Pastry chef Nicolas Dutertre gave parsnips
stopping dessert.
BY LAURA AIKEN
TECHNOLOGY’S STRANGE LIMITS
Paul Hetherington, president of the Baking Association of Canada, brought up some chewy food for thought at a recent Ontario chapter event. Isn’t it strange, he mused in broaching the subject of genetic modification, how people seem to love technology in their communications, clothes, toys, and cars, but are far more questioning of its role in their food. Few would suggest we go back to life before telephones, but there is a reasonable contingency that thinks maybe we should go way back and eat like our cave dwelling ancestors. Maybe they are right, maybe they are wrong, but if our ancestors could travel in time to the abundance that we enjoy in Canada I bet they would break that time machine and set up camp outside McDonald’s. It’s all a matter of perspective.
Some seem pretty comfortable having their privacy invaded by facets of the Internet, but balk at the notion of technology (which brought us the Internet) invading the privacy of our food’s genes. One may argue that food is consumed for survival, and therefore more suspicion ought to be afforded to its manipulation. This is quite valid. Yet, what our minds consume also contributes greatly to the quality of our life, and today’s filter weaves a loose mesh. The perception of junk in our bodies seems far worse than junk in our minds. Why would that be? Most would agree that the two are irrevocably connected. The results of what we eat are more obvious than the effects of what we choose to read or hear. The effects of overeating are felt immediately, sometimes in a fairly unpleasant manner. Overdosing on random Internet junk can feel great. Perhaps as people get bombarded with a type of information obesity, they yearn for greater control over what their bodies are subject to.
APRIL 2016 | VOL. 76, NO. 3
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
TECHNICAL
EDITOR | John McColl, Puratos Canada jmccoll@puratos.com
NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268
ACCOUNT COORDINATOR | Shannon Drumm sdrumm@annexweb.com 519-429-5176 1-888-599-2228 ext. 219
MEDIA DESIGNER | Alison Keba
CIRCULATION MANAGER l Beata Olechnowicz bolechnowicz@annexbizmedia.com
GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com
DIRECTOR OF SOUL/COO | Sue Fredericks
Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
PUBLICATION MAIL AGREEMENT NO. 40065710.
ISSN 0005-4097
Published ten times per year (Jan/Feb, Mar, Apr, May, Jun, Jul, Aug/Sept, Oct, Nov, Dec) by Annex Business Media.
And in the end, many years down the road, some of today’s thinking will be overturned as it has been so many times before. We could all be eating powdered pod food.
When it comes to that which affects our bodies, everyone seems to have a different line for what they will consume. For some, there is no line, and that can surely be problematic for a number of health reasons. For others, they may say no to aspartame but not mind the idea of genetically modified food. The reasons behind acceptance of one but not the other are personal suspicions, and thus unclear. Aspartame and GMOs are both generally recognized as safe by the western scientific community. Another group may adhere to the Canada’s Food Guide and advice from dietitians. Another group subscribes to a highly clean living lifestyle that seems either too time consuming or too unpalatable to many. Many roam from one end of the spectrum to the other in the typical nature of human complexity.
In the end, we can only surmise why technology has the strange limits of acceptance it does. What we do know is that these limits have a tremendous effect on the baking industry. A technology that could help provide nutrition and a superior tasting product may still be rejected in the market on the basis of man’s hand in it, regardless of what benefits it affords. Or it may be accepted. Or it may be proven too risky to health or environment. Either way, it will alter supply and demand and thus prices. And in the end, many years down the road, some of today’s thinking about the world will be overturned as it has been so many times before. We could all be eating powdered pod food. But for today, as for the future and the past, one can only go with what the customer wants. And I have no doubt bakers will rise to the occasion. / BJ
CIRCULATION
email: blao@annexbizmedia.com Tel: 416-442-5600 ext 3552 Fax: 416-510-5170
Mail: 80 Valleybrook Drive, Toronto, ON M3B 2S9
Subscription Rates
Canada — 1 Year $ 30.00 (with GST $31.50 #867172652RT0001, with HST/ QST $33.90)
USA — 1 Year $ 45.00 USD
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Annex Privacy Officer
privacy@annexbizmedia.com Tel: 800-668-2374
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
© 2016 Annex Publishing & Printing Inc. All rights reserved. Printed in Canada.
TO ANY OCCASION...
Lomas is listening
L.V. Lomas has spent over five decades providing new products, processes and expertise to support rapid product development and business growth. Today, we’re helping new and niche operators win mainstream success and enabling established brands to produce cleaner label baked goods and healthy food.
Grow brands from the inside out
We o er high quality and specialized release agents for the baking and food processing industries.
• Non-GMO, non-allergenic and solvent-free products
• Cleaner label options
• Application recommendations that cut production costs
• CFIA-approved products
• Cost-saving strategies to reduce frequency of pancleaning
Custom liquid blending keeps you fresh
Our Custom Liquid Blending service will simplify your most complex blending challenges. We have spent years developing a superb lineup of process solutions. These include:
• Blending of a wide variety of vegetable oils with natural or synthetic antioxidants in order to extend shelf life
• Custom blending of vegetable oils to meet targeted nutritional profiles or specific customer requirements
• Opportunities to increase e ciency and improve yields
Put Lomas on your ingredients list
L.V. Lomas is driven by the expertise of more than 300 qualified professionals across the U.S. and Canada. We’re one of North America’s leading distributors of ingredients, raw materials and packaging products. Since our founding in 1960, L.V. Lomas has remained privately held and proudly independent.
briefly | Ontario Food Exporter Award winners; Dealers Ingredients celebrates 40 years; Food industry gets report card on innovation | for more news in the baking world, check out our website, www.bakersjournal.com
TWI Foods wins Ontario Food Exporter Award
TWI Foods, a bakery, is the winner of the 2015 Ontario Food Exporter Award, which recognizes a company’s successful expansion into new export markets, as well as their commitment to long-term export growth. Toronto’s Handi Foods and Mississauga’s Super-Pufft are the two finalists.
TWI Foods is a specialty food company that produces a range of cake-rusks, cookies, cakes and frozen foods for the South Asian market in North America. With an international footprint reaching into six countries, TWI Foods has focused on making quality products at competitive prices while developing new export markets.
Founded in 1997, TWI Foods operates two facilities in the Greater Toronto Area. The bakery plant focuses on fresh and frozen production, and the second plant manufactures snack and shelf stable products including short bread cookies, cake-rusks, tea toasts, naan crisps, and almond and cashew cookies. TWI Foods also offers branded, private label and contract manufacturing options. It
recently started co-packing a bakery snack item for one of the world’s largest food and beverage companies.
During the last two years, TWI Foods has developed export markets in the U.K., the U.S., Australia, United Arab Emirates, Germany and Singapore by working with new distributors and attending trade shows. It has also increased market coverage by increasing its distribution network in existing markets. TWI Foods’ export business accounts for more than 68 per cent of its total sales.
Handi Foods is a leading pita bread and doublebaked cracker and snack food manufacturer in Ontario. Established in 1978, Handi Foods boasts two high-speed production facilities to distribute flat breads, pita breads, pita chips, crackers and other healthy double-baked snacks to customers
across Canada, the U.S. and overseas. The company is diversifying its production with new products and flavours to meet consumer trends and demand. Handi Foods is expanding its facilities to accommodate expected growth in the U.S., Australia and Saudi Arabia markets.
Super-Pufft is one of Canada’s largest manufacturers of private-labelbranded popcorn, potato chips, extruded snacks and canister crisps. Established in 1987, this snack food company sells to more than 30 countries on five continents. Super-Pufft was the winner of the 2014 Ontario Food Exporter Award.
Super-Pufft is doubling its canister chip production capacity to capitalize on new export opportunities, with 90 per cent of sales of the new products destined for export markets.
Food and Beverage Ontario (FBO) has released two reports on innovation in the Ontario food and beverage processing industry. Reports have indicated that there are several value-creating physical and online innovation resources available in Ontario to processor businesses across the province, but co-ordination and communication continue to be key to uptake.
“At FBO we have been assessing the current innovation landscape in detail. What we have learned is that there are a number of innovation assets in place for industry – Food Starter, Ontario Agri-Food Venture Centre, Food Innovation & Research Studio at George Brown and Niagara College’s Canadian Food and Wine Institute, to name a few. These assets offer varied services and resources from product development through to commercial production scale
Ali Kizilbash, president of TWI Foods.
• For any dough needing greater relaxation
• Highest reducing power on the market
• Imparts minimal yeast flavor
DIGGING UP DATA
When it comes to bakery trends, numbers can speak volumes. The Baking Association of Canada’s (BAC) Ontario chapter recently presented a data focused seminar on some of the big health trends of today. The event took place on Jan. 26 at Centennial College in Scarborough, Ont.
The packed room heard from five panelists: Paul Hetherington, president and CEO of the BAC; Athar Haidar Shah of the business and development unit for the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA); Marc Boria, vice-president of business development for Lucros Partners/ Shopper Intelligence; Lisa Zhao, client service analyst for Direct Link; and Lariza Lopez de Leon, R&D specialist for the bakery side of Caldic Canada. Robert Kowal from Kriscor & Associates served as moderator for the group.
FIRST UP: THE GMO DEBATE
Hetherington focused on the ongoing genetically modified (GM) food issue, made particularly timely by Campbell’s recent decision to initiate voluntary GM labeling on all of its products. What follows is a snapshot of his presentation.
}“Don’t try to appear to be perfect,” he said. “Just reveal your humanities.” Consumers want to know everything about how their food is made, who makes it, whether it’s sustainable and what types of chemicals are on the
Consumers want to know everything about how their food is made, who makes it, whether it’s sustainable and what types of chemicals are on the crops.
crops. This goes alongside the desire for clean label.
As of 2010, 365 million acres in 29 different countries were used to cultivate genetically modified crops. In recent years, the non-browning Arctic apple and GM salmon have been approved (a seven to 10 year process), but have they been met with consumer acceptance? The debate rages on.
Hetherington says the controversy is being fueled in part by social license, meaning the public grants trust to a company, but that trust is precarious. It’s slow to build and easy to lose, he says, all being “aided and abetted by the rise of social media.” The main takeaway: be transparent.
In an Ipsos Reid poll commissioned in 2015 by the Canadian Biotechnology Action Network, respondents indicated a high level of awareness about GM foods.
• 71 per cent were aware of GM foods
• 73 per cent indicated the government hasn’t provided enough information about GM foods
• 59 per cent are opposed to genetically modifying plants and animals
• 48 per cent would like to see GM food banned
• 90 per cent supported GM labels
• 88 per cent were in favour of mandatory labels
From the same survey, of those who wanted to see GM foods labeled, the vast majority (87 per cent) cited wanting to know what is in the food they are eating. Other reasons included: there hasn’t been enough research on the health and environmental impacts (58 per cent), safety of the food (55 per cent), government lack of transparency (47 per cent), concerns about corporate control (46 per cent), don’t think GM food is natural (46 per cent) and are concerned about the environment (45 per cent). Thirty per cent are worried about the ethics of it all.
When it comes to buying behavior and consumer acceptance, the same crowd was split. When asked if they would eat the GM salmon, 45 per cent said no, but the rest either would or weren’t sure or didn’t have an opinion.
“This seems to be a fairly set attitude,” Hetherington commented. “Even if the product has an environmental or nutritional benefit.”
As of Nov. 1, 2015, foods that were non-GMO verified were outpacing organic food in sales, show statistics published in The Wall Street Journal (data excludes sales from Whole Foods).
Meet the panel: Athar Haidar Shah, Lisa Zhao, Lariza Lopez de Leon, Marc Boria and Paul Hetherington.
The numbers came from the NonGMO Project (for the non-GMO figures) and Nutrition Business Journal (organic figures). Non-GMO foods were predicted to climb as high as $13 billion in sales in 2015. Non-GMO sales are burgeoning at a rate of about 70 per cent a year, every year, since 2013. This is around five times the rate of organic foods growth.
Organic food is non-GMO by nature, but non-GMO is not necessarily organic. There is some political sensitivity around this, Hetherington explained, as some organic producers feel non-GMO is treading on their “turf.”
When it comes to the label, Canada and the U.S. have voluntary standards. In Canada the label can only speak to the specific ingredients and not the food itself, Hetherington said.
“It’s so cumbersome that it is not used in Canada, basically.”
The U.S. seems headed towards state regulations. Vermont will adopt its mandatory law this summer. On July 23, 2015, the federal Pompeo bill was passed by the House of Representatives, but it has yet to pass the Senate. It’s crux reads as follows: “HR 1599 protects the consumer from a costly and confusing 50 state patchwork of labelling laws by ensuring that the federal government retains its authority at the top of America’s food safety pyramid. It would also create a single, unified standard for food to be labelled as ‘GMO free’ as part of a USDA [United States Department of Agriculture] program modeled after the popular USDA Organics program.”
Activity in the European Union (EU) has centered around legislation amendments that would give its members more room to restrict EU-allowed GM goods in their territory. Two-thirds of the member states indicated they want to opt out of existing GM-approvals to ban cultivation in their respective countries.
Campbell’s decision to voluntarily label its products will become the norm, rather than the unique, Hetherington said. Campbell’s is proposing this language for its labels: “Partially produced with genetic engineering. For information about GMO ingredients visit whatsinmyfood.com.”
Hetherington posed an interesting
dichotomy he sees between the acceptance of the rapid evolution of technology in areas like transportation, communications and apparel, and the popularity of a belief in eating more like our ancestors. Technology as it applies to food does not seem to be held in the same high regard.
BAKERY MARKET AND PRODUCT TRENDS
Shah is a bakery sector specialist with OMAFRA. He shared plenty of interesting data on the bakery market’s value and what’s selling.
In 2014, the value of baked goods shipments increased by seven per cent to $8.7 billion in Canada. Most of this is local, he said, with exports accounting for $2.3 billion, of which $2.2 billion heads for the U.S. This data comes from the 2015 Canadian Food Industry Report
By sales value, bread is the largest product category, followed by pastries and then cakes (Euromonitor International’s Baked Goods in Canada , Oct. 2014).
When it came to packaged bread data, Shah assembled 2012-2014 data from a range of sources, including store checks, trade press and associations, interviews and official statistics. His research indicates that specialty breads are up two per cent and white bread is down one per cent. Whole wheat, buns and rolls are down one per cent. Bagels, English muffins, multigrain sandwich, pita, tortilla and others were all flat.
In packaged cakes, single cakes are outselling multi-packs by a spread of about 90 per cent.
Shah shared statistics on the biscuits market from the October 2014 Euromonitor International report Biscuits in Canada . Biscuits grew in retail current value terms by three per cent, and increased its plot of retail volume sales by one per cent. Healthier options are growing in demand.
ON THE FOODSERVICE SIDE
Zhao is a client service analyst for Direct Link, a company that collects foodservice data. Bakery is the third largest of all the categories they collect information on, and it includes raw and finished products, desserts and snacks.
In terms of annual growth, bakery was flat for 2013-2014, but foodservice
overall is growing. Gluten-free is still growing in all categories, although she noted it is not as penetrated in foodservice as it is in retail. And, while still growing, she further noted gluten-free makes up less than three per cent of all the bakery products her company tracks.
Breads, cookies, flours and grains are top trackers, with breads and rolls, croissants, muffins, coating mix and flatbreads growing the speediest, while cookies, crackers, doughnuts, sugar and baking chips are seeing the most decline in foodservice.
Artisan sandwich buns and rolls in particular are seeing growth, and the company is seeing more new manufacturers of these products. Direct Link defines artisan for its purposes as that which is reported as such by the distributor or manufacturer.
CLEAN LABEL FRESHNESS
Lopez de Leon, an R&D bakery specialist at Caldic, turned the audience’s attention to ways in which one can preserve the freshness of the bread and the clean label. By freshness, she clarified she meant solutions for moistness, not necessarily mold inhibition. Here is an overview of her presentation.
Bread begins the staling process as soon as it comes out of the oven, she explained. Water begins to leach out and evaporate, which is one of the key reasons for stale bread. Ingredients that typically delay staling are emulsifiers, enzymes and gums.
Enzymes, which are widely used, are biological compounds (proteins), which accelerate the conversion of one material into another, she said. Typically, this reaction is called lock and key because only one special material will fit with the enzyme, and change the intended target but leave the enzyme intact.
Amylases are enzymes which turn part of the starch to dextrins and maltose, which slows how fast the starch molecules try to re-crystallize themselves back into their old state (and stale the bread in the process). It works on the damaged portion of the starch by breaking into smaller bits, and thus allowing for less water retention and better gluten development.
Xylanase/hemicellulase/pentosanases enzymes work by breaking non-starch
polysaccharide chains into littler pieces, giving the bread more oven spring and higher volume. They can also take in up to 30 per cent of the water absorption ability of the dough.
Lipases work on lipids, and will improve the emulsifying ability of eggs.
At Caldic, the team found that the life of bread in their tests could be lengthened by seven days through the use of an enzyme system.
Hydrocolloids, or gums, are another way bakers can improve the fresh shelf life of their bread. Gums thicken or gel when mixed with water, which means they aid in moisture management. This translates into less moisture loss and ice crystals.
Guar gum is an all-natural one that is cold water soluble, stable for baking and freezing and economical.
Psyllium husk powder is another natural product that Lopez de Leon sees as becoming more popular in glutenfree baking. Psyllium husk is a good source of soluble dietary fibre, and has a lot of ability to bind with water.
IN CLOSING: HOW PEOPLE SHOP
Boria is the vice-president of business development for Lucros Partners/Shopper Intelligence. Shopper Intelligence is a survey system used to measure perceptions and buying behaviour. Lucros does the assessment and produces insights from the data. In essence, it is a “whole store” shopper research program for grocery retailers. The program covers 103 categories in all the key departments, surveying a minimum of 300 people per category, per retailer, within the last three days of purchase. There are three categories within the bakery department: hot dog/burger buns, in-store bakery and prepackaged bread. Items like cookies and crackers fall under the grocery department.
Boria’s data is based on over 68,000 Ontario shopper interviews. An early point of interest came in how Ontario shoppers’ views differed from other global views. In terms of importance, Canadians look for fresh, quality and price in that order. In the U.S., this is flipped. Price is first and fresh is third. Fresh and quality were also the top two answers in
Australia, the U.K. and France.
The data indicated that the in-store bakery is indeed a traffic driver, with 56 per cent responding that they go to a particular retailer because that retailer does the in-store bakery well. Sobeys is doing well here, with shoppers most likely to recommend going to its in-store bakery.
The in-store bakery was also deemed a “hero” section specifically in Loblaws and Sobeys, which means people are highly engaged and highly intentional when they go there. Boria recommended ensuring this department is innovative, taking advantage of opportunities for private label, making it a user-friendly department to shop, promoting it to customers and using its high sensory appeal to create a destination within the store.
The BAC’s Ontario Chapter presented five diverse speakers, who in turn shared unique meaningful data. What does it all mean when you put it together? There are many opportunities for innovation! And, it looks like overall things are going pretty well. / BJ
Better Packaging
With the most comprehensive product range for all batch sizes, MULTIVAC features secure and efficient solutions for packaging, marking and inspection. Call MULTIVAC today and discuss how to package bread, pre-baked baguettes, ready-to-eat rolls, gluten free and specialty artisan breads, pizza dough, muffins, cookies and other bakery products better.
BY JOHN MICHAELIDES
PULSE RESEARCH
There are many underdeveloped opportunities for baking with pulses being researched today.
Pulses are edible seeds of crops in the legume family. Beans, peas, lentils, and chickpeas are some of the best known. Pulses typically grow in pods. Some crops produce seeds in a pod that are not technically pulses and contain a substantial amount of oil. The oil can be commercially extracted and these are categorized as oilseeds. Some examples are soybean and rapeseed or canola. The legume family represents a vast number of species that are found all around the world. Within the groups of beans, peas, lentils and chickpeas, many varieties are grown as food. Bean varieties include black, navy, cranberry, pinto, dark red kidney, light red kidney, as well as many others. Many common names of these pulses can be found within the different geographical regions of the world.
}Research on the technology of application of certain enzymes to pulse flour in order to improve its performance in gluten-free baked goods has been carried out.
The legume family of crops represents a substantial portion of farming efforts in Canada. The majority of these crops are dried or processed whole.
