April 2018

The voice of the

Yves Marie Rolland judging a plated dessert during Europain.

BY LAURA AIKEN

A SEASON OF OPPORTUNITY

Get ready for an action-packed edition of Bakers Journal.

We are ringing in spring with show spirit and more.

Our April edition serves as your official show guide to Bakery Showcase, Canada’s annual event tethering discourse, innovation and isle by isle merriment to one grand gathering. The Baking Association of Canada (BAC) is bringing in some fantastic speakers, including celebrity chef Anna Olsen and mastermind strategist Tony Chapman, taking the educational component of the show to the next level. Today’s competitive environment calls for it. Understanding your business, your consumers, and how to balance it all is a conversation bakers can never quit having. Our April edition contains your guide to the event, and you can look for full coverage of the show in an upcoming issue of Bakers Journal

As we look ahead to Bakery Showcase, we look back on February’s Europain show in Paris. Bakers Journal brings you inside the action as the world’s best bakers compete and innovation is brought to life in the City of Light. Let our journalist on the ground, Colleen Cross, take you on a tour through what’s up and coming in one of baking’s traditional epicentres.

Continuing in our time travel, writer Michelle Brisebois takes us into the very near future of cannabis legalization and the market opportunity for edibles. Since the provinces will in most scenarios be managing the distribution of recreational cannabis, it will be a very different game for bakers used to supplying direct to the consumer. While the market entry may look daunting in dealing with the formalities entities like liquor control boards will require, the potential for revenue seems pretty worthwhile for those willing to take the leap. For bakers, being an experimental bunch, cannabis goods are a whole new avenue for creativity.

We ring in a New Year with goals, and as spring approaches and the spirits of many winter weary Canadians lift, the atmosphere becomes one of action; of spring cleaning and forward-looking inspiration.

Spring is here, and with it, the exuberance of fresh blooms. We ring in a New Year with goals, and as spring approaches and the spirits of many winter weary Canadians lift, the atmosphere becomes one of action; of spring cleaning and forward-looking inspiration. That inspiration could come from anywhere — Bakery Showcase, the pages of Bakers Journal , your customers, your family and friends, or simply nature’s palette as she blushes in the rain. I went to the Royal Botanical Gardens’ Orchid Show recently and was as enamoured with the display of wild beauty as I have been with any art gallery or museum. How amazing that one kind of flower can present so many different sizes and colours. Nature’s ingredients produce a bounty, and with the help of bakers, we enjoy an endless combination of novel tastes and edible visual delights.

Let’s welcome spring with the spirit of innovation as those April showers bring us all those beautiful May flowers. / BJ

APRIL 2018 | VOL. 78, NO. 3

EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595

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briefly | Survey says most Canadians trust their grocery chain; A Quebec bakery brand gets a makeover; IDDBA 18 announces speakers | for more news in the baking world, check out our website, www.bakersjournal.com

79% of Canadians trust their grocery chain: study

New research suggests Canadians’ relationship with their grocery chains remain exceptionally strong, even after allegations and admissions of some retailers participating in fixing bread prices for more than a decade.

In the Argyle Public Relationships Index, an annual study by Leger Research and Argyle Public Relationships that is independent of the grocery industry or any individual retailer, 86 per cent of Canadians are very or somewhat satisfied with the grocery retailer they use the most, and 79 per cent trust their retailer.

When asked specifically about the bread price-fixing issue, almost half say it has had no impact on their views; and while about one-third say their view has worsened, only nine per cent say it has worsened significantly. Thirteen per cent say the issue has actually improved their opinion of their retailer. Concerns were highest among customers over 45, and among those who shop at Sobeys, Loblaws or FreshCo.

Canadians think highly of grocery retailers as corporate citizens, the study indicates. Nearly 80 per cent agree their

main grocer “takes care of people who are likely to shop there.” Almost as many believe their grocer is “committed to meeting my expectations,” and 69 per cent think the brand is “concerned about people like me.”

However, when asked if they believe the public can “influence the decisions or direction” of their main grocer, only 45 per cent agree.

“While one-third of Canadians view their grocers more negatively after recent events, our relationships with these brands are strong and durable,” said Argyle chief executive officer Daniel Tisch, an international expert on public relationships and reputation management, in a press release. “The legacy of trust in the category suggests Canadians will give these relationships a second chance, allowing grocers to deal with executive misbehaviour and do the right thing. Still, given the strong correlation between relationships, sales and recommendations, brands need to take great care of their ‘public relationships.’ ”

Argyle cited public relations research that suggests there are six dimensions of

relationships between brands and their publics: trust, satisfaction, perceived commitment to meet expectations, caring for customers, concern for people like me and people’s perception of their ability to influence the brand. The Argyle Public Relationship Index averages public ratings of how the brand they know best in each sector performs on the six dimensions.

Among grocery retailers, the survey found most customer-retailer relationships clustered within the 70-74 range on a 100-point scale: Sobeys – 74, IGA – 74, Walmart – 73, Metro – 73, Costco – 72, Food Basics – 72, FreshCo – 72, Real Canadian Superstore – 71, Loblaws – 70 and No Frills – 68.

The survey also indicates 67 per cent of Canadians are interested in having relationships with the brands they buy and the service providers with which they do business, down from 73 per cent a year ago. It indicates that about 80 per cent are more likely to do business with a brand that builds a relationship with them, and the same percentage are more likely to recommend that brand to their friends.

Quebec’s Maison Cousin refreshes brand

Maison Cousin, a brand best known for its baguettes, has launched a new look, website and line of European-style breads for the Quebec market and local grocery stores.

“We’re honoured by the relationships we’ve nurtured in the province over the years,” said Eric Goyette, representative for Maison Cousin, in a news release. “We are focused on the future and recent innovations are a good indication of the commitment we have to growing our brand in Quebec.”

The collection of new breads includes Brioche, Calabrese, Pretzel and Portuguese rolls, the company said.

The new website – maison-cousin. com – is designed to be user-friendly and features a variety of recipes and descriptions of the breads.

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EUROPAIN 2018

Four delicious days of baking and pastry innovation in Paris | BY COLLEEN CROSS

Imagine your dream kitchen arranged just so, with a good flow and every tool and ingredient exactly where you need it. Look up and see a stash of formulas, cookbooks and manuals all within easy reach.

Add to this picture access to the advice and experience of more than 52,000 other professional bakers (one-third of them from 140 countries including France), industry experts and a ready supply of products from 469 companies and representatives who know those products inside out – and you’ll have a pretty good picture of Europain 2018.

The well-established industry event, held every two years, turned the ParisNord Villepinte exhibition centre into one giant, sweet-smelling bakery lab, café and theatre for four delicious days from Feb. 3 to 6. The show served as a hub for new products, innovations, information on industry trends, baking and pastry skill development and competition hubbub.

While the scale of the event could easily overwhelm a visitor, the thoughtful organization of the show made it a great place to learn. A central forum for trend talks was surrounded by exhibitors organized into three general areas – manufacturing, managing and selling. This buzzing baking landscape was dotted by demonstration booths and anchored at three corners by exciting competitions announced by the sound of exuberant air horns and pulsating, upbeat music.

}High walls filled with bread give an “impression of accumulation” and encourage storytelling, said bakery design consultant Sylvie Amar during an education session.

TRENDS FORUM

The Forum at the centre of the show was the setting for lively discussions that covered bakery manufacturing, management and sales. Helpfully translated into English for the first time, these discussions provided a window into current trends and research in the baking industry and advice aimed primarily at the independent bakery/café. This writer clapped on a translation headset and took in a selection of panels.

One of the more serious and candid discussions focused on current bread nutrition research. A panel led by Christophe Girardet, founder of Victor & Compagnie bakery, and Matthieu Labbé, general delegate for the Fédération des Entreprises de Boulangerie (FEB), a professional organization for bakers, tackled the concerning issue of the growing demand for gluten-free bread and the growing customer base with digestibility problems and what these mean for bakers.

Labbé and Girardet agreed it’s important to listen to customers’ needs and try to meet them through adjustments in baking methods and sharing of up-to-date

scientific research. They also agreed that a shortage of reliable science is a major obstacle to this kind of innovation. What science we do have to back up the need for change is also a long time in the making, Labbé said, citing an FEB study on bread digestion that won’t be published until 2019. The national agronomy association also has made some headway in research on glutamate, Girardet said, but this is expected to take another two to three years to publish.

“As a baker, is nutrition foremost in your mind?” Girardet was asked. He said it is very much on his mind as the perception of bread is changing. In the face of so much media attention, it’s important to analyze the information you encounter, he said. For Girardet, the issue is digestibility and how the body digests food. He was surprised it took a year just to see what science is out there.

There are three main steps in the process, Girardet said: kneading,

Above: First-place artistic bread sculpture by Peng Chieh Wang of Taiwan. Left: Team Canada’s Stéphanie Blouin and Sébastien Camus created this poodle for its confectionery arts entry.

fermenting and baking. Bakers want to know if any of these steps leads to better digestion. If they knew more, they could adjust their processes. They want to test hypotheses but need partners, he said.

Labbé said in the case of gluten-free eating, it is not a fad, but the industry lacks reliable information. Several organizations are trying to understand the science behind it, but that research takes time.

Girardet said the fact that people want information makes him think he can do something to change his formulations and how he talks to customers. People ask him if gluten is dangerous and he needs to know how to answer them. Girardet confided he was scared at first by the implications of the gluten-free until he began to consider offering them. When 10 per cent of your customers want something, you need to respond, he concluded.

Labbé said the association feels the responsibility of educating bakers and to that end does training on various allergens and has developed an app bakers can use to educate their customers. The user-friendly app, tells bakers how much gluten is in a given product such as a croissant. “We have to be prepared,” he said.

We learned that the FEB is conducting research on sourdough as a potential solution to the digestibility problem. The association will share the results with the industry at large expected in 2019.

}“We are trying to respond to demand and have had good results so far. At the moment the customers asking for it are a marginal group,” Girardet said. The overriding question for him: “How low can you go in gluten and still have good bread?”

Amar noted.

On the decoration side, different shapes and sizes of bread are serving as décor, she said. Traditional baskets are giving way to wall display units. High walls filled with bread give an “impression of accumulation” and encourage storytelling. Also popular is a raw, unprocessed look. An eclectic mix of seating is more and more common. “It’s very subliminal,” she said. “You’re telling people that each time they come back it will be a different experience.”

Eric Kayser is an example of a growing trend of bakeries with a small service area and lots of room to sit down, accommodating families and tourists. Mirabelle in Denmark is an example of a small, intimate and relaxed bakery that encourages guest to linger.

The consultant said the self-service model is popular everywhere but France, where being served gives an impression of quality. With self-service, cleanliness takes on added importance and sanitary prongs or pliers become must-haves, she said.

The most important thing is branding, Amar said. “If you don’t build a consistent brand and tell your story, your bakery will miss the point.”

She encouraged bakers to look to Asia for forward-thinking inspiration. “Asians understand storytelling, which consists of values, heritage and story,” she said. “If you can’t be consistent, people will sense

The consultant said the self-service model is popular everywhere but France, where being served gives an impression of quality.

that.” Consistency will make your team stronger and attract new talent. Today it’s all about communities and tribes.”

SELLING: BAKERY DESIGN TRENDS

Sylvie Amar, founder of Sylvie Amar Studios, travels the world monitoring trends in bakery décor. She shared some of her findings at a well-attended session. Environment is becoming very important, Amar said. She is seeing changes in how bakeries are organized, examples of which include long rooms featuring shelves on one side and a central island that allows customers a way to explore products much as they would in a fine food store. This requires you to manage traffic in a very different way,

An audience member wondered how to make her bakery’s story about authenticity and artisan products. Amar advised that if authenticity is your hook you have to be almost a purist. You must tell customers about the mill the flour came from and highlight the origin of your products.

MANAGING: DIGITAL MARKETING INTEL

Digital start-up One Baguette was at the forum to give operators tips on how to draw in customers through social media without stepping out of the kitchen too often. Company co-founder Arthur

Ménard said they have developed a specialty in bakeries simply by working with many in the sector. Ménard and his team coach businesses by teaching them three steps: how to communicate with customers and encourage them to follow you on social media; how to publish posts at the right time of day, and how to develop a program to get the posting done, preferably ahead of time.

Things have changed on Facebook, he explained. Users are now finding it not only helpful but also necessary to pay for posts – what’s known as a boost – in order to reach a wider circle of potential customers. After testing unpaid and paid posts, they have gone exclusively the paid route since January 2018. One Baguette has its own algorithm. When a particular post is doing well, employees push it to both old and new customers through a paid boost.

Although it may take two to six months, social media marketing will create customers, the entrepreneur said. As for content, he encouraged bakers to pull back the curtain and give customers a glimpse of what bakers do every day, noting that a window into a world that is a mystery to them – what bakers take for granted – has a lot of appeal.

SELLING: U.S. MARKET TRENDS

Three bakery industry pros took the stage to provide insights into the U.S. bakery landscape: Amy Scherber, chief executive officer and founder of Amy’s Bread, a popular New York City bakery that serves handmade artisanal breads, cookies, cakes and pastries; Pascal Rigo, founder of La Boulange, an empire of restaurants, wholesale and retail bakeries in California; Michel Suas, founder of San Francisco Baking Institute.

How much bread do Americans eat and when do they eat? Suas said there is a real focus on health including whole grains, and viennoisserie. Viennoisserie is popular in part because of the growth of coffee shops. Sandwiches are extremely popular and pain au chocolat seemed to explode in popularity overnight.

Scherber said her customers like sourdough, whole-wheat and whole-grain breads. She reported selling a lot of white baguettes both through retail and wholesale. “The wholesale business is picking up,” she said. “People want smaller loaves but a variety.” Other big sellers at Amy’s Bread are fruit tartlets and old-fashioned layer cakes.

A T R U E S T O R Y : We met a bak was producing gourmet cookies –heavy, thick cookies with lots of large chunks of chocolate, fruits, nuts and other inclusions In an effort to increase production, she went from hand-scooping to a w However, she ran into big problems w she couldn’t maintain portion contro getting cut into smaller, less impressiv chunks were smeared under the coo

Then she called Reiser. The s cookie dough depositor with a guill production speeds, the Vemag allo recipes with precise portioning accur and inclusions came through whole system actually exposed the chunks Now she is able to produce mouth-wa with great eye appeal that out-sell all t in the bakery case

Rigo said things haven’t changed that much since he opened for business in the mid-1990s. Toast in the morning and sandwiches for lunch are still popular, although bread represents only two per cent of his customers. Rigo put things into perspective by describing the U.S. market, at about 3,700 bakeries, as much smaller than that of France, which has some 22,000 bakeries.

With so much competition, especially from large manufacturers, “You can’t sell only bread,” Scherber said. “Millennials don’t want to buy a ‘boring’ loaf of bread. They want fancy viennoisserie they can photograph and share on social media.” She also sells coffee and added a communal table. “It’s important to give people a place to sit,” she said. “Millennials don’t like to sit together but they will.”

Suas picked up on the coffee partnership adding that bakers can do well with a tea or coffee shop where desserts are mostly consumed on the premises.

Scherber said an attractive display is important but you have to make sure products aren’t crushed. She acknowledged she struggles to come up with something new on a regular basis.

When the moderator brought up the cronut craze, Suas countered with another craze: the Kouign-amann, a round, crusty cake that hails from the Brittany region of northwestern France that contains layers of butter and sugar folded in, a bit like puff pastry but with fewer layers. “You have to change it and make it much lighter and less dense” for the U.S. market, he said. Americans like to try different things, he added, pointing to what he wryly referred to as a travesty: the banana-chocolate croissant.

Scherber said she has noticed a disconnect between wanting healthy food and total indulgence. And people will pay for that indulgence. “There is interest in spending a little more and being happy with your treat.”

Suas said many chefs from restaurants are opening pastry shops. You can’t be too exotic or customers will be intimidated, he said.

The panellists’ advice for French bakers looking to get into the market seems good advice for bakers with aspirations in any region.

Suas: Be humble. Don’t be afraid to adapt and change for the market. Make an effort to learn the English and

communicate in the language of your customers. Don’t try to convert customers to your culture and adapt to the raw materials at hand (for example, flour in the U.S. is stronger and butter is different).

Scherber: Finding the perfect balance of price and quality is important with minimum wage on the rise. She sells products at a range of prices.

Rigo: There is a lot of opportunity to open more high-quality shops in North America.

DELECTABLE DEMOS

Elsewhere on the show floor, several sponsored demo areas provided interactive learning. The Bakery Restaurant shop helped visitors visualize expansion by serving up a fully functional restaurant bakery shop complete with a friendly catering space and the latest digital technologies. The Baker’s Lab drew visitors keen to learn new techniques and creative ideas with fast-paced demonstrations from the best schools and top names in French and international baking. The Intersuc lab hosted pastry, chocolate and ice-cream demonstrations performed by holders of the MOF distinction, pastry champions, and pastry chefs working in shops and restaurants. Among notable and tasty demos observed was a session on vegan gluten-free cookie making by Céline Barthod and Alexandra Chaillat of L’Atelier des Lilas.

INNOVATIVE EXHIBITORS

New products and services were highlighted in a special guide, at each booth and on the show’s useful custom app. Depending on what you were looking for, all this cross-referencing made it easy to suss out each exhibitor, narrow your visits to certain types of products or follow a virtual trail of new products that included award winners. Here is a snapshot of some innovative products on display in the three floor areas:

Manufacturing:

• Linum Europe (winner) presented Flui, a water doser that shuts off the water as soon as the set quantity is reached.

• Sasa Demarle (winner) highlighted its modular trolley shelves used for storage, to save space and to advertise are versatile and easily reconfigured.

• Sofinor (winner) got a few second

looks based on a clever electrically adjustable table – the Adjus’table –that adapts to a baker’s height or disability.

• Moulins Bourgeois (visitors’ award) impressed visitors with Les Carrés, a single plate of eight bread moulds that aims to make loading and turning easier and products consistent.

• Thunderbird has a new dough divider meant to be a time saver for

smaller bakeries that also will round the dough.

Managing:

• MIWE Michael Wenz (winner) representatives showed visitors the company’s shop baking suite, a software tool that lets bakers manage, monitor and synchronize your systems’ data remotely.

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¦ concepts for success ¦

BY DIANE CHIASSON

CREATING A GREAT WEBSITE

Every bakery should have a website, and not just any website: an effective, impressive online presence.

Does your bakery need a website? In one word, the answer is yes – every bakery operation should have its own website. When people are looking for products and services, the first place they will look in on the web. Your bakery website needs to showcase your menu, contact information and directions.

As you know, it is now very unusual for a business not to have some sort of presence online. The internet is an invaluable tool to create the particular buzz you are looking for. A website should be your virtual storefront, just like your bakery’s building façade. Your website should showcase the products and services you offer in a way that would appeal to your customers just as they would stand in front of your bakery’s front window. A website will give your customers an idea of the atmosphere and offering before even stepping foot inside your bakery. There are a number of advantages that can benefit your bakery. Here are four main reasons your bakery needs to have an effective website.

