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By L A u RA Aik EN
Each Bakers Journal looks at entrepreneurs at different business stages; this issue offers two businesses from opposite ends of the spectrum. On one hand, we feature Première Moisson, which evolved from one location to 18-plus stores in Quebec with wholesale distribution to major grocery chains in its home province and Ontario. On the other, we have Bunner’s, which just opened last December with five staff. While these two baking companies are worlds apart in terms of their maturity, they share one very important asset: entrepreneurial spirit.
The renowned economist Frank H. Knight first published his well-known doctrine Risk, Uncertainty and Profit in 1921. The term “Knightian uncertainty” was coined from his work and means an immeasurable, incalculable risk. Business owners make business plans, but not always. Some try to measure as much risk as possible and some just walk in and wish themselves good luck. In the middle are probably the many: those who prepared but still like the thrill of chance too much to want to know everything. At the end of the day, there is always reality, a certain dose of Knightian uncertainty.
Often, entrepreneurs have phases of insular existence, when they are caught up in the day-to-day runway wearing 50 different hats. It’s sometimes lonely; it’s night sweats. It’s also big highs. It’s winning the gold medal more than once. It’s building something bigger than yourself. Growing a business has parallels to raising a family: although it’s fraught with inevitable frustrations, it offers fulfilment.
Support systems are crucial to the well-being of entrepreneurs, as no man or woman is truly an island. Family and friends are, of course, wonderful, but the community of others who have shared business experiences is particularly important. One entrepreneur will often know just the right thing to say to another.
}often, entrepreneurs have phases of insular existence, when they are caught up in the day-to-day runway wearing 50 different hats. it’s sometimes lonely; it’s night sweats. it’s also big highs.
Trade shows are a great opportunity to find all sorts of support. This being our special show guide to The Baking Association of Canada’s Congress 2011 in Montreal, it seems fitting to consider how much can be gained by getting out of our daily existence and into the world of our industry. For me, it is always a chance to talk more with you, our readers. Nowhere do I find more of our readers in one place than at a trade show. After listening to seminars, networking and checking out products in their booths, I always leave for the day with a better big picture. Finding the big picture and developing the strategy to get there is what takes an infant business like Bunner’s to the maturity of Première Moisson. Attending your industry shows is an important part of that.
I hope to see some of you on May 1 or 2 in Montreal. Having had a taste of Montreal’s bakeries over the Christmas holidays, I have to say, I am looking forward to going back! / BJ
APRIL 2011 | VoL. 71, no. 3
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
AssIsTAnT EDITOR | Brandi Cowen bcowen@bakersjournal.com 1-888-599-2228 ext. 278
TECHnICAL EDITOR | John McColl, Puratos Canada jmccoll@puratos.com
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PRODUCTIOn ARTIsT | emily sun
GROUP PUbLIsHER | Martin McAnulty mmcanulty@annexweb.com
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The Vemag Dough Divider produces uniformly spaced dough portions onto the conveyor, eliminating doubles and downtime. It can be easily converted to a two-lane set-up to produce up to 200 cuts per minute
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CHICAGO – Sixteen years after Nutrition Facts labels appeared on nearly every food and beverage in stores, interest in reading the labels has waned among U.S. households, according to market research by The NPD Group.
The labels include information about serving sizes, calories and nutrients, including: total fat, saturated fat and trans fat, cholesterol, sodium, total carbohydrates, dietary fibre, sugars; protein, vitamins A and C, calcium, and iron.
Through its National Eating Trends service, NPD tracks consumers’ level of agreement with the statement “I frequently check labels to determine whether the foods I buy contain anything I’m trying to avoid.”
In 1990, after the legislation introducing the Nutrition Facts labels passed, 65 per cent of consumers completely or mostly agreed with the statement. That decreased to 60 per cent in 1994, shortly
before the labels began appearing on food packaging, and rose to 64 per cent in 1995, after the labels had become commonplace. Since then, consumer agreement has ranged from a high of 61 per cent to a low of 50 per cent.
In 2010, a total of 52 per cent said that they frequently check labels.
“If there is one clear message that consumers are trying to send, it’s that the label has grown tired and uninteresting,” said Harry Balzer, chief industry analyst at NPD and author of Eating Patterns in America. “All good marketers want to keep their packaging contemporary, and that should include the nutrition facts information.”
NPD also tracks what consumers usually look for when they read the Nutrition Facts label. According to the firm’s Dieting Monitor, the top five items consumers look for are calories, total fat, sugar, sodium and calories from fat.
DOWNERS GROVE, Ill. – Sara Lee’s board of directors has agreed in principle to divide the company into two separate, publicly traded entities.
The plan presented to the board would spin off Sara Lee’s North American Retail and North American Foodservice businesses (excluding the North American beverage business) into a new public company. That company would retain the “Sara Lee” name. Its leading brands would include Sara Lee, Jimmy Dean, Ball Park, Hillshire Farm, Chef Pierre and State Fair.
The yet-to-be-named second company would consist of Sara Lee’s current International Beverage and Bakery businesses, as well as the North American beverage business. Its leading brands would include Douwe Egberts, Senseo, Pickwick, Maison du Café, L’OR, Café Pilão, Marcilla and Bimbo.
The plan calls for the separation to be completed in early 2012.
Sara Lee also intends to declare a $3 per share special dividend on its common stock. The majority of this dividend will be funded with proceeds from the sale of the company’s North American Fresh Bakery business. The board expects to declare and pay the dividend in the 2012 fiscal year, before the spinoff is complete.
“Today’s announcement is a logical step following the divestment of our International Household and Body Care business and the announced sale of our North American Fresh Bakery business,” said James Crown, Sara Lee Corp.’s chairman of the board. “We have carefully considered various strategic alternatives, including unsolicited indications of interest in the company. We believe that the spinoff, plus the one-time special dividend, offers the greatest potential for delivering long-term shareholder value.”
The separation will be subject to final approval by the board of directors, other customary approvals and the receipt of an IRS tax ruling.
CANADA – Puratos’s Sensobus, a mobile sensory analysis laboratory, is now on the road in North America.
For the past seven years, the Sensobus has been crisscrossing the European continent, charting consumer preferences across a range of products. With the arrival of the Sensobus concept in North America, Puratos customers can conduct tailor-made sensory analysis projects anywhere in Canada and the United States.
Consumers participating in food research sit at one of eight individual sensory tasting booths, where they are presented with a selection of bakery, patisseries or chocolate prototypes. They are then asked questions such as “Does the product look appetizing?”, “Which bread do you prefer?” and “How much would you pay for this chocolate cake?” In addition to mapping product characteristics, Puratos can precisely determine and explain which products best match consumer expectations to ensure that new product launches are a hit.
Up to 300 consumers per day can take part in research aboard the mobile lab. Puratos is aiming to gather opinions from more than 25,000 Canadian and American consumers in the first year of operation.
TORONTO – The improvement in small and mid-sized business optimism that unfolded in late 2010 appears to have carried over into the new year, according to the Canadian Federation of Independent Business (CFIB).
CFIB’s Business Barometer Index finished the month of January at 68.9, only slightly off from December’s score of 69.3. In contrast, the index fluctuated through the mid-60s throughout most of 2010. The CFIB credits post-recession highs in the health of inventories, new orders and investment intentions for production machinery and equipment with buttressing this positive business sentiment.
“It appears to be the business-to-business side of the economy that is powering this latest improvement,” explained CFIB vice-president and chief economist Ted Mallett. “After supporting the economy so well earlier in the recovery, the consumer-led sectors have remained in the background.”
Overall, business owners in Manitoba, Saskatchewan, Newfoundland and Labrador, and British Columbia are the most upbeat, with index levels between 71 and 72. In contrast, those in New Brunswick and Nova Scotia are least optimistic, with index scores of 62.1 and 66.4, respectively.
The Business Barometer is measured on a scale from zero to 100. An index above 50 means that owners expecting their businesses’ performance to be stronger in the next year outnumber those expecting weaker performance.
The January 2011 findings are based on 967 responses to a controlled-access web survey, collected from a stratified random sample of CFIB members.
Spring cleaning doesn’t have to be a chore. These tips will turn a seasonal ritual into a boost for your business.
The weather is warming up, the snow is melting and people are emerging from their winter hibernation. Just as spring brings new life to people, it’s time to rejuvenate your bakery. The following spring cleaning tips will help clear out the clutter accumulated through the long, cold winter and get your bakery in top form for the sunny days ahead.
Now is the perfect time to clean your operation from top to bottom. Clear out your freezers, and empty and sanitize the ice machine. Sharpen your tools, clean out all your baking equipment, change any pest traps and restock your first aid kit. Clean the ovens, as well as the pilot lights on gas kitchen equipment. Call someone to clean your hoods. Wash all the walls and ceilings. Remove all the dry goods out of your pantry, and check to see if any of your products have expired. Wipe down the dry storage area, and get rid of any pieces of junk or clutter that you have been “saving.” If you haven’t used it in the past year, you probably never will! A clean kitchen will feel like a new kitchen. In the front of the house, wipe down all your menu boards, empty out all the crumbs and other debris collected on your shelves or in your baskets, and give your tables and chairs a good scrub down. Clean your windows, dust your display units, and ensure that all your promotional materials are up to date.
sidewalk. You also might want to consider sprucing up your outdoor area by planting some flowers.
Don’t forget to hose off all the salt and dirt collected on your outside signage, and make sure that your storefront windows are spotless.
Walk through your entire operation, inside and out. Check for any light bulbs that have burned out. Get on a ladder and wipe down all your lighting fixtures. Consider taking this opportunity to switch to environmentally friendly bulbs, or look into how you can reduce energy costs in your operation by turning off appliances that you don’t use on a regular basis. Install an automated light switch in your washrooms so that the lights only go on when the washrooms are in use. Calibrate the temperatures in your refrigerated units and ovens.
}Don’t waste time and money by sending e-mail marketing or direct marketing to customers that don’t exist anymore. Delete all the contacts with e-mail addresses that are undeliverable, or mail that gets returned.
Be sure to check your fire suppression system and all your fire extinguishers as well.
Don’t waste time and money by sending e-mail marketing or direct marketing to customers that don’t exist anymore. Delete all the contacts with e-mail addresses that are undeliverable, or mail that gets returned. Clean out your inbox. Make sure that you have replied to all your customers and filed their information. Add any new contacts that you have collected.
Patio season is just around the corner, so make sure that your patio is in good condition. This might mean touching up the paint on your fence, cleaning all your tables and chairs, or scraping up any pieces of gum or other dirt on the
Just like a house, your website needs a thorough cleaning at least once a year. Go through your site and make sure that everything is up-to-date. Ensure that there are no old promotions or menu items displayed, and that all prices are correct. While you’re at it, update your site’s content. This will also help with search engine optimization. After you have completed your website maintenance,
track the results of your efforts. Check to see whether or not you have an increase in visitors. If not, you will need to consider stepping up your efforts.
You won’t be able to achieve all the goals of your spring cleaning campaign without the help of your staff. Cleaning out a bakery is hard work and a lot of labour is involved, so try to make it as fun as possible. Consider bringing in your whole team on a day when your bakery is closed to the public. Crank up the tunes, buy a case of beer and order in some good food. This will also be a good time to do some team building, and allow the staff members to get to know one another on a more casual basis. Make sure you reward your staff for their efforts.
Once you’ve completed your spring cleaning, encourage your customers to get started on their own. Offer a special spring cleaning party cake built around the idea that your customers can make it a fun time, invite their friends and family to lend a hand, and, at the end of the day, celebrate a job well done.
Another way to encourage your customers to do their spring cleaning is to have them donate their old clothes, electronics and other items to charity. Collect the donations at your bakery, and offer a free cookie or a slice of cake to people who bring items in.
Following these eight steps for a clean bakery this spring will net you a freshly prepared start for a finally-coming summer! / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 25 years. Her company provides innovative and revenueincreasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-9266655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
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While planning to earn both a master of science and doctorate degree in biology, Norman Fox wanted something to do “on the side.” His “something on the side,” was the Donut Den which turned into a 33-year success.
When Norman decided to open a doughnut shop, a friend, Herb Stewart, introduced him to Oliver Harlow, founder of Honey Flush Donuts, a 40-store chain. Stewart and Harlow helped Norman open the Donut Den, in July, 1973, in Nashville, Tennessee. “Oliver Harlow not only inspired, but gave me valuable practical advice,” said Norman.
Harlow started using International® Bakers Services (IBS) flavorings in the 1960s, and suggested that Norman do the same. He highly recommended Cinnamon-Butter Blend. Today, that flavor is the secret ingredient in the Donut Den’s Apple Fritters—their most popular product. “There is no other type of cinnamon flavoring that makes the product taste this good,” stated Norman.
Consistency is the key to success in any business. Maintaining a core product line and keeping up with new trends keeps regular customers coming back and attracts new customers as well. “Another secret to help ensure consistent quality is our own Harold Graves, the cook for the Donut Den for over 30 years,” Norman stated. But he attributes his 33 years of success to following Harlow’s recommendation—relying on the flavors from International® Bakers Services. “Their flavors are consistently the best,” according to Norman.
Norman was a graduate student during the first four years of the Donut Den. After earning his doctorate degree, he taught in university classrooms. But it was a friend of a friend who taught him his most valuable business lessons. Sometimes it’s who you know that helps the most.
If you value consistent quality, you should get to know International® Bakers Services. 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.
Great merchandising acts like a silent salesperson, deftly converting shoppers into buyers.
Whether we’re talking about a bank, a restaurant, or a bake shop, it’s all retailing. Retail spaces are where consumers interact with us and make purchases. A properly merchandised store functions like a silent salesperson helping to convert shoppers into buyers, but so many businesses neglect to plan their merchandising strategy carefully.
It’s not enough to make the store pretty. The web resource www.businessdictionary. com defines merchandising as: “Activities aimed at quick retail sale of goods using bundling, display techniques, free samples, on-the-spot demonstration, pricing, shelf talkers, special offers, and other point-ofsale methods.” Merchandising is about having a wide variety of products available for purchase. It’s where art meets science in displaying those products in such a way that it stimulates interest and entices customers to make a purchase.
When we think of decorating, we usually think of homes, not retail spaces. The real estate industry knows that to sell
a home, it must be merchandised instead of simply being decorated. Home staging is the art of merchandising a home for sale. The stager takes out the knick-knacks and personal touches and arranges the space so that the potential buyer can see themselves using the space. The first step in making a buyer want to make an offer is ensuring he or she can visualize living there. Likewise, your customers must visualize themselves eating, gifting or serving your baked goods.
Knock-your-socks-off merchandising doesn’t need to be expensive or involve store renovations. It’s really about hierarchy of message and being clear as to what steps your customers are taking psychologically as they navigate your business space. The first order of business is to get people in the door. To maximize capture rate, it’s wise to capitalize on window displays first, to get the consumer’s attention and then to draw customers into the store. It’s important to remember that displays are often seen under less than optimal conditions, such as whizzing by in a car or in poor weather. If the message to be
conveyed is not big, bold, short, simple and memorable, your effort is wasted. The biggest mistake retailers make when it comes to merchandising is to pile goods at the entrance in the hopes that it will entice people in. You think you’re saying “come and get it,” but customers may be thinking, “too many barriers to get past,” and walk right by. Take a stroll through a mall some time and notice those retailers who pile stuff at the front of the store. Luggage retail stores are notorious for this. Does it really look welcoming or does it just look junky? If you have a feature product to showcase, then by all means have a small display with clear signage at the entrance. Otherwise, make your entrance look welcoming and open with some bright floral accents but minimal clutter.
Once you’ve got customers across your lease line, consider their decision-making process carefully. Organize your displays in a customer-centric manner. Paco Underhill, a guru in the science of shopping, refers to adjacencies when he speaks of effective merchandising techniques. Underhill discusses adjacencies as having the following four hallmarks. First, items need to be displayed in a way that groups them as people use them. Customers are likely on a mission, not browsing, so figure out what they’re hunting for. You can usually tell by what questions are asked when somebody new comes in for the first time. Chances are the customer is thinking of an occasion. That occasion may be anything from a birthday to a casual dinner with friends. Why not organize your store into four or five sections with big signs dangling from the ceiling to direct customers to the appropriate section for their occasion?
This is known in retailing lingo as wayfinding. In other words, you are helping customers quickly find their way to exactly what they need. Next, you need to have a sensible, logical order of presentation in order to increase sales. Sometimes irrational combinations work if you want to coax a consumer to purchase a more profitable item. An example of this strategy at work would be where a drugstore places the generic pain reliever next to the brand name. The generic is cheaper so the consumer will be drawn in by the brand name but choose the generic option because of price. It would seem to be a loss for the retailer because the sales value is lower, but because the generic pills are more profitable to the retailer, the consumer has done exactly what the store wanted. Conversely, display the jellies beside the breads because the two logically go together. Underhill’s third approach to merchandising is to arrange the store by considering what else may be on the visitor’s mind. For example, put the birthday candles next to the cake display. Finally, don’t let your merchandising plan become stale or dated. Make sure that you’re playing your strongest cards when it’s appropriate. If sweet goods fly in April because of Easter, then your feature display should change in April to reflect this trend.
Great merchandising is about telling a story visually. Always view it through that lens and make function over form your merchandising mantra. / BJ
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.
The philosophy behind Première Moisson is simple: produce the best and most nutritious food possible at a price that’s reasonable. The Montreal-based bakery achieves all this through vertical integration, which means that many links in the supplier/distribution/buyer chain are controlled by one company. This helps leverage purchasing power and position in the market.
Première Moisson started off as a modest facility and has since grown to 18 locations. Their products are also sold at major Quebec grocery store chains, including Loblaws, IGA, Sobeys, and Costco, as well as Metro stores in both Quebec and Ontario.
“We make everything fresh in every store,” Rob Benard, vice-president of operations, says of the company’s infamous breads, croissants and cakes. “We also make our own healthy meats without sulphates, and we bought our own chocolate company.”
The careful attention paid to each individual ingredient throughout the company’s diverse product line is inspiring. Première Moisson founder Liliane Colpron’s commitment to delivering quality, healthy products and using practices that leave the smallest carbon footprint possible has always been at the core of her business ideology. It is this dedication that has made the bakery such a success.
}We host a dinner with every farmer and we take samples of their wheat, make each of them their own bread, and they can bring it home and show it to their families. Farmers see from field to product.
Ever since Colpron started her first bakery, she has sought out local famers and suppliers to provide her kitchens with the freshest, purest ingredients.
“We’re 100 per cent vertically integrated. We have 140 farmers across Quebec that grow just for us,” Benard says. “We grow our own wheat and flour and there are no herbicides in our soil. We enrich it with a natural fertilizer.”
Fostering relationships with all of their farmers is a key feature of Première Moisson’s strategy.
“We host a dinner with every farmer and we take samples of their wheat, make each of them their own bread, and they can bring it home and show it to their families. Farmers see from field to product. How rewarding is that?”
