December 2017

Red velvet is a top holiday seller, indicates research from Dawn Foods.

BY LAURA AIKEN

YOU GIVE, WE GIVE

The Bakers Journal Jake the Baker Award is now in its fourth year. It has been an honour to share the story of so many innovative bakers through this award, one which would not be possible without our sponsors. Thank you to our 2018 team: founding sponsor Ardent Mills, silver sponsor Baker’s and Us, and bronze sponsor Routhier & Fils.

Of course, the contest would also be lacking without the ever-humourous Jake the Baker, a cartoon that illustrator Brian Fray has been bringing to life in Bakers Journal for 36 years. That’s a lot of cartoons! Thank you Brian for being part of the bakery industry’s creative spirit.

As we close 2017 amidst the first blush of the holidays, it seems a perfect time to draw attention to the changes we have made to the Jake the Baker Award for 2018. The contest has a newly inspired direction navigated by the gift of giving.

Innovation has been at the heart of the Jake the Baker Award since its inception. Now, we’d like to focus that innovative energy on community outreach. This year’s award is all about recognizing the ways in which you give back.

Elaine O’Doherty at Ardent Mills came up with a brilliant idea for this year’s entries, and we’re very excited to partner with Ardent Mills as part of our own giving back initiative.

For every Jake the Baker entry we receive, Bakers Journal and Ardent Mills will contribute $50 to the Boys and Girls Clubs of Canada. This organization administers a variety of programs nationwide that serve children and youth of all ages. From healthy eating and active living, to crime prevention and job and leadership skills, the Boys and Girls Clubs of Canada provide essential support to families.

DECEMBER 2017 | VOL. 77, NO. 10

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

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For every Jake the Baker entry we receive, Bakers Journal and Ardent Mills will contribute $50 to the Boys and Girls Clubs of Canada.

Jake the Baker is still, at heart, an innovator contest. The winning entry will demonstrate a bakery that has a culture of generosity from the inside out. Anyone who can cultivate that is an innovator, as it’s not easy by any stretch. Generosity relates to how staff perceive their role and each other, how staff view their relationship with their community, their dedication to the bakery and thus in turn the bakery’s dedication to the community. Generosity is a bouquet of time, money, small and large acts of kindness, thoughtfulness, empathy, desire to see others succeed, and emphasis on connection.

We hope that 2017 has been a successful year for you, yours and your bakery business. It’s hard to believe it will be 2018 when we meet here on these pages again. Party like it’s 1999 is beginning to disappear from the rearview mirror altogether. As you ring in the New Year, and perhaps set those ritualized resolutions, consider all that can be done in this passage of time and all that you can do for others.

The team and Bakers Journal wishes you a safe and happy holidays! / BJ

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briefly | Mintel predicts five key trends; Icing Smiles gains a new partnership; Canadians will compete at Europain | FOR MORE baking industry news, check out our website, www.bakersjournal.com

Satin Fine Foods teams up with Icing Smiles

Satin Fine Foods has partnered with Icing Smiles to support the non-profit organization that has volunteer bakers known as Sugar Angels create custom cakes for families impacted by the critical illness of a child. The multi-year, exclusive agreement was formally introduced at the 2017 Americas Cake Fair in Orlando, Fla.

Since 2010, Icing Smiles has served nearly 14,000 custom celebration cakes with the help of almost 9,000 volunteer bakers and cake artists nationwide.

“Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time,” said founder and executive director Tracy Quisenberry in a press statement. “Long after the cake is gone, the memories linger; memories of the kindness of a stranger, of the art of the design, of the sweet smells of a special treat, of the smiles and laughs, and of a normal childhood experience so often stolen from these children. These memories are why we say, it is so much more than a cake.”

Satin Fine Foods, manufacturer of Satin Ice fondant, has supported Icing Smiles over the years with cash and product donations. As the company learned more about how the organization is “baking a difference”, it decided to enter into a more formal partnership.

“Icing Smiles is a tremendous organization doing amazing work,” said Kevin O’Reilly, founder and CEO of Satin Fine Foods in a press statement. “We cannot imagine a more fitting charity for our products and our brand.”

Every purchase of Satin Ice products will help Icing Smiles provide sick children and their families a temporary escape and a positive memory. Other elements of the partnership include promoting Icing Smiles on product packaging, advertising and social media channels.

“We cannot operate without the generous support of partners like Satin Fine Foods and the talents of our volunteer Sugar Angels,” said Quisenberry. “We offer bakers and cake artists a very personal volunteer experience. Their cakes fulfill our mission.”

Canadians among candidates vying for World Master Baker at Europain

The Masters de la Boulangerie will bring together a wealth of elite professionals as a global competition held during the Europain trade show.

The Masters de la Boulangerie, organized by Lesaffre, marks the final stage in a team competition cycle over three years, comprising the 2014-2015 Louis Lesaffre Cup and the 2016 Coupe du Monde de la Boulangerie. Only 18 candidates have the privilege to take part in this prestigious competition as individuals. Twelve have been selected on the best scores obtained as individuals during either the Louis Lesaffre Cup and/or the Coupe du Monde de la Boulangerie, and six were chosen for their promising potential. Marcus Mariathas, director of product development at ACE Bakery, and Alan Dumonceaux, chair of the baking program at NAIT, will represent Canada from Feb. 3-6.

More than a competition, the Masters de la Boulangerie is a catalyst for talent and a global platform for the bakers. The candidates, with their extraordinary levels of expertise, will need to surpass themselves in the challenges to try to win the ultimate title of World Master Baker in one of the three specialties: Nutritional Bread Making, Gourmet Baking and Artistic Bread Making. Mariathas will be competing in the Nutritional Bread Making and Dumonceaux in Gourmet Baking.

In each specialty, six candidates will be evaluated as much on technique as on sales and marketing, communications, economic factors and even on the social and environmental responsibility linked to bread making. To this end, the organizing committee has established a new approach to the specialties with compulsory products and also challenges linked to evolutions in baking and the profession’s future, in which the candidates must surprise with their creativity and ingenuity.

This holiday season is shaping up to be all about small indulgences with unique flavours. | BY

SPICING UP TRADITION

TRADITION

With preparations finalized and shelves fully stocked, Canadian bakers are ready for the hectic holiday rush. This year’s beautifullycrafted desserts give a nod to tradition, but with creative new twists that will have customers savouring fresh flavours into the New Year.

Dawn Foods’ quarterly magazine Batter Up notes that more than 75 per cent of shoppers plan to buy prepared foods this holiday season, with bakery pies and desserts making up 54 per cent of the demand. Exactly what are consumers buying? The century-old bakery supplier in Jackson, Mich., says top-selling items include cakes, like red velvet, brownies in festive flavours like peppermint, festively decorated cupcakes and specialty desserts such as Yule logs.

Anthony Low Sin, Dawn Foods’ national technical sales lead for Canada, says customers want conventional offerings with a twist. “I think people are trending towards traditional flavours, but there’s some new thinking out there that traditional is good, but they like to spice it up a bit.”

}He suggests adding flare to old favourites like panatone or bundt cake. “A traditional holiday bread is panatone, so add some spice to that like saffron and cardamom, so you have a nice sweet, rich flavour profile.

Left: WOW! Factor Desserts is focusing on small indulgences as part this year’s seasonal trends, which includes this chocolate dessert perfect for a holiday engagement. Above: Ken’s Fruitcake is offering a 300 gram size alongside its traditional 900 gram dessert based on customer feedback.

