April 2015 by annexbusinessmedia

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Guild Seeks Volunteer

BAKERY CONGRESS PREVIEW: Montreal’s famous St-Viateur Bagel Shop.

Daniel Vokey, owner of Patisserie Daniel in Victoria, B.C.

BY BRIAN HARTZ

SEEING THE FOREST

I’m writing this as I frantically prepare for vacation. Emphasis on “frantically.” It never fails: I make a list of what I need to pack and yet spend the entire pre-departure day scrambling to and fro, throwing items into a suitcase until it’s near to bursting. Then I empty out the suitcase and re-pack it – failing to look at my list, of course. Realizing I forgot a critical item (or five), I start the process all over again.

Did I mention I’m leaving town for a grand total of four days? A long weekend, basically. Really, it shouldn’t be this difficult.

Packing might be a headache, but once I arrive at my destination and settle in, I relish the opportunities for self-reflection that occur while one is on holiday. Being away from the daily grind opens up the mind to new possibilities – with all those pesky trees out of the way, we can finally get a glimpse of that mysterious forest looming just over the horizon.

In a way, we’ve been asking you, our readers, to self-reflect over the past few months as we’ve been conducting the first-ever Jake the Baker Award competition. The response was outstanding – and it’s going to make the judges’ job difficult, to say the least. Personally, I’ve been impressed with the depth of your insights into what makes you and your bakeries special.

}One entrant regaled us with the story of how she met her husband by placing an ad in the German equivalent of Bakers Journal; 29 years later, they remain happily married and working side-by-side – he as a master baker, she as a pastry chef. Thirteen years ago, they immigrated to Canada, settling in Nova Scotia. They steadily grew their bakery enterprise from selling door-to-door and via word of mouth to the point where the business now includes a bake shop, café, and a regular presence at four farmers’ markets. They serve traditional products and even some German specialties, but also have adapted to the demand for gluten-free baked goods. Their hard-won success has inspired their daughter – representing the fourth generation to take up baking – to carry on the family business by managing the café and studying hospitality management.

No niche is too small and we are merely on the cusp of it with food, leaning on the precipice, watching people become more and more particular, yet more adventurous, in what they’ll try.

Another entrant unspooled a tale of more recent success: she and her husband took over a failing bakery in 2013 and have turned it around thanks to a passion for making everything from scratch and a zest for social media and viral marketing – including a particularly inspired April Fool’s Day gag last year – that brought newfound attention to not only their business, but also the little town in the Rockies they call home.

“After a year spent in France, we knew what a bakery should be. There’s no reason we shouldn’t be baking everything from scratch,” the entrants wrote of their desire to turn around the bakery, the bulk of whose product, prior to their takeover, had been brought in from outside suppliers or made from mixes. Despite some products being available only on certain days due to the emphasis on from-scratch baking, their business has seen a noticeable uptick in both retail and wholesale numbers.

As someone who has spent a lot of time writing about business and businesspeople, I never tire of hearing stories like these – and I wish we could reprint all of them in their entirety. Each and every one represents the stuff of dreams, of reaching for the sky, of casting aside doubt, of shirking conventional wisdom – of seeing the forest and ignoring the trees that block the view.

The winner of the Jake the Baker Award – which is generously sponsored by Ardent Mills, Callebaut and Bunge Oils – will receive an all-expenses-paid trip to Bakery Congress in Montreal as well as an award plaque and a cover story in Bakers Journal. I’m sure I speak for the other judges when I say I wish there could be more than one winner. Picking one is not going to be easy.

APRIL 2015 | VOL. 75, NO. 3

EDITOR | Brian Hartz editor@bakersjournal.com 727-575-7025 1-888-599-2228 ext. 250

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MEDIA DESIGNER | Alison Keba GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com

PRESIDENT | Mike Fredericks mfredericks@annexweb.com

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And I thought packing for vacation was tough. / BJ

briefly | Accolade for Lallemand baker’s yeast; Silliker rebranding, changing name; Pizza Pizza exec to chair Restaurants Canada | for more baking news, check out our website, www.bakersjournal.com

‘You’ve got meal’

Kate Matheson once joined millions of North Americans in the manic 6 p.m. scramble to not only find food in her cupboards, but somehow magically transform it into a healthy meal. With guesswork that was driving her insane (and driving her health in a downward spiral), Matheson knew there had to be a way to cook smarter and eat healthier. If only the solution would miraculously drop into her inbox.

Into the inbox it now drops, thanks to Matheson’s launch of E.A.T. Meal Planning Co., which helps singles, couples and families stop wondering what to eat and instead equipping them with all they need to eat well and feel great.

At noon each Friday, members receive a detailed email that covers a week’s dinners (all gluten-free, made from fresh, clean ingredients and often portioned to

leave enough for tomorrow’s lunch), including a full grocery list and preparation instructions. It really is as simple as connecting the dots, and loving the taste.

“I had always tried to plan my meals,” Matheson says, “but didn’t ever have enough time to do it thoroughly, buy all I needed in a single trip to the grocery store and then somehow cobble it all together into something that looks and tastes great. I knew I had to change things and, combining it with my experience with a gluten-free diet, E.A.T. was born.”

Matheson told Bakers Journal she is open to hearing from bakers who have a recipe – or ingredient suppliers who have an ingredient – that would be a good fit for the E.A.T. service’s meal plans, “especially if it’s gluten- or dairy-free.” She also has a blog that features recipes and says submissions are welcome. For more information, visit eatmealplanningco.com or call 1-800-758-3106.

New scholarship for aspiring chefs

A new scholarship worth more than $30,000 could heat up the career of a passionate, aspiring culinary talent. The prestigious Le Cordon Bleu Ottawa Culinary Arts Institute, along with Restaurants Canada and Canada’s Best 100 Restaurants, has launched the Passion for Excellence Scholarship Competition.

Modelled after a successful program in the U.K., the scholarship is being launched for the first time in Canada to mark the 120th anniversary of Le Cordon Bleu. This national scholarship is open to Restaurants Canada members and their employees, no matter their current job title.

The grand prize includes:

• A fully funded, nine-month placement in the coveted Diplôme de Cuisine program at Le Cordon Bleu Ottawa Culinary Arts Institute.

• A paid internship under the guidance of Chef Yannick Anton – the esteemed chef of the renowned Le Cordon Bleu Signatures restaurant in Ottawa. The internship is concurrent with study and offers $5,000 in remuneration. Information and application forms are available at chefscholarship.ca. Applicants must fill out an application form, answer industry-related questions and submit a two-minute video. The deadline to apply is July 31. A panel of culinary experts will choose three regional finalists in August, and they will be flown to Ottawa to compete for the grand prize in November 2015. The winner will begin his or her studies in spring 2016.

Methot to chair Restaurants Canada board

Pizza Pizza Ltd. senior vice-president

Paul Methot was elected chairman of the board of Restaurants Canada for 2015-2016 at the association’s annual meeting in Toronto in March.

As chairman, Methot will oversee one of the country’s largest trade associations, representing 30,000 businesses in Canada’s $68-billion restaurant industry. The industry employs more than 1.2 million Canadians and serves over 18 million customers daily.

“We are the growth industry that never stops growing. People have to eat, they want to enjoy themselves and our industry provides those unique events, venues, and products for tomorrow’s generation,” says Methot, who has served on the Restaurants Canada board since 2004.

“We deserve greater recognition by all levels of government for the jobs we provide, the businesses and opportunities we create and for our unique contributions to feeding our great country. I look forward to delivering this

message and I’m determined to achieve results to support our Canadian businesses.”

Restaurants Canada also welcomed Jeremy Bonia, sommelier/owner of Raymonds in St. John’s, to its board of directors. Bonia joins other industry leaders from across the country who serve on Restaurants Canada’s volunteer board of directors. In addition, past director and board chairwoman Brenda O’Reilly, owner of YellowBelly and O’Reilly’s, was elected honourary fellow of Restaurants Canada.

New research into natural colouring

DDW “The Color House” has completed research on the stability of natural colouring in two select bakery applications.

Scientists at DDW’s R&D laboratory in Louisville, Ky., have learned which natural colourings provide the best potential for colour retention. The study included various types of annatto extract, turmeric oleoresin, caramel colour and beta-

carotene in cookies and crackers.

In cookies, DDW tested nine colourings at two concentrations under two storage conditions (frozen and accelerated) to obtain 36 cookie samples for comparison. In crackers, DDW tested 11 colourings in two cracker types (soda and laminated) at two concentrations under two storage conditions (frozen and

Lallemand Vita D Yeast wins award

Lallemand Vita D Yeast was selected and recognized as the winner of the American Society of Baking’s inaugural Innovation Awards Program in the category of health, wellness and nutrition.

Lallemand is one of the leading yeast companies in the world with a strong focus on baker’s yeast. Health and wellness are major factors influencing consumers’ decisions, which lead to the introduction of yeast products that can

contribute to making bread, which is a staple food, healthier.

Lallemand baker’s yeast is exposed to a light source which naturally transforms sterols present in yeast into vitamin D. In this way, all Lallemand North American baker’s yeasts are non-fortified and vegetarian sources of vitamin D.

Consumer awareness of vitamin D benefits and risk of insufficiency has led to an increase in global demand for vitamin D deficiency screening. With

Steady growth for restaurant industry

The Canadian restaurant industry expanded for the fifth straight year in 2014, growing to $72 billion in annual sales and 1.2 million employees across the country.

“In an era of rising costs and increased competition, five straight years of growth is truly remarkable. Restaurants are more important than ever to the Canadian economy and society,” says Donna Dooher, interim president and CEO of Restaurants Canada.

In the restaurant business, higher sales also mean more jobs – especially for first-time job seekers.

“This is a people business, which means that as a restaurant, bar or caterer grows, they invest in hiring,” says Dooher. “We provide more first-time job training than any other industry.”

Like many other businesses, restaurants took a hit in 2009 due to the recession. However, the industry has since climbed its way back, with growth driven primarily by restaurants and caterers, and a booming economy in Western Canada.

accelerated) to obtain 88 cracker samples for comparison.

“The concentration of some colourings, such as annatto extract, can affect how much the final cookie colour changes over time,” said Katie Queen, associate application scientist. “We learned that, in some cases, the colour stability in a baked good can be increased simply by changing the amount of colouring added.”

Product developers can find more information at ddwcolor.com.

only a limited number of foods that naturally contain vitamin D, the baking industry can offer a solution to address this growing public health concern.

“This innovation takes a staple product and changes its nutritional content without impacting the performance of the yeast in baking or taste of the baked product,” said Gary Edwards, president of Lallemand/ American Yeast.

