February 2023

Where tradition meets innovation.

Sheeting

Laminating

Make-up Lines

Packaging Inspection

Automation

The FRITSCH name, for decades, has been synonymous worldwide with high-quality bakery products, successfully combining engineering efficiency with pioneering innovation in dough sheeting and processing

Take our latest technological superstar, the award-winning PROGRESSA bread: A compact, automated line combining high weight accuracy with maximum flexibility and cost efficiency. It's the ideal  production line for artisanal and retail bakers.

Our FRITSCH portfolio includes equipment suitable for every business size - from compact sheeters, ideal for small bakeries, to fully industrial-scale,  dough processing lines.

Call us today to find out how innovation and tradition can combine to make amazing, mouth-watering bakery products.

ANNA MAE-zing bakery! Preserving traditions while updating processes.

BY COLLEEN CROSS

STAFFING STRUGGLES AND STRATEGIES

I’ve noticed many bakeries and cafés taking a break in January. A well-deserved and much-needed break, I hardly need add. Nowhere is this more evident than on social media. Some of you let your customers and followers know you were catching up on time with family. No doubt some took a trip long postponed. Others pointed out their staff needed a break.

This is worth highlighting. Understandably, there’s been so much emphasis on finding good people – definitely the number 1 issue right now among owners, operators and managers. With the stress of running a busy bakery, it can be easy to forget that team members need time off too.

It’s a balancing act, trying to support, appreciate and be fair to longtime team members, while trying to welcome and train new faces. And it’s good for the public, including potential future employees, to see that you value and look after your team.

Most operators we’ve talked with lately are struggling to keep reliable staff in place. If they are not struggling, they feel lucky to have enough staff and are count their blessings.

For those holding on to their good staff, we’d love to know your secret and if it’s sustainable for your business. Are you hiring temporary foreign workers, hiring mature workers, near a school with a ready supply of student part-timers? Are you learning to delegate or doing more of the work yourself at the risk of burning out?

Are you cutting down on your operating hours? Fewer (possibly more desirable/bearable) hours makes shifts easier to cover off – manageable. And while there is always the risk of losing customers inconvenienced by the change in hours, constant and engaging communication will keep your loyal customers in the loop and help them adjust and appreciate you.

}Everyone needs to train staff but how much thought have you given to how you bring on new employees, promote existing people and handle training issues?

Are you bringing in the robots as servers for your dining room?

Digital kiosks for your quick service?

Chatbots to upsell to your online orderers?

Are you raising hourly rates or salaries for managers, considering moving to a living wage structure? Offering health benefits, more paid time off, meals or other perks?

Do you support employees’ mental health by encouraging time off when needed? Are you actively taking steps to make your bakery more diverse, equitable and inclusive?

Can your staff find time to take culinary training through part-time or continuing studies? Do you encourage them to build their kitchen, business and leadership skills? Do you serve as a mentor or identify a mentor for employees who have ambitions beyond their current position?

Do you highlight the ways in which the skills they demonstrate in their work for you will be transferable to other workplaces and areas of their lives?

Well-structured training is an often overlooked way to make your workplace more appealing and sustainable, as we learned in a recent webinar (see page 34). Everyone needs to train staff but how much thought have you given to how you bring on new employees, promote existing people and handle training issues? Do you have a physical booklet or online manual in place? Are there levels of advancement through your business? Do you use videos to demonstrate techniques?

These questions are meant as a list of ideas to help spark conversations and help you feel less helpless in the face of a tough labour market. You are just one person and you can’t do it all. Wishing you all prosperity and balance in 2023! / BJ

FEBRUARY 2023 | VOL. 83, NO. 1

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BY JENNY ZEGLER

FOOD AND DRINK TRENDS FOR 2023

Insights into consumers’ mood can provide inspiration and focus for your bakery’s marketing

Research firm Mintel has identified four key trends it believes will shape the food industry for the next five years:

• Weatherproofed provisions: Consumers are in need of food and drink formulations that help them endure heat waves, sub-zero temperatures and disastrous weather events.

• Staying sharp: Consumers are demanding formulations that help them optimise their mental performance at work, home and play.

• Cosmic comforts: As Earth endures more chaos, space will become a source of optimism, innovation and connection.

• Minimalist messaging: Clear and simple communication will be essential to connect with fatigued consumers.

}Centred on space, climate change, mental performance and the overwhelmed consumer, this year’s trends make recommendations for brands to reassure consumers who continue to be challenged to adapt to a precarious world. In the report, Jenny Zegler, director of Mintel Food & Drink and Mintel Global Consumer, discusses how companies will adjust, diversify and innovate to reassure anxious consumers in the years to come.

and other weather-related disasters. Meanwhile, the genuine demand for energy savings in 2023 will drive a newfound appreciation for the benefits of having energy-efficient food and drink on hand during extreme weather. Stronger UV rays will create demand for functional food and drink with skin health benefits, while shelf-stable formats will prove to be life-savers as brands face up to the reality of supply-chain issues. Beyond mainstream needs, brands will innovate emergency food and drink for special diets, children and the elderly. While pet food brands would do well to explore how to help our beloved pets endure severe weather.”

STAYING SHARP

“Focus and productivity are the next mental and emotional well-being functionalities that consumers will be seeking. Consumers will look for food and drink that influence cognitive capacity, manage stress levels and optimize brain function. Expect to see brands promoting the brain boosts available from familiar energising

Communication will be streamlined to the essential selling points as consumers seek brands that focus on their advantages on pack – and save storytelling for websites, social media and marketing.

think lunar minerals and zero-gravity dining. The undiscovered novelty of outer space will have a particularly unsullied charm for Gen Z, who are disillusioned with the world as it is, but brands should also consider the inspirational role space will have in Gen Alpha’s lives. New technologies, including resource-efficient agriculture and powdered protein, will come to light, giving food and drink brands a wider variety of space-inspired themes. Astronauts require food and drink solutions that can facilitate multi-year missions into deep space and these breakthroughs may well prove useful on Earth.”

MINIMALIST MESSAGING

WEATHERPROOFED PROVISIONS

“Adaption and resourcefulness will be the name of the game as brands innovate to help consumers deal with the harsh effects of the planet’s more dangerous weather. From polar vortexes to heatwaves, consumers will look for products that help their bodies withstand the varying temperature extremes. Food and drink innovations also will be called upon to deliver easy-touse nutrition during catastrophic floods

ingredients, such as plant-based ingredients like fruits, vegetables and legumes and caffeine (in moderation). But research will be needed to prove to consumers that the range of natural and functional ingredients from B vitamins to nootropics deliver on their cognitive health promises. New research and patents related to the gut-brain axis will create opportunities to highlight how the digestive health benefits of pro-, pre- and post-biotics support cognitive health. These science-backed advancements will enable fibre-rich foods such as produce to shine.”

COSMIC COMFORTS

“In the not-too-distant future, space will become less whimsical and more tangible. Centring on escapism, the food and drink market will take inspiration from space-inspired technologies and earthly innovations from space travel findings –

“When it comes to brands communicating with customers, clarity and simplicity will prove to be a winning formula. Communication will be streamlined to the essential selling points as consumers seek brands that focus on their advantages on pack – and save storytelling for websites, social media and marketing. Products with clean designs that highlight natural ingredients and key health benefits will satisfy shoppers who are looking to escape information overload. Over the next decade, expect to see consumers rely on more virtual solutions to inspire, educate and affirm their purchases. Brands will share information on eCommerce sites to ensure their stories and benefits reach consumers who rely on their smart assistants, smart refrigerators or, eventually curated shops in the metaverse to filter out items that do not meet their pre-set preferences.” / BJ

Jenny Zegler, director of Mintel Food & Drink and Mintel Global Consumer. The full report can be found at mintel.com

briefly | Watch ‘Discover Breads of the World’ conference sessions online; Winnipeg’s KUB Bakery brand being taken over by Chip and Pepper celebrity businessmen; French baguette makes UN cultural heritage list | for more news in the baking world, check out our website, bakersjournal.com

On-the-go desserts and decadent cakes popular in Canada: trend report

On-the-go desserts and decadent cakes top the trends list in Canada, according to research firm Technomic.

Technomic’s recently published Canadian Dessert Category Menu Insights report showcases the leading and fastest-growing desserts across Top 200 Canadian chain menus using Ignite menu data. Here are some key takeaways:

• Dessert sales have grown five per cent on limited-service restaurant menus over the past two years. Since limitedservice restaurant were already poised for off-premise service when COVID-19 hit, extensive menu cuts were less necessary than at full-service restaurants, where desserts have decreased 16 per cent.

• The leading desserts at limited-service restaurants are ready to be enjoyed on the go. Some of the top desserts on these menus include chocolate chip cookies, brownies and dessert bars – all handheld options. The fastest-growing desserts at limited-service restaurants

are similarly portable, with milkshakes/ malts showing growth of 13 per cent and cinnamon rolls and sticks up 12 per cent.

• Decadent cakes are king at full-service restaurants: Chocolate cake is the leading dessert at full-service restaurants, and carrot cake, flavoured cheesecake and plain cheesecake top the list of fastest-growing desserts.

Table Talk Pies to relaunch Quebec’s Pâtisserie Gaudet

Table Talk Pies of Worcester, Mass., has acquired the assets of Acton Vale-based Pâtisserie Gaudet, which was previously under the management of trustee Raymond Chabot Grant Thornton after being placed under the protection of the Creditors Arrangement Act.

Gaudet was at one time a major player in the Canadian pie and tart market but has unfortunately fallen on hard times in recent years, according to a news release.

Table Talk has retained the plant’s former general manager, Georges Berbari, to help lead the effort to reopen the plant. Management and production will remain in Quebec, according to Berbari, who added that he was speaking on behalf of the owners of Table Talk, whose three U.S. plants, with 300 employees, already produce nearly 250 million tarts and 25 million pies a year; products that are distributed in 50 U.S. states, Puerto Rico, Mexico and Canada.

A new company was created, Table Talk Canada, located in Acton Vale.

Bimbo

Canada to build tortilla line in Ontario

Bimbo Canada is investing $1.5 million to build a new tortilla production line at its Hamilton, Ont., location with matching funding from the Ontario government through the Advanced Manufacturing and Innovation Competitiveness stream of its Regional Development Program.

Headquartered in Etobicoke, Bimbo Canada has produced baked goods and snacks for a century and employs more than 4,300 people in its 16 bakeries and 11 distribution centres. The company produces and distributes products for 18 brands, including Villagio and Stonemill. The new line is expected to help meet growing demand in Western Canada.

BAC Atlantic hockey night draws enthusiastic crowd

Jeff Sarsfield of Apple Valley Foods, Jim Gennoe of Gennoe Baking Supplies, Atlantic Chapter chair Mike Raftus of Ardent Mills, and Kevin Rainey, retired from Sobeys, catch up at the first BAC Atlantic winter social event in three years.

Members of Atlantic Canada’s bakery industry came together at Halifax Scotiabank Centre for good fellowship and a fun hockey rivalry Jan. 19.

Manufacturers, distributors, bakery owners and operators and their guests enjoyed a fun-filled evening of engagement while watching major local junior hockey team Halifax Mooseheads claim victory over the Shawinigan Cataractes.

There was a lot to celebrate as members of the baking industry eagerly returned to the first winter event in three years since before the pandemic.

Along with the cheers were food, beverages and a fun hockey score points contest enjoyed by many.

Canada’s ban on certain harmful single-use plastics now in effect

The manufacture and import for sale of harmful single-use plastics in checkout bags, cutlery, food-service ware made from, or containing, problematic plastics that are hard to recycle, stir sticks, and straws (with some exceptions) in Canada is now prohibited. The Environment and Climate Change Canada announced the ban in December. The ban on the manufacture and import of ring carriers will enter into force in June 2023.

The federal government is working with provinces, territories, and industry to set a collection target of 90 per cent for recycling plastic beverage bottles. It is also developing regulations to require that certain plastic packaging contain at least 50 per cent recycled content and to establish clear rules for labelling recyclable and compostable plastics. Draft regulations are targeted for publication in fall 2023. In addition, the government is developing a plastic registry to hold plastic producers accountable for their plastic waste. See canada.ca and restaurantscanada.org for more information.

B.C. to implement skilled trades certification

British Columbia aims to attract more people to trades careers and boost prestige for the sector by moving forward with skilled trades certification.

The change will formally recognize the skills of trades workers, helping them receive standardized training, earn higher wages and better navigate evolving industry needs, the province said in a news release. Based on recommendations from a stakeholder advisory working group, there are seven initial trades designated for skilled trades certification and three more will be added in 2024.

The Industry Training Authority’s role of administering B.C.’s skilled trades system is being strengthened. With a name change to SkilledTradesBC, the organization will raise the profile of skilled trades, modernize trades training and implement skilled trades certification by working closely and collaboratively with tradespeople, employers and industry partners.

“SkilledTradesBC will focus on educating tradespeople and employers about skilled trades certification,” said Shelley Gray, chief executive officer, SkilledTradesBC. “We will provide online assessment tools and low-cost exam preparation to help workers get certified.”

Visit skilledtradesbc.ca to learn more.

Swander Pace Capital acquires Bäckerhaus Veit American Bakers

Private-equity firm Swander Pace Capital has acquired Bäckerhaus Veit, Ltd., a longtime producer of artisan, European-style breads, rolls, buns and soft pretzel products for North American retail and food-service customers.

Founded in 1987 by award-winning entrepreneur and chief executive officer Sabine Veit, Bäckerhaus Veit draws on more than 90 years of family heritage in the baking industry, dating back to Veit’s family roots in the Stuttgart region of Germany.

“Swander Pace is the ideal partner to help us achieve our next phase of growth,” said Sabine Veit, who will continue to be involved and will be an active board member. “They have vast understanding and deep experience in this space.

“Bäckerhaus Veit has built a tremendous business by staying true to the foundations of traditional artisan bread making. The company has built enduring relationships with its customers and suppliers, and it is able to recreate high-quality products derived from old-world recipes, allowing it great success in today’s modern marketplace,” said Heather Smith Thorne, managing director at Swander Pace Capital.

Swander Pace previously completed transactions with Voortman Cookies and Pineridge Bakery, the latter of which was sold to Aryzta AG in 2014.

The American Bakers Association welcomed Eric Dell as its new president and CEO as of Jan. 1. Dell will lead the trade group’s sweeping mission of promoting and growing the baking industry in partnership with its 300-plus members. Dell, JD, MBA, joins ABA from the National Automatic Merchandising Association as the organization’s executive vice-president. During his 10-year tenure, he built a best-in-class advocacy program, forged new industry partnerships, revitalized the industry trade show, and invigorated high-performing teams, the ABA said in a news release.

COLLEEN CROSS

AMAZING ANNA MAE’S

At Anna Mae’s Bakery and Restaurant you do not mess with success. But you might tweak your processes a little bit to serve your customers better and faster.

Just ask Amanda Herrfort, who is general manager of her family’s business.

The busy, friendly bakery, restaurant and gift shop is a hub for its community of Millbank, a village of about 600 in southwestern Ontario, and a draw from nearby Stratford, Waterloo and London. In fact, people come from all over Ontario and beyond to sample the hospitality and homemade food at this charming spot in Mennonite country.

The bakery has an interesting history. Anna Mae Wagler operated a baking business out of her home starting in 1978. Wagler opened a new location on Perth Line 72 in 1991.

Amanda’s parents, Mel and Marlene Herrfort, bought the business and it’s been owned and operated by the Herrfort family since then.

}Marlene has held the reins since Mel died in 2009 and Amanda, having come up through the ranks, and with a business degree, is positioned to lead Anna Mae’s into the future.

Anna Mae’s specializes in homemade Mennonite cooking and baking and provides daily specials such as their popular build-your-own meal giving customers the choice of meat, potato, vegetable and dinner roll.

The “broasted” (broiled and roasted) chicken is a highlight and popular item on their menu. Chicken is dusted in their seasoning mixture and deep fried in a pressure cooker to a crisp, golden brown. It’s based on a method developed by L.A.M. Phelan and marketed by the Broaster Company.

buggy – is a sought-after spot.

In recent years they’ve added to the bakery, lobby and seating areas.

Virtually no one leaves the place without trying a piece of homemade pie or treat from a list of more than 20 desserts baked daily.

The friendly manager started at Anna Mae’s in 2001 at age 14 as a dishwasher, then progressed to server, cashier, then supervisor, assistant manager and most recently general manager in 2019.

Working closely with Amanda is kitchen and bakery manager Sheila Bauman, who has been with Anna Mae’s for more than 15 years. Alyssa van der Linden, Amanda’s niece and granddaughter of the owners, is assistant manager.

To set the scene, the restaurant holds 51 tables, a counter, and seats 200. With all of those seats, the central buggy seat – a stationary, souped-up 19th-century

Anna Mae’s offers a five-week rotating meat schedule which they advertise two months ahead in the printed menus. This innovation makes life in the kitchen smoother while still providing guests with a choice of when and what they eat.

They buy ingredients from an impressive list of local suppliers, including Orval Zehr of Millbank (fresh eggs), Connie “The Tomato Lady” in Exeter, Stemmler Meats in Heidelberg and Bryan Gerber of Brunner (strawberries).

In the spacious gift shop are a variety of items from local suppliers sold on consignment: jam, maple syrup, pickled corn, saffron, apple butter, aprons, bibs, tea towels, knitted goods, quilts and handpainted stones – all made by local residents. They are a well-worn stop for bus tours. During our visit, the team expressed joy Thriving

Anna Mae’s offers a five-week rotating meat schedule which they advertise two months ahead in the printed menus.

PHOTO: BAKERS JOURNAL

Amanda Herrfort, general manager, grabs the sought-after buggy seat at Anna Mae’s restaurant.

that the bus tours were back.

The Herrfort family are members of the Riverdale Mennonite Church. We ask if there are a signature taste, texture, method or particular products that identify their baking as Mennonite fare.

For Amanda, it’s really about the hands-on process of baking using only minimal equipment. And family values.

“We’re honest, we’re family-run and we all share the values of respect, honesty and integrity,” she says.

After graduating from Conestoga College with a business degree, the mother of three young girls worked in insurance and banking to see what it was like in the wider world. “I’m so glad I did that because then I knew the bakery was where I wanted to be.”

“I love my job. It doesn’t feel like work to me and I’m never bored. It’s stimulating.”

She acknowledges there are challenges and these are part of what makes the work interesting. “It goes in phases, we work on different projects, sometimes labour is a big challenge.”

They are sufficiently staffed at around 90 people – many of them Amish or Mennonite – but they don’t take that stability for granted. “There are ebbs and flows.” They find their staff through word of mouth and through ads on social media and in the local newspaper.

In addition to family – two nephews work at the cash register and in packaging – they tend to hire students for serving and working the cash register in the restaurant, bakery and gift shop. They have several longtime employees.

“We have the best people. I am so thankful. Everybody cares about the work they do.”

Anna Mae’s belongs to the Millbank Business Association, which helps advocate for and promote local businesses, artists and shops. Another key community booster is Milverton Shopportunities, a thick bi-weekly newsletter packed with community news, events and ads for local businesses. For 25 cents customers can pick up a copy and know instantly what’s happening in the region.

She says she learned from her parents’ example how to be calm in all situations. “My father was good at multitasking,” she says.

Kitchen and bakery manager Sheila Bauman adds, “You are good at multitasking. You must get that from him.”

Amanda says she is not afraid to try new things, to initiate a new practice. COVID caused them to rethink the way they work. For example, they added on a large entrance section in the front of the restaurant where guests enter and exit the restaurant through corridors separated by a long cash counter.

“I’m always thinking, where can we improve?”

During COVID they stopped serving breakfast and they haven’t resumed. Instead they focus on serving lunch and dinner – opening the bakery, take-out and curbside pickup from 7 to 7 and the restaurant from 11 to 7 daily except Sundays.

They have continued their COVID practice of offering one menu for the whole day. It’s a win-win as customers

know what to expect and the kitchen can focus their efforts.

THE PIE’S THE THING

Bestsellers in the bakery are the openfaced Dutch apple pie, honey dip doughnuts and apple fritters, the two managers say without hesitation. The long, mouthwatering list of pies on offer include cherry-raspberry, elderberry, raisin, pecan and French rhubarb with a crumb top. After some thought, they add that cinnamon buns, Pink Angel squares and Little Janes are solid favourites. Little Janes are Amanda’s favourite treat. They are doughnuts sliced open like sandwiches and filled with a sweet mixture of cream and icing.

“You are constantly learning,” Amanda says. “Once you understand that and you’re open to that, you’ll do well in this position and setting. Be ready to change and adapt.”

Of course, tradition is part of the business’s appeal and it’s important to keep the quality of their products consistent.

Anna Mae’s has a reputation as a must-stop eatery in southwestern Ontario. One of their claims to fame is that they were featured on the CBC TV show You Gotta Eat Here! in 2014 after happy customers alerted the producers.

Amanda Herrfort is not used to boasting, so it’s heartening to hear her say, after careful thought, “I’m proud of this business.”

“It’s important to make a happy, positive place. We try to make that known to everyone who works here.” / BJ

Bestsellers in Anna Mae’s bakery are Dutch apple pie, honey dip doughnuts and apple fritters.

France and Italy earn second and third, Canada receives Eco-responsible Award |

JAPAN WINS 2023 PASTRY WORLD CUP

Team Japan has won its third Pastry World Cup at Sirha Lyon 2023, in Lyon, France, after finishing in second place for the last five years.

On Jan. 21, the final day of the Pastry World Cup at Sirha Lyon, Team Japan members Moe Takahashi, Naritoshi Suzuka, Yusaku Shibata accepted the prestigious award, which recognizes a high standard of technique and creativity in pastry.

France and Italy earned second and third place, respectively.

Team Canada, comprising Jacob Pelletier, Patrick Bouilly and Ross Baisas, and coach Chef Alvin Leung, placed 10th and was recognized with the eco-responsible prize for its use of sustainable products.

