Baker Street desserts, founded in 1978 by Esther Kravice and Mary Somerton, is thriving and growing as the next generation carries on its values.
ON THE COVER Bakery Showcase is back! Inside find program details, exhibitor descriptions, a floor plan and more to get the most from this key in-person trade show, learning and networking event. See page 33
Baker Street’s tradition of quality, hand-finished desserts has a bright future with a strong second generation
Read the latest news and views from the Baking Association of Canada
Why I bake
Baker and podcaster Mark Dyck explains how he was bitten by the Bread Bug and what baking means to him
20 Bright lights, Big Slice
Lamanna’s Bakery in Scarborough, Ont., draws fans with authentic Italian baking and great word of mouth
Bakery Showcase 2022
Your guide to maximizing your time at the show!
DEPARTMENTS
Concepts for Success
Seven ways to give your bakery a new look on a tight budget
Final Proof
Crucial digital adoption for baking
Changing consumer perspectives around packaging and food waste
Approximately two-thirds of consumers find the recyclability of packaging important, but many consumer perceptions do not line up with scientific facts. Brands can help correct misconceptions by educating the consumer, addressing sustainability demands and food waste concerns amidst current supply chain challenges, and in turn winning in the marketplace. Read more at bakersjournal.com.
BAKERS JOURNAL EXTRAS | Stories of women who lead in the baking industry, research on alternative ingredients, recipes… plus, the latest industry news and new products. www.bakersjournal.com
BY COLLEEN CROSS
BAKERIES GO ONLINE
Finding and keeping competent, reliable staff is still at the top of most bakeries’ list of challenges.
The pandemic threw bakeries, cafés and food service a curve ball, but the hiring challenges you have faced over the past five years have not changed. This is the finding of a recent joint study by the American Bakers Association and the American Society of Baking of recruitment trends and best practices.
Identifying talent pools and building awareness about baking manufacturing careers have remained top recruitment challenges for hourly skilled and unskilled commercial bakery positions.
What has changed is that baking employers have expanded their recruitment strategies. These strategies include creating formal employee referral programs, using social media and hosting virtual or in-person local career fairs to attract employees.
Online job boards were the top recruiting strategy in 2021, according to the study. Nearly 100 per cent of employers polled said they were using online job boards, such as BakingWorks.org (or to give a Canadian example, the federal government’s job bank) to recruit hourly skilled production positions and 90 per cent said they used them to recruit hourly unskilled production employees.
Social media has become indispensable to bakeries large and small in communicating with customers and attracting new customers. It makes sense that bakery businesses use it to attract potential new employees.
LinkedIn started as a business networking platform and quickly became a platform associated with job seekers. More recently it has focused on recruitment by offering paid recruiting services.
Some bakeries have taken their help wanted ads or posts to social media platforms where their target job candidates spend time, for example, on Facebook and Instagram. These ads deliver a similar message to the help wanted newspaper classifieds that people of a certain age still remember well.
Identifying talent pools and building awareness about baking manufacturing careers have remained top recruitment challenges for hourly skilled and unskilled commercial bakery positions.
They also deliver the immediate satisfaction of a click and quick response for job seekers. Same message, different format – one that allows you to appeal to specific groups of candidates.
At no cost, bakeries can post text and a photo, and even a simple graphic not too full of text. For a more sophisticated campaign, paid services help you create an ad and target specific demographics and keywords that people use to identify themselves, for example, “culinary student.”
But it’s not just the way people are looking for skilled and unskilled staff – it’s the types of candidates employers are targeting. The ABA/ASB study found that the number of baking companies with some or considerable focus on recruiting “second-chance” or formerly incarcerated workers has increased greatly from 38 per cent in 2016 to 78 per cent in 2021.
Such candidates can be promising job candidates, as we learned when talking with Kurt Evans, chef, mentor and advocate for formerly incarcerated people in our October 2021 issue. Says Evans, “I can’t generalize or put people in a box, but I do see a common thread: the undying need for redemption. Sometimes they want to show you they are not who are they perceived to be. That need comes with a level of work ethic that is unmatched.”
Baking and culinary school programs, of course, are a key pipeline for staffing. The number of baking employers who have relationships with two-year technical colleges and/or vocational high school programs has increased in the past five years.
The BAC’s Bakery Showcase April 10-11 in Toronto is an ideal place for such connections to happen. Have a look at this year’s Showcase guide starting on page 33. Attend the show, check out our panel on Thriving in a Labour Shortage where experts will tackle these issues and more. / BJ
APRIL 2022 | VOL. 82, NO. 3
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The Alpha 8 flow wrap machine, equipped with the swing arm rotary end seal option, provides excellent seal quality at high-speeds for individually wrapped products. With Abbey Equipment’s mixture of packaging options, we’ve got you covered.
Come and visit us at the Bakery Showcase on April 10th -11th, booth #731 Imagine
briefly | Volatile wheat market is putting the squeeze on baker; Ontario bakery selling cookies to raise money for Canadian Red Cross’ efforts in Ukraine | for more news in the baking world, check out our website, www.bakersjournal.com
Barry Callebaut publishes Volume II of Ruby Encyclopedia Whataboutwheat.ca
The Chocolate Academy North America has released Volume II of Ruby Encyclopedia. Volume I, released in 2021, focuses on confections, baking goods and desserts. The new 100-page volume covers ice cream and beverages that use the popular Ruby chocolate.
Ruby Encyclopedia is a resource and tool to help chefs explore and dive deeper into the possibilities of Ruby chocolate. Volume II presents six chapters and 46 innovative recipes that showcase unlimited combinations of flavours, textures and colours. Recipes include Ruby Stracciatella Gelato, Ruby Gold Coffee Gelato, Raspberry Ruby Crème Glacée, Coconut Acai Milkshake and Ruby Pistachio Ice Cream.
Volumes I and II, available in English and French, may be downloaded from the company’s website at barry-callebaut.com/en-CA/artisans/ruby-encyclopedia-download.
new resource for Canadian wheat nutrition
A new resource for up-to-date, science-based wheat nutrition information provides answers to questions about fibre, gut health and healthy grains.
“What About Wheat?” is a campaign and website developed for dietitians and consumers by the Canadian Wheat Nutrition Initiative to showcase Canadian wheat as part of a healthy diet.
“Our goal is to make it simple for nutrition professionals to find and share wheat nutrition information with clients, and for consumers to learn more about wheat,” said Elaine Sopiwnyk, Cereals Canada vice-president of technical services and member of the CNWI working group.
Backed by nutrition research and vetted through the Science Advisory Council, the educational campaign is focused on evidence-based answers to common questions about wheat nutrition and the role of wheat-based foods in healthy eating. This includes the importance of whole grain dietary fibre in the promotion of gut health, enrichment and fortification of all-purpose flour, and embracing gluten as a protein.
In addition to nutrition information, dietitians and consumers can visit WhatAboutWheat.ca to discover the Canadian wheat story, which includes the sustainability practices Canadian farmers use to produce the nutritious and versatile crop.
WhatAboutWheat.ca will be continually updated with wheat nutrition research findings and resources such as handouts and videos. You can follow and engage with the organization on social media.
The Canadian Wheat Nutrition Initiative includes partner organizations Cereals Canada, the Alberta Wheat Commission, Saskatchewan Wheat Development Commission, Manitoba Crop Alliance, Grain Farmers of Ontario and the Canadian National Millers Association.
CWNI is supported by a Science Advisory Council, a group of qualified researchers and registered dietitians who provide unbiased, timely insights on wheat research.
Russia and Ukraine responsible for almost one-third of world’s wheat exports: Conference Board of Canada
The shock of Russia’s invasion of Ukraine has upended conditions far and wide, writes the Conference Board of Canada in a look at the after-effects of the invasion. “Russia and Ukraine are responsible for almost one-third of the world’s wheat exports, one-sixth of worldwide corn and a whopping three-quarters of total sunflower oil supplies. Prices are up substantially, and with uncertainty over how much can get planted in either country this spring, Canadian producers will likely see solid demand for grains and oilseeds.”
Ontario organic grocery companies join forces
Toronto urban farm and organic retailer Fresh City has acquired Mama Earth Organics, a subscription organic e-grocer. The companies share a common mission: to help people have a positive impact on the planet through their food choices. This joining of forces will elevate this mission and position the company to compete with larger grocery chains.
The combined company will own and operate several brands including Fresh City, Mama Earth, The Healthy Butcher, and Mabel’s Bakery, with both ecommerce and retail businesses, creating more variety and options for customers looking for local and sustainable choices. This transaction creates the largest organic retailer in Ontario with almost 80 per cent of revenues online and was financed by existing Fresh City investors including Bennett Church Hill Capital, Good & Well, TELUS Pollinator Fund for Good and Dragonfly Ventures.
SaskCanola invests in canola research, launches website and seeks farmer feedback on research priorities
The Saskatchewan Canola Development Commission (SaskCanola) has committed $825,000 to nine research projects funded under the Canola Agronomic Research Program (CARP) in 2022.
“Proposals are reviewed by the grower association research committees,” said Keith Fournier, SaskCanola research chair, “so the research projects that receive funding are chosen by farmers for farmers, with an ultimate end goal of the results maintaining canola’s competitiveness and increasing on-farm profitability.”
These one-five-year research projects include: Continue monitoring L. maculans populations following the introduction of new resistance genes (Dr. Gary Peng, Agriculture and Agri-Food Canada); Drought tolerance in Canola through modulating a novel gene family (Dr. Jitao Zou, National Research Council); Updating the Critical Weed Free period in canola (Dr. Rob Gulden, University of Manitoba). For more information, visit saskcanola.com.
Multivac expanding its Bulgarian production site
Multivac has begun extension work on the production hall at its site in Bozhurishte, Bulgaria.
Production and assembly facilities, as well as new offices, will be constructed on an area covering approximately 5,000 square metres. The investment amounts to around five million euros and completion is planned for fall 2022.
Multivac provides packaging solutions for food, life science and health-care products, and industrial items.
The production site at Bozhurishte was put into operation in 2018.
Trends in Canadian food service in 2022 include experimenting with butter: Technomic
Food-service industry recovery will continue in 2022 and Canada will be just three per cent shy of pre-pandemic sales levels, suggests a new report from Technomic. The research company predicts bakery and restaurant operators will need to focus on adapting strategies and finding innovative solutions as they navigate labour constraints, supply-chain challenges and shifting consumer behaviours.
The report, Canadian Trends: Looking Ahead to 2022, predicts limited-service restaurant and bakery sales are projected to rebound at a nominal growth rate of 7.3 per cent, and full-service restaurants, including bakery-cafés, are poised to grow sales by a nominal rate of 26.2 per cent in 2022.
It highlights investments into more compact models that support delivery and takeout and the growing attention being paid to butter as comfort food continues to trend:
“Flavoured butter will be grounds for endless culinary experimentation, ranging from umami-rich kombu or yeast butters to cocktails featuring herb-infused and browned butters. Beyond the classic dairy product, other buttery ingredients such as buttermilk, butterscotch and ghee/clarified butter will gain attention. Elevated versions and applications of nut butters will also continue to grow in conjunction with the plant-based trend, with pistachio and macadamia butters finding momentum, and peanut butter making headway in new directions, such as on burgers or in cocktails.”
For more trends and industry news, visit bakersjournal.com
What makes the Vemag Dough Divid special? Versatility and weight accur
The Vemag Divider adds versatility to every production line and is perfect for all types of breads, buns, rolls and English muffins It features a positive displacement double screw system that is the most gentle divider on the market. The Vemag is easily adjust able to produce a range of exact-weight portions, dough absorptions and crumb structures Test the Vemag for yourself – cont act us to arrange a demo at our Reiser Customer Center.
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ROADMAP TO SUCCESSION
Not every successful bakery business is able to carry on to the next generation. For those who manage the transition, the sweet reward is knowing your company is continuing the values on which it was founded.
Toronto-based wholesale dessert supplier Baker Street has pulled this off by building a unique management structure headed up by family members who are passionate about their product and service.
Mary Somerton and Esther Kravice are co-CEOs of the highly successful dessert company they incorporated in 1978. Baker Street produces premium cakes, cheesecakes and tortes made by hand using high-quality ingredients. The desserts are available at restaurants, cafés, hotels, country clubs and grocery stores in Canada.
Together they started the company and share the responsibilities of leading and operating it. Over the years they have built a unique family-led management structure designed to carry on making delicious desserts like their velvet cake, strawberry shortcake, crème brûlée cheesecake and award-winning carrot cake.
Before we talk about their bold, effective family succession plan, let’s learn more about the roots of Baker Street.
}“When we first started, we noticed there was a growing market in desserts, and Mary and I always used to enjoy baking and coming up with our own desserts,” Kravice says. “We showed them to a couple of restaurants and, to be honest, word spread.”
The founders are most proud of the fact that clients have the confidence in Baker Street products to put their own name on them.
smaller independent grocery stores such as Concord Food Market. Over the last five years or so, they’ve also been selling to Costco and Walmart.
delivering the desserts locally and shipping them across Canada.
What’s the secret to their success?
Kravice points to their creativity and commitment to quality. “We’ve always tried to give the best ingredients, clean ingredients,” she says.
“We made all our own ingredients – our own caramel, our own ganache,” Somerton points out. “We were doing carrot cake, chocolate cake, cheesecake, pies, flans, mixed fruit.”
They expanded in the 1990s to supply grocery chains such as Metro, Loblaws, Sobeys, Longo’s, M&M and Pusateri’s and
From their first small store at 653 Dupont St. in Toronto, they moved to 396 Hopewell Ave. in 1990 where they were located until 2013. Today production happens at their 30,000-feet location at 130 The West Mall in Etobicoke in the Greater Toronto Area. More than 100 employees work in two full shifts developing, producing,
Developing customized products for other businesses – private-label – is a big part of Baker Street’s business.
Among many achievements and 44 years of steady growth, the founders are most proud of the fact that clients have the confidence in Baker Street products to put their own name on them.
CHALLENGES
Running a commercial bakery has
Baker Street is the brainchild of sisters Esther Kravice and Mary Somerton.
PHOTO:
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never been an easy road. Kravice says staffing has become a big issue in recent years: “You’re only as good as your employees. We have a number of employees who’ve been with us for 30 years, met their partners here, had children.”
However, like so many businesses, a few employees left during the COVID-19 pandemic for various reasons including some who changed professions. Recently they’ve explored how automation could help with certain tasks.
Somerton notes how expensive machinery has become. “It’s a very challenging, costly venture,” she says.
She stresses the importance of accurately costing your products. “It’s very, very important your costing has to be right on. You truly have to know your costs from your ingredients, packaging, employee, payroll, overhead – all of that. Many chefs are not businesspeople, but you have to be both.”
“You still have to be very price conscious all the time and right now high prices of ingredients, packaging and supplies are a big challenge,” she adds, noting that you have to bear the high cost of logistics today while still pricing
products competitively so that the end user can afford it.”
Still, they’ve weathered these challenges and more. “We’ve gone through a few recessions and we’re still here.”
Traceability has become a crucial aspect of the business over the years. Somerton describes the challenges of maintaining HACCP and BRC certification and having traceability and transparency. “You have to make sure suppliers are also certified. There’s a lot of paperwork involved.” Quality control is well in hand – in recent years Baker Street has had numerous double AA ratings in BRC – overseen through a dedicated quality control department run by her daughter, Jessica Somerton.
EARLY DAYS
Kravice recalls the appearance of cafés in the late 1970s. “All of a sudden, cafés opened up around College Street and St. Clair. Ginsberg & Wong became popular in downtown Toronto. We didn’t haven’t that in the early 1960s when we were growing up.”
“When we first started it was very difficult to be accepted among the male chefs when you came in with products to
sell. Banks looked at us differently,” she says. “They just weren’t as favourable to women running a company as to men. We had to always show more. With wholesale – they weren’t sure what we were talking about. We had to prove ourselves and work very hard. It made us stronger.”
Kravice recalls the thrill of “the first time we saw someone eating our dessert in a restaurant [Ginsberg & Wong].” And with each milestone came new confidence.
Sales to in-store bakeries in grocery have been a key part of their business since the early 1990s. “Most grocery stores try to have a one-stop shop,” Kravice says. “We grew with them helping them to make products.”
She rhymes off three mantras that have earned Baker Street strong sales and a stellar reputation. “Understand your customer’s needs. Give them quality and consistency. Surround yourself with smart people. . . . You can’t be good at everything. You can be good at some things and learn from other experts.”
PHOTO: BAKER STREET
Baker Street’s strawberry shortcake is one of its many innovative desserts.
BY DIANE CHIASSON
SEVEN WAYS TO GIVE YOUR BAKERY A NEW LOOK ON A TIGHT BUDGET
You can expect to see an increase of two to six per cent in sales following minor remodelling
If you are a bakery owner, you know how fierce the competition is out there to get customers’ attention.
You have to think about the first impression you want to create for your customers the moment they walk through your door. Next, think about the appearance of your building, furniture, counters, and staff. Updating your look doesn’t have to be complicated or costly. Just making a few small changes will change how customers perceive your bakery.
Here are seven easy and simple ways to give your bakery a new look on a tight budget.
2. MODERNIZE YOUR DECOR BY UPDATING YOUR INSIDE COLOURS
Old and chipped paint will make your bakery look run down and tired. Painting is one of the easiest and less expensive ways to change the look of your bakery. Simple changes like adding a fresh coat of paint, eye-catching wall art and crisp white shelves will go a long way. Scrape off old paint and replace it with a coat of fresh paint that complements your concept and matches your existing decor and brand. Try creating an accent wall by painting one wall with a bright colour to draw attention and give your bakery a more modern look.
3.
IMPROVE YOUR LIGHTING
Changing or updating the lighting and amount of light in your bakery will greatly impact your bakery ambience
}Changing or updating the lighting and amount of light in your bakery will greatly impact your bakery ambience right away.
1. CREATE A GREAT ENTRYWAY
Make a great first impression. Your ideal design should first integrate the exterior appearance. The exterior of your bakery is the first thing potential customers see. Improving your front entry and creating a better first impression can be done on a budget. Be sure that your entire exterior is clean and well-identified with some branded signage. If budget permits, add some landscaping.