The driving force behind Première Moisson is undoubtedly its founder, Colpron. She owned a bakery in Dorval, west of Montreal, and another small bakery downtown called Au Bon Croissant. In the early 1990s, Colpron and her three children, Josée, Bernard and Stéphane – all of whom hold management positions within the company – began building up a modern
enterprise that is focused on product quality, environmental responsibility and respect for the values of its members.
“In 1992, Ms. Colpron had a little bakery that was around 8,000 square feet, and she and her son Bernard started to make traditional bread because there was a real demand for it,” Benard explains. “It was a small bakery doing hands-on baking. Then her daughter came in and took over sales and was actually delivering bread all over town in her truck, and finally, her son Stéphane came in. Now there are 18 locations across Montreal, and we’re looking at opening several more. The philosophy of the family has always been to grow slowly but sustain growth. And everything is done with humility and without egos.”
Colpron has earned considerable recognition for her role in turning Première Moisson into a powerhouse. In 2005, she received the Femmes d’affaires du Québec award in the accomplishment
category, presented by a network of the province’s businesswomen. This was followed up in 2006 by the Personnalité de la semaine prize handed out by La Presse. She was also chosen as one of Chatelaine magazine’s 50 women who have most influenced Quebec society over the past five decades. She was also recently honoured with a Rosemary Davis award from Farm Credit Canada for leadership in agriculture.
“This is a real role model,” Benard says of Colpron. “She didn’t have an entourage of publicists to make her look good. She’s very humble and she’s very giving to society. She wants to give back and that transcends directly to the company. She always said to me, ‘Leave a little piece of the pie for everyone. Don’t be greedy enough to take the pie off of someone’s plate. Everyone’s got to eat.’ ”
The company has been able to achieve growth while holding on to its traditional, home-grown values. The entire family attends every store opening, and each location is a 50-50 partnership, so owners have the right of refusal on all decisions. “If we’re going to grow, we’re going to grow together,” Benard says of Colpron’s business model. “There isn’t another company that I know of that has a philosophy on a true partnership like this.”
So what’s their secret to success? “Hold true to your beliefs and understand why you got into this industry in the first place,” advises Benard. “Don’t let the idea that you’re small stop you from growing. You’re making products for someone and have an opportunity to touch that person through that product. Making bread is an honourable craft. It needs to be respected.”
Despite continual expansion, Première Moisson has never lost sight of what’s most important: “First and foremost for the family is to make good bread. They always say, ‘later we’ll make money,’ and they have been very successful in doing that.” / BJ
1. Commit to quality. Make this the cornerstone of your reputation.
2. Build relationships from field to table. A growing number of consumers want to know the stories behind their food. Businesses with strong supplier relationships will tell the best tales and win over new customers.
3. Remember your roots. Don’t let day-to-day challenges distract from the goals you set out to achieve when you got into the business.
With eight mills across Canada and a vast distribution network we are able to serve your complete bakery needs. P&H milling is focussed on providing high quality grain based products with a commitment to delivering customer value each and everyday wherever you are.
A complete line of Hard & Soft Wheat Flours. Products include Organic, Whole Grain, Whole Wheat, Bran, Cracked Wheat, Pizza, Bread, Cake & Pastry, as well as Durum, Pea, Barley, Rye & Oat Products.
Over 100 offerings such as bread, cake, pastry, cookies, muffins, pizza, doughnuts, bagels and batters. Available in branded and private labels.
New product innovation, private label, research, testing, technical support, bulk, totes and bags.
For more information please contact the P&H Milling Group sales and service representative in your area:
Halifax, Nova Scotia 1-800-663-6837
Montreal, Quebec 1-866-934-3234
Acton, Ontario 1-800-608-7694
Cambridge, Ontario 1-800 621-0588
Hanover, Ontario 1-800-265-5510
Saskatoon, Saskatchewan 1-888-313-6837
Lethbridge, Alberta 1- 403-328-6622
Parrheim Foods: Saskatoon, Saskatchewan 1-306-931-1655
/
2010/2011 BAC Board of Directors / Conseil d’administration de l’ACB 2010-2011 Page 22
Event Program / Programme du Congrès .................................................................................................. Page 24
Exhibitor Product Showcase / Présentation De Produits Par Les Exposants Page 26
New Exhibitor Profile / Profil des nouveaux exposants ........................................................................... Page 28
Exhibit Descriptions / Descriptions des expositions Page 39
/ Conseil d’administration de l’ACB 2010-2011
Pete Plaizier (Chair) Bee Bell Health Bakery, Edmonton, AB
Gottfried Boehringer (Vice-Chair) ........................................................... Stonemill Bakehouse, Scarborough, ON
Glenn Wilde (Treasurer) Harvest Bakery & Deli, Winnipeg, MB
John Rossetti (Past Chair) ............................................................................. Italian Home Bakery, Etobicoke, ON
Paul Hetherington (President & CEO) Baking Association of Canada, Mississauga, ON
Rick Barnes ..................................................................................................... BakeMark Canada, Richmond, BC
Michel Dion Lallemand Inc, Montreal, QC
Chris Fisher Weston Bakeries Ltd/Ready Bake Foods, Etobicoke, ON
Bob Grebinsky ............................................................................................. P&H Milling Group, Lethbridge, AB
Arthur Gunn Gunn’s Bakery, Winnipeg, MB
Tom Mattes .................................................................................................................. Del’s Pastry, Toronto, ON
Kevin Rainey Sobeys Inc, Stellarton, NS
Frank Safian .................................................................................... Springfield Sales & Marketing, Ancaster, ON
David Stanfield Farnell Packaging, Dartmouth, NS
Melissa Timewell ................................................................................................... Thrifty Foods, Saanichton, BC
Registration Area / Aire d’inscription
Badge Lanyards provided by
Media Partner
Partenaire média
Cordons des insignes nominatifs fournis par
Back of Attendee Badges
Dos des insignes nominatifs des visiteurs
Registration Pens provided by
Stylos de l’aire d’inscription fournis par
Event Program / Programme du Congrès
Saturday, April 30 / Samedi, 30 avril
5:30pm 17 h 30
5:45 pm 17 h 45
6:00pm – 10:30pm 18 h 00 – 22 h 30
10:30pm 22 h 30
BakeMark Canada
ACTIVITY / ACTIVITÉ
Registration Desk Open (For Saturday Evening Activity Only) Cosmodome - 2150 aut Des Laurentides
Shuttle Service starts from Sheraton Laval Hotel to Cosmodome
Soiree Degustation Vin & Fromage
Cosmodome - 2150 aut Des Laurentides
Shuttle Service from Cosmodome to Sheraton Laval Hotel
Ouverture du bureau d’inscription (Pour l’activité du samedi soir seulement.) Cosmodôme – 2150, aut. des Laurentides
Départ du service de navette de l’Hôtel Sheraton Laval jusqu’au Cosmodôme
Soirée Dégustation vins et fromages
Cosmodôme - 2150 aut. des Laurentides
Service de navette du Cosmodôme jusqu’à l’Hôtel Sheraton Laval
Sunday, May 1 / Dimanche, 1er mai ACTIVITY / ACTIVITÉ
9:00am
9 h 00
10:00am – 5:00pm
10 h 00 – 17 h 00
10:30am – 12:00nn
10 h 30 – 12 h 00
12:00nn – 5:00pm 12 h 00 – 17 h 00
5:30pm – 6:00pm
17 h 30 – 18 h 00
6:00 pm 18 h 00
6:30pm – 10:30pm 18 h 30 – 22 h 30
10:30pm 22 h 30
Monday, May 2 / Lundi, 2 mai
10:00am – 5:00pm 10 h 00 – 17 h 00
10:30am – 12:00nn 10 h 30 – 12 h 00
12:00nn – 5:00pm 12 h 00 – 17 h 00
BAC Annual General Meeting
Place Forzani
BAC Members Only
Registration Open
Place Forzani
(Ticket and Instruction pick up for Sunday Evening Activity ends at 4:30pm)
Exhibitor Product Showcase Place Forzani
Trade Show Open Place Forzani
Registration Open
(Ticket and Instruction pick up for Sunday Evening Activity Only)
Sheraton Laval Hotel
Shuttle Service starts from Sheraton Laval Hotel to Centropolis
Gastronomic Rally with the Restaurants of Centropolis
Shuttle Service from Centropolis to Sheraton Laval Hotel
Assemblée générale annuelle de l’ACB
Place Forzani
Réservée aux membres de l’ACB
Ouverture des inscriptions
Place Forzani
(Les billets et instructions pour l’activité du dimanche soir pourront être récupérés jusqu’à 16 h 30.)
Présentation de produits par les exposants
Place Forzani
Ouverture du Salon commercial Place Forzani
Ouverture des inscriptions
(Pour prendre les billets et instructions de l’activité du dimanche soir seulement.)
Hôtel Sheraton Laval
Départ du service de navette de l’Hôtel Sheraton Laval jusqu’au du Centropolis
Rallye gourmand aux restaurants du Centropolis
Service de navette du Centropolis jusqu’à l’Hôtel Sheraton Laval
ACTIVITY / ACTIVITÉ
Registration Open Place Forzani
Exhibitor Product Showcase Place Forzani
Trade Show Open Place Forzani
Ouverture des inscriptions Place Forzani
Présentation de produits par les exposants Place Forzani
Ouverture du Salon commercial Place Forzani
Vous recherchez les dernières nouveautés en matière de produits, d’ingrédients, d’équipement, de technologies ou de services? Les présentations de produit organisées par les exposants pourraient être un bon point de départ pour votre recherche d’information. Au moyen de présentations multimédias, les compagnies qui figurent dans la liste ci-dessous vous donneront un aperçu de leurs offres les plus récentes et vous fourniront des informations sur les produits exposés dans leurs stands.
Un « nouveau produit » est un produit qui a été présenté à l’industrie de la boulangerie au cours des deux dernières années. Les présentations de nouveaux produits sont indiquées ci-dessous.
Nota : À moins d’indication contraire, les présentations seront bilingues. Les présentations auront lieu d’abord en anglais, et seront suivies des présentations en français. D’autres présentations pourraient être ajoutées également.
DIMANCHE 1er MAI / SUNDAY, MAY 1
10 h 30 – 12 h 00 / 10:30am – 12:00 noon
Entrée gratuite pour les visiteurs! Free Admission for Attendees!
Looking for the latest products, ingredients, equipment, technology and/ or services? Let the Product Presentations, which feature multimedia presentations, be one of the first stops in your quest for information. The companies listed below will give you a snapshot of their latest offerings and will have the items on display in their booth if you need more information.
Le nombre de places étant limité, l’accès se fera selon l’ordre d’arrivée
Limited seating: Available on a first come, first served basis
BakeMark Canada (a CSM Company) is a leader in the baking industry. We offer an extensive selection of products, ranging from fine European pastry, bread ingredients and the highest quality of fillings and icings available in the business, including exclusive lines from Marguerite, Caravan, Brill, Westco and BestBrands.
Inspiration Sandwich
La Danoiserie Inc
La Danoiserie is proud to present our new range of innovative sandwich breads. Our presentation will let you discover how the ultimate taste can be combined with absolute convenience.
Richardson Oilseed
The transition from hydrogenated shortenings and margarines to non-hydrogenated alternatives has not been easy for bakers. At Richardson Oilseed, we understand the needs of bakers. Our mission is to produce innovative, non-hydrogenated shortening & margarines lower in saturated fat as healthy, functional alternatives to high palm content products.
A “new product” is defined as being introduced to the baking industry within the past two years. Presentations with new products are identified below. Note: Presentations will be bilingual unless otherwise noted. On each day, English presentations will be done first, followed by the French presentations. As well, additional presentations may be added.
EPan Bread Pan: Save Energy & Save Money
American Pan (présenté en français seulement / presented in French Only)
The ePAN bread pan provides the most significant improvements to the bread pan in over fifty years … and it is the strongest, most durable, most energy-efficient bread pan available in the world. Design enhancements include seamless pan construction, vertical corrugations, a weldless rim span design and stronger pan strapping.
AB Mauri Fleishchmann’s (présenté en français seulement / presented in French Only)
AB Mauri Fleischmann introduit un nouveau concept a base d’enzymes designe pour reduire l’utilisation du gluten de ble dans les formules de boulangerie. Vital G ameliorera votre soupless de la mie, volume, votre cout de revient et gardera votre declaration naturelle d’ingredients.
Votre BakeMark Fierté, Performance, Partenariat NOUVEAU
BakeMark
BakeMark Canada (une division de la compagnie CSM) est un chef de file mondial dans l’industrie de la boulangerie. Nous offrons un vaste choix de produits allant des ingrédients de boulangerie et fines pâtisseries Européennes aux remplissages et glaçages de la plus haute qualité disponibles sur le marché incluant des gammes de produits exclusifs de Marguerite, Caravan, Brill, Westco et BestBrands.
Inspiration Sandwich NOUVEAU
La Danoiserie Inc
La Danoiserie est fier de vous presenter sa nouvelle gamme de pain sandwich innovatrice. Cette présentation vous permettra de découvrir le goût véritable ainsi que la facilité absolue.
Nouveaux shortenings et margarines de cuisson selon les normes sur le Gras Trans NOUVEAU
Richardson Oilseed
La transition des shortenings et margarines hydrogénés aux produits non hydrogénés n’a pas été aisée pour les boulangers. Chez Richardson Oilseed, nous comprenons les besoins des boulangers. Notre mission est de produire des shortenings et des margarines innovateurs, non hydrogénés, à faible teneur en gras saturés comme alternative santé et fonctionnelle aux produits à base de palme. LUNDI 2 MAI / MONDAY, MAY 2
Canadian Dairy Commission’s Matching Investment Fund
Canadian Dairy Commission
The CDC has developed the Matching Investment Fund (MIF) to encourage growth and innovation in the manufacture and use of Canadian dairy products and ingredients. This program provides nonrepayable contributions to Canadian registered companies or Food Technology Centres for product development on a matching investment basis. Visit www.milkingredients.ca for more information.
Formulate for A Clean Label NOUVEAU
Lallemand
This presentation will provide the steps to convert traditional formulas into clean label formulas. As well, learn about the functionality of enzymes in clean label formulas and introducing Essential CL 732 (our new clean label dough conditioner).
The Role of Mobile Technology in the future of the Bakery Industry
CIS Group
Mobile technology can help you be at the top of the Bakery Industry by cutting returns, transmitting orders faster and solving A/R problems with the help of algorithm, mobile payment, GPS, banners stamps imaging and other latest developments. Come and discover new ways of doing business and learn from real-life success stories!
Flavour Pearls
White Toque
FLAVOUR PEARLS are sweet and savory liquids encapsulated, using alginate, into small, frozen caviar-like sphere. The result is a 100% natural pearl with a soft or liquid heart of fruit puree or savory ingredients.
Hemp – A Versatile and Healthy Baking Ingredient
Hemp Oil Canada
(présenté en français seulement / presented in French Only)
Hemp foods can be incorporated into everything from breads to tortilla chips. We offer whole seeds, flour, protein powders, hulled seeds and oil among others. Hemp seeds contain the essential nutrients omega 3 and omega 6 fatty acids, are high in dietary fiber and high quality protein. Hemp is gluten and allergen free, FMO free, vegan, Kosher, Halal, certified organic and eco-friendly.
Farinologie 101
La Meunerie Milanaise Inc
(présenté en français seulement / presented in French Only)
Démystification des farines de spécialité, entre l’épeautre, le kamut, le seigle en passant par le sarrasin: l’univers des possibles culinaires des farines biologiques.
Le Fonds d’investissement partagé de la Commission canadienne du lait
Canadian Dairy Commission
La CCL a développé le Fonds d’investissement partagé pour encourager la croissance et l’innovation dans la fabrication et l’utilisation de produits et d’ingrédients laitiers canadiens. Ce programme verse une contribution non remboursable aux fabricants d’aliments pour des projets de développement de produits, sous réserve du versement d’une contribution équivalente de contrepartie. Pour plus d’information, visitez: www.ingredientsLAITIERS.ca
Formuler sans chimique! NOUVEAU
Lallemand
Présentation sur les étapes à suivre pour convertir une formule régulière en formule sans additifs chimiques. Essential CL 732 et fonctionnalité des enzymes permettant de reformuler sans additifs chimiques.
Le rôle de la technologie mobile dans le futur de l’industrie de la boulangerie
CIS Group
La technologie mobile peut vous aider à être l’une des meilleures boulangeries de l’industrie en vous aidant à minimiser les retours, transmettre les commandes plus rapidement, et en réduisant les problèmes de recevables à l’aide d’algorithme personnalisée, du paiement mobile, du GPS, et en capturant l’étampe des magasins électroniquement. Venez et découvrez de nouvelles façons de faire des affaires!
Les Perles de Saveurs NOUVEAU
White Toque
Les “PERLES DE SAVEURS” Frozen Creative Food® sont de petites perles d’alginate surgelées au coeur “fondant” ou “liquide” remplies de pulpes de fruits ou de saveurs salées.
as of March 8, 2011 / Au 8 mars 2011
Congress 2011 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.
Le Congrès 2011 est un forum où les fournisseurs de l’industrie ont l’occasion de faire connaître leurs nouveautés en matière de produits et services à tous les membres de l’industrie de la boulangerie. Nous avons le plaisir de présenter quelques-uns des nouveaux exposants au Salon de cette année.
All Natural Fruit Flavoured Ingredients
Through our highly advanced, proprietary natural flavouring process we infuse “only the natural goodness of fruit” in dried fruit to create truly unique Baking Ingredients. Our products are all natural, fat-free, cholesterol-free, rich in antioxidants without trans fats, gluten-free, peanut-free and a good source of iron, potassium and dietary fibre with a shelf life of 12 months. We don’t add sugar or chemicals in our process. Our products can easily be incorporated into any production process. Our BRC Certified Facility is totally dedicated to the production of ALL NATURAL products and is completely free of peanuts, nuts and other allergens.
Ingrédients aromatisés aux fruits entièrement naturels
Grâce à notre processus d’aromatisation naturelle exclusif, hautement perfectionné, nous infusons « uniquement les saveurs naturelles du fruit » dans nos fruits séchés afin de créer des ingrédients pour produits de boulangerie et pâtisserie véritablement uniques. Nos produits sont entièrement naturels, sans matière grasse, sans cholestérol, riches en antioxydants, sans gras trans, sans gluten et sans arachides, et ils constituent une bonne source de fer, de potassium et de fibres alimentaires. Ils ont une durée de conservation de 12 mois. Nous n’ajoutons ni sucre, ni produits chimiques dans notre processus. Nos produits peuvent s’incorporer facilement à tout processus de production. Nos installations certifiées BRC sont consacrées exclusivement à la production de produits ENTIÈREMENT NATURELS et ne contiennent ni arachides, ni noix ou autres allergènes.
Danisco Provides Ingredient Solutions
Danisco provides manufacturers of baked goods with ingredient solutions that address consumers’ top health and wellness concerns. We also help solve everyday challenges in processing, shelf life and cost control. Our portfolio includes emulsifiers, enzymes, antimicrobials, hydrocolloids, prebiotic fibers, sugar and sodium replacers, and tailored blends.
