BY DOUG PICKLYK
I’M ONE OF THEM
For the past four months I have been spending my days learning all I can about the baking industry. I’ve been attending events, speaking with association leaders and visiting bakeries to hear about the issues facing people who turn raw ingredients into finished baked goods for people down the street, across the country or around the world.
Regardless of bakery size, owners have to deal with the many moving parts of any business: administration and employee issues, sales and marketing, the technical details of the baking process and production, the ever-changing cost and availability of supplies and the challenges of distribution for companies who wholesale their products.
And on top of keeping the operations flowing, it’s essential that bakeries keep new product development in mind. There is a keen interest in understanding trends in the food manufacturing industry and where the consumers’ tastes will turn next.
It’s this concept of consumer trends that has fascinated me the most. Almost every bakery-related article I read addresses how bakers are embracing ingredients and developing products to meet the most recent consumer craze.
Topping the list of today’s food movements is the shift to healthier eating, along with the desire to consume more simple, locally-sourced natural ingredients—products that make people feel good that they are supporting their immediate community. And snacking is also a big trend getting a lot of attention. In this fast-paced world there are no regular schedules anymore, and people are eating on the run, grabbing a bite when they can.
As an outsider, initially I was skeptical about these so-called trends. I would read the reports and think to myself, ‘Who is this “average” consumer?’
}As an outsider, initially I was skeptical about these so-called trends. I would read the reports and think, ‘Who is this “average” consumer?’ But when I took a step back and thought about it, I realized, it’s me.
But when I took a step back and thought about it, I realized, it’s me. I’m one of them I have recently taken a strong interest in locally-produced artisan bread. It tastes so good, and I guess I do care about the healthiness of the ingredients, the so-called clean label approach.
And yes, I’ve also noticed that eating rituals I grew up with—sitting around a table at dinner time and sticking to three squares a day—have changed dramatically. Most mornings breakfast is an afterthought on my way out the door, and my lunch is often rushed. And although we still cook at home, juggling daily schedules leads to no set dinner time, and where we eat changes almost daily—at the counter, at the table, on the couch… we eat, but there is a lot more snacking through the course of the day.
When you’re living it, you don’t necessarily recognize the changes occurring around you. I thank my introduction to the baking industry for providing me with this new perspective on food and human behaviour. Now I get it.
And as the interim Editor of Bakers Journal, holding down the role until Laura Aiken (now the mother of two girls) returns next Spring, I’ll be keeping a close eye on changes in the industry. I’m really looking forward to attending the International Baking Industry Exposition in Las Vegas in October (8-11) to learn even more about what makes bakeries work better, and I also expect to learn more about how consumers, like me, are changing the way we eat and what will influence our decisions in the future. / BJ
AUG/SEPT 2016 | VOL. 76, NO. 7
EDITOR | Doug Picklyk editor@bakersjournal.com 416-510-5206
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briefly | GMO labels become law in U.S.; Report examines skill shortage for bakeries; Canadian chocolatier added to ambassador list | FOR MORE baking news, check out our website, www.bakersjournal.com
U.S. study examines workforce gap in commercial bakeries
The American Bakers Association (ABA) and the American Society of Baking (ASB) have together released the Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions study, a report designed to provide an understanding of the current and expected skills gap in the baking industry and what can be done to fill it.
The study found the greatest current
U.S. passes GMO labeling law
On July 29, President Obama signed into law a bill that will require labeling of genetically modified ingredients. The National Bioengineered Food Disclosure Standard was first introduced and passed in the Senate. The legislation will require most food packages to carry a text label, a symbol or a digital code readable by smartphone that indicates whether the food contains genetically modified organisms. The U.S. Agriculture Department has two years to write the rules. The new law immediately preempted a law in the State of Vermont that went into effect July 1.
workforce gap among U.S. commercial bakers is filling hourly maintenance and engineering positions, with 78 per cent reporting a high or severe shortage.
Looking at industry trends over the past five years, six out of 10 companies (60%) reported an increase in skilled positions, 81 per cent cited increasing concerns about labour costs, and an increased use of automation was the other top production-related change.
Companies surveyed for the report project that hourly machine operators’ positions, unskilled production positions, and salaried scientist and research and development positions will increase in the next 10 years.
Available online at the ABA website (americanbakers.org/workforce_gap) the study is broken down into three parts: The Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions; Case Studies in Baking and Manufacturing; and A Best Practice Guide to Fill the Gap in the Baking Industry.
Cacao Barry adds Canadian Ambassador
Cacao Barry has added Dominic Fortin, executive pastry chef at the Bearfoot Bistro in Whistler, B.C., to its international Ambassadors Club. Fortin becomes one of 13 Canadian members and the youngest. “I feel privileged and I look forward to sharing my passion and gain more knowledge from skilled chefs who are part of this club,” said Fortin in a release.
Dominic Fortin, pastry chef
Bridor expanding Montreal plant Handtmann Canada expanding
A Montreal industrial baking facility owned by Bridor, a division of Francebased Groupe Le Duff, has been earmarked for expansion as part of Bridor’s 400 million Euro ($518 million) planned investments in France and North America over the next five years.
In a release, Bridor says it will be adding at least 1,000 more employees worldwide over the next five years and has set an objective of achieving global sales of 1 billion Euro in 2020.
The Montreal-area plant will expand to 592,000 sq. ft. and increase its production capacity to provide breads and pastries across all of North America.
Equipment supplier Handtmann Canada has added Christian Strohm as a sales specialist servicing markets in Quebec and Eastern Canada. In a company release, Graham Dalziel, business development and sales manager for Handtmann Canada, says Strohm will “help us focus more on the unique characteristics of the premium bakery industry in Quebec
where our equipment, with its gentle handling of inclusions and flexibility for dividing so many different dough types is proving to be very useful.”
Dalziel also believes the expansion of technical capability within the bakery staff is well timed with the addition of the Handtmann Technology Centre now operating in the company’s new headquarters and facility in Waterloo, Ont.
Corbion adds bakery innovation director
Theresa Cogswell has been hired as innovation program director, bakery, at Corbion. In her new role, Cogswell will lead the research, development and applications (RDA) bakery team in developing new products and services and will
support the Corbion sales team’s efforts.
A flour miller by education and a baker by profession, Cogswell brings more than 35 years of industry experience to her new position.
LEFT: Theresa Cogswell, innovation director, Corbion
Beverley’s Bakers is focused on producing the country’s best homestyle butter tarts | BY DOUG PICKLYK
BUTTER TART REVIVAL
REVIVAL
The butter tart is a Canadian classic, from school bake sales to family gatherings coast-to-coast, we’ve all grown up knowing the gooey sugary goodness inside that crumbly pastry shell. Focused on rekindling memories of the best home made tart experiences, Darlene Carlton, co-owner of Beverley’s Bakers in Stouffville, Ont., has one clear objective for her business: “I want to be number one for handmade homestyle butter tarts.”
Together Darlene and her husband Gary are embarking on a journey to reintroduce a successful butter tart recipe to the market, building their brand and taking the country by storm.
The history of the butter tart has been traced to 16th Century England when commoners would make treacle tarts from syrup and stale bread. In Canada the first recipe book mentions date back to the early 1900s where, like today, the tarts were made from simple farm house ingredients: butter, eggs, sugar, flour and lard.
The Beverley’s butter tarts story begins in 1976, when Beverley Max of Toronto started selling her homemade butter tarts to customers at her husband Bob’s pool hall. Before long butter tart sales overtook the operation, and soon Beverley and Bob were running a wholesale baking business delivering direct to local shops.
}People will go out and source their favourite butter tarts. They may not want one every day, but when they want one they want a really good one.
