A T R U E S T O R Y : A few years ago, Reiser installed multiple Vemags – each with a multi-outlet cheese extruder –into a customer’s plant. The systems extruded cheese onto makeup lines to produce cheese-filled dough products
After seeing the speed and portioning accuracy of the Vemag cheese extruder, the customer was inspired to ask if a similar Vemag could be used to successfully divide pizza dough Reiser specialists and engineers worked with the customer to develop a solution. The result was a new pizza dough dividing process featuring the Vemag The Vemag Dough Divider was able to produce exact-weight portions while meeting their high output requirements The savings were so great that the customer converted all of their lines worldwide to Vemag pizza dough dividers.
This berry’s gaining new notoriety on the block.
BY LAURA AIKEN
ARE YOU AN INNOVATOR?
It’s the season of resolutions. Many of us can’t help but think of how we want this New Year to go for ourselves, our loved ones and our businesses. In keeping with this traditional period of reflection, we’re launching a brand new contest called Innovator of the Year, sponsored by Fuller Landau, a firm that provides tax, accounting and business advisory services. Fuller Landau staff are the wise voices behind our Business Advisor column, also a recent addition to the Bakers Journal. If your entry wins, your trip to the Montreal baking trade show –Congress 2011 – is on us! Plus, our Innovator of the Year will be featured on the cover of Bakers Journal.
We wanted to do more to recognize the incredible talents trailblazing this terrific industry. The Innovator of the Year contest is open to self-nomination or you can honour someone you think is worthy of the title. The word innovator, as defined by Encarta Dictionary, means to “try out new ideas; to introduce a new way of doing or a new device.” What we are getting to the heart of with this contest are creative processes. Are you developing a new product, driving your business in a particularly efficient way, or perhaps managing your staff using fresh ideas? Innovation can be found in every area of your bakery. We want to hear about all the ways that you have a discovered a better way of doing business. You may not have realized all the ways in which you have been innovative – which is why we offer you this opportunity to reflect and celebrate in the season customarily reserved for self-improvement. In thinking about the ways you have been novel in your business, you may think of even more opportunities for innovation. Often creativity is unleashed just by taking the time to think. That time can be tough to find in today’s fast-paced, multi-tasking world, but the rewards that come from an exciting new idea can turn thoughtful moments into time well spent.
}In thinking about the ways you have been novel in your business, you may think of even more opportunities for innovation. Often creativity is unleashed just by taking the time to think.
If you’re looking for a way to discover innovation, one option is to teach. Instructing others forces you to evaluate procedures and habits that may have become entrenched. It may have been many years since you thought about whether or not there is a better way. You become better at what you doing by showing others how you do it. It’s a wonderful side-effect. Teaching classes can also be a way to introduce new revenue into your business, and people are certainly hungry for food techniques. For our first edition of 2011, we feature Bonnie Gordon and her newly certified private career college in Toronto as an inspiring example of how innovation is training a new generation of artisanal cake designers. It can be very fulfilling to pass the knowledge on, knowing your years of toil have resulted in experience that will enrich the life of another.
Whether it’s a clever process in your bakery or the way it and your career have evolved in the industry, innovation can be found everywhere. Turn to page 47 for full details on how to enter our Innovator of the Year contest.
JAN/FEB 2011 | VOL. 71, NO. 1
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
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Chelsea Bernhard, Cordon Bleu Pastry Chef, was so impressed with our new 12 X Icing Sugar she’s now planning on using it exclusively.
Redpath 12 X delivers superior smoothness, mouth-feel and lack of grittiness, making it the Icing Sugar of choice for professional bakers and food manufacturers.
Visit youtube.com/redpathpro to learn more. We also have 10 X Icing Sugar available now.
Chelsea Bernhard, Hotel Gelato, Toronto
¦ industry news ¦
briefly | Canadians don’t expect to enjoy low-sodium food | Gluten-free seminars by phone | for more news in the baking world, check out our website, www.bakersjournal.com
George Brown showcases student skills
Students of George Brown Chef School put their skills on display this holiday season with two key events, their annual Gingerbread Competition and Room for Dessert.
First-year baking students crafted impressive gingerbread artistry, their display of creations drawing an ongoing crowd on competition morning.
Michelle Harrison took top honours for her creation, “Christmas Shopping,” which showed lovely detailing right down to tiny teacups in the shop windows. Andrea Aguirre was awarded second place for her “Nutcracker Suite,” a three-dimensional storybook featuring hand cut and painted ballet dancers. Hillary Adams took third spot with “St Mary’s Christmas Service,” a traditional concept beautifully executed in minute detail. Bakers Journal was proud to return as part of this year’s judging panel.
The Gingerbread Competition was held on Dec. 6. Room for Dessert, a fundraiser for the college’s baking/pastry program and business students, entertained a thick crowd the evening of Dec. 10. Second-year
place
baking and pastry arts students paired up with third-year bachelor of applied business students to create stations of desserts, cheese, breads, preserves, alcoholic and non-alcoholic pairings in teams. Each station had a themed menu and many incorporated some of today’s biggest trends, such as flower flavours. The event, which sold tickets for $50, with proceeds going towards scholarships for both programs, was held at the school’s Centre for Hospitality and Culinary Arts at 300 Adelaide St. E., Toronto.
place
place
Gluten-Free Culinary Summit seminars by phone
DENVER, COLO. – Top calibre gluten-free baking and cooking information from many of the industry’s finest educators will soon be a toll-free telephone call away.
GF Culinary Productions, Inc. will present its fifth annual Gluten-Free Culinary Summit, 2010/11 travel-free Armchair Edition, via a new phone seminar series, which began on Dec. 4, 2010, and will run through April 30. This year’s summit offers 30 gluten-free baking and cooking seminars. Each 45-minute session features key information, news on the latest developments, and valuable insights on a specific gluten-free baking or cooking topic.
Educational materials and gluten-free recipes are included with every seminar. For the 2010/11 Gluten-Free Culinary Summit seminar schedule and registration, visit www.theglutenfreelifestyle.com.
First
Second
Third
Canadians don’t expect to enjoy low-sodium food
More than half of all Canadians thought spending the holidays with their in-laws would be more enjoyable than eating a lower-sodium diet, according to a national survey conducted in November 2010.
The survey results highlight one of the main challenges in reducing Canadians’ sodium intake to the 2,300 milligrams per day recommended by the Sodium Working Group.
TimeTemp develops smart label
ÅS, NORWAY – Expiration dates may soon be a thing of the past, thanks to a Norwegian company’s new intelligent packaging label.
TimeTemp has developed an adhesive label that uses non-toxic chemicals to analyze product freshness. The plastic labels are designed to analyze the temperature changes a product undergoes from the moment it is packaged, displaying its freshness in an easy to read format.
“Our indicator is attached on food producers’ production lines and will follow each consumer package all the way to the consumer and, at all times, show remaining shelf life of the food product,” says Lars Ove Brenna, TimeTemp’s sales and marketing manager. “Time and temperature are the two major factors degrading food products and hence our indicator technology will be a better way to tell consumers [a product’s] actual remaining shelf life.”
The indicator label features a bar that gradually fills in, changing colour as a product nears the end of its shelf life. When the whole bar area has changed colour, the product has expired.
TimeTemp created the label to reduce the amount of food waste created by the current industry practice of labelling temperature-sensitive products with best before or sell by dates that fail to take product storage and handling into account.
“To set such a date, one needs to guess what temperature the product will be exposed to throughout the cold chains,” explains Christian Aasland, TimeTemp’s
CONTINUED ON PAGE 50
“Consumers are no longer as willing to trade off great taste for health as they were earlier in the healthy foods movement,” says food trends expert Dr. Elizabeth Sloan.
However, 88 per cent of Canadians still believe lower-sodium foods can be delicious. Younger Canadians are less likely than their older counterparts to think this way. In fact, 55 per cent of 18- to 34-year-olds reported it would be
harder to enjoy a lower-sodium diet than to spend the holidays with their in-laws, compared to 43 per cent of 35- to 64-year-olds.
The study also found that men (79 per cent) are more likely than women (67 per cent) to feel that they have to sacrifice taste in order to follow a lower sodium diet. The national Omnibus survey was conducted among 1,050 Canadians.
From WeighPack’s new bagging machine to petits fours Flexipans from Demarle, Bakers Journal keeps you “in the know.” FOR MORE on new products for the baking industry, check out our website, www.bakersjournal.com.
New book from Satin Ice reveals master’s secrets
There’s a new book on the market offering cake designers a look into the renowned talents of Mercedes Strachwsky. Satin Fine Foods, makers of Satin Ice rolled fondant, published Satin Ice Sugar Craft in collaboration with Strachwsky, who owns the successful Bake Me A Cake pastry shop and bakery in Orlando along with her husband and grown sons.
Strachwsky worked closely with Kevin O’Reilly, founder of Satin Fine Foods, in not only the creation of this book but the formulation of Satin Ice rolled fondant. www.satinfinefoods.com
Callebaut launches Fairtrade certified chocolate
Callebaut introduced a new Fairtrade range of chocolate products in January. our of Callebaut’s classic recipes – 811 (dark), 823 (milk), W2 (white) and 70-30-38 (dark) – will be available in conventional formulations, as well as Fairtrade certified formulations. The new range of chocolates will offer customers the opportunity to develop new artisanal products with Fairtrade certified chocolate.
As part of its Fairtrade marketing program, Callebaut will provide customers with promotional POS materials, including posters, doorstickers and brochures, so they can communicate
1/2PG.Horiz.Ad 1/23/09 10:03 AM Page 1
ALL IN FAVOR OF A BETTER BAG SEALING SOLUTION,
their commitment to work with Fairtrade certified chocolate. The materials will be available on the Callebaut website in January, when the new line of chocolates become available. www.barry-callebaut.com
XPdius Elite 1200 Bagger from WeighPack Systems
The XPdius Elite 1200 Bagger from WeighPack Systems Inc. uses roll stock film to form, fill and seal bags at up to 100 cpm.
Both sides of the stainless steel machine open, allowing access to all parts and assemblies inside the frame. The ergonomically designed bagger offers tool-less removal of change parts and includes an articulating control panel. It also features clamps for quick removal of forming shoulder and tube; a separately activated knife for consistent film cutting; colour touchscreen with Omron PLC; pre-programmed sequences of operation including seal above or below seal jaws; and three separate CONTINUED ON PAGE 35
The InnoSealer may help to reduce the risk of injury from repetitive motion activity such as twisting ties.And the labor savings can add up to 50% or more.If you are ready to introduce tamper resistant closures to your customers, contact InnoSeal for Innovative Sealing Solutions. 866.958.4666 info@innoseal.com
THE ART OF TEACHING
LAURA AIKEN
TEACHING
Bonnie Gordon’s fashionably wrapped self seems to be floating on a festive cloud.
Festive, I say, because it is with endearing childlike excitement that she proudly peeks into a classroom to give me a glimpse of what’s new in the internationally known cake designer’s world. Entrepreneurial enthusiasm is infectious, and Gordon has it in spades, with good reason these days. The Bonnie Gordon School, at 868A Eglinton Ave. W. in Toronto, is now a private career college. Graduates earn a college-level certificate program in Designer Cakes. The curriculum runs in an intensive 35-hour-per-week, six-week format and as a 29 week part-time evening program offered twice a week.
“Our service is filling the niche market for people who want a ministry approved certificate,” says Gordon. “Send your people here for six weeks and you’ll get back a cake designer.”
For Gordon, the school’s achievement expands her ability to give back as an instructor and mentor in an industry she helped innovate. A forerunner of modern wedding cake design in Canada, she began in the 1990s and spent the next decade honing her style and building an international reputation.
}Her exquisite cake designs betray Gordon’s initial history in fine arts as opposed to food arts. She attained a bachelor of fine arts as well as a postgraduate degree in art education from Concordia University in Montreal. She went on to earn a masters in education from the prestigious Bank Street College of Education in New York City, where she worked at the Metropolitan Museum of Fine Arts and the Brooklyn Museum. When Gordon returned to Canada she held positions at the Ottawa Museum of Nature and Toronto’s McMichael Gallery.
Bonnie Gordon, retired from cake design, is now dedicated solely to her role as the school’s director.
“It’s just a change of medium really,” Gordon says of the transition from art to cake design.
Considering her background in education, it seems a natural move that she began offering classes in 2006 at the school’s current location in Toronto’s west end. At first, the business resided only in the upstairs of the street front space with an interior resembling a charming old townhouse warmed by dark
Entrepreneurial enthusiasm is infectious, and Gordon has it in spades, with good reason these days. The Bonnie Gordon School, at 868A Eglinton Ave. W. in Toronto, is now a private career college.
wood. The layout is very much residential, obviously a former home above retail space below. In January 2010 she was able to expand the school into the downstairs after gutting and rebuilding the space to include a professional kitchen for her business ambitions.
through the glass of students at work.
However, she says she always had an interest in food. After the birth of her second child, Gordon pursued chef and baking classes before starting her journey into the world of celebration cakes.
Gordon had been working on turning her school of classes into a private career college for a couple years, retiring as a cake designer to focus all her energy on being the school director. The new college level programming and continuing education, which accommodates introductory, intermediate and advanced students, operates downstairs. Passersby stopping to gawk at the cakes in the storefront windows can now also catch a glimpse
The six-week intensive certificate has classes running from 9:30 to 5 p.m., five days a week. Gordon emphasizes that the school isn’t offering less in its condensed format; rather it’s a professional level course over a shorter stretch of time. Over the years she has taught students from as far away as China, Brazil and Korea. The school runs all year and an evening option is now available. One and two-day baking and pastry classes are also options, attracting hobbyists and professionals alike. The program is designed to accommodate everyone from beginners to pastry chefs. College classes are small, comprising up to 10 students, one head instructor and a teaching assistant. The core focus of the programming is on building fondant-covered, three-tiered cakes. However, instruction encompasses everything from making premium batters sturdy enough for fondant-covered cakes to creating gum paste flowers and figure modelling. Students also tackle preserves and custom flavour profiles and fillings.
“The inside of the cake needs to be as perfect as the outside,” says Gordon. “This is teaching at an artisanal level. That’s why I call it cake design and not cake decorating.”
Gordon believes Toronto is one of the strongest cities for cake design and graduates of her classes are growing the scene by opening up hometown shops
and continuing to hire her grads. She has also cultivated talented instructors, some of whom have competed in Food Network challenges and one of whom has even been commissioned to go to Dubai and Australia to design wedding cakes.
“Traditionally, caterers were the cake providers,” says Gordon. “But expectations have changed. Wedding cakes are now as important as the flowers and the gown. Brides are demanding more. They want a beautiful cake, but an affordable
price. Every neighbourhood now has a cupcake shop that also offers fondantcovered cakes.”
Gordon’s school expansions are allowing her to place more and more students as interns with former students. She also offers a small retail space open to the public with supplies imported from the United Kingdom and South Africa.
Gordon says education is important for understanding how to create an afford-
able line of cakes so you can provide different price tiers for varying clientele and all of their milestones that are opportunities for celebration cakes. She says palates have changed: high-quality cakes and real butter are back, but you still need a cake for low, mid and high-end spenders. The key is to wow them with professional creativity.
“I see this as an arts school,” says Gordon. “Most of us feel the need to be creative in life.” / BJ
Canada Bread closing Quebec facility
Toronto – Canada Bread Bakery Limited will close its frozen bakery facility in Laval, Que., on March 31.
The Laval bakery, which employs approximately 55 people, makes a variety of products, including crusty and specialty breads and rolls. Production of Canada Bread goods will be consolidated at the company’s other frozen bakery facilities. The regional sales office in Laval will remain open for business.
“This closure was a difficult decision to make and we will do everything we can to ease the impact on our people,” said Réal Ménard, president of Canada Bread’s Frozen Bakery division. “However, it will allow us to improve the cost structure and competitiveness of our business, while continuing to deliver the same high standards of products and service to our customers and consumers.”
Canada Bread will give employees affected by the closure first consideration for employment at its other facilities in Quebec, including 60 jobs that will need to be filled for the upcoming summer production period.
Restructuring and other costs related to the closure, including severance, decommissioning and asset write-downs, are not expected to exceed $5.8 million before tax.
Although the company has no immediate plans for the bakery, it will keep the facility and consider it for other potential new business and development opportunities in the future.
Canada Bread Company Limited, which is 90 per cent owned by Maple Leaf Foods Inc., employs approximately 8,000 people across North America and the United Kingdom. In 2009, Canada Bread had sales totaling $1.7 billion.
Welcome to the Future of Ingredient Automation
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MINORS
When your recipe calls for just a little of this or that, a Shick system will ensure product consistency and quality.
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CONTROLS
Shick understands the customer’s process, plant layout and unique production schedule.
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GETTING FRIENDLY WITH FIBRE
Like so many other things that are good for us, lots of Canadians aren’t getting enough fibre. Health Canada recommends that men consume 38 grams of fibre per day, while women should try to eat 25 grams daily. But, the federal department warns, most Canadians are only achieving about half of their daily recommended intake.
Fibre is a non-digestible carbohydrate found in whole grains, fruits, vegetables, legumes, nuts and seeds. There are two types of fibre: soluble and insoluble. Soluble fibre easily dissolves in water, forming a gel-like material that can help lower blood cholesterol and glucose levels. Soluble fibre is also able to trap fats, cholesterol and dietary sugars, slowing their absorption by the digestive system and carrying them out of the body as waste. On the other hand, insoluble fibre promotes the movement of material through the digestive system and increases stool bulk.
}The problem of insufficient fibre consumption isn’t unique to Canada. Around the world, experts are urging people to boost their fibre intake. As consumers become increasingly aware of the importance of fibre and, perhaps more significantly, the shortfall of fibre in their own diets, the market for functional fibre products is growing. Ingredient and other food manufacturers are rolling out products to help meet the demand. McNeil Nutritionals recently launched SPLENDA with Fibre, Granulated, a no-calorie sweetener containing three grams of soluble fibre per tablespoon. SunOpta Ingredients Group says its Canadian Harvest Oat Fibres can increase fibre content and reduce calories, while enhancing product texture, adding strength and flexibility to fragile baked goods, improving moisture retention,
extending shelf life and optimizing processing yields. Meanwhile, New Zealand-based Nekta Nutrition has developed a fat replacer derived from
As consumers become increasingly aware of the importance of fibre and, perhaps more significantly, the shortfall of fibre in their own diets, the market for functional fibre products is growing.
kiwifruit, which the company says can remove up to 90 per cent of the fats in a pastry while adding fibre and other functional ingredients. However, because the product ranges in colour from dark green to brown it can make your baking look very different from what your customers are used to. These are just a few of the ways companies are exploring as potential avenues to incorporate more fibre into both household and commercial food preparation.
BAKING BREAKTHROUGHS
Academics too have turned their attention to the search for ways to pack more fibre
into the foods we eat every day.
Last November, the journal LWT – Food Science and Technology reported that a team of researchers from the Katholieke Universiteit Leuven and Fugeia NV discovered that replacing sugar with wheat bran fibre resulted in a sugar snap cookie with 30 per cent less sucrose and the potential to produce a prebiotic effect in consumers. The team found that the cookies were similar in appearance to cookies prepared in the traditional way.