Danisco fournit des solutions en matière d’ingrédients
Danisco offre aux Industriels de la Boulangerie des ingrédients leur permettant de répondre aux principales préoccupations
des consommateurs en matière de santé et de bien-être. Nous aidons aussi nos clients à résoudre des défis quotidiens dans la transformation, la durée de conservation et le contrôle des coûts. Notre portefeuille comprend des émulsifiants, des enzymes, des antimicrobiens, des hydrocolloïdes, des fibres prébiotiques, des substituts de sucre et de sodium, et des mélanges personnalisés.
Inventor of Silpat, Flexipan and Silform non-stick bakeware Since it was established in 1965, Demarle SA has been using new technology to develop original non stick products for the food industry which include the first non-stick baguette trays, Silpat® pastry mats and preformed Silform® mats. Silpat® Non-Stick baking sheet is designed for all types of ovens. From bread baking to pastry making, Silpat® can provide even heat transfer to your baked goods! Your talent deserves the best!
Inventeur des moules et plaques de cuisson anti-adhérents Silpat , Flexipan et Silform Depuis sa création en 1965, Demarle SA utilise les nouvelles technologies pour élaborer des produits anti-adhérents originaux pour l’industrie de l’alimentation, dont les premières plaques à baguette anti-adhérentes, les toiles pâtissières Silpat® et les plaques préformées Silform®. Les toiles de cuisson anti-adhérentes Silpat® conviennent à tous les types de four. Conçues pour la cuisson du pain comme de la pâtisserie, les toiles Silpat® assurent un transfert de chaleur homogène à vos produits cuits au four. Vos talents méritent ce qu’il y a de mieux!
Eckert Machines
Quality Machinery for Cost Effective Solutions
ECKERT Machines has provided quality machinery since 1959. Our manufacturers provide cost effective solutions to processing problems with complete lines or just one machine. We offer a full range of equipment including bulk storage/handling of dry or wet ingredients, flour cooling, spiral conveying, optical/x-ray inspection and size reduction.
Un équipement de qualité pour des solutions économiques
ECKERT Machines fournit des équipements de qualité depuis 1959. Nos fabricants fournissent des solutions économiques pour résoudre des problèmes de transformation alimentaire, que vous ayez besoin d’un dispositif complet ou d’un seul
appareil. Nous offrons une gamme complète d’équipements, pour l’entreposage ou la manutention en vrac d’ingrédients secs ou liquides, le refroidissement de la farine, le transport à vis, l’inspection optique/par rayons X et la fragmentation.
Processing & Distributing High Quality Hemp Products
Hemp Oil Canada Inc. is Canada’s leader in procurement, processing, marketing and distribution of hemp food products and ingredients. We offer hemp seed oil, hulled hemp, toasted hemp seed with our without sea salt, sterilized hemp seed, coffee, protein powder, flour, coarse powder and milled hulls. Our products are gluten-free and manufactured in a certified organic, kosher and halal facility. Available in bulk wholesale and private labeling packaging.
Transformation et distribution de produits du chanvre de grande qualité
Hemp Oil Canada Inc. est un leader au Canada dans les domaines de l’approvisionnement, de la transformation, du marketing et de la distribution de produits alimentaires et ingrédients à base de chanvre. Nous offrons de l’huile de graines de chanvre, du chanvre décortiqué, des graines de chanvre grillées avec ou sans sel de mer, des graines de chanvre stérilisées, du café, de la poudre de protéine, de la farine, de la poudre grossière et des écales broyées. Nos produits sans gluten sont fabriqués dans des installations certifiées biologiques, kasher et halal. Ils sont disponibles en gros en vrac et en emballage sous marque de détaillant.
IMS Industrial Marking System
Identification for Today and Beyond
We meet all your needs when it comes to labels, barcode scanners, label printers, print and apply label applicators and labelling software. IMS allows you to optimize your packaging line, and to track all your products precisely. IMS is more than a supplier; it’s a true partner for all your integrated solution needs: packaging line optimization, data gathering, and traceability.
Identification de vos produits, aujourd’hui et demain
Nous répondons à tous vos besoins en matière d’étiquettes, lecteurs code barre, imprimantes d’étiquettes et code barre, imprimantes applicatrices et logiciels d’étiquettes. IMS vous permet d’optimiser votre chaîne d’emballage et de suivre à la trace tous vos produits. IMS est plus qu’un fournisseur, c’est un véritable partenaire pour tous vos besoins de solution intégrée : optimisation des chaînes d’emballage, saisie des données et traçabilité.
Label Application Solutions
Label Systems is a Canadian manufacturer of quality pressure sensitive labeling equipment. Our equipment ranges from table top dispenser, to the fully automatic applicators and systems. Label Systems is constantly abreast of ever-changing technology, of which we incorporate into our equipment.
Des solutions d’application d’étiquettes
Label Systems est un fabricant canadien d’équipement d’étiquetage auto-adhésif de qualité. Notre équipement va du distributeur de table aux applicateurs et systèmes entièrement automatisés. Label Systems se tient constamment au courant des technologies qui évoluent afin de les intégrer à son équipement.
Golden Gate – Manufacturer of Fine Quality Margarines
Margarine Golden Gate Michca Inc. is one of Canada’s largest margarine companies, as well as one of today’s fastest growing in the Canadian marketplace. In 1984, with a company philosophy based on consistent quality, innovation, superior taste and great service, Golden Gate introduced to the market a unique margarine made to compete with the very best. Immediate success came from perfect quality and delicious taste. We quickly became renowned, as we still are today, for the consistency and quality of our products. Additionally we recently expanded further with the acquisition of the Monarch and Covo Brands of quality products.
Golden Gate – Fabricant de margarines de haute qualité
Margarine Golden Gate Michca Inc. est l’une des compagnies manufacturières de margarine les plus importantes au Canada et elle se démarque par sa croissance rapide. La philosophie de l’entreprise étant basée sur la confection de produits de haute qualité et de goût supérieur, sur l’innovation et sur un service impeccable, en 1984 Golden Gate a introduit sur le marché une margarine unique en son genre créée pour rivaliser avec les meilleures. La qualité et le goût délicieux de nos produits nous ont valu un succès immédiat. Rapidement nous avons été reconnus, et nous le sommes toujours, pour la constance dans la qualité de nos produits. Nous avons pris de l’expansion récemment en faisant l’acquisition des marques de produits de qualité Monarch et Covo.
Innovative Ideas for better serving the Food Industry
Le Chef et l’Épicier magazine has initiated its conquest of Canada with its first national and bilingual issue! This bilingual magazine specializes in food service and the retail market and its distribution is 45,000 copies across Canada. From now on, leaders of the foodservice and food retail market all across Canada will receive Le Chef et l’Épicier.
Des idées novatrices pour mieux servir l’industrie de l’alimentation
Le magazine Le Chef et l’Épicier est parti à la conquête du Canada en lançant son premier numéro national et bilingue! Ce magazine bilingue, spécialisé dans les services alimentaires et le marché du détail alimentaire, est distribué dans tout le Canada à raison de 45 000 copies. Dorénavant, tous les leaders des services alimentaires et du marché de détail alimentaire du Canada recevront Le Chef et l’Épicier
MIWE Canada
New Advances in the World of Baking with MIWE Equipment
MIWE is a German manufacturer of specialized ovens for the bakery industry since 1919. The MIWE product range encompasses the full range of baking ovens from small in store convection ovens to electrical and gas deck ovens to rack ovens all the way to industrial automated baking systems.
De nouvelles avancées dans le monde de la boulangerie grâce aux équipements MIWE
MIWE est un fabricant allemand de fours spécialisés pour l’industrie de la boulangerie depuis 1919. La gamme de produits MIWE englobe tous les fours de boulanger, des petits fours à convection utilisés en magasins aux fours à pont électriques et au gaz, et jusqu’aux systèmes de cuisson industriels automatisés.
Satin Fine Foods
Premium Quality Non Stick Rolled Fondant
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, nonstick 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, purple, pastel pink, pastel blue, pastel green, pastel yellow, lavender, orange, and our new flavour buttercream.
Fondant à rouler de qualité supérieure, non collant Située dans la vallée de l’Hudson Valley, dans l’État de New York, Satin Fine Foods se spécialise dans la fabrication de Satin Ice – un fondant à rouler (pâte au sucre) de qualité supérieure, non collant et pliable. Il peut être étalé à la main au moyen d’un rouleau à pâtisserie ou d’un laminoir mécanique. Satin Ice donne un fini satiné élégant à tout gâteau. C’est le produit idéal pour couvrir les gâteaux de mariage ou de toute autre occasion spéciale, et réaliser de jolies décorations créatrices. Satin Ice est emballé en formats commerciaux ou conditionnés pour la vente au détail, et est offert prêt à servir dans une grande variété de couleurs : blanc, ivoire, chocolat noir, rouge, bleu, vert, noir, jaune, rose, mauve, rose pastel, vert pastel, jaune pastel, lavande, orange et, notre nouvelle saveur, crème au beurre.
Vincent S. Variete Ltd.
Quebec Industry Leader in the Distribution of Cake Decorations
Vincent S. Variete Ltd., is a family business that was founded in 1971 by Mr. Vincent Stortini, a baker with 20 years of experience. Vincent S. Variete never stopped innovating to provide to it’s customers the most ‘’avant-garde’’ products in the bakery industry. Whether it is for preparation, decoration, presentation or wrapping of your cakes, our staff will gladly guide you.
Leader de la distribution de décorations pour gâteaux au Québec
Vincent S. Variété Ltée, est une entreprise familiale fondé en 1971 par M. Vincent Stortini, pâtissier avec 20 ans d’expérience. Vincent S. Variété n’a jamais cessé d’innover afin de permettre à ses clients d’être à l’avant-garde pour tout ce qui concerne la pâtisserie. Que ce soit dans la préparation, la décoration, la présentation ou l’emballage de vos gâteaux, notre équipe se fera un plaisir de vous conseiller
AB Mauri Fleischmann’s
Booth/Stand 209 1350 Timberlake Manor Pkwy Ste 550 Chesterfield, MO 63017-6051 USA
314-392-0842, 800-772-3971
FAX/Téléc: 314-392-0860
E-MAIL/Courriel: jennifercondren@abmauri.us www.abmf.com
Exhibiting: AB Mauri Fleischmann’s is the North American headquarters of ABMauri, a global leader in yeast and bakery ingredient products. In addition to its headquarters located in Chesterfield, Missouri, AB Mauri Fleischmann’s has five manufacturing facilities in the United States and Canada.
Exposition : AB Mauri Fleischmann’s est le siège social nord-américain d’AB Mauri, un chef de file mondial en produits de levure et d’ingrédients de boulangerie. En plus de son siège social, situé à Chesterfield, au Missouri, une banlieue de Saint-Louis, AB Mauri Fleischmann’s possède cinq installations de fabrication aux États-Unis et au Canada.
Marques / Brands: AB Mauri Fleischmann’s
Abell Pest Control
Booth/Stand 625 246 Attwell Drive Etobicoke, ON M9W 5B4
416-675-3305, 888-949-4949
FAX/Téléc: 416-675-6727
E-MAIL/Courriel: mmasterson@abellgroup.com www.abell.ca
Exhibiting: Pest Control
Exposition : Gestion Antiparasitaire
Booth/Stand 518
1133 Regent Street, Suite 300 Fredericton, NB E3B 3Z2
506-452-7307, 800-561-2831
FAX/Téléc: 506-452-7308
E-MAIL/Courriel: systems@adi.ca www.adisystemsinc.com
Exhibiting: ADI Systems Inc. provides treatment technologies and turnkey solutions for industrial wastewaters and offers a number of solutions including anaerobic or aerobic treatment of high-strength wastewaters, water reuse/recycle, anaerobic digestion of waste solids, energy recovery, and biogas handling. Services are offered on a technology-package or design-build basis and include extensive start-up, commissioning, training and aftercare support.
Exposition : ADI Systems Inc. offre des technologies de traitement et des solutions techniques en modalité clef-enmain pour les eaux usées industrielles. Nous offrons plusieurs solutions dans le domaine du traitement anaérobie et aérobie des effluents à très haute charge organique, la réutilisation et recyclage de l`eau, la digestion anaérobie de déchets solides, la récupération d`énergie, et la gérance de biogaz. Nos projets incluent aussi les services de mise en marche, la formation des opérateurs, ainsi que le support technique d`après-vente.
Marques / Brands: Anaerobic ADI-BVF® reactor, Anaerobic ADI-AnMBR reactor (anaerobic membrane bioreactor), Anaerobic ECSB reactor (external circulation sludge bed), Aerobic ADI-SBR reactor (sequential batch reactor), Aerobic ADI-MBR reactor (membrane bioreactor)
Réacteur anaérobie ADI-BVF®, Réacteur anaérobie ADI-AnMBR (bioréacteur de membranes anaérobie), Réacteur anaérobie ECSB (lit de boues avec circulation extérieure), Réacteur aérobie ADI-SBR (réacteur séquentiel), Réacteur aérobie ADI-MBR (bioréacteur
Booth/Stand 227
1 Concorde Gate, Suite 808
Toronto, ON M3C 3N6
416-447-6744
FAX/Téléc: 416-447-3974
E-MAIL/Courriel: hector@amazinraisin.com www.amazinraisin.com
Exhibiting: Through our proprietary process we infuse ‘the natural goodness of fruit’ in dried fruit for truly unique Baking Ingredients. All natural, fat free, cholesterol free, rich in antioxidants, gluten-free, free of allergens and a source of iron, potassium and dietary fibre with a shelf life of 12 months. We don’t add sugar or chemicals in our process. Our products are process friendly. Our plant is BRC Certified.
Exposition : Grâce à notre processus exclusif, nous infusons ‘ les saveurs naturelles du fruit ‘ dans nos fruits séchés afin de créer des ingrédients de boulangerie-pâtisserie véritablement uniques. Nos produits sont entièrement naturels, sans matière grasse, sans cholestérol, riches en antioxydants, sans gluten et sans allergènes. Ils constituent une bonne source de fer, de potassium et de fibres alimentaires et ont une durée de conservation de 12 mois. Nous n’ajoutons ni sucre, ni produits chimiques dans notre processus. Nos produits s’incorporent facilement à tout processus de production. Nos installations sont certifiées BRC.
Marques / Brands: Amazin’ Raisin; Amazin’ Blueberry; “Bleuets Amazin”
American Pan Company
Booth/Stand 307
417 E Water Street PO Box 628 Urbana, OH 43078-2178 USA 937-652-2151, 800-447-7267
FAX/Téléc: 937-652-1384
E-MAIL/Courriel: info@americanpan.com www.americanpan.com
Exhibiting: American Pan is the world’s leading manufacturer of custom bakery pans. Our pans include bun pans, strapped bread tin sets, sandwich pans/ covers, baguette pans, artisan bread pans and cake pans. All pans are available with either DuraShield®, the longestlasting pan coating in the world, or AMERICOAT® Plus Silicon Glaze.
Exposition : American Pan est le plus grand fabricant au monde de moules de cuisson sur mesure. Notre gamme comprend des moules à brioches, des moules à pain en attelage, des moules à sandwich avec couvercle, des plaques à baguette, des moules à pain artisanal et des moules à gâteau. Tous nos moules et plaques sont disponibles soit avec DuraShield®, le revêtement de moules le plus durable au monde, soit avec le revêtement en silicone AMERICOAT® Plus.
Marques / Brands: American Pan, DuraShield, Chicago Metallic, Pan Glo
Ashworth
Booth/Stand 417
450 Armour Dale Winchester, VA 22601-3459 USA
800-682-4594
FAX/Téléc: 540-662-3150
E-MAIL/Courriel: ashworth@ashworth.com www.ashworth.com
Exhibiting: Ashworth Bros., Inc. is the only company that manufactures and services both metal and plastic belting for spiral, turn-curve and straight running conveyors. We offer customers the best solution for their specific requirements. Companies worldwide depend on Ashworth’s quality products, service, and solutions to maximize throughput and minimize lifecycle costs.
Exposition : Ashworth Bros. Inc est l’unique entreprise fabricant et offrant des services a ses clients dans le domaine des tapis métalliques et plastiques pour le fonctionnement en spiral ou en linéaire. Nous offrons a nos clients la meilleure solution a leurs besoins spécifiques. Des entreprises du monde entier dépendent de la qualité de produits Ashworth, des services et de nos solutions pour optimiser au maximum la productivité tout en réduisant au minimum les coûts de fonctionnement pendant la durée de vie de nos produits.
Marques / Brands: Omni-Pro®, Advantage™, CB5 Baking Band®, Cleatrac®, ExactaStack ®
BakeMark Canada
2480 Viking Way
Richmond, BC V6V 1N2
Booth/Stand 113
604-3031700, 800-665-9441
FAX/Téléc: 604-303-1705
E-MAIL/Courriel: info@bakemarkcanada.com www.yourbakemark.com
Exhibiting: Bread mixes, cake mixes, muffin mixes, mousse powder, fillings, glazes, flavours, dough improvers & conditioners, specialty French pastry ingredients, decorating items, non-hydro and trans fat free products, chocolates.
Exposition : Mélanges à pain, mélanges à gâteau, mélanges à muffin, poudres pour mousse, remplissages, garnitures, arômes, améliorants et conditionneurs à pâtes, ingrédients pour pâtisseries de Spécialité Française, décorations, produits nonhydrogénés et sans gras trans, chocolats.
Marques / Brands: BakeMark, Westco, Caravan, Marguerite, Brill, Best Brands, Henry & Henry, Meistermarken, Ulmerspatz
Nouveaux produits / New Products : Exhibiting new and existing products. We will be sampling a variety of bread and pastry items.
Produits déjà existants ainsi que nos nouveautés. Nous allons échantillonner une variété d’ingrédients à pains et pâtisserie.
Booth/Stand S07
PO Box 530 105 Donly Dr S Simcoe, ON N3Y 4N5
519-429-3966, 888-599-2228
FAX/Téléc: 519-429-3094
E-MAIL/Courriel: sjewell@annexweb.com www.bakersjournal.com
Exhibiting: Bakers Journal has been the award-winning B2B magazine and voice of the Canadian baking industry for 70 years, reaching more than 90 per cent of
the market. Our nationwide subscriber base consists of retail bakeries of all sizes, in-store bakeries, wholesale bakeries, restaurants and cafés, universities and culinary programs. We offer our readers up-to-date news that affects them directly. We not only have a great magazine but also a well-received website with news, blogs, polls, e-newsletters, e-blasts and more to offer. For that integrated plan or more information, please contact Stephanie Jewell, sales manager.
Exposition : Le Bakers Journal est le magazine d’information interentreprise de l’industrie de la boulangerie depuis plus de 70 ans. Lauréat de plusieurs prix, il rejoint plus de 90 pour cent du marché. Nos abonnés, répartis dans le pays entier, sont des boulangeries de détail de toutes tailles, des rayons boulangeries de grandes surfaces, des boulangeries industrielles, des restaurants et des cafés, des universités et des programmes culinaires. Nous offrons à nos lecteurs des informations qui les concernent directement. Nous avons non seulement un magazine formidable, mais également un site web très apprécié qui propose des nouvelles, des blogues, des sondages, des bulletins électroniques, des publipostages électroniques et bien plus encore. Pour connaître nos plans intégrés ou pour toute autre information, veuillez communiquer avec Stephanie Jewell, directrice des ventes.
