands/ liners and bakable moulds.

Fazio Foods International Ltd

Booth 408

1050 Glen Drive

Vancouver, BC V6A 3M6

604-253-2668

FAX: 604-253-5535

E-MAIL: alicia@faziofoods.com www.faziofoods.com

Exhibiting: “Sunfrie” canola oil; “Sunwest” sunflower oil; sunpic products

Brands: Sunfrie, Sunwest

Flavor Right Foods Group

Booth 506 2517 East Chambers St Phoenix, AZ 85040-3640 USA

714-448-6963

FAX: 714-998-3649

E-MAIL: rfryxell@flavorrightfoods.com www.flavorright.com

Exhibiting: Whip’N Top - Non-dairy whipped topping also available in reduced trans and sugar free. Whip’N Ice - Non-dairy whipped icing also available in reduced trans, sugar free and pre-whipped. Gourmet blend - a topping blended with real dairy cream and non-dairy topping. Concentrate topping - a concentrated topping that can be blended with water, cream, milk or fruit juices.

Brands: Flavor Right

Fleischmann’s Yeast

Booth 306

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

314-392-0800, Eastern Canada 800-3012225; Western Canada 800-661-1033 FAX: 314-392-0860

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

Exhibiting: Fleischmann’s Yeast, headquartered in Chesterfield, MO, with four manufacturing plants in North America, sells yeast under the Fleischmann’s® Yeast brand name and bakery ingredients, including powdered dough improvers, tablet dough improvers, chemical leaveners, mold inhibitors, syrups and malts, and vinegars and acidulants under the AB Mauri® brand name.

Brands: Fleischmann’s Yeast and AB Mauri Bakery Ingredients

New Products: Fleischmann’s Yeast will feature new products, such as Nabitor, an all natural mold inhibitor and low or sodium-free baking powders as well as new dough improver systems.

FMA Food Machine

Automation Inc

Booth 606 2-8528 123 St Surrey, BC v3w 3v6 604-599-1920

FAX: 604-599-1620

E-MAIL: foodmachine@shaw.ca www.foodmachine.ca

Exhibiting: FMA specializes in custom engineered stainless steel equipment aimed at the food industry. We manufacture major conveyor systems for the bakery, meat/poultry and confectionary industries and smaller custom items such as guide systems, guards, tables, dollies and pan racks. We also design smaller, simpler devices to assist in everyday production.

Brands: FMA

New Products: One or two conveyors (small). Various stainless steel products. Photos of fabricated products - isolated and in use.

Foothills Creamery Ltd

Booth 806 4235-16 St SE

Calgary, AB T2G 3S2

403-263-7725, 800-661-4909

FAX: 403-237-5051

E-MAIL: randywagner@foothillscreamery.com wwww.foothillscreamery.com

New Products Show Specials Export Ready

Exhibiting: 50/50 butter margarine blend. Butter, 25 kg blocks, 454 gr prints, food service packages. Butter sheets.

Brands: Foothills Creamery

New Products: 50/50 Butter Blend. Butter Sheets.

Fruition Fruits and Fills

Booth 605

2379 Speers Road

Oakville, ON L6L 2X9

905-847-6843, 800-465-8603

FAX: 905-847-2305

E-MAIL: trevisan_roy@fruitionff.com www.fruitionff.com

Exhibiting: Fruit and sugar based fillings and toppings for the bakery and food service industries.

Brands: Fruition Fruits & Fills

Genpak LLC

Booth 503

3185 Pepper Mill Crt

Mississauga, ON L5L 4X3

905-569-3660, 800-667-4013

FAX: 905-569-8142

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

Exhibiting: Our bakery ovenable food trays and clear hinged bakery containers have a reputation as the best in the industry. View our selection of muffin trays, angel food cake trays, pizza and cookie trays, as well as our line of clear hinged bakery containers which include easy and secure closures sealing in the fresh flavours.

