January - February 2019

The voice of the canadian baking industry

NADÈGE NOURIAN: Where

Meet.

BY NAOMI SZEBEN

IN BLACK AND WHITE

In black and white” has so many meanings. That term can refer to cut-and-dried facts, printed in black ink on white paper. Black and white speaks of contrast, of light and dark. It can also mean the formal wear of a tuxedo, or the crisp uniform of a white chef’s toque paired with black pants. My favourite definition is the Black and White Cookie, often found in delicatessens.

This issue explores the formality and the decadence of January and February. From the Kings Cake’s that Chef Nourian Nadège creates to her lavish cakes for any occasion, she knows that people respond best to quality. Nadège’s cover photo shows her wearing her whites, and creating a cake that speaks of her dedication to her craft. There it is, in black and white: We love the baking industry because we love to make people happy.

As I’m looking through the bakery trends of 2018 and trying to get a sense of where baked goods are going, one element stands out: Quality. Customers are willing to pay more for what they consider “better.” Whether that means better quality ingredients, or a healthier treat, or even just a more decadent dessert than what a client would usually buy, everyone is becoming more concerned with the quality of what they are eating.

I love the term that Jane Dummer uses when referring to desserts: She refers to a smaller portion of a good dessert not as a “cheat day,” or an outright sin, but as a “permissible indulgence.” We see desserts shrinking in size to approach more acceptable single-servings, instead of offering the potential of complete abandon in a family-sized cake. As cake lovers, we may chose to see the “black and white” of the numbers on our waistbands, but choose not to opt for the rare treat of high quality over the less fulfilling indulgences, that might have the same calories in the end.

}Jane Dummer refers to a smaller portion of a good dessert not as a “cheat day,” or an outright sin, but as a “permissible indulgence.”

Award-winning American pastry chef Leigh Omilinsky tries to make the balance between good for you, and just plain good. Her approach to baking indulgent pastry is a novel one: She works with traditional French pastry and adds her North American interest in whole and ancient grain to the recipe. This marriage of tradition paired with health awareness makes Omilinsky’s approach to a “better-for-you” snacking into something worth tucking in to.

Chef Aiko Uchigoshi’s famous Matcha Chocolate Hazelnut Layer Cake is the stuff of dreams. The darkness of the chocolate layer cake contrasts beautifully against the pale matcha buttercream icing. This is a cake that plays with its contrasts: a French dessert with a Japanese twist. Both Eastern flavours and Western textures harmonize beautifully in this decadent cake.

Lastly, for entrepreneurs who are thinking of taking the leap to owning a bakery, you’ll have to have your finances in check. Are you in the black? Bonnie Koabel’s informative article on getting a government grant offers information you need to get your business started. Many bakeries have started out with a successful application for a provincial or federal grant: Her terrific article sheds light on ways to get funding.

For those who are starting a new business venture, or just starting their new year, Bakers Journal wishes its readers a delicious new year. May you discover something wonderful, and have reason to celebrate…in black and white. /BJ

JANUARY/FEBRUARY 2019 VOL. 79, NO. 1

EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244

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When you have the cargo capacity that fits your business, there’s no limit to where you can go. Ford Commercial Vehicles have the right one for yours. The full-size Transit offers two wheelbases, three heights and three lengths. The compact and versatile Transit Connect delivers a car-like drive with cargo space to spare. Ford has something more: specialists who can help make choosing and upfitting the van you need for your business easy. We’re sure you’ll like the sound of that. FORD.CA/BUILTFORBUSINESS

industry news ¦

briefly | Lallemand hires a new food expert | IBIE accepting Best in Baking nominations | Solvay creates a lab dedicated to vanillin | for more news in the baking world, check out our website, www.bakersjournal.com

St. Onge: A new face at Lallemand

Audrey St. Onge has been named president & chief executive officer of Lallemand’s North American Bakers Yeast Business. She succeeds Gary Edwards, appointed Senior VP and Special Advisor in 2018.

St. Onge was most recently senior VP of operations with the SK Food Group, a role she held since March 2017. Prior to

Lallemand’s new president & chief executive officer of North American Bakers Yeast Business

this, she spent 5 years with Albertsons/Safeway as Director of Manufacturing responsible for 5 California based plants. Before moving to the US to manage Safeway’s largest bakery plant based in Los Angeles Bakery, she managed Canadian Safeway plants in both Bakery & Fruit Juice production. She spent a period of time during

her leadership development as the GM of Montreal Airline Catering. St. Onge has also served on the board of the ABA for 3 years.

