At Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in the business, from Baker’s Hand™ and Keynote® to All-O-Wheat™, Rapido®, Tulip™ and more. And now we’re bringing these legacy flours together under the Ardent Mills brand. For sales inquiries or samples, contact your Ardent Mills account manager, visit ardentmills.ca or call 1-888-295-9470.
BY NAOMI SZEBEN
The Coronavirus (COVID-19) has prompted the Government to issue warnings to many businesses and individuals to stay home and quarantine themselves to help reduce the lifespan of the virus. This resulted in many public events being cancelled, trade shows and expositions getting postponed and buildings evacuated in the name of public health.
Many restaurants and bakeries had closed down or reduced their service hours in an effort to “flatten the curve.” This safety measure was put in place to reduce the growing rate of infection, and to stall the virus’ gestation period.
The quarantine showed us the best and the worst of human nature. On one hand, responsible individuals don’t want to spread infection, and do what they can to “flatten the curve” without contributing to hysteria. However, some who fear that isolation increases the need for household goods began hoarding, spiralling consumers’ worst fears of scarcity. The media reported images of empty shelves, and shoppers stockpiling toilet paper.
This isn’t Canada’s first experience with forced isolation. The great influenza pandemic of 1918 demonstrated how quarantine was the most effective tool in fighting disease, and then too, media helped spread the message.
In 1918, many public events were cancelled around the world. The message was spread by newspapers, and newsreels; St. Patrick’s parade was cancelled in Philadelphia, though it went on as scheduled in Chicago. In March 2020, Boston had its parade when New York City did not. Upon hearing the decision of cities that chose to hold large gatherings, Marc Lipsitch, director of Harvard’s Center for Communicable Disease Dynamics cited historical evidence how quarantine is effective. As Toronto Star reporter Katie Daubs reported, “Cities that acted quickly to shut down schools, churches and ban social gatherings had peak death rates about 50 per cent lower than cities that didn’t and had ‘less-steep epidemic curves.’”
}This isn’t Canada’s first experience with forced isolation. The great influenza pandemic of 1918 demonstrated how quarantine was the most effective tool in fighting disease.
Though many find the cost of cancelling and re-booking travel plans, venues and equipment a hassle, the facts affirming the case for quarantine are strong. Past experience with epidemics and pandemics such as SARS and COVID-19 show that the danger doesn’t lie with those who are exhibiting symptoms. Those who are most contagious, may not be feverish or coughing, but they may still carry the virus, resulting in passing it along to someone without the ability to fight it off.
CEO and president of the Bakers Association of Canada, Paul Hetherington had announced the BAC’s decision to postpone the Bakery Showcase in a press release: “Our decision is in support of the health and welfare of the baking community and the calls for social distancing.” Hetherington pleaded for everyone to “be safe.”
It’s never an easy decision for an event’s organizer to cancel or postpone something that they have worked tirelessly for over a year. However, the choice to ensure vendors are not passing on dormant or active viruses, is the right one.
This health crisis brought out some of the good in neighbours who have demonstrated care for the elderly, by checking in on them by phone, or email. Some shop owners curbed hoarding tendencies at the till and made the world a little warmer and kinder for the vulnerable. These are the attributes that founding sponsor Ardent Mills’ seek out in the Jake the Baker contest entries, as a way to spotlight the bakers who bring sweetness into the world. We look forward to what the Bakery Showcase will bring in November, and who the judges will select as the winner for this year’s 2020 Jake the Baker contest. It’s not the good times that define us, but how we react in challenging times. Let’s use this downtime to contemplate how the bakery industry can help our communities. / BJ
APRIL 2020 | VOL. 80, NO. 3
EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244
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briefly | Ontario establishes a COVID-19 Hotline; Federal Government unveils funding relief plan; Bakery Showcase 2020 is postponed | for more news in the baking world, check out our website, www.bakersjournal.com
Due to many concerns regarding the classification of “essential services” and how to prevent the outbreak from increasing, the Ontario government has created a hotline for businesses.
Bakers, confectioners and patisseries can call the toll-free number to get information on how they can “Stop The Spread” of the Coronavirus.
Businesses that have questions about the province’s recent emergency order to close at-risk workplaces following
recommendations of Ontario’s chief Medical Officer of Health.
On Monday March 23, the province issued an emergency order to close at-risk workplaces and encourage non-essential businesses to find ways to help their employees work from home. The government also reminded businesses to put in place protocols for physical distancing and regular hand-washing in order to protect
the health and safety of employees and the general public. Businesses who have questions about closures of at-risk workplaces or how emergency measures impact their business or employment can call the Stop The Spread Business Information Line at 1-888-444-3659.
Help is available from Monday through to Sunday between 8:30 a.m and 5:00 p.m.
A complete list of essential services is available online: https://www.ontario.ca/ page/list-essential-workplaces
Paul Hetherington, the president and CEO of the Baking Association of Canada (BAC) announced that the Bakery Showcase for 2020 will be postponed due to the spread of the COVID-19 virus.
The Showcase is now scheduled for November 8 and 9, 2020 at the Toronto Congress Centre. Hertherington stated, “Our decision is in support of the health and welfare of the baking community and the calls for social distancing. We look forward to providing more Bakery Showcase information over the coming weeks and in the interim we appreciate everyone’s patience. Please stay safe!”
On March 18, the Federal Government announced a relief plan that would help many businesses recuperate from losses experienced during the COVID-19 quarantine. Emergency benefits to be made available in April for those who don’t qualify for EI: The new Emergency Care Benefit can pay up to $900 biweekly, up to 15 weeks, to provide income support to workers, including the self-employed, who have to stay home and don’t qualify for paid sick leave or employment insurance. The measure could disburse up to $10 billion in total.
Details still depend on the businesses’s provincial rate of employment and the number of hours each employer has worked in the last 52 weeks. It is recommended that those affected apply as soon as possible to find out if they apply, as waiting more than a month after your last day of work might mean losing access to those benefits: If approved, the maximum amount paid out for Canadian Employment Insurance is $573 a week.