Make sure the inside and outside of your bakery’s windows are washed regularly. It will not only be easier to see out of your windows, but it will also allow your passersby to look in and see your bakery space and products. Give your exterior facade a fresh coat of paint. It’s amazing how a quick coat of paint can make a bakery look fresh and inviting. Next, see if you need to add a new front entry door. Finally, add additional lighting and signage, but above all, add something unique about the entryway to catch the eye of your customers.
right away. First, check to see if your lights are too dim or perhaps you don’t have enough lights in the right places. A darker atmosphere may be less inviting unless that’s what you are trying to create. Just remember that the type, size, and style of your lighting should tie into your bakery’s overall theme. More light will give your bakery a bright and welcoming atmosphere and ensure that your customers can easily read your menu. You can also adjust the natural light coming into your bakery with curtains and blinds.
4. REARRANGE YOUR SPACE
Using the furniture that you already have and rearranging your tables, chairs and wall units in a totally new way can make a new space. Switching up seating would be a principal part of low-budget bakery design. Is your bakery too cluttered? Are you making the best use of the space you have, and is there dead space that you could better use? Pay attention to the small details when decorating on a budget.
Carefully check for any cracked, scratched, chipped, outdated or clunky pieces of furniture, wall units and counters. Visit antique shops, flea markets, second-hand stores or go online to search for eclectic furniture and display items. It’s easy to find suitable furniture pieces that are modern, attractive and budget-friendly. Minimalist, inexpensive shelving makes it easy to add function and style to a modern interior.
6.
HANG ARTWORK ON YOUR WALLS
Why not turn your bakery shop into a part-time gallery? You could have an eye-catching wall by showcasing the artwork of local or lesser-known artists. It will not only enhance your eating experience but also support your community. What about bringing a little touch of nature inside your bakery with a one-of-a-kind piece of wall-hanging art by drying your beautiful leftover loaves and rolls thoroughly and preserving them with lacquer to block moisture. You could then have a large piece of plywood covered with jute and collage these loaves of bread interlaced with dried wheat stalks, bunches of dried grass, seeds and flowers, raffia, a little glue, and a touch of acrylic spray – and voila!
7.
MOVE OUTDOORS
During COVID, many bakeries and bakery-cafés made use of their outdoor space. If you have access to an outside area, you must take advantage of it to provide your guests with safe seating. Just remember that whatever you do, it should complement your interior space. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com , or visit www.chiassonconsultants.com
Notes from the Executive Director
Its’ all about Bakery Showcase and when some of you read this in print it will be in the rear-view mirror!
What an exciting ride it has been this past 10 months since the BAC transitioned. At the end of June 2021, we reluctantly pulled the plug on our established administration, bricks-andmortar premises and all the entrapments that go with running a busy office. We didn’t know what the future would bring, nor what direction the association would take moving forward.
However, the board of directors heard from membership that the BAC was a very important part of the fabric of the Canadian baking industry, and that we should keep going and growing. It is rare that an organization such as ours gets an opportunity to press the “reset button” and we seized on that opportunity with enthusiasm! Membership is growing, our Technical and Nutritional Policy committee is advocating the bakers’ position in the face of a string of regulatory challenges, the Showcase goes on and our educational efforts are being expanded.
At Bakery Showcase, Anna Olson has
generously agreed to sign her cookbooks in person, and we are honoured to have such a wonderful Canadian baking icon join us in our booth. Of course, now that we mention Showcase, it is important to recognize the HUGE contribution by the folks at Annex Business Media. Although we have been affiliated for years through this Bakers Journal, no one could have imagined the energy and effort that they have contributed to make this event a success! When we started planning, there was no guarantee that we would even be able to meet in person. So, a big shout out to publisher Martin McAnulty and his team: Tara Jacobs, Stephanie Jewell, Colleen Cross, Stacy Bradshaw and all the wonderful people, too many to mention, who support this show management team.
Public policy and government relations
We have had some challenging issues over the last few weeks. The unprecedented rise in wheat futures has put an extra burden on bakers on top of the drought, heat dome, floods and supply-chain issues. We are also involved in the TFW (temporary foreign workers) and labour shortage matters. We have responded to the government’s
upcoming legislation on single-use plastics (SUPs) and how this affects all bakers large and small. We have requested more time, more thoughtful research and more financial resources to tackle sustainability issues without adding yet another burden to the baker.
With our partners, Food and Beverage Canada (FBC-ABC), we continue to monitor the Grocery Code of Conduct working group (an affiliation of large retailers and food producers working to craft a new more equitable code). At this time, we have withdrawn our support of the process because of the imbalance between the number of retailers on the committee versus the number of producers and the completely unrealistic timeline to complete the work. At press time we understand that our concerns have been heard but we do not have details of an adjusted process yet. For the Canadian Grocery Code of Conduct to be legitimate it must embrace input from producers and respect our industry’s level of availability to attend many hours of meetings.
Membership benefits
We are “this close” to launching our new membership registration and renewal portal. Again, with the help of our friends at Annex, we have created a much more userfriendly digital form and payment method.
Why I bake, by Mark Dyck
To go along with this initiative, more partners have jumped on board to enhance our member benefits. We can now tell you (without disclosing any names) that they include group and health insurance, general business insurance, credit card payment and point-of-sale service, mobile telephone providers, car rental and hotels, as well as affiliations with other associations offering baking-specific educational benefits for our members. We have made it easier to access our membership page by creating the QR code on this page. A quick scan will take you right to the BAC Membership webpage.
Chapter news Chapter events are back! Visit baking.ca/ chapter-activities to learn more about these worthwhile opportunities.
Thanks to the Ontario Chapter for being the host chapter for Showcase and hosting a fundraising dinner on Sunday, April 10 (https://www.eventbrite.com/e/bac20-celebration-dinner-and-fundraiserfor-baking-and-pastry-studentstickets-298686107187)
Also, B.C. has scheduled the first BAC Golf Tournament for June 22 (see pages 17-18). And Atlantic Canada and Alberta events are coming up later this year.
Finally, we had our first Prairie meeting two weeks ago with some enthusiastic industry people from the area. We have another scheduled for
Meet your BAC board, part 2!
March 17, moderated by Mark Dyck (Mad Baker). The roundtable agenda includes:
• exploration of creating a Prairie chapter of the BAC
• discussion of challenges and opportunities as bakers
• fellowship between Prairie bakers and those who support them
If you are a baker in Saskatchewan or Manitoba and would like to be on the mailing list for future events as this group expands, please contact us at info@baking.ca.
Why did you become a baker?
If you would like to share your story in a future issue, contact info@baking.ca.
Baking Association of Canada directors are working diligently on behalf of the baking industry
The Baking Association of Canada is a national baking industry association governed by the members. Volunteers are elected from member companies and serve nationally on the board of directors and various committees. Members also are elected to manage BAC’s provincial chapters. Here we introduce you to board members and invite you to get to know them and share your experiences, challenges, concerns or comments.
Tom Mattes
Co-owner, Del’s Pastry Limited, Toronto
Tom Mattes is a proud co-owner of Del’s Pastry Limited, a Canadian pastry manufacturer, most recognized for our undeniable cinnamon buns, danish and strudel. Tom is passionate about growing the business, spending time with his family and getting outdoors. tom@delspastry.com
Michel Dion
Lallemand, Montreal, Quebec
Michel Dion is vice-president of sales and distribution at Lallemand based in Montreal. Michel specializes in logistics, sourcing, project management, technical services, business development, marketing, supply-chain management, customer service, strategic planning and inventory. mdion@lallemand.com
Derek Mantha
Costco Wholesale Canada Ltd. In Vaughan, Ontario derek.mantha@costco.com
Dimitri Fraeys
Le Conseil de Boulangerie Québec (CBQ), Granby, Quebec dimitrifraeys@conseiltac.com
Customer Development Manager, Bakery, Caldic North America, Delta, British Columbia
Gary Humphreys started his career in the food industry with Canada Packers, now called Maple Leaf Foods, in 1987. Gary then went to CSP Foods, which was acquired by Dawn Foods, and later to Ingredients Plus Distribution. For the last seven years, he has been with Caldic North America focusing on bakery distributors across Canada. Gary joined the BAC in 1999. He is proud of the BC Chapter’s accomplishments, including the establishment of four baking student scholarships between Vancouver Community
College and Vancouver Island University. GHumphreys@caldic.ca
Director of Sales, Canada, Ardent Mills, Dartmouth, Nova Scotia
Mike Raftus is Director of Sales for Ardent Mills in Canada. Mike has served in the Canadian commercial baking industry for several decades as a seller and sales leader of Ardent Mills grain-based solutions with a breadth of customer partners. He is also proud to serve as Chair of the BAC Atlantic Chapter and looks forward to the return of in-person events and fellowship in 2022. mike.raftus@ardentmills.com
The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
Wednesday June 22nd, 2022
Newlands Golf & Country Club, Langley, BC START TIME 12:30 PM
SHOTGUN START 1:30 PM
PLEASE RESERVE
Spot(s) for Golf & Dinner @ $150 each
Spot(s) for Dinner only @ $50 each
Golf Passport (Booklet covers mulligans, prizes, 50-50 draw) @ $50 each (Available on the day of the tournament)
Platinum Sponsorship @ $500
• Sponsorship identification at the registration area
• Sponsorship identification at the banquet dinner
• Tee sponsor signage TOTAL $ (GST included in prices Tax: # 887064798RT)
Please enter us as a foursome Please place me on a team
B AK IN G A S SO C I ATIO N O F C A
N A DA
Dear Colleague,
The Baking Associat ion of Ca na da (BAC) BC Chapter Annual Golf Tourna ment is quickly approaching, and we once again look forward to ongoing industry support to make this event a success. Aside from the networking and fellowship opportun ities, this tourna ment is our pr imary fundraiser in support of baking programs at loca l schools. Proceeds from this event go directly to student scholarships and bu rsa r ies in support of tomorrow’s bakers and we are delighted to be par t of such effor t s.
Tournament sponsorship (normally $500) includes hole signage, sponsorship acknowledg ment at the Tourna ment din ner and post event acknowledg ment in Bakers Jou r na l maga zine. Product contr ibutions are also gratefully received and enjoyed by tourna ment participants.
Aside from our golf tourna ment, the BC Chapter also produces 2 social and 2 educat ional events annually. We do this with a volunteer team of members and of course with the support of companies like yours. Agai n, the proceeds from these activities are re-invested into our school scholarship and bursary programs.
BC Chapter programs are also part of the broader efforts of BAC. As you may be aware, BAC is Canada’s national baking industry not-for-profit trade association representing more than $8 billion in sales from the country’s retail, in-store and commercial bakers and industry suppliers. BAC members produce a wide range of products including breads and rolls, cakes, past r ies, cookies and other sweet goods.
Aside from lo c al programs, BAC also produced B2B opportunities along with ongoing advocacy efforts at the provincial and national level on a broad range of issues impacting bakers. For a more detailed list of these initiatives be sure to visit the BAC web site ww w.baking.ca.
Lastly, we would encourage you and other team members to join us at the tournament. There are numerous networking opportunities before, during and after the tournament itself and a BC Chapter representative would be happy to make introductions.
Thank you in advance for your support.
Why I bake
The joy of the craft multiplied by the joy of feeding the people I care about is an equation that works for me
By Mark Dyck
My buddy Martin Barnett of the BAC asked me to write a short essay on why I bake. I’ve been mulling the question over for a couple of weeks now and I still don’t have the perfect answer, but I’m willing to give it a shot. I notice that the reasons have changed over the years.
I got bitten by the Bread Bug when I was working an office job and getting frustrated by it all. Every day was spent either up in my head trying to weave strands of ideas into a strategy or trying to get people to get behind these loosely woven ideas. I needed something to get me out of my head and working with my hands.
Baking was just what I needed, and specifically bread baking. Once you add yeast to the mix, everything expands. Quite literally. This dough I’m working with is alive. I can make suggestions, I might try to set boundaries, but bread does what it does and all I can do is shepherd it along. I love that.
My senses started getting tuned in to what was going on in the bowl and on the bench. Sight, smell, taste and especially touch. My hands became these hyper-sensitive tools, able to distinguish the slightest differences in my doughs, able to lift and turn and stretch the dough without damaging it. As my teacher Steven would say, I was learning to touch without touching.
That might have been enough, playing with the weird alchemy of flour and yeast, getting all my senses tuned to a high level. But then I started giving my bread to family and friends and a whole other world opened up in front of me. The look of joy and gratitude in their eyes when I handed them a loaf was the best feeling in the world. I made these loaves a few hours ago and you love them. And if I sell them, I can earn enough money to do it all again tomorrow. Simple as you like. The instant, happy feedback was intoxicating. Office work was never like this.
Now, asking why I bake is different from asking why I owned a bakery. Owning a bakery is a different equation. More variables are added and when you solve the equation, the result can be much, much larger. We were making a living for our family and our team. We were serving a much wider community. And when the bakery equation worked, we
were making an honest, positive difference in the community where we lived and worked. Our neighbourhood was better because the bakery was there.
As I said, owning a bakery is a different equation. You’re playing the game of business in addition to the daily game with flour and yeast. It’s a fun game also, with some overlap with the baking game. You’re still bringing joy to people through good food, but maybe you don’t see it as directly, or as often. There’s always something to pull you away from your customers, if you let it. After several years of owning a bakery, I came to realize that the more time I spent with the people I baked for, the happier I was. My personal equation became simpler.
So that’s why I bake. Pure and simple. There’s no better way to make the people around me happy than by baking for them. The joy of the craft multiplied by the joy of feeding the people I care about is an equation that works for me. And it’s the equation that I miss the most now that I’ve moved to the coast and don’t have the space
and tools to bake more than a loaf or two.
P.S. Martin didn’t ask, but a follow-on question is, if I’m not baking for others these days, why am I still involved in the baking world? The answer is part nostalgia and part fascination.
Several years into my baking journey, it hit me that I was part of a tradition of village bakers that goes back centuries. We played our part in that tradition in Saskatchewan and thousands of bakers are playing their part in their communities today and every day. I want to meet all of them. I want to learn about where they live and bake, to hear their stories and to learn about the people they work with and the people they serve. I want to celebrate their existence and help them succeed however I can. And I want the village baker tradition to continue long, long into the future.
Mark Dyck is former owner of Orange Boot Bakery in Regina, host of Rise Up! the Baker Podcast and founder of Bakers4Bakers.org.
Lamanna’s Bakery is a hidden gem in Scarborough, Ont., that draws fans with its authentic Italian baking, giant savoury and sweet pizzas and consistently great word of mouth | BY COLLEEN CROSS
BRIGHT LIGHTS, BIG SLICE
At Lamanna’s Bakery the Big Slice is a Big Deal. The original Big Slice is just over two feet long and about 18 inches wide and covered in pepperoni. Over the years the bakery has created many variations on the theme by loading their Big Slice with sweet toppings that are delicious in their own right, including pink-iced (Simpsons) doughnuts, churros, custard tarts, gelato and torrone (almond nougat), pumpkin pie slices, birthday cake slices (complete with lit candles).
These and about 1,500 other eye-catching, drool-inducing, over-the-top images are getting noticed by lovers of pizza and baked goods from Toronto and well beyond.
Lamanna’s Bakery may be known for its photogenic Big Slices, but it is a wellrespected authentic Italian family bakery with a tight connection to its Scarborough community of Rouge Hill and deep roots in Italy. After separate, decades-long careers in baking starting in Italy and ending in Toronto, husband-and-wife team Peter and Rosa Lamanna opened their own bakery in 2004.
}Among other positions and projects, Peter worked at Canada Bread and Rosa had run a popular wedding cakes business for many years. Peter came from Monteleone di Puglia and Rosa from Sicily to make their home in Toronto in the 1950s.
The Lamannas are expanding the pizza side of their business and making pick-up service a permanent prominent feature.
personally and, when we put our name on the door of our bakery, we didn’t know it at the time but that’s what we were doing. Everything we do is an extension of us. We took that personally.”
“We brought a lot of that business side to the bakery. I worked in sales and a lot of the things I learned I could apply to the bakery. We all apprenticed with my parents. Joe’s focus is on scratchmade gelato and the coffee side of the business. Lorenzo focuses on the baking. He has a natural talent for this,” Lamanna says.
The original idea was to open a small boutique bakery to showcase favourite family recipes, says David Lamanna, the youngest of three sons who work in the business with their parents.
“My grandparents had a vineyard in Sicily,” Lamanna says. “Generations of recipes accumulated. My brothers and I would go to the vineyard, and we were inspired to see how they ran the business. My grandfather ran the business very
“They had a wood-fired oven and a stone oven, and my grandmother would make amazing pizzas, drying her own tomatoes. A lot of planning and effort went into every meal. It was a joyous experience. We wanted to carry that on.”
David’s oldest brother Joe opened the bakery with his parents, then Lorenzo joined, and finally, because it got so busy, David came on board. The three brothers brought different strengths to their roles.
Of working together: “My brothers are both really creative. Joe has a really strong sense of retail. Lorenzo’s outrageous with his creative thinking. I have a serious business side. When we brainstorm come up with ideas it’s fun to see the reaction before we get to a new product.”
They found themselves working together and ended up being closer. “I feel blessed we could do that,” David says.
Lamanna’s Bakery, known for its photogenic Big Slices, is a well-respected authentic Italian family bakery. From left to right, Lorenzo, Rosa, Joe, Peter and David Lamanna.
In the beginning just the five of them. Then the bakery took off – this was even before the Big Slice and Food Network, Lamanna says.
Says Lamanna, “It’s interesting that we had our hands on every single piece of product. Now we have a staff of about 30 people [slightly lower than their pre-COVID numbers]. Now a lot of what we do is manage what other people do. You think you’ll always be hands-on but things change.”
Peter and Rosa are retired but still very involved in the business, he says. They are the first to come and the last to leave. “My dad does the doughs and bases every night from scratch,” Lamanna says. “Their presence really brings the bakery together. It’s kind of been a real joy working with them. Most people don’t get to do that.”