“I am thrilled to join Lallemand with its storied history and to be back involved in the baking industry,” St. Onge said. “I am committed to delivering on the business’ strategic objectives and looking forward to working with our employees to serve our customers in the baking industry.”

IBIE opens Best in Baking award nominations

The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ has opened the application process for the 2019 Best in Baking awards program.

In partnership with Snack Food & Wholesale Bakery, the newly enhanced Best in Baking Program has been expanded to recognize IBIE suppliers and bakers that have made particularly notable achievements that foster better plant efficiency, improved bakery formulas and product innovation, streamlined operations, workforce development programs and otherwise drive continued growth of the baking industry.

“The BEST in Baking industry awards program provides our baking community the opportunity to celebrate and showcase leaders in the industry, working to bring category excellence and thought leadership to important industry defining topics,” said Joe Turano, IBIE Chair, in a press release. “This program

Solvay announces new R&D lab dedicated to vanillin

Natural and functional vanillin and ethyl-vanillin ingredients provider, Solvay, announced the opening of its new Vanil’Expert Center (VEC).

Located at its North American headquarters in Princeton, New Jersey, the company’s latest innovation center will provide customers with technical and product development support across its full range of vanillin-based solutions, with a special focus on the natural trend.

Solvay’s portfolio of vanillin based solutions and ingredients offers a wide range of solutions for bakery,

honours suppliers and bakers committed to excellence from sustainability and supply chain innovation to workforce development. We invite you to submit your entries and be among the IBIE suppliers and bakers being recognized for their outstanding work on these key initiatives.”

The BEST in Baking Award categories have expanded beyond Sustainability with several new categories, including Workforce Development, Sanitation, and Product Innovation. The winners will be featured in show materials and in the BEST in Baking Lounge during IBIE 2019, September 8-11 in Las Vegas, Nevada.

Nominations are due by April 30, 2019. Complete category information, qualifications and entry details are available online. For questions, email Douglas Peckenpaugh at peckenpaughd@ bnpmedia.com

confectionery and nutrition applications, meeting food safety standards and addressing the needs for those looking for both artificial and natural requirements.

Drawing on Solvay’s 100+ years of experience, the Vanil’Expert Center is the third expertise center to be installed globally. “The new Vanil’Expert Center highlights our commitment to drive the industry forward and helping our customers overcome their technical challenges quickly. In today’s competitive markets, accelerating product development and getting to market first is more important than ever before. The new center will provide valuable support for some of the common technical challenges in food applications, such as switching to natural, and off-note masking in high protein products”,

The new Vanil’Expert Center (VEC) is focused on artificial vanilla.

comments Edouard Janssen, Senior Vice President & General Manager, Solvay Aroma Performance, Americas in a press release.

Solvay Aroma Performance now has a worldwide network of food application laboratories covering EMEA, Asia and Americas.

From screw conveyors to organic chocolate couverture pieces, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Flexicon unveils new Quick Ship Program for screw conveyors

Flexible screw conveyors in popular sizes are now available for shipment in two to five days as ready-toassemble packages with Flexicon’s Quick-Ship Program, the company announced.

The conveyors can transport a broad range of bulk materials from large pellets to sub-micron powders, including friable products and materials prone to pack, cake, bind or smear, with no separation of blends. Depending on screw geometry selected, material can be conveyed at any angle from horizontal to vertical, in a straight or curved path, through small holes in walls or ceilings.

67 to 115 mm OD.

All product contact surfaces are of stainless steel with the exception of the polymer conveyor tube. Non-product contact surfaces are of carbon steel construction with durable industrial finish.

Stainless steel screws are supplied in a range of geometries matched to the material being conveyed.

Options include a hopper flow promotion device, hopper cover with unflanged inlet port, hopper screen and NEMA 4 low-level sensor.

Herza Schokolade unveils gourmet organic chocolate couverture pieces

Herza Schokolade will unveil new chocolate couverture pieces made from specific fine organic cocoa varieties, at BioFach 2019.

Also included as standard are a stainless steel floor hopper, 45 or 90 degree discharge adapter, TEFC or wash-down duty motor, and UL Listed NEMA 4 control panel.

Conveyor tubes and screws offered through the program are supplied in any length from 3 to 12 m, in diameters from

The screw is driven beyond the point at which material exits the discharge housing, preventing material contact with seals and related issues of bearing failure and product contamination.