Many researchers have investigated the nutritional aspects of pulses over the years. They are known to contain a wealth of nutrients for the human diet. They have substantial amounts of good quality protein and complex carbohydrates including soluble and insoluble fibre. They are low in fat. They are a good source of vitamins and minerals, such as B-complex vitamins, calcium, potassium, iron, phosphorus and zinc. Pulses offer a plethora of other health benefits beyond regular nutrition. They contain various antioxidants that may reduce the risk of certain diseases and promote overall human health. Numerous
research investigations have identified a number of phytochemicals in pulses that can act as antioxidants or have other positive effects in preventing the onset of chronic diseases such as cancer, heart disease and diabetes, among others. Beans contain a chemical compound that can block the enzyme (amylases) in the body that breaks down starch. The partially undigested starch ends up directly in the colon, where it is fermented and acts as a prebiotic. In addition, it reduces the absorption of calories from starch. Pulses have a low glycemic index (GI) value, making them an ideal food for those with a risk of diabetes. For example compared to white bread with a GI value of 100, the approximate GI values for chickpeas are 40, 42 for lentils, 45 for split peas, and beans can vary from 40 to 55. Legumes are also known to promote satiety. There is great potential in this area for weight control and reduction of the risk of other chronic diseases that are associated with being overweight.
The use of pulses as ingredients in North America and Europe is underdeveloped. Pulses in general tend to be consumed whole. A limited supply of ingredients derived from these pulses is used in food products. The potential for the development of healthy ingredients, especially for weight control, lower GI, and prebiotic markets, is great. Bean, pea and other flours are available and finding their way into gluten-free and other food products. Some dietary fibre ingredients from pulses have also been developed and marketed. The opportunity for greater utilization of soluble and insoluble dietary fibre is big.
Protein and starch ingredients with specific functional properties have been developed. Several manufacturers and suppliers of ingredients from pulses are known in Canada and the U.S. Pea fibre and pea flour are commercially available in Canada. Pea hull fibre (approved by Health Canada) has been available for many years and is being used in many food products. Pea flour is produced by grinding green or yellow peas and is used in bakery products. Pea protein is also available. Pea protein is an excellent emulsifier and thus improves texture and ensures better cooking
The legume family of crops makes up a large part of farming in Canada. Pulses are definitely a local product!
More Production|Less Labor
Inspecting | Counting | Stacking | Packaging | Robotics
After
Our Commitment:
• To reduce your packaging labor expenses by utilizing advanced technologies designed specifically to give you an edge in business thus increasing your profits.
• To continue to provide the best operating equipment available in today’s market.
• To make our equipment more user-friendly as well as improving the ease of operation.
• Finally, the most important reason is the future; we are investing in your industry’s
results. It is a concentrated source of protein with a well-balanced aminoacid profile, and is easily digestible due to the elimination of antinutritional factors during the manufacturing process. It has a neutral taste and it can be easily incorporated into many types of food products.
Much research is being carried out involving better processing techniques for pulses, and the development of specialty ingredients such as flour
mixtures that will reduce the fat absorption of fried foods. There is also work being done on the de-flavouring of bean flours, as well as fractionation and separation of starches and proteins. Extruded snacks represent a very good opportunity to use these flours. Flours from pre-cooked and raw navy, pinto, black, cranberry, light red, dark red, romano, and great northern beans are also being explored. These flours could be used to improve the nutritional value of
products such as muffins, tortillas, and gluten-free breading and batters. They could also be used as a thickening agent for soups, sauces and other food products. Pea flours tend to have a stronger flavour, so product formulations would need to be adjusted accordingly.
INTELLIGENT SOLUTIONS
of our proprietary Pan Glo pan cleaning and re-coating system and AMERICOAT® Plus glaze.
– LONGER-LASTING PERFORMANCE Up to 30% more releases than other silicone glazes
– REDUCED PAN OIL AND LABOR COSTS Up to 50% less oil usage with bread and cake pans
One of the most recent advances in the application of pulses is in the development of gluten-free food products, and especially baked goods. For the gluten-free baked goods industry, alternatives to wheat flour are difficult to find. Rice flour is extensively being used but pulse flour is becoming popular and its application is becoming more extensive. Research on the technology of application of certain enzymes to pulse flour in order to improve its performance in gluten-free baked goods has been carried out. In particular, the enzyme transglutaminase has the ability to link certain amino acids within a protein matrix or from different proteins, thus forming complexes that can perhaps mimic the action of gluten in baking systems. This enzyme can link together the amino acids glutamine and lysine, both of which are present in pulses.
Ingredients from pulses represent a great opportunity for the baking industry. They are nutrient dense and have no known allergenic properties. The importance of these crops in the human diet has been recognized this year by the United Nations, which has declared 2016 the International Year BJ
– EXTEND PAN LIFE by using our Pan Glo® process to clean, straighten and recoat your pans
For more ingredients please visit www.bakersjournal.com.
For more information, or fee for service help with food technical and processing issues and needs, please contact Dr. John Michaelides at John Michaelides Consulting at 519.743.8956 or at Bioenterprise 519.821.2960 , by e-mail: j.jmichaelides@gmail.com. Bioenterprise is a company of experienced professionals that coach and mentor emerging agritechnology companies from planning to start-up to profitability and beyond.
Booth #227
ONE-OF-A-KIND
Nina Notaro laughs a lot. It’s one of the first things you notice as soon as you begin speaking with her. She has an obvious sense of humour about life, but make no mistake – her cakes are serious business. Notaro and her husband, David Latour, own Cake Studio, Winnipeg’s first by-appointmentonly bakery. Here, the couple collaborates to deliver a truly one-of-a-kind cake to every client, the vast majority of whom are about to be wed.
“I’m passionate about what I do. I love it and when it stops being fun I’ll stop doing it, but for now, every couple, every client, is a new cake adventure.”
Notaro is the designer and decorator while Latour is the head baker. The duo employs two women; one works days, the other evenings. And sometimes the cakes require the help of an engineer or a welder. Notaro leaves Mars as her imagination’s limit, and the practicality something to get practical about after she has done her sketching (and doorways and freight elevators have been assessed to make sure the cake will make it in). The results speak for themselves: cakes with elements that defy gravity, details of incredible originality and sugar flowers so realistic you kind of want to smell them to check. It is here, in the sugar work, that her life in wedding cakes began.
}I wanted to give our clients a really good sense of being pampered, of ‘this is most important to us and thank you for coming’.
Notaro grew up with parents in the grocery ownership business, and she owned an ice cream store for 15 years. She had just sold the ice cream store and was in the market for a “what’s next?” when she became fascinated by sugar blowing techniques seen on the Food Network. She asked around for where she could learn, and received recommendations to study at the Louis Riel Arts and Technology Centre’s one-year pastry program.
She was asked to make her first wedding cake in school, and ended up spending two years at the institution as a teacher’s assistant. This gave her time to practice her skills, time that ended up
with a big payoff. In 2008, she competed in the IKA Culinary Olympics and International Culinary Exhibition in Germany. She competed as an individual in the wedding cake and pastillage category.
She came home with a gold medal for the wedding cake and a bronze in pastillage (“It broke,” she adds with a rueful laugh).
“It’s a massive show. Countries around the world compete. If you can go, it’s great. If you can come back with a medal, it’s like woo-hoo…now what do I do?”
And thus Cake Studio was born shortly thereafter, in 2009. She says its closeddoor, no retail, by appointment model is popular in the U.S., but it was a first for Winnipeg. Her structure of the business
has given her a point of differentiation and assisted her workflow.
“I wanted to give our clients a really good sense of being pampered, of ‘this is most important to us and thank you for coming’… It’s kind of like a behind the scenes look into what we do, it’s a little bit different.”
The 1,600 square foot bakery has a showroom where consultations and tastings take place. The bakery is open for couples to see into. No baking is done that hasn’t been sold, and cakes start at a $500 minimum. It’s a custom shop set-up designed to cater to a once-in-a-lifetime event. And she isn’t typically going to ever make the same cake again, which suits her perfectly.
“I’m a one-of-a kind of person. I don’t like doing a bunch of the same thing. I like to do one-off, very unique things, so it’s not boring.”
On the work side, Notaro appreciates that it allows her and the staff time to sit and get in the zone when doing something
Nina Notaro on winning
BY LAURA AIKEN
At Cake Studio, the delight is often in the details.
Meb Gilani, President, Gilani Group Food Processing and Distribution
as detailed as sugar flowers without having to worry about a retail customer coming in to move attention away.
To see her cakes, you have to wonder if there is a fine arts background somewhere in her past. There is no official one, but she was fortunate to receive natural talents that she nurtured.
“My mom always tells the story that as a kid — I don’t think I walked until I was one and a half — I was happy to sit in the crib with crayons and paper. I always drew. I painted; did all the womanly things of yesteryear — knit, crochet, sew, cook. Who knows where it comes from? My mom is pretty crafty.”
From this artist’s eye often comes something that appears pretty precarious. She created a football smashing into a cake that had to be counterweighted to balance the physics of it all. It’s cakes like this that require the insight of an engineer, and when her typical plastic tubing won’t do the trick they have a welder to call who will make just the thing. There’s a tool shop in back where anything structural that doesn’t need to be sent out is created.
Notaro’s creative inspiration can come from anywhere. When it comes to working with clients, she finds couples’ Pinterest boards to be very helpful as a starting point. It’s all about ferreting out the couple’s story.
“It’s getting to know our clients and who they are as couples. What makes them tick…some of the most fun cakes have been just through what the couples have said.”
One of her favourite cakes came about post initial sketches, when she asked how the couple got engaged. The groom proposed in New York City during the intermission of The Phantom of the Opera.
“I’m like, I have the perfect cake! I tore up the sketches and said this is what we need to do, and I did a Phantom of the Opera cake for them. It had the mask, and the rose on the stage, and a lit chandelier; it was gorgeous. Their whole wedding theme became Phantom and it looked amazing. Who knew, right?”
Even though Notaro’s designs are typically unique depictions of the couples’ personalities, trends still play a role in what people are looking for. Fashion is her No. 1 go-to for trend-
watching, and the Pantone colours also play a big part.
“We’re still seeing metallic, metallics are huge, but the trend now is going towards warmer tones, like coppery bronze and rose gold.”
She finds that candy mixes added to the buttercream, like Oreo and Skor, are nostalgic and will likely always be popular. She is seeing a trend towards more exotic flavours like lavender, rose, clementine and honey. And of course, boozy cakes are still an in vogue request. She offers to do the dessert table for her clients as well. Eclairs are huge here, she says. Latour took courses with Barry Callebaut so he can make molded chocolate bonbons in-house. Covered strawberries and cookies are all part of their repertoire, as are family recipe requests, such as the Mexican wedding cookie she once did. It is all part in parcel of delivering something highly personal. It’s why she’s added edible hockey pucks to the back of cakes, and made replica “fur babies” for couples whose pet won’t be joining them on their special day. She relishes the special
Not h i n gprotectsy o u r b a k e dpr o d u ctand itsfr e s h ness l i ke R e p a kpack a g ing.
pak form-fill-seal packaging machines produce high-quality modified-atmosphere packages that protect ur baked products, keep them fresh, and extend their shelf-life. The versatile Repak n easily package your entire line of baked products efficiently and cost-effective duces safe, hermetic packages with reliable seals that extend freshness And fo kers producing gluten-free, dairy-free or nut-free products, Repak packaging ca tect your product against contamination from other products on the supermarke elf The stainless steel Repak features a hygienic design with easy access to its interior for thorough cleaning and sanitation. Plus, the Repak is backed by Reiser and our leading customer support and service team. Test the Repak for yourself. Contact us today to set up a demonstration in your plant or at our Reiser Customer Center
touches she can add to the cakes that make them a reflection of her clients.
“I don’t have a personal style, I have a standard, and that means that I can emulate anything that’s out there, but it’s going to be to our standard, which is really, really picky.”
A DAY IN THE LIFE
Notaro and Latour, partners in business and life, can seem on the serious side showing up to present their cakes in crisp whites.
“It’s part of what we do. People always comment we are always so professional because they see us deliver in our whites and when they see us out, they say ‘you are nothing like that!’ We are a fun couple. Life’s too short. We can be pretty goofy sometimes, like really goofy, but what we do is serious, so there has to be a balance otherwise you go crazy. Weddings are all year, so we don’t have much time off. It’s every weekend.”
She accommodates up to three cakes per wedding date, although if one cake is quite complicated she will avoid booking others on that day. Weddings are often Saturdays,
hence Fridays are typically nuts. They have never missed a wedding (touch wood, she says), crediting the pastry chef in her for always thinking of the worst-case scenarios. She always makes extra sugar flowers and packs a kit with emergency tools and fondant if needed, just to be safe. While Notaro admits with a laugh that her housekeeping at home may not be as detail oriented as her approach to cakes, she says she knows what’s important and what’s
important is what gets done.
“I won’t allow our work to be thrown out the door because our couples deserve our best, that’s what they’re paying us for. We’ve been entrusted in this really huge part of their day and everyone at the wedding will see it, judge it, and judge us and judge the couple.”
FOR THE LOVE OF WEDDINGS
A small percentage of the business – perhaps 10 per cent or a bit higher, Notaro estimates – is special occasion cakes. This arose through follow-up requests from existing clients who went on to need cakes for a baby shower and then a first birthday. There’s a little corporate business too, but it’s a small slice of Cake Studio.
“Our main focus is weddings. I love weddings.”
Notaro and Latour try to go back later in the night to assist the venue with moving the cake if needed, but mostly to share in the well wishes.
“Not having children of my own, these couples I see could all be my sons and daughters, so it’s this ‘go out to the world, we wish you well’ and it’s a good feeling.” / BJ
Nina Notaro won a gold medal for her wedding cake at the IKA Culinary Olympics in 2008.
INTERNATIONAL CENTRE, HALL 5
TORONTO (MISSISSAUGA) ON CANADA
Trade Show Hours: 12:00 noon – 5:00 pm daily Conference Program prior to 12 noon
SHOW GUIDE
Canada’s National Baking Industry Trade Show & Conference
• Join almost 5,000 baking & food industry professionals from retail, wholesale, commercial bakeries, grocery stores & foodservice outlets
• Visit the Trade Show with more than a 100,000 sq. ft. of space showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)
• Learn at the informative sessions during the Conference Program
• Located in the Toronto area, the facility is easily accessible by public transportation (Mississauga Transit & GO trains, major highways. It is only 5 minutes from the Toronto International Airport)
• Free parking
• Held every two years it is the only baking specific event produced in Canada
May 1-3, 2016
Dear Friends:
I am delighted to extend my warmest greetings to everyone attending Bakery Showcase 2016, hosted by the Baking Association of Canada.
Bakery Showcase provides a unique forum where baking and food industry professionals can keep informed of the latest developments and innovations in their field and network with fellow professionals from across North America. With a varied program that includes educational sessions and an exhibits floor featuring baking ingredients, equipment, services, technology and baked goods, this trade show and conference is sure to provide delegates from every corner of the industry with new sources of ideas and inspiration.
I would like to commend the organizers for putting together a program that supports the growth and advancement of this important industry.
Please accept my best wishes for a rewarding experience.
Sincerely,
The Rt. Hon. Justin P.J. Trudeau, P.C., M.P. Prime Minister of Canada
BAC CHAIR’S MESSAGE
Dear Friends and Colleagues,
On behalf of the Board of Directors I would like to take this opportunity to offer a welcome to Bakery Showcase 2016. Throughout the years, Bakery Showcase has enhanced its reputation as THE meeting place for Canada’s baking industry by providing a wealth of opportunities for transacting business on the 100,000 sq. ft. trade show floor and multiple learning and networking opportunities.
For 2016 we are pleased to expand our program offerings with an all new education program and Knowledge Centre. The education program this year features the return of industry favourite Harold Lloyd offering a long
list of exciting sales and merchandising ideas. Dr. Joe Schwarcz and Globe & Mail columnist Leslie Beck will share their insights on the challenges of today’s pseudo-science nutrition advice and how it’s impacting consumers. We are also delighted to present two panel discussions. The all baker panel will deal with issues affecting bakers today and in the future. Our North American Industry Leaders panel will tackle how consumers and government regulators are reacting to the ever changing nutrition landscape.
The new Knowledge Centre will offer a range of expert advice on opportunities with different wheat varieties and flours; baking hot topics and trends and how to get more whole wheat and whole grains into bakery
products and applications. The Knowledge Centre will also provide the latest science-based information supporting the consumption of wheat and other grain-based foods.
Bakery Showcase 2016 has been designed to provide a wide range of offerings for all those involved with Canada’s baking industry and we encourage you to take advantage of everything that the event has to offer.
Sincerely,
Kevin Rainey Chair, BAC SOBEY’S INC. Mississauga ON
2015-2016 BAC BOARD OF DIRECTORS
Kevin Rainey (Chair) ..............................
Glenn Wilde (Past Chair)
Louis Bontorin (Treasurer)
SOBEYS INC., MISSISSAUGA ON
HARVEST BAKERY & DELI, WINNIPEG MB
CALGARY ITALIAN BAKERY, CALGARY AB
Don Wilcox (1st Vice Chair) ................... CANADA BREAD, ETOBICOKE ON
Tom Mattes (2nd Vice Chair)
DEL’S PASTRY, TORONTO ON
Paul Hetherington (President & CEO) BAKING ASSOCIATION OF CANADA, MISSISSAUGA ON
Martin Barnett ....................................... VANCOUVER ISLAND UNIVERSITY, NANAIMO BC
Dominique Bohec
Bill Coleman
CONSEIL DE LA BOULANGERIE DU QUEBEC, LA PETITE BRETONNE, BLAINVILLE QC
COLEMAN FOODS, CORNER BROOK NL
Michel Dion ............................................ LALLEMAND, MONTREAL QC
Arthur Gunn
Blair Hyslop
Greg Jenkins
GUNN’S BAKERY, WINNIPEG MB
MRS. DUNSTER’S, SUSSEX NB
WESTON BAKERIES LIMITED/READY BAKE, ETOBICOKE ON Christian Mitzel ....................................... QZINA SPECIALTY FOODS, VANCOUVER BC
Dan Peroff
Michael Rinella
OLYMPIC WHOLESALE, AJAX ON
RICH PRODUCTS OF CANADA, WOODBRIDGE ON
TIME
EVENT PROGRAM
EVENT LOCATION
SUNDAY MAY 1
8:30 am –5:00 pm Registration Open Aviation C 9:45 am –10:45 am BAC Annual General Meeting Members and Non-Members Invited Aviation A
11:00 am –12 noon Conference Session The Road to Paris Aviation A
12 noon –5:00 pm
Trade Show Open Hall 5
MONDAY MAY 2
8:30 am –5:00 pm Registration Open Aviation C
Conference Sessions
9:00 am – 10:30 am Holy Donuts Batman! 10:45 am – 12:00 noon Where Are We and Where Are We Going Panel Aviation A 12:00 noon –5:00 pm Trade Show Open Hall 5
9:00 am –12:00 noon
TUESDAY MAY 3
8:30 am –5:00 pm Registration Open Aviation C
Conference Sessions
9:00 am –12:00 noon
9:00 am - 10:00 am Nutritional Advice 10:00 am – 10:45 am Communicating A Science-Based Nutrition Message in The Media 10:45 am – 12 noon State of the Industry Panel Aviation A
12:00 noon –5:00 pm Trade Show Open Hall 5
EXHIBITOR LISTING
Exhibitor Listings as of Press Deadline February 29/16
AB Mauri North America 339
ABI Ltd. .............................................. 638
ADM 340
Abbey Packaging Equipment Ltd. 632B
Alfa Cappuccino Imports Inc. 200, 100
All Gold Imports 327
AMF Bakery Systems 626
Apple Valley Foods Inc. 551
Ardent Mills 320
Arr-Tech 614
Ashworth Bros., Inc. 545
ATS - Tanner Banding System Inc. 654
B2Bwraps.com Limited 644
Bakers Journal 512
Bettendorf Stanford Inc. ...................... 351
Bizerba Canada Inc.. 420
Blodgett | Market Forge 814
British Canadian Importers Ltd. .......... 258
Bunge 508
Burt Lewis Canada 462
Business Development
Bank of Canada 664
Caldic 456
Callebaut 165
Canada Bread Company Limited 141
Canadawide Heating & Cooling 264
Carmi Flavors 464
CasaLuker 655
Chantler Packaging Inc. 149
Chemroy Canada Inc. 450
Chicago Metallic Canada 227B
CIMCO Refrigeration 326
Como Foods Inc. 656
Cookie Delivery.ca 249
Corbion Caravan 244
Crispy Just Baked 155
Crown Custom Metal Spinning Inc. ..... 142
CSM Bakery Solutions 138
Dawn Food Products 300
Dealers Ingredients Inc. ...................... 127
Debro Chemical 562
DecoPac Inc. 526
Design & Realisation 556
Doyon/NuVu 813
Drader Manufacturing 438
Durabond Technical Coatings Limited 648
Eckert Machines Inc. 250
Edde Almond Paste Inc. 350
Embassy Flavours Ltd. 255
Everspring Farms Ltd. 151
Fancy Pokket Corporation 232
Farinart Inc. 118
FCC Agribusiness and Agri-Food Division 365
Foley’s Candies Ltd. 451
Formost Fuji Corp. 632A
Fortress Technology 110
G. Cinelli - Esperia Corporation 400
Gay Lea Foods Co-Operative Ltd. 333
Genesis Food ...................................... 262
Global Egg Corporation 240
Gloco Accents 355
GPI Inc. ............................................... 349
Grain Process Enterprises Ltd. 108
H. Moore Printing Services Ltd. 449
Handtmann Canada ............................ 600
Harlan
TradeSpecialShow Feature
BAKING KNOWLEDGE CENTRE
Brought to you by:
For the latest in Bakery “Hot Topics and Trends” (Wholegrains, Clean Label, Sprouted Wheat and Grains, Organic, Gluten Free and Egg Prices), understanding how to incorporate more Wholegrain Flour and other Grains in your mainstream bakery formulas, or to receive an education on the different types of Wheat and Flour and their best-used-for baking applications, come to the Baking Knowledge Centre. Here the experts at Ardent Mills will be glad to answer your questions, plus see the live wheat milling demonstration that you don’t want to miss!