• vitamind.lallemand.com

Jeremy Bonia, left, and Paul Methot

BAKING TEAM CANADA UPDATE

Baking Team Canada continues to train hard for the Americas qualifying round of the Louis Lesaffre Cup, May 30-June 6 in Buenos Aires, Argentina, according to the latest update from team captain Alan Dumonceaux.

Team members are steadfastly working on a wide range of products, developing new formulas, creating new and innovative techniques, and making and remaking products, ever improving the quality.

“Baking Team Canada is a group of dedicated professionals competing on the world stage,” Dumonceaux says. “Baking Team Canada represents the Canadian baking industry, and they dedicate hundreds of hours of their own time to represent Canada to the best of their abilities.”

The qualifying round – one of four taking place around the world in the run-up to the Coupe de Monde de la Boulangerie in Paris in 2016 – is a two-day event consisting of a two-hour session followed by an eight-hour session.

}Baking Team Canada requires financial support from the baking community, allied trades and associations to help them realize their goals.

A new component of the Lesaffre Cup competition, Dumonceaux reports, is the addition of a “young hopeful” to each team’s roster. Team members will mentor the young hopeful candidate, and then train them for their product presentation the evening prior to the national teams competition. Elien de Herdt of Alberta has been selected to represent Canada as the young hopeful candidate. She is a graduate of the Northern Alberta Institute of Technology and works at Dutch Delicious in Edmonton.

Dumonceaux also told Bakers Journal that the team faces a budget shortfall as the trip to Argentina draws near, and support from industry

partners is needed.

“There are many increased costs associated with this year’s competition: significant additional travel costs for the team to Argentina, the addition of a young hopeful member to the team, and a significant increase of products to make in the scope will all add to higher costs for the success of the team. Baking Team Canada requires financial support from the baking community, allied trades and associations to help them realize their goals.”

If you would like to support Baking Team Canada, please contact Dumonceaux at adumonce@nait.ca or 780-471-8693.

In Buenos Aires, the team’s efforts will be judged in three categories: baguettes and world breads, Viennese pastries and artistic showpiece. “A large variety and quantity of products have to be produced,” Dumonceaux says.

Baking Team Canada consists of Marcus Mariathas (baguettes and world breads), James Holehouse (artistic showpiece), and Dumonceaux (Viennese pastries).

Coaches are Mario Fortin and Clayton Folkers. Former Team Canada members Tracey Muzzolini and Bill Clay will also help prepare the team for success in Buenos Aires.

Please follow the team and watch for updates on the Lesaffre Cup Facebook page by visiting on.fb. me/1C9O7qF. / BJ

For more news about the baking industry, please visit www.bakersjournal.com.

Like her fellow Team Canada teammates, “young hopeful” Elien de Herdt is busy practicing for her product demonstration in Buenos Aires, Argentina, next month.

¦ concepts for success ¦

BY DIANE CHIASSON

FEEL-GOOD MARKETING CAMPAIGNS

Inspire customer loyalty by making your bakery a pillar of the community

Research has shown that consumers are more interested in patronizing businesses that are involved with their community, which in turn, can create more loyal customers. There are several ways your bakery can get involved in the community and help those in need; by doing so, you also give your customers the opportunity to do something that will make them feel good about themselves.

Consider the following ideas for feel-good marketing campaigns.

HELP FIGHT CHILDHOOD HUNGER

As a foodservice business, it only makes sense that your bakery is involved with charities that address childhood hunger. Work with a local non-profit charity that helps feed hungry kids. Encourage your customers to drop any of their change from their purchase into a donation box by your cash registers, and/or make weekly bread donations to school breakfast/lunch programs in lowerincome areas.

}DONATE UNSOLD BREAD AND PASTRIES

Instead of throwing out old bread or pastries in the dumpster at the end of the day, consider donating them to a rescue mission, food pantry, food bank,

Your customers will not only appreciate your charitable donations, but they will know they’re getting only your freshest products when they buy from your bakery.

ENCOURAGE STAFF AND CUSTOMERS TO VOLUNTEER

Most people are willing to help out in one way or another, but often don’t have the time or make the effort to find a way to help. Work with your local food bank to arrange for two-hour volunteer sessions that your staff or your customers can sign up to do. Whether you post a sign-up sheet in your bakery or create an online form, make it easy for people to get involved. Your customers will appreciate your bakery’s commitment to battling hunger and will feel good about themselves for being able to help out a few hours.

soup kitchen, senior citizens’ home, nursing home or school. You could even donate unsold products to a different nonprofit every night. Assign one staff member on your team to deliver the donated items at the end of his/her shift, or arrange with the non-profit agencies to come to pick them up at your bakery. Either way, your customers will not only appreciate your charitable donations, but they will know they’re getting only your freshest products when they buy from your bakery.

PAY IT FORWARD

More and more bakeries around the world are adopting a “pay it forward” system, where customers can buy an extra “pending” item, which can later be collected by people in need. Items can range from a simple cup of coffee to a loaf of bread or a sandwich. This gives your bakery a chance to get involved in

helping your community in a direct and easy way. Your customers will not only appreciate the opportunity for them to be able to help those in need, but they will also appreciate the fact that your bakery is looking out for others. Submit your pay it forward stories on social media.

GOOD KARMA BOARD

Similar to the pay it forward concept, give your customers the opportunity to buy a treat for someone else by putting their names up on a “Good Karma Gift Board.” The board should say to whom the gift is given, who it is from, why the recipient is getting it, and what they are receiving it. The marketing strategy here is that you will make your customers feel good about themselves for giving or receiving a gift. / 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. Contact her toll-free at 1-888-926-6655 or at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

Your customers will not only appreciate your charitable donations, but they will know they’re getting only your freshest products when they buy from your bakery.

New Initiative!

Protect your customer’s well-being and strengthen your food safety culture with IDDBA’s new Safe Food Matters! Go to iddba.org/safefoodmatters for more information.

The Evolution Continues

Grow with 8,500 other dairy, deli, bakery and foodservice professionals while you surround yourself with changing demographics and buying behaviors, increased emphasis on natural, and new convenient formats. See what it takes to increase store visits and have your products embraced by multi-generational buyers using digital strategies and omni-channel marketing. World-class presentations will expose you to many leaders and insightful business people and marketers in our industry.

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Hands-On Expo & Learning Opportunities

Experience our jam-packed show floor with more than 1,800 booths filled with new products, services and new ideas that will move your business. Don’t miss our eye-opening New Product Showcase or our 10,000 sq ft. Show & Sell Center. You’ll have plenty of networking opportunities while exploring the latest merchandising and new products – all in a retail setting that integrates actionable take-aways.

Phil Lempert the Supermarket Guru

Shaquille O’Neal NBA All-Star and Sports Analyst for TNT and NBATV

Walter Robb Co-CEO, Whole Foods Market

Youngme Moon Author and Professor, Harvard Business School

Harold Lloyd Founder, Harold Lloyd Presents

Jay Leno Entertainer

Martha Stewart Founder, Martha Stewart Living Omnimedia

Arianna Huffington Co-founder & Editor-in- Chief The Huffington Post

Three wedding cake innovators discuss trends, techniques and inspiration | BY CAROLYN CAMILLERI

DREAM CAKES

When Nina Notaro, owner of Winnipeg’s Cake Studio, laid eyes on her most challenging wedding cake, she got a bit teary-eyed in a happy way. It was delivered to the venue in three sections and, when assembled, measured over five feet, three inches tall.

“That cake was nick-named our royal wedding cake,” she recalls. “Four months of sugar floral work went into that design alone.”

Notaro’s path to cake artistry wasn’t direct. A butcher by trade, she grew up in her family’s grocery store, then owned her own ice cream shop for 15 years before making the shift to pastry.

“I was watching a Food Network special where pastry chefs were working with isomalt sugar. I loved how they could manipulate the molten sugar – like a glass blower – into works of edible art,” she recalls. “I wanted to learn this.”

After a one-year pastry program, Notaro went on to the 2008 IKA Culinary Olympics in Germany, winning gold for Canada in the wedding cake category and bronze in the pastillage category.

Notaro’s creative process usually starts from a style or mood board. She sketches out ideas which coalesce into full-fledged designs.

Sometimes, ideas come from unexpected places: the detail on a handbag, for example.

}I have gone through thousands of pounds of marzipan and fondant and chocolate, and I always try to find a new way to make it interesting.

She describes special techniques as “ah-ha moments” that arrive when she least expects them. Her favourite products? The sugar paste she uses to make the delicate flowers her shop is known for; isomalt sugar with its wonderful transparency; and new products like edible lace.

Notaro has noted a movement toward metallics in wedding cake design, with lots of gold and silver and even bronze and copper tones. Accents of grey, black, navy with lilac and plum are also popular this season, she says.

At her shop, she’s noticed more requests for tall cakes.

“Those show-stopping cakes are making a comeback for us,” Notaro

says, adding that she is seeing a decline in cupcake towers and dessert buffets.

That “something special” has also meant an increase in requests for couture flavour profiles. “We are creating flavour combinations like cardamom and orange, rose and almond, apricot and pistachio, lavender and Saskatoon berry, and, my new fave, blueberry with merlot.”

Inclusions are always popular.

“My ice cream background is a definite asset ... think blizzard or flurry mix-ins … Skor, Oreo, Smarties, and all those childhood candy and chocolate bar favourites are being used in cake creation for this wedding season.”

Notaro’s advice for others:

“Hone your cake skills. Continue to learn from other cake designers, take classes when you can and, most importantly, be critical of your own work. Family and friends are always going to love your cake work. Enter a cake competition or two. There is where you’ll receive a real, honest-togoodness critique of your work!”

PRACTICE MAKES PERFECT

Like Notaro, Catherine Beddall, owner of Catherine’s Cakery in Ottawa, took a circuitous route to pastry. She started in journalism school and then transitioned to graphic design for a 13-year stint. Wedding cakes began as a hobby.

“A good friend kindly agreed to let me make her wedding cake, and luckily it turned out quite well, seeing as I had no prior experience or training and no idea what I was doing,” she recalls.

But she was hooked, and started

Left: Catherine Bedall’s “Aqua Ruffle” wedding cake. Above: Catherine Bedall

making more celebration and wedding cakes for friends, gaining new customers through word of mouth until it grew into a small business.

“I knew that pastry was my true love, so I decided to say goodbye to my graphic design career and focus on the cakes,” she says.

A decade later, Beddall splits her time between teaching baking and culinary classes and making cakes for clients. Though she doesn’t miss graphic design, she says that experience has helped her immeasurably in all aspects of cake design.

“I have a running list in my head of different designs, colour combinations and themes that I’d love to try, so I don’t think I’ll ever run out of ideas.”

Her preferred creative process is a little unorthodox: instead of sketching on paper, she sketches mentally.

“I’m just more comfortable when I can see my design in my mind’s eye rather than on paper. In my opinion, I produce my best work without ever putting anything down on paper.”