Sensing a greater market opportunity for these handmade treats, in 1989 Tony Ciufo became involved in acquiring the butter tart business. Ciufo leveraged his history in the food brokerage business to expand the brand’s reach. “We took the show on the road,” says Ciufo, explaining that through partnering with distributors in 12 months they almost tripled the butter tart sales. “There was nothing else like them on the market at the time,” he says.
Ciufo coined the term homestyle to describe the tarts. Over the next decade
they were able to more than triple the business again with sales across the country.
In 2000 the Beverley’s business was sold and folded into another dessert wholesaling company, and over time the brand disappeared from the market.
After more than a decade, Ciufo felt it was time to resurrect the Beverley’s brand. “We saw a void in the marketplace for a good homestyle butter tart,” he says. “There are pressed tarts out there, but we figured there could be room for growth.”
That’s when the Carltons jumped in to
take on the challenge. Darlene and Gary don’t have a history in the baking industry, but they understand a good business opportunity. With Ciufo’s assistance, in 2013 they resurrected the Beverley’s name, reconstituted the recipe and re-introduced the hand made tart production process.
Darlene brings a business administration background and handles the front office, while Gary, with years of experience in operations, oversees all aspects of production.
The duo acquired an industrial unit northeast of Toronto in Stouffville and set up shop. A true family operation, their daughter and son-in-law together handle the branding. They’re responsible for the very Canadiana logo, with the maple leaf and crossing of the
Based on an original homemade recipe, Beverley’s butter tarts flow—they’re not too runny or too solid. (opposite page) Gary and Darlene Carlton, owners of Beverley’s Bakers.
spatula and spoon that resemble canoe paddles at a glance.
Branding was of utmost importance, says Darlene, and establishing a strong identity was the starting point. “If we could be known by that; that would be fantastic,” she says.
There are competitors in the homestyle butter tart business, yet most major grocery chains still stock industrial pressed butter tarts in their bakery sections, notes Ciufo, who is working with the Carltons to move their business forward. The Beverley’s brand and the original recipe appeal to the clean label and artisan trends in the market. The imperfect handmade touch is the signature. “It feels good to be able to be part of something that was original,” says Darlene.
Of course that comes at a premium. “We do make a larger tart,” she says, adding that pricing for Beverley’s is a little bit more, and that’s part of the education they have to deliver to distributors and retailers.
Since being immersed in the butter
tart culture, Darlene has discovered a passionate crowd. “People will go out and source their favourite butter tarts,” she says. “They may not want one every day, but when they want one they want a really good one.”
The Carltons have been encouraged by their early success. Participating in the annual Butter Tart Festival in Midland, Ont. in early June, they arrived with over 14,400 butter tarts. “We couldn’t hand them out to the people fast enough,” says Gary.
“We sold out in five hours,” adds Darlene. “We still had another four hours to go.”
The event led to email inquiries afterwards, and that’s exactly what they were after. As a wholesaler, they’re using these promotional branding exercises to build consumer awareness and ultimately retailer demand.
As the appetite for Beverley’s butter tarts grows, production must also increase. The company’s staff has swelled from four to 10. Gary works on the floor every morning, and every piece
of used bakery equipment he’s purchased has been stripped down and rebuilt. Besides the mechanics of the operation, he’s also learned to appreciate the baking challenges.
“I think a butter tart is one of the hardest things to bake,” he says. “You have to keep an eye on the tarts, but you can’t tell how well it will set until it cools down. And by then it’s too late.”
A finished Beverley’s tart will flow, but it’s not too runny or too solid. And according to Gary it’s sweet without being too sugary. “We used to have more of a sugar aftertaste. Now, after you eat the tart you get a caramel-like taste.” He also describes the tart shell as more of a flaky pie dough crust with a great shelf stability.
Perfecting the recipe has been an ongoing process. Darlene recalls a receiving valuable feedback when approaching a nation-wide coffee store chain to carry the Beverley’s tart. “It was just a matter of cutting back on one of the ingredients to make the tarts less runny, which actually helped us in the
Members of the Beverley’s Bakers team, churning out high volumes of handmade homestyle butter tarts.
long run. It taught us we have to listen to the customer.”
They made the change, and they got the account.
To begin scaling up production, Beverley’s recently replaced an old tabletop pastry sheeter with a standalone model, delivering more consistent thickness, reducing their waste from about 20 per cent to zero and eliminating kneading the dough by hand, relieving stress on the employees’ wrists and arms. “Providing a good atmosphere for our employees is very important,” says Darlene. “They’re the front line.”
}“You have to spend money to make money. In fact by spending money we’re actually saving money,” says Gary. “It’s taken us two years to get to this point where we’re all set up and ready to go.”
He feels that with three more bodies they could triple production in a day. The bottlenecks are the hand work of pressing shells into the pans, filling and packaging.
You have to spend money to make money. In fact by spending money we’re actually saving money. It’s taken us two years to get to this point where we’re all set up and ready to go.
According to Gary, those improvements alone have led to about a 30 per cent boost in efficiency, and the addition of a cutting wheel on the roller to eliminate hand stamping will further streamline the operation.
Based on the size of their existing unit, Gary estimates they could probably quadruple their business before having to look for a larger space. The push now is transitioning from delivering their products themselves to aligning the business with larger distribution networks. The goal is also to extend the business beyond Ontario.
“We will go national for sure,” says a confident Darlene.
For now Beverley’s Bakers produces a base selection of tarts including plain, pecan, walnut, and raisin butter tarts, as well as premium tarts including raspberry coconut. They’ve also developed what they call ‘the Bomb’. “We put a quality cocoa right into the pastry, and we add chocolate into the filling,” explains Darlene. “It’s not as sweet as you might imagine because we use a dark chocolate. It cuts down on that sweetness. But it’s decadent.”
While the fillings may change, the tart shell is the vessel that can carry anything savory or sweet. Looking forward they’re exploring ideas for more exotic fillings to appeal to ethnic markets across Canada where the classic butter tart isn’t as well known.
But first things first, Beverley’s Bakers immediate goal is getting its original recipe butter tarts into the hands of Canadians, building on a legacy and fulfilling the demand for this classic dessert. / BJ
■
JULIE FITZ-GERALD
BAKING WITH BARLEY
Barley is an ancient grain that dates back over 10,000 years, nourishing civilizations from Egypt to Rome to the Vikings. But despite its storied history, human consumption of barley has fallen by 35 per cent over the last 10 years. In fact, only two per cent of the crop yield is consumed by people, with the remaining 98 per cent going to livestock. However, Canadian researchers may have just put the spotlight back on this historic grain thanks to newly discovered health benefits.
A research paper from St. Michael’s Hospital in Toronto, recently published in The European Journal of Clinical Nutrition, found that eating barley or foods containing barley can reduce levels of two types of “bad” cholesterol: low-density lipoprotein (LDL) and non-high-density lipoprotein (nonHDL).
The study, which covered seven countries including Canada, found that barley can reduce LDL and non-HDL cholesterol levels by about seven per cent, acting in a similar fashion to oats by reducing the risk of cardiovascular disease associated with these two types of cholesterol. The benefits are of particular interest to populations at high risk for cardiovascular disease, such as those with type 2 diabetes.
Researchers also found that barley is higher in fibre and contains twice the protein and about half the calories of oats; characteristics that health-conscious consumers will relish. By educating customers on this healthy whole grain and incorporating it into baked goods, some new rising stars may be on the horizon for your product line-up.
Because Canada is one of the world’s top five barley producers, growing close to 10 megatonnes per year, barley can be sourced. The protein-rich grain is the country’s fourth-largest crop, behind wheat, corn and canola. It’s available for
Henry Chen, owner of Grainfields Bakery in Markham, Ont., introduced barley bread to his line of artisanal products in 1999.
purchase in various forms, including flour, bran, whole or crushed grains, and flakes. While barley does contain gluten – making it unsuitable for Celiacs – the content is quite low compared to wheat, providing an added bonus for consumers attempting to reduce their gluten intake.
