rdent Mills is the company that brings you some of the most respected flours and ingredients in baking, from Robin Hood® to SimplyClean.™ But that’s just the beginning. Our bakery-ready mixes save you labour and help ensure consistency. And if you need customized solutions, we have the expertise, pristine facilities, R&D and technical services to support you. That’s the perfect mix of products, people and partnership to help you grow your business. To see our complete line of ready-to-bake mixes, visit ardentmills.ca or call 888-295-9470.
BY DOUG PICKLYK
COMMUNITY OPPORTUNITY
Ah, Vancouver. The site of Bakery Congress 2017. It’s a place I last visited about five years ago – way too long!
I’ve been to a lot of trade shows in my time but there’s something about Bakery Congress and Bakery Showcase that’s special. Bakers and pastry chefs, along with all sorts of companies and allied tradespeople, come from all across Canada and the United States, and even farther afield, to attend.
They come to sell, of course, but also to network and learn. And whether they realize it or not, they also come to play their part in building the sense of community around an extremely diverse industry that’s becoming increasingly fragmented as consumers seek specialized foods that meet rapidly changing ideas about diet and nutrition.
I’ve spent the bulk of my career writing for both trade and consumer magazines, most of which have been focused on business, and one trend I’ve noticed recently involves the term “community.” Today, many entrepreneurs and startups aren’t aiming to get as much buck for their bang right out of the gate. Oftentimes, they’re content to break even, or even operate at a loss, while they build a community around the product or service they’re offering.
For examples, look no further than Silicon Valley sensations like Twitter and Amazon. These two companies, despite all of their success and name-brand recognition, have been notoriously slow to become highly profitable – much to the frustration of investors. But when you look at the way in which Amazon’s tendrils have crept into all aspects of our lives – video streaming, e-books and e-readers, drone technology, and on-demand grocery delivery, just to name a few of its many ventures – it becomes clear that the company is playing the long game. Likewise with Twitter. It might not have diversified as much as Amazon – and it’s definitely not enriching investors as much as the online retail giant is – but it’s surpassed all competitors as the go-to tool for breaking news, and it’s even the U.S. president’s favourite way to communicate. You can’t buy better publicity than that.
Events like Bakery Congress are a fantastic way to immerse yourself in the sense of community that envelopes the baking industry.
Events like Bakery Congress are a fantastic way to immerse yourself in the sense of community that envelopes the baking industry. You can talk to other people in the industry and find out what’s working for them when it comes to building an audience for their products. You can look at how products and services are being packaged and presented. You can attend seminars and other learning opportunities that will help you stay ahead of changing trends and tastes. Most importantly, you can road test the story of your business, the narrative that can help you build a loyal following.
According to the Baking Association of Canada, the organizer of Bakery Congress, 28.7 per cent of Bakery Congress attendees are company owners, partners or presidents. These are the visionary folks who take the long view of their businesses – in other words, the people you want to get to know if you’re in the business of building a community of consumers for your product or service that will sustain your enterprise in the months and years to come. And in today’s constantly evolving business environment, that’s a community that should include all of us.
Happy reading and baking, / BJ
APRIL 2017 | VOL. 77, NO. 3
INTERIM EDITOR | Brian Hartz editor@bakersjournal.com 727-575-7025 Mobile: 812-327-4770
TECHNICAL EDITOR | John McColl, Puratos Canada jmccoll@puratos.com
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.
briefly | Canada Bread shutters Quebec bakery; Alberta Pulse Growers welcome new leadership; German company acquires Lentia Enterprises | for more news in the baking world, check out our website, bakersjournal.com
Joni Huffman joins Healthy Food Ingredients
Fargo, N.D.-based Healthy Food Ingredients (HFI) welcomes Joni Huffman to the post of vice-president of domestic business development. The newly created position includes support of overall business development efforts and sales strategies for HFI in realizing its vision of nourishing lives with healthy ingredients.
Huffman brings more than 20 years of experience in development of ingredient sales in previously held positions including director of specialty sales for Ardent Mills
and director of business development at ConAgra Mills. Huffman graduated from the University of Kansas with degrees in political science and Soviet and East European studies.
“We are excited to have Joni join our team with her expertise and knowledge of the specialty ingredient industry. Her background and approach is an excellent fit for the way we strategically partner with our customers as an ingredient solutions provider,” said HFI senior vice-president Jay Johnson.
Alberta Pulse Growers welcome new leadership
The new chairman of the Alberta Pulse Growers (APG) looks forward to working with the APG Board to build on the many strides made for beans, peas, lentils and chickpeas during International Year of Pulses in 2016.
“We had a highly successful International Year of Pulses, and I am looking forward to continuing the momentum in pulse production and consumer awareness,” said D’Arcy Hilgartner, who served as vicechairman for the past two years. “Pulses have a great economic story to tell for producers, and I eagerly anticipate announcing further developments in the areas of export and value-added production.”
Hilgartner farms near Camrose where his family grows a wide range of crops, including peas, wheat, canola, barley, and flax. Pulses have been a staple in the farm’s rotation for over 25 years due to rotational benefits and lower input costs. Hilgartner has participated in research plots and demonstration trials for many years. He joined the Alberta Pulse Growers as a Zone 5 Adviser in 2009, and was elected to the provincial board in 2013. Hilgartner has represented APG at a variety of international events, including most recently at the Pulse Conclave in India, which allowed him the opportunity to explore a country that depends on Canadian pulses to feed
its growing population.
Hilgartner said he appreciated the board’s confidence in electing him as chairman for 2017-18 term, and looks forward to working with the new and returning directors to keep building Alberta’s pulse industry.
Rycroft beef and grain producer Caroline Sekulic was elected as vicechairwoman, and the executive committee is rounded out by past chair Allison Ammeter of Sylvan Lake.
APG welcomed Greg Stamp, a partner in his family’s seed farm near Enchant, to the board following the Annual General Meeting held during FarmTech. He will serve as a director for Zone 1, replacing Robert Weisgerber, who completed his maximum six-year term. Directors also bid farewell to Zone 3’s provincial representative James Jackson. Currently, there’s a vacancy for a Zone 3 director, and APG will be working with the zone to fill that position. Incumbent APG director-at-large (bean) Tim VanderHoek and director-atlarge (non-bean) John Kowalchuk were each acclaimed to remain in these positions for a one-year term. The board of directors for 2017-18 also includes: Rodney Volk (Zone 1); Doug Sell (Zone 2); Ryan Kubinec (Zone 3); Fraser Robertson (Zone 4); and Don Shepert (Zone 5).
Canada Bread shutters Quebec bakery
Canada Bread Co. Ltd. plans to close its bakery in St-Côme-Linière, Que., on May 19. Products made at the St-Côme-Linière bakery will be baked at other bakeries in Quebec where there is available capacity, the company said in a news release.
“Our industry is under mounting competitive pressure to become more efficient and this means we have to make very difficult decisions,” said Canada Bread vice-president Jennifer Park. “We have been losing volume year-over-year in this facility and have made every effort to maintain the facility. As a result, we must consolidate the volume into another bakery in Quebec where we bake the same products and have the capacity to take on this volume. While this is the business reality, it is hard to make the necessary changes. We are doing everything possible to ease the impact on our people.”
Canada Bread is also moving roll-line production from its bakery in Beauport to its bakery in Vincent-Massey, which is located 10 kilometres away in Quebec City, effective September 2017. The company expects that the majority of associates will transfer to Vincent-Massey by March 2018 when it begins roll production to meet the summer season peak demand.
The bread baked at St-Côme-Linière and rolls from Beauport will continue to be baked in Quebec, with the exclusion of one Panini SKU being absorbed within Wholesome Harvest Baking’s existing network. Jobs and production will not be moved to other parts of Canada or other countries.
The facility in St-Côme-Linière employs approximately 56 associates and bakes pantry bread. Affected associates will receive severance packages, as well as personal counselling and ongoing outplacement services and workshops. They will also be encouraged to seek employment at other Canada Bread facilities.
Canadian Pizza Show adds Seasonal Pizza Challenge
Mississauga, Ont. – The countdown to the Canadian Pizza Show is on! The trade show and competitions are set for Monday, Oct. 16, at the International Centre in Mississauga, Ont.
Once again Canadian Pizza magazine (Bakers Journal’s sister publication) will host the Chef of the Year competitions and booths featuring suppliers and services squarely (or roundly) focused on helping Canadian pizza operators improve their pizza, streamline their businesses and increase sales.
New this year:
• Chef of the Year Traditional division: Traditional and Open division winners will compete in an exciting Chef of the Year showdown!
• Three powerful show-floor sessions for you that will fit into any schedule.
1. MORNING: Boost Your Average Cheque (11:30 a.m.)
Increasing your average cheque is a tried-and-true method for boosting your bottom line. Get solid tips for encouraging your customers to spend more in your pizzeria!
IREKS acquires Lentia Enterprises
German ingredients company IREKS GmbH bought out Brampton, Ont.-based Lentia Enterprises Ltd. late last year and is now doing business in Canada as IREKS North America Ltd.
As a trusted partner in innovation, IREKS is known worldwide for first-class baking ingredients and creative product ideas. Headquartered in Kulmbach, Germany, in the heart of northern Bavaria, the company provides ideas and advice and solves problems for bakers and confectioners in more than 90 countries.
In a news release, IREKS stated that its first-class baking ingredients are made from the best grains and other high-quality, natural raw materials.
IREKS North America Ltd. is located at 9 Tracey Blvd., Brampton, ON L6T 5V6 and can be reached by phone at 905-7899999.
2. MIDDAY: Seasonal Pizza Challenge
Looking for ideas for promoting your pizza? Interested in what others are doing to create and market their holiday and seasonally themed pies? Be centre stage at noon as we take a break from Chef of the Year competitions to highlight fun, holiday-themed pizzas from across Canada in our new Seasonal Pizza Challenge! Learn the stories behind some of Canada’s most creative pizzas and talk about marketing concepts and strategies for playing up your seasonal or signature pie. Taste mouthwatering themed pies and cast your vote for the best! Share your own ideas and success stories and bring along photos and promotional material to illustrate your efforts! We will have a marketing expert on hand and tip sheets for you to take away exploring these and other questions: Is there a market for
themed pizzas? What themed pizzas sell well at other pizzerias? How do I come up with an appealing holiday-themed pizza?
The creator of the top seasonal specialty pizza will win a fabulous prize of 5,000 custom-designed, printed flyers!
Thin-crust, deep-dish, Western Greek, Windsor-style, Neapolitan, donair pizza –Canada has all this and so much more! Celebrate Canada’s 150th by learning about regional pizza trends and how to appreciate our differences! Don’t miss this fun, collaborative pizza experience!
Visit www.canadianpizzamag.com for details of the educational program, competitions and exhibitors as they are updated. Competition registrations open at 9 a.m. EST on Monday, June 12. Sign up now to receive a registration reminder!
FIRMS DONATE OVEN TO VIU
Students in the professional baking and pastry arts program at Vancouver Island University are training on the most modern, state-ofthe-art equipment available, thanks to a generous donation from MONO Equipment, in partnership with RF Bakery Equipment.
The Swansea, Wales-based company recently donated a MONO BX Classic 10-Tray Convection Oven to the program. The stainless-steel BX convection oven features a simple-to-use digital controller, nine programs to store your most frequently used bake cycles, a clear glass door, bi-directional fan to ensure an even bake, an integrated steam system and double-catch door handles.
“It’s a cutting-edge piece of equipment, which prepares students even more for future jobs in the industry,” says Martin Barnett, chairman of the professional baking and pastry arts program. “It’s replacing a tired oven that was on its last legs. We’re thrilled at the generosity of MONO Equipment and RF Bakery Equipment. Without this help, we would have had to try to make the old oven work, which would have been a challenge because parts were becoming obsolete.”
VIU students are enjoying their new MONO BX Classic 10-Tray convection oven.
}“It’s a cutting-edge piece of equipment, which prepares students even more for future jobs in the industry. We are so grateful to both MONO and RF for making this happen.”
conversation came around to VIU’s need for a new oven, and they decided to band together to help. MONO provided the oven at no charge, and RF Bakery delivered and set up the oven at VIU’s Nanaimo campus at no charge.
schedule, Barnett says the oven is very important.
The donation came about after a conversation Barnett had with Vancouver-based RF Bakery Equipment, which supplies equipment to the VIU Baking Department, in August 2016.
“We mentioned that one of our ovens that we’ve had for 25 years needed replacing, and they said, ‘We’ll see what we can do,’” Barnett says.
In October 2016, RF Bakery Equipment was at the International Baking Industry Expo in Las Vegas, where accounts manager Randall Winters spoke with Donna Haynes, MONO Equipment’s export manager, about MONO’s BX convection ovens. The
“It was installed just before Christmas, and the students are loving the pre-settings and the evenly baked products it produces,” Barnett said. “We are so grateful to both MONO and RF for making this happen.”
VIU professional baking and pastry program kitchen has four ovens – two convection, one deck and one wood-fired oven – that are used by baking students, as well as culinary arts students and food services staff. The professional baking and pastry arts program is a production program, which means the students make products to sell to the university community and for the cafeteria. In light of the busy, live program and production
This is the first time the department has had a large piece of equipment donated outright, and Barnett believes it is a testament to the continued success of the program. “We’ve doubled the number of students going through our program, from 18 to 36 students at a time, plus apprentice upgrading,” he says. “We have become a nationally and internationally recognized program that deserves support.”
Both MONO and RF recognize that preparing students for jobs in the industry begins with the right training and tools, and to struggle through their courses using an oven that was not functioning properly didn’t make that task easy, says Andrew Jones, managing director at MONO Equipment.
“MONO is delighted to hear that our BX Classic 10-Tray Convection Oven has been so well received at Vancouver Island University,” he says. “It is also very gratifying to know that our oven will help future generations of bakers and pastry chefs hone their skills whilst studying for their qualifications at the university.” / BJ
WHATEVER YOUR JOB, FORD TRANSIT CONNECT WORKS.