The Federal Relief Plan includes Emergency Care Benefit and the Emergency Support Benefit: Those who tested positive for COVID-19, the Emergency Care Benefit provides up to $900 every two weeks for up to 15 weeks.
For businesses that have been affected by reduced hours and/or staff, visit the Government of Canada’s Benefits page: https://www.canada.ca/en/services/ benefits/ei/ei-sickness/apply.html
“I’m Jim Fontaine and I’m a member of Reiser’s team of Bakery Specialists. I work with customers to improve their bakery applications, such as scaling up their cookie production. I assist them every step of the way—from evaluating their cookie products and processes to developing a solution that will help them reach their goals. And I can do it without changing the integrity of the cookies that made them successful in the first place. Are you ready to increase your cookie production? Let me show you how.”
BAC has our support, see you at the show in the Fall
From the latest in synthetic flavouring to a bilingual website for your catering or bakery needs, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Comax Flavors released the Sweet On Caramel Collection to satisfy consumers’ sugar cravings. Often associated with childhood, caramel is a popular ingredient used in a variety of applications such as confectionery products, ice cream and desserts.
According to Market Research Future (MRFR), the global caramel market is estimated to reach over 2 million by 2025 at a 5.6 per cent CAGR during the forecast period 2018-2023.
Caramel is a well-liked and versatile flavour. To satisfy consumers’ sugar cravings, Comax created the Sweet On Caramel Collection in six varieties of flavours: Caramel (Traditional), Honey Caramel, Espresso Caramel, Nut Caramel, Rum Caramel and Savoury Caramel. These flavours are available in natural,
liquid, non-GMO and water-soluble formulas.
“Comax is pleased to offer our customers this sweet and comforting collection with a variety of flavour combinations and formulas,” says Catherine Armstrong, Vice President of Corporate Communications for Comax Flavors, in a press release.
• Caramel (Traditional): This classic flavour features rich, creamy, sweet brown caramel with hints of butter and warm vanilla.
• Honey Caramel: Floral, fruity and botanical honey is delicately blended with sweet buttery caramel.
• Nut Caramel: Mildly roasted nutty nuances harmonize with buttery brown caramel.
• Espresso Caramel: Robust roasted coffee with a dollop of fresh cream meets sweet buttery caramel.
• Rum Caramel: Buttery brown caramel is infused with boozy rum and fruity nuances.
• Savoury Caramel: A unique blend of traditional rich creamy caramel is augmented with mildly spicy umami and savoury accents.
The foodservice industries can now capture their share of the growing plant-based protein market under their own brands, thanks to Cargill. The global food and agriculture company recently announced its new private label, plant-based ground products will hit retailers and restaurants in early April.
The new offerings are part of Cargill’s inclusive approach to the future of protein – advancing both animal and alternative protein products to meet the expected 70 per cent growth in global demand for protein over the next 30 years.
The plant-based protein products, which were developed through extensive consumer research are made in Cargill facilities. The new plant-based products from Cargill are an important next step in bringing more protein options to bakeries.
Do you know about our ability to extend the shelf life of pita from 10 to 21 days? Or that, every day, our expert technical team solves bakery formulation challenges at our Baking Centers around the country? Did you know that Lesaffre has eliminated the need for susceptor boards from microwaveable pizzas and flatbreads? That Lesaffre’s ingredients make tortillas more rollable and enjoyable, all with a clean label? You may not know Lesaffre for the baking challenges we’ve helped customers overcome—but you’ve likely enjoyed the result in the form of a bread, soft pretzel, snack cake, pizza, donut, or other baked delight.
for our world-class baking yeast and 167-year heritage, but you may not be familiar with our elite technical team and the other innovative ingredients we’ve developed.
You
Vegetables have always played a role in baking; the classic carrot cake, zucchini bread and holiday favourites, like pumpkin pie. Yet, the newest vegetable twists within the industry, from homestyle treats to elevated plated desserts is something customers haven’t quite seen before.
Michael Cheese, pastry chef at Ricarda’s Mediterranean Restaurant and Bakery, in Toronto, likes to experiment with vegetables in his plated desserts, for the restaurant and event spaces, as well as take-away items from the bakery.
He has a simple concept about these desserts. “Anything you can make into a salad you can easily turn into dessert. It’s all about experimentation.” Case in point: goat cheese, beetroot cheesecake. “It gets the sweetness and colour from the beetroot. I added a walnut crumble base and caramelized apples.”
A further exploration with this vegetable led to the beetroot raspberry dark chocolate cake. “Customers love cheesecake and chocolate cake. When the menu item is recognizable, they are more apt to try it even if the flavours are somewhat different,” he points out. “It’s a way for me as a pastry chef to be a little more adventurous.”
}Keeping this is mind, one of the summer favourites is the lemon cheesecake with a basil, cucumber and lemon sorbet. He also likes to combine fresh tomatoes into sorbet and mousses.
More people are looking for desserts that just aren’t as sweet and vegetables are a great option. Dessert should not be only for the diehard sweet-toothed people out there!
are both botanically from the fruit family, they are generally used in savoury compositions.
glaze. The Firenze also uses arugula combined with cherry tomatoes, taggiasca olives, mozzarella and vincotta.
Chef Cheese also offers his icebox no-bake avocado cheesecake. This blends cream cheese with avocado puree, lime juice for a hint of flavour, sugar, cream and some gelatin for stability. It’s served with strawberries and black pepper, “It’s like guacamole, but without the spice. Although, you could add some spices,” he decides. And while one could argue tomatoes and avocados
At the bakery, a menu standard is the spinach feta Danish. “It’s made with fresh spinach. I use croissant dough because it is a little less sweet. Then I add some salt and pepper to the goat cheese.”