The inner screw can be removed through a lower end cap for wash down and inspection, and the conveyor tube flushed with water, steam or cleaning solution.

The chocolate covering pieces have a multitude of applications: as chocolaty chips in muesli, ice cream or cake. Also they can be used for coating end products, since all four varieties can be melted easily.

The chocolate chips are made from individual varieties of high-quality fine cocoa from different countries of origin. The dark variety consists of 100 per cent quality cocoa from the Dominican Republic. With a cocoa content of 55 per cent, it offers a pleasantly tart, full-bodied and astringent taste with aromatic notes of dried fruits.

The milk chocolate couverture chips are made from pure fine cocoa from Madagascar. The high cocoa content of 40 per cent gives the chocolate an intense, harmoniously balanced cocoa taste with a delicate roasted flavour and fruity elements, complemented by a slight vanilla note and pleasant sweetness.

For manufacturers who set store by organic, fair trade products, Herza offers special milk chocolate couverture pieces made from fine Peruvian cocoa. These have a particularly high cocoa content of 50 per cent. The chips have a subtle milky note and a strong, woody cocoa character.

The range is completed by organic white chocolate pieces finished with a hint of Bourbon vanilla, yet still provides a rich milky flavour. A high percentage of cocoa butter ensures a very soft, delicate melt.

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

GERNUT VAN LAAK

POWER OUTAGES & YOUR BAKERY

Interruption or complete loss of power in a food and beverage plant is estimated to cost between $100,000 and $1 million per hour, stressing just how dependent bakeries are on a continuous supply of electrical power.

Gernut Van Laak, of ABB’s food and beverage business, explains how manufacturers can protect their processes against unexpected outages.

For food and beverage manufacturers, the absence of electrical power for even a brief amount of time can result in a loss of productivity, product and revenue. While some outages are scheduled for equipment maintenance or upgrades to take place, many businesses have fallen victim to unexpected outages. For example, in the dairy industry, accurate tracking and tracing of the product throughout the process is

invaluable. This is typically monitored by a process control system but, if the plant loses power, then the program being executed through the system is also interrupted.

If the system is unable to record or process the collected data, this can pose a risk of non-compliance with food safety regulations. If the plant is unable to trace critical tracking events such as the transfer of raw milk

into a pasteurization vessel or milk powder being transferred from a spray dryer to a silo, the product may have to be discarded. It’s not just about securing process data either. In another example, a study from Climate Central found that 80 per cent of outages between 2003 and 2012 occurred because of harsh weather conditions. However, with the power quality technology available today, manufactur-

Uninterrupted power supply systems (UPS) can be used to maintain power to automated bakery equipment in the event of power failure.

Extreme weather in any season can cause an electrical outage.

ers can protect their equipment from losing data as a result of unexpected outages, while also reducing operational costs.

For example, uninterrupted power supply (UPS) systems can be used to maintain power to equipment, especially the automation network and control systems (like PLCs) in the event of a primary power supply failure. This not only reduces the risk of food getting stuck on production lines, but also maximizes the availability of performance data.

Some control systems have been designed with a failsafe electro-mechanical bypass that ensures protection against power quality events. Protecting sensitive loads from sags, surges and outages by using ultra capacitor or battery energy storage and providing continuous power supply in food and beverage plants. Even applications that experience frequent disruptions because of voltage variations, like high-speed packaging lines are safeguarded.

UPS systems are gener-

ally designed to shield a facility’s system from short-term dips and spikes in the power supply. In the event of an extended outage, a UPS system can allow the computer center staff to shut down critical equipment safely, while ensuring that data integrity is maintained.

Although UPS systems are not generally designed to maintain power during extended power outages. UPS systems provide an important function in unexpected situations and should be used as a means of protecting missioncritical equipment for food manufacturers. Especially for manufacturers processing products that require accurate levels of traceability. /BJ

Gernut Van Laak is the Group Automation Solutions Leader for Food & Beverage at ABB AG in Nürnberg, Germany. ABB is a pioneering technology leader in electrification products, robotics industrial automation and power grids. ABB operates in more than 100 countries with about 147,000 employees. www.abb.com

www.host.fieramilano.it/en

Nourian trusts her training and her personal style to guide her business | BY NAOMI SZEBEN

NADÈGE: SMALL PASTRY, BIG HIT

When Chef Nadège Nourian first came to Toronto, macarons weren’t near as popular in the city as they were in her original home of Paris, France. Now calling her Queen West neighbourhood her home, she not only made her flagship shop the go-to destination for authentic French pastry, but she has since changed the pastry landscape in Toronto, as well.