Prior to this, the same journal reported that manufacturers might be able to give their products a healthful boost by replacing some of the fat in muffins with soluble cocoa fibre. The research team from Instituto de Agroquimica y Tecnologia found that the cocoa fibre could replace oil in a chocolate muffin formulation, producing muffins with a more tender, compact crumb. Muffins baked with the
Fibre is a non-digestible carbohydrate found in whole grains, fruits, vegetables, legumes, nuts and seeds.
fat replacer staled more slowly than control samples prepared with 100 per cent oil. Researchers also found that muffins with 75 per cent fat replacement were considerably smaller than control samples. The team identified a need to improve the changes in the appearance of the fat replaced muffins, as well as the perceived bitter taste and the stickier texture of the muffins.
Finally, in May 2010 the Journal of Food Engineering reported findings from a study on the inclusion of resistant starch and fibre blend in bake-off bread formulations. The research team from Spain’s Institute of Agrochemistry and Food Technology, explored the impact of different types of fibres on partially baked breads stored at low and sub-zero temperatures. The researchers partially baked each loaf for 16 minutes at 170 C, then removed the loaves and allowed them to cool for 30 minutes, until the core temperature of the bread reached approximately 30 C. The partially baked loaves were then stored in one of two ways: in polypropylene pouches at 4 C, or blast frozen until the core temperature reached –18 C, and then packed in polypropylene. The study concluded that the resistant starch and fibre blend reduced the volume of the bread and increased the hardness of the product. The team also found that pectin, a complex carbohydrate that acts as a thickening agent in cooking and during digestion, had a negative impact on the crumb structure of the bread.
These are just some of the recent studies that have sought to find out more about fibre. But it’s not just the role of fibre in food that’s been garnering a lot of scientific attention lately. Researchers have also been devoting time and money to furthering our understanding of the effect fibre can have on our health.
FIBRE AND HEALTH
According to the Mayo Clinic, a high-fibre diet can normalize bowel movements and maintain bowel health, lower blood cholesterol levels, control blood sugar levels, and assist in weight loss. Some studies have found that dietary fibre reduces the incidence of colorectal cancer, while others have reported that dietary fibre has no effect on the disease. Still more have revealed that it may actually increase risk of colorectal cancer.
With all this competing information floating around, figuring out which claims – if any – you can make for products containing fibre may be a daunting task. Throw government regulations into the mix, and branding your baked goods with a food claim becomes a very tricky proposition. Let’s try to clear up that confusion.
Health Canada allows three types of claims for food products. Food claims express the composition, quality, quantity or origin of a food product and, relative to the other two categories of claims, are rather straightforward. The rules surrounding nutrition claims (which characterize the energy value of the food or the amount of a nutrient contained in a food) and health claims (any representation in labelling or advertising that states, suggests or implies that a relationship exists between consumption of a food or an ingredient in the food and a person’s health) are more complicated.
In brief, Health Canada allows the following fibre-related nutrition claims:
• “Source contains fibre” is permissible if a product contains two grams of fibre, provided no specific fibre or fibre source is identified in the claim, or if two grams or more of each identified fibre or fibre from an identified source are present in a product.
• “More fibre,” “higher fibre” or “higher in fibre” claims can be made if a product contains at least 25 per cent more fibre than a similar product, as long as no specific fibre or fibre source is identified in the health claim. If a fibre or fibre source is identified, then the product must have at least 25 per cent more of an identified source of fibre than a comparable product.
• “High in fibre” or “high source of fibre” claims are allowed if the product contains at least four grams of fibre.
• “Excellent source of fibre,” “very high fibre,” “very high in fibre,” “very high source of fibre,” “fibre rich” or “rich in fibre” claims are allowable if the product offers a very large amount of fibre. In this case, a product is eligible for this claim if it contains at least six grams of fibre (if no fibre or fibre
The Best Ingredients Produce The Best Products
How good are Dunford Bakers’ Double Fudge Chocolate Cake Donuts? Good enough for special request deliveries to the sky boxes at Mile High Stadium during Denver Broncos games. Good enough for private jets to make special stops to pick them up from the bakery. Now known as Dunford Bakers, the company began as the Dunford Bread Company in 1931 in Salt Lake City, Utah. John Stevens, the president of Dunford Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area. Dunford is in production 365 days of the year. This popular bakery has one retail location, and supplies baked goods to area grocery stores. In addition, it produces many private label brands. While Double Fudge Chocolate Cake Donuts are Dunford Bakers’ most famous product, the Pumpkin Chocolate Cookies have many fans. Mr. Stevens is proud that Dunford Bakers provides 100 people with employment, many of whom are long-time employees.
The secret of Dunford Bakers’ success over the years is the reputation it has built for taking care of its customers by supplying a quality product at a reasonable price. “We put quality into everything we do. We don’t cut corners and we use the best ingredients in order to produce the best product for our customers,” said John Stevens. To that end, Dunford Bakers uses International® Bakers Services’ flavors such as BLO&V®, B&V®, Raspberry and Pumpkin Pie. “I have known of International® Bakers Services’ flavors my whole life,” said Mr. Stevens. “We are always experimenting with new flavors in order to offer a variety of tasty treats to our customers.”
Whether you are looking for consistent quality in your products or new flavors, turn to International Bakers Services to reach your goals. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve. ®
¦ technical talk ¦
BY DR. JOHN MICHAELIDES
VITAL VITAMINS
Understanding vitamins and the role they play in good nutrition is the key to satisfying growing consumer demand for healthier whole foods
There are many factors that contribute to human and animal nutrition. Vitamins play an integral role in making our bodies well-oiled machines. Vitamins are a group of chemical compounds present in many foods of plant, animal or microbial origin, needed only in minute quantities for normal metabolic functioning. Vitamins are supplied through food or supplements. Our bodies also synthesize some nutrients by converting other compounds into vitamins, as is the case with vitamin D.
Vitamins are either fat or water soluble. Examples of fat soluble vitamins include
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Vitamins are a group of chemical compounds humans need in very small amounts to function normally.
Recent research has shown that the vitamin D2 content of mushrooms can be significantly elevated by exposing them to UV light.
Prepared by: Sarah Elwyn
vitamins A, D, E and K, which are normally absorbed by the body with the fats we eat. These vitamins are not normally excreted in our urine and can accumulate in our bodies. Most other vitamins are water soluble. Any excess amounts of water soluble vitamins tend to be peed out, with only minor amounts left behind. Accumulation may lead to issues with toxicity from certain vitamins, especially the fat soluble ones. However, toxicity cases are very rare and are usually the result of over consumption or excessive fortification.
Saved: 1/4/11
Different vitamins have varying functions, depending on the role they play in our bodies. Common vitamins include A, B6, B12, D, E, K, thiamin, riboflavin, niacin, folate, biotin, and pantothenic acid. Vitamins arise in complex and numerous forms. For example, vitamin E occurs in alpha, beta, gamma and delta varieties of tocopherol and tocotrienol forms. Alpha and gamma tocopherols are the most common forms used in North America and Europe, either as supplements or for the enrich-
ment of foods. Similarly, vitamin D occurs mainly as D2 ergocalciferol, which is obtained through diet, and D3 cholecalciferol, which is produced in the skin upon exposure to UV light. Vitamin D2 is commercially synthesized by the irradiation of plant sterols with UV light. Recent research has shown that the vitamin D2 content of mushrooms can be significantly elevated by exposing them to UV light. This is due to the conversion of the ergosterol found in fungi into ergolcalciferol, or vitamin D2. The baking industry has put this discovery to use in manufacturing yeast with high levels of vitamin D2. This represents a significant innovation that will allow for natural vitamin D2 fortification of bread and other yeast-raised baked goods.
Past consumer demand for refined foods resulted in the processing of various grains, which removed most of the vitamins and minerals normally found in the outer portions of the kernel. This had a detrimental effect on the modern human diet, and on nutrition. Recognizing these inadequacies, governments around the world introduced mandatory fortification of flour and other staples with specified vitamins and minerals. Today, modern consumers are aware of the nutritional value of whole foods and demand for unrefined grains is on the rise. Fortification practices vary between countries and regions. In Canada, enriched white flour and enriched white bread, respectively, have
to be fortified with the following vitamin levels: thiamine (0.64 mg and 0.40 mg/100 g), riboflavin (0.40 mg and 0.24 mg/100 g), niacin or niacinamide (5.3 mg and 3.3 mg/100 g) and folic acid (0.15 mg and 0.10 mg/100 g). Vitamin B6 and d-pantothenic acid may also be added on a voluntary basis to fortify flour. Fortifying foods can ensure proper nutrition for the population and especially for children. This is particularly important for developing countries, but benefits have been observed in industrial countries. In 1997, Ontario introduced mandatory fortification of flour with folic acid. Since then, the incidence of neural tube defects such as spina bifida, which is believed to be caused by insufficient folic acid intake during pregnancy, has been reduced by more than 50 per cent.
Factors that limit the nutritional value of vitamins in our diets include losses during storage, processing, shelf life of the finished food product, and bioavailability (the extent to which a nutrient or medication can be used by the body). Bioavailability varies with the different forms of vitamins and the ability of the
body to absorb them and utilize them. Some vitamins will oxidize quickly in a food system and their nutritional value will diminish substantially. For example, tetrahydrofolic acid, a naturally occurring derivative of folic acid, will oxidize and degrade very quickly, while the synthetic form of folic acid is very stable in food systems. For this reason, fortified food producers use the latter form to boost folic acid levels.
Some vitamins also play a functional role in food systems. For example, vitamin E is an effective natural antioxidant. Vitamin C, or ascorbic acid, is another powerful antioxidant and reducing agent used frequently in the food industry. Ascorbic acid will inhibit enzymatic browning in processed fruits and vegetables, provide protection for various products prone to oxidation, and prevent nitrosamine formation in cured meats. It is also an effective oxygen scavenger. In bread baking, ascorbic acid is used as a reducing agent in dough conditioners.
Different vitamins have different Recommended Daily Intake (RDI) levels
in different countries. These levels are continuously modified as research provides new evidence on the health benefits and safety of various vitamins. Vitamin D has been extensively researched lately, and has been found to have several health benefits. Taking into account the abundance of evidence, the American non-profit Institute of Medicine recently proposed increasing the upper daily limits for vitamin D intake from 1,000 to 4,000 international units (IU). However, some experts consider even these levels too conservative.
In our efforts to develop food products that provide nutrition and health benefits to consumers, we may look at the vitamin content of our products. However, we should be aware of the regulatory and labelling issues pertaining to manufacturing and marketing such products. / BJ
Dr. John Michaelides is Guelph Food Technology Centre’s director of research and technology. For more information, or fee for service help with product or process development needs, please contact the GFTC at (519) 821-1246 or by e-mail at gftc@gftc.ca
RECIPE BOOT CAMP
As a chef and instructor for the culinary institute at George Brown College in Toronto, I need to have a down-pat process for developing recipes that will be successes in the classroom. Perhaps you are considering expanding your business by teaching classes. When it comes to developing course content, there are several components I look at to craft a recipe for a course that will be a winner:
• working with new ingredients
• using different methods
• appropriate use of equipment
• fitting the course content into one four-hour lab
• finalizing the requisitions for costing
There are four steps in this process: identifying, testing, implementing and feedback.
First, I sit down and review the current curriculum content. I look to see what I can take out that is not relevant to the industry anymore and identify new techniques and methods that the students haven’t been exposed to yet.
The next step is to test all the recipes in a group setting. I invite a few students to help so I can get their feedback. Testing a new recipe can take up to two weeks to complete. Another important
aspect of testing is to make sure we put the right amount and type of ingredients on our requisition for a class of 24 students. Once this process is done, I shadow and help the teacher that is going to teach the first class to make sure we overcome any difficulties and make good use of the time. Four hours may seem like a long time, but if it’s not structured, the workflow will not progress successfully during class.
In a practical lab, we start by giving the students an introduction to the workshop. We then do a demo, which they repeat at their workstation. This is a critical aspect of the teaching, as you need to spend time with the students to prevent mistakes and encourage their progress. The instructor also needs to prepare the second wave of demos so that when we call the students back to the chefs, we aren’t wasting time or creating confusion. Organization and communication are key.
To make sure a class runs smoothly, we inspect all products prior to the class, making sure all are accounted for. For example, when we are doing poached pears, we want to make sure that the
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There are four steps to developing a successful recipe in the classroom: identifying, testing, implementing and getting feedback.
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pears are the right varieties and slightly unripe. In another demo, we didn’t have the right variety of apple, so we had to be careful when caramelizing because the apples were very fragile. It is truly a balancing act and you have to be quick, identifying and solving problems. When you are putting a course together, work has to be well spread out over the three days. I am very conscious of the fact that students need time to plate and package on the last day, so all the mise en place needs to be ready beforehand. It is very much like the organization in a restaurant. Delegating to 24 students can seem chaotic but, if done right, things move fast.
}A winning finished product!
adjust the recipe in half or thirds to cut back on waste. Also, trying new recipes brings out everyone’s opinion on tastes and textures. Bringing in unknown ingredients such as yuzu puree and quince fruit was a good way to introduce us to new flavours, and allow us to determine if we’ll ever feel the need or want to use this item again.”
Executing a dessert in a classroom is no different from doing it in your restaurant. Whether dealing with students or guests, you want a positive reaction.
Finally, students plate their work. I usually need an hour to mark everyone, as we have to review and comment on every plate. Then there is the cleaning. We have a duty list and everyone is assigned a task. All labs must be clean before the next teacher arrives.
Some of the finished products haven’t received the thumbs up from the students, partly due to the nature of the ingredients such as yuzu fruits or quince. Others have been a real hit! Hearing student feedback has helped me filter and eliminate some items from lessons. This is a very important step. Executing a dessert in a classroom is no different from doing it in your restaurant. Whether dealing with students or guests, you want a positive reaction.
FEEDBACK FROM STUDENTS
“Being one of the first classes to try out the new recipes brings a lot of firsts to light,” explains Michelle Oger. “Many students feel that remaining product at the end of the day would in the real world affect your businesses cost. This gives the recipe developer a chance to
“It’s funny because I never think about where the recipes that we make in class come from,” says Thomas Peacock. “We’re just told to make them, so we do. It’s interesting to know that it’s our own chefs that are coming up with these ideas and actually putting a lot of time and effort into perfecting them before launching them out into the classroom. It really does give you an appreciation for the food we produce knowing that they are new recipes created by our teachers as opposed to dated recipes that the industry isn’t very familiar with anymore.”
“As a student already working in the industry at a busy restaurant, I love having workshops like these as a part of my curriculum,” says Stephanie Duong. “At the college and the restaurant there are strict timelines to follow and prep work to be completed by a designated time. However, the working circumstances as the school are much different than those at a restaurant in the industry. At school there are 24 other students striving to prepare the same mise en place as you, using the same equipment, scaling the same products. We work usually as a team of two or four at school, when in the industry, usually the pastry department is quite small and can even just be one person sometimes.” / BJ
At the CRFA Show, don’t miss Michael Stadtländer, Executive Chef at Eigensinn Farm
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BENEFICIAL BERRY OF THE PRAIRIE
It’s a deep purple berry boasting a cherry and almond flavour, chewy texture and a wealth of antioxidants. It’s also Canadian.
The saskatoon berry is gaining recognition outside of its native western Canadian borders, steadily winning over fans as its nutritional benefits and numerous applications are revealed. It has even made an appearance on the popular CBC television series Dragons’ Den, thanks to Prairie Berries Inc., a Saskatchewan-based saskatoon berry grower and processor that went head to head with the dragons and won, signing a deal with dragon Arlene Dickinson.
Saskatoon berries have always been a popular pie filling in western Canada,
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saskatoon berry
The saskatoon berry is gaining recognition outside of its native western Canadian borders.
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but these powerful berries are gaining popularity as dessert toppings and preserves, as well as juicy ingredients in muffins and cakes. The thick-skin of the saskatoon prevents the berry from leaching its dark purple colour when baked into goods like cakes and muffins. The skin also prevents Berries from breaking down during the cooking process, allowing them to maintain their appearance right through to the final product. As Sandra Purdy, founder and co-owner of Prairie Berries Inc., describes, “When the culinary area is looking for the appearance of fruit on top of cheesecakes and parfaits, to give it that real fruit appearance, that’s where a saskatoon berry shines above other berries, because it does not break down.”
}berry that packs a punch!
With the berry’s obvious health benefits and proven versatility in baked goods, not to mention various other applications, like in juices and yogurts, the challenge that saskatoon berry growers now face is finding avenues into eastern Canadian and world markets. Purdy’s belief in this super berry’s success is evident: “I’m very confident that [Berries] will catch on because I think Canadians like to eat Canadian grown food and this is one that is now available to them. We just have to put the supply
Sandra Purdy says her saskatoon berry business has seen significant growth over recent years, increasing from 5,000 pounds of saskatoon berries three years ago to 160,000 pounds today.
Purdy says her saskatoon berry business has seen significant growth over recent years, increasing from 5,000 pounds of saskatoon berries three years ago to 160,000 pounds today. In order to keep up with demand, Prairie Berries Inc. uses berries from its 120-acre orchard, as well as from the company’s six grower shareholders, which, combined, provide an additional 135 acres. When demand exceeds supply, Purdy turns to other western Canadian growers to help fulfil orders. “Collectively across western Canada, there are about 900 growers, for a total of about 6.8 million pounds of production today. We believe that based on the number of acres, by 2014 we should be at about 12 million pounds of production,” Purdy says.
This beneficial berry’s rise in popularity could be due in part to recent discoveries related to its numerous health benefits. Studies published by the Journal of Agriculture and Food Chemistry have found that saskatoon berries are rich in antioxidants, even more so than strawberries and raspberries. Berries also contain hefty daily recommended values of vitamins and minerals, making it easier for consumers to eat healthy. One half cup, or 100 grams, of Berries supplies 24 per cent of your daily fibre and 70 per cent of your daily manganese, which is crucial for bone health. The same serving size also provides daily values representing 10 per cent of vitamin E and magnesium, six per cent of iron, five per cent of potassium and four per cent of calcium. Now that’s a
chains in place so that they can buy them at their convenience, whether that be at a retail store or through a bulk distributor at a bakery or something like that.”
Prairie Berries Inc. has just completed package development for a 600-gram bag, which will be used for its individually
quick frozen berries. “Now we’re looking for a distributor to take these into places like Sobeys, Safeways, Superstore, that sort of thing,” says Purdy.
Currently, Prairie Berries Inc. sells its quick frozen Berries in 11-kilogram bag and box quantities. Its award-winning fruit puree and gourmet pie fillings are sold in 11-litre pails. These and other products are available on the company’s website at www.prairieberries.com.
