April 2012

BY LAURA AIKEN

CELEBRATING BAKING

We have much to celebrate and announce this month. Firstly, congratulations to the fine folks at Masstown Market Bakery of Nova Scotia, winner of our firstever Ultimate Pie contest sponsored by BakeMark. Masstown’s Atlantic Seafood Pie was a winning combination of beautiful crust and balanced flavours. We’ll be featuring Masstown in an upcoming issue of Bakers Journal. They have a very interesting east coast operation you won’t want to miss reading about.

We had more entries than we anticipated and it was a nail-biter just narrowing down the finalists. For our inaugural contest we left sweet and savoury pies in the same category, but with the great participation we had this year we would separate them in a future pie contest. However, rather than compare and contrast, our judging process looked at each pie on its individual merits of crust, filling, ingredients, commercial viability and creativity, so the points earned determined the winner. It was a tight race as Masstown faced two worthy opponents in Madeleines, Cherry Pie and Ice Cream (Toronto) and Tartine Bread and Pies (Vancouver).

As one contest comes to a close, another is launching. Our Innovator of the Year contest is back but this year it’s bigger and better than ever. We have two categories for 2012: Growing for Success and Innovator of the Year, both falling under the umbrella of the Bakers Journal Business Awards. We also welcome back our gold sponsor and Business Advisor authors Fuller Landau LLP, and new silver sponsors Puratos and Hallmark Insurance. If your bakery is a model of success, visit us online at www.bakersjournal.com and nominate yourself (or your boss).

In further news, Bakers Journal has a new assistant editor, Stefanie Wallace. Stefanie brings a passion for food to her role and looks forward to connecting with our readers online and in person.

}We’ll be featuring Masstown in an upcoming issue of Bakers Journal. They have a very interesting east coast operation you won’t want to miss reading about.

This edition is our guide to Bakery Showcase, happening in Toronto from May 6 to 8 at the International Centre in Toronto. There are so many reasons to attend Bakery Showcase. It’s like going to a mall dedicated to your bakery’s needs, where the aisles are filled with likeminded individuals and seminars about stuff you really need to know to run your bakery. If you don’t go, you won’t know what you’re missing. One new meaningful connection can make a big difference to your career.

I had the good fortune of attending Europain in Paris in March. As you can imagine, it was an unforgettable odyssey in food. So much fun! From the intense competitions to the crazy delicious goods, it was an unforgettable show and I have great pictures and information to share! We’ll have coverage of Europain in our May edition and you can find shots from the show and Paris on our Facebook page.

There are so many ways to celebrate baking right now; how lucky we are to be able to celebrate spring too! / BJ

APRIL | VOL. 72, NO. 3

EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250

ASSISTANT EDITOR | Stefanie Wallace swallace@bakersjournal.com 1-888-599-2228 ext. 278

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NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268

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briefly | Panera to expand table service, drive-thrus | Bread tops list of dietary salt sources | Trans fat rules rejected as burden on food industry | for more news in the baking world, check out our website, www.bakersjournal.com

New senior appointments at Rich Products

BUFFALO, NY – Rich Products Corporation has transitioned from its dual business group structure – North America and International – to one global organization consisting of five regional businesses: Asia/ Pacific, Europe/Middle East, Latin America, South Africa, and U.S./Canada.

Consistent with this shift, the North America business group has become the U.S./Canada region, which will now be co-led by Rich’s veterans Ray Burke and Jack Kilgore.

Burke, president of Rich’s foodservice and in-store bakery divisions, will continue to lead these businesses, while also assuming oversight of Rich’s ingredients division. Kilgore, president of the consumer brands division, will oversee the Canada division while continuing to have primary accountability for the consumer brands and the company’s global quality function.

In alignment with the new organizational structure, regional steering teams have been formed to drive customerfocused plans that deliver results for Rich’s in all areas where it does business. With their new roles, Burke and Kilgore will co-lead the U.S./Canada team overseeing governance of the region.

Burke’s tenure at Rich’s began in 1981 in the company’s management development program. He was named vice-president of sales and marketing for Rich’s in-store bakery division in 1992 and five years later was promoted to president of that division. In 2008, Burke added another leadership position to his role when he became president of Rich’s foodservice division.

Kilgore, a 33-year veteran of Rich’s, began his career with Rich’s in 1978 when he became a sales and marketing administrator, acting as the liaison between the company’s senior leaders in Buffalo, N.Y., and the consumer brands division located on St. Simons Island, Ga. After serving in the roles of regional, division and national sales manager, Kilgore was named president of the consumer brands division in 2004.

Masstown Market Bakery wins Ultimate Pie Contest

WOODBRIDGE, ON. – With a creamy, hearty filling, a splash of unique ingredients and the perfect crust, Masstown Market Bakery’s Atlantic Seafood Pie has been crowned the winner of Bakers Journal’s first Ultimate Pie Contest sponsored by BakeMark.

Master baker Heinz Hubbert joined the judging panel, which included Bakers Journal editor

Laura Aiken, assistant editor Stefanie Wallace and advertising sales manager Stephanie Jewell, for the mouthwatering judging process on Feb. 22.

The competition was tough. Each of the three finalists (Masstown Market Bakery from Masstown, N.S., Madeleine’s Cherry Pie and Ice Cream from Toronto, and Tartine Bread and Pies from Vancouver) delivered two pies to be baked at Cinelli-Esperia Corp. in Woodbridge, Ont. The pies were scored independently based on criteria that applied to both sweet and savoury pies, including elements of the filling, ingredients, crust, and the pie’s viability in a commercial environment. Masstown Market Bakery’s Atlantic Seafood Pie was deemed the Ultimate Pie, winning for its bakers a trip for two to Niagara Falls and a cover story in an upcoming issue of Bakers Journal.

Bakers Journal would like to thank BakeMark for sponsoring the pie contest and Cinelli-Esperia Corp. for hosting the judges. Congratulations to all three finalists on a job well done.

As one of North America’s leading millers, ADM provides distributors with a wide range of bagged flour products, but that’s not all. We also work hard for you, keeping you up-to-date on the latest trends, so you can choose the very best products for your specific baking needs. And our logistics network—one of the largest in the industry—helps ensure that you’ll have the right product, right on schedule.

To learn more about how ADM Milling will work for you, contact us at milling@adm.com.

Or, visit us online at adm.com/milling.

Study identifies weakest links in food safety

TORONTO – The weakest links in food safety are found closest to the plates of Canadian diners, according to a Conference Board of Canada report, released on the second day of the Canadian Food Summit 2012.

“Canada’s food safety system generally does a good job at protecting the health of Canadians, but improvement is needed,” said Daniel Munro, principal research associate with the Conference Board of Canada. “It is commonly assumed that farms and food processing companies hold the most responsibility for ensuring safe food, and their role is critical. But most foodborne illnesses are associated with the preparation and storage practices of restaurants, foodservice operations, and consumers themselves.”

In its report, Improving Food Safety in Canada: Toward a More Risk Responsive System, the Conference Board estimates that there are close to 6.8 million cases of foodborne illness annually in Canada. Most are mild and involve minor discomfort and inconvenience. It is rare for consumption of unsafe food to cause serious illness or death in Canada. In 2008, there were 40 such deaths.

Seventy to 80 per cent of food poisoning illnesses are associated with mistakes in the final preparation and handling of food products. About half of all foodborne illnesses are acquired in restaurants and other foodservice establishments, while many of the remaining cases are linked to food that is stored and prepared

in the home.

While farms and food processors are less often the source of food illness, they too are part of the solution. Given their position in the food supply chain and the huge number of consumers, even infrequent failures can affect the health of many people.

The Conference Board of Canada report, prepared by the Board’s Centre for Food in Canada, identifies five potential areas for improvement:

Providing small and medium restaurants and foodservice operators with management advice and information on how they can minimize food safety risks and take effective action in the case of outbreaks.

Encouraging better behaviour among consumers by building on current consumer awareness programs.

Harmonizing private standards to protect the public interest. It is not well known how well the alphabet soup of private food safety standards contributes to consumer protection. Making greater use of technology to improve visibility and traceability.

Adding resources to address the potential increase in risks from international food sources. As Canadian meals include more imported foods and ingredients than ever before, additional resources would help ensure that international foods meet Canadian standards.

First Iba summit for the baking industry

BERLIN – The first ever Iba summit will provide a dialogue for the global baking industry. The one-day event will take place Sept. 15, the day before the start of the Iba trade fair for the baking and confectionery industry.

The main focuses of the new summit will be world nutrition and trends in the international baking industry. The summit is being held under the patronage of the Germany’s federal minister for food, agriculture and consumer protection, Ilse Aigner, who will also give the closing address.

The Iba summit is being organized by the Zentralverband des Deutschen Bäckerhandwerks (German Bakers’ Confederation). The program, which will be simultaneously interpreted in English, includes everything from lectures to debates and the presentation of practical case studies. The range of speakers is as varied as the subject matters covered.

The keynote address will be delivered by John Dalli, European Union (EU) Commissioner for Health and Consumer Protection.

Entry tickets to the Iba summit cost 750 euros. This price covers the participation fee, summit catering, the Iba 2012 opening gala and a full entry ticket to the IBA trade fair. For more information, visit www.iba.de/summit.

Japan takes top spot at Coupe du Monde de la Boulangerie

PARIS – After three days of competitions, under the watchful eye of a panel of judges and before admiring crowds, Japan was named winner of the 2012 Coupe du Monde de la Boulangerie at Europain 2012.

Twelve teams of three candidates, each dedicated to a category (baguettes and world breads, Viennese pastries and artistic piece), competed with passion, creativity and skill. The three finalists were announced March 7: The United States received second place and Taiwan (the 2008 winner) placed third.

Thanks to the support of their coaches, sponsors and countries, each team created exceptional products for the 2012 show.

Japan’s winning bread sculpture at the 2012 Coupe du Monde de la Boulangerie

“Thanks to the Louis Lesaffre Cup pre-selection rounds, here at Europain we have brought together the very best of world baking,” said Patrice Jacquelin, Europain show president.

Watch for more Europain coverage in the May issue of Bakers Journal.

SPROUTING GOOD F

F ROM THE GRAIN

Sprouted grains are taking root in the consumer consciousness as shoppers seek out products offering the feel-good glow of a health halo.

As the name implies, sprouted grains are grain kernels that have been allowed to germinate, producing tiny shoots of new plant life. In its 2011 Culinary Trends Mapping report, the Center for Culinary Development (CCD) identified sprouted grains as a stage two trend. The San Francisco-based CCD uses a five-step model to follow food products on their journey from emerging trend to mainstream consumer item. As a stage two trend, sprouted grains are being featured in consumer media ranging from The Food Network to Bon Appétit magazine. Products in stage two are also carried by retailers catering to culinary professionals and serious home chefs.

For hundreds of years, accidental sprouting posed a challenge for farmers. After harvesting, they would leave sheaves of grain in their fields until they could be collected for milling. Damp and rainy weather offered optimal conditions for new plant growth, which, if allowed to continue unchecked, transforms grain into a grass plant that humans are unable to digest. Over the last 100 years, modern farming techniques have changed the game, shortening the time between harvesting and milling and giving grains fewer opportunities to sprout in the field. Clear guidelines have also been set to control how many sprouts make it into commercial wheat. In Canada, the Official Grain Grading Guide sets optimum sprout levels. The Canadian Grain Commission uses these levels, among other criteria, to determine whether grains are fit to enter the market.

Main: If you’re sprouting your own grain, let the shoot grow to between one and two millimetres in length. Above: As the demand for healthy baked goods continues to grow, sprouted grains are growing to be the latest trend.

}Many of the health benefits associated with sprouted grains can be linked to the fact that they are produced from whole grains.

ment for the baby plant. One of those enzymes, alpha-amylase, targets starch stored up in the grain kernel. When mixed with water, alpha-amylase will also break down some of the starches found in wheat flour.

loaves may be deformed, lacking visual appeal and turning off customers.

But despite the challenges sprouted grains pose, some in the baking industry are sprouting their grains on purpose, and health-minded consumers are hungry for more.

GETTING SPROUTED

Consistency in the ratio of sprouted to unsprouted kernels in grain is important for the baker, since ingredients must perform the same way every time they’re added to a formulation. As grain germinates, it produces enzymes that break down starches and sugars, providing nourish-

“Flour damaged by alpha-amylase holds less water when mixed and the dough absorbs less water during baking. The baker must use more flour to make the same number of loaves of bread, an important cost factor,” the Canadian Grain Commission states on its website. “The enzyme also affects gas retention, dough handling and bread texture. Too much alpha-amylase activity causes wet, sticky dough that is hard to handle in a commercial bakery.”

Bread made from grain with too much alpha-amylase can gum up slicers and create jams in automated packaging systems. Once they hit the shelf, these

Unlike the farmers of yesteryear, modern food producers and manufacturers have developed detailed processes to regulate sprouting. Grains are allowed to germinate under carefully controlled conditions, sprouting to the point of peak enzyme activity. Moisture levels are carefully monitored. If the grain is exposed to too much moisture, the seed may drown before it has a chance to sprout. Excess moisture can also cause the sprouts to rot.

“Time is important too: if a healthy sprout continues to grow indefinitely, it becomes a new grass stalk, losing its digestibility, since humans can’t properly digest grasses,” the Whole Grains Council, a non-profit consumer group based in Boston, explains on its website.

BY DR. JOHN MICHAELIDES

INTENSELY SWEET

Know your artificial sweeteners and what they can do to help you produce lower-calorie baked goods

Obesity is the global epidemic driving the demand for the next great zero-calorie sweetener. Obesity has more than doubled worldwide since 1980, according to the World Health Organization (WHO), which defines obesity as a body mass index (BMI) greater than or equal to 30. Obesity is often named as an underlying cause of many chronic diseases, such as diabetes, cancer and cardiovascular disease.

Many attribute the cause of obesity to the high-calorie modern diet. Sugar (and its many forms) is one of the main caloric contributors. Baked goods are notorious among calorie-rich foods. Desserts contribute the most calories, followed by the breads. Many sweetener alternatives have been developed over the years because sugar is such a calorie culprit. These artificial sweeteners are often much more powerful in their sweetness than common sugar and are therefore used in small quantities. My April 2009 Tech Talk column dealt with the technical issues of replacing sugar in baked goods. In this column, I will explore some of the ingredients in the market that can be used for imparting sweetness in baked goods: mainly high-intensity sweeteners.

foam. During baking, it increases dough fluidity because it melts with heat. In addition, it delays starch gelatinization so air bubbles have time to expand properly before the product sets. Air bubbles are produced by carbon dioxide and water vapour. For example, in cakes in which the sugar concentration is 55 to 60 per cent, the starch gelatinization is delayed from occurring at 57 C to 92 C. Sugar also delays protein coagulation by dispersing the proteins and interfering with bond formation. As a result, the proteins coagulate at a higher temperature.

The functional properties of sugar in baked goods cannot be replaced with high-intensity sweeteners alone. Therefore, it is necessary to use high-intensity sweeteners in combination with other ingredients to compensate the removal of sugar (such ingredients and their functions were also described in the April 2009 column). They can be digestible

}The leaves of the stevia plant can be extracted with water and the extract is either concentrated (liquid form) or dried to produce a generic form of powder that is used as a sweetener.

(sugar alcohol, maltodextrins), partially digestible (polydextrose, fructooligosaccharides and galactooligosaccharides), or non-digestible (cellulose). The fructooligosaccharides and galactooligosaccharides are of particular interest, which may benefit health more because of their prebiotic activity.

Sugar plays a functional role in improving the shelf life of your baked goods.

The use of sugar (sucrose) in baking not only provides sweetness, but also plays a functional role. Sugar provides food for the yeast, bulk, colour, texture, volume, and increases the shelf life of baked goods. During mixing, it competes with gluten in the dough or batter to bind water, so there is less gluten development and the final product has a tender crumb and good volume. Its water-binding properties also increase batter viscosity. Sugar promotes air incorporation and the production of a more viscous and stable

A number of high-intensity sweeteners have been developed over the years. These are many times sweeter than sugar but they essentially provide zero calories. A bitter metallic aftertaste is experienced with some of these intensive sweeteners. Many of them are slower than sucrose to trigger the sensation of sweetness, and the flavour lingers longer after swallowing. In addition, some intensive sweeteners are affected by heat, so they cannot be used in baked goods. In order to overcome these problems, some artificial sweeteners are used in combination with others.

Aspartame is approximately 200 times sweeter than common sugar. It is composed of two amino acids: aspartic

acid and phenylalanine. Because it is a dipeptide (chain of two amino acids), it may break down into the two amino acids under elevated temperatures and high pH. For this reason, it is not normally used in baked goods. Neotame is chemically similar to aspartame, but much sweeter and more stable. Saccharin is 300 to 400 times as sweet as sucrose, heat stable, readily soluble but has a bitter, metallic aftertaste. Acesulfame-K is 200 times sweeter than sucrose, heat and pH stable, and fairly soluble, therefore making it possible to use it in baking formulations. Sucralose is 400 to 800 times sweeter than sucrose; heat and pH stable, and has a similar sensory profile to sucrose. Sucralose is available in various forms and can be used in baked goods. One of the sources of intensive sweeteners that has received a lot of attention lately is the plant stevia rebaudiana. Several compounds called steviol glycosides are present in the leaves of this plant and provide the intense sweetness. The most abundant and well known is the steviol glycoside. However, another, less common glycoside, called rebaudioside A, has a better taste than the others found in the stevia plant.

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MINORS

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LIQUIDS

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CONTROLS

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The Site Services division of Team Shick provides the best services in the industry. We are on your team, and will be with you every step of the process.

COMPONENTS

Team Shick realizes that a system is only as reliable as the components from which it is made. Shick components work together as a team to drive a smooth and successful process.

SYNERGY AND CACAO

When you think of chocolate or cacao proper you can’t help but visualize a brown or black rectangular, boring shape. However, the possibilities really start to unfold when you consider its new sexy status over the last five years in the wine world. Premium cacao can be matched to wine, cheese and food now to a level that wasn’t possible before. Origine, or terroir, applies to cacao exactly as it does to wine, and the language of cacao is somewhat similar. We use descriptors like intensity, herbaceous floral, fruity. This is due to increased availability from agents shipping from South America and Africa, which have increased chocolate’s visibility tenfold. The climb is still upward, and we don’t expect it to slow for some time. When working with a sommelier to pair wine and cacao, our language is often parallel. We look and taste for strength, depth, finish and all the nuances of complexity so that wine and chocolate are in balance. The flavour profile of a meal has traditionally followed an amuse bouche/ entrée/dessert pattern. This profile follows a neutral (salad), defined (beef/redwine/ blue cheese demi-glace), then sweet (high sugar ratio) pattern. But what if we could tinker with that cycle and possibly make the combined profile stronger or more dynamic as a whole? A rich, Angus steak and a Gorgonzola demi is only hindered by a cloyingly sweet dessert. Add a 75 per cent criollo cacao chocolate in balance with that red, and I guarantee a stronger, more visceral memory of that meal. Too sweet a dessert will throw off a bold Malbec or Cabernet Sauvignon instantly. Why shorten the pleasure of that $65 vino for 50 cents worth of sugar? Dessert wines are available, but they aren’t for everyone, ergo most will continue dessert with the chosen red of the meal to the finish for lack of a different choice. Not a good compromise, but options are available, and they are intriguing. Let’s take a closer look.

What if we could taper that contrast

When pairing wine and chocolate, look for a balance in the strength, depth and finish of your selections.

down and still enjoy the finish of the Malbec?

A full-bodied Venezuelan Occumare dark cacao with goat cheese would make a smooth transition between the courses. Seared Halibut would need a cacao with a less bold profile. Depending on the cacao flavour profile it may need no filling at all. Pasta rich in garlic or herbs would suit a 54 per cent dark with an espresso filling. It’s all about synergy.

We now have access to single- or rare-source cacao with individual but completely dynamic flavour profiles. No chemical additives, just pure, uncut cacao. Dining is about synergy of the palette. This, in a cacao pod, is the new face of chocolate. Buon Appetito!! / BJ

Darren Johns is a chocolatier / consultant who owns Mercury Chocolates, an innovative company in Port Hope featuring origine cacao from South America, Madagascar and Africa. The company’s products include pairing / dessert options for any vintage wine. For more information visit www.MercuryChocolates.com or call 905-396-7758.

SALES STRATEGY SHAKE-UPS

Heather Holbrook never imagined that her cookies and cupcakes would earn six figures in sales. When it happened, she and her business partner/husband Bruce walked away from it all toward a new way of doing business for years to come.

Ottawa’s Isobel & Company was born more out of love than profit in in 2004. Holbrook used her baking skills and natural ingredients to create homemade butter cookies for her growing daughter, Mckenzie Isobel, after whom the business is named. In no time, Holbrook’s salessavvy husband was marketing her hand-decorated, preservative- and nut-free cookies to local mom-and-pop stores in the area. Business swelled.

In those early years, Holbrook worked weekdays at the reputable French Baker in Ottawa while Bruce worked full time as a sales executive for an electronics firm.

“I’d come home from work and we were actually doing everything out of our kitchen in our house,” says Holbrook.

As business grew, they installed a commercial kitchen in their basement and with a bit of trepidation, Holbrook quit her job to give the cookie business her full attention. Eventually her husband followed suit. They rented their first commercial space in Nepean, Ont., and began higher-volume production.

Then Bruce decided to pitch the treats to an upscale store in Ottawa.

“He packed up all of his samples and he went into Holt Renfrew and found the general manager,” says Holbrook.

The store agreed to sell the cookies on consignment and they flew off the shelves. Business owners who frequented Holts also ordered the delectable cookies.

}The domino effect continued in 2005. Bruce sold the cookies to Pusateri’s, a reputable fine food chain in Toronto. Then a buyer from U.S.-based

The company is planning to stay diversified and deal with other small businesses that share their interest in growing, rather than deal with larger retail outlets.

Williams-Sonoma visited Pusateri’s and tried the cookies. The spell was cast. He wanted the delicious treats in his stores.

“To me that was the biggest moment in our business because I absolutely adore Williams-Sonoma!” says Holbrook.

At first, Isobel’s cookies were only available online and through the WilliamsSonoma catalogue. But after formidable sales and the development of a positive business relationship with the company,

Heather Holbrook and her daughter Mckenzie Isobel in the family’s Ottawa bakery.

all of that changed.

“Usually you have to put in a couple of years in the catalogue. But we got picked up for retail within a year, which is quite unusual.”

But there were challenges ahead. The exciting business relationships that grew Isobel’s profits when the Canadian dollar was low also choked profits when exchange rates inflated.

“By the time we did the exchange rate at the bank, we were losing 20 per cent,” says Holbrook. This left Isobel’s with no choice but to increase prices or jump ship. Holbrook and her husband jumped. “We attempted to raise our price and get paid in Canadian dollars instead of American, but Williams-Sonoma refused the increase.”

But other lucrative offers were on the horizon. In 2006, a large national wholesale retail store enticed Isobel’s into doing big business – the minimum order was $100,000. Isobel’s had to expand and move into a bigger facility.

Over time, the large retailer’s growing and sometimes expensive mandatory requirements and its desire for static prices resulted in an increasingly uncomfortable relationship.

“They still wanted the cookies but they wouldn’t allow a price increase and yet everything was going up,” says Holbrook.

The national retailer’s enormous orders monopolized Isobel’s production, eliminating smaller retail clients, and forcing Holbrook to rely on one buyer for an increased percentage of their revenue. Over time, the husband-andwife team realized this was not where they wanted to go.

“It ended with us not doing business together,” says Bruce. “It just wasn’t working for us.”

“We had to scale it all back to a smaller facility,” adds Holbrook. “We also had to lay off really great staff so that was very hard.”

But during those turbulent times Isobel’s carved out a new business model. The company is planning to stay diversified and deal with other small businesses that share their interest in growing, rather than deal with larger retail outlets.

Although profits have temporarily slumped, Holbrook and her husband are optimistic about the future. Bruce has secured new butter cookie business with local and international entrepreneurs. Their successful cupcake bakery, Isobel’s Cupcakes and Cookies, opened in 2009

and has recently expanded, moving to Ottawa’s trendy Hintonburg area. The husband-and-wife team are hopeful that a national franchise cupcake bakery might be in the cards someday. Looking back, they both believe their

experience with big business has given them a clearer direction.

“We understand what a large-scale business is and we don’t want any part of it. It taught us a lesson,” says Bruce. “We’ve grown as a business.” / BJ

WORDS THAT SELL

The language of food marketing is a fickle thing. Just like slang, what’s fly one day can be uncool the next.

Consumers are fluent in the lingo of the moment. They’re also a bit like teenagers. Speak their language and you win them over. Misuse it or confuse it with the language of days gone by and you risk being dismissed as out of touch.

Today’s words that sell tap into top food trends, such as healthy and “free from” foods, according to Bob Goldin, executive vice-president with the market research firm Technomic. He says words like “fresh” and “natural”

resonate well with consumers because they evoke ideas of nutritious, made-toorder products.

Following from these trends, highlighting nutritious ingredients such as whole grains, olive oil and sea salt can help win over consumers. Call-outs spotlighting premium ingredients are also effective. The FSR Chain Menu Tracker, a joint project between the Toronto-based consulting firm fsStrategy and market research firm The NPD Group Canada, analyzes the menus of major full-service restaurant chains across the country. The 2012 survey found that specialty breads and cheeses and aged and premium meats are all

Highlight your store’s use of healthy ingredients, such as fresh herbs, whole grains and olive oil.

popping up in menu descriptions designed to entice hungry diners. Rounding out the list are specialty nuts, spinach, greens and specialty peppers.

“I’m not necessarily suggesting that consumers are eating healthy or are eating fresher or are eating more premium ingredient products, but I think you have to tie into their aspirations, and a lot of those are around eating healthier and eating better,” Goldin says.

Geoff Wilson, president of fsStrategy, agrees.

“It’s that direction towards a healthier lifestyle and a more informed lifestyle. Authenticity, freshness and even

statements around customization are really important to consumers right now,” he says. “I want to have it my way: I don’t want it with this, I want it with that…. I’d like a low-fat balsamic dressing as opposed to a high-fat ranch dressing. That customization is very important to the consumer today.”

The average consumer may be keeping an eye out for words that hit on healthier lifestyles, but he also wants to define what that healthier lifestyle means for him as an individual. Many are well educated about food these days, especially as it relates to their individual dietary needs. They’re drawn to products that allow them to apply that knowledge to make their own choices.

“If you tell them that it’s Heart Smart or if you tell them that it’s better for you or vegetarian, that’s acceptable, but if you tell them that it’s low-fat or it’s low-carb, that’s directing them too much,” says Wilson.

Besides which, Goldin says that many consumers continue to associate words like low-fat with less flavourful or worse tasting products. Education is also contributing to the declining appeal of low-fat products. Last year, Packaged Facts reported that more consumers are starting to get that low-fat foods are not necessarily healthier than full-fat options. A more nuanced understanding of the differences between types of fats is driving consumers to seek out healthier polyunsaturated and monounsaturated fats, rather than turning to products bearing low-fat and fat-free claims.

Consumers are also catching on to the tactics that have driven food marketing in the past. Those who have been duped by a product trumpeting that it is low-fat only to discover that it contains just as many calories as a similar full-fat version don’t tend to forget it. Instead, they view foods with a more critical eye and greater skepticism when it comes to health and nutrition claims. That’s why Goldin says he believes holistic claims carry more appeal.