Greens pop up in the flatbreads as well. Arugula forms the base of the Casablanca variety that also contains sundried tomatoes, roasted eggplant, black olives, chirozo, octopus, fior di latte and vincotto
Michael Sonsmann, the pastry chef at Forage restaurant, in Vancouver, BC, blends the sweet with the savoury seamlessly. “Some customers say, ‘Vegetables with desserts? Really?’” say Sonsmann, “But I work with flavour profiles and components that really match and when they are all put together they meld on their own.” He adds, “We are creating desserts that are healthier by taking a lot of sugar away from the dessert plate.”
Bakers Garden is one of Sonsmann’s desserts that is continually on the menu. “I am inspired by what comes through the kitchens from local farmers who cater to restaurants looking for produce both
fresh and unique. They show up at the door with their reusable totes or bicycle trunks carrying the day’s harvest,” he says with admiration.
An example of Bakers Garden’s menu may include: A round of herbed hazelnut olive oil cake with beet white chocolate custard and carrot chocolate cream, topped with a decorative net of dehydrated spaghetti squash, purple vegan beet meringues and a pickled pear ball. He makes locally forged quince jam with 20 kilos of quinces he took off a friend’s tree, and hand-makes potato chips topped with beet powder and salt as well as a raspberry, yellow pepper sorbet. It’s all set on a plate of ‘chocolate soil’ which is a gluten- free chocolate cake that’s baked, dried and then crumbled to look like earth.
He will also use vegetables just to provide the right note for interesting garnishes.
“Fluid gels like cucumber give the perfect green colour, as well as texture and a refreshing hint of sweet,” observes the pastry chef.
He has also created butternut squash papers. The vegetables are dehydrated, with a hint of sugar. “I placed the paper over top of the plates. They are very fragile. Then, by clapping, I break it and it shatters all overt the plates,” he enthuses.
Birgit Devroye, pastry chef at Le Boulevardier restaurant in Le Germain Hotel Montreal, is a recent addition to the restaurant team, but has already been working with vegetables in desserts over the past couple years. “Vegetables are starting to be featured on plated dessert menus, in my opinion, because it opens up more possibilities in the sweet world,” says Devroye. “Vegetables, especially when cooked, have a different type of warmth and sweetness to them.” Then, she adds, “More people are looking for desserts that just aren’t as sweet and vegetables are a great option. Dessert should not be only for the diehard sweet-toothed people out there!”
Devroye says geography also plays into the dessert creations. “In Quebec, fruit
seasons are often short and limited, so bringing in other fresh produce again opens up possibilities.” As an example, she suggests, “Winter. Parsnip mochi cake, served with a dark chocolate and vinegar mousse, a clementine marmalade and parsnip chips.” And she can’t wait to work with mushrooms in her desserts, “Autumn. Mushroom financiers, dusted with mushroom powder. Shitake, chanterelle, or maple lactaire,” she contemplates, “served with squash pastry cream, spots of apple butter and marinated green apple brunoise.”
Bakers and pastry chefs should view baking with vegetables as a way to broaden their menus and possibly broaden their customer base, to include those whose palates run a little more toward savoury than sweet. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef. She was a former Government-appointed member of the Industry Committee for Baker-Pâtissier for Ontario.
ARYZTA launches new website for food service
ARYZTA Canada, frozen baked goods provider, announced the launch of their new website designed for Canadian foodservice customers. Available in English and French, the visual site spotlights the brands that the company offers its Canadian foodservice customers. The website provides detailed information on its baked goods portfolio, from artisanal breads to gourmet desserts.
“Aryztafoodservice.ca is an excellent introduction to our company and clearly reflects our commitment to customers,” said Lisa Papaloni, marketing director at ARYZTA Canada in a press release. “Since entering the Canadian market in 1979, we have focused on offering foodservice
Through the website, visitors can learn more about who we are, how we can help them expand their business, and some of the multiple ways in which our foods can be prepared to attract consumers and drive sales.”
The site includes an ‘inspiration’ section that showcases the culinary creations that are possible with ARYZTA’s food assortment. Tapping into consumers and customer insights, the section utilizes photography to inspire foodservice operators with multiple uses for baguettes, brownies, English muffins, muffins, cookies and waffles.
customers,” says Tanya Cheddi, customer marketing manager at ARYZTA Canada.
“Our value to customers lies in our irresistible foods, but also the know-how to help drive sales and profitability. That
When Small Batch Organics, a specialty granola-making company in Manchester Center, Vermont, outgrew their first production facility, they leased space in an existing factory and took up the mission of remodeling it into a sparkling-clean food-processing facility.
Small Batch Organics’ president Lindsay Martin describes her team of 13 as “pretty hands-on people.” The company’s original manufacturing kitchen was good as an “entry-level facility,” but it was oddlyshaped, and taught them what kind of space they really needed. “We totally understood how inefficiently we were working based on the dictates of our space,” she recalls. “We had a lot of practice tripping over ourselves.”
Their small New England town offered few options for industrial space, but they found a mattress manufacturing factory where they were able to take over one bay vacated by that company. That bay was formerly factory space with exposed structure overhead instead of a ceiling, plus a forest of sprinklers, HVAC ducts, compressed air piping, and other industrial leftovers of its previous use.
}After: the refinished space is clean and bright. White ceiling panels show its cleanliness, and have good light reflectance value to help produce even illumination.
Drop-out ceiling panels can be located below sprinklers, because the heat of fire makes them drop out of position, exposing the sprinklers to suppress the fire.
The company tackled the challenges of renovation and code compliance themselves, without a general contractor, and got a rapid education in construction.
She started doing research online and found out that if they installed a suspended grid ceiling with common mineral fiber panels, they would have to bear a significant expense to renovate the fire protection system. The existing sprinklers are located near the underside of the roof and are oriented to discharge water upward. To be compatible with a conventional suspended ceiling, the main supply lines
had to be turned to discharge downward, and pipes would have to be extended to bring the sprinkler heads down through holes cut into the new ceiling panels. Hygiene requirements would then require each sprinkler to be protected against accumulations of dust and grime.