Asked about her favourite products, Beddall doesn’t hesitate.

“I absolutely love Satin Ice fondant – in fact, I’m a product ambassador,” she says proudly.

Butter cream cakes are making a comeback, she says, and while she has seen some beautiful work, she uses fondant for a majority of her cakes, including her stunning ruffled cakes.

She is seeing a trend, though, for naked cakes – layers of cake with butter cream or some other filling and then nothing on the outside, except maybe fruit or flowers.

“Rustic isn’t quite the word … it speaks to the less formal feeling in weddings. It’s a casual look but it can be dressed up,” she says.

She gets fewer requests for big fiveand six-tier cakes, and more for smaller cakes surrounded by, for example, French macarons.

She also gets a lot of requests for gluten-free cakes, something she is very comfortable with.

“The gluten-free ingredients available now are very good,” she says. “I notice a slight difference in taste but most people, if you have a good recipe, wouldn’t notice any difference.”

About wedding cakes, Beddall says it is important to do it because you love it and to try not to let it become an

onerous chore.

“Keep it an art as opposed to a job, and the way to do that is try not to fill your plate with too many cakes because it is very easy to get burnt out with the hours,” she says. “It is just wonky hours that can get people down after a while.”

EMOTION THROUGH FOOD

The morning before this interview, Daniel Vokey of Patisserie Daniel in Victoria made marzipan roses – 75 or 80 of them – one petal at a time using a spatula. He learned to make these beauties with super-thin petals when he was in his 20s, working at his first job at a Montreal bakery where everything was made from scratch.

After six or eight months of practice, he started experimenting with tones and layers, perfecting what would become his trademark. Though he has been using the same marzipan recipe for 30 years, he still enjoys experimenting.

“I have gone through thousands of pounds of marzipan and fondant and chocolate, and I always try to find a new way to make it interesting,” he says.

He focuses on what he likes to do –and he likes making wedding cakes.

“I think what tends to happen in the baking industry, a lot people don’t want to do wedding cakes – either they are a bakery and they don’t do wedding cakes or if they do, they make it exorbitant,” he says, adding that he is not talking about all bakeries.

“I think sometimes people complicate them – there is a lot of stress about a wedding cake – but a birthday cake is just as important,” he says. “If they don’t like your birthday cake, they won’t come and see you about a wedding cake.”

Vokey views the wedding cake as the first step in a long relationship and places a great deal of importance on meetings with the client and making them feel part of the process. For example, he might prepare three samples of robin’s-egg blue so they can choose exactly what they want. It is the opposite of cookie-cutter cakes. Customers feel good about the attention and they know he cares.

The benefit for him? Loyal customers who tell their friends.

“We have to look beyond the cake –there are anniversaries, birthdays. I have done cakes for the grandchildren of customers,” he says. “I am thinking long-term.”

Vokey favours simplicity and perfect skills and advises not trying things out for the first time on a wedding cake.

“It is better to keep it simple and clean and practice the craft than actually get so stressed out about it,” he says.

While he says fondant and marzipan can be used equally, he prefers marzipan because he likes the flavour. He also loves meringue; he prevents meringue from weeping by stabilizing it with gelatin.

“You can pipe it just as high and thick as you want and then torch it,” he says. “And it is not expensive – it’s egg whites.”

As far as trends, he says they have all kinds of couples now and sometimes they want cakes that aren’t too fluffy or have a different flair.

This year, he is expecting to see more wedding pies – a growing trend on the West Coast that he likes, especially when they look like pies and have a decorative indication of the filling, like cherries or apple slices.

Vokey loves finding ways to make things better and more beautiful, while never losing sight of the significance of each cake for customers.

“When you can do something beautiful … if we celebrate and make everything important … it’s emotion through food – and people get it,” he says. “It enriches. You share. It makes my day.” / BJ

A “naked cake” with intricate decorative work, by Nina Notaro.

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Can Be Halal and Kosher Certiﬁed

Light Ivory Colour

From conveyor belts to moisture analyzers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com.

Alliance Scale moisture analyzer

A compact moisture analyzer that provides one-step operation for the precise quality control of

all types of cereals, foods, fish, nuts and seafood is available from Canton, Mass.-based Alliance Scale Inc. The Alliance-Ohaus MB-Series Moisture Analyzer utilizes an infrared halogen heating element with a gold reflective housing that reaches 200 C within seconds to uniformly dry samples. Featuring four selectable automatic

Like you, successful bakers know the secret to a profitable bakery starts and ends with high quality, great tasting products. For over 80 years, the American Almond® Products Company has provided successful bakers everywhere with premium quality nut pastes, nut butters, nut flours and a wide range of unique, customer-pleasing ingredients. Let American Almond® help you turn that quality into profits for your bakery.

Call your distributor today or dial 800.8ALMOND for a distributor near you. Visit www.americanalmond.com for more information and profit building recipes.

drying programs that allow easy operation by simply setting the temperature and time, it provides repeatability to 0.015 per cent using a 10-gram sample. The Alliance-Ohaus MB-Series Moisture Analyzer is priced from $2,399.00 and includes a five-year manufacturer’s warranty.

• alliancescale.com

Super-strength conveyor belt

Cambridge Engineered Solutions has introduced CamEDGE, a new cageless spiral system conveyor belt designed for original equipment manufacturers (OEMs) selling primarily to the baking industry. Positively driven and low in tension, CamEDGE is the strongest, edge-driven spiral system belt available. According to Cambridge, CamEDGE belts utilize a robust, well-supported drive link on the outer edges that reduces component flexing during sprocket engagement. This results in an extended belt life and less chance of component fatigue. Furthermore, the stainless steel belt’s hold-down tabs eliminate “Christmas treeing” (lifting) associated with traditional spiral designs which prevents the possibility of catastrophic failure.

• www.cambridge-es.com

New single-source food enhancer from Dealers

Brampton, Ont.-based Dealers Ingredients Inc. has launched a revolutionary protein and fibre product. Profi is a vegetable protein containing all essential amino acids in proper proportions. Profi can replace soy, dairy and meat as an allergen-free, complete vegetable protein source. Profi contains dietary fibre providing one uncomplicated ingredient. Profi is scientifically designed to support immune health; it rebuilds muscles and promotes organ and skin health. Profi provides a “good to excellent” source of fibre and does not cause gastrointestinal disturbances observed with other ingredients containing inulin. Both the plant protein and fibre in this ingredient contribute to appetite control and satiety.

• www.dealersingredients.com

Continued on page 33

Congrès de la boulangerie 2015

Bakery Congress

D'innovation à tradition

Innovation through tradition

Les 31 mai et 1er juin

May 31 & June 1

Palais des congrès de Montréal

Inscriptions en ligne : www.baking.ca

Date limite de pré-inscription : 11 mai

Early Bird Registration Deadline: May 11

DEUX JOURS DE SALON COMMERCIAL ET DE SÉMINAIRES

AAvec une aire d’exposition de plus de 43 000 pi ca, le salon commercial est l’endroit idéal pour voir les produits en action et recevoir des informations à leur sujet. Pendant deux jours seulement, vous aurez la possibilité de rencontrer en personne des gens qui comprennent parfaitement vos besoins. Venez au salon commercial pour découvrir des possibilités illimitées en matière d’ingrédients, de matériel, de services, de technologies, de produits de boulangerie (frais, à faire lever avant de mettre au four, pré-cuits, à cuire directement du congélateur au four, à décongeler avant de servir, etc.) et bien plus !

vec une aire d’exposition de plus de 43 000 pi ca, le salon commercial est l’endroit idéal pour voir les produits en action et recevoir des informations à leur sujet. Pendant deux jours seulement, vous aurez la possibilité de rencontrer en personne des gens qui comprennent parfaitement vos besoins. Venez au salon commercial pour découvrir des possibilités illimitées en matière d’ingrédients, de matériel, de services, de technologies, de produits de boulangerie (frais, à faire lever avant de mettre au four, pré-cuits, à cuire directement du congélateur au four, à décongeler avant de servir, etc.) et bien plus !

Vous trouverez la liste actuelle des exposants sur notre site Web www.baking.ca

Le Congrès de la boulangerie 2015 offre aux visiteurs une occasion idéale pour se procurer de nouveaux produits et services. Rencontrez les fournisseurs et informez-vous de l’avenir et des tendances de l’industrie. Venez voir, toucher, goûter et sentir les produits les meilleurs et les plus récents. La traduction simultanée est disponible pour toutes les présentations.

Dimanche 31 mai

8 h 15 – 9 h 00

Assemblée générale annuelle de l’ACB

9 h 15 – 9 h 30

Bienvenue

9 h 30 – 10 h 15

Les tendances en alimentation et en boulangerie

Le pain, sous ses formes plus simples, existe depuis près de 30 000 ans. Aujourd’hui, les consommateurs exigent des produits adaptés à leurs goûts et à leurs styles de vie. Cette présentation offre un aperçu des dernières tendances dans le domaine de l’alimentation et de la boulangerie, qui influencent les choix du consommateur d’aujourd’hui et de demain.

Conférencière :

Josée Fiset, vice-présidente, réseau de détail, Première Moisson

10 h 30 – 11 h 30

D’innovation à tradition: Les Canadiens de Montréal Depuis 1909, les Canadiens sont l’une des équipes les plus reconnues de la Ligue nationale de hockey. C’est tout en restant fidèle à son passé historique que ce club emblématique est devenu une référence en matière de gestion et de divertissement.

(Nota : un autre membre de l’organisation pourrait remplacer M. Gilmore dans l’éventualité où l’équipe serait dans les séries éliminatoires)

Conférencier :

Kevin Gilmore, chef de l’exploitation Canadiens de Montréal

Conférencier : Kevin Gilmore, chef de l’exploitation Canadiens de Montréal

11 h 00 – 17 h 00

Salon Commercial

17 h 30 – 22 h 00

Le Conseil de Boulangerie Québec (CBQ)

Soirée annuelle et réception du conseil de Boulangerie Québec

Soirée animée présenté par le célèbre chef et ambassadeur de Boulangerie Québec, Martin Juneau.

Lieu : Bar Gastronomique Commerce

Soirée animée présenté par le célèbre chef et ambassadeur de Boulangerie Québec, Martin Juneau. Lieu : Bar Gastronomique Commerce

Cet événement est organisé et géré par le Conseil de Boulangerie Québec (CBQ) et le Conseil de la transformation agroalimentaire et des produits de consommation (CTAC); les inscriptions se font séparément, directement auprès de CBQ/CTAC. www.conseiltac.com

Lundi 1er juin

9 h 00 – 9 h 45

D’innovation à tradition : au-delà d’une génération

Comment deux générations s’allient pour diriger une entreprise innovatrice selon leurs traditions. La Petite Bretonne est un succès unique et inspirant.