If you’re focusing on flavour to sell your products, Wilson suggests emphasizing fruity, hot and spicy, citrus, sweet and smoky, and berry taste profiles in your products. The FSR Chain Menu Tracker found these, as well as honey, are among the most popular flavour descriptors on menus right now.

SELL WITH A STORY

There’s a lot of consumer appeal to be found in words that help to tell the story behind a food. “Local” scores big points with many consumers, but be aware that some may shy away because they expect a local product to sell at a higher price point. Other terms and phrases that conjure up images of smaller scale farming and pastoral scenes also resonate well.

“‘Craft’ and ‘artisanal’ are also positives.

WORDS THAT SELL:

Use words like craft and artisanal to describe your fresh baked breads and baked goods.

but even if you don’t have a huge income, you’re a little more knowledgeable about different kinds of foods and ethnic foods.”

Combined with more ethnically diverse urban areas, this has fed a growing consumer appetite for “authentic” foods. But many savvy consumers aren’t swayed simply by seeing the word splashed on a menu board. In this case it’s subtlety that makes the sale.

“Authenticity is always appealing, but saying ‘we’re authentic’ doesn’t always cut it,” says Goldin. He suggests tying your ingredients and preparation methods into the idea of authenticity. Highlighting that your bakery uses real Belgian chocolate or a pastry technique handed down from master bakers in Europe may do more to convince a consumer of your authenticity than simply printing the word “authentic” on your marketing materials.

Last but not least, value for money remains an important consideration for

}They connote small batch, where a lot of skill goes into the manufacture,” says Goldin. Large grocery chains may purport to offer artisan product lines, but consumers put more stock in the word when it’s applied to a loaf baked fresh in your bakery’s ovens.

Today’s consumers are smarter about what you’re selling, and so you must in turn be smarter about your consumer in order to make a sale.

Depending on the customer demographic you’re trying to target, “organic” may also be a big draw. Goldin says the term “has some appeal to some consumers, but to many it just equals high price.” He says organic foods tend to appeal to consumers between the ages of 25 and 45 earning above-average incomes.

Today’s consumers are smarter about what you’re selling, and so you must in turn be smarter about your customer in order to make a sale. That savvy covers everything from what ingredients go into a dish to how that dish is prepared, even if it’s not a family favourite they grew up watching Mom make.

“We’re not dealing with a consumer who is uneducated,” says Wilson. “We’re dealing today with consumers who understand food. They watch The Food Network, they travel. It’s not all of them,

many consumers. Seventy per cent of Canadians believe that the New Year kicked off in a recession, according to an online survey sponsored by the Economic Club of Canada. Consumers are still feeling the pinch in their wallets and they’re skeptical when they hear experts saying the recession is over.

Times are still tough and consumers want to know they’re spending their hard-earned food dollars wisely, especially when indulging in little luxuries.

“Some of these words that connote super sizing turn some customers off, but a family pack is a good thing because it connotes value,” says Goldin. He adds, “Things that connote excess may be a bit of a turnoff.”

The words that sell today may not be the same words that sell tomorrow.

Capturing a slice of the market depends on not only being hip to your customers’ evolving preferences, but also being able to communicate that you can fulfil their needs in words that really speak to them. / BJ

HOWA

produced a BETTERLOOKING GOURMET COOKIE

We met a baker who was producing gourmet cookies –heavy, thick cookies with lots of large chunksof chocolate, fruits, nuts and other inclusions. In an effort to increase production, she went from hand-scooping to a wire-cut cookie machine. However, she ran into big problems with the wire-cut machine: she couldn’t maintain portion control; her large chunks were getting cut into smaller, less impressive ones; and the remaining chunks were smeared under the cookie dough.

Then she called Reiser. The solution was our Vemag cookie dough depositor with a guillotine cutoff. Even at high production speeds, the Vemag allowed her to run all of her recipes with precise portioning accuracy. Her chocolate chunks and inclusions came through whole. And the guillotine cutting system actually exposed the chunks and inclusions. Now she is able to produce mouth-watering cookies with great eye appeal that out-sell all the other cookies in the bakery case.

Several ingredients are available as sweeteners from stevia. The leaves of the stevia plant can be extracted with water and the extract is either concentrated (liquid form) or dried to produce a generic form of powder that is used as a sweetener. Steviol glycosides (specifically rebaudioside A, which is considered to be the best tasting) are also isolated and purified and sold as ingredients. On the regulatory side, stevia and its extracts

have been produced and approved in some countries for a long time; however, it has only recently received more attention in North America and Europe. In July 2011, the European Union Standing Committee on Food recommended the approval of high-purity stevia extracts for use as a food ingredient throughout Europe. The United States banned stevia in the early 1990s, but in 2008 the rebaudioside A extract was

Good taste has always been our strength.

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.

The leaves of the stevia plant can be extracted with water to produce a powder to be used as a sweetener.

approved as a food additive. Canada’s regulatory climate is different. The Health Canada website states: Stevia leaves (fresh, dried or powdered) without health claims CAN be sold in Canada to a consumer wishing to use this product for personal culinary use only.

Foods containing stevia leaves (fresh, dried or powdered) have not been accepted for sale in Canada. To date, Health Canada has approved the use of stevia and its extracts as a non-medicinal ingredient (sweetener) in 108 natural health products, and as a medicinal ingredient in three natural health products (NHPs).

Becoming familiar with how to use various alternative sweeteners in your baked goods will help you provide your customers with lower-calorie options. / BJ

For more information, or fee-for-service help with food technical and processing issues and needs, please contact Dr. John Michaelides at John Michaelides & Associates at 519743-8956, or at Bioenterprise 519-821-2960 ext. 226, or by e-mail at j.jmichaelides@ gmail.com. Bioenterprise is a company of experienced professionals that coach and mentor emerging agri-technology companies from planning to startup to profitability and beyond.

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BY MARIO FORTIN

WIDE WORLD OF FLATBREADS

There are many different kinds of flatbread, with each region or ethnicity being very particular about its tastes

The range of flatbreads you can find is very wide and depends on the clientele of every region. Various flavours are found and their use is very fickle. Here are descriptions of the most well known.

Bannock: Of Scottish origin, this bread is made by oat flakes finely ground and baked from three to five minutes. Typically bannock is eaten for breakfast or with fish (smoked salmon or pickled herring).

Berber: This bread of the North of Algeria is one of the pillars of the Berber diet and was a precious food. It is unique for its different flavours (Nigelle, fennel, figs, dates) and the mode of cooking. The Berber cooked their bread in a Tabouna, an oven in the shape of extinct volcano made on the floor with a mixture of earth and clay. We use it to make Panini sandwiches or toast for breakfast.

}Focaccia: This flat Italian bread is often compared to pizza. The focaccia is a dough containing olive oil that we shape flat, then we spread with more olive oil and season with herbs, tomatoes, onions, hot peppers, etc. The flavours are unlimited and do not contain either sauce or meats, and rarely any cheese. Focaccia is eaten warmed and works with a cocktail or as a meal. It is excellent when made with a long fermentation (four to five hours).

Fougasse: This flatbread comes from the north of Provence in France. People often confuse fougasse and focaccia. The difference is that with fougasse, the vegetables are added and mixed in the dough. Made from the same dough as foccacia, we make it flat by cutting three or four times to create openings in the centre. Black olives or sundried tomatoes are the most popular additions. This is an excellent bread to serve with different salads.

People often confuse fougasse and focaccia. The difference is that with fougasse, the vegetables are added and mixed in the dough.

Chapati: Coming from the North of India and Nepal, this bread contains some flour, some salt and some warm water. The preparation takes 45 minutes and it is baked for two minutes on a heating plate. Chapati is good with spicy Indian sauces.

Ciabatta: Born in Lombardy (the North of Italy), its name means “slipper,” because of its uneven shape and the distance between its very crunchy crust and magnificently honeycombed crumb. The secret to ciabatta is its moisture content (minimum 75 per cent of the weight of the flour). Its preparation is long but the result is well worth it. Served in sandwiches, Italians are crazy about it with a good wine.

Dosa: Originating in southern India, this bread looks like a pancake and accompanies the dishes of the country. It’s cooked for two minutes on the first side and one minute on the other.

Injera: This Ethiopian flat bread is made from Teff flour, which is milled from the smallest grain in the world, similar to millet. It is very rare in Canada and eaten as a tortilla.

Lavash: Lavash is an Armenian bread that distinguishes itself with a sweet taste of wild honey. It’s consumed with chicken or after school as snack and is baked in a 450 F oven for two minutes.

Matzoh: Hailing from Israel, this bread is made from flour and water but without yeast, salt or oil. The bread is popular for Passover, a Jewish holiday. There is a version salted for the rest of the year, which we serve with dishes in sauce.

Naan: This bread of central Asia is made using a rich dough with yogurt and sunflower or corn oil. It is shaped flat and pricked before baking. We find it round or square. The people of Afghanistan eat it with chicken.

Pita: This Lebanese bread is a low-fat pizza dough, laminated flat, fermented in a dry steam room without humidity and

There are many kinds of delicious flat breads as rich in history as they are in flavour.

baked in an oven tunnel (750 to 900 F) for 25 to 35 seconds. The heat of the very hot oven provokes the formation of a ball, which brings the separation from both sides, favouring the opening of the bread to furnish it.

Pizza: The most widespread flat bread in the world, this Italian product needs no explanation. We find it everywhere and under quite different formats, for example, as plain dough, with tomato sauce, garnished, pre-cooked, as deepfrozen dough and ready to eat. Thin crust is also very popular.

Tortilla: Of Mexican origin, tortillas are very widespread and getting more and more popular. This bread is corn flour and wheat flour based. We can also make it from wheat flour only. Tortillas are cooked in a 500 F oven for 20 to 30 seconds. It is consumed with any meat or salad.

As you can see, flatbreads are ethnic in origin. The market for these breads is always growing and cannot be ignored by the traditional baker. Even though our volume is mostly sliced bread, the fact remains that it is necessary to think more and more of these varieties.

Flatbreads allow us to widen our tastes and to eat food in a different way without having to travel. / BJ

Mario Fortin is an international bakery consultant and owner of FORMA-LAB, consulting services to Bakers and Suppliers. If you need technical information, send your question to info @forma-lab.com.

Tradition Fine Foods announces new president

TORONTO – Tradition Fine Foods Ltd. has named Thomas Glowczewski as its new president. Thomas will succeed his father, Peter Glowczewski, who was recently appointed chairman.

In 2001, Thomas completed his honours bachelor of science degree from the University of Toronto, specializing in human biology. Shortly thereafter, Thomas pursued his masters of business administration at York University, specializing in finance and entrepreneurial studies. Since completing his studies in 2004, Thomas has been with Tradition in a full-time capacity overseeing all aspects of operations, IT, contract manufacturing and research and development.

Thomas’ broad knowledge of the business stems in part from his summer positions as a line supervisor at Tradition while attending high school. Over the

years, Thomas also took on many efficiency, documentation and IT tasks on a part-time basis while pursuing his degrees. By continuously staying in touch with Tradition’s evolution and growth, Thomas has a complete from-the-ground-up appreciation of what it takes to run efficient lines while ensuring employee loyalty and customer satisfaction.

Tradition says Peter Glowczewski, now chairman, is extremely pleased with the appointment and feels it is vital to have someone with Thomas’ experience, knowledge and dedication at the helm, as the company continues to provide high-quality, world-class bakery products to Canada, the United States and other global markets.

For more information on Tradition Fine Foods Ltd. please visit www. tradition.ca.

Thomas Glowczewski brings knowledge of business and experience with the company to his new role with Tradition Fine Foods Ltd.

¦ concepts for success ¦

BY DIANE CHIASSON

SHOW OFF YOUR GOODS

Here are nine great bakery tips and tricks for fabulous presentation

Bakeries already have a distinct advantage when it comes to display and presentation by having products that already have attractive colours, layers and shapes. Who can resist the temptation of a freshly baked cookie, a flaky pastry or a beautifully decorated cupcake? Surprisingly, many bakery owners and operators do not position or present their products in the most attractive ways, hence not capitalizing on extra sales opportunities.

1. STACK YOUR PRODUCTS

Stacking your products creates the impression of abundance, which people are naturally drawn to. Harder baked goods are ideal products to stack, especially baguettes, loaves of bread, cookies, biscotti and other treats that are not too fragile. Create neat piles or patterns, but make sure they are accessible so that if a customer selects one item, the entire pile of goods will not fall down.

2. REFILL OFTEN

}For items with designs on the top, display them on a slanted tray or plate so that the designs are visible from far away.

5. USE RELEVANT PLATES AND PLATTERS

Creating displays with different heights and depths is a key merchandising point. For baked goods, this can be achieved by using a variety of different platters, two- and three-tier display units, and cake stands with pedestals. Avoid using large, commerciallooking plates. Your dishes should be small enough to look full when you place your pastries on them, but big enough so that they don’t seem crowded. Place your best-looking cakes on pedestal cake stands so that they attract attention from far away. Alternate your products by different colours, textures and shapes.

6. USE PAPER

Embellish your baked goods by lining your

Keep in mind that no one will want to buy a product if there are only a few left, as it gives the impression of being old, stale and unwanted.

Stack displays of cookies, biscotti, breads and baguettes in neat patterns to make your supply appear abundant.

but will not buy due to diets or other health concerns. Consider selling miniature versions of your most popular products, or create a line of 100-calorie products. Place these items near the cash-wrap area to increase your impulse buys.

9. INVEST IN A COOKIE WARMER

Refill your shelves and display cases throughout the day. Your bakery must always look full and abundant at all times. Keep in mind that no one will want to buy a product if there are only a few left, as it gives the impression of being old, stale and unwanted.

3. ROTATE PRODUCTS

Rotate your products according to shelf life and use-by dates. Products with extra stock should be moved to the front of the store, and displayed prominently to sell.

4.

SHOW OFF YOUR HANDIWORK

Many baked goods already have the qualities that make them visually appealing, so all you need to do is arrange them in an attractive manner. For cakes, slice off one piece so customers can see the delicious layers and frosting inside. Overlap cookies and pastries.

breadbaskets and trays with brown paper to give your products a more European and environmental feel. You can also use paper for marketing purposes by adding paper props around your displays including mini menus or recipe cards, upcoming events, advertising, or other relatable items.

7. CREATE PARTY TRAYS

Many people go to bakeries to buy for parties or gatherings, but have difficulty in deciding what to buy. Create party trays and packages that include a variety of your products, or ready-to-serve platters. Not only are you offering an element of convenience to hurried shoppers, but you are also offering a sampling of your products to a new group of people who may visit your bakery after tasting something delicious from your party tray. Ensure that your logo, brand and store address, phone number and website are displayed prominently.

8. SELL MINI EVERYTHING

Many customers visiting your bakery for bread will be tempted by your sweet treats

The scent of a freshly baked cookie will draw in customers from the street. A warm cookie, however, will get them coming back over and over again. Consider investing in a cookie warmer that will allow you to serve warm cookies all day long. You can also develop promotional materials advertising that you are the only bakery on the block that sells warm cookies!

By using what you’ve already got –beautiful baked goods – you can showcase your products and build sales while you’re at it! / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. Her company provides innovative and revenue-increasing 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 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

Global Baking Solutions

Fleischmann’s Yeast

AB Mauri Baking Solutions

Key players and stakeholders to meet at Chocovision 2012

DAVOS, SWITZERLAND – Chocolate demand has increased steadily over the years. More and more consumers, especially in emerging countries with a rising middle class, are discovering the sweet side of chocolate. This offers great business opportunities. However, the same stakeholders along the complex and

fragmented supply chain from the cocoa bean to the chocolate bar are also facing key challenges. In addition to changing consumer needs and behaviour, the industry must cope with economic uncertainties and volatile prices of the respective raw materials and it is confronted with increasing regulation. In the

cocoa growing countries, unsustainable agricultural practices and challenging conditions in regard to social and political systems and infrastructure) are also among the issues the industry has to face.

To bring together key players on the decision-making level, Barry Callebaut has organized a neutral platform –Chocovision – and invited major stakeholders from the cocoa, chocolate and retail industries to attend. “Balance the Challenge. From cocoa to chocolate –strategy, sustainability and success,” will be the theme of the first issue of Chocovision 2012. The conference, scheduled to take place in Davos, Switzerland, from June 5 to 7, is the first of a series of bi-annual conferences.

Speeches and panel discussions with experts and professionals from all stakeholder groups will focus on strategy, sustainability and success. Besides these three conference sessions, there will be high-profile keynote addresses by world-renowned musician and political activist Sir Bob Geldof and Nobel Prize Laureate Muhammad Yunus. They will contribute to the inspirational atmosphere the organizer hopes to create for Chocovision 2012 participants.

Attendees of Chocovision 2012 will have the opportunity to network with senior business leaders in the cocoa, chocolate and retail industries, influential politicians from around the world and representatives of prominent NGOs. Hence, the symposium will offer a platform for debate between business and politics, NGOs and scientists, suppliers, farmers and consumers – all key players in the value chain, from the cocoa bean to the chocolate bar.

“There is an obvious need for better alignment and more efficient knowledge transfer, as well as proactive information sharing between all stakeholders in the supply chain, from farmer organizations, certification bodies, cocoa processors, chocolate manufacturers and retailers up to end consumers,” says Juergen Steinemann, CEO of Barry Callebaut.

“That is why we have initiated Chocovision, a neutral, company-independent, bi-annual platform for informed discussion and debate.”

For more information visit www. chocovision.ch.

LET’S ROLL

When most Canadians think of food trucks, they envision french fry wagons, shrivelled hotdogs and carnival fare. While food truck offerings may have traditionally been less than stellar, the fact remains that the venue had a lot going for it. As “pop-up retail” (temporary retail stores that appear and disappear at specific locations) becomes more popular, it’s to be expected that mobile dining will be a concept worth revisiting through new eyes. For many young culinary entrepreneurs, going mobile doesn’t mean compromising quality. It’s about being able to bring that quality to a greater number of people. In her Wall Street Journal piece titled “Food Truck Nation” Katy McLaughlin wrote,

“The new breed of lunch truck is aggressively gourmet, tech-savvy and politically correct.” What’s more – food trucks lend themselves beautifully to the whimsy and joy inherent in the baking industry.

Upscale mobile dining has become big business in the United States with companies like Rickshaw Dumpling Truck and Mexicue taking what used to be a benign form of food delivery and making it fun. Natalie Ravoi, owner of Cupcake Diner in Hamilton, Ont., is one entrepreneur pioneering the upscale food truck movement in Canada.

“I could see that food trucks were becoming so popular in the U.S. but that the Canadian market was much less developed,” says Ravoi. “It was a perfect fit for my business plan. While I do have a

small storefront for meetings, it’s been all about the truck since Day 1.”

One aspect driving the adoption of food trucks by entrepreneurs is the lower cost of entry. For many chefs and bakers, having a restaurant or full retail storefront is a cost-prohibitive prospect. A food truck can be up and running for a fraction of the cost and it has the benefit of being able to go to the customers instead of waiting for them to come to the bakery. With so much foodservice growth coming from channels like takeout, QSR and drive-through, mobile restaurants are the perfect solution. It is, however, a venture best entered into with a bit of research under one’s belt. You see, not all municipalities are food truck friendly.

“Before I even purchased my truck I

Offering a curbside service of gourmet food has proven successful for Natalie Ravoi, owner of the Cupcake Diner in Hamilton, Ont.

Bonnie Gordon Bonnie Gordon College, Canada

Buddy Valastro Carlo’s Bakery, USA

Paris Cutler Planet Cake, Australia

Ron Ben-Israel Ron Ben-Israel Cakes, USA

Rosalind Chan ICCA, Malaysia Sugar Tiers, Canada

Cake design provided by Su Yin Delectable, Malaysia

Offering a curbside service of gourmet baked goods has proven successful for Natalie Ravoi, owner of the Cupcake Diner in Hamilton, Ont.

researched the licensing permit parameters in various areas,” says Ravoi. She had to rethink her plan of attack when she discovered that Toronto wasn’t very food truck friendly. “My goal was to be in Toronto because in the U.S., food trucks had great success in cities. I quickly learned that there is a big black tape around the city regarding food trucks in Toronto.”

Toronto and other cities such as Calgary and Vancouver are moving towards broader acceptance of food trucks and have hosted food truck festivals to develop awareness, but there is still more to be done. Ravoi was delighted to discover that Hamilton offered lots of options for her fledgling business so she found places she could park and then found a truck to fit the measurements of the spaces she’d located. She decided on a Dodge Sprinter to help create that cute diner feel she desired. After finding exactly the make of truck she wanted, Ravoi took photos of the truck and drew on how she wanted the logo featured. The truck was decorated in a whimsical ’50s diner style with the company name and logo prominently displayed, and outfitted with custom windows, racks and tires. Once roadworthy, the Cupcake Diner made its debut on the streets.

date: may 29 - june 1, 2012

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Ravoi’s business has grown extremely rapidly. In the beginning, there were curbside stops, then larger fairs and festivals. However, word of mouth and media coverage spread, and soon the Cupcake Diner was being booked for corporate events. Ravoi is now booked months in advance. Word of mouth is enhanced by a little “word of mouse” as tools such as Facebook and Twitter allow food trucks to let fans know where they will be on any given day. With 1,653 Twitter followers and just under 3,000 likes on Facebook, Cupcake Diner is making great use of social media.

Ravoi does caution against letting anyone but the key personality do the social media updates. “Social media allows my customers to build a relationship with me as the owner/ operator,” she says. “I tweet that I’m on the truck, where we will be or if we’re running low on a certain flavour. It all adds to the excitement.”

It seems that excitement is something food trucks can help facilitate. There’s that little sense of anticipation one feels when food trucks are on the scene that takes us back to those same butterflies felt when we were kids and the ice cream wagon rounded the corner.

“People get the fun factor,” says Ravoi. “They get that giddy feeling and they smile when they see the truck and have that favourite cupcake. That’s when I realize that I’m really in the business of making people happy.” / BJ

Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.

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EXPLORING HALAL MARKETS

There has never been a better time to explore the expanding ethnic food market, where you may find new opportunities in a time of global economic uncertainty. However, proper positioning of the halal foods in that market is very important.

Halal embraces all food categories, not just meat. For this reason, bakery products can meet the challenge and opportunities of the halal segment of the market.

Halal is an Arabic word from the Qu’ran. Halal means “allowed or permissible.”

Halal food can satisfy the dietary requirements of Muslims and non-Muslims.

The key criterion regarding any halal food is that it must exclude pork and pork byproducts. It must also exclude alcohol and its derivatives.

Bakery products can satisfy halal criteria and access the halal food market with minimum investment and adjustment. Let’s take a quick look at some of the main bakery products that halal consumers purchase. They include: bread, pastries, cakes, cookies and other subcategories of pastry products. Raw materials that are used in the baking process must also be halal compliant, for example, butter, sugar, cream, flavouring, preservatives and additives.

Consumers in general are increasingly looking for variety and adequate selection.

Healthy and wholesome foods are on the rise. Today’s consumers are not only interested in what they eat but they are also interested in how their food is made and what’s in it.

They want foods made of healthy and wholesome ingredients. Therefore, halal bakery products can readily satisfy consumers demand for quality food made from wholesome ingredients.

The halal market is a rapidly growing market worldwide; just take a look at the figures:

• Halal world demographics: $1.6 billion consumers

• Halal world market value: $2.3 trillion

• Halal North American market value: $180 billion

• More than 10 per cent of the GTA are halal consumers

• Fertility rates are the highest in the Muslim population

• According to JWT study in the U.S. conducted in April 2007, Halal purchasing power: 170 billion

These are some of the benefits of creating halal certified bakery products:

• Positive consumer perception

• Value added

• Extend your market

• Consumer acceptability

• Resilient market that’s1,400 years old

• New opportunities

Packaging is becoming increasingly important in order to attract to new

customers as well as retain existing ones.

The following business sectors could greatly benefit with the right approach and long-term marketing strategy. The sectors would include the following: airlines, tourism, hotel/restaurant, food service, catering, humanitarian aid, retail/ wholesale, processing/production, special events and primary agriculture.

The companies who position themselves to serve the halal food market are the ones to reap the benefits from extending their market reach. / BJ

Ehsan Sairally is with Halal Product Development Services (HPDS), a Canadian halal certification company that can serves halal audit and certification requests. Visit www.halalproductservices. com or contact Ehsan at 416-568-1885 for more information.

Cater to the rapidly growing halal market by ensuring your raw materials (butter, sugar, eggs and cream, for example) are halal-compliant.

BALANCING ACT

What secret do the Bill Gateses of the world know that the rest of us don’t? If you study their lives closely, you’ll discover that successful people are very careful about how they spend their time. No matter how you slice it, we all have 24 hours in a day, so the key lies in learning to use our time wisely. Here are some ways you can dramatically increase your productivity through more effective use of your time.

1. Monitor how you currently use your time: If it seems like your day slips by all too quickly, try creating a log of your daily activities. Once you see where you are spending your time, you can identify and focus on the activities that provide the greatest returns for you personally and financially.

2. Calculate how much your time is worth: Time is money. Knowing how much your time is actually worth can help you make better decisions as to whether you should perform a task or outsource it. For instance, if your time is worth $200 an hour, you are far better off paying someone $30 an hour to edit your newsletter. You can “bank” the other $170 per hour by spending your time on profit-making activities.

3. Create a daily schedule: Don’t start your day without a to-do list. Make a list of tasks and categorize them into business building activities, client activities, and personal items. Then break bigger unmanageable projects into smaller “doable” chunks so they less intimidating and are easier to accomplish.

4. Prioritize: Have more to do than hours in the day? By prioritizing your tasks, you’ll make sure that you are tackling the items that matter most. Create a system that works for you. One standard way of prioritizing is to mark items with A, B, and C.

Ask yourself these key questions:

• What items must be done today?

• Which items can be rescheduled?

• What can be delegated?

• Which tasks most closely match my priorities and goals?

• Which items can be eliminated?

5. Learn to say no: Are you adding one more item to your never-ending to do list? You are in control of your time. Be strong and uphold your personal boundaries. When you are well rested and treat yourself and your family to the time off you deserve, you’ll feel happier and more productive when it’s time to go back to work.

6. Remove distractions and time sucks: Time sucks are lurking everywhere like viruses. Think about which activities are eating up your time. For me personally, these items include e-mail, social calls, and telemarketers. I “conquer” the e-mail demon by shutting down my Outlook when I am working. When a family member calls during work time, I politely ask if I can call them back during the afternoon and remind them of my work hours. Caller ID valiantly saves me from the “would be” telemarketer time thieves. With one glance, I can quickly differentiate telemarketers from important client calls.

7. Stick to the plan: Try not to get sidetracked from your plan. One of my friends has a motto: “A lack of planning on your part does not constitute an emergency for me.” It’s a smart one to live by. Unless it’s a true emergency, or you are being paid “rush” time, you probably don’t need to squeeze a last minute request in today. Also, by assigning yourself project deadlines, you can keep on top of projects and avoid those dreaded last minute emergencies.

8. Choose an inspiring place and time: We are all built differently. Do the tasks that take your most brainpower when you are at your prime. Are you a morning person or do you work best burning the midnight oils? Create an ultimate work haven that is clean, distraction free, and inspiring.

9. Bundle like tasks together: As you work through your daily list, try to chunk your tasks into like activities. By creating a separate chunk of time for answering email, invoicing, making return phone calls, you’ll save time and mental energy.