“It’s easy to figure out how to build a wall,” Martin explained, “but I had never had to think about ceilings.” She confessed that, “I knew the Food and Drug Administration (FDA) and local Health Department had food safety requirements for ceilings and overhead surfaces. I saw all the sprinkler heads and wondered how
I was going to cover them with a ceiling?”
One of the surprising things they learned was that installing thermoformed drop-out ceiling panels enabled them to utilize the existing fire sprinklers without alteration, saving them enough money to pay for the entire ceiling.
Then Martin read about thermoformed acoustic panels’ drop-out capability. These panels can be installed underneath fire sprinklers, completely concealing the sprinklers, because of a special property they possess. If a fire starts, heat softens the thermoformed panels, they deform, and then drop out of the grid, exposing the sprinklers and allowing them to function and suppress the fire. This idea intrigued Martin, because it offered the possibility of using
the existing sprinkler system without the expense of modifying it.
“We showed the product to our local fire marshal, and we got permission to do the ceiling without modifying all the sprinklers.” The fire marshal wanted documentation that the proposed drop-out ceilings met National Fire Protection Association (NFPA) standards, and he approved the project based on the drop-out ceiling panels tests they had conducted and the product’s approval by IAPMO-UES, an agency that evaluates
product compliance with building codes. Martin recalled, “I got to learn all about sprinklers, because I had to prove to the fire marshal that I had the approved type.”
“Not having to switch the sprinkler heads probably covered the cost of the ceiling. It was a big bonus.”
Martin engaged a friend, “a very handy person,” to install the standard T-Bar ceiling suspension grid, but she, her husband, and a friend installed all the ceiling panels. “Part of what made it so easy is that they’re so light,” explained
Martin. “The ceiling panels were so easy to install. We could personally, very easily, install the ceiling. Anybody could do it.”
She selected 2 ft. x 4 ft. white panels in, a modern, strongly linear design with broad, smooth, non-porous surfaces that met hygiene requirements for food manufacturing.
Using panels with the drop-out capability eliminated the need to cut sprinkler holes through the ceiling, made it much smoother, gapless, and cleanable. That helped Small Batch Organics comply with food safety regulations.
“The health inspector actually likes the way the ceiling turned out,” explains Martin. Because they didn’t have to cut holes for sprinklers, “there are very few places where contaminants can get into the bakery. Our ceiling is like, perfect, and smooth, and clean. And I think everybody agrees, it looks really, really good.”
While the thermoformed panels are fully washable and easy to clean, Small Batch Organics hasn’t had to deal with that. “We’ve had them up there for a year and they’re still perfectly clean and white.” They have occasionally had to move panels for access to above-ceiling mechanical systems, to make adjustments or repairs, and that proved extremely easy. “It’s so seamless to take them out and repair things above the ceiling, it’s pretty great.”
In their new facility, Small Batch Organics is baking 300-lb. batches of granola 15 times a day. Their 5000-square foot organic kitchen is supplying over 1000 stores, and their Small Batch Organics brand is available across New England and the mid-Atlantic states as well as online.
“It was a good project,” Martin summed up, “The ceiling is something I sort of obsessed over, because I was really intimidated at the thought. I mean, how was I going to cover that warehouse ceiling? It turned out to be one of the more seamless parts of the buildout of the space. It’s definitely been a positive experience.” / BJ
About Ceilume: Ceilume manufactures thermoformed ceiling and wall tiles and panels. Ceilume’s research and development continues to improve interior finish systems to meet changing environmental, performance, and aesthetic needs. For more information, see www.ceilume.com/pro.
Without this kind of freshness, the experience can’t be as sweet.
Your customers mentally taste your delightful sweet baked goods before they ever take a bite. With Ultra Fresh Sweet®, that first morsel delivers freshness that never disappoints, no matter when they took it home. Give your cupcake, mu n or snack cake a tender, resilient crumb texture they’ll think about until they can indulge again.
Let’s create deliciously fresh baked goods that stay that way.
corbion.com/bakery
BY DIANE CHIASSON
Five great ways to celebrate spring holidays and bring bakery clients in through simple promotional tactics.
With spring at your doorstep, events and activities arise, which are great opportunities for customers to get together to celebrate. Many people view springtime as a fresh start, and so should you. For many bakeries, April is a transition month, a time to get ready for the busiest time of the year. After a long, cold winter, it’s time to ramp up your bakery marketing strategy in time for the busy Spring season. April is a good time to do some spring cleaning, as well as getting ready for the major holidays, events, celebrations and themes that are relevant to this time of the year.
Here are 5 ways you can prepare your bakery for the Spring:
This will help you stay on track for these special holidays, events and celebrations. You may find specific days or celebrations that might be a perfect fit for your bakery.
A good way to start off the busy spring season is by giving your bakery a deep clean. Give a power wash to your exterior façade, have your carpets steam cleaned, degrease the hood, and toss out things that you just don’t need. It’s a good way to show your customers and your employees that you appreciate them. Like Christmas or Valentine’s Day, springtime is where you can really put a spin on the feelings spring evokes in all of us. Don’t forget to match your décor to fit the celebration. Set the scene with fresh flowers, colourful napkins, and plates, creative signs and banners in your windows, and add some quirky bakery merchandising displays.
Don’t forget that there are celebrations like April Fool’s Day, Passover, Earth Day, Mother’s Day, Memorial Day, Father’s Day and graduations, making this a busy time.
With major holidays, celebrations and graduation season around the corner, you should spend some time coming up with a plan for the next few months. Easter is one of the busiest days of the year for the bakery business. Don’t forget that there are other celebrations like April Fools’ Day, Passover, Earth Day, Mother’s Day, Memorial Day, Father’s Day, and graduations, arguably making this the busiest bakery period of the year. A solid spring bakery plan will help you stay organized and focused. When writing your plan, be sure to answer the following questions: Will you have a specific theme for each occasion? Will you have any special recipes or promotions? Will you have specialty items? Will you need extra help? Will you be hiring more employees? Will you update your website? You should take a look at some national events calendars on the Web.