Here are the official standings:

1. Japan – Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), Yusaku Shibata (ice)

2. France – Georges Kousanas (chocolate), Jérémy Massing (sugar), Jana Lai (ice)

3. Italy – Jacopo Zorzi (chocolate), Alessandro Petito (sugar), Martina Brachetti (ice)

4. United Kingdom – Martin Chiffers (chocolate), Nicolas Houchet (sugar), Michael Ho lam Kwan (ice)

5. South Korea – Kwang Man Jung (chocolate), Jeong Been Kim (sugar), Ho Yong Lim (ice)

6. Malaysia – Charles Lim (chocolate) Pui Teng Mun (sugar), Jun Wei Goh (ice)

7. United States – François Behuet (chocolate), Jordan Snider (sugar), Julie Eslinger (ice)

8. Chinese Taipai – Yu-Wei Xu (chocolate), Hsun-Han Chan (sugar), Yuan-Pin Chang (ice)

9. Argentina – Matías Dragún (chocolate), Lucas Carballo (sugar), Rub Darré (ice)

10. Canada – Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

See full results for 17 teams at bakersjournal.com.

Team Japan won its third Pastry World Cup. Here is the team’s frozen desser, a nod to sustinability. Grolet added. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an every-day evolution, visually and technically.”

For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert and a master ice cream maker, created 42 tasting desserts and three artistic pieces on the theme of climate change.

Pierre Hermé, president of the contest, Cédric Grolet, honorary president of this edition, as well as the entire Jury, were seduced by the creations of the Japanese team, and their work wind-based to respect the “Climate Change” theme of the Pastry World Cup.

“The level of the competition rises from one edition to the next, as evidenced by the very close results,” Hermé said. “It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory.”

“All the candidates were very passionate, which is satisfying for me as a pastry chef,”

After finishing second on the podium for the last five editions, the team composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata reached the top. With this victory, Japan wins its first gold medal since 2007 and its third World Cup.

After having reached the third place during the 2021 edition, the French team, composed of Georges Kousanas, Jérémy Massing and Jana Lai, is once again on the podium during this 18th edition.

Italy, after having won three gold medals, once again gets a place on the podium. This third-place finish is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup. / BJ

• Connect with suppliers and learn about the latest ingredients, bakery equipment and services for the baking industry!

• Education sessions exploring such topics as baking techniques, improving your shop’s design and setup, making your bakery sustainable and more!

• Watch demonstrations by top bakers and pizza chefs!

• Experience exciting student competitions!

• Pick up trends at the Canadian Pizza Chef of the Year competitions!

• And much more!

all in one place over two days!

BY DIANE CHIASSON

SIX QUICK TIPS TO GROW YOUR BAKERY BUSINESS IN THE WINTER

Think outside the box to attract and comfort customers during the cold, winter weather.

As you know, the winter months can have a negative impact on a bakery operation’s ability to thrive. During the cold winter months, most customers might feel like staying indoors, watching Netflix at night, and leaving the house only when necessary. You are probably experiencing the post-holiday downtimes of January and February. The cold winter months, especially just after the holidays, can be the most depressing time of the year. Research has shown that weather can significantly affect consumers’ buying habits, with many operators reporting that cold weather decreases sales.

experiences. Go local and seasonal, and bake products that are designed to appeal to regional and ethnic tastes. Try to make some convenient products such as cupcake pops, which are similar to cupcakes, but bite-sized rounded cakes on a stick.

2. BUNDLE PRODUCTS FOR MORE SALES

Did you know that you can boost your cheque averages by up to 15 per cent by offering a soup of the day?

As a bakery owner, you need to think outside the box to attract customers during this time. Small bakery businesses that find success, the kind that endures, are those who innovate. The good news is that you will not have to wait for spring to generate higher sales. Here are six quick tips to grow your bakery business in the cold months.

1. FOCUS ON PRODUCT INNOVATION

Bakery operators should constantly try to find new innovative ways to beat the competition and entice mindful consumers. It’s the perfect time to introduce new bakery items with new flavours, bold colours and increased textures that you think would bring your customers in your shop. People need bright colours in the wintertime so try to move toward bright yellow, pink and purple icing, white chocolate and yogurt toppings. Add colourful sparkles, confetti, seasonal flavours, and new shapes to deliver happiness to consumers seeking extraordinary

Product bundling is another technique for running a successful bakery. Products are often bundled together as an upsell or a cross-sell. Today, most consumers are looking to try on new coffee brands and order new coffee combinations. Your small bakeshop can benefit by adding a coffee program to your space. I love a good cup of coffee with my morning muffin or an afternoon pick-me-up. A bundle offer is a great way to keep your customers returning, as they only have to go to one place to get what they need. Perhaps you could give a small discount in price for selling two items together. It is certainly a great way to drive sales. With a coffee shop on every block, customers have plenty of great options, so what they need and what you can provide is an experience. The “Baker’s Dozen” marketing idea is the perfect occasion for customers to pick up treats for the office or their kids’ school. The 13th free bakery item becomes the customer’s treat for making the purchase.

3. OFFER A SIGNATURE SOUP OF THE DAY

When soup’s on, sales can go up in cold weather. Did you know that you can boost your cheque averages by up to 15 per cent by offering a soup of the day? When creating your menu in the winter months, think about all the delicious warming foods people love to eat when the temperatures get really cold. Homemade soups, stews and classic comfort foods will be sure winners with your

hungry customers.

Bad weather and winter bring higher sales for many food-service operations because many people crave comfort foods. When it’s cold, it’s natural for people to want food that will give them warmth. You don’t need to go out of your way. Consider working with good high-quality premade soups and adding your special touch with yummy ingredients that you already have in your kitchen, such as diced tomatoes, crisp bacon, fresh veggies, grated Parmesan cheese and garlic croutons.

4. SELL YOUR BRANDED BAKERY INGREDIENTS

You are already using a lot of ingredients in your bakery. Could you not package and sell some of them? How about specialty flours by the two-pound bag, such as amaranth, chickpea, coconut, buckwheat, millet, kamut, quinoa and almond flour? How about these musthave leaveners, sugars, cocoa powder, other sweeteners, spices, extracts and flavourings? Don’t forget these yummy chocolate chips, butterscotch chips, toffee bits, dried fruit, marshmallows, coconut, oats, nuts and colourful sprinkles. These are baking ingredients you should display and sell near your cash register.

You could also sell mugs, aprons, t-shirts, caps, or jars of jams and jellies. However, if you decide to go ahead with selling branded products, make sure that these items reflect your image and brand. Train your servers and other team members to be better salespeople by mastering the art of upselling. Bottle of water or a cup of coffee with your muffin? Would you like to add a Caesar salad to your sandwich? Or, this is a great t-shirt for your nephew’s birthday or a great apron for Mother’s Day. Upselling is the most common strategy for food retail stores to boost their profits, so make sure your staff is well trained.

5. MAKE SURE YOUR BAKERY STORE IS WARM AND COZY

Irrespective of the weather outside, you need to make sure the inside of your shop is warm, cozy and welcoming. Besides

great food, your bakery atmosphere plays a vital role in providing a great eating experience.

A good bakery layout doesn’t just try to fit in as many customers as possible. Make sure your seats are not crammed together and that there is enough space

best ways to set the mood of your bakery. Also, think about having dim lighting for a quieter, more intimate mood.

Consider installing additional heaters, an electric fireplace, or even building a safe fire pit to extend warmth to guests during winter. Turn your bakeshop into a

Twitter, or any other, which means you should be too. Hence, the best way to increase your sales is by exploiting this force and making your bakery presence felt on these platforms.

Think about running social media promotions on delivery and takeout deals. Limited-time offers are great strategies to promote new or unique menu items like a new appetizer or a beverage to go alongside a pastry. Bakery kits are extremely popular. Instead of offering fresh already-made bakery items, provide a make-it-yourself kit that comes with everything a customer needs to

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com

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KAREN BARR

SPOTS OF TEA

While visiting Ireland, there is always a warm welcome, with the offer of a steaming cup of tea. Five-star city hotels, lavish country escapes and castles are some of the places to enjoy afternoon tea. The country is also filled with lovely small hotels, inns, and family-run bed and breakfasts that offer a more pared down menu.

THE SAVOY, LIMERICK

At The Savoy, a five-star hotel in the historic city of Limerick, full afternoon tea is served in the playful library, with booklined walls, painted in blue, pink and burgundy. This is where mothers and daughters, couples and friends sit to catch up together on the weekend.

Pastry chef Joanne Flaherty suggests guests order Irish breakfast tea. “It’s what the Irish drink,” she says simply. As an addin there is prosecco or even champagne.

Sandwiches are traditional and lightly seasoned. Think eggs with mayonnaise, or chicken, with a delicate curry dressing. A favourite is local smoked salmon on soda bread, with chive and cream cheese.

As for scones, Flaherty uses Kerry Gold 80 per cent salted butter. “I use salted butter because it’s already balanced. I don’t have to guess how much salt to add. Then, she adds, “To make the perfect scone, start with cold ingredients. When combining, give the dough only one or two turns.”

Traditional tea cakes including carrot cake, banana bread, and lemon loaf are all made in small loaf pans for an elegant presentation. The lemon cake is particularly flavourful, with the addition of lemon oil.

}At The Savoy, a five-star hotel in the historic city of Limerick, the dessert menu changes daily and gives a nod to both French and North American styles.

Raisin and plain scones include a gentle sprinkle of icing sugar. Chef tip for perfect scones: ‘Don’t twist the cutter.’ –Pedro Mathius, pastry chef, Sheen Falls Lodge

The dessert menu changes daily, at the discretion of Flaherty, who gives a nod to both French and North American styles. Raspberry macarons are sublime, sandwiched together with raspberry jam. The opera cake is perfectly constructed and lends a stronger flavour. There is even a small sugar doughnut filled with Callebaut chocolate. The

miniature Oreo cheesecake has a digestive biscuit crust. “They don’t make Graham crackers, in Ireland,” she notes. Children are also welcomed to join in the festivities of afternoon tea. Here, Flaherty has created a menu just for the little ones. Childhood sandwich favourites include roast chicken, and ham and cheese. Both scones and muffins are

served with mixed berry jam. The beverage of choice is hot chocolate, with mini marshmallows, along with homemade chocolate chip cookies, and skewers of fruit.

SHEEN FALLS LODGE, KENMARE

Minutes outside the countryside village of Kenmare, in County Kerry, sits the stunning Sheen Falls Lodge. The five-star Relais and Chateaux property is a hideaway surrounded by nature. Sheen Falls and the babbling river provide a lovely view from the drawing

room, where a lavish afternoon tea is served. Guests perch on winged backed chairs, complete with large pillows.

There are standout teas. The Irish whiskey cream tea adds a subtle sweetness of pure delight to the palate. The house blend is the Sheen Falls Lodge Irish breakfast.

However, Pedro Mathius, the pastry chef, sometimes prefers a different hot beverage. “On cold winter days, I prefer one of my divine hot chocolate drinks.”

To make this, he boils equal parts whole milk and cream together. Next, he adds a bit of brown sugar, along with a mix of dark and milk chocolate. “You can also add

extra flavours like cinnamon, orange blossom or Szechuan pepper. Don’t forget the whipped cream on top!”

The sandwiches are delicious, with smoked salmon on rounds of homemade brown bread, made using a combination of the famous Irish Guinness beer and buttermilk. Crab with mayo and crème fraiche are presented on toasted rectangle of homemade sourdough.

Raisin and plain scones include a gentle sprinkle of icing sugar. A chef tip for perfect scones: “Don’t twist the cutter.” Clotted cream, homemade strawberry jam, seasonal berries, and a tart lemon curd are served alongside.

Of the three-tiered feast, the top dessert plate draws the most attention. Tall glass cylinders filled with lemon mousse provide even greater heights. Of all the afternoon tea desserts that rotate daily, Mathius has favourites. His pecan pie is made with a filling of toasted pecans, house-made apple puree, vanilla bean and eggs. Another is the chocolate brownie, with milk chocolate whiskey cremeux and milk chocolate glaze.

At family-run Ballyseede Castle, a small kitchen team, everyone from pastry cooks to the executive chef pitches in to create afternoon tea. The menu changes seasonally.

BALLYSEEDE CASTLE, TRALEE

Spend a night at a real Irish castle. Ballyseede Castle is set on extensive grounds, in Tralee, on the coast of County Kerry. Guests are treated to an afternoon tea, served on colourful patterned china, in one of the lavishly decorated public rooms. “All our ingredients come from local producers. We are surrounded by some of the best farmlands in Ireland. We even grow berries on site, with plans for expanding our gardens,” says Jonathon Sadlier, the executive chef.

As a family-run castle hotel, owned by Marnie Corscadden and Rory O’Sullivan, with a small kitchen team, everyone from pastry cooks to the executive chef pitches in to create afternoon tea. The menu changes seasonally.

All the breads are crafted in the castle’s kitchen. The Guinness Bread recipe contains both plain and whole wheat flours, along with eggs, nutmeg, ginger, treacle and the famous Irish beer. Combined with Irish smoked salmon the afternoon tea sandwich is mouthwatering. Freshwater prawns, with Marie Rose sauce, and shredded iceberg lettuce, rest on wholemeal soda bread.

Signature scones benefit from rich Irish butter and full-fat milk. “With your dry mixture you need to create a well in the centre and add in the wet mixture in two stages. Stir until all combined. Don’t overmix, and this will keep the scones fluffy,” explains pastry cook Vivienne Dineen.

There are the familiar tea cakes, such as squares of moist carrot cake, with decadent frosting and a sprinkle of walnuts. Gorgeously fresh pistachio, and raspberry macarons, add sophistication and colour to the plate. The delicate, two-bite berry custard tarts are always popular.

Plans for the St. Patrick’s Day afternoon tea are already made Sadlier confides. Think cabbage and bacon scones. Dark chocolate mousse, topped with white chocolate mousse will be placed in a chocolate cup and constructed to look like a pint of Guinness.

CASTLEWOOD HOUSE, DINGLE

Castlewood House, in the oceanside town of Dingle, an hour south of Tralee, is a small 12-room property owned by Brian Heaton and Helen Woods Heaton. The couple spent years working in the hospitality field before becoming entrepreneurs, 17 years ago.

Guests gather in the afternoon, reclining in the drawing room overlooking the Dingle Bay. “I have been collecting china for a few years and just love it,” Woods Heaton says. “So, what better way to share it than to use it for afternoon tea.”

Scones and desserts are nestled inside a glass-domed cake platter. “The scones are made to my mother’s recipe. Short on the outside and fluffy inside,” she says.

A crowd pleaser is the Irish whiskey chocolate cake, made using rich dark chocolate. If visiting in September, wild

blackberries are in season. Guests will enjoy blackberries as filling and garnishes for afternoon tea desserts. The couple and their three children like to pick the blackberries themselves on fun family outings.

Afternoon tea in Ireland is a time of pleasure, filled with warm hospitality, steaming tea, and divine savoury and sweet bites. / BJ

Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.

REGISTER NOW FOR BAKERY SHOWCASE!

The Baking Association of Canada is pleased to announce the next Bakery Showcase will take place May 14-15, 2023, in Vancouver. Check out the recently updated schedule and speaker lineup at bakeryshowcasecanada.ca and find something for everyone involved in the baking industry: education sessions, demonstrations, exhibitors, competitions and more.

BAC looks forward once again to welcoming the industry at that time to Canada’s premier baking industry event – the largest and only baking industry

business-to-business trade show and conference produced in Canada.

Join thousands of industry professionals from bakeries (retail, wholesale, commercial, in store), grocery and food-service outlets.

Exhibit in the trade show filled with 350 booths in about 100,000 square feet showcasing baked goods (fresh, proofand-bake, par-baked, freezer-to-oven, thaw-and-serve) baking ingredients, equipment, packaging services and technology.

Enjoy the company of your peers, recharge and benefit from an exciting

lineup of inspirational speakers, education sessions, competitions and demonstrations, including:

• Baker and podcaster Mark Dyck offers guidance on how to tell the story of your bakery . . . and how it can help your bottom line.

• A new Mother’s Day Cake Decorating Competition will allow baking and pastry students to flex their creativity and display their new skills in honour of this very special person!

• A panel celebrating Women in Baking, sponsored by Ardent Mills.

Diana Cline and Mark Dyck are just two of many featured speakers bringing their experience and talents to Bakery Showcase in Vancouver.

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• The Baking Association of Canada’s annual general meeting and meet-and-greet: Come see what the BAC is up to and what it can do for your business.

• A panel of up-and-coming bakeries share their origin stories, struggles and triumphs.

• What does a sustainable bakery look like – and how do we get there? Learn strategies from a panel that includes Matt Cimon, president of Portofino Bakery and co-founder of Bond Bakery Brands.

• Technical Talk: Dr. M. Hikmet Boyacioglu, Applications Development Specialist, KPM Analytics, Cereals & Grains Association, on Why Damaged Starch Is a Must Parameter in Flour Specifications for Bakers.

• Top bakers and pastry chefs demonstrate techniques and field questions on the baking stage.

• Champion pizza chef and owneroperator Diana Cline and other top pizza chefs demonstrate pizza-making techniques – dough preparation, stretching, balancing flavours and more – at the Canadian Pizza Summit stage.

• The Canadian Pizza Summit and Chef of the Year Competition featuring top chefs vying for a trip to Las Vegas Pizza Expo! Discover what

the most creative pizza chefs in Canada are doing with dough and toppings. And, if fresh pizza is a significant part of your business, plan to register to compete!

• Great Canadian Baking Show finalist Zoya Thawer and other surprise baking industry celebrities!

• An exciting Captain’s Feast evening dinner cruise (registration opens soon so check back at baking.ca. The Baking Association of Canada’s BC Chapter invites you to a dinner cruise on the M.V. Abitibi to celebrate Bakery Showcase and raise funds for our baking and pastry students. Experience dining in cruise-ship elegance, through the quiet waters of False Creek by the glitter of Science World and into the Inner Harbour. Take in the beautiful West Vancouver shoreline. This is a rare opportunity to network and celebrate with your friends and colleagues. Enjoy a West-Coast buffet dinner and a fully licensed bar. Register at baking.ca/captainsfeast-dinner-cruise. Space is limited, so don’t miss out!

• And much more!

See the recently updated schedule at bakeryshowcasecanada.ca, register now and we’ll see you there! / BJ

Matt Cimon, president of Portofino Bakery and co-founder of Bond Bakery Brands, will talk about some of his strategies for making these thriving businesses more sustainable.

PIZZA CHEF OF THE YEAR

Luca Colasanti represents the best of the west.

The first Canadian Pizza Summit and Chef of the Year West competition drew an impressive group of pizza chefs who were overjoyed to showcase their fresh ingredients, terroir and hard-to-define –but definitely British Columbian – flavour.

Luca Colasanti emerged triumphant as the first Canadian Pizza Chef of the Year West. Colasanti, who co-owns Mordimi Bite of Italy in Vancouver with his wife Silvia Mayela, brought a taste of summer via his winning Fighissima pizza with a crust featuring three organic flours from Italy, including double-zero and spelt flour. The dough is made using a biga that is fermented for 48 hours. Colasanti said that the combination of different flours helps make the crust light with a “fantastic crunchy effect.”

The pizza featured a red sauce base, fior di latte cheese topped with colourful purple fresh figs, coppa piacentina DOP (Protected Designation of Origin), shaved piave DOP cheese and fresh arugula.

Soon after the Pizza Summit, we visited Colasanti at his pizzeria. A few minutes’ drive from downtown Vancouver to a thriving commercial and industrial neighbourhood – referred to by some as “Yeast Van” Brewery District – Mordimi Bite of Italy operates in partnership with Luppolo Brewing Company. Luppolo is a craft brewery offering lagers, ales, ciders and other local and Italian beverages. It is owned and operated by two couples: Eleanor Stewart and Ryan Parfitt, and Anique Ross and Federico (Fede) Stucchi.

}‘There is an opportunity for people to do the right things and present Italian food as it should be.’ – Luca Colasanti

Like many businesses, Mordimi has a COVID story. Colasanti and Mayela were forced to close their original location in the Hastings Sunrise

neighbourhood when it became clear their space was too small to accommodate guests while maintaining social distancing and the catering side of their business was no longer viable.

Colasanti thought of Luppolo, whose co-owners he knew through friends of

friends, and whose aim was similar to Mordimi’s – to share Italian culture with British Columbians. It was a win-win situation. Mordimi had food but no beverages. Luppolo had the beverages but no food. One advantage of co-locating at the brewery was Mordimi could avoid getting a separate liquor licence. He recalls the moment it happened: “I said, it’s now or never, let me talk to

Vancouver pizza chef Luca Colasanti wins annual pizza competition with fig-forward pie | BY COLLEEN CROSS

Luca Colasanti, our first Chef of the Year West, co-owns Mordimi Bite of Italy in Vancouver with his wife, pastry chef Silvia Mayela.

PHOTO: DAVID JUDD

my partner. She agreed. I took all my appliances on Aug. 23, 2020, and I was moved in. Being in an industrial area helped us because there were a lot of people working on site in industries.”

Mayela, a pastry chef, specializes in the sweet side of the business. Colasanti’s focuses on the pizza, his specialty a hybrid of Neapolitan and Roman style pizza – soft on the inside, with a light crunch on the outside. He does the accounting. Otherwise, in matters of business they work as a team. “We manage clients and otherwise do everything together,” Colasanti says.

To begin with, it was a pastry shop, offering pizza al taglio (a.k.a. pizza in teglia), one pasta at a time with one type of condiment, and catering service.

BEGINNINGS

Born in Italy, Colasanti didn’t always dream of a culinary career. He studied in university to be a pharmacist. He switched courses and went into hospitality, managing front of house at a hotel and resort for three years. However, he found the country’s constantly changing tax laws a challenge and decided to try his luck in Canada.

He was not formally trained as a chef, but grew up cooking, educated himself over the years and through on-the-job experience.