10. Avoid interruptions: Trying to do

the same thing over and over again with interruptions can be maddening. Once you start a task, try to finish it to the end. If something comes up that you need to remember or do, unless it’s urgent, simply add it to your list and continue on with your current project.

11. Be organized: When things are tidy, it saves you time and frees you to focus on the task at hand. Digging through a pile of papers and finding a squished Twinkie isn’t very conducive to the work experience. Follow your own organizational style.

• Phone lists : I arrange my phone lists into groups according to how I use them: friends, family, doctors, my children’s playmates, etc. I also list people in my phone book that I talk to on a first name basis by their first name alphabetically.

• E-mails : Another timesaving idea is to colour code your e-mails. In my personal colour scheme I use one colour for clients, one for newsletters, and another for my coworkers. You can also group your e-mails using categories and folders.

• One calendar meets all : Keeping track of work appointments, personal appointments, and committee meetings can be very difficult. My secret to keeping on top of family and work appointments is to schedule them all on one calendar.

• Daytimer special section : Create a special section of your daytimer just for special interests, hobbies, or kids.

Why wait for success when you can literally schedule it? By mastering your time, you can accomplish much more with less effort. Focus on activities that most closely match your goals. By taking time to monitor, measure, and manage your time, you will enjoy an abundance of success and happiness. / BJ

Kristie Tamsevicius is a leading expert in the areas of home based business, Internet marketing, and web development. Reach her at 847-244-8450 or email kristie@ brandingonthenet.com

FIT FOOD

There’s a new meal delivery service in Toronto upping the ante in the lifestyle solutions market and doing a whole lot of baking experiments to boot.

Longtime personal trainer Jules Lieff launched Fit OrganiX at the Delicious Food Show in fall of last year and hasn’t looked back since.

“I’ve always had a passion for food because it’s the link in fitness that most people miss.”

Lieff has been diligently supporting her clients’ fitness goals for 15 years and came to the conclusion that proper nutrition was the toughest part for people. She began sharing her own recipes, which led to more customer requests for food. The seeds for Fit OrganiX were sown. Lieff sought out a commercial kitchen and hired chefs. She brought in a holistic nutritionist, Julia Karantjas, and created a service designed to meet the healthy eating needs of not only her active fitness clients, but also people who have special dietary needs or simply lack the time or inclination to cook. Fit OrganiX delivers three meals plus one snack to its clients Monday to Friday, although weekends can be arranged. People fill out an initial questionnaire and then are put on one of five basic meal plans that can be further customized to meet their needs. Plans start around $175 a week. Although Lieff is a fitness expert by trade, she is the chief experimenter and recipe inventor of her growing food business.

These days Lieff spends more time in the kitchen and co-ordinating food delivery than in the gym. She’s discovering the joys of baking with alternative ingredients. She found that coconut oil is a good substitute for butter – “It acts a lot like shortening. It makes things really fluffy and really light.”

She’s definitely encountering the challenges of alternative ingredients, too. “Brown rice flour, which I use scads of, can taste like sand in your mouth,” she says with a laugh. These are the kinds of product challenges everyone working to create niche bakery products likely faces, but a tasty product will emerge through trial and error.

She’s put vegan sweet potato blueberry muffins and almond butter cookies with apple butter thumbprints on her menu. She concocts a variety of gluten-free goodies, observing “there’s nothing out there in a ready-to-bake form that you can just throw in your oven [that’s gluten-free]. There are lots of gluten-free mixes and lots of glutenfree products but there’s not a lot of middle ground so that’s kind of my next project. It would be like a hypoallergenic Pillsbury.”

Lieff has been diligent in being true to her brand and monitoring her growth. She sources biodegradable packaging and sticks to locally sourced and/or organic foods. She finds most of her clients choose four-, six- or eight-week plans but notes she hasn’t been in business long enough to see how long people may or may not sustain. She is working on expanding her delivery zone outside of the GTA and wants to get into providing more meals and baked goods that are par baked so clients can pop them in when they’re ready to eat them. She did catering for the Interior Design show and has landed herself a gig as the official fitness and nutrition expert on 103.9 PROUD FM.

Fit OrganiX is giving Lieff the opportunity to teach people appropriate portion sizes and proper nutrition. If food is the missing link in fitness, fitness is likewise the missing link in food, and Lieff’s business is helping people succesfully make connections. / BJ

The ultimate tamper evident bag closure system. Use InnoSeal to protect your products from unwanted hands. Unlike twist ties, customers will know if anyone else has sampled your product before them.

www.innoseal.com | 1-866-958-4666

Fifty Years of Good Taste

Bethel

Bakery, known as The Cake Place, celebrated its golden anniversary in September, 2005. Located in Bethel Park, Pennsylvania, the bakery staged a week-long celebration that enjoyed great community support. “We doubled our normal customer count each day;” said John Walsh, Bethel Bakery President. “Bethel Bakery is beloved in our community.”

There was no doubt about where to turn for an anniversary cake. Nearly 80 percent of Bethel Bakery’s business comes from cakes, including cupcakes, dessert cakes and wedding cakes. But Bethel is widely known for its decorated cakes and signature French Buttercream icing.

Family is at the heart of Bethel Bakery. John, is the oldest of seven children and took over from his parents, Morris and Anna Walsh, in 1991. Both Morris and Anna still find time to visit the bakery. Anna loves serving customers, and Morris, aside from being a master baker, is a valuable jack-of-all-trades. And with a 7,000square-foot facility, there is always something to be repaired. John’s sister, Christine Makowski, oversees wedding cake sales, and John’s wife, Chris, contributes administratively. John admits having four kids has kept his life balanced. “Staying involved in my kids lives helps keep me from becoming totally consumed by my business.”

John believes that keeping quality consistent, day-to-day and year-to-year is one of their biggest challenges. “Bethel Bakery has been an International® Bakers Services’ customer for decades,” he continued. “We rely on International® flavors to provide the consistency we require for our ongoing success.”

When you want consistent results, turn to 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.

From chocolate inclusions to gum replacers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

ChocMelts inclusions from Barry Callebaut

Barry Callebaut’s ChocMelts inclusions are made from 100 per cent chocolate, and are designed to melt together with ice cream, releasing a richer and more intense chocolate taste than regular chocolate ice cream inclusions ChocMelts inclusions are available in dark, milk and white chocolate. www.barry-callebaut.com

DAYLube performance grease

Dayton Progress’ new NSF-H1 food grade certified DAYLube high-performance grease is designed to provide long-lasting lubrication for food and beverage processing equipment. Nanoceramic particles act as sub-microscopic ball bearings to yield a lower coefficient of friction than traditional PTFE greases. With an operating temperature range of -40 C to 425 C (-40 F to 800 F), it is suited for industrial and commercial bakeries, kilns, and conveyor cooking and cooling. DAYLube is available in 16-ounce tubes and jars, as well as cases with 12 jars or tubes, gallon containers, and five-gallon pails. www.daytonprogress.com

OptiSol 5000 gum replacer

Glanbia Nutritionals’ OptiSol 5000 is a natural, functional flax seed-based alternative to guar gum. It can be used in tortillas, breads, sweet baked goods, batters and a variety of other products. OptiSol 5000 has been designed to be a cost-effective tool that gives manufacturers an alternative solution to high prices for guar and other gums. Functionally, OptiSol 5000 is designed to provide moisture control, shelf life extension, viscosity generation, cryoprotection and enhanced nutritional benefits. www.glanbianutritionals.com

Confectionery coating system from TIC Gums

The TicaPAN 311 coating system for binding sugar and sugar alcohol syrups in confection coating and panning is now available from TIC Gums. TicaPAN 311 is designed to replace gum Arabic. It crystallizes, binds, and dries similarly to traditional coating systems. TicaPAN 311 also imparts a whiter shell coating during the panning process and ensures a smooth finished appearance. www.ticgums.com

Unifiller’s Deco-Mate

Unifiller’s Deco-Mate was created to replace the conventional pastry bag with near effortless piping of icings and frostings on cakes and cupcakes. Quickly and efficiently decorate cakes while eliminating work-related injuries like carpel tunnel syndrome with Deco-Mate. www.unifiller.com

Low-sodium baking powder from Caravan

Low-sodium baking powder from Caravan Ingredients offers customers an easier way to provide lower-sodium bakery products to their consumers. It is designed and formulated to release the proper amount of leavening gas at the various stages of mixing to facilitate scaling and depositing of batters. Through utilizing a non-sodium aluminum phosphate-based leavening system, low-sodium baking powder is able to reduce sodium by up to 44 per cent over standard baking powders. www.caravaningredients.com

John Pinette Get Outa the Line!

Sarah Palin The Heart of a Rogue Trailblazer

The Craveability Factor

DEMAND: Creating What People Want

Jim Carroll Innovation, Hyper-niching, & Transformative Change

Jane Buckingham Reaching Tomorrow’s Consumer

Personal Power to the Max

Jeremy Gutsche Exploiting Chaos and Unlocking “Cool”

Consumer Decision Trees in Bakery, Dairy, and Deli

Paula Deen Best Dishes

Valrhona introduces Caramélia

Caramel and chocolate are two of the most popular flavours in the world, so it makes sense that Valrhona brings chefs and chocolatiers another innovation by marrying these flavours in a unique way.

Valrhona has introduced the new Caramélia milk chocolate couverture. Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona’s Caramélia uses genuine dairy-based caramel (from real skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel. Valrhona brings the same rich history, know-how and creative flair to their family of fine milk chocolate products. www.valrhona.com

Custom labels from StickerYou.com

An explosion in the demand for custom food labels has been recognized by StickerYou.com, the only online platform that allows users to create professional quality, custom vinyl stickers and labels for under $10. StickerYou has helped open the door for consumers to take their packaging to the next level and finally make them look as good as they taste.

StickerYou has made customizing your own food labels one step easier by creating a gallery of templates available to be utilized by anyone looking to label their creations, or even create a consistent look in their kitchen cupboards. StickerYou has also joined forces with Bernardin, the largest brand-name provider of mason jars in Canada, to provide consumers with fully customizable labels specially sized to fit Bernardin, as well as Ball (Jardin), brand jars.

“Whereas in the past, foodies were limited to basic white square labels, the website allows users to design glossy, professional-looking labels of any shape, with the added ability to upload their own photos, logos and artwork,” said Andrew Witkin, president and founder of StickerYou. www.stickeryou.com

OHAUS CKW checkweighing scales

A new line of CKW checkweighing scales for food processing applications is now available from OHAUS Corporation.

Built from food-safe stainless steel, the CKW checkweigher includes an IP66/ NEMA4X indicator and a base with an open framework that is designed for cleaning in washdown environments. To prevent accumulation of matter on the frame, each base has rounded corners, an external platform skirt and drain holes.

Designed for fast set-up with a dedicated target key, the CKW scales boast multiple configurations for users to checkweigh to meet their specific operational needs. The scales’ software is designed to be easy to navigate and offer users great flexibility.

¦ business advisor ¦

BY GORD JESSUP

WHEN TO TAKE A PROFIT

There are many things to consider when extracting profits from a business. Start with the nature of the income.

Recently, we received a question from a reader asking: “When is a good time to take profits from my business?” It’s a good question and an important one to get right from a tax perspective.

On a high level, there is always the question of whether you should be further investing into your business or taking profits. There are many things to consider when extracting profits from a business.

The nature of the income will determine the corporate and personal tax consequences, so you need to determine that first. Typically the business will pay the owner either a salary or dividends. Accepting a salary will result in a tax deduction for the business, thus reducing its taxable income. A dividend is paid out of after-tax earnings. Because of this difference, wages are taxed at ordinary personal tax rates while dividends receive a tax credit that is intended to offset the corporate taxes paid. In fact, under the Dividend Tax Credit, a family member with no income can receive $50,000 of eligible dividends, or $38,000 of other than eligible dividends, without paying any tax at all. So if you have a family trust, you may be able to extract profits from your company with a very low tax burden. This, of course, requires planning ahead of time.

The best time to take income from the business is at the beginning of a new calendar year, as the income may be taxed at a lower rate.

}Wages are taxed at ordinary personal tax rates while dividends receive a tax credit that is intended to offset the corporate taxes paid.

uals who receive dividends and who were taxed at the general corporate tax rate. Many companies no longer pay large bonuses to the owners as a result.

Planning strategies may have been implemented that will also impact the choice between wages and dividends. An income-splitting strategy may result in dividends being received by lower-income family members. This would result in a permanent tax savings.

whether it is better to leave more money in a corporation than to take it out and put it into an RRSP, given the return in the stock market whether it is better. No strong conclusion has been made and personal preference will dictate.

The timing of when wages or dividends are paid will generally depend on the level of corporate and personal income for the year, as well as the individual’s need for cash. If it is possible, wait until a new calendar year to receive income as it may be taxed at lower rates or may defer the payment of the tax. Of course, personal circumstances may require an earlier payout.

For private companies it has been the norm for bonuses to be paid to the owners of the annual net income in excess of the small business limit. By doing this, companies avoided paying the higher general corporate tax rate. This may still be a policy for some companies including those that undertake research and development that qualifies for federal tax credits. With the introduction of eligible dividends a few years ago, larger tax credits are received by individ-

If you want to maximize the amount of your Registered Retirement Savings Plan Contributions, you will need to ensure that you have earned sufficient income in the year. If you do not have enough earned income, then drawing additional salary makes more sense. In 2012, the maximum allowable RRSP contribution limit is $22,970. In order to make a contribution of this size, you will need to have $127,600 of earned income. There has recently been a lot of debate over

While it is important that you grasp the basic principles outlined above, in most cases this issue is complex enough that it would be wise to seek tax advice from a qualified advisor. / BJ

Gordon Jessup is the lead tax partner of Fuller Landau LLP. He works with clients from many industries who recognize him as someone they wish to consult with before making significant business decisions. He can be reached at 416-645-6508 or gjessup@fullerlandau.com.

How long a grain should be left to sprout varies from one grain to the next, and from operation to operation.

Stonemill Bakehouse, an artisan bread wholesaler in Toronto, lets its grains sprout for 48 hours, while many cookbooks advise home bakers to plan for a three-day sprout period.

If you’re planning to sprout your own grain, you’ll need to choose an unmilled variety; milling crushes the grain’s seed, destroying its ability to produce new shoots. In Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor, baker and culinary instructor

Peter Reinhart recommends soaking one part grain in two parts water in a covered container for 12 to 24 hours. After soaking, drain the container and rinse the grain. Return the grains to the closed container and leave them at room temperature to sprout. Reinhart notes that the first hint of a shoot should appear within three to six hours. A good rule of thumb is to let the shoot grow to about one to two millimetres (0.04 to 0.08 inches) in length.

Once your sprouts are ready, there are two options to halt germination, effectively turning off growth and preserving the sprout at its ideal maturity. Drying the grain deprives the sprout of the moist environment it needs to grow. Once dried, sprouted grain can either be incorporated into recipes whole, or milled into grain flour. Alternatively, you can skip the drying step. Mashing the wet grain produces a thick, puree that can be used in breads and other baked goods. If using the wet method, you’ll need to adjust your recipe to account for the extra moisture the puree adds to your dough or batter.

BUILDING ON WHOLE-GRAIN BENEFITS

Many of the health benefits associated with sprouted grains can be linked to the fact that they are produced from whole grains. As the Whole Grains Council explains on its website, whole grains are made up of three distinct parts:

• The germ, or embryo, that will sprout into a new plant under the right conditions. This part of the grain contains B vitamins, minerals, protein and polyunsaturated, healthy fats.

• The endosperm, which provides food for the embryo until it can

establish roots to draw nutrients from the soil and sprouts to collect the sunlight it needs to produce energy. The endosperm is made up mostly of carbohydrates and protein, as well as small quantities of assorted vitamins and minerals.

• The bran, or outer skin, of the kernel that protects it from sunlight, pests and disease. The bran contains B vitamins, fibre and antioxidants.

Canada’s Food Guide recommends that whole grains should account for one half of an adult’s six to eight daily grain servings.

But the benefits of sprouted grains appear to go beyond the nutrition found in whole grains. A 2008 study published in the journal Food Science found that sprouted flours measured higher in protein, fat, thiamine and riboflavin than unsprouted flours. In March 2010, Food Chemistry reported that sprouted amaranth, quinoa, buckwheat and wheat flours showed higher antioxidant activity than unsprouted versions. That same study also revealed that antioxidant levels dropped off after baking.

What the science is clear on is that

vitamin levels and bioavailability of minerals (the extent to which these nutrients can be used by the body) increase after sprouting. It seems sprouting unlocks more of the goodness stored in the whole grain. The nutrients that sprouting frees up to feed baby plants can also nourish humans. The science is less clear on how much sprouted grain the average human must eat in order to reap measurable health benefits.

Diabetics are one consumer demographic that can directly benefit from consuming sprouted grains, as these grains have a low glycemic index (GI). Low GI foods are digested slowly, gradually raising blood sugar and insulin levels. This quality makes low GI foods the preferred pick for diabetics whose bodies struggle to regulate blood sugar and insulin levels.

The trend toward healthier baked goods appears to be here to stay. Sprouted grains are well positioned to draw consumers with an appetite for wholesome nutrition, not to mention foodies who want in on the latest trend before it achieves mainstream fame. / BJ

DII Dealers Ingredients Inc.

COMING EVENTS

May 6-8

Bakery Showcase 2012 Mississauga, Ont. www.baking.ca

May 7-9

Organic Marketing Forum 2012 Warsaw, Poland www.organic-marketing-forum.org

May 9-11

SIAL Canada Montreal www.sialcanada.com

Ingredi ents,

Ingredients

Butter Buds

Butter, cream a nd ch e es e nat ural d air y concentrates re duc e fat w hi l e enhancing flav ou r ch aract e ris ti c s at a lower total co st Im pro v

June 5

Baking Association of Canada (Ontario Chapter) Spring Golf Tournament Carlisle, Ont. www.baking.ca

June 10-12

Dairy-Deli-Bake 2012 New Oreans, La. www.iddba.org

Aug. 22-25

Mexipan 2012 | International Fair of the Baking Industry WTC, Mexico City www.mexipan.com.mx

Sept. 9-10

Alberta Foodservice Expo Edmonton www.albertafoodserviceexpo.ca

Sept. 16-21

Iba World Market for Baking Munich, Germany www.iba.de

TBA

B.C. Foodservice Expo Vancouver www.bcfoodexpo.ca

March 3-5, 2013 CRFA Show 2013 Toronto www.crfa.ca

For more events, visit www. bakersjournal.com

BAC to Health Minister – Bakers Making Big Sodium Reductions

BAC has provided Federal Health Minister Aglukkaq a copy of the association’s recently commissioned study demonstrating that bakers have voluntarily reduced sodium amounts in some breads by as much as 13%. The study contradicts recent calls by health advocates for implementation of regulations to limit sodium based on their perspective that the food industry is ignoring voluntary sodium reduction.

The study undertaken by Nutridata Consulting compared the 2011 sodium values of more than two hundred pantry breads broken down into white, whole wheat and whole grain categories and compared the results to a similar study taken in 2009. The results showed that over two years, Canada’s bakers have voluntarily reduced the level of sodium in whole grain breads by 2%, whole wheat was down by 7% and white sodium values had been reduced by 13%. Overall sodium values for pantry breads had been

BC Chapter Donates $10,000 to Support Bakery Education

BAC’s BC Chapter has recently donated $5,000 to the bakery departments of both Vancouver Island University and Vancouver Community College in support of its ongoing commitment to assisting the entrance of young people into the bakery industry. Over the past three years the BC Chapter has invested more than $45,000 in support of a range of programs and projects to support provincial bakery education and training.

The funds reinvested by the BC Chapter are generated through industry support of activities like golf tournaments and other social programs occurring throughout the year. Inside this issue readers will find information for both the BC and Ontario Chapter’s 2012 golf tournaments and both Chapters look forward to continuing industry support in 2012.

reduced by 8%. Breads and bread style products have been identified as the most significant of sodium to the diet of any food category.

According to BAC President and CEO Paul Hetherington “As the provider of a dietary staple, bakers have long recognized that they have a significant role to play in providing nutritious foods for Canadians. The voluntary reduction by Canada’s bakers is in keeping with the industry’s commitment to play its role in supporting overall sodium reduction for Canadians.”

BAC is also communicating the study’s finding to provincial health ministers across the country as demonstration of the industry’s efforts in sodium reduction. In addition BAC is working with health and academic groups both to demonstrate industry’s continuing support and also manage expectations regarding the pace of sodium reduction.

BAC to Participate in Serving Size Consultation

BAC will be representing the baking industry with Health Canada on its recently announced consultation on Proposed Serving Size Guidance document. According to Health Canada the purpose of this guidance is to encourage more consistent serving size declarations in the Nutrition Facts table, which will result in more accurate consumer comparisons among similar food products.

BAC’s initial review of breads shows a wide range of serving sizes used by industry based on the weight per slice of bread. It will therefore be important for bakers to ensure that the ability to provide a variety of serving sizes is maintained in order to meet consumer expectations.

Health Canada is seeking stakeholder feedback on the Proposed Serving Size Guidance document, by June 1, 2012. Earlier responses are welcome in order to accelerate the review process. For a copy of the document email info@baking.ca.

Email and Contact Info

General enquiries: info@baking.ca Website: www.baking.ca

7895 Tranmere Drive, Suite 202 Mississauga, Ontario L5S 1V9

1-888-674-2253

Tel: (905) 405-0288

Fax: (905) 405-0993

BC Chapter Chair Gary Humphreys presents Liz Jang of Vancouver Community College a cheque for $5,000

Dear Friends and Colleagues,

Once again it is my pleasure to extend an invitation to the baking industry in Canada, United States and around the world to join us May 6-8 at the International Centre in Toronto to experience Bakery Showcase 2012. Bakery Showcase has become the focal point for Canada’s bakers with the country’s largest industry trade show and exceptional learning opportunity. Our 2012 event will build on the tradition!

This year’s trade show will surpass our 2010 event in scope and offerings. The more than 100,000 sq. ft. of exhibit space will feature suppliers offering the latest in equipment, ingredients, technology and much more. Along with a bigger trade show, attendees will quickly note that more than 25% of exhibitors are new to this year’s event. These new exhibitors ensure that the Bakery Showcase attendee experience is continually revitalized.

Complementing the trade show are the number of free learning opportunities at Bakery Showcase 2012. Back are the Product Showcase exhibitor presentations and new to this year will be a Keynote address by John Klecker featuring his perspective on what is in store for the bakers.

Arguably the most exciting addition to Bakery Showcase 2012 will be the Canadian Landmark Challenge. Bakery students from Niagara College and George Brown College will square off in the building of mammoth creations of a great Canadian landmark – but made entirely of baked goods. This is a good natured competition that will highlight the skills of some of the country’s most promising students and the winner will be judged by you the attendee.

All of this and more awaits at Bakery Showcase 2012 and we look forward to seeing you there!

Sincerely,

Pete Plaizier

Pete Plaizier Fresh Start Bistro Edmonton, AB

Chair

Pete Plaizier Fresh Start Bistro Edmonton, AB

2011/2012 Board of Directors

Vice Chair

Gottfried Boehringer The Stonemill Bakehouse Scarborough, ON

President & CEO

Paul Hetherington Baking Association of Canada Mississauga, ON

Director

Jean Luc Breton Canada Bread Laval, QC

Director

Michel Dion Lallemand Inc Montreal, QC Director

Stephen Donaldson Canada Bread Mississauga, ON

Director

Sumit Luthra Weston Bakeries Limited/ Ready Bake Foods Inc. Etobicoke, ON

Tom Mattes Del’s Pastry Toronto, ON

Director

Kevin Rainey Sobeys Inc Stellarton, NS

Director

Bob Grebinsky P&H Milling Group Lethbridge, AB

Phil

Dawn Food Products Toronto, ON

Treasurer Glenn Wilde Harvest Bakery Winnipeg, MB

Past Chair John Rossetti Italian Home Bakery Ltd Etobicoke, ON

Director

Rick Barnes BakeMark Canada Richmond, BC

Director

Arthur Gunn Gunn’s Bakery Winnipeg, MB

Director

Director

Robinson

Director

David Stanfield Farnell Packaging Dartmouth, NS

EVENT Program

Note: All activities will be held at The International Centre, Exhibit Hall 3. Educational Activities will be held in the Pegasus Room.

Sunday, May 6

EVENT

LOCATION

8:00 am – 5:00pm Registration Open Hall 3 (entrance from Hall 2)

10:00 am – 11:00 am

11:00 am – 12:00 noon

BAC Annual General Meeting Pegasus Room Members and Non-Members Invited

Keynote Address Pegasus Room John Klecker – “Trends, Products and Predictions”

12:00 noon – 5:00 pm Trade Show Open Hall 3

5:00 pm – 6:30 pm Welcome Reception Hall 3 Registration Area

Monday, May 7

EVENT

9:30 am – 5:00 pm Registration Open Hall 3 (entrance from Hall 2)

10:30 am – 12:00 noon

Exhibitor Product Showcase Pegasus Room

Multimedia presentations from: Smart Cutting Technology – Erika-Record Inc.

Bakers Plus – Business Insurance Program – CG&B Group Inc.

Golden Roasted Flaxseed – Just Add! – CanMar Grain Products Ltd. – MIWE Canada – Hela Spice Canada StayFlat™ Sheet Pan: The Sheet Pan Reinvented – Chicago Metallic Bakeware – Bunge Oils

Tenerissimo: A new frozen dessert and beverage system – PreGel Canada Canadian Dairy Commission’s Matching Investment Fund – Canadian Dairy Commission

12:00 noon – 5:00 pm Trade Show Open Hall 3

Tuesday, May 8

EVENT

9:30 am – 5:00 pm Registration Open Hall 3 (entrance from Hall 2)

10:30 am – 12:00 noon

Exhibitor Product Showcase Pegasus Room

Multimedia presentations from EM Bakery Equipment DecoPac Innoseal Systems, Inc. Lallemand Inc. MNP LLP

Richardson Oilseed Limited Vegfresh Inc

Hemp Oil Canada Inc. Intersteam Technologies

12:00 noon – 5:00 pm Trade Show Open Hall 3

FLOOR Plan

TRADE SHOW HOURS

Sunday, May 6th: 12 noon to 5 pm.

Monday, May 7th: 12 noon to 5 pm.

Tuesday, May 8th: 12 noon to 5 pm.