While he continues to offer his original 900 gram fruitcakes for $60, his 300 gram cakes retail for $20, giving customers greater flexibility and the opportunity to try several flavours for a similar price.

distribution centre in Etobicoke, Ont.

Following the same principles, Low Sin recently presented a dual flavour bundt cake to Dawn Foods’ national sales team that was met with rave reviews. “Keeping in tradition with chocolate, I added a gingerbread spice and the team thinks it’s going to be a winner.”

Debbie Gust, president of WOW! Factor Desserts, agrees that classic offerings with a twist are in high demand. Her bakery is a family-run business that’s been in operation for 36 years, with its bakery headquarters located in Sherwood Park, Alta., and a

An onslaught of requests from customers for a freshly designed chocolate lava cake has spurred on a new offering from WOW! Factor this holiday season.

“We’ve just launched a lava cake in a bundt-shaped format and when you heat it up it creates a molten lava of luxurious chocolate. Chefs are very excited about this one. It’s a twist on a classic dessert,” says Gust.

Other top performers in Gust’s lineup of seasonal goodies include harvest pumpkin cheesecake, rum and eggnog cheesecake, and midnight mint chocolate torte which resembles the flavour of Ovation mints. While these are expected

to be big sellers from October through December, another trend is also causing a stir in bakeries across Canada: smaller portion sizes and grab-and-go formats.

According to Dawn Foods’ Batter Up, a third of consumers are more willing to order desserts when they’re in a smaller format. Wow! Factor has created an entire line of treats to meet this category.

“We’ve really gotten into individual portion sizes of unique desserts,” explains Gust. “They’re different-looking and very popular for dinner theatres, hotels and banquet halls.”

The tiny treats include white chocolate and cranberry Yule logs, chocolate caramel Christmas trees, warm ginger caramel spice cake and a chocolate Christmas gift that can double as a ring-holder for a wedding proposal. “A lot of people get engaged over the holidays, so we’ve taken a picture with a wedding ring perched on top of the

chocolate Christmas gift and chefs are very excited about it. It looks like a little present; it’s adorable,” says Gust.

Low Sin agrees that smaller, individualized options are trending among consumers. “Cupcakes are in again thanks to the lollipop cheesecake craze, so we’ve made cupcakes in the form of Christmas ornaments, for example, as a grab-and-go option,” he says.

In Montreal, Ken Ilasz, owner of Ken’s Fruitcake, has taken his renowned 900 gram cakes and developed a smaller 300 gram option based on customer feedback. “Corporations and people looking at gift-giving are looking to give a gift basket with other things in it, so the formats that I had up until now didn’t really work for them because they were too big and expensive. Corporations have their threshold,” says Ilasz.

While he continues to offer his original 900 gram fruitcakes for $60, his 300 gram cakes retail for $20, giving customers greater flexibility and the opportunity to try several flavours for a similar price. Ilasz expects his top sellers this season to be his classic fruitcake in the smaller format,

followed by the Trinite (macadamia, pecans and brazil nuts, infused with ginger). Duking it out for third spot is Ahidname (cranberry, pistachio and maple syrup) and Epiphanie (cranberry, cherry), both customer favourites.

With spicy traditional offerings and smaller formats shaping this holiday season, there are a few trends on the periphery that will also leave their mark. Gluten-free offerings continue to hold their ground and are crossing over into mainstream indulgence. Gust says Wow! Factor Desserts launched a peanut butter cheesecake in the gluten-free format this fall, joining a strawberry champagne cheesecake and turtle cheesecake already in the gluten-free lineup. “We’ve had blind taste tests with chefs and they can’t tell it’s gluten-free. People are astounded. We find when we don’t put a huge emphasis on a product being glutenfree, people are more willing to try it and it becomes something that the whole family can enjoy. Apart from the gluten-free logo, it just kind of blends into our cheesecake line,” Gust says. Another craze making its mark in

Toronto and nationally across the country is artfully created doughnuts. “Creativity is happening in the marketplace with a fusion of different flavours,” says Low Sin. “Instead of a typical chocolate or vanilla glaze, we’ve seen customers using green tea matcha powder to make a green tea doughnut, as well as other new Asian bubble tea flavours. Asians deep fry a lot of desserts, so they put their own little twist on that.”

For bakers looking to put their own spin on traditional desserts this holiday season, Low Sin offers this advice: have fun with flavours. “The three main things this year are flavour fusion, tropical tastes and spices. Don’t be scared to try a fusion of flavours, like cilantro brownie or pina colada, as well as Asian influences like green tea products.” / BJ

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

For more inspiration please visit www.bakersjournal.com

Chocolate and gingerbread bundt cake: a conventional twist.

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BY DIANE CHIASSON

DOWNTIME READY

What will you do during the post-holiday slowdown? Here are some great ideas for how to make the best of your downtime.

Iam sure that you have seen it happen every year – your bakery business slows down after the holiday rush. I know that your bakery counter lines up may have been very long during the holidays, but when winter months hit, you may not have the same amount of customers. This is the ideal time to get off your butt and do something different and use this slow period to finally get some other chores off your to-do list. This is the ideal time to meet with your accountant for a mid-year financial checkup, clean your office, test new products and revamp your marketing and business plans. Here are six tips to get prepared for the next burst of business coming your way soon.

}1. DO YOUR ACCOUNTING

through all the piles of papers and emails, photos, brochures, invoices and magazines that have been sitting around and I get rid of them once and for all. I simply declutter as much as possible. My organizing mantra is “do it, ditch it or delegate it.”

I file all my papers inside an appropriate labeled folder, and I dust and vacuum my entire office. I try to organize my desk and my filing cabinets so that I can find everything I need within a minute or less. You will find that an uncluttered office is extremely easy to clean. If you don’t have the time or energy to keep up with everything, just hire some outside help in exchange for some bakery products, a la bartering.

3. TAKE SOME TIME TO READ AND TAKE SOME CLASSES

Three things I love: reading, researching, and learning, other than travelling,

I simply declutter as much as possible. My organizing mantra is “do it, ditch it or delegate it.”

I am sure that I am not the only one who hates accounting but we all have to deal with it. Use that time to prepare your tax files. Enter all your revenue and expenses into your recordkeeping system, send your payments to your suppliers, and make sure to balance your chequebook. It’s also the perfect time to meet with your accountant and get ready for the next tax season.

2. CLEAN YOUR OFFICE

I personally find that I can’t start a new project or do anything fun until I get my business and my house totally in order. I am a rare person among my friends and colleagues who looks forward to cleaning and organizing my office, and I am not afraid to admit it. I call it my ‘Zen time’. So how does a person like me – a clean freak – get my business and home nice and clean without outside help? I just try to envision one task at a time and I try not to look at the entire job. I also try to simplify, simplify and simplify as much as possible. I go

cooking, painting, and two thousand other things. My older sister always says to me that I should have been working in a library; it would have been cheaper. This time of year is perfect to pick up a hobby or learn something new. Think of updating your skills and look at courses you would like to take or books you would like to read in order to keep you up-to-date with the baking business industry and your business skills. Do it, and when you are tired of your books, please send them to me.

4. GET YOUR PERSONAL AND BUSINESS CHORES DONE

Slow business times are ideal to schedule your annual medical exams, such as eye and dental. It’s also a great time to clean your basement, garage or attic. It’s also the perfect time to research what’s new out there in the bakery world. You may need a new computer or want to go online to listen to some new music that will inspire your customers to buy more once they are in your bakery store.