He visited Canada, brought his tourist visa, found a sponsor – Glowbal Restaurant Group – worked with them beginning in 2013, then applied for permanent residency. He found it a great opportunity to enter the workforce in Canada, but was keen to bring a taste of Italian food and culture to Vancouver.

He worked in Vancouver first at Glowbal’s three-level steakhouse Black + Blue while waiting for his permanent residency to come through. It’s where he met Mayela, who worked on another floor. One day they met and the relationship bloomed. For a time he ran a coffee shop for seven months, hoping to purchase it when the owners sold, but it was not to be.

Colasanti finds the restaurant industry in Canada very different from that of Europe. “Everybody needs to work but less than one per cent want deep knowledge of what they are doing,” he says. “It’s really difficult – here many people just do their narrow duties.

Everything is built to just do for the moment instead of building something for the future.” For Colasanti the act of people gathering to eat in a public space means being “surrounded by people who want to gather at a restaurant.”

Colasanti is a big believer in sourcing and eating local. “People here the first approach is how does it look. You close your eyes and generate memories of your grandmother, for example. My food comes from the garden,” he says, referring to his grandmother’s vegetable garden. The chef and business owner has a strong opinions about food and a vision of the future. “We should be paying a high luxury price to get food from out of country – 60-plus times more than we do (for local food).”

LEARNING DAYS

Colasanti learned pizza making from Italian celebrity chef Gabriele Bonci – sort of. Two of the B.C. chef’s best friends did a workshop with Bonci, who is widely known for making Roman pizza al taglio, or pizza with a structured crust sold by weight. Through these friends he connected with contemporary Italian chef, Mirko Rizzo, an expert in the style. Colasanti took one month of in-depth video lessons from the chef until he mastered the style. “I would come home after working an afternoon shift (3 p.m. to midnight) and learn.”

They opened Mordimi early in 2019 and became known for the al taglio style as well as Mayela’s tempting pastries and desserts.

At Lupolo they were making Napoletana-style, so Colasanti decided to enter a round pizza in the Chef of the Year competition because it was easier to transport and make for the competition.

With TV shows highlighting culinary traditions and skills, people begin to think of themselves as chefs, he says. “They give an opportunity to everyone that is serious.” However, he says he still needs 15-20 years to bring Italian tradition to Canada’s west coast. “The public is not accepting of Italian food,” he says. “Maybe we can accelerate it a little bit. I’d really like to try to educate people. There is an opportunity for people to do the right things and present Italian food as it should be.”

“I’d really like to promote that concept

of the restaurant as a place you go every day where you get fresh food and different items every day. I want the (menu items) to be something everyone can afford.

ROME IS WHERE THE HEART IS

Colasanti was born in Rome and raised in Rieti, about an hour’s drive from Rome and home to San Rufo church, known as the physical centre of Italy.

“On the menu we call it My Hybrid Roman Napoletana pizza. Because I love bread, I love the crust and the edge of the pizza. Because I’m Roman, I like the really well done pizza that Napoletana doesn’t really deliver to you.”

“The (Roman) dough is still crunchy, little spongy. You can take the pizza and hold with two fingers on the edge. The important thing is to stretch the dough in the trays when it reaches the right temperature. Dough needs to be completely mature to taste right. You have to handle it quite a bit. It’s worth the work. I’m pretty happy with the final recipe.”

Of switching from Roman to Napoletana style, he says: “I’m used to really high-hydration dough, so I wanted to not lose what I was learning. However, Roman-style had brought with it space issue: we couldn’t have another walk-in fridge. It wasn’t practical to make 20 kilograms of dough a day.”

In seven years he has gained valuable skills and experience. He got an offer to franchise his concept, but it has not yet felt right to hand over this passion project for money alone. He wants to keep the knowledge and culture alive.

“I am happy in what I’m doing. I would like to consolidate what I’m doing until I can afford to have the right amount of money. I work already more than 16 hours a day – it’s not sustainable.” Not surprisingly, finding skilled, motivated staff has been a challenge. “It’s hard to train people and they leave after three months. We are really lacking in highly skilled workers. You have people at 23, 24, 25 years old with no experience wanting a high wage. I tell them, ‘As soon as you take off my shoulders 20 per cent of responsibility, I’ll pay you that. Show me your effort, show me I can rely on you, then I’m the first person to do everything for you.’ ”

He is excited to report he has employees coming the first week of October – he is sponsoring them to come up from Mexico.

The pizzeria is hopping and it’s a challenge for Colasanti to keep up and to manage his staff. He would love to get back to skiing, a passion of his. Another passion is travelling, and last summer they visited family and friends in Italy.

“Change of perspective is good,” he says. “If you’re always in your own garden, you don’t see what else is out there.”

The Chef of the Year West Competition will take place next on May 14, 2023, as part of the Canadian Pizza Summit and Bakery Showcase May 14-15 at the Vancouver Convention Centre. Pick up on trends, and, if pizza is part of your operation, enter! / BJ

Notes from the Executive Director

SANE WORKING HOURS

Hello! January has zipped by and we hope those bakeries that took the opportunity to have some time off enjoyed the rest and have come back, in 2023, invigorated and renewed.

Time off is very important. A new local bakery recently asked their followers on social media what their hours should be. This triggered me a little as to how important it is to find the balance between serving your customers and having a productive, sane and balanced work life. You cannot please everyone, and it is part of our service to stay in business. Cutting back on hours doesn’t mean reducing profitability. Scheduling will be easier and your staff will thank you too.

We should also consider not working graveyard shifts. Is this really necessary anymore? There is nothing wrong with starting very early in the morning but the toll that those overnight shifts take on our bodies (not to mention our social and family lives) is too much. How many owners/ supervisors get a dreaded phone call at 11 p.m. to let them know that the overnight shift is down a body? We have made great advances in proofing and retarding yeasted products. Consider investing in this equipment or be condemned a slave to working in the dark! Here’s to a healthy workforce!

A delightful visit to Montreal’s St-Viateur Bagel.

It’s almost the end of January and I am still eating panettone! In my opinion, no other sweet-yeasted product comes close to this quintessential Italian festive bread (except maybe Colomba di Pasqua). It gets better with age, and remains moist and flavourful for months. It is challenging to make properly, but the satisfaction gained as a baker is above even that delivered by perfect lamination or a wedding cake that doesn’t make the bride cry!

PANETTONE PURISTS

I mention panettone because it was in the news recently. Traditional panettone bakers are all up in arms with the interpretations of the traditional and sacred Italian bread. In the New York Times, Julia Moskin starts off her piece with:

In the last decade, the Christmas classic has burst its Italian borders and gained a global profile. Like Basque burnt cheesecake and French croissants, panettone is

Report on Victoria Bakers’ Town Hall Team Canada seeks candidates for Le Mondial du Pain Dinner Cruise of Vancouver Harbour

being tested and transformed far from home, with new flavors like black sesame, Aperol spritz and cacio e pepe. There are Japanese versions leavened with sake lees and Brazilian ones stuffed with dulce de leche; supermarket minis that cost $2 and truffled ones that fetch nearly $200.

In her article for The Current https:// www.cbc.ca/news/world/panettone-christmas-1.6693627 Megan Williams, a CBC reporter who is usually crafting articles about Italian politics, weighs in with the heading “Panettone purists say chocolate and cherries are fine – just don’t call it a panettone!”

TRADITION VERSUS INNOVATION?

We seem to be obsessed on two fronts: those who defend the traditional at all costs

and those who push the boundaries of innovation. And I am not just talking about panettone. Is a Black Forest cake a layered German chocolate cake drenched in kirsch, filled and topped with dark cherries and whipped cream, and garnished with chocolate shavings? That’s what I was taught. However, a question on this was removed from the Canadian Red Seal Baker apprenticeship exam because interpretations of this classic could not be 100 per cent defended!

While I am on the subject of classic desserts: the Nanaimo bar. This dessert, so classic that the recipe is etched into a brass plaque at city hall, is now available in a multitude of weird and wonderful representations: vegan, gluten-free, maple bacon, spring roll raspberry and even deep-fried!

Not to mention the sweet pea ice cream Nanaimo bar available at our own Amanda Cohen’s acclaimed eatery, Dirt Candy, in New York City!

On the one hand, we have food producers around the world pushing for “terroir” status for Champagne, Cheddar and Pani di Altamura. On the other hand, the dessert you order at the latest en vogue restaurant may be a vague interpretation of what you were expecting, causing you to say, “Please, please don’t mess with my apple pie!”

What do you think? Sacred to keep the traditions or important to keep reinventing, changing and innovating? Let us know. Send a recipe for something that you would never, ever change or present a completely reimagined product. We will publish your offerings in a subsequent issue.

VICTORIA GATHERING

Over 70 people registered for our first Bakers’ Town Hall in Victoria at Camosun College’s culinary facility, generously hosted by Chef David Lang and faculty. The event, which was originally planned as a small, informal get-together, soon outgrew the original venue, so we were grateful for Camosun’s offer.

The delegates came from all disciplines of the industry, and from all over British Columbia, even though this was touted as a local event. There were pastry chefs, chocolatiers, artisan and commercial

Bakers in Victoria broke into small groups and had serious conversations about the challenges of being in the baking business.

Mark Dyck moderated a lively panel of new industry entrepreneurs: Leah Hayward, Smør Scandinavian Bakery (in planning stage); Louise Pickles, Hank and Ludo (opening this year); and Josh Houston, Stark Raving Bread (scaling up and building out a new shop).

bakers, workers and owners. Many brought samples of their products and there was a veritable cornucopia to enjoy!

The event was facilitated by the Baking Association of Canada with the aim of talking with grass roots and emerging bakers, hearing these voices and encouraging membership in the BAC. Judging by the number of attendees, this event was long overdue!

Mark Dyck (Bakers 4 Bakers online forum and Rise Up! podcast) emceed the event. As one of the main themes was to celebrate new and emerging businesses, Mark moderated a panel of three entrepreneurs who are embarking on, building out or scaling up their businesses: Leah Hayward, Smør Scandinavian Bakery (in planning); Louise Pickles, Hank and Ludo (opening this year); and Josh Houston, Stark Raving Bread (scaling up, building a new shop).

These bold, adventurous panellists gave us a candid insight into the bakery business building process. This was followed by a Brainstorm/Slam in which each table had to tackle four questions in 10 minutes: What are your major challenges? What are your recent successes? What are your priorities? What would you like to see at a future local event? Because of time constraints, we had to shut down the earnest and enthusiastic conversations after 20 minutes. Eavesdropping, we found the conversations between people who had only just met were lively, enquiring, respectful and urgent. See the table on this page for a summary of the responses.

On behalf of the BAC I welcomed bakers with these words: “It’s been a long time since we’ve all been able to meet like this. Since March of 2020, all of us have seen the world change, have felt the ground shifting beneath our feet. We’ve seen shortages, shutdowns, unrest and uncertainty. It has been a time of retrenching and replanning, reworking budgets and stretching resources. These years have shown our communities, and Canada, what is really important –it’s us. It’s bakers. It’s true! One of the warmest words in English, or French, is ‘companion’ – one who breaks bread with another.”

B.C. Chapter chair Gary Humphreys and I gave a short presentation on the joys of BAC membership and Bakery Showcase in Vancouver, and Chef David Lang talked about Camosun College, opportunities for students in work placement and the future vison of baking- and pastry-themed courses to satisfy local demand for training. There was also a draw for two gift baskets generously provided by Snow Cap Enterprises.

BAC would like to thank all those volunteers who made the event possible, those who brought wonderful goodies, the faculty of Camosun College Culinary as well as those who travelled across

TALK OF THE TOWN HALL

Staffing

Pricing

What are your major challenges?

What have been your successes?

Supply chain

Inspiring and motivating staff

COVID

COVID made us better! Good work/life balance

Expansion

Customer loyalty

Improved quality

Staff retention

Automation/efficiency

Maintaining quality

What are your priorities?

What should be the next local event?

Empowering workers

Steadying the ship

Expense control

Post-COVID production

Bakery tours

Job fair

Community baking event

Fundraiser for educational resources

“Passport”-style promotion to attract customers

Mentoring

Educational workshops

More like this event

the province to attend.

We look forward to replicating the Bakers’ Gathering across the country as a way to connect and reconnect to our industry.

MEMBERSHIPS

Not a member of the BAC yet, or know someone who would like to join? Sign up here: https://baking.ca/membership.

Martin Barnett

Executive Director

Baking Association of Canada mbarnett@baking.ca

The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.

Captain’s Feast Dinner Cruise at Bakery Showcase

The Baking Association of Canada’s BC Chapter invites you to a dinner cruise on the M.V. Abitibi to celebrate Bakery Showcase and raise funds for our baking and pastry students. Experience dining in cruiseship elegance, through the quiet waters of False Creek by the glitter of Science World and into the Inner Vancouver Harbour. Take in the beautiful West Vancouver shoreline!

This is a rare opportunity to network and celebrate with your friends and colleagues while enjoying a West-Coast buffet dinner

and a fully licensed bar. Proceeds of this event will help support baking and pastry and culinary students! Come celebrate with us and raise funds for the

betterment of students in the baking industry! Thank you to ABI, Ardent Mills, Bakemark and Rademaker for generously sponsoring this unique event! The cost is $150 per person (plus tax). Space is limited. Don’t miss out!

Register now at https://baking.ca/ captains-feast-dinnercruise/

TEAM CANADA SEEKS CANDIDATES FOR LE MONDIAL DU PAIN 2023

Do you dream of taking your baking skills to the world stage? Organizers of Team Canada’s bid for the 2023 Mondial Du Pain (World of Bread) want to hear from you.

Alan Dumonceaux, chair of the Baking and Pastry Arts School of Skilled Trades, in the Department of Culinary Arts and Professional Food Studies at Northern Alberta Institute of Technology (NAIT) is spearheading the selection of Team Canada, who will compete in Nantes, France, in October 2023 at the prestigious competition that attracts bakers worldwide.

The national selection process is open to professional bakers. The Mondial du Pain is a competition where the National selection and an apprentice compete in three categories together, breads, viennoiserie and a live and dead dough showpiece. Candidates must find their own apprentice, preferably in the same city or within easy travel distance.

Team Canada must be selected by March 31, 2023. Planning and training begins on April 1, the day Team Canada receives the

scope of competition.

For a taste of the competition, visit the official Instagram account and YouTube channel.

If you would like to be considered for this opportunity to compete at Mondial du Pain, send your application or inquiries to Dumonceaux at adumonce@nait.ca by February 28, 2023, and organizers will inform applicants how selection for the event will occur.

If your company is interested in sponsoring Team Canada, contact Dumonceaux at adumonce@nait.ca.

BAC WEBINAR ON CANADA’S NEW ALLERGEN MANAGEMENT GUIDELINES

On Feb. 7, 2023, BAC presented an informative webinar entitled Canada’s New Allergen Management Guidelines: What Bakeries Need to Know. The free webinar is of special interest to businesses that label food products for retail and sell directly to the consumer.

We heard from Food Allergy Canada and Université Laval Department of Food Science Faculty of Agriculture and Food Sciences on the launch of the new guidelines and related

resources for the food industry. Toute Sweet Cakes & Pastries of Woodbridge, Ont., joined us to give a bakery’s perspective.

The presentation is entitled Enhancing Guidance for Food Allergen Management in Canada including a Risk-based Approach for the Application of Precautionary Allergen Labelling. A multi-stakeholder collaboration in Canada, involving food manufacturers, Université Laval, Canadian Allergists, and Canada’s national patient organization, Food Allergy Canada, has led to the development of new proposed Allergen Management Guidelines for Food Manufacturers. These guidelines aim to help to support food manufacturers in their implementation of effective allergen control plans including the responsible use of Precautionary Allergen Labelling, to better meet the needs of Canadians managing food allergy.

Register now to view a recording of the webinar. https://us02web.zoom. us/webinar/register/ WN_MSfsbWFeSYy5e2p PYTkQBA

TOP SUSTAINABLE DESIGN TRENDS FOR RESTAURANTS

Reclaimed wood, recycled glass, timers and motion sensors for lighting, and LEDs or compact fluorescent lightbulbs are among the top sustainable restaurant design trends for 2023, according to TNI Design’s Restaurant Interior Design Sustainability Trends.

The report, entitled “Restaurant Interior Design Sustainability Trends 2023,” predicts that restaurants and cafés will begin to advertise at scale how they are actively reducing their environmental footprint through their use of sustainable building materials and deployment of alternative power.

The following excerpts from the report touch on some of the to 10 trends identified and their specific value to restaurants and food service.

}Reclaimed wood products have seen a resurgence in demand in large part due to the sustainability of the material. While there are transport costs involved, no tree needs to be culled. By way of example: one of TNI Design’s clients has opted for a 100 per cent reclaimed wood siding for their new interior design. This decision will save around 70 trees per location totalling 5,000 trees for the entire remodel program.

wood products have seen a resurgence in demand in large part due to the sustainability of the material.

Tiles and slabs created from sustainable bamboo, reclaimed wood, and recycled glass components provide a satisfying way to make an impact on their surroundings.

aesthetic results in addition to offering important practical benefits of stain resistance and reduced maintenance.

traditional lightbulbs, thus represent an obvious choice for reducing energy waste. When it comes to efficiency, CFLs use about one fourth the amount of energy of a regular bulb but last 10 times longer.

Tiles and slabs created from sustainable bamboo, reclaimed wood, and recycled glass components provide a satisfying way to make an impact on their surroundings. These unique, one-of-a-kind materials are made from mirror windows, windshield shards, and demolished architectural glass that have been mixed with a binder to create magnificent terrazzo-type slabs. Not only is this material mix being adopted as floor, wall, and counter finish options, they also deliver stunning

Lighting rooms with no occupants is a major energy waste and can have a significant monthly impact on electricity expenses. Restaurants are moving en masse towards light automation using timers and motion sensors. Moving forward, restaurants have more access to new technology that provides sensors and timers for main areas, resulting in lighting, HVAC, and other energy utilization only as needed and with substantial waste removal. These strategies enable restaurants to cut back on energy waste relating to lighting, general power and equipment.

LED and CFL bulbs use less energy than

Restaurants are using bamboo in table tops, chairs, wall siding, and flooring, as well as operational execution such as disposable bamboo cutlery. The adoption is growing where demand is higher than supply, thus resulting in a dominant sustainable trend in the hospitality sectors.

Another popular trend Ancill identified is biophilic design, which uses nature’s elements to craft an inviting atmosphere that reduces stress and emotions. / BJ

The report’s author is Robert Ancill, CEO of TNI Design and The Next Idea Group. The company’s clients include Westfield, EggSlut, Viva Vegan, Pizzaro, Paris Baguette, Gustoso and Phood Pharmacy.

Reclaimed

From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, bakersjournal.com

New enzyme-based dough strengthener reduces usage levels of expensive vital wheat gluten

With the soaring prices of vital wheat gluten, bakeries all around the world are seeking alternative ingredients to reduce the usage level of this indispensable ingredient.

Lallemand Baking introduces a new enzyme-based dough strengthening solution that will help bakeries reduce their gluten use in bread formulas: Essential GR 1620 WW. Easy to scale, this solution allows a reduction of 20 to 50 per cent of added gluten (depending on the application) and contributes significant cost savings.

Reducing gluten in the formula tends to negatively impact the balance between dough elasticity and stability. To allow bakeries to optimize their process and increase profitability, Lallemand designed the Essential GR 1620 WW to be clean-label, convenient and to increase gluten functionality for improved dough strength and stability in reduced added gluten in bread formula.

As a baking industry partner and supplier of innovative solutions, Lallemand Baking developed the dough strengthener to offer a competitive advantage for bakeries while helping them achieve good quality loaves. Bakeries can expect significant total processing savings based on overall cost of ingredients, the company said. lallemandbaking.com

Edible ink printer allows bakers to quickly customize cookies

Personalized and custom cookies, like custom cakes, have a much higher perceived value than standard cookies, but they take much longer to make.

To save bakers time, Primera Technology created Eddie, The Edible Ink Printer. The Eddie is a GMPand NSF-certified edible ink printer that prints directly onto cookies, candy, doughnuts, marshmallows and macarons and requires no hand piping, frosting sheets or drying time.

Eddie provides bakers with creativity and convenience while also offering an efficient way to deliver customized products featuring personal messages, photos, company logos and other artwork. primera.com

Palsgaard emulsifiers help reduce egg content and egg costs

Emulsifier specialist Palsgaard showcased its whipping-active emulsifiers, designed to reduce the egg content of cake recipes and allow significant cost reductions.

The amount of egg needed in a cake recipe depends largely on the choice of emulsifier, the company explained in a press release. Traditional cake gels or hydrates, which are typically based on monoglycerides, can perform poorly on stability, meaning that more egg is needed.

The company said Palsgaard SA, a series of powdered emulsifiers for industrial baking, overcomes this challenge. Based on polyglycerol esters of fatty acids, it offers many functional properties, allowing egg content to be cut by an average of 20 per cent. This translates to a typical cost reduction of around five per cent.

The company’s other emulsifiers include the Emulpals series for cake premixes. Visitors to IBIE will be shown how the ingredients can help achieve the perfect shape, volume and crumb structure in cakes, simplify production and accelerate output.

Emulpals and Palsgaard SA are plant-based, sustainably sourced and produced in CO2-neutral factories. They are free from trans fats and can allow a shift from saturated to unsaturated oils. palsgaard.com

Direct web printers automatically adjust to height of finished packs

Multivac Marking & Inspection has developed the DP 245, direct web printer for the X-line series of tray sealers. Although the high-performance model operates at a fixed working height, it automatically adjusts to possible differences in the height of finished packs.

Even trays with different product protrusions are marked safely, reliably and precisely, the company said. The printing position on the pack can be easily and conveniently adjusted using hand wheels so that batch changes require only minimal downtime.

The variable data, such as the bestbefore date or a batch number, is printed with the Multivac TIJ 10 using the thermal inkjet process. Printing heights of up to 12.7 mm can be achieved with one printing head, and even printing heights of up to 25.4 mm can be achieved by using a second printing head. As the printer is fully integrated into the operating terminal of the tray sealer, users benefit from significant advantages in terms of efficient and safe operation. To give just one example, the print layouts are stored in the recipe of the traysealer to ensure that the correct layout is always loaded.