Gourmet Baker Inc

Booth E11

502-4190 Lougheed Hwy

Burnaby, BC V5C 6A8

604-298-2652, 800-663-1972

FAX: 604-298-9656

E-MAIL: pramsay@gourmetbaker.com www.gourmetbaker.com

Exhibiting: Croissants, strudel, cakes, bars & squares, granola, triffle, crostada, cheesecake, danish

Harvest Corporation

Booth 211

7-8075 Enterprise St Burnaby, BC V5A 1V5

604-294-6650

FAX: 604-294-6693

E-MAIL: marika@harvestcorporation.com www.harvestcorporation.com

Exhibiting: Konig Continuous Divider/ Rounders, Glimek Break Lines, SvebaDahlen Ovens, Oliver Slicers

Brands: Konig, Glimek, Sveba-Dahlen, Oliver, Harvest

Heart & Stroke Foundation of BC & Yukon

Booth 404 1212 West Broadway Vancouver, BC V6H 3V2

FAX: 604-669-7380

(c/o Context Research) www.heartandstroke.bc.ca

Exhibiting: “Restricting Trans Fat in Menu Items: Just a little oil change” The BC Government and the Heart and Stroke Foundation of BC & Yukon, support Health Canada’s recommendations to restrict industrially-produced trans fat in menu items. Personnel will provide education on trans fat for foodservice operators and bakers.

Hemp Oil Canada Inc

Booth 708

225 Pembina Trail, PO Box 188

Ste. Agathe, MB R0G 1Y0

204-882-2480, 800-289-4367

FAX: 204-882-2529

E-MAIL: shaun@hempoilcan.com www.hempoilcan.com

Exhibiting: Hemp flour, hemp protein powder, hulled hemp seeds, hemp seed oil, toasted hemp seeds and hemp coffee. Bulk, wholesale and private label packaging. Produced and processed in a HACCP and ISO 22000 certified facility. Certified organic or conventional products available.

Brands: Prairie Emerald, Hemptein, Hemp Nuggets, Hemp Crunch

New Products: Product samples will be available. Test tasting of baked goods (breads, muffins and cookies) produced with hemp food ingredients.

Demos or Guest Appearances: Cold press oil expeller demonstration.

Honey Bunny Inc

Booth 508

PO Box 289

Guy, AB T0H 1Y0

780-925-2282

FAX: 780-925-2943

E-MAIL: info@honeybunny.ca 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 311

190 Attwell Drive, Suite 400 Etobicoke, ON M6W 6H8 416-679-2600, 866-906-6081

FAX: 416-679-2663

E-MAIL: elaine_odoherty@cargill.com www.horizonmilling.ca

Exhibiting: Horizon Milling supports Canada’s foodservice, bakery and food manufacturing markets with quality flour, oats and bakery mixes. Come see our line up that features whole grain and no trans fat mixes and bases.

Brands: RobinHood® Wheat Wise™ Sensible Choice™

New Products Show Specials Export Ready

New Products: Sensible Choice™ a line of mixes and bases designed to meet your customers desire for healthier products. Will appeal to customers seeking products with NO artificial preservatives, colours, sweeteners or flavour added.

International Pacific Sales Ltd

Booth 811

2111 Fraserwood Way

Richmond, BC V6W 1J5

604-273-7035, 800-525-5155

FAX: 604-273-6720

E-MAIL: dougs@intlpac.com www.internationalpacificsales.com

Exhibiting: Original Cakerie cakes and slices. JVR cake boards and cake boxes as well as white and chocolate rolled fondant.

Kaak Group North America

Booth 802

351 Thornton Rd Ste 123

Lithia Springs, GA 30122-1589 USA

770-745-2200

FAX: 770-745-0050

E-MAIL: jpeterson@kaakgroup.com www.kaakgroup.com

Ken Hall Contractors Ltd

Booth E10

2827 Murray St

Port Moody, BC V3H 1X3

604-469-7191

FAX: 604-469-7198

E-MAIL: kenhall@telus.net

Kwik Lok Ltd

Booth E17

PO Box 9548, 2712 S.16th Ave

Yakima, WA 98909-0548 USA

509-248-4770, 800-688-5945

FAX: 509-457-6531

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

Exhibiting: Kwik Lok offers a complete line of both semiautomatic and fully automatic bag closing machines; bag tensioners; imprinters, including thermal printers; and conveyors. Also offered are plastic bag closures and closure-labels.