Joe, Lorenzo and David have all completed courses in baking, but David believes “there is nothing like learning from someone who has that much experience on a daily basis.”
Because all great chefs...
Lamanna’s bakery and pizza business have grown in tandem. Their staples have been baked goods, pizza, gelato, hot foods, coffee and the deli. “Bakery and pizza I think were always the biggest,” he says. “We had to let go of deli in order to expand the pizza business. We’ve always explored the idea of sweet and savoury with desserts. For example, blueberry on focaccia just seemed normal to us.”
THE BIG SLICE
Lorenzo is the one behind the desserttopped slices and the Big Slice. “He thought it was a fun idea. The buttercream base was fantastic and we tried it with different toppings – doughnuts, churros. Chocolate bases are good –
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Lamanna’s Bakery is famous for its Big Slices – savoury and sweet.
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Roadmap to succession
NEXT GENERATION IN GOOD HANDS
The next generation of Baker Street has taken those lessons to heart. Mary’s daughters Leah and Jessica, and Esther’s sons Jason and Dylan are the next generation of the business with each responsible for their own division.
Leah is chief operations officer, Jessica is director of quality assurance, Dylan is chief financial officer and Jason is vice-president of business development, Esther says, “They were basically raised in Baker Street. We always were hoping as the company grew that they’d want to continue.”
“As the baking business grew, we had to allocate separate departments,” Mary adds. “It seemed to be a natural flow that people picked the departments that interested them.”
Jason says taking on their roles in the family business was a gradual process. “When I started, I was in junior high. My brother and I would fold the cake boxes. We were paid $1 for 50 boxes. We worked Saturdays and Sundays. All four of us are different ages and we all found our niches in different areas. It came as the company grew through a need in the business and we all found our place.”
Leah describes her overarching role: “I manage everything – ingredients that come into production to our R&D department, quality assurance, client services, logistics. Everything it takes to produce and ship out our products.”
Jason says, “My role is attempting to acquire a new customer base, looking after our current customer base, analyzing the white space to either extend their product line to their customers or to develop new opportunities – the end goal is creating the ultimate dessert experience for customers. There’s a lot of crossover between the four of us. I close a sale, Leah produces a sale – but everything starts before that – onboarding, flavour trends.”
Leah says, “It helps to have people be experts in each department. We strategize and plan for the future.”
WHAT HAVE THEY LEARNED?
“I’ve grown in how to work with people, the relationships you have with people,”
Leah says. “One thing I talk to my staff about is communication. While it seems like a simple thing, it’s actually very difficult. You need to communicate with different people differently. It’s helped me understand the relationships between different people.”
Jason has learned to have grit. “Sales is a challenging business, there are ups and downs. I have a lot more grit and perseverance and determination than I expected. In sales, you have to be aggressive but friendly. The sale starts when the customer says no. You have to be able to take no and smile.”
Leah points to two important factors that have contributed to their success: “Innovation – together as a team the concepts we come up with are things customers love to use. Also, the majority of products are handmade. While we have some automation, there are a lot of people who contribute to how our cakes are made – by hand.”
Jason attributes Baker Street’s successes to their long-term relationships with many of their core customers. “We as a company have taken the time to provide quality products and invested the time in innovation so they can be ahead of the competition. Innovation – we absolutely deliver on that. . . . Once the sale ends – end goal is to make the end user thrilled with the product.”
“We always have our eyes and ears open to trends and things that are popular in other countries even,” Leah says. “Our head of R&D is incredibly creative, coming up with new styles and new flavours of desserts – brainstorming.”
Mary says, “The flavours that were popular 30 or more years ago are still popular now, for example, carrot cake and chocolate mousse.”
EXPLORING AUTOMATION
The team is looking into automation equipment to help them grow their market internationally.
“Automation is key,” Somerton says. “Finding staff is a challenge. We respect our employees and depend on them, but having automated equipment can come in handy. That’s true in every industry.”
“We still do a lot of hands-on finishing and decorating. That makes us very special to our customers – that clean, finished look. Many customers appreciate that it’s custom-made for their shops. They’re proud to put their name on what we make.” / BJ
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Square launches direct on-demand delivery for restaurants with flat fees instead of commissions Restaurants, bakeries bars and breweries in Canada using Square Online can provide On-Demand Delivery through third-party delivery service DoorDash with no commission fee.
In the U.S., where the service first launched for Square sellers in June 2020, On-Demand Delivery has seen a 173 per cent growth, year over year, between June and December 2020 and the same period in 2021, the company said in a news release.
Bakery-cafés and other restaurants using Square Online across Canada can tap into the DoorDash logistics network and dispatch a courier to deliver orders placed directly on their website including food and alcoholic beverages where applicable and permissible by law. This feature provides Canadian businesses with a new revenue stream without the costly overhead associated with building out a delivery fleet or hiring and training additional staff.
Canadian businesses can take control of delivery to their loyal customer base directly from their own websites, commissionfree. For some businesses, this may be a more cost-efficient alternative than other delivery solutions currently on the market and also encourages sellers to fully own the relationship with their customers, the company said.
When an order is placed on the business’s online store, a DoorDash courier is dispatched to the business’s location, picks up the order, and delivers it to the customer. The customer receives text updates with links to a live map to track delivery progress. Sellers pay a flat fee of $1.50 per order to Square and a flat delivery fee to DoorDash — without the marketplace commissions. Sellers can pass the delivery fee entirely to the buyer or offer custom delivery promotions. When applied across hundreds of delivery orders each month, sellers can save a significant amount on per-order costs.
When customers place an order via Square Online, businesses receive their contact information in the Square Customer Directory and can maintain sales history to better market to and develop relationships with them. https://squareup.com
KPM Analytics receives ICC approval on SRC-CHOPIN 2 Analyzer
KPM Analytics’ SRC-CHOPIN 2 has earned approval from the ICC, the International Association for Cereal Science and Technology.
The SRC-CHOPIN 2 is the baking industry’s only automated SRC (solvent retention capacity) solution supporting quality control for the baking and milling industries.
Receiving ICC approval is a years-long process, as data are gathered from tests conducted around the world to verify repeatable and reproducible results regardless of where tests are performed.
Arnaud Dubat, product and applications director for KPM Analytics’ CHOPIN product line, sees the ICC approval as critical confirmation for driving market acceptance.
“Manual SRC tests are subject to variability and potential human error,” Dubat explained. “With the automated method manufacturers can raise the standard of their own products and enhance their QC reliability procedures. We consider this approval a validation that this is a serious tool for serious business.”
The unit’s automation capability enhances testing reliability and makes the testing process quicker and easier. Accordingly, results from the SRC-CHOPIN 2 are 30 per cent more precise and 50 per cent more reproducible than traditional manual methods.
Other CHOPIN Technologies analyzers that have received ICC approval include the Alveograph Series for measuring dough properties, the Mixolab universal dough characterizer and the SDmatic measuring damaged starch in flours.
This approval raises the reliability assurance of the SRC-CHOPIN 2, the company said. Testing with the SRC-CHOPIN 2 can serve as the base to supplying reliable certificates that verify products have been tested on an ICC-approved machine, such as millers desiring to certify their processed flour. kpmanalytics.com
Sanitary Paddle Blender
A new Model HD-2.5-5-SS Sanitary Paddle Blender from Munson Machinery de-agglomerates, blends and conditions dry bulk solids, pastes, emulsions and slurries, typically achieving uniformity in five to 10 minutes.
It handles free- and non-free-flowing materials that are dry, moist, oily, paste-like or otherwise difficult to blend, in batches up to 700 litres. The Heavy Duty Series machine features a heavy-gauge, stainless steel u-shaped vessel of extreme rigidity, allowing tolerances of 1.6 to 3.175 millmimetres between the outer paddle edges and the trough wall, minimizing the amount of material remaining in the vessel following discharge of blended batches. The unit’s rotating paddles are forced through the batch with less resistance and shear than imparted by ribbon-type agitators, creating small zones where materials are repeatedly combined as they move slowly along the length of the vessel. munsonmachinery.com
Sustainable luxury
tea brand launches with 11 flavours
La Bonne Fille fine tea company has officially launched introducing 11 flavours available through its ecommerce platform.
Flavours are Blueberry Tease, Sultry Chai, Rose Blush, Pumpkin Chai, Untamed Turmeric, Entanglement, Creamy Earl Grey, Chamomile Opulence, Cherry Kiss, Sensual Spearmint and Velvety Vanilla.
La Bonne Fille’s flavours and aromas are meant to arouse the consumer’s senses, by asking them to take a mindful pause for themselves and enjoy moments of luxury and romance throughout their day. The teas are sourced from carefully selected farms with high-quality ingredients from around the world. All blending is done in Canada with the strictest quality control and focus on product excellence.
The refillable tea packaging is made of simple rigid cardboard with paper coating free of gloss, foil, or wax, making it ready and easy to recycle. The packaging that looks and feels as luxurious as each flavour, while also retaining the brand’s commitment to sustainability. The teas are enveloped in a plantbased, biodegradable PLA-KNIT tea filter material made by forming PLA fibres into a mesh fabric that is free of DNA, micro-plastic and GMOs. labonnefilletea.com/pages/wholesale
From baker’s yeast, sourdough baking cultures, flavor enhancing aromatic yeast to enzyme-based baking solutions, Lallemand Baking provides innovation to help you achieve your most ambitious goals.
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USA Tel.: (800) 687 6483 or (901) 547 1579
From baker’s yeast, sourdough baking cultures, flavor enhancing aromatic yeast to enzyme-based baking solutions, Lallemand Baking provides innovation to help you achieve your most ambitious goals.
USA Tel.: (800) 687 6483 or (901) 547 1579
Canada Tel.: (800) 840 4047 or (514) 522 2133
USA Tel.: (800) 687 6483 or (901) 547 1579
Canada Tel.: (800) 840 4047 or (514) 522 2133
Canada Tel.: (800) 840 4047 or (514)
Mexico Tel.: (800) 710 4856 or +52 552 6205300 baking@lallemand.com | www.lallemandbaking.com | Find us on
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GLUTEN-FREE FOCACCIA
INGREDIENTS
• 2 cups minus 2 tablespoons (300 g)
Cup4Cup Wholesome flour
• 2 cups minus 2 tablespoons (300 g)
Cup4Cup Multipurpose flour
• 1/4 ounce (7g) instant dried yeast
• 2-1/4 teaspoon (14 g) kosher salt
• 1 tablespoon plus 2 teaspoons (25 g) sugar
• 2-1/4 cups carbonated water
• 1/2 cup olive oil
• Maldon salt or other coarse salt, for finishing
• Coarsely chopped rosemary for finishing
INSTRUCTIONS
1. Combine all of the dry ingredients in a stand mixer bowl fitted with a paddle attachment. Paddle until all of the ingredients are combined.
2. Add the water then paddle on lowest speed just until all the ingredients come together, and no lumps of flour remain. Scrape the sides of the bowl if necessary.
3. Pour 1/4 cup of olive oil in the bottom of a 9” x 9” baking dish.
4. Transfer the dough to the baking dish and spread it out evenly.
5. Allow the dough to proof in a warm humid area of the kitchen for 90 minutes or until doubled in size.
6. While the focaccia is proofing, preheat your oven to 400 degrees.
7. After the focaccia has proofed, wet your fingers and press dimples randomly into the surface of the dough.
8. Pour the remaining 1/4 cup of olive oil over the top surface of the dough.
9. Place the focaccia in the centre of the oven. Reduce the heat to 375 degrees.
10. Bake for 35-45 minutes or until the focaccia is a deep golden-brown color with crisp edges.
11. Remove from the oven and sprinkle with the chopped rosemary and Maldon salt.
12. Cool until warm before cutting into desired portions.
For more recipes, visit bakersjournal.com
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MARKETING AND BRANDING
would say the main group is families –it’s a suburban neighbourhood.”
“Most of our marketing is social media. However, word of mouth number 1 focus. In-store sampling is a good way to introduce new products.
Recently, when they decided to rebrand, they shot for the moon and reached out to a New York City designer they admired, Jon Contino. “We like him because he’s edgy. We reached out. He was so taken aback by
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what we do. He said, ‘I have to be part of this.’ We’ve explored other designers and ideas, but nothing worked until Jon came along. The look is edgy but true to ourselves.”
He describes the look: “Colours were important to us – red, gold, chocolate. The main brand was the mountain lion – a tribute to Monteleone (which literally means lion on a mountain). It’s our nod to where our brand came from: family. We didn’t want something too cutesy. That’s not for us.”
Their pizza boxes, featuring a stylized lion’s face, are a great example of the new branding.
David Lamanna does most of the photography, but he seeks out help from staff. “Usually if I find that one of the employees has a natural ability, I’ll kind of take them under my wing. I use an iPhone sometimes, but I’ve got a good camera and equipment. Lighting is most important thing for photography. We’re lucky we have a great space for that.”
The store has been renovated three times – the latest an expansion next door to grow the pizza side of the business. The last reno was by Commute, a Toronto company that designs nightclubs and other business but had not designed a bakery. As with Jon Contino, the connection with principal designer Hamid Samad was instant.
“He said that was the first time anyone’s ever brought their parents to a meeting,” Lamanna says with a chuckle. “Everyone appreciates the family dynamics.”
Samad transformed the bakery creating a restaurant-style, open-market vibe.
“I think that is another part of branding who we are and bringing the bakery up to date.”
Lamanna believes developing your branding should be given proper time and attention: “It’s important to invest in it, and not just make it an afterthought. Put some effort into presenting your best self so people can appreciate your brand. You want to stand out – it’s easy just to blend in.
“Having a call to action is pretty huge on social media. Branding comes from consistency that’s where you start to evolve into a brand. Listening to customers, modifying along the way –not being so egotistical that you won’t
change. Have fun with it – and others will have fun with it.
“Don’t underestimate the power of branding – even down to that coffee cup on the subway. I don’t think people really think about that, they just think about baking a pie. Branding is expensive, so you really have to tailor your branding to one product that is special. And look for natural collaborations.
“At the end of the day, it goes back to the customer and offering something you really believe in. I want people to continue to tell their friends about us.”
BESTSELLERS
Bakery bestsellers are traditional pastries such as lobster tails, sfoglia, cannoli and napoleons. On the savoury side, it’s their lasagna and pizzas. There are many pizza options – margherita, quattro stagioni, caprese, grilled cheese and Hawaiian) among them – but the most popular are pepperoni, cacio e pepe.
Lamanna describes their crust as a thicker, Sicilian style of pizza. They use two old recipes. The first is from a pizzeria operator in Toronto who consulted with them in the 1970s and which they modified to suit their pizza sizes. The second is their grandmother’s recipe, which they modified to make a big batch recipe.
“We’re actually experimenting with other styles and once we expand the pizza side we’ll see which ones work best for clients,” Lamanna adds.
SOCIAL MEDIA
Lamanna’s has an enviable social media presence on social media gained through posting consistently and engaging with followers in creative ways.
Their Facebook page has 15,663 followers, their Twitter account has 984 followers and their Instagram has a whopping 151,000 followers after 1,539 posts.
A post from June 2021 asking for customer feedback on a chocolate-treatcovered Big Slice is a good example of how to interact with followers: “CONTEST! Help us name this new pizza concept right out of Sunday’s test kitchen! If your name is chosen first you can win this pizza! Also let us know if we should add this to the menu! #lamannas #lamannabakery”
When John Catucci came to film an episode of his Food Network TV show Big Food Bucket List they served him poutine-topped Big Slice and a Great Canadian loaded with bacon, pancakes, maple syrup and butter pats. Clearly delighted, Catucci chats with customers as they share a Big Slice and describe what they like about Lamanna’s pizza. That video has been viewed more than 13,000 times.
The Lamannas have had fun with
their Big Slice, appearing on Good Morning America and Toronto’s Cityline TV shows and collaborating memorably with Warner Brothers by branding a box for them with their Godzilla Vs. Kong logo.
“We’ve always been a traditional Italian bakery with traditional recipes,” Lamanna says. “We don’t take ourselves too seriously and we like doing outrageous things. As long as we’re committed to quality, I think it’s OK.” / BJ
Puratos explores 2022 trends for bakery, patisserie and chocolate
Taste of Tomorrow, Puratos’ research platform, explores 2022 trends for bakery, patisserie and chocolate.
By delving deep into the consumers’ behaviours and needs worldwide, Taste Tomorrow identifies current and future trending topics, illuminating pathways for bakers, patissiers, chocolatiers, brand owners, manufacturers and retailers to successfully navigate the rapidly evolving consumer landscape.
This tool exists to help all players from the bakery, patisserie and chocolate sectors stay up to date with the latest consumer needs and behaviours, innovate their operations and develop their own new products for consumers worldwide.
What trends will prevail in 2022? Here are three of the five key consumer trends and drivers the research suggests will shape the bakery, patisserie and chocolate industry this year.
Persistence of the pandemic: The legacy of COVID-19 will prevail and our adaptability will be continually challenged. As new variants appear, we will likely be moving back and forth between a range of measures. When it comes to consumer behaviour, we will see the effects hereof in the demand for online purchases and home delivery services. The adoption of online shopping has risen exponentially in part due to lockdowns, with weekly online grocery shopping in Europe, for instance, doubling in the past three years, according to our data.
This move to online ordering will persist, but there is a reticence that exists in buying bread online. Especially among North American and European consumers we see a hesitance, 55 per cent of our European respondents and 48 per cent of our North American respondents show no interest in purchasing bread online. Freshness, price, and delivery times were identified as main barriers, with shoppers also preferring the personal contact and quality of shop-bought bakery products. In order to successfully cater to demand and capitalize on e-commerce opportunities, better freshness, quality reassurance and faster delivery speeds need to be realized. This calls for time and effort being put into prolonged shelf life, enhanced texture and effective customer
communication.
Power ingredients that boost health and flavour: In our consumer survey, we found that more than six in 10 consumers appreciate bread, cakes and fine patisserie that help with their specific nutritional needs, such as gut health or extra protein or vitamins. We expect to see an increase in the incorporation of “power ingredients” into baked goods and chocolate. Fibre, grains, fruits and nuts are perceived as having a double advantage: they offer health benefits as well as appealing tastes.