Don’t shy away from using bright colours. Colours will make your customers happy, boost their appetite, and make your bakery operation more inviting. A bakery owner knows that a positive experience is just as important as the food; it’s a powerful tool in bringing guests back.
3. CREATE A SPRING BAKERY MENU
Take advantage of the warmer weather to add some new, interesting, and colourful bakery items on your menu. You don’t need a full menu overhaul, just rethink your menu layout to emphasize your existing bakery products in some new and exciting ways. It’s the perfect time to remove heavier cheese-based items to give fruit-based desserts the spotlight on your bakery menu. It’s also important that you review your menu prices to make sure food costs are in check. Above all, focus on good food and great customer service.
4. OFFER SOMETHING SPECIAL FOR THE
It’s always a good idea to organize some
creative activities to keep children from getting bored. Set aside one corner of your sitting area as a kids-only zone. Fill the tables with some papers, markers, colouring books, board games, and even some modeling dough. There are many ways to keep kids occupied and enjoying themselves while parents have a little break. Whatever you decide to do, make it prominent in your marketing material so parents will know your bakery is a great place to bring kids. Don’t forget that if the kids have a great time, they will ask their parents to return to your bakery store.
5. EVALUATE YOUR BAKERY’S WEBSITE AND SOCIAL
Be sure to get the word out about your bakery and your special spring promotions. You really need to take some time with your staff to review your website and current social media plan. You should infuse your Web presence with spring spirit. In addition to greeting your guests on your website with some special promotions, you should also revamp the look and feel of your website to reflect the spring season. Don’t forget to regularly update your website by using pictures of delicious bakery items as well as clear call-to-action to boost sales. Offer plenty of information on your website and in your social media posts. Depending on your budget, you may consider running a targeted ad campaign for Facebook users in your area. Share at least 3 messages with your followers. To decide on the ideal media plan, you should think about what kind of experience you want your customers to have in your bakery. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultlants.com or visit www.chiassonconsultants.com
On February 27, 2020, Lallemand hosted its first yeast training program for professional bakers.
Aimed to educate bakers about the different varietals of yeast, the seminar also offered its own Baking Training Certificate to its participants.
Over twenty bakeries from Canada and the US attended the Humber College facility to learn about various yeast varieties and methods for helping over-proofed dough, or extending the retarding process for various products. It began with Lallemand’s history: The Montreal-based company began producing baker’s yeast in 1923. Lallemand now has production plants around eastern and western Europe, the Mediterrean, and commercial distribution that extends to the US. While Lallemand offers yeast and bacteria applications that apply to a variety of functions that include brewing, animal nutrition and confectionery, the focus remained on fermentation for food applications.
How many varieties of yeast are there?
Cream yeast: Convenient for automatic bakery lines, as there is no packaging material to handle and reduces packaging waste.
Advantages: Cream yeast is known for better dispersion in dough and handles itself better in dough machines. It has a shelf life of 2-4 weeks. The substitution ratio is 1,5 litre cream yeast is equal to 1kg compressed yeast.
Disadvantages: Storage and cleaning facilities are expensive, and cream yeast is very sensitive to contamination: Microbiological supervision is required, as well as agitation to avoid decantation.
Block or Compressed yeast: It is obtained from an additional process after cream yeast: Block yeast is simply cream yeast compressed into blocks.
Mainly used for economical and practical reasons in industrial countries.
Advantages: Block yeast doesn’t require any specific conditions of use versus dried yeast. Contrary to generally
accepted ideas, it’s undamaged when exposed to salt.
Disadvantages: - Block yeast can lose water during storage and requires quality packaging material to avoid dehydration. Another consideration is logistics (water content and refrigeration costs.)
Crumbled yeast: Advantage: It’s Easier to use on automatic lines as it is free-flowing); doesn’t require any specific conditions of use. It is easier to dilute into water compared to block yeast.
Disadvantages: Sensitive to oxygen and temperature: Crumbled yeast risks heating up and caking. Lallemand recommends avoiding storing yeast in an open bag at ambient temperature: Temperature can rise from 41°C to 120°F within a few hours.
Dry yeast: It is obtained by extruding fresh yeast into vermicelli and is dried. The yeast remains dormant in this dry format, and activated when in contact with moisture during mixing. Vermicelli strands are about 1.5 mm length, 0,5mm diameter and are obtained by fluid bed drying.
Advantages: - No need to rehydrate prior to mixing and it is easier to transport and store.
Disadvantages: Cost of packaging is more expensive. It is not recommended for frozen dough. Dry yeast must avoid contact with cold water or ice.
Recommended direction involves blending it with flour before adding cold water or ice into the dough after slow
mixing to ensure ice is totally melted. Dry yeast doesn’t dissolve in dough if using high speed mixer.
After a brief history of the discovery of yeast (bread making started in Egypt roughly 5000 yeas ago) the seminar moved on to the structure of yeast cells, and how they are mass produced for industrial baking applications. Did you know the steps break down to only three steps in its stages?
1. Slant – initial few pure cells inoculated from a small vial to a sterile flask of yeast “broth.” This is followed by 24 hours of incubation at 32C.
2. From the flask, it is transferred into a larger vessel.
3. It then undergoes several fermentation stages with fermenters of increasing volume.
Eventually, the discussion ran towards the “flavour wheel” – how yeast can contribute notes to bread that are similar to wine. Notes like woodiness, citrus and even spiciness can be registered in a finished bread product.
Aside from flavours, the nutritional value of yeast was discussed as to what its range of B vitamins it adds to various products.