Henry Chen, owner of Grainfields Bakery in Markham, Ont., introduced barley bread to his line of artisanal products in 1999 after noticing rising consumer interest in wheat alternatives.
“We were already making spelt, kamut and rye bread, and I wanted to find another grain that was healthy and functional for bread making,” Chen explains. “And then something crossed my mind; my mom is the old fashioned type. She believes in herbal ingredients – everything has to be natural – and she always used to make barley water to cleanse the system and it’s very healthy, so I thought, okay let’s try barley.”
Between his Markham store and the St. Lawrence Market in Toronto, Chen
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sells about 100 loaves a week to dedicated customers who rely on him for the unique bread.
“It’s a very dense bread. You don’t use yeast; you use sourdough, which brings out the sourness of the taste, so it’s a very niche market. I found that out after having experimented a lot and trying to make it as palatable as possible. It’s a trial and error type thing,” he says. “We have steady customers who like it—die-hards. I hope they live long and prosper.”
Chen advises other bakers that expectations should be low in terms of volume, at least initially. In the kitchen, he says patience is a must, as it’s a heavy bread regardless of attempts to lighten the load, and will have a very minimal rise when baking. “It can be frustrating,” he admits. Essentially, barley bread is ideal for bakers who like a challenge.
In 2013, the Barley Council of Canada was formed to unite the country’s barley industry through initiatives and innovations that promote the growth of industry. Its website, gobarley.com, offers plenty of facts, tips and recipes for using the nutritious grain, noting its subtle, nutty flavour lends itself well to virtually any recipe, including smoothies, biscotti, brownies and berry barley shortcake.
With the newfound attention touting barley’s health benefits, the grain may be poised for a comeback if consumer interest is piqued. It’s a scenario Chen would welcome. “It’s a matter of how much media attention it gets. Hopefully it works out, because I’m already in the groove, so to speak.”
In Europe, consumer demand for barley-based products has already seen an increase, prompting new research and development initiatives by manufacturers. In fact, the European Union funded a two-year initiative called the Barley Boost Project, which focused on discovering effective ways to preserve the beta-glucan (fibre) component of the grain during traditional milling. The initiative wrapped up in October, 2015. Project coordinator, Sveinung Grimsby, from the Norwegian Institute of Food, Fisheries and Aquaculture, says the goal of the project was twofold: to analyse the market potential of health-promoting products rich in fibre, and to optimise milling technology.
“We also tested out several prototypes of beta-glucan enriched products,” Grimsby explains. “To our surprise the products labeled with EFSA [European Food Safety Authority] approved health claims didn’t sell better than the reference samples during prototype test sales in online grocery stores. We still believe health claims will make a difference, but the design and marketing of these products will be of great importance.”
It’s an interesting finding that the Canadian baking industry should take stock of. The success of barley products will depend first on educating consumers about its health benefits, and second on creating and marketing the products in a way that resonates with Canadians. Barley could very well be the next big grain on the minds of health savvy consumers. Will it be the next quinoa? Only time will tell. / BJ
Julie Fitz-Gerald is a writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.
BY JEFF GRANDFIELD AND DALE WILLERTON –
PARKING PITFALLS
Landlords often use parking as an incentive. Ensure you understand all of the variables before committing.
Do you have enough parking for your customers, you and your staff? It’s a common problem we see with both new and established commercial tenants, and here are a number of factors to consider.
First and foremost, what is the availability of parking spaces and where are these spaces—in front of, behind or at the side of the building?
Parking located behind or beside your bakery may not be conspicuously visible to visitors.
Are the spaces first-come, first-served, or assigned for your use? These “designated” spots are desirable and discourage others from taking your space(s).
If your business is located near a major anchor store, consider that the best parking spots may be taken by their customers. Parking located close to your door will be advantageous for seniors.
For many commercial tenants, parking is free. But for some, monthly parking charges for staff can range from $85 to several hundreds of dollars per month.
Even if you are prepared to pay for parking, don’t assume it will be available. Consider any parking costs for visiting customers as well.
In our experience of working for commercial tenants, we recall visiting a couple of tenants who had hired us to do a new lease in a property they had found and liked. When we arrived at the property, it was around 10:00 a.m. and the parking lot was already packed.
We pointed this out and questioned just how busy would this same lot be after the vacant units were occupied with more tenants. With hearing this advice, these two tenants wisely decided it would not be in their best interests to pursue this leasing opportunity.
In another case, we also remember a couple of tenants who had been doing business for almost 18 years in the same
property and hired us to negotiate their lease renewal. These tenants were very frustrated that their landlord had converted the property’s free parking lot into paid parking—a great inconvenience to visiting customers. Our message here is to never assume that your parking situation will always remain the same.
As some final words of advice, always assume the only parking rights you have are the rights you get in writing in your lease agreement. Also, remember it is best if your customers can park in the best stalls while you and your staff park elsewhere.
Determine whether the landlord has a designated area for staff to park and whether there’s a parking policy that the property manager polices. Smart landlords require both tenants and staff to provide their vehicle license plate numbers to the property manager for this very purpose.
If the landlord or real estate agent tells you that all parking is first come, first
serve, you may want to include a clause in the lease agreement stating that if (in the future) the landlord gives special parking rights or privileges to other tenants that they will have to give those same privileges to you.
Parking is often used as an incentive by landlords trying to attract new tenants, and landlords have been known to unfairly divvy up parking to suit themselves or attract other tenants. / BJ
Dale Willerton and Jeff Grandfield—The Lease Coach—are commercial lease consultants working exclusively for tenants. Dale and Jeff co-authored “Negotiating Commercial Leases & Renewals For Dummies”. Need help with a new lease or renewal? Call 1-800-738-9202 or visit www. TheLeaseCoach.com. For a complimentary CD, Leasing Do’s & Don’ts for Commercial Tenants, e-mail JeffGrandfield@The LeaseCoach.com.
Innoseal® offers supermarket in-store bakery, produce and deli departments an easy, fast and safe solution for packaging needs. The Innoseal® Professional Sealer, with a crystal clear front cover to assist in determining when the sealer must be reloaded, applies a resealable, tamper evident tape and paper closure to plastic bags. Now available in a new L and XL model for thicker bags and bag in box applications.
Bretèche Group acquires Shick Solutions
European-based Bretèche Industrie Group, an equipment manufacturer with interests in the baking industry, has acquired Shick Solutions of Kansas City (Missouri), a supplier of ingredient automation solutions.
Based in France, the Bretèche Group is a global conglomerate with baking industry equipment brands including mixing companies Diosna and VMI, as well as ingredient handling company Esteve and dough manufacturing company IsernHäger.
Shick Solutions is a family-owned company, founded in 1956, offering complete ingredient automation systems.
Cigi and Warburtons studying pulse flours
The Canadian International Grains Institute (Cigi) is working together with Warburtons, the largest bakery brand in the United Kingdom, to research pulse-based bakery products and ultimately increase the use of pulse flours in the bread-making industry.
“By working with Warburtons as a commercial partner on this project, there is a direct link to an end-customer,” says JoAnne Buth, Cigi CEO, in a release posted on the Cigi website. “It signifies the potential of pulses to the food industry as ingredients with nutritional benefits that can contribute to improved health and well-being of consumers.”
The project has received over $2.9 million in funding from governments and pulse grower groups.
Some funds are being used to acquire a fermentation tank installed at Cigi in Winnipeg. According to the release, the three-year project (running through March 31, 2019) has three primary objectives:
• Developing a pulse database summarizing new and existing information on the properties of pulses, and investigating the effects of pre- and post-milling treatments.
• Investigating the use of pre-ferment processing on the functionality and end-product quality of doughs containing pulse flours.