5. REVAMP YOUR EXISTING RECIPES

Rather than adding new products to your bakery’s menu, why not spend this time to revamp your existing recipes. You may, for instance, experiment with ways to produce a light and airy cheesecake rather than the classic heavier version. Try to have healthier options available. Offer high-protein baked goods and allergen-free products, and try to offer nutritional information for your products, as well as feature different portion sizes.

As you know, consumer’s appetite for savoury sweets is also growing by the minute, and you could transform your traditional sweet pastries into savoury concepts. Savoury muffins and jalapeno cupcakes are not only on the rise but they are the perfect ‘snack attack’ food items, especially for younger consumers. Nowadays, almost nearly 50 per cent of consumers replace breakfast and lunch with a snack. Why not get in on some of the latest bakery food trends, and try some new mirror cakes and rainbow bagels. I can assure you that these new novelty treats will encourage excitement among your customers, and will boost your bakery sales.

6. TAKE A MINI-BREAK AND SPEND TIME WITH FAMILY AND FRIENDS

You should definitely walk away from your business and enjoy a day or two of total relaxation. Invite a friend or a family member to a weekend retreat, or simply go to a day spa. Simple breathe. You deserve a break! / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodserv ice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultants.com, or visit www. chiassonconsultants.com.

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PIZZA FARM

Pizza lovers are dining al fresco in rural Manitoba and it all began with a wood-fired oven named Hildegard.

Hildegard can be found at Integrity Foods, a thriving retail organic bread and pizza business run by husband-andwife team Dora and Cornelius Friesen on their farm outside Riverton, Man. The Friesens, who started the bakery in the 1990s, built the oven outside during a workshop they commissioned in 2002 from expert baker and oven builder Alan Scott.

Scott, who operated OvenCrafters in Petaluma, Calif., wrote The Bread Builders, a seminal baking book they admired.

“Alan told us what materials we’d need to build an oven and we built the oven’s core in a weekend,” Dora Friesen says.

The couple then converted their attached, double-car garage into a retail space where they sold their bread. “Neighbours thought we were crazy,” Dora says with a chuckle.

Scott, who has since passed away, also prepared an organic spelt desem –

unleavened or sourdough –starter for the Friesens. “The brick oven and desem starter he created have been the heart and soul of our bakery,” she says. “Pizza night was the outcome of our desire to share the gift of this oven.”

Pizza sales make up about 25 per cent of their sales. Pizzas are made on weekends from the third weekend of June until the third weekend in November. “It’s our summer,” Dora says. “People drive out from Winnipeg – a two-hour drive – especially to visit the farm.”

In 2009, they built a

Jason Friesen pulls a pizza from the bakery’s wood-fired oven nicknamed Hildegard at Integrity Foods.

second oven indoors that they christened Cora – a combination of their names, Cornelius and Dora.

The pizza crusts, which are made from this starter, contain organic whole-grain spelt flour, water and sea salts. Sourdough spelt is what sets their crust apart, Dora says. “People were asking for naturally leavened bread.”

There was a learning curve with the oven. “We had to learn quickly,” she says. “The pizzas bake quickly and transferring them to and from the oven was tricky.” After a chaotic “oven-warming”

evening that saw hundreds of pizzas going in and coming out of the oven at breakneck speed, they realized the answer to their efficiency problem was prebaking the crusts and bagging them in bulk so they’re ready for topping.

shine. Some people spread out blankets on the ground.

The pizzas are sold whole and boxed, Dora says, adding that they’ve never sold by the slice. Prices range from $17 to $17.50 for an eight-inch pizza, and from $22.50 to $23.50 for a 12-inch.

at guests and their pizza. “And kittens – there are lots of barn kittens every year,” she says. “We’ve had some adoptions.”

PICK-YOUR-OWN PIZZA

What are the most popular vegetables? “People seem to like the beets,” she says.

}Customers fall into all age groups and they spread the word about this hidden gem. “Some families have come out for years, and now their children come,” she says. The business is listed in the county’s travel guide, which helps attract tourists. They are not on Facebook but they do have a stylish, descriptive website (www.integrityfoods. ca) created by summer graphic design students who visited the farm.

PIZZA AL FRESCO, CANADIAN STYLE

On pizza night, guests are encouraged to relax, tour the grounds and have a picnic on the farm.

Although the Friesens have a retail store where they sell bread, they don’t have an indoor restaurant space. However, a gazebo with tables, chairs and umbrellas ensures diners stay dry as pies are pumped out, rain or

Visitors may quench their thirst with water, coffee and iced mint tea made from

Most of the vegetable toppings come from the farm, and as you might expect, there is an emphasis on using local products. At one time

The pizza crusts, which are made from this starter, contain organic whole-grain spelt flour, water and sea salts. Sourdough spelt is what sets their crust apart, Dora says.

mint grown in the garden, or purchase soft drinks. Some bring their own drinks and salads, she says.

The experience is kidfriendly, with lots to keep all ages busy when not eating. There are play areas for torpedo ball and soccer, a forest trail, photo albums to browse and a vegetable garden to explore. Dora is always on hand and ready to talk with visitors about homegrown and local food.

Animals share the space with humans – including an alpaca, birds, sheep, rabbits, goats, chickens, ducks, geese and a friendly silkie rooster named Elvis. The family dog sits nearby looking longingly

bison was a topping choice, but with prices so high at the moment they have switched to grass-fed beef, Dora says.

Perhaps their best-known pizza, and Dora’s favourite, is the Garden Special. People are given a basket and encouraged to walk the garden, filling their basket with whatever vegetables they choose.

They then bring their selection to the oven area where staff use them to create a pizza that is about as custom-made as they come. The veggies are added raw but Dora thinks in the future they might create a station to cook the toppings before they go on the pizzas.

One of Dora’s favourites, Fisherman’s Catch, features Lake Winnipeg pickerel cheeks, lemon tidbits, fresh dill and a house-made white cream sauce. “That one is very tasty,” she says.

THE TEAM

Although the Friesen children have grown and gone on to other careers, the business is still very much a family enterprise. Son Jason and brother-in-law Dwight spent several years as the main bakers and now help as needed. Daughter Debbie is their accountant and advisor. Cornelius mills the grain, fires the oven, and on baking days does most of the brick oven baking.

Dora works in the bakery, tends to the garden and handles agri-tourism. She describes her role in the business matter-of-factly as “the head that steers everything and directs the affair.”

They currently have two bakers on staff. Staff get a nice perk, she says: “their own pizza picnic each night after everyone else is happy.” That’s where they experiment with new pizzas, she adds. They’ve been thinking of

Their best-known pizza is the Garden Special. People are given a basket and encouraged to walk the garden, filling their basket with whatever vegetables they choose.

putting a chef’s choice pizza on the menu for August. “Visitors could tell us what they don’t want or can’t have on their pizzas – the rest is up to the chef!”

One challenge that comes with running a rural food business two hours from most suppliers in Winnipeg is the need to think ahead and stock up on perishable supplies.

“If we run out of something, for example, the Bothwell cheese we use, we’re in trouble,” Dora says. Supplies are delivered once a month, and although

they have a freezer, it’s a balancing act between being overstocked and running out of ingredients.

A PLACE OF LEARNING

The bakery and farm have become a hub for learning over the years, drawing post-secondary students from a school in France who have boarded with them every year until the last year for a three-month work placement from July to October. Among other requirements, the students must develop a new

20 18

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product. Last summer, they created a dense cake they would typically have in Brittany, France, with some fruit layered into it, Dora says. Pizza was one of their favourite items to experiment with, she adds. “Previous students developed a pizza that was representative of foods in their own French tradition.”