Booth/Stand S09
202-7895 Tranmere Dr Mississauga, ON L5S 1V9
905-405-0288, 888-674-2253
FAX/Téléc: 905-405-0993
E-MAIL/Courriel: info@baking.ca www.baking.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.
Exposition : L’ACB offre divers programmes et services aux boulangeries de détail, boulangeries commerciales et rayons de boulangerie en supermarché. ‘Les produtis céréaliers - essentiels pour la santé!’ est
Health Canada has issued an Interim Marketing Authorization (IMA) to allow for the voluntary fortification of bakery products with Vitamin D to assist in improving consumer health. Health Canada ’s intention is to recommend that the Food and Drug Regulations be amended to permit the optional addition of vitamin D to bread, enriched bread, raisin bread, whole wheat bread, brown bread and unstandardized yeast-leavened bakery products at a level of up to 90 IU (2.25 μg) per 100 g of bakery product, as consumed.
There has been ongoing concern that Canadians are not obtaining enough vitamin D, either from sunlight or via their food choices. Vitamin D enables the body to absorb calcium for healthy bones and insufficiency can result in thin, brittle, or misshapen bones. However, a growing body of research has identified that insufficient vitamin D has been linked to an increased risk of cancer, cardiovascular disease and other conditions. Recently the Dietary Reference Intake (DRI) for vitamin D for Canadians was increased from 200 to 600 IU (from 5 to 15 mcg) per day for children and most adults and from 400 to 800 IU (from 10 to 20 mcg) for adults older than 70 years assuming minimal exposure to the sun.
The vitamin D fortification in bakery products was initiated by Lallemand, which made a submission to Health Canada to permit the optional addition of vitamin D2yeast to yeast-leavened bakery products at a level of 90 IU (2.25 μg) per 100 g. Health Canada undertook a safety assessment of the proposal to fortify yeast-leavened bread
and unstandardized yeast-leavened bakery products such as pizza crust, bread mix, doughnuts, croissants and bagels. The assessment demonstrated that the addition of vitamin D to the described bakery products up to 90 IU (2.25 μg) per 100 g of product is safe. The evaluation also concluded that the source of vitamin D need not be limited to a yeast source.
According to the IMA, “The addition of vitamin D to yeast-leavened bread and unstandardized yeast-leavened bakery products will benefit consumers by providing additional sources of vitamin D thereby permitting higher intakes of this vitamin. It will also benefit industry by allowing the production of a broader range of products fortified with vitamin D.”
Bakery products fortified with vitamin D under the IMA will be able to make the labelling claim that their products are a daily ‘’source of’’ vitamin D. In order to make that claim, the product is required to contain a minimum of 5% of the Recommended Daily Intake of vitamin D per serving of the stated size. Also, the % Daily Value of the added vitamin D would have to be declared in the Nutrition Facts table.
The Interim Marketing Authorization (IMA) is being issued to permit the immediate optional addition of vitamin D to bakery products while the regulatory process is undertaken to amend the Regulations. There is a 75-day comment period on the proposed regulatory amendments following which the final regulations will be published in Canada Gazette.
Health Canada has finally released the long-awaited revisions to the Food Allergen Labelling Regulations. Key among the changes are that food processors will require that the source of a food allergen or gluten be shown on the label of most prepackaged products, either in the list of ingredients or in a “Contains” statement. The regulations now apply to food ingredients.
Mustard or mustard seeds have been added to the list of the priority allergens. The list also includes: almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts; peanuts; sesame seeds; wheat and triticale; eggs; milk; soybeans; crustaceans; shellfish; fish; and gluten from the grains of the following cereals: barley; oats; rye; triticale; and wheat.
Sulphites will still have to be declared at any level of use when directly added to a food as a food additive or when indirectly added to a food as components of an ingredient that is not exempted from component declaration. In addition, the new Regulations will require that sulphites added as components of an ingredient exempted from component declaration will have to be declared when the total amount of sulphites contained within the food is 10 parts per million or more in the finished product.
Industry will have until August 2012 to come into compliance with the regulatory changes.
For a detailed of review the Regulations refer to the Health Canada website: http://www.hc-sc.gc.ca/fn-an/label-etiquet/
1er et 2 mai ● May 1 &
Place Forzani • 4855, rue Louis-B-Mayer • Montréal (Laval), QC
• Join industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets
• Located in the greater Montreal area - the “Island City” that blends the best of European and North American charm - Place Forzani is easily accessible via Autoroute Laval 440
• VisIt the trade exhibition - over 30,000 sq.ft.
• Learn at the Exhibitor produced seminars
• Network and enjoy yourself at the social functions
Last held in the Montreal area in 2007 and not scheduled to return until 2015, Congress 2011 is the Baking Specific 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 2011!
• rencontrer des professionnels de l’industrie de la boulangerie : boulangeries et pâtisseries (détail, industrielles et commerciales), épiceries et établissements de restauration
• profiter de la région du Grand Montréal - la « ville bâtie sur une île », qui allie le meilleur du charme de l’Europe et de l’Amérique du Nord – Place Forzani est facile d’accès par l’autoroute Laval 440
• visiter le salon commercial – plus de 30 000 pi. ca.
• vous informer en assistant à des séminaires présentés par les exposants
• faire des connaissances et vous divertir lors des activités sociales
Organisé pour la dernière fois dans la région de Montréal en 2007 et ne devant en principe pas revenir avant 2015, le Congrès 2011 est l’événement de l’industrie de la boulangerie à ne pas manquer pour voir ce qu’il y a de plus nouveau, de mieux et de plus intéressant pour vous : produits, ingrédients, équipements, services, technologies, et produits de boulangerie et pâtisserie (frais, à faire lever avant de mettre au four, précuits, à mettre directement du congélateur au four, à décongeler avant de servir), en 2011!
FOR MORE INFORMATION: 7895 Tranmere Dr, Ste 202, Mississauga, Ontario L5S 1V9
Tel: 905-405-0288, 888-674-2253
Fax: 905-405-0993 • E-Mail: info@baking.ca • www.baking.ca
:
When planning for Congress 2011, don’t forget to include these great social networking activities. It’s a chance to get reacquainted with friends and colleagues, enjoy loc,al cuisine and exper,ience some of Quebec’s charm. For more details on these socials, visit http://www.baking.ca/congress/ congress-attendingdetails.html
Soiree Degustation Vin & Fromagee
Our star quest begfins with a selectifon of wines chosen fby our own sommelier, who willf be on hand to navifgate attendees throfugh the intricacies and joy of wine, from sparkling whites to full-bodied reds and, of course, something for dessert. Since nothing goes better with wine than food, the evening’s fare will include a heavenly assortment of specially selected Quebec cheeses, pates, breads and dessert to complete our journey. Making the evening more memorable will be its location at the Laval-based Cosmodôme, where attendees will be able to undertake their own star trek through the fabulous tale of Man’s conquest of space as told by science centre’s interactive displays.
Time: 6:00pm – 10:30pm
Location: Cosmodôme, 2150 aut. Des Laurentides, www.cosmodome.org
Shuttle Bus: Shuttle service starts at 5:45pm from the Sheraton Laval with return service stafrting at 10:30pm
Fee: $100 each before April 15; $115 each effective April 15 (plus GST & QST)
Note: 150 guests maximum
SuNDAy, MAy 1
Gastronomic Rally with the Restaurants of Centropolis
En planifiant votre Congrès 2011, n’oubliez pas d’inclure ces deux soirées propices au réseautage social. Vous aurez l’occasion de refaire connaissance avec des amis et col,lègues, tout en savou,rant la cuisine locale et, en découvrant les ch,armes du Québec. Pour plus, d’information au su,jet de ces soirées, consulte,z http://www.baking.ca/ congress/congress-attendingdetails.html
Soirée dégustation de vins et fromages
Notre conquête des étoiles commencera par une dégustation de vins spécialement sélectionnés par notre sommelier, qui sera sur place pour accompagner nos convfives et savourer avfec eux toute la subftilité et le plaisir du vin, de blancs pétillants à des rouges charnus, sans oublier les vins de dessert. Bien sûr l’expérience gustative ne serait pas complète sans un assortiment de succulents fromages, pâtés, pains et desserts québécois soigneusement sélectionnés. Mais ce qui rendra la soirée plus mémorable encore, c’est qu’elle se déroulera au Cosmodôme de Laval, où les participants pourront faire leur propre voyage dans les étoiles en suivant la fabuleuse épopée de l’homme parti à la conquête de l’espace, grâce aux expositions interactives du centre des sciences.
Heure : 18 h – 22 h 30
Lieu : Cosmodôme, 2150 autoroute des Laurentides, www.cosmodome.org
Navette : un service de navette sera assuré au départ de l’hôtel Sheraton Laval, à compter de 17 h 45, et au retour à compter de 10 h 30
Time: 6:00pm – 10:30pm
So how do you make a four course meal more interesting? How about chefs from different restaurants trying to outdo one another as each takes a turn in offering one of the four courses, including the wine. As the chefs duel in originality and creativity, diners will enjoy the friendships and ambiance of the different venues, all within easy walking distance of one another in Laval’s Centropolis district. And after diners delight in the friendly culinary competitionn we will all reconvnene for the evening’sn dessert finale to compare taste experiences and share some camaraderie.
Location: Centropolis, 1799, avenue Pierre-Péladeau, www.centropolis.ca
Shuttle Bus: Shuttle service starts at 6:00pm from the Sheraton Laval with return service fromf 10:30pm – 1:00am
Fee: $110 each before April 15; $125 each effective April 15 (plus GST & QST)
Note: 150 guests maximum TOuRISM INfORMATION
Get ready for Montreal!
You’re about to experience a city whose passion, joie de vivre and rich cultural heritage are legendary. It’s like a taste of Europe right in North America. Enjoy…à la Montréals!
Tourism Montreal - Web-Site: www.tourisme-montreal.org
Tourism Laval - Web-Site: www.tourismelaval.com
Tourism Quebec - Web-Site: www.bonjourquebec.com
Prix : 100 $ par personne avant le 15 avril; 115 $ par personne à compter du 15 avril (plus TPS et TVQ)
Nota : 150 invités maximum
Rallye gourmand au Centropolis
Heure : 18 h – 22 h 30
Comment rendre plus intéressant et convivial un repas de quatre services? Pourquoi ne pas demander à des chefs de restaurants différents de se surpasser les uns les autres en se relayant pour vous offrir, chacun son tour, l’un des quatre services avec le vin? Et pendant que les chefs rivaliseront d’originalité et de créativité, les convives pourront faire connaissance et apprécier l’ambiance des différents restaurants, tous facilement accessibles à pied au complexe Centropolis de Laval. Après nous être régalés pendant cette amicale compétition culinaire, nous nous retrouverons pour clore la soirée par un defssert et comparer fnos expériences de fcette ballade gastronomique.
Lieu : Centropolis, 1799, avenue Pierre-Péladeau, www.centropolis.ca
Navette : un service de navette sera assuré au départ de l’hôtel Sheraton Laval, à compter de 18 h, et au retour, de 10 h 30 jusqu’à 1 h
Prix : 110 $ par personne avant le 15 avril; 125 $ par personne à compter du 15 avril (plus TPS et TVQ)
Nota : 150 invités maximum
Préparez-vous pour Montréal!
Vous allez faire l’expérience d’une ville où la passion, la joie de vivre et le riche patrimoine culturel sont légendaires, une ville nord-américaine au cachet européen!
Venez vivre ce Congrès … à la Montréal!
Tourisme Montréal -Site Web : www.tourisme-montreal.org
Tourisme Laval - Site Web : www.tourismelaval.com
Tourisme Québec - Site Web : www.bonjourquebec.com
Sheraton Laval Hotel (Headquarter Hotel)
2440 Autoroute des Laurentides Laval, QC H7T 1X5
Tel: 450-687-2440 or Toll Free 1-800-667-2440
Fax: 450-687-0655
On-Line Reservations: http://www.starwoodmeeting.com/ StarGroupsWeb/res?id=1102161685&key=CD51
Note: Online Reservations deadline is Friday, April 15
Room Rate: Plus taxes and fees - Quoted in Canadian Dollars
Traditional Room: $129.00 single/double
Club Room: $159.00 single/double
Executive Suite: $229.00 single/double
Group Name / Code:
BAKING ASSOCIATION CONGRESS 2011 EVENT / BAD28A
Notes:
• Hotel reservations should be made directly with the hotel.
• Quote the special group code to ensure that you receive the correct room rate
• Cut-off date for special room rate is Friday, April 15.
• Book your rooms early! The hotel has advised that popular nights such as Saturday and Sunday fill up quickly.
• A shuttle bus will operate between Sheraton Laval Hotel and Place Forzani on Sunday & Monday from 8:00am to 6:00pm.
• Room rates are subject to 3% Rooming Tax, 5% GST Tax, 8.5% QST and are quoted in Canadian dollars.
• The Sheraton Laval Hotel is approximately a 10-minute car ride from Place Forzani.
Hôtel Sheraton Laval (siège du Congrès)
2440 autoroute des Laurentides Laval (QC) H7T 1X5
Tél. : 450-687-2440 ou sans frais 1-800-667-2440
Téléc. : 450-687-0655
Réservations en ligne : http://www.starwoodmeeting.com/ StarGroupsWeb/res?id=1102161685&key=CD51
Nota : la date limite pour faire des réservations en ligne est le vendredi 15 avril
Tarif des chambres : Plus frais et taxes – en dollars canadiens
Chambre traditionnelle : 129,00 $ simple/double
Chambre Club : 159,00 $ simple/double
Suite exécutive : 229,00 $ simple/double
Nom du groupe / Code : CONGRÈSDE L’ASSOCIATIONDE LA BOULANGERIE 2011 ÉVÉNEMENT / BAD28A
Nota :
• Veuillez vous adresser directement à l’hôtel pour réserver vos chambres.
• Donnez le code du groupe pour vous assurer de bénéficier du tarif préférentiel.
• La date limite pour bénéficier du tarif préférentiel est fixée au vendredi 15 avril
• Faites vos réservations sans tarder! L’hôtel nous a indiqué que les chambres se remplissent très vite les soirs populaires comme les samedis et dimanches.
• Un service de navette sera assuré entre l’hôtel Sheraton Laval et la Place Forzani, dimanche et lundi, de 8 h 00 à 18 h 00.
• Les tarifs des chambres sont assujettis à une taxe d’hébergement de 3 %, 5 % de TPS et 8,5 % de TVQ, et sont exprimés en dollars canadiens.
• L’hôtel Sheraton Laval est situé à environ 10 minutes de voiture de la Place Forzani.
7895 Tranmere Dr, Ste 202 Mississauga ON L5S 1V9
Tel / Tél. : 905-405-0288, 888-674-2253 Fax / Téléc. : 905-405-0993
Pour toutes demandes sur le congrès en français, composer le poste 22.
Email / Courriel : info@baking.ca www.baking.ca
• Altering your badge in any way (including inserting a business card), misrepresenting information on the registration form including your company’s business, loaning or giving your badge to another person is strictly prohibited and will be cause for eviction from the event.
• Solicitation by non-exhibitors is strictly prohibited. Failure to comply will be cause for eviction and forfeiture of badge and monies paid.
• ADVANCE REGISTRATION ENDS ON APRIL 25. Registrations received after this date will not be processedregister on-site at Place Forzani May 1 & 2. Note: if you are sending your registration form by Canada Post, your registration must be postmarked no later than April 15 to allow sufficient time for it to reach the BAC office.
• Print clearly and use one form per person.
• Registrations will not be processed without full payment and will be confirmed in writing.
• All badges will be held for pickup on-site.
• BAC reserves the right to refuse a registration request to anyone. Completing this form does not guarantee you a badge or that the fee you select is the appropriate one. BAC must verify your eligibility and will contact you if more information is required.
• Refund Policy: Written cancellation must be received no later than Friday April 16 th and will be refunded with a $20 service fee upon the conclusion of Congress. Cancellations after April 16 th are non refundable.
• Badges are required for admittance to seminars and the trade show. Social functions will require a ticket.
un programme de communication dans le domaine de la santé, quie fournit des informations et des conseils aux Canadiens sur les produits céréaliers et sur leur rôle dans une alimentation saine.
Boulangerie Weston Quebec Limitée
Booth/Stand 412
2700 Boul Jacques-Cartier Est Longueuil, QC J4N 1L5
450-448-7246, 800-361-0120
E-MAIL/Courriel: frank.oliveri@boulangeriesweston.ca www.weston.ca
Exhibiting: Weston Bakeries Limited/ Ready Bake Foods Inc is a major supplier of fresh and frozen baked products across Canada and the U.S., servicing both food service and retail businesses.
Exposition : Boulangeries Weston Ltée/ Ready Bake Foods Inc. sont d’importants fournisseurs de produits de boulangerie frais et congelés, œuvrant auprès de services alimentaires et d’entreprises de détail partout au Canada et aux États-Unis.
Marques / Brands: Gadoua Multi 60, D’Italiano, Annette’s
Burnbrae Farms Limited
Booth/Stand N04 29-450 Bristol Cres Oshawa, ON L1J 6M3 905-438-3176
FAX/Téléc: 905-438-3183
E-MAIL/Courriel: ihunter@burnbraefarms.com www.burnbraefarms.com
Exhibiting: Prestige IQF Omelettes, Western, Cheddar Cheese and Plain(Hot samples available); Bag in Box 20 kg liquid whole egg; Prestige Ultra Omega 3 12 x 1 kg liquid whole egg; Naturegg Frozen Sugar Yolk 12 x 1 kg
Exposition : Omelettes PRESTIGE de haute qualité, préparées à la main et surgelées séparément, choix classiques d’omelettes : Nature, Cheddar et de l’Ouest (échantillons chauds disponsibles); Eufs entieres liquides format 20 kg ‘sac en boite’; Prestige Ultra Oméga-3, 12 x 1 kg oeufs entiers liquides; Jaunes d’oeufs sucrés congelés ‘NATUROEUF’ 12 x 1 kg
Marques / Brands: Prestige, Nature Egg/ Naturoeuf
Canadian Dairy Commission
Booth/Stand 326
Bldg 55 960 Carling Ave
Ottawa, ON K1A 0Z2
613-792-2072, 866-366-0676
FAX/Téléc: 613-792-2009
E-MAIL/Courriel: mark.lalonde@cdc-ccl.gc.ca www.milkingredients.ca
Exhibiting: The Canadian Dairy Commission (CDC) encourages growth and innovation in the manufacture and use of Canadian dairy products and ingredients. Visit the CDC’s booth to learn more about the products and services we offer to Canadian dairy and food processors to support product and market development.