Chef Nourian, known in the pastry circles as simply “Nadège,” came from parents who ran a restaurant, and her grandparents were themselves pastry chefs. Customer service is in her blood; her smile lights up as she talks about her craft, and the importance of making her clients feel at home. Her shop doesn’t have Wi-Fi as a deliberate choice to ensure her guests talk amongst themselves. “I love watching friends meet, talk and treat themselves.”

The Nadège chain has an empathetic approach to pastry. “It breaks my heart when a kid with allergies is drawn to the cakes, but can’t eat them,” Nourian says. As a result, many of her pastries are gluten-free, and she is accommodating to most food allergies. It’s less about trend setting for her, than it is about making sure her customers feel that this is a home-away-from-home, where they can feel comfortable.

She knows that riding trends is a risky business for any pastry chef. There’s the risk of the trend dying out, or simply not taking root in the first place. Her approach was to go back to her roots and bring back traditional French pastry – with her signature colourful flair. It may have been intimidating for some chefs to start, but Nourian is a thirdgeneration chef, and worked as a pastry chef in London, England, before starting her pastry chain in Canada. Her French heritage and identity as a French pastry expert is what shaped the stores into the colourful chain you see in throughout

Bold colours, traditional French pastry and a commitment to “be herself,” are keys to Nadège’s success. “Be yourself,” says Chef Nadège Nourian. “A brand needs to have its own identity.”

the GTA today.

“People need to get the right identity, she says. “I think a lot of people nowadays try to copy or get inspired ...like, when I did Nadège, it was me. It was my design, it was the colour I loved, the design I loved. I wasn’t trying to be someone else. I was trying to be “me.”

“It’s very important that whatever you do - especially if you want to create a brand - a brand needs to have its own identity,” Nadège adds. “I think it’s important that whatever you draft, a cake or whatever, it has to represent you, because if you’re trying to be someone else, you’re going to lose yourself.”

Chef

(Almost) too pretty to eat: Nadège’s mini cakes are miniature indulgences that are as much a treat for the eyes as they are for the palate.

}Nourian suggests that pastry shops need to reflect deeply on their image before they open a shop, or design a line of pastry. “They have to think about it, and be real. Also, they need to have technique. A lot of people now, they have one or two years of school and they’ve just opened [their bakery.] Before I opened up my own place I was a chef in London, England. You need to give yourself time...it’s like sports or music. You cannot after just two years of playing piano become the world’s best pianist. It takes a large amount of work, it takes a lot of technique. I think you need a lot of time to understand it and to practice, and practice and practice. That’s my motto: Be yourself, don’t rush, and just learn!

I think you need a lot of time to understand it and to practice, and practice and practice. That’s my motto: Be yourself, don’t rush, and just learn!

everybody has the log for the holidays. Over the years, more and more people are getting involved with that tradition - which is great - and we have four different flavours, though the house favourite is A Classic Affair, “because you have to have to have a classic one! It’s a lot of different layers, top-notch chocolate, real vanilla bean, which is critical with the price of vanilla, but we’re still using fresh vanilla beans.”

“Whenever we do something, it has a lot of layers on it…there’s a lot of days of building up a cake. And we have one called “Eternal Spring.” It’s pink, with fresh flowers and a few macarons on it.” While the Nadège chain is cited as arguably being one of the frontier-makers who brought macarons to Toronto, she will not rest on her laurels.

Chef Nourian’s curiosity regarding her customers’ flavour preferences and her keen eye for food trends compelled her to introduce artisanal ice cream to Nadège’s line of treats.

Nadège’s playful nature is revealed when Nourian talks about the design of her chocolates, and more seasonally, her yule logs.

“Holiday logs are a big deal, here because we are French. In France,

Despite the climbing prices of authentic vanilla beans, Nourian refuses to skimp on ingredients. The bakery shares its respect for traditional cakes while showing love to her adoptive country. Her yule log named “Mistletoe” veers from the tried-and-true chocolate and vanilla cake, and has Canadian flavours such as maple mousse and cranberries in a daring more regional flavour.

“We’re also making an ice cream log. This summer, we’ve opened our ice cream shop on Queen West shop location, and now we’re making ice cream. We wanted to make ice cream cakes, so we’re starting with the logs.