Every business wants a bigger footprint. The Ford Transit Connect is big in all the right ways. It parks and drives like a midsize SUV, thanks to electric power-assisted steering, yet boasts space to grow. Bottom line? Transit Connect has the confi gurations, available technologies and options to fi t any business like a custom-made work glove.
Meet the Transit Connect
• Transit Connect Van with up to 148 cu ft of cargo space
• Standard dual sliding doors for easy loading
• Maximum payload 1,630 lbs*
• Towing capacity 2,000 lbs**
BY YVONNE DICK
BUILT ON TRADITION
TThere are not so many people left who want to become a baker,” says Heiderose “Heidi” Claussing of the German Bakery in Port Annapolis, N.S. Claussing would know: She is a third-generation baker and co-owner of the bakery. Her husband, Dieter Claussing, is a Red Seal certified baker and master baker.
The Claussings’ history is one of many Canadian immigrant families that have founded and sustained successful businesses over the decades. Back home in Sachsen (Saxony), East Germany, Heidi worked for her parents in their bakery, which had been in the family for 70 years. Then came the fall of the Berlin Wall. East Germany was suddenly exposed to all sorts of new technology, and the family business started by her grandparents could not quite keep up to the more automated ways of baking that were now popping up all over. While the family business could no longer afford to keep Heidi and her new husband Dieter employed, the fall of the wall opened up the whole world to the couple.
}“Always we had dreamed of going somewhere else,” Heidi says. “[When the wall was up], soldiers kept us from going anywhere except the eastern countries of Europe. We thought about the United States or possibly Canada. Then we started looking through all of the classified advertising for bakers.”
“I have a long history of baking in my family. My grandfather opened his bakery way back in 1917 – one-hundred years ago this year. Now we are celebrating our 15th anniversary of baking here in Canada.”
They connected with a German man in Nova Scotia who wanted to hire a German baker. So, to Canada they came with a special visa so they could work for a German company. It was like a dream come true for seven months – until the money stopped coming. By the ninth month, the Claussings, with their two young children, knew they were in trouble.
The company that had hired the Claussings was now bankrupt and couldn’t afford to send the family back to Germany. And without a new work
permit, the family couldn’t legally remain in Canada. But the couple did not want to go back to Germany. Dieter, according to Heidi, said, “This is a beautiful country and we do not want to leave here.”
FINDING A WAY TO STAY
A strong, determined woman, Heidi commenced selling baked goods door to door. She said that her English was not very good back then, and sometimes people laughed at the way she would phrase things. But they liked her cakes, pies and bread – proving that food is a universal language we all can understand. However, it wasn’t enough to sustain the family over the long run, and
the Claussings knew they would need to figure out something quickly to stay in Canada.
A good friend of the family helped the Claussings find a location at which to bake that had a mixer and oven.
Next, their friend went to the immigration office in Halifax and said that she wanted to open a bakery and hire the Claussings. The government agreed and issued new work visas. The Claussings could stay.
Over the next 15 years, they worked hard in the small shop their friend founded. Eventually, they became permanent residents of Canada and opened their own business. After two fires at the building they leased nearly ended their Canadian dream, the Claussings were invited to work at the restaurant affiliated with the Fort Anne National Historic Site. It was a bit of a change going from a small storefront bakery to a bakery and restaurant, but
Dieter and Heidi Claussing at their bakery and cafe in Port Annapolis, N.S.
Heidi says they adjusted and incorporated light lunches and other meals into their menu. Eventually, the German Bakery got its permanent home.
Since 2012, the German Bakery has been housed in a property across from the Fort Anne National Historic Site. The Claussings purchased the home and converted it to a bakery with a restaurant. Heidi says, “I have a long history of baking in my family. My grandfather opened his bakery way back in 1917
– one-hundred years ago this year. Now we are celebrating our 15th anniversary of baking here in Canada.”
Persistence seems to play a large part in becoming a career baker. Learning the trade can take several years. Heidi, now a pastry chef, started baking at 16. She went to a culinary school where one week was classroom-type work and the next week was practical work in a real bakery. It was considered an artisanal trade and students did not
complain about the workload. Heidi says it was hard work, but after two years she was a working pastry chef and German baker.
For Dieter, the road to Red Seal Certification took the same two years plus an additional three years of training and practice. The couple has been married for 29 years, and they believe in using locally sourced food items and time-honoured traditions such as kneading by hand for some of the pastries.
BUILDING ON PAST SUCCESS, LOOKING TO THE FUTURE
While their daughter Susanne is the family business manager, their son Markus is not in the business. But Heidi does not mind. “It takes a lot to be a baker,” she says. “First, you have to put the love in, and the hard work, and it is not for everybody. You should not do it unless you love it. We are very proud of both of our children. Markus is an airplane mechanic.”
}For Dieter, the road to Red Seal Certification took two years plus an additional three years of training and practice.
Some specialty items the Claussings offer include German traditions such as Black Forest cake, Bienenstich (filled with custard and topped with almonds), cherry cream squares, plum squares, European ice coffee, bratwurst with sauerkraut, and of course schnitzel. In order to promote their business, much promotion is done by word of mouth through various events and local markets. Even with a storefront, the Claussings still tour seasonal and year-round markets selling their wares. This keeps their name – and their food – in the public eye. All of the extra marketing effort might sound tiring, but it has not been in vain. Several celebrities have taken notice of the German Bakery, including Prince Charles and his wife Camilla, the Duchess of Cornwall; celebrity chef Lynn Crawford of Pitchin’ In; and former Nova Scotia lieutenantgovernor Mayann Francis. / BJ
BY DIANE CHIASSON
HOW TO DEVELOP A BUSINESS PLAN
Set yourself and your bakery up for success by following these five simple steps
If you decide to start a bakery where you will be able to showcase your talents, developing a business plan for your new operation is vital.
As you know, the competition among bakery shops is fierce, and part of a business plan is to be able to also create an effective and a solid marketing plan. Here are five business and marketing steps that should be integrated in your plan.
IDENTIFY AND DETERMINE YOUR EXACT TARGET MARKET
The most successful bakeries know their exact target bakery customer. Bakeries that fail are the ones that tend to lack a definition of who might be in need of their products and services; this is why it is important to know who your target market is before opening your bakery.
}by doing some research on your local community; try to limit your research to your immediate area. Visit a few of your direct competitors, examine their products or services, and write down notes and take photos of what’s working and what isn’t. Set up a competition profile plan and gather some information such as: name, address, hours of operation, theme, prices, menu, retail products, décor, packaging, merchandising, services, website and social media platforms.
DETERMINE YOUR COMPETITIVE EDGE
Now that you know what your competitors are doing, try to determine your competitive edge. What will help you stand apart from your competitors?
For instance, will your bakery open earlier than your competition? Will you have the best location possible, the best
Make sure that you tell your customers exactly what it is about your bakery that makes it so special.
You should be able to identify where your business will come from and the types of potential customers (e.g., families with children, singles, children, seniors, school and college students, and business people) who will visit and buy from your bakery. Most bakery owners rely on patrons who live or work within three to five miles of their location. In today’s market, bakery owners have to compete against restaurants, convenience stores, supermarket and grocery stores as they are all selling fresh and packaged baked goods.
RESEARCH YOUR COMPETITORS
Now that you know what types of consumers are in your area, find out where your competitors are located. Every coffee shop, restaurant or bakery has competition. Understanding what is unique and what differentiates your bakery from your competitors will help you put an effective business and marketing plan together. Conduct a small competitive analysis
atmosphere, best pricing, best and unique bakery products, or the best signature item that will make you stand out from the crowd?
As you closely check your competitors, look for products and services they might not provide, and consider offering these to attract potential and new customers; this will help give you an edge over other bakery shops in your area.
DEVELOP A UNIQUE SELLING POINT (USP)
I’m sure you’ve heard of USP. Simply put, your USP, or Unique Selling Point, is what will make your bakery business different from everyone else in your area.
To stand out in today’s crowded marketplace, every bakery business needs a strong USP for its products and services. If you haven’t done so already, it’s time to tell your potential customers precisely why they should choose your business over your competitors.
What sets you apart from your competitors – something you offer and do that nobody else does? What do you
think makes your bakery unique? Will your bakery products help your customers live better, healthier lives? Will you offer gluten-free products, vegan cakes, or products that contain only natural sweetness? What would make your customers choose your bakery in the first place, and also why would they choose you before the competition? Will you offer better service, prices or products? Will they get something they can’t get anywhere else such as convenience, superior experience, and extraordinary customer service?
COMMUNICATE YOUR USP
Once you have defined your USP, then you should decide what your message should be and how to communicate it to your target audience. Make sure that you tell your customers exactly what it is about your bakery that makes it so special, and don’t forget to tell your customers things that set you apart from the competition. Make sure that you highlight your USPs in your ad copy, brochure, website and social media platforms. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing 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.
BY JEFF GRANDFIELD AND DALE WILLERTON – THE LEASE COACH
IS BIGGER BETTER? SPACE VS. SALES
Be wary of leasing agents who try to foist too much square footage on you
Does leasing a larger commercial space lead to increased business? Not necessarily! In fact, bakery tenants often find that a larger commercial space results in a bigger problem that they are not profiting. When they come to The Lease Coach stating that they are not making any money because their rent is too high we have often discovered that, more often than not, the baker has simply leased too many square feet. We remember consulting to a client leasing 8,000 square feet of space who couldn’t afford to pay the rent. When we checked with neighbouring tenants, it turned out our client was actually paying less per square foot than anyone else. It wasn’t the rent per square foot that was killing his business but the amount of area he had been talked into leasing by the landlord’s leasing representative. We regularly see this scenario … leasing representatives and real estate agents, typically, receive a commission from the landlord for signed lease deals (the incentive increases with a tenant signing for a longer term, agreeing to pay a higher rent or leasing more space); however, the unknowing tenant often signs the lease agreement and becomes legally bound to the terms. Additionally, in most cases, you will also be paying operating costs or common area maintenance (CAM) fees based on a square-footage basis. Occasionally, we deal with the reverse of this scenario. A tenant told us his space was too small. If we could expand the business, he could generate more revenue. We negotiated for this tenant to lease the adjacent space (which meant relocating the neighbouring tenant) and he achieved his goal. Landlords, generally, prefer to work with a tenant who wants to expand versus one who needs to downsize. It has been our experience that the main reason bakery tenants end up
leasing the wrong amount of square footage is due to availability or lack thereof. If you need about 1,200 square feet for your bakery but the only two
}When choosing between locations that are too big or too small, bakery tenants should almost always decide which space is better located.
spaces remaining available for lease are smaller and larger, you will have a dilemma. A smaller space often has less frontage as well. This gives you less storefront exposure – which can be critical for your type of business, because reduced frontage results in reduced visibility for customers.
When choosing between locations that are too big or too small, bakery tenants should almost always decide which space is better located. With adjacent and very comparable units, we would normally advise the tenant to be more conservative and lease the smaller location. Tenants who tell us their location is too small are usually profiting but want to expand to increase their sales. Whereas tenants who tell us their location is too big often want to downsize to reduce rent payments as a means of improving their bottom line.
On a related note, consider also the functional shape of the premises for your bakery. In one situation, the landlord was expanding his strip mall claiming that only one commercial retail unit (CRU)
was left. Unfortunately, this unit housed a large utility room in the back – making that area unusable for almost any tenant. Since the expansion portion of the project was only in the construction phase, we suspected the landlord still had time to move other newly interested tenants around and suggested to the tenant we walk away from the deal as a negotiating strategy. As expected, within a few days the landlord reconsidered his position and predictably came up with a much better location for the tenant.
When it comes to leasing commercial space, choose wisely and recognize that bigger is not always better. If you have too large of a space, you might not only be paying too much rent, but you might end up with routinely empty tables. If you have too small of a space, you might be squeezed in and manoeuvering around could become difficult.
For a copy of our free CD, Leasing Dos & Don’ts for Commercial Tenants, please email your request to JeffGrandfield@ TheLeaseCoach.com. / BJ
Dale Willerton and Jeff Grandfield - The Lease Coach are commercial lease consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES. Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, email DaleWillerton@TheLeaseCoach.com or visit www.TheLeaseCoach.com.
GAME OF PREFERMENTS
How to extend your products’ shelf life without the need for mould inhibitors
With the constant desire for more natural products and cleaner labels, bakers are facing a dilemma. Many are asking, “How do I delay mould growth without the addition of inhibitors?”
One of the answers lies in acidifying your doughs by adding a preferment.
The benefits of preferment to your final product are significant. Shaping and moulding become much easier for the artisan baker. Your mixing times might decrease, leading to a significant improvement of crust colour, crumb colour and most importantly flavour. There will no doubt be concerns from customers that their product will stale and mould like never before if you stop adding calcium propionate; however, you want them in your shop more often, anyway. The more frequently your customers visit your bakery/pastry shop, the greater chance you have to increase your sales.
}preferment?
• Which flour should I preferment?
QUESTION NO. 1
The percentage of prefermented flour varies depending upon the type of preferment. If you choose to use a levain, the range is typically between 10 and 25 per cent pre-fermented flour. A mildly acetic flavour would come from the lower range and a more robust flavour would come from a higher range. There is an upper limit of how much flour can be prefermented. If you preferment with over 35 per cent flour, the ph of the dough becomes too low and the dough will begin to fissure on you while proofing and again while baking. This may be desired, but usually in rye breads. When using a yeasted preferment, like a biga, sponge or poolish, a common percentage is 30 to 33 per cent, but it is not limited to that range. You can
If you looking for depth of flavour in your product, you can experiment with a variety of preferments in the same dough.
When transitioning your formulas from straight dough to a formula with a preferment, there are considerations that need to be taken into account.
• What percentage of pre-fermented flour do I use?
• What type of preferment can I use?
• Should I use more than one
increase your preferment to 50 per cent or higher. As you increase your preferment, an important consideration is required. Your mixing time decreases with an increase in prefermented flour. The gluten has been modified through the long fermentation cycle and the final dough mix time will be reduced.