What’s in store for the business? A little less hustle, if Dora has her way. With the wholesale baking division in transition to become a year-round operation that her daughter Judith and her husband, Dave Newsom will run from a bakery in Winnipeg, the “head” of the business anticipates having more time to grow the pizza side of the business and enjoy the fruits – and vegetables – of her labour.

Next summer she plans to develop more products. They’ve been primarily a bread bakery, specializing in spelt/ sourdough, and occasionally cookies and cakes.

She also would like to host more pizza-related events and farm tours. She looks forward to devoting more time to their Artisan Baker for the Day, a workshop that lets participants learn about whole grains, methods and benefits of milling fresh flour, different styles of breadmaking, and baking in a wood-fired oven.

For all of the Friesens’ business savvy, you get the distinct feeling Integrity Foods is not only a livelihood but also a philosophy of life and of food. That philosophy emphasizes the health of people and their environment and includes the use of quality ingredients that are organic, local and affordable, if possible.

“As people are becoming more informed about food and how it’s grown, I think they’re making choices that make a statement,” Dora says. “They want to know it’s not only good tasting but that it was grown in a very good way, and then prepared in a very pleasing way as well.”

“Our pizza prices are fairly high, but we know it’s not only a pizza, it’s an experience. But we don’t apologize because we know we are choosing quality and for people who want the quality, they will come.” / BJ

For more profiles please visit www.bakersjournal.com.

In June, the federal government (through the Department of Agriculture and Agri-food) launched its National Food Policy Consultation and identified the focus of the review will centre around; increasing access to affordable food; improving health and food safety; conserving our soil, water, and air; and growing more high-quality food. BAC has expressed concern that the consultation is not addressing specific economic goals or plans to ensure we have the policies, programs and workforce to continue to develop our resources and produce good quality and healthy foods for Canadians and the world’s population.

The Canadian food and beverage processing sector is the second largest manufacturing sector in Canada in terms of the value of production, with sales worth $112.2 billion in 20161. It is also Canada’s largest manufacturing employer, providing 257,000 jobs in 20162

In addition, the sector is a vital link in the agri-food system, acting as a major buyer of Canadian primary agriculture products and providing a secure source of supply for retail and food service distributors. The food manufacturing sector has also been recognized by the Advisory Council on Economic Growth as one of Canada’s critical sectors but in its Feb. 17 Path to Prosperity Report stated that

“…much of our potential is untapped, held back due to policies (e.g., excessive regulations) and other barriers to growth (e.g., shortages in skilled labour, inadequate physical infrastructure). The Council recommends the government, in concert with the private sector, take a targeted approach to removing growth obstacles – thereby unleashing the significant potential of key sectors.”

Examples of regulations impacting the food industry are changes to food inspection, new food labelling requirements and marketing restrictions. The total net cost of the proposed label changes alone are estimated at $2.2B3.

Continued prosperity depends on the sector’s ability to maintain an economically viable manufacturing base that can sustain production for domestic requirements while increasing exports. Taking inflation into account, in real terms, manufacturing sales were flat during the last few years and did not keep pace with population growth in Canada4. While exports of processed food and beverage products continue to grow, and stood at a record value of $33.5 billion in 2016, imports are also increasing and were valued at $32.6 billion in 2016. Although the industry’s trade surplus of $883 million compares favourably to its deficits of the last few

BAC Supports Baking Training Programs

Atlantic Chapter Hockey Night in Halifax

years, it remains far behind the industry’s peak surplus value of $5 billion in 20045

Furthermore, in recent years, both productivity growth6 and profit margins7 in the Canadian food processing sector have been lower than those in the United States. Several factors influence the success of this sector, yet the proposed Food Policy neglects to focus on the food manufacturing industry as a first step in making sure that Canada can produce enough food to feed its population.

A National Food Policy needs to be integrated with Advisory Council on Economic Growth’s recommendations to ensure the growth and prosperity of Canada’s food processing industry. Unfortunately, the current policy discussion is ambiguous on this subject at best.

1Statistics Canada, CANSIM Table 304-0014. Monthly Survey of Manufacturing. Food and beverage manufacturing sales ($112.2B); second to transportation equipment manufacturing ($130B)

2Statistics Canada, CANSIM Table 281-0023, Survey of Employment, Payrolls and Hours, all employees.

3Impact Assessment of Food Labelling Regulatory Changes on the Food Processing Industry, March 2016, AAFC internal report.

4Calculations by AAFC, based on Statistics Canada data: Monthly Survey of Manufacturing (Table 304-0014), Industrial product price indexes (Table 329-0077) and population estimates (Table 051-0001).

5ISED, Strategist Trade data online, based on Statistics Canada trade data, NAICS 311 and 3121.

6AAFC Calculation of labour productivity as measured by real production value per hour worked, using: US Bureau of Labour Statistics, Industry Productivity, Number of Hours; US Census Bureau, Manufacturers’ Shipments, Inventories, and Orders data, and Statistics Canada, CANSIM Tables 304-0014 (Monthly Survey of Manufacturing) and 383-0030 (Labour statistics by business sector industry, hours worked for all jobs), 2004-2013.

7Sources: AAFC Calculation using: Statistics Canada, Quarterly Financial Statistics; and US Census Bureau, Quarterly Financial Statistics. 2017 Year End Chapter Reviews

Mike Raftus

Ardent Mills ATLANTIC CHAPTER CHAIR

Atlantic Chapter 2017 Year End Review

The Atlantic BAC Chapter held two key events bringing together the association members and their guests for good collaboration, fun and fellowship activity. I am pleased to announce through the strong support of the membership there was a record turnout during this Chapter Season.

The first event was the BAC Hockey Night held February 2nd at the Halifax Mooseheads game. The association members and guests enjoyed a great hockey game event in the private VIP Box at Scotiabank Centre. The event included several participant scoring draw games that added to the fun and game outcome excitement. Planning is underway for the Winter Event scheduled for March 14, 2018, where we look forward to membership participation at another great local game contest between the Halifax Mooseheads and Saint John Sea Dogs.

The annual BAC Golf Event was held September 12th at Mountain Woods Golf Club in Moncton. The weather was exceptional with blue skies along with over 60 golfers enjoying a day of scramble golf followed by reception of steak dinner and prizes.

Dan Peroff

Olympic Wholesale ONTARIO CHAPTER CHAIR

The tournament reception included the presentation of the Snair Cup for the lowest team score performance. This is the fourth year for the Snair Cup Championship Trophy, in recognition of the late Greg Snair, principle owner of Snair’s Golden Grain Bakery and longtime BAC Atlantic Member. Blair Hyslop, owner of Mrs Dunsters Bakery and Atlantic BAC Board Member presented the Championship Trophy to the champions from Maritime Pride Eggs Team of Mark Beal, Dwayne Ogilvie, Jason Brine and Ron Daigle. I would like to recognize past Atlantic Chapter Chair Dave Bryson for all his contributions over the many years organizing and leading the Chapter Events. Dave retired from P&H Milling earlier this year, his efforts were recognized by the BAC through a plaque presentation by Blair Hyslop. We thank Dave and wish him a well deserved retirement.

Finally, would like to thank once again the association sponsors and attendees for their participation at the 2017 BAC Atlantic Chapter Activities and look forward to all the support for a strong 2018 Season.

BAC Ontario Chapter: A Year in Review

The Ontario Chapter closes the year 2017 on a high with successful social and educational events. We were happy to see some old and new faces who see the value in keeping up with the pulse of our industry and helping make our events a success.