Conférencier :

Dominique Bohec, vice-président ventes et marketing, La Petite Bretonne

9 h 45 – 10 h 30

Les médias sociaux : opportunité ou menace

Aujourd’hui, les médias sociaux peuvent aussi bien servir à promouvoir vos marques et vos services, qu’à les dénoncer. Cette présentation vous propose des solutions pour mieux saisir les opportunités et comprendre les risques des médias sociaux.

Conférencier :

Carl Charest, spécialiste nouveaux médias, Le Tube.tv

10 h 30 – 11 h 30

L’industrie boulangère du point de vue des détaillants

Aujourd’hui, plus que jamais, la compétition est intense chez les détaillants alimentaires. Le consommateur est de plus en plus exigeant et recherche de nouveaux produits. Trois des principaux détaillants au Canada sont réunis pour partager leur vision de la boulangerie et répondre aux questions de notre industrie.

L’industrie boulangère du point de vue des détaillants Aujourd’hui, plus que jamais, la compétition est intense chez les détaillants alimentaires. Le consommateur est de plus en plus exigeant et recherche de nouveaux produits. Trois des principaux détaillants au Canada sont réunis pour partager leur vision de la boulangerie et répondre aux questions de notre industrie.

Panélistes :

Jean-Louis Charpentier, vice-président, mise en marché, Metro

Yvan Ouellet, vice-président, mise en marché, produits périssables, IGA

Charles Valois, vice-président, mise en marché, Loblaw et Provigo

11 h 00 – 17 h 00

Charles Valois, vice-président, mise en marché, Loblaw et Provigo 11 h 00 – 17 h 00

Salon commercial

Note : Voir le formulaire d’inscription pour connaître le coût du programme.

ASSEMBLÉE GÉNÉRALE ANNUELLE DE L’ACB

ASSEMBLÉE GÉNÉRALE

ANNUELLE DE L’ACB

Dimanche 31 mai

8 h 15 – 9 h 00

(Les membres et non membres sont invités à assister.)

L’Assemblée générale annuelle donne aux membres un aperçu des activités de l’Association durant l’année écoulée et également une orientation pour l’avenir.

Note : Seuls les membres de l’ACB peuvent voter.

JOUR

HÉBERGEMENT

Le Congrès de la boulangerie 2015 a le plaisir d’avoir choisi l’hôtel Holiday Inn Select, Montréal Centre-Ville, qui servira de quartier général. L’hôtel est situé au cœur de la ville, juste en face du Palais des congrès.

PRIX DES CHAMBRES :

169 $ CAN simple/double + taxes applicables (tarif offert du 29 mai au 4 juin)

Veuillez indiquer le code de groupe spécial « ADQ » pour avoir droit à ce tarif de chambre spécial.

La date limite pour obtenir ce tarif est le 8 mai 2015.

ADRESSE :

Holiday Inn Select Montréal Centre-Ville

99 avenue viger ouest

Montréal (Québec) H2Z 1E9

Holiday Inn Select Montréal Centre-Ville 99 avenue viger ouest Montréal (Québec) H2Z 1E9

Tél. : 514-878-9888

Sans frais : 1-888-878-9888

En ligne : https://aws.passkey.com/g/34905194

Courriel : reservation@yul-downtown.hiselect.com

HORAIRE DES ACTIVITÉS

JOUR HEURES D’OUVERTURE DES INSCRIPTIONS PROGRAMME/

Dimanche 31 mai 8 h 00 – 17 h 00

AGA de l’ACB

AGA de l’ACB 11 h 00 – 17 h 00

8 h 15 – 9 h 00

Bienvenue

9 h 15 – 9 h 30

Bienvenue 9 h 15 – 9 h 30

Les tendances en alimentation et en boulangerie

9 h 30 – 10 h 15

Les tendances en alimentation et en boulangerie 9 h 30 – 10 h 15

D’innovation à tradition : les Canadiens de Montréal

10 h 30 – 11 h 30

Lundi 1er juin 8 h 00 – 17 h 00

D’innovation à tradition : 11 h 00 – 17 h 00 au -delà d’une génération

9 h 00 – 9 h 45

Les médias sociaux : opportunité ou menace

9 h 45 – 10 h 30

L’industrie boulangère du point de vue des détaillants

10 h 30 – 11 h 30

L’industrie boulangère du point de vue des détaillants 10 h 30 – 11 h 30

Inscriptions en ligne : www.baking.ca

Congrès de la boulangerie

TWO OF SHOW AND SEMINARS

TWO DAYS OF TRADE SHOW AND SEMINARS

WWith than 43,000 sq ft exhibit the trade show floor is place be to see the action learn what is behind them. For just two days you have the opportunity to be face-to-face with the who truly understand your Visit the trade show floor to unlimited possibilities equipment, services, technology, baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) and much, much

ith more than 43,000 sq ft of exhibit space, the trade show floor is the place to be to see the products in action and learn what is behind them. For just two days you will have the opportunity to be face-to-face with the people who truly understand your business. Visit the trade show floor to see unlimited possibilities in ingredients, equipment, services, technology, baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) and much, much more!

For a current list of exhibitors, please visit our website www.baking.ca Bakery Congress 2015 provides a perfect opportunity to source new products & services for your business. Connect with and learn the industry future trends. Come touch, feel the newest and greatest products. sessions will be offered with simultaneous translation.

For a current list of exhibitors, please visit our website www.baking.ca Bakery Congress 2015 provides attendees a perfect opportunity to source new products & services for your business. Connect with suppliers and learn about the industry future and trends. Come see, touch, taste, and feel the newest and greatest products. All sessions will be offered with simultaneous translation.

Sunday, May 31

8:15 am – 9:00 am

BAC Annual General Meeting

Official Welcome

9:15 am – 9:30 am

Welcome am – 10:15 am

9:30 am – 10:15 am

What’s happening in food and bakery trends

Baking had its humble beginnings some 30,000 years ago with the first simple breads. However today consumers are demanding more unique products that meet both their lifestyles and tastes. This presentation will provide an overview on the latest food and baking trends in order to keep you focused on your customer’s needs both for today and tomorrow.

Baking had beginnings some 30,000 years with first breads. However today are demanding more that both their lifestyles and tastes. provide an overview on the latest food baking trends in order to you focused on your customer’s both for today and tomorrow.

Speaker:

Josée Fiset, VP, Network Retail, Moisson 10:30 am – 11:30 am

Josée Fiset, VP, Network Retail, Première Moisson

10:30 am – 11:30 am

Innovation through tradition: The Montreal Canadiens

With beginnings in 1909, the Canadiens are the most successful team in the history of the National Hockey League. Hear how this iconic franchise was been true to its historic past while evolving to become a North American entertainment leader.

Innovation through tradition: The Montreal Canadiens beginnings in 1909, Canadiens the most team in history of the National Hockey Hear how iconic franchise was been true its past while evolving become North American entertainment leader.

In the event that the Montreal Canadiens participate the playoffs, M. Gilmore be replaced by another member the organization.

Note: In the event that the Montreal Canadiens participate in the playoffs, M. Gilmore will be replaced by another member of the organization.

Speaker:

Kevin Gilmore, Chief Operating Officer

Speaker: Gilmore, Operating Officer

Montreal Canadiens

11:00 am – 5:00 pm Trade Show

Montreal 11:00 am – 5:00 pm Show

5:30 pm – 10:00 pm

Annual Evening Celebration

Evening Celebration

Cocktail party with the famous chef and Quebec bakery ambassador Martin Juneau.

Cocktail party with famous chef and Quebec bakery ambassador Martin Juneau.

Location:

Bar Gastronomique Commerce

This event is produced and managed by Conseil de Boulangerie Québec (CBQ) & Le Conseil de la transformation agroalimentaire et des produits de consommation (CTAC), registration for this will be separate and directly with CBQ/CTAC. www.conseiltac.com

Bar Gastronomique Commerce event is produced managed by Conseil Boulangerie Québec (CBQ) & Le Conseil de agroalimentaire et des produits de (CTAC), registration this will be separate and directly with CBQ/CTAC.

Monday, June 1

Monday, June

9:00 am – 9:45 am

Innovation through tradition : More than a generation

How two generations teams up to run a business of innovation in their own tradition La Petite Bretonne Inc. is a unique inspirational successful story.

9:00 am – am through tradition : More than a generation How two generations teams up to run a business of innovation own tradition La Bretonne Inc. is unique inspirational successful story.

Speaker:

Bohec, VP, Sales and Marketing, La Petite Bretonne am – 10:30 am

Dominique Bohec, VP, Sales and Marketing, La Petite Bretonne

9:45 am – 10:30 am

Social Media opportunity or threat

Today’s social media can be a positive tool to build your brands and business or a means to expose problems with products or service. This session will provide an overview of today’s social media, how it can be used to seize opportunities and protect from potential risk.

social media be a positive tool to build your brands business or a to expose problems with products or service. This session will provide an overview of today’s social media, how can be used to opportunities and from risk.

Speaker:

Carl Charest, New Media Specialist, Le Tube.tv 10:30 am – 11:30 am

Carl Charest, Specialist, Tube.tv 10:30 am – am

The Bakery Industry from a Retailer Perspective

Today’s retail grocery marketplace is more competitive than ever, spurred by consumer demands for new and innovative products. Hear from three of Canada’s leading retailers as they respond to some questions regarding their expectations from the baking sector and how bakers can best position themselves to take advantage of these developing opportunities.

The Bakery from a Retailer grocery marketplace is more than ever, spurred by consumer demands for new and innovative products. Hear from of Canada’s leading retailers they respond to some questions regarding their expectations from the baking sector and how bakers best position themselves take advantage of these developing opportunities.

Panelists :

Jean-Louis Charpentier, VP, Marketing, Metro

Yvan Ouellet, VP, Marketing Perishable Goods, IGA

Charles Valois, VP, Marketing, Loblaw and Provigo 11:00 am – 5:00 pm Trade Show

: Charpentier, VP, Marketing, Marketing Perishable Goods, IGA Charles Valois, VP, Marketing, Loblaw and Provigo 11:00 am – 5:00 pm Trade Show

Please note: see registration form regarding program costs.

Please note: see form regarding costs.

BAC

ANNUAL GENERAL MEETING

Sunday, May 31

8:15 – am

8:15 am – 9:00 am

(Members and non-members invited to attend)

(Members invited to

Annual General Meeting members with a of Association’s activities over the past year, as direction for future.

The Annual General Meeting provides members with a review of the Association’s activities over the past year, as well as direction for the future.

Please note: only BAC members are eligible to vote.

Please note: BAC members are eligible to vote.