TO ESTABLISH, CREATE, AND EXTEND YOUR BRAND AWARENESS

A presence on the web will give your bakery great online visibility, which in turn will enable customers to find you right away. Unlike large bakery chains, most local bakeries don’t have the luxury of launching expensive national branding campaigns. A website will help your bakery to build a professional image; it’s the perfect tool for helping potential customers become acquainted with your brand. You should identify your bakery as a professional brand even if you only have one bakery store. If you don’t have a website, it’s like you don’t exist. A website will let people know who you are and will give potential customers a feel for your bakery, menu and atmosphere. Make sure that your website design matches the look and feel of your overall brand,

}If you don’t have a website, it’s like you don’t exist. A website will let people know who you are and will give potential customers a feel for your bakery, menu and atmosphere.

and above all you want your website to be accurate, unique and attractive.

TO SHOWCASE YOUR IMPORTANT INFORMATION

TO ATTRACT NEW CUSTOMERS

What’s the first thing you do after driving by a bakery that looks good? You want to see the yummy bakery products, the special event services and price list. If you don’t have a website, chances are that your potential customers will end their search and move on to another bakery. Here comes Google! Whether it is a last minute event, a planned birthday celebration or a family treat, when customers are looking for somewhere to buy bakery products, they will most likely use a search engine to look for bakeries in their area. If your bakery doesn’t come up in the search results, those potential customers will not become your actual customers.

A good website should give your virtual storefront a platform to provide the basic information about your bakery including hours of operation, directions, menu and signature items, special events, services and promotions, gift cards, as well as payment methods, contact information, social media links and a lot more. Show a variety of cakes, pies, cupcakes, and use only your best photos.

TO DIFFERENTIATE YOUR BAKERY FROM THE COMPETITION

Competition is fierce in the bakery industry and you only get one opportunity to make a first impression. If you really want to stand out from the crowd, use your website to tell your unique story. Treat your website as if it were a bakery storefront. The design of

your website should reflect the design of your bakery operation and should show your bakery in the best possible light. Tell your visitors what you are all about. Who are your professional bakers and your pastry chefs? Show off what they do with your products. It’s an opportunity for you to provide an experience for your potential customers. Customers connect best when they can relate to the story. Delight your potential customers with colourful photos and descriptions of the products you offer. Your website needs to have updated content on a regular basis to consistently engage and draw in new visitors. Don’t forget to analyze your competitor’s products regularly for improvements, weaknesses and quality trends. / 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, chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

products ¦

From vitamin fortification to bread improvers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Fortifying with vitamin D

Lallemand introduced a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.

There are new nutrition labelling

regulations in Canada and the U.S. With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily Consumed) for the bakery products, bakeries that want to continue with a Vitamin D claim in their bread will have to review the bread formulations.

The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula, reports Lallemand in a press release. The Instaferm VitaD premix range is designed to offer the following advantages: consistency with same levels of quality and vitamin D levels every time, convenient and accurate scaling based on the flour weight, specific solutions for any batch size, suitable for vegetarians and vegans and replaces the use of Vitamin D3 in bread recipes where “good” and “excellent source” Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

www.vitamind.lallemand.com

Promoting uniformity

Puratos updated its S500 bread improver to provide greater dough tolerance and consistent quality through a variety of processes.

Enriched with Puratos’ patented enzyme technology, the new S500 can be used in any bread application and in many process conditions. The new range of improvers includes S500, S500 clean label, S500 Industrial clean label and S500 Plus with additional freshness enzymes.

The improvers are based on Puratos’ patented xylanase technology obtained from specific micro-organisms discovered in Antarctica. They provide additional dough tolerance and greater security for bakers and can now be used in all bread applications, including crusty bread, rolls, loaf breads, whole meal, soft breads and laminated products.

S500 also offers security during direct, retarded, long fermentation or short freezing processes. Products are designed to be consistent, regardless of flour variety, mixing, dough handling, equipment, fermentation or environment conditions

www.puratos.ca

For more new products, visit www.bakersjournal.com

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BY DALE WILLERTON AND JEFF GRANDFIELD

REDUCE YOUR RENT

Here are some great tips for negotiating a mid-term rent reduction for bakery tenants.

Should you blindly accept the same landlord-imposed terms and conditions as you agreed to initially when you negotiate your lease renewal? No. With proper and effective negotiation, bakery tenants can receive ample benefits – often including a rent reduction! Here are a few points to keep in mind.

Get organized and do your homework : Initiate the lease renewal process nine to 12 months in advance for bakery tenants leasing commercial space. In most cases, you may not need to exercise your Lease Renewal Option Clause provided there has been a dialogue with your landlord and it has been established that the landlord wants you to stay for another term.

Talk to other tenants in your building : Valuable information can be gathered by talking with your neighbouring tenants. The Lease Coach interviews neighbouring tenants to gather information and to determine their future plans. If other tenants are not planning to renew their lease, thereby creating more vacant space in the property, you will have more leverage. If another tenant has renewed his/her lease, the rental rate he/she agreed to pay will likely factor into the rental rate the landlord expects you to pay.

Create competition for your tenancy : So many bakery tenants go straight to their landlord regarding their lease renewal. At The Lease Coach, we like to create competition for your tenancy. Instead of handing your lease renewal to your landlord on a silver platter, we find alternative locations, collect written offers to lease from other landlords, and make your current landlord re-earn your tenancy (even if you don’t want to move).

Approach your landlord and your property manager : Confirm your landlord contact and make sure you are

negotiating with the right person. You may have entered into the lease agreement negotiating with a commercial real estate agent for the landlord’s in-house representative; however, most lease renewal agreements are negotiated with a property manager who you may or may not have a good, bad or otherwise relationship with.

Obtain the landlord’s renewal lease proposal : We don’t believe in negotiating on the first date. We prefer to discuss the lease renewal terms with the property manager and invite a proposal. This puts us in a position to counter-offer and negotiate on behalf of the bakery tenant we are working for. Most of the negotiating process will take place verbally – but only after the lease renewal proposal or document has been provided by the landlord.

Submit the counter offer to your landlord : Multiple counter offers from both parties are part of the lease renewal process. If you try to slamdunk the lease renewal too quickly your attempts for a rent reduction will probably fail. We recently negotiated a lease renewal for a tenant who was pleasantly surprised how effective this “slow-it-down” strategy was. We deliberately slowed down the process and renegotiated every single term in the formal lease agreement that needed to be revisited. With another recent tenant, we not only successfully negotiated a sizable rent reduction, but saw an opportunity for him to purchase the building. Much to this tenant’s delight, we successfully negotiated the selling price to less than half of the listed price and closed the deal.

Negotiate, negotiate, negotiate : Negotiate to win. Most bakery tenants are not negotiating to win at all … they are negotiating not to lose. The landlord and/or the landlord’s representatives are negotiating to win and you must do so as well. Remember, that if you don’t renew, the landlord gets a vacant space. It is extremely expensive for a landlord to replace an existing tenant.

If the landlord is giving lease inducements (e.g. free rent and/or tenant allowances) to attract new tenants moving in, we believe that the landlord should offer those same incentives to you to entice you to stay. You are the repeat customer. You have the track record of paying rent.

Never overlook the importance of counter offering! Some of the best deals we get for commercial tenants take four to six months. When we counter offer, we will often throw in a few red herrings – things that we don’t really care about and can readily give away.

Often, we negotiate lease renewals for tenants up to 24 months in advance and get rent reductions as well.

For a copy of our free CD, Leasing Do’s & 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 (Wiley, 2013). 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.

CANNABIS EDIBLES

The last time a bakery product innovation revolutionized the industry, it was pre-sliced loaves of bread that convinced housewives in the late 1920s to stop baking it and start buying it. Since then, baked goods have evolved but nothing as revolutionary has burst on the scene. As Canada prepares to launch the recreational cannabis market; baked goods infused with cannabis stand to be the next biggest thing since sliced bread.

CANNABIS AND CANADA

Canada is the second country in the world to legalize cannabis. The first was Uruguay in 2013. The Netherlands has decriminalized it, and in the U.S., Colorado and Washington have legalized recreational use with the rest of the country varying in its laws. Canada has chosen this summer as the target time frame to officially legalize cannabis.

}Bill MacDonald, program coordinator for the Niagara College commercial cannabis production program launching in September, says: “The industry is united in its commitment to do everything by the book to ensure this launch is done safely and correctly. We know how important it is to do this right.”

Legalized cannabis is coming to Canada this summer, and for bakers, edibles could open a whole new market opportunity.

It’s entirely probable that product consultants for cannabis retailing will focus on the customer’s body chemistry and biorhythms to guide strain recommendations.

YOUR PERSONAL STRAIN: A CUSTOM FIT

The first market to be addressed is the medicinal market for those requesting it for pain relief or other ailments. The recreational market connected to edibles will be part of the second wave to launch in 2019.

THE RE-BRANDING OF A GUILTY PLEASURE

Turning cannabis into a lifestyle brand like premium wine is now the task of many talented marketers being recruited by the sector. As any brand marketer knows; words are powerful tools with deep emotional connections. There is an effort to strike terms such as weed and replace with the formal lexicon cannabis. Also struck from the conversation are labels like grow-op or dealer. Instead, companies who produce cannabis crops are called licensed producers or LPs.

At a recent information session at Niagara College about cannabis in Niagara and the school’s new program, it was asked why Canadians would stop buying from their current illegal source. The panel noted that unlike other forms of relaxation such as tobacco or alcohol; cannabis comes in a variety of different strains that can impart different reactions depending on the body chemistry of the individual ingesting it. A winery tasting room now might focus the product consultation on the consumer’s food consumption and taste preferences to advise on a wine pairing. It’s entirely probable that product consultants for cannabis retailing will focus on the customer’s body chemistry and biorhythms to guide a strain recommendation from there.

“Different strains definitely have a different effect on individuals,” says MacDonald. Once we identify which strain agrees with our own personal chemistry, we have our blueprint for further purchases. In short, as premium forms of cannabis

are introduced to the market, buying from “your guy” will be akin to buying wine someone made in their basement.

THE REGULATIONS

Cannabis retailing will vary by province as with alcohol. In Ontario, all retail sales will go through the LCBO (Liquor Control Board Ontario) through a subsidiary called the OCRC (Ontario Cannabis Retail Corporation). In most other provinces, the liquor boards are taking on the role of controlling the retail network as the existing infrastructure for alcohol sales translates easily for cannabis. The legal age to use Cannabis will be 19 years in most provinces except Alberta and Quebec, who will set the minimum age at 18 years. Any bakery interested in product development to target the recreational cannabis market in provinces without private sector retailing, needs to understand that they will now be wholesaling to the provincial boards and not directly to the consumer. While there are several online retailers currently selling edible products infused with cannabis, they are illegal and will not be embraced by an industry intent on a market launch that’s completely compliant. For bakeries wanting to develop a line of cannabis infused products; education, caution and careful thought are advised.

WHERE TO BEGIN?

This is not business as usual. These products are a controlled substance delivered as a tasty treat. The processes for product development, production, packaging and obtaining product listings with provincial boards involves a tremendous amount of diligent sourcing and documentation to ensure traceability and a robust paperwork trail.

Now would be a good time to vet suppliers and to get spec sheets on all ingredients. Develop standard operating procedures and ensure they are documented and updated regularly. Have a receiving process and ensure that inventories are stored properly, labelled and regularly counted and monitored. Should a situation ever arise where a product issue needs to be investigated, careful documentation will be paramount. Suppliers who have their processes well defined and documented will be in a better position to be chosen for a retail presence.

CONSIDER THE PRODUCT

Cannabis doesn’t take effect when ingested

as quickly as alcohol does. Other markets, such as Colorado, have made mistakes when launching edibles with cannabis. Gummy-Bear-like candies are a poor choice. The nature of the product means it can take an even longer time for the candy to be digested and for the cannabis to enter the system. Gummy-Bear-like treats are also the type of product traditionally marketed to children. It’s highly unlikely that vigilant liquor boards who have worked hard to avoid marketing controlled substances to children would even consider such a product. Tamper-proof packaging will also be part of the equation so you will need to factor that into your product plan and production costs.

THE MARKET POTENTIAL

Ipsos research indicates that the potential for bringing new customers to the cannabis category is huge. It’s estimated that about 3.4 million Canadian adults use cannabis recreationally now, and about 9.6 million will after it becomes legal. Canadians age 18 - 34 are most inclined to try edibles (51 per cent) with 28 per cent

of those aged 35 - 54 and 14 per cent of those 55+ indicating they would try them. It remains to be seen if people who have been drinking alcohol because it was the only legal way to mellow out will abandon that sector in favour of cannabis. Niagara College is starting with an innovative handson production program, but it’s natural that eventually the college’s Food and Wine Institute will embrace cannabis in its beverage and culinary courses of study.

The world is watching Canada as it takes this bold new step. For operators wanting to target the edible Cannabis market, MacDonald has sage advice.

“Take a really hard look before you leap,” he says “We still have some people waiting to pounce on any mistakes we might make.” / BJ

Michelle Brisebois is a marketing consultant specializing in digital content strategy and re-tail/ in-store activation. Michelle has worked in the food, pharmaceutical, financial services and wine industries. She can be reached at briseboismichelle@sympatico.ca.

THE CRUSTY BUN

When German expats Frieda Brandt and Andi Ingenfeld moved to Canada in 2006, they did so with a clear vision and purpose in mind: opening their own bakery. The husband-and-wife duo put down roots in Winnipeg, a city with a large German population but little to no German bakeries. The odds were in their favour.

Having been a baker since the age of 14, Ingenfeld honed his craft for many years abroad, including in Switzerland, the United Kingdom, Japan, as well as his native Germany. He completed his training as a master baker in 1995. His dream of opening a bakery was a natural next step and Canada was the place to do it. Brandt’s 22 years of experience in administration and management was the perfect match to get their business off the ground. In March 2009, Brandt and Ingenfeld opened the doors to their dream: The Crusty Bun Bakery and Cafe. In August 2017, their vision grew with the opening of a second location.

}At The Crusty Bun, breads rest for up to 24 hours, which creates a lot of flavour and a specific texture and crust.

The Crusty Bun has found success based on a unique system that incorporates three vital principles: slow baking, operating like a large-scale bakery despite its small size, and employee development.

really, really like it,” said Ingenfeld.

on a unique system that incorporates three vital principles: slow baking, operating like a large-scale bakery despite its small size, and employee development.

An open-concept, retail bakery, The Crusty Bun’s original location on St. Mary’s Road in south Winnipeg has seating for 36, while its new northeast location on Headmaster Row seats 34.

“The open-concept is exactly what we had in mind,” said Ingenfeld. “People can see what we do in production; the cleanliness of it. It gives it that transparency. There’s nothing to hide and it works both ways: For employees it’s nice that they can see what’s going on up front and for the customers they can see what’s happening in the back,” added Brandt.

The Crusty Bun serves up traditional European-style artisan bread and buns that stay true to the store’s name, offering a textured, flavourful crust that can only be achieved through a time-intensive process. “We believe in proper baking time wise –slow baking – meaning we give our doughs a lot of resting time. Most of our bread and buns have a resting time of 24 hours, so that creates a lot of flavour, a certain texture and a certain crust, and people

The bakery’s most popular products include crusty buns, pumpkin seed buns and bread, farmer’s bread and a two-kilogram loaf that has a three-day resting time. And while you won’t find any custom-made birthday cakes or tortes in these display cases, your taste buds will be tempted by traditional European desserts including sheet pan cakes with fruit, streusel, and the ever-popular “Bee Sting Cake,” which is a yeast-based dough with a vanilla cream filling, topped with roasted almonds and honey. A light lunch is also on offer, with homemade soups and sandwiches made fresh daily, and of course, delicious coffee.

“We have a very loyal customer base here from St. Mary’s Road,” Brandt said. “We are very close to a big shopping mall and business offices, so we have a regular lunch crowd. On Fridays and Saturdays we have customers come from out of town to pick up big orders. With the large German populations around Winnipeg, when they come to the store they shop big.”

The Crusty Bun has found success based

Ingenfeld’s slow baking process can take up to three days, which creates a tremendous flavour as the sugar in the dough breaks down. With the rye flour and the starter dough being prepped daily, followed by mixing, proofing and shaping of the main dough, the final product is packed full of taste and customers say has good digestibility. “We have customers who have gluten sensitivities and they can easily digest our bread because of our slow process,” says Brandt.

Ingenfeld uses the imagery of a ripened banana to make his case: “If you eat a green banana, of course you don’t die from it, but it has less flavour and it may cause stomach pains. When you eat a banana that is ripe and at its peak, it’s flavourful and easy on the stomach. To get the right flavour with the dough, you need a longer resting time so that it can do the work it needs to do.”

The idea to operate like a large-scale bakery comes from Ingenfeld’s previous experience in Germany where he managed 60 stores. “In production, we operate almost like a big business. For example, when we do Danishes or croissants, we use

big batches, but then we put them in the freezer as dough in individual pieces and we take them out as we need them each day. They’re always baked fresh in the morning, but our system is based on a big production operation.”

The Danishes and croissants still enjoy a long proofing and baking process. Ingenfeld noted that they’re taken out of the freezer a day before baking and go into the retarder-proofer at seven degrees celsius. The following morning, they are removed

from the proofer and are baked. “It takes the pressure off in the morning. We start with the baking and then we move onto mixing and preparation for the next day. The disadvantage is if we run out of a product, we can’t say ‘Come back in an hour and we’ll have it.’ We need the 36 hours to complete the baking process.”

By operating like a large-scale bakery, Ingenfeld and Brandt have realized some big advantages, including increased efficiency and smoother operations in the

kitchen.

The third principle to The Crusty Bun’s success is employee development. The bakery has grown from three employees in 2009 to 34 staff today. In fact, the reason the pair opened their second location last year had as much to do with their amazing employees as it did with surging customer demand. “We can’t swing this operation on our own,” said Brandt. “It all depends on having good staff and we’ve been very fortunate. The success of our second location is due to our employees. They really helped to get things going over there; we have great support in that way. If the opportunity shall present itself again, if we think we have too many staff on our hands that we don’t want to let go, we might even open a third location. But we just opened Headmaster, so we’ll see!”

Many of the bakery’s employees have come from the baking program at Red River College and have continued on with The Crusty Bun. Another staff member, who started working for them straight out of high school, has risen through the ranks and found his calling. “Our head baker at our Headmaster location came to us when he was 18, right from high school, and now he’s been with us for four years. He just finished his Red Seal in British Columbia and at 22 years old is a head baker. He’s very diligent; he’s super,” said Ingenfeld.

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An emphasis on furthering one’s baking education is evident at The Crusty Bun, with four of its staff members, including its head bakers, recently travelling to Germany for a five-week international baking course. “They learned a lot,” Ingenfeld said. “It was a great success. It’s all about networking.”

When friends who also own bakeries in Germany come to visit Brandt and Ingenfeld in Winnipeg, they always arrive with one very important item: a new recipe. Combined with seasonal changeups to the menu, customers are never without a new product to delve into. “We feel very connected to the baking world in Germany and when our friends bring one of their recipes, we try it out here,” said Brandt.

With inspiration seeping out of every corner, The Crusty Bun, is poised to see continued success providing Manitobans with authentic German baking. / BJ

Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.

GET READY!

GET SET, GO

TOP SPEAKERS

MERCHANDISING CONCEPTS

2,000-BOOTH EXPO FLOOR

NEW PRODUCT SHOWCASE

MEET WITH EXPERTS

NEW INDUSTRY RESEARCH

CAKE DECORATING CHALLENGE

TRAINING TOOLS

GET READY for our Industry’s largest NETWORKING event.