While consumers believe removing fat (67 per cent) and sugar (66 per cent) is important for better health, in 2022 added ingredients with health benefits will be the main focus. Gut health and sourdough fall into play here too. The growing knowledge on gut health, digestion and the immune system is changing dietary attitudes. Three in four consumers are interested in gut health as a mechanism to improve their immunity and/or mental well-being. For the bakery industry, that offers opportunities for fibre-rich and fermented sourdough products.
The fusing of the physical and digital experience: E-commerce and bricks and mortar can co-exist in harmony, achieving a “next level experience” that seamlessly integrates and combines the benefits of both. This omnichannel approach is the “phygital” shopping experience, which seamlessly integrates the physical and digital. We’ve seen food producers, retailers and bakers adopt this hybrid business model when the pandemic hit.
This hybrid business model – combining the advantages of both online and offline channels – is key for any food producer in order to stay relevant for demanding consumers. While 77 per cent of consumers say they would not like to see the end of stores in the street, they wish to benefit from the convenience of digital shopping. For any chocolate, pastry or bread brand, an online presence is indispensable nowadays. Almost half of the people in our survey said they like to get inspiration on the product offering of local shops on social media, so an online presence is an easy way to boost sales.
APRIL 10-11
Toronto Congress Centre, Halls A & B
Toronto (Etobicoke), Ontario, Canada
APRIL 10 -11
Trade Show Hours: 11 a.m. – 5 p.m. daily
Conference/Seminars: 9 a.m. – 12 p.m.
SHOW GUIDE
Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in store), grocery and food-service outlets.
Visit the trade show of about 100,000 square feet showcasing baked goods (fresh, proof and bake, par-baked, freezer-to-oven, thaw and serve) baking ingredients, equipment, packaging services and technology.
Learn at the informative sessions during the conference program.
Show features: Main stage demonstrations and book signing by Anna Olson at the BAC booth.
Join us at Canada’s ONLY business-to-business baking industry trade show and conference produced in Canada.
To register, visit www.baking.ca
Presented by:
April 10-11, 2022
Dear Friends:
I am pleased to extend my warmest greetings to everyone attending Bakery Showcase 2022.
This event offers a forum for baking industry professionals from across the country to exchange information, ideas and expertise. With a varied program that includes a trade show featuring the latest products, services and technology, educational sessions and valuable networking opportunities, attendees are sure to come away with a wealth of inspiration for professional success .
It continues to be a challenging time for planning and hosting events. That is why I would like to commend the Baking Association of Canada for its hard work in ensuring this year’s conference and trade show could still take place and for putting together an informative and rewarding program for everyone involved
Please accept my best wishes for a productive trade show and conference.
Sincerely,
The Rt. Hon. Justin P. J. Trudeau, P.C., M.P. Prime Minister of Canada
Message from the Minister:
Welcome to Bakery Showcase 2022 to everyone from Canada’s dynamic baking industry! This event is a great occasion for industry professionals from all levels of the food supply chain to see first hand the delicious and nutritious baked goods, baking ingredients, state-of-the-art-equipment and technology that Canada’s baking industry has to offer.
From family businesses to global enterprises, Canada’s baking industry is an engine of our economy, driving almost $14 billion in sales last year, over 50,000 jobs and close to $5 billion in exports. You support the vitality of our cities and rural communities across Canada and are a major customer for Canadian producers of grains and other ingredients. Most importantly, you are essential in providing Canadians with quality, affordable food in the grocery stores and on their kitchen tables. Thank you for your dedication to and resilience in keeping our shelves stocked with nutritious baked goods and ingredients despite the enormous pressures of the pandemic over the past two years.
As Minister of Agriculture and Agri-Food, I am committed to supporting Canada’s baking industry and the entire food processing sector, which is the largest manufacturing employer in the nation. The Government of Canada is working hard to address the key challenges you face, including chronic labour shortages and supply chain vulnerabilities. It has been inspiring to see the resilience and adaptability you have all shown in the face of these challenges.
Thank you to the Baking Association of Canada for your great work, including this world-class showcase. The Government will continue to work with you as we build a competitive, innovative and sustainable baking sector that will help drive the economic recovery of our nation.
All the best for a memorable show!
The Honourable Marie-Claude Bibeau, PC, MP Minister of Agriculture and Agri-Food
April 10 – 11, 2022
A MESSAGE FROM PREMIER DOUG FORD
I’m delighted to extend warm greetings to everyone taking part in the Bakery Showcase Trade Show and Conference an exhibition of the latest baking products, services and technology.
I have the greatest respect for our bakers, grocery and food service professionals and restaurateurs. Your talents and hard work have helped energize this important sector of the economy and strengthened our reputation for good food and top-quality service, both domestically and internationally.
I want to thank the board, chapter chairs and staff of the Baking Association of Canada for their tireless support of association members. I also want to acknowledge the event’s sponsors and exhibitors. I know that the past years have been challenging for the industry. This event is a great way to re-energize the industry by bringing members together to network and explore the latest trends and best practices
Best wishes for a great trade show and conference!
Doug Ford Premier
Premier of Ontario - Premier ministre de l’Ontario
BAC CHAIR’S MESSAGE
April 10-11, 2022
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 2022, Canada’s largest baking industry trade show and conference.
Considering the trials and tribulations our industry has faced over the last two years of the COVID-19 pandemic, we are thankful to be able to meet in person.
We also wish to acknowledge the patience of members as the BAC has undergone a transition over the past year. It has been an extremely challenging but exciting time for the organization and in some ways a rebirth. We have renewed our focus on advocacy and education as ways to bring value to the industry. Think of us as your voice to government on issues of vital importance to the Canadian baking industry.
We have an exciting two-day Bakery Showcase planned for you. Be ready to experience some 100,000 square feet 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 Justine Martin, who will share the inspiring story of how she built on her strengths – creativity, flexibility and communication skills – to build a thriving business, Guilty Pleasures Bakery + Catering. Learn how deciding on the right opportunity at the right time can mean successfully scaling up for your custom baking business. Martin, an award-winning sugar and cake artist, will also demonstrate interesting techniques using edible icing sheets. Award-winning Master Baker Marcus Mariathas, now vice-president of product development at Weston Foods (FGF Brands), will present an exciting demonstration of artisan bread shaping and scoring techniques. Mariathas has travelled the world competing and judging and he is keen to share what he’s learned
Jane Dummer, Registered Dietitian, and columnist in Bakers Journal, will present a look ahead at baking trends and suggest ways you can act on these shifts in the market to ensure your bakery or bakery café thrives into the future.
From e-commerce and added nutrition to emotional well-being and good for the planet, learn from Jane why these trends are important to your bakery and how to make the most of these growing opportunities.
Join us at Bakery Showcase 2022 – THE baking industry event in Canada. We are looking forward to seeing you at
2021-22 BAC BOARD OF DIRECTORS
Baking Association of Canada’s Mission Statement
To empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
The Baking Association of Canada is a national baking industry association governed by the members. Volunteers are elected from member companies and serve nationally on the board of directors and various committees. Members also are elected to manage BAC’s provincial chapters.
Louis Bontorin (Chair) CALGARY ITALIAN BAKERY, CALGARY, ALBERTA
Tom Mattes (Past Chair) DEL’S PASTRY, TORONTO, ONTARIO
Brad Turner (Treasurer) CINNAROLL BAKERIES, CALGARY, ALBERTA
Martin Barnett (Executive Director/ General Manager, Non-Voting) BAKING ASSOCIATION OF CANADA, VANCOUVER ISLAND
Michel Dion LALLEMAND, MONTREAL, QUEBEC
Peter Jacobs THE BAKERS WORKSHOP, NEWMARKET, ONTARIO
Alan Dumonceaux NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY, EDMONTON, ALBERTA
Kate Nugent HUMBER COLLEGE, GEORGE BROWN COLLEGE, TORONTO, ONTARIO
Blair Hyslop MRS. DUNSTER’S, SUSSEX, NEW BRUNSWICK
Renowned baker, cookbook author and Food Network star Anna Olson will be at the Baking Association of Canada booth (104/106) to sign copies of her newest book Baking Day with Anna Olson, winner of the Taste Canada Gold Award!
In this new cookbook, Anna Olson encourages you to spend time with your loved ones, baking along with her easy-to-follow, delicious recipes for all your favourite treats. This is a cookbook to bring family and friends together, and to bond over quality time spent baking. With over 120 recipes for all skill levels, there is a baking project for everyone.
Anna helps you find the right recipe by marking each one with difficulty level, necessary time commitment, required tools, and modifications for allergies or dietary restrictions. Her savoury and sweet recipes are suitable for every level of home baker, as she encourages you to challenge yourself and develop new skills in the kitchen. She coaches you through each step, hoping to pass on the expertise she has learned throughout her 20-year career. She is especially mindful of her younger readers, or those of you baking with kids, making sure to point out the most important details for younger budding bakers.
Recipes include “Gourmet Goo” Skillet Brownies, Classic No-Bake Vanilla Cheesecake with Raspberry Coulis and Toffee Pretzel Baklava. Comforting classics include Dutch Baby, Giant Glazed Cinnamon Bun her Signature Chocolate Chip Cookies and even treats for your pets.
WHO
Chef Anna Olson
WHAT
Anna will chat with attendees and sign copies of Baking Day and other books she has written
WHERE
Baking Association of Canada Booth 104/106: 2-3 p.m.
WHEN
Sunday, April 10, 2022 (Day 1)
WHY
To connect with a celebrity baker, TV star and author and say hello to your BAC Board!
PLATINUM SPONSORS
Bakery Showcase 2022: Schedule
Check out our exciting lineup of inspirational speakers, education sessions and demonstrations!
Registration opens at 8:00 AM
Our registration sponsor is Les Margarines Thibault
ROOM A/B: 10:00 AM – 11:00 AM
Keynote Address: Communicate Your Passion
Justine Martin will share the inspiring story of how she built on her strengths – creativity, flexibility and communication skills – to build a thriving business, Guilty Pleasures Bakery + Catering. Learn how deciding on the right opportunity at the right time can mean successfully scaling up for your custom baking business. Bring your questions for this creator, communicator and smart entrepreneur!
Trade show floor opens 11:00 AM
MAIN STAGE: 11:00 AM – 11:30 AM
Winner of Inspirational Bakery of the Year Announcement
Join Bakers Journal and founding sponsor Ardent Mills as they announce the Jake the Baker Inspirational Bakery of the Year!
Congratulate our winner and get a taste of their inspiring story!
ROOM A/B: 11:00 AM - 12:00 NOON
Adventures on the Canadian Baking Show
Our break-out sessions are sponsored by FCC
ROOM C: 9:00 - 10:00 AM
Baking Association of Canada Annual General Meeting / Meet-and-Greet
Get up to date with the busy BAC and its work and activities on behalf of members. Meet the directors and chat over continental breakfast!
The Main Stage Demonstrations are sponsored by California Raisins and the Peanut Bureau of Canada.
Mahathi Mundluru baked up a storm on the Great Canadian Baking Show. Mahathi shares why she entered the competition, what it’s like to bake under the tent, how she handled the special pressure that comes with competing and details of her specialties. Bring your questions for Mahathi!
ROOM C: 10:00 AM - 11:00 AM
Thriving in a Labour Shortage
A panel of experts tackle challenges for Canadian bakeries. This informative session will show you:
• How to get grants and other recuperating funds for your bakery
• How to find and keep skilled employees
• How automation can help your bakery efficient and less dependent on skilled labour
SCHEDULE
Speakers:
Bonny Koabel , President of AKR Consulting Canada, is a Chartered Professional Accountant and a Certified General Accountant. She is president of AKR Consulting Canada – a Mississauga, Ontario, firm specializing in government grants, subsidies, tax credits, refunds and rebates since 2003. For more in-depth information, you can reach Bonny at AKR Consulting Canada at akrconsulting.com.
MAIN STAGE DEMO AREA:
12:00 NOON – 1:00 PM
Demonstration: Unexpected Ways to Use Raisin Paste, Raisin Juice, Peanuts and Peanut Butter in Your Baking
Karen Horton is a recruitment specialist helping businesses connect with the right talent for managerial and executive-level needs, as well as a hiring coach to franchise owners and independents looking to craft the right hiring process to attract and retain good people. Karen and her husband Ross are franchise owners of Patrice & Associates Recruiting Specialists –working coast to coast in North America and residing in Ontario’s lovely Niagara Region. Contact Karen at khorton@patriceandassociates.com.
Doug Henderson , Regional Sales Manager, Apex Motion Control Whether in sales or sales leadership, Doug has been providing solutions for over 30 years. With the focus on making things better, he has been successful in delivering results for both internal and external customers. He understands clearly that people will be the one topic that is constantly on the table at every company in every industry. Contact Doug at doug@apexmotion.com.
In this one-hour demo California Raisins and the Peanut Bureau of Canada will guide you through four unexpected ways to use raisin paste, raisin juice, peanuts and peanut butter in your baking. Learn new recipes – and exciting ways – to incorporate these ingredients in your baking.
About Chef Nelita Silva:
Chef Nelita Silva currently teaches Commercial Operations, and Baking and Pastry at Centennial College in Toronto, and is an award-winning chef who has worked in the culinary arts since 2008. A graduate of the Certified Chef de Cuisine Program at Liaison College in Hamilton, Ontario, Nelita has enjoyed a variety of work in food service including running her own bakery operation in Ancaster, Ontario, where her creativity and attention to detail have contributed to her success in both the culinary and baking worlds.
Sponsored by California Raisins and the Peanut Bureau of Canada
BAKING ASSOCIATION OF CANADA BOOTH (104/106): 2:00 PM – 3:00 PM
Meet Chef Anna Olson! Renowned baker, cookbook author and Food Network star Anna Olson will be at the Baking Association of Canada booth to sign copies of her newest book Baking Day with Anna Olson, winner of the Taste Canada Gold Award!
MAIN STAGE: 3:00 PM
Edible Image Techniques to Increase Efficiency and Modernize Design in Your Retail Bakery
Justine Martin of Guilty Pleasures Bakery + Catering will show bakers how to use edible images creatively to get interesting effects on your cookies and baked goods.
Justine is the artist behind Guilty Pleasures Bakeshop, Northern Ontario’s original luxury bakery that specializes in crafting luxurious custom desserts and catering experiences. After skyrocketing her bakery to international acclaim largely through earned media, Justine shifted focus to teaching other sweetpreneurs and wedding industry professionals her methods for leveraging free press to increase brand recognition, bolster credibility, generate more revenue and even explore new revenue streams. She is also a prominent keynote speaker and emcee in the cake and sweets sphere, working with The Ultimate Sugar Show, Baking Association of Canada’s Bakery Showcase and Bakers Journal.
Trade show floor closes 5:00 PM
DAY 2
MONDAY,
APRIL 11, 2022
Registration opens at 8:00 AM
ROOM A/B:
10:00 AM - 11:00 AM Plant-Based Baking Business Primer
Looking for tips and strategies for making the most of plant-based baking in a non-plant-based market?
If you’re a bakery or bakery-café, you need to know more about this important – and growing – shift in customer demand. Our panellists have successfully served a market seeking better-for-you plant-based bakery treats and will join us to share their experiences.
In this panel you’ll learn:
• Why all bakeries should care about the plant-based market.
• What the main considerations are for a bakery or bakery-café get started offering plant-based products without necessarily going 100 per cent plant-based?
• Is a hybrid-approach possible?
• What are some factors you should consider in your marketing approach to appeal to that customer looking for plant-based baked goods? What is this market looking for in a bakery?
Speakers:
Vegetarian from a young age and vegan for over a decade, Jessica Nadel has a passion for sharing plant-based foods with the world. Jess loves baking delicious, inclusive desserts that everyone can enjoy, vegan or not. She owns and operates Beards Coffee Bar & Bakery in Sudbury, Ont., as well as Tucos Taco Lounge and Flurple’s Ice Cream.
Jessica has authored two published cookbooks Greens 24/7 in 2015 and Superfoods 24/7 in 2016, both published by The Experiment. She was shortlisted for the 2016 Taste Canada Awards and was named one of Sudbury’s 40 Under 40 in 2019.
As the founder and chief executive officer of Twenty 1, a bakery dedicated to serving all-natural, plant-based, gluten-free and handmade desserts in Bowmanville, Ont., Tijana Bogdanovic is committed to a healthy lifestyle and has an endless passion towards healthy eating, baking and preparing healthy food using only all-natural ingredients. Tijana is committed to sharing her nutritious, mouthwatering creations with her family, friends and community. The positive response she has received easily makes the dedication, long nights and early mornings worth every second. Tijana would be more than delighted to share more of her delicious creations with you! As a family-oriented mom of two girls and a wife, Tijana dedicates her free time to her family and friends making long-lasting memories and eating amazing food.
ROOM C:
10:00 AM – 10:45 AM
Educating the Next Generation
A competitive labour market is putting concerns about the next generation front and centre. Join leaders in bakery education as we tackle key questions: How is the baking industry educating the next generation of bakers? What can be done to standardize certification across Canada to make it portable for the bakers of tomorrow?
The panel will tackle:
• What’s working and what’s not working in baking apprenticeship programs?
• What are the challenges?
SCHEDULE
• What are the staffing needs of large and small bakery businesses?
• Are current apprenticeship program relevant to today’s needs?
• Do we need more short courses in specialized areas?
• And more!
Come listen, learn and have your say in this open-mic-style panel session.
Moderator:
Martin Barnett has a been immersed in the Canadian baking industry since 1977. Formerly running medium-size wholesale and retail bakeries in Victoria, B.C., Martin transitioned to work for the Fairmont Empress Hotel while studying for his Instructors Diploma. He joined Vancouver Island University in 2002 and became chair of the Professional Baking and Pastry Arts program as well as sitting on the University Senate.
After retiring from VIU in 2018, Martin launched Seraphina’s Oven, a small artisan baking, training and consulting business.
He has been involved with the Baking Association of Canada both provincially and nationally since 2005 and as a director since 2012. In July 2021 the BAC went through a restructuring of its administration due to COVID challenges and Martin took over as acting general manager, and in October 2021 assumed the role of executive director/general manager.