Our Night At The Races in March was a sellout. If the horses didn’t do it for you, the buffet bar was better than ever. We had great weather for our June golf tournament with over 200 participants sharing in the great prizes. Despite the clouds and humidity, the fall tournament also had over a hundred participants. Our technical seminar held at Centennial College was well attended featuring industry speakers discussing hot topics like sweeteners and consumers buying patterns. We hope to see everyone at the Holiday Social held this November at a new venue and we expect to sell out.

Our Ontario Colleges have added great focus towards new state of the art baking labs, with Humber, Centennial, and Georgian College, contributing to meet the growing enrollment demands. Even with these new labs many students still remain on waiting lists. This is great news for our industry where staffing has been at a deficit for many years. The Ontario Chapter and College Partnerships will continue to make connections with our members and we are looking forward to working with them through 2018.

As always our board members have engaged in our activities with their continued dedication of themselves each year to ensure the prosperity of our goals. It is my sincere thanks and appreciation for their contribution in making the Ontario Chapter a success. Here are the Chapter Committee Members:

DAN PEROFF (OLYMPIC WHOLESALE) ........................... CHAIR/FALL GOLF

PHIL ROBINSON (DAWN FOODS) VICE CHAIR

DIETER CLAASSEN

KATE NUGENT (BAKER STREET BAKERY) ..................

KATE TOMIC (CALDIC CANADA)

J C MADOUR (LALLEMAND)

TREASURER

CHAIR EDUCATION

CO-CHAIR EDUCATION/HOLIDAY SOCIAL

CHAIR SOCIAL

LEON BELL (ADM MILLING) ................................................. MEMBERSHIP

FRANK SAFIAN (CALDIC CANADA) SPRING GOLF

STEPHANIE JEWELL (BAKERS JOURNAL) SECRETARY

ROXANNE LI HONS (MAXXAM ANALYTICS) ............... SEMINARS

VIKRAM CHOWDHURY (REDPATH SUGARS) SEMINARS

PHILLIPE TREPANIER (HANDTMANN CANADA) MEMBER

BC Chapter 2017 Year End Review

As Chair, I would like to start off by thanking below our BAC BC Chapter Committee Members for their hard work in helping to promote and strengthen our baking industry:

TONY LLEWELLYN (SNOW CAP) VICE CHAIR

HARRY KOOL (COBS BREAD) TREASURER

TESS MITCHELL (L.V.LOMAS) ............................................................. ENTERTAINMENT

SHERI CASTELLARIN (SNOW CAP) MEMBERSHIP

DAVID NOLAN (VANCOUVER ISLAND UNIVERSITY) EDUCATION

FIONNA CHONG (VANCOUVER COMMUNITY COLLEGE) ...... EDUCATION

GARY HUMPHREYS (CALDIC CANADA) PAST CHAIR

Committee Members at Large

JACK KUYER (VALLEY BAKERY)

MARTIN BARNETT (VANCOUVER ISLAND UNIVERSITY & BC CHAPTER NATIONAL BOARD REP)

Our BC Chapter mandate is to hold two educational seminars/workshops and two social events, per year. Here is an overview of 2017:

• Early this year, we had the pleasure of being able to host the 2017 Bakery Congress downtown Vancouver for two days of social programming, trade exhibits and educational seminars. We followed the daily events with a social dinner held at the Vancouver Terminal Club for a great night of socializing with good food and good friends.

• On June 21st, 2017 we put on our annual BAC BC Chapter Fund Raising Golf Tournament. With an increase in sponsors, new prizes - we even brought out the old trophy out of retirement – it was a great networking event for all those who participated!

• October 18th, 2017 at Vancouver Island University, the Fall Workshop featuring Emmanuel Hadjiandreou (acclaimed baker and author from the UK School of Artisan Foods) was one of our most talked about events. It was an informative afternoon of baking and demonstrations - we had people lined up out the door just to take a peek!

• Our Festive Night at the Races will be held on November 17th, 2017 and with an early sell out expected this year! As always,

great prizes, fun will be had by all as well as a picture with our favourite winning horse!

We have put our main focus towards promoting our baking industry, schools and our students.

Our Chapter believes that our contributions and student bursaries as well as renewing three different scholarships, will play a role in helping to attract quality people to our industry. The BC Chapter is also looking to expand with a new scholarship to be started 2018 at Vancouver Community College and Vancouver Island University.

None of this could/would have happened if it wasn’t for our generous BC Chapter Sponsors- THANK-YOU:

ADM Milling, Aryzta, BakeMark Canada, Barry Callebaut, Brenntag Canada, Caldic Canada, Cobs Bread, Coldstar Solutions, Dawn Foods Canada, Lesaffre Yeast, L.V.Lomas, Maxim Trucking, P&H Milling, Richardson Oilseed, Rogers Foods, Saginaw Bakery, Sandel Foods Inc, Snow Cap, Satin Fine Foods, Vancouver Community College, Vancouver Island University, Weston Bakeries & Ready Bake Foods.

The BC Chapter is now working on a new membership drive as well as planning our upcoming exciting year! Let’s all have a fun, healthy, safe and prosperous 2018.

BAC Supports Baking Training Programs

BAC is continuing its long history of supporting young workers in the baking industry through funding of new programs at baking colleges. In November, BAC’s BC Chapter signed an agreement with Vancouver Island University to establish an endowment fund to offer scholarships to enrolled baking students. In Toronto, Ontario Chapter Chair Dan Peroff and Chapter Education Co-Chair Kate Nugent were on hand for the unveiling of the BAC Ontario Chapter Baking Lab at Centennial College. The baking lab is part of the Ontario Chapter’s commitment to achieve a $100,000 endowment with the college in support of baking students.

Both the Chapters wish to remind industry that the funds generated from social activities such as golf tournaments are directed to support their respective endowments. In addition, industry members are encouraged to offer their own support to Canada’s baking schools.

BC Chapter’s Fall Workshop, with presenter Emmanuel Hadjiandreou, held on October 18th at Vancouver Island University. Attendees found this sold out event enjoyable and informative, see photo highlights.

Jesse Lamb Portofino Bakery BC CHAPTER CHAIR

Wednesday March 14th, 2018 Scotiabank Centre

Wiser’s Lounge Private Box

Halifax Nova Scotia

Come out and watch the Halifax Mooseheads play host to the Saint John Sea Dogs

Space is limited to 24 seats, please register early!

Agenda

6:00 p.m. Pre-game reception with Hors D’oeuvres

7.00 p.m. Game time

Please fill in the registration form below and return it before January 17th, 2018

Name:

Company:

Address:

Phone:

Email:

Please enclose payment (credit card or cheque payable to Baking Association of Canada) Grand Total: Visa, MasterCard and AMEX orders please complete the following: p Cheque p Visa p MasterCard p AMEX

Please mail or fax to: Gillian Blakey

Baking Association of Canada 7895 Tranmere Drive, Ste. 202, Mississauga, ON L5S 1V9

Tel (888) 674-2253 x 21 Fax (905) 405-0993

gblakey@baking.ca www.baking.ca Tax #: 887064798

BY JEFF GRANDFIELD AND DALE WILLERTON

DEALING WITH DEPOSITS

There are steps you should take to ensure your security deposit is returned to you when you leave your leased space.

From your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard to not refund to you if you don’t renew your lease. From a landlord’s perspective, a security deposit makes perfect sense as it gives them a chance to recoup some of the money spent on bringing in a new tenant.

Acquiring a tenant can be an expensive proposition because

• The commercial space may have sat vacant for some time

• A tenant allowance or free rent may be offerred to lease the space.