• Exploring the development of pulse-based bakery products that meet specific health and nutrition targets.
Warburtons has conducted previous research at Cigi using pulse flours and believes the use of pulses can lead to products higher in protein and fibre, and lower in gluten and carbohydrates.
THE BAKING ASSOCIATION OF CANADA NEWSLETTER AUG/SEPT 2016
U.S. Approves Mandatory GM Disclosure Law
The U.S. has approved legislation that will require mandatory disclosure of GM ingredients in most food products. The U.S. now joins 64 countries worldwide that have some form of mandatory GM labelling or disclosure requirement. The federal legislation was supported by many industry and farm groups in response to the state of Vermont’s legislation requiring mandatory GM labelling which could have led to a patchwork of state labelling requirements.
The main features of the U.S. legislation include:
• Pre-emption: immediately prohibits states or other entities from mandating labels of food or seed that is genetically engineered. This federal statute therefore trumps Vermont’s GM labelling law.
through in vitro recombinant DNA techniques.
• Establishment of a National Uniform Standard: USDA is given two years to establish a uniform national disclosure standard for human food that is or may be bioengineered. Including the transition period, the process is expected to take 3.5 to 4 years.
• Disclosure: requires mandatory disclosure with several options that include; text on package; a symbol; a link to a website; small food manufacturers will be allowed to use websites or telephone numbers to satisfy disclosure requirements; restaurants and food manufacturers defined as “very small” are exempted.
• GMO definition: The definition of GMO in the bill refers to food that contains genetic material that has been modified
• Meat: foods where meat, poultry, and egg products are the main ingredient are exempted. The legislation also prohibits the Secretary of Agriculture from considering any food product derived from an animal to be bioengineered solely because the animal may have eaten bioengineered feed. Animals such as salmon that are genetically engineered would fall under
the disclosure requirements.
In Canada GM labelling remains voluntary under the national Voluntary Labelling and Advertising of Foods That Are and Are Not Products of Genetic Engineering standard. However recently there have been calls for mandatory labelling. The Canadian Biotechnology Action network released the results of an Ipso Reid poll last September indicating some 88% of Canadians want mandatory GM labelling. More recently Québec’s Agriculture Minister Pierre Paradis indicated the province’s interest in legislation similar to that approved in Vermont. Federally the NDP’s agriculture critic has introduced a private members bill that would make GM labelling mandatory.
In response to the GM labelling activity BAC has been working in coordinating a supply chain response. BAC’s CEO Paul Hetherington has recently been appointed as Co-Chair of the newly created GMO Labelling Working Group of the national Grains Roundtable. This new Working Group, which includes representation from all segments of the supply chain will be analyzing the current GM labelling requirements in the U.S. and Canada (particularly Quebec) in order to understand future implications for the grains, oilseeds and pulse sectors. The Working Group will also be examining the potential of mandatory GM labelling or disclosure as well as the implications of such requirements.
Labelling Requirements for Grain and Bakery Products
The Grain and Bakery Products page of the Canadian Food Inspection Agency (CFIA) Industry Labelling Tool has been revised to improve the organization of existing content and to further consolidate guidance on labelling and composition requirements. CFIA incorporated additional examples expanding on the current guidance.
More information is available at: http://www.inspection.gc.ca/ eng/1392135900214/13921359 60867
If Trans Fat has been virtually eliminated from the Canadian food supply, why is it back as a priority issue for Health Canada?
Everyone agrees that the presence of trans fat in the food supply is a health concern. Science shows that consuming either saturated or trans fat raises the blood levels of the so-called “bad” cholesterol (serum LDL-cholesterol) which is a risk factor for heart disease. In addition to raising “bad” cholesterol, trans fat also reduces the blood levels of the socalled “good” cholesterol (HDL-cholesterol) which protects against heart disease. Canada has been leading North America in eliminating trans fat from the marketplace. Since the early 2000’s, Health Canada has pursued a multi-faceted approach to reduce the consumption of trans fat.
1. Mandatory Trans Fat Labelling
In 2007, Canada was the first country to require that trans fat in pre-packaged food be included on the mandatory Nutrition Facts Table.
2. Setting voluntary targets for processed foods
In the same year, the Minister of Health announced that Health Canada adopted the recommendations of the Trans Fat Task Force with respect to the amount of trans fat in foods:
a. Limit the trans fat content of vegetable oils and soft, spreadable margarines to 2% of the total fat content.
b. Limit the trans fat content for all other foods to 5% of the total fat content, including ingredients sold to restaurants.
3. Active monitoring and open reporting program to measure industry progress
The Trans Fat Monitoring Program has analyzed a wide variety of foods from restaurants, fast food chains, quick service restaurants, cafeterias located in institutions, establishments serving various ethnic cuisines, as well as pre-packaged foods. At the end of the trans fat monitoring program in 2009, it was determined that 75% of products on the Canadian market place met the voluntary target.1
However trans fat was still found in crackers, cookies, cakes, frozen pies and other baked goods; snack foods (such as microwave popcorn); frozen pizza; vegetable shortenings and stick margarines; coffee creamers; refrigerated dough products (such as biscuits and cinnamon rolls) and ready-to-use frostings. In 2011 further research indicated that 96% of the food supply met the trans fat voluntary targets.2
In June 2015, the U.S. Food and Drug Administration (FDA) released its final determination that that there is no longer a consensus among qualified experts that partially hydrogenated oils (PHOs), which are the primary dietary source of industrially-produced trans fatty acids are generally recognized as safe (GRAS) for any use in human food. Industry in the U.S. has until June 2018 to remove PHOs from their products.
Later that year, Prime Minister Trudeau made public the mandate letters he sent to his ministers outlining their accountabilities. To the Minister of Health, he assigned among a list of obligations: “to promote public health by… bringing in tougher regulations to eliminate trans fats ….similar to those in the United States.” In order to assist the Minister meet her mandate, the Food Directorate is currently asking industry for detailed information on PHOs and trans fat. BAC members continue to support the voluntary efforts to reduce trans fat in baked goods. Our members have confirmed that the main sources of PHOs are in such small amounts that they are not reflected on finished bread products. Many have plans to remove the PHOs from few desserts made in Canada by the end of 2016.
BAC provided input into the Food Directorate’s call for information emphasising that the voluntary approach has been very successful in reducing trans fat in the Canadian marketplace. BAC is asking to participate in continued discussions regarding how we can best collaborate with the Food Directorate in developing options to fulfill the Minister’s mandate commitment in eliminating trans fat from the food supply.
1 http://www.hc-sc.gc.ca/fn-an/pubs/analysis-analyse/fat-gras-eng.php
2 http://ajcn.nutrition.org/content/early/2014/08/06/ajcn.114.088732
Supports
Health Canada reveals new acceptable function claims for nutrients
Whole-grain products are naturally good sources of chromium, copper and manganese. Health Canada has accepted function claims for these three nutrients which are:
• Chromium contributes to normal glucose metabolism.
• Copper contributes to the maintenance of normal connective tissue.
• Manganese contributes to the formation and maintenance of bones and is a factor in energy metabolism.
These claims can be communicated on packaging, advertising and on companies’ websites. Additionally, whole grains are a source of magnesium and phosphorus for which new function claims have been permitted. Health Canada has also updated the claims for folate which is a mandatory fortificant of wheat flour.
More information is available at http://www.inspection.gc.ca/eng/1392834838383/139283 4887794?chap=8#s16c8
COPPER
Supports normal connective tissue
MANGANESE
Supports bone maintenance and growth
BAC and Members at IDDBA show Houston!