He sees a unique opportunity to press the reset button for the association and brings his skills as an energetic and inclusive facilitator to enhance the Association’s work in advocacy, education, and membership engagement.
Trade show floor opens 11:00 AM
SCHEDULE
ROOM A/B:
11:00 AM – 12:00 PM
Learn Your ABCs: The Art and Business of Baking with Cannabis
In what promises to be a hot topic at Bakery Showcase, this roundtable discussion brings together experts in cannabis education and licensing. Pull up a chair to get these and other questions answered:
• What’s the difference between CBD and THC and what are the implications of using them in edible goods?
• Why bakers might consider cooking with cannabis?
• What are the different types of cannabis you can cook with?
• How well does cannabis lend itself to use in baked goods?
• Let’s talk about a future state when cannabis edibles are sold in retail locations such as a bakery: How do you decide if selling baked goods containing cannabis is right for your business?
• What steps are required – and regulatory hurdles – to legally sell cannabis baked goods?
Bring your questions for the experts in this fascinating seminar!
Speakers:
Andy Deonarine has spent the last 20 years in industries targeting adults while navigating highly regulated environments in Canada, the United States, and the Caribbean. Additionally, he has operated multiple restaurants and bars over this time and believes cannabis can provide an excellent opportunity for those in the culinary industry. Andy’s experience has allowed him to become a trusted voice for regulatory-driven industries wishing to implement best-in-class communication practices. His experience has been sought after in the cannabis industry where he has consulted with Ontario retailers and multiple companies that trade on the
Canadian Stock Exchange and now currently oversees and serves as chief executive officer of CannSell, the sole mandated certification program for all cannabis retail employees in Ontario. Contact Andy at andy. deonarine@cannsell.ca.
After working for over a decade in academic health care, in 2018 Tamara Lilien took a leap out of the corporate world to start her own company, CannaLily Consulting. Since then, she has become a level 2 certified Cannabis Sommelier (CannaReps), a certified Interpener (Trichome Institute) and a certified Cannabis Educator (Michener Institute). In 2019, Tamara was selected from 25,000 applicants to serve as one of five members of the world’s only Cannabis Curation Committee (ahlot. com/ccc). Her newest endeavour finds her taking on the role of Head of Education at CannSell Ontario. Tamara is passionate about educating the masses, dispelling cannabis myths and creating accessible communities. Contact Tamara CannaLily.consulting@gmail.com.
Don Gingrich is a cannabis cooking and infusion educator, edibles consultant and certified chef with over 35 years’ experience. As a cannabis advocate and medical cannabis grower who, as a childhood cancer survivor, Don realized the healing potential of cannabis during chemotherapy. He sat on the Canadian Standards Council for the regulation of cannabis edibles and teaches cooking classes for home edible production. Contact Don at chefdon23@gmail.com.
ROOM C: 11:00 AM – 12:00 PM Top 5 Trends and Opportunities for Your Bakery
Jane Dummer, Registered Dietitian, and columnist in Bakers Journal, will present a look ahead at baking trends and suggest ways you can act on these shifts in the market to ensure your bakery or bakery café thrives into the future.
From e-commerce and added nutrition to emotional well-being and good for the planet, learn from Jane why these trends are important to your bakery and how to make the most of these growing opportunities.
About Jane:
There are thousands of self-proclaimed “foodies”, positioning themselves as health and wellness experts. Jane Dummer, RD, is the Real Deal! Jane is a respected thought leader in the food industry with credentials as a Registered Dietitian and a Nutrition Science degree from Canada’s leading food University (University of Guelph). For over two decades, Jane and her team have been advising and partnering with food, beverage and nutrition companies across North America from the pod to plate. Jane is a published author, writer, and frequent expert speaker, guest and commentator in the media circuit with over 100 appearances to date.
MAIN STAGE DEMO AREA:
11:30 AM-12:30 PM
Demonstration: Artisanal Bread
Shaping and Scoring Techniques
Award-winning, world-travelling
Master Baker Marcus Mariathas, vice-president of product development at Weston Foods (FGF Brands), will demonstrate shaping and scoring techniques.
About Marcus:
Marcus Mariathas began with the ACE bakery brand in Toronto in 1995 and now is vice-president of product development at one of North America’s largest artisan bakeries, Weston Foods, now part of FGF Brands.
“I have been in the bakery business for 28 years and have been fortunate enough to be taught by incredibly talented master bakers from various countries,” Marcus says.
“I am proud that I have been with the same organization since the beginning, delivering authentic artisan breads to consumers across the continent. It makes me very happy to see someone enjoy and appreciate true authentic breads, and for it to be achievable and accessible for them.”
Marcus is a highly competitive, award-winning baker who has been part of the Louis Lesaffre competition for since 2014. In 2015, he competed as part of Team Canada to win the Coupe Louis Lesaffre Americas, representing the Baguettes and Breads of the World category. The team qualified for the Coupe de la Boulangerie, a first ever for Canada! Among many other achievements, he was one of the finalists in world Masters’ competition 2018.
Check out this exciting demonstration and don’t miss this chance to watch and learn bread shaping and scoring techniques from a master!
MAIN STAGE: 1:00-2:00 PM
Demonstration: Incorporating Raisins, Peanuts and Peanut Butter in Functional Baked Goods
The new consumer is searching for functional baked goods: sweets and treats that aren’t just decadent but also promote good health. Join California Raisins and the Peanut Bureau of Canada, as our expert demonstrates how to incorporate California Raisins, peanuts and peanut butter in high-protein, naturally sweet and nutrient-dense baked goods.
About Chef Nelita Silva:
Chef Nelita Silva currently teaches Commercial Operations, and Baking and Pastry at Centennial College in Toronto, and is an award-winning chef who has worked in the culinary arts since 2008. A graduate of the Certified Chef de Cuisine Program at Liaison College in Hamilton, Ontario, Nelita has enjoyed a variety of work in food service including running her own bakery operation in Ancaster, Ontario, where her creativity and attention to detail have contributed to her success in both the culinary and baking worlds.
Sponsored by California Raisins and the Peanut Bureau of Canada
SCHEDULE
2:30 PM – 3:30 PM
Demonstration: Gougere/ profiteroles and exploring the relationship between fats and cannabinoids
Chef Patrick Newton will bake cheese puffs (gougère / profiteroles) demonstrating the keys to a successful pate a choux, how to put your best creative foot forward and the ins and outs of the relationship of fats and cannabinoids.
About Pat:
Pat Newton is a classically trained chef who has worked under some of Toronto’s most iconic chefs, including Jason Bangerter and Michael Bonacini. Pat was adopted from Mexico City as a baby, and his father is from Ontario and his mother is French-Canadian. Growing up, French was his first language and food was his first love.
Pat has spent the last 12 years perfecting his craft as a food show host and cannabis enthusiast, spending lots of time in front of the camera, doing what comes naturally. He has performed on the main stage at the Food Network’s food show and has taken over the Toronto Eaton Centre’s food court.
Says Pat, “My goal in life is to inspire and motivate people to live a healthy, active lifestyle by showcasing a balanced approach to cooking, fitness and cannabis.” Connect with Pat on Instagram at @chefpatnewton.
Trade show floor closes 5:00 PM
BAC_Banner.indd 1
EXHIBITOR DESCRIPTIONS
Anritsu - Inspection, Metal Detection & Checkweighing
EXHIBITING: AB Mauri North America is a baking technology company that is passionate about baking and driven to assist customers achieve superior quality. Industrial and artisan bakers looking for a total resource – including iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization and customized technical service and support –can rely on us. Our product portfolio features a variety of traditional and clean label ingredients including: yeast; enzymes; baking powders; dough conditioners; softeners; oxidants; mold inhibitors; tortilla and frozen dough solutions; malts; syrup; and mixes, concentrates & blends for variety of breads, pastries, doughnuts, biscuits, cookies, crackers and more. For more information, please visit www. abmna.com.
BRANDS: Fleischmann’s Yeast, AB Mauri Bakery Ingredients, Aromaferm, BakeRise, BakeArom, Qualitase, Arctic, Indulge, Burgen, Fermentase, Rotox, Softase, Supremo,
ABBEY EQUIPMENT SOLUTIONS
BOOTH 731
5030 South Service Rd
Burlington ON L7L5Y7
Tel: 800-361-5919
E-mail: info@abbeyequipment.com
Website: www.abbeyequipment.com
EXHIBITING: For over 30 years Abbey Equipment Solutions has been an equipment solutions provider for the Canadian Food & Beverage industry. We have strategically sourced a diverse group of global equipment manufacturers that engineer and manufacture high-quality, reliable inspection and packaging machinery for the Bakery Market. We will be featuring some of our key partners such as Formost Fuji, GEA, Anritsu, and CASSEL and we would love for you to come by our booth (#731) to learn more about the equipment.
EXHIBITING: ABI LTD. designs, manufactures & integrates equipment for commercial & industrial bakeries worldwide. We offer state-of-the-art automated systems for bakery products, such as bagels, breads, and cookies. ABI offers customized concepts for all bakery processes from dough handling to packaging. Our robotic turn-key solutions incorporate the latest vision, automation, and tool technologies.
ALL GOLD IMPORTS INC.
BOOTH 929, 931
4255 - 14TH AVE.
MARKHAM ON L3R 0J2
Tel: 416-740-4653
E-mail: info@allgold.ca Website: allgold.ca
EXHIBITING: All Gold is an importer and distributor of specialty food ingredients serving the industrial food manufacturers and snack re-packers in North America. Some of our products include seeds, nuts, dried fruit, coconut, frozen fruit and cocoa powder focusing on the bread, sweet goods, fruit filling, ice cream and snack food industries. It is our goal to provide insightful market information from sources around the globe and handle all logistical steps in the process by arranging the ocean freight, warehousing and distribution. From field to your plant floor, we are fully engaged in every step in the process so you can focus on yours.
BRANDS: Bakers Gold, African Gold, Primex, Safari , Carpe Diem, Pagysa, El Tropical, Blue Diamond Growers, Grower Direct, SNRA Pecan, Cargill, Jade Draagon, Irupana, Fruit dor
ALPHA POLY
BOOTH 103
296 WALKER DR
BRAMPTON ON L6T 4B3
Tel: 905-789-6770
E-mail: packaging@alphapoly.com
Website: alphapoly.com
EXHIBITING: HD printed Laminated Rollstock, Bag, Flat Bottom, or Pouch?
Alpha Poly is your award-winning, industryleading partner for all of your Flexible Packaging needs.
- IFS PACsecure Certified
- Latest HD Equipment and Technology
- Dedicated Customer Service
- Industry Leading Turnaround Times
- Distribution
- Ultra Clean/Efficient Warehousing and Inventory Management
Family-run for over 32 years, let us show you how we can improve your business.
BRANDS: Laminated Rollstock, Poly Bag, Flat Bottom Pouch, Terminated Side Gusset Pouch, Stand Up Pouch
AMF BAKERY SYSTEMS
BOOTH 916
2115 West Laburnum Avenue Richmond VA 23227
Tel: 804-355-7961
E-mail: sales@amfbakery.com
Website: amfbakery.com
EXHIBITING: Bakeries around the world partner with AMF Bakery Systems for best-in-class unit equipment and complete system solutions that drive enduring success.
AMF Bakery Systems delivers unparalleled service and support across a unified family of brands. Within the family, AMF Fusion simplifies the mixing process with sanitary mixers and fully integrated dough handling systems. AMF Flex and AMF Tromp offer the industry’s leading make-up solutions for soft bread and buns, artisan bread and rolls, pizza and flatbreads, cakes and pies, pastries, croissants and more. Three baking system brands, AMF BakeTech, AMF Den Boer, and AMF Vesta ensure bakeries receive the most optimal proofing, baking and cooling solutions according to their products’ parameters. AMF Convay moves products seamlessly from mixer to marketplace with a complete line of pan, product, and basket conveyors. High performance bread and bun packaging solutions are delivered under the AMF PackTech brand. And through continuous innovation, AMF Workhorse drives customer growth by providing customized pan handling and post-packaging solutions to improve line efficiencies while eliminating downtime.
EXHIBITOR DESCRIPTIONS
With global reach and local presence, AMF is the only truly global partner delivering complete system solutions that empower bakeries to rise. AMF Bakery Systems is a proud member of the Markel Food Group.
expertise supported by technical professionals. We provide the total labeling solution.
EXHIBITING: Showcasing high quality fruit and cream pies. Thaw & sell and unbaked.
BRANDS: Apple Valley
ARDENT MILLS
BOOTH 217
6860 Century Ave
Mississauga ON L5N 2W5
Tel: 888-295-9470
E-mail: info_ca@ardentmills.com
Website: www.ardentmills.ca
EXHIBITING: Ardent Mills is committed to innovation and the future of emerging nutrition. With our expansive portfolio of organic, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localised support, scale, insights, and unmatched expertise you need to stand out and help grow your business.
BRANDS: Ardent Mills, Safeguard, Ultragrain, Primo Mulino
ASTRONOVA, INC.
BOOTH 634
3505 Rue Isabelle, Suite O Brossard QC J4Y 2R2
Tel: 450-619-9973
E-mail: sales@astronovainc.com
Website: astronovaproductid.com
EXHIBITING: AstroNova® offers a complete line-up from industry-leading tabletop printers to high-volume presses and the widest variety of label materials. Our consultative approach identifies the best solutions for our customers by leveraging our years of application knowledge, print technology, and media
AVENA FOODS LIMITED
BOOTH 623
316 1st Avenue East
Regina SK S4N 5H2
Tel: 306-757-3663
E-mail: info@avenafoods.com
Website: avenafoods.com
EXHIBITING: Specialty miller of sustainably grown, gluten-free PURITY PROTOCOL OAT INGREDIENTS (flours/flakes/steel cut), and BEST FOOD INGREDIENTS (pulse flours/grit, oat & pea hull fibers, egg replacers). Plantbased, non-GMO, allergy-friendly, traceable and available conventional & organic. Partnering with farmers & customers for safe, healthy diets and a sustainable world.
BRANDS: Avena Purity Protocol, Avena Best Ingredients, Best Cooking Pulses, Avena Companion Ingredients
AXIOM INDUSTRIAL SOLUTIONS INC
BOOTH 507
55 Savage Drive
Cambridge ON N1T 1S5
Tel: 519-620-2000
E-mail: sales@axiomtrades.com
Website: www.axiomtrades.com
EXHIBITING: Established in 2003, Axiom has expanded throughout North America providing multi-trade solutions specific to the Food & Beverage and Material Handling sectors. Our goal is to become your go-to partner for custom equipment, equipment installation and ongoing maintenance support.
OUR SERVICES INCLUDE:
Millwrighting/Mechanical Installation
Mechanical Design
Custom Fabrication
Piping
Project Management
Turnkey Equipment Solutions
AZELIS CANADA INC
BOOTH 137
106 Summerlea Rd
Brampton ON L6T4X3
Tel: 905-453-7131
E-mail: info-ca@azelis.com
Website: www.azeliscanada.com
EXHIBITING: Azelis Canada is a leading food ingredients distributor, supplying high-quality specialty ingredients to food manufacturers. With three operating warehouses spanning across Toronto, Quebec and British Columbia,
Our innovative food solutions can help to create the taste, texture, performance and appearance needed for our customers’ food and nutritional formulations. We represent leading global manufacturers and work closely with our supplier partners to bring the highest quality ingredients to the market and enable our customers to create delicious meals without sacrificing taste and flavour.
Our experienced technical Food Team and sales support are up to date on the latest product applications, trends and have in-depth market knowledge. Our value-add services also include a leading-edge development kitchen for product testing and prototype creations.
Our Food Team serves the Bakery, Beverage, Brewery, Confectionery, Dairy, Frozen Desserts, Savoury and Vegan sectors.
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BAKELS US - AROMATIC US
BOOTH 935 1244 enterprise drive de pere WI 54115
Tel: 800-401-9598
E-mail: rik.prins@aromatic-inc.com
Website: www.aromatic-inc.com
EXHIBITING: Bakels Bakery ingredients since 1904
Manufacturing, distributing and technically supporting high quality bakery ingredients to the global bakery market.
Aromatic (a brand of Bakels) manufacturing sponge emulsifiers & cake shelf-life extenders. We are one of the world market leaders.
BRANDS: Bakels - Aromatic - Bakbel
BANK BROTHERS SUSTAINABLE INGREDIENTS
BOOTH 218 109 East Drive
BRAMPTON ON L6T 1B6
Tel: 905-791-0101
E-mail: orderdesk@bankbros.com
Website: www.bankbros.com
EXHIBITING: As Canada’s largest processor and packer of lard and tallow, we provide quality products at competitive positions to support our valued customer base. Be sure to visit us at booth 218 to discuss how we can work together to help you grow your business.
EXHIBITOR DESCRIPTIONS
BURT LEWIS CANADA INC.
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BOOTH 123
3-225 Main St. E
Milton ON L9T 1N9
Tel: 905-876-8364
E-mail: phil@burtlewis.ca
Website: www.burtlewiscanada.ca
EXHIBITING: Tradeshow booth with company information. Director of Sales on site.
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CALDIC CANADA INC.
BOOTH 113
6980 Creditview Rd.
Mississauga ON L5N 8E2
Tel: 416-899-3788
E-mail: info@caldic.ca
Website: www.caldic.com
EXHIBITING: Caldic serves as a one-stop shop meeting all the needs of the North American Baking Industry - sourcing, R&D, warehousing, and distribution not to mention a huge tool kit brimming with functional bakery ingredients! We also offer technical formulation & processing support, shelf-life & analytical testing, and comprehensive regulatory documentation.
EXHIBITING: Chicago Metallic is a leading provider of commercial and foodservice bakeware. We will have a wide variety of our stock bakeware items on display at booths 413A and 413B, including sheet pans, bread pans, muffin/cupcake pans, bun and roll pans, cake pans, and more! Learn about our industry-leading pan coatings, as well as our pan cleaning and recoating services.