Ver 4 as of February 28, 2012

Exhibitor Listings

AB Mauri Fleischmann’s ............................622

Abell Pest Control.......................................940

*ABI Ltd .....................................................939

Abrigo Industrial Machines ........................101

ADM Milling Company..............................931

*Ahearn & Soper Inc. .............................N01B

Alfa Cappuccino Imports ....................515, 516

All Gold Imports .........................................823

AMF Bakery Systems .................................530

Apple Valley Foods .....................................929

*Arr-Tech ....................................................611

Ashworth ...................................................1026

Auralite Panel Products...............................134

*AZO, Inc ..................................................N03

BakeMark Canada.......................................703

*Baker’s Exchange.....................................N06

Bakers Journal.............................................910

Baking Association of Canada....................917

*Belshaw Adamatic Bakery Group.............439

Bettendorf Stanford.....................................230

Bunge Oils ..................................................923

Burnbrae Farms Limited ...........................1129

Burt Lewis Canada......................................130

Business Improvement Group.....................S20

*Calibre Sales .............................................713

California Walnut Commission...................837

Canada Bread Company Limited ................322

Canadian Dairy Commission ....................1119

*CanMar Grain Products Ltd......................231

Caravan Ingredients ....................................201

Carmi Flavors..............................................523

*Carmichael Engineering Ltd .....................102

*CE International Trading Corp .................641

*Celco Inc ...................................................128

CG&B Group, The......................................332

Chemroy Canada Inc

(Food Ingredient Div) ...............................126

Chicago Metallic ........................................N08

City of Brantford.........................................831

Compass Food Sales Co Ltd .......................635

*Complete Cash Register Systems Inc .....1131

*Conception Interal Inc...........................N01A

Contemar Silo Systems Inc .........................822

*Continental Ingredients Canada ..............1030

*CP Industries Ltd ......................................722

*Crown Custom Metal Spinning Inc .........N04

CRS Vamic Inc............................................832

CTP Imaging ...............................................233

*Dakota Specialty Milling, Inc. ..................839

Dawn Foods Canada. ......................1005, 1105

Dealers Ingredients Inc ...............................628

DecoPac ......................................................738

Design & Realisation ..................................227

Doyon Equipment Inc .................................816

Drader Bakery Logistics .............................417

Eckert Machines Inc ...................................127

*Edde Almond Paste Inc...........................1028

*EM Bakery Equipment .............................S23

Embassy Flavours Ltd...............................1130

*Enjay Converters Ltd ................................S12

*Erika Record LLC.....................................932

Fancy Pokket Corporation ........................1139

Farinart Inc ..................................................533

Farm Credit Canada: Agribusiness & AgriFood ...............................................531

*Festo Inc....................................................222

*Foley’s Candies .........................................540

*Foodtec Canada Inc.................................1113

France Decor Canada ..................................S30

*Francis Packaging Inc .............................1135

Frigid Equipment Ltd..................................733

G Cinelli-Esperia Corporation ....................903

*Gala Bakery ............................................1033

Gay Lea Foods ............................................223

Global Egg Corporation ..............................928

Gluten Free Gourmet ................................1103

Gourmet Baker .........................................803A

*Grain Farmers of Ontario ..........................113

Grain Process Enterprises Ltd...................1027

Grow Guelph...............................................113

Guelph Food Technology Centre (GFTC) ..113

H Moore Printing Services Ltd ...................927

*Hallmark Insurance Brokers Ltd...............S16

Handtmann Canada ...................................1125

Harvest Corporation ....................................636

*Hela Spice Canada ....................................938

Hemp Oil Canada Inc..................................534

Hobart Canada ..........................................1116

Horizon Milling G.P....................................817

Igloo Food Equipment ................................629

IMS Identification Multi Solutions Inc. ....1140

Industrial Bakery Equipment ......................840

*Innophos, Inc.............................................538

Innoseal Systems Inc.................................1141

*International Sugars Inc ..........................1032

Intersteam Technologies .............................100

*Intralox LLC .............................................431

J J Marshall Inc ..........................................736

JBNT Marketing Inc ...................................532

*King’s Pastry ...........................................1034

KL Products Inc ..........................................836

Kwik Lok Corporation ................................737

L & M Bakers Supply Co ...........................422

Label Systems .............................................131

Lallemand Inc .............................................723

*Lantic Sugar ..............................................739

Lapaco Paper Products Ltd .........................841

Lentia Enterprises .......................................423

Lesaffre Yeast Corporation .........................922

*Lintec Label & Print Solutions .................104

Lockwood Manufacturing Inc...................1022

*LVO Manufacturing Inc ............................S28

*Magna Mixer Co. ......................................135

Margarine Golden Gate - Michca Inc ........734

*Margarine Thibault Inc .............................441

Marsia Foods Inc.........................................623

McCall’s ......................................................811

*McCormick Canada ................................1039

*METTLER TOLEDO ...............................S27

MIWE Canada ............................................333

ML Packaging Inc .......................................330

*MNP LLP................................................1117

Mountain View Coffee Company ...............S19

N2 Ingredients.............................................S22

Natunola Health Inc ....................................132

*Natures Best Crop Inc ...............................S18

Nealanders International Inc .....................1023

Novelis Foil Products ..................................828

Nutrasun Foods Ltd.....................................408

Oakrun Farm Bakery................................803B

Olympic Wholesale Co Ltd ........................211

Ontario Ministry of Agriculture, Food & Rural Affairs ..............................1123

Ordan Thermal Products Ltd ...............715,717

*Otis Spunkmeyer Canada..........................205

P&H Milling Group ....................................120

Packaging Machinery Concepts Ltd.

INTRODUCING CANADA’S LANDMARK SCHOOL CHALLENGE NEW FEATURE presented by

A first for anywhere in Canada, BAC’s Ontario Chapter is pleased to introduce the .

THE COMPETITION – Student Teams from Niagara College and George Brown College’s bakery programs will face off on the Bakery Showcase exhibit floor in a two day build off of their choice of a great Canadian landmark.

THEIR BUILDING MATERIALS - Each Student Team will create their massive displays using nothing but baked goods.

THE WINNER – chosen by popular choice by you, the Bakery Showcase attendees.

This good natured competition is intended to highlight the creativity and skill of some of the nation’s brightest baking students.

BAC wishes to extend its appreciation to both Niagara College and George Brown College for their enthusiasm in participating in what we hope to become a regular feature at Bakery Showcase.

New Products

APPLE VALLEY FOODS

929

We will be showing Apple Valley Branded pie and tart shell dough as new items for our company.

BAKEMARK CANADA 703

We will be sampling new and existing products including our new Trigal Dorado Fillings (Pineapple, Mango, Guava, Dulce de Leche) and our new Best Brands turnovers, cinnamon rolls and orange rolls. We will also be sampling a variety of our existing bread and pastry items.

CANADA BREAD

COMPANY LIMITED 322

We will be exhibiting some of our new bagel products.

CARAVAN INGREDIENTS 201

Trancendim® is a specialty mono-diglyceride that will replace tropical or hydrogenated oils. It is used as a structuring agent in fat systems to produce products which offer zero grams trans fat and reduced saturated fat. Applications include par-fry and donut frying oils; rollin margarines for Danish, puff pastries and laminated dough; tortillas, pizza crust and frozen foods where anti stick functionality is desirable.

CE INTERNATIONAL TRADING CORP 641

Vibro-Sieve LS-450, Portable Vibratory Sifter.

CROWN CUSTOM METAL SPINNING INC N04

Square cheese cake pans, square pizza pans. Custom perforating of any type of pan we make.

CRS VAMIC INC 832

Functional mini spiral, micro pitch and high temperature belts designed specifically for the bakery industry.

DEALERS INGREDIENTS INC 628

HYDRO-FI is a new product from FIBERSTAR, INC. HYDRO-FI is an all new line of texturizing ingredients designed to provide innovative solutions for specific challenges in food formulation. For Example HYRDO-FI has been formulated to replace 50% of the eggs and reduce costs in cakes. It also improves texture and reduces staling in baked goods.

DECOPAC 738

Introducing PhotoCake® Online! The most

affordable print-on-demand cake decorating system in the industry! Low cost, easy to use and access to hundreds of your favourite licensed character, movie, and professional sports team images. A simple internet connection is all you need to discover an inexpensive way to create personalized celebration cakes! Edible Decorations: Looking for a way to have your cake decorations and eat them too? DecoPac’s new line of Edible Décor products feature enticing ways to adorn cakes with eye-catching, creative-boosting, and tantalizing tasty cake decorations! Stop by the booth to see how delicious the variety can be!

DESIGN & REALISATION 227

Pastry tips; Pastry bags (reusable and disposable); Ice cream and gelato moulds; Expendable cutters; Cocoa butters and powders; Transfer sheets with exclusive designs.

DOYON EQUIPMENT INC 816

We are presenting a new 2 year warranty, parts and labour instead of 1 year parts and labour. Also presenting the new and standard E-Bake control which provides manual and programmable functions. Introduction of our new SRO rack oven coming up.

ECKERT MACHINES INC 127

ADS (Advanced Detection Systems) is a leader in providing custom designed metal detectors. Through their patented technology for enhanced contaminant detection they engineer and manufacture each system to your exact specifications.

EM BAKERY EQUIPMENT S23

Trima Model K2 - 2 row bun divider rounder; Esmach model ISE/NA 200 - Esmach’s new style removable bowl; STM - digital water mixer meters.

FRIGID EQUIPMENT LTD 733

New to North America, distributed by us; Friulinox Blast Chillers/ Shock Freezers and Proofer Retarders First time at this show: Bravo Trittico Executive Ultimate Pastry and Gelato Machine. This machine will produce large variety of products ie: Gelato, Cream Custard, Ganache, Buttercream, Mousse and Chocolate Tempering. Frigomeccanica modular concepts for Cafe’s, Bakeries, Bars and Pastry Shops store front display counter systems.

GALA BAKERY 1033

Cheese Burek, Cheese & Spinach Burek, Apple Burek.

GLUTEN FREE GOURMET 1103

We are introducing a new gluten free line to Canada from the UK called Mrs. Crimble’s. We carry their macaroons, crackers, cheese bites, chocolate covered rice cakes, yogurt covered rice cakes and corn cakes. We are also introducing our new gluten free pie crust.

GRAIN PROCESS

ENTERPRISES LTD 1027

Whole grain and mixes - organic and conventional.

HEMP OIL CANADA INC 534

New products include milled coarse hemp powder and hemp hulls.

HOBART CANADA 1116

Vulcan VK Powerfry High Efficiency fryer, Baxter BBS101 Bread slicer.

INTERNATIONAL SUGARS INC 1032

Quinoa, canihua, chia, amaranth, oat fibre.

INTERSTEAM TECHNOLOGIES 100 Lavor 1.8 and Lavor Vesuvio.

J J MARSHALL INC 736 Coloured Baking Cups.

JBNT MARKETING INC 532

Plumpy moulds c/w PET lids - new plumcake style moulds - various sizes and colour schemes available.

LALLEMAND INC 723

Blue cello wrap - improved food safety!

LENTIA ENTERPRISES

423

Good Grains, Excel Soft and Fresh - Jelly Roll mix - Glamour Gold Topping, Glamour Silver Topping - Self Clean Whip Cream MachineApricot and Rasberry Jams - Fillings from New Zealand. We will be sampling our new Bread Mixes - Ciabatta, Smokey Onion, Franken, Excel Soft, San Francisco Sourdough, Black Russian, Good Grains.

MARGARINE THIBAULT INC

441

Promar Chocolatine: Promar Chocolatine is Margarine Thibault’s new puff pastry margarine

with natural & artificial dark chocolate flavour. Ideal to amplify the nose and mouth feel of your Pain au chocolat (chocolate croissant or chocolatine). The applications of this all-purpose puff pastry, danish, croissant and laminating dough margarine are only limited by bakers and pastry chefs boundless imagination.

MARSIA FOODS INC

623

Raisels - a 5-flavour line of sour-flavoured Golden Raisins. The simply delicious, anytime, anywhere REAL FRUIT snack. Golden raisins with a fun-to-eat, pucker-up sour, fruity flavoured taste. 100% Vitamin C, all natural flavour, REAL dried fruit golden raisins and a light dusting of sugar. Flavours: Sour Orange Burst; Sour Lemon Blast; Sour Apple T-K-O; Sour Peach Pucker; Sour Watermelon Shock.

N2 INGREDIENTS

S22

N2 Ingredients will be showcasing new baked gluten-free products developed by our R&D Team. Breads, buns, muffins, cakes, etc.

NATURES BEST CROP INC

S18

We will be giving out samples of Tarts, donuts, and cheese cakes, all filled with Natures best crop acai-blueberry pastry filling. Our feature is Acai berry based fruit fillings!

OLYMPIC WHOLESALE CO LTD

211

Backaldrin (spelt bakery mixes from Austria) & Master Martini (chocolate and bakery line from Italy).

ORDAN THERMAL PRODUCTS LTD

Far side sensing, chain guard food grade lubricants.

PACKAGING MACHINERY CONCEPTS LTD.

715, 717

300

Nita will display their Spider option for four panel wipe on clamshell containers. Loveshaw will dipslay their new stainless steel CF-5ss meant for the most demanding environments.

PREGEL CANADA INC

326

We will be launching ‘CafettoneTM, FruittoneTM, YogurttoneTM’, a new frozen dessert and beverage that is sold as a complete system including machine, product, cups and marketing material.

RICHARDSON OILSEED LIMITED

411

Bake-It Rollin - Buttery flavored non-hydrogenated roll in margarine for puff pastry, croissant, Danish and laminated dough applications. No whey powder added. Available without buttery flavour or colour.

SAMROK

Colouring spray cans, cake fountain, colour flame candles.

SOMERSET INDUSTRIES

Fondant sheeters.

SOUTHERN CHAMPION TRAY

Beverage carafe.

1133

232

632

SPECTRA FOODS 936

NH Shortenings and Margarines will be featured.

SPEEDWAY PACKAGING MACHINERY INC 1041 PL-211D - Clamshell Labeler.

Prizes & Giveaways

CROWN CUSTOM METAL SPINNING INC N04

Daily business card draw for a bakeware prize.

HALLMARK INSURANCE BROKERS LTD S16

Draw prize for Toronto FC Tickets.

LESAFFRE YEAST CORPORATION 922

There will be a draw done twice a day for five cases of our new Red Star extended life yeast. Product will be shipped to their bakery after the show.

PROSPERITY FOODS 235

Visit our booth for an opportunity to win a speaker dock for your Ipod.

SHICK 116

Shick will be giving away 2 Kindle Fires. Please visit booth 116 for more details.

Show Specials

CE INTERNATIONAL TRADING CORP 641

We offer a 10% discount at the show.

CROWN CUSTOM METAL SPINNING INC N04

Some Bakers tools on clearance. Angel cake pan on Special show promotion. Save 30% off list prices.

DOYON EQUIPMENT INC 816

A show special for bakery and food equipment deals for customers who visit the show and buy with the next 4 weeks.

FRIGID EQUIPMENT LTD

Special Discounts on Products for the month of the Show.

INTERSTEAM TECHNOLOGIES

733

100 15% off all show display units. 5% off all units ordered from show leads.

POLAR TECHNOLOGIES S14

KBCF10 Blast Chiller/Freezer - 55% off while quantities last.

SPECTRA FOODS

Show deals for Distributors.

WELLBAKE EQUIPMENT INC

Show Price Specials Only.

936

315

Demonstrations & Guest Appearances

ABI LTD

Demonstration of a Robotic Cell.

FRIGID EQUIPMENT LTD

939

733

We will have chefs from around the world making products and demonstrating the capabilities of all the equipment. They will also be available for private demos and and answering any questions.

INNOPHOS, INC

620

CAL-RISE® Product Demo - Innophos representatives will serve reduced sodium muffins made with CAL-RISE®, a no sodium leavening for healthy baking.

SATIN FINE FOODS INC

334

Demos on applying fondant by a renowned Cake Decorator.

Bakery Showcase 2012 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. As of press deadline - March 2nd.

INNOVATIVE SOLUTION PROVIDER OF BAKERY AUTOMATION

ABI LTD

ABI Ltd. is a leading manufacturer of automated bagel & flatbread lines, robotic systems, and automatic pan & rack handling equipment. With over 20 years experience, ABI is an innovative solution provider, whose expertise and know-how ensure optimum implementation of bakery automation.

SUPPLIER OF COMPLETE SYSTEMS FOR THE BAKING INDUSTRY

AZO, INC

AZO ensures that raw materials are handled accurately and consistently in fully automated processes regardless of whether they are bulk materials, small ingredients or liquid components. With over 60 years of experience, AZO is one of the world’s leading companies for raw material automation, pneumatic conveying and recipe management. AZO delivers the highest quality standards in the areas of food, pharmaceuticals, plastics and chemicals with solutions to store, unload, sieve, transport and meter your raw materials.

MASTER DISTRIBUTOR AND WHOLESALER OF PAPER, PLASTIC, FOIL AND FOAM DISPOSABLE PRODUCTS

CALIBRE

SALES

Calibre Sales is a master distributor of disposable packaging products geared towards the food service and hospitality industry, food processors, institutional operators and food service retailers. We carry a wide range of products to suit your needs and offer over 5000 products to choose from as well as eco-friendly packaging and custom printed packaging. Our ability to source new products and deliver nationwide has helped businesses like yours increase efficiency and profitability by having one supplier for all of your packaging needs.

LEARN WHAT MAKES CANMAR’S FLAX FOR NUTRITION DIFFERENT FROM THE REST …

CANMAR GRAIN PRODUCTS

CanMar has evolved to become a world leader in the production of golden roasted flax seed products for human consumption. We are proud to produce the best tasting flaxseed with the highest quality standards in mind. CanMar is located in Regina, Saskatchewan,

Canada, where the pristine, cool climate provides ideal conditions for the production and processing of the highest quality flax seed grown anywhere. This location is also ideal for efficient transportation of our products throughout North America and around the world.

SUPERIOR QUALITY PRODUCTS FROM BRAND NAME LINES

CELCO INC

Celco Inc. distributes well designed reliable brands: Amana-Celcold-ComarkElectrolux-FWE-Ice-O-Matic-MolteniNieco-Rotisol-Silver King. We’re here to make your life easier and more profitable with sales support, food consultation services, multiple inventory centres and authorized Canada wide service network. Make Celco your first choice.

AWARD WINNING POS SYSTEMS COMPLETE CASH REGISTER SYSTEMS

The company was established in 1992 and is now recognized as one of the leading suppliers of Cash Register & Point-of-Sale Products. The POS systems are ideal for bakeries, restaurants, food service outlets etc. Our professional staff displays the highest quality of service to ensure that our customers are always satisfied.

MANUFACTURER AND DISTRIBUTOR OF QUALITY CLEANING PRODUCTS

CP INDUSTRIES

C.P. Industries is a Canadian manufacturer of over 400 cleaning products approved for use within food production facilities. Our food sanitation division also designs, installs and monitors cleaning and sanitation systems and works closely with staff to provide training for proper use and handling of our products.

MANUFACTURER OF A FULL LINE OF BAKERY INGREDIENTS

EDDE ALMOND PASTE

Edde Almond Paste manufactures a full line of bakery ingredients. Whatever you need for your baking, you will find at Edde Almond Paste Inc. We select the highest quality ingredients to ensure our products will amaze all your customers. Our research and development team can develop and manufacture any bakery ingredient you need. Simply send us your requirements and we will do the rest. We can prepare private

labels, as well as labels in any language.

QUALITY BOARD PRODUCTS

ENJAY CONVERTERS LTD

Enjay Converters Ltd - a quality manufacturer of unique bakery packaging concepts. Full line of bakery/cake circles and sheets, both stock and custom sizes. Unique bakery boxes, cupcake stands, cupcake liners complement our line.

MARKET EXPERIENCE WITH MODERN DEPENDABLE MACHINERY

EM BAKERY EQUIPMENT

Established in 1982, EM Bakery Equipment B.C. Ltd. is entering its 30th year of operation. A family directed organization with years of experience and dedication in supplying a wide range of high quality baking equipment products. EM serves a variety of baking production applications including supplying and servicing small artisan bakeries, institutional organizations, and supermarket chains.

EXPERIENCED TO MAXIMIZE YOUR PRODUCTION NEEDS

ERIKA RECORD

Erika Record LLC., is an industry leader in the finest bakery equipment and has successfully served the Baking Industry for over twenty years. We pride ourselves in keeping our customers returning to outstanding customer service, skilled technical support and trade experienced sales team. We speak English, Spanish, German, French, Portuguese and Cantonese.

POWERFUL CLEAN DESIGN SOLUTIONS FOR FOOD AND PACKAGING PRODUCTIVITY FESTO INC

Festo is an industry leading global manufacturer of pneumatic and electric drive systems, components and controls for industrial and process automation. All Festo clean design solutions feature materials that are highly resistant to corrosion and are economical due to minimized downtime, and result in lower costs, thanks to shorter cleaning times. Festo delivers superior value for each stage of your machine’s life cycle – from faster design, development, sustainable performance and delivery phases of customers’ projects. With a focus on smart, safe, sustainable manufacturing,

Bakery Showcase 2012 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. As of press deadline - March 2nd.

Festo’s proven automation expertise help drive powerful new control technologies for leading food and packaging companies.

HIGH QUALITY PRODUCTS AND COMPETITIVE PRICING FOLEYS

Foley’s is a manufacturer of chocolate from cocoa ingredients and sugar. Our facility is located in Richmond, British Columbia. We manufacture dark, milk and white pure chocolate and compound coatings and then further process into chips, wafers, blocks, flakes, chunks and specialty products. A large section of our plant is designated for panning where we enrobe a variety of fruit and nuts. We are Organic and Kosher certified and have the ability to accommodate private label and specialty packaging.

QUALITY GREASEPROOF DENESTER BAKING CUPS

FRANCIS PACKAGING

We are a manufacturing company of Baking Cup liners, Loaf Liners and Tulip Cups. Its owners have extensive credentials and hands-on experience (over 50 combined years) in manufacturing, production, sales and technical aspect supplying high quality baking cups to the bakery industry. Our cups are made with a specialty greaseproof paper. We specialize in Denester Cups and can custom-make cups as per your specifications.

A TRADITIONAL AND CREATIVE

PRODUCT LINE OF FINISHED BAKED GOODS

GALA BAKERY

Gala Bakery is a company that has proudly brought some of Europe’s finest pastry recipes to your customers. At Gala Bakery we take traditional family recipes passed down through generations and blend them with creativity to provide easy finished baked goods. Our product line offers traditional vanilla custards, burek as well as the long forgotten grandma’s strudels - walnut and poppy seed strudels.

PREPARING FOR TOMORROW’S

WHEAT - TODAY

GRAIN FARMERS OF ONTARIO

Grain Farmers of Ontario (GFO) is the province’s largest commodity organization, representing 28,000 corn, soybean and wheat farmers. GFO is investing in understanding

the quality of Ontario wheat to better meet the milling and baking industry’s needs.

COVERAGE FOR ALL OF YOUR INSURANCE NEEDS

HALLMARK INSURANCE BROKERS

Hallmark Insurance provides professional risk management and insurance advice to Food Manufacturers and Suppliers including arrangement of coverage for all of your insurance needs. We provide “Services Beyond Risk”, a suite of value-added service to complement the traditional “risk transfer” i.e. just pay your premium approach, so you can relax and run your business.

QUALITY NUTRITIVE SWEETENERS & GLUTEN FREE!

INTERNATIONAL SUGARS INC.

International Sugars Inc. is a supplier of quality ingredients with emphasis on nutritive sweeteners and gluten free. We provide knowledgeable support and are committed to making natural, non-gmo and organic alternatives available. Dry ingredients are supplied in supersacks and bags; liquid ingredients in bulk, totes, drums and pails.

LANTIC SUGAR - NATIONAL IN CHARACTER AND DIVERSE IN AMBITION

LANTIC SUGAR

Lantic Sugar has been refining sugar in Canada for over 100 years. Lantic has a full line of sugar products including icing, brown and a wide variety of granulation sizes for white sugar in addition to our dry blend plant. Lantic will custom blend and pack to customer requirements.

THE ULTIMATE IN FOOD SERVICE EQUIPMENT

LVO MANUFACTURING

LVO manufactures a wide variety of Food Service and Bakery Equipment including sheeter/moulders, production tables and pan and rack washers. We take great pride in crafting the highest quality machines available to the modern bakery. Most of our standard features would be optional elsewhere. Our customers agree that it’s these added features which put LVO machines ahead of the competition. At LVO we stand behind every piece of equipment

we sell...friendly service is just a phone call away!

THE MOST COMPREHENSIVE RANGE OF SERVICES IN OUR INDUSTRY ON A GLOBAL LEVEL

METTLER TOLEDO

METTLER TOLEDO is the world’s largest manufacturer and marketer of weighing instruments for use in laboratory, industrial, and food retailing applications. METTLER TOLEDO provides weighing solutions that help customers by automating processes, increasing yields, controlling product quality and complying with industry standards and regulations.

SPECIFIC BUSINESS GOALS FOR THOSE IN THE BAKING INDUSTRY MNP LLP

With years of experience working directly with processors, suppliers, retailers and investors in the baking industry, MNP understands the challenges you face. From managing risk to minimizing taxes, securing financing and planning succession, our team of industry experts can help develop customized strategies that meet your specific business goals.

A PIONEER IN THE FRESH-BAKED COOKIE BUSINESS AND A LEADER IN THE SWEET BAKED GOODS INDUSTRY OTIS SPUNKMEYER INC

The Otis Spunkmeyer / ARYZTA North America team is more than 5,000 people strong with know-how and dedication that is unparalled. At our array of bakeries, kitchens, and mixeries we produce breads, cookies, muffins, pastries, and pizzas on a daily basis to delight our customers.

AUTOMATION SOLUTIONS – THE RIGHT PRODUCT, AT THE RIGHT PLACE, AT THE RIGHT TIME PCDATA

PCData logistics automation solutions give you the power to accurately see what is going on with the order fulfillment and distribution side of your business. Track and trace your products from the moment they roll off the production line until they arrive in the hands of your customers.

Bakery Showcase 2012 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. As of press deadline - March 2nd.

A GLOBAL SPECIALTY DESSERT

INGREDIENT COMPANY

PREGEL CANADA

PreGel Canada believes in blending Your Passion with Our Ingredients. For over 40 years, our company has been fueling the passion of many by offering an unparalleled experience in the world of specialty desserts. Our vested interest in our customers’ success is evident by the products, services and resources we offer. Our company has a long history of successes and novelties worldwide, consistently leading the market with innovative product lines and varied offerings.

HELPING SOLVE YOUR PACKAGING NEEDS AND MAKE ALL THE PIECES FIT!

SPEEDWAY PACKAGING MACHINERY

Speedway Packaging Machinery is a manufacturer of custom packaging machinery that provides the quality &

versatility our customers have come to depend on. We can meet your manufacturing needs, including service and parts, as well as new packaging equipment which includes liquid fillers, cappers, labelers, case sealers, turntables and conveyors.

WELLBAKE EQUIPMENT - YOUR HIGHWAY TO BAKERY AUTOMATION

WELLBAKE EQUIPMENT

WELLBAKE customers are mainly found among wholesale bakeries and foremost among specialized bakeries. Our makeup lines offered are top-of-the-line for croissants and pastries, depositing, topping and forming, cookie, biscuit and cracker lines, baguette and flat bread lines. We offer individual machines and automated systems to complement our make-up lines, such as; ingredient handling, mixing, automatic proofing, baking and pan handling, cooling and freezing.

AMF BAKERY SYSTEMS

BOOTH 530

1025 Cabana Street

Sherbrooke, QC N1H 8K5

519-766-4631, 800-654-6414

FAX: 519-766-0702

E-MAIL: gmcdonald@amfbakery.com www.amfbakery.com

Exhibiting: Brochures and videos on equipment.

Brands: AMF Bakery System, Bake Tech

APPLE VALLEY FOODS

BOOTH 929

14 Calkin Drive, PO Box 516

Kentville, NS B4N 3X3

902-679-4701

FAX: 888-524-4144

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

Exhibiting: Apple Valley Foods Inc. is a Canadian manufacturer specializing in high quality pies and pie and tart shell dough. At our booth we will be displaying baked pies, unbaked pies, cream pies and pie & tart shell dough.

Brands: Apple Valley

ARR-TECH

BOOTH 611

3801 W. Washington Avenue Yakima, WA 98903 USA

509-853-2170, 866-852-2442

FAX: 509-853-2171

E-MAIL: mattm@arr-tech.com www.arr-tech.com

Exhibiting: Since 1983 Arr-Tech has been developing and manufacturing automation equipment. Our knowledge and experience about the automation of counting, stacking and packaging equipment has led to the development of complete automation lines for a variety of tortillas, frozen waffles, pancakes, pizza crusts, pita breads and other flatbreads.