HOTEL INFORMATION

Bakery Congress 2015 is pleased to have designated the Holiday Inn Select Montréal Centre-Ville as its headquarter hotel. This hotel is centrally located across the street from the Palais des congrès.

Bakery Congress 2015 is pleased to have designated the Holiday Inn Select Montréal Centre-Ville as its headquarter hotel. This hotel is centrally located across the from the Palais des congrès.

ROOM RATE:

$169 CDN single/double + applicable taxes (room rates are available from May 29 to June 4)

Quote the special group code “ADQ” to ensure you receive the special room rate.

Cut-off date is May 8, 2015 for this rate.

Cut-off date is May 2015 for this rate.

ADDRESS:

Holiday Inn Select Montréal Centre-Ville 99, Viger Ave. West Montréal, Quebec H2Z 1E9

Holiday Inn Select Centre-Ville 99, Viger Ave. West Montréal, Quebec H2Z 1E9

Tel:

Tel: 514-878-9888

Toll free: 1-888-878-9888

Online: https://aws.passkey.com/g/34905194

Email: reservation@yul-downtown.hiselect.com

SCHEDULE OF ACTIVITIES

Sunday, May 31 8:00 am – 5:00 pm

BAC AGM

8:15 am – am Official Welcome 9:15 am – am

Monday, June am – 5:00 pm

What’s Happening in and Bakery Trends 9:30 am – 10:15

Innovation through tradition: The Montreal Canadiens 10:30 am – 11:30 am

What’s Happening in Food and Bakery Trends 9:30 am – 10:15 am Innovation through tradition: The Montreal Canadiens 10:30 am – 11:30 am

Innovation through tradition: 11:00 – pm

than a

9:00 am – 9:45 am

More than a generation 9:00 am – am

Social Media opportunity or threat 9:45 am – 10:30

The Bakery Industry from a Retailer Perspective 10:30 am – 11:30 am

Media opportunity or threat 9:45 am – 10:30 am The Bakery Industry from a Retailer Perspective 10:30 am – 11:30 am

DE BOULANGERIE OU ACHÈTE DES PRODUITS DE BOULANGERIE POUR LES VENDRE AUX CONSOMMATEURS

Encerclez toutes les réponses qui conviennent

FRAIS D’INSCRIPTION POUR BOULANGERS- PÂTISSIERS/DÉTAIL/ RESTAURATION

Pâtisseries/biscuits Produits ethniques Aliments biologiques/ naturels Sans gluten Autre

Gamme de produits complète ou encerclez les produits individuels ci-dessous Pain Petits-pains

Bagels/beignes/muffins Croissants/viennoiseries Gâteaux/tartes

Encerclez la réponse qui convient

OU INSCRIPTIONS EN LIGNE : WWW.BAKING.CA Date limite de pr é -inscription : 11 mai

Congrès de laboulangerie 2015

FRAIS

D’INSCRIPTION POUR FOURNISSEURS

Encerclez toutes les réponses qui conviennent

Entretien/hygiène Services/ fournitures Autre

Ingrédients Décorations Équipement Emballage Transport/livraison

Boulangerie/pâtisserie de détail (magasin)

Rayon boulangerie/pâtisserie dans une épicerie

Restauration/établissement

Restaurant Café

Boulangerie/pâtisserie/fabricationcommerciale/de gros

Distributeur en alimentation/magasin à succursales École accréditée Autre type de boulangerie

TOUS LES AUTRES PARTICIPANTS

Encerclez la réponse qui convient

Importateur/Exportateur Fournisseur de services Gouvernement Médias École Association Autre

Fabricant autre que boulanger-pâtissier Distributeur (sauf produits de boulangerie)

Fabricant-distributeur (sauf produits de boulangerie) Intermédiaire

EMPLOYÉS DES EXPOSANTS

Les employés des exposants (personnel des stands et visiteurs) qui sont admissibles dans la catégorie « Fournisseurs » sont encouragés à ajouter leur nom à la Commande d’insignes des exposants de leur compagnie afin de ne pas avoir à payer le tarif des Fournisseurs.

limite de pré-inscription est le 11 mai

10 $ (20 $ à partir du 12 mai)

20 $ (40 $ à partir du 12 mai)

Valeur de 10 $ avant le 11 mai, 20 $ après le 12 maiMontant total dû Taxes incluses TPS (NE# 8870647798RT) TVQ (#1212515422)

Les 31 mai1 er juin Palais des congrès du Montreal

POLITIQUES D’INSCRIPTION –VEUILLEZ LIRE ATTENTIVEMENT

• La sollicitation par des non-exposants est strictement interdite et les contrevenants seront expulsés. LES INSCRIPTIONS À L’AVANCE SE TERMINENT LE 25 MAI

Les demandes d’inscription reçues après cette date ne seront pas traitéesles inscriptions pourront se faire sur place, au Palais des congrès de Montréal, les 31 mai et 1 er juin.

INSCRIPTION SUR PLACE POUR LES BOULANGERS/ DÉTAILLANTS/SERVICES DE RESTAURATION :

S’applique aux propriétaires ou employés de boulangeriespâtisseries, épiceries de détail, distributeurs de produits alimentaires, restaurants, hôtels, services d’alimentation, écoles accréditées et étudiants inscrits. Une preuve d’admissibilitécarte professionnelle, permis d’exploitation d’un commerce, site Web de l’entreprise, facture de l’entreprise, talon de chèque de paie (cacher le montant $) carte d’étudiantest requise pour les inscriptions sur place. Les critères d’admissibilité peuvent être étendus à des inscriptions de groupe à la discrétion de l’ACB.

• Les insignes seront requis pour entrer. Il est strictement interdit de modifier votre insigne de quelque manière que ce soit (y compris en y insérant une carte professionnelle), de donner des renseignements inexacts dans le formulaire d’inscription et de prêter ou donner votre insigne à une autre personne, sous peine d’être expulsé.

• Les inscriptions ne seront traitées que sur réception du paiement au complet et seront confirmées par courriel.

• Tous les insignes seront prêts et pourront être récupérés sur place.

• L’ACB se réserve le droit de refuser une demande d’inscription à quiconque. L’ACB doit vérifier votre admissibilité.

• Politique de remboursement : Les demandes d’annulation devront être reçues par écrit au plus tard le jeudi 30 avril. Des frais de service de 20 $ seront retenus. Les remboursements seront effectués après l’événement. Les demandes d’annulation reçues après le 30 avril ne donneront pas droit à un remboursement.

Envoyer le formulaire rempli à : ACB, 7895 Tranmere Dr, Ste 202, Mississauga, ON L5S 1V9 • Tél. : 905-405-0288 ou 888-674-BAKE • Téléc. : 905-405-0993, Courriel : info@baking.ca ou Inscriptions en ligne : www.baking.ca montant (en dollars canadiens)

Conférencedimanche (inclut un insigne pour les 2 jours du

BOULANGERS-PÂTISSIERS DÉTAIL RESTAURATION

Insigne pour le Salon commercial SEULEMENT (2 jours)

FOURNISSEURS Insigne pour le Salon commercial SEULEMENT (2 jours)

Code de rabais

Le code de rabais VIP est valable pour l’entrée au Salon commercial SEULEMENT et ne peut être utilisé pour vous inscrire à la conférence.

Chaque code est unique et ne peut être utilisé qu’une fois par inscription, les codes multiples ne peuvent pas être combinés. Les codes n’ont pas de valeur monétaire.

(Les inscriptions ne seront pas traitées sans paiement)

(Payable à l’Association canadienne de la boulangerie) Numéro de la carte de crédit

du titulaire de la carte

Prénom Nom titre compagnie adresse ville province code postal pays courriel téléphone ( )(Veuillez écrire en caractères d’imprimerie –et utiliser un formulaire par personne)

En soumettant ce formulaire, vous acceptez la Politique de protection des renseignements personnels suivante : L’Association canadienne de la boulangerie (ACB) s’engage à protéger les renseignements personnels que vous nous communiquez. Ces renseignements sont conservés en toute confidentialité et seront utilisés strictement pour la communication d’événements, de programmes et de services de l’ACB. L’ACB ne saurait vendre, donner ou transférer vos renseignements personnels à des tiers pour des raisons autres que la communication requise par l’ACB par l’entremise de fournisseurs approuvés.

Cochez la case si vous ne souhaitez pas recevoir d’information sur les futurs événements, programmes ou activités de l’ACB ÉTAPE 1 : RENSEIGNEMENTS À INSCRIRE SUR LE BADGE

DOMAINES D’INTÉRÊT

Ingrédients Produits partiellement /entièrement cuits Équipement Emballage Décorations Produits fins Ameublement de cafés Substituts de repasmaison/ Restauration Autre Encerclez toutes les réponses qui conviennent

Prend la décision finale Influence la décision Recommande Aucune rôle RÔLE DANS LE PROCESSUS D’ACHAT Encerclez la réponse qui convient

FONCTION PRINCIPALE

Encerclez la réponse qui convient

Propriétaire/partenaire/président(e) Vice-président/directeur(rice) Gestionnaire/superviseur(euse) Boulanger/chef/cuisinier(ière) /décorateur(rice)/pâtissier(ière) Acheteur(euse)/ marchandiseur(euse) Ventes/marketing Services techniques/R-D Exploitation d’installations/ingénierie Compagnon/famille Enseignant(e)/étudiant(e) Autre _______________

• Solicitation by non-exhibitors is strictly prohibited and violators will be evicted. a D vance re GI strat I on en D s on may 25. Registrations received after this date will not be processedregister on-site at the Palais des congrès du Montreal May 31-June 1 ons I te re GI strat I on for ba K er / reta I ler / foo D serv I ce : Applies to owners or employees of bakeries, retail grocers, food distributors, restaurants, hotels, foodservice operations, accredited schools and enrolled students. p roof of qualification is required for on-site registrations which may include: business card, business license, company web site, company invoice, payroll stub (white out $), student card. Qualification criteria may be extended to group registrations at BAC's discretion.

• Registrations will not be processed without full payment and will be confirmed via email.

• All badges will be held for pickup on-site.

• BAC reserves the right to refuse a registration request to anyone. BAC must verify your registration eligibility.

• Refund Policy: Written cancellation must be received no later than Thursday April 30th. A $20 service fee will be applied. Refunds will occur after the event. Cancellations after April 30th are non refundable.