CHINOVA BIOWORKS
BOOTH 231
50 Crowther lane, Suite 100 Fredericton NB E3C0J1
Tel: 506-292-2653
E-mail: info@chinovabioworks.com
Website: www.chinovabioworks.com
EXHIBITING: Chinova Bioworks uses the power of mushrooms to protect food and beverage products from spoilage. Our natural, clean-label technology reduces the reliance on artificial ingredients & improves quality, freshness and shelf-life encouraging healthier long-lasting products, increased customer satisfaction, and reduced food waste
EXHIBITING: As part of Cargill Cocoa & Chocolate division, we sell premium Belgian Coverture chocolate under our Veliche Gourmet brand as well as chocolate decorations under our Smet brand.
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.
CRS/VAMIC INC.
BOOTH 131
235 Avenue Liberte Candiac QC J5R3X8
Tel: 800-895-5548
E-mail: info@crsvamic..ca
Website: http://www.crsvamic.ca
EXHIBITING: Established in 1978, CRS/VAMIC Inc. is the only Canadian assembler of HABASITLINK®, KVP®, RAM® and FALCON® modular belts.
CRS/VAMIC Inc. since 2015 proudly offers Van Der Graaf motorized pulleys. These high-end pulleys of exceptional quality reduce consumption and cleaning costs. Versatile and compact, these motorized pulleys are a perfect replacement for often cumbersome motors and gearboxes.
CRS/VAMIC Inc. is the exclusive representative for eastern Canada of MARBETT SrL conveyor components. Innovator and leader. Since 1968, Marbett SrL has been supplying components for the conveyor manufacturing market worldwide.
CRS/VAMIC Inc. has obtained its 3A certification from St-Gobain Perfomance Plastics for the assembly of Re-Seal® and Perma-Seal® hose/fitting systems. These highly sanitary systems make CRS/VAMIC inc. an indispensable source of supply for the food, dairy, beverage and cosmetics industries. The Tygon product line, tubing specialist for the food, beverage, dairy, pharmaceutical, and medical industries, is now offered among our products.
For more than 40 years, CRS/VAMIC Inc. has offered very high quality products and wants to be a reliable and competitive supplier, recognized for its service and competence.
BRANDS: Van Der Graaf, Habasit, Saint Gobian, Marbett, Elesa,
EXHIBITING: Dealers Ingredients has specialized in supplying natural, nutritional food ingredient solutions for over 45 years. Delivering expertise in application development and market trend analysis for dairy ingredients, Butter Buds natural dairy & non-dairy flavours, Hydrosol stabilizers and texturizers, oils & shortenings, Natralein Pea & Brown Rice Proteins.
EXHIBITING: Dempsey Corporation is a Canadian family owned specialty food ingredients distributor. Our account managers are food scientists just like you, ready to inspire new ideas, or provide technical help. Call us for pectin, fibres, baking enzymes, and natural fruit flavours & colours.
DRADER MANUFACTURING INDUSTRIES LTD.
BOOTH 717
5750 50 Street NW
Edmonton AB T6B2Z8
Tel: 780-440-2231
E-mail: jbredo@drader.com
Website: http://www.drader.com
From back of the house kitchen equipment to front of the house needs such as POS, coffee, Audio/Video and tables and chairs, we can tailor a financing solution to meet your ongoing business needs.
EXHIBITING: We manufacture a full line of bakery ingredients. Whatever you need for your baking, you will find at Edde Almond Paste Inc. We select the highest quality ingredients to ensure our products will amaze all your customers.
mature enterprises, we partner with businesses and entrepreneurs to help you reach your full potential. If your business is looking to grow or expand, let’s talk and help you find new opportunities through our networks and financing expertise.
BRANDS: FCC
FIDELIO CLOUD ERP
BOOTH 627
60 Atlantic Avenue, Suite 200
Toronto ON M6K 1X9
Tel: 866-937-4519
E-mail: info@commsoft.ca
Website: www.commsoft.ca/en
EXHIBITING: Is your bakery growing at lightning speed? Fidelio is a Canadian cloud-based ERP software that was developed with you in mind. Our world-class management system is innovative and intuitive. Get a 360° view of your business and manage your operations from A to Z. Simply and easily. Learn more on our website: www.commsoft. ca/en
FOLEYS CANDIES LIMITED PARTNERSHIP
BOOTH 334
11520 Horseshoe Way
Richmond BC V7A 4V5
Tel: 778-551-0666
EXHIBITING: Our bakery logistics products are our longest standing product lines. Drader has 75 years of experience in the bakery industry. Our excellent service is matched with a keen understanding of distribution and logistics. Drader is the only producer of the Drader Carrier, a sturdy bakery delivery tray that stacks 3-to-1 and is attractive for a retail environment. Drader Bakery Logistics is your one-stop shop for Bakery Carriers, Bakery Baskets, Bakery Dollies and Bakery Hand Trucks.
BRANDS: trays, baskets, carriers, dollies, hand trucks, Display, Crates, Bins
ECONOLEASE FINANCIAL SERVICES
BOOTH 329
90C Centurian Drive, Suite 213, Suite 213
Markham ON L3R 8C5
Tel: 416-578-9770
E-mail: carlie.morrison@econolease.com
Website: www.econolease.com
EXHIBITING: Econolease Financial Services is Canada’ s leader in food service equipment financing. Starting-up, renovating, expanding or replacing equipment, we deliver the industry’s most competitive rates and terms, meeting a wide range of needs for our clients.
CONVERTERS
ENJAY CONVERTERS LTD
BOOTH 722
495 Ball St
Cobourg ON K9A 3J6
Tel: 800-427-5517
E-mail: sales@enjay.com
Website: www.enjay.com
EXHIBITING: Quality Bakery Packaging. Full Line Manufacture of cake boards, drums, pads, pastry and cake boxes, die cuts, cupcake liners and stands, tulip and muffin cups, disposable pastry bags and charcuterie boards. Stock and Custom Programs.
E-mail: pahuja@foleyscandies.com
Website: www.foleyschocolates.com
EXHIBITING: Foleys Candies is a manufacturer with over 100 years of experience in craft chocolate, offering both pure & compound, baking ingredients, and confections. It is one of the largest manufacturers of Chocolate in Canada, located in BC. All chocolate is made in-house (SQF Level 3, Kosher certified facility), from scratch, to satisfy the most discerning requirements. The product range includes Melting Wafers, Chips, Shavings, Blocks, Chunks along with a broad assortment of confection items from chocolate-covered almonds and raisins, to cups, clusters, and truffles.
Foley’s products are available in:
• Bulk: for Food Service, Retail or Industrial
• Private Label Packaging
Meet Foley’s team at booth # 334
FCC
BOOTH 811
7025 Langer Drive, Suite 210
Mississauga ON S4P 4L3
Tel: 905-542-3498
E-mail: clinton.buttar@fcc.ca
Website: www.fcc-fac.ca/en/financing/food.html
EXHIBITING: Partner with the only lender 100% invested in Canadian food. We lend money and provide other services to support the food industry. From start-ups to
OR Call: 604.274.2131 / Email: customerservice@ foleyscandies.com
BRANDS: Foley’s, Brockmann’s Truffini and Brockmann’s Crunchetti
EXHIBITOR DESCRIPTIONS
FOODTOOLS INC.
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BOOTH 917A
315 Laguna St.
Santa Barbara CA 93101
Tel: 805-962-8383
E-mail: sales@foodtools.com
Website: foodtools.com
EXHIBITING: FoodTools manufactures automated portioning equipment for the food processing industry, helping bakers and food production facilities increase line speeds, decrease waste, eliminate inconsistent portions, and remove liability and human error.
FRANCE DECOR CANADA
BOOTH 114, 116
290 Henri Bourassa West
Montreal QC H3L 1N7
Tel: 800-463-8782
E-mail: info@vixit.com
Website: www.vixit.com
EXHIBITING: Silicone molds, gelato accessories and containers, multimolds, cake pans, European smallware, mini portions, ribbons, chocolate, chocolate molds, fondant, fondant accessories, edible flowers, cakeboards, packaging, food coloring, coloring dusts, sprinkles, flavors, cake decorations, embossers, cutters, books, and much much more.
EXHIBITING: A family owned and operated business, we here at G. CINELLI – ESPERIA CORPORATION® manufacture a variety of bakery machinery. Our machines are developed to cope within the harshest of working environments around the globe. Established in 1972, G. CINELLI – ESPERIA CORPORATION® has flourished in the baking industry due to our understanding that we cannot sacrifice product quality. It is the philosophy of using the very best components and materials to which we attribute our success.
BRANDS: G.Cinelli-Esperia Corporation
GLOBE POS SYSTEMS
BOOTH 528
294 Walker Drive, Unit 12 Brampton ON L6T 4Z2
Tel: 416-900-4050
E-mail: paul@globepos.ca
Website: www.globepos.ca
EXHIBITING: Globe POS Systems is a complete solution provider for all technologies. From the Point of sales system, Security Camera, Digital Displays, Scales and much more. We provide solutions from small independents to large groups.
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, and mixing equipment. Handtmann solutions provide practical value with innovative design, the strictest manufacturing standards and rugged processing technology known for operational BRANDS: Handtmann, Inotec
HARLAN BAKERIES-EDMONTON, L.P.
BOOTH 213A
14 Calkin Drive
Kentville NS B4N 3V7
Tel: 800-465-8674
E-mail: customerservicehbc@harlanbakeries.com
Website: harlanbakeries.com
EXHIBITING: Showcasing Pie Shells, Pie Tops, Tart Shells
EXHIBITING: Hero Switzerland is the premium producer of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly Concentrated Fruit Paste Compounds. The Hero product line is High Fructose corn syrup free, Gluten Free, Non GMO, Kosher Certified, Halal Certified, and is the choice of those Chefs that only want to serve the very best to their customers.
Primary Contact: Mitch Botts
National Accounts Director Hero North America mbotts@herousa.com
BRANDS: Hero
EXHIBITOR DESCRIPTIONS
IIDEAL EN GROS/WHOLESALE INC.
BOOTH 235
3000, AV. WATT #11
QUEBEC QC G1X3Y8
Tel: 418-659-1949
E-mail: commande@idealaluminium.ca
Website: idealaluminium.ca
EXHIBITING: Innovative and ecoresponsible cardboard food packaging
Aluminum plates and containers
High quality oils and shortenings
BRANDS: Ideal en gros/Wholesale, Ideal Aluminium, Stobia, Sager
JUST INSTRUMENTS INC.
BOOTH 322
49-173 Advance Blvd. Brampton ON L6T4Z7 Tel: 647-970-7071
2501 Steeles Ave. West, unit 1, unit 1 Toronto ON M3J2P1
Tel: 416-665-3005
IREKS
NORTH AMERICA
BOOTH 313
9 Tracey Blvd
Brampton ON L6T5V6
Tel: 905-789-9999
E-mail: info@ireksnorthamerica.com
Website: www.ireksnorthamerica.com
EXHIBITING: Bakery Ingredients Supplier
JJAC MACHINES
BOOTH 429 431 530
149 River Street, Suite 2
Andover MA 01810
Tel: 781-721-2100
E-mail: info.us@jac-machines.com
Website: www.jac-machines.com/us
EXHIBITING: JAC Machines is a time proven manufacturer of Bread Slicing and Dough Processing equipment. Since 1946 we have been providing the most innovative, safest, and most durable equipment on the market. At this year’s event, we will be showcasing the JAC lineup of Bread Slicing solutions. Including our innovative Self-Service slicers, showcasing our VARIA, -variable slice thickness, and our production slicers as well as our Dough Dividers, Moulders and our innovative Tradilevain Sourdough Fermenter.
BRANDS: JAC
EXHIBITING: We provide In-Lab and On-Site calibration service for weighing scales, temperature instruments, level instruments, flow meter and pressure instruments, light meter, phMeter, vernier callipers, micrometers . We are an ISO 9001-2015 certified Canadian company providing services since 2009. A side services we manufacture weighing scales as well which are OIML approved and ISO certified. Just Instruments is serving over 300 customers to whom we are providing calibration services in Canada related to food, beverages, pharma, engineering, bakery, body care, water, water and waste water and so on.
BRANDS: Petrol Instruments -Italy- Flow meters, Just Instruments-Scales, UbibotDataloggers
KKLR
BOOTH 132
944 Rue des Hérons
Saint-Pie QC J0H1W0
Tel: 450-388-0404
E-mail: info@klrsystems.com
Website: www.klrsystems.com
Exhibiting: Manufacturer of packaging equipment
Study, design and realization of machines adapted to your needs
Simple and original solutions Modernization and improvement of your packaging process
KWIK LOK CORPORATION
BOOTH 723
PO Box 9548
Yakima WA 98909
Tel: 800-688-5945
E-mail: sales@kwiklok.com
Website: www.kwiklok.com
EXHIBITING: Fibre-Lok by Kwik Lok is the latest environmentally friendly alternative to plastic bag closures. Made of 100% paperboard, it guarantees the same reliability as the traditional Kwik Lok, complying with sustainability standards for plastic reduction and compostability. It’s backed by Kwik Lok’s more than 65-year history of reliability and is the clear choice in helping your company achieve its sustainability goals.
BRANDS: Kwik Lok, Eco-Lok, Fibre-Lok
E-mail: sheba@lmbakersupply.com
Website: www.lmbakersupply.com
EXHIBITING: Cake and Cupcake decorations - plastic and edible, Bakers’ smallwares &supplies, specialty decorating tools, marketing programs, paper n packaging poducts, Edible Image Printers and printing supplies. Licensed and Generic decorations for baked goods.
EXHIBITING: Lactalis’ ingredients are used by some of the world’s most respected and successful food processors and feature prominently in a diverse selection of many popular and well-known brands. We are providing a full line of specialty and commodity ingredients: Butter, Cheese, Cream Cheese, Dairy Powders, Egg replacers, Fluid & Evaporated. Functional Proteins, Milk Powders, Milk & Whey Replacers, Whey Powders.
EXHIBITING: Lallemand is a leading developer, producer and marketer of yeasts, bacteria and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food,
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EXHIBITOR DESCRIPTIONS
fermentation, pharmaceutical and plant care industries. Lallemand has more than 4,500 employees in over 50 countries. Lallemand Baking supplies baker’s yeast, sourdough baking cultures, flavor enhancing aromatic yeast and enzyme-based baking solutions to bakers all around the globe and operates yeast plants in Canada, USA, Europe and South Africa
EXHIBITING: LBC Bakery Oven’s and Proofer, plus bakery mixer.
BRANDS: LBC Ovens, Proofer and Sinmag Mixer
LEKAC SOURCING LIMITED
BOOTH 425
590 Alden Road, Suite 207
Markham ON L3R 8N2
Tel: 866-996-6818
E-mail: info@lekac.com
Website: www.lekac.com
EXHIBITING: LeKAC is a custom packaging business in operation for over 15 years. We provide all types of food packaging including, but not limited to, cookie tins, bakery boxes, macaron boxes and flour pouches. We provide packaging for many bakeries within and around the GTA and are constantly expanding our clientele!
LORANN OILS, INC.
BOOTH 727
4518 Aurelius Rd Lansing MI 48910
Tel: 517-882-0215
E-mail: ryan@lorannoils.com
Website: www.lorannoils.com
EXHIBITING: LorAnn Oils is a U.S. manufacturer & world wide supplier of premium essential oils & flavors for confectionary, baking, ice creams, & more. LorAnn specializes in highly concentrated flavorings, bakery emulsions, vanilla extracts, & specialty ingredients including food colors. Foodservice & retail sizes available. LorAnn Oils is SQF Certified & export ready.
BRANDS: LorAnn Oils
MMALABAR INGREDIENTS
BOOTH 626
3570 Platinum Drive, Unit 1 Mississauga ON L5M 2R7
Tel: 905-632-2062
E-mail: info@malabarsuperspice.com
Website: malabarsuperspice.com
EXHIBITING: Specialty ingredient product demonstrations, information and sampling. Visit us to learn about our functional and unique bakery ingredients, as well as our custom blending options.
expertise, experience and purchasing power to ensure we always remain competitive and informed without our markets.
BRANDS: MARA
MIWE CANADA
BOOTH 517
10-3055 Lenworth Dr Mississauga ON L4X 2G3
Tel: 905-614-0505
E-mail: b.garisto@miwe.com
Website: miwe.com
EXHIBITING: with high-performance ovens, comprehensive expertise in baking process, high competent and first class service, MIWE is the leader in the baking industry. Better BAKING. Better BUSINESS
1050 Britannia Rd. East, Unit 21 Mississauga ON L4W 4N9
Tel: 289-633-3250
E-mail: sales@motion-tek.ca
Website: motion-tek.ca
EXHIBITING: Motiontek Industrial is a full-service engineering and automation equipment repair and maintenance company. The company is comprised of technicians with over 50+ years of experience in servicing packaging machines and industrial baking equipment across Canada, US, and Europe. We offer installation, integration, custom engineering, repairs and maintenance programs for all types and makes of machinery. Our goal is to support businesses by minimizing machine downtime, increase machine life, and simplify the equipment service process so businesses can focus on production and sales.
LESAFFRE YEAST CORPORATION
BOOTH 816
7475 W Main St
Milwaukee WI 53214
Tel: 414-239-3278
E-mail: c.bedard@lesaffre.com
Website: http://www.lesaffre.com
EXHIBITING: Lesaffre Corporation, part of the global Lesaffre group, provides superior quality yeast and ingredients to the baking industry. Its product brands include industry-leading Red Star® brand fresh yeast, Saf-Instant® brand dry yeast, and Saf-Pro® brand baking ingredients.
BRANDS: Red Star, Saf-Instant, Saf-Pro, Livendo, Star’Bake
MARSIA FOODS INC
BOOTH 330
245 West Beaver Creek Road Unit 3
Richmond Hill ON L4B 1L1
Tel: 905-907-1270
E-mail: frontdesk@marsia.ca
Website: http://www.marsia.ca
EXHIBITING: Since 1993 Leading Canadian Wholesale Distributor of Raisins Dates, Dried Fruits & Nuts.