QUESTION NO. 2
The answer lies in what is your flavour profile that you would like to have. For a more acetic flavour, you would introduce, in order of a stronger acetic flavour to far milder flavour, stiff levain, liquid
levain, biga, and sponge, and then to the least acetic flavour of a poolish. Higherhydration, yeasted preferments have more lactic acid production and will be more on the sweeter side versus a biga which is a much stiffer preferment and will provide a slightly more acetic flavour profile. Higher-hydration preferments also ferment faster than stiffer preferments, so please take this into consideration for your formula and production timing.
QUESTION NO. 3
Chad Robertson of the famed Tartine Bakery in San Francisco pre-ferments both a poolish and a levain into his baguettes. This has been the preference of many bakers recently. The mildness of the poolish and the tartness of the levain, provide a nice depth of flavour for the baguettes.
Certainly in the world of competing, you can see two, three, or four preferments in one dough. Some may argue
that this is a lot of work; however, if you looking for depth of flavour in your product, you can experiment with a variety of preferments in the same dough.
QUESTION NO. 4
It’s important to preferment your weakest flour, leaving your strongest or highest-protein flour for your final dough. This will assist in maximizing your loaf volume and oven spring as your final dough development will be the strongest flour and yield the highest, most robust loaf.
More importantly, the flavours that come with fermenting any ancient grain will be well received by your customer. Below is a step-by-step example of how to add a preferment into a dough. The following example is for the addition of a polish; however, the same steps can be utilized for any preferment
Provide a formula to make 8 baguettes @ 400g ea. Please make a formula using a poolish, preferment 33 per cent of the overall flour in the poolish.
Step 1: Calculate the baker’s percentage for the overall formula.
• Flour 100%
• Water 69%
• Salt 2%
• Yeast 0.8%
• Total 171.8%
Step 2: Calculate the total yield.
• 8 x 400 = 3200g
Step 3: Determine the value of 1 part or 1 per cent of the baker’s percent. To do this, you take the total new formula of 3200g and divide it into the sum of the baker’s percent of 171.8 per cent.
• 3200 / 171.8 = 18.63 (18.6263097 is rounded up)
Step 4: Create a new formula by multiplying the factor of 18.63 into each of the baker’s percent.
• Flour 100% x 18.63 = 1863g
• Water 69% x 18.63 = 1285g
• Salt 2% x 18.63 = 37 g
• Yeast .8% x 18.63 = 15 g
• Total = 3200g
Step 5: Calculate your preferment using 33 per cent of the overall flour. The total flour is 1863g, therefore 33 per cent of the total formula is thus calculated: 1863 x .33 = 615 g of poolish.
Based on the type of pre ferment used, calculate your new formula. In this example we want to use a poolish which is based on the following formula.
• Flour 100% 615g
• Water 100 % 615g
• Yeast .2% 1g
• Total 200.2% 1331g
Step 6: Calculate your final dough by subtracting the ingredients used in the preferment from the quantity in the overall formula. Where ingredients are
not used in a preferment, simply carry the total required to the final dough. The total preferment will now be added into the final dough as an ingredient.
• Flour 1863 - 615 = 1248g
• Water 1285 - 665 = 615g
• Yeast 15 - 1 = 14g
Alan Dumonceaux, C.B.S., RSE, is chairman of the baking program at the Northern Alberta Institute of Technology’s department of culinary arts and professional food studies. He is also a member of Baking Team Canada and qualified to compete in the Viennese Pastry category at the 2016 Coupe de Monde de la Boulangerie (Bakery World Cup) in Paris.
A NEW DAWN
After nearly a century of serving the bakery business, Dawn Foods’ optimism and dedication to the industry is stronger than ever. Dawn proudly support our customers, helping to make life’s special moments more memorable. Running a bakery is a 24/7 labor of love that requires ongoing care, and Dawn is committed to providing industry-leading products, resources and services.
With those core values in mind, recently Dawn has invested in a range of new digital and traditional tools to deliver more bakery knowledge and support.
Dawn is excited to become even more involved in conversations happening in person and online with our customers through our new content strategy. Through our new website, social media channels, and Batter Up publication, we will provide fresh stories, recipes, celebrate our customers, and discuss industry trends and ideas in the baking community.
For our partners and customers in Canada, www.DawnFoods.com/ca is the go-to source for all things bakery. Innovation is essential to keep our customers’ business moving forward, and Dawn is dedicated to providing the news, tools, and ideas to keep them at the forefront of the industry. From our extensive list of product offerings to business tools and advice on how to find efficiencies, work on menus and pricing strategies, DawnFoods.com/ca has it all.
}Additionally, Dawn launched North American Facebook and LinkedIn pages in 2016 to connect current and prospective customers with relevant content, insights and strategies. We want to help inspire our customers and celebrate the hard work and care they put into every single piece they create.
Dawn is excited to become even more involved in conversations happening in person and online with our customers.
For the second year, our Batter Up publication will provide handcrafted stories to help customers grow their business with firsthand advice from
other bakers on how to improve operations and boost the bottom line; inspiration for new recipes and decorating techniques; and detailed reporting on industry and consumer trends—and how they could or should affect your bakery’s offerings. This quarterly magazine features articles, infographics, and formulas that matter to our artisanal bakery and small- to
mid-size manufacturing customers in the United States and Canada.
Our Dawn customers are why we come to work energized every day. From innovation to inspiration and everything in between, we will work to help build bakers’ businesses by providing highquality bakery ingredients, products and content to drive success.
We promise bakery business owners and their families around the world that they can count on us to help make life’s sweet moments even better. / BJ
Audrey Fernandes is the senior marketing manager of Dawn Foods Canada.
EQUIPMENT SHOWCASE
The 2017 North American Association of Food Equipment Manufacturers (NAFEM) show took place Feb. 9-11, 2017, at the Orange County Convention Center in Orlando, Fla.
Hundreds of exhibitors and thousands of attendees packed the massive hall, which was bursting at the seams with foodservice gear for every imaginable application – and then some. This year, there were more than 22,000 unaudited registrants, up 12 percent from the 2015 show, and a nine percent increase (totaling 600) in exhibiting companies. The show floor offered approximately 374,530 square feet of exhibit space, up 16 percent from 2015, making it the largest show to-date for the association.
“We attribute the increase in attendees and exhibitors to the fact that the industry is more aware than ever before of how important it is to be at a show where the business of foodservice equipment and supplies comes first,” says Kevin Fink, CFSP, Master-Bilt/ Nor-Lake, Standex Foodservice Equipment Group companies, and NAFEM president.
}“Not only did we have new exhibiting companies, but some of our long-standing exhibitors asked for bigger booth space. That tells us that our members see the value in showcasing their offerings and newest products live at the show.”
The industry is more aware than ever before of how important it is to be at a show where the business of foodservice equipment and supplies comes first.
were several “Inspiration Station” breakout groups in the WHAT’S HOT! WHAT’S COOL! pavilion highlighting other unique products on the show floor.
and also launched a new line of slicers (see New Products section, page 65).
Denis Livchak, a manager with Food Service Technology Center, attended the show hoping to find the latest developments in energy efficient equipment.
A highlight of The NAFEM Show was WHAT’S HOT! WHAT’S COOL!, a new product gallery that showcased 143 innovations including equipment and supplies that enable labor cost savings, global food foodservice productivity and more, and address trends such as health, wellness and flavors. In addition, technology continues to play an everincreasing role in products. There also
Some exhibitors familiar to readers of Bakers Journal included Revent Inc., Hobart, JAC Machines Inc., Lockwood Manufacturing Co., Lloyd Pans, Erika Record Baking Co., LVO Manufacturing Inc., Globe Food Equipment, and LBC Bakery Equipment Inc.
Inspired by the Academy Awards, Globe Food Equipment rolled out the red carpet at its movie-themed booth, where it unveiled updates to its line of griddles
“I like coming to The NAFEM Show because you get to see a lot of innovative products and actually use the equipment and talk to not only the sales people, but the engineers as well,” Livchak said.
The NAFEM Show returns to Orlando and the Orange County Convention Center Feb. 7-9, 2019. See more photos from 2017 show and keep up with the latest news at thenafemshow.org. / BJ
For more news about equipment, visit
Globe Food Equipment’s movie-themed booth was a popular destination for attendees at the 2017 NAFEM Show in Orlando, Fla.
“i need a problem - solving partner to meet today’s baking challenges.”
ADM feeds your baking business with over a century of milling expertise.
Discover ADM’s expanding portfolio of perfected ingredients, along with unmatched expertise and personal care from farm to table. Enhance your product line with our range of flours, oils, flavors, starches, fibers and proteins. ADM also offers ancient grains, whole grains and gluten-free options to help you fulfill today’s food experiences. Learn more at ADM.com.
HOSTMILANO 2017 CATERS TO YOU
Mark your calendar for HostMilano 2017, one of the world’s top trade shows for companies in the foodservice, food retail, and hotel industries.
HostMilano takes place Oct. 20-24 in Milan, Italy. Show organizers have recognized the baking industry as a sector buzzing with growth opportunities. In
raw materials and flours, the show’s range of products on offer has expanded to include cereals alternative to wheat and gluten-free, and which until recently might only have been known locally.
This is the case for teff, also known as Williams lovegrass, or for “pseudo cereals” like quinoa and amaranth, along with ancient grains like spelt that have returned to popularity. Also thanks to these many novelties,
worldwide cereal production is forecast to rise by 0.9 per cent this year to 2,566 million tonnes. Consumption in 2016-17 is up 9 million tonnes (2.4 per cent) to a total of around 383 million tonnes. Over half of all the output is concentrated in China, India, Russia, the United States and France.
At HostMilano, the baking arts are showcased in a context designed to leverage opportunities across contiguous supply
The FieraMilano convention center in Milan, Italy, is the site of HostMilano 2017 in October.
chains. Manufacturers of raw and semi-processed materials, machinery, and processing and storing accessories and equipment will all be converging on the bread, pizza and pasta area at the Fieramilano fairgrounds.
This complete supply chain overview is situated next to the foodservice equipment area, which leverages the greatest possible value from affinities between these two sectors. Bread is increasingly
becoming a star player in restaurant catering, while boutique bakeries are increasingly popular together with gourmet pizza, and pasta prepared and consumed in retail. HostMilano’s overview of hospitality and foodservice is rounded off by the show’s other two macro-areas: coffee, tea with bar, coffee machines, vending, ice cream, pastry; and tableware and furniture.
MORE ADVANTAGES FOR EXHIBITOR COMPANIES
From raw materials like flour and yeast to the finished product, doughmakers to ovens ... all under the banner of quality and innovation. HostMilano has confirmed its role as an international industry hub thanks to the presence of top-tier companies and a full range of products dedicated to the bakery, pastry, confectionery, pasta and pizza supply chain.
Moreover, HostMilano’s desire to bring supply and demand together leverages the presence of at least 1,500 profiled buyers from around the world, profiled and selected by its network of local international agents. Host 2017 has a special focus on North America and the Middle East. The show is working to attract high-profile visitors from one of the world’s highest growth potential regions: indeed, North America is a focal area in the Italian government’s Made in Italy promotional campaign.
Host 2017 guarantees high-quality exhibitors, visitors and events, of which it staged more than 400 last time round, many of international standing. For bakers, Host 2017 is putting on the European Pizza Championship staged by Pizza e Pasta Italiana. Pastrymakers can look forward to the world finals of the Cake Designers World Championship and the World Trophy of Pastry, Ice Cream and Chocolate, in collaboration with the Federazione Internazionale Pasticceria Gelateria Cioccolateria (FIPGC), with 16 finalists selected from all four corners of the globe pitting their wits against one another with spectacular creations; this year, the special focus is on coffee and chocolate.
THERE’S MORE TO BAKERY THAN BREAD
When we say flour, we automatically think of sweet things. Well, the entire confectionery supply chain is on show at the pastry area, next to the gelato sector. Companies with hundreds of years’ worth of history – major names like Taylor Company, Anselli, Alvena, Mec3, Pregel, Bravo, Bras/Ugolini, Ifi, Jose’ Jordao, Frigomat, Iceteam Gruppo Ali, Carpigiani, S.P.M., Alcas, Gel Matic, Valmar Global in Gelato and Babbi, Selmi, Isa, Ciam, Scotton, Mussana, Demarle, Pavoni, Silikomart, Martellato, Novacart in Pastry – will all be in attendance. They will also showcase their wares at the macro-area encompassing coffee, tea, bar, coffee machines and vending.
More and more, all of these sectors are coming together and cross-pollinating in a continuous exchange of competencies and ideas. With catering next door – always Host’s flagship – and starred chefs putting on spectacular show cooking displays, this completes the picture of the ice cream and desserts world as it takes on an increasingly well-defined and strategic role in both restaurants and bars.
Ovens, dough makers and the latest generation of machines are solidly in the Third Millennium, progeny of the Internet of Things. Now it is possible to communicate with them and programme these machines to relieve chefs, pizza makers and bakers of the most tiring and repetitive tasks. Not just an exhibition but a hub for trends and innovation, HostMilano presents the next generation solutions in terms of formats and layouts. The most interesting proposals on show will win the much-sought-after Smart Label award, dedicated to innovation in professional
The latest baking techniques, ingredients, equipment and much, much more will be on display at HostMilano 2017.
hospitality and promoted by HostMilano, in partnership with POLI.design, a Politecnico di Milano consortium.
AN EDITION POISED TO SET ATTENDANCE RECORDS
With about six months still to go before the official opening, engines are already up and running: more than 1,400 companies have already confirmed their presence, 41 per cent of which come from 48 countries. As of today, international exhibitors number more than 500, while the remaining will represent the Made in Italy campaign, which leads the innovation in many sectors of the foodservice industry.
There will be more than 1,500 hosted buyers, and, thanks to increased investment in targeting select buyers and greater collaboration with the Italian Trade Agency (ITA), there are to be many new names and an ever more complete technological mix.