CONFERENCE SESSIONS
Conference Program Sponsor
Sunday May 1, 2016
9:45 am – 10:45 am
Annual General
(Members and non-members invited to attend)
The annual meeting of members provides 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
Sunday continued
11:00 am – 12:00 noon
The Road to Paris: Baking Team Canada’s Journey to the World Cup of Baking/Coupe du Monde de la Boulangerie
Alan Dumonceaux, Baking Program at NAIT and Captain of Bake Team Canada, will share the story of Bake Team Canada from qualifying in the Louis Lesaffre Cup regional play downs to competing against representatives from 12 other countries in the Baking World Cup – Coupe du Monde de la Boulangerie, held every four years in France.
Presented by: Alan Dumonceaux, Team Captain
Sunday’s Conference Session is complimentary
Monday May 2, 2016
9:00 am – 10:30 am
Holey Donuts Batman!
Two Dozen Ways to Raise Your Bakery Sales Without Spending Too Much Dough
This is a fast-paced look at ways to build the average transaction size in your bakery. Harold Lloyd and his associates conducted an informal consumer study by shopping at five local bakeries. In 101 visits, the researchers found that most store employees barely acknowledged them and 10% actually ignored them completely. Lloyd included three generations of “research shoppers” and planned the visits at various times of the day.
What they discovered was a serious lack of customer service. Employees seemed too busy to be interrupted. It would appear that bakery associatestend to be very production-oriented and don’t seem to be focused on selling the product at all. But who is to blame for this?
This session will highlight the five reasons why our employees don’t seem to care about the customer. Secondly, this session will point out 24 ways your employees can better engage the customer with the ultimate goal of building sales.
Presented by Harold Lloyd
Monday continued
10:45 am – 12:00 noon
Where Are We and Where Are We Going: The Bakers Perspectives
How are bakers responding to today’s challenges and preparing for the future? Our Baker panel, representing companies large and small, will offer their views on where the industry is today and where it’s heading. This session will explore how bakeries are addressing changing consumer and business demands while exploring new market opportunities.
Panelists:
Danièle Bertrand, Partner & President – The Dufflet Group of Companies
Simon Blackwell, Owner – Blackbird Baking Co.
Gottfried Boehringer, President – The Stonemill Bakehouse Ltd.
Darryl Rowe, President – Weston Bakeries
Moderator: Harold Lloyd
Tuesday May 3, 2016
9:00 am – 10:00 am
Nutritional Advice – Is There A Solution To The Confusion?
Eating has become a confusing experience. Virtually every day brings news about some “miracle food” that we should be gulping down. It may be blueberries to prevent cancer, flaxseed against heart disease, soybeans for menopause or green coffee bean extract for weight loss. Then there are the worries: food additives, gluten, pesticide residues, GMOs, antibiotics, meat consumption. We need proper science to guide us through this nutritional maze. Dr. Joe Schwarcz is Director of McGill University’s “Office for Science and Society” which is dedicated to demystifying science and separating sense from nonsense. He is well known for his informative and entertaining public lectures on topics ranging from the chemistry of love to the science of aging.
Presented by: Dr. Joe Schwarcz
Tuesday continued
10:00 am – 10:45 am
Communicating A Science-Based Nutrition Message In The Media: Overcoming The Many Challenges
Crafting complex nutrition messages – and getting them heard – can be challenging in today’s digital age amid a sea of contradicting study findings, controversial health stories, popular fad diets, outspoken celebrity doctors and other “experts”.
Registered Dietician, Globe and Mail columnist and best-selling author, Leslie Beck, will discuss the challenges – and strategies she uses – when communicating health messages in print, TV and digital media.
Presented by: Leslie Beck
Registration is required for Monday and Tuesday Conference Sessions
10:45 am – 12:00 noon
State Of The Industry: Responding To Consumers and Governments Regarding Today’s Food and Nutrition Challenges
Media, Health group and government have for years been offering bakers an ever changing array of advice and direction related to nutrition and ingredients. This special State of the Industry Panel will explore how the baking industry in both Canada and the United States have, and are responding to both consumers and governments regarding today’s food and nutrition challenges.
Panelists:
Christine Cochran, Executive Director – Grain Foods Foundation
Paul Hetherington, President and CEO – Baking Association of Canada
Christine Lowry, Executive Director – Healthy Grains Institute
Robb MacKie, President and CEO – American Bakers Association
Moderator: Dr. Joe Schwarcz
AB MAURI NORTH AMERICA
BOOTH 339
4240 Duncan Ave., Suite 150 St. Louis, MO 63110 USA
314-392-0800, 800-772-3971
E-MAIL: abmfcsr@abmauri.us www.abmna.com
Exhibiting: AB Mauri is a relationshiporiented, technology-driven company that supplies the baking industry with best-inclass yeast and bakery ingredients. Commercial bakers – in need of a total resource for quality ingredients, process optimization, and custom solutions – rely on AB Mauri, which produces the iconic Fleischmann’s Yeast brand. For more information, visit ABMNA.com.
Brands: Fleischmann’s Yeast, AB Mauri Bakery Ingredients, Arctic, Aromaferm, BakeArom, BakeGard, BakeRise, Fermentase, Qualitase, Softase
ABBEY PACKAGING EQUIPMENT LTD.
BOOTH 632B
5030 South Service Road Burlington, ON L7L 5Y7
905-681-3010, 800-361-5919
E-MAIL: info@abbeypackaging.com www. abbeypackaging.com
Exhibiting: Abbey Packaging is a complete sales and service provider for a select group of specialized equipment manufacturers. We have factory trained technicians available for start-up, commissioning, operator & maintenance training, preventative maintenance & calibration, and an extensive spare parts inventory.
ABI LTD.
BOOTH 638
8900 Keele Street, Unit 1 Concord, ON L4K 2N2 905-738-6070, 800-297-8666
E-MAIL: sales@abiltd.com www.abiltd.com
Exhibiting: ABI Ltd. designs, fabricates and integrates production process automation systems for food and beverage manufacturers around the world. With a focus on Bakery equipment, we provide solutions for every process - from ingredient handling through packaging. We are known the world over for our Quality Workmanship, Exceptional Service and Support.
Brands: ABI Ltd., KATANA Robotic Cutting for Bakeries, CAKE SCULPTOR Robotic Decorating for Bakeries
ADM
BOOTH 340
7585 Danbro Cres. Mississauga, ON L5N 6P9 905-819-7000, 844-441-3663
E-MAIL: food@adm.com www.adm.com/food
Exhibiting: ADM has the perfect recipe for building your baking business. From ancient grains to flours & bakery mixes, starches to glutens, edible beans to flavours, our ingredients fit your formulations. Our vast selection of bakery ingredients allows us to help you create formulations that satisfy both traditional and contemporary tastes.
Brands: Bakers Roses, Monarch, Triumph, Glenrose, Three Stars, Saltrim, Vegefull Cooked Bean Ingredients, Golden’s Peanut Flour, Golden Premium Peanut Oil, Gold Nut 20 Peanut Extract
ALFA CAPPUCCINO IMPORTS INC.
BOOTH 200, 100 231 Millway Ave., Unit 7 Concord, ON L4K 3W7
905-660-2750, 800-764-2532
E-MAIL: info@espresso.com www.espresso.com
Exhibiting: Espresso Machines, Grinders, Wood burning & electrical ovens, bars, slicers, pasta machines, coffee, tea, water, soda drinks, tomatoes, oil etc.
Brands: La Spaziale, Maccia Valley, Reneka, Pizza Master, Boston, Quamar, Salvati Fontanella, Ionia, Cafe Carraro, Stoshi
ALL GOLD IMPORTS INC.
BOOTH 327 4255 14th Avenue Markham, ON L3R 0J2 416-740-4653, 800-661-3918
E-MAIL: cliff@allgold.ca www.allgold.ca
Exhibiting: All Gold is an importer and distributor of specialty food ingredients. Some of our products include several varieties of seeds, tree nuts, raisins, dried fruit, coconut, frozen/IQF fruits and purees, chocolate and cocoa powder focusing on the bread, sweet goods, fruit filling, ice cream and snack food industries.
Brands: Bakers Gold, Chiquita, Blue Diamond, Wyman’s, Ceres Fruit Juices/ Bokomo Pioneer Foods,Grower Direct Walnuts, Primex Coco Products, Cargill Cocoa and Chocolate, Decas cranberry products, Setton Farms
AMF BAKERY SYSTEMS
BOOTH 626 1025 Cabana Street Sherbrooke, QC J1K 2M4 800-255-3869
E-MAIL: sales@amfbakery.com www.amfbakery.com
Exhibiting: AMF Bakery Systems is the world leader in bakery automation solutions supplying state-of-the-art commercial equipment for an ever-changing market. Our systems set the standard in the baking industry providing complete system solutions for bread, buns, rolls, tortillas and English muffins. AMF
Bakery Systems serves our customers as a proud member of the Markel Food Group.
Brands: Accupan Bun Systems, BakeTech Continuous Ovens, Emisshield Energy-Saving Oven Technology, Vesta Tray and Tunnel Ovens, Palsus Pan Stacker and Unstacker, HBDFlex, BreadFlex, RollFlex, Spiral Conveyor
Brands: SimplyClean™, Simply Milled™
Organic Flour, Robin Hood®, Ultra™, Sprouted, Sustagrain®, Safeguard™, Keynote™, Rapido™, All-O-Wheat™
ARR-TECH
BOOTH 614
3801 W. Washington Ave. Yakima, WA 98903 USA 866-852-2442
E-MAIL: mattm@arr-tech.com www.arr-tech.com
APPLE VALLEY FOODS INC.
BOOTH 551
P.O. Box 516, 14 Calkin Drive Kentville, NS B4N 3X3
902-679-4701
E-MAIL: customerservice@applevalleyfoods.com www.applevalleyfoods.com
Exhibiting: Apple Valley Foods Inc. is a manufacturer of high quality pies with over 25 years of experience. We offer Fruit, Cream, No Sugar Added and Thaw & Serve pies in various sizes.
Brands: Apple Valley
ARDENT MILLS
BOOTH 320
235 Nuggett Court
Brampton, ON L6T 5H4 905-494-2600 www.ardentmills.ca
Ardent Mills™, a company that offers the industry’s broadest range of flours, mixes and specialty products, backed by unrivaled technical support, customer service and supply assurance; is now ready to go big in Organic. Ardent Mills is also Nourishing What’s Next™ with Bakery Solutions to address clean label, wholegrain, and egg replacers. Come visit Ardent Mills at Booth # 320 to learn more.
Exhibiting: Arr-Tech has been involved in the tortilla/flatbread packaging industry for over 30 years, with the first 16 of those years gaining experience and knowledge on how to best automate counting, stacking and packaging at our El Ranchito Tortilla Factory. This knowledge and experience has led to the research and development of fully functional automation solutions. Our Goal - More Production Less Labor.
Brands: Arr-Tech, EyePro Vision
ASHWORTH BROS., INC.
BOOTH 545
450 Armour Dale Winchester, VA 22601 USA 540-662-3494, 800-682-4594
E-MAIL: ashworth@ashworth.com www.ashworth.com
Exhibiting: Ashworth Bros., Inc. will feature our new Omni-Grid® 360 Weld line of spiral lotension belts and our ExactaStack™ belt, the drop-in replacement belt for self-stacking spirals. To learn more about these belts and our complete line of spiral system products and services, please visit booth # 545.
ATS-TANNER BANDING SYSTEMS INC.
BOOTH 654
2390 Wyecroft Road, Unit 1 Oakville, ON L6L 6M8 905-815-9999
E-MAIL: info@ats-tanner.ca www.ats-tanner.ca
Exhibiting: ATS-Tanner Banding Systems Inc., is a Swiss based manufacturer of the highest quality banding machines in the global market. The solutions range from manual machines for bundling to more complex and fully automated solutions. Banding provides a new, unique, and environmentally friendly way of packaging and branding your product.
Brands: ATS US-2000AD Ultra Sonic Banding Machine
B2BWRAPS.COM LIMITED
BOOTH 644
311 Bowes Road, Unit A4 Concord, ON L4K 1J1 905-696-8111, 844-222-9727
E-MAIL: info@b2bwraps.com www.b2bwraps.com
Exhibiting: Make B2Bwraps.com your bakery packaging partner! Buy a little or a lot. But always pay a little. At B2Bwraps.com, we understand that there are times when you only need to order one or two items. Not 1000. That’s why you can always get the amount of packaging you want and still pay a competitive wholesale price. Enjay Cake Board, Bakery Boxes, Cupcake Boxes, Clear bags, POS Bags, and much more!
Brands: Enjay, Boxit, Nashville Wraps, Harvest Imports
BAKERS JOURNAL
BOOTH 512
105 Donly Drive South Simcoe, ON N3Y 4N5
705-826-2254
E-MAIL: sjewell@annexweb.com www.bakersjournal.com
Exhibiting: Bakers Journal is the only national print and digital publication dedicated to the Canadian Baking Industry. In each issue and mobile friendly website our readers can learn what other bakeries are doing across the country and get informative commentary on the trends and issues. As the official endorsed publication of the Baking Association of Canada, we deliver its newsletter in each issue.
BETTENDORF STANFORD INC.
BOOTH 351
1370 West Main, PO Box 790 Salem, IL 62881 USA
618-548-3555, 800-548-2253
E-MAIL: jatkins@bettendorfstanford.com www.bettendorfstanford.com
Exhibiting: Manufacturer of New bread/bun/ bagel/cake (fresh & frozen) Slicers and Baggers, Band and Circular Blades, and Replacement Parts. We are also able to fully support UBE bun equipment such as 1216’s and 90-AL’s with parts, service, and training.
Brands: Bettendorf Stanford blades, UBE replacement parts
BIZERBA CANADA INC.
BOOTH 420
2810 Argentia Road, Unit 9 Mississauga, ON L5N 8L2 905-816-0498, 888-240-3722
E-MAIL: ian.longley@bizerba.com www.bizerba-na.com
Exhibiting: World wide leaders in retail scales, slicers, food processing and software, we consider ourselves to be market-shapers, setting industry standards. Our goal is to
provide products which are top quality and easy to operate. By supporting our customers in this way, we offer the best possible results.
Brands: Bizerba, Wiesheu
BLODGETT | MARKET FORGE
BOOTH 814 44 Lakeside Ave Burlington, VT 05401 USA 802-658-6600
E-MAIL: sales@blodgett.com www.blodgett.com
Exhibiting: Manufacturer of world class commercial food service equipment, including convection, combi, steam, and our very own HydroVection oven.
Brands: Blodgett Oven, Market Forge Industries
BRITISH CANADIAN IMPORTERS LTD.
BOOTH 258
Unit 102 – 4599 Tillicum Street Burnaby, BC V5J 3J9
604-681-3554
E-MAIL: info@bcimporters.com www.bcimporters.com
Exhibiting: Providing solutions to the Canadian bakery industry for over 80 years with outstanding service, we understand the requirements of your business. Our ingredient solutions include certified Gluten Free, Non GMO certified, Organic and Conventional flours, Purees, Vegetable Proteins, Rice Bran, Sweeteners, Starches and Yeast Extracts. Specializing in innovative new products e.g. “Tigernut”- the wonderful allergen-free nut replacement with terrific nutrition and taste!
Brands: Leiber, Suntava, Western Foods, SVZ, NutraEx, RBT, Mesko Health Ventures
BUNGE
BOOTH 508
2190 South Service Road West Oakville, ON L6L 5N1
905-825-7900, 800-361-3043
E-MAIL: askus@bunge.com www.bungenorthamerica.com
Exhibiting: Bunge is a fully integrated farm to table manufacturer of superior quality margarines, shortenings, oils & toppings. As a solutions provider Bunge’s global resources compliment our local Canadian supply. Constantly innovating, we are excited to add our new Clean Label margarines to our extensive product offerings.
Brands: Bunge, Tenderflake, Majestic, Tulip, Delicia, Cremelite, Whippee, Nutrifil, Biscot 140 NH, SPS NH
BURT LEWIS CANADA
BOOTH 462
410 Industrial Drive, Unit A Milton, ON L9T 5A6
905-876-8364
E-MAIL: info@burtlewiscanada.ca www.burtlewiscanada.ca
Exhibiting: Burt Lewis Canada is a provider of dairy ingredients to the food industry. Some of the items we specialize in are: Butter; Cream Cheese; Whey Powder; Skim Milk Powder; Lactose. Along with an extensive selection of high-quality dairy products, we pride ourselves on our expertise, service and competitive pricing.
BUSINESS DEVELOPMENT BANK OF CANADA
BOOTH 664
121 King Street West, Suite 1200 Toronto, ON M5H 3T9 416-952-8408, 888-463-6232
E-MAIL: food&beverage@bdc.ca www.bdc.ca
Exhibiting: Our mission is to help create and develop strong Canadian businesses through financing and consulting services, with a focus on small and medium-sized enterprises. We have the food and beverage industry expertise to become a trusted resource at every stage as your business grows and prospers.
CALDIC
BOOTH 456
6980 Creditview Road Mississauga, ON L5N 6E2 905-812-7300, 800-263-1939
E-MAIL: kkoe@caldic.ca www.caldic.ca
Exhibiting: The Caldic Bakery Team is focused on your bakery ingredient requirements by providing technical expertise and an extensive line of innovative ingredients: Clean-label, non-GMO, dough conditioners, emulsifiers, enzyme systems, gluten replacement systems, low and no sodium baking powder, release agents and more! Certified: SQF-GSFI Level II, Kosher, Organic, Gluten-Free, NHP.
Brands: Extol, Promase, Alube, Vegetol, Lesoy, Be-Sweet, Daedol, Nealsweet
CALLEBAUT
BOOTH 165
4850 Molson Street Montreal, QC H1Y 3J8 579-225-6172, 855-619-8676
E-MAIL: lotte_andersson@barry-callebaut.com www.callebaut.com
Exhibiting: Callebaut® - From Bean to Chocolate. Made from bean to chocolate in Belgium, Callebaut’s Finest Belgian Chocolate brings you great taste and legendary workability. It is made from our signature blend of whole roasted beans. This is your all-round chocolate that works in tablets, pralines, mousses, drinks and a thousand other chocolate delights.
Brands: Callebaut, Mona Lisa Decorations
CANADA BREAD COMPANY LIMITED
BOOTH 141
10 Four Seasons Place, 12th Floor Etobicoke, ON M9B 6H7
416-622-2040, 800-465-5515
E-MAIL: cbconsumerengagement@grupobimbo.com www.canadabread.ca
Exhibiting: Canada Bread is the leading producer and distributor of packaged fresh
breads and bakery products, servicing retail and foodservice businesses across Canada. The Company markets products under a number of leading brand names; including, Dempster’s, Villaggio, Bon Matin, POM, Ben’s and Vachon.