Purdy notes that being featured on the Dragons’ Den was a means of gaining awareness across Canada about the berry of the Prairies. Purdy’s next plan for country-wide recognition is just as lofty. She has her sights set on Tim Hortons and the creation of a “super fruit” muffin that would include the Prairies’ own super fruit, the saskatoon berry. Purdy and Prairie Berries Inc. are a driving force behind the success of this industry, a role that Purdy takes very seriously. “If I look back in the blueberry industry, or raspberry or acai berry industries, they all had somebody leading the way, to take on the challenge. From that perspective, we’re no different than the rest.” / BJ
BY GORDON JESSUP
TAX DEFERRAL STRATEGIES
In light of declining corporate income tax, use these tax deferral strategies to reap permanent income tax savings.
We are in interesting times. While reports indicate that the Canadian economy is moving in the right direction, some uncertainty lingers due to sluggish growth in the United States and sovereign debt concerns for a number of European countries. But,
Corporate tax rates are declining. It’s a great time to use deferral strategies for permanent tax savings.
there is a silver lining. Corporate income tax rates are declining and it means an opportunity for Canadian businesses to realize permanent tax savings through the use of tax deferral strategies.
Yes, you heard right: corporate income tax rates are declining. The federal government has announced that the general corporate tax rate will be reduced from 18 per cent to 16.5 per cent Jan. 1, and to 15 per cent on Jan. 1, 2012. Provincial corporate tax rates in British Columbia, New Brunswick and Ontario are also scheduled to decline.
What does this mean for businesses in Canada? It means an opportunity for permanent income tax savings through the use of tax deferral strategies. Here’s how it works. When tax rates decline, the taxable income deferred is subject to a lower rate of tax. The result is a permanent tax savings.
Corporations can defer tax in two ways: reducing taxable income by accelerating tax deductions and/or by deferring income inclusions.
ACCELERATING TAX DEDUCTIONS
I see several opportunities to claim tax deductions that companies either overlook or ignore. They are unrealized losses on the balance sheet.
For example, doubtful accounts (potential bad debts) and obsolete inventory are unrealized losses. If you have a general reserve for these items in your accounting records (for example, two per cent of sales), they are not tax deductible. However, if you can identify specific obsolete inventory items or accounts that may be bad debts, you can claim tax deductible reserves for them. Take the time to review individual receivable accounts
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and inventory items to see if you have these opportunities. These deductions can be claimed even if the general reserves are not adjusted for financial statement purposes.
The sale or disposition of an asset, resulting in either a capital or income loss, is another example of an unrealized loss that could translate to an immediate tax deduction. For example, if it has been your policy to recognize foreign exchange gains and losses when realized (sold or disposed of), then check to see if there are any losses that can be realized before year end. You may be able to claim the foreign currency loss by selling the foreign currency.
Another opportunity to accelerate deductions is to ensure
}Corporations can defer tax in two ways: reducing taxable income by accelerating tax deductions and/or by deferring income inclusions.
that all newly acquired assets are put into use before year-end. Capital cost allowance (depreciation for tax purposes) cannot be claimed on assets that are not available for use. This rule was introduced many years ago to counter taxpayers who would purchase assets immediately before the end of their year-end for the tax deduction.
Claiming allowable reserves, selling assets at a loss and putting assets in use can be done at the end of the year. Other techniques like making life insurance premiums tax deductible or accelerating the deduction for leasehold improvements require prior planning.
Life insurance premiums are not tax deductible unless the policy is required as collateral by a lender. So when renewing the terms of your loan, it may be possible to have the lender add the requirement for insurance, thus making the cost of the life insurance deductible.
Leasehold improvements are deductible over the lesser of the term of the lease plus its first renewal term or five years. So when entering into a new lease, structure the terms in order to accelerate the tax deductions for leasehold improvements. For example, rather than enter into a five year lease with an option to renew for another five years, enter into a four-year lease with an option to renew for another year and then another five years. This will allow you to deduct the leasehold improvements over a five-year period rather than a 10-year period, thereby realizing the deductions faster.
REDUCING INCOME INCLUSIONS
Income inclusions can be reduced by delaying the shipment of goods or the provision of services into the next tax year. Of course, you will want to ensure that your customer is not negatively impacted by this strategy. You want to defer your revenue, not lose it.
This is not an exhaustive list of ways in which a company can defer its income tax. There are many other ways to achieve this result. Some are more aggressive than others and you should always seek professional tax advice so that you understand your options. / BJ
Gordon Jessup is a partner in the Tax Practice in the Toronto office of Fuller Landau LLP. Fuller Landau provides tax, accounting and business advisory services to owners of growth-oriented, mid-sized businesses. www.fullerlandau.com.
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• 30 baking programs, 12 of which are preset keys with programmable pictograms • 5 baking phases per program • Real-time clock with programmable night start-up function • Computer interface for storage of programs on a PC, laptop or handheld.
Sounds great? That’s what it is! Call us today. www.miwe.com
Congrès Congress 2011
Mai 1 & 2 May
A BAKING EVENT WHERE YOU CAN:
• Join industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets
• Visit the trade show – over 30,000 sq.ft.
• Learn at the Exhibitor produced seminars
• Network and enjoy yourself at the social functions
• Located in the greater Montreal area – the “Island City” that blends the best of European and North American charm – Place Forzani is easily accessible via Autoroute Laval 440.
Last held in the Montreal area in 2007 and not scheduled to return until 2015, Congress 2011 is the Baking Specific Event to see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezerto-oven, thaw & serve) for 2011!
CONTINUED FROM PAGE 10 digital temperature controls for each heated surface with thermocouples.
The machine can produce bag widths of three inches through 12 inches, and up to 16 inches long. www.weighpack.com
Helping Haiti with cupcakes
You can help support victims of the Haiti earthquake by purchasing a new recipe book compiled by Susana Molino called CupcakesforHaiti.
An initial fundraiser of the same moniker was held on Jan. 23, 2010, less than a week after the tragic disaster struck. Twenty-eight bakers donated cupcakes and other treats to raise money, and now the cookbook continues this great initiative. The book features beautiful close-up shots of 30 cupcake recipes. One hundred per cent of the proceeds from the first edition will be donated to MSF/Doctors without Borders.
The CupcakesforHaiti cookbook costs $20 and can be purchased by e-mailing susana@gahan.ws or by calling 416-906-6037.
Petits fours Flexipan from Demarle
A new petit fours Flexipan is now available from Demarle. The pan features an assortment of mini shapes in one convenient tray. The non-stick pan comes in a 60-mould arrangement for use in a full sheet pan with a tray size of 18 x 26. www.DemarleUSA.com
RONDO debuts award-winning croissant machine
RONDO’s new Curl & More is an inventive croissant machine capable of manufacturing a broad range of curled products. Curl & More was recently awarded with two prizes for innovation in Europe for its capability of processing croissants with very high filling quatities.
The Curl & More is an automatic line for both continuous production of laminated dough and for feeding make-up lines or croissant machines. www.rondo-online.com
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TAPPING INTO MAPLE
In some parts of the country, the sight of a tapped maple tree dribbling sap into a tin bucket is a promise that spring is on its way. Canada produces approximately 85 per cent of the global maple syrup supply. According to Statistics Canada, the majority of the country’s maple syrup is produced in Quebec. Smaller scale production also occurs in Ontario, New Brunswick, Nova Scotia, Prince Edward Island and Manitoba. With sugar bushes scattered across so much of the country, maple syrup season is the perfect time to play with an iconic Canadian flavour. If you’re lucky enough to be located near a sugar bush you can even source from a
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Maple syrup season is the perfect time to play with this iconic Canadian flavour.
local producer.
Pinpointing the start of maple syrup season, which can last from mid-Febru-
}Canada produces approximately 85 per cent of the global maple syrup supply. According to Statistics Canada, the majority of the country’s maple syrup is produced in Quebec.
ary through April, isn’t an exact science. When temperatures begin to warm in the spring, enzymes inside the maple
tree convert starch (which the tree has stored all winter long) into sugars. During the spring thaw, these sugars mix with water absorbed through the tree roots. This creates a sap rich in vitamins and minerals. Alternating between cold nights and warm days repeatedly freezes and thaws the sap, building up pressure inside the tree to help get this sweet
symbol of spring flowing. The tree is then tapped to collect the sap, which is boiled down to make syrup.
According to the Federation of Quebec Maple Syrup Producers, “As the season progresses, maple syrup’s fructose and glucose levels rise, while its sucrose levels drop slightly. Like the sugars, the levels of other natural compounds present in the maple water also change throughout the season (e.g., amino acids, minerals).” These changes in the sap produce variations in the appearance and taste of the syrup. As the season progresses, the syrup becomes darker and develops a stronger flavour.
When the weather warms and the tree begins to bud, the sap becomes too bitter to turn into syrup, signaling the end of the harvest. The season typically lasts between six and eight weeks.
MAKING THE GRADE
At Mimac Glaze Limited, we believe in being innovative. When Trans Fatty Acids first became an issue to the Baking Industry, we wasted no time in finding alternative ingredients to make our products compliant with Health Canada’s Trans Fat Regulations as instituted by the Trans Fat Task Force.
Not only did we reach that goal, but in fact, we surpassed it! We are proud to offer our customers a wide array of products, including Icings, Glazes, Stabilizers and Rolled Fondants that are completely Trans Fat Free.
Another hot topic in the industry today is the term “Clean Label”. Clean label generally refers to going back to basics. Consumers today are very knowledgeable in that they read the label first They want to know what they are eating. On a “clean label”, you will find no artificial colours nor artificial flavours, no preservatives, no hydrogenation, partially or otherwise.
Developing products for the industry that can make this claim can be a daunting task to be sure! However, once again, Mimac Glaze rose to the challenge and we now have numerous “Clean Label” products to offer.
In Canada, maple syrup is classified according to its clarity, density and taste. There are two systems used to evaluate the country’s maple syrup: Canadian grade and Quebec grade. The grade of syrup produced changes throughout the season, as follows:
• Canada No. 1 Extra Light/ Quebec Grade AA syrup is produced at the very beginning of the season. It has a very delicate taste and is light in colour, allowing 75 per cent light transmittance.
• Canada No. 1 Light/Quebec Grade A syrup is also produced early in the season. The syrup is a pale amber colour and is characterized by a pure, subtle maple flavour. Syrups that transmit 61 to 74 per cent of light are assigned to this category.
• Canada No. 1 Medium/Quebec Grade B is produced mid-season. This gives the syrup a more pronounced flavour and its rich amber colour, which allows 44 to 60 per cent light transmittance.
• Canada No. 2 Amber/Quebec Grade C is produced towards the end of the season. It has a strong maple taste and a dark colour that allows 27 to 43 per cent light transmittance.
• Canada No. 3 Dark/Quebec Grade D syrup is produced at the very end of the season. This syrup has the highest mineral
content of all grades and is extremely dark in colour, allowing anywhere from zero to 26 per cent light transmittance. Syrup assigned to this category is used primarily as an ingredient in food processing.
With their widely ranging characteristics, different grades of syrup are best suited for different applications. According to the Ontario Maple Syrup Producers Association (OMSPA), Canada No. 1 Medium (Quebec Grade B) syrup works well as a glaze and a sweetener. Given its stronger maple flavour, OMSPA recommends Canada No. 2 Amber (Quebec Grade C) syrup for use in baking and as a flavouring agent.
To keep all grades of maple syrup as delicious as the day they were boiled down, OMSPA recommends keeping unopened syrup in a cool dry place. Once opened, syrup should be stored in a tightly sealed container and either refrigerated, or, to best preserve its rich maple flavour, frozen.
SWEETENING THE DEAL
According to www.sucrezmieux.ca, a consumer-oriented website from the Federation of Quebec Maple Syrup Producers, maple syrup can replace refined or processed sugars. Sugar can generally be replaced with an equal quantity of maple syrup. However, if you’re making the switch, for each cup (250 millilitres) of syrup, reduce the quantity of liquid ingredients in the recipe by approximately one-quarter cup (60 millilitres). Maple syrup can also stand in as a replacement for brown sugar, honey and corn syrup in many types of baking.
The website www.sucrezmieux.ca also reports that on average, a four-tablespoon serving of maple syrup delivers an entire serving of the daily recommended value of manganese. A four-tablespoon serving can further provide 37 per cent of the recommended intake of riboflavin, and smaller quantities of zinc (18 per cent), magnesium (seven per cent), calcium and potassium (five per cent each). In addition, maple sap contains a variety of amino acids, proteins and vitamins that vary from one geographic region to the next.
Recent research reveals that maple syrup is loaded with antioxidants. In March of last year, a researcher at the University of Rhode Island’s College of Pharmacy conducted a study sponsored
by the Federation of Quebec Maple Syrup Producers. Doctor Navindra Seeram determined that maple syrup contains more than 20 compounds linked to human health, including 13 antioxidants never before found in maple syrup. The compounds have a variety of anti-bacterial, anti-diabetic and anti-cancer properties.
Those anti-cancer properties were also reported in the April edition of the Journal of Medicinal Food. Researchers from the Université du Québec â Chicoutimi found that Canadian maple syrup inhibits the
growth of brain, prostate and lung cancer cells. However, the same can’t be said for all cancers. The study also revealed that maple syrup has only minimal impact on breast cancer cells.
Maple syrup is not just nutritious and delicious; it’s also locally protected. The federal government has established strict guidelines to preserve the country’s maple industry, which pre-dates the arrival of Europeans in the 15th century. Why not make the most of the short but sweet maple syrup season and give your customers a taste of Canadian history. / BJ
Even in the hottest ovens, we stay cool. Because the efficient handling and processing of raw materials has a decisive impact on the cost-effectiveness of production in industrial bakeries, we work with you to develop and implement solutions for every stage of the process: intake, storage, proportioning, and weighing of dry and liquid products. System controls allow for customized recipes, and can easily be integrated into your production planning system. For more information visit www.buhlergroup.com.
Buhler (Canada) Inc., 7270 Woodbine Ave, Suite 202, Markham, ON L3R 4B9 905-940-6910 buhler.minneapolis@buhlergroup.com
BY MARIO FORTIN
ACHIEVING ALLERGEN-FREE
Use these tips and tricks of the trade to satisfy the consumer demand for baked goods that are free from allergens and other products of intolerance
More and more people are allergic or intolerant to several basic ingredients in bakery products. The demand is growing to make products that are free from gluten, lactose, eggs, soya, sulphites and nuts.
}Consumers are looking for products without added sugar, fat or salt to fulfil specific diet requirements as well. For example, products without sugar are ideal for a diabetic diet and sugar is not an allergen, although icing sugar contains five
per cent starch. The new nutritional claims, such as those of reduced sodium, are popular for a healthy diet but salt is not an allergen either.
No one can guarantee a gluten-free product unless it is made in a space dedicated to making only products without gluten. Gluten-free means without wheat because the major source of gluten comes from wheat byproducts. The wheat flour is volatile and it is impossible to guarantee a gluten-free product that is processed in a standard bakery.
The following cereals should be
Always be sure you verify the contents of your raw material. The secret to controlling allergens is to constantly keep the labelling of your products up to date.
avoided in gluten-free products:
• oats
• all varieties of wheat, including hard,
The only way we can guarantee our products don’t contain nuts is to avoid processing any products that have nuts and to eliminate the presence of all nuts to prevent crosscontamination.
soft, durum and bulghur
• spelt
• kamut
• barley, including malt flour or malt syrup
• rye
• triticale
• modified starches, if the source is not identified, as it may be wheat starch
• chemical yeast (baking powder with yeast starch)
Whether these cereals are transformed as flour, cracked, or in the form of bran, flakes, semolina or starch, they should be left out of gluten-free products.
There are a number of cereals that are gluten-free, provided they aren’t processed in the same mill that grinds gluten-containing cereals. The following can be used in gluten-free products:
• amaranth
• chia
• corn flour or starch
• millet, including sorghum and teff
• white, red or black varieties of quinoa
• white or brown rice
• buckwheat
• tapioca, which is taken from cassava roots
• pumpkin, sesame, sunflower, poppy, caraway and flax grains or seeds
• potato starch or flour
It is important always to insist upon technical data guaranteeing the source without gluten. Be careful not to mistake organic products for non-allergen ones.
For products with starch, such as gluten-free bread, the use of gums such as xanthan or guar, becomes necessary in obtaining the binder that is normally supplied by the gluten. Without gum you will not obtain any product that holds together and the gases released by the yeast will escape, causing a lack of volume.
For those without lactose, all sources of milk or whey, casein whey, or all byproducts containing milk, such as cream, butter or cheeses, must be avoided.
For those without eggs, especially avoid whole eggs and egg whites (albumen). The binding that eggs bring to cakes can be replaced by chia cereal.
For those without soya, avoid soy flour, soy milk and soy lecithin ; however, soy oil is allowed unless otherwise advised. Soy milk is a source of replacement for cow’s milk ; however, you have to be certain that there is no intolerance to the latter or both. Tofu is also from soya source.
For those without sulphites, metabisulphites and sulphites must be avoided; be careful of apples because sulphites are often added to prevent darkening.
For those without nuts, avoid adding peanuts or nuts in shells such as almonds and cashews from Brazil, hazelnut and filbert from Macadamia, and pistachio, pecan and pine from Grenoble. Sesame seeds are also an allergen but can be
eaten in gluten-free products. The only way we can guarantee that our products do not contain nuts is to avoid processing any products containing nuts and to eliminate the presence of all nuts, to prevent cross-contamination. This could also mean banning the consumption of peanut butter on the premises.
Always be sure you verify the contents of your raw material. The secret to controlling allergens is to constantly keep the labelling of your products up to date.
The use of the “without gluten” or “gluten-free” logo is a registered trade-
mark under licence by the Canadian Association of Celiac Disease, and only the inscribed users may display this symbol. There are other allergens, such as seafood (shellfish) but they are rarely used in bakery products. Be sure to do your research before creating products without allergens. / BJ
Mario Fortin is an international bakery consultant and owner of FORMA-LAB, a consulting service to bakers and suppliers. If you have a technical problem, send your questions to info@forma-lab.com.
A SOCIAL PLAN
As you sit down to draft your marketing plan this year, social media has likely made its way onto your list of marketing tactics. Nestled right next to newspaper advertising and sponsorship of the local baseball team, social media is simply another way to get noticed and steal market share. But remember, when improperly done, social media is at best a static online brochure with limited impact. At worst, it can be a nuisance to customers and a poor reflection of your brand. However, social media can be a cost-effective form of marketing if done well. If your business is new to the social media scene, you’re in good company. A recent report on the state of social media by SmartBrief
}confirms that about half of the 6,000 companies surveyed began using social media in the past year, and nearly 20 per cent began in the past 13 to 18 months. With so many social media newbies out there, finding good examples to follow in your own social media activities can be tough. Rather than modeling your social media after someone else’s, try developing an approach that works for your brand. How many of your customers come in and buy something sweet to take back to the office for a co-worker having a bad day, or for a family member as a gesture
At worst, it can be a nuisance to customers and a poor reflection of your brand. However, social media can be a cost-effective form of marketing if done well.
of love? Probably lots. What would your business look like if you could allow
customers to send other people a treat on a whim, without ever leaving their office chair? Cold Stone Ice Cream, with more than 1,400 locations in the United States, noticed that Facebook users would send each other virtual birthday cakes or hearts in response to someone posting that they were having a bad day. The company wondered how they could turn those digital treats into real, revenuegenerating gifts. Cold Stone created e-gifts ranging in value from $5 to $7 which could be sent via Facebook or e-mail. To redeem the gift, recipients simply showed the coupon on their smart phone at any of the company’s American stores. The results were impressive. During the six-week campaign, franchisees experienced $10,000 in incremental sales. The cost of a virtual coupon on Facebook was pegged at $0.39 for each response versus traditional print,
Hygiene and sanitation are one of the major challenges the food industry faces today. RONDO introduces a significant contribution to successfully meeting this challenge. The new ASTec industrial production lines comply with cleaning and hygiene standards at the highest level. The computer aided and documented cleaning process enables you to manage and record your hygiene steps for auditing purposes. www.rondo-online.com
estimated at $3.60 per redemption. Moreover, Cold Stone estimated the response rate for the Facebook coupons to be 14 per cent, versus the traditional print response of 0.02 per cent. This case study demonstrates social media’s true power: it links business to the natural interactions between people.