Brands: Kwik Lok

L.V. Lomas Limited

Booth 202

99 Summerlea Rd

Brampton, ON L6T 4V2

905-458-1555, 800-575-3382

FAX: 905-458-0722

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

Exhibiting: Starches, hydrocolloids, soluble and insoluble fibres, gelatin, emulsifiers, vegetable oils, glycerin, flow agents, encapsulates, nutritional and fortification ingredients, natural and high intensity sweeteners, polyols, acidulants, release agents, food colours

Brands: ADM, CP Kelco, Cargill, J. Rettenmaier, Balchem, Colloides

Naturel, J. M. Huber, BASF, Gelita, Caravan Ingredients, Ajinomoto, Emerald, Polygal, Dinesh, Erie Foods, Avatar, Ingredient Specialties.

New Products: Sucralose, release agents

Prize Draws: Dinner for Two Raffle

Label Systems

Booth W08

1334 Kerrisdale Blvd, Unit 2 Newmarket, ON L3Y 8V6

905-836-7844, FAX: 905-853-9357

E-MAIL: mkirby@label-systems.com www.label-systems.com

Exhibiting: Top and bottom labelling system; table top label dispensers; label applicator on a stand.

Brands: Label Systems

Lallemand Inc

Booth 500 5494 Notre-Dame est Montreal, QC H1N 2C4 514-522-2131, 800-840-4047 FAX: 514-255-6861

E-MAIL: agiguere@lallemand.com www.lallemand.com

Exhibiting: Bakers yeast, Vitamin-D yeast, dough conditioners, mineral and depanning oils, propionates, molasses, malt products, baking powder, preferment.

Brands: Eagle, Instaferm, Fermaid, Essential, Böcker

New Products: Vit-D yeast (Vitamin-D yeast)

Lentia Enterprises Ltd

Booth 611 17733 66 Ave Surrey, BC V3S 7X1 604-576-8838, 888-768-7368 FAX: 604-576-1064

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

Exhibiting: Lentia bread bases, improvers, dough conditioners, Dreidoppel compounds, Callebaut chocolate, Valrhona Chocolate, wellness bread, disposable piping bags, whipping cream machines, glaze spray machine.

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

New Products: Wellness Bread

Lesaffre Yeast Corporation Booth 210 7475 W Main St Milwaukee, WI 53214-1552 USA 502-350-0165, 877-677-7000 FAX: 502-350-3869

E-MAIL: virginia.riositti@lsaf.com www.lesaffreyeastcorp.com

Exhibiting: Lesaffre Yeast Corporation, the world leader in the science of yeast, offers a comprehensive line of yeast and allied baking products: bag and block yeast; instant yeast; active dry yeast; dough conditioners; chemical leaveners; malt products; replacers; yeast foods

Brands: Red Star, SAF-Instant, SAF-PRO IBIS

New Products: SAF-Instant Premium, the new generation of instant yeast

New Products Show Specials Export Ready

Lockwood Manufacturing Inc

Booth E15

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 is a manufacturer of pans for food service and commercial bakeries. Our products include bun/ sheet pans, bread, muffin, cake and baguette pans and racks. We also provide pan cleaning and reglazing services.

Mark-Crest Foods Limited

Booth E03

100-19670 92A Ave

Langley, BC V1M 3B2

604-882-2066

FAX: 604-882-2064

www.markcrestfoods.com

Exhibiting: Frozen pie shells, puff pastry, buttertarts, hors d’oeuvres and meat pies.

Brands: Mark-Crest Foods

New Products: Semi-sweet tart shells

Show Specials: Case discounts

Metro Label

Booth 808

20215-97 Ave

Langley, BC V1M 4B9

604-513-4119, 866-430-7850

FAX: 604-513-6011

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

Exhibiting: Leading producers of: pressure-sensitive and glue-applied labels; scratch off promotion labels; shrink sleeves and flexible packaging.

New Products: Innovative and environmentally friendly labeling solutions.

Prize Draws: iPod Prize.

MIWE Canada

Booth 507

98 Dallimore Circle Toronto, ON M3C 4C5

647-346-8603

FAX: 647-346-8605

E-MAIL: d.kroenert@miwe.com www.miwe.ca

Exhibiting: Bakery ovens: convection, rack and deck ovens

New Products: New convection oven, MIWE econo. New touch control, MIWE TC

National Starch Food Innovation

Booth 301

106 Summerlea Rd

Brampton, ON L6T 4X3

866-414-1263

FAX: 905-454-3401

E-MAIL: nat.cs.can@nstarch.com www.foodinnovation.com

Exhibiting: Our technology and ingredients improve texture, shelf stability, flavour, and mouthfeel. Viscosifiers, texturizers, mouthfeel enhancers, emulsion stabilizers, resistant starches, whole grain corn flour, and functional native starches are examples of the breadth of products developed. They are used in food and beverage products around the world to improve their quality, processing, stability and economics. Texture changes everything.