The selection of exhibiting countries is ever more global, and, this year, it is to include five new additions: in addition to Bielorussia, Serbia and Liechtenstein from Europe, Egypt and South Africa stand out on the future African market: according to UN estimates, in the next few years, the continent’s GDP will increase by more than 5 per cent per year while energy requirements are growing by 38 per cent, which is an indicator of the great increase in terms of industrial activities and energy consumption.
Among the top 10 of countries most represented at the show, there’s Germany with 86 companies (an increase of 26 per cent over 2014) followed by Spain, France, the United States and a selection of other countries, including, from Europe, the United Kingdom, Greece, Switzerland, the Netherlands, Portugal, Austria and Sweden.
But the United States is truly showing amazing growth (+47 per cent), present at the show with 44 companies (compared to 30 in the same period in 2014), nine of which will be at the fair for the first time. This trend has remained constant during the latest editions, with many companies returning thanks as well to the agreement with the Commercial Service of the U.S. Department of Commerce, which has offered its official certification. At HostMilano, U.S. exhibitors find the most important port of access to the EMEA market as well as a unique way to get in touch with the
Made in Italy market (in the city that most represents it), a benchmark for the industry, and to see innovations and trends in advance.
A SPECIAL FOCUS ON NORTH AMERICA
To bring more high-level visitors from North America, HostMilano has also entered into agreements with important industry associations. From the U.S., these include the Foodservice Equipment Distributors Association (FEDA) with 255 distributors that generate 75 per cent of sales for hotel, restaurant and cafe machines and equipment, as well as the Hospitality Industry Network, which includes 5,600 members, such as interior designers, architectural firms and contract manufacturers.
From Canada, agreements have been made with Restaurants Canada, the most important association in this industry with more than 30,000 members; Ontario Convenience Stores Association (OCSA), which represents more than 7,500 convenience stores, making for a particularly dynamic channel; and
WCSA, the trade association representing Western Canada’s convenience store industry. The latter two associations together include about 13,000 convenience stores, the distribution channel expanding most rapidly in North America. The latest additions to this prestigious list include the American Society of Interior Designers (ASID), IDC - Interior Designers of Canada (IDC), the Baking Association of Canada (BAC), the Specialty Coffee Association (SCA), and the NYC Hospitality Aliance. Whether it is for the bakers’ arts, coffee, catering, bars, furnishings or equipment, Host is the ideal place to go to find out about the latest trends in food, hospitality and retail. Every two years, Fieramilano’s halls open up a whole new world, but in between one edition and the next, the organizers never cease to work and improve the show through special events on the web and social networks, as part of an ongoing dialogue with professionals keen every day to explore their world and seize the latest business opportunities.
Visit www.host.fieramilano.it. / BJ
Bakers Yeast
Lallemand offers
Bakers Yeast that can significantly contribute to the nutritional value of baked products.
Lallemand Bakers Yeast is a natural and proven source of essential minerals and vitamins, including B vitamins, vitamin D, potassium, and zinc.
RESTAURANTS CANADA SHOW
Mississauga, Ont. –The Restaurants Canada Show, which took place Feb. 26-28 in Toronto, marked Canada’s 150th birthday by celebrating the diversity of Canadian food culture and the unity of the foodservice industry along with its challenges and strengths.
The show hosted more than 500 booths offering products, services and educational sessions designed to help restaurants, bakeries and other foodservice operations run their businesses more efficiently and profitably.
The Uniquely Canadian Food Experience paired renowned chefs from different regions with signature fare to highlight the country’s food landscape. Charlotte Langley and Robert Belcham were among the culinary stars serving deliciously Canadian dishes during the show.
The event also looked toward the future and the ways technology can help businesses be more efficient and improve the customer experience. A tech pavilion highlighted point-of-sale systems, internet services, web design and mobile apps.
Oven technology continues to evolve as well. WD College had its new Turbochef single- and double-batch pizza ovens on display, which are designed for stacking and connect to cloud-based Wi-Fi to help manage your menu and analyze data from outside your restaurant. Meanwhile at the Fornoteca booth, visitors inspected the Duetto oven, which can cook a Neapolitan pizza in 90 seconds using two burners and a self-turning, 16-inch ceramic stone.
}collaborative games while waiting for their order.
Bonanza muffins and Brownie Blitz brownies are individually packaged, free of dairy, eggs and suitable for kosher and
The event looked toward the future and the ways technology can help businesses be more efficient and improve the customer experience.
halal diets. The products have a shelf life of one year frozen, three months refrigerated and seven days at room temperature.
chance to relax, taste and learn. During one of these, award-winning Nespresso coffee sommelier Elyse Lambert demonstrated how proper pairing can enhance the guest experience. Lambert matched Nespresso Grand Crus espressos with several chocolates provided by Barry Callebaut. Slurping from a spoon works best for controlling the amount of coffee you taste with the chocolate, she said, and if chocolate with lots of cacao is best complemented by a powerful and robust coffee.
Among ready-made bakery items were Lorelyn’s Gourmet Desserts, which are all gluten-free, nut-free and vegan. The Toronto company’s Choco-Chia Chip and Ooey-Gooey Fudge cookies, Banana
On the ingredients side, Uncle Ben’s had a quinoa and ancient grains rice medley made especially for food service and not available in grocery stores. A mixture of red quinoa, millet, farro, wheat berries and French lentils, each 100-gram portion contains 14 grams of protein.
Several tasty tutorials sprinkled around the show floor gave operators a
However you take your trends, the show – “dubbed “RC Unleashed” –served up something for everyone involved in Canada’s one-of-a-kind foodservice industry. / BJ
Lorelyn’s Gourmet Desserts displayed a line of ready-to-eat, individually portioned cookies, brownies and muffins and full-sized cakes that are egg-free, dairy-free and suitable for kosher and halal diets; Attendees check out Kodisoft’s interactive tables, which let customers browse and order from the menu and play
BRIAN HARTZ
BAKING SCHOOL MEANS BUSINESS
You can be the most talented baker or pastry chef the world has ever known, but if you don’t have the business sense and skills to back up your abilities in the kitchen, and you aren’t a lifelong learner keen to keep up with rapidly changing trends and tastes, you might never know success.
That’s the philosophy at the heart of Durham College’s advanced baking and pastry arts program, located at the W. Galen Weston Centre for Food on the school’s Whitby, Ont., campus.
“The majority of our students are entrepreneurial,” says program co-ordinator Tanya Heck, an experienced pastry chef who also serves as a professor. In addition, Heck, who owned and operated her own bakery in Calgary for five years, helped found the program. She says the emphasis on entrepreneurship skills is “by design, absolutely. So many of our students are interested in opening something. Also, the program isn’t necessarily focused solely on opening a bakery business. Many students are coming from a culinary background.”
}That’s another differentiator for Durham’s approach to educating Canada’s future bakers and pastry chefs. Students who enroll in the program are required to have met one of three prerequisites: a diploma in culinary management from an Ontario college or a related culinary diploma; successful completion of a levels 1 and 2 of a cook apprenticeship program; or be certified as a Red Seal cook or Red Seal chef.
Durham College aspires to produce business-savvy, multi-talented bakers and pastry chefs who are ready for immediate success.
At Durham, we have relationships with local farms and are getting food there instead of stuff that’s been on a plane or a boat for a week.
concept that’s revolutionizing how consumers view the food industry and informing so many more purchasing decisions than in the past.
“We are asking students to have a culinary history so we don’t have to teach the very basic skills,” Heck says. “That’s so they can move quite quickly into the really advanced skills.”
Those advanced skills, Heck explained, include a grounding in the “field-to-fork”
“All of a sudden, the consumer is very educated,” Heck says. “When I was starting out, customers didn’t know that much and they didn’t seem to care that much, either. Today, both restaurants and customers are paying close attention to where food is coming from. At Durham, we have relationships with local farms and are getting food there instead of stuff that’s been on a plane or a boat for a week.”
Durham also requires prerequisites, Heck says, as a response to industry
demand for more well-rounded culinary professionals. “Many businesses aren’t hiring strictly pastry chefs anymore,” she explains. “They don’t have that kind of budget. So, our program is about expanding skills that students already have. They usually get some baking education at other programs, but maybe not enough. We are looking at building on those skills.”
Marco Cassano, owner of Annina’s Bakeshop, Café & Catering in Goodwood, Ont., helped design the program and says its emphasis on personal brand development is another factor that helps it stand apart from others. “Chef Tanya is really good at teaching the students about getting their name out there and getting their names on everything that they do,” he says. “Durham teaches the traditional way but also modern business techniques like branding and initializing
things. We give encouragement to the students to keep pushing forward. And even after the program, we are there for them. They can always contact us with questions.”
Cassano isn’t teaching at Durham presently but plans to go back to an instructional role at some point in the future. He says he taught just about every subject possible, ranging from food theory to advanced labs and large-client retail strategy. But he also learned a lot in the process that has helped him in his career as a small business owner/ operator.
“I learned patience,” he says. “Working with students, you have to learn patience. You also learn to look at things in other ways. You break recipes down into their components; you look beyond the recipe and why it’s being put together that way.”
Both Cassano and Heck cited the program’s advanced bakery capstone course as another way that Durham strives to go above and beyond the call of duty when it comes to educating students about the practical matters of owning and operating a bakery. According to the program description, the course requires students to “design, plan and execute a final capstone project, which includes menu planning, costing, ordering, marketing, producing, decorating and packaging a variety of items to be
For their capstone project, Durham students are required to set up and run their own bakeshop for a day on campus.
sold at a special event.” Heck says students set up a “pop-up” bakeshop in the foyer of the building that houses the advanced baking and culinary arts program.
Cassano says the capstone project teaches students how to build a business – “not just on paper … they have to bring it to life for one entire day.” Adds Heck, “Everything they’ve learned during the year they have to execute. Short of writing a business plan, it’s pretty much everything you’d be doing while operating a business.”
THE STUDENT
One of the students set to do a capstone project is Kristin Atwood, a graduate of Durham’s culinary management program who’ll complete her certificate in advanced baking and pastry arts in April. She’s currently employed at Braden Hall in Toronto where she handles catering services, with some cooking and pastry-prep duties sprinkled in, as well. Atwood, 26, is the inaugural winner of Durham’s Gold Medal Award, which was created to recognize outstanding achievements by students in the college’s culinary management program. Criteria include attendance, volunteerism, professionalism, attitude and academic standing throughout students’ time at DC.
The award includes an all-expensespaid trip to Calabria, Italy, to study at Italian Culinary Institute for a week. Atwood travelled to Italy in June 2016. For Atwood, who says she’s drawn to food science and product development, it was an invaluable experience.
“I learned a lot about Italian regional cuisine,” she says. “It was only for a week but it seemed longer because we put in super-long days. I’ve also worked in Paris and I see myself working abroad again. It’s very beneficial to get those experiences first-hand. It’s essential to get to see how people in other cultures cook.”
However, she added in a news release, “It was while working in Paris that I realized without formal culinary training, certain doors in the industry would always remain closed to me. So I returned to school for a second time, choosing Durham College because of its excellent reputation in culinary arts. I knew after graduating from Durham, those doors would begin to open.”
Baking Is All In The Family
Baking has been in the Manderfield family for four generations. Manderfield’s Home Bakery got its humble beginnings in 1934 when Frank and Marie Manderfield opened their doors in Fox Valley, Wisconsin. It continued successfully until Frank retired in 1964. Frank’s son Dennis opened a bakery in Menasha, Wisconsin, and ran it for 16 years before he sold it in 1972.
Dennis’ kids all had a passion for baking. So in 1979, they reintroduced Manderfield’s Home Bakery to Appleton, Wisconsin. Today, this third generation of bakers—Mike, Paul, Jerry, Doug and Matt—continues to run the full-line retail bakery. It offers doughnuts, muffins, Danish, iced and decorated cut-out cookies, cakes and Artisan breads. And in 2012, Travis Manderfield, great-grandson of Frank, proudly joined the family business.
“We all got started in the business because we grew up with parents who were bakers,” said Doug Manderfield. “We are all creative in our own ways, and have found our strengths that helped bring about our success.”
Though the business has grown over the past 35 years, they remember their roots, and maintain a home-town feel in the bakery. “We treat all of our customers as guests in our home,” said Manderfield. “We focus on consistent quality products with excellent customer service.” The bakery has gone from one location with 15 employees to three locations with 120 employees.
“Using flavors from International® Bakers Services (IBS) has helped our bakery produce consistent, unique and very flavorful products that our customers enjoy on a regular basis,” said Manderfield. “My father used these flavors for over 30 years, and we continue to use the same formulas and flavors. The flavors include True Butter, B&V®, Cinnabutter blend and V&R® for our tasty treats.”
If you want flavors that keep your customers coming back time after time, turn to International® Bakers Services. We have the flavors your customers deserve.
Contact us toll-free at 800-345-7175, by fax at 574-287-7161, or visit our website at: www.internationalbakers.com
International Bakers Services, 1902 North Sheridan Ave., South Bend, Indiana 46628.
THE GRADUATE
Doors are opening for recent Durham graduate Glenda Neatt, a Torontonian by birth who moved to the Durham region after getting married and landed a job at an animal shelter. Neatt, however, says she’d always had a passion for cooking and baking and began to mull a new direction for her career after corporate restructuring resulted in her losing her job.
“When the opportunity came up to go back to school, that’s what I decided to do,” she says. Neatt says she chose Durham over other schools because of its small size and “field-to-fork” approach to the food business. “It’s helped me with the business aspect of things,” she adds. “We learn about financing and all the other steps we need to take to open a business.”
Like Atwood, Neatt enrolled in the two-year culinary management curriculum before moving on to the advanced baking and pastry arts program. Now that she’s matriculated, Neatt is employed as first cook at Bistro ’67, a teaching-inspired restaurant located on Durham’s Whitby campus. She’s working on a business plan and hopes to open her own bakery business within a year. In the meantime, she’s getting valuable work experience and has easy access to the sage advice of her former instructors at Durham. It’s an ideal situation, she says.
“I’m still in the beginning stages of my business plan, but I’ve been looking at locations that would be best suited for me,” Neatt says. “In the beginning I would be solo and work out of home and do deliveries, but then eventually I’ll open up my own shop.”