• Badges are required for admittance. Altering your badge in any way (including inserting a business card), misrepresenting information on the registration form, loaning or giving your badge to another person is strictly prohibited and will be cause for eviction.

b y submitting this form you acknowledge the following p rivacy p olicy: The Baking Association of Canada (BAC) is committed to safeguarding the personal information you provide to us. The information provided is held in confidence and will be used strictly in the communication of BAC events, programs and services. BAC does not

CONGRÈS DE LA BOULANGERIE 2015 / BAKERY CONGRESS 2015

MERCI À NOS COMMANDITAIRES :

THANK YOU TO OUR SPONSORS:

Aire des événements spéciaux

Au 15 mars 2015 / As of March 15 2015

Concours Boulanger artisan

Venez assister à un affrontement entre quatre des meilleurs boulangers artisans de Montréal, qui participeront à un concours en plusieurs parties sur le site du Salon commercial. Chacun des boulangers confectionnera une variété de pains standard, de pains de spécialité et de pâtisseries, qui seront ensuite jugés. Le concours est présenté et organisé par l’Association des Boulangers Artisans du Québec.

L’accès à cet événement spécial est inclus dans votre laissez-passer puisqu’il aura lieu sur le site du Salon commercial.

Feature Area

Ardent Mills

IOI Loders Croklaan

Le Congrès de la boulangerie 2015 est organisé par l’Association canadienne de la boulangerie (ACB) en partenariat avec le Conseil de Boulangerie Québec (CBQ). L’ACB, d’une valeur de 5 milliards de dollars, est l’association qui représente l’industrie de la boulangerie au Canada. L’ACB a pour mission de promouvoir les intérêts des boulangeries de détails, en magasins ou en gros, au moyen d’activités ciblées et efficaces aux niveaux régional et national.

Artisan Baker Competition

Spraying Systems Canada

Ventes Rudolph

Don’t miss four of Montreal’s leading artisan bakers squaring off in a multi-part competition on the trade show flour. Each baker will prepare and be judged on a variety of standard breads, specialty breads along with pastries. The competition is organized and produced by the Association des Boulangers Artisans du Québec.

Access to this special feature is included in your trade show pass as the competition will take place on the show floor.

MERCI À NOS COMMANDITAIRES

À NOS COMMANDITAIRES

Au 15 mars 2015 / As of March 15 2015

: THANK YOU TO OUR SPONSORS: Au 15 mars 2015 / As of March 15 2015

Bakery Congress 2015 is produced by the Baking Association of Canada (BAC) in partnership with the Quebec Bakery Council (CBQ). BAC is the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.

7895 Tranmere Dr., Ste. 202, Mississauga, ON L5S 1V9

Toll Free in North America 1-888-674-2253

Email: www.baking.ca

Ardent Mills

IOI Loders Croklaan

Spraying Systems Canada Ventes Rudolph

7895 Tranmere Dr., Ste. 202, Mississauga, ON L5S 1V9

Toll Free in North America 1-888-674-2253

Email: info@baking.ca • Website: www.baking.ca

Toll Free in North America 1-888-674-2253

Email: info@baking.ca • Website: www.baking.ca

BY DR. JOHN MICHAELIDES

Congrès

LEAVENING LOWDOWN

Bakers have plenty of options when it comes to aerating dough and batter

Many baked goods require aeration of dough or batter, which is achieved via leavening agents. Aeration makes the structure of the dough and batter light and fairly porous, which translates into the crumb characteristics of the finished baked good products. In the process of baking, porosity of the batter is important because it improves volume, tenderness and cell structure of the crumb.

de la boulangerie 2015

partially at low temperatures, releasing some carbon dioxide, and complete the reaction during exposure to baking temperatures. Double-acting baking powders are often used in commercial cake baking because they perform a uniform regulated action resulting in good cake characteristics.

Bakery Congress

Baking powders contain the reactive compounds of baking soda and leavening acids, as well as other inert compounds such as corn starch, calcium carbonate, calcium sulfate, calcium lactate, etc. These inert compounds keep the reactive compound apart to prevent premature reaction and standardize powder strength.

bitter aftertaste in the product, but is suggested to reduce fat absorption in doughnuts.

Monocalcium phosphate (MCP) is a very fast-reacting leavening acid releasing most carbon dioxide (60-70 per cent) by the end of the mixing stage with the remainder being released during baking. Its action results in batters with high viscosity and high volume.

Potassium acid tartrate (cream of tartar) is one of the fastest reacting leavening acids with about 70 per cent released within the first two minutes. For this reason its use is very limited.

D'innovation à tradition

Innovation through tradition

}Another common source of carbon dioxide that can be used as a leavening agent is ammonium bicarbonate (NH4HCO3). When ammonium bicarbonate is heated it releases carbon dioxide and ammonia. Its use, however,

Les 31 mai et 1er juin

Leavening occurs via the production of carbon dioxide by yeast during the fermentation process, or by the release of carbon dioxide through the reaction of chemical leavening agents. Leavening can also be achieved via mechanical aeration – such as mixing and creaming – as well as the water vapour that forms during the heat of baking.

Congrès de la boulangerie 2015

Leavening can also be achieved by the mechanical aeration of mixing and creaming of batters and the water vapour that forms during the heat of baking.

May 31 & June 1

Palais des congrès de Montréal

Congrès de la boulangerie 2015

Sodium acid pyrophosphate (SAPP) comes in different grades with different reaction rates from very slow to slow. Very slow SAPP grades are used in cake doughnuts because they require partial leavening action during the frying period in order to achieve buoyancy without full expansion. Cake doughnuts usually require a number of different fast- and slow-reacting acids.

The most common chemical leavening agents used in cake products consist of the combination of sodium bicarbonate or, as it’s commonly called, baking soda, as well as various acidic agents. Sodium bicarbonate is the most commonly used source of carbon dioxide because it’s non-toxic, relatively cheap and easy to handle.

is restricted to some dry cookies and crackers, because in any products that contain moisture the ammonia will be retained and the baked goods will be inedible.

Inscriptions en ligne : www.baking.ca

Date limite de pré-inscription : 11 mai

Different leavening acids are available for bakers to combine with baking soda and use in their formulations. Premixed baking powders, which are more convenient, are also available, but they are restricted in their application.

Bakery Congress

Bakers can use a complete premixed baking powder or combine sodium bicarbonate with a leavening acid. There are eight types of leavening acids to choose from, depending on the application required.

Early Bird Registration Deadline: May 11

Bakery Congress

D'innovation à tradition

Sodium aluminum phosphate (SALP) is one of the most commonly used leavening acids in double acting systems. It releases carbon dioxide fast during the baking stage, does not contribute to flavour changes and provides strong fine close texture with the added benefit of reducing tunnel formation in cakes.

Sodium aluminum sulfate (SAS) is a very slow acting acid with practically no reaction at room temperature. SAS is used in special applications such as chocolate cake where it contributes to a characteristic colour and in English muffins where it is responsible for the large gas holes due to the quick release of the carbon dioxide when the English muffins are heated on a grill. / BJ

D'innovation à tradition

Innovation through tradition

Anhydrous monocalcium phosphate (AMCP) is a fairly stable ingredient protected from ambient moisture by a coating of potassium and aluminum phosphates. It is slow reacting with only about 15 per cent of carbon dioxide released at the mixing stage.

Innovation through tradition

Dicalcium phosphate dehydrate (DCP) has a very slow reactive rate and it only reacts with sodium bicarbonate when the temperature of the batter reaches 60 C.

Les 31 mai et 1er juin

May 31 & June 1

There are three basic types of baking powders: fast acting, slow acting and double acting. Fast-acting powders release most of the carbon dioxide in a few minutes after coming into contact with water, so the batter must be processed quickly to avoid loss of volume. Slow-acting baking powders do not release any carbon dioxide until they are exposed to the heat of the baking. Double-acting baking powders react

Palais des congrès de Montréal

Glucono-delta-lactone (GDL) reacts slowly to release gluconic acid, which in turn reacts with sodium bicarbonate to release carbon dioxide. It may leave a

BROCHURE DU PARTICIPANT

For more information, or fee-for-service help with food technical and processing issues and needs, contact Dr. John Michaelides at John Michaelides Consulting at 519-743-8956 or j.jmichaelides@gmail.com, or at Bioenterprise by calling 519-821-2960. Bioenterprise is a company made up of experienced professionals who coach and mentor emerging agri-technology companies from planning to start-up to profitability and beyond.

ATTENDEE BROCHURE

BRIAN HARTZ

CONGRESS 2015: A LOOK AHEAD

Got your flights and hotel rooms booked? Got your taste buds primed for action? Good, because once again it’s time for Bakery Congress – Quebec style.

This year, Montreal is the setting for the baking industry’s regional trade show. The 2013 edition (the show is held every other year) took place in Vancouver.

More than 43,000 square feet of exhibit space at Palais des congrès de Montréal will be devoted to all things baking. Equipment, services, ingredients, software, training and educational resources… you name it, it’ll be there. But more importantly, key players within the industry will be there. The Baking Association of Canada (BAC) reports that more than 75 per cent of past Bakery Congress attendees “had a role in the purchasing decisions for their company.”

The 2013 Congress drew some 1,500 attendees, and this year’s event could easily top that given its closer proximity to eastern urban centres such as Toronto and New York. Plus, it’s been four years since Bakery Congress was last held in Montreal, which is widely regarded as one of the continent’s epicurean capitals, so interest will be high and exhibition space will be at a premium.

}Montreal has always been a culinary centre in Canada. It’s good for people to come and visit and see the different bakery shops in the area.

receiving emphasis.

One of the exhibitors, Quebec-based ingredient supplier and distributor Rudolph 2000, has been displaying its wares at Bakery Congress ever since the event returned to Montreal eight years ago. Company president, Ron Létourneau, will be there and says he’s most looking forward to meeting and talking to clients. He says the company’s presence at Congress will focus on chocolate, with flavouring, mixes and general bakery solutions also

“These are products that aren’t normally associated with us,” he says. “It’s a good way to show people we do more than just flour.”

Létourneau says Rudolph is still working on promotional ideas for its booth, but that the company plans to have some sort of contest.

“We’ll have lots of technical people on staff to answer questions,” he says. The company’s goals for the show include “product awareness and meeting a wide variety of clients in a very short amount of time.”

AN IDEAL SETTING

There should be no shortage of potential clients at Bakery Congress, as the location alone should be a huge draw. Rudolph has a location in the city and Létourneau said it’s an ideal setting for a gathering of the baking industry.

“Montreal has always been a culinary centre in Canada,” Létourneau says.

“It’s good for people to come and visit and see the different bakery shops in the area.”

He urges first-time visitors to the city to soak up everything on offer – at the show, and outside as well.

“First of all, look at the conferences offered by the show,” he says. “They’re always very topical. If you get a chance to get out, it’s downtown and there are many high-end restaurants bakeries, etc., to visit.”

St-Viateur Bagel & Café, a mainstay of the Montreal baking scene.

In late March, the BAC reported that 95 per cent of the Bakery Congress exhibition space had already been booked, and the organization expected the event to sell out. So, if you’re reading this, it’s probably too late to secure space for a booth, but that doesn’t mean you shouldn’t attend, says BAC president Paul Hetherington.