New Products: N-dulge, a texturizer.

Nealanders International Inc

Booth 409

6980 Creditview Rd

Mississauga, ON L5N 8E2

905-812-7300

FAX: 905-812-7308

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

Exhibiting: Challenge the best food ingredient team in North America for your innovative solutions. All our sales and technical people have food science and culinary education. Nealanders’ large R & D lab is at your disposal where you can work side by side with our technical experts. Innovation through collaboration is our philosophy. Nealanders International Inc., well known for brands such as Extol®, Promase®, and Alube® offers a quality range of bakery concentrates, dough conditioners, shelf life extenders and release agents.

Brands: Extol®, Promase®, Alube®, Daminaide

Nicholson Equipment Ltd

Booth 411

3975 Kitchener St Burnaby, BC V5C 3L9

604-291-1901, 800-668-3722

FAX: 604-291-1921

E-MAIL: francineJ2001@yahoo.com www.nicholsonequipment.com

Exhibiting: The sweet side of Nicholson. Cake novelties, cake decorations, plus demonstrations to help with problems or concerns on how to use fondant.

Brands: Virgin Ice, Caljava, United Sugar, Decopac, Bakery Crafts

Nita Labeling Equipment Inc

Booth 703

1051 Du Viger Street Terrebonne, QC H7G 2P3 450-961-4000

FAX: 450-961-4240

E-MAIL: cnapoleoni@nita.ca www.nitalabelingequipment.com

Exhibiting: Automatic clamshell labeler allowing for top and bottom label application on trays as well as clamshells. This system is renowned for its perfect ‘c-shaped’ tamper-evident seal application on the front, top and underneath of the clamshell.

New Products Show Specials Export Ready

Brands: Joust Top and Bottom w/ Shellshock Option

New Products: Demos done for all, video viewing of systems such as pail labelers and front/back labeling.

Show Specials: Free integrated HMI touch screen controller with every purchase.

Northleaf Foods Ltd

Booth 809

102-85 Schooner St Coquitlam, BC V3K 7A8

604-540-1411

FAX: 604-540-1422

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

Exhibiting: Belcolade Chocolate; Puratos – chocolate and coatings; Pre Gel – compounds; Giffard – flavours.

New Products: Giffard – pastry & confectionary flavours from France.

Novelis Foil Products

Booth W12

11089 Hidden Valley Dr NW Calgary, AB T3A 5Z3

403-295-1280

FAX: 403-295-1091

E-MAIL: harold.moore@novelis.com www.novelisfoil.com

Nunweiler’s Flour Co

Booth E05

Box 28009, RPO E. Kel Kelowna, BC V1W 4A6

250-979-0495, 888-726-2253

FAX: 250-979-0496

E-MAIL: nunwlr@shaw.ca www.nunweilersflour.com

Exhibiting: Western Canada’s original premierre certified organic flour mill ... since 1988 producing QAI certified organic low temperature impact milled 100% whole grain wheat flour, dark rye flour, spelt flour, all purpose and pastry flour and buckwheat flour. Taste the difference ... quality makes!

Brands: Nunweiler’s Flour Co

Nutrasun Foods Ltd

Booth 807

P.O. Box 30059 1695 Dewdney Ave

Regina, SK S4N 4N0

306-751-2040

FAX: 306-751-2047

E-MAIL: nmoore@nutrasunfoods.com www.nutrasunfoods.com

Exhibiting: Organic white and whole wheat flours, organic cracked grains, organic and conventional bakery mixes with nutritional aspects including breads, muffins, cookies and pancakes.

Brands: Nutrabake, Nutrasun Organics

New Products: New Nutrasun Organics retail pouches of white and whole wheat flour and pancake mix.

O K Frozen Dough

Booth E04

4145 Spallumcheen Place Armstrong, BC V0E 1B6

250-546-0311

FAX: 250-546-0301

E-MAIL: okdough@sunwave.net www.kneadtobake.ca

Exhibiting: Manufacturer of frozen bread and bun dough, serving both independent bakeries and grocery stores in Western Canada since 1994. In 2006 a new retail line of breads and rolls was introduced under the trademark name Knead to Bake.