}Most students’ goal is to run their own business, whether it’s opening their own bakery or restaurant. Durham really gives you a leg up when you are going out there to start your own business.
Neatt says her favourite items to make are cakes and cupcakes, doughnuts, and French pastries, and she won a cake-decorating contest during her days as a student at Durham. However, she’s been a vegetarian for about 20 years, so the chances are good that she will be able to cater to customers who share that lifestyle. “When I look at a recipe, I look at a way to make it vegan or vegetarian,” she says.
Like Neatt, Atwood is already dipping a toe into the food business. She’s providing recipe and product development services, in addition to engaging in food media production, including photography and content creation for companies’ social media feeds. She has also launched thebuttery.co, an online culinary and travel magazine that shares tips, tricks, recipes and photos.
“I think most students’ goal is to run their own business whether it’s opening their own bakery or restaurant,” Atwood says. “Most fail within a year or two because they aren’t taught the business side of things, like basic accounting and management skills. Durham really gives you a leg up when you are going out there to start your own business.”
For more information about enrolling in Durham’s advanced baking and pastry arts program, visit http://bit.ly/2kL2kNr. / BJ
For more about baking and pastry arts education, visit www.bakersjournal.com.
April 23–24, 2017
Dear Friends:
I am delighted to extend my warmest greetings to everyone attending the Bakery Congress 2017 Trade Show and Conference, hosted by the Baking Association of Canada
This event provides a unique opportunity for baking and food industry professionals from across Canada to network and learn about the latest innovations in the field and consumer trends. I am certain that this year’s congress, featuring informative seminars and a rich display of baking products, services, and equipment, will inspire delegates to take on new challenges and opportunities.
I would like to commend the organizers for putting together a program that will benefit everyone in attendance. You can take pride in your commitment to supporting the growth and development of this important industry.
Please accept my best wishes for an enjoyable and productive meeting in Vanco uver
Sincerely,
The Rt. Hon. Justin P. J. Trudeau, P C , M P Prime Minister of Canada
A M E S S A G E F R O M
P R E M I E R C H R I S T Y C L A R K
As Premier of the Province of British Columbia, I am pleased to welcome everyone to the Vancouver Convention Centre for the Bakery Congress 2017, hosted by the Baking Association of Canada.
This two-day event is a wonderful opportunity for delegates from various local and international food-related industries to sample delicious products and learn about the newest innovations and technologies in the baking sector Delegates will also participate in educational seminars and workshops, while networking and enjoying the professional camaraderie of this well -attended event.
Bringing a tradeshow like this together requires a lot of plann ing and hard work, and I would like to commend the Baking Association of Canada for their effort to ensure that this event is a great success.
Welcome to Vancouver. I wish you a most successful Conference.
HONOURABLE CHRISTY CLARK PREMIER OF BRITISH COLUMBIA
April, 2017
A Message from the Mayor
On behalf of my colleagues on Vancouver City Council and the citizens of Vancouver, I want to send my sincere best wishes to everyone attending the Bakery Congress 2017 Trade Show and Conference.
Baking Association of Canada facilitates opportunities for delegates from various local and international food-related industries to sample delicious products and learn about the newest innovations and technologies in the baking sector. Delegates will also participate in educational seminars and workshops, while networking and enjoying the professional camaraderie of this well-attended event. I would like to commend the Baking Association of Canada for their effort to ensure that this event is a great success.
Best wishes for a successful Conference!
Sincerely,
Gregor Robertson MAYOR
Baker y Congress 2017
Dear Friends,
BAC CHAIR’S MESSAGE
On behalf of the Board of Directors and members of the Baking Association of Canada, it gives me great pleasure to invite you to Vancouver for this year’s Bakery Congress 2017. Bakery Congress has a well-earned reputation for excellence in both the quality of trade exhibits, education and social programming and this year’s event is no exception.
For two days you will have ample opportunities to see and learn the latest in new products, equipment, services, industry trends and much, much more. Vancouver itself offers a beautiful setting for our many social opportunities and general site seeing which we know you will enjoy.
Louis Bontorin (Treasurer) 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
LA PETITE BRETONNE (CBQ), BLAINVILLE QC
Michel Dion
LALLEMAND, MONTREAL QC
Denise Eddy
COLEMAN FOODS, CORNER BROOK NL
Arthur Gunn
GUNN’S BAKERY, WINNIPEG MB
Blair Hyslop
MRS DUNSTERS, SUSSEX NB
Greg Jenkins
WESTON BAKERIES LIMITED/READY BAKE, ETOBICOKE ON
Christian Mitzel
THE CHEF’S WAREHOUSE, VANCOUVER BC
Dan Peroff
OLYMPIC WHOLESALE, AJAX ON
Michael Rinella
RICH PRODUCTS OF CANADA, WOODBRIDGE ON
Baker y Congress 2017
HEADLINE
DEMO FEATURE AREA ON THE TRADE SHOW FLOOR
Trade show visitors will have the chance to see hourly presentations on the trade show floor. The baking programs from both Vancouver Island University and Vancouver Community College, along with special guests, will be providing hands on demonstrations of a wide variety of bakery creations.
AN EVENING AT THE HISTORIC TERMINAL CITY CLUB
Sunday April 23, 2017
6:00 PM – 10:00 PM
Terminal City Club
837 W Hastings St, Vancouver.
The BAC BC Chapter is delighted to once again present the premiere social and networking event of Bakery Congress. Just steps away from the Convention Centre, Vancouver’s historic Terminal City Club will host an evening of food, music and industry friends. The Terminal City Club is known for its excellent food and grand ocean views and is a perfect site to wrap up the first day of Bakery Congress 2017.
Baker y Congress 2017
CONFERENCE SESSIONS
Registration required for Sunday and Monday conference sessions
SUNDAY APRIL 23, 2017
8:15 AM – 9:00 AM BAC Annual General Meeting
(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.
9:00 AM – 10:00 AM
Employing Millennials: Today’s Challenges with Tomorrow’s Leaders
Today’s young workers are different. They have different experiences, perceptions and expectations about life and their working environment. So how do employers adapt themselves to this new labour pool? Our panel of baking industry members will share their thoughts and insights on merging the demands of a challenging bakery workplace with the new workers of today.
Panelists:
Mary Mckay, Head Baker and Co-Owner - Terra Breads
With a global presence, COBS Bread is one of the most successful franchise bakery networks in the world and has today expanded its retail presence across Canada. This session will provide a unique insight on how one of Canada’s most successful bakery retailers is focusing their approach via fresh and high quality products, marketing, community engagement and empowering entrepreneurs to be successful with ever changing consumer demands.
Presenter:
Aaron Gillespie, President, COBS Bread
Baker y Congress 2017
CONFERENCE SESSIONS
MONDAY APRIL 24, 2017
9:00 AM – 10:00 AM
What’s Happening and Where Do We Go From Here?
Presented by:
Paul Hetherington, President & CEO - Baking Association of Canada
The baking business and regulatory world is changing rapidly. Carbon taxes, Cap & Trade on top of new nutrition labeling, new food safety, new trans fat, new front of pack labelling are just the start. And from the U.S. comes their own GMO labelling rules and a new U.S administration with demands to rewrite trade rules. Put this all together and Canadian bakers may very well have their heads spinning. This program will help to put these requirements and new rules into perspective.
Johanne Trudeau, Director Food & Nutrition Policy - Baking Association of Canada
10:00 AM – 11:00 AM
Responding to the Changing Demands of Today & Tomorrow
The Canadian and indeed North American food marketplace is undergoing substantial change. Consumer and customers are demanding clean label, GMO free and reduced sugar, sodium and fat products. Environmental demands for reduced packaging and greater overall sustainability are also increasing. How are bakers handling the challenges of this evolving marketplace? Our baker panel will explore these topics and more!
Panelists:
Louis Bontorin, VP Sales & Administration - Calgary Italian Bakery Ltd.
Mickey Zhao, Pastry Chef & President - Saint Germain Bakery
Mara Cosh, Bakery Associate Coordinator - Whole Foods Market, Pacific Northwest Region
Baker y Congress 2017
EVENT PROGRAM
VANCOUVER CONVENTION CENTRE EAST, HALL B
SUNDAY, APRIL 23RD
TIME EVENT LOCATION
8:00 am – 5:00 pm Registration Open East Building Lobby
8:15 am – 9:00 am BAC Annual General Meeting Members and Non-Members Invited Meeting Room 11
9:00 am – 11:00 am Conference Sessions Meeting Room 11
9:00 am – 10:00 am
Employing Millennials: Today’s Challenges with Tomorrow’s Leaders
10:00 am – 11:00 am
Successful Retailing in Today’s Bakery Market
11:00 am – 5:00 pm Trade Show Open
Demo Feature Area on the Trade Show Floor – Hands on demonstrations of bakery creations by VCC & VIU Hall B
6:00 pm – 10:00 pm An Evening at the Historic Terminal City Club Hosted by BAC’s BC Chapter
MONDAY, APRIL 24TH
8:00 am – 5:00 pm Registration Open East Building Lobby
9:00 am – 11:00 am Conference Sessions Meeting Room 11
9:00 am – 10:00 am
What’s Happening and Where Do We Go From Here?
10:00 am – 11:00 am
Responding to the Changing Demands of Today & Tomorrow
11:00 am – 5:00 pm Trade Show Open
Demo Feature Area on the Trade Show Floor – Hands on demonstrations of bakery creations by VCC & VIU Hall B
Exhibiting: AB Mauri is a relationshiporiented, technology-driven company that supplies the baking industry with best-in-class 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
ABI LTD.
Booth 615 NEW
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., a worldwide supplier of state-of-the-art Food & Packaging Equipment, Parts and Services, is a leading DesignerManufacturer & Integrator of Bagel, Bread, Cookie and Cake Making Systems. ABB preferred partner, ABI applies Robotics in all stages of the baked-goods and food production, incorporating the latest in vision, automation and tool technologies.
Brands: ABI Ltd., Katana, Cake Sculptor, Brander, Turri, Alaska
ADM MATSUTANI LLC
Booth 309 500 Park Blvd., Suite 1240
Itasca, IL 60143 USA 630-250-8720
E-MAIL: info@fibersol.com www.fibersol.com
Exhibiting: ADM/Matsutani showcases Fibersol®, the premier line of soluble dietary fiber ingredients. Fibersol offers solutions to many formulation challenges. Whether formulators are seeking ways to reduce sugar, meet clean-label goals, promote digestive health or use well-tolerated fiber to boost fiber content of a food or beverage, Fibersol has a solution.
Brands: Fibersol
AGREX SPA
Booth 425
20 Branstone Drive Whitby, ON L1R 3B6 416-456-5780
E-MAIL: boblisecky@sympatico.ca www.agrex.it
Exhibiting: AGREX designs, manufactures and sells Flour Milling Complete Systems. We specialize to starting companies into the Milling Business. If you are buying flour now we can help you to prepare a feasibility study to calculate the Profitability and Payback on a Flour Milling System. The mills are installed on one floor into a standard warehouse style building. Start with 25 tons per day - at $500,000.
Brands: Agrex
AKILA HOLDINGS INC.
Booth 813 12 Hampstead Court Princeton, NJ 08540 USA
609-454-5034
E-MAIL: usa@akilagroup.com www.akilagroup.com
Exhibiting: Akilagroup was established in 1997 and is based out of Capetown, South Africa. The group specializes in the trading of containerized agricultural commodities. We have recently started operations in Canada and will be offering: Certified Organic Cane Sugar; White Refined Sugar; Icing Sugar; Sweetened Condensed Evaporated Milk; Chocolate, Caramel and Flavored Syrups.
Brands: California Farms, Akila, Goiassa
AMERICAN KEY FOOD PRODUCTS
Booth 204 NEW 1 Reuten Drive Closter, NJ 07624 USA 201-767-8022, 877-263-7539
Exhibiting: American Key Food Products (AKFP) is a trusted ingredients distributor that serves the food industry. AKFP is aligned with current healthy ingredient trends. Our Tapioca/Cassava, Rice, Potato and Pea-based flours and starches are not only clean label and processed without chemical additives in a food-safety environment, but are also gluten-free and NON-GMO.
Brands: King Lion, Cassava S/A, Kumamoto/Bears Brand
Booth 424 NEW 2115 West Laburnum Ave. Richmond, VA 23227 USA 804-355-7961, 800-225-3771
E-MAIL: sales@amfbakery.com www.amfbakery.com
Exhibiting: AMF Bakery Systems provides complete bakery solutions for bread, buns, rolls, tortillas, English muffins and specialty bread products. AMF provides expert design and application engineering, production expertise, full-system integration, project management, installation, training and lifetime parts and service support. AMF is a proud member of the Markel Food Group.
Booth 700 168 ChengDong Avenue YiChang, HuBei 443003 China 717-636-9520
E-MAIL: aie@angelyeast.com www.angelyeast.com
Exhibiting: Angel Yeast Co., Ltd. are one of the biggest bakery yeast manufacturers in the world, factories are in China, Egypt and Russia .We provide high and stable quality instant dry yeast, fresh yeast, semi dry yeast and bakery ingredients to world customers.
Brands: Angel, Angest, Gloripan, Bakedream
ARDENT MILLS ULC
Booth 501 NEW
235 Nuggett Court Brampton, ON L6T 5H4 905-494-2643, 888-295-9470
E-MAIL: elaine.odoherty@ardentmills. com
www.ardentmills.ca
Exhibiting: Ardent Mills has the Industry’s broadest range of traditional flours, whole grains, customized mixes, blends and specialty products. • SimplyMilled by Ardent Mills™ Organic White and Whole Wheat Flour • Ultragrain® White Whole Grain Flour • Safeguard™ Flour to protect against flour-related food safety risks • SimplyClean™ clean label mixes.
Brands: SimplyMilled by Ardent Mills™, Robin Hood®, SimplyClean™, Primo Mulino™
ATESCO INDUSTRIAL HYGIENE LTD.