Although creating a virtual coupon may be more than you want to take on at the beginning, you can still use social media to create awareness and become part of the
of questions your customers typically ask. They might be curious about your ingredients, hours of operation or even what time of day the fresh bread comes out of the oven. Begin posting answers to those questions. You can even engage your customers in one of the hottest trends: consumer-driven product development. You could announce “Thinking of introducing a sweet potato pecan pie. What does everyone think?” on your Facebook page. As your followers start
following their posts will see that their friends have “liked” a post by your bakery. Curiosity will get the better of many and they’ll check back to see what the fuss is about. You could then launch the pie and send an event notice to your followers for a formal tasting at your bakery. Take pictures of the event, post them to your Facebook page and watch the buzz develop.
As a complement to Facebook, Twitter is a form of micro-blogging that offers you a chance to follow specific conversations and trending topics. Make sure you track what’s being said about you via Twitter Search. Log on to your Twitter account and look to the top of the page where you’ll see a search bar to the immediate right of the Twitter blue bird. Type the name of your own business or product into the search bar and click on the magnifying glass icon or hit enter to begin the search. Up will come all of the recent tweets mentioning your business. You can refine the search to check out those tweets that also feature links, limit the search to tweets from people near you, or check out the people posting tweets that mention your search term. Click on the “save this search” box in the upper right-hand corner and the search will be saved on your Twitter profile. Then, all you have to do to see your entire list of saved search terms is click on the little upside-down triangle next to the “searches” heading. Make sure you check at least once per day to see who’s talking about you.
Once you’ve started using Twitter, you’ll quickly come across what’s known as a hash tag. A hash tag is a tweet that has a “#” prefix (the “#” is a hash symbol, hence the term hash tag or hashtag). For example, if you’ve seen tweets related to the debate in Toronto around city transit, you may have noticed some of them featured the term #savetransitcity. A hash tag is simply a way for people to easily search for tweets that have a common topic. If you search on #GLEE (or #Glee or #glee, because it’s not case-sensitive), you’ll get a list of tweets related to the TV show. What you won’t get are tweets that say “I’m filled with glee” because “glee” isn’t preceded by the hash tag. To make a hash tag “live”, all you need to do is write a tweet and add #sweetpotatopie to it. The hash tag can appear anywhere in the tweet, not just at the end. Remember that if you create a hash tag, you should probably
concepts for success ¦
BY DIANE CHIASSON
7 IDEAS FOR VALENTINE’S DAY
Make this Valentine’s Day a sweet success for your business as well as for your customers
Chocolates, candies, cookies and cakes are all popular items to give for Valentine’s Day. As a baker, you need to make the most of this holiday by offering a variety of sweet treats for sweethearts. Here are seven creative ways you can take advantage of this busy day to boost business.
The Art of Ingredient Selection
From now until Feb.14, your website’s home page should feature all of your special Valentine’s Day products and promotions, including great photos and mouthwatering descriptions.
SEND A BOUQUET OF CUPCAKES
Instead of flowers, create a bouquet of miniature cupcakes that customers can send to their Valentines. Include a small card and, if possible, offer delivery. Use your imagination to create interesting, delicious and unique products that will entice customers to buy gifts from your bakery, as opposed to the boring old standbys of flowers and a heart-shaped box of chocolates.
MAKE IT CHARITABLE
Create heart-shaped cookies or cupcakes. Donate a portion from the sale of each heart-shaped item to the Heart & Stroke Foundation, or another charity of your choice. Make your customers feel good about their purchases by making it a charitable act.
UPDATE YOUR WEBSITE
From now until Valentine’s Day, your website’s home page should feature all of your special Valentine’s Day products and promotions, including great photos and yummy descriptions of all your products. Make sure that your customers
have enough time to send in their customized cake orders. Offer online coupons for a box of free chocolates with the purchase of any Valentine’s Day cake or cookies. Bolster your website so that when people search for “bakeries, Valentine’s Day”, your name will come up!
HOLD COOKIE DECORATING SESSIONS
Organize a few afternoons and weekends to have cookie decorating sessions, and invite kids to come in and participate. Bake a bunch of heart-shaped cookies, and let kids decorate their own with an assortment of candies and icing, at a charge of $5 per cookie. While parents are waiting for their kids to make their masterpieces, they will more than likely purchase some other items in your bakery!
}Hold a special promotion for a choice of dessert paired with a classic romantic movie. Allow customers to choose from a list of titles when ordering their dessert.
DESSERT AND A MOVIE
Many people dislike dealing with crowded restaurants and heading out in the cold weather. This is especially true on a Monday night, which is when Valentine’s Day falls this year. A lot of couples would rather stay in and snuggle up on the couch, share a dessert and watch a movie. Hold a special promotion for a choice of dessert paired with a classic romantic movie. Allow customers to choose from a list of titles when ordering their dessert.
USE PROPER SIGNAGE AND POS MATERIALS
As with any other promotion you run, you must tell your customers about it! A month before the big day, make sure you start displaying the appropriate POS materials and signage in your operation. Hang posters on your walls and windows, leave brochures and flyers on your countertops and send direct mail.
PROMOTE TO STUDENTS
Students are always on a budget, so they are your perfect target audience for celebrating Valentine’s Day with a box of cookies or a cupcake. Offer a student special for your heart-shaped cookies or cupcakes, or liaise with your local high school, college or university so that students can send cookie-grams to each other. Each cookie-gram could feature a heart-shaped cookie, delivered with a greeting or other prepared message.
With a little creativity you can help share the love this Valentine’s Day and show your bottom line a little lovin’ too! / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 25 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiasson consultants.com
Sponsored
by:
The winner will receive AIRFARE AND HOTEL to Congress 2011 in Montreal, Quebec, May 1-2, 2011 and a COVER STORY FEATURE in Bakers Journal!
Nominate your bakery, a favourite peer or a staff baker as Innovator of the Year. Send Bakers Journal a short essay (suggested length of 300 words) and picture (optional) describing why you think your nomination should win the title of Innovator of the Year.
Nomination Deadline: March 25, 2011
NOMINATION CRITERIA:
The nominee should be a bakery and/or person that has implemented an innovation which resulted in improved product and/or processes. It can be about the people, the processes and/or product development of the bakery. You can focus on one aspect of your bakery or point to multiple areas of innovation.
The Innovator applicants will be judged by Fuller Landau LLP and Bakers Journal. The top three candidates will be contacted to discuss the nomination in more detail. The winner will be chosen by April 15, 2011 and then contacted to be given a trip to Congress 2011, May 1,2, 2011 in Montreal, Quebec, which will include (1) airfare for the winner, hotel stay for 3 nights, and a pass to Congress. The winner will also be featured on the cover of Bakers Journal with a feature story.
Number of Employees: ________Annual Sales (optional): _________
Nominated by: _______________Tel: ________________________ E-mail to: editor@bakersjournal.com, mail to: Editor, Bakers Journal, P.O.Box 530, 105 Donly Drive South, Simcoe, ON N3Y 4N5 or Fax to 1-866-810-8111.
The Modern CafÉ
A professional guide to every aspect of the launch and management of a modern, upscale café.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café’s financial health.
• Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs & 75 illustrations
• Breaks the café down into five key components − the bakery, the pastry shop, the savoury kitchen, beverages, and the retail shelf − with expert advice and contemporary recipes for each area
300 years of combined excellence servicing the Canadian baking industry.
With eight mills across Canada and a vast distribution network we are able to serve your complete bakery needs. P&H milling is focussed on providing high quality grain based products with a commitment to delivering customer value each and everyday wherever you are.
A complete line of Hard & Soft Wheat Flours. Products include Organic, Whole Grain, Whole Wheat, Bran, Cracked Wheat, Pizza, Bread, Cake & Pastry, as well as Durum, Pea, Barley, Rye & Oat Products.
Mixes, Bases & Blends
A division of Parrish & Heimbecker, Limited Flours
Over 100 offerings such as bread, cake, pastry, cookies, muffins, pizza, doughnuts, bagels and batters. Available in branded and private labels.
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New product innovation, private label, research, testing, technical support, bulk, totes and bags.
For more information please contact the P&H Milling Group sales and service representative in your area:
general manager. “Because such average temperature assumptions never will be correct for an individual product, large portions of the food we waste because of bad dates are perfectly fine. The TimeTemp technology provides a more accurate indication of quality thus expiration is based on the actual storage conditions each individual product is exposed to.”
Although TimeTemp’s intelligent label was developed to determine freshness in products that degrade faster in higher
temperatures, Brenna says the chemical composition of the label could be reformulated for use on products that are more sensitive to time than changing temperatures. According to Brenna, tests on less temperature-sensitive products also show “good results.”
TimeTemp is aiming to launch its new label in the Norwegian market before this summer. No timeline has been established for an international launch; however, if the Norwegian launch goes well, the company plans to extend its reach to the North American market.
Awards gala celebrates sustainability
BRAMPTON, ONT. – The Guelph Food Technology Centre (GFTC) held a gala event in November to celebrate leadership in sustainability among food and beverage processing facilities.
The event marked the release of key findings from the first phase of the Guelph Food Technology Centre’s “Raising the Bar for Sustainability Performance in Ontario’s Food and Beverage Processing
Industry” research project. Facilities that participated in the study and showed exceptional initiatives in sustainability were nominated for special recognition. Winners in various award categories were recognized at the Nov. 4 gala. For winner details, please visit www.gftc.ca.
Annex Publishing & Printing Inc. was a proud media sponsor of the GFTC’s gala event.
Attention chocolatiers!
Toronto – Humber College will be hosting the Barry Callebaut Canadian Intercollegiate Chocolate Competition April 9 to 10.
This year’s theme is Under the Sea and participants are asked to create one chocolate plated dessert, two types of bonbons (one moulded and one hand dipped) and one large artistic showpiece.
Yeast
Competitors from across Canada will gather to showcase their mastery of chocolate for over $10,000 in prizes. The event will take place at Humber’s north campus in the Canadian Centre of Culinary Arts & Science.
For full details, rules and entry form, please visit www.chocolate-academy.com /ca/en/1085.
prices on the rise
Canada – The cost of yeast is going up as several manufacturers increase their prices in the new year.
Lallemand and American Yeast are raising their prices on yeast and ingredients in Canada and the United States Feb. 6.
Compressed yeast is going up by four cents per pound, liquid yeast by two cents per pound on an “as is basis” and all dried instant and inactive yeast prices will increase by 6.35 cents per pound. Order minimums, lead times and fuel surcharges will also be reviewed to better reflect the changing cost factors.
Along with many manufacturers, AB Mauri Fleischmann’s has been impacted by considerable input cost increases including corn and molasses substrates, electricity, transportation and other key raw materials and thus is raising its prices in the United States and Canada on all yeast products as well as other bakery ingredients Feb. 14, or as contracts expire.
Cream yeast prices will increase two cents per pound on an as is basis, compressed yeast will rise 4 cents per pound, and dry yeast will increase six
2011 BUYERS GUIDE & DIRECTORY
AA M INGREDIENTS CORP., 1427 Headon Road, Burlington, ON L7M 3N8 Toll Free: 1-866-400-1374 Fax: 905-332-5427 e-mail: info@amicanada.com website: www.amicanada.com Canadian Distributors/ Dealers: Farinex Ltd., (QC) 1-800-667-5502
AB MAURI FLEISCHMANN’S, 1350 Timberlake Manor Parkway, Chesterfield, MO 63017 Tel: 314-392-0800 Fax: 314-392-0860 e-mail: customerservice@abmf.com website: www.abmf.com
AIB SCHOOL OF BAKING, 1213 Bakers Way, Manhattan, KS 66502 Tel: 785-537-4750 e-mail: kembers@aibonline.org website: www.aibonline.org/ schoolofbaking
Distributors/Dealers: Hundreds of Dealers in North & South America. See our website for a representative near you.
BAKER-PERKINS INC. 3223 Kraft Ave. SE, Grand Rapids, MI 49512 Tel: 616-784-3111 Fax: 616-7840973 e-mail: bpinc@bakerperkinsgroup.com website: www.bakerperkinsgroup.com
BAKER’S AND US, 15 McCulloch Ave., Unit 3, Etobicoke, ON M9W 4M5 Tel: 416-247-7444 Fax: 416-247-4700
BAKERY CRAFT, PO Box 37, Cincinnati, OH 45071 Tel: 1-800-543-1673 Fax: 513-942-3835 e-mail: ekaplan@bakerycraft.com website: www.bakerycraft. com Canadian Distributors/Dealers: Bakemark, 403-287-1001; Cake Top, 416-798-1777; Catalog Sales (CAN), 905-791-7400; L & M Bakers Supply Co., 416-665-3005; Nicholson Equipment Ltd., 604-2911901 or 780-451-6262; Vincent Varietes, 450-585-1687; Vixit Products, 514-337-0814.
BAKERYMACHINERY.NET, 795 Coldstream Dr., Oshawa, ON L1K 2Z3 Tel: 416-848-7292 Fax: 905-723-2011 e-mail: sales@bakerymachinery.net website: www.bakerymachinery.net Canadian Distributors/Dealers: Mimac
BAKING ASSOCIATION OF CANADA, 7895 Tranmere Dr., Suite 202, Mississauga, ON L5S 1V9 Tel: 905-405-0288 Fax: 905-405-0993 e-mail: info@baking. ca website: www.baking.ca
BEST COOKING PULSES, INC., 124-10th Street NE, Portage la Prairie, MB R1N 1B5 Tel: 204-857-4451 Fax: 204-239-6885 e-mail: margaret@bestcookingpulses. com website: www.bestcookingpulses.com
BIANCA INTERNATIONAL ORGANIC INC., 7174, Marquette, Suite 1, Montreal, QC H2E 2C8 Tel: 514-376-7711 Fax: 514-729-2100 e-mail: biorganic@ videotron.ca or biologique@videotron.ca website: www. biogranic.ca
BLOEMHOF INC., 12503 - 62nd Street NW, Edmonton, AB T5W 4W9 Tel: 780-476-2131 Fax: 780-476-7813 e-mail: bert@bloemhof.com website: www.bloemhof.com Canadian Distributors/Dealers: Various dealers across Canada.
BONGARD & ASSOCIATES (2002) LTD. 38 Unsworth Ave, Toronto ON M5N 3C5 Tel: 416-482-0744 e-mail: info@foodopps.com website: www.foodopps.com
BRIDOR INC., 1370, rue Graham Bell, Boucherville, QC J4B 6H5 Tel: 800-361-1450 Fax: 450-641-8651 website: www.bridor.com
BRITISH COLUMBIA BLUEBERRY COUNCIL 14032160 South Fraser Way, Abbotsford, BC V2T 1W5 Tel: 604-864-2117 Fax: 604-864-2197 e-mail: info@ bcblueberry.com website: www.bcblueberry.com
BRITISH COLUMBIA CRANBERRY MARKETING COMMISSION, 71-4001 Old Clayburn Road, Abbotsford, BC V3G 1C5 Tel: 604-820-4451 Fax:604-820-6647 e-mail: cranberries@telus.net website: www.bccranberries.com
CALIFORNIA RAISIN MARKETING BOARD, 3445 North First St., Fresno, CA 93726 Tel: 650-340-8311 Fax: 650-340-8568 e-mail: raisins@tjpmd.com website: www.calraisins.org
CAN AM INGREDIENTS INC., 510 Queens Quay West, Toronto, ON M5V 3K8 Tel: 416-293-4444 Fax: 416-293-4447 e-mail: elaine@canamingredients.com website: www.canamingredients.com
CANADA BREAD COMPANY LIMITED, 10 Four Seasons Place, Toronto, ON M9B 6H7 Tel: 1-800-4655515 Fax: 416-622-6171 website: www.mapleleaf.com
CANADIAN DAIRY COMMISSION, Building 55, NCC Driveway, Ottawa, ON K1A 0Z2 Tel: 613-792-2035 Fax: 613-792-2009 e-mail: ingredients@agr.gc.ca website: www.milkingredients.ca
CANADIAN PASTRY CHEFS GUILD INC., c/o Egon Keller, 36 Melrose Ave., Barrie, ON L4M 2A7 Tel: 705-719-9654 e-mail: bmclenn609@rogers.com website: www.canadianpastrychefsguild.ca
CANADIAN RESTAURANT AND FOODSERVICE ASSOCIATION, 316 Bloor St. W., Toronto, ON M5S 1W5 Tel: 416-923-8416 or Toll Free: 1-800-387-5649 Fax: 416-923-6164 e-mail: info@crfa.ca website: www. crfa.ca/fbshow
CANBRANDS SPECIALTY FOODS, 18 Gormley Industrial Ave., PO Box 117, Gormley, ON L0H 1G0 Tel: 905-888-5008 Fax: 905-888-5009 e-mail: lisanne@ canbrands.ca website: www.canbrands.ca Canadian Distributors/Dealers: Tree of Life, UNFI, Puresource, Corwin, Disley, Sysco, Satau, Worldwise, Edoko, Heartsmart.
CAPE CLOGS, P.O. Box 3081, Bourne, MA 2532 Tel: 508-524-9561/ Toll Free: 800-380-5977 Fax: 800-380-5977 e-mail: info@capeclogs.com website: www.capeclogs.com Canadian Distributor: Jill Lawrence 905-373-9424
CBE BAKERY EQUIPMENT, 505-1952 Kingsway Ave., Port Coquitlam, BC V3C 6C2 Fax: 604-552-5929 e-mail: cbecanada@shaw.ca
CG&B GROUP, THE, 120 South Town Centre Blvd., Markham, ON L6G 1C3 Tel: 905-305-5953 Fax: 905-948-2770 e-mail: allison.posen@cgbgroup.com website: www.cgbgroup.com
CHAMPION MOYER DIEBEL, LIMITED, 2674 North Service Rd., Jordan Station, ON L0R 1S0 Tel: 905-562-4195 Fax: 905-562-4618 e-mail: sales@ moyerdiebellimited.com website: www.moyerdiebelimited.com Canadian Distributors/Dealers: Canada-wide representation: EDSS Ontario Ltd. 519-880-1201 Attn: Rod Steele.