Brands: Dempster’s, Villaggio, Vachon
CANADAWIDE HEATING & COOLING
BOOTH 264
9 Caster Ave., Unit 3
Woodbridge, ON L4L 5Z1
905-264-0045
E-MAIL: info@canadawidecontractors.com www.canadawidecontractors.com
Exhibiting: Heating and cooling; refrigeration; ventilation; electrical; communication; construction; service and installations.
www.lukeringredients.com
Exhibiting: Our chocolate couvertures and cocoa-derived products are characterised by their delicious flavour—that of cacao Fino de Aroma—which is distinguished by its aromas and its fruity and flowery flavour with nutty malt notes.
Brands: CasaLuker 1906, CasaLuker Cacao, CasaLuker Maracas, CasaLuker Panela
CHANTLER PACKAGING INC.
BOOTH 149 880 Lakeshore Rd. East Mississauga, ON L5E 1E1 905-274-2654, 800-565-5245
E-MAIL: b.ferguson@chantlerpackaging.com www.chantlerpackaging.com
Exhibiting: Custom bag manufacturers featuring expert flexo printing, three-sided seal pouches, recloseable zippers, laminations, micro-perf and wicketted bags. Barrier protection films and roll stock available. Need help? Our Brandcheck partners offer artistic design expertise and a packaging strategy for your product. ISO HACCP and ISO 9001 (Quality) registered. Canadianowned since 1930.
CARMI FLAVORS
BOOTH 464
4724 Christie Drive
Beamsville, ON L0R 1B4
905-563-6300, 866-515-5566
E-MAIL: cnsales@carmiflavors.com www.carmiflavors.com
Exhibiting: Serving the Bakery Industry for over 30 years. We offer quality flavours in liquid/ emulsion and powder form. No minimum purchase is required. For your free samples, please contact your local Rep at: cnsales@ carmiflavors.com or toll free 1-866-468-9800.
Brands: Carmi Flavors
CASALUKER
BOOTH 655
Calle 13 69 98
Bogota, Cundinamarca
Columbia
571-447-3700
E-MAIL: mcuellar@casaluker.com.co
Brands: Sealtite® Engineered Packaging for Custom Solutions
CHEMROY CANADA INC.
BOOTH 450 106 Summerlea Road Brampton, ON L6T 4X3 905-789-0701, 888-243-6769
E-MAIL: jelliott@chemroy.ca www.chemroy.com
Exhibiting: Chemroy provides food systems solutions to the bakery market sector. Offering Canada wide coverage to the food industry and a reliable supply of ingredients from trusted manufacturers. Including ingredients to make: Egg Free Meringue; Freeze-Thaw Stable Cream Fillings; High Protein Bars; Dairy Ingredient Replacements; Stable Whipped Toppings; and Organic Flavours.
Brands: DuPont Danisco, Farbest Brands, Sensory Effects Powder Systems, First Choice ingredients, E.A. Weber, Avebe, PPG Industries, Creafil
CHICAGO METALLIC BAKEWARE CANADA
BOOTH 227B
84 Easton Road
Brantford, ON N3P 1J5 519-756-2800, 800-265-8445
E-MAIL: sales@cmbakeware.ca www.cmbakeware.ca
Exhibiting: For over 100 yrs, Chicago Metallic has provided innovative products, superior quality & exceptional service. We stock over 270 types of baking pans including thin crust & deep dish pizza BAKALON hard-coat anodized pans. Durable BAKALON pans also absorb radiant heat for a perfect bake & faster bake times. A full range of sub & sandwich sheet pans are available pre-seasoned w/AMERICOAT Plus glaze.
Brands: StayFlat™ NSF® Sheet Pans, Allergen Management Bakeware, Mini-Crown Muffin Pans, ePan® Bun Pans, Uni-LockTM Design Baguette Pans, Tortilla Shell Pan, BĀKALON Sheet Pan, BĀKALON Deep Dish Pizza Pan
CIMCO REFRIGERATION
BOOTH 326 65 Villiers Street Toronto, ON M5A 3S1 416-465-7581
E-MAIL: kceleste@toromont.com www.cimcorefrigeration.com
COMO FOODS INC.
BOOTH 656
2395 Drew Road, Unit 5 Mississauga, ON L5S 1T2 905-676-1676
E-MAIL: hamid@comofoods.com www.comofoods.com
Exhibiting: Como Foods is now the first raisin processor ever in Ontario, and the only one in Canada. Our brand new facility boasts fully automated, stainless steel machinery and high
precision Belgian Electronic Sorting Technology (BEST) laser sorter. Here the raisins are cleaned, vacuumed, washed, dried and laser sorted until product exceeds both N. American market standards and our customers’ expectations.
Brands: Como Foods
COOKIE DELIVERY.CA
BOOTH 249
236 Westmoreland Ave. Toronto, ON M6H 3A5
416-826-1901, 844-251-1107
E-MAIL: opportunities@cookiedelivery.ca www.cookiedelivery.ca
Exhibiting: With 12 years of successful online cookie gift sales, CookieDelivery.ca has developed a comprehensive system that will allow you to use your existing infrastructure to run an additional gift delivery business. We provide a complete web store and turnkey solution that automates the process right from taking the order down to baking the cookies. It does not get any easier to increase your revenue.
CORBION CARAVAN BOOTH 244
7905 Quivira Road Lenexa, KS 66205 USA
913-890-5500, 800-669-4092
E-MAIL: bakery@corbion.com www.corbion.com/bakery
Exhibiting: Corbion uses knowledge, agility, and dedication to deliver on the ever-changing market demands. Through our deep bakery market expertise we offer a broad portfolio of ingredients that deliver against our customers’ food integrity and freshness needs including functional ingredients, emulsifiers, bread mixes, specialty bases, frozen dough, vitamin and mineral premixes, and flour enrichment.
Brands: Ensemble, Ultra Fresh, Ultra Fresh Sweet, Pristine, Function Plus, GEM 100, Nutrivan
CRISPY JUST BAKED
BOOTH 155
40 Shaft Road
Toronto, ON M9W 4M2
647-775-1400
E-MAIL: marc.police@crispyjustbaked.com www.crispyjustbaked.com
Exhibiting: Pound cake, muffins, cake rusks, biscottis, cookies, puff pastries, cakes, naans, naan crisps, and roti/wraps.
Brands: Crispy Just Baked, Sunrise
CROWN CUSTOM METAL SPINNING INC.
BOOTH 142 1880 Kipling Ave. Toronto, ON M9W 4J1 416-243-9333, 800-750-1924
E-MAIL: roman@crowncookware.ca www.crowncookware.ca
Exhibiting: Crown has the ability to make any specialty item you need. We specialize in metal forming, spinning and anodizing. Choose from our large selection of readymade or made-to-order items.
Brands: Crown Cookware
CSM BAKERY SOLUTIONS
BOOTH 138 2480 Viking Way Richmond, BC V6V 1N2 604-303-1700
E-MAIL: info@csmbakerysolutions.com www.csmbakerysolutions.com
Exhibiting: CSM Bakery Solutions is an international leader in the baking industry, producing one of the broadest ranges of products for our customers in more than 100 countries. Our goal is to ensure that our customers are better equipped to delight their customers. We proudly offer a broad innovative portfolio of premium quality bakery ingredients, finished products and services to the baking industry.
Brands: BakeMark, Westco, Brill, Henry & Henry, Marguerite, MeisterMarken, Ulmer Spatz
DAWN FOOD PRODUCTS
BOOTH 300
275 Steelwell Road
Brampton, ON L6T 0C8
289-505-4662
E-MAIL: audrey.fernandes@dawnfoods.com www.dawnfoods.com
Exhibiting: Cakes; Donuts; Fondants & Icings; Artisan Breads; Pastry and Muffins; Syrups & Toppings.
Brands: Dawn
DEALERS INGREDIENTS INC.
BOOTH 127
1995 Clark Blvd.
Brampton, ON L6T 4W1
905-458-7766
E-MAIL: info@dealersingredients.com www.dealersingredients.com
Exhibiting: Dealers Ingredients Inc.
celebrating 40 years of specializing and supplying natural, nutritional ingredients and solutions, will be featuring PROFI™, vegetable based high protein composite (HPC) and winner of 2016 DUX Ingredients and Technology Award; Butter Buds ingredient solution concentrates, OneGrain – sodium reduction product, Natralein pea protein, oils and dairy ingredients.
Brands: PROFI, Natralein, Butter Buds, OneGrain
DEBRO CHEMICALS
BOOTH 562
11 Automatic Rd.
Brampton, ON L6S 4K6
905-799-8200, 866-294-7914
E-MAIL: iparaschis@debro.com www.debro.com
Exhibiting: Cocoa Powder; Chocolate Chips; Sodium Bicarbonate; Xanthan Gum; Natural Colors & Flavours; Canola Oil; Sunflower Oil; Rice & Pea Protein; Dextrose; Cream of Tartar; Palm Oil
DECOPAC INC.
BOOTH 526
3500 Thurston Avenue Anoka, MN 55303 USA 763-574-0091, 800-332-6722
E-MAIL: dave.cohen@decopac.com www.decopac.com
Exhibiting: From DecoSets® and Signature Cakes to our PhotoCake® Edible Image System we offer you the latest and greatest in cake decorating products and technologies. Drop by the DecoPac booth and discover innovative and cost effective decorating solutions to make your bakery the place to find amazing cakes!
Brands: PhotoCake, DecoSets, DecoPics, SugarSoft, Fondant DecoSheets and DecoShapes
DESIGN & REALISATION
BOOTH 556
2620 Lapierre Street Montreal, QC H8N 2W9 514-595-6336, 888-514-6336
E-MAIL: info@dr.ca www.dr.ca
Exhibiting: Manufacturer and supplier of pastry, bakery and chocolate equipment. Wide range of products such as cake and butter cutters, cake moulds and frames, racks, silicone moulds, cutting tools for many applications, guitars for chocolate and candies, tempering, moulding and enrobing machines, melters, cooling slabs, moulds for chocolate and candies, fountains for chocolate fondues and so much more.
Brands: DR, Moldart, Silikomart, Demarle, Pavoni, Martellato, Artista Collection, Gobel, Exnox.
DOYON/NUVU
BOOTH 813
5600 13th Street
Menominee, MI 49858 USA
906-863-4401, 800-338-9886
E-MAIL: sales@nu-vu.com www.middleby.com
Exhibiting: Doyon/NuVu is a premier Baking Equipment Company carrying a full line of bakery equipment. Whether you are looking for the latest technology in rack/artisan or convection ovens, mixers, water meters, dividers or any of our other lines, we can help you with your needs.
Brands: Doyon/Nuvu
DRADER MANUFACTURING
BOOTH 438
5750 50 St. NW Edmonton, AB T6B 2Z8 780-440-2231, 800-661-4122
E-MAIL: jdecou@drader.com www.drader.com
Exhibiting: With more than 50 years experience working with bakeries, Drader Bakery Logistics is the only producer of the Drader Carrier: a sturdy bakery delivery tray that stacks 3-to-1 and is attractive enough to also be used for retail. Drader is your one-stop shop for Carriers, Baskets, Dollies and Hand Truck.
DURABOND TECHNICAL COATINGS
LIMITED
BOOTH 648 6178 Netherhart Road Mississauga, ON L5T 1B7 905-565-9283
E-MAIL: anthony.rapone@durabond.com www.durabond.com
Exhibiting: Durabond Technical Coatings
Limited is a construction materials manufacturer based in Mississauga, Ontario. Durabond Technical Coatings has a comprehensive line of CFIA approved coatings for a variety of applications for the Food and Beverage industry.
Brands: Durex Uracrete, Durex Uraflex, Durex Epotel
ECKERT MACHINES INC.
BOOTH 250
3841 Portage Rd.
Niagara Falls, ON L2J 2L1
905-356-8356
E-MAIL: info@eckertmachines.com www.eckertmachines.com
Exhibiting: Paxton’s Power Dry together with Dorner’s 5200 conveyor will be on display. Information will be available on bulk storage/ handling of ingredients, flour cooling, spiral conveying, and size reduction. Bring us your processing and product handling problems. We can help you find the best solution to produce quality product.
Brands: Paxton Products, Dorner Mfg.
EDDE ALMOND PASTE INC.
BOOTH 350 167 Boul de l’Aeroport Gatineau, QC J8P 7G7
819-669-3636
E-MAIL: t.maalouf@edde.ca www.edde.ca
Exhibiting: EDDE has been manufacturing bakery ingredients for over 27 years. Our product lines include fondants, pralines, almond paste, glazes, jams, fruit fillings, cake mixes, muffin mixes, mousse mixes, flavors, colors, and compounds. Our facility is FSSC certified, recognized by GFSI, ensuring safety and high quality products at very competitive pricing.
Brands: EDDE
EMBASSY FLAVOURS LTD.
BOOTH 255
5 Intermodal Drive, Unit 1-2 Brampton, ON L6T 5V9 905-789-3200, 800-334-3371
E-MAIL: sales@embassyflavours.com www.embassyflavours.com
Exhibiting: Specializing in baking ingredients and flavour design, our distinctive approach combines the expertise of Certified Flavourists and Bakery Specialists under one roof resulting in superior product design and
innovation. Manufactured in our BRC Certified facility, our bakery ingredients and flavour creations are produced to the highest quality and food safety standards.
Brands: Embassy Flavours, Eggs-Alt
EVERSPRING FARMS LTD.
BOOTH 151
151 Main St. S. Seaforth, ON N0K 1W0
519-527-0990
E-MAIL: sales@everspringfarms.ca www.everspringfarms.ca
Exhibiting: Everspring Farms is a leading supplier of sprouted grains and seeds in North America. With 2 facilities (including a dedicated allergen free facility) we can sprout, mill and blend a wide range of grains and seeds to suit your needs. We also offer private label co-packing in bags, jars and single serve pouches. Both facilities are BRC, organic and Kosher certified.
Brands: Everspring Farms
FANCY POKKET CORPORATION
BOOTH 232
1220 St. George Blvd. Moncton, NB E1E 4K7
506-853-7299
E-MAIL: vanessagarland@fancypokket.com www.fancypokket.com
Exhibiting: Fancy Pokket is Atlantic Canada’s leading manufacturer of pita bread, flatbreads, tortillas & bagels. Our BRC certified plant is located in Moncton, NB with capabilities for branded, foodservice & private label. Timani Gluten-Free is a 58,000 sq. ft. facility in Lancaster, SC that will be opening in 2016. The gluten-free product lineup includes breads, bagels, cookies, muffins, sweet loaves & more.
Brands: Fancy Pokket, Paco, Timani Gluten-Free
FARINART INC.
BOOTH 118
1150 rang St. Edouard St. Liboire, QC J0H 1R0
450-793-2880, 866-327-4627
E-MAIL: info@farinart.com www.farinart.com
Exhibiting: Farinart Inc. is a Canadian leader in creating and processing custom grain, seed and pulse blends as well as specialty flours - both conventional and organic. Farinart Inc. has earned a solid reputation for providing innovative solutions, superior expertise, product consistency and best-in-class service to bakeries and food manufacturers. Ecocert, Kosher, Halal and SQF 2000 certified.
FCC AGRIBUSINESS AND AGRI-FOOD DIVISION
BOOTH 365 7025 Langer Drive, Suite 210 Mississauga, ON L5N 0E8 905-542-3498, 855-230-6821
E-MAIL: debra.wadia@fcc.ca www.fcc.ca
Exhibiting: FCC Agribusiness and Agri-Food provides specialized financial services, products and resources for businesses that support primary producers on both sides of the farm gate. Whether you’re looking to minimize your operating costs, diversify your assets or expand your business, we’ll partner with you to take your operation further. Let’s talk business. Call 1-855-230-6821 to see how we can help.
FOLEY’S CANDIES LTD.
BOOTH 451 11520 Horseshoe Way Richmond, BC V7A 4V5 604-274-2131, 888-236-5397
E-MAIL: jay@foleyscandies.com www.foleyscandies.com
Exhibiting: Foley’s Candies Ltd. has been manufacturing fine quality chocolate for more
than 40 years in Vancouver, BC. Foley’s prides itself on commitment to customer service, high quality standards, product innovation and competitive pricing. At Foley’s we use only the finest ingredients to manufacture our chocolate products. SQF Level 3, GFSI and Kosher Certified.
FORMOST
FUJI CORP.
BOOTH 632A
19211 144th Ave. NE
Woodinville, WA 98072 USA
425-483-9090
E-MAIL: angelam@formostfuji.com www.formostfuji.com
Exhibiting: With over 50 years in the packaging machinery business, Formost Fuji’s team of dedicated and hardworking people are known for designing packaging solutions that are, simple, built to last, and value driven. The FORMOST GTS Bagger is the most versatile bagging machine in the industry.
FUJI-FORMOST horizontal form-fill-seal machines are custom designed to wrap a wide variety of products.
FORTRESS TECHNOLOGY
BOOTH 110 51 Grand Marshall Dr. Toronto, ON M1B 5N6 416-754-2898 www.fortresstechnology.com
G. CINELLI-ESPERIA CORPORATION
BOOTH 400
380 Chrislea Road
Woodbridge, ON L4L 8A8
905-856-1820, 800-665-3626
E-MAIL: albertg@cinelli.com www.cinelli.com
Exhibiting: Established in 1972, G. CinelliEsperia Corporation® has flourished in the baking industry due to our understanding
that we cannot sacrifice product quality. It is the philosophy of using the very best components and materials to which we attribute our success.
GAY LEA FOODS CO-OPERATIVE LTD.
BOOTH 333
5200 Orbitor Drive Mississauga, ON L4W 5B4
905-283-5213, 800-268-0504
E-MAIL: mholden@gayleafoods.com www.gaylea.com
Exhibiting: Gay Lea Foods is proud of our heritage as the second largest dairy co-operative in Canada, owned by over 1,200 dairy farmers. We offer a wide range of products including butter, milk powders, cultured products and cheese. Stop by our booth to see our full offering to the Bakery industry!
Brands: Gay Lea, Ivanhoe, Salerno, Hewitt’s
GENESIS FOOD
BOOTH 262
9355 boul Metroplitain est., Suite 101 Montreal, QC H1J 3C1 514-648-3663
E-MAIL: michael.hauser@genesisfood.ca www.genesisfood.ca
Exhibiting: Genesis Foods is an international importer/exporter and wholesaler of organic bulk ingredients for distributors and manufacturers in the food industry. We source quality ingredients from our certified trade partners at a fair and competitive price ensuring consistent and reliable products to our foods service customers. We look forward to doing business with you.
GLOBAL EGG & PARTNERS
BOOTH 240 283 Horner Avenue Toronto, ON M8Z 4Y4 866-344-7496
E-MAIL: info@globalegg.com www.globalegg.com
Exhibiting: All Things Eggs™ Shell • Liquid & Frozen • Dried
Global Egg Corporation: Canada’s largest liquid and frozen egg supplier.
Gray Ridge Egg Farms: bringing Ontario bakers quality, Foodland Ontario local shell eggs.
Perth County Ingredients: using the latest technology to provide dried egg products.
Brands: Global Egg Corporation, Egg Solutions, Gray Ridge Egg Farms, GoldEgg, Perth County Ingredients
GLOCO ACCENTS
BOOTH 355 1490 Beaulac
St Laurent, QC H4R 1R7 514-907-1420, 866-907-1420
E-MAIL: sales@glocoaccents.com www.glocoaccents.ca
Exhibiting: Gloco Accents is the leader in Colour Flame party candles & cake toppers.
We hold the only Patent in both Canada and the USA. We invite you to visit our booth to view our complete product line.
Brands: Rainbow Moments
GPI INC.
BOOTH 349
185 Pony Drive Newmarket, ON L3Y 7B5
905-853-8828
E-MAIL: adriana.gomez@GPIglobal.com www.GPIglobal.com
Exhibiting: GPI Inc. is a BRC Certified manufacturer of multi-functional food ingredients. Our products include food gums, preservatives, anti-oxidants, and anti-microbials for the bakery and confectionary industries, among others, used to optimize overall product integrity. GPI provides innovative and custom-tailored solutions to many food processing challenges.