Booth 321 10529 Glenwood Cres. E. Surrey, BC V4N 1V9 604-496-2004
www.atescoindustrialhygiene.com
BAKEMARK
Booth 714 2480 Viking Way Richmond, BC V6V 1N2 604-303-1700
E-MAIL: info@bakemark.com www.yourbakemark.com
Exhibiting: With more than 100 years of service to the baking industry, BakeMark manufactures and delivers a wide range of bakery ingredients and products to customers across all of North America. BakeMark is proud to offer the industry’s finest brands, including BakeMark, Westco, Marguerite, Brill, Henry & Henry, MeisterMarken and Ulmer Spatz, through 25 distribution centers servicing the US and Canada. Brands: BakeMark, Westco, Marguerite, Brill, Henry & Henry, MeisterMarken, Ulmer Spatz
BAKERS JOURNAL
Booth 208
105 Donly Drive South Simcoe, ON N3Y 4N5 705-826-2254
Exhibiting: BAKERS JOURNAL, the Voice of the Canadian Baking Industry, is a magazine that delivers news, information and vendor information to bakeries across Canada. We partner with the Baking Association of Canada to provide their newsletter and are the Official Show Guide of the Bakery Congress. We are celebrating 78 years now in this wonderful baking industry and hope to be around 78 more!
BAKERS SUPPLY HOUSE
Booth 627 NEW #102 – 19495 55th Ave. Surrey, BC V3S 8P7
Exhibiting: Baking Powder - standard or custom formulations. Pure and Organic - Pure Vanilla Extract and Artificial Vanilla. Food Colour; Vanillin; Custom Spice Blending; Custom Powder Blending. Panatura: The #1 dough starter in Europe! - Panatura GI and GI Lite - gluten free bread mixgluten free pizza mix - paleo dough starter - Panatura protect natural preservative - low glycemic sugar.
Brands: Bakers Supply House, Panatura
BC EGG
Booth 725
250-32160 South Fraser Way Abbotsford, BC V2T 1W5 604-556-3348
E-MAIL: bcemb@bcegg.com www.bcegg.com
BIZERBA CANADA INC.
Booth 601 NEW 6411 Edwards Blvd. Mississauga, ON L5T 2P7 905-816-0498, 888-240-3722
E-MAIL: heiko.paulsen@bizerba.com www.bizerba.ca
Exhibiting: Since 1866 Bizerba offers our customers both retail and industrial solutions relating to slicing, processing, weighing, labels and service. Bizerba has significantly defined technologies in the handling of food and is represented in over 120 countries with its worldwide headquarters located in Balingen, Germany.
Congress 2017 Baker y
Brands: Bizerba, Wiesheu, Komet and Ubert
BOB BAKERY WORLD LTD.
Booth 608 NEW
210-20285 Stewart Cres. Maple Ridge, BC V2X 8G1 604-380-4080, 844-380-4080
E-MAIL: bob.bobbakeryworld@gmail. com
www.bobbakeryworld.com
Exhibiting: Welcome to Bob Bakery World Ltd., the Only Full Service supplier to Bakeries and in Canada. Our motto “Uncommon Problems, Common Sense Results, We Gopher it 4 U” means we get what you want when you want it - let us show You the difference.
Brands: DecoPac, Lucks, Nordic Ware, Thermo Hauser, Liberty, Bob Bakery World Ltd.
BOXMASTER
Booth 524
880 Belgrave Way Delta, BC V3M 5Y8 604-521-4715, 888-267-7754
E-MAIL: info@boxmaster.com www.boxmaster.com
Exhibiting: Boxmaster has recently progressed to having a complete food safe manufacturing process. Boxmaster is the first IFS PACsecure certified box manufacturer in Western Canada. The certification focuses on a HACCP-based program, allowing Boxmaster to certify that materials used in the packaging process are safe for the food industry.
BRAZIL STUFF
Booth 324 NEW 4440 Rumble Street Burnaby, BC V5J 2A3
778-984-6090
E-MAIL: info@brazilstuff.ca www.brazilstuff.ca
Exhibiting: Brazilian cheese rolls - 25g and 60g units, frozen-to-oven, cheeseflavored rolls. We use the perfect blend of only the finest, hand-picked ingredients – like fresh cheese, eggs
and milk – with absolutely nothing artificial. Available in 16kg boxes, containing 8 2kg packagings. Crispy outside, fluffy inside and delightfulenjoyed all day long!
Brands: Mineirinho
BRITISH CANADIAN IMPORTERS LTD.
Booth 420 NEW 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. BCI distributes high quality certified food ingredients and also specializes in foodservice packaging and bakery equipment.
2190 South Service Road West Oakville, ON L6L 5N1 905-469-2054, 800-361-3043
E-MAIL: askus@bunge.com www.bungenorthamerica.com
Exhibiting: Bunge Canada services the Canadian Bakery Industry by providing innovative product solutions that add value to our customer’s products. Specializing in packaged & bulk oils, Bunge’s product categories include margarines, oils, shortenings & whipped toppings. Visit us at booth 622 to hear about our newest product innovation: Non-GMO project verified canola oil.
Exhibiting: The Hudson family has been producing eggs at Burnbrae Farms for over 70 years. We’re a fifth generation Canadian, family-owned and operated company that continues to be one of Canada’s leading egg farmers, with farms, grading stations and processing operations across the country. Burnbrae Farms family remains dedicated to supplying eggs to all Canadians.
CACAO BARRY CALLEBAUT
Booth 106 NEW
4850 Molson Street Montreal, QC H1Y 3J8 778-955-7445, 855-619-8676
Exhibiting: Cacao Barry and Callebaut are the leading manufacturers of high-quality cocoa and chocolatefrom the cocoa bean to the finest finished products. Leaders in innovations and providing a wide range of services in the fields of product development, processing and training. The company is engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain.
Brands: Cacao Barry, Callebaut, Mona Lisa
CALDIC
Booth 607 NEW
6980 Creditview Road Mississauga, ON L5N 8E2 905-812-7300, 800-263-1939
E-MAIL: customercare@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.
Exhibiting: We have been supplying quality flavours to the bakery industry for over 30 years. We provide natural, natural/artificial or artificial flavours in powder and/or liquid form. Our flavours are available in small quantities and our lead times are 7-10 business days for stock items. Contact us today for your free samples.
Brands: Carmi Flavors
COMMERCIAL KITCHEN SYSTEMS LTD.
Booth 307
1861 Westover Road
North Vancouver, BC V7J 1X7
E-MAIL: spectank@shaw.ca www.cksclean.com
Exhibiting: We supply the Spectank Carbon Removal System that easily and efficiently removes all baked on carbon from kitchen equipment. The Spectank cleans aluminum baking sheets, hood vent filters, stainless steel, cast iron and even plastic chopping boards. The Spectank is CFIA approved and the detergent is biodegradable. No expensive purchase is required as this is a fully serviced rental system.
Brands: Spectank Carbon Removal System
DAWN FOOD PRODUCTS
Booth 406
13980 Bridgeport Road Richmond, BC V6V 1V3 604-233-3080, 800-663-0316
Exhibiting: Now you can give customers the best of both worlds: great-tasting baked goods made with wholesome ingredients they know and trust. Bakers Truth™ clean label mixes and bases take the complexity out of your ingredients list, but keep all the functionality that you have come to expect from Dawn products.
Exhibiting: Dealers Ingredients Inc., specializing in supplying natural, nutritional ingredients and solutions, will be featuring PROFI™, high protein plant-based composite (HPPC) and winner of 2016 DUX Ingredients and Technology Award; Butter Buds functional dairy flavour concentrates, OneGrain - sodium reduction product, Natralein pea and brown rice proteins, oils and dairy ingredients.
Brands: PROFI, Natralein, Butter Buds, OneGrain
DECOPAC INC.
Booth 706 NEW
3500 Thurston Avenue Anoka, MN 55303 USA
763-574-0091, 800-332-6722
E-MAIL: dave.cohen@decopac.com www.decopac.com
Exhibiting: See new stunning Premium Printed Gum Paste flowers and SugarSoft® edible decorations you won’t find anywhere else plus don’t miss a demonstration of the PhotoCake® edible image system. Drop by the DecoPac booth to discover these innovative and cost effective decorating solutions and much more to make your bakery the destination to find amazing cakes!
Exhibiting: We are Dempsey Corp., a functional and specialty food ingredients distributor, and a Canadian family owned business for over 60 years. Our offerings for bakery include oat fibre, flax, inulin, citrus fibre, apple extract, pectin, flavour enhancers, flavours, salt replacers, natural inclusions, nut replacers, antioxidants, antimicrobials and freeze-dried fruit.
Brands: Grain Millers, Herbafood, Herbstreith and Fox, DSM, Mane Flavors, Kemin, Sensus, Inclusion Technologies, Chaucer, Oregon Potato Corp.
DRADER MANUFACTURING INDUSTRIES LTD.
Booth 520 5750-50 Street NW Edmonton, AB T6B 2Z8 780-440-2231, 800-661-4122 www.drader.com
Booth 325 26 Easton Rd., Unit 6 Brantford, ON N3P 1J5 289-527-4454
E-MAIL: mike_salatino@ecopack.com www.ecopack.com
Exhibiting: Ecopack is a leader in Bakery Eco friendly paper packaging with 85 years of history. We are 100% focused on recyclable and environmentally cellulose packaging. ISO 9001 Quality Certification, FDA, HACCP, and BRC certification. FSC approved raw materials from selected sources, Scandinavian paper,
temperature resistant and grease proof. Ecopack’s focus is on key partnership, innovation and market approach.
Brands: Ecopack
EDDE ALMOND PASTE INC.
Booth 207
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
EM BAKERY EQUIPMENT B.C. LTD.
Booth 521 NEW 2209 Springer Avenue Burnaby, BC V5B 3N1 604-294-3500
E-MAIL: admin@emequip.com www.emequip.com
Exhibiting: EM Bakery Equipment second generation family business providing sales, service & installation of quality machinery across North America. We are exclusive long term representatives for many quality brands. Display items include Bassanina Roller 89 rack oven, Teknostamap Lam reversible sheeter, Esmach spiral mixers, Vitella hydraulic dividers, Ramalhos convection oven, STM water meter, Panem Proofer.
Exhibiting: ENJAY Converters is a Quality Manufacturer of Bakery Packaging Concepts. Established in 1983 with ASI/AIB Plant Certification. We have a wide range of items including cake boards/pads/drums, bakery and pastry boxes, cupcake liners and stands, tulip and muffin cups and OneWay Disposable Piping Bags. Our line is perfect for Retail, Supermarket and Processors applications. Stock and Custom programs.
Brands: ONEWAY Pastry Bags
FARINART INC.
Booth 320 NEW
1150 Rang St. Edouard St. Liboire, QC J0H 1R0 450-793-2880, 866-327-4627
Exhibiting: Farinart Inc., a modern stone mill operation, offers the highest quality custom grain and seed blends, specialty flours and pulses - in both organic and conventional forms. Visit our booth to talk about the latest innovations in blends and specialty flours for the bakery industry. Ask about our customer service focus and unique ability to leverage expertise to capture current and future trends.
Brands: Farinart
FAZIO FOODS INTERNATIONAL LTD.
Booth 815 NEW
1050 Glen Drive
Vancouver, BC V6A 3M6
604-253-2668
E-MAIL: fjlau@faziofoods.com www.faziofoods.com
Exhibiting: Fazio Foods International Ltd. has been a trusted name in the food industry serving domestic and international customers for over 25 years. Fully Canadian owned and operated, we offer a full line of cooking oils -- Non-GMO Verified Oils; and mayonnaise, salad dressings, spreads, dipping sauces. Bulk sizes (1000 Litre totes and up), Foodservice size (16 Litre), Retail sizes.
Exhibiting: Surrey BC based FME Food Machinery Engineering, provides customized food industry machinery to a range of commercial and industrial clients throughout the United States and Canada, including many Fortune 500 companies. Our line of equipment includes FME Dough Chunkers and conveyors, WireCut Cookie machines, Dough Rounders and Vibratory Doubles Eliminators.
FOLEY’S CANDIES LIMITED PARTNERSHIP
Booth 620 11520 Horseshoe Way Richmond, BC V7A 4V5 604-274-2131, 888-236-5397
Exhibiting: Foley’s Candies Limited Partnership 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. Non-GMO Project, SQF Level 3, GFSI and Kosher Certified. Brands: Foley’s Candies
FOODSAFE
Booth 722 c/o Camosun College 4461 Interurban Road Victoria, BC V9E 2C1 250-370-4781
E-MAIL: foodsafe@foodsafe.ca www.foodsafe.ca
Exhibiting: FOODSAFE is one of Canada’s most utilized food safety training programs. FOODSAFE Levels 1 & 2 and MarketSafe are developed using the expertise and guidance of the BC Centre for Disease Control, Regional Health Authorities of BC and key stakeholders from government, education and the restaurant and hospitality industry.
Exhibiting: Fortress Technology, a Canadian based international company, has been supplying metal detectors to the bakery and snack food industry since 1996. We offer custom solutions for better sensitivities without an exorbitant cost. All our systems are Never Obsolete; parts, service and upgrades are always available. Stay up to date with food safety initiatives without having to purchase a new detector.
Brands: Interceptor, Stealth, Phantom, Halo
G. CINELLI-ESPERIA CORPORATION
Booth 201 NEW
380 Chrislea Rd. Woodbridge, ON L4L 8A8 905-856-1820, 800-665-3626
E-MAIL: albertg@cinelli.com www.cinelli.com
Exhibiting: We are excited to be exhibiting our steam tube hearth oven, along with our revolving tray, rack, deck and bi-turbo convection ovens. As well see our line of industry leading spiral mixers, automatic multi-lane bun divider rounder, our prooferretarder, an automatic cookie depositor, and our brand new stressfree divider with guillotine cutter for Ciabatta and other delicate doughs, and more!