The new development improves cost-effectiveness and print quality: The thermal inkjet printing technology involves heating water in the ink. This causes tiny bubbles to form explosively, forcing the ink droplet out of the nozzle. Print resolutions of up to 600 dpi can be achieved, so that even the smallest characters, fonts or codes can be reproduced exactly. multivac.com

Tech tools from Snappy help bakery-cafés attract and retain customers

Snappy is a customizable technology platform that serves as a one-stop-shop empowering bakery-cafés and restaurants to adapt and thrive in any market.

The company’s technology tools are designed to help food-service businesses across Canada achieve their business goals and grow their consumer base.

Snappy shared the top five ways that bakery-cafés and restaurants can connect directly with their customers to encourage repeat business:

• create loyalty programs that capture customer attention while incentivizing purchasing

• create custom consumer-facing apps that offer an easy and intuitive user interface for ordering, payment, delivery and loyalty programs

• provide seamless reservation and waitlist management systems

• provide on-demand and reliable delivery direct to consumers, including a commission-free delivery option

• create targeted marketing campaigns to keep your restaurant top of mind, helping build long-term relationships with customers gosnappy.io

BPS high-volume twin screw feeder delivers precise batch size and weight

The Model TSF twin-screw feeder from Best Process Solutions (BPS) is designed for precise batching and weighing applications. The feeder’s dual-helix design combines fast, high-volume filling with accurate dribble flow at the end of the cycle. Its compact design is ideal when limited space prohibits multiple individual screw units. Two helixes – one-and-a-half inches and four inches in diameter – are mounted on an 18 by 22 inch hopper. They are rated at 17 cubic feet and 283 cubic feet per hour, respectively, at maximum r.p.m. with 100 per cent-efficient conveyable product and no slippage.

TSF is ideal for batching to weigh-hoppers; low loss-in-weight scale-monitored flow; low loss-of-weight batch applications with scales; drum and pail packout lines; and recipe-type batching by multiple computer-controlled units. Many options are available. bpsvibes.com

Bee-free honey to begin production in 2023

Dutch plant-based ingredients pioneer Fooditive of the Netherlands has begun large-scale production trials of the first 100 per cent bee-free honey. By mass-producing a bio-identical honey that eliminates the need to intensively farm honeybees, Fooditive aims to create a scalable, provenanced supply to provide the benefits of traditional honey and address consumer concerns about animal welfare and sustainability. In a patented biotech process used to create the company’s vegan casein, honey DNA is copied into a proprietary strain of yeast. When fed with nutrients and precision-fermented to replicate the metabolic processes that occur in the honeybee stomach, this yields a product with the same characteristics and functionality of bee-produced honey. Samples will be available for potential customers to try and test.fooditivegroup.com

Webinar tackles training, development

On Jan. 25 Bakers Journal attended an excellent webinar hosted by the Bread Bakers Guild of America and the Retail Bakers of America, called “Beyond the Bench: Training and Employee Development.”

Karen Bornarth, executive director of the BBGA, and Marissa Velie, certification and education director for the RBA, moderated the session.

Three industry professionals who have built and currently manage productive and motivated teams and successful bakeries shared some of their day-today challenges and approach to training and employee development:

• Joanne Chang, co-owner and pastry chef, Flour Bakery and Myers + Chang

• Dianna Daoheung, co-founder and head baker, Black Seed Bagels

• Laurie Williams-Fleury, production manager, Tomcat Bakery

Chang said in becoming co-owner, she went from having one boss to having 12 bosses – the staff. “My role was to do everything I could to support them so that they could do what I needed them to do. I learned how to do servant leadership before I knew it was a phrase.” She said she makes a point of saying hello to everyone by name. “I remember that happening to me. It was so impactful.”

Daoheung said, “My management style has changed as we’ve grown. You can’t be all things to all people. I like to use the management team I’m working with and empower them to become leaders. . . . I try to help people find their own management style and skills.”

Williams-Fleury said, “People are your greatest asset. I look to my team because I can’t do my work without them.” She explained that her goal is to make their jobs easier and remove any

obstacles she can.

All three agreed that investing time, effort, careful thought and money into training is crucial to the success of their business. Advantages include less turnover, strong synergy among staff, new people caught up to speed faster, appreciative team members, more consistent products and stronger relationships with vendors.

“Retention is critical,” Williams-Fleury said.

The hour-long webinar was the first of several planned sessions in the Beyond the Bench series. The next webinar is planned for April. Visit bbga.org for more information and to register.

When you become a member of the Baking Association of Canada you receive a free one-year membership to the BBGA. Visit baking.ca for information on becoming a member as well as useful resources such as the job board.

2023 Buyers Guide & Directory

2023 BUYERS GUIDE & DIRECTORY

AAB MAURI NORTH AMERICA

4240 Duncan Avenue, Suite 150

St. Louis MO 63110

Tel: 314-392-0800

Fax: 314-392-0810

e-mail: customerservice.abmauri@abmauri.com

Website: www.abmna.com

Description: AB Mauri North America is a baking technology company that is passionate about baking and driven to assist customers achieve superior quality. Industrial and artisan bakers looking for a total resource – including iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization and customized technical service and support – can rely on us. For more information, please visit www.abmna.com.

ABELL PEST CONTROL

246 Attwell Dr. Etobicoke ON M9W 5B4

Tel: 416-998-3262

e-mail: customercare@abellgroup.com

Website: www.abellpestcontrol.com

Description: Abell is the Largest Pest Control Company in Canada. What’s more, our footprint allows us to have multiple technicians working at all times to ensure 24/7/365 protection for your business. Industry Leading Technology IT department team that is connected to our customers in a way that others can’t offer. The ultimate benefit comes in the industry’s most advanced communication and reporting systems in our On-Site Instant Reporting platform. National Account Management Team – A single point of contact coast to coast for your locations. Our 24/7 Customer Service Support Team uses Abell’s proprietary Service Desk Program to ensure things get done when they’re supposed to get done, anyway, any time.

Our Quality Assurance Team has 11 staff with 8 Auditors strategically located across Canada which includes our Desk Top Auditing Program and New Abell Training Facility to ensure all Route Managers are continually trained and audited.

ABI LTD

61 Performance Drive

Richmond Hill ON L4S 0J5

Tel: 905-738-6070

Fax: 905-738-6085

e-mail: inquiry@abiltd.com

Website: www.abiltd.com

Description: Since 1989, ABI has helped industrial bakeries across the globe decrease their operating costs, increase their yields, and make better food more efficiently. Based in Toronto, Canada, ABI is home to

roughly 80 team members including a deep roster of engineering, technical, and production experts. With a satisfied network of customers across five continents, ABI is the leading designer and manufacturer of bagel makeup equipment and a pioneer in robotics for bakeries. ABI equipment produces many well-loved baked goods, from bagels to pretzels, pizzas to sweet goods. ABI prides itself on its robust design and build quality and continues to innovate around the “bakery of the future.”

ADM MILLING AND BAKING SOLUTIONS CANADA

7585 Danbro Crescent Mississauga ON L5N 6P9

Tel: 800-267-8492

e-mail: info.cdnmill@adm.com

Website: adm.com

Description: Bakeries across Canada rely on ADM’s comprehensive range of HarvestEdge branded flours, specialty grain-based products, wheat gluten, wheat starch, baking mixes and bases. With mills across Canada, our team is ready to become a valued baking solutions partner via our industry-leading sustainability and regenerative agriculture programs, innovative solutions and a strong partnership with growers and customers.

ADM/MATSUTANI LLC

25 Northwest Point Blvd, Suite 1080 Elk Grove Village IL 60007

Tel: 416-988-9083

Fax: 630-250-8725

e-mail: vdhanraj@matsutani.com

Website: www.fibersol.com

Description: Fibersol® is a naturally sourced, fully Soluble, Prebiotic Fibre which can be used to improve Nutritional profiles by increasing the Fibre content and elicit health benefits (NPN). Fibersol® allows you to reach your desired Fibre content/Label claims without any effect on taste, bite/chew, mouthfeel or viscosity. Fibersol® is an excellent Sugar Replacement tool. Fibersol® can easily be added to existing formulations with minimal adjustments.

Fibersol® offers many formulation benefits including: no viscosity; no added flavour, taste, or colour; and, low hygroscopicity in dry formulations. Fibersol is 90-94% Fibre, 1.6 kcal/gram and can replace many of the non-sweetening functional properties of sugar. It is water soluble and forms a clear solution. It is also heat/acid/shear and freeze/thaw stable.

Fibersol® is perfect for health-conscious consumers as it delivers the Dietary Fibre they need without sacrificing the taste, aroma and texture they want.

ADVANCED BAKERY INGREDIENTS INC.

2140 Winston Park Dr., Unit 13 - 15

Oakville ON L6H 5V5

Tel: 905-829-0488

Fax: 905-829-0442

e-mail: premb@abicanada.ca

Website: www.abicanada.ca

Description: A Canadian manufacturer of a full range of dry bakery products including cakes, donuts, pizza, breads, bagels, muffins, cookies, waffles, pancakes, crepes, glazes, icing sugars, toppings, stabilizers,

nutraceuticals, dough additives, functional foods, custom dry blends and co - manufacturing. Facility is Kosher and nut-free.

ALLIED BAKERY EQUIPMENT

12015 E.Slauson Av Suite K

SANTA FE SPRINGS CA 90670

Tel: 562-945-6506

e-mail: roger@alliedbake.com

Website: www.alliedbake.com

ALTRO CANADA INC.

6221 Kennedy Rd, Unit #1 Mississauga ON L5T 2S8

Tel: 905-564-1330

Fax: 905-564-0750

e-mail: support@altrofloors.com

Website: www.altrofloors.com

Description: Manufacturer of Safety flooring and Hygienic Wall Protection

AMERICAN PAN - A BUNDY BAKING SOLUTION

417 E. Water Street Urbana OH 43078

Tel: 937-652-2151

e-mail: info@americanpan.com

Website: www.americanpan.com

Description: American Pan is the world’s leading provider of custom and stock baking pans, pan coatings, and pan refurbishment services with customers in more than 110 countries. We are proud to maintain a strong presence and dedicated facilities in Brazil, Ireland, Norway, Romania, Spain, Sweden, UK, and USA.

Our custom baking pans are designed and manufactured to your exact specifications. With expert engineering, advanced tooling capabilities, and six state-of-the-art manufacturing facilities, we can create custom pans to suit any bakery’s needs. Our commitment to quality, innovation, and service results in pans of legendary performance and durability. Pans are available uncoated or coated with one of our proprietary, industry-leading coatings, including AMERICOAT®, DuraShield®, FlexiCoat, or OptiShield®

AMF BAKERY SYSTEMS

2115 West Laburnum Ave. Richmond VA 23227

Tel: 804-355-7961

e-mail: sales@amfbakery.com

Website: www.amfbakery.com

Description: Bakeries around the world partner with AMF Bakery Systems - inclusive of AMF Tromp and AMF Den Boer - for best-in-class unit equipment and complete system solutions, from mixer to marketplace. Through innovative, precision engineering informed by our master bakers’ expertise, AMF designs integrated production solutions for soft bread and buns, artisan bread and rolls, pizza and flatbreads, cakes and pies, pastries and croissants, and beyond. Rise Together with your baking partner of choice.

ANITA’S ORGANIC GRAIN & FLOUR MILL

615-44688 SOUTH SUMAS RD

Chilliwack BC V2R 5M3

Tel: 604-823-5543

e-mail: info@anitasorganic.com

Website: anitasorganic.com

Description: Always organic Canadian flours, grains, cereals, and mixes. It all begins with our Canadian farmers. We are thrilled to support this farming community and the sustainable practices they use: no synthetic chemicals, crop rotation, and a mindset we connect with. From the farm, our grains are transported to our mill in Chilliwack, BC - 34,000 sq. ft., Organic, Kosher, and SQF Certified, milling, mixing, and packaging facility with a separate Certified GlutenFree space. In our mill we are working with up to 23 different whole grains on any given day. Like baking, our process is traditional. By keeping temperatures low and taking our time, we keep the whole grain nutrition intact. Whole grain goes in, whole grain nutrition comes out. At the heart of our long-standing commitment to the organic food movement is the health and wellness of our community and our home. With every year that passes, our dedication will be just as our grains are: pure, simple, and always organic.

APPLE VALLEY FOODS INC.

14 Calkin Drive

Kentville NS B4N 3V7

Tel: 902-679-4701

Fax: N/A

e-mail: customerservice@applevalleyfoods.com

Website: applevalleyfoods.com

Description: Manufacturer of high quality fruit and cream pies. (thaw & sell or unbaked).

AROMATICS & FLAVORS INC

125 Midwest Road, Scarborough

Toronto ON M1P 3A6

Tel: 416-759-1600

Fax: 416-759-2953

e-mail: projects@afi.ca

Website: www.afi.ca

Description: At AFI, fragrances and flavors are our passion. Our flavor and fragrance labs will create the nuance and profile that captivates your imagination. We can craft any delicate combination or single note that helps your product stand out from the rest. Customer service, quick turn-around times and competitive pricing have been the goal of Aromatics + Flavors since its inception. Our systems allow us to respond to the needs of any customer and any project, no matter the complexity or size.

Our experience and expertise in the fragrance and flavor industries are unsurpassed!

AVENA FOODS LIMITED

316 1st Avenue E

Regina SK S4N 5H2

Tel: 306-757-3663

e-mail: info@avenafoods.com

Website: www.avenafoods.com

Description: Avena Foods Limited is a specialty miller of safe, sustainably grown, nutritious certified glutenfree oat and pulse ingredients.

With facilities across the Canadian Prairies, Avena produces four ranges of ingredients, all of which are non-GMO, free of all labeled allergens, and available gluten-free and certified organic.

BAKING ASSOCIATION OF CANADA

c/o 4-2380 Wyecroft Road

Oakville ON L6L 6W1

Tel: 905-405-0288

Fax: 905-405-0993

e-mail: info@baking.ca

Website: www.baking.ca

Description: BAKING ASSOCIATION OF CANADA is the national trade association representing Canada’s $8 billion baking industry. Members include retail, specialty, in-store and wholesale/commercial baking companies along with the allied trades. We welcome new members from the baking industry. BAC also produces Bakery Showcase, the Canadian baking industry’s only trade show and conference held in Toronto, Montreal and Vancouver.

BARRY CALLEBAUT

Barry Callebaut - Chocolate Academy Canada, 4850 Molson Street

Montréal QC H1Y 3J8

Tel: 800-774-9131

e-mail: lotte_andersson@barry-callebaut.com

Website: www.barry-callebaut.com/en-CA/artisans

Description: The Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products, mastering every step in the value chain from the sourcing of raw materials to the production of the finest chocolates. We are the heart and engine of the chocolate industry and our mission is to be number one in all attractive customer segments. We are a business-to-business company, fully vertically integrated with a strong position in cocoa-origin countries and a unique global footprint.

ARDENT MILLS ULC

6860 century Avenue, Suite 301 Mississauga YT L5N 2W5

Tel: 905-494-2600

Fax: 905-494-2607

e-mail: info_ca@ardentmills.com

Website: www.ardentmills.ca

Description: Ardent Mills is the premier flour-milling and ingredient company whose vision is to be the trusted partner in nurturing its customers, consumers and communities through innovative and nutritious grain-based solutions. Ardent Mills’ operations and services are supported by more than 35 flour mills, a specialty bakery, a mix facility, quinoa processing plant, chickpea trading company, and a dedicated gluten free facility all located in Canada, the U.S. and Puerto Rico.

We offer a full line of premium traditional and organic flour, gluten-free flour blends, oats, savoury bakery and pizza mixes all backed by a century of milling experience.

Distributors: SnowCap, Bakemark, Sysco, GFS, Olympic Wholesale, FarEast Foods, Farinex, Rudolph, Gennoes Baking Supplies, Capital Foodservice

Avena Foods is anchored in long-term relationships with farmers who are committed to sustainable cropping systems and practices that respect the environment. Avena also boasts a state-of-the-art gluten-free, allergen-free milling facility with full traceability, and exemplary quality and food safety systems second to none. We take pride in being a healthy, safe and sustainable ingredient supplier you can trust.

‘Partnering for safe, healthy diets and a sustainable world.’

B

BAKEMARK

2480 Viking Way

Richmond BC V6V 1N3

Tel: 604-303-1700

e-mail: info@bakemark.com

Website: bakemark.com/en

Description: With over 200 years of service to the baking industry, BakeMark is recognized as an industry leader and trusted partner for quality bakery ingredients, products, supplies and service. As a manufacturer and distributor, with 34 branches and 6 manufacturing facilities located across the U.S. and Canada, BakeMark delivers a complete line of bakery mixes, fillings & icings, glazes, donut sugar and frozen goods. BakeMark also provides flour, sugar, shortening, dairy & eggs, packaging, supplies and gourmet chocolate through its exclusive brands: BakeMark, Westco, Trigal Dorado, Multifoods, Best Brands, BakeSense, BakeQwik, C’est Vivant and Sprinkelina.

BAY STATE MILLING

100 Congress Street

Quincy MA 02169

Tel: 800-553-5687

e-mail: info@bsm.com

Website: baystatemilling.com

Description: For 125 years, Bay State Milling has been on a mission to provide access to healthy, delicious, responsibly-sourced and produced food ingredients. And, we continue to deliver on that promise by introducing new-to-the-world plant-based ingredients that have inherently more nutrition. This relentless pursuit of better has spanned five generations of family ownership and continues to evolve as our food system and the way we eat changes. But one thing remains constant – relationships. From the seed, to the lab, to the mill, our team of experts works with partners throughout the value chain to ensure every product that includes our ingredients lives up to our mission.

BLENDTEK INGREDIENTS

10 Goddard Crescent Cambridge ON N3H 0A9

Tel: 519-279-4401

e-mail: info@blendtek.com

Website: www.blendtek.com

Description: Blendtek is a premier ingredient solutions and product development company with a mission to challenge expectations and help fuel food innovation. From formulation and product design to strategic sourcing, manufacturing and packaging, Blendtek works collaboratively with industry partners to develop products fueled for success. Our entrepreneurial spirit drives us to challenge traditional industry expectations by blending critical thinking and creativity with reliable service you can count on.

BRITISH CANADIAN IMPORTERS

628 Sixth Avenue, Unit 400 New Westminster BC V3M 6Z1

Tel: 604-681-3554

Fax: 604-681-0567

e-mail: info@bcimporters.com

Website: www.bcimporters.com

Description: Importing and distributing high quality, fully certified ingredients to leading food manufacturers across Canada/USA. Offering innovative ingredients to create that award winning finished product in the bakery, dairy, gluten-free, Keto, plantbased, and nutraceutical market segments.

BROLITE PRODUCTS

1335 Schiferl Road

Bartlett IL 60103

Tel: 630-830-0340

Fax: 630-830-0356

e-mail: k.skrzypiec@broliteproducts.com

Website: www.bakewithbrolite.com

Description: Brolite Products is a leading manufacturer of high quality baking ingredients. We have provided our customers with superior products and service since our beginning in 1928. We are more than just a supplier; we create partnerships with our customers. We know the industry demands are constantly changing, and while we are grounded in tradition, we keep an innovative mind to help customers formulate the blends they need. We’ve created a variety of blends ranging from natural sours, butter cultures, grain blends, dough improvers, sweet goods, bases, mixes, concentrates, egg replacers, and tortillas. We can even create customized formulations and specialty blends all right here in our SQF Level 3 facility. We are committed to helping our customers create exactly what they need. When it comes to the highest quality and superior ingredients and blends for commercial bakers, Brolite is the number one choice. We’re here to create the perfect blend.

CCALDIC CANADA INC.

6980 Creditview Rd., Caldic North America

Mississauga ON L5N 8E2

Tel: 905-812-7300

e-mail: info@caldic.ca

Website: www.caldic.com

Description: Caldic serves as a one-stop shop meeting all the needs of the North American Baking Industry

- sourcing, R&D, warehousing, and distribution not to mention a huge tool kit brimming with functional ingredients! We also offer technical formulation & processing support, shelf-life & analytical testing, and comprehensive regulatory documentation.

CANEGGS CANADA

2600 Edenhurst dr, 101 Mississauga ON L5A3Z8

Tel: 416-492-3492

e-mail: caneggs@gmail.com

Website: caneggs.com/cem/12

Description: Caneggs Canada is supplier of Egg Powders and High Protein Pancake Mix. We have conveniently packed Egg White Powder, Whole Egg Powder and Egg yolk Powder ( 2 Kg) High protein Pancake Mix ( 1.6 Kg, Vanilla , ButterMilk, Banana ). Mix it with your choice of beverage or water We ship across Canada. But Direct online

CARMI FLAVORS

1170-572 Nicola Place

Port Coquitlam BC V3B 0K4

Tel: 604-468-9800

Fax: 604-468-9801

e-mail: lucienicholls@carmiflavors.com

Website: www.carmiflavors.com

Description: We offer a vast selection of quality, easy to use flavours specially formulated for the bakery and food industry. We carry a wide variety of natural, organic certified, natural/artificial and artificial flavours in liquid and powder form. For your complimentary samples, please call your local branch at: (905) 563-6300 Ontario - (450) 645-2500 Quebec - (604) 468-9800 BC cnsales@carmiflavors.com

CHICAGO METALLIC - A BUNDY BAKING SOLUTION

84 Easton Road

Brantford ON N3P 1J5

Tel: 226-400-4035

e-mail: customerservice@cmbakeware.ca

Website: www.cmbakeware.ca

Description: With locations in Canada and the USA, Chicago Metallic manufactures and stocks 300+ different baking pans and ships them to customers worldwide. Our stock pans are made with the same precision and expertise as our industrial pans and are available in a variety of our industry-leading coatings including AMERICOAT® ePlus non-stick silicone glaze, DuraShield® non-stick fluoropolymer coating, and DuraShield® non-stick fluoropolymer coating tinted purple, the universal color for allergen management. Our product categories include sheet pans, cupcake and muffin pans, bun and roll pans, bread and baguette pans, specialty bread pans, pizza pans, cake and pie pans, and pans from our sister company’s bakeware line, USA PAN®. Our pans feature various innovations proven to help your baking operation perform more efficiently, including StayFlat® Sheet Pans, Uni-Lock® Baguette Pans, and EXACT STACK® Pizza Pans.