Baking Association of Canada along with six member companies exhibited at the recent IDDBA show in Houston. This is a new initiative rolled out for 2016-17 as a pilot project to support BAC members in the export marketing opportunities. BAC’s focus at IDDBA was in promoting the Canadian baking industry. IDDBA show participating members have expressed a high level of satisfaction with the results and are looking forward to taking part in two more international shows, next one in November will be PLMA show in Chicago and final will be Gulfood 2017 in Dubai-UAE. BakEx Program was developed and implemented by BAC in collaboration with the following members: Del’s Pastry, Embassy Flavors, Morrison Lamothe, Ozery Bakery –Pita Break and Stonemill Bakehouse.
BakeEx Program is partially funded by Agricultural Adaption Council’s GF2 program
MediaEdge and BAC Digital Communication Opportunities
Early this year BAC entered into a strategic communication partnership with MediaEdge Digital to deliver Association’s bi-weekly newsletter covering latest and timely information on the baking sector in Canada. All BAC member contacts should have been receiving this newsletter every second Tuesday, if you are a member and not on our mailing list please inform us at info@baking.ca The digital newsletter also has advertising opportunities to promote your business. BAC members receive a 10% discount, in addition to the newsletter the Baking Association of Canada website www.baking.ca also offers advertising opportunities.
For additional information on these, please contact Aaron Burgess | aaronb@mediaedge.ca | 416 933 3348, ext. 210.
BAC’s Ahmed Mutaher and Paul Hetherington. Photo Credit: Dan Bordun, Grocery Business Magazine
Baking Association of Canada (BAC) NEW GROUP INSURANCE PROGRAM
The Baking Association of Canada, along with its insurance partner, Arthur J. Gallagher, Canada Limited, announced at its recently held Bakery Showcase 2016 the development of a new insurance program that offers the very best in coverage, service, claims handling and risk management expertise, all administered by a partner with a superior reputation in the industry. We are confident that this goal has been met and exceeded with the newly developed Baking Association of Canada (BAC) Group Insurance Program through Arthur J. Gallagher.
Arthur J. Gallagher has served as an insurance broker for the Baking Association of Canada for many years and brings an extensive knowledge of the industry to the partnership. With this expertise they have created a comprehensive insurance program exclusively for our members across Canada. Most member participants have seen significant savings on their insurance premiums while enhancing their coverage.
WHY CHOOSE THE BAC GROUP PROGRAM
At Arthur J. Gallagher, we will partner with Baking Association of Canada (BAC) members across Canada to assess your short and long-term goals, help you navigate through the risks and challenges of the industry, and customize a comprehensive insurance solution to meet your unique needs. We offer a broad range of coverages with rates and options tailored for BAC members, some of which include:
Broad Form Building and Contents Coverage
Flood, Earthquake and Sewer Back-Up
Business Interruption
(Actual Loss Sustained)
Equipment Breakdown Coverage
Commercial General Liability
Advertising Liability
Negative Publicity Coverage
Non-Owned Automobile
Comprehensive Crime Coverage
Product Recall Expense
Product Infestation and Contamination
Cyber Risk Management
Legal Expense Coverage
24/7 Claims Service
PROGRAM BENEFITS
• Preferred Rates
• Simple Application Process
• National Claims Support
• Best in Class Service
• Full Service Brokerage
Arthur J. Gallagher Canada Limited
If you would like to discuss your specific requirements, please do not hesitate to get in touch with our team, who would be happy to answer any questions you may have.
CONTACT FOR MORE INFORMATION:
Crystal Riegert
+1.905.752.8873
crystal_riegert@ajg.com
Vadim Sinelnikov
+1.905.948.2656
vadim_sinelnikov@ajg.com
For more information about Arthur J. Gallagher Canada, visit ajgcanada.com
¦ concepts for success ¦
BY DIANE CHIASSON
ENHANCE SALES THROUGH LIGHTING
Making your baked goods stand out with good lighting can go a long way to boosting your product sales.
Lighting can be an important way to attract customers and highlight your offerings, but it’s essential to use lighting sensibly to achieve the benefits without any of the pitfalls. Following are eight tips on using lighting to enhance your bakery and your sales.
UNDERSTAND BASIC PRINCIPLES
There are four basic kinds of retail lighting to consider when seeking to improve your bakery’s appearance and sales (general, decorative, accent and task lighting). General or ambient lighting is the main source of illumination in a space, and choosing lower levels where appropriate can do much to reduce overall energy bills and be more environmentally-friendly. For a bakery with a cozy café combination, more subdued lighting may set a nice tone for those spending time in the café space, and this can allow you to emphasize your feature items more easily with other forms of lighting.
ENHANCE YOUR OFFERINGS
Accent lighting can be used to highlight specific areas, displays and decor in your bakery to make products pop and add a sense of importance. This is most often used in display cases, but remember to think outside the box and consider emphasizing displays of specialty goods you are up-selling to your customers or for point of purchase displays. It is imperative to also showcase products creatively to boost their appeal. Lighting levels should be three to five times higher than the surrounding ambient light, highlighting merchandise for easy evaluation by the customer
ATTRACT CUSTOMERS
Every retailer is competing for a customer’s attention; the retail window is an opportunity to stand out. It should be a powerful attraction, providing a link between the passersby and the baked goods within. Accent lighting can play an
}Make sure your bakery display cases are well lit. A well-lit case will let your customers know you are proud of your work, and it will create a welcoming ambience to your establishment.
CREATE PERSONALITY
The lighting you choose should complement and conform to the overall theme and mood of your bakery, and it should reflect the brand identity you have chosen for the space. Make sure you select appropriate lighting to convey the idea you had in mind when you began your bakery—how you want your customers to feel and how you want the products to look—and employ creative choices to achieve this. Decorative lighting choices, including pendants, sconces, chandeliers, table lamps, floor lamps and cylinders, can be used to enhance the look of a space in this regard. Decorative lighting should complement and add visual interest to the interior, as well as contribute to the overall lighting plan.
important part here, creating a dramatic emphasis on your baked goods using a focused light source or sources. It can add depth, contrast and create a focal point for merchandise to be displayed. It highlights shape, texture, finish and colour of baked goods, drawing customers in.
DISPLAY CASES
Shine the light on your creations. Make sure your bakery display cases are well lit. A well-lit case will let your customers know you are proud of your work, and it will create a welcoming ambience to your establishment. The key is to make this illumination more precise and of higher intensity than the surrounding ambient light. Track fixtures, recessed housings with adjustable trims and concealed adjustable illumination with point source lamps provide directional control and are especially effective for this kind of accent lighting.
USE LIGHTING CAREFULLY
Lighting can add life to your bakery
display, as long as you do not over- or under-light the most important areas. Customers should be able to easily see textures and colours without straining. Be careful of using hanging light fixtures that may spotlight an item and wash it out. These types of lights may also produce excessive radiant heat, warming the item and potentially drying it out or disturbing its consistency. If accent lighting is directed ambiguously, the end result may have many unwanted shadows obstructing the details of the highlighted items as well as a distracting glare.
CHOOSE FOR PURPOSE
Task lighting is more focused and used to better illuminate areas in your bakery where more light is needed to perform certain tasks. This should be used in kitchen areas for staff to work effectively and efficiently. Completing the sale is the most important retail task; it is the final interaction between the customer and staff. Pendant luminaries at the point of sale are a great way to provide task light for sales work; enabling staff to quickly and accurately wrap packages, run register sales and credit card transactions, minimizing mistakes and returns.
BOOSTING SALES
The purpose of lighting your offerings is to make them more appealing. By using lighting in a sensible way you can establish displays and enhance what your bakery has to offer. You won’t only create a dramatic effect but also increase your sales by using these simple ideas or other valuable advice you can gain from working with someone skilled in the application of lighting principles in a retail environment. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com. .
REDUCING ACRYLAMIDE
Since the discovery of acrylamide in food products in 2002 it continues to cause concern as a potential carcinogenic public health risk in many manufactured foods and beverages.