CHANTLER PACKAGING INC. 880 Lakeshore Rd. E. Mississauga, ON L5E 1E1 Tel: 905-274-2654 ext. 235 Fax: 905-274-9522 e-mail: b.ferguson@chantlerpackaging.com web site: www.chantlerpackaging.com
CHEFMASTER, 10871 Forbes Ave., Garden Grove, CA 92843 Tel: 1-800-333-7443 Fax: 714-554-4410 e-mail: chefmaster@bkcompany.com website: www. bkcompany.com Canadian Distributors/Dealers: L & M Bakers Supply 416-665-3005; Snow Cap Ent. 604-278-4870; Vixit Products 514-337-0814.
CHEMROY CANADA INC. (FOOD INGREDIENTS), 106 Summerlea Road, Brampton, ON L6T 4X3 Tel: 905-789-0701 Fax: 905-789-7170 e-mail: foodingredients@chemroy.ca website: www.chemroy.ca
CHESHER EQUIPMENT LTD., 6599 Kitimat Road, Unit 2, Mississauga, ON L5N 4J4 Tel: 905-363-0309 Fax: 905-363-0426 e-mail: sales@chesher.com website: www.chesher.com
CHICAGO METALLIC BAKEWARE, 1502 N. Central Avenue, Humboldt, TN 38343 Tel: 731-824-4130 Fax: 731-784-5404 e-mail: customerservice@cmbakeware. com website: cmbakeware.com Canadian Distributors/ Dealers: I.M. Marketing, Nat Muraca 905-761-1922
CINELLI-ESPERIA CORP., G., 380 Chrislea Rd., Woodbridge, ON L4L 8A8 Tel: 905-856-1820 Fax: 905-850-2989 e-mail: albert@cinelli.com website: www.cinelli.com Canadian Distributors/ Dealers: Canadian manufacturers. Dealers across Canada and USA. Please call for a dealer in your area.
FORTRESS TECHNOLOGY INC., 51 Grand Marshall Drive, Toronto, ON M1B 5N6 Tel: 416-754-2898 or Toll Free: 1-888-220-8737 Fax: 416-754-2976 e-mail: sales@fortresstechnology.com website: www. fortresstechnology.com Canadian Distributors/Dealers: Plan Automation, 438-880-5451 (Mtl, QC), 514-4970251 (Longueuil, QC); Plan Automation, ON & MB (Ontario Head Office), 416-479-0777. Steve Mason, National Sales Mgr.
FRAKTALS - ONE CHOCOLATE CORP., 20 Furbacher Lane, Unit 1, Aurora, ON L4G 6W1 Tel: 905-727-7279 Fax: 905-727-7482 e-mail: info@fraktals. com website: www.fraktals.com
FISHER NUT COMPANY, 137 N. Hart Road, Modesto, CA 95358 Tel: 209-527-0108 Fax: 209-527-8616 e-mail: rfisher@fishernut.com website: www.fishernut.com
FRITSCH USA INC., 216 Little Falls Rd., Unit 4, Cedar Grove, NJ 07009 Tel: 973-857-7272 Fax: 973-857-7276 e-mail: ken.schwenger@fritsch.usa.us website: www. fritsch-forum.com
GIVE & GO PREPARED FOODS, 6650 Finch Ave. W, Suite 8, Toronto, ON M9M 5Y6 Tel: 416-675-0114 Fax: 416-675-0155 e-mail: lhurley@giveandgo.com website: www.giveandgo.com
GLANBIA NUTRITIONALS, 5951 McKee Rd., Suite 201, Fitchburg, WI 53719 Tel: 608-316-8500 Fax: 608-316-8504 e-mail: nutrition@glanbia.com website: www.glanbianutritionals.com
GLOBAL EGG CORPORATION, 283 Horner Ave., Toronto, ON M8Z 4Y4 Tel: 416-231-2309 Fax: 416-231-8991 e-mail: info@globalegg.com website: www.globalegg.com Canadian Distributors/Dealers: Four Star Dairy 905-671-8100; Mr. Dairy 416-741-6455.
GOLDA’S KITCHEN, 2885 Argentia Rd., Unit 6, Mississauga, ON L5N 8G6 Tel: 905-816-9995 Fax: 905-816-9997 e-mail: golda@goldaskitchen.com
GOLDEN GATE NUT, CO., 23073 South Frederick Road, Ripon, CA 95366 Tel: 209-599-6244 Fax: 209-599-1531 e-mail: info@goldengatenuts.com website: www.goldengatenuts.com
GOLDEN WEST NUTS INC., 1555 Warren Road, Ripon, CA 95366 Tel: 209-599-6193 Fax: 209-599-6193 e-mail: info@goldenwestnuts.com website: www. goldenwestuts.com
GRAIN PROCESS ENTERPRISES LTD., 105 Commander Blvd., Scarborough, ON M1S 3M7 Tel: 416-291-3226 Fax: 416-291-2159
GRAYBILL MACHINES, INC., 221 W. Lexington Rd., Lititz, (Lancaster), PA 17543 Tel: 717-626-5221 Fax: 717-626-1886 e-mail: info@graybillmachines.com website: www.graybillmachines.com
GREEN EARTH NANO SCIENCE, INC., 181 University Ave., Unit 2200, Toronto, ON M5H 3M7 Tel: 416-800-0969 e-mail: nano@gensnano.com website: www.gensnano.com
GUYCAN PLASTICS LIMITED, 4 Alfred Kuehne Blvd., Units #2, 3, Brampton, ON L6T 4N3 Tel: 905-799-3636 Fax: 905-799-2374 e-mail: sales@guycanplastics.com website: www.guycanplastics.com
HH & A CANADA INC., 1160 Tapscott Rd., Unit 2 & 3, Toronto ON M1X 1E9 Tel: 416-412-9518 Fax: 416-293-9066 e-mail: sales@hacanada.com website: www.hacanada.com Canadian Distributors/ Dealers: H & A Canada Inc, 204-1870 Boul. des Sources, Pointe Claire, QC H9R 5N4.
H. MOORE PRINTING SERVICES LTD., 4180 Morris Dr., Unit 10, Burlington, ON L7L 5L6 Tel: 905-333-4482 Fax: 905-333-4483 e-mail: hmoore@hmps-labels.com website: www.hmps-labels.com
HAMILTON STORE FIXTURES LTD., (HSF), 206 King St., Hamilton, ON L8P 1A5 Tel: 905-528-4289 Fax: 905523-8988 e-mail: info@hsfltd.com website: www.hsfltd.com
HILLIARD’S CHOCOLATE SYSTEM, 275 East Center St., West Bridgewater, MA 2379 Tel: 508-587-3666 Fax: 508-587-3735 e-mail: jbourne@hilliardschocolate.com website: www.hilliardschocolate.com
HOBART FOOD EQUIPMENT GROUP CANADA, 716 Gordon Baker Rd., Ste. 206-207, North York, ON M2H 3B4 Tel: 416-447-6432 e-mail: dougmckinnon@hobart. ca website: www.hobart.ca
LAPACO PAPER PRODUCTS, 1400 First Avenue, Ste. Catherine, QC J5C 1C5 Tel: 450-632-5140 Fax: 450-632-5142 e-mail: info@lapaco.com website: www. lapaco.com
LaROCCA CREATIVE CAKES, 45 Via Renzo Drive, Richmond Hill, ON L4S 0B4 Tel: 905-884-7275 Fax: 905-884-7977 e-mail: sales@laroccacakes.com website: www.laroccacakes.com
LE BON CROISSANT, 720 Burnhamthorpe Rd. W., Suite #28, Mississauga, ON L5C 3G1 Tel: 905-2709840 Fax: 905-270-3001 e-mail: lbc@leboncroissant. com web site: www.leboncroissant.com Canadian Broker: McCormack Sales & Marketing.
LOMA SYSTEMS INC., 283 East Lies Rd., Carol Stream, IL 60168 Toll Free: 1-800-USA LOMA Fax: 847-588-1394 e-mail: sales@loma.com website: www. loma.com Canadian Distributors/Dealers: Loma Systems (Canada) Ltd. 800-850-6569.
MINOTAUR SOFTWARE LTD., 18 Automatic Rd., Unit 27, Brampton, ON L6S 5N5 Tel: 1-800-668-1284 Fax: 905-458-5585 e-mail: Judith@minotaursoftware.com website: www.minotaursoftware.com
Health Canada Proposes Dramatic Lowering To Sodium Targets
Health Canada has proposed surprising and dramatically lower sodium reduction targets for baked goods and a host of other foods than those originally discussed last year. In addition, Health Canada is also now proposing interim targets for 2012 and 2014 which it had never before consulted about. The new targets, especially those for most breads, are easily the lowest ever proposed and have not been achieved on a nationwide basis anywhere in the world.
Paul Hetherington, President and CEO of the Baking Association of Canada, calls the new target proposal “shocking. Throughout the three years of our engagement on sodium reduction we have consistently offered our support to the goal of reducing sodium in the diet; however, any reduction in baked goods would be limited by the important functional role that sodium plays in the baking. The new targets suggest that bureaucratic expediency in producing targets rather than baking
reality has become the priority,” says Hetherington.
The challenges faced by bakers in sodium reduction are well known. The Sodium Working Group that proposed the voluntary reduction targets stated “substantial reductions in sodium will be challenging for some foods due to the functional roles that salt plays in foods such as dry cured meats, pickles, cheese, and bread.” In the U.K., which has had a sodium reduction program since 2006 (and which the Canadian program has been modelled after), the sodium target for breads is 400mg/100g or almost 20% higher than what Health Canada is proposing for Canadian bakers. In addition, U.K. bakers are struggling with this goal as they are finding reductions elusive for most breads beyond 410-430mg/100g.
To put the revised targets into perspective, Hetherington points to a study of bread brand leaders BAC completed in late 2009. Of the 220 brands of white, whole wheat and whole grain
breads in the study, only 11 whole grain breads representing less than 1% of overall market share were under the proposed 2016 sales weighted target of 330mg/100g. The sales weighted average is the average of the sodium levels of all products in a category weighted by their volume market share. The proportion of the market is measured as the kilogram volume sales of product rather than the dollar value. As such, to meet a target a company must reduce the sodium levels in its products in a given category such that the average is equal to or lower
than the SWA target. Each food category will also have a maximum allowable sodium level.
BAC has prepared the following chart to highlight some of the dramatic changes in the sodium reduction targets that Health Canada is now proposing. A complete list of all of the proposed reduction targets for bakery, which includes cookies, cakes, mixes, frozen products etc. and other food products, is available at http://www.hc-sc.gc.ca/fn-an/consult/2011-sodium/ consultation-eng.php
Exasperating the challenge with the new proposed targets is that Health Canada has set a deadline for the comment period of Jan. 31 as it is their intention to finalize all targets by the end of March. BAC has already distributed this information electronically to its members; however, Hetherington encourages all participants in the baking industry to offer their comments to Health Canada even after the deadline. According to Hetherington, “It’s time for bakers to make their voices heard!”
Congress 2011 Exhibit Space Approaching 50% Sold
With almost 50% of exhibit space at Congress 2011 sold at the end of 2010, the 2011 show is shaping up to be a great success. As of year end, 47 companies, including 14 new exhibitors, had committed to Congress. According to BAC President and CEO Paul Hetherington, “the event which is back in the Montreal area after a four-year absence is drawing strong interest from local, national and internationally based companies and we are very pleased at the positive industry response to participation at Congress 2011.” Features will
include exhibitor-produced seminars highlighting the newest and best in the baking industry, along with networking and social evening events that will be appreciated by exhibitors and attendees alike.”
Congress 2011will be held May 1- 2 at the Place Forzani, Montreal (Laval) Quebec. For exhibit information contact Michelle Cave at BAC 905-405-0288 ext. 22, mcave@baking.ca
Below is the exhibitor list for Congress as of Jan. 10, 2011, print deadline.
AB Mauri Fleischmann’s
★ Amazing Fruit Products
American Pan Company
★ Ashworth Bros
BakeMark
Bakers Journal
Baking Association of Canada
Boulangerie Weston Gadoua
Burnbrae Farms
Canadian Dairy Commission
Carmi Flavors
CIS Group
Conseil de la Boulangerie du Quebec
★ Chicago Metallic Bakeware
Contemar Silo Systems
Dawn Foods Canada
DecoPac
★ Demarle
Drader Bakery Logistics
★ Eckert Machines
Embassy Flavours
Farinart
Genpak LP
★ Hemp Oil Canada
Horizon Milling GP
★ IMS Industrial Marking
L V Lomas
★La Danoiserie
La Meunerie Milanaise
Lallemand
Les Emballages Carrousel
Lesaffre Yeast Corporation
Lockwood Manufacturing
★ Margarine Golden Gate Michca
★ MIWE Canada
Nealanders International
Nita Labeling Equipment
Novelis Foil Products
P&H Milling Group
Prime Pastries
★ Quadra Chemicals
Reiser (Canada)
Rich Products of Canada
Richardson Oilseed
★ Satin Fine Foods
★ Shick
★ Vegfresh Inc
Ventes Rudolph 2000
As of Jan. 10, 2011 ★ indicates New Exhibitor (did not participate in 2007 Montreal event)
H ibi T or Li ST
SP o NS or SH i P o PP or TUN i T i ES
1. Saturday, April 30 – Soiree
Degustation Vin &
Fromage
Our star quest begins with a selection of wines chosen by our own sommelier who will be on hand to navigate attendees through the intricacies and joy of wine, from sparkling whites to full body reds and, of course, something for dessert. Since nothing goes better with wine than food, the evening’s fare will include a heavenly assortment of specially selected Quebec cheeses, pates, breads and dessert to complete our journey. Making the evening more memorable will be its location at the Laval-based Cosmodôme, where attendees will be able to undertake their own star trek through the fabulous tale of Man’s Conquest of Space as told by the science centre’s interactive displays.
Key sponsor benefits:
Platinum Event Sponsor Benefits
Signage recognizing your company as the exclusive sponsor of the evening
Logo imprint on tickets
Verbal recognition at the function
Opportunity to have a company representative address the audience
10 complimentary tickets
Investment: $ 10,000 exclusive
2. Sunday, May 1 – Gastronomic Rally with the Restaurants of Centropolis
So how do you make a four-course meal more interesting? How about chefs from different restaurants trying to outdo one another as each takes a turn in offering one of the four courses including the wine. As the chefs dual in originality and creativity, diners will enjoy the friendships and ambiance of the different venues, all within easy walking distance of each other in Laval’s Centropolis district. And after diners delight in the friendly culinary competition we will all reconvene for the evening’s dessert finale to compare taste experiences and enjoy some camaraderie.
Key sponsor benefits:
Platinum Event Sponsor Benefits
Signage recognizing your company as the exclusive sponsor of the evening
Logo imprint on tickets and/or wristbands (1 colour only)
Verbal recognition at the dessert finale
Opportunity to have a company representative address the audience during the dessert finale
10 complimentary tickets
Investment: $ 10,000 exclusive
3. On-Site Registration Area
The registration area is the first stop for everyone attending Congress. Reach out to your potential and current customers before they even step onto the exhibit floor.
Key sponsor benefits:
Gold Event Sponsor Benefits
Prominent signage recognizing your company as the sponsor of the area
Authorization to place company literature or samples on registration counters
Authorization to have up to two company representatives “meet & greet” people in the registration area and/or distribute promotional materials
Investment: $ 6,000 exclusive
4. Lanyards
Have your company name around the neck of every attendee at the event! Either you can provide the lanyards or we can handle the production.
Key sponsor benefits:
Gold Event Sponsor Benefits
Company Name, Booth Number and website address on lanyards
Investment:
$6,000 exclusive (if we produce lanyards)
$3,000 exclusive (if you provide lanyards)
5. Back of Attendee Badges
Have attendees be walking billboards for your company. We’ll print your company’s logo, booth number and brief message on the back of every attendee badge.
Key sponsor benefits:
Gold Event Sponsor Benefits
Company Logo, Booth Number and brief message printed on badges
Investment: $6,000 exclusive
6. On-Line Registration
Get your company in front of every person who registers on-line for the event. For the last event over 75% of the pre-registrations received were done via the on-line system. Each time someone registers they go through multiple screens (approx. four screens) to fill out their on-line registration form, resulting in repeated impressions for your company.
Key sponsor benefits:
Silver Sponsor Benefits
Company Logo on every screen of the on-line registration system
Investment: $4,000 exclusive
7. Email Pre-Registration Confirmation
Communicate with every pre-registered attendee before they even get to the event. Make sure your company is at the top of their must-see list.
Key sponsor benefits:
Bronze Sponsor Benefits
Company Name, 30 word message and website url included
Investment: $2,500 exclusive
8. Hotel Shuttle Bus
A shuttle bus will be operational between the Sheraton Hotel and Place Forzani on May 1 and 2 between the hours of 8:00 a.m. and 6:00 p.m.
Key sponsor benefits:
Bronze Sponsor Benefits
Sign recognition at drop off points in both Place Forzani and the Sheraton Hotel
Sign on shuttle bus will read Shuttle Bus courtesy of [Sponsor Name]. Visit us in Booth XXX.
Investment: $1,500 2 opportunities (May 1, May 2)
9. Aisle Sign Banner
Draw extra attention and visibility to your booth by sponsoring an aisle sign. Your company name and booth number will be hung on a banner below the aisle sign you are assigned. Note: Only one banner per aisle and only one company can sponsor a given aisle. Limited availability and on a first come, first served basis.
Key sponsor benefits:
Bronze Event Sponsor Benefits
Production and hanging of banner included in package
Investment: $1,500 6 opportunities
10. Email & Fax Attendee Promotion
This is a great way to communicate important show features and details to prospective attendees as they gear up for the event. Note: Limited availability – only one sponsor per promotion (not including Platinum sponsors).
Key sponsor benefits:
Contributing Sponsor Benefits
Company Name, 30 word message and website link included
Investment: $800 each
w/o Jan 31
w/o Feb 28
w/o Mar 28
w/o April 25
11. Pens
Email
Email Fax
Email Fax
Email
Put your company name in the hands of attendees by providing writing pens for them to use. Pens will be available in the registration area. Note: In addition to the sponsor dollars, the sponsor must provide 1,500 pens.
Key sponsor benefits:
Bronze Sponsor Benefits
Tent card beside pens will read Pens courtesy of [Sponsor Name]. Visit us in Booth XXX.
Show Management will ensure that pens are distributed appropriately
Investment: $1,500 exclusive
12. Park Bench
This is a great inexpensive way to get attention as people use these benches throughout the event. Note: Exact placement of park benches will be determined by Show Management. Limited availability.
Key sponsor benefits:
Contributing Sponsor Benefits
Sign attached to park bench will read Courtesy of [Sponsor Name]. Visit us in Booth XXX.
Production and placement of sign included in package
Investment: $500 10 opportunities
To book a sponsorship opportunity, please contact Michelle Cave by phone 905-405-0288 x22, toll-free 888-674-2253 and she will also work with you to create a package specifically for you!