IDDBA 18, Growing the Future is where you can expect more than 10,000 attendees, with more than 800 companies represented – all with a focus of shaping the future of our industry. Get ready for these opportunities and many more.

Michael J. Fox Actor

Aaron Rodgers Quarterback, Green Bay Packers

Daymond John CEO & Founder, FUBU

Christina Tosi CEO & Founder, Milk Bar

Bill McDermott CEO, SAP

Ginger Hardage Former SVP of Culture & Communications, Southwest Airlines

• Bridor’s chefs were churning out the company’s new spiral, shaped Bun ‘n’ Roll and Créations d’Honoré ready-to-proof Viennese pastries for sampling. The latter line, we were told, are made with wheat sourdough and contain a large proportion of milk to complement the increasingly scarce and expensive butter content.

• Valrhona presented passion fruit and strawberry additions its line of fruit couvertures created using natural flavours and colours.

• Andros Ingredients had its All Clean Bake lemon cream filling, raspberries with seed filling and purple fig fruit compote to use in simple desserts or as raw material for inserts.

Selling:

• Euralax (winner) demonstrated for Bakers Journal its motorized convertible shop display case that switches from sales behind a counter to open self-service in seconds.

• Indutex (winner) recently adapted its Softouch anti-slip paper specifically for cake transport. The innovative material stabilizes cake in its box during transportation.

• Les celliers associés (winner) refreshed visitors with its three apple cider flavours – dry, sweet and raspberry – by Val de Rance.

• Box Italy showed its self-assembling box, which is available in nearly 100 formats.

• Maé’s Sil’Tip bread marker mat lets bakers identify their breads with up to six logos or illustrations on or under dough or as a stencil for conventional sieving.

• Emballine’s booth was showcasing its Cameleon line of box labels for spring – and bursting with “fèves” (roughly translating to beans) or tiny, dainty porcelain prizes that in the French tradition are hidden in cakes for special occasions.

COMPETITIONS

An elite group of 18 bakers from around the world competed in the World Master Baker competition, organized by Lesaffre, in one of three categories of bread making: nutritional, gourmet and artistic. Peter Bienefelt of the Netherlands claimed top marks for nutritional bread

making;

Déborah Ott of France took top marks for gourmet baking and Peng Chieh Wang of Taiwan won artistic bread making on the strength of a stunning warrior sculpture.

Alan Dumonceaux, chair of the baking program at Northern Alberta Institute of Technology (NAIT), and Marcus Mariathas, senior director of product development for ACE Bakery in Toronto, did Canada proud in the categories of Gourmet Baking and Nutritional Bread respectively.

In another corner of the hall, teams from 16 countries competed in the International Confectionery Art Competition, sponsored by DGF. Entrants wowed the jury and audience with their takes on the theme of French luxury. In 19 hours, they made 20 plated desserts, 20 individual small ice cream cakes, two types of confectionery, four entremets, a sugar centrepiece, a chocolate centrepiece and a sugar and chocolate presentation stand.

Top marks went to Marie Simon and Loïc Beziat of France. Malaysia took

second place and Singapore rounded out the podium.

Stéphanie Blouin and Sébastien Camus competed as Team Canada, crafting, among other delights, a French poodle sculpture to illustrate the theme. Yves Marie Rolland, Chef Pâtissier at Paillard in Quebec City, served on the jury.

The French Schools Cup, organized by EKIP and sponsored ENGIE, gave culinary school students a chance to demonstrate their skills in bakery, viennoiserie and pastry arts. Mixed teams of three participants competed in two categories: “Hopefuls” and “Excellence.” In the Excellence category, the Faculté des Métiers de Kerlann in Bruz topped the podium. Top Hopefuls were a team from IFI 03 in Avermes.

Leaving the bustling show required visitors to walk by much promising work by culinary students, including a lovely tiered cake inspired by Christian Louboutin shoes (not choux!) and provided a fitting exit to the Paris show that welcomed the world.

Europain will return to Paris in 2020. / BJ

performance

DirectDrive System spirals function the way spiral systems should function; with reduced belt tension, with improved product orientation, with increased load capability. This system eliminates overdrive and makes operation of your mission critical equipment reliably smooth, without interruption.

BY JANE DUMMER, RD

SIMPLY SPRING

Infusing a taste of spring into your baking with a few innovative discoveries I made in San Francisco.

Spring is a time to refresh, renew and rejuvenate. I love celebrating my birthday at the end of March with a fresh, light, moist lemon poppy seed cake. It is one of my favourites to indulge and kick-off the springtime baking season. From hot cross buns and challah bread to light sponge cakes and delicious ingredients like rhubarb, strawberries and carrots, I like to keep spring eating simple with wholesome ingredients and fresh flavours. Let’s say hello to spring with baking ideas from two companies I discovered when I attended January’s Winter Fancy Food Show in San Francisco.

At the show, I met Karin Campion, president and founder of Sonoma Syrup Co. Handcrafted in small batches, these simple syrups and extracts reflect the flavours of the California region and work very well with baking. Originally, Karin created the syrups to provide a “healthy” soda alternative for her children. Karin quickly realized her simple syrups and candied citrus peels were perfect for baking.

Campion recommends using their Meyer lemon simple syrup for infusing a burst of citrus into a lemon almond torte or lemon bars for a perfect springtime treat. If gluten-free is desired, Campion suggests replacing all the flour in the torte with almond flour. “The white ginger simple syrup adds a refreshing, yet spicy note to carrot cake and the lavender syrup is soft and floral which blends well with recipes that include blood oranges. Our mint infused syrup enhances seasonal fruits including strawberries and rhubarb for a simple compote or light crumble.”

Champion’s top recommendation for small artisan bakeries getting started using syrups and extracts is their Vanilla Bean Extract Crush. “It’s a blend of Tahitian and Madagascar premium vanilla beans and the crushed seeds of the vanilla bean. This extract is good for many spring desserts as

The flavour of Meyer lemons can give a fresh, citrus burst to springtime baking.

you can easily add it to icing, whipped cream, a lemon or lavender crème brûlée, vanilla bean almond torte, vanilla bean ice cream, and strawberry sorbet. You achieve the vanilla flecks in your baked goods without having to scrape the vanilla bean, therefore saving time and labour while creating unique signature baked goods that are sensational and unrivaled.”

During my culinary adventure in San Francisco, I was invited to a delicious interactive event hosted by artisan oil company La Tourangelle. La Tourangelle is one of the few remaining oil mills in Saumur, France and has had a location in Woodland, Calif., since 2002. It is a family-owned company whose mastery of oil productions is the fruit of passion, integrity and pride.

President and CEO Matthieu Kohlmeyer says, “The deep flavour of La Tourangelle’s artisan oils add a nice complexity to baking. These artisan oils will also keep your baked goods moist and light. Naturally extracted from roasted nuts, both walnut and almond oil add simple sophistication with a rich, nutty flavour that is retained throughout the baking process. The complex flavour and character of each oil only becomes more pronounced after baking, and if anything, draws out the other flavours when paired in the right combination.”

Kohlmeyer gives his own personal recommendations: “I like to use our signature walnut oil when making a traditional carrot cake and find that it deepens the flavour of the carrots with its nutty notes. Our delicious plum torte

recipe can be easily adapted to feature spring fruits like rhubarb or strawberries. The light texture of the torte is perfect for springtime and the tartness of the rhubarb really brings out the sweetness of our almond oil.”

If you desire dairy-free and vegan, Kohlmeyer says La Tourangelle has options. “Our AvoCoco Oil — a rich blend of avocado and coconut oils — is a perfect option for bakers who are looking for dairy-free and vegan alternatives. It makes an ideal one-to-one substitution for butter baking, keeping your spring recipes light and moist.” Also, the artisan oils are versatile and can be used as a flavourful drizzle over crumbles, crisps and tarts. Whether you want to add a seasonal cake or flavourful squares to your repertoire, these simple syrups and oils are ideal for baking refreshing springtime treats. Happy spring baking! / BJ

RECIPES

https://latourangelle.com/recipes/ almond-oil-plum-torte

https://latourangelle.com/recipes/ roasted-walnut-oil-carrot-cake

https://sonomasyrup.com/sonoma-lemonbars

https://sonomasyrup.com/almond-torte

Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com

Wedding Cake a rt and d esign: a Professional aPP roa C h

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.

Bakers oct 13 book ad.indd 1

April 29–30, 2018

Dear Friends:

I am pleased to extend my warmest greetings to everyone attending the 2018 Bakery Showcase, Trade Show and Conference , hosted by the Baking Association of Canada .

This annual 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. I am certain that this year’s edition, featuring a wide array of informative seminars and a rich display of baking products, services and equipment, will provide delegates with new ideas and inspiration.

I would like to commend the organizers for putting together a program that will surely 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 event in Toronto

Sincerely,

The Rt. Hon. Justin P.J. Trudeau, P C , M P Prime Minister of Canada

April 29 – 30, 2018

A PERSONAL MESSAGE FROM THE PREMIER

On behalf of the Government of Ontario, I am delighted to extend warm greetings to everyone attending the 2018 Bakery Showcase, an event hosted by the Baking Association of Canada (BAC).

I want to thank the association for organizing this much anticipated event. I am very pleased that BAC members and industry professionals will once again have the opportunity to come toge ther to network with colleagues, hear from guest speakers, and discuss latest developments.

I want to acknowledge BAC’s important role as the national voice of the baking industry. My colleagues in government and I value the association’s long-standing dedication to promoting and highlighting the vigour of Ontario’s agri-food sector, which is the largest in Canada, and a key contributor to our province’s economy.

I would also like to thank all those who have helped to make this conference possible, including BAC’s hard-working staff and volunteers, and the event’s sponsors, speakers, and exhibitors.

To all those who have made the journey to the Greater Toronto Area, please enjoy your stay in our province’s capital region an area known for its exciting attractions and vibrant cultural life.

I offer my sincere best wishes for a productive and successful conference.

Kathleen Wynne Premier

Premier of Ontario - Première ministre de l’Ontario

BAC CHAIR’S MESSAGE

April 29 -30, 2018

BAC CHAIR’S MESSAGE

Dear Friends and Bakers,

On behalf of the Board of Directors of the Baking Association of Canada, it gives me great pleasure to welcome everyone to Toronto Bakery Showcase 2018, Canada’s largest baking industry trade show and conference. Over the two-day event, be ready to experience some 100,000 sq. ft. of trade exhibits, to learn from experts in the baking industry, to meet old and new colleagues and most of all to be inspired.

Don’t miss our educational program featuring none other than Anna Olson, a professionally trained pastry chef and one of the country’s most recognizable television chefs. We are also delighted to welcome master strategist Tony Chapman, one of Canada’s leading communication experts and motivational speakers, who will share the secrets of storytelling as a marketing and communication tool.

The College Creative Challenge returns and will feature bakery students of Centennial, George Brown and Humber Colleges facing off in a three-D design competition based on the theme of “Dreams”. For the first time we are welcoming the Puratos Sensobus - a fully-equipped sensory analysis lab on wheels, with the capacity to test product preference, pricing, marketing and communication concepts.

Join us at the Bakery Showcase 2018 - THE baking industry event in Canada. We are looking forward to seeing you at the show.

Best regards,

Tom Mattes Chair, Baking Association of Canada

Del’s Pastry, Toronto ON

Tom Mattes (Chair) DEL’S PASTRY, TORONTO ON

2017/2018 BOARD OF DIRECTORS

Louis Bontorin (Treasurer) CALGARY ITALIAN BAKERY, CALGARY AB

Glenn Wilde (Past Chair) HARVEST BAKERY & DELI, WINNIPEG MB

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

Paul Hetherington (President & CEO) BAKING ASSOCIATION OF CANADA, MISSISSAUGA ON

Blair Hyslop MRS DUNSTER’S, 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

Teresa Schoonings CANADA BREAD, ETOBICOKE ON

EVENT PROGRAM

DATE EVENT LOCATION Sunday April 29 8:00 am – 5:00 pm Registration Open Aviation C 8:45 am – 9:30 am BAC Annual General Meeting (members only) Aviation A 9:30 am – 10:00 am

Conference Sessions From NAFTA to Food & Nutrition Policies: What is Next for Canada’s Baking Industry in 2018 and Beyond

Baking to Fulfill: Satisfy Your Customers and Yourself by Anna Olson Aviation A 10:00 am – 11:00 am 11:00 am – 5:00 pm Trade Show Hall 5

EVENT PROGRAM

Consumers and Bakery Products: Examining Today’s Consumer Behaviours and Expectations by Liesbet Vandepoel

Stop Telling Your Story - Become Part of Mine by Tony Chapman

Dealing with Change – How Three Baking Industry Experts are Managing Today’s Challenges

EXHIBITOR LISTING

For additional Exhibitors and/or changes, along with the floor plan, please refer to the Onsite Show Guide Addendum

EXHIBITOR LISTING

Foleys

Frontline

BAKERY SHOWCASE FEATURES

A Dream Comes True, the College Creative Challenge Returns by Popular Demand!

“Oh my dreams - It’s never quite as it seems! Impossible to ignore!” And they’ll come true as the baking students from Centennial, George Brown, and Humber Colleges compete in this fun and friendly challenge. This year’s theme is “Dreams” which will feature the design skills, creativity and ingenuity of students in the building and displaying of their 3D masterpieces. The winner will be chosen by popular choice by Bakery Showcase attendees.

The Puratos Sensobus - Sensory Lab on Wheels!

The Sensobus is a newly refurbished, fully equipped mobile sensory lab used to target demographics, determine preferences, and understand consumer buying habits.

The Sensobus concept was developed by the Puratos Group in 2005 to gather consumer insights while they went about daily business.

It is the first of its kind and unique in its ability to reach consumers where they shop and eat.

2 DAYS OF TRADE SHOW

11:00 am – 5:00 pm daily

Registration required The International Centre, Hall 5 Toronto (Mississauga) Ontario, Canada

To keep your business successful it’s important to stay on top of what is happening in the baking industry. Bakery Showcase 2018 provides a host of opportunities to source new suppliers, connect with current suppliers, as well as discover new trends and products.

With almost 100,000 sq. ft. of exhibit space, the trade show floor is the place to see the products in action and meet the people behind them. For two days you will have the opportunity to meet face-to-face with the people who truly understand your business.

Visit the trade show floor to see unlimited possibilities in baking ingredients, equipment, services, technology, packaging and baked goods (fresh, proof & bake, par-baked, freezer to oven, thaw & serve) and much, much more!

Conference Program Sponsor

CONFERENCE PROGRAM

Registration required for Sunday and Monday conference sessions

Sunday April 29, 2018

8:45 am – 9:30 am BAC Annual General Meeting (members only)

The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future.

9:30 am – 10:00 am

From NAFTA to Food & Nutrition Policies: What is Next for Canada’s Baking Industry in 2018 and Beyond

Will NAFTA be re-negotiated or thrown away and what will it mean for product exports and equipment/ingredient imports? How will the upcoming labelling regulations impact bakers both large and small? What will the proposed marketing to children prohibition mean for advertising and in-store promotions? These are a few of the questions that will be addressed during this fast paced session presented by BAC’s Paul Hetherington and Johanne Trudeau.

10:00 am – 11:00 am

Baking to Fulfill: Satisfy Your Customers and Yourself

Join prominent pastry chef Anna Olson, as she shares her insights on today’s baking business, entrepreneurship, promotions and channeling your drive to succeed. Anna has become one of the country’s most recognizable television chefs. Hosting Food Network’s “Bake with Anna Olson”, “Fresh with Anna Olson”, “Sugar” and her latest series, “Inspired with Anna Olson”, she has earned a loyal following in over 190 countries. Both the Ontario Hostelry Institute and the Canadian Food & Wine Institute have recognized her for ongoing contributions to the development of Canadian food culture. By way of personal experiences and anecdotes, Anna will reveal that business and personal growth are intertwined suggesting that taking care of your operations requires taking care of yourself.

Presented by: Celebrity Chef & Baker Anna Olson

Monday April 30, 2018

8:45 am – 9:30 am

Consumers and Bakery Products: Examining Today’s Consumer Behaviours and Expectations

The new consumer rules: in-depth insights into today’s consumer behaviour and expectation related to baked products. Consumers have become more knowledgeable and articulate about the food choices they make. In order to identify consumer needs, requests and demands, Puratos interviewed almost 11,000 consumers in 25 countries about their choices, attitudes and perceptions related to the baked goods industry. This session will inspire you to further innovate and differentiate your baked offerings in order to exceed the new consumer expectations.

Presented

by:

Liesbet Vandepoel Director of Marketing, Puratos Canada

Monday April 30, 2018 (cont’d)

9:30 am – 10:15 am

Stop Telling Your Story - Become

Part of Mine

Attention is the oxygen of Leadership, Sales and Marketing. Attention breathes opportunity to inspire, motivate and educate and to engage and persuade the people you need to market and sell your products, and to grow your business. The challenge is that many people, ideas and most content is starving for attention. There is too much and too many chasing a finite amount of time and money. This session will show you how to get heard in the age of noise. The key is to stop telling your story and instead become part of theirs. Learn the secrets of storytelling and the role you can play in bringing about their desired outcomes. Shift the conversation and consideration from what you do, to why it matters to them.

Presented by:

Tony Chapman Award Winning Marketing, Sales & Communication Expert, Media Commentator & Entrepreneur

10:15 am – 11:00 am

Dealing with Change – How Three Baking Industry Experts are Managing Today’s Challenges

Join moderator Tony Chapman as he leads this industry panel discussing the complexities and opportunities associated with today’s changing consumer demands and business expectations. Hear what some of Canada’s unique baking companies are doing to grow in an environment where food is under ever increasing scrutiny by consumers, health groups and governments.

Panelists:

Brad Bissonnette, VP Marketing and Franchise Recruitment, COBS Bread

Tom Mattes, VP Operations, Del's Pastry

Connie Morrison, COO, Chudleigh’s Limited

EXHIBIT DESCRIPTIONS

AB MAURI NORTH AMERICA

BOOTH 339

4240 Duncan Ave., Suite 150 St. Louis, MO 63110 USA 314-392-0800, 800-772-3971

E-MAIL: CustomerService.ABMauri@abmauri.com www.abmna.com

EXHIBITING: AB Mauri North America is a baking technology company passionate about baking and driven to help customers achieve superior quality. Industrial and artisan bakers look to us for iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization & customized technical service and support. Please visit us at www.abmna. com.

BRANDS: Fleischmann’s Yeast, AB Mauri Bakery Ingredients, Burgen, Indulge, Aromaferm, Supremo, Softase, Qualitase, Fermentase, Arctic

ABBEY PACKAGING EQUIPMENT LTD.

BOOTH 632B

5030 South Service Road Burlington, ON L7L 5Y7 905-681-3010, 800-361-5919

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

EXHIBITING: Abbey Packaging is a complete sales and service provider for a select group of specialized equipment manufacturers. We have factory trained technicians available for start-up, commissioning, operator & maintenance training, preventative maintenance & calibration, and an extensive spare parts inventory

BRANDS: Anritsu, Bossar, Cassel, Formost Fuji, GEA, Multipond, Opem, Raytec, Teledyne Taptone, Turatti, Urtasun

ABI LTD.