The Lallemand team including a nutritionist walked the attendees through the flavours in various breads, and it was interesting to note what yeast can also bring, both in nutrition and culinary value, to the table. / BJ
Acrylamide is a carcinogenic substance found in many different foods, including breads, biscuits, crackers, rolls, and coffee. It was initially discovered in food in 2002. As it turns out, carbohydrate-rich ingredients among them, grains and rice, contain an amino acid called asparagine that converts to the carcinogen when the products are baked, toasted, roasted, or fried above 120°C. The longer the cooking time, the more acrylamide is formed.
That last, vital point is the reason many government health agencies around the world have initiated consumer and restaurant education campaigns advising the public not to toast bread or French fries too dark. The difference in acrylamide levels can be stark: sliced bread toasted to a dark colour can have up to nine times more acrylamide than lighter toast. These concerns are what eventually led health authorities to persuade consumers and restaurants to keep their toast and fried goods a light golden colour.
Children are especially vulnerable to acrylamide. Their daily diets of carbohydrate-rich foods such as, cookies, cereals, bread and toast subject them to an elevated exposure level. Health Canada’s research of the acrylamide content of many Canadian foods and the daily exposure of different age groups found that (on a per kilogram bodyweight basis) children aged 1–9 ingest more than twice as much acrylamide each day as adults.
Acrylamide has long been known not only as a cancer threat, but also as a confirmed neurotoxin that can have a significant effect on neurological function and development. Fortunately, neurological symptoms gradually dissipate once ingestion is halted.
The acrylamide issue is a global one, it is receiving increasing notice. Europe set target levels for acrylamide content in various foods, and has the most advanced regulatory management currently in place. Likewise, since the early 1990’s California has governed acrylamide content in foods and beverages through its Proposition 65 consumer protection legislation, resulting in substantial recent penalties for American food producers.
In November 2019, the EU expanded its regulations by adding new food groups and products to the list for acrylamide monitoring. Of particular concern are children’s cookies, cereals, crackers, bread and toast, leading to a call for maximum allowable limits in such foods. New York and Washington, are poised to enact versions of Proposition 65. The International Agency for Cancer Research (IARC) designated acrylamide research a “high priority” for the next five years.
Asking consumers and restaurant cooks to change their cooking habits is a formidable challenge. A better solution is dealing with acrylamide at the source during the food manufacturing process.
Unfortunately, manufacturing changes such as lower cooking temperatures, different processing methods, etc. have had limited success. The most promising change involves ensuring the asparagine is consumed at the pre-manufacturing stage. This is accomplished through asparaginase, an enzyme that breaks down asparagine before it converts to acrylamide in the cooking process, resulting in significant reductions in endproduct levels. This enzyme, while available commercially in product form, does have some consistency challenges. Listing the chemical-sounding name “asparaginase” as an ingredient is not clean-label-friendly, though many yeast solution providers may contain asparaginase for baking applications.
Food manufacturers that produce products for kids — or adult foods that might be eaten by children — need to work proactively to reduce the acrylamide content in their products. Inevitably, the alternative will be government intervention to ensure the threat posed by acrylamide to both children and adults is squarely addressed. / BJ
Steve Campbell, APR, is the president of Campbell & Company Strategies Inc.,
The annual Jake the Baker contest is more than just a nationwide competition.
Elaine O’Doherty, the marketing manager for Ardent Mills, the Founding Sponsor of the contest knows what makes a winner.
Bakers Journal chatted with O’Doherty about what the judges look for in the annual contest.
“It’s not just the amount of community support the bakeries provide and the organizations that these businesses support through their efforts; you learn what they do. Small businesses are the backbone of Canada,” she emphasizes.
“Some of the entries we receive come from businesses in small towns or tight communities. These businesses are really doing so much for their community; whether it’s working with high schools or donating food to food banks or running programs in the bakery to help the underprivileged.” O’Doherty is especially touched to see how many programs are initiated by bakeries aside from their daily tasks. “So many helpful programs that have been started by these bakeries in their communities, that they are either supporting or even initiating, it’s just so heart-warming.”
The contest began as a way to call attention to the work Canadian bakeries did outside and within their shops, from fundraising to brainstorming new desserts that puts the country on the map.
“[Ardent Mills] jumped on very early and wanted to support this,” recalls O’Doherty. “We are the founding sponsor of the contest and really loved the idea of hearing the stories from the bakeries. Initially, the contest was focused around innovative and specialty products and what the bakeries were doing from that point of view.”
Entries described how the bakeries created connections to their clients, and participated in their community. “As we’ve read these entries that we’ve gotten back over the years, we were
inspired by the tremendous support of programs that bakeries are either instituting or involved in at a core level.”
O’Doherty explains what the judges look for in the contest: “We’re interested in your products and what you’re doing: That might mean telling us about your flagship product, but certainly also add to your story by telling us what you’re doing within your community.…that’s really one of our strong foundational values; wanting to support families and communities where we live and work.”
The contest isn’t specifically focused on small bakeries or family-operated industries. There is room for larger bakeries or start-ups that do something interesting. Bakers Journal and Ardent Mills started a podcast to discuss how rich the individual stories are and regardless of size or skill, each entry has a reason for giving.
O’Doherty addresses bakeries’ concerns about worthiness: “You may not think what you’re doing is special, because you do it day in, and day out. Don’t overthink it. You know what you’re doing. You don’t need to write a two-page essay, just get some things down on paper.” O’Doherty is adamant about everyone’s eligibility: “Don’t discount the
special things you’re doing and please, don’t think they’re not enough.”
Ardent Mills is very vested in the community involvement aspect of the contest. Dooher’s Bakery of Campbellford won last year. They donated to a hospital, and they were also a member of various community events.
Getting on the cover of Bakers Journal means spotlighting their causes:
“The bakeries are not only elevating their business, but elevating their charitable work: More people may see their story and say, ‘hey I didn’t know they did that and I want to be involved in this effort,’ or, ‘what can I do to help or how can I volunteer?’