Brands: GPI
GRAIN PROCESS ENTERPRISES LTD.
BOOTH 108 105 Commander Blvd. Scarborough, ON M1S 3M7 416-291-3226
E-MAIL: gbjr@grainprocess.com
H. MOORE PRINTING SERVICES LTD.
BOOTH 449 4180 Morris Drive, Unit 10 Burlington, ON L7L 5L6 905-333-4482
E-MAIL: hmoore@hmps-labels.com www.hmps-labels.com
Exhibiting: H. Moore Printing Services Ltd. is pleased to announce the addition of new digital label equipment. Simply put: Bigger, Better, Faster to serve you best! Whether you need small quantities with no die charge, through mid-range digital and long-run conventional, H. Moore Printing Services Ltd. will continue to serve the Baking Industry.
Brands: H. Moore Printing
HANDTMANN CANADA
BOOTH 600 654 Colby Drive Waterloo, ON N2V 1A2 519-725-3666
E-MAIL: monica.hamilton@handtmann.ca www.handtmann.ca
Exhibiting: At the heart of every Handtmann “B” Series Vacuum Divider is our patented Vane Cell Feed System. Bakery products are gently and accurately portioned reducing stress and temperature rise while maintaining inclusion integrity. Handtmann has solutions for dividing, depositing, forming, extruding, sheeting and scaling. The bakery industry knows Handtmann makes better product. Come visit us in booth #600.
Rounders, Oliver Slicers, Merand Divider/ Shapers, Mixers, Small Utensils
Brands: Glimek, Sveba-Dahlen, Koenig, Oliver, Merand
HEBEI MYSUN FOOD MACHINE CO. LTD.
BOOTH 215
175 West Beaver Creek Rd., Unit 3 Richmond Hill, ON L4B 1L1
905-883-3891
E-MAIL: info@cctiacanada.org www.mysunbake.com
Exhibiting: Mysun is a professional manufacturer for bakery machinery. We have been engaged in the production and development of bakery machines since 1984. Our products include: Ovens: Rotary Oven, Tunnel Oven, Deck Oven, etc. Mixers: Spiral Dough Mixer, Planetary Mixer; Divider: Dough Divider, Dough Divider & Rounder, etc.
HARLAN BAKERIES-EDMONTON, L.P.
BOOTH 549
P.O. Box 516, 14 Calkin Drive Kentville, NS B4N 3X3
800-465-8674
E-MAIL: customerservicehbc@harlanbakeries.com www.harlanbakeries.com
Exhibiting: Harlan Bakeries Edmonton is a manufacturer of high quality Pie Shells, Tart Shells & Pie Tops with over 30 years of experience. Trans Fat Free & Low in Sodium options are available. All products are Kosher Pareve.
Brands: Apple Valley
HARVEST CORPORATION
BOOTH 233
249 Watline Avenue
Mississauga, ON L4Z 1P3
905-568-2002, 800-925-6644
E-MAIL: marika@harvestcorporation.com www.harvestcorporation.com
Exhibiting: Glimek Bread Line, Sveba-Dahlen Oven Program, Koenig Continuous Divider
Dough Molder: Dough Sheeter, French Baguette Molder, etc. Dough Proofer, Toast Slicer, Water Chiller, Accessories, etc.
HERO SWITZERLAND AG
BOOTH 158
Karl Roth Strasse 8 Lenzburg, CH 5600 Switzerland 816-668-3919
E-MAIL: mbotts@herousa.com www.herofoodservice.com
Exhibiting: Hero Switzerland AG is the premium producer of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly Concentrated Fruit Paste Compounds. The Premium Hero product line is Free of High Fructose corn syrup, and Gluten, Non GMO, Kosher Certified, Halal Certified, and is the choice of Quality driven Chefs worldwide.
Brands: Hero
IBC LABELS
BOOTH 113
433 Chabanel O. #121 Montreal, QC H2N 2J3 514-947-1236, 888-881-2949
E-MAIL: danielg@ibclabels.com www.ibclabels.com
Exhibiting: With so many different label suppliers and companies out there fighting over pricing and details, we at IBC Labels take a different and unique approach. We listen and evaluate what your company needs and then offer a personalized solution. Our personalized, professional approach is the reason for our success and the reason we have been in business for over 18 years!
Brands: Afinia L801, CAB Printers, Epson printers, Zebra Printers, NiceLabel software
IGLOO COLD STORAGE
BOOTH 539
7420 Bren Rd. Mississauga, ON L4T 1H4
905-676-8500
E-MAIL: kim@igloocoldstorage.com www.igloocoldstorage.com
Exhibiting: BRC Certified Cold Storage; Frozen; Multi Temp Fresh; Inventory Control; Transportation Management; Distribution Services; Order Selection; Product Re-work; Produce Re-Grade; Pick and Pack; Import, Export Product Preparation and Services; QC Inspections, Temperature Controlled Dock, Tempering Services, Six Week Day Service.
INNOSEAL CANADA
BOOTH 157
14845-6 Yonge St., Suite 553 Aurora, ON L4H 6H8
704-521-6068, 800-463-6611
E-MAIL: info@innoseal.com www.innoseal.com
Exhibiting: The Innoseal® is a tamper evident bag closing system which uses our unique, resealable tape and paper combination to seal bags. Fast, easy and safe, each Innoseal comes preloaded with closures.
Brands: Innoseal, Novem Sealer
INTERNATIONAL DAIRY-DELI-BAKERY ASSOCIATION
BOOTH 812
636 Science Dr. Madison, WI 53711 USA
608-310-5000
E-MAIL: iddba@iddba.org www.iddba.org
Exhibiting: IDDBA is a nonprofit trade association that provides education, training, and management resources to food industry professionals. The annual seminar and expo attracts approximately 9,000 registrants and 750 exhibiting companies, features an innovative merchandising center, and offers top speakers. Education assistance is available through scholarships and food safety certification reimbursement.
IOI LODERS CROKLAAN
BOOTH 465 195 Belfield Road
Toronto, ON M9W 1G8
800-621-4710
E-MAIL: leslie.calisina@ioiloders.com www.ioiloders.com
Exhibiting: IOI Loders Croklaan is a key global producer of fats and oils servicing the food industry and is the largest provider of replacements for partially hydrogenated oils. Researching, exploring and developing new applications for these ingredients for the food, feed and health industries worldwide has been our business for more than 110 years. Through sustainable, non-GMO ingredients and R&D.
JENI MOBILE WASH
BOOTH 649
Box 100
Fergus, ON N1M 2W7
519-843-2672, 800-361-3637
E-MAIL: jmw@wightman.ca www.jenimobile.com
Exhibiting: Silo and Tank Dry Cleaning, a division of Jeni Mobile Wash provides trained confined space personnel for dry cleaning of
silos, tanks and bins for bakeries, mills, ingredient and seed processing facilities. Family owned and operated since 1986. We also offer a variety of pressure washing capabilities. We take cleanliness and food safety seriously!
KAAK GROUP
BOOTH 139 Varsselveldseweg 20a Terborg, Gld 7061GA Netherlands 31 653 265 348
E-MAIL: eslagman@kaak.nl www.kaakgroup.com
Exhibiting: The Dutch based Kaak Group designs and manufactures bakery machines and integrates them into complete, automated turn-key production lines. The group consists of sister companies Benier, DrieM, Kaak, Daub, MCS and Kaak Bakeware. Together they offer everything from high-speed mixers to spiral freezers and everything in between.
Brands: Kaak, Benier, Daub, MCS, DrieM, Kaak Bakeware, Kaak Spirals, Multiparts
KERRY
BOOTH 426 3400 Millington Rd. Beloit, WI 53511 USA 608-363-1200
E-MAIL: robert.longley@kerry.com www.kerry.com
Exhibiting: As consumers demand a return to real ingredients, Kerry is responding with a focus on Taste & Nutrition. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. We call this Leading to Better.
KLR SYSTEMS
BOOTH 520 565 Desranleau Est. St-Hyacinthe, QC J2T 2L9 450-774-8338, 800-918-8777
E-MAIL: info@klrsystems.com www.klrsystems.com
Exhibiting: Systèmes KLR Systems Inc. was founded in 1977 in the province of Quebec, Canada. KLR is a manufacturer of packaging equipment specializing in automating your closing system. We are a Master Kwik Lok distributor for the closures, machines and parts. We sell also blades, tape and codes.
Brands: KLR Systems, Kwik Lok, Hansaloy
KWIK LOK CORPORATION
BOOTH 251
1222 Ryan Road New Haven, IN 46774 USA 260-493-4429, 800-825-5945
E-MAIL: richz@kwiklok.com www.kwiklok.com
Exhibiting: Kwik Lok offers a complete line of both semi-automatic and fully automatic bag closing machines, bag tensioners, printers and conveyors, as well as a wide range of plastic bag closures and closure labels.
L & M BAKERS SUPPLY CO.
BOOTH 441
2501 Steeles Ave. W., Unit 1 Toronto, ON M3J 2P1 416-665-3005, 800-465-7361
E-MAIL: sales@lmbakersupply.com www.lmbakersupply.com
Exhibiting: For over 30 years, L & M has been a supplier of cake decorations, including licensed and generic cake kits and rings, cake novelties, edible decorations, cake boxes, imaging machines, and a full line of bakers’ tools and supplies for the food-service industry. L&M distributes Decopac, Ateco, Lucks, Thermohauser, kopykake, Satin Ice, and other fine products.
Brands: Decopac, Ateco, Thermohauser, Lucks, L&M, Satin Fine Foods
LALLEMAND INC.
BOOTH 314 1620 Prefontaine St. Montreal, QC H1W 2N8 514-522-2133, 800-840-4047
E-MAIL: mdion@lallemend.com www.lallemand.com
Exhibiting: Visit us at our booth, see and hear about new products, Non-GMO, Organic, FlexFerm, Vita D yeasts, natural mold inhibitors, clean label dough conditioners and natural flavor enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!
Brands: Instaferm, Eagle, Essential, Fermaid, Macco, LBI.
LC BAKERY EQUIPMENT SERVICE LTD.
BOOTH 433 25 Easton Road Brantford, ON N3P 1J4 519-752-8285, 877-752-8285
E-MAIL: sales@lcbakery.com www.lcbakery.com
Exhibiting: Deck Ovens; Revolving Ovens; Tunnel Ovens; Rack Ovens; Convection Ovens; Curing and Drying Ovens; Commercial and Industrial Applications. Proofing and Retarder Systems; Pass through; front load; Commercial and Industrial. Bulk Material Handling Systems; Silo Systems; Transit Racks; Oven Racks; Cooling Racks; Stainless and Aluminum. Automated Conveying Systems ; Mix and Makeup Equipment.
Brands: LCB, LC Bakery Equipment, Rheon, Bongard, Empire
LENTIA ENTERPRISES LTD.
BOOTH 540 9 Tracey Blvd. Brampton, ON L6T 5V6 905-789-9999, 888-453-6842
E-MAIL: info@lentia.com www.lentia.com
LANTIC SUGAR
BOOTH 363
198 New Toronto St. Toronto, ON M8V 2E8 416-252-9435, 800-387-7325 www.lantic.ca
Exhibiting: Lantic is Canada’s largest sugar refiner and marketer of industrial and retail sugars, including organic, agave and stevia. Lantic Blending is an industry leader providing custom blending and packaging solutions, including bakery mixes, iced tea, hot chocolate and custom blends. Our facilities are FSSC 22000 Certified and the Blending operation is CFIA registered Federal Diary Establishment 1560.
Exhibiting: For the past 30 years, Lentia and IREKS GmbH have been bringing you the very best in bakery ingredients, both manufactured and imported. Bread Improvers, Bread Bases, Gluten Free Mixes, Custard and Cake Mixes, Chocolate, Cocoa Powder, Bakery Flavours, Compound Pastes, Fruit Puree, Pre Proofed Frozen Croissant and Danish, and Belgian Chocolate Décor are excellent products for every bakery.
Brands: IREKS GmbH, Lentia, Dreidoppel, Valrhona, Callebaut, Cacao Barry, Vaihinger, Leman, Perfect Puree, French Gourmet
LES PRODUITS IDENTIC INC.
BOOTH 248 3400, Boul. Losch, porte #2 St-Hubert, QC J5C 1T8 450-462-8858, 800-667-4457
E-MAIL: identic@videotron.ca www.produitsidentic.com
Exhibiting: Importer of specialized sugars such as Belgium Pearl Sugar; organic sugar; coloured icing sugar; sea salt, and regular white sugar.
Brands: Super Chef, Couplet Sugar
LESAFFRE YEAST CORPORATION
BOOTH 226 7475 W Main Street Milwaukee, WI 53214 USA 414-615-4094, 800-770-2714
E-MAIL: contact@lsaf.com www.lsaf.com
Exhibiting: Faithful to the capacity for foresight and innovation on which our reputation was built, Lesaffre has developed a global portfolio of bread-making solutions for craft and industrial bakers. Ranging from ferments (yeast/sourdoughs) to bread-making ingredients (improvers/mixes/blends/milling correctors, etc.), this portfolio is suitable for use in any type of production process.
Brands: SAF Pro Ingredients, Red Star, SAF Instant
LORANN OILS INC.
BOOTH 265 4518 Aurelius Road Lansing, MI 48910 USA 517-882-0215, 800-862-8620
E-MAIL: joe@lorannoils.com www.lorannoils.com
Exhibiting: LorAnn Oils is a U.S. manufacturer and world-wide supplier of premium essential oils and flavors for confectionary, baking, ice creams and more. Specializing in highly concentrated flavorings, bakery emulsions, vanilla extracts and specialty ingredients - including food colors. Food service and retail sizes available. SQF Certified and export ready.
Brands: LorAnn Oils and Flavors, LorAnn Naturals, LorAnn Professional Kitchen
L.V. LOMAS
BOOTH 358 99 Summerlea Road
Brampton, ON L6T 4V2
800-575-3382
www.lvlomas.com
Exhibiting: L.V. Lomas is driven by the expertise of more than 300 qualified professionals in locations across Canada and the U.S. We are one of North America’s leading distributor of chemicals and ingredients, raw materials and packaging products.
Brands: ADM, Cargill, Sensory Effects, Balchem, CPkelco, Gelita, Chrs Hansen, JRS, Emsland, Nexira
LVO MANUFACTURING INC.
BOOTH 128
P.O. Box 188, 808 N 2nd Avenue E. Rock Rapids, IA 51246 USA
712-472-3734, 800-346-5749
E-MAIL: bill@lvomfg.com www.lvomfg.com
Exhibiting: LVO manufactures stainless steel pan, rack & utensil washers. Also manufacturers of sheeter/molder and production table.
Brands: LVO
MAHEU & MAHEU PEST MANAGEMENT
BOOTH 548
177-A Exeter Road
London, ON N6L 1A4
519-652-2662, 800-463-2186
E-MAIL: mhendrickson@maheu-maheu.com www.maheu-maheu.com
Exhibiting: We are a mid-size, Canadian owned pest management company, established in 1933. We are the industry’s leader in Commercial and Agricultural Pest Management and we guarantee results.
MARGARINE THIBAULT INC.
BOOTH 354
3000 Jules Vachon
Trois-Rivieres, QC G9A 5E1
E-MAIL: admin@legroupebt.com
www.nuvel.ca
Exhibiting: Margarine Thibault is a familyowned margarine manufacturer building on a century of experience and offering non-hydrogenated trans fat free margarines and vegetable shortenings since as early as 1994. Since 1913, four generations of Bergeron have stayed true to their mission: offering highquality specialty fats that are healthy, diversified and adapted to bakers’ and pastry chefs’ needs.
Brands: Promar, Tibo, Nuvel, Rainbow, Chef Gaston, Bergeron, Margarine Thibault
MARSIA FOODS
BOOTH 554
245 West Beaver Creek, Unit 3 Richmond Hill, ON L4B 1L1 905-907-1270
E-MAIL: cmaciver@marsia.ca www.marsia.ca
Exhibiting: Marsia Foods is a leading Canadian wholesale distributor, importer and trader of dried fruits, nuts, seeds and syrups to manufacturers, retailers and foodservice operators across North America. We pride ourselves in providing the highest level of service and premium quality goods at fair prices. Marsia Foods, the Perfect Blend of Quality, Service & Price.
Brands: Mara
MCCORMICK CANADA
BOOTH 559 2155 Drew Road
Mississauga, ON L5S 1S7
905-405-5050, 888-595-1520
E-MAIL: lysang_lay@mccormick.com www.mccormick.ca
Exhibiting: McCormick Canada offers a wide range of quality ingredients suitable for bakery applications. From honey and vanilla to flavours and vegetable purees, our extensive range of sweet and savory products are appropriate for all types of baked goods. Our team of flavour experts will work closely with you to find the solution that best suits your needs.
MIURA CANADA CO., LTD.
BOOTH 257
8-2500 Meadowpine Blvd. Mississauga, ON L5N 6C4
905-607-4289, 800-666-2182
E-MAIL: salwan.shebla@miuraz.com www.miuraboiler.ca
Exhibiting: LX Series Steam Boilers; EX Series Steam Boilers; Water Softeners; Colormetry Hardness Monitoring System; Water Treatment; Rental Boilers; Turn Key Steam Solutions.
Brands: Miura
MIWE CANADA INC.
BOOTH 620
3055 Lenworth Dr., Unit #10 Mississauga, ON L4X 2G3
905-916-0505
E-MAIL: b.garisto@miwe.com www.miwe.com
Exhibiting: With high-performance ovens, comprehensive expertise in baking processes, high competent consulting and first class service, MIWE has been a leader in the world of baking for over 95 years. MIWE products portfolio is focused on the Baking oven, proofer/retarder and automated equipment.
Brands: Aero, Roll In, Econo, Gusto, Backcombi, GVA, KR, Cube
NATU’OIL SERVICES INC.
BOOTH 541
2150 - 550 Sherling Place Port Coquitlam, BC V3B 0J6 604-941-1791
E-MAIL: info@natuoil.com www.natuoil.com
Exhibiting: Natu’oil Services Inc. is a BC based company that distributes the Olera® brand of Certified Sustainable Palm Shortenings & Oils and Copia Coconut Oils to the food, cosmetics and chemical industry. RSPO – Roundtable on Sustainable Palm Oil member with certified supply chain status since 2013. Fourteen distribution centers across North America.
Brands: Olera Shortenings & Oils, Copia Coconut Oils, Olera All Purpose 3639 Shortening, Olera All Purpose 3943 Shortening
NSF GFTC
BOOTH 455
88 McGilvray Street
Guelph, ON N1G 2W1
519-821-1246
E-MAIL: gftc@gftc.ca www.gftc.ca
Exhibiting: NSF-GFTC provides expertise across all supply chain sectors, including processing, distribution, quality management and food services. Services include GFSI, certification, HACCP, label claims verification and certification, food package testing, food labelling, and product and process development. We also offer expert auditing, consulting and training.
NUTRIART
BOOTH 362
550 Godin Avenue
Quebec City, QC G1M 2K2
418-687-5320, 800-268-6353
E-MAIL: anne.decleir@nutriart.ca www.nutriart.ca
Exhibiting: Nutriart are proud owners of Laura Secord brand and all 106 stores in Canada. We are chocolate producers beginning from the cocoa bean offering chips, chunks, drops, wafers, pastry sticks, chocolate liquor, molding chocolate, caramel and fruit fillings to the baking, confectionary and ice cream industries. Nutriart also has panning and enrobing capabilities in our BRC and Peanut Free facility.
Brands: Laura Secord, Nutriart
OMORI NORTH AMERICA
BOOTH 432
28 Simpson Road
Bolton, ON L7E 1G9
905-857-7880, 888-379-4742
E-MAIL: gordon.olsen@bwcooney.ca www.bwcooney.ca
Exhibiting: OMORI NA is a leading manufac-
turer of packaging equipment world wide and is a major supplier in equipment, service, film and tray distribution along with systems integration to solve packaging needs. We provide superior quality solutions resulting in reliable and efficient packaging equipment to various markets such as food, bakery, confectionery, medical, pharmaceutical and many more.
Brands: Omori, BW Cooney
ONTARIO MINISTRY OF AGRICULTURE, FOOD AND RURAL AFFAIRS
BOOTH 454
1 Stone Road West Guelph, ON N1G 4Y2 519-826-4541, 877-424-1300
E-MAIL: foodinvest@ontario.ca www.ontario.ca/foodbusiness
Exhibiting: The Ontario Ministry of Agriculture, Food and Rural Affairs is the provincial lead on the development of Ontario’s food manufacturing industry. The Business Development Branch provides knowledge, connections and resources to assist food and beverage companies to grow their business.