From a baked goods perspective, almost all products will contain acrylamide due to the ubiquity of the precursors—reducing sugars and asparagine—and the practice of using cooking temperatures above 120 C. This becomes even more problematic during post-manufacture consumer/ restaurant toasting or heating, as this can boost the acrylamide many times above the
Acrylamide levels in breads increase after toasting.
level found in the original product.
While fried potato products such as French fries and potato chips contain the highest levels of acrylamide and get the most media attention, baked goods, such as breads (soft and crisp), pretzels, crackers, etc., also contain acrylamide. In fact, when adjusted for consumption levels, baked goods actually contribute 40 to 50 per cent to the average person’s overall daily dietary intake of acrylamide.
Among key concerns is the risk to children. According to Health Canada, children consume twice as much acrylamide each day per kilogram of bodyweight
compared with adults.
In recent years, Health Canada and other government regulatory authorities around the globe have weighed in with reports advocating measures to mitigate the amount of acrylamide contained in all food products. Most recently, in June 2016, the U.S. Food and Drug Administration (FDA) issued its voluntary mitigation guidelines. While no agency has yet enacted mandatory allowable limits, it appears the European Food Safety Authority is planning on setting these in 2017, with ALARA (as low as reasonably achievable) levels possibly being the goal.
Given the widespread consumer movement toward clean labels and healthier food production, reducing acrylamide levels to as low as possible is likely to be welcomed by both governments and consumers.
An innovative non-GMO baker’s yeast with the ability to reduce acrylamide in baking products by up to 90 per cent with no changes to the production process is now being made available for industry testing from Renaissance Ingredients Inc. of Vancouver.
Renaissance recently achieved a milestone toward commercialization when the FDA issued a no-objections letter to the yeast’s status as GRAS (generally regarded as safe), the same status as conventional baker’s yeast. With respect to Canadian regulations, the acrylamide-reducing (AR) yeast is moving through the process of novel foods approval, with no major hurdles identified.
“FDA GRAS status is good news that confirms our acrylamide-reducing yeast to be safe, but with the added ability to greatly reduce the amount of acrylamide found in the final baked product,” says Dr.
Matthew Dahabieh, president of Renaissance Ingredients. “Our lab-scale testing confirms its effectiveness, and now we invite bakers to test the yeast in their unique baking processes to see how low they can reduce their acrylamide levels.”
80 PER CENT REDUCTION
Since it is an industrial baker’s yeast strain, Renaissance’s AR yeast can replace the conventional baker’s yeast currently used in most baking applications. In-house laboratory testing conducted by the company on white and whole wheat baked bread found that AR yeast consistently delivered an 80 per cent reduction in acrylamide.
“These results indicate the efficacy, simplicity and seamlessness presented by using our AR yeast in a broad variety of baked goods,” notes Dahabieh.
LEVELS IN TOAST ALSO REDUCED
Acrylamide levels increase significantly after toasting and other cooking. In Renaissance’s laboratory testing, dark toast made from white bread leavened with conventional yeast contained up to 195
COME RING THE BELL AT
parts per billion (ppb) of acrylamide — 6.5 times more acrylamide than the same piece of untoasted bread. Similarly, dark toast made from whole wheat bread contained up to 300 ppb — 8.5 times more acrylamide than the untoasted bread itself.
“Our AR yeast has demonstrated excellent consistency in reducing acrylamide by 80 per cent across all levels of toasting,” adds Dahabieh. “In many cases, the acrylamide content of dark toasted bread made with our yeast is less than that of untoasted bread made with conventional baker’s yeast. Essentially, our AR yeast eliminates the significant increase in acrylamide that’s produced when bread and baked goods are toasted or cooked further at home.”
Given this performance, Dahabieh notes, “Renaissance is now ready to move to the next stage. We’re steadily advancing and it’s an exciting time.” / BJ
Steve Campbell is a Vancouver-based communications consultant who writes for and about food technology companies. He can be reached via e-mail at scampbell@ campbellpr.bc.ca.
formula ¦
BY THE CALIFORNIA WALNUT BOARD
PARSNIP WALNUT CAKE
As fall approaches, this hearty spiced cake incorporates vegetable, fruit and nuts for a wholesome offering. This recipe is courtesy the California Walnut Board & Commission. www.walnuts.org
PARSNIP WALNUT CAKE
INGREDIENTS
• All-purpose flour 1-1/4 cups
• Baking powder 3/4 plus 1/8 tsp
• Baking soda 1-3/4 tsp
• Salt 1-1/2 tsp
• Cinnamon, ground 3/4 tsp
• Ginger, ground 1/4 tsp
• Cloves, ground 1/4 tsp
• Nutmeg, freshly grated Pinch
• Sugar 1-1/4 cups
• Canola oil 1 cup
• Vanilla extract 1-1/2 tsp
• Eggs 2-1/2
• Parsnips, peeled, grated 1-2/3 cups
• Granny Smith apples, peeled, finely grated 1/2 cup
• Walnuts, toasted, finely ground to a powder with some of the flour3/4 cup
YIELD: Serves 12
METHOD
1. Preheat oven to 150 C (300 F). Prepare a quarter sheet pan with parchment and spray with nonstick spray.
2. Sift together dried ingredients; set aside.
3. Cream the sugar and oil well in the bowl of a standing mixer fitted with the paddle attachment. Add eggs one at a time, mixing until thoroughly emulsified. Add dried ingredients, mixing only until incorporated.
4. Fold in parsnips, apples and walnuts.
5. Transfer batter to prepared sheet tray. Bake for 15 to 20 minutes or until golden and cake springs back with a light touch. Cool completely. Refrigerate or freeze before cutting.
6. Trim edges off cake and cut into 3 x 1-inch rectangular portions. Cut each portion in half on the diagonal. Reserve until serving.
TOPPING SUGGESTIONS:
WALNUT PRALINE CRUMBLE
• Walnuts 2/3 cup
• Demerara or turbinado sugar 1/3 cup
To assemble as pictured (walnut praline crumble, parsnip candy, walnut butter, lavender and candied walnut ice cream, blackberries and parsnip crisps) visit www.walnuts.org.
• Tapioca starch
1/4 cup
• Butter, melted 2 tbsp
• Salt 3/4 tsp
1. Place walnuts and tapioca starch in blender, blend until finely ground.
2. Combine with remaining ingredients, mixing to a crumbled consistency.
3. Transfer to parchment-lined baking sheet. Bake at 150 C (300 F) until lightly golden and crunchy.
PARSNIP CANDY
• Parsnip, peeled, small dices 1 cup
• Sugar 1 cup + 2 tbsp
• Water 1 cup
• Salt 1/4 tsp
1. Combine parsnip with sugar, water and salt. Bring to a simmer over medium heat. Reduce heat to low and lightly simmer until parsnips are translucent, about four to five hours.
2. Strain from the syrup and lay on a silpat-lined sheet pan. Allow to dry at room temperature for two to three days until sugar crystallizes and parsnips are chewy.
WALNUT BUTTER
• Walnuts
1-1/2 cups
• Neutral or walnut oil 1-1/2 tbsp
• Salt 1/8 tsp
1. Toast walnuts 150 C until lightly golden.
2. Immediately transfer to a blender and
blend on low, increasing speed to high, until walnuts become mealy/powdery.