Olson Baking Company

Booth W18

200-6414 204th St SW Lynnwood, WA 98036-5972 USA

425-774-9164

FAX: 425-776-6019

E-MAIL: dparker@olsoncapital.com

Exhibiting: We offer a full line of thaw & sell items which include sliced loaves, muffins, mini muffins, angel food items, brownies, iced cakes, as well as a complete line of sugar free items under our ‘Ann Marie’s’ label.

Brands: Ann Marie’s

Par-Pak Ltd

Booth 609 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: Designers and manufacturers of rigid plastic packaging for the bakery industry. A full line of OPS and PETE Packaging, including cake domes, muffin and pies containers, cookie containers and all-purpose utility clamshells.

Brands: Panel Dome

Practical Baker Kook-e-King

Booth 304 1001 W Diggins St Harvard, IL 60033-2803 USA

815-943-6040

FAX: 815-943-9077

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

Exhibiting: Cookie machines and dies

Brands: Kook-e-King, LectroPosit

Demos or Guest Appearances: Demonstration of cookie machine

Prime Pastries Inc.

Booth 401

370 North Rivermede Rd Concord, ON L4K 3N2

905-669-5883

FAX: 905-669-8655

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

Exhibiting: Different varieties of croissants, danishes, puff pastries and cinnamon rolls, products available as proof & bake, freezer to oven and fully baked format.

Brands: Prime Pastries

New Products Show Specials Export Ready

Puratos Canada

Booth 600

520 Slate Drive

Mississauga, ON L6M 4B3

905-362-3668, 800-668-5537

FAX: 905-362-0296

E-MAIL: info.canada@puratos.com www.puratos.ca

R F Bakery Equipment Systems

Booth 601

3947 Graveley St Burnaby, BC V5C 3T4

604-298-6673, 800-661-2253

FAX: 604-298-4583

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

Exhibiting: Dough sheeting/production machines - bread slicers - ovens/proofers/spiral mixers.

Brands: Rondo/Doge - JAC machinesRevent - Tekno

Ravensbergen Bakery Supplies Ltd

Booth 510

114-1655 Broadway St Port Coquitlam, BC V3C 2M7

604-942-4656

FAX: 604-942-8624

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

Revenue Services Group

Booth 407

600-890 West Pender St Vancouver, BC V6C 1K4 604-295-8137

FAX: 604-733-7090

E-MAIL: ruth.spink@revenueservices.ca www.revenueservices.ca

Exhibiting: Revenue Services Group specializes in securing government refunds for new product development, product reformulation or process improvement. Product development refunds can add one to two points to a large company’s bottom line. We work on a contingent fee basis.

Brands: Revenue Services Group

New Products: Revenue Services Group are offering updated information on government refunds from the Canada Revenue Agency relevant to companies developing new products and recipe information.

Show Specials: Free on the spot or pre-booked evaluation to determine if a company’s activities qualify for a refund, this includes a written assessment of how much you’ll receive.

Richardson Oilseed Limited

Booth W13

2800-One Lombard Place Winnipeg, MB R3B 0X8 204-934-5961

FAX: 204-943-6065

E-MAIL: lloyd.watt@richardson.ca www.canolaharvest.com/foodservices

Rogers Foods Limited Flour Mills

Booth E09

2024-7445 132 St Surrey, BC V3W 1J8

604-590-4900, 866-590-4900

FAX: 604-590-4800

E-MAIL: dand@rogersfoods.com www.rogersfoods.com

Exhibiting: Rogers Foods mill a variety of white flour, whole wheat flour in 20 kg bag and whole wheat, we also mill organic white and whole wheat flour in 20 kg bag and bulk. Rye flour also available. Selection of bakery cereal products.

Brands: Rogers

Prize Draws: Beat the dealer at black jack and you will be entered to win in our draw for a Foursome with carts at North View Golf Course as first prize. Second prize is golf for 2 at North View Golf Course. All entries will have a chance of winning 2 tickets to a Vancouver Canucks game.