P&H MILLING GROUP
BOOTH 613
1060 Fountain Street North Cambridge, ON N3E 0A1 519-650-6400, 800-621-0588
E-MAIL: csontario@phmilling.com www.phmilling.com
Exhibiting: Millers of wheat including hard and soft flour, specialty blends, organic hard and soft flours, cracked wheat, durum semolina and bran. Our Parrheim division mills pea products including protein, starch, fibre and flour.
Brands: Strong Bakers, All Purpose, King No-Time, Whole Wheat Champion, Hi Ratio Cake, Cake & Pastry, Pastry, Organic Hard & Soft Flours.
PAN GLO
BOOTH 227A
84 Easton Road
Brantford, ON N3P 1J5
519-756-2800, 800-265-8445
E-MAIL: morrisp@cmbakeware.ca www.cmbakeware.ca
Exhibiting: Pan Glo’s proprietary cleaning & coating systems prolong pan life & ensure optimal performance, guaranteeing cost control & competitiveness for your bakery. The Pan Glo process includes pan straightening services that can further increase pan life by more than 50% and ensure that your pans perform with automated bakery equipment. Ask us about our exclusive AMERICOAT® Plus silicone release coating.
Brands: AMERICOAT® Plus
PARMALAT CANADA
BOOTH 653
405 The West Mall, 10th Floor Toronto, ON M9C 5J1
416-620-3568
E-MAIL: lisa_ralph@parmalat.ca www.parmalat.ca
Exhibiting: Dairy ingredients for all baker’s needs. Specifically featuring Parmalat’s premium quality cream cheese, sour cream, cultured buttermilk & greek yogourt. See our ideas for clean label products.
Brands: Parmalat, Beatrice, Astro, Lactantia, Eggstend, DairyLo, Black Diamond, Dariplus, Galbani, Président
PERTEN INSTRUMENTS
BOOTH 658
Unit B – 112 Scurfield Blvd. Winnipeg, MB R3Y 1G4 204-487-1125
E-MAIL: mreimer@perten.com www.perten.com
Exhibiting: Analyzers from Perten help you save money through rapid analysis of key properties of ingredients, mixes, dough, & baked goods. Flour & Dough Testing – test flour for water absorption, stability and mixing
time in 10 min. Texture Analysis – texture analysis of baked goods - crispiness, fracturability, springiness. Volume Measurements – laser topography based volume, density & specific volume.
Brands: Falling Number, DoughLAB, RVAPerformance Analyzer, DA7250 NIR Analyzer, Glutomatic, BVM Volume Meter, TVT Texture Analyzer
PETRA INTERNATIONAL
BOOTH 544
1260 Fewster Dr., Unit 1 Mississauga, ON L4W 1A5
905-629-9269
E-MAIL: petraint@rogers.com www.petradecor.com
PICARD OVENS INC.
BOOTH 120 240 Boul. Industriel Saint-Germain-de-Grantham, QC J0C 1K0 819-395-5151, 855-395-5252
E-MAIL: info@picardovens.com www.picardovens.com
Exhibiting: Picard Ovens Inc., a member of DaVinci Compass Group, was founded in 1957. In 2015, Picard has launched its new Stone Conveyor Oven, named the Hot Rocks, that will revolutionize the Pizza market. Today, Picard is also recognized for manufacturing the best Revolving Oven (Revolution) in the world, well suitable for baking multiple products such as Breads, Pastries and Pizza.
Brands: Picard, Sipromac, Lambertson
PINEBERRY MANUFACTURING INC.
BOOTH 104
#1 – 2300 Bristol Circle Oakville, ON L6H 5S3 905-829-0016, 844-746-3634
E-MAIL: chris@pineberryinc.com www.pineberryinc.com
Exhibiting: At Pineberry Manufacturing Inc., we supply the Food and Beverage industry with Friction Feeders, Sorting/Counting Machines, Polybagging, Tray Denesting,
Labelling, Date Coding, Scanning/Verification, and Coupon Insertion.
Brands: Pineberry Manufacturing Inc.
POLAR PAK INC.
BOOTH 527
26 Victoria Cres.
Brampton, ON L6T 1E5
905-792-3000, 888-272-7725
E-MAIL: info@polarpak.ca www.polarpak.ca
Exhibiting: Rigid Plastic Packaging for Bakery, Foodservice, Produce and Confectionary products; Cake Domes and Bases; Hinged Cookie and Donut Containers; Hinged Muffin and Cupcake Containers; Pie Containers; Danish, Tart and Brownie Containers; Hinged Utility and Utility Tubs.
Brands: PanelDome, Breakaway Tamper-Visible
PORT ROYAL MILLS
BOOTH 647
240 Industrial Pkwy South Aurora, ON L4G 3V6 905-713-1712, 800-387-5180
E-MAIL: orderdesk@portroyalmills.com www.portroyalmills.com
Exhibiting: Port Royal Mills offers a wide array of custom whole grain blends, flours, flakes and other baking ingredients. PRM is SQF, kosher, and offers organic certified products. We specialize in whole grain milling and blending. We can create custom ingredients to meet our clients needs.
PRICE CONTROLLERS INC.
BOOTH 645
675 Cochrane Drive East Tower, Suite 600
Markham, ON L4R 0B8
905-530-2333
E-MAIL: smachin@pricecontrollers.com www.pricecontrollers.com
Exhibiting: If we can’t save you money on uniform rentals – we don’t charge! If we can …
you’ll save up to 40% - usually without changing vendors! We know the suppliers, the invoicing, the prices and the contracts. We analyze your uniform bills to find charges you may not know you’re paying.
PRIME PASTRIES
BOOTH 364
370 North Rivermede Road Concord, ON L4K 3N2
905-669-5883
E-MAIL: tomt@primus.ca www.primepastries.ca
Exhibiting: Manufacturer of Laminated products i.e. Croissants, Danishes, Puff Pastries and Cinnamon Rolls in Proof and Bake, Freezer to Oven, Thaw & Serve formats. We also provide customization and private label capabilities. We ship throughout Canada and the US.
Brands: Prime Pastries
QUADRA INGREDIENTS
BOOTH 650
1100 Blair Road
Burlington, ON L7M 1K9
905-336-9133, 800-665-6553
E-MAIL: info@quadra.ca www.quadraingredients.com
Exhibiting: Quadra is the source for all your baking needs. Our experienced team can help by providing quality ingredients, technical expertise and outstanding service. We carry a full range of ingredients including fibres, starches, specialty flours, leavening agents, hydrocolloids, low sodium & gluten free solutions, specialty sugars, dairy, eggs, and egg replacers. Please ensure to stop by booth #650.
Brands: Budenheim, Beneo, Best Cooking Pulses, MGP Ingredients, Parmalat, FMC, Cereal Ingredients, Edlong, DD Williamson, Michael Foods
QUICKLABEL SYSTEMS
BOOTH 565
600 East Greenwich Ave. West Warwick, RI 02893 USA
877-757-7978
E-MAIL: sales@quicklabel.com www.quicklabel.com
Exhibiting: QuickLabel Systems is a leading manufacturer of production-capacity, full-color digital label printers, barcode printers, and labeling software that allow businesses to “print your own labels” on-demand, just in time.
Brands: Kiaro!
REAL LAYERS BAKING COMPANY
LIMITED BOOTH 463
8 Athlone Drive Toronto, ON M8Y 2M4 416-457-4582
E-MAIL: office@reallayers.com www.reallayers.com
Exhibiting: Real Layers is pleased to introduce our 100% Real Butter, Ready to Spread Buttercream Frostings. Our frostings are shelf stable, made with no artificial ingredients and are peanut/nut free, gluten free and kosher. Currently available in 3 delicious flavours; vanilla, chocolate and maple.
RF BAKERY EQUIPMENT
BOOTH 606 73B Clipper Street Coquitlam, BC V3K 6X2 604-298-6673, 800-661-2253
E-MAIL: erics@rfbakery.com www.rfbakery.com
Exhibiting: RF Bakery Equipment is Canada’s foremost manufacturer and distributor of the highest quality bakery equipment. With offices in Eastern and Western Canada, we are in a great position to help service our clients throughout North America. Whether you operate a large industrial bakery or a small independent operation, we have the high quality products you need.
Brands: Baktec,Belshaw, Deighton-Formatic, Erika, Escher, JAC Machines, MONO, Revent, Rondo
RICH PRODUCTS OF CANADA LTD.
BOOTH 550 149 Rowntree Dairy Rd. Woodbridge, ON L4L 6E1 www.richscanada.com
Exhibiting: Various toppings and icings for Retail and Industrial accounts.
REISER CANADA CO.
BOOTH 414
1549 Yorkton Court, Unit #4 Burlington, ON L7P 5B7
905-631-6611
E-MAIL: gtaylor@reiser.com www.reiser.com
Exhibiting: Vemag dough dividing; Cookie and muffin depositing; Sheeting of various products; Extrusion of bars and sticks.
Brands: Vemag
RICHARDSON OILSEED
BOOTH 427 2800 One Lombard Place Winnipeg, MB R3B 0X8 800-635-3296
E-MAIL: oilseedinfo@richardson.ca www.richardson.ca
Exhibiting: Richardson Oilseed Limited offers a full line of non-hydrogenated oils, margarines, shortenings and laminating fats. Our fat and oil solutions suit any baker’s needs and applications including preservative free and lower saturated fat products with cleaner labels. Richardson is recognized as one of Canada’s Best Managed Companies.
Brands: Richardson Oilseed, Canola Harvest, Golden Gate, Covo, Nuvo, Cremin, Mirage, Crystal
RICHMOND TRADERS INC.
BOOTH 254 153 Eddy Stone Ave. Toronto, ON M3N 1H5 416-292-5008
RONDO INC.
BOOTH 214 267 Canarctic Drive Toronto, ON M3J 2N7
416-650-0220
E-MAIL: andrea.henderson@rondo-online.com www.rondo-online.com
Exhibiting: Bakery equipment manufacturer of sheeters, laminating line, make up lines and accessories, depositors, panning, croissant machines, and speciality product lines.
Brands: Rondo
SAMPLA BELTING
BOOTH 563
927 Matheson Blvd. East Mississauga, ON L4W 2R7 905-878-0532
SANDVIK PROCESS SYSTEMS LLC
BOOTH 348 21 Campus Road Totowa NJ 07512 USA 201-723-0297
E-MAIL: craig.bartsch@sandvik.com www.processsystems.sandvik.com
Exhibiting: Sandvik is the worlds leading manufacturer and supplier of solid steel and perforated steel baking bands for continuous oven for cookie, cake, and cracker production. We also offer world class service for installation, repair and cleaning of Sandvik Steel Belts.
Brands: Sandvik
SATIN ICE
BOOTH 640 32 Leone Lane, Unit 1 Chester, NY 10918 USA 845-469-1034
E-MAIL: contact@satinfinefoods.com www.satinice.com
Exhibiting: Manufacturer of Satin Ice Rolled Fondant. Easy-to-use, fun and creative with a delicious creamy taste. For celebration cakes, novelty cakes, cupcakes and more. A leading global manufacturer of premium quality fondant cake icing.
Brands: Satin Ice Rolled Fondant, Satin Ice Gum Paste
SEW-EURODRIVE
BOOTH 213
210 Walker Drive Bramalea, ON L6T 3W1
905-791-1553, 800-567-8039
E-MAIL: marketing@sew-eurodrive.ca www.sewcan.ca
Exhibiting: SEW-Eurodrive Canada - Driving Canada and the rest of the world. Downtime hurts; we understand. Let us simplify your choice for complete drive automation. SEW-Eurodrive is constantly creating new methods to improve our products, services, and customer outcomes. Our goals are to keep your uptime up and your downtime down.
Brands: Movigear®, IE4 Mechatronic Drive Systems; DRC, IE4 Electronic Motors; DRN, IE3 Premium Efficiency Motors; effiDRIVE®, Energy Saving Solutions; CMP, High Dynamics Servomotors; MOVITRAC® LTP-B, Frequency Inverters; K19-K49, 2-stage helical-bevel gear units.
SGS CANADA INC.
BOOTH 256
6490 Vipond Drive
Mississauga, ON L5T 1W8
905-364-3757, 800-636-0847
E-MAIL: darcy.segin@sgs.com www.sgs.ca
Exhibiting: SGS Canada Inc. provides
world-leading certification services that enable you to demonstrate that your products, processes, systems or services are compliant with national and international regulations and standards. SGS Canada Inc. also provides public and on-site training courses for the various food safety, GFSI and non-food ISO standards.
SIGNATURE FINE FOODS LTD.
BOOTH 663 24 Viceroy Rd Unit 5 Concord, ON L4K 2L9 905-738-2415, 800-237-0555
E-MAIL: info@signaturefinefoods.com www.signaturefinefoods.com
Exhibiting: Signature Fine Foods is a specialty importer and distributor of fine pastry and baking ingredients. With specialty products including chocolate, fruit purees, flavouring, colours, pastry shells, chocolate cups and decorations, Signature Fine Foods is the supplier of choice for patisseries, bakeries, hotels, restaurants and caterers.
Brands: Callebaut, Cacao Barry, Belcolade, Felchin, Boiron, Braun, Demarle, Wolfberger, Lubeca, Pidy, Sabaton, Mona Lisa, Chocolate Masters, IBC, Schulstad, Pastridor, NielsenMassey, Louis Francois
SIMON & NOLAN ENTERPRISES INC.
BOOTH 458 1877 Boul. Dagenais Ouest Laval, QC H7L 5A3 450-937-2237
E-MAIL: info@simonnolan.ca www.simonnolan.ca
Exhibiting: Olive Oils; Edible Oils; Specialty Edible Oils; Vinegar; Tomatoes
Brands: Villa Toscanella, Reginelli
SOMERSET INDUSTRIES
BOOTH 557
137 Phonex Ave. Lowell, MA 01852 USA 978-667-3355 www.smrset.com
SOULANGES MILLS
BOOTH 533 485, Sain-Philippe Saint-Polycarpe, QC J0P 1X0 450-265-3005
E-MAIL: info@moulinsdesoulanges.com www.toronto.moulinsdesoulanges.com
Exhibiting: At the Soulanges Mills, we are designers of specialty flours. We strongly believe in sustainable agriculture and in local quality wheats. Sustainable agriculture is an environmental approach and recognition based on the application of agricultural practices focusing on reduction of environmental footpath and sustainable development while considering the process of clean label food production.
Brands: Les Moulins de Soulanges
SPECTRIM LABEL & EQUIPMENT INC.
BOOTH 662
3345 North Service Rd., Unit 103 Burlington, ON L7N 3G2
905-335-1006, 888-852-2357
E-MAIL: rick@spectrimlabel.com www.spectrimlabel.com
Exhibiting: Spectrim Label is your source for a full range of label requirements. We can provide Nutritional labels, Product and Packaging labels, Shipping labels, Blank Direct Thermal and Thermal Transfer labels as well as Printer Ribbons and Package Seals. We carry common and customized sizes and provide in house graphic design.
SPRAYING SYSTEMS CO.
BOOTH 117
4540 Eastgate Parkway
Mississauga, ON L3W 3W6
905-481-2146, 800-957-7729
E-MAIL: brett.jarvie@spray.com www.spray.ca
Exhibiting: Global manufacturer of a wide range of spray nozzles, spray injectors/ headers and automated spray controllers/ systems. Our services include spray research, performance testing and advanced modeling. Key applications: cleaning, coating, cooling, lubricating products and equipment, food safety, pollution control, tank cleaning, spray drying and drying/blow-off.
Brands: PulsaJet, AccuJet, AutoJet
SUPREME EGG PRODUCTS
BOOTH 263
17 Newbridge Rd. Etobicoke, ON M8Z 2L6 416-237-1313
E-MAIL: fiantorno@supremeegg.com www.nutri-group.com
Exhibiting: There is certainly a good reason why Supreme Egg Products Inc. is constantly growing in the Liquid Egg market in Canada. Supreme Egg Products supplies many industrial, institutional, and food distributors who are looking for high quality liquid egg products with exceptional service and competitive prices.
Brands: Supreme, Farmers Owned Nutri
UNIFILLER SYSTEMS
BOOTH 601
7621 MacDonald Road Delta, BC V4G 1N3
604-940-2233, 888-733-8444
E-MAIL: info@unifiller.com www.unifiller.com
Exhibiting: Unifiller is a world leader in portioning equipment, specializing in precise depositing to help increase production yield, reduce product waste and produce consistent quality products. While its simple tool-free design and full wash-down capabilities makes cleaning and product change-over a snap, its easy-to-use interface requires minimal training and setup, yet always being gentle on the product!
UNITED CANADIAN MALT, LTD.
BOOTH 457
843 Park Street South Peterborough, ON K9J 3V1
705-876-9110, 800-461-6400
E-MAIL: info@unitedcanadianmalt.ca www.unitedcanadianmalt.ca
Exhibiting: Liquid Malt Extracts: Food’s - Baker’s - Brewer’s - Pharma. Extracts of Specialty grains including Barley, Wheat, Brown Rice, Oats, Rye, and Tapioca. Organic extracts; Dried Malt Extracts; Diastatic extracts; Black Malt Extract; Molasses, HiMalt Glucose products.
Brands: ExtraMalt; OrganoMalts; MasterBakerMalts
UNIVERSITY OF GUELPH – AGRICULTURE AND FOOD LABORATORY
BOOTH 106
95 Stone Road West Guelph, ON N1H 8J7 519-756-6299, 877-863-4235
E-MAIL: aflinfo@uoguelph.ca www.guelphlabservices.com
Exhibiting: The Agriculture and Food Laboratory (AFL) is a multi-faceted laboratory that proudly serves the commercial, academic and government sectors across the agriculture and food industry. Analytical services include testing for physical contaminants, allergens, pathogens and chemical residues. Diagnostic services include consumer complaint investigations, challenge studies and off-odour testing.
VC999
BOOTH 308
153 Sylvestre
St. Germain De Grantham, QC J0C 1K0 819-395-4555 www.vc999.com
VEGFRESH INC.
BOOTH 555
1290 Ormont Drive
Toronto, ON M9L 2V4
416-667-0518
E-MAIL: j.montalbano@vegfreshinc.com www.vegfreshinc.com
Exhibiting: Celebrating 25 year of baking relationships, see why Vegfresh is your partner in fresh and frozen produce. Sliced/diced apples; peeled banana; shred carrot; lemon and orange products; select fillings and custom applications; HACCP / Kosher / SQF certified.
WEBER MARKING SYSTEMS OF CANADA
BOOTH 241
6180 Danville Road Mississauga, ON L5T 2H7 905-564-6881, 800-265-9974
E-MAIL: info@webermarking.ca www.webermarking.ca
Exhibiting: With headquarters in Mississauga, ON and direct sales offices across Canada, Weber Marking Systems of Canada provides high-quality labels, as well as labelling & coding equipment to the Canadian marketplace. With high-efficiency manufacturing facilities and our commitment to quality; Weber has established our position as a world-wide leader in the industry for over 80 years.
Brands: Weber, BestCode, Dispensamatic
WESTCAN MARKETING INC.
BOOTH 564
#1 4215 61 Ave. SE Calgary, AB T2C 1Z6 403-720-9490
E-MAIL: bob@westcan.biz www.westcan.biz
Exhibiting: Novacart’s line of paper baking products for the baking and confectionary trade. Our innovative packaging designs of our paper baking mold line feature rigid construction which eliminates the need for baking pans. Products include: baking, single serve, specialty and seasonal molds; tulip, baking and patterned baking cups; gold/black cake boards,muffin tray systems.
Brands: Novacart
WESTON BAKERIES LIMITED
BOOTH 220 1425 The Queensway Etobicoke, ON M8Z 3T1 416-252-7323
E-MAIL: joneill@westonbakeries.com
Exhibiting: Weston Bakeries Limited is a major supplier of fresh baked goods across Canada, servicing both food service and retail businesses. Weston Bakeries Limited is the proud maker of such leading brands as Wonder™, D’Italiano™, Country Harvest™ and Gadoua™.