BOOTH 420 8900 Keele Street, Unit 1 Concord, ON L4K 2N2 905-738-6070, 800-297-8666

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

EXHIBITING: Welcome to ABI Ltd., leading Bakery Automation manufacturer! ABI designs, manufactures & integrates equipment for

commercial & industrial clients worldwide, offering state-of-the-art systems for bagels, breads, cookies & cakes. Our turn-key solutions incorporate latest robotics, vision, automation & tool technologies - www.abiltd. com

BRANDS: ABI Ltd., Brander, CROBOT, Cake Sculptor, KATANA - Robotic Scoring & Waterjet Cutting

ACO SYSTEMS LTD.

BOOTH 563

1-2880 Brighton Road Oakville, ON L5L 0B6 905-829-0665, 877-226-4255

E-MAIL: info@acocan.ca www.acobuildingdrainage.us

EXHIBITING: Drainage systems are a known niche for listeria and often a source of contamination. Poor drainage leads to costly cleaning/maintenance and can result in food contamination. HygieneFirst represents ACO’s commitment to ultimate hygienic performance. Design principles typically reserved for food contact equipment are applied to our products delivering hygienic drainage.

BRANDS: ACO Stainless Drainage

ADM

BOOTH 340

7585 Danbro Crescent Mississauga, ON L5N 6P9 905-819-7000, 844-411-3663

E-MAIL: food@adm.com www.adm.com/food

EXHIBITING: ADM has been feeding food businesses for nearly 115 years with flavorful, colorful, functional, nutritious and whole-food ingredients and product development expertise. ADM’s ingredient advisors match your idea to the right ingredients—helping food developers and entrepreneurs get to market faster great-tasting, nutritious foods that consumers love.

BRANDS: Bakers Roses, Monarch, Triumph, Glenrose, Three Stars

ADM-MATSUTANI

BOOTH 344

74 Napa Hill Court Thornhill, ON L4J 8S2 416-988-9083

E-MAIL: vdhanraj@matsutani.com www.fibersol.com

EXHIBITING: ADM-Matsutani produces Fibersol® which is a premier line of corn-based, Soluble Dietary Fibre ingredients. Fibersol® offers solutions to many formulation challenges, like reducing sugar and calories, meeting clean label goals and helping promote digestive health. In baking applications, Fibersol does not add any flavour, taste or colour while delivering pure Fibre. Hence, very easy to use!

AGRICULTURE & FOOD LABORATORY, UNIVERSITY OF GUELPH

BOOTH 458 95 Stone Road West Guelph, ON N1H 8J7 519-767-6299, 877-863-4235

E-MAIL: aflinfo@uoguelph.ca www.afluoguelph.ca

EXHIBITING: The Agriculture and Food Laboratory (AFL) is a multi-faceted laboratory that proudly serves the commercial, academic and government sectors across the agriculture and food industry. Analytical services include testing for physical contaminants, allergens, microbiological pathogens and chemical residues. Diagnostic services include consumer complaint or production investigations, challenge studies and off-odour testing. Please contact us for more details!

AMERICAN KEY FOOD PRODUCTS

BOOTH 221 1 Reuten Drive Closter, NJ 07624 USA 201-767-8022, 877-263-7539 www.akfponline.com

EXHIBITING: American Key Food Products specializes in… Simple Ingredients … Smart Solutions … Better for You. Ask about our exclusive ingredients: King Lion Premium Cassava Flour, a Proprietary AKFP Innovation Premium Cassava Mix, a versatile, CleanLabel, Gluten Free Starch Blend, Kumamoto Superfine Rice Flours

BRANDS: King Lion, Kumamoto

AMF BAKERY SYSTEMS

BOOTH 320

2115 West Laburnum Avenue Richmond, VA 23227 USA

804-355-7961, 800-225-3771

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

EXHIBITING: AMF Bakery Systems is the leader in bakery automation solutions supplying state-of-the-art equipment for an ever-changing market. Our systems set the standard in the baking industry providing complete solutions for bread, buns, rolls, and English muffins. AMF also provides expert application engineering, project management, installation, training, parts and service support.

BRANDS: Sigma, HBDFlex, Accupan, BakeTech, Vesta, Den Boer, AMFConnect, AMFMethod

AMMERAAL BELTECH

Booth 647

290 Britannia Rd. E. Mississauga, ON L4Z 1S6 905-890-1311, 800-455-3337 www.ammeraalbeltech.com

APPLE VALLEY

FOODS INC.

BOOTH 551 14 Calkin Drive Kentville, NS B4N 3V7 902-679-4701

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

EXHIBITING: Apple Valley Foods Inc. is a manufacturer of premium quality pies in various sizes and formats; Cream pies, Fruit pies, Thaw & Sell, Unbaked.

BRANDS: Apple Valley

ARDENT MILLS

BOOTH 232

6860 Century Avenue, Suite 301 Mississauga, ON L5N 2V8

905-494-2600, 855-407-4906

E-MAIL: elaine.odoherty@ardentmills.com www.ardentmills.ca

EXHIBITING: Welcome to Ardent Mills® a company dedicated to helping you grow in a challenging marketplace. A company that offers the industry’s broadest range of flours, mixes, blends and specialty grains, customized to meet your needs and backed by unrivaled technical support, customer service and supply assurance. We are Ardent Mills, working with you for the good of grain

BRANDS: Robin Hood® , Simply Milled by Ardent Mills™, Primo Mulino™, Ardent Mills Great Plains Quinoa®, Ultragrain™ Whole Grain Flour

ATESCO INDUSTRIAL HYGIENE

BOOTH 559

10529 Glenwood Cres. E. Surrey, BC V4N 1V9

604-496-2004

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

EXHIBITING: Color Coded cleaning & production tools, 5S Shadow Boards, Detectable products, Stainless Steel utensils, Anti fatigue & sanitizing foot mats.

BRANDS: Hill Brush, Vikan, Remco, Bekina, Detectaplast, Retriva, EziProtecta, Caribou

EXHIBIT DESCRIPTIONS

manufacturer and distributor of quality bakery ingredients, products and supplies. With 25 branches located across the U.S. and Canada, BakeMark delivers only the best solutions to bakeries of all types across all industry channels.

BRANDS: BakeMark, Westco, BakeSense, C’est Vivant, Sprinkelina

BAKEMARK

BOOTH 800 2480 Viking Way Richmond, BC V6V 1N2

604-303-1700, 800-665-9441

E-MAIL: charles.spies@bakemark.com www.yourbakemark.com

EXHIBITING: With over 100 years of service to the baking industry, BakeMark is the leading

BAKERS JOURNAL

BOOTH 810

105 Donly Drive South Simcoe, ON N3Y 4N5 705-826-2254, 888-599-2228

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

EXHIBITING: Bakers Journal has been the voice of the Canadian Baking Industry for over 77 years. We partner with the BAC to bring you news and information that is relative to your business. Our nationwide publication is important to the industry and combined with www.bakersjournal.com website & NEW BakersTV broadcast, you can know whats relative to you and your business!

Baking Association of Canada Association canadienne de la boulangerie

BAKING ASSOCIATION OF CANADA

BOOTH 607

202-7895 Tranmere Dr Mississauga, ON L5S 1V9

905-405-0288, 888-674-2253

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

EXHIBITING: BAC is the trade association representing Canada’s baking industry. As the voice of Canada’s bakers, BAC speaks for the industry to governments, health groups and consumers on a wide array of public policy issues. In addition to its advocacy focus, BAC also offers a range of programs and services to assist retail, commercial and in-store bakers. BAC is also a partner with the Healthy Grains Institute which provides information and advice to Canadians on grain products and their role in a healthy diet.

EXHIBIT DESCRIPTIONS

BARRY CALLEBAUT

BOOTH 326

4850 Molson Street Montreal, QC H1Y 3J8

855-619-8676

E-MAIL: erica_radey@barry-callebaut.com www.callebaut.com

EXHIBITING: Callebaut is made from bean to chocolate in Belgium, our Finest Belgian Chocolate brings you great taste & legendary workability. This is your all-round chocolate. Mona Lisa chocolate cups, decorations & curls. We bring out your inner artist when decorating your desserts, pastries and chocolate creations. American Almonds Premium quality natural nut butters, nut flours & specialty ingredients.

BRANDS: Callebaut, Mona Lisa decorations, American Almonds, Van Leer Chocolate

BETTENDORF STANFORD

BOOTH 472

1370 West Main, PO Box 790 Salem, IL 62881 USA 618-548-3555, 800-548-2253

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

EXHIBITING: The world’s leading manufacturer of blades, slicers, and baggers to the baking industry. Our blade division produces band and circular blades for the slicing of both loaf bread and buns. Our machinery side produces slicers and baggers for bread, buns, cakes, frozen products, etc... We also produce a line of replacement parts for our machines as well as for many of the machines UBE produces.

BRANDS: Bettendorf Stanford, UBE

BLENDTEK INGREDIENTS

BOOTH 626

32 Cherry Blossom Rd. Cambridge, ON N3H 4R7 519-279-4401, 844-279-4401

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

EXHIBITING: As a trusted source for innovators, Blendtek supplies high quality food ingredients & solutions ranging from specialty flours, gluten free products, natural extracts & sweeteners, alternative protein sources, proprietary blends and more. We are entrepreneurs who are always looking for innovative ingredients, new food systems and technologies that will propel us into a new era of functional foods.

BONNIE & DON FLAVOURS INC.

BOOTH 208 919 Kamato Road Mississauga, ON L4W 2R5

905-625-1813

E-MAIL: khalnan@bdflavours.com www.bdflavours.com

EXHIBITING: Bonnie & Don Flavours are proud to celebrate their 20th year in business supplying the North American Food Industry with the highest quality Natural Flavouring systems in liquid, extract and emulsion format. From our newly renovated 25,000 sq.ft production and creation centre our facility is FSSC2000 certified, Peanut-free & Kosher. Organic, NGP Project-Verified, Halal, and others are available.

BRANDS: Bonnie & Don Flavours

BRITISH

CANADIAN IMPORTERS LTD.

BOOTH 151 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 bakery industry for over 80 years. We distribute high quality, certified ingredients to leading manufacturers across Canada, source and add value to winning formulations. Our ingredient solutions include Non-GMO Project Verified, Gluten Free Certified Organic and Conventional flours, Plant-based Proteins, Dairy Powders, Rice Bran, Sweeteners, Starches and Yeast Extracts.

BRANDS: Leiber, Western Foods, RBT, Nutraex, Soulanges Mills

global know how and domestic support and service organization.

BUNGE LODERS CROKLAAN

BOOTH 355 195 Belfield Rd. Toronto, ON M9W 1G8 647-748-0560

E-MAIL: leslie.calsina@bunge.com www.bungeloders.com

EXHIBITING: In Bunge Loders Croklaan, we’ve brought together complementary businesses to give you every advantage. To succeed you must quickly navigate an increasingly complex web of unique challenges. Our portfolio has every oil you need to ensure a competitive advantage and grow your business. This is supported by leading innovation and technical application expertise.

BUNZL CANADA

BOOTH 321 4240 Harvester Rd., Unit 3 Burlington, ON L7L 0E8 905-637-4040, 800-263-5620

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

EXHIBITING: Whether your category is protein, bakery and confection, agro, grower or fresh cut, we have the packaging products and cleaning supplies to help you optimize your business performance in today’s competitive food processing market space

BRANDS: Inline, IPG, Essity, Kimberly-Clark Professional

BURNBRAE FARMS LTD.

BOOTH 265 RR #1

Lyn, ON K0E 1M0 905-624-3600, 800-565-3968

BÜHLER INC.

BOOTH 120 7270 Woodbine Ave., Suite 202 Markham, ON L3R 4B9 905-754-8669

E-MAIL: marketing.canada@buhlergroup.com www.buhlergroup.com

EXHIBITING: Bühler offers complete solutions for processing and transporting all ingredients for baked goods, from the truck to the kneader, equipment for bar forming as well as enrobing and cooling for bars and baked products. Integrated process solutions with

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

EXHIBITING: Liquid and Frozen Whole Egg, Liquid and Frozen Egg Whites, Frozen Egg Yolk, Dried Eggs Whole/Yolk/White. Frozen IQF Omelettes, Fully Cooked Hard Boiled eggs.

BRANDS: Burnbrae Farms

BURT LEWIS CANADA INC.

BOOTH 473

225 Main St. East, Unit 3 Milton, ON L9T 1N9

905-876-8364

E-MAIL: phil@burtlewis.ca www.burtlewiscanada.ca

EXHIBITING: Burt Lewis Canada is a subsidiary of a well-known U.S. dairy trading company based in Chicago, Illinois. We provide dairy ingredients to the food industries in Canada and internationally. We recognize the increasingly diverse needs of the food industries and continually strive to match these needs with the latest developments in food technology.

CANADIAN MILL NETTCLEAN SUPPLY INC.

BOOTH 132

2-120 Mclevin Ave.

Scarborough, ON M1B 3E9

416-752-3010, 800-668-2894

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

EXHIBITING: A full service supply company distributing a complete line of Sanitation, janitorial, wiping cloths, safety and packaging products. We specialize in the specific requirements of the food industry and pride ourselves our service and industry knowledge.

BRANDS: Vikan, Remco, Hill Brush, Carlisle, M2, Kimberley Clark, Tork, Rubbermaid, Ronco, Can Safe

CANADIAN PACKAGING MAGAZINE

BOOTH 673

111 Gordon Baker Road, Suite 400 Toronto, ON M2H 3R1 416-510-5198

E-MAIL: sdean@canadianpackaging.com www.canadianpackaging.com

EXHIBITING: Canadian Packaging covers the packaging function for the commercial bakery and other food and non-food consumer packaged goods markets. We reach 4 levels of management: executive; production; marketing and purchasing.

BRANDS: Canadian Packaging, Emballages

CARMI FLAVORS

BOOTH 455 1170-572 Nicola Place

Port Coquitlam, BC V3B 0K4 604-468-9800, 866-468-9800

E-MAIL: cnsales@carmiflavors.com www.carmiflavors.com

EXHIBITING: Carmi Flavors has been offering high-quality flavours to the Bakery industry for over 30 years. We carry a wide variety of natural, natural/artificial, and artificial flavours in liquid, powder and encapsulated form. Small minimums and short lead times available. For complimentary samples, contact 1-866-468-9800 or email cnsales@carmiflavors.com.

BRANDS: Carmi Flavors

CASALUKER

BOOTH 249 Calle 13 No. 68-98 Bogota 110931 Colombia 571-447-3700

E-MAIL: lukercacao@casaluker.com.co www.cacaofinodearoma.com

EXHIBITING: We are CasaLuker, a Colombia based family owned enterprise founded in 1906, well known locally for producing drinking chocolates made from 100% cocoa mass for more than 110 years. Since 2010 we have been producing premium chocolate couvertures and exporting them as part of the food service market.

BRANDS: CasaLuker Cacao, CasaLuker1906

CHEMROY CANADA

BOOTH 569 106 Summerlea Road

Brampton, ON L6T 4X3

905-789-0701

E-MAIL: foodingredients@chemroy.ca www.chemroy.com

EXHIBITING: Chemroy Food Ingredients has distributed quality ingredients to Canadian manufacturers since 1967. Chemroy provides food system solutions to the dairy, beverage, bakery, savory, and confectionery markets. We

EXHIBIT DESCRIPTIONS

bring you the greatest solutions with the help of our partners across the globe.

BRANDS: Muntons Malted Ingredients, Dow-DuPont, First Choice Ingredients, Weber Flavours, Aiya Matcha, Avebe, Galactic, Ingredient Solutions Inc., Essentia Protein Solutions, Farbest Brands

CHICAGO METALLIC BAKEWARE CANADA

BOOTH 227B 84 Easton Road

Brantford, ON N3P 1J5 519-756-2800, 800-265-8445

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

EXHIBITING: Since 1898, the Chicago Metallic name has been synonymous with innovative products, superior quality and exceptional service. Our stock of over 300 different baking pans can be shipped worldwide – typically within 48 hours.

BRANDS: NSF StayFlat®, AMERICOAT® ePlus, ePan®, Uni-Lock®, Exact Stack®, Pan Glo

CHOCOLAT CENTRAL CJ INC.

BOOTH 468

8985 Henri Bourassa W. Montreal, QC H4S 1P7 514-745-7199, 877-745-7199

E-MAIL: linda@chococentral.com www.chococentral.com

EXHIBITING: Real Belgian Chocolate Belcolade for professionals.

BRANDS: Real Belgian Chocolate Belcolade

CHOCOLATE SMET CANADA INC.

BOOTH 145

1645 Bonhill Road, Unit 8 Mississauga, ON L5T 1R3 905-564-5900

E-MAIL: howard.hillier@chocolatesmet.com www.chocolatesmet.com

EXHIBITING: SMET the one and only company for all your Chocolate Decorations and Innovations. Chocolate SMET Canada supplies decorations, curls, shavings, pencils, stixx, inclusions, truffle shells, cups, chunks, drops, pearls, transfer sheets,and many more inovative chocolate items. We supply the Baking industry, supermarkets, hotels, restaurants, dairy ice cream industry, and confectioners.

BRANDS: SMET

EXHIBIT DESCRIPTIONS

CHRISTY MACHINE & CONVEYOR

BOOTH 118

118 Birchard Avenue Fremont, OH 43420 USA 419-332-6451

E-MAIL: cmc1@cros.net www.christymachine.com

CLOQUER SA

BOOTH 638

Poligono Industrial La Clota Carrer Josep Ros 1 Ros 22 Sant Andreu de la Barca, Barcelona, 08740 Spain 33182889353

E-MAIL: france.commercial@cloquer.com www.cloquer.com

EXHIBITING: Technical bakery textiles; oven loader canvases; baker couche; conveyor belts; buckets and covers.

BRANDS: Cloquer SA

COG-VEYOR SYSTEMS INC.

BOOTH 114

371 Hanlan Road Woodbridge, ON L4L 3T1 905-851-7225, 855-264-2358

E-MAIL: frubino@cogveyor.com www.cog-veyor.com

EXHIBITING: Cog-Veyor is a progressive company with an innovative concept in conveying. With our positive drive and positive tracking system, Cog-Belt is a hygienic and durable option to consider for your operations. Cog-Belts are used across a wide range of industries. Our system can reduce operating costs and increase productivity. Cleanability, lower water consumption and energy efficiency makes this belt the one to beat.

CONTEMAR SILO SYSTEMS INC.

BOOTH 539

30 Pennsylvania Ave., Unit 8 Concord, ON L4K 4A5

905-669-3604, 800-567-2741

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

EXHIBITING: Contemar specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize indoor flexible fabric silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.

CROSBY MOLASSES CO. LTD.

BOOTH 368

327 Rothesay Ave. Saint John, NB E2L 3V4 506-634-8784, 800-561-2206

E-MAIL: bridget.oland@crosbys.com www.crosbysmolasses.com

EXHIBITING: Crosby Molasses Co. Ltd. is a supplier of fancy and blackstrap molasses and other sweeteners to retail and industrial markets. Crosby’s also co-manufactures a variety of dry and liquid sugar-based products under private label and national brands. Distribution: Canada, the New England States and other international locations. Crosby’s is an independently-owned, fifth-generation family business.