Exhibiting: Glenwood Label, has been around since 1969 as Canada’s leading label manufacturer. We can supply any label in any size shape or material and from the basic blanks to full color Digital labels. As well we offer graphic art services and supply thermal printers, ribbons, scanners, software, & warehouse management systems.
Exhibiting: Hero Switzerland is the premium producer of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly Concentrated Fruit Paste Compounds. The Hero product line is High Fructose corn syrup free, Gluten Free, Non GMO, Kosher Certified, Halal Certified, and is the choice of those Chefs that only want to serve the very best to their customers.
Brands: Hero
HARVEST CORPORATION
Booth 507 NEW 7946 Winston Street Burnaby, BC V5A 2H5 604-294-6650, 800-925-6644
E-MAIL: marika@harvestcorporation. com
www.harvestcorporation.com
Exhibiting: KOENIG Continuous Divider/Rounders, SVEBA-DAHLEN Rack Ovens, Deck Oven, and Pizza Ovens, OLIVER Slicers and Dough Make Up
INNOSEAL CANADA LTD.
Booth 326 NEW
14845-6 Yonge St., Suite 553 Aurora, ON L4G 6H8 704-521-6068, 866-958-4666
E-MAIL: info@innoseal.com www.innoseal.com
Exhibiting: Innoseal Systems, Inc. is the manufacturer and distributor of the popular Innoseal® Tamper-Evident Bag Closure System. As our name projects, we provide Innovative Sealing Solutions for many industries such as:
Baker y Congress 2017
EXHIBIT DESCRIPTIONS
bakery, food safety, produce, seafood, painting, automotive, floral and many others.
Brands: Innoseal
INTERNATIONAL DAIRY DELI BAKERY ASSOCIATION
Booth 526
636 Science Drive 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 & expo, which features top speakers and an innovative merchandising center, attracts approximately 9,000 registrants and 750 exhibiting companies. Education assistance is available through scholarships and food safety certification reimbursement.
Exhibiting: At IREKS, first-class baking ingredients, made from the best grain and other high quality natural raw materials, are combined with creative product ideas and attractive recipes. We provide technical know-how and innovation to our customers. We supply baking ingredients, pastry mixes, gluten free bases and mixes, sourdough and malts.
Exhibiting: IPS-Ingredis supply ingredients and additives. Such substances aim to improve colour, texture & flavour or preserve the quality of our customers’ products. Also specializing in supplying fruit & vegetable concentrates, pulps, purees & pieces.
Exhibiting: For over 75 years, John Brooks Company has proudly been your Spraying, Pumping, Filtering Systems Specialists, providing innovative engineered products to vital Canadian markets. Our products include pumps, spray nozzles, filtration
equipment and most recently valves, plus our custom engineered systems provide fluid handling solutions for a variety of applications.
JVR FOOD PACKAGING SOLUTIONS LTD.
Booth 110 NEW 9470 195th St. Surrey, BC V4N 4G2 604-888-5871, 800-663-0833
Booth 708 PO Box 4903 Missoula, MT 59806 USA 406-251-9418
E-MAIL: jamie.lockman@kamut.com www.kamut.com
Exhibiting: Kamut International represents growers, manufacturers & distributors of KAMUT® Brand Khorasan wheat. KI is responsible for protecting the KAMUT® Brand name & for promoting organic agriculture. KI works to educate consumers, retailers, manufacturers, & professionals about the nutritional & flavor benefits of this high quality & delicious ancient grain. Brands: KAMUT® Brand Khorasan wheat
KEN L HALL CONTRACTORS
Booth 814 NEW 2827 Murray Street Port Moody, BC V3H 1X3 604-469-7191
Exhibiting: La Petite Bretonne is known for its production of French pastries specialties such as the Micro Croissants, Mini Choco, chocolate buns, madeleines, cookies and also a variety of other tasty baked goods all sold at very competitive prices.
Brands: La Petite Bretonne
LALLEMAND INC.
Booth 407 NEW
1620 Prefontaine St. Montreal, QC H1W 2N8 514-522-2133, 800-840-4047
E-MAIL: mdion@lallemand.com www.lallemand.com
Exhibiting: Visit us at our booth, see and hear about new products, NonGmo, Organic, Flexferm, Vita D yeast, natural mold inhibitors, clean label conditioners and natural flavor enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!
Exhibiting: Since 1853, Lesaffre and Red Star have been the proven world leaders in yeast research, technology, and manufacturing. Today, we continue to demonstrate our commitment to innovation through our growing lines of conventional, organic and non-GMO yeast & ingredients brought to market through our Red Star®, Saf-Instant® and Saf-Pro® Ingredients brand products.
Brands: SAF Instant®, Red Sta®r, SAF Pro®, Livendo, StarBake
LORANN OILS INC.
Booth 525 NEW 4518 Aurelius Rd. 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 a world-wide supplier of premium essential oils and flavors for confectionary, baking, ice cream 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.
Exhibiting: Certified organic flour mill located in central Saskatchewan. We use a low temperature impact mill. All our flours are 100% whole grain, nothing added, nothing removed. We mill only Canadian grown grains: Buckwheat, Hard Red Wheat, Pastry Wheat, Kamut Khorasan, Spelt, Red Fife Wheat and Rye. Superior Quality and Optimal Nutrition since 1988.
Brands: Nunweiler’s Flour
MINIBULK INC.
Booth 724
432, 2880 45th Ave. SE Calgary, AB T2B 3M1
403-228-9555, 800-553-4964
E-MAIL: info@minibulk.com www.minibulk.com
Exhibiting: Your dedicated team works tirelessly to ensure your food production facilities are safe, clean, and making only the highest quality products. Our food-grade manufacturing facilities follow the same stringent standards when producing bulk packaging. Ensure your packaging standards match your production standards by working with MiniBulk!
MIWE CANADA INC.
Booth 400
3055 Lenworth Drive, Unit #10 Mississauga, ON L4X 2G3 647-297-0314
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 e+, ECONO, GUSTO, BACKCOMBI, GVA, KR, CUBE
Baker y Congress 2017
DESCRIPTIONS
NATU’OIL SERVICES INC.
Booth 116 NEW
Unit 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 Premium Supplier of the Olera® brand of Certified Sustainable, Non GMO, Non – Hydrogenated Shortenings and Oils. We welcome 2017 with an ambitious plan to offer 100% RSPO Certified Sustainable Palm Shortenings and Oils in North America for the production of Cakes, Cookies, Doughnuts, and Icings.
Exhibiting: Flax Bakery Base is a blended ingredient package of milled flaxseed, molasses, canola oil and sea salt. It can be used in a variety of baked goods, such as bread, muffins, and cookies. This base will provide your baked goods with the nutrition and taste that only flaxseed and molasses can offer.
Exhibiting: NutraSun Foods Ltd. is Canada’s premier flour miller. Located in the heart of the Prairies, we use our direct access to the world’s best grains to produce flour, dough conditioner, and whole grain products for customers around the world.
Brands: NutraBake, Snowbird, SunnyBake
P&H MILLING GROUP
Booth 411
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, 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.
OK FROZEN DOUGH
Booth 109 NEW 4145 Spallumcheen Place Armstrong, BC V0E 1B6 250-546-0311
Exhibiting: OK Frozen Dough is a proud Western Canadian manufacturer of quality frozen bread and bun dough; using Canadian Wheat milled in British Columbia by Rogers Foods. OK Frozen Dough is a leader in quality and has been supplying bakery and grocery businesses for over 23 years.
PAN GLO COATINGS CANADA
Booth 710
84 Easton Road Brantford, ON N3P 1J5 519-756-2800, 800-265-8445
E-MAIL: morrisp@cmbakeware.ca www.cmbakeware.ca
Exhibiting: Pan Glo Canada’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 new American Pan & Chicago Metallic pans. Brands: AMERICOAT® ePLUS
PBF THE PITA BREAD FACTORY
Booth 606 NEW
8000 Winston Street
Burnaby, BC V5A 2H5
604-528-6111
E-MAIL: sales@pbf.bc.ca www.pbf.bc.ca
Exhibiting: We’ve done all that you need to bring unforgettable textures and flavours of ancient breads right to your shelves. Bakestone Brothers pita, naan, bagels and tortillas on display in our new packaging as well as our new organic bagels and tortillas. Look no further than the Bakestone Brothers family of authentic baked goods. Made by brothers, bound by bread.
Exhibiting: Port Royal Mills is a family owned manufacturer of custom grain blends and whole grain and seed products. SQF, Kosher, and organic certified, PRM strives to supply leading bakeries with whole grain ingredients to meet their specific needs. A leading manufacturer in whole grain milling, we work closely with our clients to supply quality ingredients for a variety of applications.
Congress 2017 Baker y
specialty dessert ingredient company headquartered in Reggio Emilia, Italy, founded in 1967 by Luciano Rabboni. PreGel stands globally as the largest manufacturer and distributor of ingredients for gelato, sorbetto, ice cream, soft serve and pastries. PreGel also offers training classes for beginners and advanced dessert professionals.
Exhibiting: Puratos Canada offers a full range of innovative products, solutions and expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate sectors. At the Bakery Congress you can experience our real Belgian Chocolate, Belcolade and be inspired with bread recipes using O-tentic and Softgrain.
Exhibiting: PreGel CANADA is the Canadian division of PreGel, a global
QUADRA INGREDIENTS
Booth 703
7930 Vantage Way Delta, BC V4G 1A8 604-940-2313, 800-665-6553
E-MAIL: info@quadra.ca www.quadraingredients.com
Exhibiting: Quadra Ingredients + Continental Ingredients: providing quality ingredients, technical expertise and outstanding personalized service. Offering custom blending solutions and a full range of ingredients including fibres, starches, specialty flours, leavening agents, hydrocolloids, low sodium solutions, sugars, dairy, eggs, and egg replacement. Stop by booth 703 to meet the Quadra / CIC team.
600 East Greenwich Ave. West Warwick, RI 02893 USA 877-757-7978
E-MAIL: info@quicklabel.com www.quicklabel.com
Exhibiting: QuickLabel 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. We introduced the first in-house digital color label printer in 1994, and we continue to innovate labeling solutions.
RATIONAL CANADA
Booth 210
2410 Meadowpine Blvd., Suite 107 Mississauga, ON L5N 6S2
Exhibiting: SelfCookingCenter® the reliable professional kitchen assistant. On a footprint of less than 11 ft² (1 m²), you can fry, roast, grill, steam, poach, bake, and much more. It can do that
Baker y Congress 2017
NEW EXHIBIT DESCRIPTIONS
regardless of whether you want to prepare meat, fish, poultry, vegetables, egg dishes, baked goods, or dessertswhether it is thirty or several thousand meals.
Brands: SelfCookingCenter®
REDUX NUTRITION LTD.
Booth 506
1292 Venables Street
Vancouver, BC V6A 4B4
604-968-2280, 855-867-3389
E-MAIL: rmccormack@reduxnutrition. com
www.reduxnutrition.com
Exhibiting: Redux Nutrition Ltd., collects and recycles pre-consumer organic material and packaged goods from bulk food producers, which is turned into high quality feed ingredients for livestock. From depackaging, sorting, to decontaminating, we have the equipment and experience to transform inedible material into sustainable commodities, keeping food waste out of landfills.
RENSHAW AMERICAS
Booth 227 NEW
400 Commons Way, Suite C Rockaway, NJ 07866 USA 973-957-0686
Exhibiting: Renshaw, established in 1898, are now offering a range of Fondant, Gum Paste, Marzipan, Royal Icing and Ready Rolled Icing Discs specifically manufactured for the Canadian Market and distributed by Renshaw Americas. To find out more information or to sample our products visit www.renshawamericas.com, call our representative +1 514-999-6692 or email levon.djerrahian@ renshawamericas.com
Brands: Renshaw Americas
REVENT INC.
Booth 415
REISER CANADA CO.
Booth 401
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
100 Ethel Rd. W. Piscataway, NJ 08854 USA 732-777-9433
E-MAIL: info@revent.com www.revent.com
RF BAKERY EQUIPMENT
Booth 414 NEW
73B Clipper Street
Coquitlam, BC V3K 6X2 604-298-6673, 800-661-2253
E-MAIL: sales@rfbakery.com www.rfbakery.com
Exhibiting: RF Bakery Equipment is Canada’s foremost manufacturer and distributor of the highest quality bakery equipment. We are Canadian distributors for Revent, Belshaw/ Adamatic, Erika Record, JAC Machines,
Escher, Rondo, and MONO. With offices in Eastern and Western Canada we are able to service clients throughout North America.
Exhibiting: Rheon is the global leader in the manufacturing of food processing equipment. Rheon offers complete Stress Free Systems for breads, pastries, sweet goods, donuts, pizza, flat breads and all sheeted products. Additionally, we offer innovative encrusting and co-extruding equipment to bakeries, restaurants and food and meat processing facilities.
Woodbridge, ON L4L 6E1 905-265-4319 www.richscanada.com
Exhibiting: We are proud to introduce Simply Bettercreme Whipped Icings and Simply Allen Uniced Cakes. With just a few simple ingredients, our newest cakes & icings deliver a deliciously indulgent taste and quality, using only the ingredients necessary to bring the essence of indulgence to life - No Artificial Colours and flavours, hydrogenated oils and high-fructose corn syrup.
Exhibiting: Richardson International is Canada’s leading agribusiness. With an extensive grower network, Richardson processes and manufactures oats and canola-based products. We’re proud to offer quality ingredients - including oats, clusters and canola-based oils, margarines and shortenings - to meet your needs.
4420 Larkin Cross Road Armstrong, BC V0E 1B6 260-546-8744, 800-356-8735
E-MAIL: info@rogersfoods.com www.rogersfoods.com
Exhibiting: Rogers Foods has been proudly milling quality flour and cereal products from Canadian grain for over 60 years. With mills in both Armstrong and Chilliwack, British Columbia, we produce wholesome cereals and highest quality flour and grain products for home and commercial bakers alike.