BAC ATLANTIC CHAPTER HOCKEY NIGHT IN HALIFAX
Wednesday March 16th, 2011
Halifax Metro Centre
Rafters Skybox
Halifax Nova Scotia
Come out and watch the Halifax Mooseheads play host to the Moncton Wildcats
Space is limited to 40 seats, please register early!
Agenda
6:00 p.m. Pre Game reception with Hors D’oeuvres
7.00 p.m. Game time
Please fill in the registration form below and return it before February 28th, 2011
Name:
Company:
Address:
Phone:
Fax:
Please enclose cheque or Money Order Payable
Please mail or fax to: Gillian Blakey Baking Association of Canada 7895 Tranmere Drive, Ste. 202, Mississauga, ON L5S 1V9 Tel (888) 674-2253 x 21 Fax (905) 405-0993
gblakey@baking.ca www.baking.ca
Ontario Chapter Night At The Races
Thursday, March 24, 2011
Woodbine Racetrack
555 Rexdale Blvd. (427 & Rexdale Blvd.)
Favourites Room, Buffet Dinner Start 6:30 p.m. Races Start 7:40 p.m. Slots available before and after dinner.
Tickets: $56.75 per Member $67.55 per Non-Member
Ticket price includes Mardi Gras Buffet,Taxes, Programs, and Service Charges.
For more information on the event contact Event Chair: Dan Peroff, Olympic Wholesale, dperoff@olympicwholesale.ca
To reserve tickets please mail or fax with payment to: Baking Association of Canada 7895 Tranmere Dr., Suite 202, Mississauga, ON L5S 1V9
Tel: 905-405-0288 or 1-888-674-2253 x 21 Fax: 905-405-0993
Please note: Baking Association of Canada only accepts: (circle one)
baking Association of Canada
Upcoming Events
Congress 2011
May 1-2
Place Forzani
Montreal (Laval), QC
Ontario Chapter
March 24
Night at the Races
Woodbine Race Track
Toronto, ON
June 7
Annual Spring Golf Tournament
Carlisle Golf Club
Carlisle, ON
Atlantic Chapter
March 16
Hockey Night in Halifax
Halifax Metro Centre
Halifax, NS
September 12
Annual Golf Tournament
Magnetic Hills Golf Course
Moncton, NB
Camelia Proulx
The Cliffside Hearth Inc
Jana Foster
Don’s Bakery of Bala
Margaret Coutts
Scoop-It Bulk & Frozen Foods
Muhammed Anisul Islam
Operating A Successful Bakery
Ferenc Kiss
Bakery Technology Unit II & III
William Hussein
Bakery Technology Unit II
Susan Morrison
Bakery Technology Units II & III
Miriam O’Donovan
Bakery Technology Unit II & III
Lisa Pearson
Bakery Technology Unit I
Maryna Skydan
Bakery Technology Unit I
Amil Zavodivker
Bakery Technology Unit II
Bessie De Torres
Certified Bakery Specialist (C.B.S.) Diploma
For information on correspondence courses for baking industry employees and the Certified Bakery Specialist (CBS) program, please contact ext. 21 at the BAC office or check out our website at www.baking.ca.
MIWE CANADA INC., 79 Wilson St., Oakville, ON L6K 2G4 Tel: 647-346-8603 Fax: 647-346-8605 e-mail: officecanada@miwe.com website: www.miwe.ca
MLG ENTERPRISES LIMITED, PO Box 52568, Turtle Creek Post Office, 1801 Lakeshore Road W., Mississauga, ON L5J 4S6 Tel: 905-696-6947 Fax: 905-696-6955 e-mail: mlgent@worldchat.com website: www.strategis.gc.ca Canadian Distributors/ Dealers: Lance Agencies 604-987-6136.
MR. PEEL, INC., 33975 Autry St., Livonia, MI 48150 Tel: 734-266-2022 Fax: 734-266-2121 e-mail: peels@ mrpeel.com website: www.mrpeel.com
N2 INGREDIENTS, 2907 Portland Dr., Oakville, ON L5T 2C5 Tel: 905-565-0000 or Toll Free: 1-800-6150380 Fax: 905-248-3139 e-mail: info@n2ingredients. com website: www.n2ingredients.com
NAM POLYMERS INC., 414 Attwell Dr., Toronto, ON M9W 5C3 Tel: 416-679-8765 Fax: 416-674-7658 e-mail: ali@nampolymers.ca website: www.nampolymers.ca
NATIONAL MARKETING, INC., 33975 Autry St., Livonia, MI 48150 Tel: 734-266-2222 or Toll Free: 1-800994-4664 Fax: 734-266-2121 e-mail: nmisales@nminc. com website: www.nminc.com Canadian Distributors/ Dealers: Zesto Ovens
NATIONAL PECAN SHELLERS ASSOCIATION, 1100 Johnson Ferry Rd., Ste. 300, Atlanta, GA 30342 Tel: 404-252-3663 Fax: 404-252-0774 e-mail: npsa@ kellencompany.com website: www.ilovepecans.org
NATIONAL STARCH ULC, 106 Summerlea Rd., Brampton, ON L6T 4X3 Tel: 905-799-2009 Fax: 905-454-2526 e-mail: shaun.adams@nstarch.com website: www.foodinnovation.com Canadian Distributors/Dealers: Can Am Ingredients 416-2934444; Harold T. Griffin 905-564-1710; Mantab 514-697-3550; Quadra Chemicals 905-336-9133; Univar 416-740-5300.
NATUNOLA HEALTH INC., 661 St. Lawrence St., Winchester, ON K0C 2K0 Tel: 613-774-9998 Fax: 613-774-2226 e-mail: flax@natunola.com website: www.natunola.com Canadian Distributors/Dealers: Marsia Imp./Exp., 905-907-1270; Rudolph 2000, 514-596-1998; Le Kiu Importing Co. Ltd., 604-681-6111.
NEALANDERS INTERNATIONAL INC., 6980 Creditview Rd., Mississauga, ON L5N 8E2 Tel: 905-812-7300 Fax: 905-812-7308 e-mail: kkoe@ nealanders.com website: www.nealanders.com
OK FROZEN DOUGH, 4145 Spallumcheen Place, Armstrong, BC V0E 1B6 Tel: 250-546-0311 Fax: 250-546-0301 e-mail: okdough@sunwave.net
OLYMPIC WHOLESALE CO. LTD., 75 Green Court, Ajax, ON L1S 6W9 Tel: 905-426-5188 Fax: 905-4263210 website: www.olympicwholesale.ca
ONE WAY PLASTICS LTD., 2550 Emerson St., RR 2, Mt. Brydges, ON N0L 1W0 Toll Free: 1-877-264-9750 Fax: 519-264-9684 e-mail: tonybruinink@onewaypipingbags.com website: www.onewaypipingbags.com Canadian Distributors/Dealers: One Way disposable piping bags are sold through distributors from coast to coast in Canada.
PETRA INTERNATIONAL, 1260 Fewster Dr., Unit 11, Mississauga, ON L4W 1A5 Tel: 905-629-9269 Fax: 905-542-2546 e-mail: petraint@rogers.com website: www.petradecor.com Canadian Distributors/Dealers: Choco Pan, Ameri Color
PETRO-CANADA LUBRICANTS, 2310 Lakeshore Rd. W., Mississauga, ON L5J 1K2 Tel: 905-804-3632 Fax: 905-804-3619 e-mail: avanryckeghem@suncor. com website: www.lubricants.petro-canada.ca
PRAXAIR CANADA INC., 1 City Centre Dr., Ste. 1200, Mississauga, ON L5B 1M2 Tel: 905-803-1600 Fax: 905-803-1696 e-mail: info@praxair.com website: www.praxair.com
PRIME PASTRIES, 370 North Rivermede Rd., Concord, ON L4K 3N2 Tel: 905-669-5883 Fax: 905-6698655 e-mail: info@primepastries.ca website: www. primepastries.ca
PRO BAKE INC., 2057 East Aurora Rd., Twinsburg, OH 44087 Toll Free: 1-800-837-4427 Fax: 330-425-9742 e-mail: probake@probake.com website: www.probake.com
PROCESS IN MOTION INC., 24-155 East Beaver Creek Rd., Ste. 895, Richmond Hill, ON L4B 2N1 Tel: 905-886-2463 e-mail: fstreiter@gmail.com website: www.shickusa.com
PIZZEY’S NUTRITIONALS, PO Box 132, Main St., Angusville, MB R0J 0A0 Tel: 204-773-2575 Fax: 204-773-2317 e-mail: sales@pizzeys.com website: www.pizzeys.com
PNEU-TECH SYSTEMS LIMITED, #7 - 80 Norwich Ave., Woodstock, ON N4S 8Y6 Tel: 519-537-7199 Fax: 519-537-2994 e-mail: jpedrosa@pneutechsystems.com website: www.pneutechsystems.com
POLAR PROCESS INC., PO Box 6104, New Hamburg, ON N3A 2K6 Tel: 519-662-6767 or Toll Free: 1-877-896-8077 Fax: 519-662-2332 e-mail: info@ polarprocess.com website: www.polarprocess.com
RANDOLPH & JAMES FLAX MILLS LTD., 401 - 13 St. E., Prince Albert, SK S6V 1E2 Toll Free: 1-800-6671176 Fax: 306-922-3529 Canadian Distributors/ Dealers: Products available in Canada through - BakeMark Ingredients, Richmond, BC; Johnvince Foods, Downsview, ON; Halton Flour Milling Inc., Acton, ON; BakeMark Ingredients, St. Jerome, QC; BakeMark Ingredients, Mississauga, ON.
RAVENSBERGEN BAKERY SUPPLIES LTD., 1141655 Broadway St., Port Coquitlam, BC V3C 6A7 Tel: 604-942-4656 e-mail: info@ravensbergen.com website: www.ravensbergen.com
REA ULTRAVAPOR, 1442 Osprey Drive, Unit 1, Ancaster, ON L9G 4V5 Tel: 905-304-3066 Fax: 905-304-3067 e-mail: mail@ultravapor.com website: www.ultravapor.com
READING BAKERY SYSTEMS, 380 Old West Penn Ave., Robesonia, PA 19551 Fax: 610-693-5512 e-mail: info@readingbakery.com website: www.readingbakery.com
SCALA-WISELL INTERNATIONAL INC., PO Box 226, Floral Park, NY 11001 Tel: 516-437-8600 Fax: 516-437-8686 e-mail: info@scala-wisell.com website: www.scala-wisellint.com
STAR OF THE WEST MILLING, 121 E. Tuscola St., Frankenmuth, MI 48734 Tel: 989-652-9971 Fax: 989-652-9346 e-mail: mike.fassezke@starofthewest. com website: www.starofthewest.com
STEWART SYSTEMS, 808 Stewart Dr., Plano, TX 75074-8101 Tel: 972-509-8667 Fax: 972-509-8734 website: www.stewart-systems.com
TABER HILL FARMS INC., 218 Canarctic Dr., North York, ON M3J 2P4 Tel: 416-665-4818 Fax: 416-6656909 e-mail: jbcruickshank@hotmail.com website: www.taberhillfarms.ca
TEFF-LINE LIMITED, 4415 North Service Rd., Burlington, ON L7L 4X7 Tel: 905-335-8712 Fax: 905-332-9250 e-mail: info@teff-line.com web site: www. teff-line.com
THOMAS LARGE & SINGER INC., 15 Allstate Pkwy., Ste. 500, Markham, ON L3R 5B4 Tel: 905-754-3460 Fax: 905-754-3504 e-mail: jdhondt@thomaslargesinger. com website: www.thomaslargesinger.com
THOMPSON BAGEL MACHINE MFG. CORP., 8945 Ellis Ave., Los Angeles, CA 90034 Tel: 310-836-0900 Fax: 310-836-0156 e-mail: sales@bagelproducts.com website: www.bagelproducts.com
THUNDERBIRD FOOD MACHINERY, PO Box 3258, Blaine, WA 98231 Toll Free: 1-888-839-7789 Fax: 360-366-9328 e-mail: tbfm@tbfm.com website: www. thunderbirdfm.com Canadian Distributors/Dealers: Thunderbird Food Machinery Inc., 1-604-576-8957, 1-888-839-7789.
TOOLBOX SOFTWARE NORTH AMERICA INC., 13700 N. Fountain Hills Blvd., # 173, Fountain Hills, AZ 85268 Toll Free: 1-800-488-1741 Fax: 800-488-1741 e-mail: info@toolbox-software.com website: www.toolbox-software.com
TOOLE PEET INSURANCE, PO Box 4650, Stn. C, 1135-17th Ave. SW, Calgary, AB T2T 5R5 Tel: 403-2451177 Fax: 403-228-0231 e-mail: deveson@toolepeet. com website: www.toolepeet.com
UNIFILLER SYSTEMS INC., 7621 MacDonald Rd., Delta, BC V4G 1N3 Tel: 604-940-2233 Fax: 604-9402195 e-mail: info@unifiller.com website: www.unifiller.com
UNILEVER FOOD SOLUTIONS, 160 Bloor St. E., Ste. 1500, Toronto, ON M4W 3R2 Tel: 416-964-7255 Fax: 416-415-3191 e-mail: ubffoodsolutions@unilever.com website: www.unileverfoodsolutions.ca
UNISOURCE CANADA INC., 1475 Courtneypark Dr. E., Mississauga, ON L5T 2R1 Tel: 905-795-7527 Fax: 905-795-7498
UNITED CANADIAN MALT, LTD., 843 Park St. S., Peterborough, ON K9J 3V1 Tel: 705-876-9110 Fax: 705-876-9118 e-mail: info@unitedcanadianmalt.ca website: www.unitedcanadianmalt.ca
UNIVAR CANADA LTD., 9800 Van Horne Way, Vancouver, BC V6X 1W5 Tel: 604-273-1441 Fax: 604-273-2046 e-mail: foodingredients@univarcanada. com website: www.univarcanada.com
UNIVERSITY OF GUELPH, AGRICULTURE & FOOD LABORATORY, 95 Stone Rd. W., Guelph, ON N1H 8J7 Tel: 519-767-6299 Fax: 519-767-6240 e-mail: aflinfo@uoguelph.ca website: www.guelphlabservices.com
announce it to your followers. When planning your marketing strategy this year, try including a few social media tactics. Be realistic about what you can and can’t do, and what will add value for your customers. It’s better to do a few things well than to take on too much and stumble. Yes, social media is new and a little intimidating, but it’s definitely not going away any time soon. / BJ
Michelle Brisebois is a marketing professional with expeience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.
Baked Products For Resale
Frozen Dough Bake-off Items
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Max’s Donuts
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Rudolph 2000
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Lentia Enterprises
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PPAR-BAKED
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Lentia Enterprises
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Olympic Wholesale
Puratos Canada
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Rich Products
Rudolph 2000
Teti Bakery
Traynors Bakery Whlsl.
Upper Crust
THAW & SELL
TBackerhaus Veit
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Dawn
Donut Time
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A
ALUMINUM FOIL AND FOIL PRODUCTS
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Dawn
Enjay Converters
Farinex Dist.
France Decor Canada
I.M. Marketing
Marshall, J.J.
Maximum Food Sales
McNairn Pkg.
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Reynolds Food Packaging
Rudolph 2000
Systemes KLR Systems
Unisource Canada
B
BAG CLOSURES
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Innoseal Systems
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Nita Labelling
CUSTOM DESIGNED BOXES FOR INCREASED PRODUCT IMAGE AND SALES
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BAGS
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J.J. Marshall Inc.
Chantler Packaging Inc.
Dawn
9780 Waverly Street
Montreal, Quebec H3L 2V5
Ph: (514) 381-5647
Donut Time
Farinex Dist.
Fax: (514) 381-6636 www.jjmarshall.com
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Lentia Enterprises
McCall’s School
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Rudolph 2000
Traynors Bakery Whlsl.
Unisource Canada
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Baker’s and Us
Dawn
Donut Time
Enjay Converters
J.J. Marshall Inc.
9780 Waverly Street
Montreal, Quebec H3L 2V5
Ph: (514) 381-5647
Fax: (514) 381-6636 www.jjmarshall.com BAKING CUPS AND FLUTED LINERS MAKE BAKING A PLEASURE
Farinex Dist.
France Decor Canada
Marshall, J.J.
JBNT Marketing
L & M Bakers Supply
Lapaco
Maximum Food Sales
McCall’s School
McCall’s
McNairn Pkg.
Olympic Wholesale
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Reynolds Food Packaging
Rudolph 2000
Sun America
Traynors Bakery Whlsl.
Unisource Canada
Westcan Marketing
BAKING PAPER
Albion Bakery Supplies
BakeMark Ingredients
Donut Time
AND SERVE TRAYS CAN BE PRINTED AND ARE ECONOMICAL
Enjay Converters
Farinex Dist.
France Decor Canada
JBNT Marketing
L & M Bakers Supply
McCall’s School
J.J. Marshall Inc.
McCall’s
9780 Waverly Street
McNairn Pkg.
Montreal, Quebec H3L 2V5
Ph: (514) 381-5647
Olympic Wholesale
Fax: (514) 381-6636
www.jjmarshall.com
Papagino Foods
Rudolph 2000
Traynors Bakery Whlsl.
Unisource Canada
Westcan Marketing
BAR CODING EQUIPMENT
Dependable Marking
Donut Time
Equipment Plus
Lorpon Labels
Packaging Machinery Concepts Ltd.
Systemes KLR Systems
ToolBox Software
Unisource Canada
BASKETS
Donut Time
France Decor Canada
I.M. Marketing
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
Magna Industries Inc.
Orbis
CUSTOM DESIGNED BOXES FOR INCREASED PRODUCT IMAGE AND SALES
J.J. Marshall Inc.
9780 Waverly Street
Montreal, Quebec H3L 2V5
Ph: (514) 381-5647
Fax: (514) 381-6636
www.jjmarshall.com
BOXES & CARTONS
BakeMark Ingredients
Bakery Craft
Dawn
Donut Time
Enjay Converters
Farinex Dist.
France Decor Canada
Marshall, J.J.
JBNT Marketing
L & M Bakers Supply
Maximum Food Sales
McCall’s School
McCall’s
Olympic Wholesale
Orbis
Papagino Foods
Rudolph 2000
Saturn Packaging Equipment
Traynors Bakery Whlsl.
Unisource Canada
Westcan Marketing
C
CARTONERS
AMF Bakery Systems
Donut Time
Farinex Dist.
Process in Motion
CONTAINERS
BakeMark Ingredients
Donut Time
Enjay Converters
Farinex Dist.
France Decor Canada
Guycan Plastics
Inline Plastics
JBNT Marketing
Lindar
Maximum Food Sales
Novelis Foil Products
Orbis
Process in Motion
Quality Packaging Canada
Tri-City Packaging
Unisource Canada
CORRUGATED BOXES
Dawn
Donut Time
Farinex Dist.
France Decor Canada
Olympic Wholesale
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Process in Motion
Unisource Canada
J.J. Marshall Inc.
9780 Waverly Street
Cinelli-Esperia, G.
Donut Time
Farinex Dist.
France Decor Canada
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Magna Industries Inc.
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Ronco
Rudolph 2000
Russell Food Equipment L
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Donut Time
Equipment Plus
FlexiBake Software
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H. Moore Printing
Ketchum Mfg.