• Cost of landlord’s work

}• Real estate commissions in most cases Typically, these fees are a percentage of a tenant’s base rent (between five and six per cent). The landlord’s commission costs are not, however, a tenant’s responsibility.

subject, you’re not alone. Commercial landlords may have any number of excuses for not refunding your deposit. The following reasons can be valid for a landlord to retain some, or all, of your damage deposit:

• You have damaged the premises.

• You didn’t remove your leasehold improvements.

• You have removed leasehold improvements that the landlord wanted you to leave behind.

• You owe Common Area Maintenance (CAM) charges from that year.

• You did leasehold improvements to the premises without landlord consent or knowledge.

• You have subletted or assigned the lease agreement without landlord consent.

• You didn’t remove your building signage.

• You didn’t do any requested repairs.

If you are nervous to bring up the subject, you’re not alone. Commercial landlords may have any number of excuses for not refunding your deposit.

If you are a bakery tenant looking to move or retire, talk to your landlord before your lease expires and ask for your deposit to be returned in its entirety as soon as you vacate the premises. For a timeline, we recommend that you ask your property manager about the landlord’s process for refunding deposits three to four months before your lease expires. Ask these questions:

• Does your landlord require a letter or an invoice?

• On the last day of the lease, will there be an exit viewing and walk-through of the premises to ensure there is no damage?

• What should I do to ensure the full refund of my deposit? Do I need to surrender the keys or have the carpets professionally cleaned? If you are nervous to bring up the

Remember, your landlord may have whittled away at your deposit over the years of your tenancy for small rental incidentals or items invoiced to you that you didn’t pay. If your building has been sold, the new landlord may claim the previous landlord never passed it along.

If your landlord acknowledges that he has your deposit, your next step will be to check your lease agreement. This may state the amount of time that the landlord has to refund your deposit. If this is not mentioned, you can ask for a refund of your deposit within 10 days of your invoice to the landlord.

Following your invoicing the landlord (do so in writing to create a paper trail), call the landlord’s accounting department and ask how your deposit refund will be handled. You may likely hear one of the following two responses:

• Your deposit was applied to one of the previously-stated points and you’ll receive a statement of account (meaning that you may still owe money to the landlord).

• The landlord has a cash flow problem

and can’t return your deposit yet (yes, this does happen – the landlord is broke).

If your refund will be delayed, you do have some options:

• If the landlord’s reason is poor cash flow, you may want to obtain a legally enforceable payment plan in writing from the landlord. Getting back your money over a period of time is better than getting back no money at all.

• Lawyer up: This process, however, could be long, drawn-out, and expensive if the case eventually goes to court.

• File a small claim action against the landlord (depending on jurisdiction). You can also hit some potential pitfalls with your security deposit when renewing your lease. Be prepared to fight against all of these potential traps negotiating your lease renewal:

• Even if you do not pay a deposit up front when you sign your initial lease, the landlord may try to add a deposit clause to your lease renewal.

• If you do pay a security deposit, the landlord may try to keep the deposit for a longer period as part of your renewal.

• If your rent increases with the lease renewal, the landlord may also ask for an additional deposit – arguing that your deposit was based on your monthly rent … as this has now increased, so should the amount of your deposit increase as well. If you encounter any of these situations, be prepared with your response. The strongest argument for you during a lease renewal is to demonstrate that you’re a proven, low-risk, rent-paying tenant. / BJ

Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, email DaleWillerton@TheLeaseCoach.com or visit www.TheLeaseCoach.com.

BY GIANLUCA DONZELLI AND STEFANO MANFREDI, PIZZAPERTA MANFREDI

PIZZA’S SWEETER SIDE

Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi, looks at what happens when pizza is made using different stone-milled flours, various fermentation procedures and free of the strictures of tradition. It includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as the delicate dessert recipe below, “Pillow of dreams.”

“Italians love their Nutella,” writes Manfredi, who owns and operates Restaurant Manfredi and bel mondo and Pizzaperta Manfredi in Sydney, Australia. He provides a history of the chocolate treat: “Nutella is now famous throughout the world, but its origins begin with Italian pastry maker, Pietro

INGREDIENTS:

• 250 g (9 oz.) ball of basic pizza dough (see below), shaped as you would a normal round pizza, but make it larger by not leaving a cornice on the edge

• 4 tbsp Nutella

• 2 tbsp flaked almonds

• icing (confectioners’) sugar, for dusting

• 1 scoop of vanilla gelato

• 2 strawberries, halved

• 1 tbsp thinly sliced fresh mint leaves

• 1 sprig of fresh mint

METHOD

To assemble: Place a large tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes. Cut the pizza base into as large a square as possible. Place a tablespoon of Nutella halfway between each corner and the middle of the square. Scatter the flaked almonds on top of each tablespoon of Nutella. Fold each of the corners of the dough into the centre over the filling, forming a smaller square, and seal by pinching the edges gently where the folds meet. Place the pizza in the oven for 3-5 minutes until cooked, turning to get an even colour. Once cooked, remove from the oven and place on a

Ferrero, who created a chocolate bar cut with high-quality Piemontese hazelnut paste. That was in 1946 when chocolate was in short supply post-war. It became an instant success. Many loved having bread and chocolate for breakfast, so in 1951 a version with a creamy, spreadable consistency was invented called Supercrema. It was Pietro’s son Michele who rebranded it as Nutella in 1963 and it is now enjoyed by millions of people all over the world.”

“This is Pizzaperta’s version of a Nutella pizza. When our chef, Gianluca Donzelli, created it he said it was ‘like a dream.’

This recipe appears courtesy of Murdoch Books, publisher of New Pizza.

board. Sprinkle with a light dusting of icing sugar. Place on a serving plate. Add a scoop of vanilla gelato in the middle, a strawberry half in each corner and scatter the sliced mint on top. Finish with a mint sprig on the gelato. Yield: Serves 4.

BASIC PIZZA DOUGH

For our recipes we extend the maturation phase of the dough in the refrigerator so the final cooked pizza is easily digested and the flavour of the wheat maximized. Using an unrefined, stoneground whole-wheat (not wholemeal) flour is important because of its rich nutrients and the fact that it means less yeast is needed for fermentation and the maturation phase is thus more effectiThis recipe is for making pizza using fresh or compressed yeast. Each 250 g (9 oz.) ball of dough will make one 30 cm (12 in.) pizza, which feeds one person.

INGREDIENTS:

• 1 kg (2 lb. 4 oz./62/3 cups) unbleached, stoneground wholewheat flour or strong bread flour

• 550 ml (19 fl. oz.) water at room temperature

• 8 g ( 1/4 oz.) fresh (compressed) yeast

• 20 g ( 3/4 oz.) sea salt

• 30 ml (1 fl. oz.) extra virgin olive oil

METHOD

Place the flour and 500 ml (17 fl oz./2 cups) of the water in a mixer fitted with a dough hook attachment. Begin mixing on a low speed and keep mixing until the flour has absorbed all the water but is still not smooth. This should take only 3-4 minutes. Stop the mixer and let the dough rest in the bowl for 15-20 minutes. Meanwhile, dissolve the yeast in the remaining water. Once the dough has rested, turn the mixer on to medium and add the dissolved yeast. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more. Stretch a piece of dough and if it forms a strong, transparent membrane without breaking, it is ready. Let the dough sit, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. The dough is now ready to be shaped into balls and then rested further in the refrigerator before shaping into discs (see pages 80–83). Makes 6 pizzas (250 g/9 oz. each).