BRANDS: Crosby’s, Grandma Molasses

CROWN CUSTOM METAL SPINNING INC.

BOOTH 148

1880 Kipling Ave. Toronto, ON M9W 4J1 416-243-9333, 800-750-1924 www.crowncookware.ca

DAWN FOOD PRODUCTS

BOOTH 500 275 Steelwell Road Brampton, ON L6T 0C8 289-505-4642, 877-277-3663

E-MAIL: margaret.filippelli@dawnfoods.com www.dawnfoods.com

EXHIBITING: Cakes; Donuts; Brownies; Fondants; Icing and Glazes.

BRANDS: Dawn

DEALERS INGREDIENTS INC.

BOOTH 127

1995 Clark Blvd. Brampton, ON L6T 4W1 905-458-7766

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

EXHIBITING: Dealers Ingredients Inc., has been supplying natural, nutritional ingredient solutions for over 40 years. Specializing in application development support, several new ingredients including Organic PROFI™, high

protein plant-based composite; Butter Buds non-dairy cheddar flavour as well as new organic flavour varieties and Hydrosol, food stabilizing and texturizing systems will be featured.

BRANDS: PROFITM, Natralein, Butter Buds, OneGrain, Hydrosol

DECOPAC INC.

BOOTH 526 3500 Thurston Avenue Anoka, MN 55303 USA 763-574-0091, 800-332-6722

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

EXHIBITING: DecoPac® provides industry leading decorating solutions and products for your bakery to make every cake stand out. Our offerings include the largest portfolio of in-demand licensed products, PhotoCake®, the industry-leading Print on Demand cake decorating solution, and premium cake decorating supplies.

BRANDS: PhotoCake, SugarSoft, DecoSets

DEMPSEY CORPORATION

BOOTH 558 47 Davies Ave. Toronto, ON M4M 2A9 416-461-0844, 800-268-6798

E-MAIL: toronto@dempseycorporation.com www.dempseycorporation.com

EXHIBITING: Established in 1954 and headquartered in Toronto, Dempsey Corporation’s guiding principle has always been to exceed our client’s expectations and meet the unique needs of our customers and suppliers by focusing on product knowledge, customized solutions and excellent service.

BRANDS: Grain Millers, Bunge Milled Corn Products, Sensus, Herbafood Ingredients, Inclusion Technologies, IFC Solutions, Kemin Food Technologies

DESIGN & REALISATION

BOOTH 413

2620 Lapierre St. Lasalle, QC H8N 2W9 514-595-6336, 888-514-6336

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

EXHIBITING: Manufacturer and supplier of pastry, bakery and chocolate equipment. Wide range of products such as cake and butter cutters, cake moulds and frames, racks, silicone moulds, cutting tools, candy cutters, tempering, moulding and enrobing machines, melters, cooling slabs, chocolate and candy moulds, fountains for chocolate fondues and so much more.

BRANDS: DR, Silikomart, Demarle, Exnox, Martellato, Chocolate Form, Cabrellon

DESIGN SYSTEMS CANADA LTD.

BOOTH 134

3585 Rhodes Drive, Unit A Windsor, ON N8W 5B3 519-819-7644, 800-660-4374

E-MAIL: lpope@dsidsc.com www.dsidsc.ca

EXHIBITING: Design Systems Canada Ltd. is an affiliate of Design Systems, Inc. which is a multi-disciplined engineering company with a combined staff of over 300 people to support your needs. For over 30 years Design Systems has provided manufacturing process design & integration solutions, offering complete “Concept to Commission” services. BRANDS: Design Systems Canada

DOBLA NORTH AMERICA

BOOTH 243 1775 Breckinridge Pkwy., #600 Duluth, GA 30096 USA 778-887-0201 www.dobla.com

DOYON NU/VU

BOOTH 373

3397 American Drive, Unit 5 Mississauga, ON L4V 1T8 905-670-3744, 800-567-4432

E-MAIL: sales@permul.com www.doyon.qc.ca

EXHIBITING: Mixers; Proofers; Convection Ovens; Dough Sheeters.

BRANDS: Doyon NU/VU

DRADER MANUFACTURING

BOOTH 438

5750-50 St. NW Edmonton, AB T6B 2Z8

780-440-2231, 800-661-4122

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

EXHIBITING: Bread Baskets, Bread Carriers, Dollies, Warehouse Bins, Dough Bins, Wheelers, custom options, Dairy Cases, Totes, Trays.

EAT MY SHORTBREAD

BOOTH 659 1077 Boundary Road, Unit 109 Oshawa, ON L1J 8P8 905-579-2253

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

EXHIBITING: Making dessert the most important part of your day since 1994. Eat My Shortbread is a bakery that makes the best handmade vintage style treats with real ingredients. Known for our shortbread, we also make tarts, brownies and crack. Everything we bake has shortbread in it! Save room.

BRANDS: Eat My Shortbread

ECOPACK CANADA INC.

BOOTH 245

26 Easton Road, Unit 6 Brantford, ON L8J 2V2 519-754-0220

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.

EDDE ALMOND PASTE INC.

BOOTH 350

167 Boul de L’Aeroport Gatineau, QC J8P 7G7 819-669-3636 www.edde.ca

EXHIBIT DESCRIPTIONS

EGGSOLUTIONS

BOOTH 359 283 Horner Avenue Etobicoke, ON M8Z 4Y4 416-231-2309, 866-344-7496

E-MAIL: info@eggsolutions.com www.eggsolutions.com/industrial

EXHIBITING: Looking for eggs? EggSolutions (a division of Global Egg Corporation) is Canada’s largest further processed egg supplier. We offer liquid, frozen and dried whole egg, egg yolk and egg whites in a variety of formats and flavours. Servicing domestic and international markets. SQF (Safe Quality Food) Certified for Food Safety, proudly Canadian.

BRANDS: EggSolutions, Global Egg, Perth County Ingredients

ENJAY CONVERTERS LTD.

BOOTH 550 495 Ball St. Cobourg, ON K9A 3J6 905-372-7373, 800-427-5517

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

EXHIBITING: Since 1983 ENJAY Converters Ltd., has been manufacturing high quality bakery related packaging. ENJAY produces a wide range of items for the Supermarket, Retail and Processor Markets. Items include 1) Solid Die Cut Chipboard Cake Circles; 2) Foldunder Bakery Boards; 3) Single Serve Dessert Boards; 4) Pastry and Cake Boxes; 5) Muffin and Cupcake Liners; 6) Cupcake Stands; 7) Disposable Pastry Bags.

BRANDS: Enjay, ONEWay Pastry Bags

FANCY POKKET BAKERY

BOOTH 327 1220 St. George Blvd. Moncton, NB E1E 4K7 506-853-7299 www.fancypokket.com

EXHIBITING: Pita bread, flatbreads, tortillas & bagels. Gluten-free loaves, rolls, baked goods & more.

BRANDS: Fancy Pokket Bakery, Timani Gluten-Free

EXHIBIT DESCRIPTIONS

FARINART INC.

BOOTH 364

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

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

EXHIBITING: Farinart is a leader in the production of grain blends and flours, traditional and organic, for bakeries and food manufacturers. Whether it is custom grain blend made to their precise specifications, ready-made traditional blends or specialty flours; Farinart delivers innovative processing solutions, superior expertise, product consistency and best-in-class service. All our products are Non-GM.

BRANDS: Farinart

FARM CREDIT CANADA

BOOTH 653

7025 Langer Drive, Suite 210 Mississauga, ON L5N 0E8 905-542-7354, 855-230-6821 www.fcc.ca

EXHIBITING: FCC Agribusiness and Agri-Food provides specialized financial services, products and resources for businesses that support primary producers on both sides of the farm gate. Whether you’re looking to minimize your operating costs, diversify your assets or expand your business, we’ll partner with you to take your operation further. Let’s talk business. Call 1-855-2306821 to see how we can help.

FINEBERRY FOODS INC.

BOOTH 362 492 Roselawn Ave. Toronto, ON M5N 1J8 416-700-1992

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

EXHIBITING: Fineberry Foods is a supplier, importer and wholesaler of the finest conventional and organic food ingredients including dried fruits, fruit juices and concentrates & nuts products such as raisins, sultanas, pitted dates, dates paste, date syrup, raisin juice concentrate, apricots, pistachios and seeds.

BRANDS: ARAT

FME FOOD MACHINERY ENGINEERING LTD.

BOOTH 601 19158 94th Ave., Unit 8 Surrey, BC V4N 4X8

604-888-8686, 877-700-8686

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

EXHIBITING: Custom Built Bakery Equipment including our CCM Wirecut machine for cookies and bars as well as our Dough Rounder. All our equipment is custom built in our Surrey, BC, facility and built to the highest standard. We pride ourselves on the design and strength of our machinery. Our customers include the large commercial bakeries all the way down to small Mom & Pop bakeries.

FOLEYS CANDIES LP

BOOTH 451

11520 Horseshoe Way Richmond, BC V7A 4V5 604-274-2131, 888-236-5397

E-MAIL: penelope@foleyscandies.com www.foleyschocolates.com

EXHIBITING: Foley’s 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 products and competitive pricing. At Foley’s we use only the finest ingredients to manufacture our chocolate products. From sugar to cocoa powder, cocoa butter and chocolate liquor our suppliers meet our rigorous quality standards

BRANDS: Foley’s

FORMOST FUJI CORPORATION

BOOTH 632A 19211 144th Ave. NE Woodinville, WA 98072 USA 425-483-9090

E-MAIL: angelam@formostfuji.com www.formostfuji.com

EXHIBITING: For over 50 years, Formost Fuji has been known for designing packaging solutions that are, simple, built to last, and value driven. The horizontal form-fill-seal machines are custom designed to wrap a wide variety of products while the FORMOST GTS Bagger is the most versatile bagging machine in the industry.

BRANDS: Formost Fuji, Alpha 8, Automation, Horizontal Form-Fill-Seal Wrapper, Formost Bagger, HFFS Wrapper

FORTRESS TECHNOLOGY INC.

BOOTH 465 51 Grand Marshall Drive Toronto, ON M1B 5N6 416-754-2898, 888-220-8737

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

EXHIBITING: Discover Our Latest InnovationInterceptor Metal Detector. The Interceptor effectively processes the transmission and reception of multiple frequencies continuously over a broad spectrum. This revolutionary operation facilitates an improvement in detection capabilities of up to 100% with stainless steel, especially when inspecting traditionally difficult bakery products.

BRANDS: Interceptor, Stealth, Phantom, Halo, Vector

FRANCE DECOR CANADA

BOOTH 128

290 Henri-Bourassa West Montreal, QC H3L 1N7 514-331-5028, 800-463-8782

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

EXHIBITING: Silicone molds; Multimolds; Molds; European smallware; Cake boards; Packaging; Cake decorations; Mini portions; Ribbons; Fondant accessories; Fondant; Chocolate; Food coloring; Books and much much more.

BRANDS: Ateco, Barry Callebaut, Chef Master, DecoPac, Demarle, LorAnn Oils and Flavors, Lucks, Silikomart, Satin Ice, Wilton

FRONTLINE PROCESS SOLUTIONS INC.

BOOTH 555

134 Deane Avenue Oakville, ON L6K 1N3 905-827-5800

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

EXHIBITING: Metal Detection And Magnetic Separation, Vibratory Feeding and Screening, De-dusting and Fines Removal, Tramp Metal Removal from Bakery Pans, Raw Ingredient Inspection through to Final Product Inspection. Sanitary Conveyance and toolless Cleaning.

BRANDS: Eriez Manufacturing, Dynaclean Conveyors

G. CINELLI-ESPERIA CORPORATION

BOOTH 200

380 Chrislea Rd.

Woodbridge, ON L4L 8A8

905-856-1820, 800-665-3626

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

EXHIBITING: G.Cinelli-Esperia is pleased and proud to be displaying selected items from our complete line of top quality bakery equipment including spiral dough mixers, automatic & semi-automatic dough dividers and rounders, intermediate and final proofers, retarders, sheeters, cookie depositors, panini & ciabatta dividers, blast freezers, and our deck, rack, revolving tray and convection style bakery ovens.

BRANDS: Cinelli-Esperia

GAY LEA FOODS CO-OPERATIVE LTD.

BOOTH 564

5200 Orbitor Drive

Mississauga, ON L4W 5B4

905-283-5300, 800-268-0508

E-MAIL: brankie@gayleafoods.com www.gaylea.com

EXHIBITING: As a co-operative of over 1,300 Canadian dairy farmers, Gay Lea Foods is dedicated to quality products including butter, milk powders, cultured products and cheese. Stop by our booth to see our full offering to the Bakery industry!

BRANDS: Gay Lea, Ivanhoe, Salerno, Hewitt’s

GENESIS FOODS

BOOTH 656

9355 Metropolitain est Suite 101 Montreal, QC H1J 3C1 514-648-3663

E-MAIL: rosario.coirazza@genesisfood.ca www.genesisfood.ca

EXHIBITING: Genesis is an international importer/exporter and wholesaler of organic bulk ingredients for distributors and manufacturers in the food industry. We source quality ingredients from our certified trade partners at a fair and competitive price ensuring consistent and reliable products to our foods service customers.

GLOCO ACCENTS

BOOTH 557 1490 Beaulac St-Laurent, QC H4R 1R7 514-907-1420

E-MAIL: jess@glocoaccents.com www.glocoaccents.com

EXHIBITING: Gloco Accents is the leader in colorflame technology and was first to market 14 years ago. Since then we have continuously worked to improve the brightness of the flame. Recently we have launched a wide variety of new classic paraffin candles, cake toppers and basic party products as well!

GRAIN PROCESS ENTERPRISES LTD.

BOOTH 110 105 Commander Blvd. Scarborough, ON M1S 3M7 416-291-3226, 800-387-5292

E-MAIL: gbjr@grainprocess.com

EXHIBITING: Flour milling conventional and organic. Hard wheat, soft wheat, barley, rye, corn, millet, soya, malt, buckwheat, rice. Custom blending and packaging. Granola’s and toasted products. Complete line of bakery supplies: oils, sweeteners, yeasts, cocoa, dried fruit and nuts. Over 2,000 products Certified QAI (Organic), GFSI FSSC 22000, Kosher.

BRANDS: Grain Pro, Millbrook

GROUPE SINOX INC.

BOOTH 432 16 Rue Turgeon St-Anselme, QC G0R 2N0 418-885-8276

E-MAIL: gaston.lacasse@groupesinox.com www.groupesinox.com

EXHIBITING: Groupe Sinox design and manufacture custom built solutions for pneumatic conveying systems for sugar, flour, salt and many other dry products. We provide turn key solutions for the food processor, especially for the bakery market, cheese market and the meat processor market. Please vist our website at : www.groupesinox.com.

BRANDS: Groupe Sinox, Industries Hertech

EXHIBIT DESCRIPTIONS

H. MOORE PRINTING SERVICES LTD.

BOOTH 348 10-4180 Morris Drive Burlington, ON L7L 5L6 905-333-4482, 800-830-4677

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

EXHIBITING: Using flexographic and digital printing technologies, H. Moore Printing Services Ltd. has been supplying our customers with quality printing for over 60 years. Specializing in the production of pressure-sensitive labels, we can provide a wide range of label solutions for all of your packaging needs in both short and long run lengths.

HANDTMANN CANADA LIMITED

BOOTH 600 654 Colby Drive Waterloo, ON N2V 1A2 519-725-3666

E-MAIL: susan.carew@handtmann.ca www.handtmann.ca

EXHIBITING: Handtmann is a leading global technology solutions provider to the food processing industry that specializes in best-in-class portioning, dividing, depositing, forming and filling equipment. Handtmann solutions provide practical value with innovative design, the strictest manufacturing standards and rugged processing technology known for operational accuracy, safety and reliability.

BRANDS: Handtmann

HARLAN BAKERIES–EDMONTON, L.P.

BOOTH 549

P.O. Box 516, 14 Calkin Drive Kentville, NS B4N 3X3 800-465-8764

E-MAIL: customerservicehbc@harlanbakeries.com www.harlanbakeries.com

EXHIBITING: Harlan Bakeries-Edmonton, L.P. is a manufacturer of high quality bakery products specializing in pie shells, pie top dough and tart shells.

BRANDS: Apple Valley, Harlan Bakeries

EXHIBIT DESCRIPTIONS

HARVEST CORPORATION

BOOTH 141

249 Watline Avenue

Mississauga, ON L4Z 1P3

905-468-2002, 888-925-6644

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

EXHIBITING: Koenig Continuous Dividing & Rounding Machines, Glimek Bread Lines, Sveba-Dahlen Oven Range, Oliver Slicers, Bloemhof Products, Small Utensils.

BRANDS: Koenig, Glimek, Sveba-Dahlen, Oliver

HEALTHY GRAINS INSTITUTE

BOOTH 573

3240 Folkway Drive Burlington, ON L7M 3J6 905-220-8387

E-MAIL: clowry@healthygrains.ca www.healthygrains.ca

EXHIBITING: The Healthy Grains Institute’s mission is to inform and enhance Canadians’ knowledge and understanding of the health benefits of wheat and other grains. The Healthy Grains Institute is guided by an independent and multidisciplinary Scientific Advisory Council consisting of recognized plant, science and nutritional experts from across North America.

HERITAGE PARTS CANADA

BOOTH 210 100 Thorncliffe Park Drive Toronto, ON M4H 1L9 800-239-5152

E-MAIL: partsexpert@heritageparts.ca www.heritageparts.ca

EXHIBITING: Right Part. Right Time. Every Time.® Heritage Parts Canada is the largest distributor of 100% Genuine OEM replacement parts for commercial kitchen equipment. We are leading the industry by combining expert one to one personalized customer care, accurate parts identification and innovative online shopping solutions. With the largest inventory on the ground in Canada we have the part you require!

HERSHEY CANADA INC.

BOOTH 116

5750 Explorer Drive, Suite 500 Mississauga, ON L4W 0B1 905-301-2919

E-MAIL: tkeighley@hersheys.com www.thehersheycompany.com

EXHIBITING: Hershey Food Service has the brands you know and love, now available in food service formats for perfectly unique baking ingredients and toppings! Our ingredients deliver the flavour and fun your customers are craving, plus the brands that drive business. Learn more about branded ingredients you can trust!

BRANDS: Hershey, Chipits, Reese, Skor, Jolly Rancher

HEUFT THERMO-OEL GMBH & CO. KG

BOOTH 341 Nippesstraße 15 Bell, RLP 56745 Germany 49 2652 9791 0

E-MAIL: t.gannot@heuft-backofenbau.de www.heuft-backofenbau.de

EXHIBITING: Heuft – the oven manufacturer with tradition. We possess unique and valuable experience in the design and construction of all contemporary oven systems. Since 1968 Heuft specialises in “Thermo-Oel” ovens (thermal oil heated baking ovens). Be they thermal oil ovens, heatcirculation ovens, rack or shop ovens – each is a crafted masterpiece in its class and a result of the know-how and experience of designers and engineers. Heuft - manufacturing ovens of the utmost quality – without any compromises!

BRANDS: Heuft, Vulkan, Heuft Vulkan Thermo Roll®, Heuft VULKAN Turbo-Therm®, Heuft VULKAN Euroback, Heuft VULKAN Impact

HORIZON FOOD INDUSTRY INC.