Ropak Packaging - Northwest Division

Booth 702 5850 272 St Aldergrove, BC V4W 1S5 604-857-1177

FAX: 604-857-7743

E-MAIL: richard_smith@ropakcorp.com www.ropakcorp.com

Samrok Inc

Booth 310 #519, 105-150 Crowfoot Cres NW Calgary, AB T3G 3T2 403-241-3207, 800-304-1814 FAX: 403-241-3216

E-MAIL: samrok@telus.net www.samrok.com

Exhibiting: Cake grade sparklers, birthday candles, helium quality balloons, cup cake sparklers & candles, cello bags, cake bags, wedding sparklers.

Show Specials: 10% show discount. Free shipping for a minimum order $150 or more.

Sandel Foods Inc

Booth 403 13408 Comber Way Surrey, BC V3W 5V9 604-594-1019, 866-594-1019

FAX: 604-594-2617

E-MAIL: dking@sandelfoods.com www.sandelfoods.com

Exhibiting: Fruit pie fills; cream pie fills; pastry fillings; fondants; icings/glazes; glazed fruit; mara cherries; sauces; custom formulations

Satin Fine Foods Inc

Booth E14

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

New Products Show Specials Export Ready

Shick

Booth W17

4346 Clary Blvd

Kansas City, MO 64130-2329 USA

816-861-9715

FAX: 816-921-1901

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

Sika Canada

Booth 704

601, Delmar Avenue

Pointe-Claire, QC H9R 4A9 514-697-2610, 800-689-7452

FAX: 514-694-2792

E-MAIL: henry.mary@ca.sika.com www.sika.ca

Exhibiting: Sikafloor products are accepted by food agencies worldwide, including Canadian Food Inspection Agency. Sika 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, freeezers, chemical containment and warehouse areas.

Snow Cap Enterprises Ltd

Booth 201

5698 Trapp Avenue

Burnaby, BC V3N 5G4

604-515-3200, 800-561-2868

FAX: 604-515-3201

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

Sugarplum Desserts

Booth 105

5-20381 62nd Ave

Langley, BC V3A 5E6

604-534-2282, 877-426-8877

FAX: 604-534-2280

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

Exhibiting: Gourmet frozen cakes and cookies.

Brands: Sugarplum Desserts

New Products: New 6” cheesecakes, individual mousse desserts, cookies.

Systemes KLR Systems Inc

Booth E16

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: The KLR hand bagger - KLR hand slicer - KLR 930 printer

Brands: Systemes KLR Systems Inc

New Products: Our new model of hand bagger will be demonstrated as well as other models.

Show Specials: There will be a ‘show special’ on the hand bagger.

ToolBox Software North America

Booth W01 11221 East Laurel Lane Scottsdale, AZ 85259-3113 USA

800-488-1741

E-MAIL: info@toolbox-software.com www.toolbox-sofware.com

Exhibiting: Effective solutions for an efficient flow of material and information inside of bakeries - this is the field where we are the market leader. Our products: cabTool - production management, dispoTool - paperless distribution, tomTool - fleet management.

Brands: dispoTool, cabTool, tomTool

New Products: Our new dispoTool display MATRIX.

Unifiller Systems Inc

Booth 410 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

Vanderpol’s Eggs

Booth 805

3911 Mt Lehman Rd Abbotsford, BC V4X 2N1

604-856-4127, 800-561-8020

FAX: 604-856-6724

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

Exhibiting: Egg products: whites, yolks and whole egg both fresh and frozen for bakery production. Vanderpol’s now offers organic and omega 3 liquid and frozen eggs. We also have a full line of pre-cooked and frozen egg products for in store delis. Pre-cooked frozen eggs are available for use in baking for stuffing and other grab go pastry items.

Brands: Vanderpol’s Eggs, Trilogy Egg Products, Michael Foods

New Products: Egg products for bakery and deli - bakeries are increasing their profit margins by combining cafe and deli in their retail outlets. Vanderpol’s caters to this new trend with a full line of pre-cooked eggs that can be used as an ingredient for breakfast sandwiches, wraps and stuffed pastry and individually wrapped ready heat and go burritos and quesadillas.

Vega Mfg Ltd

Booth 813 112-1647 Broadway Street Port Coquitlam, BC V3C 6P8

604-941-0761, 800-224-8342

FAX: 604-464-8055

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

Exhibiting: Refrigerated and dry showcases.