3. Slowly add oil and salt, blending until smooth. Make sure oil is completely emulsified with the nuts.
4. Pass through a fine mesh sieve.
CANDIED WALNUTS
• Walnuts, lightly toasted 1/2 cup
• Sugar 2-1/2 tbsp
• Salt 3/4 tsp
1. Combine sugar and salt in a medium saucepan. Add just enough water to make the sugar sandy in texture.
2. Cook to 240 F over medium heat. Immediately add walnuts and cook, stirring constantly,
3. Remove from heat once walnuts are entirely coated with sugar and continue stirring until sugar begins to crystallize.
4. Transfer to a parchment lined sheet pan to cool.
PARSNIP CRISPS
• 1 parsnip, peeled, then peeled again into lengthwise strips
• Oil, for frying
• Salt
1. Heat oil to 175 C (350 F).
2. Fry parsnips strips just until beginning to turn golden.
3. Immediately remove from oil and drain on paper towels. Sprinkle with salt.
BREAD: A BAKER’S BOOK OF TECHNIQUES AND RECIPES
Hailed as a “revelation” when it first appeared in 2004, Jeffrey Hamelman’s Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.
• Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products
• Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker’s Guild of America
• Fully updated to include the latest techniques, methods, trends, and bread varieties
From mobile depositors for icing cakes to heated holding cabinets and sturdy pallets, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Decorating with ease
The new Deco-iSpot from Unifiller can be used to easily ices cakes and decorates cupcakes directly from a bowl or pail. With plenty of power and speeds of up to 120 deposits a minute, the Deco-iSpot can save time and reduce injury or strain for an operator. A patented bubble extractor ensures smooth icing deposits. Standard follower plates work with specific buttercream pails. The versatile machine can also be used to deposit batters, fillings and other smooth flow-able products. Its all-stainless steel design allows for quick product changeover and easier clean-up.
www.unifiller.com
Sturdy pallet stacking
ORBIS Corp. has introduced a 40- x 48-inch top cap and pallet system for the packaged goods and food processing industries. Its StakCap covers pallet loads so they maintain uniform weight distribution when being stored or transported, and the top cap also secures loads for more efficient material handling.
The StakCap is compatible with ORBIS StackR and Heavy-Duty StructoCell (HDSC) pallets. It is designed to create more secure loads by interlocking with the legs of the pallets.
Strapping with molded-in channels provides extra banding to the entire length and width of loads for even greater security.
orbiscorporation.com
Hot holding cabinet
Cres Cor has developed the HotCube3 heated cabinet designed with quick service and catering functions in mind.
The HotCube allows users to hold food safely indoors or outdoors.
The three-quarter-size cabinet can run on 120-volt electric, then unplug and be used outdoors with a propane fuel hybrid heat system (8,700 BTU) that maintains safe holding temps of up to 93 C (200 F).
The 1500-watt unit can transport a variety of foods and can hold up to 22 steam pans or 11 sheet pans.
The cabinet uses standard 1 lb. propane tanks for up to eight hours of hold time. It also converts to a 20 lb. tank system.
Accessories and options include customized powder coating with brand colours and logo, a natural gas adapter, a solar panel and extra heavy-duty transport angles. www.crescor.com
ACADÉMIE CULINAIRE
Montreal, QC
Evening and weekend continuing education classes in desserts, pastries, decorating and more academieculinaire.com
ALGONQUIN COLLEGE
Ottawa, ON
• Part-time on-campus Patissier program
• Part-time on-campus Basic Cake Decorating
• Part-time on-campus Cake Decorating Flowers and Cake Design
• Part-time on-campus Cake Decorating Gum Paste and Fondant
• Full-time on-campus Baking & Pastry Arts Certificate
• Full-time on-campus Baking & Pastry Arts Management Diploma (Fall 2017) algonquincollege.com
ASSINIBOINE
COMMUNITY COLLEGE
Brandon, MB
Evening and weekend continuing education classes in types of cuisine and hands-on courses assiniboine.net
BARRY CALLEBAUT CHOCOLATE ACADEMY
Montreal, QC
We are proud to present the 2015-16 course program at the Chocolate Academy™ Montreal, located in one of the most dynamic neighbourhoods in this gourmet city: the Technôpole Angus. This Chocolate Acadamy™ centre in Montreal offers classic, specialized and innovative classes in both French and English for artisans, culinary professionals and those passionate about international gastronomy. 4820 Molson St. H1Y 3J8 1-855-519-8676 chocolate-academy.ca
BONNIE GORDON COLLEGE OF CONFECTIONARY ARTS
Toronto, ON
Certificate & Diploma programmes in Artisanal Baking & Pastry Arts, Cake Decorating and Design
Full & part-time programmes. Continuing Education 416-440-0333 bonniegordoncollege.com
CAMOSUN COLLEGE
Victoria, BC
FOODSAFE Level 1 offered (one-day, weekend class) camosun.ca
CANADORE COLLEGE, SCHOOL OF CULINARY ARTS
North Bay, ON
BAKING ASSOCIATION OF CANADA
Mississauga, ON
Certified Bakery Specialist designation, plus correspondence courses baking.ca
Correspondence and online courses offered, including nutrition, sanitation and safety, food preparation and communication and customer service canadorec.on.ca
CENTENNIAL COLLEGE
Toronto, ON
Correspondence and online courses offered, including nutrition and health, sanitation and safety, kitchen equipment and food preparation, and workplace communication centennialcollege.ca
Professional Course Guide
COLLEGE OF THE NORTH ATLANTIC
Newfoundland and Labrador 9-month Baker program (fulltime) offered at Bay St. George campus 9-month cook program (full-time) offered at several campus locations
Marine Cook program also available cna.nl.ca
CONESTOGA COLLEGE
Waterloo, ON
Continuing education courses in food processing supervisor and advanced sanitation practices Distance learning courses in creative cooking and food service worker conestogac.on.ca
CONFEDERATION COLLEGE
Thunder Bay, ON Evening, on-campus classes in cake design confederationc.on.ca
CREATING OCCASIONS
Victoria, BC
Continuing education classes: chocolate/classic baking, cake decorating, specialty, savoury, sandies creatingoccasions.com
DURHAM COLLEGE
Whitby, ON
• Advanced Baking & Pastry Arts
• Culinary Management
• Hospitality ManagementHotel, Restaurant and Tourism
• Special Events Planning 905.721.3000 durhamcollege.ca/cff
Join our French patisserie program, a specialized French food and culture postgraduate certificate Learn from the experts here in Canada and then live, learn and get work experience in France! Find out
Professional Course Guide
FANSHAWE COLLEGE
London, ON
Full time Baking and Pastry Arts Management Program and part time Advance Bake Patissier Program.
For a full list of our culinary, tourism and hospitality programs fanshawec.ca/tourism.
FLEMING COLLEGE
Peterborough, ON
Online and on-campus continuing education courses in advanced food safety training, quality food preparation, communication and the food service worker and cake decorating flemingcollege.ca
GEORGE BROWN COLLEGE CHEF SCHOOL
Toronto, ON
Continuing education programs and courses in baking arts, baking and pastry management, culinary management and culinary arts. georgebrown.ca/chefschool
GEORGIAN COLLEGE
Barrie, ON
Continuing education programs and courses in bake theory, patisserie, techniques and baking. georgianc.on.ca
HUMBER COLLEGE
Toronto, ON
• 2-Year Diploma: Baking & Pastry Arts Management
• New bake labs coming January 2017
• Learn from expert Pastry Chefs in state-of-the-art facilities
• Culinary programs also include courses in Baking & Pastry Arts 416-675-6622 hrt.humber.ca
INSTITUT DE TOURISME ET D’HOTELLERIE DU QUEBEC (ITHQ)
Montreal, QC
Part-time, on-campus classes in restaurant management and hygiene and food safety ithq.qc.ca
LAMBTON COLLEGE
Sarnia, ON
Part-time food service worker program, offered online lambton.on.ca
NEW BRUNSWICK COMMUNITY COLLEGE
Moncton, NB
One-evening on-campus classes available in cooking and candy making nbcc.ca
NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY (NAIT)
Edmonton, AB
NAIT is a leader in culinary education, with full-time, part-time and apprenticeship options:
• Culinary Arts diploma
• Hospitality Management diploma
• Baking certificate
• Retail Meatcutting certificate
• Baker and Cook apprenticeship training
• Numerous evening/weekend courses 1.877.333.6248 nait.ca
NOVA SCOTIA COMMUNITY COLLEGE
Dartmouth, NS
Short-term, on-campus continuing education classes in pies and tarts, croissants and danishes, fondant and cake decorating for beginners and restaurant desserts nscc.ca
Find out how to get the hands-on training and knowledge that will take your Baking career to the next level!