CONTEMAR SILO SYSTEMS INC.

30 Pennsylvania Avenue, Unit #8

Concord ON L4K 4A5

Tel: 905-669-3604

Fax: 905-669-5665

e-mail: info@contemar.com

Website: www.contemar.com

Description: Contemar specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize Indoor Flexible Fabric Silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.

CROSBY MOLASSES CO LTD

327 Rothesay Ave

Saint John NB E2J 2C3

Tel: 506-634-7515

e-mail: feedback@crosbys.com

Website: www.crosbys.com

Description: Crosby Molasses Co Ltd - provider of pure, premium molasses: fancy, blackstrap, organic and custom blends made from pure sugarcane. An independently-owned, fifth-generation family business and proudly Canadian. Distribution in Canada, New England, and other international locations. Crosby’s also specializes in liquid and dry sugars, syrups, drink crystals and jelly powders.

DAWN FOOD PRODUCTS (CANADA) LTD.

275 Steelwell Road

Brampton ON L6T 0C8

Tel: 289-505-4640

Fax: 905-454-1948

e-mail: questions@dawnfoods.com

Website: www.dawnfoods.com/ca

Description: Manufacturer and Distributor of Bakery Ingredients.

From donut mix and gourmet chocolate to ready to serve cakes and frozen muffins, we supply a complete line of mixes, bases, icings, glazes, fillings, frozen dough and fully baked products and equipment to food industry customers around the world. Every day, it’s our promise that customers and families around the world can count on us to make life’s moments memorable. Dawn Foods is a family company that has been creating high-quality bakery ingredients and products for over 100 years. From innovation to inspiration, the world’s leading bakers count on us to build their business.

DESIGNER STENCILS

2503 Silverside Road

Wilmington DE 19810

Tel: 302-475-7300

Fax: 302-475-8644

e-mail: info@designerstencils.com

Website: www.designerstencils.com

Description: Designer Stencils are the perfect way to easily decorate your cakes, cookies, drinks and breads! Find over 1000 food-grade plastic stencils for all your culinary needs. We specialize in CUSTOM stencils - so send us your logo or artwork and we can create just the stencil you need for your next project. We design, cut and package all of our stencils in house, which gives us the flexibility of custom designs, size changes and fast turn around.

DRADER BAKERY LOGISTICS

5750 - 50th St. NW

Edmonton AB T6B 2Z8

Tel: 780-440-2231

Fax: 780-440-2244

e-mail: jmctavish@drader.com

Website: www.drader.com

Description: Our bakery logistics products are our longest standing product lines. Drader has 75 years of experience in the bakery industry. Our excellent service is matched with a keen understanding of distribution and logistics.

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EMBASSY INGREDIENTS

5 Intermodal Dr.

Brampton ON L6T5V9

Tel: 905-789-3200

e-mail: burnettm@embassyingredients.com

Website: embassyingredients.com

Description: We specialize in customized bakery ingredients and flavor manufacturing. Whether you’re looking to create a specific flavor, customize a bakery mix, need a functional ingredient, or an integrated signature bakery product. Our tailored approach will ensure that our product is perfect for you and your customers.

CONVERTERS

ENJAY CONVERTERS LTD

495 BALL STREET

COBOURG ON K9A 3J6

Tel: 905-372-7373

Fax: 905-377-8066

e-mail: sales@enjay.com

Website: www.enjay.com

Description: 40 Year old Canadian Manufacturing Co specializing in food contact packaging. Stock and Custom Sizes, product range includes items for Retail, Supermarkets and Processor Applications.

EUROGERM KB

2401 W. Hassell Rd Ste. 1540

Hoffman Estates IL 60169

Tel: 847-221-5004

e-mail: ascalzo@eurogerm-kb.com

FLAVORSUM

919 Kamato Road

Mississauga ON L4W 2R5

Tel: 905-625-1813

e-mail: contact@flavorsum.com

Website: flavorsum.com

Description: FlavorSum helps growing food and beverage companies in North America go to market quickly and cost-effectively. Our solutions provide you with an exceptional flavor sourcing experience and help you deliver great-tasting bakery products that delight your customers and inspire loyalty.

FOODTOOLS

315 Laguna Street, Santa Barbara, CA 93101, 190 Veterans Blvd.

South Haven MI 49090

Tel: 269-637-9969

Fax: 269-637-1619

e-mail: matt.wermund@foodtools.com

Website: www.foodtools.com

Description: Manufacturer of mechanical and ultrasonic round cake & pie slicers, sheet cake slicers, cake slabbers, crumb spinners and presses, cheese cutters, tortilla cutters and related upstream & downstream process equipment.

GG. CINELLI-ESPERIA CORP.

380 Chrislea Rd.

Woodbridge ON L4L 8A8

Tel: 905-856-1820

Fax: 905-850-2989

e-mail: albertg@cinelli.com

Website: www.cinelli.com

Description: Dealers across Canada and USA. Please call for a dealer in your area.

G.E BARBOUR INC.

165 Stewart Ave

Sussex NB E4E 3H1

Tel: 902-229-5553

Fax: 506-432-2323

e-mail: shaynetrewin@barbours.ca

Website: www.barbours.ca

Description: G.E Barbour Inc was founded in 1867, a family owned business we are proud to be a Canadian manufacturer. Our product lines span from Peanut Butter, Almond Butter, and Vanilla Extracts, to Tea, Spices and Popcorn Seasonings.

GLOBAL EGG CORPORATION / EGGSOLUTIONS

283 Horner Avenue

Etobicoke ON M8Z 4Y4

Tel: 416-231-2309

e-mail: info@eggsolutions.com

Website: www.eggsolutions.com/industrial

Description: The source for egg ingredients. Global Egg Corporation / EggSolutions is Canada’s supplier of liquid, frozen and dried whole egg, egg yolk and egg white. We can also work with you to develop custom blends.

Quality and food safety are as important to us as it is to you. Our facilities are SQF (Safe Food Quality) certified. Contact us today for the egg ingredients you need.

GRAIN PROCESS ENTERPRISES LTD.

105 Commander Blvd.

Scarborough ON M1S 3M7

Tel: 416-291-3226

Fax: 416-291-2159

e-mail: orders@grainprocess.com

Description: We pride ourselves as being the only Stone Flour Mill in Canada to offer such a wide variety of products. Our inventory includes over 2000 products including Conventional and Organic. Our processing includes all types of Flour Milling including Cracked Wheat, Flaking, Custom Blending, Packaging and Toasting.

HANDTMANN CANADA LIMITED

654 Colby Drive

Waterloo ON N2V 1A2

Tel: 905-516-8603

e-mail: paul.hill@handtmann.ca

Website: handtmann.ca/industry/bakery

Description: Our goal at Handtmann Canada is to provide a solution that includes key automation features and requirements that are specific to each application. With over 40 years of experience in the baking industry in Canada, Handtmann specializes in Best-in-Class Mixing & Extremely Accurate Single/ Multilane: Portioning, Dividing Rounding, Ball Forming, Depositing, Topping, Forming, Filling, Pan Conveying, Baking, Cooling, and Proofing.

Based on proven, practical, and innovative designs, Handtmann solutions are the Bakery’s core technology. Designed for high machine uptime, reliability, and operator safety, the equipment complies with worldclass standards. Designed to meet the highest manufacturing standards in Europe & North America. In addition, we have a multi-million-dollar inventory of new equipment in stock that is backed by top-notch service and support personnel.

HARVEST CORPORATION

249 Watline Ave.

Mississauga ON L4Z 1P3

Tel: 905-568-2002

Fax: 905-568-2024

e-mail: marika@harvestcorporation.com

Website: www.harvestcorporation.com

Description: Western Branch: 7946 Winston St., Burnaby, BC V5A 2H5 Tel: 604-294-6650.

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INNOSEAL SYSTEMS INC.

10625 Texland Blvd.

Charlotte NC 28273

Tel: 866-958-4666

Fax: 704-521-6038

e-mail: sealon@innoseal.com

Website: www.innoseal.com

Description: Bunzl, Shippers Supply, Imperial Dade, Snelling

Our agency principals include: BSA Inc. and Burnbrae Farms. From our distribution center, in Moncton - we distribute quality ingredients to the Bakery, Confectionery, Dairy, Meat Processing, Beverage and Pet Food segments. High lighted manufactures/ Key partners: ADM, New Alasko, Barry Callebaut, Berthelet Inc, Dainty Foods, H&A Canada, Intersac, Klassic Coconut, Lactalis Canada, Lallemand, Lantic Sugar, Ingredion Canada, Macco Organiques, Mantrose-Haeuser Co., McCormick Confections, Puratos Canada, Nutriart, Sifto Salt, Rodelle Flavours, Wild Flavours & Colours.

KWIK LOK LTD.

176 Sheldon Dr. Cambridge ON N1R 7K1

Tel: 519-623-5140

Fax: 519-623-1421

e-mail: pierreg@kwik.com

Website: www.kwiklok.com

Description: As the global leader in closure systems, Kwik Lok is dedicated to creating the most reliable and sustainable bag closing and printing solutions for the baking industry.

Kwik Lok has established new industry levels of sustainability to reduce plastic waste, offering both Eco-Lok and Fibre-Lok options.

With expert technical support, we are dedicated and passionate about delivering quality products and services to industrial bakery customers, contributing to their success through collaborative efforts.

LANTIC INC. & THE MAPLE TREAT CORPORATION

198 New Toronto Street

Etobicoke ON M8V 2E8

Tel: 888-526-8421

e-mail: csr@lantic.ca

Website: www.LanticRogers.com

Description: Lantic Inc. has been providing all natural, high-quality sugar for all applications for over 135 years. We also carry a wide range of innovative sweeteners including organic sugar, stevia, agave, Smart Sweetener Blends, organic coconut sugar and Nature’s Raw sugar. We are 100% Canadian owned and operated and have refineries in both Eastern and Western Canada. Our maple division, The Maple Treat Corp., carries a full line of authentic maple syrups, sugars, and flakes for both the retail and industrial markets.

IREKS NORTH AMERICA LTD

9 Tracey Blvd

Brampton ON L6T 5V6

Tel: 905-789-9999

e-mail: info@ireksnorthamerica.com

Website: www.ireksnorthamerica.com

Description: At IREKS, baking has been inextricably linked for more than 160 years. A long-established, family-led company with over 2900 employees, the Company Group has its headquarters in Kulmbach, Germany. We are known worldwide for first-class baking ingredients and technical support. Contact us for more info about: Dried Sourdoughs, Malts, Gluten Free Mixes, Bread Improvers, Cake Mixes and Bread Bases! Naturally the Best!

JJ&S FOODSERVICE LTD.

4718-94 AVE

Edmonton AB T6B 2T3

Tel: 780-435-5446

Fax: 780-435-5896

e-mail: jsfoodservice@telus.net

Website: www.jandsfoodservice.com

Description: J&S Food Service is an Alberta owned and operated food service distributor specializing in, but not limited to, bakery ingredients. We supply all food industries including bakeries, restaurants, hotels, grocery stores, retail and manufacturers throughout Western Canada. Our goal is to deliver exceptional products and service to all of our customers every time.

Eco-Lok is made with up to 20% less fossil fuel-based resin requiring up to 20% less greenhouse gases to manufacture. Eco-Lok closures have the same features and performance specs as the Kwik Lok products you have relied on. It is printable, reusable, and metal detector compatible.

Fibre-Lok, made from 100% natural cellulose fibers. With zero plastics or chemicals used in manufacturing, Fibre-Lok meets or exceeds all known environmental and health regulations and answers customer demands for a durable and recyclable product.

Both are backed by Kwik Lok’s nearly 70-year history of reliability and is the clear choice in helping your company achieve its sustainability goals.

LLACTALIS CANADA INC.

405 The West Mall, 10th Floor

Toronto ON M9C 5J1

Tel: 416-620-3658

e-mail: ingredientsinfo@ca.lactalis.com

Website: www.lactalisingredients.ca

Description: Lactalis Canada is Canada’s premier dairy ingredients manufacturer. Lactalis’ ingredients are used by some of the world’s most respected and successful food processors and feature prominently in a diverse selection of many popular and well-known brands. Butter • Cheese • Cream Cheese • Dairy Powders • Egg replacers • Fluid & Evaporated • Functional Proteins • Milk & Whey Replacers • Milk Powders • Whey Powders

LALLEMAND BAKING

1620 rue Prefontaine

Montreal QC H1W 2N8

KDI - KENNEDY DISTRIBUTION INC.

50 Driscoll Crescent, suite 202

Moncton NB E1E 3R8

Tel: 506-859-0008

Fax: 506-383-5913

e-mail: orders@kennedydistribution.com

Website: www.kennedydistribution.com

Description: Sales agent & Distributor serving The Food Manufacturers in Atlantic Canada, for 3 generations.

Tel: 514-522-2133

e-mail: baking@lallemand.com

Website: www.lallemandbaking.com

Description: Lallemand Baking supplies baker’s yeast, enzyme-based dough conditioners and bread improvers, and sourdough baking cultures to bakers across the globe. Our fermentation-based products and technologies are infused with science which allow us to deliver innovative solutions.

LESAFFRE CORPORATION

7475 West Main St. Milwaukee WI 53214

Tel: 404-661-6502

e-mail: b.hanes@lesaffre.com

Website: www.lesaffre.com

Description: Maritimes: BMS Distributor 902-755-3020; Quebec: Farinex 450-437-7077, Rene Rivet 450-6213362, Rudolph 514-596-1999; Ontario: Far East 905883-8717, Olympic Wholesale 905-420-6867; West Canada: Snow Cap 604-278-4870, BakeMark 1-800665-9441, Dawn Foods 1-866-277-3663.

LLOYDPANS

3808 N Sullivan Rd, Bldg. 25J Spokane Valley WA 99216

Tel: 509-232-2559

Fax: 509-467-1381

e-mail: trennaker@lloydpans.com

Website: www.lloydpans.com

Description: LloydPans is a US manufacturer of products for the Foodservice Industry. Since 1986 we have brought innovative solutions and exceptional customer service to the Foodservice Industry and are widely known as a premier business partner. “Quality by Reputation. Innovation by Design.” •Standard Pizza Pans and Tools •Bakeware for Modern Foodservice Ovens •Custom Solutions from Design to Delivery •Racks Stands and Cabinets •Standard and Custom Coating Options •Anodizing Service •Engineering and Design

MECATHERM CANADA INC

61 PERFORMANCE DRIVE, RICHMOND HILL, ON, L4S 0J5, CANADA Atlanta GA 30324

Tel: 470-705-8395

e-mail: franck.ellenbogen@mecatherm.com

Website: www.mecatherm.fr/en.html

Description: With more than 50 years of experience, MECATHERM is a leading company in the baking industry. With our team of experts, we design, develop, assemble, and install equipment (make-up lines, proofers, ovens, coolers, freezers) and automatic production lines for industrial bakeries that make breads, pastries, and sweet goods all around the world. Our mission is to simplify our customer’s life and help them address market challenges by providing solutions, technologies, and services to deliver the product quality, industrial performance, and sustainability they need.

We have over 900 production lines operating worldwide, including more than 120 in North America. Our production lines enable manufacturers to produce a range of goods, whether baked, pre-baked, chilled unbaked, pre-proofed, or frozen baked products. To serve our North American clients, we have dedicated-local teams in Atlanta and Toronto comprised of account managers, customer service managers, and service technicians.

MIMAC GLAZE LTD.

17-271 Glidden Road

Brampton ON L6W1H9

Tel: 905-457-7737

Fax: 905-457-7828

e-mail: info@mimacglaze.com

Website: www.mimacglaze.com

MIMI FOODS ARTISTIC DOUGH PRODUCTS

1260 Credtistone Road

Vaughan ON L4K 5T7

Tel: 905-660-0010

e-mail: info@mimifoods.ca

Website: www.mimifoods.ca

Description: Wholesale manufacturers of an assortment of Pizza Dough Balls including our own flour blend, Caputo “00”, Whole Wheat, Vegetable Carbon and Focaccia. We also offer topped Focaccia’s, Crokkia Pinsa Pizza Crusts, custom made to order. Flatbreads, Panuozzo Breads, Parbaked Crusts, and Sheeted Dough, with a new addition of a Gluten Free Product line. We specialize in custom/propriety formulations.

Mission Statement: Dedicated to develop and deliver premium quality products and customer service, through operational excellence, product development, customer interaction and satisfaction, training and support, product consistency, excellence in food safety (BRC) and working environment, and doing it with ARTISTIC PASSION!

Call us to discuss our synergies and ask what we can develop specifically for you!

MIWE CANADA

3055 Lenworth Dr

Mississauga ON L4X 2G3

Tel: 905-614-0505

Fax: 905-614-0504

e-mail: b.garisto@miwe.com

Website: www.miwe.com

Description: MIWE

Better baking. Better business. Our world is baked goods and the bakers of the world are our customers. We can help you to be more successful in your market – with the best products possible, reliable consulting, winning concepts, sophisticated technology and excellent service.

Day to day, we come a good step closer to our vision: to be the first choice in the world of baking.

MLG FOOD INGREDIENTS

P.O. Box 52568, Turtle Creek P.O., 1801 Lakeshore Rd. W.

Mississauga ON L5T 2N1

Tel: 905-696-6947

Fax: 905-696-6955

e-mail: office-mgr@mlgfoodingredients.com

Website: www.mlgfoodingredients.com

Description: MLG Food Ingredients was founded in 1979 to supply a range of specialty food ingredients, mainly to industrial baking companies. The company’s plant is in a 23,000 sq. ft. building and is, BRC, Kosher and Halal certified. The plant processes and distributes molasses, malt, caramel colours, granulated & invert sugars, glucose, golden corn syrup, non-GMO glucose, conventional & non-GMO maltodextrins, vegetable oils, and several types of organic ingredients.

MULTIVAC CANADA - FRITSCH

6 Abacus Road Brampton ON L6T 5B7

Tel: 905-264-1170

e-mail: info@ca.multivac.com

Description: For almost 100 years FRITSCH has been at the forefront of manufacturing world-class dough processing equipment, enabling our customers to produce premium products on an industrial scale. Now, as part of the MULTIVAC group of companies, we are making significant investments to ensure we continue to meet and exceed the demands of both our customers and their marketplaces.

Known worldwide for ground-breaking, innovative solutions, underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for small bakeries, to industrial-scale complete dough processing lines.

Our brand-new innovation facility in Brampton, Ontario features mixers, ovens, a proofer, and a complete FRITSCH sheeting and make-up line, as well as MULTIVAC packaging and labelling equipment, enabling customers to trial and develop new products confidentially without impacting their own production facility.

NOVACART

512 West Ohio Avenue

Richmond CA 94804

Tel: 510-215-8999

Fax: 510-215-9175

e-mail: info@novacartusa.com

Website: www.novacartusa.com

Description: Novacart is a world leader in the manufacturing of innovative bakeable paper packaging for the bakery, grocery, and foodservice industries.

NUNWEILER’S FLOUR CO.

4 Lyndell Road

Hague SK S0K 1X0

Tel: 306-225-2222

e-mail: info@nunweilersflour.com

Website: nunweilersflour.com

Description: Organic Flour Mill based outside of Saskatoon.

We mill organic grains sourced directly from Canadian farms.

We mill: Spelt, Wheat, Pastry Wheat, Durum, Buckwheat, Rye, Kamut, Barley, Lentils and Beans

Contract milling, mixing and packaging as well as private label

NUTRIART S.E.C.

550, Godin Avenue

Quebec City QC G1M 2K2

Tel: 418-687-5320

e-mail: sales@nutriart.ca

Website: www.nutriart.ca

Description: Nutriart; A proud family-owned company dedicated to help you find the right fit for your chocolate needs. We produce a large portfolio of pure chocolate items in our fully automated plant. Our agility, European technology, robust quality systems and mostly our people, make us who we are.

Amongst our portfolio:

- White, milk, semisweet and dark chocolate

- Inclusions (chips and chunks), melting drops

- Packaging: Cases, totes and liquid tankers

OK FROZEN DOUGH

4145 Spallumcheen Place

Armstrong BC V0E 1B6

Tel: 250-546-0311

e-mail: info@okfrozendough.com

Website: www.okfrozendough.com

Description: We’ve been supplying quality frozendough products to western Canadian bakers and grocers since 1994. During that time, we’ve grown to become one of the most-trusted suppliers of over 100 quality products made with premium ingredients. We’re committed to increasing our production capacity to meet demand and growth while also maintaining the ability to supply small-batch quantities to help our customers with their product development strategies.

P&H MILLING GROUP - A DIVISION OF PARRISH & HEIMBECKER

1060 Fountain Street N Cambridge ON N3E 0A1

Tel: 519-650-6400

Fax: 519-653-2125

e-mail: sales@phmilling.com

Website: www.phmilling.com

Description: P&H Milling Group is the largest Canadianowned milling company, with nine mills strategically located across Canada and a vast distribution network to service your complete bakery needs! P&H Milling has been an important part of the agriculture and food community for over 100 years. We produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We are focused on providing high quality wheat and pulse-based products with a commitment to delivering customer value everyday! P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@phmilling.com

Products: Hard Flour; Soft Flour; High Fiber Wheat Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Bran; Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre

PACKAGING MACHINERY CONCEPTS LTD.