BOOTH 117 2585 Drew Road, Unit 4 Mississauga, ON L4T 1G1

905-677-7787

E-MAIL: info@horizonfoodindustry.com

EXHIBITING: Horizon Food Industry specializes in the supply & distribution of all dried & dehydrated fruits, edible nuts and

seeds… including all types of dried vine fruits, tree fruits, tropical fruits, berries, seeds, pulses and bakery ingredients.

BRANDS: Horizon Food

IGLOO REFRIGERATION LTD.

BOOTH 440 124 Norfinch Drive North York, ON M3N 1X1 416-663-3051, 888-408-8819

E-MAIL: amir@igloo400.com www.igloorefrigeration.com

EXHIBITING: Our primary products are the highest quality of refrigerated equipment and display cases. These include pastry cases, deli/meat/cheese/fish cases, open merchandisers, freezers, heated cases, salad cases, countertop cases, checkout counters, and more. We are a one-stop shop for all kitchen equipment for any establishment.

BRANDS: Igloo

INTERNATIONAL DAIRY DELI BAKERY ASSOCIATION

BOOTH 214 636 Science Dr. Madison, WI 53711 USA 608-310-5000

E-MAIL: iddba@iddba.org www.iddba.org

EXHIBITING: IDDBA is a nonprofit trade association that provides education, training, and management resources to food industry professionals. The annual trade show, IDDBA 18, features an expansive show floor, innovative merchandising center and offers top speakers. IDDBA members are eligible to apply for scholarships and food safety certification reimbursements.

INTRALOX LLC

BOOTH 238

301 Plantation Road Harahan, LA 70123 USA

504-570-2174

E-MAIL: john.danesh@intralox.com www.intralox.com

EXHIBITING: Intralox delivers innovative conveying technology within a direct business model and a global, industry-specific structure. Our extensive experience in developing specialized solutions tailored to the needs of bakeries have led to increased profitability and product throughput in each area of the bakery. From the dough area of your plant to the packaging area, we have a conveyance solution for you.

BRANDS: ThermoDrive™, DirectDrive™, ProTrax™

IREKS NORTH AMERICA LTD.

BOOTH 540

9 Tracey Blvd. Brampton, ON L6T 5V6

905-789-9999

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

EXHIBITING: Bread bases/mixes, cake mixes, fonds, baking and brewing malts, gluten free products, sourdoughs.

JOEL DEBORA SALES AGENCY

BOOTH 645

418 Harrison Garden Blvd., Suite 704 Toronto, ON M2N 7J7 416-277-6479

E-MAIL: joeldebora9@gmail.com

EXHIBITING: Premier supplier in Canada of Fully Compliant Color Coded Cleaning tools for all types of Food Production Plants, Grocery Stores, Hotels, Senior Living Homes, Hospitals and much more from Hillbrush and others, that are all BRC, FDA, SQF, EU, HORECA, HACCP Compliant. Protect your company from bacterial Cross Contamination and more.

BRANDS: Hillbrush Hygiene, 3M, KimberlyClark, Rubbermaid, Task Brand, Port-A-COOL

JOHN BROOKS CO.

BOOTH 263 2625 Meadowpine Blvd. Mississauga, ON L5N 7K5 905-624-4200, 877-624-5757

E-MAIL: ryanminkhorst@johnbrooks.ca www.johnbrooks.ca

EXHIBITING: Spray Nozzles For Pan Coating Application, Conveyor Washing, Tank Cleaning, Lubrification, Humidification.

JVR FOOD PACKAGING SOLUTIONS

BOOTH 104 9470 195th St. Surrey, BC V4N 4G2

604-888-5871

E-MAIL: yvonne@jvr.ca www.jvr.ca

EXHIBITING: Cake Boards; Wedding Drum; Cake Boxes; Bake-able Trays; Specialty Packaging

BRANDS: JVR Food Packaging Solutions

KAAK GROUP

BOOTH 139 Varsseveldseweg 20a Terborg, Gld 7061GA Netherlands 31 315 339 111

E-MAIL: eslagman@kaak.nl www.kaakgroup.com

EXHIBITING: The Dutch based KAAK Group designs and manufactures bakery machines and integrates them into complete, automated turn-key production lines. The group consists of sister companies Benier, Driem, Kaak, Daub, MCS and Kaak Bakeware. Together they offer everything from high-speed mixers to spiral freezers and everything in between.

BRANDS: Kaak, Benier, Daub, MCS, DrieM, Kaak Bakeware, Kaak Spirals, Multiparts

KAPPA FOODS

BOOTH 106 185 Pony Drive Newmarket, ON L3Y 7B5 905-853-8828

E-MAIL: stephen@kappafoods.com www.kappafoods.com

EXHIBITING: Kappa Foods offers high quality and easy-to-prepare gluten-free bakery mixes: Pancakes, Brownies, Banana Bread, Cookies, Pizza Crust. Our finished products have

EXHIBIT DESCRIPTIONS

comparable texture to their gluten containing equivalent without any compromise on sensory quality.

BRANDS: Kappa Foods Gluten Free

KÄRCHER CANADA

BOOTH 514 6535 Millcreek Dr., Unit 67 Mississauga, ON L5N 2M2 905-672-5636, 888-705-9444

E-MAIL: ruben.bastien@karcherna.com www.kaercher.com/ca/

EXHIBITING: Kärcher is a world leading provider of cleaning systems, cleaning products and services for recreation, household, trade and industry. Kärcher’s products enable it’s customers to solve their cleaning tasks in an economical and environmentally-friendly manner.

BRANDS: Kärcher, Windsor

KELLOGG CANADA

BOOTH 669 5350 Creekbank Rd. Mississauga, ON L4W 5S1 647-287-2473

E-MAIL: info.outofhomecanada@kellogg.com www.kelloggsoutofhome.ca

EXHIBITING: This Rice Krispies product comes in a 2lb (907g) sheet ready to eat, simply cut and serve. Up to 36 servings per sheet. Consistent freshness and quality every time. There is no end to the exciting on-trend items you can create!

BRANDS: Rice Krispies

KERRY

BOOTH 426 3400 Millington Rd. Beloit, WI 53511 USA 608-363-1200

www.kerry.com

EXHIBITING: As consumers demand a return to real ingredients, Kerry is responding with a focus on Taste & Nutrition. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. We call this Leading to Better.

EXHIBIT DESCRIPTIONS

KLR SYSTEMS INC.

BOOTH 620

944 Herons Street St-Pie, QC J0H 1W0 450-388-0404, 800-918-8777

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

EXHIBITING: KLR Systems Inc. was founded in 1977 in the province of Quebec, Canada. KLR is a manufacturer of packaging equipment. The following is a list of different machine types that we manufacture: Automatic bagger; Slicer; Counter; Air printer; Conveyors; Hand bagger; Sealer; Bag closer.

BRANDS: KLR Systems

KWIK LOK CORPORATION

BOOTH 462

2712 S. 16th Ave. Union Gap, WA 98903 USA

509-248-4770, 800-688-5945

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

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

L & M BAKERS SUPPLY CO.

BOOTH 441

2501 Steeles Ave. West, Unit 1 Toronto, ON M3J 2P1 416-665-3005, 800-465-7361

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

EXHIBITING: L & M offers an extensive line of edible and plastic cake decorations for all occasions, including the most popular licensed properties. Specialty tools, equipment, and small wares are also available. L & M distributes the following fine products: Ateco, DecoPac, kopykake, Satin Ice, Thermohauser, Wilton and many more. L&M services the food service industry nationwide.

BRANDS: Ateco, DecoPac, kopykake, Satin Ice, Thermohauser, Wilton

LALLEMAND

BOOTH 508

INC.

1620 rue Prefontaine Montreal, QC H1W 2N8 514-522-2133, 800-840-4047

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

EXHIBITING: See us at our booth, touch, smell and taste new ideas made with our Non-GMO, Organic, FlexFerm, Vida D, natural mold inhibitors, clean label dough conditioners and natural flavor enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!

BRANDS: Eagle, Essential, Fermaid, Florapan, Instaferm, LBI, Macco

LANTIC SUGAR

BOOTH 363

198 New Toronto St. Toronto, ON M8V 2E8 416-252-9435, 800-387-7325 www.lantic.ca

EXHIBITING: Lantic, fully Canadian owned with facilities across Canada, has been providing all natural, high quality sugars with various crystal sizes, brown, icing, liquid, invert and dry blends for over 125 years. We also carry a wide range of innovative sweeteners including organic, fairtrade, stevia, agave, Smart Sweetener Blends, coconut sugar and Plantation Raw®.

BRANDS: Lantic

LAPACO

BOOTH 459 1400 1st Avenue Ste-Catherine, QC J5C 1C5 800-361-0992

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

EXHIBITING: Lapaco has over 60 years of experience delivering the highest quality disposable tabletop, bakery and related products in North America. From the cleanliness of our doilies to the precision of our custom printed products, the Lapaco Team takes pride in providing our customers with the best overall buying experience!

LAPORTE ENGINEERING INC.

BOOTH 108

100-89 Skyway Ave. Toronto, ON M9W 6R4 416-675-6762

E-MAIL: mzaky@laporteconsultants.com www.laporteconsultants.com

EXHIBITING: Laporte offers professional services based on an in-depth knowledge of engineering project delivery, in accelerated or traditional mode, in the food & beverage, biopharmaceutical, and industrial sectors: Master plans and strategic plans; Project management; Studies and expert reports; Preliminary and final design Implementation, start-up, and commissioning; Regulatory compliance and validation.

BRANDS: Petra, Pillex

LESAFFRE YEAST

BOOTH 226 7475 W Main Street Milwaukee, WI 53214 USA 414-615-4094, 800-770-2714

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

EXHIBITING: Faithful to the capacity for foresight and innovation on which our reputation was built, Lesaffre has developed a global portfolio of bread-making solutions for craft and industrial bakers. Ranging from ferments (yeast/sourdoughs) to bread-making ingredients (improvers/mixes/blends/milling correctors, etc.), this portfolio is suitable for use in any type of production process.

BRANDS: SAF Pro Ingredients, Red Star, SAF Instant

L.V. LOMAS

BOOTH 354 99 Summerlea Road Brampton, ON L6T 4V2 905-458-1555, 800-575-3382

E-MAIL: flogue@lvlomas.com www.lvlomas.com

EXHIBITING: L.V. Lomas, now a part of IMCD, is North America’s leading distributor of specialty ingredients driven by the expertise of more than 300 qualified professionals. Since our founding in 1960 by Lloyd V. Lomas, the company has built a reputation of professionalism and excellence. Our integration into IMCD in 2017 has created new opportunities to further expand our technical support, service capabilities and product offering.

BRANDS: CP Kelco, SensoryEffects, Firmenich, Corbion, ADM, Novozymes, Palsgaard, Emsland

MARGARINE THIBAULT INC.

BOOTH 240

300 Jules Vachon Toris-Rivieres, QC G9A 5E1 819-373-3333, 800-567-7880

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

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

BRANDS: Promar, Tibo, Nuvel, Margarine Thibault, Rainbow, Bergeron, Chef Gaston

MARSIA FOODS

BOOTH 554

3-245 West Beaver Creek Rd. Richmond Hill, ON L4B 1L1 905-907-1270

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

MILANAISE MILL

BOOTH 464 820, Lucien-Beaudin Saint-Jean-sur-Richelieu, QC J2X 5V5 450-349-1747

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

EXHIBITING: With over 35 years of experience, Milanaise Mill has become one of Canada’s leading processors of organic cereal grains. Our reputation is based on top-quality organic products and our value-chain approach. Our product line features signature flours, flakes, whole grains, semolina, bran and cereal creams. We can also produce custom blends to meet our clients’ needs.

BRANDS: La Milanaise

MIURA CANADA

BOOTH 365

8-2500 Meadowpine Blvd. Mississauga, ON L5N 6C4

905-607-4289, 800-666-2182

E-MAIL: suwisa.yeamboonmak@miuraz.com www.miuraboiler.ca

EXHIBITING: Miura is known world-wide for our commitment to protecting the environment and our innovative and efficient boiler designs. Our low NOx steam and hot water boilers meet and exceed current and proposed regulations for nitrogen oxide emissions levels, as low as 12ppm NOx at 3%, corrected O2.

MIWE CANADA INC.

BOOTH 520

3055 Lenworth Drive, Unit 10 Mississauga, ON L4X 2G3

905-614-0505

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

EXHIBITING: With high-performance ovens, comprehensive expertise in baking processes, high competent consulting and first class service. MIWE has been a leader in the world of baking for over 95 years. MIWE products portfolio is focused on the baking oven, Proofer/Retarder and automated equipment.

BRANDS: AERO, ECONO, ROLL-IN E+, GUSTO, BACKCOMBI, GVA, KR, CUBE, IDEAL, CONDO

MOULINS DE SOULANGES

BOOTH 533

485, chemin St-Philippe St-Polycarpe, QC J0P 1X0 450-265-3005

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

EXHIBITING: We are designers and producers of specialty flours since 2007. We offer innovative flour solutions for bakeries of all sizes and food industries. We valorise the environment and promote local “Agriculture Raisonnée™” practices, a certified farming trademark.

BRANDS: Les Moulins de Soulanges

EXHIBIT DESCRIPTIONS

NATU’OIL SERVICES INC.

BOOTH 469

550 Sherling Place, Unit 2150 Port Coquitlam, BC V3B 0J6 604-941-1791

E-MAIL: info@natuoil.com www.olera.com

EXHIBITING: Natu’oil Services Inc. is a Canadian company that offers the Olera® brand of Certified Sustainable Palm Shortenings as well as Palm and Coconut Oils to the baking and food sector. All Purpose, Donut Fry, Cake & Icing Shortenings; Clean Label; Non Hydrogenated/PHO & Trans Fat Free/Non GMO; Sustainably produced & competitively priced. Let us help you find a sustainable solution.

BRANDS: Olera®, Olera® GOLD Low Color Palm Shortening SG

NOVACART

BOOTH 269 PO Box 94807 Richmond, CA 94807 USA 510-215-8999, 877-896-6682

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

EXHIBITING: Novacart is the world leader in design, manufacture, and distribution of paper baking products. First in the industry to produce free-standing paper baking molds, our molds allow for “Bake and Sell” convenience allowing you to bake right in the packaging. We are continually improving our product line, leading to innovations for the grab-and-go market.

BRANDS: Novcart

NUTRASUN FOODS LTD.

BOOTH 463

6201 East Primrose Green Drive Regina, SK S4V 3L7 306-751-2040

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

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

EXHIBIT DESCRIPTIONS

NUTRIART INC.

Booth 654

550 Avenue Godin Quebec, QC G1M 2K2 418-687-5320

E-MAIL: administration@nutriart.com www.nutriart.ca

EXHIBITING: Nutriart Inc. is a bean to bar Canadian chocolate manufacturer. We produce Pure Chocolate in Semi Sweet, Milk and White in various sizes on chips and chunks. We have been making chocolate for over 15 years and servicing the Canadian and US market in Bakery, Dairy, Snack-Confection from our BRC, Kosher and Peanut Free facility located in Quebec City.

BRANDS: Nutriart Inc., Laura Secord Chocolates

NUTRIGROUPE

BOOTH 565

6655 Picard

St-Hyacinthe, QC J2S 1H3 450-771-4627, 800-363-1045

E-MAIL: ulaplante@nutrigroupe.ca www.nutrigroupe.ca

EXHIBITING: Nutrigroupe is a Canadian leader in grading, processing and bringing to market eggs and their derivative products from coast-to-coast.

BRANDS: Nutri

O’DOUGHS

BOOTH 457 320 Oakdale Road Toronto, ON M3N 1W5 416-342-5700

E-MAIL: brenda@odoughs.com www.odoughs.com

EXHIBITING: O’Doughs: Gluten Free baked goods, Vegan, Allergen Free products, Kosher, BRC Certified Facility. Innovative products: 100 Calorie Bagels.

BRANDS: O’Doughs

OPTIMA MACHINERY CORPORATION

BOOTH 149 1330 Contract Dr. Green Bay, WI 54304 USA 920-339-2222

E-MAIL: info-usa@optima-packaging.com www.optima-packaging.com

EXHIBITING: Optima Machinery Corporation is your premium supplier for multipack bagging equipment. We provide unique and customized packaging machine systems for a diverse range of products including foods, nonwovens and industrial products. We can package products in a variety of bag styles including carrier handle, zipper profiles, gusset options, a euro hole and bags with cardboard headers.

BRANDS: Optima Machinery

P&H CAKEDECO

BOOTH 613

58-15 Northern Blvd. Woodside, NY 11377 USA

718-545-4600

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

EXHIBITING: Cake decorations, Birthday Candles, Cake decorating supplies and utensils of all kinds. Manufacturer of edible sugar decorations & roses, custom work. Complete Wedding Cake supplies - Coast Tier Separators & Columns. Dessert cups, Crystal Trays, Pastillage Flowers, Bakeware, Pastry Bags & Tips. Over 10,000 professional items in stock, ready to ship and priced right. We’ll impress you!

BRANDS: Coast Tier, Avare, Cakedeco, Marvelous Molds, Simi Isomalt, Simply Nature

P&H MILLING GROUP

BOOTH 613

1060 Fountain St. N. Cambridge, ON N3E 0A1 519-650-6400, 800-621-0588

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

EXHIBITING: P&H Milling Group is Canadian owned and built on the strength of nine mills strategically located across Canada. For more information about our flour mills and products, please contact Customer Service at 1-800621-0588 or email sales@phmilling.com.

BRANDS: Strong Bakers

PACKAGING MACHINERY CONCEPTS

BOOTH 814

939 Matheson Blvd. E. Mississauga, ON L4W 2R7 905-212-7046

www.pmcltd.ca

PACKERS SANITATION SERVICES INC.

BOOTH 658

10 East Wilmot St., Unit 25 Richmond Hill, ON L4B 1G9 416-346-2152

E-MAIL: czweig@pssi.co www.redefinecleanpssi.com

EXHIBITING: We are PSSI, the people who bring a superior service and a higher level of commitment to clean. Whether we are keeping your plants sanitized and safe or finding new ways to help you save costs and preserve resources, we proudly protect your people, your brand and keep your plant audit-ready. We are PSSI. People are at the heart of everything we do. We redefine clean.

PAN GLO COATINGS CANADA

BOOTH 227A 84 Easton Road Brantford, ON N3P 1J5 519-756-2800, 800-265-8445

E-MAIL: morrisp@cmbakeware.ca www.cmbakeware.ca

EXHIBITING: Pan Glo’s proprietary cleaning & coating systems prolong pan life & ensure optimal performance, guaranteeing cost control & competitiveness for your bakery. The Pan Glo process includes pan straightening services to further increase pan life by more than 50% & ensure that your pans perform with automated bakery equipment. Ask us about our exclusive AMERICOAT® ePlus silicone release coating.

BRANDS: AMERICOAT® Plus

PARMALAT CANADA

BOOTH 255

405 The West Mall, 10th Floor Toronto, ON M9C 5J1

416-620-3658

E-MAIL: lisa_ralph@parmalat.ca www.parmalat-ingredients.ca

EXHIBITING: Dairy Ingredients for all bakers needs. Specially featuring Parmalat’s premium quality cream cheese, cultured butter, whole milk powder and buttermilk powder. See our ideas for clean label products.