Brands: Wonder™, Country Harvest™, D’Italiano™, Weight Watchers™
XEBECO
BOOTH 133 PO Box 1062 Windham, NH 03079 USA 603-475-9093
E-MAIL: jmarkee@xebeco.com www.xebeco.com
Exhibiting: In 2012, Xebeco brought its line of Euro-quality products to the United States to accommodate marketplace demand for a robust, comprehensive suite of tough, reliable products designed to serve the diverse needs of professionals in the food industry. Our high end line includes mixing systems, lifters, hoppers, roll lines, bread lines, proofing,ovens, mixers,slicers, and meat grinders.
ZEPPELIN SYSTEMS
BOOTH 643 13330 Byrd Drive Odessa, FL 33556 USA 813-920-7434
E-MAIL: lisa.arato@zeppelin-usa.com www.zeppelin-systems.com
Exhibiting: Zeppelin is among the leading manufacturers of plant equipment for storing, conveying, blending, and dosing of bulk, minor and micro solids and liquids. We are a recognized leader in providing reliable, innovative ingredient handling system and control technology. With thousands of systems throughout the world, our experience speaks for itself. Let us show you what solutions we can create.
Brands: CODOS, Dymomix, Kokeisl, Recipure
EQUIPMENT
BAKING & COOKING EQUIPMENT
ABI Ltd......................................................... 638
Alfa Cappuccino Imports Inc. 200, 100
Ashworth Bros., Inc. 545
Bettendorf Stanford Inc. 351
Bizerba Canada Inc 420
Blodgett / Market Forge 814
Crown Custom Metal Spinning Inc. 142
Design & Realisation 556
G. Cinelli - Esperia Corporation 400
Handtmann Canada 600
Harvest Corporation 233
Hebei Mysun Food Machine Co., Ltd. 215
Kaak Group 139
LC Bakery Equipment Service Ltd. 433
MIWE Canada Inc. 620
Picard Ovens 120
RF Bakery Equipment ................................. 606
Sandvik Process Systems LLC 348
Spraying Systems Co. 117
COOLING, REFRIGERATION, FREEZING & SERVICES
ABI Ltd. 638
Alfa Cappuccino Imports Inc. 200, 100
Ashworth Bros., Inc. 545
Canadawide Heating & Cooling 264
CIMCO Refrigeration 326
Eckert Machines Inc. 250
G. Cinelli - Esperia Corporation 400
Harvest Corporation .................................... 233
Igloo Cold Storage 539
Kaak Group 139
LC Bakery Equipment Service Ltd. 433
Lentia Enterprises Ltd. 540
MIWE Canada Inc. 620
RF Bakery Equipment 606
DECORATING EQUIPMENT & SUPPLIES
ABI Ltd. 638
DecoPac Inc. 526
Design & Realisation 556
Gloco Accents 355
Harvest Corporation 233
Kaak Group 139
L & M Bakers Supply Co. 441
LC Bakery Equipment Service Ltd. ............. 433
Petra International 544
Unifiller Systems 601
HAND TOOLS & SMALLWARES
Chicago Metallic Bakeware Canada 227B
Design & Realisation 556
Harvest Corporation 233
Hebei Mysun Food Machine Co., Ltd. 215
L & M Bakers Supply Co. ........................... 441
LC Bakery Equipment Service Ltd. 433
Petra International 544
INGREDIENT & MATERIAL HANDLING SYSTEMS
ABI Ltd. 638
Chicago Metallic Bakeware Canada 227B
Design & Realisation 556
Eckert Machines Inc. 250
G. Cinelli - Esperia Corporation 400
Harvest Corporation 233 Kaak
MIXING EQUIPMENT
ABI Ltd.
G. Cinelli - Esperia Corporation
PACKAGING MATERIAL
ATS-Tanner Banding Systems Inc. ............. 654
B2Bwraps.com Limited 644
Chantler Packaging Inc. 149
CSM Bakery Solutions ............................... 138
Dawn Food Products 300
H. Moore Printing Services Ltd. 449
IBC Labels 113
KLR Systems 520
Kwik Lok Corporation 251
Omori North America 432
Petra International 544
Polar Pak Inc. 527
Pineberry Manufacturing Inc. 104
QuickLabel Systems 565
Spectrim Label & Equipment Inc. 662
Weber Marking Systems of Canada 241
Westcan Marketing Inc. 564
INGREDIENTS
COCOA, CHOCOLATE & SUBSTITUTES
All Gold Imports Inc. 327
British Canadian Importers Ltd.. 258
Caldic 456
Callebaut 165
Carmi Flavors 464
CasaLuker 655
CSM Bakery Solutions 138
Dawn Food Products 300
Dealers Ingredients Inc. 127
Debro Chemicals 562
Design & Realisation 556
Edde Almond Paste Inc. ............................. 350
Foley’s Candies Ltd. 451
Kerry 426
Lentia Enterprises Ltd. ............................... 540
L.V. Lomas 358
Nutriart 362
United Canadian Malt 457
DAIRY PRODUCTS & NON-DAIRY REPLACEMENTS, EGGS & EGG REPLACEMENTS
ADM 340
British Canadian Importers Ltd. 258
Bunge 508
Burt Lewis Canada Inc. 462
Caldic 456
Carmi Flavors ............................................ 464
Chemroy Canada Inc. 450
CSM Bakery Solutions 138
Dawn Food Products 300
Dealers Ingredients Inc. 127
Edde Almond Paste Inc. 350
Embassy Flavours Ltd.. 255
Gay Lea Foods Co-Operative Ltd. 333
Global Egg Corporation 240
Kerry 426
L.V. Lomas ................................................... 358
Margarine Thibault Inc. 354
Parmalat Canada
FLAVOURS, SPICES, EXTRACTS, COLOURS AB
OILS, FATS
ADM.............................................................
Burt
Caldic
CSM
IOI
L.V.
SUGAR,
Quadra
Ardent
CSM
PARTIAL/FULLY FINISHED BAKING PRODUCTS
Dealers Ingredients is proud to be celebrating 40 years of supplying quality, natural ingredients to leading food manufacturers and processors across Canada in all sectors of the food industry including bakery, meat, beverages, soups, sauces, snacks, confectionary, etc.
We are best known for and continue to provide a variety of dairy based ingredients including butter, cheese, cream, milk products and powders, milk by-products as well as being the Canadian distributor since 1995 for Butter Buds, a functional dairy concentrate and natural flavour alternative ingredient. Dealers Ingredients also represents OneGrain, a unique salt reduction solution from AKZO NOBEL of the Netherlands.
us at Bakery Showcase May 1-3, 2016. Toronto (Mississauga) Booth #127
In 2015, Dealers Ingredients evolved even further from supplying approximately 150 natural source ingredients to also include creating and offering powerful, innovative, natural ingredient food solutions that can revolutionize every day food choices for consumers. The start of this change occurred with the recent introduction of PROFI™, a high protein plant based composite (HPPC) and the winner of the 2016 DUX Ingredients and Technology award. Innovation continues in 2016 with the launch of Natralein pea protein and coming soon Natralein brown rice protein.
BASES
& MIXES
ADM............................................................
Corbion
CSM
FROZEN DOUGH PRODUCTS
Alfa Cappuccino Imports Inc.
GLUTEN FREE
CSM
THAW & SELL PRODUCTS
Apple
Crispy
CSM
SPECIALTY PRODUCTS &/OR INGREDIENTS
ORGANIC
AB
BAC Membership – An investment for your bakery and industry
Membership in BAC provides a wide range of services and programs to benefit members and Canada’s baking industry in a variety of ways. First and foremost, BAC is the advocacy group representing bakers’ interests to government on a wide range of issues. With a particular focus on food and nutrition, BAC is at the forefront of issues associated with sodium reduction, sugar use and consumption, labelling and supporting the use of federally approved food ingredients against unsupported attacks. Simply put, without BAC, individual bakers would be left on their own in dealing with uninformed food bloggers along with agenda-driven health groups and bureaucrats.
BAC’s participation or membership in other organizations addressing the needs of bakers.
Included in these is the Healthy Grains Institute (BAC is a founding member) which is the only Canadian organization whose purpose is to inform and enhance Canadians’ knowledge and understanding of the health benefits of breads and other grains. Provision Coalition is the leading voice on sustainability for food and beverage manufacturing. Provision advocates for members such as BAC on a range of sustainability issues such as packaging fees and climate change initiatives. Provision also provides bakers with a range of tools to support their sustainability and cost saving efforts.
networking programs that include the association’s newsletter, E-bulletin, complimentary copies of Bakers Journal and Food in Canada magazines and a host of educational and networking meetings throughout the year.
One of the more practical and widely used services for members is use of the expertise and information that resides with BAC staff. According to BAC President and CEO Paul Hetherington, “We are in many ways in the business of finding solutions for our members. Members encounter a range of problems on a daily basis which we are often able to quickly resolve or provide the necessary direction. As a result their membership is a huge time and money saver for bakers and industry suppliers.”
BAC members also benefit from
Membership in BAC also provides a wide range of information and
One note of caution from Hetherington is that this is “member only” service. The BAC office regularly receives calls from non-members who are advised that they need to be members to access BAC staff services. For nonmember companies the solution is of course simple: join BAC by contacting us at info@baking.ca or tel: 905.405.0288.
MEMBERSHIP APPLICATION
Check out tasty pastries and magnificent multigrain loaves or participate and display your talent!
BAC’s BC Chapter invites bakers to show off their pastry creations in a fun afternoon of sharing and learning. As part of the learning experience, each pastry must include copies of the recipe for sharing.
MAY 11th • 3-5 PM
Sponsorships/partnerships available for support within technical bakers.
We’ll have prizes for the favourite entry as well as a 50/50 draw to support the BAC.
Come see what the VANCOUVER BAKING INDUSTRY has to offer!
BC CHAPTER PRESENTS
PLEASE RESERVE ____ Contestant(s) @ $10 each (*9.53 + 0.47)
____ BAC Member Guest(s) @ $10 each (*9.53 + 0.47)
____ NON-BAC Member Guest(s) @ $15 each (*14.29 + 0.71)
(*GST included in prices BN 887064798RT) Please charge my: VISA MC
Vancouver Community College, Room 240 250 West Pender Street, Vancouver, BC V6B 1S9 3:00 pm to 5:00 pm *All participants must provide recipes *
Cheques payable to B.A.C.
Mail cheque and entry form to: BAC, 7895 Tranmere Dr., Suite 202, Mississauga, ON L5S 1V9
Attn: Gillian Blakey
Fax/Email: VISA / MC /AMEX information and entry form to Fax: (905) 405-0993 or gblakey@baking.ca Phone: (888) 674-2253, ext 21
ALAN ZELCOVITCH
THE INS AND OUTS OF GOOGLE ADS
Here’s what you need to know about pay per click and organic advertising on Google.
Having a great website will not do you much good if people who are looking for services like yours do not know you exist.
This article will explain two ways for people to learn about you. I am going to explain two terms you may or may not be familiar with: organic and pay per click. Google uses both and if you really understand how it works, you can attain some dramatic savings.
Let’s bring you back to how you have used it in the past so you can have a better understanding of how to use it going forward. Say you are shopping for a convection oven and you type in “commercial convection oven.” Google will list many companies that sell it. There will be a yellow advertisement next to a few of the companies (it says the word “ad”).
If you were to click on anything with a yellow ad, Google would immediately charge a fee to the company that you clicked on, hence the term pay per click. The fee will vary for reasons too numerous to tackle in this article. Companies choose pay per click because if they pay enough, they will always appear on the first page. People don’t scroll through the many pages of results, so this is a proven way to get people to visit. You will pay no matter what — even if they do not buy, you will pay for that click. If a user does not click, you will not pay. These ads are funded by you giving Google your credit card and telling it how much you will allow it to charge you per month. Once you reach that threshold, your card will not be charged anymore that month and your ads will disappear until the next month. Sometimes, you may have a business that is only busy during certain times. If you do, you can tell Google to only display ads at certain times and you can save some money this way.
If you are an online store, a really smart way to manipulate this is to look at
This example shows how your ad will be indicated in Google pay per click advertising.
when your sales occur. If your sales occur at, say, six peak cycles a day, it would make sense to only have ads show at those times. Google allows great flexibility when it comes to this.
There is another way to be seen without paying any money. Notice the ads from your Google commercial oven search that have no orange ad banner. If you clicked on this ad, the company would pay nothing for the click. That is real, free advertising, and it is called organic. The only catch here is these ads always appear under the orange pay per click ads and usually you have to scroll down to additional pages to see them. I always recommend a combination of both pay per click and organic.
How you achieve good rankings in organic advertising is heavily dependent on how your website is set up. Without getting too technical, search engines look for certain criteria and those sites that meet those specifications the best get the best rankings. Longevity also plays a factor in it. It would be a serious mistake to think that only appearing on page 1 would make a difference, because that is not true. Another thing to remember is that just because you see it as page 1 doesn’t mean another user will see the same thing. It changes all the time.
Another really good tip here is the two lines that Google gives you that we all read and make that decision to click from. Using the right words here will make someone click.
If you are selling disposables for the baking industry and you use those two lines to say “We have been in business since 1950 and have supported our local community”
you likely won’t get anyone to click in. If you say “We supply a huge range of disposables for bakeries across Canada” you likely will. In reality, your business will need to be scaled down to two sentences.
Another point that you need to keep in mind is the Internet is a giant store. When a user clicks into your store (site) you will be judged, the same way we all judge when we walk into a store or restaurant. If it looks old and out of style, people will likely not want to shop there and end up just moving on. Having a simple, effective, modern website will make a shopper feel comfortable in doing business with you. If they click on your link and see a website reminiscent of a decade ago, they may not feel so comfortable with that.
Photography plays a major role in this. Since we cannot touch or smell the product, the best pictures sell.
Online stores are very susceptible to this, more so than businesses which are just displaying their goods and hoping someone calls about them.
The small business needs to examine its needs, focus and create a budget. Once these specifications have been established, they start to point you in the right direction as to where to spend your time and money. / BJ
Alan Zelcovitch owns Zelcovia Cookies, an online bakery business, and also owns a computer technical support company, CSN Canada. He has had both for 13 years. He is an expert in technology and how it relates to food businesses. He offers a wide range of consulting services, with an emphasis on food businesses. He can be reached at 416.488.3886 or alan@csncanada.com.
CLUB BREAD
Retailing can be a tough road to hoe. The hours are long, the expenses hard to control and you never know what your traffic is going to be. Factors beyond your control like weather, construction and rival businesses can help or hinder financial results. What if you could identify a piece of business that was operationally efficient, very effective at building your brand and guaranteed steady income? There exists such a revenue stream: the club.
Many businesses offer their products as “clubs” that customers sign up for and receive shipments directly to their homes on a regular basis. This business model is known as the subscription model or direct to consumer. It’s a model employed by many industries, one of the most common being the wine industry, where wineries ship bottles to club members on a regular basis. The member’s credit card is automatically charged prior to shipment and after the charge goes through, the items are shipped. All kinds of industries are tapping into this revenue stream – artisan yarn dyers are offering yarn of the month clubs with patterns. There are clubs for snack of the month, tea, beauty supplies, crafts, shaving and coffee. Just about any business can offer their products by subscription as long as a reliable, effective shipping method can be identified. The subscription model is great for customers because it comes right to their homes or workplaces like a surprise present each month. The subscription model is great for you because there now exists a reliable stream of income, a reliable production schedule and a regular, ongoing connection to your most devoted fans. In terms of building your brand and a base of devoted fans, subscription sales are the secret sauce.
}You may want to start shipping an easy-to-package product like brownies until you become comfortable with the process and provider.
SHIPPING BAKED GOODS
For many bakeries, the thought of shipping their products is daunting.
The subscription model is great for you because there now exists a reliable stream of income, a reliable production schedule and a regular, ongoing connection to your most devoted fans.
Baked goods typically fall into the more fragile end of the product spectrum. Wine bottles are made to ship and other products are shatterproof. Keep in mind that the proliferation of online shopping has made the shipping industry truly up its game in terms of speed, accuracy and product safety. The key is to do your research to find a good shipping partner and to build that cost into the price of the club. Sue Ellen Parrott, president and chief baker of Sue Ellen’s Pies in Toronto, has a thriving baked goods club with
many devoted customers.
“I did lots of research before I launched the club to make sure I found a courier service that could keep the pies intact and ensure they arrived overnight. I spoke to friends who had businesses to get their advice on which companies were best,” she says.
Parrott connects with each of her club members prior to shipping to ensure they can be available to receive the package.
“Before I ship out I find out where and when they would like the club delivered. This ensures that most of the time someone is home. For my baked goods sometimes I deliver as late as 9 p.m. to just make sure they get it,” she says.
Not all baked goods are equally fragile. Brownies, fudge and truffles might be great candidates for launching a club initially until you have a comfort level with the logistical piece.
• Today we snap as many photos in 2 minutes as were taken during the entire 19th century!
• 243,000 photos are posted to Facebook every minute
Visit the DecoPac booth at #526 to learn more about PhotoCake, the industry leading Print on Demand cake decorating system.
• #Selfie is one of the most popular hashtags on Instagram.
Sources: Buzzfeed September 2015; Facebook August 2015
MANAGING THE CLUB
Establishing what type and size of club you want to offer is vital to creating a positive experience for both you and the customer. The steady revenue will be wonderful but along with that revenue will come steady production and the pace can be intense. The club can be monthly, or less frequent if that gives you some breathing room. You’ll want to think about how you’ll communicate with your club members. If you want to take the personal approach and call them, a smaller club will allow this interaction. You can also leverage digital tools such as email, text and free mass communication surveys such as Google forms and Survey Monkey. Will your club be a one-size-fits-all model where all members get the same items, or will you customize? You can combine the two models by offering pies or cookies with the member choosing the flavour within a certain range to make it personal yet operationally efficient. Parrott offers customization as well as flexibility around dietary restrictions. “The members get to choose what they
want to receive,” she says. “I also offer special flours upon request. My customers deserve the best so I try to ensure they are really excited about the shipment.”
You’ll also need to think about how your baked goods club will be marketed and whether or not it will be purchased as a gift for someone else or for the purchaser to enjoy.
“Most of my clubs are given as gifts,” Parrott says.
The club is a great present for the person who has everything and doesn’t need more “stuff,” but who also happens to love beautifully made baked goods. This knowledge will inform how you market your club. Investing in a lovely card or beautiful branded box with club information inside will make it nice to present. It’s a generous gift (Parrott’s club retails for $43 per month) so you’ll want to ensure that the marketing materials are worthy of the investment. The package inserts can be overlooked but keep in mind that they enhance the “kitchen table” experience of opening the shipment. Club members have invited
Better Baking with Certified Seed
you into their homes on a regular basis via their shipments. Take the opportunity to include a small newsletter to talk about new products, promotions and your business philosophy. A personal note could also be a lovely touch if the club size permits you to offer this.
CLUBS IN THE STORE
While club shipment is the cornerstone of the subscription model, some bakeries are launching clubs that draw customers to their stores instead. Cupcake Junkie of Whitby, Ont., offers a “Cupcake Junkie Club” designed to draw members into the brand experience and have them act as a consumer advisory panel. The club is free to join and full of membership benefits, says Sean Aronson of Cupcake Junkie.
“We have an active Facebook page and members get a free cupcake and coffee every month with the purchase of a cupcake. For every month someone is a member, they get a ballot put into a year-end draw for a $100 gift card and a t-shirt. For members, the exciting part is getting access to the featured cupcake of the month, which are new flavours not launched yet. The members get the inside scoop and Cupcake Junkie gets feedback on new products before they’re launched.”
Having a trusted group of devoted customers to vet new ideas is a great asset. Cupcake Junkie holds tasting parties so members can interact and bond over their favourite products. Providing opportunities for club members to interact with each other is a great way to reinforce the experience. Member exclusive tastings, cooking seminars and dinners are great ways to facilitate more connection between members.
Launching a club takes planning, honesty and a new level of intimacy with your customers. Some members have clubs ship great distances so they can continue to have Sue Ellen’s Pies as a part of their lives. Think about what you’d like your club to accomplish — for your brand, your profitability and your reputation — and then create one that works for you and your customers. / BJ
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in brand strategies.
Study: consumers unclear on clean label
Clean label continues to be the on-trend buzzword in the fast-moving consumer goods sector, suggests the latest survey by Canadean. The company’s latest consumer research also reveals a lack of consensus on what “clean” really means to consumers.