939 Matheson Boulevard East Mississauga ON L4W 2R7

Tel: 905-212-7046

Fax: 905-212-9878

e-mail: info@pmcltd.ca

Website: www.pmcltd.ca

Description: Bakery manufacturers look to us for “CATALOGUE AND CUSTOM” solutions to improve productivity and enhance safety in their plants. DISTRIBUTORS OF: labellers, bagging/sealing machines, case sealers, case erectors, dispensing systems, printers, stretch wrappers. BUILDERS OF: container and product handling systems and conveyors, equipment retrofits and unique, custom solutions. WE OFFER: machinery maintenance, retrofit and safety modification, system analysis, solid modelling and packaging line lay-out. Our equipment is designed and supplied to meet Ontario PSR standards.

PAN GLO - A BUNDY BAKING SOLUTION

84 Easton Road

Brantford ON N3P 1J5

Tel: 800-265-8445

e-mail: info@panglo.ca

Website: www.panglo.ca

Description: Pan Glo has perfected the process for cleaning and recoating baking pans through almost 50 years serving some of the world’s largest and most demanding bakeries. Our exclusive methodology and coatings prolong pan life and restore optimal performance. We maintain facilities in Brazil, Canada, Colombia, Mexico, Romania, Spain, UK, and USA, recoating baking pans with our proprietary AMERICOAT® silicone glaze coating.

The Pan Glo® Process includes six steps: straightening (optional), cleaning, rinsing, drying, coating, and shipping. Key benefits for pan refurbishment include reduced costs, decreased cleaning time, increased efficiency, increased productivity, improved product quality, increased safety and cleanliness, and enhanced sustainability.

PRO-PAT

INC

180 RUE SUTTON

DELSON QC J5B 1X3

Tel: 450-674-7414

Fax: 450-674-7414

e-mail: info@propatinc.com

Website: www.propatinc.com

Description: As an importer and dealer of equipments for the bakery and pastry industry since 1990, ProPat is the leader in bakery and pastry equipment in Canada.

Our conception of the distribution makes us a real broker. We want to offer our clients the choice of the best bakery equipment at the best price. The best bakery equipment delivered to your project

QUADRA INGREDIENTS

3901 Rue F X Tessier

Vaudreuil-Dorion QC J7V 5V5

Tel: 800-665-6553

e-mail: info@quadra.ca

Website: www.quadra.ca

Description: Quadra Ingredients is a diverse supplier of ingredients, specialty products and services.  Our dedicated commercial team’s strong technical support and extensive product knowledge combined with our North American infrastructure and logistical expertise, makes Quadra a proven value-added partner.

Concept Formulation

Technical Expertise & Advice

R&D Support

High Quality Ingredients

Regulatory Expertise

Custom Blending

Our Oakville, Ontario facility, specializes in developing, commercializing, and producing highquality and functional food ingredient dry blends. The R&D team supports not only our manufacturing business but also our distribution business through technical support, concept development and other

innovation inspiration. From bench to shelf, partner with Quadra to create your next winning product!

BRC Level II Certified

Certified Gluten-free

Safe Food for Canadians Certified

RRADEMAKER USA, LLC

5218 Hudson Drive

Hudson OH 44236

Tel: 905-699-2489

e-mail: bvanmiddelem@rademaker.ca

Website: www.rademaker.com

Description: Rademaker develops and provides industrial bakery equipment, systems and solutions for the food processing industry. We have been in the bakery industry for over 40 years and therefore created a wide knowledge about food products and their production technology.

REDPATH SUGAR LTD.

95 Queens Quay East Toronto ON M5E 1A3 Canada

Tel: 416-722-2265

e-mail: judy.yu@asr-grou.com

Description: Redpath Sugar is a sugar refining business; we refine raw sugar and sell the finished product to Canadians across the country.

REISER CANADA CO.

1549 Yorkton Court, Unit 4, Burlington ON L7P 5B7

Tel: 905-631-6611

e-mail: gcantlon@reiser.com

Website: www.reiser.com

Description: For over 60 years, Reiser has been a leading supplier of processing and packaging equipment solutions for the bakery industry. During that time, the company has gained recognition for its high-quality equipment, innovative engineering, and outstanding service and support. Today, this total commitment to its customers positions Reiser as the one supplier that processors can trust for better, smarter solutions.

RICH PRODUCTS OF CANADA

149 Rowntree Dairy Rd

Vaughan ON L4L 6E1

Tel: 905-871-2605

e-mail: fakinsola@rich.com

Website: richproducts.ca

Description: Rich’s is a family-owned food company operated around a belief that inspiration can transform a business. With us as your partner, you’re adding 75 years of experience and expertise to your kitchen. From foodservice and retail to in-store bakery, deli and prepared foods, among others, we have you covered with thousands of easy-handling, versatile and delicious products you can use to satisfy any consumer demand. Beyond our portfolio, our collective hearts and minds, global insight and culinary problem solving power is focused on providing you with real solutions — for right now, for what’s next and for what’s ahead.

RONDO INC.

100 State Street

Moonachie NJ 07074

Tel: 416-650-0220

Fax: 416-650-9540

e-mail: sales.ca@rondo-online.com

Website: www.rondo-online.com

Description: RONDO is a world-leading supplier of dough sheeting and shaping machinery solutions to the bakery industry for 75+ years; from small artisanal to large industrial. Headquartered and main factory in Switzerland, with additional factories in Italy and France, RONDO equipment is sold and serviced to North America customers through the Moonachie, NJ facility; which has a 7,000 sq.ft. Dough-how Center where our Bakers demonstrate RONDO equipment capabilities and assist bakeries in developing & improving their pastry and bread products.

ROUTHIER BAKERY EQUIPMENT

2105 rue Holmes

Saint-Hubert QC J4T 3J3

Tel: 450-926-2077

e-mail: ventes@routhierfils.com

Website: www.routhierfils.com

ROYAL KAAK

Varsseveldseweg 20-a, 7061 GA

Terborg ON 7061 GA

Tel: +31 (0)315 339 111

e-mail: eslagman@kaak.com

Website: kaak.com

Description: Kaak - Total concept “from silo to truck”. Kaak has been gaining knowledge and experience in the field of bakery technology since 1846, ranging from stand-alone machines to an integrated approach for complex and automated bakery lines. Every day, we use the expertise we have built up over the years to ensure that your expectations are met and exceeded - from silo to truck. Your bakery challenges are in good hands with us.

Regardless of the product you are looking for, as a one-stop shop Kaak has all conceivable bakery technologies or individual equipment available in-house, including traditional standard processes and tailor-made systems.

Kaak - You bake, we care. Whether you want to bake bread, baguettes, rye, panettone or pizza, we always focus on your requirements. You can come to the Kaak Technology Centre to test your products on Kaak’s machines, because we know how important it is to see, feel, smell and taste the bread that comes off a line.

SSNOW CAP ENTERPRISES LTD.

5698 Trapp Ave.

Burnaby BC V3N 5G4

Tel: 604-515-3200

Fax: 604-515-3201

e-mail: info@snowcap.com

Website: www.snowcap.com

Description: Snow Cap is 100% Canadian owned . We provide domestic and imported goods to industrial, artisan and retail sectors of the baking industry.

STORCAN

215 Boulevard Industriel

Châteaugay QC J6J 4Z2

Tel: 450-698-2158

Fax: 450-698-1178

e-mail: info@storcan.com

Website: www.storcan.com

Description: Manufacturer and integrator of food production lines since 1976 in Canada and the United States. Thanks to our service Integration 360, the Storcan team can help you design, select the right technology, install and automate your production line to optimize your performance and operationnel productivity. We can modify an existing line as well as create a complete new one. Our after-sales service will be able to support your team over the long term, in particular thanks to our Storcan Care plus program, a preventive maintenance program. Storcan is more than an Equipment supplier, it could be your business partner to support your growth.

SWEETS FROM THE EARTH

101 Canarctic Dr

Toronto ON M3J 2N7

Tel: 647-436-2004

Fax: 866-861-9036

e-mail: info@sweetsfromtheearth.com

Website: sweetsfromtheearth.com

Description: Ilana Robyn Foods Ltd (under brands: Sweets from the Earth / Shockingly Healthy / Treats from the Earth (USA)) was founded in 2002 with a passion for and a dedication to creating all-natural vegan baked goods. As a family-owned bakery, our products are crafted in small batches using only the finest 100% plant based ingredients in either our DAIRY, EGG, SESAME, PEANUT & NUT FREE OR DAIRY, EGG, WHEAT & GLUTEN FREE bakeries. All products are Halal and Kosher Pareve. We offer a sinfully delicious assortment of cakes, cookies, bars, squares, breads and muffins available at natural food stores, grocery stores, cafes and restaurants across Canada. All created without the use of refined sugars or artificial flavours / colours. Ilana Robyn Foods Ltd has just opened its new 41,000 sq ft State of the Art GFSI certified Baking Facility and has been ranked one of Canada’s fastest growing companies the last 7 years by Profit Magazine. Sweet. Natural. Sinfully delicious, ethical baked goods

SWEETWARE

2821A Chapman St. Oakland CA 94601

Tel: 510-436-8600

Fax: 510-436-8601

e-mail: sales@sweetware.com

Website: www.sweetware.com

SOULANGES MILLS

485 Chemin St-Philippe

St-Polycarpe QC J0P 1X0

Tel: 450-265-3005

Fax: 450-265-3574

e-mail: marketing@moulinsdesoulanges.com

Website: moulinsdesoulanges.com/language/en/home

Description: We are creators and producers of specialty flour. We offer innovative flour solutions for the bakery and food industries while helping the environment and promoting local sustainable agriculture practices. The concept of Soulanges Mills’ sprouted out of a partnership between farmers, a miller, and bakers whose goal was to develop extremely high-quality products while respecting the environment. It is in accordance with this value chain concept that we have built and strengthened our mill. Thanks to this partnership, at Soulanges Mills, we have been able to develop, produce, and market specialty flours without improvers that meet the needs of industrial and artisanal bakers, and consequently, consumers as well.

Description: Computer Software for Bakeries and Restaurants including nutraCoster for Nutrition Analysis, Nutrition Labeling and Product Costing, and SmallPICS for Order Entry, Invoicing, Production Planning and Accounts Receivable.

Specialty flour designers

SYNOVA - A BUNDY BAKING SOLUTION

525 Maxtown Road

Westerville OH 43082

Tel: 614-300-1081

e-mail: info@synovaoil.com

Website: www.synovaoil.com

Description: Synova release agents and applicators are engineered to provide maximum value and stability. Reduce oil use, hone your glazing schedule, and extend the release life of your pans with the help of our expert release agent formulas, precise production process, and collaborative sales team. We offer a wide range of oils and greases, including those classified as allergen-free, clean label, glutenfree, GMO-free, organic, and water based. Our oils and greases are manufactured with only the highest quality ingredients.

The AccuTech Pan Oiler and AccuTech Pan Greaser are designed to provide the most accurate spraying technology of release agents. Advanced design and recipe-driven programming allows for precise control over the volume, rate, and pattern of release agent application and provides real-time spray verification.

TTORONTO BAKERY & FOOD EQUIPMENT

112 Snidercroft Rd., #1

Concord ON L4K 2K1

Tel: 905-660-5319

e-mail: jw@torontobakery.com

Website: www.torontobakery.com

Description: Sales, Service and installation for LBC, Edhard, Logiudice Forni, Brevetti Gasparin, RAM SRL, Macpan, Mimac, Etc.

UWELLBAKE EQUIPMENT INC.

30 Mills Road

Barrie ON L4N6H4

Tel: 705-722-4100

e-mail: info@wellbake.com

Website: www.wellbake.com

Description: WELLBAKE offers individual machines and automatic & semi-automatic lines for most applications. Our strengths are lines for all specialty bakeries and for products such as: Chips & Crackers; Pita, Pizza, Tortilla, Lavash, Ciabatta, Naan, and Middle East-type of flat bread; Croissants, Puff pastry and Danish type of laminated products; Cannoli, Patties, Cookies, Biscuits, Donuts, and other specialties.

WEST-LOCK FASTENER CORP.

5004-51 Ave., Colinton

Alberta AB T0G 0R0

Tel: 780-675-2600

Fax: 780-675-3113

e-mail: mail@ecoclip.com

Website: ecoclip.com

Description: Manufacturer of Closures for Plastic Bags

WESTCAN MARKETING INC.

# 1, 4215 - 61 Ave. SE Calgary AB T2C 1Z6

Tel: 403-720-9490

Fax: 403-720-9493

e-mail: sales@westcan.biz

Website: www.westcan.biz

WESTSIDE BAKERY

10633 172 Street Northwest Edmonton AB T5S 1P1

Tel: 780-720-6594

e-mail: leeanne@westsidebakery.ca

Website: westsidebakery.ca

WORKPLACE SAFETY & PREVENTION SERVICES™ (WSPS)

Suite 300, 5110 Creekbank Road

Mississauga ON L4W0A1

Tel: 905-614-1400

e-mail: customercare@wsps.ca

Website: www.wsps.ca

Description: Workplace Safety & Prevention Services™ (WSPS) is a not-for-profit organization committed to protecting Ontario’s workers and businesses. It serves more than 171,000 member firms and 4.2 million workers across the agricultural, manufacturing and service sectors. A proud partner in the province’s occupational health and safety system and a trusted safety advisor since 1917, WSPS has a rich history of making workplaces safer.

WSPS.CA

WP BAKERY GROUP USA

1 Enterprise Drive, Suite 408 Shelton CT 06484

Tel: 203-929-6530

Fax: 203-929-7089

e-mail: info@wpbakerygroupusa.com

Website: www.wpbakerygroupusa.com

Description: WP Bakery Group USA designs, manufactures, installs and services bakery equipment and food service bakery equipment for all aspects of the baking industry. Retail/artisan, wholesale, industrial and food service bakery machines include: mixers, bread, roll, bagel, pizza, donut, pretzel make up equipment and complete lines. We offer a full line of ovens, proofing and frying equipment, and automated lines as well as complete turnkey lines.

UNIFILLER SYSTEMS INC.

7621 MacDonald Rd

Delta BC V4G 1N3

Tel: 604-940-2233

e-mail: info@unifiller.com

Website: www.unifiller.com

Description: Unifiller, a subsidiary of the Linxis Group, is a global leader in specialized equipment for the food, bakery, pharmaceutical, and cosmetics industries. Through its various subsidiaries, the Group employs approximately 800 people worldwide. With 5 global offices and a dealer network of 80 dealers, Unifiller equipment can be found at the production plants of some of the world’s most well-known brands. Inquire today for a no-obligation consultation.

Description: We take the hands-on approach over automation to ensure the quality of our frozen and fresh-baked goods always surpasses expectations— That is why our handmade baked goods have become flag-ship products in some of Western Canada’s bestknown cafes, restaurants, hotel chains and grocers. Every day, our customers, whether they are a commercial-scale supplier or owner of a quaint café, depend on Westside Bakery to deliver quality. Westside Bakery is in partnership with all the major food distributors, and also provides it’s own delivery and pick-up options.

Working Together The Westside Bakery is committed to building and maintaining strong supplier, client and community relationships, and eager to find ways to work with clients and industry partners on product design, development and distribution.

Our “white label” (non branded) baked goods also allow you the ability to maintain the appearance and quality of in house baked goods, we will keep it our secret.

INGREDIENTS

Almond Extract

AAcacia

Caldic Canada Inc.

J&S Foodservice Ltd.

Quadra Ingredients

Acidifiers

BakeMark

Caldic Canada Inc.

J&S Foodservice Ltd.

Lallemand Baking

Acids

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Quadra Ingredients

Acidulants

AB Mauri North America

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

MLG Food Ingredients

Quadra Ingredients

Additives

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Agar

BakeMark

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Alginates

British Canadian Importers

Caldic Canada Inc.

J&S Foodservice Ltd.

Quadra Ingredients

Almond Butter

BakeMark

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Almond Croissant Filling

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Aromatics & Flavors Inc

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Almond Paste

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Amaranth

Bay State Milling

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Angel Food Mix

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Anise Seed

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Anti-Oxidants

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Quadra Ingredients

Apple Sauce

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Apples

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Aspartame

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

BBaking Powder

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Embassy Ingredients

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Lesaffre Corporation

Quadra Ingredients

Snow Cap Enterprises Ltd.

Baking Soda

AB Mauri North America

BakeMark

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Bananas: Slices, Puree

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Bases

AB Mauri North America

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

Ardent Mills ULC

BakeMark

Blendtek Ingredients

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

Ireks North America Ltd

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Batter Muffin

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Bavarian Powder Mix

BakeMark

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Beverages

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Bran

Ardent Mills ULC

Avena Foods Limited

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

Bread Fats

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Bread Improvers

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Ireks North America Ltd

J&S Foodservice Ltd.

Lallemand Baking

Lesaffre Corporation

Quadra Ingredients

Snow Cap Enterprises Ltd.

Bread Softeners

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Lallemand Baking

Lesaffre Corporation

Snow Cap Enterprises Ltd.

Bromate Replacers

AB Mauri North America

Brolite Products

J&S Foodservice Ltd.

Lallemand Baking

Snow Cap Enterprises Ltd.

Bulk Cereals

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Bulking Agent

British Canadian Importers

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Butter

BakeMark

British Canadian Importers

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Butter Cream Base

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Butter Powdered

J&S Foodservice Ltd.

Lactalis Canada Inc.

Snow Cap Enterprises Ltd.

Butter Replacement

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Buttermilk

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

CCake Bases

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

Brolite Products

Dawn Food Products (Canada) Ltd.

Embassy Ingredients

Ireks North America Ltd

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Cake Conditioners

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

J&S Foodservice Ltd.

Lallemand Baking

Snow Cap Enterprises Ltd.

Cake Doughnut Mixes

AB Mauri North America

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Ireks North America Ltd

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Cake Improvers

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

J&S Foodservice Ltd.

Lallemand Baking

Snow Cap Enterprises Ltd.

Calcium

BakeMark

Blendtek Ingredients

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Candied Fruits

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Caramel

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Caraway Seeds

Bay State Milling

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Carob

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Carregeenan

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Cellulose

Blendtek Ingredients

J&S Foodservice Ltd.

Quadra Ingredients

Cereals

Anita’s Organic Grain & Flour Mill

Avena Foods Limited

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Cheese

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Lactalis Canada Inc.

Snow Cap Enterprises Ltd.

Cherries, Canned

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Chocolate

BakeMark

Barry Callebaut

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Nutriart s.e.c.

Snow Cap Enterprises Ltd.

Chocolate & Cocoa

BakeMark

Barry Callebaut

Blendtek Ingredients

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Citric

Aromatics & Flavors Inc

Blendtek Ingredients

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Cocoa Butter: Substitute

J&S Foodservice Ltd.

Quadra Ingredients

Cocoa Powder

Aromatics & Flavors Inc

BakeMark

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Coconut

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Coffee Whiteners

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Colours

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Conditioners

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lesaffre Corporation

Snow Cap Enterprises Ltd.

Cookie Mixes

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

BakeMark

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Embassy Ingredients

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Corn Germ: Stabilized

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Corn Meal

ADM Milling and Baking

Solutions Canada

BakeMark

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Couvertures

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Cream

BakeMark

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Cream Cheese

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Cream of Tartar

Dawn Food Products (Canada) Ltd.

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Cream Puff

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Cream: Whipped (Non-Dairy)

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Crumbs

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Cultures: Rye Bread

Brolite Products

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

DDairy Blends

Advanced Bakery Ingredients Inc.

British Canadian Importers

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Dates

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Dehydrated

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Dextrose Refined Corn

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Divider Oils

Blendtek Ingredients

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Synova - A Bundy Baking Solution

Dough Conditioners

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

J&S Foodservice Ltd.

Lallemand Baking

Lesaffre Corporation

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

Dough Improvers

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

Brolite Products

J&S Foodservice Ltd.

Lallemand Baking

Lesaffre Corporation

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

Dough Systems: Short Time

AB Mauri North America

Brolite Products

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Dough Whiteners

Brolite Products

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Doughnut Glaze

Advanced Bakery Ingredients Inc.

BakeMark

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Doughnut Improvers

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Brolite Products

J&S Foodservice Ltd.

Lallemand Baking

Snow Cap Enterprises Ltd.

Doughnut Tenderizers

Advanced Bakery Ingredients Inc.

Brolite Products

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Dragees

J&S Foodservice Ltd.

Dyes: Cookie & Cracker

Quadra Ingredients

Snow Cap Enterprises Ltd.

J&S Foodservice Ltd.

EEclair Mixes

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

Brolite Products

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Eggs

BakeMark

Caneggs Canada

Dawn Food Products (Canada) Ltd.

Global Egg Corporation /

EggSolutions

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Emulsifiers

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Quadra Ingredients

Snow Cap Enterprises Ltd.

Emulsions

BakeMark

Dawn Food Products (Canada) Ltd.

FlavorSum

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Enrichment Ingredients

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Brolite Products

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Quadra Ingredients

Contact us at: eggsolutions.com/industrial 1-866-EGGS-4-YOU (344-7496) • info@eggsolutions.com

FFat & Oil Specialties:

Extenders

BakeMark

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Fibre

ADM/Matsutani LLC

Avena Foods Limited

Bay State Milling

Blendtek Ingredients

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

P&H Milling Group - A Division

of Parrish & Heimbecker

Quadra Ingredients

Snow Cap Enterprises Ltd.

Fillings

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Flavour Enhancer

Preservative

Aromatics & Flavors Inc

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Flavours

AB Mauri North America

Aromatics & Flavors Inc

BakeMark

British Canadian Importers

Caldic Canada Inc.

Carmi Flavors

Dawn Food Products (Canada) Ltd.

Enzymes

AB Mauri North America

Advanced Bakery Ingredients Inc.

BakeMark

Blendtek Ingredients

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Snow Cap Enterprises Ltd.

Extenders

BakeMark

British Canadian Importers

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Lesaffre Corporation

Quadra Ingredients

Snow Cap Enterprises Ltd.

Extracts

Aromatics & Flavors Inc

BakeMark

British Canadian Importers

Dawn Food Products (Canada) Ltd.