Brands: Arr-Tech

ASHWORTH

BOOTH 1026

450 Armour Dale Winchester, VA 22601-3459 USA

800-682-4594

FAX: 540-662-3150

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

AURALITE PANEL PRODUCTS

BOOTH 134

266 Royal York Rd

Toronto, ON M8V 2V9

416-259-9625

FAX: 416-259-3586

E-MAIL: karlkaufman@rogers.com www.auralitepanels.com

Exhibiting: Design, manufacture and install CFIA approved wall and ceiling systems for Food processing environments. Fibreglass reinforced plastic sheet (FRP) economically priced and available to cover all existing wall substrates. Also available: Insulated wall and ceiling panels, plastic core and plywood core panels, moisture resistant panels, suspended aluminum ceiling systems, installation hardware & accessories.

Brands: Auralite

AZO, INC

BOOTH N03

4445 Malone Rd Memphis, TN 38118 USA

901-794-9480

FAX: 901-794-9934

E-MAIL: russelln@azo.com www.azo-inc.com

Exhibiting: AZO ensures that raw materials are handled accurately and consistently in fully automated processes regardless of whether they are bulk materials, small ingredients or liquid components. With over 60 years of experience, AZO is one of the world’s leading companies for raw material automation, pneumatic conveying and recipe management. AZO delivers the highest quality standards with solutions to store, unload, sieve, transport and meter your raw materials. Come by to discuss your project needs and let AZO develop a solution for you.

Brands: AZO, Amixon, Zoatec, Componenter

PMS Colors:

BAKEMARK CANADA

BOOTH 703

2480 Viking Way

Richmond, BC V6V 1N2

604-303-1700, 800-665-9441

FAX: 604-303-1705

E-MAIL: info@bakemarkcanada.com www.yourbakemark.com

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

Brands: Bakemark, Westco, Caravan, Marguerite, Brill, Henry & Henry, Best Brands, Meistermarken and Ulmerspatz.

BAKER’S EXCHANGE

BOOTH N06

Two Prudential Plaza, 180 North Stetson Suite 3500 Chicago, IL 60601 USA 312-268-5772

FAX: 312-577-0664

E-MAIL: cris@bakersexchange.net www.bakersexchange.net

Exhibiting: Baker’s Exchange is a baking industry monthly source guide and online publication circulated to over 27,000 retail, wholesale and in-store decision makers in the U.S. and Canada and internationally through trade shows. Marketplace, our newest service platform, connects commercial and retail bakers and suppliers all over the world.

Brands: Baker’s Exchange, Baker’s Exchange Marketplace

BAKERS JOURNAL

BOOTH 910

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

705-826-2254, 888-599-2228, ext 26

FAX: 519-429-3094

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

Exhibiting: Bakers Journal has been the Voice of the Canadian Baking Industry for over 71 years reaching more than 90 percent of the bakery market. Our nationwide subscriber base consists of retail bakeries of all sizes, in-store bakeries, wholesale bakeries, restaurants and cafes, university and culinary schools, pastry chefs, hotels, caterers, specialty shops, equipment, manufacturing and packaging companies. Each issue of Bakers Journal is packed with the latest news and most informative expert commentary on topics that will affect how bakers run their business. Also at our booth will be the Annex Bookstore which supplies bakeries and students with helpful course guides and recipe books.

Brands: Bakers Journal, Annex Bookstore

BAKING ASSOCIATION OF CANADA

BOOTH 917

202-7895 Tranmere Dr

Mississauga, ON L5S 1V9

905-405-0288, 888-674-2253

FAX: 905-405-0993

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

Exhibiting: BAC provides a range of programs and services to assist retail, wholesale and in-store bakers. ‘Grainsthey’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.

BELSHAW ADAMATIC BAKERY GROUP

BOOTH 439

814 44th St NW, Suite 103 Auburn, WA 98117 USA

206-322-5474

FAX: 206-322-5425

E-MAIL: alan_craker@belshaw.com www.belshaw-adamatic.com

Exhibiting: Belshaw Adamatic Bakery Group has served the baking industry for over 80 years and is one of the leading bakery equipment companies in the USA. Belshaw is the worldwide leader in donut production equipment and Adamatic in bread and roll lines. Our customers include top bakeries in every part of the world.

We are dedicated to improving quality, simplifying production and providing lifetime support for every Belshaw Adamatic customer.

Brands: Belshaw Adamatic

BETTENDORF STANFORD

BOOTH 230

1370 W Main St, PO Box 790 Salem, IL 62881 USA

618-548-3555, 800-548-2253

FAX: 618-548-3557

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

Exhibiting: Blades: band & circular; Slicer Machines: Reciprocating, Band, Hinge, & Horizontal; Bagger Machines: Scoop & Paddle; Slicer & Bagger Parts; Topping Applicators.

BUNGE OILS

BOOTH 923

2190 South Service Rd W Oakville, ON L6L 5N1

905-825-7900, 800-361-3043

FAX: 905-469-2018

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

Brands: Tenderflake®, Bunge®, Biscot®, S.P.S. ®, Majestic®, Cremelite®, Delicia®, Tulip®, Capri®, Nutrifil®, Whippee®, Nutra Coat™, Amazing Coat™

BURNBRAE FARMS LIMITED

BOOTH 1129

29-450 Bristol Cres Oshawa, ON L1J 6M3

905-438-3176

FAX: 905-438-3183

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

Exhibiting: Bon-ee-pak liquid whole egg; Naturegg Frozen Whole Egg; Prestige Liquid Albumen; Naturegg Frozen Yolk; IQF pre-cooked egg products.

Brands: Bon-ee-pak, Prestige, Naturegg

BURT LEWIS CANADA

BOOTH 130

260 Sherwood Rd

Milton, ON L9T 7C3

905-876-8364

FAX: 905-876-2464

E-MAIL: philip.mather@sympatico.ca www.burtlewiscanada.ca

Exhibiting: Burt Lewis (Canada) is a subsidiary of a well known US Dairy Trading Company based in Chicago. We supply many types of dairy ingredients for Canada and export markets. Some of the items we specialise in include: butter, powders and cheeses. We have extensive knowledge of CDC permit programs and export regulations.

BUSINESS IMPROVEMENT GROUP

BOOTH S20

#3-130 Research Lane

Guelph, ON N1G 5G3

519-823-1110, 877-541-5551

FAX: 519-823-1122

E-MAIL: info@busimpgroup.ca www.busimprgroup.ca

Exhibiting: Business Improvement Group is a professional services firm, offering consulting services for the Scientific Research & Experimental Development (SR&ED) government tax incentive program.

CALIBRE SALES

BOOTH 713

140 Fernstaff Court, Unit 1 Concord, ON L4K 3L8

905-660-3603

FAX: 905-660-7066

E-MAIL: anna@calibre.ca www.calibre.ca

Exhibiting: Calibre Sales is a master distributor of disposable packaging products geared towards the food service and hospitality industry, food processors, institutional operators and food service retailers. We carry a wide range of products to suit your needs and offer over 5000 products to choose from as well as ecofriendly packaging and custom printed packaging.

Brands: Somi, Inline, Sabert, Solut, Fabrikal, International Paper Bag Craft, Hoffmaster

CROWN CUSTOM METAL SPINNING INC

BOOTH N04

1880 Kipling Ave

Etobicoke, ON M9W 4J1

416-243-9333

FAX: 416-243-0112

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

Exhibiting: We specialize in aluminum bakeware for cakes, pies, or pizza and the racks to move them around. Choose from our stock round and square pans or have us manufacture a pan or rack to meet your needs. Tube pans, solid pans, cheese cake, and perforated.

Brands: Crown Cookware

CRS VAMIC INC

BOOTH 832

300 St Francois Xavier, Unit 207 Delson, QC J5B 1Y1

450-638-5541, 800-895-5548

FAX: 450-638-5926

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

Exhibiting: Plastic modular and spiral belts, table top chain, conveyor components, plastic wear strips and extrusions as well as machined parts.

Brands: HabasitLINK, Habachain, KVP, Ram, Falcon, Marbett Srl and Elesa

CTP IMAGING

BOOTH 233

1849 Cherry St, Unit 1 Louisville, CO 80027-3089 USA

800-532-6505

FAX: 303-604-4305

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

Exhibiting: C.T.P. 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. C.T.P.’s Bakery Designer system consists of a Dell All-in-One Main Unit/ Monitor and an EPSON All-in-One Printer/ Scanner, Keyboard, and Mouse.

DAKOTA SPECIALTY MILLING, INC.

BOOTH 839 4014 15th Ave NW Fargo, ND 58102 USA 701-282-9656, FAX: 701-282-9743

E-MAIL: rkarnemaat@ dakotaspecialtymilling.com www.dakotaspecialtymilling.com

Exhibiting: Dakota Specialty Milling is a global supplier to commercial bakeries, cereal and snack manufacturers. Products offered: 1) grain blends, seeds & flours to meet specific product and nutrition requirements; 2) granola for baked goods, bars & cereal; 3) bread toppings & specialty flakes; 4) hot cereal; custom blends & packaging.

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

Exhibiting: Butterbuds Dairy Concentrates

- All natural, low fat, low cholesterol, rich, flavourful, long Shelf life, no refrigeration required. Includes cheese, cream and milk buds, yogurt buds, cocoa butter buds and beer buds, bacon buds, olive oil buds. Fiberstar Functional Ingredients - Improve nutrition, profit margins, label declaration. Columbus Foods - fats & oils. Other dairy ingredients.

Brands: Butterbuds, Fiberstar, Columbus oils

DECOPAC

BOOTH 738

3500 Thurston Ave Anoka, MN 55303-4874 USA

763-574-0091, 800-332-6722

FAX: 763-574-1060

E-MAIL: dave.cohen@decopac.com www.decopac.com

Exhibiting: DecoPac provides the most innovative, premium-quality cake decorating solutions in the industry! Discover the latest ideas in creating cake masterpieces for upcoming movies, spectacular seasons, and every day celebrations! Looking for cost effective ways to make your bakery THE place to find amazing cakes? Stop by the DecoPac booth and explore the ideas!

DAWN FOODS CANADA

BOOTH 1005, 1105

75 Vickers Rd Toronto, ON M9B 6B6 416-207-2635, 800-575-1893 FAX: 416-233-1963

E-MAIL: audrey.fernandes@dawnfoods. com www.dawnfoods.com

Exhibiting: A complete line of bakery products including ready to use, bake ready, freezer to oven and ready to sell.

Brands: Dawn

DEALERS INGREDIENTS INC

BOOTH 628

1995 Clark Blvd

Brampton, ON L6T 4W1

905-458-7766

FAX: 905-458-7709

Brands: PhotoCake®, DecoDisplay® Cakes, DecoSets®, Fingeroos®, DecoPics®, DecoPlacs®, Fondant DecoSheets®, Fondant DecoShapes®, Licensed Dec-Ons®

DESIGN & REALISATION

BOOTH 227 2620 Lapierre St Montreal, QC H8N 2W9

514-595-6336

FAX: 514-595-1441

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

Exhibiting: Manufacturer and supplier of pastry, bakery and chocolate equipment. Wide range of products such as cake and butter cutters, cake moulds and frames, racks, silicone moulds, cutting tools for many applications, guitars for chocolate and candies, tempering, moulding and enrobing

machines, melters, cooling slabs, moulds for chocolate and candies, fountains for chocolate fondues and so much more.

Brands: DR, Exnox, Silikomart, Gobel, Matfer

DOYON EQUIPMENT INC

BOOTH 816

1255, rue Principale

Saint-Come-Liniere, QC G0M 1J0

418-685-3431, 800-463-1636

FAX: 416-685-3948

E-MAIL: doyon@doyon.qc.ca www.doyon.qc.ca

Exhibiting: Doyon Equipment Inc and Nu-Vu Food Service System is the baking division of Middleby Corporation. We are one of the largest suppliers of bakery equipment in the world. We strive to offer the best quality equipment, product offering and customer service. Thanks to all of our customers for driving success with us.

Brands: Doyon Equipment Inc, Nu-Vu Food Service System

DRADER BAKERY LOGISTICS

BOOTH 417

5750 50 St NW

Edmonton, AB T6B 2Z8

780-440-2231, 800-661-4122

FAX: 780-440-2244

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

Exhibiting: With more than 50 years experience working with bakeries, Drader Bakery Logistics is the only producer of the Drader Carrier: a sturdy bakery delivery tray that stacks 3-to-1 and is attractive enough to also be used for retail. Drader is your onestop shop for Carriers, Baskets, Dollies and Hand trucks.

ECKERT MACHINES INC

BOOTH 127

3841 Portage Rd

Niagara Falls, ON L2J 2L1

905-356-8356

FAX: 905-356-1704

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

Exhibiting: ADS metal detector, together with Dorner Mfg.’s Series 5200 and 7200 conveyors and Paxton Products’ Power Dry System. Information will also be available on bulk storage/handling of ingredients, flour cooling, spiral conveying, sifting, optical/x-ray inspection, metal detection, conveying and size reduction.

Brands: Advanced Detection Systems (ADS), Dorner Mfg., Paxton Products

EDDE ALMOND PASTE INC

BOOTH 1028

167 Airport Blvd Gatineau, QC J8P 7G7

819-669-3636, FAX: 819-669-3668

E-MAIL: c.edde@edde.ca www.edde.ca

Exhibiting: Edde Almond Paste Inc. was established in 1989 as the only manufacturer of almond paste and marzipan in Canada. Through the years, it has evolved into a full bakery and pastry ingredients manufacturer using the latest state-of-the-art technology. Our porudct line includes pralines, fondants, glazes, jams fruit fillings, flavors, colours, compounds, mousses, cake mixes, muffin mixes, and chocolates. The manufacturing lines are fully automated with no manual handling of the product ensuring high quality standards.

Brands: Edde

EM BAKERY EQUIPMENT

BOOTH S23

2209 Springer Ave

Burnaby, BC V5B 3N1

604-294-3500

FAX: 604-294-3755

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

Exhibiting: EM Bakery Equipment is displaying common machines fo rthe

Canadian industry. Esmach removable bowl spiral mixer range 130kg - 300kg, Bassanina Roller 89 double rack oven, also available single rack model Rotor 57, STM digital water meters, Trima bun divider rounder 2 row - K2, and Vitella hydraulic divider.

Brands: Esmach, Bassanina, Trima, STM

EMBASSY FLAVOURS LTD

BOOTH 1130

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

905-789-3200, 800-334-3371

FAX: 905-789-3201

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

Exhibiting: Cake mixes, cake ingredients, baking powder, bread and sweet dough mixes, vanillin, vanilla flavours, bakery flavours, charlottes/mousse mixes, colours and spray dried coffee.

Brands: Embassy and Nielsen-Massey Vanillas, Maximus Spray Dried Coffee

ENJAY CONVERTERS LTD

BOOTH S12 495 Ball St Cobourg, ON K9A 3J6 905-372-7373, 800-427-5517

FAX: 905-377-8066

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

Exhibiting: Enjay Converters Ltd - a quality manufacturer of unique bakery packaging concepts. Full line of bakery/ cake circles and sheets, both stock and custom sizes. Unique bakery boxes, cupcake stands, cupcake liners complement our line.

ERIKA RECORD LLC

BOOTH 932

37 Atlantic Way

Clifton, NJ 07012 USA

973-614-8500

FAX: 973-614-8503

E-MAIL: marketing@erikarecord.com www.erikarecord.com

Exhibiting: With some of the most respected brands in the industry, look to Erika Record for quality, durability and functionality in specialized baking equipment. Many of our machines, which are ideal for gluten-free products, will be exhibited; such as our Cake, Bread and Roll slicers, Cookie machines, Divider/Rounders and ovens.

Brands: Mono, Formatic, Krumbein, Erika

Suite 210, 2050 Derry Rd W Mississauga, ON L5N 0B9

905-542-3498

E-MAIL: john.geurtjens@fcc.ca www.fccfinancing.ca

Exhibiting: With our $22 billion portfolio, we finance processors, wholesalers, input providers, equipment manufacturers and dealers: businesses that enhance Canadian agribusiness and agri-food. We offer term and cash flow financing and venture capital.

FESTO

INC

BOOTH 222

5300 Explorer Dr Mississauga, ON L4W 5G4

905-624-9000, 877-463-3786

FAX: 905-624-9001

E-MAIL: erika.singh@ca.festo.com www.festo.ca

FANCY POKKET CORPORATION

BOOTH 1139

1220 St George Blvd Moncton, NB E1E 4K7

506-853-7299, 877-853-7299

FAX: 506-859-6857

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

Exhibiting: Fancy Pokket is a manufacturer of bakery products, we will be displaying pita bread, bagels, tortillas, panini, flatbread and pizza crust.

Brands: Fancy Pokket & Paco

FARINART INC

BOOTH 533

1150 Rang St-Edouard St-Liboire, QC J0H 1R0 450-793-2880, 866-327-4627

FAX: 450-793-2877

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

Exhibiting: Grain mixes and blends; stone ground flours; milled flaxseed; sprouted grain; roasted grain; conventional and organic ecocert certified; Kosher & Halal certified; HACCP certified.

FARM CREDIT CANADA: AGRIBUSINESS & AGRIFOOD BOOTH 531

Exhibiting: Industrial automation components and solutions that are an integral part of most Bakery equipment and environments. From Process valves with controls to custom Stainless Steel control cabinets used to control your processes. Consultation services for efficiency improvement and energy cost reduction.

Brands: Festo, Inoxpa

FOLEY’S CANDIES

BOOTH 540

12671 No. 5 Road

Richmond, BC V7A 4E9

604-274-2131, 888-236-5397

FAX: 604-275-1682

E-MAIL: howard@foleyscandies.com www.foleyscandies.com

Exhibiting: We will be exhibiting products made from Pure Chocolate and Compound Coating. These products are Chips, Wafers, blocks, Flakes, Chucks, and Specialty Candy products. Also we will be exhibiting Chocolate covered centres like Almonds, Peanuts and various Fruits. This is referred to as Panned Products.

Brands: Foley’s

FOODTEC CANADA INC.

BOOTH 1113

2904 South Sheridan Way, Suite 301 Oakville, ON L6J 7L7

905-829-9900

FAX: 905-829-9450

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

Exhibiting: FoodTec Canada Inc. trades in dairy ingredients that help with all your baking needs. We specialize in everything from milk to powders; milk, cream, butter, whey, whey proteins, milk protein concentrates, caseinate’s, skim milk powders, buttermilk powders and a wide variety of cheeses.

Brands: Arla Caseinate’s

FRANCE DECOR CANADA

BOOTH S30

290 Henri Bourassa West Montreal, QC H3L 1N7

514-331-5028, 800-463-8782

FAX: 514-337-2326

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

Exhibiting: Utensils for bakeries, pastry shops, chocolate shops, caterers. Multimolds, transfer sheets, packaging, cellophane, ribbons, boxes, mini portions, silicon flex, books and much more.

Brands: Ateco, Bakery Crafts, Chefmaster, CK Products, Decopac, Lucks, Matfer, Wilton and many more.

FRANCIS PACKAGING INC

BOOTH 1135 13132 Forest Centre Court Lousville, KY 40223-4183 USA

502-442-7651

FAX: 502-244-9547

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

Exhibiting: Francis Packaging Inc. is a manufacturer of greaseproof de-nester cups. We also have emulsified grease resistant baking cups. As well, we have loaf liners, cake liners, tulip cups and lotus cups in a variety of colours.

FRIGID EQUIPMENT LTD

BOOTH 733 14-3650 Langstaff Rd, Suite 191 Woodbridge, ON L4L 9A8

800-652-0163

FAX: 416-900-0863

E-MAIL: michael@frigidequipment.com www.frigidequipment.com

Brands: Bravo, Tekna, Friulinox, Vega, Frigomeccanica

G CINELLI-ESPERIA CORPORATION

BOOTH 903

380 Chrislea Rd

Woodbridge, ON L4L 8A8

905-856-1820, 800-665-3626

FAX: 905-850-2989

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

Exhibiting: G. Cinelli - Esperia Corporation® develops a variety of bakery machinery: Fixed bowl mixers, Mixers with hoist, Planetary mixers, Volumetric Bread Divider, Hydraulic Bread divider, Fully Automatic Divider Rounder, SemiAutomatic Divider Rounder, Overhead Bread/Bun Proofer, Proofer Retarder, Blast Freezer, Revolving Tray Oven, Rack Oven, Electric/Gas Deck Oven.

Brands: G. Cinelli-Esperia Corporation

GALA BAKERY

BOOTH 1033

29 Milburn Rd

Hamilton, ON L8E 3A3

905-578-6485

FAX: 905-561-9640

E-MAIL: east.end@on.aibn.com

Exhibiting: Gala Bakery is a company that has proudly brought some of Europe’s finest pastry recipes to your customers. At Gala Bakery we take traditional family recipes passed down through generations and blend them with creativity to provide easy finished baked goods. Our product line offers traditional vanilla custards, burek as well as the long forgotten grandma’s strudelswalnut and poppy seed strudels.

GAY LEA FOODS

BOOTH 223

5200 Orbitor Drive

Mississauga, ON L4W 5B4

905-283-5213, 800-268-0508

FAX: 905283-5339

E-MAIL: mholden@gayleafoods.com www.gayleafoods.com

Exhibiting: Gay Lea Foods will be displaying milk powders, butter, sour cream, cottage cheese, milk and cream. Ivanhoe Cheese will be displaying block, shredded, grated and diced natural cheeses, including aged Cheddars, Marble, Asiago, Parmesan, Romano, Salsa Cheese, Monterey Jack with Jalapeno and Red Bell Pepper. Available in Kosher and Halal.

Brands: Gay Lea Foods, Ivanhoe, Nordica

GLUTEN FREE GOURMET

BOOTH 1103

PO Box 117

Gormley, ON L0H 1G0

905-888-5008, 855-299-0024

FAX: 905-888-5009

E-MAIL: amy@canbrands.ca www.canbrands.ca

Exhibiting: Gluten Free Gourmet manufacturers gluten free bread, pizza crusts, cookies, mixes, bread crumbs, pie crust, croutons, fish fry batter and pancake mix. We also represent various gluten free brands and can do private label.

Brands: Pane Riso Foods

GLOBAL EGG CORPORATION

BOOTH 928

283 Horner Ave

Toronto, ON M8Z 4Y4

416-231-2309, 866-EGGS-4-You

FAX: 416-231-8991

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

Exhibiting: Extended Shelf Life Liquid

Whole Egg - Bag in Box; Extended Shelf Life Liquid Egg Whites - Bag in Box; Extended Shelf Life Liquid Egg Yolks - 1 L Cartons; Variety of Pail liquid egg products; Value Added (fully cooked) egg products.

Brands: Global Egg/Egg Solutions

GOURMET BAKER

BOOTH 803A #502 - 4190 Lugheed Hwy Burnaby, BC V5C 6A8 604-298-2652, 800-663-1972 FAX: 604-296-1001

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

Exhibiting: Cakes/Cheesecakes: layer cakes, birthday cakes, whip & chill cheesecakes; Dessert Cups & Trifle: assorted variety; Loaf Cakes: assorted variety; Crumpets: 2 flavours; Dessert Bars & Squares: assorted variety; Croissant/ Danish/Strudel: assorted variety.

GRAIN FARMERS OF ONTARIO

BOOTH 113

100 Stone Rd W, Suite 201 Guelph, ON N1G 5L3 519-767-4124

FAX: 519-767-9713

E-MAIL: nmackellar@gfo.ca www.gfo.com

GRAIN PROCESS ENTERPRISES LTD

BOOTH 1027

105 Commander Blvd Scarborough, ON M1S 3M7 416-291-3226, 800-387-5292

FAX: 419-291-2159

E-MAIL: gbjr@grainprocess.com

Exhibiting: whole wheat flours stone ground; organic grains & flours; barley; buckwheat; corn; chia; cracked wheat; custom milling, blending & packaging; dried fruit; dried nuts; durum; flax; granolas & cereals; kamut; malt; millet; milk powder; mixes - muffin, pancake & bread; oats; oils; peas, beans & lentils; quinoa; rice; rye; salts; seeds; sorghum; soya; spelt; spices; starches; sugars; sunflower seeds; teff; triticale; yeast.

Brands: Grain Pro, Brimley Stone, Millbrook, Happy Home

GROW GUELPH BOOTH 113

1 Carden St

Guelph, ON N1H 3A1

519-837-5600, x 2822

E-MAIL: grow@guelph.ca www.growguelph.ca

Exhibiting: Grow Guelph, is a partnership between Guelph Economic Development and the University of Guelph, mandated to promote and build Guelph’s prominent agri-food cluster. Come by and visit the Grow Guelph pavilion #113, to meet Guelph’s globally renowned agrifood cluster of innovative companies, business support agencies and educational and research institutes and see how we can be your business’ competitive advantage.

Brands: Grow Guelph, Invest in Guelph

GUELPH FOOD TECHNOLOGY CENTRE (GFTC) BOOTH 113

88 McGilvray St

Guelph, ON N1G 2W1

519-821-1246

FAX: 519-836-1281

E-MAIL: gftc@gftc.ca www.gftc.ca

Exhibiting: GFTC is a world leader in food industry solutions. We help our clients compete globally by strengthening the very foundations of their business: their products, processes and people. We provide confidential services in food safety and quality consulting, auditing, training, product development, packaging, food labelling and sustainability consulting.

H MOORE PRINTING SERVICES LTD

BOOTH 927

4180 Morris Drive, Unit #10

Burlington, ON L7L 5L6

905-333-4482, 800-830-4677

FAX: 905-333-4483

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

Exhibiting: H. Moore Printing Services Ltd. is a family run label printing company who specialize in the production of pressure-sensitive labels, using flexographic and digital print technologies. H. Moore Printing also supplies other printed products such as shrink sleeves, general printing and signage.

HALLMARK INSURANCE

BROKERS LTD

BOOTH S16

4 Lansing Square, Suite 100 Toronto, ON M2J 5A2

416-492-4070, 800-492-4070

FAX: 416-492-4321

E-MAIL: hib@hallmarkins.com www.hallmarkins.com

Exhibiting: Visit our booth to better understand the way that insurance protects your business. Through our many years of experience in the Food Industry, we can show you how your company will benefit from our ability to access several different insurers and obtain the best insurance coverage at the best pricing. This means significant value to you, for both peace of mind in knowing that your business is insured properly and your bottom line. We welcome the opportunity to meet with you.

HANDTMANN CANADA

BOOTH 1125

654 Colby Drive

Waterloo, ON N2V 1A2

519-725-3666

FAX: 519--746-0803

E-MAIL: monica.hamilton@handtmann.ca www.handtmann.de

Exhibiting: The Handtmann Maschinenfabrik develop and produce filling and portioning systems for food processing. Our attention is focused on customer application and the economical operation of our machines to achieve a highquality and profitable production.

HARVEST CORPORATION

BOOTH 636

249 Watline Ave

Mississauga, ON L4Z 1P3

905-568-2002, 888-925-6644

FAX: 905-568-2024

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

Exhibiting: Glimek bread lines, Koenig continuous divider - rounders, SvebaDahlen ovens, Oliver slicers.