“The term ‘clean label’ resonates differently among consumers globally, and moreover a third of consumers [34 per cent] do not actually have any understanding of what it means at all,” said Melanie Felgate, senior consumer insight analyst for Canadean, in a press release. “This may reflect the fact that the term ‘clean label’ is more widely used in industry than as a marketing claim in itself. However as the ‘clean’ movement gains mainstream traction, as reflected by the popularity of social media hashtags such as #cleaneating, it is important that marketers understand what ‘clean’ actually means to the consumer.”
Of those who do recognize the “clean label” term, Canadean’s Q4 2015 global survey revealed it is most likely to be interpreted as meaning products are free from artificial ingredients, are natural or organic, or are chemical/pesticide-free, while a smaller proportion of consumers also associate it with other attributes such as being allergen-free.
“The ‘clean label’ term generally resonates with consumers as an indicator that a product is natural or chemical-free,” Felgate said in the release. “However, the fact that a significant proportion of consumers don’t understand the term or interpret it to mean, for example, that a product could be gluten-free, suggests that brands should continue to place their marketing focus on core benefits, rather than simply promoting their products as ‘clean.’”
According to Felgate, the more the term is bandied about, the less impact it will likely have among consumers in the long-term.
“What’s interesting is that in the U.S. where the clean labelling movement is arguably more advanced, almost half of consumers [45 per cent] do not understand its meaning. The lack of clarity may actually turn consumers away from brands marketed in this way, rather than promoting the simplicity
that should underpin the ideals of clean labelling.”
So how can brands align with the clean label trend, without alienating consumers? The recent approach by U.S. coffee chain Caribou Coffee is a smart one, Felgate said.
“While Caribou Coffee promotes the removal of artificial flavourings as their ‘clean label pledge,’ the message given to consumers focuses strongly on the sensory benefits. The brand emphasizes the ‘realness’ of its ingredients to provide a ‘superior flavour,’ with slogans like ‘change you can taste’ and ‘it just got real’ taking centre stage.
Highlighting these sensory advantages will resonate much more strongly with consumers than relying solely on the potentially confusing clean label message to sell the brand.”
As more brands take steps to remove artificial ingredients from their portfolios, it remains to be seen how much weight
“clean label” will have in the future, especially as the philosophy behind the term increasingly becomes the norm rather than an exception. What is clear, according to Canadean’s media release, is that brands cannot rely on clean messaging alone to convince consumers to buy a product. Given that just one in 10 consumers would be willing to pay over five per cent more for a product claiming to be clean label, brands must focus on other core benefits, such as taste or health, to differentiate themselves and justify a premium.
All numbers used in this text are based on Canadean’s Q4 2015 global survey. This survey was conducted in December 2015, and is based on 27,185 respondents across 31 countries.
Har vesting the Sunshine for Healthier Bread
¦ concepts for success ¦
BY DIANE CHIASSON
8 WAYS TO MOM’S HEART
Here are eight great ways to help you make this Mother’s Day a special event at your bakery.
Spring is just around the corner, which means it’s time to get started on plans for one of the biggest holidays for bakeries: Mother’s Day. Mother’s Day is second only to Christmas and even surpasses Valentine’s Day. Try out some of these promotions to easily increase sales in your bakery, provide value for your regular customers and even earn some new ones!
1. START PLANNING TODAY
To put together a viable marketing plan for upcoming special events, it’s essential to start preparing about two to three months ahead of time – which means now! The right marketing plan can mean big sales for your bakery. Decide what specials you want to offer your customers and begin promoting these inside your bakery and out. Now is not the time to skimp on advertising. Start promoting these special days on your website, newsletter, blog, and on social media. Put up posters and signs around your establishment. Talk to your local media about giving your bakery a plug in return for a Mother’s Day or Father’s Day package. Start a direct mail campaign.
2. GOURMET GIFT BASKETS
Create gift baskets filled with baked goods including small packages of cookies, muffins, shortbread, scones, crackers and pastries. As you do not want all the contents of the gift basket to be perishable, include packages or jars filled with your bakery’s mixes for Mom to make her own homemade goodies. Package together some savoury biscuits, scones and gourmet cheeses, and add tins of gourmet coffee or looseleaf tea, small boxes of chocolates or candies. And most importantly, put a $10 gift card in the basket to ensure that Mom visits your bakery again in the near future. Make sure that you offer gift baskets at different price points to suit all types of budgets.
3. BREAKFAST IN BED
Making Mom breakfast in bed is one of the more typical Mother’s Day traditions. However, Mom may not be so appreciative when she finally goes downstairs and sees a huge mess in the kitchen from the kids attempting to cook! Consider offering a breakfast-in-bed special consisting of ready-made croissant dough or pastries, scones, French toast or waffles that Dads and kids can just pop in the oven to bake or reheat. Package these together with gourmet coffee, freshly squeezed juices, chocolates and flowers and you’ve got a winning combination.
4. CROSS-PROMOTE
Mother’s Day is all about eating lavish sweets and getting pampered. Work with a local spa or salon in your neighbourhood to cross-promote your businesses. Sell a packaged deal that includes a Mother’s Day treat or gift basket and a spa service for one fixed price, or offer coupons to each other’s businesses. Either way, it’s a low-cost promotion for you and an easy way to gain additional exposure and increase profits right away.
5. HOLD A CONTEST FOR KIDS
Younger children may not choose a bakery or pay for a cake, but parents might select a place that appeals to kids. You could hold an essay-writing contest, where children can write a short essay on why they think their Mom is the greatest. You could have kids create something special for their mothers right in your bakery. It could be something as simple as decorating cookies or something more complex such as making a cake or cupcakes. Organize space and a time for this, and have teenagers on hand to help supervise children so parents have plenty of time to select a range of baked goods for the occasion. You can also make additional retail profits by ensuring that all the materials used by the kids are for sale. Determine prizes that will help bring that family back to your bakery later.
6. MORE THAN JUST CAKE
As more and more people choose to stay home and celebrate special occasions, a bakery can take advantage of this trend by offering complete meals for a special
brunch at home. Put together a visually stunning merchandising display of your quiches, meat pies, bagels, croissants, breads, coffee cakes, pastries and other brunch-friendly items, and promote your “Mother’s Day Brunch at Home” offering on your website and social media outlets. You can also add non-bakery items like pre-made stratas, bacon, smoked salmon, cream cheese and house-made vinaigrettes.
7. DECORATE FOR THE OCCASION
Add fresh appeal to your bakery’s décor in celebration of Mother’s Day by placing some pastel floral arrangements throughout your bakery, along with fresh-cut long stem roses and seasonal fresh fruits. Consider partnering with a nearby florist. Place some fresh homemade orange and pink marmalade jars, heart-shaped cookies, soft pink and yellow high-heel cupcakes, mini fondant cakes, and mini double heart shaped white chocolate cakes near your cash register. Make a huge montage of boxes and bags all wrapped and filled with fancy tissue paper, beautiful ribbons, and heart-shaped stickers.
8. BRING CUSTOMERS BACK FOR MORE
For all your Mother’s Day or other spring holiday customers, offer a coupon to encourage them to come back or pass on to friends. If coupons aren’t your thing, make sure you tell your service staff to invite them back to your bakery to try out other baked goods from your selection of offerings. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultants.com, or visit www. chiassonconsultants.com. - See more at: http://www.bakersjournal.com/marketing/ concepts-for-success-june-20156188#sthash.0Rlw8fCZ.dpuf
JJ Watt Randi Zuckerberg Harold Lloyd Simon Sinek Lori Greiner
Anthony Bourdain
Q&A
NICOLAS DUTERTRE has quite the pastry pedigree. He honed his craft with Meilleurs Ouvriers de France at the École Nationale Supérieure de la Pâtisserie Française. Other stints include life as the sous pastry chef at the 5-star palace Hôtel Plaza Athénée before becoming pastry chef at Montreal’s Point G. Now Chef Dutertre is passing down his knowledge as a Callebaut/Cacao Barry pastry chef at the company’s Chocolate Academy training centre in Montreal.
Recently, Cacao Barry challenged some of its chefs to come up with new ways of combining chocolates and vegetables. Dutertre created the Parsnip and Alunga Petits Gateaux. This recipe blends the flavours of parsnip, blackcurrant, and Alunga 41% cacao milk couverture (for the full recipe, visit http://www.cacao-barry.com/en-OC/chocolate-recipe/951/parsnip-alungapetits-gateaux).
Bakers Journal exchanged emails with Dutertre to learn more about his past, and how he approached the idea of incorporating chocolate with vegetables.
BAKERS JOURNAL / How did you get your start as a pastry chef?
NICOLAS DUTERTRE / I was born and raised in France very close to a Cacao Barry factory. During all those years I was exposed to the finest French gastronomy, in particular in Paris where all the most famous chefs share their passion.
It is thanks to my family that I have become a pastry chef. Since I was six years old, I’ve always wanted to be a pastry chef thanks to my two uncles who were respectively a baker and pastry chef.
BJ / What drew you to working with chocolate?
ND / As a pastry chef, chocolate is part of the daily job. It came naturally to me to explore further the chocolate world when I wanted to increase my knowledge in pastry.
BJ / When did you come to work with the Chocolate Academy?
ND / I started as a technical advisor, pastry chef, with Cacao Barry at the end of 2014 at the Chocolate Academy Center.
BJ / Who have been your mentors?
ND / Chef Christophe Michalak has been my mentor. I worked with him at Plaza Athénée in Paris for six years. I admire him for reinventing classic desserts and giving a new breath to the French pastry.
BJ / When you were challenged to come up with a chocolate product that incorporated a vegetable, what were your first thoughts?
ND / “What a crazy idea” (smile). After thinking about it, I thought it would be very interesting to have the opportunity to think out of the box in creating a unique recipe.
BJ / What are some of the challenges of incorporating vegetables into chocolate?
ND / I was challenged in which way to work the parsnip. I made several trials to choose which form I would use it. I finally presented it as a cream and candied fruit. I was also challenged on how to associate it best with chocolate. Indeed, the flavour association of the vegetable with the chocolate, and finding the right chocolate to sublimate the vegetable’s flavour without having the chocolate taking all the taste are challenges.
Nicolas Dutertre’s Parsnip and Alunga Petits Gateaux marries the flavours of parsnip, blackcurrent and Alunga 41% cacao milk couverture.
OneGrain, a unique salt reduction solution from AKZO NOBEL of the Netherlands. In 2015, Dealers Ingredients evolved further to focus on the development and distribution of their own products. The start of this change occurred with the recent introduction of the PROFI line of products. PROFI Pro is high protein plant based composite (HPPC). PROFI Bake is an HPPC with added fibre and is designed specifically for the bakery industry. Dealers Ingredients is the proud recipient of the 2016 DUX Ingredients and Technology award for PROFI.
After almost two years in development, PROFI, which Dealers Ingredients reports is believed to be the first complete vegetable protein containing all essential amino acids in proper proportions, is currently available in two main varieties. PROFI Bake, which is gluten-free and non-GMO, is designed for manufacturers to add protein and fibre to a variety of baked products. It has been specially designed to replace wheat flour on a one-to-one basis in any baking recipe. PROFI Pro can be used to add glutenfree, non-GMO plant protein but without the added fat or allergens from soy or milk, or the cost of pricier meat options. PROFI Pro can be added to small or large serving sizes. PROFI was specifically developed to have a PDCAAS (Protein Digestibility Corrected Amino Acid Score, the internationally used measurement) of greater than 0.65 and PER (Protein Efficiency Ratio, the Canadian used measurement) of greater than 1.6 accounting for PROFI`s ability to supply the essential amino acid requirements of humans, corrected for digestibility. Innovation at Dealers continues with the launch in 2016 of Natralein pea protein and, coming soon, Natralein brown rice protein.
simple, premium ingredients that have always been used in the ACE baguette are not sourced from genetically modified crops.
“Since 1993, ACE Bakery has been committed to baking artisan breads of the highest quality with ingredient transparency and traceability being of utmost importance,” said Roy Benin, president of ACE Bakery, in a news release. “Pursuing Non-GMO Verification was a natural next step for us, providing
an opportunity to demonstrate our commitment to customers while also highlighting our leadership in the category.”
Verification of the ACE Baguette represents the first phase of ACE Bakery’s plan to verify their artisan portfolio by the end of 2016.
For more industry news please visit www.bakersjournal.com.
ACE Bakery attained Non-GMO Project Verification for their line-up of full size baguettes. ACE baguettes bearing the Non-GMO Project Verified seal will appear across Canada beginning early February.
The Non-GMO Project awarded the verification. The verification indicates that the team at ACE Bakery has completed the process of confirming that the five ACE Bakery gets non-GMO verified
¦ bakers formula ¦
BY YUKIKO SEKIYA
STRAWBERRY CUPCAKES WITH STRAWBERRY CREAM CHEESE ICING
Yukiko Sekiya of Yuki Bakery in Montreal shared this strawberry recipe to highlight the use of seasonal fruits on the dessert table (can you hardly wait until June?). Apples can be substituted to make spiced apple cupcakes.
FOR CUPCAKES
1. Cream together the butter and sugar for 3 minutes in a mixer fitted with paddle.
2. Add eggs and vanilla and scrape sides and bottom of the bowl.
3. Sift together dry ingredients and add 1/3 to the bowl followed by 1/2 of the liquids (whole milk and sour cream mixed together). Add 1/3 of the dry ingredients, 1/2 of the liquids, finishing with the rest of the dry. Add strawberries and mix briefly just to combine.
4. For spiced apple cupcakes, add 1.5 tsp ground cinnamon and replace strawberries with 450 g of sliced apples.
FOR ICING
1. Mix butter and sugar with paddle attachment.
2. Add cream cheese.
3. Add strawberry purée
FOR PURÉE
1. Mix everything in a saucepan.
2. Bring to a boil, and cook on low for 15 to 20 minutes.
3. Cook down to about 1200 g in weight.
4. Blend briefly with a hand blender.
INGREDIENTS
STRAWBERRY CUPCAKES
Yield: 40 cupcakes
• 338 g Butter, room temperature
• 450 g Sugar
• 276 g Eggs
• 3 tsp Pure vanilla extract
• 150 g Bread flour
• 255 g Pastry flour
• 25.5 g Potato starch
• 3 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 300 g Whole milk
• 225 g Sour cream
• 390 g strawberries, sliced
STRAWBERRY CREAM CHEESE ICING
• 450 g Butter
• 910 g Powder Sugar
• 560 g Cream cheese
• 5 tbsp to 9 tbsp Homemade chunky strawberry purée (recipe follows)
CHUNKY STRAWBERRY PURÉE
• 1060 g Frozen strawberries
• 320 g Sugar
• 4 tbsp Lemon juice
CLASSIC VANILLA CRÈME BRÛLÉE
BY SARAH BELL AND ALLYSON BOBBITT
METHOD
1. Preheat oven to 325 F (163 C). Place the ramekins in a deep flat bottomed baking dish or cake pan and set aside.
2. In a saucepot, heat the 35% cream over medium-high heat until scalding. While the cream is heating, whisk together the egg yolks, granulated sugar and vanilla in a medium bowl until well blended.
3. Once scalding, remove the hot cream from the heat and temper it with the yolk mixture by slowly adding the hot cream while whisking constantly.
4. Remove any cooked bits of egg by straining the custard mixture into a bowl through a fine mesh sieve. Skim off any foam that forms.
5. Fill the ramekins up to the top with custard mixture.
6. Pour hot water into the pan that contains the ramekins until the water reaches halfway up the sides. Cover the whole baking dish with tin foil and poke small holes through the tin foil to allow some steam to escape.
7. Carefully place the baking dish in the oven and bake for 30 to 40 minutes. Check the crème brûlées in the last five to 10 minutes of baking to ensure that they are not over baking. You
INGREDIENTS
Yield: 6 4 oz ramekins
• 2 cups 35% cream
• 5 egg yolks 1/4 cup granulated sugar
• 2 1/2 teaspoon pure vanilla extract
will know they are done when the ramekin is gently jiggled and the custard appears set and moves ever so slightly. If the custard still appears slightly soupy, bake longer until set.
8. Carefully remove the baking dish from the oven and allow it to cool to room temperature. Once the custards have cooled, gently remove them from the water and store them in the fridge for several hours to chill and fully set. Discard the water in the pan.
9. When ready to serve, sprinkle about a tablespoon of granulated sugar on the tops of each crème brûlée and heat the sugar with a crème brûlée torch until it forms a golden melted sugar crust.
PROFESSIONAL CAKE DECORATING
SECOND EDITION
Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett.
This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been reorganized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer’s art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns.
Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more.
BY JANE DUMMER, RD
SMALL BUT MIGHTY
Seeds are a versatile and nutritious ingredient that more and more consumers are turning to.
Did you know that nine out of every 10 bites of food we eat today start with a seed? Seeds are important in our food ecosystem and are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. And suddenly, seeds are everywhere – in beverages, bars, crackers, breads, cereals, yogurt – you name it. In my book, The Need for Seeds, available via Amazon, I address how to make seeds an everyday food for your healthy diet, based on the platform of adding more plant-based foods and ingredients to your meals and snacks.
}Eating seeds may be new to some of us, but interestingly, some seeds, such as chia, are ancient foods that were consumed by the Aztecs. Sesame seeds may seem almost invisible, but they carry a big nutritional impact. They have been used as an ingredient in many Middle Eastern diets for years and North Americans have been eating them on bagels and hamburger buns for decades! A fun question I often get: “Can a person get high from eating hemp seed?” The answer is, “No.” It’s not possible due to its low delta-9 tetrahydrocannabinol (THC) content.
time as we have a nut-free environment. Seeds add crunch, a visual differentiation and of course nutrition to our product lines. Our Grissol line has always had
From quinoa flours to tahini paste, variations of seeds are showing up on many ingredient lists, from breads to speciality cookies.
sesame seeds. The Original Breton with flax and sesame seeds is quite popular with our consumers. We are launching a new Melba Toast with pumpkin, sesame, poppy and flax seeds this spring. Also, we use sunflower butter, again, maintaining the nut-free environment.”
to keep in mind that seeds are nutrientand calorie-dense foods, similar to nuts. If you are eating seeds individually, a general guideline to get the right amount of fibre, healthy fats, protein, vitamins, minerals and antioxidants is to aim for 28 grams (1 ounce) of seeds per day. This relatively small portion size provides roughly 8 to 12 grams of unsaturated fat and around 130 to 150 calories, but each seed differs, so choose the ones that make the most sense for your products.
Seeds are a perfect ingredient for the baking industry. In addition to providing nutrition, crunch and texture, they are gluten-free and nut-free. Recently, when I was a guest speaker at an event, an artisan baker in the audience described how she was experimenting with a pie crust made out of milled pumpkin seeds. In addition to taste, one of the many reasons she selected pumpkin seeds was due to her son having multiple food allergies.
“Seeds are becoming more mainstream, especially for people who require nut-free,” says Kathy Wilson, manger of regulatory affairs at Dare Foods. “At Dare we have been using seeds for quite a long
Along with nut-free, gluten-free is on trend. Over the past decade, gluten-free breads and baked goods have improved drastically. Seeds have developed into an important ingredient in this sector. From quinoa flours to tahini paste, variations of seeds are showing up on many ingredient lists from breads to speciality cookies. What I have seen launched recently in the bread sector is a blend of seeds with pulse flours, including lentil and pea. It’s become obvious that the bakers and product developers are better understanding the particle sizes, functionality, and water interaction of both the seeds and pulses in varying formats. This is leading to improved textures and tastes of many gluten-free baked products.
As seeds become trendier in your bakery’s ingredient line-up, it’s important
I love this quote by Robert Louis Stevenson and used it in my book: “Don’t judge each day by the harvest you reap but by the seeds you plant.” There are many life lessons you can learn from the act of planting seeds, including nurturing the plants, the act of harvesting and reaping the bounty. Consumers are keen on the seed experience and enjoy savouring each flavour and texture and optimizing their nutrition. Adding more plant-based foods to healthy dietary patterns is an increasing practice among many North American consumers. Be inspired to stay on top of these trends and create new products with seeds for this growing market. / BJ
Jane Dummer, RD, is known as the Pod to Plate Food Consultant. She collaborates and partners with the food and nutrition industry across North America. For more ingredient information and to sign up for her newsletter, please visit www. janedummer.com.
Sesame seeds added crunch and nutrition to these cookies.