L & M Bakers Supply
Lorpon Labels
Pemberton
ToolBox Software
Unisource Canada
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Donut Time
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Label Systems
J.J. Marshall Inc.
Par-Pak
Process in Motion
Quality Packaging Canada
Reynolds Food Packaging
Rudolph 2000
Westcan Marketing
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Chantler Packaging Inc.
Donut Time
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H & A (Canada) Industrial Inc.
Lorpon Labels
Olympic Wholesale
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Saturn Packaging Equipment
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Donut Time
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D
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Chantler Packaging Inc.
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PFM Packaging
Reiser (Canada) Co.
Saturn Packaging Equipment
Shick
FRUIT CAKE BOXES & TINS
Farinex Dist.
Marshall, J.J. G
GLOVES
Bakery Craft
Multivac Canada Inc.
Montreal, Quebec H3L 2V5
Nita Labelling
Ph: (514) 381-5647
Lindar
Novelis Foil Products
Par-Pak
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Saturn Packaging Equipment
Systemes KLR Systems
ToolBox Software M
MODIFIED ATMOSPHERE PACKAGING
Chantler Packaging Inc.
Donut Time
Equipment Plus
Multivac Canada Inc.
Novelis Foil Products
Pemberton
PFM Packaging
Praxair Canada
Process in Motion
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Unisource Canada
PACKAGING: CAKES, PIES, ETC.
Dawn
Decopac
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France Decor Canada
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Inline Plastics
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McCall’s
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PANS, PAPERBOARD
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Enjay Converters
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France Decor Canada
Marshall, J.J.
JBNT Marketing
L & M Bakers Supply
Maximum Food Sales
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PAPER & PAPER PRODUCTS
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Cascades
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Foodtools Inc.
France Decor Canada
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Maximum Food Sales
McNairn Pkg.
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Igloo Food Eqpt.
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Donut Time
Electro-Steam Generator Corp.
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Equipment Plus
Igloo Food Eqpt.
Multivac Canada Inc.
Saturn Packaging Equipment
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TJ.J. Marshall Inc.
France Decor Canada
Marshall, J.J.
L & M Bakers Supply
Magna Industries Inc.
McNairn Pkg.
Reynolds Food Packaging
SASA Demarle
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BakeMax®
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9780 Waverly Street
Dependable Marking
Montreal, Quebec H3L 2V5
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Ph: (514) 381-5647 Fax: (514) 381-6636 www.jjmarshall.com BAKING CUPS AND FLUTED LINERS MAKE BAKING A PLEASURE
TAPE: CARTON SEALING, UTILITY
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Multivac Canada Inc.
Reiser (Canada) Co.
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Ph: (514) 381-5647
Fax: (514) 381-6636
www.jjmarshall.com
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Inline Plastics
JBNT Marketing
Johnson-Rose
L & M Bakers Supply
Magna Industries Inc.
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Russell Food Equipment
Toronto Bky. & Food
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Crown Custom Metal Spinning
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Lockwood Mfg.
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Wedding Cake Essentials
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Hamilton Store Fixtures
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L.C. Bky. Equipment
McCall’s
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Rudolph 2000
Russell Food Equipment
Shick
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BLADE SHARPENING SERVICE
Cinelli-Esperia, G.
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BOARDS: PEEL
Cinelli-Esperia, G.
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France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
L & M Bakers Supply
Magna Industries Inc.
Mr. Peel
National Marketing
Nicholson Equipment
Rabco Foodservice
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Toronto Bky. & Food
BOOKS: BAKING, CAKE DECORATING, ETC.
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Cinelli-Esperia, G.
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Petra International
Ravensbergen Bakery Supplies Ltd
BROOMS
Chesher Equipment
Cinelli-Esperia, G.
Emcan Bakery Equipment
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Igloo Food Eqpt.
L & M Bakers Supply
Rabco Foodservice
Russell Food Equipment
Unisource Canada
BRUSHES
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Chesher Equipment
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
Nicholson Equipment
Rabco Foodservice
Ravensbergen Bakery Supplies Ltd
Rudolph 2000
Russell Food Equipment
Systemes KLR Systems
Toronto Bky. & Food
Unisource Canada
BUCKET OPENER
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EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
L & M Bakers Supply
Silesia Velox Grill Machines
BUTTER SPREADERS –
AUTOMATIC
Hamilton Store Fixtures
Rheon USA
CCABINETS
Brute
Cinelli-Esperia, G.
EM Bakery Equipment
Igloo Food Eqpt.
Magna Industries Inc.
CAKE
Albion Bakery Supplies
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Chicago Metallic Bakeware
Cinelli-Esperia, G.
Decopac
Kings Pastry
McCall’s School
McCall’s
Nicholson Equipment
CAKE DECORATIONS
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Cake Top
Chocolate Masters
Decopac
Enjay Converters
France Decor Canada
Johnson-Rose
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
Petra International
Ravensbergen Bakery Supplies Ltd
RecoPlast Ltd.
SSP Inc.
Traynors Bakery Whlsl.
CANDLES: BIRTHDAY
BakeMark Ingredients
Bakery Craft
Cake Top
Cinelli-Esperia, G.
Decopac
France Decor Canada
Hamilton Store Fixtures
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
Russell Food Equipment
Samrok Inc.
Traynors Bakery Whlsl.
CERTIFICATION
BISSC
EM Bakery Equipment
CHEMICALS
Farinex Dist.
Unisource Canada
Univar Canada
CLEANERS & SANITIZERS
Farinex Dist.
Green Earth Nano Science, Inc.
Intersteam Technologies
Lentia Enterprises
Olympic Wholesale
Rea UltraVapor
Russell Food Equipment
Unisource Canada
Univar Canada
Zep Inc.
CLEANING & REGLAZING BAKING PANS
Chicago Metallic Bakeware
Lockwood Mfg.
Pan Glo
Toronto Bky. & Food
CLEANING EQUIPMENT SERVICES
Champion Moyer Diebel
Cinelli-Esperia, G.
Electro-Steam Generator Corp.
Hardt Eqpt. Mfg.
Rea UltraVapor
Silo Clean Int’l.
Unisource Canada
CODE DATING EQUIPMENT
Dependable Marking
Packaging Machinery Concepts Ltd.
Unisource Canada
COFFEE MACHINES
Cinelli-Esperia, G.
Hamilton Store Fixtures
Igloo Food Eqpt.
Russell Food Equipment
Toronto Bky. & Food
COLLECTION OF BYPRODUCTS
Farinart Inc
S.P.B. Meal Ltd.
Univar Canada
COMBUSTION EQUIPMENT
Banner-Day Ovens
EM Bakery Equipment
L.C. Bky. Equipment
Ordan Thermal
Ward Heating
COMPUTER SOFTWARE
Caterease
CSB Systems Intl.
FlexiBake Software
Jackson Marketing
Minotaur Software Ltd.
Process in Motion
SweetWare
ToolBox Software
Unisource Canada
COMPUTERIZED
FlexiBake Software
Nicholson Equipment
Process in Motion
CONSULTANTS
Banner-Day Ovens
Brand Culture
Cinelli-Esperia, G.
Cintech
CSB Systems Intl.
Econofrost Night Covers
EM Bakery Equipment
FIC
Food Dev. Group
Forma-Lab
Guelph Food Tech.
H & A (Canada) Industrial Inc.
Ingredient Automation Consulting
Jackson Marketing
Maximum Food Sales
Mimac Glaze
Perfect Score
Process in Motion
Revenue Services
Systemes KLR Systems
COOKIES
BakeMark Ingredients
Chicago Metallic Bakeware
Dawn McCall’s
CORRUGATED TRAYS
Enjay Converters
France Decor Canada
JBNT Marketing
Unisource Canada
COURSES, BAKING
Food Dev. Group
Guelph Food Tech.
McCall’s School
McCall’s
COURSES, CAKE DECORATING
McCall’s School
McCall’s
COVERS: OPEN PAN RACK
BakeMark Ingredients
BakeMax®
Cinelli-Esperia, G.
EM Bakery Equipment
Rabco Foodservice
Russell Food Equipment
Toronto Bky. & Food
CUPCAKE FRAMES & TINS
Chicago Metallic Bakeware
Cinelli-Esperia, G.
EM Bakery Equipment
France Decor Canada
JBNT Marketing
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Russell Food Equipment
Toronto Bky. & Food
CUSTOM BLENDING
Anita’s Organic
BakeMark Ingredients
Grain Process
HT. Griffin Food
P&H Milling Group Process in Motion
Redpath Sugars
CUSTOM MILLING
Anita’s Organic
Grain Process
P&H Milling Group Process in Motion
CUSTOM PACKAGING
Anita’s Organic
Dawn
Enjay Converters
Grain Process
Marshall, J.J.
JBNT Marketing
Lindar
Multivac Canada Inc.
Par-Pak
Process in Motion
Redpath Sugars
Reynolds Food Packaging
Ronco
Saturn Packaging Equipment
Westcan Marketing
CUTTERS
EM Bakery Equipment
Foodtools Inc.
France Decor Canada
L & M Bakers Supply
McCall’s School
McCall’s
Petra International
RF Bakery Equipment
DDECORATIONS: CHOCOLATE, MARZIPAN
Albion Bakery Supplies
Avalon Deco
BakeMark Ingredients
Cake Top
Chocolate Masters
Dawn Farinex Dist.
France Decor Canada
L & M Bakers Supply
La Gaterie
McCall’s School
Olympic Wholesale
Papagino Foods
Ravensbergen Bakery Supplies Ltd
DECORATIONS: SUGAR & PLASTIC
Albion Bakery Supplies
Avalon Deco
BakeMark Ingredients
Bakery Craft
Cake Top
Decopac
Farinex Dist.
France Decor Canada
L & M Bakers Supply
La Gaterie
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
RecoPlast Ltd.
Satin Fine Foods
SSP Inc.
Traynors Bakery Whlsl.
DESIGN BAKERY INTERIORS
Igloo Food Eqpt.
DISPLAY
Chicago Metallic Bakeware
Drader Bakery Logistics
France Decor Canada
Igloo Food Eqpt.
Ketchum Mfg.
Nicholson Equipment
DISPLAY CASES
Arctica Showcase
Brute
Cinelli-Esperia, G.
Econofrost Night Covers
EM Bakery Equipment
Emcan Bakery Equipment
Equipment Plus
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Igloo Refrigeration
McNairn Pkg.
Nicholson Equipment
Promolux Lighting
Rabco Foodservice
Russell Food Equipment
Toronto Bky. & Food
Vega Mfg.
DOILIES
Chesher Equipment
Emcan Bakery Equipment
Enjay Converters
France Decor Canada
Igloo Food Eqpt.
Marshall, J.J.
L & M Bakers Supply
Lentia Enterprises
Magna Industries Inc.
McCall’s School
McCall’s
Papagino Foods
Ravensbergen Bakery Supplies Ltd
Russell Food Equipment
Toronto Bky. & Food
Westcan Marketing
DOORS: FLEXIBLE PLASTIC STRIP
Econofrost Night Covers
Igloo Food Eqpt.
Nicholson Equipment
Russell Food Equipment
DUST REMOVAL SYSTEMS
Pneu-Tech Systems
Process in Motion
ELECTRONIC FLY & INSECT KILLER
Igloo Food Eqpt.
Russell Food Equipment
EMPLOYMENT SERVICES
Bongard & Assoc.
EQUIPMENT: BAKED ON COATINGS
Teff-Line
Toronto Bky. & Food
EQUIPMENT: RELOCATION & INSTALLATION
ABI Ltd.
Ashworth Bros.
Banner-Day Ovens
Cinelli-Esperia, G.
EM Bakery Equipment
Toronto Bky. & Food
Tri-Mach Custom Machine
EQUIPMENT: REPAIR & REBUILDING
ABI Ltd.
Ashworth Bros.
Baker-Perkins Inc.
Banner-Day Ovens
Cinelli-Esperia, G.
EM Bakery Equipment
Faessler
Igloo Food Eqpt.
Multivac Canada Inc.
Reading Bakery Systems
Saturn Packaging Equipment
Systemes KLR Systems
Toronto Bky. & Food
Tri-Mach Custom Machine
ESPRESSO MACHINES
Alfa Cappuccino Imports Inc.
Hamilton Store Fixtures
Igloo Food Eqpt.
EXHIBITION ORGANIZERS
Baking Association
Intl. Dairy•Deli•Bakery
FILTERS
Igloo Food Eqpt.
John Brooks
Johnson-Rose
Pneu-Tech Systems
Process in Motion
Russell Food Equipment
FILTERS: AIR
Davis Controls
Pneu-Tech Systems
Process in Motion
FOOD SAFETY TESTING
Univ. of Guelph
FOOTWEAR
Cape Clogs
FORM FILL PLASTIC BAG PRINTER
Unisource Canada G
GINGERBREAD
McCall’s School
GLOVES: HEAT RESISTANT
Bakery Craft
Cinelli-Esperia, G.
EM Bakery Equipment
France Decor Canada
Igloo Food Eqpt.
Ketchum Mfg.
L & M Bakers Supply
Nicholson Equipment
Ronco
Toronto Bky. & Food
Unisource Canada H
HACCP CONSULTING
CSB Systems Intl.
FIC
GCP Consulting
Guelph Food Tech. I
ICING BAGS: IMPERVIOUS
BakeMark Ingredients
Bakery Craft
Cake Top
Cinelli-Esperia, G.
Decopac
France Decor Canada
Igloo Food Eqpt.
L & M Bakers Supply
McCall’s School
Nicholson Equipment
Olympic Wholesale
Ravensbergen Bakery Supplies Ltd
Russell Food Equipment
Toronto Bky. & Food
KNIVES
BakeMark Ingredients
Bakery Craft
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
McCall’s
Mr. Peel
National Marketing
Nicholson Equipment
Russell Food Equipment
Toronto Bky. & Food L
LABEL PRINTING SYSTEMS
ArtCraft Label Equipment Plus
FlexiBake Software
Kwik Lok
Lorpon Labels
Nita Labelling
Packaging Machinery Concepts Ltd.
Systemes KLR Systems
LEASING: EQUIPMENT
Cinelli-Esperia, G.
Igloo Food Eqpt.
Multivac Canada Inc.
RF Bakery Equipment
Toronto Bky. & Food
Unifiller Systems
LIGHTING
Cinelli-Esperia, G.
Econofrost Night Covers
Promolux Lighting
Toronto Bky. & Food
LOGISTICS ANALYSIS
Drader Bakery Logistics
EM Bakery Equipment
LUBRICANTS: OVEN
BakeMax®
Cinelli-Esperia, G.
Dayton Progress Corporation
EM Bakery Equipment
Baker’s 12 + 1
Liability Available for $2Mil and $5Mil
Package Includes:
Crime • Business Interruption • Glass and • Signs
INSURANCE SERVICES
Atto Business
CG&B Group
Emcan Bakery Equipment
L & M Bakers Supply
L.C. Bky. Equipment
Lubrication Engineers
Nicholson Equipment
Ordan Thermal
Petro-Canada
RF Bakery Equipment
Rudolph 2000
Toronto Bky. & Food
LUBRICATORS
Cinelli-Esperia, G.
Lubrication Engineers
Ordan Thermal
Petro-Canada
RF Bakery Equipment
Toronto Bky. & Food
MMAINTENANCE MANAGEMENT SYSTEMS
Caterease
Cinelli-Esperia, G.
EM Bakery Equipment
Ordan Thermal
RF Bakery Equipment
Systemes KLR Systems
ToolBox Software
MARKETING/PROMOTIONS
Brand Culture
Ketchum Mfg.
MENU BOARDS
Igloo Food Eqpt.
Ketchum Mfg.
Russell Food Equipment
MERCHANDISING BAKERY PROGRAMS
CIS Group
Igloo Food Eqpt.
Ketchum Mfg.
L & M Bakers Supply
Unisource Canada
MITTS, OVEN
BakeMark Ingredients
BakeMax®
Bakery Craft
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
National Marketing
Nicholson Equipment
Olympic Wholesale
Rudolph 2000
Russell Food Equipment
Toronto Bky. & Food
NATURAL GAS
Cinelli-Esperia, G.
NUTRITION ANALYSIS
FlexiBake Software
Guelph Food Tech.
SweetWare
NUTRITION LABELLING
Cintech
CSB Systems Intl.
Equipment Plus
FlexiBake Software
Guelph Food Tech.
H. Moore Printing
SweetWare
Univ. of Guelph
ORDERING SYSTEMS
Caterease
CIS Group
PADS: HEAT
RESISTANT
BakeMark Ingredients
BakeMax®
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
Farinex Dist.
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
L & M Bakers Supply
RF Bakery Equipment
Ronco
Rudolph 2000
Russell Food Equipment
Toronto Bky. & Food
PAN COATINGS
Albion Bakery Supplies
American Pan
Chicago Metallic Bakeware
Dawn
DuraShield
L & M Bakers Supply
Lockwood Mfg.
Magna Industries Inc.
Pan Glo
RF Bakery Equipment
Teff-Line
Toronto Bky. & Food
PAN LINERS
Albion Bakery Supplies
Chicago Metallic Bakeware
Dawn
Farinex Dist.
Foodtools Inc.
France Decor Canada
Marshall, J.J.
JBNT Marketing
L & M Bakers Supply
Magna Industries Inc.
McNairn Pkg.
National Marketing
Nicholson Equipment
RF Bakery Equipment
Rudolph 2000
Russell Food Equipment
SASA Demarle
Unisource Canada
Westcan Marketing
PANS
American Pan
Bakery Craft
Chicago Metallic Bakeware
Cinelli-Esperia, G.
Crown Custom Metal Spinning
Doyon Equipment
EM Bakery Equipment
Emcan Bakery Equipment
Equipment Plus
France Decor Canada
Hamilton Store Fixtures
I.M. Marketing
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
L.C. Bky. Equipment
Lockwood Mfg.
Magna Industries Inc.
McCall’s
National Marketing
Nicholson Equipment
Rabco Foodservice
RF Bakery Equipment
RTB
Russell Food Equipment
SASA Demarle
Toronto Bky. & Food
Westcan Marketing
PARTS: MACHINERY
ABI Ltd.
Ashworth Bros.
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
Igloo Food Eqpt.
L.C. Bky. Equipment
Lentia Enterprises
Multivac Canada Inc.
Nicholson Equipment
Ordan Thermal
Reading Bakery Systems
RF Bakery Equipment
Thompson Bagel
Toronto Bky. & Food
PASTRY
Bridor
Chicago Metallic Bakeware
Cinelli-Esperia, G.
General Mills Bakeries
Igloo Food Eqpt.
Kings Pastry
Nicholson Equipment
PEST CONTROL
Igloo Food Eqpt.
Zep Inc.
PIPING BAGS, TUBES
Bakery Craft
Cinelli-Esperia, G.
Decopac
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
Lentia Enterprises
McCall’s School
McCall’s
Nicholson Equipment
One Way Plastics
Ravensbergen Bakery Supplies Ltd
Rudolph 2000
Russell Food Equipment
Toronto Bky. & Food
PIZZA LINE
BakeMax®
Chicago Metallic Bakeware
Crown Custom Metal Spinning
EM Bakery Equipment
Fritsch USA Inc.