“Montreal is one of the premier cities in North America, if not world,” he says. “It’s a wonderful combination of cultures, with a strong French influence, and the food climate is marvelous. The bakers in the province are part of that culture, a cornerstone of that culture.”

Hetherington says the conference program for this year’s Congress has been revamped with additional focus on the distinct Quebecois bakery market.

“We’re looking at expanding the impact of the event. It’s our third time in Montreal. We’re looking to work with local artisan bakers that meets their needs,” he says.

“However, Quebec isn’t an island. There are influences from around the world and we want to bring those in, but also focus on unique regional aspects that the Quebec market has.”

INNOVATION THROUGH TRADITION

The theme of this year’s Congress is innovation through tradition, Hetherington says, which is appropriate given the emphasis on classic, timetested ways of doing things often found among the province’s bakers.

“Baking is a mature industry,” Hetherington says. “The industry is responding to consumers who are

demanding innovative products in the area of tantalizing taste buds, but also healthy, nutritious products. We are traditional but also need to be innovative. Attendees should be looking for innovative products, services or pieces of equipment that will allow them to meet their goals of keeping on the cusp of what consumers want.”

Like Létourneau, Hetherington urges Bakery Congress visitors, especially first-timers, to get out of the

exhibition hall if possible and soak up the sights, smells and tastes of

“It’s a marvelous place,” he says. “The food community is always changing. It is one of the great cities.”

For more information about Bakery Congress 2015, visit http:// bit.y/1F3DMDM. / BJ

For more information about Bakery Congress 2015, please visit www.bakersjournal.com.

Booth #624

Palais des congrès de Montréal (Convention Centre).

SIFTING SUCCESS

Gourmet Baker is one of Canada’s leading producers of baked desserts, and in 2011 it received a principal certificate for food safety from the British Retail Consortium. Less than 10 per cent of Gourmet Baker’s output is sold under its name. The balance is purchased frozen and unbaked by wholesalers, supermarkets and restaurants throughout North America.

Of Gourmet Baker’s three plants, its Laurel plant in Burnaby, B.C., produces many flavours of strudel, Danish pastries, puff pastries, croissants and cinnamon rolls using about 80,000 pounds of flour per week. A critical step is sifting of the flour to remove unwanted material, accomplished using a recently purchased sifter for strudel production, and an older one for multiple products.

The older screener was originally designed to sift sugar and did not work well for flour,” says Chris Helgason, maintenance manager for Gourmet Baker. “When we replaced the old screen basket with a 30-mesh screen, the machine couldn’t handle it and kept breaking down.”

The company replaced the screener with a Kason Centri-Sifter PneumatiSifter centrifugal screener, the same machine dedicated to its strudel line.

MOVING FLOUR FROM SILO TO MIXER

Flour is stored in two 70,000-pound silos equipped with rotary airlocks feeding a pneumatic conveying system that delivers material to the sifter.

The flour enters a vertical inlet at the feed end of the centrifugal sifter, a horizontal, cylindrical machine that houses a 30-mesh (516 micron) stainless steel cylindrical screen mounted on a central shaft that is fitted with helical paddles. A 3-hp motor rotates the paddles, which accelerate the speed at which on-size flour passes through apertures in the screen and drops into the pneumatic line below. Oversize debris is ejected through the back end

of the cylinder into a sealed quickrelease receptacle. Each sifter processes about 75 pounds of flour per minute.

A pneumatically actuated diverter valve sends sifted flour to a hopper that feeds a triple-action dough mixer (for the puff pastry line) or, in the case of the original sifter, to one of three roll-bar horizontal mixers.

Each mixer’s hopper is set on load cells, allowing a PLC to stop the flow of material to the hopper once the target weight is reached. The desired amount of water is then metered into the mixer, while yeast and other ingredients are added by hand.

TRANSFORMING DOUGH INTO FROZEN GOODS

A typical batch weighs 440¬880 pounds, Helgason says. Once thoroughly mixed, it is dropped onto a wheeled table and moved to the appropriate production line. There, the dough is manually cut into chunks and fed by a conveyor to an extruder, which

produces a continuous sheet of dough. Measured amounts of filler (e.g., apple or cherry for strudel) are added, and then the dough is cut and shaped to obtain the final product. Finally, the product is frozen and bulk-packed in boxes for shipping.

“We have had no contamination of the flour and no problems at all,” he says. “All we have to do is perform preventive maintenance once a month and inspect the internal screen once a week.”

Helgason adds that the sifter is easy to clean and service. “It is a QuickClean model with two ports on top and a hinged access port and cantilevered shaft at the discharge end, from which we can remove the screen in less than 10 minutes for cleaning and inspection.”/ BJ

Henry Alamzad is the president of Kason Corp. For more information about highspeed centrifugal sifting, visit kason.com or gourmetbaker.com.

Kason’s Centri-Sifter Pneumati-Sifter centrifugal screener is easy to clean and service, as the hinged access port and cantilevered shaft allow quick removal of the screen.

Quality Dutch

From silo to truck

THE PROFESSIONAL BAKESHOP

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This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice.

The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions.

TIPS AND TRENDS

Canadian restaurateurs, caterers, bar owners, manufacturers, distributors and other foodservice providers congregated at the Direct Energy Centre in Toronto from March 1 to 3 to check out the latest products and hear from food industry experts on a variety of topics.

The Culinary Salon, sanctioned by the Canadian Culinary Federation (CCFCC) and endorsed by the World Association of Chefs Societies culinary committee, featured three days of individual and team competition in various categories as a stepping stone to competing on an international level at the 2016 World Culinary Olympics in Germany.

The jury panel will included chef Gert Klotzke, chairman of the WACS culinary committee, Sweden; master chef Stafford DeCambra, chairman of the American Academy of Chefs, USA; master chef Tony Khoo of the Marina Mandarin Hotel and the Singapore Chefs Association; chef Simon Smotkowicz of the Shaw Conference Centre, Edmonton; chef Shawn Whalen of the Intercontinental Toronto Centre Hotel; pastry chef Clayton Folkers of the Northern Alberta Institute of Technology; and co-chairman Cornelia Volino, manager of CCFCC Bocuse d’Or Canada.

Invited participants at this year’s salon included regional teams, individuals, novices, apprentices and culinary students.

}Celebrity chef Anna Olson brushes egg on her Mushroom Wellington pastry as part of her tutorial on putting a local twist on traditional favourites.

At 15-plus per cent growth compared to flat or declining numbers in quick-service and full-service restaurants, the fastcasual concept is here to stay.

In the Pizza Pavilion, new this year, master chef Pasquale Ponticiello of the Associazone Veruce Pizza Napoletana demonstrated how to make Neapolitan pizza dough while the School of Italian Pizza’s Francesco Zulian translated and added commentary on the differences between Neapolitan and other pies. Neapolitan pizzas generally contain less fat, Zulian said. The best time to judge a pizza’s quality is a day after eating it, when you can judge its lightness and digestibility, he added.

Rising and maturation are important; a dough might rise but not necessarily mature.

Other tips: at 4 C, rising stops but not maturation; Canadian flour is high in protein, so it takes longer to mature; and, for best results, chefs should try to keep salt and yeast apart as long as possible.

NPD Group’s Mark Dempsey led a well-attended seminar called “The rise and fall of fast casual: flash in the pan or here for the long run?” Dempsey

described the fast-casual restaurant concept in the following way: you order at the counter, spend $10 to $15 and wait for your food amid engaging décor.

Key characteristics include appealing to millennial customers by offering several better-for-you menu options, building loyalty among customers and covering as many day parts as possible. Williams Fresh Cafe is a perfect example of a restaurant that hits all the marks, he said.

At 15-plus per cent growth compared to flat or declining numbers in quickservice and full-service restaurants, the fast-casual concept is here to stay, Dempsey concluded.

“It’s a sustainable model that has

stolen share from established restaurants,” he said.

Tuesday saw celebrity pastry chef Anna Olson, cookbook author and host of Food Network Canada’s Bake with Anna Olson , demonstrate to a rapt audience how to make dishes local. Olson prepared Mushroom Wellington using cremini mushrooms and garlic from Ontario, thyme and white wine. She made an accompanying Nicoise salad that substituted trout for tuna, hothouse tomatoes for green beans and Ontario pickles for olives.

Always try to use what’s in season, Olson said, pointing out that root vegetables have been in season for months; mushrooms are available year round, with all varieties being grown in the dark; and maple syrup season is just around the corner. The website OntarioFresh.ca, a sponsor of the demo, has a database that lets users look up ingredients to find out what is in season and where you can buy it, she said.

On the new product front, Hero told show-goers about its full-strength compounds, which are designed for use in pastries. The compounds, which feature such flavours as caramel and orange, have a 24-month shelf life. The company’s syrups, which are suitable for plating, toppings or as a swirl, were also on display.

At the Bunge booth, they ladled out delicious soups made with the company’s creamy dairy-, lactose- and gluten-free sauce base. The base, which has a fat content comparable to that of whipping cream, was developed for use in both savoury and sweet dishes. It has a 12-month refrigerated shelf life, representatives said.

The folks at Indulgables, a maker of gluten-free cookie cups – crispy rice bases filled with Belgian chocolate ganache and decorated with a marshmallow topping and embellishments – advised their new chocolate writer is coming soon. / BJ

The World Association of Chefs Societies student competition showcased cakes that had a distinctly springy feel.

CakeFair.com

TANGY LEMON CUPCAKES WITH BUTTER CREAM

This recipe comes from Jennifer Palmer, owner/ operator of Jennifer’s Cakes in London, United Kingdom.

“Tradition is of the upmost importance in my bakery,” she says. “With that said, Tangy Lemon Cupcakes with Lemon Butter Cream is certainly up there with my most traditional flavours of cake that we sell at Jennifer’s Cakes. It also happens to be my favourite flavour.”

Ingredients:

• 150g plain flour

• 125g butter (at room temperature)

• 125g caster sugar

• 2 free-range organic eggs

• 1 tsp baking powder

• Grated zest of 1 lemon

• Pinch of salt

Butter Cream:

• 500g icing sugar

• 250g butter (unsalted at room temperature)

• Grated zest of 1 lemon

• 4 tsp lemon juice

• Yellow gel food colouring Method:

• Preheat your oven to 180 C and line a cupcake baking tray with paper cupcake liners.

• In a clean, dry bowl add your butter and beat continuously for 5 minutes, until the butter becomes fully aerated and turns from a yellow colour to a pale cream colour.

• Once this colour change occurs, add in your sugar and beat again until it becomes fully incorporated.

• Now, add in your eggs one at a time, ensuring that each egg has been taken up in the mixture before the next addition of egg.