Exposition : La Commission canadienne du lait (CCL) encourage la croissance et l’innovation dans la fabrication et l’utilisation de produits et ingrédients laitiers canadiens. Visitez notre kiosque pour en apprendre davantage sur les produits et services offerts aux transformateurs laitiers et fabricants d’aliments canadiens pour appuyer le développement de produits et de marchés.
Marques / Brands: MILKingredients.ca / ingredientsLAITIERS.ca
artifical flavours in liquid, powder and encapsulated powder form. We have a no minimum requirement on orders and stock flavours are shipped within 1 week. For your complimentary samples, please call your local branch at: (905) 563-6300 Ontario - (450) 645-2500 Quebec - (604) 468-9800 BC; cnsales@carmiflavors.com
Exposition : Nous offrons une vaste sélection de saveurs facile à utiliser spécialement conçu pour vos applications. Nous offrons des saveurs naturel, naturel/artificiel et artificiel et disponibles sous forme liquide, en poudre et poudre encapsulée. Veuillez prendre note, qu’aucun minimum n’est requis pour commander et les saveurs/arômes en inventaire sont envoyés dans un délai d’une semaine. Pour votre échantillon gratuit, s’il vous plaît communiqué avec l’un des numéros ci-dessous. (905) 563-6300 Ontario(450) 645-2500 Québec - (604) 468-9800 Colombie-Britannique
Carmichael Engineering Ltd Booth/Stand 325 3822 avenue de Courtrai Montreal, QC H3S 1C1 514-735-4361
FAX/Téléc: 514-735-2300
E-MAIL/Courriel: mphilion@carmichael-eng.ca www.carmichael-eng.ca
Exhibiting: Established since 1922, Carmichael is a company specialized in the maintenance, conception and design of thermal systems (CVAC, combustion and industrial refrigeration). With this team of engineers, specialists and refrigeration technicians, our company has the potential to diminish your energy costs.
Booth/Stand 316
112 ch. du Tremblay
Boucherville, QC J4B 6Z6
450-645-2500
FAX/Téléc: 450-645-2484
E-MAIL/Courriel: cnsales@carmiflavors.com www.carmiflavors.com
Exhibiting: We offer a vast selection of easy-to-use flavours specially formulated for your application. We carry a wide variety of natural, natural/artificial and
Exposition : Fondée en 1922, Carmichael est une compagnie spécialisée dans l’entretien, la conception et le design de systèmes thermiques (HVAC, combustion et réfrigération industrielle). Grâce à son équipe, composée d’ingénieurs, spécialistes et frigoristes, notre entreprise a la compétence pour diminuer vos coûts énergétiques.
Chemroy Canada Inc
(Food Ingredient Div)
Booth/Stand 120
106 Summerlea Road
Brampton, ON L6T 4X3
905-789-0701
FAX/Téléc: 905-789-7170
E-MAIL/Courriel: edempsey@chemroy.ca www.chemroy.ca
Metallic
1502 North Central Ave
Booth/Stand 309
Humboldt, TN 38343-1798 USA
731-824-4130, 800-323-3966
FAX/Téléc: 731-784-5404
E-MAIL/Courriel: customerservice@cmbakeware.com www.cmbakeware.com
Exhibiting: For over 110 years the Chicago Metallic name has been synonymous with quality. Today, we stock over 250 different baking pans and can ship them worldwide, in most cases within 24 hours of order placement. Ask us about our custom pan capabilities.
Exposition : Depuis plus de 110 ans, le nom Chicago Metallic est synonyme de qualité. Aujourd’hui nous tenons en stock plus de 250 moules de cuisson différents, que nous pouvons expédier dans le monde entier, dans un délai de 24 heures après la passation de la commande dans la plupart des cas. Informez-vous au sujet de nos capacités de production de moules sur mesure.
Marques / Brands: Chicago Metallic, Bakalon, DuraShield
CIS Group
Booth/Stand 127 55 Castonguay Bureau 301 Saint-Jerome, QC J7Y 2H9
450-432-1550, 888-432-1550
FAX/Téléc: 450-436-8801
E-MAIL/Courriel: info@cis-group.com www.cis-group.com
Exhibiting: CIS Group develops Sales Force Automation and Direct Store Delivery solutions for the Bakery Industry, which help companies cut returns, transmit orders faster and solve a/r problems. CIS Group utilizes the latest developments, such as
algorithm, mobile payment, GPS and banner stamps imaging to help you achieve efficiency and improve your bottom line.
Exposition : Les solutions Automatisation de force de vente / Livraison directe au magasin de Groupe CIS pour l’industrie boulangère diminuent les retours, acheminent les commandes plus rapidement et simplifient la perception des comptes. Les récents développements, algorithme, GPS, perception mobile, imageur de timbre de magasin, améliorent votre efficacité et vos résultats financiers.
Marques / Brands: Rep Companion, Route Companion
Conseil de la Boulangerie du Quebec
Booth/Stand S09
200 rue MacDonald bureau 102
Saint-Jean-Sur-Richelieu, QC J3B 8J6
450-349-1521
FAX/Téléc: 450-349-6923
E-MAIL/Courriel: dimitrifraeys@conseiltac.com www.conseiltac.com
Constant America
Booth/Stand N11 2120 Cabot St Montreal, QC H4E 1E4 514-761-3339, 800-565-7888
FAX/Téléc: 514-761-1117
E-MAIL/Courriel: mhuertas@constantamerica.com www.constantamerica.com
Exhibiting: We offer products and services that surpass our customers’ expectations. To achieve this, we train our personnel in the latest technology and we anticipate the ever-changing market requirements. We constantly update and improve the various programs we offer to restaurants, hotels, and bakeries.
Exposition : Nous offrons des produits et des services qui surpassent les attentes de nos clients, nous prévoyons les exigences du marché en évolution et notre personnel est à l’affut de la dernière technologie. Nous veillons à mettre constamment à jour les divers programmes que nous offrons et à les améliorer pour mieux servir les restaurants, hôtels et boulangeries.
8-30 Pennsylvania Ave
Concord, ON L4K 4A5
Booth/Stand 318
905-669-3604, 800-567-2741
FAX/Téléc: 905-669-5665
E-MAIL/Courriel: kevinrohwer@contemar.com www.contemar.com
Exhibiting: Contemar specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize Indoor Flexible Fabric Silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.
Exposition : La technologie du systeme de transfert automatique de CONTEMAR se repose sur des silos flexibles utilises conjointement avec une variete de composants comme des tamiseuses, des systemes micro-alimentaires, des debitmetres ainsi que des processus de commande et de poids. La compagnie offrc un systeme cle en main.
Continental Ingredients Canada
1170 Invicta Drive
Oakville, ON L6H 6G1
Booth/Stand 507
905-815-8158, 877-909-7779 FAX/Téléc: 905-815-9194
E-MAIL/Courriel: nbrohman@cic-can.net www.cic-can.net
Booth/Stand 616 1849 Cherry St, Unit 1 Louisville, CO 80027-3089 USA 800-532-6505, 800-532-6505 FAX/Téléc: 303-604-4305
E-MAIL/Courriel: mike@ctpimg.com www.ctpimg.com
Exhibiting: Cake Top Publishing is the provider of Bakery Imaging systems, supplies, and service. C.T.P’s Bakery Designer Software allows for user-friendly production of photo cakes, cupcakes, and cookies.
Exposition : Cake Top Publishing est le fournisseur des systèmes, fournitures et services Bakery Imaging. Le Bakery Designer Software de C.T.P est un logiciel
facile à utiliser, qui permet de produire des gâteaux, petits gâteaux et biscuits avec des photos.
Danisco Canada Inc
Booth/Stand 119
490 Midwest Rd, Unit #2
Scarborough, ON M1P 3A9
416-646-1910, 800-387-3899
FAX/Téléc: 416-646-2810
E-MAIL/Courriel: info@danisco.com www.danisco.com
Exhibiting: Danisco provides manufacturers of baked goods with ingredient solutions that address consumers’ top health and wellness concerns. We also help solve everyday challenges in processing, shelf life and cost control. Our portfolio includes emulsifiers, enzymes, antimicrobials, hydrocolloids, prebiotic fibers, sugar and sodium replacers, and tailored blends.
Exposition : Danisco offre aux Industriels de la Boulangerie des ingrédients leur permettant de répondre aux principales préoccupations des consommateurs en matière de santé et de bien-être. Nous aidons aussi nos clients à résoudre des défis quotidiens dans la transformation, la durée de conservation et le contrôle des coûts. Notre portefeuille comprend des émulsifiants, des enzymes, des antimicrobiens, des hydrocolloïdes, des fibres prébiotiques, des substituts de sucre et de sodium, et des mélanges personnalisés.
Exposition : Dawn Foods offre une gamme complète de produits de boulangerie-pâtisserie, dont des produits prêts à employer, prêts à cuire, prêts à vendre ainsi que des produits passant du congélateur au four.
Marques / Brands: Dawn
3500 Thurston Ave
Dawn Food Products (Canada) Ltd.
Booth/Stand 301 75 Vickers Rd
Toronto, ON M9B 6B6
416-207-2635, 800-575-1893
FAX/Téléc: 416-233-1963
E-MAIL/Courriel: audrey.fernandes@dawnfoods.com www.dawnfoods.com
Exhibiting: Dawn Foods offers a complete line of bakery products including Readyto-use, Ready-to-Bake, Freezer-to-Oven and Ready-to-sell.
Dealers Ingredients Inc
Booth/Stand 500
1995 Clark Blvd
Brampton, ON L6T 4W1
905-458-7766
FAX/Téléc: 905-458-7709
E-MAIL/Courriel: chuck@dealersingredients.com jody@dealersingredients.com www.dealersingredients.com
Exhibiting: Dealers Ingredients Inc. provides solutions that improve product quality, performance and nutritional value, naturally. Our product consultants use their broad knowledge and experience to deliver product performance solutions. Whether you are buying base dairy Ingredients, improving your product’s value proposition or tweaking margins, trust Dealers Ingredients to deliver results.
Exposition : Dealers Ingredients Inc. apporte des solutions visant à améliorer la qualité du produit, la performance et la valeur nutritionnelle, de façon tout à fait naturelle. Nos consultants possèdent des connaissances et une solide expérience pour fournir des solutions permettant à augmenter la performance des produits. Que vous achetiez des ingrédients laitiers de base, amélioriez la valeur du produit proposée ou la marge de profit, faites confiance à Dealers Ingredients pour livrer des résultats
Marques / Brands: ButterBuds, Fiberstar
Booth/Stand 409
Anoka, MN 55303-4874 USA
763-574-0091, 800-332-6722
FAX/Téléc: 763-574-1060
E-MAIL/Courriel: jenny.hafner@decopac.com www.decopac.com
Exhibiting: DecoPac offers industry leading, premium-quality, innovative cake decorating products that boost your bakery’s sales and profitability! Stop by and see our new CriCut Cake™, Signature Cakes, seasonal products and exciting lineup of hot new movie properties and the most popular licensed characters for the ultimate in cake decorating!
Exposition : DecoPac offre des produits novateurs et de première qualité pour la décoration de gâteaux, leaders sur le marché, qui contribueront à accroître vos ventes et votre rentabilité! Venez voir nos nouveaux produits CriCut Cake™ et Signature Cakes, nos produits saisonniers ainsi que notre toute nouvelle collection de thèmes exclusifs et nos personnages sous licence les plus populaires, et découvrez le nec plus ultra en matière de décoration de gâteau!
Marques / Brands: DecoDisplay® Cakes, DecoSets®, Fingeroos™, DecoPics®, DecoPlacs®
Demarle Inc
8 Corporate Dr Cranbury, NJ 08512-3610 USA 609-395-0219, 888-353-9726
FAX/Téléc: 609-395-1027
N16
E-MAIL/Courriel: pbonnet@demarleusa.com www.demarleusa.com
Exhibiting: Demarle is the premier manufacturer of non-stick silicone molds and mats for pastry and gourmet bakers. Our Silpat®, Silform®, Flexipan®, and Roul’Pat® products can be used to create either sweet or savory recipes. They are durable and can be used both in the oven and in the freezer.
Exposition : Demarle est le premier fabricant de moules et toiles souples antiadhérents en silicone pour les métiers de bouche. Parmi nos produits nous comptons le Silpat®, Silform®, Roul’Pat®, et le Flexipan® qui sont durables et utilisables à la fois au four et au surgélateur pour des recettes sucrées et salées.
Marques / Brands: Flexipan®, Silform®, Silpat®, Roul’Pat®, Silpain®
Nouveaux produits / New Products : We will be showing our newest Flexipan® shapes, such as the Gift Box (FLX01166), Annapurna (FLX01184), and Hexagons (FLX01180). We will also display our newest book of great recipes, Greedy Secrets.
Nous exposerons entre autres, nos nouvelles formes Flexipan® telles que l’Ecrin (FLX01166), l’Annapurna (FLX01184), l’Hexagone (FLX01180) etc. Venez également découvrir notre nouveau livre de recettes « Secrets Gourmands ».
Spéciaux du Salon / Show Specials: Show specials include: Full-sized Flexipan® will be $80 instead of $111, Full-sized Silpat® will be $25 instead of $32, Halfsized Silpat® will be $15 instead of $22.20, and many more.
Nous avons des tarifs spéciaux pour nos produits lors du salon. La plaque entière Flexipan® sera à $80 au lieu de $111, le Silpat® à $25 au lieu de $32, la demi taille Silpat® à $15 au lieu de $22.20 etc.
5750 50 St NW
Edmonton, AB T6B 2Z8
Booth/Stand 217
780-440-2231, 800-661-4122
FAX/Téléc: 780-440-2244
E-MAIL/Courriel: aleveille@drader.com www.drader.com
Exhibiting: Visit us to checkout our line of plastic bread baskets, steel dollies, handtrucks, and the well-known Drader Carrier: the only plastic delivery tray that nests 3-to-1. This year we are showcasing a new product, an all-plastic basket we like to call the Eliminator. Ask a representative for more information.
Exposition : Visitez-nous pour voir nos paniers à pain en plastique, nos chariots, et le bien-connu Drader Carrier : le seul panier à pain avec un rapport d’emboitement de 3-à-1. Cette année nous mettons en vedette un nouveau produit, un panier en plastique qu’on appelle l’Éliminateur. Renseignez-vous auprès d’un de nos représentants.
Eckert Machines Inc
Booth/Stand 427
3841 Portage Rd
Niagara Falls, ON L2J 2L1
905-356-8356
FAX/Téléc: 905-356-1704
E-MAIL/Courriel: info@eckertmachines.com www.eckertmachines.com
Exhibiting: An overview of our top quality handling and processing machinery for bakers: the full range of equipment designed and built for the baking industry, including bulk storage/handling of dry or wet ingredients; flour cooling, spiral conveying, sifting, screening, finished goods conveying, optical and x-ray inspection, size reduction.
Exposition : Aperçu de notre équipement d’excellente qualité pour boulangers: gamme complète d’équipements conçus et construits pour votre boulangerie, inclus l’entreposage en vrac, manutention des ingrédients secs ou humides, refroidissement de la farine, transport en spirale, criblage, tamisage, transport des produits finis, réduction de la taille, inspection optique et à rayons X.
Marques / Brands: Paxton Products & Dorner Mfg
FAX/Téléc: 905-789-3201
E-MAIL/Courriel: cholettes@embassyflavours.com www.embassyflavours.com
Exhibiting: At Embassy Flavours, we leverage our technical expertise and position of being the only flavour company that focuses on the baking industry. We develop customized tantalizing flavours and ingredients for select Commercial Bakeries. We customize our packaging to help customers create consistency in single or multiple locations.
Exposition : Embassy Flavours ce positionne à ètre le seul fabriquant d’Arômes et Mélanges ici au Canada à offrir une technologie unique , nous continuons à dévellopé des ingrédients alléchants pour toute Boulangerie et Patisserie Commercial. Nous personnalisons notre emballage pour aider nos clients à maintenir une consistence que celle-ci soit pour une ou plusieurs locations.
Marques / Brands: Nielsen Massey
Fancy Pokket Corporation
Booth/Stand 425
1220 St George Blvd Moncton, NB E1E 4K7
506-853-7299
FAX/Téléc: 506-859-6857
E-MAIL/Courriel: miketimani@fancypokket.com www.fancypokket.com
Embassy Flavours Ltd
Booth/Stand N06
5 Intermodal Drive, Unit 1
Brampton, ON L6T 5V9
905-789-3200, 800-334-3371
Farinart Inc
1150 Rang St-Edouard
St-Liboire, QC J0H 1R0
Booth/Stand 319
450-793-2880, 866-327-4627
FAX/Téléc: 450-793-2877
E-MAIL/Courriel: info@farinart.com www.farinart.com
Exhibiting: Farinart is a grain processor that offers a wide range of high quality stone milled flour and grain mixes. We can supply you with: flour (from wheat to chick peas and lentils), milled flax seeds, roasted and precooked grains, flakes, sprouted grains and custom blend from 2 to 20 grains.
Exposition : Farinart est un transformateur de céréales qui offre une grande variété de farines moulues sur pierre et des mélanges de grains de haute qualité. Nous vous offrons de la farine, des graines de lin moulues, des grains rôtis et précuits, des flocons, des grains germés et des mélanges personnalisés de 2 à 20 grains.
Foodlinks Inc
11408 Robinson St Kansas, KS 66210 USA
Booth/Stand N03
913-338-4661
FAX/Téléc: 855-462-3970
E-MAIL/Courriel: norman@foodlinksusa.com www.foodlinksusa.com
Exhibiting: Chocolate Cordillera - Premium single-origin chocolate from Colombia for foodservice market. Bittersweet, Semisweet, Milk & White Couverture; Cocoa Powder, Cocoa Liquor, Cacao Nibs. Chocolate Santander - Premium single-origin chocolate from Santander province in Colombia. Foodservice and Retail products, Bittersweet, Semisweet, & Milk Couverture, Drinking Chocolate, Chocolate-covered coffee beans, Chocolate-covered cacao nibs
Exposition : Chocolat CordilleraChocolat d’origine, haute gamme de la Colombie, Province Santander pour artisans. Couverture amer, mi-amer, lait et blanc, Poudre de cacao, Plumes de cacao. Chocolat Santander - Chocolat d’origine de la Colombie, Province Santander pour le service alimentaire et le détail. Couverture amer, mi-amer et lait, Chocolat à breuvages, Café en grains enrobé de chocolat, Plumes de cacao enrobé de chocolat.
Marques / Brands: Cordillera, Santander
France Decor Canada
Booth/Stand 118
290 Henri Bourassa West
Montreal, QC H3L 1N7
514-337-0814, 800-463-8782
FAX / Téléc : 514-337-2326
E-MAIL / Courriel : info@vixit.com www.vixit.com
Genpak LLC
3185 Pepper Mill Crt
Booth/Stand 321
Mississauga, ON L5L 4X3
905-569-3660, 800-667-4013
FAX/Téléc: 905-569-8142
E-MAIL/Courriel: bpatskou@genpak.com www.genpak.com
Exhibiting: Full line of ovenable CPET trays for an array of bakery applications. Full line of APET one-piece hinged containers including custom designs for cookies, muffins, donuts, pies, and other snacks. Flexible packaging division, a leader in high quality print providing rollstock, bags, and zippered pouches to the food industry.