McNairn Pkg.
RF Bakery Equipment
Teti Bakery
PLANT DESIGN
AMF Bakery Systems
Cinelli-Esperia, G.
EM Bakery Equipment
FIC
RF Bakery Equipment
PLANT INSPECTIONS
Food Dev. Group
John Brooks
PLANT SANITIZERS & DISINFECTANTS
Green Earth Nano Science, Inc.
Intersteam Technologies
Rea UltraVapor
Unisource Canada
Zep Inc.
PLASTIC PROOF BOARDS
Emcan Bakery Equipment
France Decor Canada
L & M Bakers Supply
RF Bakery Equipment
PROOF CABINETS: MOBILE
BakeMax®
Brute
Chesher Equipment
Cinelli-Esperia, G.
Doyon Equipment
EM Bakery Equipment
Emcan Bakery Equipment
Hamilton Store Fixtures
Igloo Food Eqpt.
Magna Industries Inc.
Nicholson Equipment
RF Bakery Equipment
Russell Food Equipment
Toronto Bky. & Food
RRACKS: BREAD COOLING
ABI Ltd.
Brute
Cinelli-Esperia, G.
Crown Custom Metal Spinning
Doyon Equipment
Drader Bakery Logistics
EM Bakery Equipment
Emcan Bakery Equipment
Equipment Plus
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
L.C. Bky. Equipment
Lockwood Mfg.
Magna Industries Inc.
Nicholson Equipment
Perfect Score
RF Bakery Equipment
Toronto Bky. & Food
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
McCall’s
RECYCLABLE PACKAGING
Chantler Packaging Inc.
France Decor Canada
Guycan Plastics
Igloo Food Eqpt.
JBNT Marketing
Lindar
McNairn Pkg.
Reynolds Food Packaging
REPAIRS, SERVICE
ABI Ltd.
Ashworth Bros.
Banner-Day Ovens
Brant Steel Products
Cinelli-Esperia, G.
EM Bakery Equipment
Emcan Bakery Equipment
Faessler
Fleetline
L.C. Bky. Equipment
Multivac Canada Inc.
Nicholson Equipment
Offenhammer Bakery Equip.
Ordan Thermal
Packaging Machinery Concepts Ltd.
PFM Packaging
Reading Bakery Systems
RF Bakery Equipment
Russell Food Equipment
Systemes KLR Systems
Thompson Bagel
Toronto Bky. & Food
Tri-Mach Custom Machine
Unisource Canada
RESEARCH AND DEVELOPMENT
ABI Ltd.
Cintech
FlexiBake Software
Food Dev. Group
Forma-Lab
Guelph Food Tech.
H & A (Canada) Industrial Inc.
Imperial Flavours
Intl. Dairy•Deli•Bakery
Reading Bakery Systems
Revenue Services
Thompson Bagel
ToolBox Software
Univ. of Guelph
ROLLING PINS
Bakery Craft
Cake Top
Cinelli-Esperia, G.
Nicholson Equipment
Ravensbergen Bakery Supplies Ltd
Russell Food Equipment
Toronto Bky. & Food
SSANITARY SUPPLIES
Cascades
Igloo Food Eqpt.
Unisource Canada
Zep Inc.
SCRAPERS
Bakery Craft
Cake Top
Chesher Equipment
Cinelli-Esperia, G.
Decopac
EM Bakery Equipment
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
McCall’s
Nicholson Equipment
Ravensbergen Bakery Supplies Ltd
RF Bakery Equipment
Rudolph 2000
Russell Food Equipment
Toronto Bky. & Food
SERVICES
ABI Ltd.
Ashworth Bros.
Cinelli-Esperia, G.
Cintech
Emcan Bakery Equipment
FlexiBake Software
Jackson Marketing
Nicholson Equipment
Qualifirst Foods
Revenue Services
S.P.B. Meal Ltd.
Toronto Bky. & Food
SOFTWARE AUTOMATION
CIS Group
SPATULAS
Bakery Craft
Cinelli-Esperia, G.
Decopac
Emcan Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Russell Food Equipment
Toronto Bky. & Food
SPECIALTY CAKES
McCall’s School
Wow! Factor Desserts
SPECIALTY GASES
Praxair Canada
SPECIALTY PANS
American Pan
Chicago Metallic Bakeware
Cinelli-Esperia, G.
Crown Custom Metal Spinning
France Decor Canada
Igloo Food Eqpt.
JBNT Marketing
L & M Bakers Supply
McCall’s
Nicholson Equipment
Novelis Foil Products
Olympic Wholesale
RF Bakery Equipment
Russell Food Equipment
SASA Demarle
Toronto Bky. & Food
SPRAY NOZZLES
Cinelli-Esperia, G.
Hamilton Store Fixtures
John Brooks
STEAM CLEANING
Intersteam Technologies
Rea UltraVapor
STENCILS
Avalon Deco
France Decor Canada
L & M Bakers Supply
Ravensbergen Bakery Supplies Ltd
STRAINERS
Cinelli-Esperia, G.
France Decor Canada
John Brooks
Johnson-Rose
Russell Food Equipment
SUGAR DECORATIONS: KOSHER
Avalon Deco
BakeMark Ingredients
Bakery Craft
Cake Top
Decopac
Farinex Dist.
France Decor Canada
L & M Bakers Supply
Liberty Group
Nicholson Equipment
SUGAR FLOWERS
Albion Bakery Supplies
Avalon Deco
BakeMark Ingredients
Bakery Craft
Cake Top
Decopac
Farinex Dist.
France Decor Canada
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
Petra International
TTAKE-A-NUMBER SYSTEMS
Nicholson Equipment
Toronto Bky. & Food
THERMOMETERS
Bakery Craft
Cinelli-Esperia, G.
EM Bakery Equipment
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
Johnson-Rose
L & M Bakers Supply
Ordan Thermal
Ravensbergen Bakery Supplies Ltd
Russell Food Equipment
Toronto Bky. & Food
TRAINING
AIB School of Baking
BISSC
Banner-Day Ovens
Excalibur
Food Dev. Group
Forma-Lab
Guelph Food Tech.
Intl. Dairy•Deli•Bakery
Reading Bakery Systems
TRAYS
Bakery Craft
Equipment Plus
France Decor Canada
Hamilton Store Fixtures
Igloo Food Eqpt.
JBNT Marketing
Johnson-Rose
L & M Bakers Supply
Lindar
Lockwood Mfg.
Magna Industries Inc.
RF Bakery Equipment
SASA Demarle U
UTILITY SHELVES
Chesher Equipment
Cinelli-Esperia, G.
Drader Bakery Logistics
Emcan Bakery Equipment
Equipment Plus
Hamilton Store Fixtures
Igloo Food Eqpt.
Magna Industries Inc.
National Marketing
RF Bakery Equipment
Russell Food Equipment
Toronto Bky. & Food V
VACUUM CLEANERS: HEAVY DUTY INDUSTRIAL
Pneu-Tech Systems
Rea UltraVapor
Ready Bake Foods
Unisource Canada
W
WATER HEATERS
Cinelli-Esperia, G.
WAXED BAGS, POLY BAGS
Chantler Packaging Inc.
Nicholson Equipment
Unisource Canada
WEDDING CAKE STANDS
BakeMark Ingredients
Cake Top
Decopac
France Decor Canada
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
Petra International
Wedding Cake Essentials
WEDDING ORNAMENTS
Avalon Deco
BakeMark Ingredients
Cake Top
Decopac
France Decor Canada
L & M Bakers Supply
McCall’s School
McCall’s
Nicholson Equipment
Olympic Wholesale
Petra International
WHIPS: STEEL
BakeMark Ingredients
Bakery Craft
France Decor Canada
Igloo Food Eqpt.
Johnson-Rose
Nicholson Equipment
Russell Food Equipment
Toronto Bky. & Food
BY BRANDI COWEN
A TASTE OF SPRING
Spring might not be in the air just yet, but rest assured, it’s on its way. Soon the maple sap will flow and the annual harvest of this sweet Canadian treat will be underway. This maple carrot muffin recipe offers just one idea to incorporate the rich flavour of maple into your baking.
For more information about maple syrup, see the feature “Tapping into maple” on page 36./ BJ
MAPLE CARROT MUFFINS
INGREDIENTS
50 ml (1/4 cup) butter or margarine
1 egg
175 ml (3/4 cup) maple syrup
250 ml (1 cup) milk
250 ml (1 cup) grated carrots
250 ml (1 cup) rolled oats
300 ml (1 1/4 cup) flour
15 ml (1 tbsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) allspice
CONTINUED FROM PAGE 17
source is identified in the statement or claim) or at least six grams of each identified fibre or fibre from an identified source (if a fibre or fibre source is identified in the statement or claim).
With respect to health claims (claims linking a food or ingredient to health), at present Health Canada only allows functional fibre-related claims. Products containing at least seven grams of coarse wheat bran or at least 3.5 grams of psyllium can be advertised as promoting laxation or regularity. Health Canada does not currently allow therapeutic or disease-risk reduction claims related to fibre.
If you decide to brand your products with a food claim, the government may request that you provide scientific evidence supporting that claim, which can be used
Maple syrup can add healthful nutrients and local flavour to your baking. These tasty muffins combine the delectable sweetness of maple and carrots for an enjoyably nutritious snack. Try baking a batch up in tribute to maple syrup, an iconic Canadian flavour.
INSTRUCTIONS
1. Beat butter, egg and syrup. Add milk, carrots and oats, and blend well.
2. Sift flour, baking powder, salt and allspice together. Add to the butter mixture.
3. Fill muffin cups three-quaters full. Bake at 200 C (400 F) for 20-30 minutes.
Makes 12 muffins.
Recipe courtesy of the Maple Producers’ Association of Nova Scotia. www.novascotiamaplesyrup.com
How much can you tell your customers about these fruit and fibre muffins?
to verify your compliance with the Food and Drugs Act and Regulations. Enforcement of the rules around food claims falls to the Canadian Food Inspection Agency (CFIA), which works with Health Canada to protect consumers from misleading and
deceptive advertising in food. Consumers are being bombarded by a lot of competing information about fibre. If your products are already high in fibre, you may be tempted to advertise this to your customers. If they aren’t, you may be considering looking for ways to incorporate more fibre into your baking in order to appeal to healthconscious customers. Given the current rules around food claims, you may not be able to tout all the benefits you’ve formulated your products to deliver. The “Guide to Food Labelling and Advertising” (last updated May 2009) is available on the CFIA’s website found, at www.inspection.gc.ca.
If you’re trying to decide whether higher-fibre baking is right for your business, consider your customer base: What do they want? What do they already know? And what are you allowed to tell them?/ BJ
BRANDI COWEN
THREE KEYS TO SMALL BIZ SUCCESS
What do cash flow, managing clients and government red tape have in common? All three are barriers to the success of small businesses as reported by at least seven in 10 small business owners, according to the TD Small Business Survey.
Other challenges reported by the small business owners surveyed include managing, recruiting and training staff (24 per cent), coping with stress and risk (23 per cent) and financing cash flow (22 per cent).
If this sounds familiar, TD Canada Trust vice-president Alec Morley has a few tips to help your business meet these challenges head on.
}KNOW YOUR METRICS
like a loan, or a potential buyer down the road and make sure you’re at ease with how to read – and explain – your financial statements,” Morley advises.
Many banks employ small business experts that can help owners make sense of their finances and find solutions to the challenges facing their businesses. Make the most of these services and let the experts help you solve the cash flow, client management and bureaucratic challenges that so many small businesses report struggling with.
“Given the speed of business today and the impact of ever-changing technology, a static business plan that lasts five years may be unrealistic.”
“It’s impossible to analyze every part of your business every day,” Morley says. “Instead, ask yourself, what are those essential measures that determine the health of your company? Whether it’s speed of inventory turnover, utilization rates or total cash in the bank, ensure you have a system in place that provides an easy way to check those numbers in real time.”
Morley advises small business owners to evaluate the most important indicators of their business’s health on an ongoing basis. Without an accurate snapshot of how your business is really doing, it’s hard to make good decisions about staffing, marketing and virtually every other aspect of your business.
KNOW YOUR FINANCIALS
“Put yourself in the shoes of your investors, the bank where you would
KEEP YOUR PLAN ALIVE
“Given the speed of business today and the impact of ever-changing technology, a static business plan that lasts five years may be unrealistic,” says Morley. Rather than dust off that business plan every five years, he suggests small business owners update their plans a minimum of once a year. “Your business plan should be a living document, updated at least annually with a rolling three-year forecast to make sure your business stays on track,” he advises.
Morley says small businesses, like their larger counterparts, need to develop both short- and long-term goals. Their owners also need to envision what they want the business to look like in the near future, as well as the distant one.
SURVEY SAYS…
Despite the hurdles facing small businesses, an overwhelming majority
Regularly reviewing key metrics can help you track your business’s health and make better decisions.
of owners (97 per cent) say owning their business gives them a sense of pride and accomplishment. Almost nine in 10 (87 per cent) are happier being their own boss than working for someone else.
However, more than half of all small business owners say it’s difficult to separate their business life from their personal life (59 per cent) and that they spend too much time managing their day-to-day issues, which keeps them from focusing on long-term growth (55 per cent).
Fifty-four percent believe owning their own business is more stressful than working for someone else.
The survey was conducted between May 13 and June 15, 2010, with 711 small business owners. Small businesses were defined as operations with anywhere from five to 50 employees./ BJ
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment. Sales and Service 381 Bradwick Drive, Unit #1 Tel: 905-660-4040 Concord, Ontario L4K 2P4 Fax: 905-660-1930
• E-mail: info@megartsystems.com
• Website: www.megartsystems.com
of Nicholson Custom Ovens and Proofers, Rack Ovens, Revolving Tray & Tunnel Ovens. Distributors for:
Lucks
Fondants
Tel.:
Regional Sales Manager 254 Rue De Thebes, Laval, QC H7M 5P2 1-888-KWIK LOK (594) 5565 Cell: (514) 710-9364 • E-mail: pierreg@kwiklok.com
176 SHELDON DRIVE, CAMBRIDGE, ONTARIO N1R 7K1
TELEPHONE: (519) 623-5140 FAX: (519) 623-1421 1-888 KWIK LOK (594-5565)
International Bakers Services 17 Lallemand Canada 29 www.lallemand.com
L.V. Lomas Limited 46 www.lvlomas.com Lockwood
Contact Rustic Sourdough Bakery, 1305-17th Avenue SW, Calgary, AB T2T 0C4. Tel: 403-245-2113 or e-mail:Jos.r@telus.net
www.mccalls.ca Mimac Glaze Limited
www.mimacglaze.com MIWE Canada Inc. 33 www.miwe.com
National Starch 18,
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IS CATERING YOUR EVEREST?
Catering can expand your business, but it can also take over, shifting your focus away from what keeps customers coming back
Where’s there’s bread, there’s sandwiches,” says Laura Mulrooney of Julien’s Pâtisserie Bakery and Café in Chester, N.S. She owns the business with her husband, master French pâtissier Didier Julien. Since opening in 1989, their focus has been traditional and authentic French bread and pastry. Julien’s also offers a café, which has been part of the business from the beginning.
When Julien’s opened its doors in 1989, baked goods constituted 80 per cent of the business and 25 per cent of its revenue came from the café.
}“Once we got going on deli sandwiches and started cooking our own chicken, pork and beef for sandwiches, our customers were calling for soups,” says Mulrooney. So Julien’s hired two cooks to handle the savoury side of things, including a renowned lobster sandwich, which consistently sells out.
“Sometimes we get requests to do weddings,” she says, “and we do them very rarely, only for special customers, and only if we can do a good job.” The reason? She finds catering all-consuming. “There’s the investment of equipment, and you need to rustle up 10 servers just like that.” Without taking her eye off her professional raison d’être – the care of a thriving bakery and café – Mulrooney is wary of any ventures that might jeopardize her business and her ability to run it. Besides, she says, “We bake all night. When are we supposed to sleep?”
Sometimes, not for 36 hours straight, according to Mario Cassano, owner of Annina’s Bakery and Café in Goodwood, Ont. Writer Michael McKay profiled Cassano for Bakers Journal in July 2009. What made the story so interesting on the catering front was Cassano’s declaration that he was using the bakery as a base for an emerging catering business.
A baker/owner could try Mario Cassano’s formula in reverse: bring in a chef/caterer to maximize facilities and traffic. Some operations may be able to scale up very comfortably. Others may not.
At that time, catering weighed in at five per cent of his business.
Today, Cassano’s burgeoning catering operation has grown tenfold, with a pretty sweet margin to boot.
If catering is right for you, it may create new opportunities for your business in the “celebration” market.
home with his customers after each visit. “We make sure that everything going out the door has our name on it,” says Cassano. Every bag, box and wrapper is branded with the company name.
The operation was already equipped for catering 500-person events. When things started taking off about four months in, Cassano decided to spend some money on an upgrade. For $90,000, he brought in an entirely new cooking line that included a grill, flat-top, fryer and more stoves, along with portable ovens, new fridges, a new freezer and tableware.
This is a fine piece of terroir worth noting. The bakery’s output is decidedly French. It’s imported, not indigenous, but authentic and highly desirable. Lobster, the jewel in the region’s crown of local foods and prized throughout the world, makes itself at home in a humble sandwich. This is an enticing, casual bit of luxury that’s garnered a great reputation for the bakery.
It’s also worth noting that, where there are sandwiches, there are sandwich trays, and there are likely to be quite a few. This part of Julien’s trade began growing quickly, and is currently a dependable and regular part of the business.
Of course, where there’s some level of catering, there’s often an interest in taking it up a notch. This is what happened at Julien’s, but Mulrooney wasn’t too keen on the idea.
“It was the goal from the very beginning,” says Cassano, who is no stranger to catering. In fact, he’s an experienced pro. What he’s not, however, is a baker. Cassano is a trained chef and sommelier. With buckets of catering skills, and because he has a designated master baker to keep the bakery efficiently servicing his customer base, Cassano can focus on the catering side of things.
But, he says, he couldn’t do it without the bakery.
The bakery affords him a constant stream of people who are already solid repeat customers, a foundation of traffic that has already tasted his food (the café does a fair bit of savoury takeout) and already knows Annina’s caters.
To jump to the next level, Cassano began advertising in the local papers. But his marketing began in store and went
In just nine months, catering sales went from five per cent of his business to 50 per cent, with a 25 per cent profit margin. Sounds sweet. Still, we don’t all rush to climb Everest just because it’s there, and just because we can doesn’t always mean we should. A baker/owner could try Cassano’s formula in reverse: bring in a chef or caterer to maximize facilities and traffic. Some operations may be able to scale up very comfortably. Others may not. For Julien’s, more is definitely not better. For Cassano, it’s a matter of “bring it on.” Whichever camp you’re in, there are pros and cons to your position. Before committing to making the leap into catering – or not – be sure to consider all the possibilities. / BJ
Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food marketing writer.