Brands: Koenig, Glimek, Oliver, SvebaDahlen

HELA SPICE CANADA

BOOTH 938

119 Franklin St

Uxbridge, ON L9P 1J5

905-852-5100

FAX: 905-852-1113

E-MAIL: eric.nummelin@helacanada.com www.helacanada.com

HEMP OIL CANADA INC

BOOTH 534

PO Box 188

Ste Agathe, MB R0G 1Y0

204-882-2480, 800-289-4367

FAX: 204-882-2529

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

Exhibiting: Hemp Oil Canada is a FSSC22000:2011 certified facility that produces Hemp Seed Oil, Hemp Protein Powder, Hemp Flour, Hulled Hemp Seeds, Toasted Hemp Seed (Salted/Not Salted), Hemp Coffee, and Coarse Hemp Powder. Our products are gluten-free, certified organic, halal and kosher.

Brands: Hemp Oil Canada Inc.

HOBART CANADA

BOOTH 1116

105 Gordon Baker Rd, Suite 801 Toronto, ON M2H 3P8

416-496-4314, 866-334-2371

FAX: 866-651-1102

E-MAIL: 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 #1116. With brand names like Hobart, Traulsen, Baxter, Vulcan and Berkel you can achieve the results your customers deserve.

Brands: Hobart, Traulsen, Baxter, Vulcan, Berkel

HORIZON MILLING G.P.

BOOTH 817

235 Nugget Court Brampton, ON L6T 5H4

905-494-2600, 888-295-9470

FAX: 905-494-2607

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

Exhibiting: Horizon Milling G.P./Cargill

Limited is a leading bakery solution provider for the food industry, offering a broad range of baking ingredients such as Wheat Flour, Bakery Mixes/Bases/ Concentrates, Soluble Fibers, Polyols, Natural Sweeteners, High-Quality Cocoa Powder, chocolate and confectionery coatings, Shortenings/Oils and Salts.

Brands: Robin Hood®, Wheat Wise®, Sensible Choice™, Clear Valley™, OliggoFiber™, WIlbur®, SaltWise™

equipment and smallwares requirements.

Brands: Igloo, Saturn

IMS IDENTIFICATION

MULTI SOLUTIONS INC.

BOOTH 1140

9000 Henri-Bourassa West St. Laurent, QC H4S 1L5 514-336-3213, 888-336-3213 FAX: 514-745-2923

E-MAIL: cjutras@imsinc.ca www.imsinc.ca

Exhibiting: We will display the Colordyne CDT-1600C High Speed Color Printer and the revolutionary ink jet color printer VP485. We will also have a large screen display where we will be showing Bartender labeling software, creating nutrition tables, and printing to a Toshiba TecEX4T printer.

INDUSTRIAL BAKERY EQUIPMENT

BOOTH 840

PO Box 1283

Battle Creek, MI 49016 USA

260-710-0063, FAX: 269-965-9010

E-MAIL: sales@industrialbakeryequipment. com

www.industrialbakeryequipment.com

Exhibiting: Manufacturer of bread racks, pan racks, dough troughs andvarious bakery small wears. Available in stainless steel, galvanized, nickel plated and nickel-chrome plated materials.

Brands: Union Steel

IGLOO FOOD EQUIPMENT

BOOTH 629

370 Norfinch Dr Toronto, ON M3N 1Y4

416-663-3051, 888-408-8819

FAX: 416-663-5793

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

Exhibiting: Iglooo Food Equipment is an industry leading specialist in refrigerated and non-refrigerated display cases and open merchandisers for the bakery, grocery and foodservice industry. Igloo has the largest showroom in Canada to supply all of your

INNOPHOS, INC

BOOTH 538

259 Prospect Plains Rd, Building A Cranbury, NJ 08512 USA

609-495-2495, 866-631-7394

FAX: 609-860-0138

E-MAIL: spcustomerservice@innophos. com www.innophos.com

Exhibiting: Reduce the Sodium-Keep the Taste™ - Our challenge is to reduce sodium content without changing product characteristics such as flavor, texture and appearance. Innophos provides solutions

with a broad range of phosphates for reduced sodium applications in the baking, meat and dairy industries. Discover CALRISE®, a unique non-sodium calcium based slow acting leavening agent for healthy baking.

Brands: CAL-RISE®, Levair® , Actif-8®, Dough-Rise® , V-90®

INNOSEAL SYSTEMS INC

BOOTH 1141

10900B South Commerce Charlotte, NC 28273 USA

704-521-6068, 800-463-6611

FAX: 704-521-6038

E-MAIL: lise.williams@innovativetape.com www.innoseal.com

Exhibiting: Get Unwired and Protect Your Product from a Twisted World!© Innoseal Systems, Inc. specializes in the InnoSealer, a tamper evident bag closure system. The InnoSealer tape and paper closure can be printed with your private brand or date code. Bakeries across the globe use the system! Visit Booth # 1141.

Brands: InnoSeal Systems

INTERNATIONAL SUGARS INC

BOOTH 1032

91 Moyal Court Concord, ON L4K 4R8

905-738-6500

FAX: 905-738-0455 www.internationalsugars.com

Exhibiting: International Sugars Inc. is a supplier of quality ingredients with emphasis on nutritive sweeteners and gluten free. We provide knowledgeable support and are committed to making natural, nongmo and organic alternatives available. Dry ingredients are supplied in supersacks and bags; liquid ingredients in bulk, totes, drums and pails.

Brands: Isocane

INTERSTEAM TECHNOLOGIES

BOOTH 100

170 Princess St Hamilton, ON L8L 3L3

905-526-1453, 800-281-4413

FAX: 905-526-8721

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

Exhibiting: Visit Booth 100 to explore your options for steam cleaning and pressure washing equipment for use in your facility! We offer the best value as well as disinfection capability with a wide range of units for every cleaning need and company budget. Since 1997 we have helped the baking industry to never run out of steam!

Brands: Steamking 1500, Lavor GV 1.8, Lavor GV 3.3, Lavor Vesuvio, sioux

INTRALOX LLC

BOOTH 431

301 Plantation Rd

Harahan, LA 70123-5395 USA

504-733-6739, 800-344-5106

FAX: 504-734-0063

E-MAIL:

customerservice.bakery@intralox.com www.intralox.com

Exhibiting: With a deep understanding of bakery processes, we are able to invest in new materials and products to create solutions that satisfy your many specific needs and also allow for significant savingsfrom dough to packaging. Intralox’s performance-optimizing solutions like Spiralox® belts and intermediate drive solutions have dramatically reduced maintenance and downtime for bakers.

J J MARSHALL INC

BOOTH 736

9780 Waverley

Montreal, QC H3L 2V5

514-381-5647, 800-268-2877

FAX: 514-381-6636

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

Exhibiting: JJM’s new line of European inspired line of colored baking cups should not be missed. Enchant the eye with these fresh and glossy baking cups. Choose from red, yellow, chocolate brown and more coming soon. Be sure not to miss our die-cut corrugated liners and cardboard products.We have manufactured all of our products in Canada for over 70 years.

Brands: Distinction, Easy-Bake, Presto

JBNT MARKETING INC

BOOTH 532

3551 St-Charles #138

Kirkland, QC H9H 3C4

514-952-2154, 877-626-7225

FAX: 450-458-9917

E-MAIL: jbnt2004@hotmail.com

Exhibiting: Distributor of paper based recyclable baking moulds. Products include: muffin cups, pie moulds/ plates, plumcake moulds, panettone moulds, baking trays, 1/4, 1/2 and full slab cake trays. We cater to customized sizes as well and offer specialized colour printing for those specific branding needs.

Brands: EcoPack, PilloPak

KING’S PASTRY

BOOTH 1034

5880 Falbourne St Mississauga, ON L5R 3L8

905-238-8328

FAX: 905-238-8628

E-MAIL: dominic.siu@kingspastry.com www.kingspastry.com

Exhibiting: Infused coffee cakes - we pioneered the unique concept of a coffee cake. Infused with deliciously filled flavors. Bar cakes - beautifully layered cakes with the highest level of appeal and decoration. Palm leaf - first ever item, many folds within the cookie, highest quality and consistency in production.

Brands: King’s Pastry

KL PRODUCTS INC

BOOTH 836

234 Exeter Rd, Unit A London, ON N6Z 1A3

519-652-1070, 800-388-5744

FAX: 519-652-1071

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

Exhibiting: Washing equipment for all types of bakery items: trays, pans, boards, totes, boxes, etc. Robotic pick and place, pre-packed and post-packed products, palletizing of finished goods.

KWIK LOK CORPORATION

BOOTH 737

176 Sheldon Drive

Cambridge, ON N1R 7K1

519-623-5140, 888-594-5565

FAX: 519-623-1421

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

Exhibiting: Kwik Lok offers a complete line of both semiautomatic and fully automatic bag closing machines, bag tensioners, printers and conveyors. We also offer a wide variety of plastic bag closures and closure-labels.

Brands: Kwik Lok

L & M BAKERS SUPPLY CO

BOOTH 422 2501 Steeles Ave W, Unit 1 Toronto, ON M3J 2P1

416-665-3005, 800-465-7361

FAX: 416-665-8975

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

Exhibiting: Cake and cupcake decorations: plastic and edible, decorating tools and supplies, merchandising cake programs: licensed and generic cake kits, scanner and printer for edible imaging, focus on fondant for decorating.

Brands: Ateco, Bakery Crafts, DecoPac, Kopykake, Chefmaster, L&M, Satin Ice Fondant, Thermohauser, Roses

LABEL SYSTEMS

BOOTH 131

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

905-836-7844

FAX: 905-853-9357

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

Exhibiting: Automatic pressure sensitive label applicators; top and bottom labelling system; table top label dispensers.

Brands: Label Systems

LALLEMAND INC

BOOTH 723

151 Skyway Ave

Toronto, ON M9W 4Z5

416-674-6484, 800-387-3876

FAX: 416-674-2430

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

Exhibiting: Come and see the latest most colourful innovation in yeast history! Visit us at our booth, see and hear about the new products, Vita D yeast, probiotics, mold inhibitors, clean label dough conditioners and natural flavour enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!

Brands: Eagle, Fermaid, Essential, InstaFerm

LANTIC SUGAR

BOOTH 739

198 New Toronto St Toronto, ON M8V 2E8

416-252-9435, 800-387-7325

FAX: 416-252-2047

E-MAIL: llaidleraskew@lantic.ca www.lantic.ca

Exhibiting: Sugar, dry blends.

Brands: Lantic, Rogers

LAPACO PAPER PRODUCTS LTD

BOOTH 841 1400 1st Avenue

Ste. Catherine, QC J5C 1C5

450-632-5140, 800-361-0992

FAX: 450-632-5142

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

Exhibiting: Complete environmentally friendly line of white baking cups, brown’ tulip’ baking cups, loaf cake pan liners, éclair cases, pie liners, glassine and grease resistant paper lace doilies, white and

colored beverage and dinner napkins, tray liners and placemats, safety hair nets, ladies bonnets, table covers, paper and plastic banquet rolls.

Brands: Lapaco

LENTIA ENTERPRISES

BOOTH 423 9 Tracey Blvd Brampton, ON L6T 5V6

905-789-9999, 888-768-7368

FAX: 905-789-0233

E-MAIL: info@lentia.com

www.lentia.com

Exhibiting: Lentia Bread Bases, Lentia Bread Improvers, Lentia Full Bread Mixes, Lentia Convenience Products, Lentia Bread Made Simple, Whipping Cream Machine, Chocolate Shaving Machine, Callebaut Chocolate, Valrhona Chocolate, Cacao Barry Chocolate, Bakery Jams from Europe, Bakery Glazes from Europe, Bakery Fillings from New Zealand, Tart Shells, Chocolate Décor, Cake Mixes, Frozen Fruit Purees, Fruit Pastes, Bakery Flavourings, Fonds.

Brands: Lentia, Ireks, Dreidoppez, Valrhona, Callebaut, Cacao Barry, Unifine, Valhinger, Perfect Puree

LESAFFRE YEAST CORPORATION

BOOTH 922

7475 W Main St

Milwaukee, WI 53214-1552 USA

800-558-7279

FAX: 414-615-4003

E-MAIL: contact@lsaf.com www.lesaffreyeastcorp.com

Exhibiting: Lesaffre & Red Star Yeast Corporation are pleased to exhibit our NEW Generation Compressed Yeast that will enable you to control stock levels at the highest possible functionality level. We also have an assortment of dough conditioners available to provide bakers with CLEAN label baking solutions. Come and visit us!

Brands: SAF Instant, Red Star, SAF Pro, Magimix

LINTEC LABEL & PRINT SOLUTIONS

BOOTH 104

161 Hachborn Rd

Brantford, ON N3S 7W7

519-752-8007, 800-363-4867

FAX: 519-758-9199

E-MAIL: kyle@lintec.ca www.lintec.ca

LOCKWOOD MANUFACTURING INC

BOOTH 1022

84 Easton Road

Brantford, ON N3P 1J5

519-756-2800, 800-265-8445

FAX: 519-756-1541

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

Exhibiting: Lockwood Manufacturing Inc has been proudly serving the commercial bakery industry worldwide for over 50 years. In addition to manufacturing a wide variety of bakery pans & racks we offer pan cleaning and re-glazing services across the country. Visit booth #1022 to see our pans discuss your bakery pan needs.

Brands: Lockwood

LVO MANUFACTURING INC

BOOTH S28

808 N. 2nd Avenue E.; PO Box 188 Rock Rapids, IA 51246 USA

712-472-3734, 800-346-5749

FAX: 412-472-2203

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

Exhibiting: LVO manufactures a wide variety of Food Service and Bakery Equipment including sheeter/moulders, production tables and pan and rack washers. We take great pride in crafting the highest quality machines available to the modern bakery. Most of our standard features would be optional elsewhere. Our customers agree that it’s these added features which put LVO machines ahead of the competition. At LVO we stand behind every piece of equipment we sell...friendly service is just a phone call away!

MAGNA MIXER CO.

BOOTH 135

11180 Southland Rd

Cincinnati, OH 45240 USA

513-674-5998

FAX: 513-851-6904

E-MAIL: cqvick@magna-machine.com www.magnamixer.com

Exhibiting: Magna Mixer has a complete line of horizontal mixers and cookie/candy depositors. Our mixers have the ability to process up to 1100 lbs of flour and 2000lbs of dough. Our depositors are designed to process dozens of cookies an hour accurately and efficiently.

MARGARINE GOLDEN GATEMICHCA INC

BOOTH 734

2835 Bristol Circle

Oakville, ON L6H 7H7

905-829-2942

FAX: 905-829-0933

E-MAIL: mforget@goldengate.ca www.goldengatemargarine.com

Exhibiting: Margarine Golden Gate Michca Inc. offers a full complement of high quality industrial pack size virtually trans-free, non-hydrogenated margarines, shortenings and laminating fats to suit every baker’s baking needs.

Brands: Golden Gate, Mirage, Crystal, Cremia, Nuvo NH

MARGARINE THIBAULT INC

BOOTH 441

3000 Jules Vachon

Trois-Rivieres, QC G9A 5E1

819-373-3333, 800 567-7880

FAX: 819-371-3086

E-MAIL: admin@legroupebt.com www.nuvel.ca

Exhibiting: Margarine Thibault is a familyowned margarine manufacturer building on a century of experience and offering non-hydrogenated trans fat free margarines since as early as 1994. Since 1913, four generations of Bergeron have stayed true to their mission: offering high-quality margarines that are healthy, diversified and adapted to bakers and pastry chefs needs.

Brands: Promar, Nuvel, Rainbow, Margarine Thibault

MARSIA FOODS INC

BOOTH 623

18-110 West Beaver Creek

Richmond Hill, ON L4B 1J9

905-907-1270

FAX: 905-907-5195

E-MAIL: mmasoodi@marsia.ca www.marsia.ca

Exhibiting: Marsia Foods is a leading Canadian wholesale distributor, importer and trader of dried fruits, nuts, seeds and oils to manufacturers, retailers and foodservice operators across North America, Asia, and Europe. Most recently the company expanded into the frozen vegetables, frozen fruits, juices and poultry markets.

Brands: Mara, Raisels

MCCALL’S

BOOTH 811

1290 Fewster Dr

Mississauga, ON L4W 1A4

905-602-9622

FAX: 905-602-8262

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

Exhibiting: At McCall’s warehouse, you will find 20,000 square feet of space filled with quality items. On display you will find a representation of what we have to offer: chocolate and chocolate tools/supplies; cake decorating tools; gum paste/fondant, icing, sugar decorations, pre-made flowers; cake pans, wedding ornaments, ingredients, baked goods, and more.

Brands: Wilton, Lindt, Fat Dadios, Callebaut, Crown, CK, PME, Culpit

MCCORMICK CANADA

BOOTH 1039

2155 Drew Rd

Mississauga, ON L5S 1S7

905-405-5050

FAX: 905-405-5051

E-MAIL: can_customer_service_drew@ mccormick.com www.mccormick.com

Exhibiting: “McCormick Canada Brings Passion to Flavour”! Our field to fork sourcing practices in spices and herbs, honey, vanilla and flavours offer optimal product quality. Furthermore, we have partnered with manufacturers to offer a wide variety of ingredients in multiple formats to suit your bakery needs ranging from: caramel colour, seeds, fruits and vegetables and much more.

Brands: McCormick, Billy Bee, SupHerb, Sethness, Sethness Greenleaf, Olam, Valley Sun

METTLER TOLEDO

BOOTH S27

2915 Argentia Rd, Unit 6 Mississauga, ON L5N 8G6 905-821-4200

E-MAIL: canadiansales@mt.com www.mt.com

Exhibiting: METTLER TOLEDO is the world’s largest manufacturer and marketer of weighing instruments for use in laboratory, industrial, and food retailing applications. METTLER TOLEDO provides weighing solutions that help customers by automating processes, increasing yields, controlling product quality and complying with industry standards and regulations.

Brands: METTLER TOLEDO

MIWE CANADA

BOOTH 333

4195 Dundas St W, Suite 320 Toronto, ON M8X 1Y4 647-346-8603

FAX: 647-346-8605

E-MAIL: b.garisto@miwe.com www.miwe.com

Exhibiting: Energy efficient, new technology: Roll-in e+ is a high energy efficient double rack oven. It has a new touch control with 250 items and 8 phase program. The roll-in has a very small foot print. Water for steam is measured and has no waste.

ML PACKAGING INC

BOOTH 330

340 Alden Rd, Unit 2

Markham, ON L3R 4C1

905-948-8185

FAX: 416-273-3003

E-MAIL: mlpackaging@gmail.com

Brands: ML Packaging

MNP LLP

BOOTH 1117

701-85 Richmond St W Toronto, ON M5H 2C9 416-596-1711, 877-251-2922

FAX: 416-597-7894

E-MAIL: glenn.fraser@mnp.ca www.mnp.ca

Exhibiting: Whether you are a processor, supplier, retailer or investor in the baking industry, MNP understands the challenges you face. From managing risk to planning succession, our team of industry experts has years of experience helping clients develop customized plans that allow them to achieve their business goals.

Brands: MNP LLP

MOUNTAIN VIEW COFFEE COMPANY

BOOTH S19

26 Logan Avenue Toronto, ON M4M 2M8

416-694-5455, 888-512-2221

FAX: 416-694-5155

E-MAIL: info@estatescofeee.com www.estatescoffee.com

Brands: Columbia Coffee & Tea, Camerons Coffee, Java Roasters

N2 INGREDIENTS

BOOTH S22

2907 Portland Dr Oakville, ON L6H 5S4

905-565-0000, 800-615-0380

FAX: 905-248-3139

E-MAIL: info@n2ingredients.com www.n2ingredients.com

Exhibiting: Launching ALTERNA is an example of N2’s ability to meet the growing market demand. ALTERNA, a gluten-free alternative to wheat and other gluten-

containing flours and grains replaces flour in traditional bakery and other food products. N2 Ingredients R&D team develops inhouse customized formulations that give food manufacturers limited by conventional processing, a new profitable product lineextension.

Brands: Alterna

NATUNOLA HEALTH INC

BOOTH 132

661 St. Lawrence St Winchester, ON K0C 2K0 613-774-9998

FAX: 613-774-2226

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

Exhibiting: Natunola Health Inc. is pleased to offer premium shelled flax ingredients that can be used in a variety of bakery products to enhance nutrition, stability, fiber and deliver Omega-3. Our Flax ingredients are 100% pure Canadian flaxseed-no preservatives added, no refrigeration necessary. A proud recipient of Canadian Agri-Food Award of Excellence.

Brands: Natunola Omega 3 shelled flax 25, 50, 70, meal, milled and hull lignans

NATURES BEST CROP INC

BOOTH S18

344 Edgeley Blvd, Unit 25 Concord, ON L4K 4Z5 416-720-1141

E-MAIL: mcampese@rogers.com www.naturesbestcrop.com

Exhibiting: When you want a burst of antioxidant powered energy that lasts, look no further than delicious, refreshing Natures Best Crop. Today’s health-conscious consumers want foods that are good for them and taste great. Nature Best Crop makes a line of delicious, antioxidant-rich baked goods filling! Acai-blueberry pastry filling; Acai-blueberry donut filling; and Acai wild berry gelato/ice cream toppings. Packed in 7kg & 12kg pails.

nealanders

NEALANDERS INTERNATIONAL INC

BOOTH 1023

6980 Creditview Rd Mississauga, ON L5N 8E2

905-812-7300

FAX: 905-812-7308

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

Exhibiting: The Nealanders’ Bakery Team -what sets us apart? We take the time to understand your business and your customers, resulting in bakery ingredient solutions that target your application requests and processing demands. Dry bakery blends, dough conditioners, release agents, shortening, shelf life enhancement and many more. Wellness focus: lower sodium, grains, clean-label systems and NEW! Probiotics for Baking.

NOVELIS FOIL PRODUCTS

BOOTH 828

191 Evans Avenue Toronto, ON M8Z 1J5

416-503-6768

FAX: 416-503-6720

E-MAIL: melissa.vanderhout@novelis.com www.novelisfoil.com

Exhibiting: Home Meal Replacement Containers (black & gold ‘Tuxedo’) (silver ‘Platinum’); Tart Forms; Pie Plates; Cake Pans; Dual Ovenable CPET Containers; Pop-up Foil Sheets; Foil Rolls; Plastic Dome Lids; Foil-to-board Lids; Muffin Pans; Pizza Pans.

Brands: Novelis/Bottlebox

NUTRASUN FOODS LTD

BOOTH 408 PO Box 30059

Regina, SK S4N 4N0

306-751-2040

FAX: 306-751-2047

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

Exhibiting: Nutrasun Food mills the highest quality grain sourced from the heart of the Canadian prairies. We supply unique, cleaner labelled ingredients such as organic wheat flours, grain blends, bread mixes, our exclusive Snowbird wholegrain flour and organic and traditional dough improvers. We are exclusive manufacturers of MoulBie/Banette french bakery products.

Brands: Moul-Bie, Banette, Nutrasun, Nutrabake, Sunnybake

OAKRUN FARM BAKERY

BOOTH 803B

58 Carluke Rd W

Ancaster, ON L9G 3L1

905-648-1818

FAX: 905-648-8252

E-MAIL: leslie@oakrun.com www.oakrun.com

Exhibiting: Oakrun Farm Bakery will be presenting a range of tasty morning goods and sweet goods; namely, English muffins, crumpets, sweet muffins, bagels, hotcakes, Danish pastries, tarts and cakes. Featured at this year’s show - NEW crumpet, three exciting savoury English muffins and a new concept to build your Danish pastry sales.

Brands: Oakrun

OLYMPIC WHOLESALE CO LTD

BOOTH 211

75 Green Court

Ajax, ON L1S 6W9

905-426-5188, 800-263-4697

FAX: 905-426-3210

E-MAIL: olympic@olympicwholesale.ca www.olympicwholesale.ca

Exhibiting: Olympic Wholesale will be exhibiting a variety of bakery ingredients from local and international sources. Featured lines include: Master Martini an imported Italian chocolate and bakery line, Backaldrin imported Austrian spelt bakery mixes and Olympic Wholesale house brand products.

Brands: Pure Foods, Olympic, Tasty, Bakers, Backaldrin, Master Martini

ONTARIO MINISTRY OF AGRICULTURE,

FOOD & RURAL AFFAIRS

BOOTH 1123

Rural Affairs 1 Stone Rd West Guelph, ON N1G 4Y2

519-826-3140

FAX: 519-826-4333

E-MAIL: athar.shah@ontario.ca www.ontario.ca/foodbusiness

Exhibiting: Ontario: where food businesses grow naturally. Whether your market is local Ontario consumers, across Canada or around the world ... whether your business is food, beverages, food service or retail ... Ontario is here to help you grow. We provide: knowledge, connections and resources.

ORDAN THERMAL PRODUCTS LTD

BOOTH 715, 717

21 Amber St, Unit #9

Markham, ON L3R 4Z3

905-475-9292

FAX: 905-475-3286

www.ordanthermal.com

Exhibiting: Supplier of Ovens, Combustion Equipment, Burners, Controls & Chain Guard Food Grade Lubricants. Complete Oven Systems & Automation (New & Re-Manufactured), Replacement Parts, Ribbon Burners (Far Side Sensing®), Installation & Start-Up, TSSA and ESA approvals for all oven applications. Over 60 types of burners including packaged, ribbon, infrared, and Kosher flame.

Brands: Ordan Thermal, Pyronics, Maxon, Honeywell, Eclipse, Flynn, Ensign, Chain Guard Industrial Lubricants

Bolton, ON L7E 5R5

905-857-5650, 800-506-3191

FAX: 905-857-2847

E-MAIL: cbyrnes@spunkmeyer.com www.spunkmeyer.com

Exhibiting: Otis Spunkmeyer / ARYZTA North America is pleased to offer an array of products from our bakeries. We produce ready to bake, thaw and serve and individually wrapped products; breads, cookies, muffins, pastries, and pizzas on a daily basis to delight our customers.

P&H MILLING GROUP

BOOTH 120 1060 Fountain St North Cambridge, ON N3E 0A1 519-650-6400, 800-621-0588

FAX: 519-653-2125 www.phmilling.com

Exhibiting: Flour millers of: all purpose, no-time, pastry, cake, whole wheat, whole grain, organics, ultra fine bran, speciality flours (tortilla & noodle, semolina, germ), durum semolina/flour, light & dark rye, pea fibre, pea starch, barley flour. 7 mills strategically located in Alberta, Saskatchewan, Ontario, Quebec, Nova Scotia servicing all of North America. For contact information, addresses and phone numbers please visit www.phmilling.com

Brands: Vienna, King, Avignon, Supertex, Trillium, Superfine, Avignon-Ultra Fine Bran

PACKAGING MACHINERY

OTIS SPUNKMEYER CANADA

BOOTH 205

670 Hardwick Rd, Unit #3

CONCEPTS LTD.

BOOTH 300

939 Matheson Blvd E

Mississauga, ON L4W 2R7

905-212-7046

FAX: 905-212-9878

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

Exhibiting: APM HCBS series heavy duty horizontal band sealer; Loveshaw CF-5ss and LD-Xss stainless steel semi-automatic case erector and sealer; NITA Jouse top and bottom labeller with Spider fourth side wiper; Wulftec Smart series turn table stretch wrapper; and Zanasi JET3000 low maintenance continuous ink jet (CIJ) printer. Meet factory representatives from APM, Loveshaw, NITA, Wulftec and Zanasi to discuss your specific applications.