Brands: Vega Cases

Vie De France Yamazaki Inc

Booth 502

2070 Chain Bridge Rd, Ste 500 Vienna, VA 22182-2536 USA

703-442-9205, 800-446-4404

New Products Show Specials Export Ready

FAX: 703-821-2695

E-MAIL: patrick.mcnally@vdfy.com www.vdfy.com

VMI

Booth 300

2382-B Bolton Rd

Atlanta, GA 30318-1232 USA

404-921-0269

FAX: 404-921-0278

E-MAIL: smallet@vmi.fr www.vmi.fr

Weston Bakeries Ltd/Ready

Bake Foods Inc

Booth W02

5345 - 275th Street

Langley, BC V4W 3X8

604-857-6200, 877-857-6201

FAX: 604-857-6218 www.weston.ca

Exhibiting: Weston Bakeries Ltd/Ready Bake Foods Inc., official bakery supplier of the 2010 Winter Olympic Games, will display an assortment of commercial and in-store bakery products.

Brands: Wonder+, Country Harvest, Caribou Ridge, Homestyle, Oroweat, Moulin Rouge, D’Italiano

New Products: Wonder+ Headstart

XPOS-Datapax

Booth 707

3966 Victoria Place Port Coquitlam, BC V3B 5M1 604-306-9658, FAX: 604-931-3216

E-MAIL: mtilkin@shaw.ca www.mth.ca

Exhibiting: World leader in POS software for the retail baking industry.

New Products: Super compact & powerful POS terminal for the small retail bakery.

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)

Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment. Sales and Service

381 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

“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

ADM Milling Co. 7 www.admworld.com

BakeMark 24 www.bakemarkcanada.com

Baking Association of Canada 31 www.bakingassoccanada.com

Barry Callebaut Canada 13 www.callebaut.com

Bundy 60 www.americanpan.com

Caravan Ingredients IBC www.caravaningredients.com

Dawn Foods OBC www.dawnfoods.com

Dealers Ingredients 23 www.dealersingredients.com

Deco Pac 21 www.decopac.com

Dover Flour 4 www.dovergrp.com

Erika Record LLC 23 www.erikarecord.com

Golden Gate Margarine IFC www.goldengatemargine.com

Harvest Corporation 25 www.harvestcorporation.com

Horizon Milling 19 www.horizonmilling.ca IDDBA 15 www.iddba.org

Bakers 23 IPA Canada 18 www.ipa-canada.ca

J.J. Marshall Inc. 21 www.jjmarshall.com

Kaak Group Inc. 17 www.kaakgroup.com

Lallemand 14 www.lallemand.com

Lockwood Manufacturing 45 www.lockwoodmfg.ca

LV Lomas 20 www.lvlomas.com

MIWE Canada Inc. 21 www.miwe.com

NACAN 49 www.foodinnovation.com

classified Ads ¦

BUSINESS FOR SALE – European Bakery and Tea Room in the B.C. Rockies. Four season ski and golf resort. Well established and profitable, with growth potential. Good equipment, 6,600 sq. ft. building. Gross sales over $400,000. 5 year lease option $2,400. with 5 year extension. Owner willing to train, financing available. $195,000 - large apartment upstairs. Call 250-427-5204.

BARTLIFF’S BAKERY & RESTAURANT FOR SALE

– family owned since 1902. One of Clinton, Ontario’s landmark businesses and a turnkey operation, incl. building, business, all equipment/chattels, a turnkey operation. Gross $650,000, Asking $259,000. Contact: Pat Chipchase, Broker, ReMax Land Exchange Ltd. 519-482-9100 or visit our website: www.remaxlandexchange.ca NOVA SCOTIA WATERFRONT

Q&a WITH PaUL HeTHerINGTON

Bakers Association of Canada president and CEO Paul Hetherington sat down with Bakers Journal for a chat about the upcoming BAC Congress 2009 in Vancouver – and why you should attend it.

About halfway into my first meeting with BAC president and CEO Paul Hetherington since becoming editor of Bakers Journal, I discovered he and I share some major common ground – namely, we aren’t bakers. Hetherington’s background is in associations, but he’s been involved with the industry for so long – 15 years – that he knows a thing or two about what makes this business tick, and why bakers need any excuse they can get to socialize and have a good time.

BAkeRs JouRnAL / what’s the difference between the major trade shows – Bakery showcase and Congress – and how have they evolved over the years?