Marsia Foods prides itself in providing the highest level of service and premium quality goods at fair prices within the industry it serves. With over 350 conventional and 50 organic skus they are one of the largest importers of raisins, dates and nuts to Canada. We have
Come visit our booth to chat with our senior technicians about your machine concerns and see how we can support your production and business!
staff will work closely with you to develop products that fit your customers’ needs while meeting the specific requirements of your production facility
NUTRIART S.E.C
BOOTH 822
550 Godin Avenue
Quebec city QC G1M 2K2
Tel: 418-687-5320
E-mail: sales@nutriart.ca
Website: www.nutriart.ca
EXHIBITING: For almost 100 years FRITSCH has been at the forefront of manufacturing world-class dough processing equipment, enabling our customers to produce premium products on an industrial scale. Now, as part of the MULTIVAC group of companies, we are making significant investments to ensure we continue to meet and exceed the demands of both our customers and their marketplaces. Known worldwide for ground-breaking, innovative solutions, underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for small bakeries, through to industrial-scale complete dough processing lines.
Our brand-new innovation facility in Brampton, Ontario features mixers, ovens, a proofer, and a complete FRITSCH sheeting and make up line, as well as MULTIVAC packaging and labelling equipment, enabling customers to trial and develop new products confidentially without impacting on their own production facility.
BRANDS: MULITIVAC, FRITSCH, TVI, LASKA
EXHIBITING: Pure chocolate Couverture for Snack & Confection made in Dark ,Milk , White Pure chocolate Baking inclusion Dark, Milk White in various size Chips and Chunks.
BRANDS: Nutriart Chocoalte
O’DOUGHS
BOOTH 325
320 Oakdale Road
Toronto ON M3N1W5
Tel: 416-342-5700
E-mail: eatwell@odoughs.com
Website: odoughs.com
EXHIBITING: O’Doughs manufactures delicious gluten free, vegan, kosher, non gmo project verified products. Our assortment includes our NEW O’Dippers, 100 calorie bagels, breads, buns and muffins. Perfect fit for fresh bakery or deli, products have natural 15 day ambient shelf life. We also manufacture ALLFree, twin pack brownies that are free of the top 8 allergens!!! 30 day ambient shelf life, great for grab an go programs. All great tasting products that deliver on quality and innovation.
BRANDS: O’Doughs, ALLFree
NUTRASUN FOODS LTD
BOOTH 335
Regina SK
Regina SK S4V 3L7
Tel: 306-751-2045
E-mail: lcromarty@nutrasunfoods.com
Website: www.nutrasunfoods.com
EXHIBITING: NutraSun Foods Ltd. is a modern flour mill located in the heart of Canada’s wheat belt. We use our direct access to some of the world’s highest quality grains to produce both organic and conventional flour and whole grain products.
NutraSun is unique in its ability to meet the specific needs of its customers. We have a team of highly experienced millers and product development personnel. Our on-site Baking Centre is equipped for custom product development and product testing. NutraSun’s
OLERA INGREDIENTS & DISTRIBUTION INC.
BOOTH 435
Unit 2150, 550 Sherling Place
Port Coquitlam BC V3B 0J6
Tel: 604-472-2656
E-mail: info@olera.ca
Website: http://olera.com
EXHIBITING: Olera Ingredients & Distribution Inc. is a Canadian company taking a leadership role in bringing Certified Sustainable Palm Oil based solutions to the North American market.
We offer a variety of palm based shortenings, oils and fats with the objective of helping our clients meet their sustainability goals, reduce costs, and open up new markets.
BRANDS: Olera Shortenings, Olera Coconut Oil
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER
BOOTH 120 122 124 1060 Fountain Street N Cambridge ON N3E 0A1 Tel: 519-650-6400
Exhibiting: Visit Us At Booth: 120 --- P&H Milling Group is the largest Canadian-owned milling company, with nine mills strategically located across Canada and a vast distribution network to service your complete bakery needs! We produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We are focused on providing high quality wheat and pulse-based products with a commitment to delivering customer value everyday!
Brands: P&H Hard, Soft, Durum, OrganicPulses - Pea
PACKAGING MACHINERY CONCEPTS LTD
BOOTH 316 939 Matheson Blvd E Mississauga ON L4W2R7
Tel: 289-952-8925
E-mail: info@pmcltd.ca Website: http://pmcltd.ca
Exhibiting: Catalogue AND custom! We are your partner in packaging automation: Equipment, Parts, Service.
Is your company growing beyond your current capacity? Do you have potential opportunities for labour reduction? Ask us about a complimentary on-site consultation and labour evaluation.
Exhibiting: Pan Glo has perfected the process for cleaning and recoating baking pans through almost 50 years serving some of the world’s largest and most demanding bakeries. Our exclusive methodology and coatings prolong pan life and restore optimal performance. Learn about the benefits of pan cleaning and recoating for your bakery at our booths 413A & 413B, in conjunction with our sister brand Chicago Metallic, a leading provider of commercial and foodservice bakeware.
PBI - PRINTING BY INNOVATION INC.
BOOTH 423
4850, Union Rd
BEAMSVILLE ON L0R 1B4
Tel: 905-975-6187
E-mail: len_larose@pbiinc.ca
Website: pbipackaging.com
Exhibiting: PBI Packaging is your one stop shop for all your Bakery Packaging needs! Come visit us to see some live samples, check out our corporate video, and enjoy a tasty treat from our friends at Lidz.Cinabunz!!!
PEANUT BUREAU OF CANADA
BOOTH N13, N14
175 Bloor Street East, South Tower, Suite 1007 Toronto ON M4W 3R8
Tel: 416-968-7311
E-mail: info@peanutbureau.ca
Website: peanutbureau.ca
Exhibiting: The Peanut Bureau of Canada is the Canadian information office of the American Peanut Council, a non-profit trade association that serves as a forum for all segments of the U.S. peanut industry including peanut growers, shellers, brokers, peanut product manufacturers and suppliers of goods and services to the industry. The Peanut Bureau of Canada is dedicated to promoting the great taste and health benefits of quality USA-grown peanuts.
Exhibiting: Manufacturer and distributor of bakery ingredients. Multigrain and seed blender and manufacturer of specialty whole grain flours, cracks, meals and flakes. Distributor of other fine bakery ingredients. SQF, kosher and organic certified. Proudly Canadian owned and operated since 1987.
POWELL MAY INTERNATIONAL
BOOTH 524
2576 Matheson Blvd E, Suite 101
Mississauga ON L4W 5H1
Tel: 905-625-9301
E-mail: sales@powellmay.com
Website: powellmay.com
Exhibiting: PMI is one of Canada’s leading food ingredient suppliers, sourcing ingredients from around the world and specializing in inclusions, functional ingredients and all purpose seasonings. We are more than just an ingredient broker and distributor. Our knowledge and resources span from marketing and industry trend analysis, innovative and functional ingredient opportunities and copacking / product development collaborations.
Exhibiting: Quadra Ingredients is a diverse supplier of ingredients, specialty products and services. As an industry leader in sourcing quality innovative ingredients, our dedicated commercial team provides strong technical support and extensive product knowledge. Combined with our North American infrastructure and logistical expertise, Quadra is a proven value-added partner.
RRADEMAKER USA, LLC
BOOTH 416
4218 Hudson Drive
Hudson OH 44236
Tel: 905-699-2489
E-mail: bvanmiddelem@rademaker.ca
Website: http://rademaker.com
Exhibiting: Rademaker is a world wide supplier of food processing equipment and (customized) industrial bakery systems for bread, laminated dough. pastry, donuts, pies, flatbreads, pizza, etc. Our production lines and turn-key solutions guarantee an efficient machine performance. Combined with easy change-overs and maintenance it results in the lowest possible cost-of-ownership.
EXHIBITOR DESCRIPTIONS
RAISIN ADMINISTRATIVE COMMITTEE
BOOTH N13, N14
2445 Capitol Street, Suite 200 Fresno CA 93721-2236
Tel: 559-225-0520
E-mail: raisinsca@argylepr.com
Website: californiaraisins.ca
Exhibiting: The Raisin Administrative Committee (RAC) is a federal marketing order, led by 47 growers, packers and a public member. Headquartered in Fresno, California, The RAC collects and distributes delivery and shipment data, publishes an industry annual report, markets into 19 foreign nations, and collaborates with the USDA’s Agricultural Marketing Service.
Brands: California Raisins, Raisin Paste, Raisin Concentrate, Small Raisins, Select Raisins, Jumbo Raisins, Golden Raisins
RATIONAL CANADA
BOOTH 412
2410 Meadowpine Blvd., Suite 107 Mississauga ON L5N 6S2
Exhibiting: Reiser supplies a wide range of processing and packaging equipment to the bakery industry. Come watch live demonstrations of our equipment at Bakery Showcase. Visit us at Booth #303
Exhibiting: Rheon Automatic Machinery has been developing, manufacturing and supplying a wide range of high quality food processing machines, and factory systems around the world. We are the world’s first developer of fully automated croissant production line and automatic filled product machine. Our machines have been exported to over 125 nations and our technology plays a role in automated ethnic foods production around the world.
RICHARDSON FOOD & INGREDIENTS
BOOTH 324
2800 One Lombard Place
Winnipeg MB R3B 0X8
Tel: 800-635-3296
E-mail: ingredientsales@richardson.ca
Website: http://richardsonfoodandingredients. com
Exhibiting: Meet the all-new RATIONAL iCombi Pro. Humidity, air speed, and temperature are all carefully coordinated in a unit that can intelligently and automatically adjust and adapt. Always delivering consistent quality at the press of a button, no matter who is baking. It can also grill, steam, roast, and even cook different items at the same time. Stop by our booth to see it live.
Brands: RATIONAL, iCombi Pro
REDPATH SUGAR
BOOTH 223
95 Queens Quey E. Toronto ON M5E 1A3
Tel: 416-728-2049
E-mail: judy.yu@asr-group.com
Website: www.redpathsugar.com
Exhibiting: Redpath Sugar has been a staple in kitchens all across Canada since 1854, supporting cooks and bakers nation-wide for more than 160 years.
Brands: Redpath sugar
Exhibiting: Remco provides color-coded tools for cleaning and material handling tools where hygiene and safety are critical. As Vikan’s dedicated presence in North America, Remco delivers even greater support to our customers through our combined industry knowledge, world-class manufacturing capabilities, and unwavering integrity.
Remco and Vikan both feature extensive online knowledge centers, dedicated customer service representatives, and training departments that can assist with tool selection and setting up color-coding plans. Regardless of an operation’s size or complexity, Remco and Vikan have the tools and expertise to help food manufacturers execute color-coding plans.
Brands: Remco, Vikan, TopDog
RF BAKERY EQUIPMENT
BOOTH 903
73B, Clipper Street
Coquitlam BC V3K 6X2
Tel: 604-298-6673
E-mail: info@rfbakery.com
Website: rfbakery.com
Exhibiting: Showcasing the best in ovens, donut equipment, mixers and dough makeup equipment
Exhibiting: Richardson Food & Ingredients –Producing Quality Foods for over 100 Years. Our ready-to-whip Cremin icing is now 100% plant-based. Visit our booth to try a sample, and learn how Vegan Cremin can help save time and labour in all commercial baking applications. Interested in Euro-style fats? Richardson also offers a variety of extruded pastry fats that will elevate your danishes, croissants, and puff pastries.
Exhibiting: Music Sommeliers for Experiential Brands
Brands: MUSICbox, VIDEObox
SSHASHA CO.
BOOTH 527
20 Plastics Ave
Toronto ON M8Z 4B7
Tel: 416-565-0730
E-mail: frank.clarke@shashabread.com
Website: shashabread.com
Exhibiting: ShaSha Show Booth
Brands: ShaSha
SHAWPAK SYSTEMS LTD
BOOTH 636
10 – 760 Pacific Road
Oakville ON L6L 6M3
Tel: 905-847-0122
E-mail: info@shawpak.com
Website: www.shawpak.com
Exhibiting: Shawpak Systems Ltd your Trusted Advisor for over 38 years – Shawpak Systems is a Manufactures Representative, Distributor and Consultant for Product Inspection Equipment, Hygiene Solutions and Packaging Equipment for Primary and Secondary automation requirements.
Exhibiting: Sheridan Electric is a Full-Service Industrial Electrical Contractor and Automation Integrator and we have been in business since 1967. We have a rich history of delivering small to large projects and servicing customers in the Food and Beverage industry including Industrial Baking, Poultry and Meats, Pet
Food, Flour and Feed Milling, Dairy and Cultures, Bottling, Brewing, Soup and Broth, and more.
We are experienced in installation methods for every sector of the Food and Beverage industry’s unique requirements. Baking requires dust tight installation methods with rigid conduit and food safety considerations such as ‘L channel strut’, food grade cable ties, and stainless-steel supports. In flour milling, wheat receiving areas can have explosive dust hazards, requiring specific installation methods such as intrinsically safe barriers. Poultry and dairy can require IP69 ‘wash down rated’ materials, stainless steel conduit, hygienic standards for cable spacing and exposed parts, and air-tight seals on IMP penetrations.
Following the requirements for food safety is something we understand and take seriously. All Sheridan Electric personnel receive HACCP food safety standard training, ensuring a safe working environment, complete compliance, and peace of mind for our customers.
24/7 Downtime emergency response - When production stops unexpectedly, entire batches or total production can be ruined if left standing too long. Therefore, when a call is made for troubleshooting support, Sheridan Electric’s industry leading response times and expertise are of the essence.
Services we provide in the Food and Beverage industry
• Green field or brown field plant installations
• Process control design and programming
• 24/7 Emergency troubleshooting
• Plant moves and line relocations
• Plant SCADA (Wonderware & Ignition)
• CSA Approval of machinery
• Electrical engineering and design
• Obsolete control system upgrades (PLC, HMI, drives and more)
• Design and build CSA/UL control panels
• Shift support and maintenance coverage
• New equipment automation and integration work
• Machine safety compliance upgrades (PHSR)
• Control wiring
• Preventative maintenance
• Technical service
Brands: Sheridan Electric Services
SOULANGES MILLS
BOOTH 312
485 Chemin St-Philippe
St-Polycarpe QC J0P 1X0
Tel: 450-265-3005
E-mail: marketing@moulinsdesoulanges.com
Website: moulinsdesoulanges.com
Exhibiting: We are Specialty Flour Designers
SPECTRIM LABEL & EQUIPMENT INC.
BOOTH 934
3345 North Service Rd., Unit #103
Burlington ON L7N 3G2
Tel: 905-335-1006
E-mail: info@spectrimlabel.com
Website: spectrimlabel.com
Exhibiting: Spectrim Label is your source for Custom Label solutions. From concept and design, to finished labels, our dedicated staff has the knowledge and experience to professionally create labels for any application. We pride ourselves on competitive pricing, quality products, and excellent Customer Service.
SPRAYING SYSTEMS CANADA
BOOTH 607, 706
4540 Eastgate Pkwy, Unit 3
Mississauga ON L4W 3W6
Tel: 905-481-2146
E-mail: sscocanada@spray.com
Website: www.spray.com
Exhibiting: It can be challenging to find the most effective methods for lubricating pans, applying viscous coatings and cleaning processing equipment. Spray technology from Spraying Systems Co. can help — and make significant bottom-line impact. Our experts can automate spray operations to ensure uniform coating, eliminate waste of costly ingredients and optimize the application of mold inhibitors to extend shelf life. With more than eight decades of experience in the baking industry, we can help you meet your performance and sustainability goals.
Exhibiting: Lot and date code equipment to suit your marking needs. Reduce downtime and increase productivity at your facility with great no-maintenance solutions.
Exhibiting: Manufacturer of Biodegradable and Compostable paper baking containers. Tielman produces a wide range of high quality products for industrial bakeries/processors, distributors, craft bakeries and catering services. Our offering includes Baking Cups, Muffin Wraps, Tulip Cups, Pie Cases and Bake-Well molds. Custom print options available.
Brands: Tielman, Bake-Well
TOPPINGS CANADA
BOOTH 437
579 Kingston Rd., Suite 110 Toronto ON M4E 1R3
Tel: 905-979-0664
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY
Exhibiting: Your toppings and inclusions experts. Large selection of stock and custom formulations, custom chops, custom packaging, pouches, and kitting. Solutions to meet your project needs.
Brands: Joy Cone, Bodeans Baking, Hershey, Dobla, Sweet Maple, Mavalerio
Exhibiting: Unifiller, a subsidiary of the Linxis Group, is a leading designer & manufacturer of portion control, pumping, decorating, filling and depositing equipment solutions to bakeries and food manufacturers worldwide. We can help streamline food production operations by providing solutions for achieving higher output, greater weight accuracy and better product integrity, while helping to reduce product waste.
Our highly reliable and versatile machines are great for applications such as cookies, pies, cake batters, cheesecake production, meat processing, deli salads, dips, sauces, dressings, quiches, ready meals, salsas and much more.
Tel: 519-767-6299
E-mail: aflinfo@uoguelph.ca
Website: afl.uoguelph.ca
Exhibiting: The Agriculture & Food Laboratory (AFL) at the University of Guelph can test raw and finished products to help support your food safety and quality program. Our comprehensive range of testing services include: allergens; foreign contaminants; mycotoxins; microbiological pathogens; shelf-life/challenge studies; chemical residues; heavy metals; environmental samples.
VALE PACKAGING
BOOTH 823
35 Venture Avenue
LIMITED
Hubbards NS B0J1T0
Tel: 902-857-1392
E-mail: sales@valepackaging.ca
Website: www.valepackaging.ca
Exhibiting: Manuafacturer of Rigid plastic packaging, 100% recyclable packaging. Custom design and generic products.
VANTAGE FOOD
BOOTH 725
563 Napor Blvd., Suite 195 Pittsburgh PA 15205
Tel: 412-276-9000
E-mail: sales.foods@vantagegrp.com
Website: www.vantagegrp.com
Exhibiting: Integrated Solutions Formulated for Your Success. Vantage Food™ provides an extensive portfolio of food processing ingredients, along with customized formulations, in-house research and development, and best-in-class technical support. Offerings include release agents, emulsifiers, stabilizers, processing aids, shortenings, esters, polysorbates, antifoams, specialty ingredients, spraying equipment and much more. Clean label solutions including allergen-free, Non-GMO, organic, Kosher and Halal.
Exhibiting: Visit VC999 to see the latest in food packaging machines and materials.