Exposition : Ligne complète de plats en CPET allant au four pour un grand éventail d’utilisation. Ligne complète de contenants -à-rabat en APET incluant des contenants fabriqués selon la demande du client, pour les biscuits, muffins, beignes, tartes, et autres collations. Notre Division d’Emballages Flexibles, un leader dans l’impression de haute qualité, offre des rouleaux de film imprimés, de sacs imprimés, ainsi que des sacs refermables pour l’industrie alimentaire.
Marques / Brands: Genpak
Booth/Stand N07
204-1870 Boul Des Sources
Pointe-Claire, QC H9R 5N4
514-668-3175,
FAX/Téléc: 514-694-4543
E-MAIL/Courriel: steven@hacanada.com www.hacanada.com
PO Box 188
Booth/Stand 421
Ste Agathe, MB R0G 1Y0
204-882-2480, 800-289-4367
FAX/Téléc: 204-882-2529
E-MAIL/Courriel: info@hempoilcan.com www.hempoilcan.com
Exhibiting: We offer bulk wholesale, custom processing and private label packaging of hemp food products and ingredients. Our main products include hemp seed oil, hulled seed, toasted seed with or without kosher sea salt, protein pow-
ders, flour and coffee. We are a certified organic, kosher, halal and Non-GMO verified facility.
Exposition : Nous vous proposons de gros en vrac, un traitement personnalisé et de l’emballage de marque privée de produits alimentaires et des ingrédients de chanvre. Nos principaux produits comprennent l’huile de chanvre, graines décortiquées, grillées graines avec ou sans sel kasher mer, poudres de protéines, la farine et le café. Nous sommes une casher certifiés biologiques, installation halal et non-OGM vérifié.
Marques / Brands: Hemp Seed Oil (Prairie Emerald®), Hulled Hemp Seed (Hemp Nuggets®), Toasted Hemp Seed (Hemp Crunch®)), Hemp Protein Powder (Hemptein®), Hemp Flour (Prairie Emerald®), Hemp Coffee (Prairie Emerald®)
Nouveaux produits / New Products : Coarse Hemp Powder (Prairie Emerald™) and Milled Hulls (Prairie Emerald™) are co-products of protein powders and flours. These products are excellent sources of dietary fiber (20 grams per 32 gram serving) and ideal food ingredients to assist in colon cleansing and promote a health digestive track.
Poudre de chanvre grossier (Prairie Emerald™) et Coques blanchi (Prairie Emerald™) sont co-produits de poudres de protéines et de farines. Ces produits sont d’excellentes sources de fibres alimentaires (20 grammes par 32 grammes portion) et les ingrédients alimentaires idéal pour aider au nettoyage du côlon et de promouvoir un parcours de santé digestive.
Booth/Stand N22
716 Gordon Baker Rd Suite 206 & 207 North York, ON M2H 3B4 416-496-4314, 866-334-2371
FAX/Téléc: 866-651-1102
E-MAIL/Courriel: phil.beauvais@hobart.ca www.hobart.ca
Exhibiting: Hobart Canada has been proudly serving Canada for over 100 years. For your mixing, proofing/retarding, baking, slicing and equipment service needs, be sure to visit the Hobart
Canada booth N22. With brand names like Hobart, Traulsen, Baxter, Vulcan and Berkel, you can achieve the results your bakery deserves.
Exposition : Hobart Canada est fière de servir le Canada depuis plus de 100 ans. Pour tous vos besoins en matière de mélangeurs, d’étuves/ralentisseurs de fermentation, fours, machines à trancher et services d’entretien, venez voir le stand N22 de Hobart Canada. Avec des marques comme Hobart, Traulsen, Baxter, Vulcan et Berkel vous obtiendrez les résultats que votre boulangerie mérite.
Marques / Brands: Hobart, Traulsen, Baxter, Vulcan, Berkel
Horizon Milling GP
Booth/Stand 218
190 Attwell Drive, Suite 400 Etobicoke, ON M6W 6H8
416-679-2600, 866-906-6081
FAX/Téléc: 416-679-2663
E-MAIL/Courriel: elaine_odoherty@cargill.com www.horizonmilling.ca
Exhibiting: Horizon Milling, a Cargill Joint Venture, is a leading bakery solution provider, offering a broad range of high quality flour, oats, and bakery mixes/ bases/concentrates to manufacturers, distributors and foodservice operators. Ask us about our innovative on-trend cake solutions including clean label, glutenfree and low/reduced sodium!
Exposition : Horizon Milling, Société de Cargill, est un fournisseur principal de produits pour boulangerie. Nous offrons une vaste gamme de farines, d’avoines, ainsi que de mélanges, bases et concentrés, pour la boulangerie, de qualité supérieure aux fabricants, aux distributeurs et aux exploitants de services alimentaires. Consultez-nous pour connaître nos solutions innovatrices pour gâteaux, incluant des produits faits d’ingrédients naturels, sans gluten et à faible teneur ou à teneur réduite en sodium!
Marques / Brands: Robin Hood®, Wheat Wise®, Sensible Choice™
Industrial Marking Systems
Booth/Stand 308A
9000 Henri-Bourassa West
St. Laurent, QC H4S 1L5
514-336-3213
FAX/Téléc: 514-745-2923
E-MAIL/Courriel: cjutras@imsinc.ca
www.imsinc.ca
Exhibiting: We meet all your needs when it comes to labels, barcode scanners, label printers, print and apply label applicators and labelling software. IMS allows you to optimize your packaging line, and to track all your products precisely. IMS is more than a supplier; it’s a true partner for all your integrated solution needs: packaging line optimization, data gathering, and traceability.
Exposition : Nous répondons à tous vos besoins en matière d’étiquettes, lecteurs code barre, imprimantes d’étiquettes et code barre, imprimantes applicatrices et logiciels d’étiquettes. IMS vous permet d’optimiser votre chaîne d’emballage et suivre à la trace tous vos produits.
Marques / Brands: Motorola Partner Select Solution, Zebra Premier Partner, Toshiba Leading Innovation, Nita Équipements d’étquetage, Domino, VIP Color, Psion, Datamax O’Neil, Sato DCS & Labeling Worldwide, NiceWare, Seagull Scientific, Sick, Impinj
Ketchum Manufacturing Inc
Booth/Stand N13
1245 California Ave
Brockville, ON K6V 7N5
450-538-7252
FAX/Téléc: 450-538-7253
E-MAIL/Courriel: mylalonde@hotmail.com www.ketchum.ca
Exhibiting: Ketchum Manufacturing Inc. produces a wide array of plastic food signs for the food industry. We custom manufacture our plastic tags to suit your needs: channel strips, price tags, bakery/cheese tags, shelf dividers, danglers, spear tags, stand tags.
Exposition : Ketchum Manufacturing Inc. fabrique des étiquettes de point de vente
pour l’industrie de l’alimentation. Si vous ne repérez pas l’étiquette désirée dans notre catalogue, communiquez avec nous. Nous fabriquons les languettes de tablette, étiquettes de prix, identificateurs de fromage, séparateurs de tablette, commères, présentoirs.
L. V. Lomas Limited
99 Summerlea Rd
Brampton, ON L6T 4V2
Booth/Stand 226
905-458-1555, 800-575-3382
FAX/Téléc: 905-458-0722
E-MAIL/Courriel: mbrewster@lvlomas.com www.lvlomas.com
Exhibiting: L. V. Lomas is a market leader in distributing food ingredients and additives into the Canadian Markets. Functional food ingredients such as starches; lecithin; acidulants; amino acids; encapsulated products; hydrocolloids, etc.
Exposition : L.V Lomas est le leader du marché Canadien de la distribution d’ingrédients alimentaires et addtitifs. Ingrédients fonctionnelles alimentaires tel amidons, lécithines, acidulants, acides aminés, produits encapsulés, hydrocolloides, etc,
Marques / Brands: Cargill, ADM, CP Kelco, Caravan Ingredients, JRS, Ajinomoto
L’actualité ALIMENTAIRE
Booth/Stand S09 615, avenue Notre-Dame Saint-Lambert, QC J4P 2K8 514-990-6967, 877-875-6878
FAX/Téléc: 514-990-6967
E-MAIL/Courriel: cmarinier@edikom.ca www.edikom.ca
Exhibiting: L’actualité ALIMENTAIRE is a bimonthly look at the agri-food business community. It’s been an industry must-read for the past 7 years. The magazine’s contents are innovative, visually stimulating, wellresearched and highly accessible. L’actualité ALIMENTAIRE focuses on its readers’ interests. Created by professionals for professionals, it covers a wide variety of topics.
Exposition : Le magazine L’actualité ALIMENTAIRE est un rendez-vous bimestriel avec l’industrie de l’agroalimentaire.
Depuis 7 ans, il s’impose en tant que média incontournable. Son contenu est à la fois rigoureux, accessible, innovateur et visuellement stimulant. L’actualité ALIMENTAIRE mise sur l’intérêt de ses lecteurs. Conçu par des professionnels, il aborde un large éventail de rubriques.
Marques / Brands: L’actualité ALIMENTAIRE
Spéciaux du Salon / Show Specials: Subscribe to L’actualité ALIMENTAIRE for two years and receive the magazine for a complimentary 3rd year/6 issues (value of $ 75 + taxes)
Abonnez-vous à L’actualité ALIMENTAIRE pour deux ans et recevez le magazine gratuitement pour une 3e année/6 numéros (valeur de 75 $ + taxes)
La Danoiserie Inc
Booth/Stand 221 249 Alice Carriere Beaconsfield, QC H9W 6E3 514-695-0707, 877-695-0707
FAX/Téléc: 514-695-3191
E-MAIL/Courriel: info@ladanoiserie.com www.ladanoiserie.com
Exhibiting: With the present product presentation, we hope to bring you new inspiration for 2011. Let our range of appealing pastries and breads inspire you to set the menu and let our brand promise to inspire you to set the standards for your business.
Exposition : Avec notre présentation de produits actuelle, nous souhaitons vous apportez de nouvelles inspirations pour 2011. Laissez notre gamme de viennoiserie et de pain vous inspirez afin d’établir vos menu et vous permettre de gardez les plus haut standards pour votre entreprise.
Marques / Brands: La Danoiserie
La Meunerie Milanaise Inc
Booth/Stand 219
servicing the bakery and retail market. We have been pioneers of our work and we work in the total chain of value to be the link between the farmers to the users. We offer a large list of organic flours, organic cereals and organic grains products.
Exposition : La Meunerie Milanaise est une entreprise d’artisans de la transformation de produits céréaliers biologique et de valeur écologique pour le marché de la boulangerie et du détail. Nous sommes les pionniers de notre domaine en travaillant en chaîne de valeur afin de faire le lien entre l’agriculteur et le consommateur. Nous offrons une large gamme de farines biologiques, de céréales biologiques de même que de grains biologiques.
Marques / Brands: La Milanaise
Label Systems
Booth/Stand 606
1334 Kerrisdale Blvd, Unit 2 Newmarket, ON L3Y 8V6
905-836-7844
FAX/Téléc: 905-853-9357
E-MAIL/Courriel: m.ramsay@label-systems.com www.label-systems.com
Exhibiting: Label Systems is a Canadian manufacturer of quality pressure sensitive labeling equipment. Our equipment ranges from tabletop dispensers, to the fully automatic applicators and systems.
Exposition : Label Systems est un fabricant canadien d’équipement d’étiquetage autoadhésif de qualité. Notre équipement va du distributeur de table aux applicateurs et systèmes entièrement automatisés.
mold inhibitors, clean label dough conditioners and natural flavor enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!
Exposition : Venez-nous rendre visite à notre kiosque où nous présenterons notre levure VitamineD, nos améliorants à pain, notre nouvelle ligne de levains prêt à l’emploi et nos propionates,. Si vous avez des projets, des défis…nous avons la solution! Nous sommes votre source de levures et de bactéries!
Marques / Brands: EAGLE, INSTAFERM, FERMAID, ESSENTIAL, BÖCKER, MACCO
Nouveaux produits / New Products : Vitamine D Yeast, levure enrichie de VITAMINE D
Les Emballages Carrousel Booth/Stand 419 1401 rue Ampere Boucherville, QC J4B 5Z5
450-655-2025, 800-361-4206
FAX/Téléc: 450-655-3671
E-MAIL/Courriel: bjalbert@embcarrousel.com www.carrousel.ca
Exhibiting: Carrousel Packaging, founded in 1971, is a distributor of packaging, alimentary and industrial products, sanitary and maintenance products and packing machinery. Carfabel, a subsidiary of Carrousel Packaging, conceives, manufactures and prints paper bags, mainly for the bakery industry. Carrousel is located in Boucherville, Drummondville and Quebec City.
108 rte 214
Milan, QC G0Y 1E0
819-657-4646
FAX/Téléc: 819-657-1011
E-MAIL/Courriel: steve@lamilanaise.com www.lamilanaise.com
Exhibiting: La Milanaise are proud artisan processors of organic and ecological grains
Lallemand Inc
5494 Notre-Dame est Montreal, QC H1N 2C4
Booth/Stand 313
514-241-4177
E-MAIL/Courriel: cfortin@lallemand.com www.lallemand.com
Exhibiting: Visit us at our booth, see and hear about the new products, VitaD yeast,
Exposition : Les Emballages Carrousel, fondée en 1971, est distributeur de produits d’emballage alimentaire et industriel, de produits sanitaires et d’entretien ainsi que de machinerie d’emballage. Carfabel, filiale manufacturière d’Emballages Carrousel, pour sa part, conçoit, fabrique et imprime des sacs de papier, principalement pour la boulangerie. Carrousel se trouve à Boucherville, Drummondville et à Québec.
Lesaffre Yeast Corporation
Booth/Stand 519
7475 W Main St
Milwaukee, WI 53214-1552 USA
414-615-4059, 877-677-7000
FAX/Téléc: 414-615-4003
E-MAIL/Courriel: mary.cantaberry@lsaf.com www.lesaffreyeastcorp.com
Lockwood Manufacturing Inc
84 Easton Road
Brantford, ON N3P 1J5
Booth/Stand 525
519-756-2800, 800-265-8445
FAX/Téléc: 519-756-1541
E-MAIL/Courriel: sales@lockwoodmfg.ca www.lockwoodmfg.ca
Exhibiting: For over fifty years, Lockwood Manufacturing has proudly served the commercial bakery industry. We stock a large selection of quality baking pans and have the ability to manufacture pans of any style and configuration to meet your needs. Our five plants across Canada provide pan cleaning and re-glazing services.
Exposition : Lockwood Manufacturing est fière de servir l’industrie de la boulangerie commerciale depuis plus de 50 ans. Nous proposons un vaste catalogue de moules à boulangerie de grande qualité et nous avons la capacité de produire des moules de tous styles et toutes configurations qui sauront répondre à vos besoins. Nos cinq usines au Canada offrent un service de nettoyage et de resurfaçage.
Marques / Brands: Lockwood Manufacturing
Magazine Le Chef et l’Epicier
252 Rte Saint-Andre
Booth/Stand S13
St-Etienne-De-Lauzon, QC G6J 1E8
418-831-5317, 800-363-1727
FAX/Téléc: 418-831-5172
E-MAIL/Courriel: mleblanc@lechefetlepicier.com www.lechefetlepicier.com
Exhibiting: Le Chef et l’Épicier magazine has initiated its conquest of Canada with its first national and bilingual issue! This bilingual magazine specializes in food service and the retail market and its distribution is 45,000 copies across Canada. From now on, leaders of the foodservice and food retail market all across Canada will receive Le Chef et l’Épicier.
Exposition : Le magazine Le Chef et l’Épicier est parti à la conquête du Canada en lançant son premier numéro national et bilingue! Ce magazine bilingue, spécialisé dans les services alimentaires et le marché du détail alimentaire, est distribué dans tout le Canada à raison de 45 000 copies. Dorénavant, tous les leaders des services alimentaires et du marché de détail alimentaire du Canada recevront Le Chef et l’Épicier
Marques / Brands: Magazine Le Chef et L’Epicier
Nouveaux produits / New Products : Latest edition.
Margarine Golden Gate - Michca Inc Booth/Stand 418 2835 Bristol Circle
Oakville, ON L6H 7H7
905-829-2942
FAX/Téléc: 905-829-0933
E-MAIL/Courriel: mforget@goldengate.ca www.goldengatemargarine.com
Exhibiting: Margarine Golden GateMichca Inc. is one of Canada’s largest margarine, laminating fats, and shortening manufacturers as well as one of the fastest growing in the market successfully servicing all segments of the food industry with high quality products, continuous innovation, attentive service, and expert technical support for all your needs.
Exposition : Margarine Golden GateMichca Inc. est l’un des principaux manufacturier de margarine, gras à laminage, et shortening au Canada s’adressant à tous les segments du marché avec des produits de très haute qualité, innovateurs, un service hors pair, et un support et une expertise technique pour adresser tous vos besoins.
Marques / Brands: Golden Gate, Mirage, Crystal, Nuvo, Covo, Cremin
79 Wilson St
Oakville, ON L6K 3G4
Booth/Stand 406
647-346-8603
FAX/Téléc: 647-346-8605
E-MAIL/Courriel: b.garisto@miwe.com www.miwe.ca
Exhibiting: In-store oven, deck oven and rack oven
Exposition : station à cuisson, four artisanat à étages, four à chariots rotatifs
Marques / Brands: MIWE
Nealanders International Inc Booth/Stand 510 6980 Creditview Rd Mississauga, ON L5N 8E2
905-812-7300
FAX/Téléc: 905-812-7308
E-MAIL/Courriel: kkoe@nealanders.com www.nealanders.com
Exhibiting: Impacted by the cocoa market happenings and immediately looking to reduce cocoa costs? Stop by the Nealanders’ booth to take the ‘Decadent Brownie Taste Test’ to see if you can identify the CocoaPlus™ Cocoa Replacer difference. CocoaPlus™ is a cost effective way to mimic both the colour and functionality of cocoa PLUS contribute enhanced cocoa flavor.
Exposition : Vous êtes affecté par l’augmentation du prix du Cacao et êtes à la recherche d’une solution pour réduire vos coûts de Cacao ? Venez nous rencontrer au kiosque de Nealanders pour goûter au ‘Brownie Décadent’ et voir si vous pouvez identifier celui fait avec le CocoaPlus ™. Ce nouvel ingrédient vous permet de copier la couleur ainsi que les propriétés fonctionnelles du Cacao et contribue à augmenter la saveur de Cacao.
Marques / Brands: Extol, Promase, Alube
Nita Labeling Equipment Inc
1051 Du Viger Street
Booth/Stand 308B
Terrebonne, QC J6W 6B6
450-961-4000
FAX/Téléc: 450-961-4240
E-MAIL/Courriel: cnapoleoni@nita.ca www.nitalabelingequipment.com
Exhibiting: Joust SSK (top and bottom labeler) automatically applies pressure sensitive labels on trays, clamshells tubs and bowls. Perform a top and a bottom Nutritional value label application simultaneously. Servo synchronized precision, Easy to use touch screen, No maintenance and no proprietary Never move a sensor again - never lose labels or containers - BEWARE Highly sustainable.