“Overall, the winner can benefit from the national exposure. It might just even help their business or bring awareness to the many activities they’re involved in, and this could provide a boost to their community,” suggest O’Doherty. “Write a short blurb on the one or two things that make your business special…we love to hear your stories and we love reading about what you’re doing. The entries are all unique, but we love them all. We encourage all bakeries to continue to do what you’re doing because what you’re doing is so important. It is.” / BJ
On January 15, 2019 Safe Food for Canadian Regulations (SFCR) came into effect, requiring all food manufacturers including bakeries to have a quality system in place. While some requirements were immediate, food manufacturers have between 12 to 30 months to phase in the rest of the requirements including food safety preventative measures and traceability protocols.
Meeting SFCR will require most bakeries to establish a food quality system, whether your product is sold only in Ontario requiring a HACCP Food Quality System, or nationally and internationally, which requires BRC or SQF Food Quality Systems. If your company requires a food quality system, you will be very pleased to learn that the Canadian Government can assist you with funding for
training and certification of your Food Quality System through the Canada Job Grant.
The Canada Job Grant (CJG) assists employers with third party training of their existing employees. CJG’s goal is to increase the skill level of Canada’s existing workforce and help Canadian companies become globally competitive.
CJG may be used for any type of third party training a company requires including Quality System, Sales, Accounting software and ERP software training. CJG applicants must use a Canadian based training company in order to receive funding.
What types of costs will the CJG funding cover?
CJG funding will cover the following costs related to implementing a Food Quality System:
• Fees charged by training
providers
• Textbooks, software and small testing equipment required for the training
• Quality System certification fees
The funding is up to $10,000 per employee and varies per province and territory. Below are the funding amounts for Ontario:
(A) Funding for Less than 100 Employees
The CJG covers 80 per cent of the training costs to a maximum of $10,000 per employee. For example, if a company spends $15,000 in training an employee, they will receive the maximum Training Grant amount of $12,000.
(B) Funding for More than 100 Employees
COJG covers 50 per cent of the training costs to a
maximum of $10,000 per employee. For example, if a company spends $15,000 in training an employee, they will receive the maximum Training Grant amount of $7,500 per employee.
In order to answer this question, we need to understand more about the Federal Grants in Canada.
1. A Grant is a limited amount of funding that must be approved before any expenditures are made. If you apply for the CJG when training is in process, or after training is complete, your company will be ineligible to receive the grant. You need to apply for the CJG and get an approval before the training starts.
2. CJG opens at the start of the Government fiscal year, which is April 1st,
Here are the links for the Provincial and Territorial CJR funding websites:
ALBERTA: alberta.ca/canada-albertajob-grant.aspx
BRITISH COLUMBIA: workbc.ca/EmployerResources/BC-EmployerTraining-Grant/What-is-theB-C-Employer-TrainingGrant.aspx
NEW BRUNSWICK: gnb.ca/content/gnb/en/ services/services_ renderer.201466.Labour_ Force_Training.html
and ends March 31 of the following year. It is recommended that companies apply for all required training for the Government’s current fiscal year as soon as possible to ensure funding. Proof of payment needs to be provided to the Government in order to receive reimburse for the training costs. It takes at least 6 weeks to receive your training CJG funding from the date proof of payment is submitted.
Once the CJG application form is completed you submit it online, and a government representative will get in touch with you. The government representative will review the application and ask for any additional details they need. The approval decision will be made within a few weeks of your meeting with the Government Representative. Keep the CJG in mind for all company training needs; even if there are no training needs today, maybe you can use it in years come. Remember to apply early, as close to the start of the Government fiscal year as possible to ensure your funding.
NEWFOUNDLAND & LABRADOR: gov.nl.ca/aesl/foremployers/ canada-nl-job-grant/
NORTHWEST
TERRITORIES: ece.gov.nt.ca/sites/ece/files/ resources/canadanorthwest_territories_job_ grant_brochure.pdf
NOVA SCOTIA: novascotia.ca/programs/ workplace-innovationproductivity-skills-incentive/
As part of your Food Quality System upgrades to your plant you may require new flooring and refrigeration. You have also need safety equipment such as a metal detector. In order to cover the costs of these expenses, you can apply for the Canadian Agricultural Partnership (CAP) funding program that will be opening sometime in the spring.
CAP opened in 2018 and is a 5 year, $3-billion Grant initiative by the Federal, Provincial and Territorial governments to assist Canada’s food manufacturers. CAP has many different funding streams to support food safety initiatives including:
• Enterprise Resource Planning and Supply Chain Management Systems –CAP covers 35 per cent of costs up to $100,000
• Food Safety and Traceability System Improvements – CAP covers 50 per cent of costs up to $75,000
• Food Safety EquipmentCAP covers 35 per cent up of costs up to $10,000
• Traceability Equipment
- CAP covers 35 per cent of costs up to $10,000
NUNAVUT: gov.nu.ca/family-services/ information/canadanunavut-job-grantcnjg#Training
MANITOBA: gov.mb.ca/wd/ites/is/cjg. html
ONTARIO: eoss.tcu.gov.on.ca/COJG_ Online/home.htm?lang=en
PRINCE EDWARD ISLAND: skillspei.com/programs-foremployers/workplace-skillstraining
In order to receive payment, you need to provide the Government an invoice for
QUEBEC: emploiquebec.gouv.qc.ca/ entreprises/investir-enformation/programmes-dedeveloppement-de-la-maindoeuvre/ mesure-de-formation-de-lamain-doeuvre/
SASKATCHEWAN: saskatchewan.ca/business/ hire-train-and-manageemployees/apply-for-thecanada-saskatchewan-jobgrant
YUKON: education.gov.yk.ca/pdf/
the expenses and proof of payment. Once the Government receives this documentation it takes at least 6 weeks to receive your CAP funding.
CAP opens at different times of year depending on the province or territory. In Ontario, CAP opens twice a year, in the spring and the fall: CAP is a competitive funding program and applicants are not guaranteed funding. If you apply and are denied, you may reapply.