FlavorSum

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Flour

ADM Milling and Baking

Solutions Canada

Anita’s Organic Grain & Flour Mill

Ardent Mills ULC

Avena Foods Limited

BakeMark

Bay State Milling

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Nunweiler’s Flour Co.

P&H Milling Group - A Division of Parrish & Heimbecker

Quadra Ingredients

Snow Cap Enterprises Ltd.

Soulanges Mills

Fondants: Ready to Roll

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Fructose: Pure Crystalline

ADM Milling and Baking

Solutions Canada

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Fruit

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Fruit Fillings

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Embassy Ingredients

FlavorSum

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Flax

BakeMark

Bay State Milling

Blendtek Ingredients

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Nunweiler’s Flour Co.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Florentine Base

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Freeze Dried

J&S Foodservice Ltd.

French Bread Base

Advanced Bakery Ingredients Inc.

Ardent Mills ULC

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Fresh Shredded

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Frozen Dough Products

AB Mauri North America

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

OK Frozen Dough

Snow Cap Enterprises Ltd.

Fudges

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Fungal Enzymes

J&S Foodservice Ltd.

Garlic

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Gelatin

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Ginger

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Glazes: Cookie

Advanced Bakery Ingredients Inc.

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimac Glaze Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Glucono-Delta-Lactone

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Glucose

BakeMark

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Glucose: Solids

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Gluten: Devitalized

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Glycerine

Aromatics & Flavors Inc

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Grain Breads

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

Gumpaste

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Gums

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

HHazel Nuts

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Herbs

BakeMark

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Honey

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Hydrolized Vegetable

Proteins

ADM Milling and Baking Solutions Canada

Blendtek Ingredients

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

IIcing (Ing)

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Mimac Glaze Ltd.

Snow Cap Enterprises Ltd.

Invertase

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

JJams, Jellies, Preserves

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Jelly Filler

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Jelly Powders

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Jelly Preparation

J&S Foodservice Ltd.

Jelly Slices

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Juice Concentrate

Aromatics & Flavors Inc

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

KKaiser Bun Base

Advanced Bakery Ingredients Inc.

Ardent Mills ULC

Brolite Products

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Kernel Paste

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

LLactic Acid: Edible

BakeMark

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc. Quadra Ingredients

Lactose

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc. Quadra Ingredients

Lard

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Lard: Hydrogenated

Caldic Canada Inc.

J&S Foodservice Ltd.

Leavening Agents: Fumanz

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Lecithin

ADM Milling and Baking

Solutions Canada

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Lemon

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Locust Bean Gum

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Low Trans

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

MMacaroon Paste

BakeMark

J&S Foodservice Ltd.

Malt

AB Mauri North America

BakeMark

Caldic Canada Inc.

Ireks North America Ltd

J&S Foodservice Ltd.

Lesaffre Corporation

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Malted Grains

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Malted Milk

J&S Foodservice Ltd.

MLG Food Ingredients

Maraschino Cherries

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Margarine

BakeMark

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Marshmallows

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Marzipan

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Meringue

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Milk

BakeMark

British Canadian Importers

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Mincemeat

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Mixes

AB Mauri North America

ADM Milling and Baking

Solutions Canada

Advanced Bakery Ingredients Inc.

Ardent Mills ULC

BakeMark

Bay State Milling

Blendtek Ingredients

Brolite Products

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Embassy Ingredients

Grain Process Enterprises Ltd.

Ireks North America Ltd

J&S Foodservice Ltd.

Mimac Glaze Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Mixes, Low Fat

Advanced Bakery Ingredients Inc.

Ardent Mills ULC

Brolite Products

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Molasses

AB Mauri North America

BakeMark

Caldic Canada Inc.

Crosby Molasses Co Ltd

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Molasses: Dry Powdered

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Mono & Di Glycerides

BakeMark

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Mono Glycerides, Acetylated

BakeMark

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Monocalcium Phosphate (Monohydrate)

Blendtek Ingredients

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Monosodium Glutamate

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Mould Inhibitors

AB Mauri North America

BakeMark

Blendtek Ingredients

Brolite Products

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

NNo-Time Additives

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Nougat and Nougat Paste

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Nuts

BakeMark

Barry Callebaut

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Oatmeal

OArdent Mills ULC

Avena Foods Limited

BakeMark

Bay State Milling

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Oats: Rolled

Anita’s Organic Grain & Flour Mill

Ardent Mills ULC

Avena Foods Limited

BakeMark

Bay State Milling

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Oils

Aromatics & Flavors Inc

BakeMark

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Synova - A Bundy Baking Solution

Onion

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Organic Products

AB Mauri North America

Anita’s Organic Grain & Flour Mill

Ardent Mills ULC

Avena Foods Limited

BakeMark

Bay State Milling

British Canadian Importers

Caldic Canada Inc.

FlavorSum

J&S Foodservice Ltd.

Nunweiler’s Flour Co.

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

PPalm Oil

Blendtek Ingredients

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Pastes

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Peanut Butter

BakeMark

Dawn Food Products (Canada) Ltd.

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pectins

BakeMark

Blendtek Ingredients

British Canadian Importers

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Peels: Citrus & Mixed

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Phosphates

BakeMark

Blendtek Ingredients

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Pie Dough Improvers

Brolite Products

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Pie Shells: Frozen

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pie Thickeners

Brolite Products

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Piping

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pistachios

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pizza Crust & Topping

Ardent Mills ULC

J&S Foodservice Ltd.

Mimi Foods Artistic Dough

Products

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

Sweets from the Earth

Poppy Seed & Filling

BakeMark

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Potassium

BakeMark

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Powder: Mousse

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Praline Paste

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Precooked Grains or Cereals

Avena Foods Limited

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Preservatives

AB Mauri North America

Advanced Bakery Ingredients Inc.

Aromatics & Flavors Inc

Blendtek Ingredients

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Propionates

AB Mauri North America

BakeMark

Blendtek Ingredients

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Proteins

Bay State Milling

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

P&H Milling Group - A Division of Parrish & Heimbecker

Quadra Ingredients

Snow Cap Enterprises Ltd.

Prunes

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Puff Paste, Frozen

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pulp: Fresh, Frozen

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Puree: Fruit

BakeMark

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

QQuinoa

Ardent Mills ULC

Bay State Milling

British Canadian Importers

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

RRaisins

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Replacers

AB Mauri North America

Advanced Bakery Ingredients Inc.

Aromatics & Flavors Inc

Avena Foods Limited

Brolite Products

J&S Foodservice Ltd.

Lactalis Canada Inc.

Lesaffre Corporation

Mimac Glaze Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Rice

Bay State Milling

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Rope Inhibitors

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Rye Cultures & Sours

Brolite Products

J&S Foodservice Ltd.

Lesaffre Corporation

MLG Food Ingredients

Snow Cap Enterprises Ltd.

SSalt

BakeMark

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Seasonings

BakeMark

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Seeds: Poppy

BakeMark

Bay State Milling

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Sequestering Agents

Caldic Canada Inc.

J&S Foodservice Ltd.

Sesame Seed

BakeMark

Bay State Milling

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Shortening

BakeMark

Blendtek Ingredients

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Skim Milk Replacer

Advanced Bakery Ingredients Inc.

British Canadian Importers

Brolite Products

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Snow Cap Enterprises Ltd.

Sodium

BakeMark

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Sorbic Acid Powder

BakeMark

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Sorbitol

Caldic Canada Inc.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Soups: Refrigerated - Fresh

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sour Cream

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Soy Products

ADM Milling and Baking

Solutions Canada

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Soynuts

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Spices

BakeMark

Dawn Food Products (Canada) Ltd.

G.E Barbour Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Spices: Liquid Compound

J&S Foodservice Ltd.

Stabilizers

AB Mauri North America

Advanced Bakery Ingredients Inc.

Aromatics & Flavors Inc

BakeMark

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada Inc.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Mimac Glaze Ltd.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Starch

ADM Milling and Baking

Solutions Canada

BakeMark

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

P&H Milling Group - A Division

of Parrish & Heimbecker

Quadra Ingredients

Snow Cap Enterprises Ltd.

Sugar

Aromatics & Flavors Inc

BakeMark

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lantic Inc. & The Maple Treat

Corporation

MLG Food Ingredients

Quadra Ingredients

Redpath Sugar Ltd.

Snow Cap Enterprises Ltd.

Sunflower Seeds

Bay State Milling

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweeteners

ADM Milling and Baking

Solutions Canada

Aromatics & Flavors Inc

BakeMark

Blendtek Ingredients

British Canadian Importers

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lantic Inc. & The Maple Treat

Corporation

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Syrup

AB Mauri North America

Caldic Canada Inc.

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

TTapioca

BakeMark

Blendtek Ingredients

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

MLG Food Ingredients

Quadra Ingredients

Snow Cap Enterprises Ltd.

Tart Shells: Frozen

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Tartaric Acid

Blendtek Ingredients

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Toppings: Fruit

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Trans Fat-Free Oils

BakeMark

Blendtek Ingredients

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Trans Fat-Free Shortening

BakeMark

Blendtek Ingredients

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Triticale

Ardent Mills ULC

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Turnovers

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

VVanilla & Vanillin

Aromatics & Flavors Inc

BakeMark

Carmi Flavors

Dawn Food Products (Canada) Ltd.

FlavorSum

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Snow Cap Enterprises Ltd.

Vanilla Powder

Aromatics & Flavors Inc

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Vegetable Oils

Aromatics & Flavors Inc

BakeMark

Blendtek Ingredients

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Synova - A Bundy Baking

Solution

Vegetables

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Vinegar

AB Mauri North America

BakeMark

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Vitamins: Mineral

Enrichments

J&S Foodservice Ltd.

Lallemand Baking

Quadra Ingredients

WWheat Germ: Defatted

Ardent Mills ULC

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Wheat Sours

Brolite Products

J&S Foodservice Ltd.

Lesaffre Corporation

Snow Cap Enterprises Ltd.

Whey

BakeMark

Blendtek Ingredients

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

Whip

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Whipping Cream

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Snow Cap Enterprises Ltd.

Whole Grains

ADM Milling and Baking

Solutions Canada

Anita’s Organic Grain & Flour Mill

Ardent Mills ULC

Avena Foods Limited

Bay State Milling

British Canadian Importers

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

Nunweiler’s Flour Co.

P&H Milling Group - A Division of Parrish & Heimbecker

Snow Cap Enterprises Ltd.

YYeast

AB Mauri North America

Dawn Food Products (Canada) Ltd.

Grain Process Enterprises Ltd.

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lallemand Baking

Lesaffre Corporation

Quadra Ingredients

Snow Cap Enterprises Ltd.

Yogurt

J&S Foodservice Ltd.

KDI - Kennedy Distribution Inc.

Lactalis Canada Inc.

Quadra Ingredients

Snow Cap Enterprises Ltd.

FROZEN DOUGH BAKE-OFF ITEMS

Frozen, Baked

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Frozen, Pre-Proofed

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Rich Products of Canada

Snow Cap Enterprises Ltd.

Frozen, Unbaked

Apple Valley Foods Inc.

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

OK Frozen Dough

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Westside Bakery

Par-Baked BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Thaw & Sell

Apple Valley Foods Inc.

BakeMark

Dawn Food Products (Canada) Ltd.

Mimi Foods Artistic Dough

Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

BAKED PRODUCTS FOR RESALE

Bagels

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Baked Dessert and Occasion

Cakes

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Baklava

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Bread

BakeMark

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Butter Tarts

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Cake Bases

BakeMark

Caneggs Canada

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Westside Bakery

Cakes

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Cereal Squares

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Cinnamon Buns

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Cinnamon Twists

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Coffee Cakes

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Cookies

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Westside Bakery

Creamhorns, Baked

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Crêpes

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Croissants

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Danish

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Doughnuts

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Rich Products of Canada

Snow Cap Enterprises Ltd.

Flat Breads

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Gluten Free/Specialty Foods

BakeMark

Ireks North America Ltd

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

Meat Pies

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Muffins

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Westside Bakery

Nuts & Peanut Free

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Pastries

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pastry Shells

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pies

Apple Valley Foods Inc.

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Pita

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Pretzels

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Puff Pastry

BakeMark

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Rolls

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Specialty Breads

Ireks North America Ltd

J&S Foodservice Ltd.

Mimi Foods Artistic Dough Products

Rich Products of Canada

Snow Cap Enterprises Ltd.

Sweets from the Earth

T-Scones

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Tarts

BakeMark

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Sweets from the Earth

Wraps/Tortilla

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

We offer muffins, cake loafs, cookies, scones, batters and more for resale. Contact us for more information: 780-720-6594 or www.westsidebakery.ca

MACHINERY & EQUIPMENT

AAgitators

Routhier Bakery Equipment

Automatic Belt Trackers

ABI Ltd

Routhier Bakery Equipment

Automatic Ingredient Systems

Allied Bakery Equipment

Contemar Silo Systems Inc.

Harvest Corporation

Routhier Bakery Equipment

Automatic Watermixers

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

BBag Closing Equipment

British Canadian Importers

G. Cinelli-Esperia Corp.

Harvest Corporation

Innoseal Systems Inc.

Kwik Lok Ltd.

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bagel Dividers & Formers

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

Reiser Canada Co.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

WP Bakery Group USA

Bagel Mixer

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Beaters, Cake, Icing, Egg, etc.

Allied Bakery Equipment

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Belt Conveyors

ABI Ltd

AMF Bakery Systems

British Canadian Importers

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

WP Bakery Group USA

Bins, Ingredient

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Biscuit & Cracker Machinery

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Blades, Slicer

FoodTools

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Blenders: Liquid & Solid

Handtmann Canada Limited

Reiser Canada Co.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bowl Elevators

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Bowl Unloaders

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Bowls

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Bread Crumbers

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bread Loaders

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Bread Panning Machinery

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Broilers

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bulk Handling Systems

Allied Bakery Equipment

AMF Bakery Systems

Contemar Silo Systems Inc.

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Bulk Packaging - Buns

ABI Ltd

AMF Bakery Systems

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bun Machines: Automatic

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Bun Warmers: Mobile

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Burners

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

CCake Decorating Projectors

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cake Decorating Table -

Electric

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cake Doughnut Machines

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cake Slicers

Allied Bakery Equipment

FoodTools

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Check Weighing Machines

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Reiser Canada Co.

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

Chocolate Handling Equipment

ABI Ltd

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Chocolate Shaving Machines

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Chocolate Tempering Machine

Handtmann Canada Limited

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cases, Store Display

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cash Registers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Chains: Conveyor, Oven,

Proofer

AMF Bakery Systems

G. Cinelli-Esperia Corp.

MIWE Canada

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Choppers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cold Rooms

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Compressors

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Continuous Mixing Process

Allied Bakery Equipment

AMF Bakery Systems

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Conveying & Handling

Equipment

ABI Ltd

AMF Bakery Systems

Contemar Silo Systems Inc.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Pro-Pat Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Conveyors

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Cookie

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cookie Machines

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

Reiser Canada Co.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cookie: Sandwiching Machines

Allied Bakery Equipment

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cooling Conveyors

ABI Ltd

AMF Bakery Systems

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

Cooling Flour

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Cooling Systems

AMF Bakery Systems

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

WP Bakery Group USA

Cooling Tunnels

ABI Ltd

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Counters: Automatic

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Counters: Batch

Routhier Bakery Equipment

Cream Spreaders

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Croissant Machines

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Crumb Press

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Custom Machinery & Fabrication

ABI Ltd

Allied Bakery Equipment

Packaging Machinery Concepts Ltd.

Reiser Canada Co.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Cutters

Allied Bakery Equipment

Harvest Corporation

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

DDecorating Tools & Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Degassers: Dough

AMF Bakery Systems

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Deli Equipment

Allied Bakery Equipment

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Delidder: Pan

AMF Bakery Systems

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Depanners, Bread, Bun

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Depositors

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Rademaker USA, LLC

Reiser Canada Co.

RONDO Inc.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

WP Bakery Group USA

Detectors, Metal

Allied Bakery Equipment

MULTIVAC Canada - FRITSCH

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Dicers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dies: Cookie & Crackers

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dishwashers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dispensers, Ingredient

Allied Bakery Equipment

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Diverter Valves

Routhier Bakery Equipment

Dividers

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

Reiser Canada Co.

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Dollies

Chicago Metallic - A Bundy

Baking Solution

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dough

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

MULTIVAC Canada - FRITSCH

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dough Dividers/Rounders,

Semi-Automatic

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

RONDO Inc.

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Dough Extruders

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

Handtmann Canada Limited

Harvest Corporation

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Rademaker USA, LLC

Reiser Canada Co.

RONDO Inc.

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Dough Transfer Pumps

AMF Bakery Systems

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Doughnut

G. Cinelli-Esperia Corp.

Harvest Corporation

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Drives

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dry Pan Cleaners

ABI Ltd

Routhier Bakery Equipment

Dryers, Bread Products

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dump Tables

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Dust Collectors, Flour

AMF Bakery Systems

Routhier Bakery Equipment

Dusting Devices

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

EEclair Cream Fillers, Auto

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Elevators: Portable

Allied Bakery Equipment

Pro-Pat Inc

Toronto Bakery & Food Equipment

Emulsifiers: Food

Toronto Bakery & Food Equipment

Enrobers

Pro-Pat Inc

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Extruders

ABI Ltd

Allied Bakery Equipment

Handtmann Canada Limited

Harvest Corporation

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

FFans: Exhaust

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Fat Siphons

Routhier Bakery Equipment

Fermentation Rooms

Allied Bakery Equipment

AMF Bakery Systems

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Fermenters: Batch & Continuous

Allied Bakery Equipment

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Filling & Metering Systems

Allied Bakery Equipment

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Filling Machines

ABI Ltd

Allied Bakery Equipment

Handtmann Canada Limited

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Filters: Frying Fats

Routhier Bakery Equipment

Flour Conditioning Systems

Harvest Corporation

Routhier Bakery Equipment

Flour Dusting Equipment

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

MULTIVAC Canada - FRITSCH

Rademaker USA, LLC

Reiser Canada Co.

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Flour Handling Equipment

Allied Bakery Equipment

Contemar Silo Systems Inc.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

Flour Mills

Pro-Pat Inc

Routhier Bakery Equipment

Flour Sifting & Weighing

Allied Bakery Equipment

Contemar Silo Systems Inc.

Routhier Bakery Equipment

Fondant Machines

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Freezers or Freezing Systems

AMF Bakery Systems

Mecatherm Canada Inc

Pro-Pat Inc

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Frozen Yogurt Machines

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Fryers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

GGauges: Tank

Routhier Bakery Equipment

Glazing Unit - Egg Glazing

Allied Bakery Equipment

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Grease Pumps & Guns,

Dough Trough

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Griddle/Panini Maker

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Grinders

Harvest Corporation

MULTIVAC Canada - FRITSCH

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

HHeat Exchangers

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Hoists

ABI Ltd

AMF Bakery Systems

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Homogenizers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Humidifiers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

IIce Cream Machines

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Icing

Grain Process Enterprises Ltd.

Routhier Bakery Equipment

Snow Cap Enterprises Ltd.

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

J

Jam Spreaders

Routhier Bakery Equipment

Unifiller Systems Inc.

K

Kettles

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Kettles: Tempering

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

LLab Equipment

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Labelling Equipment

Kwik Lok Ltd.

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Meters

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Micro Ingredient Batching System

Allied Bakery Equipment

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Milling Equipment

Routhier Bakery Equipment

Loaf Splitters

ABI Ltd

AMF Bakery Systems

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

MMake-Up Equipment

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

MULTIVAC Canada - FRITSCH

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

WP Bakery Group USA

Materials Handling Equipment

ABI Ltd

Drader Bakery Logistics

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Melters

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Mixers/Mixing Equipment, Attachments

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Motor Controls

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Moulders/Sheeters

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

RONDO Inc.

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Moulds

Allied Bakery Equipment

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Muffin (English) Plant

Allied Bakery Equipment

AMF Bakery Systems

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

OOven Loaders & Unloaders

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

MIWE Canada

Pro-Pat Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

WP Bakery Group USA

Oven Lubricators

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Ovens

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Storcan

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

PPackaging Machinery

ABI Ltd

AMF Bakery Systems

Innoseal Systems Inc.

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Pro-Pat Inc

Reiser Canada Co.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Palletizers

ABI Ltd

AMF Bakery Systems

Routhier Bakery Equipment

Storcan

Pallets

Routhier Bakery Equipment

Pan Greasing & Cleaning Machines

ABI Ltd

Allied Bakery Equipment

Routhier Bakery Equipment

Synova - A Bundy Baking

Solution

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Pan Handling Equipment

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

LloydPans

Mecatherm Canada Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

WP Bakery Group USA

Pan Trucks

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Pan Washers

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Pasta

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Pasta Machines

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Pastry Crust Forming Equip.

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

RONDO Inc.

Routhier Bakery Equipment

Pastry Cutters

Allied Bakery Equipment

FoodTools

G. Cinelli-Esperia Corp.

Harvest Corporation

RONDO Inc.

Routhier Bakery Equipment

Pastry Making MachinesAutomatic

ABI Ltd

Allied Bakery Equipment

Handtmann Canada Limited

Mecatherm Canada Inc

MULTIVAC Canada - FRITSCH

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Pastry Production Tables

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Pie & Tart MachineryAutomatic

Allied Bakery Equipment

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Storcan

Unifiller Systems Inc.

Pie Carriers

Routhier Bakery Equipment

Pie Fryers

Routhier Bakery Equipment

Pizza Rollers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

RONDO Inc.

Routhier Bakery Equipment

Pizza Toppings

Allied Bakery Equipment

Handtmann Canada Limited

Rademaker USA, LLC

Routhier Bakery Equipment

Snow Cap Enterprises Ltd.