Brands: All Packaging Machinery (APM), Loveshaw, Nita, Wulftec and Zanasi

PAR-PAK LTD

BOOTH 522

26 Victoria Cres Brampton, ON L6T 1E5

905-792-3000, 888-272-7725

FAX: 905-792-3330

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

Exhibiting: Manufacturer of rigid plastic packaging for bakery and foodservice industries. Cake domes, hinged utility containers, bakery tubs and muffin and cookie packaging.

Brands: PanelDome, BreakAway, TamperVisible

PARMALAT

BOOTH 329

405 The West Mall, 11th Floor Toronto, ON M9C 5J1 416-620-3132

FAX: 416-620-3605

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

Exhibiting: Dairy ingredients for all your bakery needs. Specifically featuring:

Parmalat’s new cream cheese, sweetened condensed milk & cost improvement ideas using our Dariplus & Dairy Lo powders. Also showcasing our new 2x10kg sour cream & yogurt packaging format.

Brands: Parmalat, Beatrice, Dariplus, DairyLo, Lactantia

PCDATA

BOOTH 1132

99 Rainbow Rd East Granby, CT 06026 USA 860-844-1086, FAX: 860-844-1243

E-MAIL: frank.mochak@pcdatainc.com www.pcdatausa.com

Exhibiting: PCData Logistics Automation Solutions give you the power to accurately see what is going on with the order fulfillment and distribution side of your business. Our full suite of solutions are on display for you to see & demo in our booth.

Brands: PCData Distribution Warehouse Management Solutions

PETRA INTERNATIONAL

BOOTH 833

1260 Fewster Dr, Unit 11 Mississauga, ON L4W 1A5 905-629-9269, 800-261-7226 FAX: 905-542-2546

E-MAIL: petra@petradecor.info www.petradecor.com

Brands: Petra, Americolor, Satin Ice

POLAR TECHNOLOGIES

BOOTH S14

1365 Morningside Ave, #4 Toronto, ON M1B 4Y5

416-281-8100, 888-909-5662

FAX: 416-281-4149

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

Exhibiting: Blast Freezers, Blast Chillers, Specialized Cold Storage Systems, Chilled Water Chillers, Retarders, Freezer Rooms, Cooler Rooms, Refrigeration Service, Service Contracts.

PORT ROYAL MILLS BOOTH 435

240 Industrial Pkwy S Aurora, ON L4G 3V6

905-713-1712, 800-387-5180

FAX: 905-713-0074

E-MAIL: orderdesk@portroyalmills.com www.portroyalmills.com

Exhibiting: Port Royal Mills is a SQF 2000 certified company who provides Canada’s leading bakeries with quality baking ingredients. PRM specializes in custom milling and blending of whole grains. Offering Kosher and Organic products, PRM strives to provide safe quality ingredients to ensure customers receive their exact needs. Products displayed: milled grains; seeds; whole grain mixes and whole grain flours.

PREGEL CANADA INC

BOOTH 326

215 Rowntree Dairy Rd, Unit 1 Woodbridge, ON L4L 8B8

905-265-9099

FAX: 905-265-7933

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

Exhibiting: PreGel Canada believes in blending Your Passion with Our Ingredients. For over 40 years, our company has been fueling the passion of many by offering an unparalleled experience in the world of specialty desserts. Our vested interest in our customers’ success is evident by the products, services and resources we offer. Our company has a long history of successes and novelties worldwide, consistently leading the market with innovative product lines and varied offerings.

Brands: PreGel, Tenero, 5 Star Chef Pastry Select, Cafettone™, Fruittone™, Yogurttone™

PRIME PASTRIES INC.

BOOTH 829

370 North Rivermede Rd Concord, ON L4K 3N2

905-669-5883

FAX: 905-669-8655

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

Exhibiting: Laminated dough products: croissants, danish, turnovers and cinnamon buns. Proof & bake, thaw & serve and freezer to oven. Kosher and HACCP certified. New - savoury puff flavours!

Brands: Prime Pastries

PRO BAKE INC

BOOTH 826

2057 E Aurora Rd

Twinsburg, OH 44087 USA

330-524-4427

FAX: 330-425-9742

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

Exhibiting: We are pleased to be showing our Polin Multidrop Cookie Machine and our Gami T400 Chocolate Tempering & Enrobing Machine. Please stop by our booth to watch us make many different type of cookies on our Multidrop depositor. We also plan to enrobe cookies and cakes with our chocolate machine.

Brands: Polin/Gami

PROSPERITY FOODS

BOOTH 235

474 Attwell Drive

Toronto, ON M9W 5C3

905-760-0925, 866-504-6887

FAX: 905-760-0926

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

Exhibiting: Displayed will be a variety of nuts, dried fruits, seeds, and chocolate products. We will also showcase our new lineup of retail products.

Brands: Crown Nuts, Prosperity Foods

Burlington, ON L7M 1K9

905-336-9133, 888-336-9880

FAX: 905-336-9263

E-MAIL: alice_dietrich@quadra.ca www.quadraingredients.com

Exhibiting: Quadra Ingredients offers a broad range of high-quality ingredients and specialty products and services across Canada. Our specialized sales and marketing team provides strong technical support and extensive market knowledge: Low Sodium Solutions; Clean Label Ingredients; Fibre Enrichment; Omega 3 Fatty Acids; Antioxidants; Sugar Reduction; Mineral Fortification; Immune Health.

Brands: Beneio, MGPI, Best Cooking Pulses, Glanbia Cereal Ingredients

QUALITY PACKAGING CANADA

BOOTH 1015

1936 Silicone Drive

Pickering, ON L1W 3V7

905-426-1394, 800-723-5799

FAX: 905-683-4039

E-MAIL: service@qualitypackagingcanada. com

www.qualitypackagingcanada.com

Brands: QPCPack

QZINA SPECIALTY FOODS

BOOTH 123

#3 - 110 Woodbine Downs Blvd

Toronto, ON M9W 5S6

416-675-2282

FAX: 416-675-6255

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

QUADRA INGREDIENTS

BOOTH 327 1100 Blair Rd

RF BAKERY EQUIPMENT

BOOTH 301

3947 Graveley St

Burnaby, BC V5C 3T4

604-298-6673, 800-661-2253

FAX: 604-298-4583

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

Exhibiting: Revent rack ovens and proofers, Revent -Dibas specialty-shop convection oven/proofers combinations for bake off operations. JAC bread slicers, Matiss Ultrasonic cake slicer portioning and Rondo Reversible sheeters. For our Toronto Branch office contact 905-237-7374, erics@ rfbakery.com

Brands: Rondo Sheeters, Revent Ovens, Jac Slicing, Matiss Ultrasonic Cake Portioning

REISER (CANADA) CO

BOOTH 603

1549 Yorkton Court, Unit #4

Burlington, ON L7P 5B7

905-631-6611

FAX: 905-631-6607

E-MAIL: gcantlon@reiser.com www.reiser.com

Exhibiting: Vemag dough dividing; cookie and muffin depositing; sheeting of various products; extrusion of bars and sticks.

Brands: Vemag

RICH PRODUCTS OF CANADA LIMITED

BOOTH 234

12 Haggy Ave, Unit 8 Fort Erie, ON L2A 5N8 905-871-2605, 800-796-0676

FAX: 905-871-6198

E-MAIL: ddouthart@rich.com www.richs.com

Exhibiting: Featuring our new range of fully finished decorated cakes using Rich’s famous light whipped nondairy icings and ultra-moist cake layers. These new cakes are delivered frozen and can be displayed frozen under refrigeration or 5 days ambient.

RICHARDSON OILSEED LIMITED

BOOTH 411

2800 - One Lombard Place Winnipeg, MB R3B 0X8

800-635-3296

FAX: 204-943-6065

E-MAIL: info@canola.com www.richardson.ca

Exhibiting: Richardson Oilseed Limited is a vertically integrated, innovative manufacturer of canola-based oils, margarines and shortenings supplying retail, foodservice, food processors and inustrial bakeries worldwide. Our non-hydrogenated, trans fat compliant margarines and shortenings satisfy food processors and industrial bakeries need for healthier, functional products that work!

Brands: Richardson Oilseed, Canola Harvest

RICHMOND TRADERS INC

BOOTH 930

5-815 Middlefield Rd

Scarborough, ON M1V 2P9

416-292-5008

FAX: 416-292-5009

E-MAIL: afarah@richmondimports.com www.richmondtraders.com

RONDO INC

BOOTH 617

267 Canarctic Dr

Toronto, ON M3J 2N7

416-650-0220

FAX: 416-650-9540

E-MAIL: andrea.henderson@us.rondoonline.com www.rondo-online.com

Exhibiting: Rondo reversible sheeters, make up lines and attachments, Diosna mixers. For our U.S. office contact 201229-9700 or fax 201-229-0018.

Brands: Rondo & Diosna

SAMROK

BOOTH 1133

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

403-241-3207, 800-304-1814

FAX: 403-241-3216

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

Exhibiting: cake safe sparklers, cake fountain, cake carrying bags, colouring spray cans, color flame candles, compact

spinner counter displays.

Brands: Samrok

SANI MARC GROUP, FOOD & BEVERAGE DIV

BOOTH 114

190 Annagem Blvd

Mississauga, ON L5T 2V5

905-795-1183

FAX: 905-795-2993

E-MAIL: brian.march@sanimarc.com www.sanimarc.com

Exhibiting: To be recognized as a leader in the food and beverage industry, facilities must pay special attention to quality, sanitation and safety of both their processes and food products. All risks of contamination must be eliminated quickly and effectively. That is why Sani Marc has designed high-performance dispensing systems, process controls, products and exclusive solutiosn adopted to your needs. The Sani Marc team has an in-depth knowledge of all the sectors in the food and beverage industry including bakeries.

SATIN FINE FOODS

INC

BOOTH 334

32 Leone Lane, Unit 1 Chester, NY 10918-3025 USA

845-469-1034

FAX: 845-469-8345

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

Exhibiting: Satin Ice Fondant. Easy to use, delicious creamy taste. Celebration cakes, everyday cakes, novelty cupcakes and more. Used by baker and cake artists worldwide.

Brands: Satin Ice

SHICK

BOOTH 116

4346 Clary Blvd

Kansas City, MO 64130-2329 USA

816-861-7224, 877-744-2587

FAX: 816-921-1901

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

Exhibiting: For over 50 years, Shick has

provided Ingredient Automation Solutions to the Baking Industry. Shick will exhibit our capabilities in Bulk Materials Handling, Minor/Micro Batching Systems, Liquid Batching, Process Controls, Components and Site Services. We will also demonstrate solutions for Explosion Mitigation and AIM™ Shick’s Automated Ingredient Management Software.

SIGNATURE FINE FOODS

BOOTH 727

24 Viceroy Rd, Units 4 & 5 Concord, ON L4K 2L9

905-738-2415, 800-237-0555

FAX: 905-738-0369

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

Exhibiting: Signature Fine Foods is a specialty importer and distributor of fine pastry and baking ingredients. With specialty products including chocolate, fruit purees, flavouring, colours, pastry shells, chocolate cups and decorations, Signature Fine Foods is the supplier of choice for patisseries, bakeries, hotels, restaurants and caterers.

Brands: Callebaut, Cacao Barry, Belcolade, Kakao Berlin, Cordillera, Boiron, Braun, Demarle, Wolfberger, Lubeca, Pidy, Sabaton, Mona Lisa, Chocolate Masters, IBC, Schulstad, Pastridor

SOMENGIL - S.A.

BOOTH 309

Zona Industrial de Vagos, Lote 41, Apt. 78 Vagos, Aveiro, 3841-909 Portugal 351 234797345

FAX: 351 234797346

E-MAIL: j.camarinha@somengil.com www.somengil.com

Brands: Safewash

SOMERSET INDUSTRIES

BOOTH 232 1 Esquire Rd North Billerica, MA 01862 USA 978-667-3355, 800-772-4404

FAX: 978-671-9466

E-MAIL: somerset@smrset.com www.smrset.com

Exhibiting: Fondant sheeters, rounders, dough rollers and sheeters.

SOTTORIVA AMERICA INC

BOOTH 1134

620-C Griffith Road

Charlotte, NC 28217 USA

704-714-5880

FAX: 704-714-5881

E-MAIL: richwall@sottoriva.com www.sottoriva.com

SOUTHERN CHAMPION TRAY

BOOTH 632

220 Compress St, PO Box 4066 Chattanooga, TN 37405 USA

423-756-5121

FAX: 423-756-0223

E-MAIL: rcouvillon@sctray.com www.sctray.com

Exhibiting: Southern Champion Tray, LP manufactures folding carton, specializing in bakery and food service packaging. We stock 400+ items, Cake/Donut Boxes, Circles and Pads, Cupcake inserts, Bakery Trays, and Specialty Packaging. We distribute to the United States, Canada, and multiple foreign locations with our export division.

SPECTRA FOODS

BOOTH 936

19150 Cruickshank Avenue

Baie-d’urfe, QC H9X 3P1

514-457-3030, 866-422-6652

FAX: 514-457-5292

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

Exhibiting: Specializing in Shortenings for the Baking industry, Spectra Foods now has a New Line of NH products to compliment all baking applications with an emphasis on outstanding quality combined with unbeatable value. Spectra carries an extensive line of Edible oils and Margarines in all different types of sizes and formulations.

Brands: Spectra, Golden, Alfa

SPECTRIM LABEL & EQUIPMENT

BOOTH 437

3345 North Service Rd, #103 Burlington, ON L7N 3G2

905-335-1006, 888-852-2357

FAX: 905-335-6972

E-MAIL: lisa@spectrimlabel.com www.spectrimlabel.com

Exhibiting: Spectrim Label is your source for a full range of all label requirements. From Nutritional labels, Product and packaging labels, Shipping labels, Blank Direct Thermal and Thermal Transfer labels, Printer Ribbons, common and customized labels, as well as in house graphic design.

SPEEDWAY PACKAGING

MACHINERY INC

BOOTH 1041

PO Box 520, 10 Gormley Industrial Ave. Units 1-3

Gormley, ON L0H 1G0

905-888-5344

FAX: 905-888-5374

E-MAIL: serena@spmi.ca www.spmi.ca

Exhibiting: PL-211D Clamshell labeler suitable for a wide range of flat package applications that require a single label on the top, front and bottom (NEW); SPM-10 stand alone label applicator arranged for side or top labeling over existing conveyor; and PL-211 top labeler is suitable for a wide range of flat package applications.

Brands: Speedway Packaging Machinery (SPMI), Pack Leader

SWEET N FUN PRODUCTS LTD

BOOTH 639

260 Edgeley Blvd, Unit 31 Concord, ON L4K 3Y4

905-760-2386, 877-607-9338

FAX: 905-760-2632

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

Brands: Gourmet Jelly Lollipop

SYSTEMES KLR SYSTEMS INC

BOOTH 405

565 Desranleau Est

Saint-Hyacinthe, QC J2T 2L9

450-774-8338, 800-918-8777

FAX: 450-774-8029

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

Exhibiting: KLR is showing this year our

new pita bagger and sealer, our slicers and printing solutions. KLR also manufactures labellers, horizontal and vertical slicers, conveyors, counting machines, hand bagger and bagger for pita, bagel, breads and more. We are also master distributor of Kwik Lok ‘’closures and equipment’’.

Brands: Systemes KLR Systems Inc. and Kwik Lok

TOOLBOX SOFTWARE

NORTH AMERICA INC

BOOTH 1013 10670 Hawthorn Trail Saint Paul, MN 55129 USA

800-488-1741

FAX: 800-488-1741

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

Exhibiting: ToolBox Bakery Solutions

- ToolBox is the world market leader for high-performance manufacturing and intralogistics systems in bakeries. We have committed ourselves to the baking industry 100 per cent. Today, more than 600 bakeries in 30+ countries around the world rely on the warehouse and production management system dispoTool every day.

Brands: dispoTool

TOOTSI IMPEX

BOOTH 741

6995 Jeanne-Mance Montreal, QC H3N 1W5 514-381-9790, 888-505-7028

FAX: 514-387-9314

E-MAIL: mmousavi@tootsiimpex.com www.tootsiimpex.com

UNIFILLER SYSTEMS

BOOTH 323 7621 Macdonald Rd Delta, BC V6H 1N3 604-940-2233, 888-733-8444

FAX: 604-940-2195

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

Exhibiting: World leader in automated food portioning equipment. We will be displaying: Cake-O-Matic; Universall 1000i; Mini Dopositor; Hopper Topper Max; and Spot Depositor.

Brands: Unifiller Systems

UNIVERSITY OF GUELPH, AGRICULTURE & FOOD LABORATORY

BOOTH 1031

Laboratory 95 Stone Rd W Guelph, ON N1H 8J7

519-767-6299, 877-863-4235

FAX: 519-767-6240

E-MAIL: aflinfo@uoguelph.ca www.labservices.uoguelph.ca

Exhibiting: University of Guelph, Agriculture and Food Laboratory, is a fully accredited analytical and diagnostic facility. Tests specific for the baking industry include foreign material identification, food allergens, mycotoxins, shelf life testing, microbiology, bacterial, yeast, mold and fungal identification, cultivar testing, GMO testing (bean & corn). The main service to be promoted at Showcase 2012 is our tests for 18 different food allergens.

VALE PACKAGING LIMITIED

BOOTH 226

35 Venture Avenue

Hubbards, NS B0J 1T0

902-857-1392

FAX: 902-857-1827

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

Brands: Vale Packaging

VEGFRESH INC

BOOTH 1111

1290 Ormont Dr

Toronto, ON M9L 2V4

416-667-0518

FAX: 416-667-0523

E-MAIL: j.montalbano@vegfreshinc.com www.vegfreshinc.com

Exhibiting: Vegfresh will be exhibiting and promoting our fresh and or frozen shred carrot, lemon and orange pulps/purees, fresh/frozen all natural banana whole peeled and purees, fresh peeled pears and various apple and apple fillings, and shred zucchini.

Brands: Vegfresh Inc

WELLBAKE EQUIPMENT INC

BOOTH 315

105 Crimson Ridge Rd

Barrie, ON L4N 0G8

705-722-1033

FAX: 705-722-7933

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

Brands: Candl, Mondial Forni, Sottoriva, Wellbake

WESTCAN MARKETING INC

BOOTH 136 #1 4215 61 Ave SE Calgary, AB T2C 1Z6

403-720-9490

FAX: 403-720-9493

E-MAIL: bob@westcan.biz www.westcan.biz

WESTON BAKERIES LIMITED/READY BAKE FOODS INC.

BOOTH 505 1425 The Queensway Etobicoke, ON M8Z 1T3

416-252-7323

FAX: 416-252-8941

E-MAIL: joneill@westonbakeries.com www.weston.ca

Exhibiting: Weston Bakeries Limited/ Ready Bake Foods Inc. is a major supplier of fresh and frozen baked goods across Canada, servicing both food service and retail businesses. Weston Bakeries Limited is the proud maker of such leading brands as Wonder™, D’Italiano™, Country Harvest™ and Gadoua™.

Brands: Wonder™, Country Harvest™, D’Italiano™, Weight Watchers™

EQUIPMENT

BAKING & COOKING EQUIPMENT

FRYING

Belshaw Adamatic Bakery Group 439

Celco Inc 128

EM Bakery Equipment S23

Hobart Canada 1116

Igloo Food Equipment 629

Industrial Bakery Equipment 840

Ordan Thermal Products Ltd 715,717

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

KETTLES

Celco Inc 128

Eckert Machine 127

Hobart Canada 1116

Igloo Food Equipment 629

RF Bakery Equipment Systems 301

OVENS

ABI Ltd 939

Abrigo Industrial Machines 101

Alfa Cappuccino Imports 515,516

AMF Bakery Systems 530

Celco Inc 128

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

MIWE Canada 333

Ordan Thermal Products Ltd 715,717

pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

PARTS & SERVICE

ABI Ltd 939

Abrigo Industrial Machines 101

Celco Inc 128

CRS/Vamic 832

EM Bakery Equipment S23

Erika Record Inc 932

G Cinelli-Esperia Corporation 903

Hobart Canada 1116

Igloo Food Equipment 629

Ordan Thermal Products Ltd 715,717

pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

STEAM BOILERS

ABI Ltd 939

Hobart Canada 1116

Igloo Food Equipment 629

RF Bakery Equipment Systems 301

STOVES

Celco Inc 128

Hobart Canada 1116

Igloo Food Equipment 629

RF Bakery Equipment Systems 301

CLEANING & SANITIZATION

CLEANING & SANITIZATION SUPPLIES

Abrigo Industrial Machines 101

Alfa Cappuccino Imports 515,516

CP Industries 722

Igloo Food Equipment 629

Somengil – S.A. 309

POT & TRAY WASHING EQUIPMENT

Celco Inc 128

CP Industries 722

EM Bakery Equipment S23

Hobart Canada 1116

Igloo Food Equipment 629

LVO Manufacturing Inc S28

RF Bakery Equipment Systems 301

Somengil – S.A. 309

Unifiller Systems Inc 323

INDUSTRIAL CLEANING EQUIPMENT

Abrigo Industrial Machines 101

CP Industries 722

Intersteam Technologies 100

KL Products Inc 836

Somengil – S.A. 309

COOLING, REFRIGERATION,

L & M Bakers Supply Co 422

McCall’s 811

RF Bakery Equipment Systems 301

CAKE STANDS

DecoPac 738

Design & Realisation Inc 227

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

Petra International 833

RF Bakery Equipment Systems 301

CHOCOLATE ENROBER

ABI Ltd 939

Design & Realisation Inc 227

France Décor Canada S30

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

DECORATING TUBES

BakeMark Canada 703

DecoPac 738

Design & Realisation Inc 227

EM Bakery Equipment S23

France Décor Canada S30

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

FIGURINES

BakeMark Canada 703

DecoPac 738

France Décor Canada S30

L & M Bakers Supply Co 422

McCall’s 811

FONDANT WARMER

Design & Realisation Inc 227

France Décor Canada S30

Igloo Food Equipment 629

RF Bakery Equipment Systems 301

NOVELTY DECORATING SUPPLIES

BakeMark Canada 703

DecoPac 738

Design & Realisation Inc 227

France Décor Canada S30

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

Samrok Inc 1133

PASTRY BAGS

BakeMark Canada 703

DecoPac 738

Design & Realisation Inc 227

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

Lentia Enterprises Ltd 423

McCall’s 811

Signature Fine Foods Ltd 727

SPECIAL DECORATING TOOLS

BakeMark Canada 703

DecoPac 738

Design & Realisation Inc 227

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

Petra International 833

SPECIALTY

CAKE BOARDS

Calibre Sales Inc 713 DecoPac 738

France Décor Canada S30

Igloo Food Equipment 629

L & M Bakers Supply Co 422 McCall’s 811

Petra International 833

SUGAR & CHOCOLATE MOLDS

DecoPac 738

Design & Realisation Inc 227

France Décor Canada S30

Igloo Food Equipment

TABLE TOP EQUIPMENT

BakeMark Canada 703

CTP Imaging 233 Design & Realisation Inc 227

EM Bakery Equipment S23

HAND TOOLS

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

RF Bakery Equipment Systems 301

KNIVES

BakeMark Canada 703

DecoPac 738

Design & Realisation Inc 227

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

Lentia Enterprises Ltd 423

McCall’s 811

RF Bakery Equipment Systems 301

MEASURING DEVICES

Abrigo Industrial Machines 101

BakeMark Canada 703

DecoPac 738

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

RF Bakery Equipment Systems 301

MOULDS

Abrigo Industrial Machines 101

Design & Realisation Inc 227

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

Petra International 833

RF Bakery Equipment Systems 301

Signature Fine Foods Ltd 727

ROLLING PINS

Abrigo Industrial Machines 101

BakeMark Canada 703

Crown Custom Metal Spinning N04

DecoPac 738

Design & Realisation Inc 227

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

McCall’s 811

Petra International 833

RF Bakery Equipment Systems 301

SPECIALTY BAKING TOOLS

Abrigo Industrial Machines 101

BakeMark Canada 703

Crown Custom Metal Spinning N04

Design & Realisation Inc 227

Harvest Corporation 636

Igloo Food Equipment 629

Industrial Bakery Equipment 840

McCall’s 811

INGREDIENT & MATERIAL HANDLING

CONTINUOUS METERING SYSTEMS

AZO Inc N03

Eckert Machines 127

Harvest Corporation 636

Hobart Canada 1116

Packaging Machinery Concepts Ltd 300 pro Bake Inc 826

RF Bakery Equipment Systems 301

Shick 116

Wellbake Equipment Inc 315

CONVEYORS

ABI Ltd 939

Abrigo Industrial Machines 101

AMF Bakery Systems 530

AZO Inc N03

Arr-Tech 611

CRS/Vamic 832

Design & Realisation Inc 227

Eckert Machines 127

EM Bakery Equipment S23

Harvest Corporation 636

Intralox LLC 431

KL Products Inc 836

Packaging Machinery Concepts Ltd 300

RF Bakery Equipment Systems 301

Reiser

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Igloo Food Equipment 629

LVO Manufacturing Inc S28

ML Packaging Inc 330 pro Bake Inc 826

RF Bakery Equipment Systems 301

Reiser Canada Co 603

Rondo Bakery Equipment Inc 617

Somerset Industries 232

Wellbake Equipment Inc 315

FORMERS

ABI Ltd 939

Abrigo Industrial Machines 101

EM Bakery Equipment S23

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Igloo Food Equipment 629

pro Bake Inc 826

RF Bakery Equipment Systems 301

Reiser Canada Co 603

Rondo Bakery Equipment Inc 617

Wellbake Equipment Inc 315

PAN LINERS

Abrigo Industrial Machines 101

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

ML Packaging Inc 330

Signature Fine Foods Ltd 727

PANS

Chicago Metallic Bakeware N08

Crown Custom Metal Spinning N04

Design & Realisation Inc 227

Doyon Equipment Inc 816

EM Bakery Equipment S23

France Décor Canada S30

Frigid Equipment 733

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

Lockwood Manufacturing Inc 1022

Petra International 833 pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

PROOFER/OVEN COMBINATION

Abrigo Industrial Machines 101 Celco Inc 128

Doyon Equipment Inc 816

EM Bakery Equipment S23

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

MIWE Canada 333 pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

PROOFER/RETARDER COMBINATION

ABI Ltd 939

Abrigo Industrial Machines 101

Celco Inc 128

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

Frigid Equipment 733

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

Polar Technologies Inc S14 pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

PROOFERS

ABI Ltd 939

Abrigo Industrial Machines 101

AMF Bakery Systems 530

Celco Inc 128

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

MIWE Canada 333

Polar Technologies Inc S14 pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

PROOFING BOARDS

Abrigo Industrial Machines 101

EM Bakery Equipment S23

G Cinelli-Esperia Corporation 903 Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

RF Bakery Equipment Systems 301 Wellbake Equipment Inc 315

RACKS

ABI Ltd 939

Crown Custom Metal Spinning N04 Doyon Equipment Inc 816 EM Bakery Equipment S23 G Cinelli-Esperia Corporation 903