From new bakery mixes to equipment and ingredients, Bakers Journal keeps you in the know | FOR MORE new products in the baking industry, check out our website www.bakersjournal.com

Create high quality éclairs with Tegral Clara Ultra

Tegral Clara Ultra is the newest addition to Puratos Canada’s pâtisserie mixes for making choux pastry such as éclairs, profiteroles and Paris Brest. Tegral Clara Ultra is a cleaner label base to help you create high quality choux pastry with consistency every time.

Whether you are in a café in France or a pastry shop is Bangkok, the éclair is a big pâtisserie trend around the world. Easy to recognize with its distinctive shape and attractive topping, the éclair is often an early childhood food memory, and a first taste of French pâtisserie. Consumer research shows 45 per cent of Canadian consumers like traditional recipes and 42 per cent like the innovation beyond new ideas and want to try new concepts, shows a consumer study conducted by Insites Consulting for Puratos.

Tegral Clara Ultra is a convenient and versatile mix in which you only add water, oil and eggs.

The product is available in Canada in 10kg bags. www.puratos.com.

Lallemand introduces Instaferm VitaD premixes

Lallemand is introducing a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. There are new nutrition labelling regulations in Canada and the U.S. With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily

Glazed fruits from Italy

Baker’s & Us is introducing a line-up of glazed fruits. Imported from Naples, Italy, Nappi glazed fruits have been synonymous with flavour and quality in the Neapolitan region ever since the family began production in 1911, states the company.

Baker’s & Us is offering a range of whole or diced cherries, diced Macedonia or diced lemon and orange peel. www.bakersandus.ca

GoodMills introduces 2ab wheat

GoodMills Innovation has created an ancient wheat alternative to common bread wheat.

GoodMills introduced its new product 2ab Wheat, an ancient grain that is shown to be very well tolerated by the gut. This grain innovation is designed to be easy to process and allow artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own, states the company in a news release.

http://2ab-wheat.com/en/Home

Consumed) for the bakery products, bakeries that want to continue with a Vitamin D claim in their bread will have to review the bread formulations. The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula, reports Lallemand in a press release. The Instaferm VitaD premix range is designed to offer the following advantages:

• Delivers consistency with same levels of quality and vitamin D levels every time.

Pepperidge Farm puff pastry

Pepperidge Farm puff pastry was created to enable chefs to make everything from traditional favourites like strudels and quiches to tartlets and ravioli pillows.

Made with no artificial colours or flavours, Pepperidge Farm puff pastry is designed to be extremely versatile and easy to use. The pastry sheets and patty shells thaw in minutes and are intended to brown evenly during baking. www.campbellsfoodservice.ca

Now representing

Caldic is now representing Nu-World Foods in Canada and the U.S. Caldic’s bakery product portfolio has been enhanced with the addition of Nu-World Foods’ pre-gel powders, puffed and popped ancient grains, and a selection of conventional and organic toasted flours and flours made from amaranth, millet, quinoa, sorghum and teff. All products are gluten-free, allergen friendly, clean label and well suited for cookie, bread and cereal bar applications. www.caldic.ca

• Convenient and accurate scaling based on the flour weight.

• Specific solutions for any batch size.

• Suitable for vegetarians and vegans.

• Replaces the use of Vitamin D3 in bread recipes where “good” and “excellent source” Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3. http://vitamind.lallemand.com

For more new products please visit www.bakersjournal.com.

OH VANILLA

As salt is to savoury, vanilla is to sweets. Salt enhances a dish’s flavour, as does vanilla, but have you ever heard anyone say “oh I don’t think you have enough vanilla in this brownie?” No. But salt? Oh you bet! The chefs on all the cooking shows, you know which ones I mean, can praise the most amazing dish in terms of composition, flavour profile, creativity but then they’ll say ‘too bad there isn’t enough salt though, so the entire dish is not good!’ You can miss the taste of salt. It’s not as clear with vanilla. You, the TV chefs (who don’t really matter to you much) and your customers (who matter most) might not miss the taste of vanilla, but the flavours of the dish might not be as enhanced without it.

It is an aromatic so it does have a vanillin specific taste. The debate is out whether it’s better to use an artificial or natural vanilla substitute or to just omit it. That is personal preference or to the taste of the dish, but if you are making vanilla ice cream that’s a different story. Where you can change is looking at whether there are any of your baked goods that could be altered to allow for the omission of vanilla? The first step in removing vanilla is to start with using the best ingredients that make the most impact in the dish. For example if cinnamon is a major flavour profile, like in cinnamon buns, then use the best darn cinnamon you can. That will make more of a difference to the consumer than feeling the need to add vanilla to a dish where the strong flavour note is so overpowering that struggling with the price of vanilla (in that dish) seems a moot point. It’s sort of like implementing your own rationing program. Think strategically about where vanilla is absolutely needed and then ensure you have it available and use pure vanilla. So now I get to price…oh my, the price of vanilla. The scarcity of vanilla is really a crisis in the agriculture community and due to the lack of supply the prices have gone through the roof. Now, I know we don’t add a lot to each recipe, but when you are buying bulk sizes costs are always

a concern to food businesses and keeping them under control matters. I have heard of some companies that aren’t even honouring quotes outside four weeks. Others are having a hard time getting it, so you have to phone around to others to get new suppliers. Some aren’t even taking new customers when they call as the distributors are trying to service their existing customers only. There is some hope that the crisis will be relieved a little with the latest crop of vanilla but it would be remiss to not look seriously at this ingredient in your baked goods and decide on a course of action.

One very, very important element you cannot miss, however, is the labelling issue. Please make sure if you substitute that you watch your labels and change them!

The flavour enhancement of vanilla is more subtle than salt, thank goodness, so you have some options:

1. Substitute artificial or natural alternatives, just not pure (unless in specific recipes as noted in my self-rationing suggestion above).

2. Use better “other” ingredients to make sure your key flavours are highlighted and noticed versus “something’s missing” or the “flavour isn’t popping” as in the cinnamon example.

3. Use a tea concentrate (which is what I do).

If you do want to use a tea concentrate, try this recipe.

Tea concentrate recipe

• 2 tbsp of loose tea/tisane (get the best you can please, don’t skimp out on a conventional teabag). The beauty of this is there are so many options… doing an orange based dish? Use Earl Grey, for example.

• 1 cup of water (boiling to 100 C, if black or herbal based, 80 C if its green based)

• Let steep 5 minutes for black or herbal and 2 minutes for green, if you oversteep you will get tannins and astringency released, which you do not want. Strain, cool in fridge or freezer if needed (for example if you’re adding it to scones that require cold butter, do not put in hot tea concentrate). It could get cloudy but that’s okay.

If you have any questions regarding use of tea concentrate in recipes do not hesitate to shoot me an email!

Cheers and time to go steep some tea and keep the ideas flowing. / BJ

Raelene Gannon is a certified tea sommelier, master tea blender and owner of looseleaf tea manufacturer tea and all its splendour.

A loose leaf tea concentrate can serve as an alternative to vanilla is some of your products.

The recognized know-how of Bertrand-Puma has been padded out over the years to enable bakers and pastry-makers to satisfy their specific needs better.

PSR spiral kneaders offer unrivalled kneading quality, combining versatility and reliable heavy-duty capacity, for perfect respect of dough and your work.

Bertrand Puma Planetary Mixers

Planetary mixers are designed specifically for use in baking and baking/pastry -making. They include a stainless steel bowl. The capacity of these bowls varies from 20 to 60. PUsing a mixer gives an even mix of ingredients at the start of production.