• Once all of your eggs have been added to the mixture, add in your lemon zest and mix again

• In a separate bowl, add in your flour, salt and baking powder

and stir with a spoon.

• Now, add your dry flour mixture to your wet egg mixture 1/3 at a time, ensuring that the 1/3 has been taken up by the mixture before the next 1/3 is added.

• Once all of your ingredients have been mixed together, spoon your batter into the cupcake liners until they are 2/3 full. This will leave enough space for your cupcakes to rise in the oven during the baking process without any over spill.

• Place your cupcake batter into the oven and leave to bake for 20 minutes.

• To check if your cupcakes are ready, apply a little pressure to the centre of each cupcake and if it springs back to the touch, then your cupcakes are ready to be removed from the oven.

• Remove you cupcakes from the oven and leave to stand in the cupcake baking tin for 5 minutes.

• Once these 5 minutes are over, remove the cupcakes from the baking tin and leave to stand on a wire

¦ new products ¦

Continued from page 16

Mettler-Toledo balancer

cooling rack until they have cooled fully.

• While your cupcakes are cooling, this will leave you ample time to create your lemon butter cream icing.

• In a clean dry bowl add your butter and beat for 5 minutes until the colour changes from a yellow colour to a pale cream colour.

• Once the colour change occurs, add in the icing sugar a table spoon at a time, DO NOT use an electric mixer unless you have a guard as the icing sugar will end up all over the kitchen instead of in your butter cream.

• Once all of the icing sugar has been added and beaten into the butter, add in your lemon juice, zest and beat again.

• Add in your yellow food colouring and beat until the colour becomes smooth, without a marbling effect and pipe onto your cupcakes.

If you would like to see more of Palmer’s delicious cupcake and cake recipes, please visit jenniferscakes.co.uk. / BJ

Award Winning Pastry Chef Takes Wedding Cakes To A Rocky Mountain High

Dennis Meyer started in the pastry business as a clean-up kid at age 15. Who would have guessed that 40 years later, this same hard-working kid would become an award winning pastry chef with the best place in Denver to get a wedding cake?

Meyer, an Indiana native, is the proud owner of Das Meyer Fine Pastry Chalet in Arvada, Colorado—voted best wedding cakes in a Denver poll several years in a row. Though Das Meyer offers a variety of pastries and cakes for all occasions, they specialize in wedding cakes, and make over 1,000 wedding cakes per year.

“The whole family is involved in the wedding business,” said Meyer. “My wife Elaine and two daughters, Hillary and Rachel work with the customers; son Zachary works as a cake decorator; and two granddaughters have joined the business as well. Meyer stated that his success starts with great personalized service, high quality and attention to the details. It has helped the business gain the great reputation it has today.

Mettler-Toledo’s new comparator balance line provides users with advanced, intelligent features to make calibration processes efficient and error-free. In addition, the new version of the company’s calibration software, MC Link 2, delivers a process security and assists users in meeting the highest quality assurance demands. Worry-free calibration processes are assured thanks to features such as the new StatusLight. The light, built-in to the front of the comparator terminal, uses colour to intuitively indicate when it is safe to start calibrating. The user has the security of knowing that all acquired calibration results meet pre-defined process requirements and hence also the relevant regulations. • www.mt.com/balances

Ingredion egg white replacer

PRECISA Bake 100 is the new egg white replacer from Ingredion Inc. designed for the replacement or reduction of egg white products in baked goods. Utilizing Ingredion’s proprietary DIAL-IN Texture Technology, PRECISA Bake 100 was designed to help manufacturers overcome rising egg white costs and improve profitability by enabling reduced egg white baked goods with improved texture and appearance. PRECISA Bake 100 allows formulators to effectively replace 40-50 per cent of egg whites in angel food, white and yellow cakes and

muffins – without any loss of volume or texture – and can achieve between 50-100 per cent of egg white replacement in gluten-free breads. PRECISA Bake 100 also offers baked goods manufacturers benefits beyond texture. The texturizing ingredient system is readily hydrated, so it works in both dry and liquid applications. Additionally, PRECISA Bake 100 is dairy and soy free, so it can be used to meet a wide range of dietary needs, including gluten free, kosher and halal.

• www.ingredion.com

Each Saturday, future brides can come to an open house to sample a multitude of wedding cakes, and can watch every aspect of a cake’s creation. “With all this variety, taste is everything,” said Meyer. “I use B&V® flavor from International® Bakers Services (IBS) in most of our cakes. The BLOV® flavor is excellent in our home-made butter cream.” He also uses the CINNA-BUTTER in their cinnamon rolls and a whole spectrum of flavors in their gourmet cookies.

Meyer likes to use IBS flavors because they always offer a natural tasting flavor with no artificial edge. “In this business, a good name is earned—not purchased,” said Meyer. “You have to earn repeat business in the service and quality you provide.”

If you want flavors that keep your customers coming back time after time, turn to International® Bakers Services. We have the flavors your customers deserve.

Contact us toll-free at 800-345-7175, by fax at 574-287-7161, or visit our website at: www.internationalbakers.com International Bakers Services, 1902 North Sheridan Ave., South Bend, Indiana 46628.

Model JN Semi-Auto Divider/Rounder

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Heads can be removed or interchanged without tools in seconds

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2-Year parts & labor warranty.

Heads can be washed in a sink or dishwasher.

High production rate - low maintenence

Easy to train and operate.

Model BMIH-36/18 Dough Divider

2-in-1 machine capability - 36 & 18-parts

1oz up to 8oz each piece scaling range.

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Contact our Canadian Representative @ eric@bloemhof.com

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toronto_bakery_jan14.indd

TORONTO BAKERY & FOOD EQUIPMENT

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

(514) 710-9364 • E-mail: pierreg@kwiklok.com

BAKERY FOR SALE: Neighbourhood bakery in Southern Alberta for sale, in operation for 30 years. Sales $300,000 yr. All equipment maintained or updated. Great for mom and pop operation. Contact klassybaker@yahoo.com

WATERLOO, ON: EQUIPMENT FOR

SALE: Oven LC Bakery Equipment. 4 shelf, In good shape (used only 6 hrs/week). Rolling Machine, AM Mfg, special bagel machine. Reconditioned and ready to go for a long time. L & M horizontal Mixer. 200 lb capacity. Cleveland Steam jacketed Kettle, 50 gal. Walk-in Cooler - 9x11 ft. Assorted racks, hinges, displays for a bagel business. Complete package $25,000 will consider selling each piece item by item. (Value is around $175k.)

Please call 519-572-2495. Technical assistance available. Bakery for Sale:

• Centrally located on a busy corner in Timmins

• $800 000.00 sale per year(20%wholesale 80%retail)

• Includes all equipment

• Asking $375 000.00 for business only and building also available

• Building is 9000 sq. ft. with 3 tenants, 4 including bakery

• Owned the business for over 25 years, existing for over 40 years

• Reason for selling getting ready for retirement

Golden Crust Bakery 119 Wilson Ave., Timmins, ON

Please call Mike Rodrigue at 1-705 267-1119

BY STEPHANIE ORTENZI

SILVER LINING TO STONEMILL SNAFU

Lessons learned from Stonemill Bakehouse’s handling of the fallout from a branding gaffe

Stonemill Bakehouse took a public relations drubbing early this year when it introduced a set of breads that flipped a switch onto the hot-button issue of gender branding. But before looking at the controversy – and nip any schadenfreude in the bud – I want to champion this quiet, industrious company. Its marketing misstep threw some shade onto what is otherwise a very progressive business.

Stonemill’s product and brand development (apart from this marketing calamity) shows hyper-awareness of what consumers are looking for in pro-health products. It has 21 varieties that speak directly to the market’s cry for super foods and super nutrients. Ingredients are 100 per cent natural, and the breads are preservative- and additive-free, low in fat, low in sodium and high in fibre. These are varieties from the Wellbeing line, each highly specialized and market-responsive: Chia, Sprouted Grains, Whole Grains, Fibre & Fruit, Omega 3, Spelt, Heart Health, Body Balance, Calorie Control.

Stonemill Bakehouse had some explaining to do earlier this year when its efforts at gender-based branding went awry, but there’s still plenty to like about the company.

pull for a large segment of the market that’s more likely to buy from proecology companies.

}Branding along gender lines never works when the product’s primary purpose isn’t directly gender specific, as multivitamins are, for example.

So, what gave Stonemill such a walloping, and what did that walloping look like?

may have looked at the segmentation from its market research, might have seen findings that broke along gender lines, and decided to address that directly.

“But the execution was wrong,” McArthur said. “Branding along gender lines never works when the product’s primary purpose isn’t directly gender specific, as multivitamins are, for example.”

The company also has an impressive environmental profile. It uses only locally sourced, emissions-free electricity. The operation is retrofitted with high-efficiency, low-voltage lighting, which reduced electrical consumption by 12 per cent in 2014. Machinery is automatically turned off in between baking cycles. All machinery gets shut off when not in use, including all non-essential office computers. Retrofitted low-flow toilets and handsfree faucets have reduced water usage. They use only phosphate-free cleaners. And they recycle “every scrap of cardboard, paper, aluminum and plastic.”

I would love to hear Stonemill crow about this. Companies with strong environmental records have tremendous

The company added two breads to the Wellbeing line, one for men and one for women. The “male” bread was labeled “hearty,” with dark green colouring to distinguish it from the “female” bread, which was labeled “milder” and coloured with pink.

I’m not a girly-girl, but I don’t mind pink. Some of my favourite socks are pink. But like many women, when a product is targeted directly to me by referencing my gender with the colour pink, my back goes up. The stereotype is so outdated that I was shocked to see it used.

Still, it was only last year that BIC introduced the “For Her” pen, in pink and lavender, with a “thin barrel to fit a woman’s hand.” Ellen DeGeneres had a field day skewering the company for its astonishing lack of awareness of how women might respond to this product.

Why did the Stonemill snafu happen?

Jo-Ann McArthur, president of Nourish Food Marketing, surmises that Stonemill

Stonemill’s marketing story winds up with an understated website message from the president, Gottfried Boehringer. He explains how the breads were devised with the help of a registered dietitian and Health Canada data, which has 50 per cent of men needing more magnesium and 80 per cent of women needing more calcium, which was how the breads were fortified.

Boehringer says he appreciates the consumer response about his marketing. (“You spoke. We listened.”) The company will stop branding the breads according to gender, but it won’t stop making them, because their nutritional value is sound. They’ll just be labeled differently.

This is how to make a marketing correction. This is how to get back to that happy place where we can admire Stonemill again. / BJ

Stephanie Ortenzi is a food marketing writer and blogs at pistachiowriting.com.

BETTERLOOK I N G GOURMET COOKIE

A T R U E S T O R Y : We met a baker who was producing gourmet cookies –heavy, thick cookies with lots of large chunks of 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.