Brands: Rogers Flour and Cereal
SA CHOCOLATE ALIMENTS
Booth 225 NEW 119-1525 Broadway Street
Port Coquitlam, BC V3C 6P6
604-831-8558
E-MAIL: jaysheere@me.com www.cacaofinodearoma.com
Exhibiting: Casa Luker chocolate couvertures and other cacao derivatives, with their exquisite and particular flavour, are ideal for chocolate products of all kinds like pastries, bonbons, desserts, chocolate bars, among many others.
Brands: Casa Luker
SANDEL FOODS INC.
Booth 111 NEW 45739 Kerr Ave. Chilliwack, BC V2R 0N2
604-392-1020, 866-594-1019
E-MAIL: sales@sandelfoods.com www.sandelfoods.com
Exhibiting: Sandel Foods is a leading supplier of fillings, icings, glazes, syrups and sauces; as well as the only Canadian company processing glacé fruit products. Sandel with its expertise and flexibility will formulate products to meet any of our customers’ unique needs in Bakery, Dairy and Food Service.
Exhibiting: Satin Fine Foods is the manufacturer of Satin Ice Rolled fondant and Gum Paste. Available in a wide arrange of colors and sizes. Cake Artists these days have a wide range of fondant options but despite the competition, Satin Ice remains the true
Exhibiting: Sika is in the industry of multi-purpose resinous epoxy flooring systems and advanced generation polyurethane cement systems for extreme service conditions as those found in the food & beverage industry.
Exhibiting: A family owned full service supplier for all your bakery needs. Check out our product lines which include ingredients (domestic and imported), chocolate, thaw and use items, par-baked or ready to bake products, food service items, paper items and packaging.
SOMERSET INDUSTRIES
Booth 717
137 Phonex Ave. Lowell, MA 01852 USA 978-667-3355
www.smrset.com
Baker y Congress 2017
DESCRIPTIONS
SOULANGES MILLS
Booth 721 NEW
485 Ch Saint Philippe Saint-Polycarpe, QC J0P 1X0
450-265-3005
E-MAIL: jules@moulinsdesoulanges. com
www.moulinsdesoulanges.com
Exhibiting: We are creators and producers of specialty flours since 2007. We propose innovative flour solutions for bakeries of all sizes in the food industries. We valorize the environment and local farming.
SPRAYING SYSTEMS CANADA LTD.
Booth 611 NEW
108 7198 Vantage Way
Delta, BC V4G 1K7
604-960-2762, 800-957-7729
E-MAIL: gord.gouthro@spray.com www.spray.ca
Exhibiting: Manufacturers of spray technologies used in bakery operations such as applying coatings of glazes, butter, pan lubrication, bread scoring, mold inhibitors; in cleaning operations such as conveyor washing and tank cleaning. Optimizing spray performance can significantly reduce waste of costly ingredients and ensure uniform coverage improving bakeries bottom line.
Exhibiting: Baking is a tough industry on floors. Floors need to have the right anti slip, but still be easy to clean. The floors need to be able to
handle heat, fork lifts, water, impact, and not allow organic ingress into the floor. Silikal® floors are bakery proven. They are long life, but repairable without replacement. Floor installations are ready for FULL service in 1 hour after completion.
Exhibiting: The Chef’s Warehouse is the premier specialty food distributor to unique and independent bakeries, patisseries, hotels, restauranteurs. Our ingredient selection spans the diverse needs of creative, food-driven menus. From caviar to chocolate, olive oil to foie gras, cheese to truffles. The Chef’s Warehouse is proud to offer a distinct variety of products to meet the unique needs of bakery/restaurants.
Exhibiting: Unifiller is a world leader in automated portioning equipment like depositors, transfer pumps, decorating equipment and full production lines. Unifiller specializes in precise depositing of all flow-able products including sauces, cheeses,
hummus, soups, batters, fillings, icings, mousse and other products. Unifiller equipment optimizes production by increasing production yield and reducing waste.
250 West Pender Street Vancouver, BC V6B 1S9 604-871-7000, 866-565-7820
E-MAIL: fchong@vcc.ca www.vcc.ca
Exhibiting: Graduates of our programs are highly valuable to employers and the baking industry. Our certificate programs are designed to help learners connect theoretical principles of baking with practical applications. Drop by our booth to pick up program information or talk with our instructors and students.
VANCOUVER FOOD MACHINERY LTD.
Booth 600 NEW 15525 20th Avenue Surrey, BC V4A 2A4 604-560-0626
Exhibiting: R Series Formatic - as the authorised Canadian distributor for Deighton Manufacturing UK Ltd’s food processing equipment, we will be exhibiting their world recognised food forming and portioning machine. Spreadmatic - we will also be exhibiting Deighton Manufacturing UK Ltd.’s commercial bread buttering and sandwich preparation machine.
Brands: Formatic, Spreadmatic
VANCOUVER ISLAND UNIVERSITY
Booth 726
Professional Baking and Pastry Dept. 900 5th St. Nanaimo, BC V9R 5S5 250-740-6114
E-MAIL: martin.barnett@viu.ca www.viu.ca/baking
Exhibiting: The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with a Certificate in Professional Baking and Pastry Arts giving them the leading edge to advancement and progression in the baking and pastry profession. This full-time program provides baking and pastry arts students with knowledge and experience in the science and production of bakery items baked in both commercial ovens and our wood burning brick oven. Emphasis is placed on traditional and artisan baking methods as applied to modern Canadian and international trends.
Exhibiting: Vanderpol’s is committed to quality, offering a wide variety of egg products for food service, retail and industrial applications. Liquid and Frozen Eggs; Powder; Cooked; Specialty; Private Label; Cage Free; Co-Pack
Brands: Vanderpol’s Eggs
Congress 2017 Baker y
VEGA MFG. LTD.
Booth 720
112-1647 Broadway Street
Port Coquitlam, BC V3C 6P8
604-941-0761, 800-224-8342
E-MAIL: sales@vegacases.com www.vegacases.com
Exhibiting: Vega Mfg. Ltd. is a European Style Showcase manufacturer. Our NSF Certified refrigerated, dry and hot displays highlight & keep your products fresh. Customized showcases, counters & shelving systems make our cases fit into your design layout. “Design, Functionality and Craftsmanship.”
Exhibiting: With headquarters in Ontario, and direct sales offices across Canada; Weber Marking Systems has been providing high-quality labels, labelling solutions & systems and marking/coding products to the Canadian marketplace for over 35 years. Our network of sales, service and technical support specialists, along with our commitment to quality has established our position as an industry leader.
Exhibiting: Weston Bakeries is your fresh start for innovative ideas and top brands including Country Harvest, D’Italiano, Wonder, and Oroweat. Maplehurst is your in-store bakery solutions expert for frozen Bread and Rolls, Cakes, Pies and Donuts. Your success is the core of our business.
Brands: Wonder, Country Harvest, D’Italiano, Oroweat, and Maplehurst.
XEBECO
Booth 709 NEW
3 Old Rockingham Road Salem, NH 03079 USA 603-893-6191
E-MAIL: abishop@univexcorp.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.
The ultimate tamper evident bag closure system. Use InnoSeal to protect your products from unwanted hands. Unlike twist ties, customers will know if anyone else has sampled your product before them.
Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students. Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colours, flowers, and much more, and gives decorators the tools to translate their own clients’ ideas into creative new designs.
• Decorating techniques ranging from simple to advanced are explained in a clear, fully-illustrated, step-by-step format.
• Sample scenarios included throughout the book show readers how to handle a client consultation and how to create appropriate cakes for every client’s budget, theme, and creative needs.
• Nearly 200 beautiful full-colour photographs showcase finished cakes and illustrate key decorating techniques, while full-colour illustrations provide insight into the professional decorator’s creative process.
1-800-661-4122 ext. 239 nparent@drader.com
From food-industry-specific metal detectors to griddles and non-GMO purple corn flour, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com For more new products, visit www.bakersjournal.com.
Bakon’s new Maverick depositor
Did you know that the word “cookies” comes from the Dutch word “koekjes”? To develop the Maverick, the Bakon Food Equipment team has built on our experience of producing cookies with our Dutch customers, and, on the demand by our customers for more flexibility when depositing products with and without inclusions. The Maverick is a depositor with interchangeable pumps. Basically, you have a gearwheel depositor and an extruder. This allows you to produce with high consistency a large variety of products. Muffins, cupcakes, sponge slabs, fillings, caramels, chocolate ganaches, eclairs, choux, but also brownies with inclusions or even chocolate chips cookies or other cookies with nuts can all be deposited with the same machine. The machine can be supplied with a conveyor or, as a C-frame, to work directly on top of a tunnel oven conveyor. It can be equipped with rotary nozzles too and heated hopper. www.bakon.com
Orbis’ award-winning Pally
At BakingTech 2017 in Chicago in late February, ORBIS Corp.’s Pally won the operational excellence award from the American Society of Baking (ASB). The Pally was recognized for its unique ability to convert from a mobile dolly to a static pallet in just one movement. The dual feature allows material to be rolled from the truck directly to the aisle. This unique performance results in greater end-to-end supply chain versatility for increased efficiency, especially for small-format retailers. The Pally has performed in numerous shipping and merchandising applications. For example, when combining a racking system and bakery trays, the Pally can transform into an in-aisle shopper-ready endcap or point-ofpurchase display, alleviating the need for retail associates to restock products. The Pally is a cost-effective merchandising solution that fits most retail spaces without hassle. www. orbiscorporation.com
Globe grows griddle range
Dayton, Ohio-based Globe Food Equipment Co. has added a 60-inch thermostatic unit to its line of gas countertop griddles. Designed to meet the needs of high-use kitchens, this unit offers five feet of griddle space with five zones of temperature control for cooking a variety of foods at the same time. The 60-inch unit has 150,000 BTUs (30,000 per burner), stainless steel U-style burners providing heat every 12 inches, flame every six inches and a temperature range of 200-575 F. The one-inch-thick polished steel griddle plate helps retain and distribute heat and the front plate and frame is constructed of insulated doublewalled stainless steel for durability, longer life and heating efficiency. www.globefoodequip.com ¦ classified Ads ¦
Sesotec’s C-SCAN GHF metal detectors are primarily used in the food industry mounted on conveyor belts, inclined slides or other product transport systems. They detect all magnetic and nonmagnetic metals, (ferrous, non-ferrous and stainless steel) regardless of where the contaminant is within the product. This new line of metal detectors is also available as a detection system solution with conveyor belt and reject unit. www.sesotec.com
BY JANE DUMMER
CLEANING UP THE LABEL
Consumers are calling for simpler ingredients, but companies need to be willing to educate.
Many consumers welcome ingredients they can see and pronounce on food packages. They value ingredient declarations that do not contain long lists of chemical-sounding words.
For example, azodicarbonamide (ADA) is commonly used in bakery products and flour. Consumers pressured Subway restaurants to remove that additive from their bread. Artificial preservatives, colours and flavours are increasingly being perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create “clean label” products.
}It’s much easier to create a new product with a clean label rather than reformulate an existing product due to consumer expectations of how that product appears and tastes, as well as its retail price. NSF International technical manager Karen Proper explains: “Understanding your product and your manufacturing process will determine the associated key attributes. Each bakery product is different and as such, a one-size fits all response cannot be applied. Factors to consider include the functional role and inclusion levels of the ingredients, the method of processing and storage (frozen, par-baked, fresh), the packaging and the desired shelf life.”
an ingredient of a food) represented as natural. In the United States, the FDA also does not currently have a definition for the term natural. In response to consumer demand, the FDA has asked the public to provide information and
Without a clear definition of clean label, the term is open to interpretation. This presents an educational opportunity for food professionals …
comments on the use of natural in the labelling of human food products. The comment period closed on May 10, 2016, and we currently await direction from the FDA on their findings. A clear definition for ‘clean label’ does not exist within Canada or the United States. The term clean label is interpreted differently by consumers and manufacturers alike.”
on the term. From that point on, I have referred to it as omega-3 fat.
Rob Kowal, president of Kriscor & Associates, agrees, saying, “Consumers have a difficult time understanding technical terms and want to see a label with ingredients they can easily read and relate to.”
Kowal has seen a push to remove artificial sweeteners and preservatives in the baking sector. “On the panel, if there are too many ingredients, particularly with chemicalsounding names, the consumer may not purchase the product. This is an opportunity for food professionals, the industry and stakeholders to educate consumers at the point where they are getting some their information, including social media channels such as food bloggers.”
The preference for whole, simple, and transparent ingredients, along with the term “natural,” continues to resonate with consumers and food marketers. Proper has seen an increase in the use of extracts of green tea, acerola, and rosemary as clean label antioxidant alternatives to TBA and TBHQ, which are commonly used in the baking industry.
Proper reminds us, “With regard to the term ‘natural,’ the Canadian Food Inspection Agency provides guidance regarding the expectations for a food (or
Without a clear definition of clean label, the term is open to interpretation. This presents an educational opportunity for food professionals to assist today’s consumer to take a practical approach to clean labels. I know from my own experience the first time I saw the full declaration of ingredients for a banana, which included hexanote as a flavour and palmitoleic acid (3 per cent) as a fatty acid, I thought, “What is the consumer going to do with this information?”
Another time during a media interview, I referred to the omega-3 fatty acid content in salmon. The national news publication journalist who was inter viewing me got hung up on the word “acid” and I needed then to educate her
Proper emphasizes, “Reformulating to remove preservatives or emulsifiers involves work at the bench level, processing trials, shelf-life testing, label revisions and other required activities. Depending on the complexity of the product and manufacturing process, plus the capacity for the company to react quickly, this clean label process could easily range between nine to 12 months.”
If manufacturers are going to this effort, there is an important opportunity to educate the consumer so the clean label benefits versus the impact to appearance, taste, shelf-life and costs can be understood. / BJ
THE ART AND BUSINESS OF BAKING
TIPS ON SELLING WEDDING CAKES TO MODERN COUPLES HOW SUSTAINABILITY CAN BOOST BUSINESS
SOMETHING New
BREAKING THE MOLD
Learn how piñata cakes surprise and delight
SWEET SWAP
Get to know the demographic seeking sugar alternatives