BRANDS: Eggstend, Beatrice, Astro, Lactancia, DairyLo, Black Diamond, Parmalat Dairyplus, President, Normandy

PAXIOM GROUP

BOOTH 220

375 Admiral Blvd. Mississauga, ON L5T 2N1

702-450-0808

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

EXHIBITING: Paxiom® is the sales division for industry leading packaging machinery manufacturers: WeighPack Systems®, Eagle Packaging Machinery, SleekWrapper®, and Combi Scale®. By offering amongst the largest range of packaging equipment in the industry, Paxiom® is able to provide the right solution to its clients, where most companies are limited to a few options.

PEERLESS FOOD EQUIPMENT

BOOTH 142

500 S. Vandemark Road Sidney, OH 45365 USA 937-492-4158, 877-795-7377 www.peerlessfood.com

EXHIBITING: Peerless is a leading manufacturer of bakery equipment for bakeries around the world. For more than 100 years Peerless has been dedicated to providing mixers and dough handling systems that are innovative, sanitary and versatile so that our customers can achieve top performance with consistency. Come see us in booth 142.

BRANDS: Peerless

PETRA

INTERNATIONAL INC.

BOOTH 369 1-1260 Fewster Dr. Mississauga, ON L4W 1A5 905-629-9269

E-MAIL: petraint@rogers.com www.petradecor.com

EXHIBITING: We supply complete cake decorating needs: Gum Paste Flowers, Rolled Fondant, Cake Boards, Cake Boxes, Colouring, Flavours, Tools, Cake Stands, Cake Supports, Cake Toppers, Image Sheets, Colouring Dusts, etc.

BRANDS: Petra, Pillex

PLASCON BLOWN FILMS

BOOTH 140 2375 Traversefield Drive Traverse City, MI 49686 USA 231-935-1580, 888-584-4422

E-MAIL: ddaenzer@plascongroup.com www.plascongroup.com

EXHIBITING: Plascon manufactures film, liners, tubbing, and bags. Plascon makes film for all automated bag inserter systems including PATTYN, OK International, Niverplast, and Thiele Technologies. We offer biodegradable liners and meet FDA regulations. EasyLine Manual Bag Insertion system will increase bag insertion, improve bag sanitation, and workplace ergonomics.

PORT ROYAL MILLS LTD.

BOOTH 644

240 Industrial Parkway South Aurora, ON L4G 3V6 905-713-1712

E-MAIL: orderdesk@portroyalmills.com www.portroyalmills.com

EXHIBITING: Port Royal Mills specializes in custom milling and multigrain blending of whole grains and seeds. As a SQF certified company we hold our products to the highest standard. Offering Kosher, conventional and certified organic products we can customize a product to meet your specific needs.PRM is a leader in distribution and manufacturing of bakery products and is proud to serve its clients with top-notch customer service.

EXHIBIT DESCRIPTIONS

PROBLEND-EUROGERM LLC

BOOTH 640

1801 Hicks Road, Suite H Rolling Meadows, IL 60008 USA 978-394-6633

E-MAIL: bkansakar@problend-eurogerm.com www.problend-eurogerm.com

EXHIBITING: Bread: Clean label and organic dough conditioners, shelf-life extenders, clean label anti-mold, toasted cereal flours, deactivated sours, inclusions, toppings, bread bases, gluten free ingredients/bases. Sweet goods: Clean label - Crème cake/muffin, brownie, cookie bases and mixes; Conventional – Cake, crème cake/muffin, brownie, cookie, donut bases and mixes. Clean label cake improvers.

BRANDS: Problend Eurogerm

QUADRA INGREDIENTS

BOOTH 541 1100 Blair Road Burlington, ON L7M 1K9 905-336-9133, 800-665-6553

E-MAIL: info@quadra.ca www.quadraingredients.com

EXHIBITING: Quadra offers a broad range of high quality ingredients, specialty products & services, expert technical application support, and strong market knowledge. Using our creativity and experience in developing new concepts as well as healthy alternatives, we can help you successfully introduce unique products to the marketplace. From bench to shelf, partner with Quadra to create your next winning product.

BRANDS: Nubana, Budenheim, Beneo, Best Cooking Pulses, MGP Ingredients, Glanbia, Cereal Ingredients, KMC, Roquette, Manitoba Starch

QUICKLABEL

BOOTH 251 3505 Rue Isabelle, Suite O Brossard, QC J4Y 2R2

450-619-9973, 800-525-2216

604-681-3554

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

EXHIBITING: QuickLabel, the leading manufacturer of production-capacity, full-color label printers, barcode printers, media and labeling software that allow businesses to print their own labels on-demand. We introduced the first tabletop digital color label printer and

EXHIBIT DESCRIPTIONS

continues to innovate labeling solutions specifically for manufacturers and processors who want to print labels in-house.

BRANDS: Kiaro!

RATIONAL CANADA

BOOTH 668

2410 Meadowpine Blvd., Suite 107 Mississauga, ON L5N 6S2

905-567-5777, 877-728-4662

E-MAIL: info@rational-online.ca www.rational-online.ca

EXHIBITING: Witness cooking innovation live. See how the RATIONAL SelfCookingCenter® can grill, roast, bake, steam, stew, blanch or poach food, all with a simple click of a button and within a space of about 1 m². Visit our booth to try our delicious samples.

BRANDS: RATIONAL

REDPATH SUGAR

BOOTH 449

95 Queen’s Quay E. Toronto, ON M5E 1A3

416-956-4959

E-MAIL: ashley.black@asr-group.com www.redpathsugar.com

EXHIBITING: Redpath Sugar has been a staple in the food industry all across Canada since 1854, supporting chefs nation-wide for more than 160 years. We are proud to be the oldest food brand in Canada offering the industry a variety of carefully crafted sugars. We ensure we are always offering our customers products that suit their needs; ranging from custom sizes across all sugar categories to advanced blending and packaging capabilities and our state-of-the-art Innovation Centre. Come by our booth to discuss how we can support all of your production needs with one of our Redpath personnel.

BRANDS: Redpath Sugar

REISER CANADA

BOOTH 300

1549 Yorkton Court, Unit 4 Burlington, ON L7P 5B7 905-631-6611

E-MAIL: wbryant@reiser.com www.reiser.com

EXHIBITING: Vemag dough dividing; Cookie and muffin depositing; Sheeting of various products; Extrusion of bars and sticks.

BRANDS: Vemag, Repak, Reiser

RENSHAW AMERICAS

BOOTH 244

400 Commons Way, Suite C Rockaway, NJ 07866 USA 973-957-0686

E-MAIL: larry.italiano@renshawamericas.com www.renshawamericas.com

EXHIBITING: Renshaw Americas is the sole importer and distributor of Renshaw rolled fondant, gum paste and ready-made shelf stable royal icing produced by JF Renshaw in Liverpool, England. JF Renshaw is the largest producer of fondant in Europe since 1940. We also import Rainbow Dust cake decorating ingredients which include gel color paste, food art pens, metallic paints and metallic click twist brushes.

BRANDS: Renshaw and Rainbow Dust Colors

RF BAKERY EQUIPMENT LTD.

BOOTH 606

73B Clipper Street Burnaby, BC V3K 6X2 604-298-6673, 800-661-2253

E-MAIL: info@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.

BRANDS: Revent, Belshaw/Adamatic, Erika Record, JAC Machines, Rondo, Escher, Mono, Kornfeil,FME, Krumbein, Baktec

RICH PRODUCTS OF CANADA

BOOTH 650

149 Rowntree Dairy Rd. Vaughan, ON L4L 6E1 905-265-4306

E-MAIL: rdacosta@rich.com www.richscanada.com

EXHIBITING: The Rich Promise: “We will treat our customers, our associates and our communities the same way. Like family.”

BRANDS: Rich’s

RICHARDSON INTERNATIONAL LIMITED

BOOTH 427 2800 One Lombard Place Winnipeg, MB R3B 0X8 800-635-3296

E-MAIL: ingredientsales@richardson.ca www.richardson.ca

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.

BRANDS: Richardson Oilseed, Richardson Milling, Canola Harvest, Golden Gate, Mirage, Crystal

RICHMOND TRADERS INC.

BOOTH 259 153 Eddystone Ave. Toronto, ON M3N 1H5 416-292-5008

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

EXHIBITING: Seeds, Starches, Gums, Gluten, Proteins, Etc..

ROMER LABS

BOOTH 562

3381 Cambie Street, Suite 552 Vancouver, BC V5Z 4R3 302-781-6400, 800-769-1380

E-MAIL: insidesales@romerlabs.com www.romerlabs.com

EXHIBITING: Romer Labs is a leading global supplier of diagnostic solutions for food and feed safety. We offer a broad range of innovative tests and services covering mycotoxins, food pathogens, food allergens, gluten, and GMO. Our fundamental objective at Romer Labs is to provide scientifically sound, high quality products and services, true to our mission: Making the Worlds Food Safer®.

BRANDS: RapidChek®, AgriStrip®, AgraQuant®, WATEX

RONDO INC.

BOOTH 215 267 Canarctic Drive Toronto, ON M3J 2N7 416-650-0220

E-MAIL: andrea.henderson@rondo-online.com www.rondo-online.com

EXHIBITING: Rondo Inc. manufactures and distributes reversible sheeters, make up lines, laminating lines, and croissant machines for the retail and wholesale bakery levels as well as offers industrial level equipment for special applications. Rondo has a 7000 sq. ft. Dough How Center located at our headquarters in Moonachie, NJ. Customers are welcome to visit and test their products at this facility.

BRANDS: Rondo

SATIN FINE FOODS

BOOTH 527 32 Leone Lane Chester, NY 10918 USA 845-469-1034

E-MAIL: contact@satinfinefoods.com www.satinice.com

EXHIBITING: Satin Fine Foods is the manufacturer of Satin Ice rolled fondant and gum paste. Cake artists these days have a wide range of fondant options but despite the competition, Satin Ice remains the true professionals choice. Rolls thinner & goes further • Great taste that melts in your mouth • Premium quality & workability • Proudly made in America.

BRANDS: Satin Ice

SDTN-KREPELEK

BOOTH 218

ZA de kermassonnette KERVIGNAC, morbihan 56700 France

33 297 656 121

E-MAIL: sdtn@sdtn.net www.sdtn.net

EXHIBITING: SDTN-Krepelek, France, manufactures automatic production lines for crepes, blintzes, pancakes, spring rolls, waffles, ice cones and similar products. Production capacity from 1,000 to 10,000 units/hour. Cooking on cast iron plates. Additional equipment as cooling, stacking, folding, rolling are available. Installation all over the world by our technicians.

BRANDS: SDTN, Krepelek

SEALSTRIP CORPORATION

BOOTH 257 103 Industrial Drive Gilbertsvilla, PA 19510 USA 610-367-6282, 888-658-7997

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

EXHIBITING: Sealstrip is a proven and trusted leader in innovative easy open and resealable features for baked goods flexible packaging. Sealstrip convenience features keep your product fresher longer, providing product protection & tamper evidence. Sealstrip applicators retrofit to your current VFFS or flow wrapper and our materials are FDA compliant and manufactured in our AIB audited facility.

BRANDS: Sealstrip, FreshPak, Peel&Seal, SealAcross

SEW-EURODRIVE

BOOTHS 614, 138

210 Walker Drive Bramalea, ON L6T 3W1 905-791-1553, 800-567-8039

E-MAIL: s.mamo@sew-eurodrive.ca www.sewcan.ca

EXHIBITING: SEW UNSTOPPABLE - Positive charge and attitude. The products and services that drive us. Industry experts know that excellence is a moving point along the path of progress. The business that stands still is the

EXHIBIT DESCRIPTIONS

business that is quickly overwhelmed. With that in mind, it’s essential to have the best experts possible to provide you with the level of support and products that you need.

BRANDS: Movigear®, ECDriveS®, TorqLOC®, CDM, DRN gearmotors, VFD’s

SHANK’S EXTRACTS INC.

BOOTH 113

350 Richardson Drive Lancaster, PA 17603 USA 717-393-4441, 800-346-3135

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

EXHIBITING: We manufacture extracts, flavors and colors in addition to providing packaging solutions to commercial and private label markets.

SIGNATURE FINE FOODS

BOOTH 664 24 Viceroy Rd., Unit 4 Concord, ON L4K 2L9 905-738-2415, 800-237-0555

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

EXHIBITING: Signature Fine Foods searches the world to source the finest unique specialty food products. Our goal is to inspire culinary professionals across Canada.

BRANDS: Cacao Barry, Callebaut, Boiron, Perfect Puree, Sosa, Louis Francois, IBC, Roxy & Rich, Braun, Mona Lisa

SILIKAL AMERICA

BOOTH 548 609-B Fertilla Street Carrollton, GA 30117 USA 888-830-1404

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

EXHIBITING: SILIKAL the no downtime floor that lasts a lifetime. Lay a floor overnight without costly interruptions in service. Your floor can be renovated quickly because Silikal resins cure and are ready for full services IN ONLY ONE HOUR even at temperatures down to -25 degrees Celsius. Silikal floors are easy to clean, completely sealed, non-porous, and do not harbor dirt or bacteria.

EXHIBIT DESCRIPTIONS

SPECTRIM LABEL & EQUIPMENT INC.

BOOTH 648

3345 North Service Rd., Unit 103 Burlington, ON L7N 3G2

905-335-1006, 888-852-2357

E-MAIL: rick@spectrimlabel.com www.spectrimlabel.com

EXHIBITING: Spectrim Label & Equipment is your source for a full range of label requirements. We specialize in nutritional, product & packaging, scale, shipping, direct thermal and thermal transfer labels. We also provide printers and printer ribbons, as well as our in house graphic design.

SPRAYING SYSTEMS CANADA

BOOTH 112

4540 Eastgate Parkway, Unit #3 Mississauga, ON L4W 3W6 905-481-2146, 800-957-7729

E-MAIL: sscomidw@spray.com www.spray.com

EXHIBITING: Global manufacturer of a wide range of spray nozzles, spray injectors/headers and automated spray controllers/systems. Services include spray research, performance testing and advanced modeling. Key applications: cleaning, coating, cooling, lubricating products and equipment, food safety, fire protection, pollution control, tank cleaning, spray drying and drying/blow-off. Twelve manufacturing locations and more than 90 sales offices around the world.

BRANDS: Spraying Systems Co.

STERLING MARKING PRODUCTS

BOOTH 358 1147 Gainsborough Road London, ON N6H 5L5 519-434-5788, 800-265-5957

E-MAIL: sales@sterling.ca www.industrial.sterling.ca

EXHIBITING: We’re offering Inkjet Printers and label guns for identification and pricing solutions for industry manufacturers. For lot numbers, date codes, best before dates, establishment numbers and more, we offer your solution.

BRANDS: Anser, Smart & Printex

STORCAN INTERNATIONAL

BOOTH 400 108, Belanger Chateauguay, QC J6J 4Z2 450-698-2158, 800-361-9073

E-MAIL: cgauthier@storcan.com www.storcan.com

EXHIBITING: Storcan creates innovative solutions for your bakery lines such as: Cooling, deep-freezing, proofing, pasteurizing and baking solutions; Mixing (Industrial & professional); Slicing; Divider & multilaner; Roller & belt conveyor. Our turnkey formula allows us to simplify each stage of a project with comprehensive manufacturing line solutions.

BRANDS: Storcan, Tecnopool, Mixer, Flow Turn

TERMINIX CANADA

BOOTH 545

29 Tandem Road, Unit 3 Concord, ON L4K 3G1 416-889-5505, 877-837-6464

www.terminix.com/canada

THE CHEFS’ WAREHOUSE

BOOTH 241

#3-110 Woodbine Downs Blvd. Toronto, ON M9W 5S6 416-675-2282

E-MAIL: qtoorders@chefswarehouse.com www.chefswarehouse.com

EXHIBITING: The Chefs’ Warehouse is the premier specialty food distributor to independent bakeries, patisseries, chocolatiers, hotels and restaurants in North America. Our unique offering spans chocolate to caviar, olive oil to foie gras, cheese to truffles. The Chefs’ Warehouse is proud to offer a distinct variety of products coupled with superior service to meet the unique needs of our valued customers.

BRANDS: Valrhona, Dobla, Republica del Cacao, Boiron, Sicoly, Cup4Cup, PCB, Tootsi, Chocoa, Crescendo

TR TOPPERS

BOOTH 254 15 Kentmere Grove Carlisle, ON L0R 1H2 905-979-0664

E-MAIL: dougw@trtoppers.com www.trtoppers.com

EXHIBITING: TR Toppers is a supplier of chopped and whole branded and non-branded chocolate bars, baked inclusions, and other toppings to the ice cream and bakery industry. We have the capability to custom chop, blend ingredients together, and portion pack to your unique need. We look forward to helping make your desserts extraordinary!

BRANDS: TR Toppers, Nestle, Hershey, Kelloggs, General Mills, Gertrude Hawk, Pecan Deluxe, Georgia Nut, Foley’s, Lawler’s Cheesecake

UNIFILLER SYSTEMS INC.

BOOTH 314 7621 MacDonald Road Delta, BC V4G 1N3 604-940-2233, 888-733-8444

E-MAIL: suzannec@unifiller.com www.unifiller.com

EXHIBITING: Unifiller Systems Inc. is a world leader in automated portioning equipment including depositors, transfer pumps, decorating equipment and full bakery production lines. Unifiller specializes in precise depositing of all flow-able products including sauces, cheeses, soups, batters, fillings, icings, mousse and other products.

BRANDS: Universal 1000i, Hopper Topper Powerlift, iSpot, Cake-O-Matic, iPump, Uni-X Extruder

VALE PACKAGING LIMITED

BOOTH 572 35 Venture Ave., Mill Cove Park Hubbards, NS B0J 1T0 902-857-1392

E-MAIL: ed@valepackaging.ca www.valepackaging.ca

VANCOUVER FOOD MACHINERY LTD.

BOOTH 643 15525 20th Avenue Surrey, BC V5A 2A4

604-560-0626

E-MAIL: thamilton@vancouverfoodmachinery. ca www.vancouverfoodmachinery.ca

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.

BRANDS: Deighton Manufacturing UK Ltd., Formatic

VC999 CANADA LTD.

BOOTH 133 153 Sylvestre St-Germain de Grantham, QC J0C 1K0 819-395-4555, 877-435-4555

E-MAIL: sales@vc999.com www.vc999.com

EXHIBITING: Inauen Group AG, parent company of VC999, XtraPlast, & XtraVac was founded a half-century ago by Bernhard Inauen. The company remains family owned, headquartered in Herisau, Switzerland, and is recognized around the world for innovative engineering design and manufacturing expertise in all aspects of packaging machine systems. Our US facility designs and manufactures the RS and I-Series Thermoform Packaging Machine systems and manages the company’s sister brands, XtraPlast Packaging Materials and XtraVac Packaging Machines.

BRANDS: VC999, XtraVac, XtraPlast

VINCENT S. VARIETE

BOOTH 568

433 rue St-Paul Repentigny, QC J5Z 0C9 450-585-1687, 800-263-1687

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

WELLBAKE EQUIPMENT INC.