Your ingredients for success!
Discover Algonquin’s wide selection of parttime and full-time Baking programs available:
Patissier l Cake Decorating l Flowers and Cake Design
Gum Paste & Fondant l Baking & Pastry Arts Certificate
Baking & Pastry Arts Management (Fall 2017)
LE CORDON BLEU
Ottawa, ON and international (France, U.K., Spain, Australia, Japan, Korea, Mexico, Peru)
Short-term (one-day) courses at Ottawa and international campuses on varying subjects
Continuing education classes at Paris campus, including master of food and food cultures and Hautes Etudes du Goût cordonbleu.edu
LETHBRIDGE COLLEGE
Lethbridge, AB
Continuing education classes in food safe sanitation lethbridgecollege.ca
PACIFIC INSTITUTE OF CULINARY ARTS
Vancouver, BC
Short-course cake decorating and specialty cuisine classes picachef.com
PASTRY SCHOOL VANCOUVER
Vancouver, BC
Continuing education classes in artisan bread baking, pastry training, chocolate training, cake decoration pastrytraining.com vancouverpastryschool.com
PREGEL CANADA
Toronto, ON and Vancouver, BC
International Training Centres Fundamentals and advanced classes in gelato, soft serve and frozen novelties
pregelcanada.com/en/training/
RAW FOUNDATION CULINARY ARTS
INSTITUTE
Vancouver, BC
Continuing education classes in desserts and chocolate rawfoodfoundation.org
RED RIVER COLLEGE
Winnipeg, MB
Food services management continuing education program (some courses available by distance delivery) rrc.mb.ca
SASKATCHEWAN INSTITUTE OF APPLIED SCIENCE AND TECHNOLOGY (SIAST)
Saskatoon, SK
Distance education options for food service worker and food nutrition management Evening and weekend on-campus cooking and baking classes, including European pastry and torte preperation siast.sk.ca
ST. CLAIR COLLEGE
Windsor, ON
Part-time classes in kitchen management and culinary skills and techniques stclaircollege.ca
ST. PIUS X CULINARY INSTITUTE
Montreal, QC
Day and evening classes in professional cooking emsb.qc.ca
VANCOUVER COMMUNITY COLLEGE
Vancouver, BC
Continuing education/part-time programs and courses in baking and pastry arts vcc.ca
VANCOUVER ISLAND UNIVERSITY
Nanaimo, BC Professional Baking and Pastry Dept.
Foundation, Apprentice and Leisure Courses in Artisan Baking, Viennoiserie, Decorating and Wood Fired Baking. 2.viu.ca/baking/
Your success in the professional bakeshop begins with the Baking and Pastry Arts program at Georgian College in Barrie, Ontario.
This hands-on certificate program will match technical skills with your natural creativity. In just eight months you’ll gain the fundamental knowledge and techniques you need to become an accomplished baking and pastry arts professional. Graduate job-ready!
Class size is limited to just 24 students for maximum hands-on learning
Programs begin September 2017 or January 2018
Learn more:
Anthony Borgo anthony.borgo@georgiancollege.ca 705.728.1968, ext. 1422
Visit us at Fall Open House on Saturday, Nov. 5, 2016
Barrie Campus
(DIVISION OF A & L FOOD DISTRIBUTORS INC.)
SUPPLIER OF FROZEN AND RAW INGREDIENTS
FOR THE BAKING INDUSTRY
Tel: (416) 252-4660 Fax: (416) 252-9993 25 - 8 Connell Ct., Toronto, ON M8Z 1E8
JMcTavish@drader.com
BY JANE DUMMER, RD
TURN UP THE HEAT
Consider spicing up your products to match the demand for more exotic flare.
As ethnic trends continue to become popular more and more people are enjoying spicier foods. Consumers are willing to explore new options based on their travels and their desire for twists on their usual favourites.
As people experience other cultures, they demand more ethnically-inspired food sensations, including heat. Artisan bakers can easily bridge the gap from traditional flavours to interesting, bolder, tastes to meet consumers’ inquisitive and traveled taste buds.
These bakers are exploring the addition of fiery and bold flavours from chipotle apricot tea biscuits to chocolate cayenne sourdough bread. Canadians are crazy over macarons with fruity and nutty flavours. Now, there is an opportunity to update sweet fillings with heat. Lisa Sanguedolce, owner of Le Dolci in Toronto agrees, “Our chocolate and cayenne macarons are one of our best sellers, and our head baker, Sharon, is always experimenting in the kitchen with flavour combinations for the filling. She and her husband recently visited Costa Rica, and she brought some spicy ideas back from her travels. Her chocolate and chilli macaron has a lovely hint of cayenne that stays with you for a long while after you’ve enjoyed it.”
}to be appreciated without the burning feeling.
“This trend is in its infancy for the large bakeries. Food formulators are starting to play with their recipes and see where they might liven up their traditional brands; however we have not seen a lot of commercialization yet.
“We recommend looking for depth of flavour, and layering techniques that is possible using aged chilies. For example, Louisiana Hot sauce from Southeastern
Many of our customers are looking for more punch, like they are used to in their home cooking, and find some retail outlets say spicy but don’t actually deliver.
Mills is blended from authentic long cayenne peppers that are sun-ripened, carefully selected, and handpicked. The peppers are aged for at least one year, to produce a savoury sauce that is not too hot, and yet not too mild.”
clientele of different palates. So a mild option for those that want to try it without being overwhelmed by the spice and a medium and spicy level for those that want a little more kick or the real deal. It’s also fun for customers to try and push their limits when they see different levels of spice. One week they may visit and purchase the mild and then come back the next to test out the next level.” When it comes to the mainstream segment of the baking sector, finding the right bridge that offers the perfect balance between sweet and heat is important. Elysee-Collen recommends, “We feel that consumers will be looking for a subtle kick in new spicy, hot flavours. As the trend develops and spreads into conventional retailers, the heat intensity will increase in offerings as consumers become familiar with the new flavours. Another trend to look out for is the addition of spicy inclusions as another way to provide heat to baked goods.”
Over past 10 years we have seen the commercial blending of fruit or citrus and spices in sauces, marinades and even Sriracha mango yogurt! Few ingredients can highlight a food like the wide range of flavour and heat profiles found in chili peppers, from mild and sweet to red hot and bold. Belinda Elysee-Collen, account manager at Dempsey Corporation, explains, “Bakery is the next logical place for heat to be added. When spice is added to sweet, the level of heat is mitigated and allows the true spice taste
Will things continue to heat up? Sanguedolce and Elysee-Collen agree that the trend in baking is heating up and will continue for both the artisan and the mainstream bakeries. Sanguedolce identifies, “We make a chili and double dark chocolate cookie that is a hit. Many of our customers are looking for more punch, like they are used to in their home cooking, and find some retail outlets say spicy but don’t actually deliver. I recently advised a small start-up on making various levels of heat for
Consumers are becoming increasingly diverse in their tastes and priorities, and not only demand new flavours but experiences. It’s the perfect time for bakers to jump on this trend and turn up the heat on traditional favourites to create spicy sweet goodness to satisfy their consumers’ worldly palettes. / BJ
Jane Dummer, RD (www.janedummer.com), known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.
Add a bold punch to your baked goods.