}there was a lot more socializing. At monthly meetings you’d get far greater turnout than you do now. People are working longer hours, they have less to work with – they’re the proverbial lean and mean. And it’s not unique to bakers. If you look at other associations, people are just time-challenged in general, and on a too-frequent basis they are not able to participate, but if you come up with a special event, like Congress, then yeah, they will come out. That’s part of the attractiveness of Congress – the ability to centre on the social aspect the industry lacks at certain times. We don’t have these opportunities that often.

BJ / this year’s Congress has a new venue and a fantastic lineup of special events, from a sunset boat cruise to a wedding cake competition to a social evening with Michael “Pinball” Clemons of CfL fame. How have these changes affected interest in Congress?

PH / In 2005 we had a great Congress in

When you’re doing trade events of this nature, one of the challenges is making sure there’s always something fresh and new. you want to give people a reason to go again year after year.

PAuL HetHeRIngton / Showcase has more history behind it, but it’s always been held in Toronto and very national and international in scope. When we were forming the BAC [in the 1990s] we realized it couldn’t be just an Ontario-based group; it had to be national, and that meant we had to involve members from all over the country, and Showcase really wasn’t portable. So we looked at setting up Congress as more of a convention that we could move around the country with only a few exhibits. But the industry said ‘No, we don’t want that; we want more exhibits; we want it to be more of a trade show because not everyone goes to Toronto [for Bakery Showcase].’

Since that time it’s become a smaller form of what we do in Toronto. It’s exhibitfocused, with an education component, but the main difference is there are more social aspects to Congress than Showcase. [With Congress] we’ve found there is a far greater demand for events that bring people together and foster a sense of community.

When I first came to this industry in 1994

Vancouver. We were in a hotel and we were very pleased with attendance and participation. We did a boat cruise that year, as well, and we sold it out; we had to turn people away. But this year we wanted a venue that was more conducive to exhibits, and we’re going to be 50 per cent bigger than in ’05 [with 60 new exhibitors and 90 per cent of exhibition space sold as of press time]. That’s one of the key things from an attendee perspective – there’s a lot of new things to see; it’s not the same old, same old. When you’re doing trade events of this nature, one of the challenges is making sure there’s always something fresh and new. You want to give people a reason to go again year after year.

BJ / what will people be talking about at this year’s Congress?

PH / Obviously, the economy will be issue No. 1. But I’m hoping people will be talking a lot about opportunities involving healthier products. If you look at what’s happening to the food industry in general and the pressures being put on us, there’s a need for development of more healthy products,

whether it’s lower fat, lower sugar, lower sodium, more whole grains, whatever. That’s an area the industry needs to look at for opportunities.

There’s also going to be discussions about what’s going to happen over the next year with commodities like soybeans, wheat and sugar. We went through a horrible year last year. In the first half we had the incredible appreciation in commodity prices, which was just unprecedented and went from a boom to a bust. Then through the summer and into fall we had the financial crisis and the credit crisis. It was crisis, crisis, crisis –an incredibly challenging year for the industry.

And then I’m hoping there’s going to be a lot of discussion about opportunities to work with the first-time exhibitors at Congress. For those who are considering coming to the event, it’s important for them to look at the event in that vein: ‘Here’s an opportunity for me to do things better within my company, and I should take advantage of it.’ This is going to be a tool for them to use. It’s up to the industry to take advantage of it. We try to package it and bring the right mix, and I think we’re on track with offering the best and largest baking-specific event ever held in B.C.

BJ / what would you say to someone who is still sitting on the fence about whether to attend or exhibit at Congress this year?

PH / Even though we’re in challenging economic times, it’s more important than ever to get out there and promote and market yourself. Yes, we may be more restrictive in our spending, but there’s still dollars out there that need to be spent, and that means there are fewer dollars and more companies competing for those dollars. If you’re not out there marketing and promoting yourself, you’re going to be losing out on those opportunities. Congress is a destination event that provides the means to meet the customer and talk to them one on one. Whether it’s new customers or reinforcing ties with existing customers, it’s incredibly valuable and cost-effective. And when you consider the economic environment we’re in, it’s more important than ever before. / BJ

BAC Congress 2009 takes place April 26-27 at the Bill Copeland Centre in Burnaby, B.C. To register, see www.baking.ca.

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