BOOTH 349

N-30 Mills Road

Barrie, ON L4N 6H4

705-722-4100

E-MAIL: info@wellbake.com

www.wellbake.com

EXHIBITING: Wellbake Equipment Inc. specialises in the supply of industrial bakery equipment & automated solutions. We offer a wide range of bakery equipment for applications such as ingredient handling/ mixing, regular/flat bread make-up, depositing, dough laminating, baking/frying, cooling/ freezing. We provide tailor-designed industrial solutions for special applications such as Jamaican patties & Mexican concha.

WESTON FOODS

BOOTH 655 1425 The Queensway Toronto, ON M8Z 1T3 416-252-7323 www.westonfoods.ca

EXHIBITING: At Weston Foods, we are a leading North American bakery company with a specialized focus across all key bakery categories, including breads and rolls, donuts, pies, cakes, alternative breads and others.

BRANDS: Dave’s Killer Bread, ACE Bakery, Wonder Bread, Country Harvest, D’Italiano, Casa Mendosa

WHIRLPOOL CANADA

BOOTH 250 200-6750 Century Ave. Mississauga, ON L5N 0B7 800-807-6777

E-MAIL: geoffrey_chu@whirlpool.com www.kitchenaid.ca

EXHIBITING: KitchenAid Commercial brings legendary KitchenAid quality to your business, and stands up to the toughest commercial environments. With our longest-lasting motors and dishwasher-safe accessories, you have all you need to power your passion. These commerical products include: 8 Qt Stand Mixer; 3.5 HP Beverage and Culinary Blender; NSF 300 & 400 Series Immersion Blender. BRANDS: Kitchen Aid

EXHIBIT DESCRIPTIONS

WORKPLACE SAFETY & PREVENTION SERVICES

BOOTH 661 5110 Creekbank Road, Suite 300 Mississauga, ON L4W 0A1 905-614-1400, 877-494-9777

E-MAIL: customercare@wsps.ca www.wsps.ca

EXHIBITING: Workplace Safety & Prevention Services is a leader in providing impactful risk management solutions that drive lasting business success for our customers. WSPS offers unparalleled health and safety expertise, insight and solutions for creating healthy work environments where employees thrive and businesses prosper.

ZEPPELIN SYSTEMS USA

BOOTH 649

13330 Byrd Drive Odessa, FL 33556 USA 813-390-9683

E-MAIL: lisa.arato@zeppelin-usa.com www.zeppelin-systems.com

EXHIBITING: Zeppelin Systems together with its subsidiaries, engineers, manufactures, and supplies plants systems for handling, storage, conveying, mixing, fermenting, cooling, grinding, and weighing of high-quality bulk materials and liquids in Canada and internationally.

BRANDS: Codos, Dymomix, Recipure, ShearDos, PRISMA

PRODUCT LOCATOR

EQUIPMENT

BAKING & COOKING EQUIPMENT

ABI Ltd.

ACO Systems Ltd

AMF Bakery Systems 320

Chicago Metallic

Bakeware Canada 227

Cog-Veyor Systems Inc. 114

Design & Realisation 413

Doyon NU/VU ............................ 373

FME Food Machinery

Engineering Ltd 601

France Décor Canada 128

G. Cinelli-Esperia Corporation 200

Groupe Sinox Inc. 432

Harvest Corporation 141

Heritage Parts Canada 210

Heuft Thermo-Oel

GmbH & Co. 341

Igloo Refigeration Ltd. 440

Intralox 238

Joel Debora Sales Agency 645

John Brooks Co. 263

KAAK Group 139

MIWE Canada Inc. 520

RATIONAl Canada 668

RF Bakery Equipment Ltd. 606

Rondo Inc. 215

SDTN 218

Spraying Systems Canada 112

Storcan International 400

Unifiller Systems Inc. 314

Vancouver Food Machinery Ltd 643

Wellbake Equipment Inc. 349

Whirlpool Canada 250

COOLING, REFRIGERATION, FREEZING & SERVICES

ABI Ltd. 420

AMF Bakery Systems 320

G. Cinelli-Esperia Corporation 200

Heritage Parts Canada 210

Igloo Refigeration Ltd. 440

Intralox 238

KAAK Group 139

MIWE Canada Inc. 520

RF Bakery Equipment Ltd. ........ 606

Spraying Systems Canada 112

Storcan International 400

Wellbake Equipment Inc. 349

DECORATING EQUIPMENT & SUPPLIES

ABI Ltd. 420

BakeMark 800

Buhler Inc. 120

Chocolate Smet Canada Inc. 145

DecoPac Inc. 526

Design & Realisation 413

Enjay Converters Ltd 550

France Décor Canada 128

G. Cinelli-Esperia Corporation 200

Gloco Accents 557

Igloo Refigeration Ltd. 440

KAAK Group 139

L & M Bakers Supply Co. 441

Petra International Inc. 369

Supply Inc. 132

Chicago Metallic

Bakeware Canada 227

Design & Realisation ................ 413

France Décor Canada 128

G. Cinelli-Esperia Corporation 200

Harvest Corporation 141

Igloo Refigeration Ltd. 440

Joel Debora Sales Agency 645

L & M Bakers Supply Co. 441

Petra International Inc. 369

INGREDIENT & MATERIAL

HANDLING SYSTEMS

ABI Ltd. 420

Buhler Inc. 120

Cog-Veyor Systems Inc. 114

Contemar Silo Systems Inc. 539

Frontline Process Solutions Inc. 555

Groupe Sinox Inc. 432

Harvest Corporation 141

Igloo Refigeration Ltd. 440

KAAK Group 139

Miura Canada 365

Petra International Inc. 369

Quadra Ingredients 541

Reiser Canada 300

SEW-Eurodrive 614, 138

Storcan International 400

Wellbake Equipment Inc. 349

Zeppelin Systems USA 649

MIXING EQUIPMENT

ABI Ltd. 420

AMF Bakery Systems 320

Doyon NU/VU 373

France Décor Canada 128

G. Cinelli-Esperia Corporation 200

Groupe Sinox Inc. ...................... 432

Harvest Corporation 141

Heritage Parts Canada 210

Igloo Refigeration Ltd. 440

Joel Debora Sales Agency 645

KAAK Group 139

Peerless Food Equipment 142

Reiser Canada 300

RF Bakery Equipment Ltd. 606

Rondo Inc. 215

SEW-Eurodrive 614, 138

Spraying Systems Canada ........ 112

Storcan International 400

Unifiller Systems Inc. 314

Vancouver Food Machinery Ltd.643

Wellbake Equipment Inc. 349

Whirlpool Canada 250

Zeppelin Systems USA 649

PREPARATION EQUIPMENT & PROOFERS

ABI Ltd. 420

AMF Bakery Systems 320

Design & Realisation 413

Doyon NU/VU 373

France Décor Canada 128

KAAK Group 139

Miura Canada 365

MIWE Canada Inc. 520

RATIONAL Canada 668

Reiser Canada 300

RF Bakery Equipment Ltd. 606

SEW-Eurodrive 614, 138

Spraying Systems Canada ........ 112

Storcan International 400

Wellbake Equipment Inc. 349

SHIPPING & DELIVERY EQUIPMENT

Bunzl Canada ............................ 321

Cog-Veyor Systems Inc. 114

Drader Manufacturing 438

France Décor Canada 128

Igloo Refigeration Ltd. 440

Optima Machinery Corporation 149

Spectrim Label & Equipment Inc 648

STORAGE EQUIPMENT

ABI Ltd. 420

Drader Manufacturing 438

France Décor Canada 128

Harvest Corporation 141

Heritage Parts Canada 210

Igloo Refigeration Ltd. 440

Zeppelin Systems USA 649

PARTS & SERVICE OF EQUIPMENT

ABI Ltd. 420

AMF Bakery Systems 320

Bettendorf Stanford 472 Cloquer SA 638

Cog-Veyor Systems Inc. 114

France Décor Canada 128

G. Cinelli-Esperia Corporation 200

Groupe Sinox Inc. 432

Handtmann Canada Limited 600

Harvest Corporation 141

Heritage Parts Canada 210

Igloo Refigeration Ltd. 440

Karcher Canada 514

KLR Systems 620

MIWE Canada Inc. 520

Optima Machinery Corporation 149

Reiser Canada 300

RF Bakery Equipment Ltd. 606

SEW-Eurodrive 614, 138

Spraying Systems Canada 112

Wellbake Equipment Inc. 349

PACKAGING EQUIPMENT & SUPPLIES

PACKAGING EQUIPMENT

ABI Ltd....................................... 420

AMF Bakery Systems 320

Bettendorf Stanford 472

Bunzl Canada 321

Drader Manufacturing 438

Optima Machinery Corporation 149

MATERIAL

INGREDIENTS

COCOA, CHOCOLATE & SUBSTITUTES

Ingredients

Bonnie & Don Flavours Inc. 208

Canadian Importers Ltd 151 Carmi Flavors 455 CasaLuker

Canada 569 Chocolat Central CJ Inc 468 Chocolate Smet Canada Inc. 145

Food Products 500 Design & Realisation 413 Dobla North America 241 France Décor Canada 128 Grain Process Enterprises Ltd. 110

Canada Inc.

Lomas

Importers Ltd 151

Burt Lewis Canada Inc. 473

Chemroy Canada 569

Dawn Food Products 500

Dealers Ingredients Inc. 127

Miura Canada 365

Nutrigroupe 565

Parmalat Canada 255

Quadra Ingredients 541

Rich Products of Canada. 650

EGGS & PROCESSED EGG PRODUCTS

Burnbrae Farms 265

EggSolutions 359

Nutrigroupe 565

FLAVOURS, SPICES, EXTRACTS, COLOURS

AB Mauri North America 339

ADM 340

BakeMark 800

Blendtek Ingredients 626

Bonnie & Don Flavours Inc. 208

British Canadian Importers Ltd 151

Carmi Flavors 455

Chemroy Canada 569

Dawn Food Products 500

Dealers Ingredients Inc. 127

Decopac Inc. 526

France Décor Canada 128

Grain Process Enterprises Ltd. 110

Kerry 426

L.V. Lomas 354

Lallemand Inc. 508

Miura Canada 365

Petra International Inc. 369

Quadra Ingredients 541

Shanks’s Extracts Inc. 113

Signature Fine Foods 664

FLOURS, GRAIN STARCHES & CEREALS

AB Mauri North America 339

ADM 340

American Key Food Products 221

Ardent Mills 232

BakeMark 800

Blendtek Ingredients 626

British Canadian Importers Ltd 151

Chemroy Canada 569

Dawn Food Products 500

Dealers Ingredients Inc. 127

Genesis Foods .......................... 656

Grain Process Enterprises Ltd. 110

L.V. Lomas 354

Milanaise Mill 464

Moulins de Soulanges 533

NutraSun Foods Ltd. 463

P&H Milling Group 613

Port Royal Mills Ltd. 644

Quadra Ingredients 541

Richardson International Limited 427

Richmond Traders Inc. 259

Signature Fine Foods ............... 664

FRUITS, VEGETABLES, NUTS, SEEDS

ADM 340

BakeMark 800

Blendtek Ingredients 626

L.V. Lomas 354

Port Royal Mills Ltd. 644

Quadra Ingredients 541

GLAZES, JAMS, JELLIES, FILLINGS

ADM 340

BakeMark 800

Dawn Food Products 500

Fineberry Foods Inc. 362

France Décor Canada 128

Grain Process Enterprises Ltd. 110

Miura Canada 365

Nutriart Inc. 654

Petra International Inc. 369

Problend-Eurogerm LLC 640

Renshaw Americas 244

Rich Products of Canada 650

Richardson International Limited 427

Satin Fine Foods 527

Signature Fine Foods 664

IMPROVERS, STABILIZERS, EMULSIFERS & GUMS

AB Mauri North America 339

ADM 340

ADM/Matsutani 344

American Key Food Products 221

BakeMark 800

Blendtek Ingredients 626

British Canadian Importers Ltd 151

Burnbrae Farms......................... 265

Chemroy Canada 569

Dawn Food Products 500

Dealers Ingredients Inc. 127

France Décor Canada 128

Grain Process Enterprises Ltd. 110

IREKS North America Ltd. 540

Kerry 426

L.V. Lomas 354

Lallemand Inc. 508

Lesaffre Yeast 226

NutraSun Foods Ltd. ............... 463

Problend-Eurogerm LLC 640

Quadra Ingredients 541

Signature Fine Foods 664

YEAST & LEAVENING AGENTS

AB Mauri North America 339

BakeMark ............................... 800

Dawn Food Products 500

Grain Process Enterprises Ltd. 110

Lallemand Inc. 508

Lesaffre Yeast 226

Miura Canada 365

Quadra Ingredients 541

OILS, FATS

ADM 340

BakeMark 800

Blendtek Ingredients 626

British Canadian Importers Ltd 151

Bunge Loders Croklaan 355

Burt Lewis Canada Inc. 473

Chemroy Canada 569

Dawn Food Products 500

PRODUCT LOCATOR

Margarine Thibault Inc. 240

Natu’oil Services Inc. 469

Pan Glo Coatings Canada 227

Quadra Ingredients 541

Richardson International Limited 427

Signature Fine Foods 664

SUGAR, SALT & SWEETENERS

BakeMark 800

Blendtek Ingredients 626

British Canadian Importers Ltd 151

Chemroy Canada 569

Chocolate Smet Canada Inc. 145

Crosby Molasses Co Ltd. 368

Dawn Food Products 500

Dealers Ingredients Inc. 127

Fineberry Foods Inc. 362

Genesis Foods 656

Grain Process Enterprises Ltd. 110

L.V. Lomas 354

Lallemand Inc. 508

Lantic Sugar 363

Quadra Ingredients 541

Redpath Sugar 449

Signature Fine Foods 664

PARTIAL/FULLY FINISHED BAKING PRODUCTS

BAKED PRODUCTS FOR RESALE

Apple Valley Foods Inc. 551

BakeMark 800

Eat My Shortbread 659

Kellogg Canada 669

O’Doughs 457

Rich Products of Canada 650

TR Toppers 254

Weston Foods 655

BASES & MIXES

ADM 340

American Key Food Products 221

Ardent Mills 232

BakeMark 800

British Canadian Importers Ltd 151

Dawn Food Products 500

IREKS North America Ltd. 540

NutraSun Foods Ltd. ............... 463

Port Royal Mills Ltd. 644

Problend-Eurogerm LLC 640

Renshaw Americas 244

Signature Fine Foods 664

FROZEN DOUGH PRODUCTS

Apple Valley Foods Inc. 551

BakeMark 800 Dawn Food Products 500 Harlan Bakeries-Edmonton, L.P. 549 Rich Products of Canada 650

Fine Foods 664

Toppers 254

Foods 655

SPECIALTY PRODUCTS &/OR INGREDIENTS

PRODUCT LOCATOR

Lantic Sugar

Lesaf

Margarine Thibault Inc.

Natu’oil Services Inc.

O’Doughs

Problend-Eurogerm LLC

Quadra Ingredients 541

Rich Products of Canada 650

Richardson International Limited 427

Satin Fine Foods 527

Signature Fine Foods 664

LACTOSE FREE

ADM/Matsutani 344

Bonnie & Don Flavours Inc. 208

British Canadian Importers Ltd 151

Carmi Flavors 455

Chemroy Canada 569

Chocolate Smet Canada Inc. 145

Crosby Molasses Co Ltd. 368

Fineberry Foods Inc. ...............362

Lantic Sugar 363

Margarine Thibault Inc. 240

Natu’oil Services Inc. 469

Port Royal Mills Ltd. 644

Quadra Ingredients 541

Richardson International Limited 427

Satin Fine Foods 527

Signature Fine Foods 664

KOSHER

AB Mauri North America........... 339

ADM 340

American Key Food Products 221

Ardent Mills 232

BakeMark ............................... 800

Barry Callebaut 326

Blendtek Ingredients 626

Bonnie & Don Flavours Inc. 208

British Canadian Importers Ltd 151

Burt Lewis Canada Inc. 473

Carmi Flavors 455

CasaLuker 249

Chemroy Canada 569

France Décor Canada 128

Gay Lea Foods Co-operative Ltd. 564

Genesis Foods 656

Grain Process Enterprises Ltd...110

Harlan Bakeries-Edmonton, L.P 549

Horizon Food Industry Inc. 117

IREKS North America Ltd. ......... 540

L & M Bakers Supply Co. 441

Lallemand Inc. 508

Lantic Sugar 363

Margarine Thibault Inc. 240

Milanaise Mill 464

Moulins de Soulanges 533

Natu’oil Services Inc. 469

NutraSun Foods Ltd. 463

Nutriart Inc. 654

O’Doughs 457

Parmalat Canada 255

Petra International Inc. 369

Port Royal Mills Ltd. 644

Problend-Eurogerm LLC 640

Quadra Ingredients 541

Renshaw Americas 244

Satin Fine Foods 527

Signature Fine Foods 664

HALAL

AB Mauri North America........... 339

ADM/Matsutani 344

Barry Callebaut 326

Blendtek Ingredients 626

Bonnie & Don Flavours Inc. 208

British Canadian Importers Ltd 151

Burt Lewis Canada Inc. 473

Carmi Flavors 455

Chemroy Canada 569

Chocolat Central CJ Inc 468

Chocolate Smet Canada Inc. 145

Margarine Thibault Inc. 240

Natu’oil Services Inc. 469

Parmalat Canada 255

Petra International Inc. 369

Quadra Ingredients 541

Renshaw Americas 244

Signature Fine Foods ............... 664

VEGAN/VEGETARIAN

ADM/Matsutani 344

American Key Food Products 221

Barry Callebaut 326

Blendtek Ingredients 626

Bonnie & Don Flavours Inc. 208

British Canadian Importers Ltd 151

Carmi Flavors 455

Chemroy Canada 569

Chocolat Central CJ Inc 468

Chocolate Smet Canada Inc. 145

Crosby Molasses Co Ltd. 368

Dealers Ingredients Inc. 127

Eat My Shortbread 659

Fineberry Foods Inc. ...............362

France Décor Canada 128

Horizon Food Industry Inc. 117

Lallemand Inc. 508

Lantic Sugar 363

Margarine Thibault Inc. 240

Natu’oil Services Inc. 469

O’Doughs 457

Port Royal Mills Ltd. 644

Quadra Ingredients 541

Renshaw Americas 244

Satin Fine Foods 527

Signature Fine Foods 664

Inc. 132 Joel Debora Sales Agency 645 Karcher Canada 514

Pan Glo Coatings Canada 227

CONSULTING ENGINEERING

Design Systems Canada Ltd. 134 Laporte Engineering Inc. 108 EDUCATION

Bakers Journal 810

Healthy Grains Institute 573

International Dairy Deli

214

661

Canada Ltd 133

SERVICES Agriculture & Food Laboratory, University of Guelph 458 Romer Labs 562

(PLEASE SPECIFY) Silikal America 548 (Seamless Flooring)

As of March 1, 2018

When you choose Burgen premium whole grain bread concentrates from AB Mauri, you can be confident your customers will enjoy superior bread products that are packed with the best ingredients and offer both nutrition and deliciousness.

Our inspired mix recipes are expertly formulated using carefully selected ingredients and yield crafted, tasty breads that offer a multi-sensorial experience with genuine health benefits.

Learn more about the Burgen lineup from AB Mauri North America today.