SHEETERS & EXTRUDERS

TABLES

L & M Bakers Supply Co 422

RF Bakery Equipment Systems 301

TRAYS

Chicago Metallic Bakeware N08

EM Bakery Equipment S23

France Décor Canada S30

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Igloo Food Equipment 629

L & M Bakers Supply Co 422

Lockwood Manufacturing Inc 1022

RF Bakery Equipment Systems 301

WATER CHILLERS

Abrigo Industrial Machines 101

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

Polar Technologies Inc S14

pro Bake Inc 826

RF Bakery Equipment Systems 301

Wellbake Equipment Inc 315

MIXING EQUIPMENT

ATTACHMENTS

Abrigo Industrial Machines 101

Doyon Equipment Inc 816

EM Bakery Equipment S23

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

RF Bakery Equipment Systems 301

HAND MIXERS

EM Bakery Equipment S23

France Décor Canada S30

Harvest Corporation 636

Igloo Food Equipment 629

MIXERS

ABI Ltd 939

Abrigo Industrial Machines 101

Alfa Cappuccino Imports 515,516

AMF Bakery Systems 530

AZO Inc N03

Doyon Equipment Inc 816

EM Bakery Equipment S23

Erika Record Inc 932

France Décor Canada S30

G Cinelli-Esperia Corporation 903

Harvest Corporation 636

Hobart Canada 1116

Igloo Food Equipment 629

Magna Mixer Co 135 pro Bake Inc 826

RF Bakery Equipment Systems 301

Rondo Bakery Equipment Inc 617

Wellbake Equipment Inc 315

SHIPPING & DELIVERY

BASKETS, TRAYS & PALLETS

Drader Bakery Logistics 417

EM Bakery Equipment S23

G Cinelli-Esperia Corporation 903

Igloo Food Equipment 629

L & M Bakers Supply Co 422

COMMUNICATION SYSTEMS PCData 1132

DELIVERY RACKS

Drader Bakery Logistics 417

EM Bakery Equipment S23

G Cinelli-Esperia Corporation 903

DOLLIES & HAND TRUCKS

Drader Bakery Logistics 417

EM Bakery Equipment S23

WAREHOUSE SERVICES PCData 1132

SPECIALTY BAKING EQUIPMENT

BISCUIT, CRACKER MACHINES

Harvest Corporation 636

Igloo Food Equipment 629 pro Bake Inc 826

RF Bakery Equipment Systems 301 Wellbake

INGREDIENTS

COCOA,

CHOCOLATE

All Gold Imports 823

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Design & Realisation Inc 227

Edde Almond Paste 1028

Foley’s Candies 540

France Décor Canada S30

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

CHOCOLATE COATINGS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Foley’s Candies 540

France Décor Canada S30

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

CHOCOLATE DECORATIONS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Foley’s Candies 540

France Décor Canada S30

Grain Process Enterprises 1027

L & M Bakers Supply Co 422

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

CHOCOLATE SUBSTITUTES

Carmi Flavors 523

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

Foley’s Candies 540

Grain Process Enterprises 1027

Horizon Milling G.P. 817

McCormick Canada 1039

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

COCOA

All Gold Imports 823

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Design & Realisation Inc 227

France Décor Canada S30

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

N2 Ingredients S22

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

DAIRY PRODUCTS & NON-DAIRY REPLACEMENTS

BUTTER

All Gold Imports 823

Burt Lewis Canada 130

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

FoodTec Canada Inc 1113

Gay Lea Foods 223

Grain Process Enterprises 1027

Olympic Wholesale Co Ltd 211 Parmalat 329

Quadra Ingredients 327

BUTTER SUBSTITUTES

Burt Lewis Canada 130 Bunge Oils 923

Carmi Flavors 523

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

FoodTec Canada Inc 1113

Grain Process Enterprises 1027

Olympic Wholesale Co Ltd 211

CHEESE

Alfa Cappuccino Imports 515,516

Burt Lewis Canada 130

Dawn Foods

DecoPac 738

Edde Almond Paste 1028

Embassy Flavours 1130

France Décor Canada S30

Grain Process Enterprises 1027

L & M Bakers Supply Co 422

Lentia Enterprises Ltd 423

McCall’s 811

N2 Ingredients S22

Olympic Wholesale Co Ltd 211

Petra International 833

Quadra Ingredients 327

Signature Fine Foods Ltd 727

EXTRACTS & ESSENTIAL OILS

BakeMark Canada 703

Carmi Flavors 523

Dawn Foods Canada 1005,1105

France Décor Canada S30

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

McCall’s 811

McCormick Canada 1039

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Quadra Ingredients 327

Signature Fine Foods Ltd 727

FLAVOURS

BakeMark Canada 703

Carmi Flavors 523

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Embassy Flavours 1130

France Décor Canada S30

Grain Process Enterprises 1027

L & M Bakers Supply Co 422

Lentia Enterprises Ltd 423

McCall’s 811

McCormick Canada 1039

N2 Ingredients S22

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

PreGel Canada 326

Prosperity Foods 235

Quadra Ingredients 327

Signature Fine Foods Ltd 727

HERBS

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

McCormick Canada 1039

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

SPICES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

McCormick Canada 1039

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

FRUIT, VEGETABLES, NUTS, SEEDS

COCONUT

All Gold Imports 823

BakeMark Canada 703

Compass Food Sales 635

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Marsia Foods Inc 623

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

FRUIT

All Gold Imports 823

BakeMark Canada 703

Compass Food Sales 635

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Marsia Foods Inc 623

McCormick Canada 1039

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

Vegfresh Inc 1111

NUT PRODUCTS

All Gold Imports 823

BakeMark Canada 703

Compass Food Sales 635

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Gala Bakery 1033

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

Marsia Foods Inc 623

Olympic Wholesale Co Ltd 211 Prosperity Foods 235

Signature Fine Foods Ltd 727

NUTS

All Gold Imports 823

BakeMark Canada 703

California Walnut

SEEDS

VEGETABLES

GLAZES, JAMS, JELLIES, FILLINGS

DONUT FILLINGS

DONUT GLAZE

FRUIT FILLINGS

FRUIT GLAZE

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

France Décor Canada S30

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

JAMS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

JELLIES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

REDUCED CALORIE/FAT OR SUGARLESS FILLINGS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

GRAINS, STARCHES, CEREALS, FLOUR

BARLEY

Dakota Specialty Milling, Inc. 839

Farinart Inc 533

Grain Process Enterprises 1027

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Port Royal Mills 435

Prosperity Foods 235

BRAN

ADM Milling Company 931

BakeMark Canada 703

Dakota Specialty Milling, Inc. 839

Dawn Foods Canada 1005,1105

Farinart Inc 533

Grain Process Enterprises 1027

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Port Royal Mills 435

Prosperity Foods 235

CORN & CORN PRODUCTS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Farinart Inc 533

Grain Farmers of Ontario 113

Grain Process Enterprises 1027

International Sugars Inc 1032

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

Port Royal Mills 435

Prosperity Foods 235

FIBER

CanMar Grain Products Ltd 231

Grain Process Enterprises 1027

Hemp Oil Canada Inc 534

Horizon Milling G.P. 817

International Sugars Inc 1032

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Port Royal Mills 435

Quadra Ingredients 327

FLAX

All Gold Imports 823

BakeMark Canada 703

CanMar Grain Products Ltd 231

Dakota Specialty Milling, Inc. 839

Dawn Foods Canada 1005,1105

Farinart Inc 533

Grain Process Enterprises 1027

Lentia Enterprises Ltd 423

Marsia Foods Inc 623

Natunola Health Inc 132

Nealanders International Inc 1023

Nutrasun Foods

GRAINS, SPECIALTY

WHEAT

ADM Milling Company 931

BakeMark Canada 703

Dakota Specialty Milling, Inc. 839

Dawn Foods Canada 1005,1105

Farinart Inc 533

Grain Farmers of Ontario 113

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Port Royal Mills 435

IMPROVERS, STABILIZERS, EMULSIFERS, GUMS

CRUMB SOFTENERS

BakeMark Canada 703

Caravan Ingredients 201

Lallemand Inc 723

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

CRUMB WHITENERS

BakeMark Canada 703

Lallemand Inc 723

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

DOUGH STRENGTHENERS

AB Mauri Fleischmann’s 622

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

Lallemand Inc 723

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

DRYING AGENTS

BakeMark Canada 703

Lentia Enterprises Ltd 423

Nutrasun Foods Ltd 408

EMULSIFIERS

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

Horizon Milling G.P. 817

Lallemand Inc 723

Lentia Enterprises Ltd 423

McCall’s 811

N2 Ingredients S22

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

ENCAPSULATED INGREDIENTS

Dealers Ingredients 628

Lallemand Inc 723

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

ENZYMES

BakeMark Canada 703

Caravan Ingredients 201

Lallemand Inc 723

Lentia Enterprises Ltd 423

Nutrasun Foods Ltd 408

GUMS, GELS, THICKENERS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Petra International 833

Quadra Ingredients 327

Signature Fine Foods Ltd 727

MOLD INHIBITORS

AB Mauri Fleischmann’s 622

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Embassy Flavours 1130

Lallemand Inc 723

Lentia Enterprises Ltd 423

McCall’s 811

N2 Ingredients S22

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

PROTEIN ADDITIVES

CanMar Grain Products Ltd 231

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

STABILIZERS

BakeMark

LEAVENING AGENTS

AMMONIUM BICARBONATE Dawn Foods Canada 1005,1105

International Inc 1023

Wholesale Co Ltd 211

Fine Foods Ltd 727

BAKING POWDER

AB Mauri Fleischmann’s 622

SODA

DOUGH/GLUTEN CONDITIONER

PHOSPHATES

Innophos Inc 538

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Quadra Ingredients 327

POTASSIUM BICARBONATE

AB Mauri Fleischmann’s 622

Lentia Enterprises Ltd 423

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Quadra Ingredients 327

YEAST

AB Mauri Fleischmann’s 622

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Lallemand Inc 723

Lentia Enterprises Ltd 423

Lesaffre Yeast Corporation 922

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Quadra Ingredients 327

YEAST FOODS

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Lallemand Inc 723

Lentia Enterprises Ltd 423

Lesaffre Yeast Corporation 922

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

MISCELLANEOUS

COFFEE

Alfa Cappuccino Imports 515,516

Embassy Flavours 1130

Grain Process Enterprises 1027

Hemp Oil Canada Inc 534

Mountain View Coffee Company S19

Olympic Wholesale Co Ltd 211

TEA

Alfa Cappuccino Imports 515,516

Embassy Flavours 1130

Grain Process Enterprises 1027

Mountain View Coffee Company S19

Olympic Wholesale Co Ltd 211

OILS, FATS

FAT REPLACERS

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Richardson Oilseed Limited 411

LARD

BakeMark Canada 703

Bunge Oils 923

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Olympic Wholesale Co Ltd 211

Spectra Foods Ltd 936

MARGARINE

Bunge Oils 923

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Margarine Golden Gate- Michca Inc 734

Margarine Thibault Inc 441

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Richardson Oilseed Limited 411

Spectra Foods Ltd 936

OILS

Bunge Oils 923

CanMar Grain Products Ltd 231

Dawn Foods Canada 1005,1105

Dealers Ingredients 628

Grain Process Enterprises 1027

Hemp Oil Canada Inc 534

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

Margarine Golden Gate- Michca Inc 734

N2 Ingredients S22

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Richardson Oilseed Limited 411

Signature Fine Foods Ltd 727

Spectra Foods Ltd

PAN COATINGS/ NON-STICK COATINGS

BakeMark Canada

SUGAR, SALT, SWEETENERS

SHORTENING

International Sugars Inc 1032

Lallemand Inc 723

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

MOLASSES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

International Sugars Inc 1032

Lallemand Inc 723

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Quadra Ingredients 327

SALT

BakeMark Canada

703

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Prosperity Foods 235

Signature Fine Foods Ltd 727

SALT SUBSTITUTE

Horizon Milling G.P. 817

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

SUGAR

BakeMark Canada

703

Dawn Foods Canada 1005,1105

Grain Process Enterprises 1027

International Sugars Inc 1032

Lantic Sugar 739

Lentia Enterprises Ltd 423

N2 Ingredients S22

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Quadra Ingredients 327

Signature Fine Foods Ltd 727

SUGAR SUBSTITUTE

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Ahearn & Soper Inc. N01B Arr-Tech 611

Bettendorf Stanford 230

Calibre Sales Inc 713

France Décor Canada S30

Innoseal Systems Inc 1141

Kwik Lok Ltd 737

ML Packaging Inc 330

Packaging Machinery Concepts Ltd 300

CARTONING EQUIPMENT

Abrigo Industrial Machines 101 Arr-Tech 611

CASE PACKERS

ABI Ltd 939

Abrigo Industrial Machines 101

Ahearn & Soper Inc. N01B

CRS/Vamic 832

KL Products Inc 836

Packaging Machinery Concepts Ltd 300

CASE TAPERS & SEALERS EQUIPMENT

Abrigo Industrial Machines 101 Arr-Tech 611

Packaging Machinery Concepts Ltd 300

Speedway Packaging Machinery Inc 1041

FILM SHRINKING EQUIPMENT

Abrigo Industrial Machines 101

Igloo Food Equipment 629 IMS Identification Multi Solutions Inc 1140

FORMING MACHINES

Abrigo Industrial Machines 101 Arr-Tech 611 Eckert Machines 127 G Cinelli-Esperia Corporation 903

Packaging Machinery Concepts Ltd 300 Reiser Canada Co 603

GLUEING MACHINES

Abrigo Industrial Machines 101 Arr-Tech 611

HEAT SEALING EQUIPMENT

Abrigo Industrial Machines 101 CRS/Vamic 832

EM Bakery Equipment S23 Hobart Canada 1116

PACKAGING & FINISHING EQUIPMENT & SUPPLIES

PACKAGING EQUIPMENT

BAG PACKAGING EQUIPMENT

Abrigo Industrial Machines 101

IMPRINTING EQUIPMENT

Abrigo

Packaging Machinery Concepts Ltd 300 Systemes KLR Systems 405

LABEL

PACKAGING MATERIALS

ADHESIVES

Abrigo Industrial Machines 101

Ahearn & Soper Inc. N01B

ALUMINUM FOIL PRODUCTS

Calibre Sales Inc 713

Enjay Converters Ltd S12

France Décor Canada S30

ML Packaging Inc 330

Novelis Foil Products 828

BAG CLOSURES

Abrigo Industrial Machines 101

France Décor Canada S30

Innoseal Systems Inc 1141

Kwik Lok Ltd 737

L & M Bakers Supply Co 422

Systemes KLR Systems 405

BAGS

Abrigo Industrial Machines 101

Calibre Sales Inc 713

Dawn Foods Canada 1005,1105

France Décor Canada S30

McCall’s 811

ML Packaging Inc 330

Olympic Wholesale Co Ltd 211

Samrok Inc 1133

BAKEABLE TRAYS

Calibre Sales Inc 713

Dawn Foods Canada 1005,1105

France Décor Canada S30

JBNT Marketing Inc 532

L & M Bakers Supply Co 422

McCall’s 811

Novelis Foil Products 828

ML Packaging Inc 330

Olympic Wholesale Co Ltd 211

BAKING CUPS & PAPER LINERS

BakeMark Canada 703

Calibre Sales Inc 713

Dawn Foods Canada 1005,1105

DecoPac 738

Enjay Converters Ltd S12

France Décor Canada S30

Francis Packaging Inc 1135

J J Marshall Inc 736

JBNT Marketing Inc 532

L & M Bakers Supply Co 422

Lapaco Paper Products Ltd 841

McCall’s 811

ML Packaging Inc 330

Novelis Foil Products 828

Olympic Wholesale Co Ltd 211

BOARD

Abrigo Industrial Machines 101

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Enjay Converters Ltd S12

France Décor Canada S30

J J Marshall Inc 736

JBNT Marketing Inc 532

McCall’s 811

ML Packaging Inc 330

Olympic Wholesale Co Ltd 211

CAKE PACKAGING

BakeMark Canada 703

Calibre Sales Inc 713

Dawn Foods Canada 1005,1105

DecoPac 738

Enjay Converters Ltd S12

France Décor Canada S30

J J Marshall Inc 736

JBNT Marketing Inc 532

McCall’s 811

ML Packaging Inc 330

Novelis Foil Products 828

Olympic Wholesale Co Ltd 211

Par-Pak 522

Petra International 833

Quality Packaging Canada 1015

Southern Champion Tray Co

DECORATED CONTAINERS

DOMES: PLASTIC

Abrigo

Dawn Foods Canada 1005,1105

Fancy Pokket Corporation 1139

Gluten Free Gourmet 1103

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Weston Bakeries Limited/Ready Bake Foods Inc. 505

CAKES

BakeMark Canada 703

Gourmet Baker 803A

King’s Pastry 1034

McCall’s 811

N2 Ingredients S22

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

COOKIES, SQUARES, BARS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gourmet Baker 803A

Gluten Free Gourmet 1103

McCall’s 811

N2 Ingredients S22

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

KOSHER

Fancy Pokket Corporation 1139

Gluten Free Gourmet 1103

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Port Royal Mills 435

MUFFINS/QUICK BREADS

BakeMark Canada 703

Gourmet Baker 803A

N2 Ingredients S22

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

PASTRIES

BakeMark Canada 703

Gala Bakery 1033

Gourmet Baker 803A

King’s Pastry 1034

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Signature Fine Foods Ltd 727

PIES & TARTS

Apple Valley Foods 929

BakeMark Canada 703

Gluten Free Gourmet 1103

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

SPECIALTY DESSERTS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gala Bakery 1033

Gourmet Baker 803A

King’s Pastry 1034

Olympic Wholesale Co Ltd 211

SPECIALTY PRODUCTS

BakeMark Canada 703

Fancy Pokket Corporation 1139

Gala Bakery 1033

Gluten Free Gourmet 1103

Lentia Enterprises Ltd 423

McCall’s 811

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

Sweet n Fun Products Ltd 639

BASES

BREAD

ADM Milling Company 931

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Embassy Flavours 1130

Gluten Free Gourmet 1103

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

N2 Ingredients S22

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

Port Royal Mills 435

CAKE

ADM Milling Company 931

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Gluten Free Gourmet 1103

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423 King’s Pastry 1034 McCall’s 811

N2 Ingredients S22 Nealanders International Inc 1023 Olympic Wholesale Co Ltd 211

DONUT

ADM Milling Company 931

BakeMark Canada

FROZEN DOUGH/PRODUCTS

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

McCall’s 811

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

Weston Bakeries Limited/Ready Bake Foods Inc. 505

COOKIES

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

McCall’s 811

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Rich Products of Canada Limited 234

Signature Fine Foods Ltd 727

Weston Bakeries Limited/Ready Bake Foods Inc. 505

MUFFINS & QUICK BREADS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

PASTRY

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gala Bakery 1033

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

PIES & TARTS

Apple Valley Foods 929

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Weston Bakeries Limited/Ready Bake Foods Inc. 505

SPECIALTY PASTRIES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gala Bakery 1033

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

Signature Fine Foods Ltd 727

SPECIALTY PRODUCTS

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gala Bakery 1033

Lentia Enterprises Ltd 423

McCall’s 811

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

Signature Fine Foods Ltd 727

MIXES

BREAD & ROLL

ADM Milling Company 931

AMF Bakery Systems 530

BakeMark Canada 703

CanMar Grain Products Ltd 231

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Gluten Free Gourmet 1103

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Signature Fine Foods Ltd 727

CAKE/BROWNIE

ADM Milling Company 931

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Embassy Flavours 1130

Gluten Free Gourmet 1103

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

Nealanders International Inc 1023

Olympic Wholesale Co Ltd 211

Signature Fine Foods Ltd 727

COOKIE

ADM Milling Company 931

BakeMark Canada 703

Caravan Ingredients 201

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028 Embassy Flavours 1130

Gluten Free Gourmet 1103

Horizon Milling G.P. 817 Lentia Enterprises Ltd 423 McCall’s 811 Nealanders International Inc 1023

Wholesale Co Ltd 211

DANISH/SWEET DOUGH

DONUT

PIE CRUST

PIZZA

QUICK BREAD

SPECIALTY MIXES

ADM Milling Company 931

BakeMark Canada 703

CanMar Grain Products Ltd 231

Caravan Ingredients Co 201

Dawn Foods Canada 1005,1105

Edde Almond Paste 1028

Gala Bakery 1033

Gluten Free Gourmet 1103

Grain Process Enterprises 1027

Horizon Milling G.P. 817

Lentia Enterprises Ltd 423

McCall’s 811

N2 Ingredients S22

Nealanders International Inc 1023

Nutrasun Foods Ltd 408

Olympic Wholesale Co Ltd 211

P&H Milling Group 120

Port Royal Mills 435

Signature Fine Foods Ltd 727

THAW & SELL PRODUCTS

BREAD/YEAST PRODUCTS

BakeMark Canada 703

Canada Bread 322

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

CAKES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Gourmet Baker 803A

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Quality Packaging Canada 1015

Rich Products of Canada Limited 234

COOKIES

BakeMark Canada 703

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Rich Products of Canada Limited 234

Signature Fine Foods Ltd 727

MUFFINS & QUICK BREADS

BakeMark Canada 703

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

Weston Bakeries Limited/Ready Bake Foods Inc. 505

PASTRIES

BakeMark Canada 703

Lentia Enterprises Ltd 423

Oakrun Farm Bakery 803B

Olympic Wholesale Co Ltd 211

Otis Spunkmeyer Inc 205

PIES & TARTS

Apple Valley Foods 929

BakeMark Canada 703

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Weston Bakeries Limited/Ready Bake Foods Inc. 505

SPECIALTY PASTRIES

BakeMark Canada 703

Dawn Foods Canada 1005,1105

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

Signature Fine Foods Ltd 727

SPECIALTY PRODUCTS

Dawn Foods Canada 1005,1105

Gourmet Baker 803A

Lentia Enterprises Ltd 423

Olympic Wholesale Co Ltd 211

Rich Products of Canada Limited 234

STORE-FRONT EQUIPMENT

& SUPPLIES

CABINET EQUIPMENT

Doyon Equipment Inc 816

Frigid Equipment 733

Igloo Food Equipment 629

CAFÉ TABLES & CHAIRS

Frigid Equipment 733

Igloo

COFFE/TEA MACHINES

COLD BEVERAGE

CLEANERS & SANITIZERS

Abell Pest Control 940 CP Industries 722

Sani Marc Group 114

COMPUTER HARDWARE & SOFTWARE

Ahearn & Soper Inc. N01B

Conception Interal Inc. N01A

Complete Cash Register Systems Inc. 1131

PCData 1132

Sani Marc Group 114

ToolBox Software North America Inc. 1013

CONSULTANTS

Business Improvement Group S20

EM Bakery Equipment S23

Festo Inc 222

Frigid Equipment 733

Guelph Food Technology Centre (GFTC) 113 Igloo Food Equipment 629 Lallemand Inc 723

LLP 1117 Ordan Thermal Products Ltd 715,717

1132

Systemes KLR Systems 405

Wellbake Equipment Inc 315

& BANKING SERVICES

MNP LLP 1117 HACCP TRAINING & INFORMATION

Abell

LABORATORY SERVICES

Guelph

Of Guelph, Agriculture & Food Laboratory

PAN RE-GLAZING

Chicago Metallic Bakeware N08

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

and Service

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sales@torontobakery.com

Free: 1-800-361-0343

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BAKERY FOR SALE – In beautiful Kelowna, BC. Whole Sale business. Family owned and in business since 1949. Potential for growth. Asking price is $169,000.00 For more Information Please Call 250762-2277 Dedicated Gluten Free Baking Facility in southeastern Ontario able to co-pack cookies, small portion cakes and other desserts. Also able to assist with product development. Contact Sue at (613)539-4251.

BY STEPHANIE ORTENZI

WHAT YOU DON’T KNOW...

One mighty foot in mouth got us all having a real conversation about keeping our food safe

Poor Galen Weston. Did he ever put his food in it. He was speaking at the Canadian Food Summit in early February, an event hosted by the Conference Board of Canada and heavily sponsored by Loblaw, his own company, among other food giants.

Weston’s address was billed as “Ensuring Safe and Healthy Food for Canadians,” but somewhere along the line, out of his mouth flew a remark that exploded on Twitter, with live-tweeting that kept the #fs2012 hashtag hopping for days. Plenty of other media fed on the story with equal relish, too.

“Farmers’ markets are great,” Weston said. “…One day they’re going to kill some people, though,” then added, “I’m just saying that to be dramatic.”

}warranted in our country,” says Sylvain Charlebois, acting dean and professor at the University of Guelph’s College of Management and Economics.

Survey after survey shows, he reports, that as a country, we have a lot of faith in our food-safety system, which is just a bit curious given the stats. Apparently, we suffer more often from salmonella, e. coli, campylobacter and yersinia than Americans.

I don’t know why, and I’ll bet I’m not the only one, but this fact leaves me thinking: there’s no way we’re not more responsible [I know, I mean cleaner] when it comes to food safety than the U.S. No how. And yet, the estimated number of foodborne-illness cases reported annually in Canada is 6.8 million. Federally, the Canadian Food Inspection Agency manages about 235 food recalls by manufacturers, importers, distributors and retailers each year, with a budget of $350 million.

“Farmers’ markets are great,” Weston said. “…One day they’re going to kill some people, though,” then added, “I’m just saying that to be dramatic.”

Way to attempt a clumsy backtrack, Galen.

The next day, the Toronto Star reported his comments with angry responses from reps and champions of farmers’ markets, and the Globe and Mail’s food writer went on CBC radio to point out the irony of Galen’s comment.

In mid-January, a baby got sick from eating a President’s Choice brand of organic baby cereal. Loblaw swiftly and voluntarily recalled all eight products from the line nationwide

Seven days after Galen’s remarks, the kerfuffle was still ticking away, presumably because clearly you don’t play fast and loose with charges that your food can kill somebody.

But also, there was a heaping helping of good old-fashioned schadenfreude, my favourite German word meaning taking pleasure in another’s misfortune, from the vantage point of being spared yourself

Via the Globe’s op-ed page came a sensible and noteworthy request to look seriously at the subject.

“More rational debate on food safety is

“That’s $10 for every Canadian,” Charlebois calculates.

Is that a lot? It really doesn’t seem like a lot.

Along with Ottawa, food safety is a joint venture with two other levels of government. Officials are keeping watch provincially and municipally.

Probably, the way we may rationalize as a country that we can count on our food producers’ food-safety vigilance is by presuming business depends on it. That’s what keeps supply-chain, traceability and risk management professionals busy all day.

And still we’re vulnerable. Because of that compromised organic grain in the PC baby cereal – which proceeded undetected along the supply chain – all operations using dry goods that are otherwise considered stable, take heed. You don’t know what you don’t know, and you can’t see what’s in your blind spot.

What happened with that cereal was that they had traced the problem to one of the grains used. It had begun to “degrade earlier than expected,” emitting a foul odour because the cereal was

Galen Weston’s controversial farmers’ market comment at the Canadian Food Summit sparked a cross-country debate over food safety.

rancid.

It was the sour smell that the company was telling consumers to look for if they had the product in their pantries. What mother isn’t going to throw the box away, smelly or not? And you can count on her swearing off this product for good.

Most cases of foodborne illness originate from restaurant or foodservice exposure, according to a study by the Centre for Food in Canada, released at the Canadian Food Summit last month.

That’s most cases. Which means, we can’t trifle with isolated cases. If a slicer at a Maple Leaf production facility can spark an outbreak that made 57 people extremely ill and killed 22, it’s worth asking what’s happening on that deli station slicer at the local bakery cafe.

To keep the fearmongering in check, we can say that we give our food safety the due diligence it deserves because we have to. We build it into our operations, and we cultivate it in our culture. We keep watch that everyone takes their food safety seriously. We shine the light everywhere, so that complacency can’t hide in the shadows. We do the right thing, again and again. / BJ

Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food marketing writer.