What makes the Vemag Dough Divider so special? Versatility and weight accuracy. 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 extrusion divider on the market. The Vemag is easily adjust able to produce a wide range of exact-weight portions, crumb structures and dough absorptions. Test the Vemag for yourself – cont act us to arrange a demo at our Reiser Customer Center.

Batch after batch, the Vemag consistently produces precise weight portions at 1% standard deviation

and downtime It features a servo-drive cutti device that ca produce up to 3 portions per min

The Vemag is easily adjusted to produce b oth open-crumb and uniform tight-crumb structures.

The Vemag does not require mineral oil, saving thousands of dollars annually while eliminating product air pockets and surface blisters

The Vemag is easily adjustable to produce a wide range of portion sizes – from 5g to 20kg

The Vemag can handle absorption rates from 45% to 95% – from stiff bagel doughs to soft English muffins

SPEED AND POWER TO MEET MIXING NEEDS

A mixer with a variable frequency drive motor provides much greater control over speed and accuracy — resulting in consistent ingredient mixing and consistent food output.

Look for a mixer that offers a stir speed, which is slower than first speed and allows operators to slowly stir in ingredients to help eliminate splash out. A standard drive would require a fourth set of gears to achieve this type of

slower speed, but with VFD technology, a mixer’s speed range can easily be expanded from three speeds to four without adding additional gears.

And because the drive controller in a VFD system is constantly monitoring the system speed, it maintains steady speeds when mixing heavy loads such as pizza dough. Maintaining high torque is important to consistently mix dough, and a VFD system has the capability to apply the necessary torque across a wide range of speeds.

REDUCED REPAIR COSTS

Investing in a mixer with variable frequency drive technology can lower total cost of ownership over the life of the equipment.

Less gears means fewer components — for improved reliability and fewer parts to fix or replace over time.

Also, a variable frequency drive mixer uses a three-phase motor instead of a single-phase motor. A three-phase motor is more reliable because it doesn’t require a start capacitor or start switch like a single-phase motor does.

A variable frequency drive uses a variable speed motor and single gear train. A VFD design simplifies the transmission of a mixer, eliminating the need for separate sets of gears for each motor speed.

A VFD also allows for technologies that provide overload protection and thermal protection, which help prevent mixer damage.

Overload protection senses how much load or resistance there is on the mixer, and will automatically shut the unit off if it becomes overloaded, protecting the gears and motor from damage. Thermal protection is similar, providing automatic shut off if the current has been too high for too long.

TECHNOLOGY TO SAVE TIME AND MONEY

With great reliability, improved ease of use, reliable mixing performance and the flexibility to meet specific power and speed needs in the kitchen, a mixer with VFD technology delivers the results needed in most any commercial kitchen. / BJ

Brian Bader is a senior engineer at Hobart.

5 food and beverage trends for 2018

Mintel, a market intelligence agency, announced five key trends set to impact the global food and drink market over the coming year.

In 2018, expect to see transparency and traceability for all, regardless of their income. From ingredient scares to political bombshells, self-care has become a priority for many and one that includes choosing food and drink that will address perceived nutritional, physical and emotional needs. Opportunities also will be plentiful for natural, tantalizing and unexpected textures from chewy beverages to cookies with popping candy inside.

Meanwhile, the rapid expansion in the variety of food and drink retail channels will fuel the opportunity for recommendations, promotions and product innovations that are personalized based on individual consumer behavior. Finally, forward-looking companies are developing solutions to replace traditional farms and factories with scientifically engineered ingredients and finished products.

Looking ahead to 2018, Mintel’s Global Food and Drink analyst Jenny Zegler discusses the major trends predicted to play out in food and drink markets around the world, beginning with the trends that will gain wider traction in the months ahead to emerging trends that are influential, but just on the fringe in many regions.

Full disclosure

In our new post-truth reality, consumers require complete and total transparency from food and drink companies.

Widespread distrust places pressure on manufacturers to offer thorough and honest disclosures about how, where, when and by whom food and drink is grown, harvested, made and/or sold. The need for reassurance about the safety and trustworthiness of food and drink has led to increased use of natural as well as ethical and environmental claims in global food and drink launches. In addition to more specific product details, the next wave of clean label will challenge manufacturers and retailers to democratise transparency and traceability so that products are accessible to all consumers regardless of household income.

Self-fulfilling practices

As more consumers find modern life to be hectic and stressful, flexible and balanced diets will become integral elements of self-care routines.

The frantic pace of modern life, constant connectivity, pervasive distrust and contentious tones in politics and the

media have caused many consumers to look for ways to escape negativity in their lives. Many people who feel overwhelmed are focusing on self-care, or prioritizing time and efforts dedicated to themselves. Looking ahead, individual definitions of self-care and balance will reinforce the need for a variety of

formats, formulations and portion sizes of food and drink that present consumers with positive solutions — and treats — that can be incorporated into their customized and flexible definitions of health and wellness. Going forward, more consumers will be looking for ingredients, products and combinations of food and drink that provide nutrition, physical or emotional benefits that advance their priorities for self-care.

New sensations

Texture is the latest tool to engage the senses and deliver share-worthy experiences.

In 2018, the sound, feel and satisfaction that texture provides will become more important for food and drink companies and consumers alike. Texture is the next facet of formulation that can be leveraged to provide consumers with interactive — and documentation-worthy — experiences. The quest for experiences will provide opportunities for multi-sensory food and drink that uses unexpected texture to provide consumers, especially the teens and young adults, with tangible connections to the real world, as well as moments worth sharing either in-person or online.

Preferential treatment

A new era in personalization is dawning due to the expansion of online and mobile food shopping.

As technology helps to make shopping as effortless as possible, an era of targeted promotions and products is emerging. Motivated by the potential to save time and ideally money, consumers are sampling a variety of channels

and technologies when shopping for food and drink, including home delivery, subscription services and automatic replenishment. Companies and retailers can leverage technology to establish new levels of efficiency, such as customized recommendations, cross-category pairings and resourceful solutions that save consumers time, effort and energy. Opportunities exist for companies to tempt consumers by creating products, suggesting combinations of goods and other options across consumer categories that make shopping more efficient and affordable for customers.

Science fare

Technology is being used to engineer solutions for our stretched global food supply. A technological revolution is playing out in manufacturing as some forward-looking companies are developing solutions to replace traditional farms and factories with scientifically engineered ingredients and finished products. In 2018, technology will begin to disrupt the traditional food chain as enterprising manufacturers aim to replace farms and factories with laboratories. While lab, cultured or synthetic food and drink is only just emerging, technology could eventually be used to design food and drink that is inherently more nutritious, which could extend the consumer audience for scientifically engineered food and drink beyond environmentally conscious shoppers to reach consumers who are concerned about ingredient consistency, efficacy and purity.

ALBION BAKERY SUPPLIES

(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

1-800-661-4122 ext. 239 nparent@drader.com

Your ideas...

Serving our industry since 1918 1 800 268-1998 www.ventesrudolph.com ... Our ingredients and solutions

THE MODERN CAFE

A professional guide to every aspect of the launch and management of a modern, upscale café. The Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.

This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café’s financial health.

• Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations

• Breaks the café down into its five key components – the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf – with expert advice and contemporary recipes for each area

• Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program

With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor – The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.

Growth Spurt

TIPS FOR FRANCHISING SUCCESS

STAFFING SMART

How to retain rock star employees

RED, WHITE & ROSÉ

Elevate baked goods with wine

SEASONAL SAVORIES

Kick up your sweets with salt, herbs & spices