Exposition : Conçu pour la boulangerie, l’étiqueteuse Joust, sert à appliquer l’étiquette sur le dessus et le dessous simultanément d’un contenant dômé , et ou barquettes. Précision synchronisé par servomoteurs. Extrêmement facile d’utilisation avec écran tactile, contiens aucune composante propriétaire- Ne bougez jamais les senseurs - perdez aucune étiquette et aucun contenant ! Fabriquées entièrement ici-même au Quebec
Marques / Brands: JOUST SSK top and bottom labeling machine; SHELLSHOCK Clamshell tamper evident labeling system.
JOUST SSK Étiqueteuse automatique dessus/ dessous; SHELLSHOCK Machine d’étiquetage de sceaux de sécurité
Nouveaux produits / New Products : These systems will be showcased in their new standard conveying configuration, with Bakery approved food quality belts.
Les systèmes démontrer seront configurer avec leur tout nouveau standard de courroies alimentaires conçus pour les aliments de boulangerie.
Novelis Foil Products
Booth/Stand 327
1909 Onesime-Gagnon Street
Lachine, QC H8T 3M5
514-636-9988
FAX/Téléc: 514-636-9959
E-MAIL/Courriel: pierre.leblanc@novelis.com www.novelisfoil.com
Exhibiting: Home meal replacement containers, tart forms, pie plates, cake pans, CPET dual ovenable containers, pop up foil sheets, foil rolls, plastic dome lids, foil to board lids, muffin pans.
Exposition : Ensembles récipients & dômes pour plats cuisinés (hmr), assiettes pour tartelettes, assiettes à tarte, moules à gâteaux, récipients CPET pour fours conventionels et micro-ondes, feuilles d’aluminium ‘ al-pop ‘, rouleaux de papier aluminium, dômes en plastique transparent, couvercles en carton contrecollés d’aluminium, moules à muffin.
Marques / Brands: Novelis Foil Products
Nutrasun Foods Ltd
PO Box 30059
Regina, SK S4N 4N0
306-751-2040
Booth/Stand 224
FAX/Téléc: 306-751-2047
E-MAIL/Courriel: ntennent@nutrasunfoods.com www.nutrasunfoods.com
Exhibiting: Organic and conventional redspring and snowbird white wheat flours. Manufacturers of organic and natural bakery products; including dough conditioners, grain blends, bread mixes, pancake mixes and donut mixes. We are also the exclusive Canadian distributor of Moul-Bie French bakery products.
Exposition : Artisans boulangers de produits bios et naturels, nous vous présenterons nos nouvelles farines de blé blanc biologiques et conventionnelles Redspring et Snowbird ainsi que nos agents de conditionnement de pâte, nos compositions originales de céréale et nos mélanges de pâte à pain, de pâte à crêpe et de pâte à beignet. Nous sommes également le distributeur canadien exclusif des produits de la boulangerie française Moul-Bie.
Marques / Brands: Nutrabake Organic, Sunnybake conventional
Nutrabake biologique, conventionnel Sunnybake
P&H Milling Group
380 Oak St
Montreal, QC H3K 3G2
Booth/Stand 526
514-934-3234
FAX/Téléc: 514-934-5069
E-MAIL/Courriel: mduval@phmilling.com www.phmilling.com
Exhibiting: Flour millers of: all-purpose, bread, no-time, pastry, cake, whole wheat, white whole wheat, custom blends, pizza crust, tortilla flour, full line of organics, semolina, durum flour, durum semolina, light rye, dark rye, pea fiber, pea starch, barley flour. Eight mills serving you across Canada in: Alberta, Saskatchewan, Ontario, Quebec and Nova Scotia.
Exposition : Meuniers de farine : Toutusage, pain, temps réduit, pâtisserie, gâteau, blé entier, blé entier de blé blanc, mélanges, croûte à pizza, organiques, semoule, farine de durum, semoule de durum, seigle pâle, seigle fonçé, fibre de pois, amidon de pois, farine de malt. Huit moulins répartis à travers le Canada : Alberta, Saskatchewan, Ontario, Québec et Nouvelle-Ecosse.
Marques / Brands: P&H, formerly Dover Halifax (1800 663 6837) , Dover Montreal (1866 934 3234), Dover Cambridge (1800 621 0588), Dover Halton ( 1800 608 7694), New Life ( 1800 265 5510), Dover Saskatoon ( 1888 313 6837), Parrheim Foods ( 306 931 1655), Ellison (403 328 6622)
Port Royal Mills
240 Industrial Pkwy S
Aurora, ON L4G 3V6
Booth/Stand 411
905-713-1712, 800-387-5180
FAX/Téléc: 905-713-0074
E-MAIL/Courriel: orderdesk@portroyalmills.com www.portroyalmills.com
Exhibiting: Port Royal Mills has been supplying Canada’s leading bakeries with custom milled and blended grains for over 20 years. An SQF Certified company, PRM takes pride in providing Canadian’s with quality baking ingredients. PRM offers a variety of products including whole grain blends, stone ground flours, flakes, and organic goods.
Exposition : Port Royal Mills est le fournisseur des principales boulangeries canadiennes de grains moulus et mélangés selon leurs spécifications particulières. En tant que compagnie certifiée SQF, Port Royal Mills est fier d’offrir aux Canadiens des ingrédients de boulangerie de qualité. Port Royal Mills offre une variété de produits incluant des mélanges de grains entiers, des farines moulues sur pierre, des flocons et des produits biologiques.
Prime Pastries Inc.
Booth/Stand 515
370 North Rivermede Rd Concord, ON L4K 3N2
905-669-5883
FAX/Téléc: 905-669-8655
E-MAIL/Courriel: info@primepastries.ca www.primepastries.ca
Exhibiting: Croissants, Danish, Puff Pastry, Turnovers and Cinnamon Buns. ‘Proof & Bake’, ‘Freezer-to-Oven’ and ‘Thaw & Serve’ fully baked. HACCP, Kosher. New Items on Display! Show Specials!
Exposition : Croissants-DanoisesFeuilletés-Chaussons-Brioches à la canelle. A étuver - Du congélateur au four - Dégeler et servir (déjà cuit). HACCP, Cachère. Présentation de nouveaux produits ! Produits en spécial pour l’évènement !
Marques / Brands: Prime Pastries
Produits Chimiques CCC Ltee
Booth/Stand 524
9999 Rte Trancanadienne
Saint-Laurent, QC H4S 1V1
514-333-7820
FAX/Téléc: 514-331-9206
E-MAIL/Courriel: cmarion@canadacolors.com www.canadacolors.com
Exhibiting: Distributor - Food Ingredients
Exposition : Distributeur - Ingrédients alimentaires
Quadra Ingredients
3901 F.X. Tessier
FAX/Téléc: 450-424-9458
E-MAIL/Courriel: guy_blouin@quadra.ca www.quadra.ca
Exhibiting: Quadra provides ingredient solutions to add functional and nutritional benefits to your bakery applications: Specialty phosphates for leavening & dough conditioning; Specialty flours, starches, and proteins; Ingredient solutions for fillings; Preservatives for extended shelf life; Functional ingredients such as inulin, flax, and omegas.
Exposition : Quadra offre des solutions d’ingrédients pour ajouter des avantages fonctionnels et nutritionnels à vos applications de cuisson : Phosphates spécialisés pour le levage et le conditionnement des pates; Farines, amidons et protéines specializes; Solutions d’ingrédients pour des garnitures; Agents de conservation pour une durée de conservation prolongée; Ingrédients fonctionnels tels que l’inuline, le lin et les omégas.
R.L. Doucet Inc.
1240 Nationale
Booth/Stand 121
Terrebonne, QC J6W 6C1
450-964-3191, 888-919-3191
FAX / Téléc : 450-964-4549
E-MAIL / Courriel : info@rldoucet.qc.ca www.doucetair.com
Rapido Equipement
Booth/Stand 122
735, Avenue Pruneau, Bureau 100 Quebec, QC G1M 2J9
418-684-9000, 866-821-0024
FAX / Téléc : 418-683-0694
E-MAIL / Courriel : rapido@megaquebec.com www.rapidoequipement.com
Booth/Stand 614
Vaudreuil-Dorion, QC J7V 5V5
450-424-2665, 800-665-6553
Booth/Stand 213
1549 Yorkton Court, Unit #4 Burlington, ON L7P 5B7
905-631-6611
FAX/Téléc: 905-631-6607
E-MAIL/Courriel: gcantlon@reiser.com www.reiser.com
Exhibiting: Vemag - leading the bakery industry in versatility, portioning
accuracy, speed and product quality. Perfect solution for dough dividing, cookie dough/batter/filling depositing, bar extruding, co extruding, portioning, dough sheeting. Reiser’s range of dough makeup and depositing equipment uses double-screw technology, providing versatility, accuracy and the capability to satisfy its customers’ production needs.
Exposition : Vemag - Chef de file dans l’industrie de la boulangerie pour sa versatilité, précision des portions, vitesse et la qualité du produit. Vemag est la solution parfaite pour diviser les pâtes à pain et biscuits, pour le remplissage et le dépôt de différents mélanges, extrusion de barres, Co extrusion et du remplissage directement dans les tôles. La gamme des produits offerts par Reiser pour la fabrication et le dépôt des pâtes utilise une technologie ‘double-vis’ qui fournit versatilité, précision et la capacité de satisfaire les besoins de production de ses clients.
Marques / Brands: Vemag, Reiser
Rich Products of Canada Limited Booth/Stand 426 12 Haggy Ave, Unit 8 Fort Erie, ON L2A 5N8 514-840-9344, 800-796-0676
E-MAIL/Courriel: gperri@rich.com www.richs.com
Exhibiting: toppings; icings; finishers; cake layers; ice cream cakes; RTO Breads
Exposition : Gâteaux de Creme Glacée; Glaçage; Garnutre à fouetter; Gâteaux cuits et prêt à décorer; Condiments de pâtisserie; Pains RTO
Marques / Brands: Jon Donnaire Cakes
Richardson Oilseed Limited Booth/Stand 501
2800 - One Lombard Place Winnipeg, MB R3B 0X8 866-397-7756
FAX/Téléc: 204-943-6065
E-MAIL/Courriel: info@canolaharvest.com www.richardson.ca
Exhibiting: Richardson Oilseed Limited’s mission is to produce innovative, nonhydrogenated, trans fat-compliant canolabased oils, margarines and shortenings that have lower saturated fat than high palm content products. We strive to produce functionally superior products with healthier nutritional profiles and better mouth feel, so bakers can provide superior baked goods.
Exposition : La mission de Richardson Oilseed Limitée est de produire des huiles à base de canola novatrices, non hydrogénées, conformes aux normes sur les gras trans, des margarines et des shortenings qui contiennent un taux de gras saturés plus bas que les produits d’huile de palme à haut taux. Nous nous efforçons de produire des produits fonctionnels supérieurs avec un profil nutritionnel plus santé et à sensation plus agréable dans la bouche, afin que les boulangers offrent des produits finis de haute qualité.
Marques / Brands: Canola Harvest
Satin Fine Foods Inc
Booth/Stand N14
37 Elkay Dr Ste 41 Chester, NY 10918-3025 USA
845-469-1034
FAX/Téléc: 845-469-8345
E-MAIL/Courriel: contact@satinfinefoods.com www.satinfinefoods.com
Exhibiting: Satin Ice is the leading commercial producer of rolled fondant in North America. It is preferred for its overall ease of use and delicious creamy taste. It is available in a variety colors which include pre-mixed bright and pastel colors.
Exposition : Satin Fine est le principal producteur commercial de fondant à rouler en Amérique du Nord. Il est très apprécié pour sa facilité d’utilisation et son délicieux goût crémeux. Il est disponible dans une large gamme de couleurs vives ou pastelles, prémélangées.
Marques / Brands: Satin Ice
Nouveaux produits / New Products : Butter Cream Flavor (2 lb & 10 lb pails); Satin Ice Book
Scoritech New Products Show Special Export Ready
PO Box 180072
Booth/Stand N17
Coronado, CA 92118 USA
858-345-7631
FAX/Téléc: 619-934-7669
E-MAIL/Courriel: vincent@scoritech.com www.scaritech.com
Exhibiting: Scoritech is the specialist of the manual and automatic scoring. With our over 200 bakeries using our tools in North America, Scoritech is the leader in this field. Our products comply all hygienic and safety regulations. Today safety and hygiene has become a growing concern and Scoritech guarantee at 100 % it’s scoring process and tools.
Exposition : Scoritech est le spécialiste de la Scarification artisanale et industriel. Nos produits sont fabriques dans le respect des critères de qualité les plus stricts et en accord avec les normes de sante et sécurité des organismes publics et gouvernementaux. L’hygiène et la sécurité sont des enjeux majeurs auprès de vos clients et employés, les produits Scoritech vont donnent la garantie nécessaire.
Marques / Brands: Scoritech, Scarification
Shick
4346 Clary Blvd
Booth/Stand 610
Kansas City, MO 64130-2329 USA
816-861-7224, 877-744-2587
FAX/Téléc: 816-921-1901
E-MAIL/Courriel: info@shickusa.com www.shickusa.com
Exhibiting: Shick has been providing Ingredient Automation to the Baking Industry for over 50 years. Shick will exhibit our capabilities in Minor Liquid Batching, Vacuum Dense Phase, Minor/ Micro Batching Systems and Bulk Material Handling. We will also demonstrate solutions for Explosion Mitigation and AIM™ Shick’s Automated Ingredient Management Software.
Exposition : Shick fournit des systèmes d’automatisation des ingrédients à l’industrie de la boulangerie depuis plus de 50 ans. Shick présentera ses systèmes de dosage de produits liquides en petite
quantité, son système Vacuum Dense Phase, ses systèmes de dosages des ingrédients en micro ou petite quantités, et ses systèmes de manutention des matières premières en vrac. Shick fera également la démonstration de solutions pour la mitigation des explosions ainsi que de son logiciel de gestion des ingrédients automatisée AIM™.
Marques / Brands: AIM™ Automated Ingredient Management
Booth/Stand 125
6995 Jeanne-Mance
Montreal, QC H3N 1W5 514-381-9790, 888-505-7028
FAX/Téléc: 514-387-9314
E-MAIL/Courriel: mmousavi@tootsiimpex.com www.tootsiimpex.com
Exhibiting: Tootsi Impex is a supplier of high quality Organic and Conventional foods (bulk and packaged) from East to West of Canada since 1986. With more than 1,000 products in stock, Tootsi Impex offers a vast variety of quality products accessible to wholesalers, manufacturers, restaurants, health food stores, etc.
Exposition : Tootsi Impex est un fournisseur d’ aliments biologiques et conventionnels de haute qualité (en vrac et pré-emballé) d’Est en Ouest au Canada depuis 1986. Avec plus de 1,000 produits en inventaire, Tootsi Impex offre une grande variété de produits de qualité accessibles pour les grossistes, fabricants, chaîne de restauration ainsi qu’aux magasins d’aliments naturels, etc.
Marques / Brands: elan, Yupik
Unipex Solutions Canada
Booth/Stand 424
6660 Financial Drive Ste 200 Mississauga, ON L5N 7J6
905-812-7519, 800-363-2134
FAX/Téléc: 905-812-0672
E-MAIL/Courriel:
teline.chouljian@unipexsolutions.ca www.unipex.com
Temperatures aren’t the only thing heating up this spring. Be on the lookout for these top trends.
Everyone is looking for that new product that will make a big impact on the market. When you find that product, it rarely stays unique for long, as everybody tries to duplicate that initial success with products of their own. You can’t corner the market on unique forever. In a sea of similar products, the only way to stand out is to make quality products with consistency. You become unique by doing things differently from your competition.
If you’re looking for the next big thing, consider this important question: What kinds of new products can you make from your existing production line? This is a good way to make use of your equipment without having to make any big investments in your new idea.
}soaked and sprouted. Bakery products made with sprouted and roasted cereals are becoming particularly popular. Examples include sprouted bread sticks, buckwheat pizza doughs, roasted grain croissants sweetened with honey, and sprouted quinoa bread. Almond baguette, walnut bread, pecan rye bread, or fruit and nut breads go well with cheeses. In pastry products, the addition of ground flax as well as sesame, sunflower and pumpkin seeds to muffins, cookies and cakes makes for tasty, more healthful treats. Don’t be afraid to try something new in your cakes. Remember that what is good for breads can be good for pastries, so experiment.
Today, many fruits are available in a variety of forms: fresh, frozen, liquid, dehydrated, pureed, powdered, freezedried and sun-dried. Berries offer a lot of opportunities to play around with
if you do not have the internal expertise to reformulate, ask for help from outside your operation. There are lots of trans-fat-free options you’ll be competing with, so it’s key to get your reformulation right.
combinations for new textures and amazing tastes.
When contemplating the next big thing, keep in mind what you new things you make with your existing ingredients.
its way into the world of bread. Molecular cuisine combines the knowledge of scientific chemicals with various ingredients in order to create versions of foods or cuisines, such as powders that taste like peanut butter or foie gras. Molecular cuisine will likely be showing up in breadmaking soon, so familiarizing yourself with the basics now might just put you ahead of this growing trend.
Next, consider which trends are popular at the moment. Sodium reduction is a big trend across the food industry. Reducing sodium may look easy, but there’s more to it than just reducing the quantity of salt in your products. For example, in breadmaking, salt has an effect on your process and the shelf life of your loaves, as well as the taste of the finished product. You have to consider all aspects of sodium reduction before launching a new low-sodium product.
Another big trend is living foods. Living foods include uncooked, unprocessed and organic foods. Sushi is one example of a living food. Other examples include foods made with cereals, fruits, vegetables and nuts. The living food trend has sparked a fair bit of attention in the restaurant world and is poised to do the same for bakeries.
Whole-grain products are also changing the market. Have a look at the way cereals are processed: whole, milled, cracked, flaked, hulled, malted, puffed,
Trans-fat-free is a very timely trend. As consumers become increasingly aware of the link between trans fats and heart disease, you can be sure the demand for trans-fat-free products will increase. Be prepared to change your formulations to keep on top of this growing trend. If you do not have the internal expertise to reformulate, ask for help from outside your operation. There are lots of transfat-free options you’ll be competing with, so it’s important that you get your reformulation right.
Catering is a great avenue to explore in order to develop new products, and many savoury products can be made out of croissant and bread dough. Consumers are looking for exciting products, such as hors d’oeuvres and canapes. There are lots of interesting flavours and ingredients that can be presented in this form that are good in both warm and cold weather.
Last, but not least, molecular cuisine is something we will likely see making
Remember that new trends are not always about products. The way you present your goods can also reflect trends. Be creative with your packaging, product sizes and the way you decorate your products.
If you are looking for inspiration, I would recommend that you go yourself, or send your staff, to some of the food shows held in cities around the world. This is the best way to keep your employees on top of what’s happening in the industry. For 30 years, I have visited the major food shows, and I must say, that is the only way to be sure you’re aware of the hottest trends.