Pretzel Machinery

ABI Ltd

Handtmann Canada Limited

Harvest Corporation

MULTIVAC Canada - FRITSCH

Routhier Bakery Equipment

WP Bakery Group USA

Proof Boxes

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Proofers

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

MIWE Canada

Pro-Pat Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Royal Kaak

Storcan

WP Bakery Group USA

Proofing Baskets, Rye Bread

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Proportioning EquipmentAutomatic

ABI Ltd

Allied Bakery Equipment

FoodTools

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Pumps

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

RRack Loaders

ABI Ltd

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Rademaker USA, LLC

Routhier Bakery Equipment

Rack Washers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Racks

ABI Ltd

Allied Bakery Equipment

Chicago Metallic - A Bundy

Baking Solution

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

WP Bakery Group USA

Refrigerated Pastry & Deli

Cases

G. Cinelli-Esperia Corp.

Pro-Pat Inc

Routhier Bakery Equipment

Refrigerators

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Retarders

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Mecatherm Canada Inc

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Robotic Systems - Custom

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

FoodTools

Handtmann Canada Limited

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Storcan

WP Bakery Group USA

Roll Cutters

ABI Ltd

FoodTools

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

WP Bakery Group USA

Roll Machine Cluster FG

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Roll Machinery, Kaiser

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Routhier Bakery Equipment

WP Bakery Group USA

Roll Machines: Auto

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Routhier Bakery Equipment

WP Bakery Group USA

Roll Moulder & Dividers

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Routhier Bakery Equipment

Storcan

Wellbake Equipment Inc.

WP Bakery Group USA

Roll Plants

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

WP Bakery Group USA

Roll Proofers

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

WP Bakery Group USA

Rollers

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Rotisseries

Routhier Bakery Equipment

Rounders

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Pro-Pat Inc

Rademaker USA, LLC

Reiser Canada Co.

RONDO Inc.

Routhier Bakery Equipment

Royal Kaak

WP Bakery Group USA

Rounders: Belt Style

Allied Bakery Equipment

AMF Bakery Systems

Handtmann Canada Limited

Pro-Pat Inc

Routhier Bakery Equipment

WP Bakery Group USA

Rye Frames & Pans

Harvest Corporation

Routhier Bakery Equipment

SSandwich Making Line

Allied Bakery Equipment

Harvest Corporation

Rademaker USA, LLC

Routhier Bakery Equipment

Unifiller Systems Inc.

Sausage Roll Making

Machine - Automatic

Handtmann Canada Limited

Rademaker USA, LLC

Routhier Bakery Equipment

Scales

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Scaling Machines

Allied Bakery Equipment

Routhier Bakery Equipment

Scrapers

ABI Ltd

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Screens: Glazing, Cooking, Proofing, Frying, Vibrating

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Sealing Irons: Electric

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Sealing or Erecting

Equipment

Packaging Machinery Concepts Ltd.

Routhier Bakery Equipment

Sheeting Machines

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Shelving

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Shortening Systems: Bulk

Routhier Bakery Equipment

Sifters

ABI Ltd

Allied Bakery Equipment

Contemar Silo Systems Inc.

G. Cinelli-Esperia Corp.

Reiser Canada Co.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Silos

Allied Bakery Equipment

Contemar Silo Systems Inc.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Sinks

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Slicer Blade Sharpeners

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Slicer Blades

AMF Bakery Systems

British Canadian Importers

FoodTools

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Slicers

AMF Bakery Systems

British Canadian Importers

FoodTools

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

MULTIVAC Canada - FRITSCH

Pro-Pat Inc

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Slide Gate Valves

Routhier Bakery Equipment

Smoke Houses & Parts

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Sprayers, Jelly

Allied Bakery Equipment

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Stainless Steel Equipment

ABI Ltd

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Reiser Canada Co.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Unifiller Systems Inc.

Wellbake Equipment Inc.

WP Bakery Group USA

Steam Boilers

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Storage Bins

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Sugar Grinding System:

Automatic

Routhier Bakery Equipment

Sugar Handling

Contemar Silo Systems Inc.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

TTables

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Tanks: Mixing & Storage

Allied Bakery Equipment

Contemar Silo Systems Inc.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Tart Machines - Automatic

Allied Bakery Equipment

Harvest Corporation

Mecatherm Canada Inc

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Temperature & Humidity

Control Instrument

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Testing Equipment

Laboratory

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Timers: Automatic

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Topping Machines

ABI Ltd

Allied Bakery Equipment

Handtmann Canada Limited

Rademaker USA, LLC

RONDO Inc.

Routhier Bakery Equipment

Storcan

WP Bakery Group USA

Tortilla Equipment

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Handtmann Canada Limited

Harvest Corporation

Rademaker USA, LLC

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

WP Bakery Group USA

Tray Washers, Plastic

Allied Bakery Equipment

AMF Bakery Systems

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Trays

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Harvest Corporation

MIWE Canada

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Trays: Display & Delivery

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Trolleys

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Trough

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Trucks

AMF Bakery Systems

Drader Bakery Logistics

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Tunnel: Ovens

ABI Ltd

Allied Bakery Equipment

AMF Bakery Systems

Handtmann Canada Limited

Harvest Corporation

Mecatherm Canada Inc

MIWE Canada

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

Wellbake Equipment Inc.

WP Bakery Group USA

Tunnels: Cooling

ABI Ltd

Allied Bakery Equipment

Handtmann Canada Limited

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Turn Tables: Production

Routhier Bakery Equipment

Storcan

Turnover MachinesAutomatic

Harvest Corporation

MULTIVAC Canada - FRITSCH

Rademaker USA, LLC

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Tying Machines

Allied Bakery Equipment

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

UUnloaders

ABI Ltd

AMF Bakery Systems

Harvest Corporation

Mecatherm Canada Inc

Pro-Pat Inc

Routhier Bakery Equipment

Royal Kaak

Toronto Bakery & Food Equipment

WP Bakery Group USA

Used Bakery Equipment & Machinery

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Harvest Corporation

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Vacuum Systems

Allied Bakery Equipment

Pro-Pat Inc

Reiser Canada Co.

Routhier Bakery Equipment

WP Bakery Group USA

Valves: Flow Regulating

Routhier Bakery Equipment

Ventilators

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wall Panels

Altro Canada Inc.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Warmers

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Washers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Water Chillers

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Pro-Pat Inc

Reiser Canada Co.

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

WP Bakery Group USA

Water Meters

Allied Bakery Equipment

G. Cinelli-Esperia Corp.

Harvest Corporation

Pro-Pat Inc

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Whipping Machines: Cream Air

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Whisks: Air Pressure

Routhier Bakery Equipment

Toronto Bakery & Food Equipment

Wrapping Machines

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

X-Ray Inspection Systems

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts

Ltd.

Routhier Bakery Equipment

Storcan

Toronto Bakery & Food Equipment

Appraisers, Equipment

Toronto Bakery & Food Equipment

Aprons

Toronto Bakery & Food Equipment

Associations

Baking Association of Canada

SUPPLIES & SERVICES

Bag Closures

British Canadian Importers

Innoseal Systems Inc.

Kwik Lok Ltd.

Toronto Bakery & Food Equipment

West-Lock Fastener Corp.

Bakers Small Wares

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Baskets

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Batch Bins

Drader Bakery Logistics

Toronto Bakery & Food Equipment

Belts

G. Cinelli-Esperia Corp.

Royal Kaak

Toronto Bakery & Food Equipment

Benches & Work Tables

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Bins: Ingredient Storage

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Blade Sharpening Service

G. Cinelli-Esperia Corp.

Boards: Peel

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Royal Kaak

Books: Baking, Cake

Decorating, etc.

G. Cinelli-Esperia Corp.

Brooms

G. Cinelli-Esperia Corp.

Brushes

G. Cinelli-Esperia Corp.

Harvest Corporation

Toronto Bakery & Food Equipment

Cabinets

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Cake

G. Cinelli-Esperia Corp.

Sweets from the Earth

Toronto Bakery & Food Equipment

Cake Decorations

Snow Cap Enterprises Ltd.

Toronto Bakery & Food Equipment

Candles: Birthday

G. Cinelli-Esperia Corp.

Snow Cap Enterprises Ltd.

Cleaners & Sanitizers

Snow Cap Enterprises Ltd.

Cleaning & Reglazing

Baking Pans

Pan Glo - A Bundy Baking

Solution

Toronto Bakery & Food Equipment

Cleaning Equipment

Services

G. Cinelli-Esperia Corp.

Code Dating Equipment

British Canadian Importers

Innoseal Systems Inc.

Packaging Machinery Concepts Ltd.

Coffee Machines

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Combustion Equipment

Toronto Bakery & Food Equipment

Computer Software

Sweetware

Consultants

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Innoseal Systems Inc.

Storcan

Toronto Bakery & Food Equipment

Cookies

Sweets from the Earth

Corrugated Trays

Enjay Converters Ltd

Covers: Open Pan Rack

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Cupcake Frames & Tins

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Custom Blending

Advanced Bakery Ingredients Inc.

G.E Barbour Inc.

Grain Process Enterprises Ltd.

Custom Packaging

Advanced Bakery Ingredients Inc.

British Canadian Importers

Enjay Converters Ltd

Grain Process Enterprises Ltd.

Cutters

Toronto Bakery & Food Equipment

Design Bakery Interiors

Toronto Bakery & Food Equipment

Display

Drader Bakery Logistics

Display Cases

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Distributors

Storcan

Toronto Bakery & Food Equipment

Doilies

Toronto Bakery & Food Equipment

Employment Services

Toronto Bakery & Food Equipment

Equipment Relocation & Installation

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Packaging Machinery Concepts Ltd.

Storcan

Toronto Bakery & Food Equipment

Equipment Repair &

Rebuilding

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Packaging Machinery Concepts Ltd.

Toronto Bakery & Food Equipment

Fabrication

ABI Ltd

Storcan

Filters

Toronto Bakery & Food Equipment

Gloves: Heat Resistant

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Icing Bags: Impervious

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Knives

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Label Printing Systems

British Canadian Importers

Leasing: Equipment

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Lighting

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Logistics Analysis

Drader Bakery Logistics

Lubricants: Oven

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Lubricators

G. Cinelli-Esperia Corp.

Snow Cap Enterprises Ltd.

Synova - A Bundy Baking Solution

Toronto Bakery & Food Equipment

Maintenance Management

Systems

G. Cinelli-Esperia Corp.

Mitts, Oven

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Natural Gas

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Nutrition Analysis Sweetware

Nutrition Labelling Sweetware

Pads: Heat Resistant

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Pan Coatings

American Pan - A Bundy

Baking Solution

Chicago Metallic - A Bundy Baking Solution

J&S Foodservice Ltd.

Pan Glo - A Bundy Baking Solution

Royal Kaak

Toronto Bakery & Food Equipment

Pan Liners

British Canadian Importers

FoodTools

Westcan Marketing Inc.

Pans

American Pan - A Bundy Baking Solution

Chicago Metallic - A Bundy

Baking Solution

G. Cinelli-Esperia Corp.

Harvest Corporation

Toronto Bakery & Food Equipment

Parts: Machinery

ABI Ltd

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Pastry

G. Cinelli-Esperia Corp.

Harvest Corporation

Toronto Bakery & Food Equipment

Piping Bags, Tubes

Enjay Converters Ltd

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Pizza Line

Royal Kaak

Toronto Bakery & Food Equipment

Plant Design

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Plastic Proof Board

Drader Bakery Logistics

Harvest Corporation

Toronto Bakery & Food Equipment

Proof Cabinets: Mobile

G. Cinelli-Esperia Corp.

MIWE Canada

Toronto Bakery & Food Equipment

Racks: Bread Cooling

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

MIWE Canada

Toronto Bakery & Food Equipment

Recyclable Packaging

Drader Bakery Logistics

Enjay Converters Ltd

Repairs, Service

ABI Ltd

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Storcan

Toronto Bakery & Food Equipment

WP Bakery Group USA

Research and Development

Storcan

Sweets from the Earth

Rolling Pins

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Scrapers

G. Cinelli-Esperia Corp.

Harvest Corporation

Toronto Bakery & Food Equipment

Services

Abell Pest Control

ABI Ltd

Advanced Bakery Ingredients Inc.

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Spatulas

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Specialty Cakes

Sweets from the Earth

Specialty Pans

American Pan - A Bundy Baking Solution

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Westcan Marketing Inc.

Spray Nozzles

G. Cinelli-Esperia Corp.

Stencils

Designer Stencils

Strainers

G. Cinelli-Esperia Corp.

Take-A-Number Systems

Toronto Bakery & Food Equipment

Thermometers

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Training BakeMark

Workplace Safety & Prevention Services™ (WSPS)

Trays

American Pan - A Bundy Baking Solution

Drader Bakery Logistics

Royal Kaak

Toronto Bakery & Food Equipment

Utility Shelves

Drader Bakery Logistics

G. Cinelli-Esperia Corp.

Toronto Bakery & Food Equipment

Water Heaters

G. Cinelli-Esperia Corp.

Whips: Steel

Toronto Bakery & Food Equipment

PACKAGING MATERIALS & EQUIPMENT

Aluminum Foil and Foil

Products

Enjay Converters Ltd

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Bag Closures

British Canadian Importers

Innoseal Systems Inc.

J&S Foodservice Ltd.

Kwik Lok Ltd.

Toronto Bakery & Food Equipment

West-Lock Fastener Corp.

Bagging Equipment,

Automatic

AMF Bakery Systems

G. Cinelli-Esperia Corp.

Kwik Lok Ltd.

Packaging Machinery Concepts Ltd.

Storcan

Toronto Bakery & Food Equipment

Bags

British Canadian Importers

Dawn Food Products (Canada) Ltd.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Westcan Marketing Inc.

Baking Cups

Dawn Food Products (Canada) Ltd.

Enjay Converters Ltd

J&S Foodservice Ltd.

Novacart

Snow Cap Enterprises Ltd.

Westcan Marketing Inc.

Baking Paper

Dawn Food Products (Canada) Ltd.

Enjay Converters Ltd

FoodTools

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Westcan Marketing Inc.

Bar Coding Equipment

Kwik Lok Ltd.

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Storcan

Baskets

Drader Bakery Logistics

J&S Foodservice Ltd.

Toronto Bakery & Food Equipment

Boxes & Cartons

Dawn Food Products (Canada) Ltd.

Enjay Converters Ltd

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Cartoners

AMF Bakery Systems

J&S Foodservice Ltd.

Storcan

Containers

British Canadian Importers

Drader Bakery Logistics

Enjay Converters Ltd

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Corrugated Boxes

Dawn Food Products (Canada) Ltd.

MLG Food Ingredients

Snow Cap Enterprises Ltd.

Doilies

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Form-Fill Seal Machines

MULTIVAC Canada - FRITSCH

Reiser Canada Co.

Storcan

Fruit Cake Boxes & Tins

Enjay Converters Ltd

Gloves

British Canadian Importers

Dawn Food Products (Canada) Ltd.

G. Cinelli-Esperia Corp.

J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

Toronto Bakery & Food Equipment

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Innoseal Systems Inc.

MULTIVAC Canada - FRITSCH

Packaging Machinery Concepts Ltd.

Storcan

Labels

J&S Foodservice Ltd.

Kwik Lok Ltd.

Modified Atmosphere

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MULTIVAC Canada - FRITSCH

Reiser Canada Co.

Packaging Film

MULTIVAC Canada - FRITSCH

Snow Cap Enterprises Ltd.

Packaging: Cakes, Pies, Etc.

Enjay Converters Ltd

FoodTools

G. Cinelli-Esperia Corp.

J&S Foodservice Ltd.

MULTIVAC Canada - FRITSCH

Novacart

Westcan Marketing Inc.

Packaging: Recyclable

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J&S Foodservice Ltd.

MLG Food Ingredients

MULTIVAC Canada - FRITSCH

Packaging: Rigid Plastic

Drader Bakery Logistics

J&S Foodservice Ltd.

MULTIVAC Canada - FRITSCH

Pallet Stretch Wrapping

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Blendtek Ingredients

Packaging Machinery Concepts Ltd.

Storcan

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Enjay Converters Ltd

Novacart

Westcan Marketing Inc.

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Enjay Converters Ltd

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J&S Foodservice Ltd.

Novacart

Snow Cap Enterprises Ltd.

Westcan Marketing Inc.

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J&S Foodservice Ltd.

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J&S Foodservice Ltd.

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Toronto Bakery & Food Equipment

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Innoseal Systems Inc.

Storcan

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Blendtek Ingredients

J&S Foodservice Ltd.

MULTIVAC Canada - FRITSCH

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Reiser Canada Co.

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Blendtek Ingredients

J&S Foodservice Ltd.

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MULTIVAC Canada - FRITSCH

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Drader Bakery Logistics

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J&S Foodservice Ltd.

Snow Cap Enterprises Ltd.

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Dawn Food Products (Canada) Ltd.

Drader Bakery Logistics

Enjay Converters Ltd

Westcan Marketing Inc.

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Innoseal Systems Inc.

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J&S Foodservice Ltd.

MULTIVAC Canada - FRITSCH

Reiser Canada Co.

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G. Cinelli-Esperia Corp.

Storcan

Toronto Bakery & Food Equipment

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No matter your skill level, Desserts Illustrated guides you to sweet bliss. We’ve foolproofed every dessert you could ever want (not just baked goods) and every technique to get you there. Discover how to make a cookie Chewy, Crispy, or Cakey according to your preferences. Master tempering eggs and then use the skill to make custards like Chocolate-Peanut Butter Creme Brulee, pies like Coconut Cream, and cold creations like Vanilla Frozen Custard. Fix up something sweet in a flash with Roasted Figs with Balsamic Glaze and Mascarpone, Lemon Poppy Seed Mug Cakes, or Berry Fools. This confidence-building collection is the last word on the last course.

$50.00 | Item# 1954210066

BY JANE DUMMER,

YUZU AND UBE ARE NUTRITIOUS, VIBRANT AND CELEBRATORY

Looking to explore new ingredients and flavours? Yuzu and ube are trending

Consumers continue to expand their horizons, experimenting with global ingredients and flavours. Nutritious, vibrant with unique tastes, both yuzu and ube are trending as healthy and happy flavours in baking.

Yuzu is a traditional Japanese ingredient and flavour. Ube is a traditional ingredient and flavour in Philippines. Yuzu is an appealing yellow citrus fruit with vitamin C and antioxidants. Ube is a purple root vegetable with antioxidants, vitamin C, vitamin A and fibre. Yuzu was named a bonus trend in Barry Callebaut’s Chocolate Academy Five Bakery and Pastry Trends for 2023. Ube continues to be a rockstar ingredient for Instagram posts.

Both have unique tastes. Yuzu’s taste is described as tart-sweet like a combination of lemon and orange with notes of grapefruit and tangerine. The flavour of ube is described as sweet, earthy and nutty with hints of vanilla. Both are sweet but not too sweet, making them widely used in baked goods, chocolates and desserts. Also, consumers continue to take their health seriously while embracing optimism. Exotic flavours like yuzu and ube support this health and wellness trend.

Lisa Jackson, FlavorSum marketing director, said people are responding to yuzu’s citrusy flavour because it is tasty, attractive, gourmet, fun, unique and celebratory (Tastewise): “The flavour profile is showing up more often on menus (incidence on menus bumped up eight per cent in November 2022), which leads to increased use in home and by food and drink brands. The flavour’s blended citrus notes offer versatility in baking, and more people named yuzu as part of their snacks and

Yuzu is a yellow citrus fruit with vitamin C and antioxidants. Its taste is described as tart-sweet like a combination of lemon and orange with notes of grapefruit and tangerine.

desserts in the last year.”

“Yuzu is a very complimentary flavour in bakery applications,” notes Roseanne McGuire, applications scientist for baked goods, FlavorSum. “It enhances citrusynotes and has a natural brightness that creates some excitement in bars and cookies.”

Jackson explains, “Ube shares many characteristics that make yuzu noteworthy. Including being tasty, celebratory, unique, gourmet, and fun. But ube is receiving additional accolades for offering an artisan quality to foods and some beverages. Ube is getting faster traction on menus, with prevalence up 22 per cent in November 2022. While snacks and desserts are the predominant occasions where ube appears, the purple-hued ingredient is becoming more linked to main meal occasions – breakfast, dinner, lunch, and brunch.”

Dominique and Cindy Duby, managing directors, Wild Sweets® By Dominique & Cindy Duby, Richmond, B.C., explain how they use an ‘aromatic molecular synergy’ approach to ingredient pairing or combining: “When we design a product that includes yuzu, we run it through the software and decide what we

will include in the overall formulation. Aromatically speaking, yuzu’s best aromatic synergy includes rosemary, mint, lime, mango to name a few of the leading aromatic partners. As a result, one or more of those ingredients would be the base of our formulation to create a final chocolate or dessert.”

Wild Sweets® By Dominique & Cindy Duby has a limited-release “East Meets West” Praline & Ganache Collection. Duby says, “The creative process for that collection started with identifying food ingredients that are popular in Japan including gari (pickled ginger), matcha, miso (sweet) and umeboshi (pickled plums). We then used the science-based process to identify which other ingredient(s) aromatically pairs with the leading or ‘main’ ingredient. For example, for the MISO, we designed a ganache made with Fuji apple infused with sweet miso. For texture contrast, we added a layer of peanut butter praliné flavoured with lyophilized yuzu.”

McGuire adds, “Cakes, cookies and pancakes are the top three most established baking applications for ube followed by cheesecake and waffles. The nutty, vanilla taste of ube adds decadence and visual appeal to churros, chocolate cakes and croissants. Cakes and cheesecakes are also popular applications for yuzu flavour, with cookies on an upward trend in the past year. Incorporating yuzu into a cherry cheesecake would add a layer of complexity that increases depth of taste. Buns (like Chelsea buns), pancakes, and croissants are emerging applications that benefit from the sophisticated flavour of yuzu.”

No longer rare or exotic flavours, yuzu and ube are vibrant, fun, celebratory and aromatically paired to create delicious, sweet treats as consumers want to focus on wellness and optimism. And who doesn’t need a bit of that right now! / BJ

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

Filling, folding, rolling, cutting: RONDO make-up lines can be used to produce Jamaican patties, empanadas, samosas, pizza and more.