Brands: Vc999, Packaging Plus, Vc999 Materials
VEGA
BOOTH N12
2235 Sheppard Avenue East, Suite 501 North York ON M2J 5B5
Tel: 437-243-9415
E-mail: s.stewart@vega.com
Website: Https://www.vega.com
Exhibiting: Sensors in compliance with the strict hygiene requirements in food production.
VEGFRESH INC
BOOTH 109
1290 Ormont drive
Toronto ON M9L2V4
Tel: 416-667-0518
E-mail: orderdesk@vegfreshinc.com
Website: vegfreshinc.com
Exhibiting: With over 30 years of fresh & frozen produce experience in the baking industry, Vegfresh is your partner in value added baking ingredients for - apples, carrot, lemon, oranges, and all other sweet and savory applicaitons.
W
WEISHAUPT CORPORATION
BOOTH N22
2925 Argentia Road
Mississauga ON L5N 8G6
Tel: 416-884-3921
E-mail: mbotzenhart@weishaupt-corp.com
Exhibiting: Oil and gas burners for baking ovens
Brands: Weishaupt oil and gas burners
BOOTH 126
2 Westwyn Court
Brampton ON L6T4T5
Tel: 905-454-4013
E-mail: sales@yorkfluid.com
Website: www.yorkfluid.com
Exhibiting: Food Grade and Sanitary pumps, replacement parts/service, mixers, valves, fittings and related liquid equipment
Brands: VersaMatic, Sandpiper, Q-Pump, Flux, Dynamix, York Fluid
Exhibiting: Zeppelin Systems is the market leader in the design, manufacture, and supply of automated material handling systems for powder and liquid ingredients and innovation in dough technology for food processing plants. Recognized in the industry for our high-quality equipment and process reputation in automated ingredient handling systems and known for our extensive innovations in food process technology in more than 2,000 projects successfully completed in North and South America.
We design each system according to the customer’s needs and supply complete process automation. Additionally, we rank with the world’s largest technical network for bulk material handling systems, provided by highly skilled and capable field service support with flexible and quick response 24/7, and backed up with exceptional spare parts and after-sales service.
Food Processing Plants we serve: Fresh baked goods, extended shelf-life baked goods, pasta products, confectionery, dairy products, cereals, finished mixes/baking additives, spices, instant beverages, baby food and pet food, among others.
Our areas of expertise include: Receiving, storage, conditioning, bulk silos for dry and liquid ingredients, pneumatic conveying (dilute and dense phase: vacuum and pressure); mechanical conveying (screws, trays, bucket elevators, belts), preparation-sifting, sugar handling, grinding systems, liquid ingredients handling (continuous and batch fermentation), minor and micro ingredients handling,
pre-blending, pre-hydration with DymoMix® and continuous mixing systems (CODOS®). As a Gold Level in the Rockwell System Integrator Partner Program, we provide world-class process automation and controls, and we offer our proprietary system software PRISMA®, a recipe and production management system.
Zeppelin Systems can be a turnkey supplier with overall solutions from one source: Equipment and components, Process technology, Automation and controls, Project Management and Service and Support.
At Zeppelin Systems, we bring our expertise to each system we provide and our innovation to each challenge our clients present to us. Call us today to learn what we can do for you.
PRODUCT LOCATOR
BAKING PRODUCTS B
BAKED PRODUCTS FOR RESALE
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS &
DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY
SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
BASES & MIXES
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC
811
FIDELIO CLOUD ERP 627
TECHNOLOGY 336
DECOR CANADA 114, 116 G. CINELLI - ESPERIA CORPORATION 603/702 GLOBE POS SYSTEMS 528 GRAIN PROCESS ENTERPRISES LTD 112
128
CANADA LIMITED 703 HARLAN BAKERIES-EDMONTON, L.P.
PRODUCT LOCATOR
RF BAKERY EQUIPMENT 903
BAC_Banner.indd 1
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
FFROZEN DOUGH PRODUCTS
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA
CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY 629
BAKEMARK CANADA 534, 536 BAKERY ASSOCIATION 104, 106
BROTHERS SUSTAINABLE
STANFORD INC. 434
INGREDIENTS 202
INC.
PRODUCT LOCATOR
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF
PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY
SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
EQUIPMENT B
BAKING &
COOKING
EQUIPMENT
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322 KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303 REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725 VC999
PRODUCT LOCATOR
EDDE ALMOND PASTE INC. 323
BAC_Banner.indd 1
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY
SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
DECORATING EQUIPMENT & SUPPLIES
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817 FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION
PRODUCT LOCATOR
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY
SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
I
INGREDIENT & MATERIAL
HANDLING SYSTEMS
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES
PRODUCT LOCATOR
SPRAYING SYSTEMS CANADA 607, 706
BAC_Banner.indd 1
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
M
MIXING EQUIPMENT
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303 REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
PARTS & SERVICE OF EQUIPMENT
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930 BUNGE LODERS CROKLAAN 511 BURNBRAE FARMS LIMITED 730 BURT LEWIS CANADA INC. 123 CALDIC CANADA INC. 113
PRODUCT LOCATOR
P&H MILLING GROUP - A DIVISION OF
PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
PREPARATION EQUIPMENT & PROOFERS
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA
CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
SHIPPING & DELIVERY EQUIPMENT
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926 ALL GOLD IMPORTS INC. 929, 931 ALPHA POLY 103 ALTRO CANADA INC. 622 AMF BAKERY SYSTEMS 916 ANNEX BUSINESS MEDIA 108, 110 APEX MOTION CONTROL 212, 216 APPLE VALLEY FOODS INC.
PRODUCT LOCATOR
GUMPERTS 128
BAC_Banner.indd 1
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY
SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
STORAGE EQUIPMENT
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112 GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523 SIGNATURE FINE FOODS 904
SOULANGES MILLS 312 SPECTRIM LABEL & EQUIPMENT INC. 934
INGREDIENTS
COCOA, CHOCOLATE & SUBSTITUTES
AB MAURI NORTH AMERICA 417 ABBEY EQUIPMENT SOLUTIONS 731 ABELL PEST CONTROL 234 ABI LTD. - RICHMOND HILL, ON 911 ALFA CAPPUCCINO IMPORTS 922, 924, 926 ALL GOLD IMPORTS INC. 929, 931 ALPHA POLY 103 ALTRO CANADA INC. 622 AMF BAKERY SYSTEMS 916 ANNEX BUSINESS MEDIA 108, 110 APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B ARDENT MILLS 217 ASTRONOVA, INC. 634 ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE INGREDIENTS 218 BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202 BUHLER INC. 930
PRODUCT LOCATOR
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA
CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF
PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE
COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
ENJAY CONVERTERS LTD 722 EUROGERM USA 923, 925 FANCY
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PRODUCT LOCATOR
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REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
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KOSHER
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G. CINELLI - ESPERIA CORPORATION 603/702
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LBC BAKERY EQUIPMENT-CA LTD. 537
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CONCEPTS LTD 316
PAN GLO CANADA 413B
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PEANUT BUREAU OF CANADA N13, N14
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PROAX TECHNOLOGIES LTD. 436
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RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
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REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
LACTOSE FREE
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC.
622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217 ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106 BANK BROTHERS SUSTAINABLE INGREDIENTS
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MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
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NUTRIART S.E.C 822
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P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
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CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
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PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD LABORATORY 629
VALE PACKAGING LIMITED 823
VANTAGE FOOD 725
VC999 503
VEGA N12
VEGFRESH INC 109
VINCENT SELECTION 824
WEISHAUPT CORPORATION N22
YORK FLUID CONTROLS LTD 126
ZEPPELIN SYSTEMS USA 522
OORGANIC
AB MAURI NORTH AMERICA 417
ABBEY EQUIPMENT SOLUTIONS 731
ABELL PEST CONTROL 234
ABI LTD. - RICHMOND HILL, ON 911
ALFA CAPPUCCINO IMPORTS 922, 924, 926
ALL GOLD IMPORTS INC. 929, 931
ALPHA POLY 103
ALTRO CANADA INC. 622
AMF BAKERY SYSTEMS 916
ANNEX BUSINESS MEDIA 108, 110
APEX MOTION CONTROL 212, 216
APPLE VALLEY FOODS INC. 213B
ARDENT MILLS 217
ASTRONOVA, INC. 634
ATMOSPHERE 236
AVENA FOODS LIMITED 623
AXIOM INDUSTRIAL SOLUTIONS INC 507
AZELIS CANADA INC 137
BAKELS US - AROMATIC US 935
BAKEMARK CANADA 534, 536
BAKERY ASSOCIATION 104, 106
BANK BROTHERS SUSTAINABLE
INGREDIENTS 218
BETTENDORF STANFORD INC. 434
BLENDTEK INGREDIENTS 202
BUHLER INC. 930
BUNGE LODERS CROKLAAN 511
BURNBRAE FARMS LIMITED 730
BURT LEWIS CANADA INC. 123
CALDIC CANADA INC. 113
CHICAGO METALLIC CANADA 413A
CHINOVA BIOWORKS 231
CHOCOLATE SMET CANADA 535
CONTEMAR SILO SYSTEMS INC. 910
CRS/VAMIC INC. 131
DEALERS INGREDIENTS INC. 624
DECOPAC, INC. 430
DEMPSEY CORPORATION 828
DRADER MANUFACTURING
INDUSTRIES LTD. 717
ECOMA ORGANICS 830
ECONOLEASE FINANCIAL SERVICES 329
EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA
CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS & DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING MARKING PRODUCTS 428
SUNPACK PACKAGING 525
SUPERIOR BAKERY SYSTEMS INC. 403
TIELMAN NORTH AMERICA 803
TIMANI GLUTEN-FREE 817
TOPPINGS CANADA 437
UNIFILLER SYSTEMS INC. 317
UNIVERSITY OF GUELPH, LABORATORY SERVICES, AGRICULTURE AND FOOD
629 VALE PACKAGING LIMITED 823
FOOD 725 VC999 503 VEGA N12 VEGFRESH INC
VEGAN/VEGETARIAN
PRODUCT LOCATOR
ECONOLEASE FINANCIAL SERVICES 329
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EDDE ALMOND PASTE INC. 323
ENJAY CONVERTERS LTD 722
EUROGERM USA 923, 925
FANCY POKKET 817
FCC 811
FIDELIO CLOUD ERP 627
FINEBERRY FOODS 530
FOLEYS CANDIES LIMITED
PARTNERSHIP 334
FOODTOOLS INC. 917A
FORMOST FUJI CORPORATION 729
FORTRESS TECHNOLOGY 336
FRANCE DECOR CANADA 114, 116
G. CINELLI - ESPERIA CORPORATION 603/702
GLOBE POS SYSTEMS 528
GRAIN PROCESS ENTERPRISES LTD 112
GUMPERTS 128
HANDTMANN CANADA LIMITED 703
HARLAN BAKERIES-EDMONTON, L.P. 213A
HARVEST CORPORATION 206
HERO EXPORT FOODSERVICE 902
IDEAL EN GROS/WHOLESALE INC. 235
IMCD 531
IREKS NORTH AMERICA 313
IVEX PROTECTIVE PACKAGING 625
JAC MACHINES 429 431 530
JUST INSTRUMENTS INC. 322
KLR 132
KWIK LOK CORPORATION 723
L & M BAKERS SUPPLY CO. 516
LACTALIS CANADA 230
LALLEMAND BAKING 617
LBC BAKERY EQUIPMENT-CA LTD. 537
LEKAC SOURCING LIMITED 425
LESAFFRE YEAST CORPORATION 816
LORANN OILS, INC. 727
MALABAR INGREDIENTS 626
MARGARINE THIBAULT 630
MARSIA FOODS INC 330
MIWE CANADA 517
MOTIONTEK INDUSTRIAL INC. 237
MULTIVAC CANADA - FRITSCH 203
NUTRASUN FOODS LTD 335
NUTRIART S.E.C 822
NUTRIGROUPE 222
O’DOUGHS 325
OLERA INGREDIENTS &
DISTRIBUTION INC. 435
P&H MILLING GROUP - A DIVISION OF
PARRISH & HEIMBECKER 120 122 124
PACKAGING MACHINERY
CONCEPTS LTD 316
PAN GLO CANADA 413B
PBI - PRINTING BY INNOVATION INC. 423
PEANUT BUREAU OF CANADA N13, N14
PORT ROYAL MILLS LTD. 628
POWELL MAY INTERNATIONAL 524
PRINTING BY INNOVATION 423
PRO-CERT ORGANIC SYSTEMS LTD. 337
PROAX TECHNOLOGIES LTD. 436
PROINGREDIENTS 631
QUADRA INGREDIENTS 426
RADEMAKER USA, LLC 416
RAISIN ADMINISTRATIVE COMMITTEE N13, N14
RATIONAL CANADA 412
REDPATH SUGAR 223
REISER CANADA CO. 303
REMCO 135
RF BAKERY EQUIPMENT 903
RHEON USA 512
RICHARDSON FOOD & INGREDIENTS 324
RONDO 807, 906
RX MUSIC 928
SENSIENT TECHNOLOGIES 927
SHASHA CO. 527
SHAWPAK SYSTEMS LTD 636
SHERIDAN ELECTRIC SERVICES LTD 523
SIGNATURE FINE FOODS 904
SOULANGES MILLS 312
SPECTRIM LABEL & EQUIPMENT INC. 934
SPRAYING SYSTEMS CANADA 607, 706
STERLING
SYSTEMS INC.
OF GUELPH,
Booze Cakes features step-by-step recipes for spiking delicious confections with spirits, wine, and beer. These delightfully tipsy desserts are perfect for dinner parties, potlucks, and pitch-ins!
Featured throughout are tips and tricks on baking with alcohol, serving suggestions for fun cocktail-cake parties, and yummy cocktail recipes to accompany your confections—plus a handy “Booze Meter” that tracks the total alcohol content in each of these decadent desserts Indulge yourself!
Item #1594744235
Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
$72.95 Item #1119577515
BY JANE DUMMER,
CRUCIAL DIGITAL ADOPTION
Digital platforms can deliver resources, tools, technical support and business efficiencies
Awidespread trend we are seeing in the baking sector is the adoption of technology. It is one of the trends I will be discussing during my presentation the Top 5 Trends and Opportunities for Your Bakery at the Bakery Showcase on April 11, 2022, in Toronto.
}The pandemic has accelerated the acceptance of new technologies for many suppliers and operators across all levels of the baking industry. E-commerce, direct-to-consumer sales, online training, education, support and networking are now essential for growth and profitability. Social media and online ordering apps are vital tools for operators to communicate and transact with their customer base.
“Consumers need convenience, and they want many options to choose from,” says Adriana Fazzina, marketing director, Puratos Canada.
’We use social media as our focus, especially Instagram, TikTok and the Street Food App, for people to find us.’ – Eric Forbes, KCB Streetfood.
becoming more proficient in the digital language and, moving forward, that capacity will only improve.”
Eric Forbes, chef de cuisine, KCB Streetfood in Calgary, agrees: “We use social media as our focus, especially Instagram, TikTok and the Street Food App, for people to find us. We also utilize our Tappy card (a digital business card) for people to link up and locate us. It is connected to all our social media, the website and daily specials. This card is great when meeting people and introducing them to the food truck. QR codes were another good digital hack we use often. For example, QR codes on business cards, on the truck, and street signs.”
Adriana Fazzina, marketing director, Puratos Canada, describes the growing adoption of digital technology: “The pandemic gave the baking industry a new challenge and it responded fiercely! Consumers need convenience, and they want many options to choose from. In this fast-paced environment, technology is enabling the process to be adaptable to keep consumers engaged and create brand loyalty. Online shopping choices have become an everyday opportunity. The industry is
The global pandemic has forced operational changes that will forever alter the food industry. For a nimble business owner like Forbes, he explains: “Before, we used large computers for POS machines and tills, whereas now everything can be downloaded onto your phone. As a result, today, it is a small, portable POS machine that can hold all the information that was found on bulky computer systems. This ‘new’ POS machine can be used virtually everywhere. People can make an order and I can meet them anywhere. It also has the ‘brain power’ to hold recipes and from that it can give an approximation of what to order. However, I often overrule it when it comes to the ordering function! Similarly, social media has advanced in new ways including placing orders. Instagram is the natural path for us. We steered away from Facebook, as we wanted to keep it simple and ‘picture perfect’ without all the words needed to sell.”
Fazzina explains: “Puratos has always invested in digital projects for new platforms to support its customers and starting in 2020 this became one of the macro pillars in the group development. We made a shift in the communication touchpoints, from in-person to online. This was a ‘must do’ during the pandemic
but is now embedded in the way we do things at Puratos. For example, before the pandemic, we used to meet our artisan customers in person to show our products and inspire them with recipes. Now we are recording videos with our Technical Advisors team, then we post on social media and on our YouTube channel. With our largest accounts, where we develop one-to-one types of solutions, we now take the meetings online. Ahead of the meeting, we ship them tasting boxes so that they can experience the products, even if we are not in person. Also, we have developed very advanced technological solutions that are in an early adoption phase in some countries and will soon come to Canada. We are equipping our Technical Advisors and R&D Team members with HoloLens. This allows them to be in our customer’s plant virtually without the need to travel and provides them with the ability to support in an immediate, flexible way.”
Digital platforms offer new opportunities to deliver resources, tools, technical support and business efficiencies. The technical improvements made to many of these platforms during the pandemic have advanced the baking business to provide modern, convenient solutions and inspiration to their customers now, with the capability to pivot quickly in the future. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
At Lesa re, we don’t just displace and replace ingredients; we improve product performance and sensory experience. With our clean label antimicrobial and textural shelf life extension technologies, we make baked goods taste fresher, longer – using only enzymes and fermented ingredient blends. In fact, we’ve increased the shelf life of commercial bread from 14 to 30 days and created donuts that stayed fresh and soft for twice as long.
More than three quarters of consumers think ingredient lists are important. Whether you’re making breads, buns, rolls, mu ns, or other baked goods, Lesa re’s portfolio of clean label ESL solutions can make sure customers like what they see (and don’t!) on your label.