Whether you’re a trend setter or a trend follower, keep your eyes open to what your competition is up to, and your ears tuned to what your custumers are asking for. It’s the best way to stay on top of the goings-on in a very competitive market. / BJ
Mario Fortin is an international bakery consultant and owner of FORMA-LAB, a consulting service to bakers and suppliers. If you have a technical problem, send your questions to info@forma-lab.com.
By BRAnDI CoWen
Even before opening the doors of Willow Cakes & Pastries in Niagara-on-the-Lake, Ont., a sweet, yeasty-cinnamon aroma fills the air. How could customers not file inside to choose from an array of temptations?
Health Canada has sodium in its sights. The average Canadian adult consumes 3,092 milligrams of sodium every day, more than double the daily 1,500 milligrams the human body needs to function properly, says our federal health department. This excess intake raises the chance of high blood pressure, which is a major risk factor for heart and kidney
disease, as well as stroke.
In October 2007, the federal government established the Sodium Working Group to help Canadians curb their intake. The group was tasked with developing a plan to reduce Canadians’ sodium consumption as part of a broader population health strategy. In July 2010, the working group tabled the Sodium Reduction Strategy for Canada, a report detailing nearly 30 recommendations and a three-pronged plan to cut the levels of sodium in the country’s food supply. The multifaceted approach called for a structured voluntary reduction of sodium levels in processed food and
Baked goods account for a big chunk of the pie when it comes to sodium in the Canadian diet.
goods sold in foodservice establishments, an awareness and education of Canadians, health professionals and important stakeholders as well as research into sodium and further reductions.
“The way I like to put it is this: it’s not a one-prong stool, it will not stand by itself,” says Paul Hetherington, president of the Baking Association of Canada (BAC) and a member of the now defunct Sodium Working Group. “It was a complete strategy – three prongs, three initiatives – that needed to be implemented at the same time.”
Health Canada acted on the first of those three initiatives by announcing a
consumers don’t understand and that have chemical names.”
“We could potentially have the law of proverbial unintended consequences here, where we say we have to remove sodium, but the only way you can do that is by adding a host of other chemicals that we know consumers are shying away from.”
Though reformulating tried and true products is a major challenge the industry will have to overcome in the coming years, there might be an even bigger challenge on the horizon in the form of communicating to consumers why the products they know and love are changing.
“There’s been a lot of investment in the establishment of targets for the food industry, but there has yet to be any commitment by any level of government to any of the other prongs of the [sodium reduction] strategy,” Hetherington explains. He adds that, “the consumer awareness should have been implemented before the food targets are brought into force, simply because that establishes with the consumer that the food supply is changing.” He says it would also encourage consumers to actively seek out lower sodium products.
With so many obstacles ahead, progress in achieving lower levels of sodium in bakery products may be slow, but that isn’t necessarily a bad thing.
Studies have shown consumers tend not to notice when the amount of sodium in a product decreases gradually. A study published in a 2003 edition of the European Journal of Clinical Nutrition reported that participants weren’t able to detect a difference in white bread formulations when up to one-quarter of the salt was cut from a recipe. In this six-week study, researchers divided the participants into two groups. The control group was given white bread prepared with the same standard amount of sodium for the entire study period. The second group was given a supply of bread with five per cent less sodium each week.
“The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week,” the researchers concluded.
The study also reported no differences
in the scores participants awarded their respective breads for flavour or likability. However, researchers did note that among participants evaluating sodiumreduced bread, the scores awarded for product appearance declined throughout the study compared to those recorded for regular white bread.
All evidence points to gradual reductions as the best way to keep consumers happy, and the most realistic way forward for the food industry.
Lower sodium products will appeal to increasingly health-conscious consumers, but there are limits to what’s practical for bakers, and those limits vary from bakery to bakery. Each operation must determine what is possible in the short and the long term, and then develop a realistic plan to introduce changes over time.
As Hetherington says, “Regardless of the best efforts of industry, it’s not going to change overnight.” / BJ
With commodity prices climbing, it’s particularly imperative to find inventive ways to keep your costs down. One way bakery owners can make big savings is by controlling staling products. By keeping food waste to a minimum, owners avoid having to toss money in the form of unsold goodies into the garbage bin. Here are a few simple ways to keep more cash in your pocket and fewer products from the dumpster.
First, consider repurposing or recycling baked goods that are beginning to stale. Unsold loaves of bread can
be sliced, sprinkled with olive oil and salt, baked, and turned into crisps for dipping, croutons for salads or even bread crumbs. Douglas Smith, professor of Baking and Pastry Arts at Humber College Institute of Technology & Advanced Learning, says that during his years as a pastry chef in large hotels around the world, it was common to repurpose certain items.
“If I had plain sponge cakes and I couldn’t reuse them because they were going stale, I would put them in the oven, finish drying them and make cake crumbs out of them. Then I could use the cake crumbs in apple strudel, for example. That’s very acceptable,”
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he says, adding that, “As long as it has the quality level that I’m pleased with, that I’m willing to pass on to my customers, then absolutely, repurposing is a good thing.”
Particularly now, at a time when the rise in ingredient costs is hard to predict, repurposing products simply makes good business sense.
“A business is a business. You need to survive in this industry and it’s one of the toughest ones to survive in. If you can do something, and that’s not to say taking shortcuts or cheating the customer, but if you can reuse something in a sanitary and hygienic way, then absolutely, I would not object to that,” Smith says.
While some may worry that a repurposed product will have a shorter shelf life, Smith says it’s a non-issue, because fresh new ingredients have been added.
“You’re adding other components to that recipe, you’re adding other moisturizing agents and that’s going to keep your product moist. You’re reinventing that product; you’re giving it a second life.”
The second tip for keeping staling products to a minimum within your bakery is to extend the shelf life. Andrea Gibson is co-owner of Fred’s Bread, a wholesale bakery that operates seven days a week, 365 days a year, with 2,000 kilograms of artisan breads baking daily in the ovens. With more than 60 varieties of breads and a large production line, Gibson has found natural ways to extend the shelf life of her products through moisture retention.
“All of our products, with the exception of the flatbreads and crostinis, contain a portion of pre-ferment, or sourdough starter, which slows down the whole process by allowing moisture and lactic acid to develop. That provides great moisture and flavour in a product as well as great texture, so that you do not have to add
tives or additives, so that’s the way we extend shelf life.”
Smith also feels that retaining moisture in a product is a sure-fire way to extend shelf life and delay staling.
}“The higher percentage of fat and sugar in a baked product is going to retain the moisture of that product for a greater length of time, so any type of fat and sugar keeps moisture in the product.”
market, what you could and what you should prepare in quantity so that you don’t have any excess.”
“you’re adding other components to that recipe, you’re adding other moisturizing agents and that’s going to keep your product moist. you’re reinventing that product; you’re giving it a second life.”
By extending the shelf life of your mouth-watering goodies and closely
monitoring production in relation to customer demand, you can significantly limit the number of staling products within your bakery. Day-old goods no longer have to mean a loss in profit for your business. If you do find unsold products sitting on your shelf at day’s end, don’t be afraid to let your creative juices flow. You just may find a delicious new life for these castaways, much to the delight of your bottom line. / BJ
Another crucial way to extend the shelf life of your products is to store them properly. While storage techniques vary depending on the product, Smith emphasizes that “it’s common storage sense. You need to make sure that you’re aware of how to properly store and handle perishable items, and if you follow that protocol, you’re not going to have this excess amount of wastage.”
Gibson agrees that knowing how to properly store a product is important for getting the maximum shelf life possible. Specifically for storing bread, she says, “The whole process of staling is actually sped up when you put bread in plastic. It’s like creating a little steam box, because once bread is cooled, the moisture starts migrating slowly out of the product. If you trap the moisture that’s migrating out of the bread as it sits, you’re causing condensation which sped up the whole process and actually causes the product to stale faster and lose its good qualities.”
Gibson suggests that the best option for storing bread is to wrap it tightly in paper and keep it at room temperature.
The third tip to reduce staling products within your bakery is to closely track production to ensure it does not exceed customer demand. Some bakeries do this weekly, while others consider it so important that it’s reviewed daily.
“It’s really planning and control on production,” says Gibson. “We do have occasional overruns, but it’s planning every day and making sure that [overruns] don’t creep up. We review every single day, so if I’m not here my manager does it and if it’s not him it’s a shift supervisor who’s reviewing every day.”
Smith agrees, noting, “You need to know your market forecast, you need to know your customers . . . . It’s a matter of being knowledgeable of your consumer
For 50 years, we’ve redefined the business of supplying fine ingredients to the food industry. How? By representing only foremost Principals. By matching our product-service offering to customers’ supply chains. And by welcoming organizations like ISO and HACCP to verify our operations.
When you make Lomas your partner, we make our success contingent upon yours.
From new chocolates to dough conditioners, Bakers Journal keeps you “in the know.” FOR MORE on new products for the baking industry, check out our website, www.bakersjournal.com.
Rango-themed products from DecoPac
DecoPac is now offering a full line of products from the upcoming animated adventure movie Rango
This film stars Johnny Depp as a chameleon who leaves his terrarium to explore the outside world. His travels take him to an Old West town, where he establishes himself as the lawman in typical western fashion. www.decopac.com
mechanical seals from sharpe Mixers
Sharpe Mixers has a new line of dry-running mechanical seals for mixers, agitators and reactors.
Sharpe’s RD Dry-Running
Mechanical Seals have been developed for sanitary applications where product contamination from barrier fluids is unacceptable. The seals are capable of handling a 0.150-inch total run-out.
Sharpe’s seals also feature sloped internal surfaces to facilitate drainage and easier cleaning.
www.sharpemixers.com
Barry Callebaut has launched its new line of Terra Cacao products.
The Terra Cacao line relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. The company claims the process produces “virtually zero defects or off flavours, resulting in a 100 per cent natural chocolate with an unprecedented harmony of pure tastes and rich aromas.”
The Terra Cacao range covers several milk and dark chocolate references varying from 33.5 per cent to 70.5 per cent cocoa mass. The line, shaped as callets, is packed in 10-kilogram bags and available to industrial customers worldwide.
www.barry-callebaut.com
NutraSun Foods Ltd. has released its newest dough conditioning product, SunnyBake Power Dough Conditioner. The conditioner has been specially designed to provide added strength to weaker flours, while enhancing loaf volumes by up to 15 per cent.
SunnyBake Power Dough Conditioner requires a lower usage level of between one and 1.5 per cent flour weight basis. It also increases water addition up to two per cent, providing improved bowl costs.
www.nutrasunfoods.com
These key functions can be the difference between a business that thrives, and one that merely survives.
Human resources (HR) and information technology (IT) provide key supports your business needs in order to succeed. HR and IT functions are not likely to be at the top of your list when you’re focused on running day-today operations, but without sound strategies in these areas, your business may not be reaching its full potential.
Let’s consider some of the key HR and IT mistakes made by many small and mid-sized businesses, and explore some of the opportunities you may be missing out on.
One of the biggest mistakes small and mid-sized businesses make is not having an HR professional to run the people side of the business. Many companies we consult with have the person who is administering the payroll also managing the HR function. But payroll responsibilities require a very different skill set from HR responsibilities, which include recruiting, orientation, policy development, employee relations, terminations, succession planning, talent planning, and compliance with various federal and provincial labour and human rights laws. Would you use your chief baker as your cashier? Would you use your lawyer as your accountant? Not likely, and with good reason. Imagine how many loaves of bread or batches of cookies a baker manning a cash register isn’t making. Allowing people to perform the tasks they’re good at is the best use of limited staff resources.
The lack of professional HR manage-
ment or support in a business can also be costly. You have probably heard the expression that your business is only as good as the people you hire. Recruiting is important, since recruitment mistakes cost time and money. It is critical to have a formal performance measurement process in place to deal with underperforming employees. Without one, these lacklustre employees may continue to underperform, negatively impacting the company’s efficiency. Termination may become the only option to resolve the situation, but this is often an expensive route.
Lack of compliance with employment and human rights legislation, such as the Employment Standards Act, can also be very costly. Failing to file a pay equity plan, not paying overtime, and not adhering to human rights requirements or provincial legislation, such as Ontario’s workplace violence prevention measures, can lead to fines and even lawsuits by disgruntled employees.
Small and mid-size businesses often believe they cannot afford professional HR advice or assistance. In our view, you can’t afford to ignore this critical facet of your business. You can bring this expertise on to your payroll, or outsource it. Whichever option you choose, do yourself and your bottom line a favour by making sure you have HR covered.
The missed IT opportunity we see most often is when companies do not thoroughly understand Cloud computing and what it can do for their business. The “Cloud” is really a metaphor for the Internet, and “Cloud computing” is the provisioning of IT services from a remote, secure and scalable offsite location.
When you started your business, you likely had no choice but to purchase a server, find space for it (often tucked away in a closet) and then hire resources to manage it. Cloud computing offers a choice to increase your business productivity, collaboration, data security and access to information without having to purchase another server or upgrade your hardware.
There are several advantages Cloud computing offers over hosting your own server. It provides an alternative to committing your own time and IT resources. Your business has an instant disaster recovery and business continuity plan. Employees have remote access from any location at any time. The Cloud works on a pay-as-you-go per user model, meaning there is no upfront investment. Finally, there is no need to install, upgrade and maintain the software and servers that you rely on, or update virus definitions and troubleshoot problems. Cloud computing comes with round-the-clock service and access to 24-7 tech support.
How do you know if the Cloud is right for your business?
Consider the following factors:
IT resources: If you can’t afford dedicated IT staff, Cloud computing is a viable alternative to running your own server.
Total cost of ownership: If your capital expenditures for servers and related technologies are reasonable, you may not need to be in the Cloud. But if most of your IT expenses are related to support and management of the infrastructure, Cloud computing may be a better option.
Current infrastructure and business practices: If your existing technology solution is not scalable and cannot grow as your business grows, the flexibility Cloud computing offers might be a better fit for your business.
Disaster recovery readiness and data security: If your company backs data up daily, and you have a current, comprehensive business continuity plan in place, your own servers will probably suffice. If you are concerned about being able to recover from a disaster, or if you worry about whether your client data is safe from hackers and viruses, Cloud computing might be better-suited for your operation.
Mobility: If you operate from multiple locations or intend to operate from multiple locations in the future and are not sure how you are going to support the technology needs of these locations, consider turning to the Cloud.
If you’re on the fence or you’re just hearing about it now, do yourself a favour and investigate its merits. Improving your IT can go a long way to helping your HR. / BJ
Jacq Hammond is vice- president of the Human Capital Advisory Services practice at Fuller Landau LLP, and Vlad Guzenberg is president of the Fuller Landau Technology Group. Both are located in Toronto. Fuller Landau provides tax, accounting and business advisory services to owners of growth oriented mid-size businesses. www.fullerlandau.com.
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“Friends in Business” Suppliers of Quality Baking
By S TEPHAN
Pie, popsicles and dirt are heating up this year’s trend lists
Trend spotting is all about where to put your money.
What’s going to take off and make a lot of people happy, like the cupcake phenomenon? What’s on its way out?
This year, the trend spotters suggest you put your money on pie, but first, let’s take a look at the trend and ingredient landscape.
The crystal ball over at Mintel says transparency is the big issue of the day. The folks at Datamonitor concur. They have published the Simple Ingredient Foods Case Study, which claims that we’ll see an abundance of foods “with few and natural ingredients to address health and transparency issues.” Who’d have thought that a furniture-maker would pick up on that? IKEA has released an online dessert cookbook. The company makes the recipe visual by deconstructing the dessert into its ingredients and arranging them artfully, to be photographed as geometric mounds of sugar, flour and cocoa. These are punctuated with adroitly placed eggs, bits or sticks of butter and, where called for, lively curls of lemon zest. Dessert laid bare, as it were. You can’t help but feel a sense of reassurance, satisfaction and wonder at being shown a dessert in this way. You also can’t help thinking of the instructions that come with IKEA furniture, which was probably the main purpose of publishing the cookbook in the first place.
Google Trends says: “Pie Tells Bacon and Cupcakes to Shove Off,” with a chart to prove it. The source is www.eater.com, who adds, “When is it not time for pie?”
“Every year I predict the death of the cupcake, and I’m always wrong,” Bonnie Wolf complained to her National Public Radio audience on Jan. 2, but only for dramatic effect. The food maven and
}Since she either has her finger on the pulse or puts the pulse on anything she puts her finger on, oprah has a lot to say about pie. All of it is emotional, featuring very few words, and with the same words repeated.
author of the book Talking With My Mouth Full, reports that trend spotters are calling pie the food of the year. She points to pie happy hours at Texas and New York City restaurants, pies at weddings, and pie shops “in a neighbourhood near you.” This is particularly true if you live in Toronto’s Riverdale ’hood, where the Canadian Pie Company opened in January and can’t keep enough pies in stock, sweet or savoury.
Looking at the national picture, the Globe and Mail makes pie the leader of its top three foods for 2011. Rounding out the top three are popsicles and dirt.
Let’s leave dirt alone for a minute.
year, I’m going to play the Oprah card. Since she either has her finger on the pulse or puts the pulse on anything she puts her finger on, Oprah has a lot to say about pie. All of it is emotional, featuring very few words, and with the same words repeated again and again. The key word is a resounding “pie!” You can hear it for yourself. Here’s a link to a montage of Oprah losing it over some pies, set up by the irreverent Joel McHale on the program The Soup: http://www.youtube. com/watch?v=S4AdmHN-wDg.
Now for a few words about dirt. When the Globe refers to dirt as a top trend, it doesn’t mean real dirt any more than basil puree painted on a plate as a sauce or garnish refers to actual paint, even if it is applied with a brush. Dirt is good old-fashioned marketing. Perhaps the developer would call it a creative discovery. To that, I’d say, “That’s marketing too.”
The dirt in question is an ingredient that’s been crumbled, powdered or dried into dust. (I wonder when “dust” is going to show up as a dish descriptor.) To this bright idea, the baking industry would like to say one word: cocoa. What else is new?
Back in the world where baking isn’t tied to furniture-making, Business Insights reports, “traditional flavours will dominate baking.” In response, and paraphrasing www.nutraceuticals.com: Yes and no. They say the crossover of savoury ingredients into sweet applications will soldier on. For some, this might mean more bacon in chocolate.
First, are popsicles really a food? The Globe reports that popsicles will be the medium for food experimentation. The example cited: snap pea popsicles. Second, the consumer base buying in to that is, thankfully, relatively small. I’m calling it a lost leader; yet, I’m not discounting its nostalgia quotient.
To put a final foretelling of pie’s top spot in the food pantheon this coming
Ironically, I have a favourite dirt dish. Dirty rice is a traditional Cajun fry-up of rice with liver and kidney. When I first heard of the dish, I could immediately visualize it, and because I love liver, I could taste it. My first thought? “Yes!” Unless it is in an application that can produce that kind of reaction, dirt is a no-go, an assured risk. Pie, apparently, not so much. / BJ
Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food marketing writer.