It is also important to mention that you must wait for funding approval before moving forward with the expenditures. If you spend before receiving CAP approval, those will be disqualified from funding. In order to find out more about funding in your Province or Territory please see the following links:
Alberta- $406 million in funding cap.alberta.ca/CAP/
British Columbia - $115 million in funding iafbc.ca/funding-opportunities/ innovation/
New Foundland and Labrador - $37 million in funding faa.gov.nl.ca/programs/cap/ index.html
Nova Scotia - $37 million novascotia.ca/agri/programsand-services/financial-funding/
New Brunswick - $37 million in funding gnb.ca/content/gnb/en/ departments/10/agriculture/ content/agriculture_programs. html
Northwest Territories - $5.6 million in funding gov.nt.ca/newsroom/news/ canadian-agricultural-partnership-evolve-nwt-agriculture
Manitoba - $176 million in funding gov.mb.ca/agriculture/canadianagricultural-partnership/ ag-action-manitoba-program/
Ontario - $1.5 billion in funding ontarioprogramguides.net/ category/other-business/
Quebec - $293 million in funding mapaq.gouv.qc.ca/fr/Grandsdossiers/pca/Pages/PartenariatCanAg.aspx
Prince Edward Island - $37 million in funding princeedwardisland.ca/en/ information/agriculture-andfisheries/canadian-agriculturalpartnership-2018-2023
Saskatchewan -$388 million in funding saskatchewan.ca/business/ agriculture-natural-resources-
and-industry/agribusinessfarmers-and-ranchers/ canadian-agricultural-partnership-cap
Yukon - $7.4 million in funding yukon.ca/en/canadian-agricultural-partnership-applicationform
Only Nunavut if left to announce their funding. CAP funding will be available until 2023 which gives you plenty of time to apply for funding and make the food safety requirements that you need for your bakery. / BJ
Bonny Koabel CPA, CGA is President of AKR Consulting Canada a Mississauga, ON firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates to the Food Industry since 2003.
BY JANE DUMMER, RD
Nutrient-rich superfoods on trend
Health and nutrition continues to be a priority for consumers. They want to enjoy baked goods, breads and treats, but want healthy ingredients in those products. The term superfood can be polarizing. It was coined for marketing purposes to describe nutrient-dense foods. However, some believe it’s controversial to describe a food as “super” implying it has “extra powers” associated when compared to other healthful foods. Either way, we are seeing more healthful ingredients added to a variety of breads and baked goods.
Julie Istead, R&D director, Puratos Canada agrees, “Health and nutrition have always been top of mind for consumers. As our Taste Tomorrow study is executed over a several year timespan; we noticed that health always ends up in the top three criteria for buying baked goods, breads and treats. However, we’ve seen the definition of ‘what is healthy’ change. In 2015, it was mainly about removing ingredients from the recipe such as sugar, fat, salt. With the evolution of health, we see healthiness as much about removing ingredients, as adding certain ingredients that increases a consumer’s perception of healthiness.”
flavours and colours as well as having a higher fruit percentage using only the best selected fruits.”
Green tea is rich in antioxidants and polyphenolic compounds including catechins which have anti-inflammatory effects. Matcha, there’s a new tea in town, hojicha. It has a similar healthy profile to matcha, however it has less caffeine. François Mathieu, co-founder at Hojicha Co., explains, “Hojicha powder is a relatively new ingredient for baking in North America. It has been used for years
}With the evolution of health, we see healthiness as much about removing ingredients, as adding certain ingredients that increases a consumer’s perception of healthiness.
saturated fat. Our testing shows that this varies with the type of baked goods. There is more moisture and fibre in avocados compared to other fats. Both are considerations for baking. Recipes like quick breads and muffins work well with a 1:1 replacement. Avocados in place of butter for frosting works well with no other fat source, and it creates a beautiful, natural green colour.”
Fruits and berries are nutritional powerhouses of antioxidants, micronutrients and fibre. From the Puratos Taste Tomorrow study, fruits are perceived by consumers as one of the best ingredients for taste and healthiness. Fruit fillings are no exception as they offer similar qualities that fruits have including health. Istead identifies, “Puratos has a range of delicious fruit fillings that are made with real fruit to enhance the taste, texture and natural visual of sweet baked goods. Topfil Plus is our Clean(er) Label range of fruit fillings that uses only natural
by Japanese bakers for its flavour and aroma. Hojicha powder offers a compelling substitute for matcha powder in recipes by bringing a sweet and roasted flavour rather than the grassy, vegetal notes of its green counterpart. Both matcha and hojicha powders are great alternatives to any artificial flavouring, which is aligned with current consumer trends.”
Avocados are full of healthy fats, vitamins, minerals and fibre. Jan DeLyser, vice president marketing, California Avocado Commission, explains, “Pastry chefs and bakers in foodservice have become creative with avocados in fillings for vegan cream pies and even the classic Baked Alaska. We believe a key reason is bakers have heard about the healthy fats in avocados. More than 75 per cent of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats), making them a great substitute for
Seeds are nutrient-dense foods with healthy fats, protein, fibre and micronutrients. Along with speciality grains, healthconscious consumers are demanding these ingredients from both commercial and artisan bakeries. Don Trouba Senior director, go-to market, The Annex by Ardent Mills agrees, “Interest in specifics grains and seeds included in blends has evolved. While a seed like flax has been popular for a while, more customers are asking about hemp seeds, or in our case, heirloom wheat varieties. We’ve also seen an increase in attention for fibre and sources of plantbased protein, like chickpea flour. In addition to nutrition; flavour, colour and texture are reasons for including grains and seeds. Other ingredients, like our Sustagrain High-Fiber Barley, hold on to moisture thanks to its high fibre, which can improve the customer’s eating experience.”
From fruit to seeds, whether we consider them superfoods or healthful ingredients, there’s an opportunity for bakers to innovate with these foods in our favourite baked goods, breads and treats! / BJ
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
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