“We found the most popular flavour this summer were vanilla, caramel and cookies: We’re making a caramel crunch, so we do that with a meringue on top, and chocolate biscuits.” From hand-held travel cakes to ice cream cones, one could say Nadège has a handle on the personal indulgent sized treats. /BJ

YOUR BAKERY AND FOOD INSPECTION

Searching for contaminants like metal, plastic and glass, or food allergens like nuts and fruit?

Bakers Journal explores metal dectectors, X-ray systems and what “traceability” means today.

1From a trends perspective, what new developments do you see happening in inspection and detection equipment for the bakery/snack market in response to consumer demands? Are greater product variety and increasing consumer attention to quality and safety among key factors?

Over the last 12 months we have seen greater demand for faster, more-versatile inspection systems as manufacturers, particularly within the snacks industry, are facing increasing demand from retailers to provide products in different bag styles and sizes.

In order to run multiple products through metal detectors at higher speeds, there has been heightened interest in multi-lane metal detector systems. One of the twin-lane multi-aperture systems was installed by Borgesius bakery in Holland this year as the company wanted to be able to measure if there was a particular metal contaminant issue in the individual line. Because each aperture measures just 200 mm in height and 450 mm wide, the bread loaves pass right through the centre point of the metal detector. This means the inspection system can cope better with orientation and product effect. And because there’s a dedicated aperture for each lane, the range is more sensitive to smaller metal particles, detecting all metal types down 0.7 mm ferrous, 0.7 mm non-ferrous and 1.4 mm stainless steel.

Integration of equipment is commonplace is snack production environments. For instance, with baggers and checkweighers it is possible to have a single screen set up, linking all of the machinery together, resulting in a smaller footprint and simpler gathering of data.

There is also heightened interest in protecting high-value brands, and food safety is paramount. All bakeries and snack factories are different. If preparing items from scratch, we recommend checking incoming raw ingredients. Catching a

metal contaminant in milled flour, for example, might cost a bakery business a few hundred dollars. Inspecting ingredients at this point will increase the likelihood of identifying a metal contaminant in its larger form. However, if inspection checks are left until after the mixing, baking and decoration process, an entire product batch could be contaminated with much smaller, potentially unidentifiable fragments. Here, the expense of wasted product, a recall and potential penalty fine may run into tens of thousands of pounds.

2What food safety requirements are impacting this area? Any recently enacted regulations?

Changes to food safety are being driven by U.S. legislation, and the continuing globalization of the food chain means harmonization of food safety standards will be inevitable. From January 2017, food companies have been subject to more frequent audits, with both Safe Quality Food (SQF) and the Food & Drug Administration (FDA) completing annual audits to the FDA’s Food Safety Modernization Act (FSMA) standards. Food safety guidelines issued by the British Retail Consortium (BRC) and the Global Food Safety Initiative (GFSI) are also largely converging towards FSMA.

The compliance deadline dates vary and are staggered based upon the size of a food business.

Notably, the new FSMA law impacts the longstanding Hazard Analysis and Critical

Control Point (HACCP) principles, which have been superseded by Hazard Analysis and Risk-Based Preventive Controls (HARPC). The biggest difference in the HARPC standards is that they extend beyond Critical Control Points. Now, food processors are mandated to document all potential product risks, including naturally occurring hazards and anything that might intentionally or unintentionally get introduced to their facility.

3Is there growing interest in detecting smaller metal contaminants and soft contaminations—materials other than metal, such as stone, glass, ceramic and detectable plastics? How about the inspection of incoming ingredients (e.g., nuts and dried fruit) in bakery/snack plants?

Some users naturally gravitate towards x-ray systems because they are perceived to be more versatile. It’s true that they have the ability to carry out further product inspection functions that are beyond the scope of metal detectors, such as spotting missing or broken products or checking the fill level. However, users need to be sure that any technical advantage will actually add value.

The choice in equipment is all based upon the most prevalent risk. Metal, predominantly stainless steel, is still likely to be the main contaminant in snacks processing and bakeries. This is in part due to high levels of automation in snack production plants, for example, sieving and

mixing raw ingredients, slicing potatoes, and grinding flavourings, like spices.

In certain applications, it’s obvious which type of inspection technology to opt for, since only one of them can reliably detect the contaminants that pose the risk you’re trying to mitigate. However, it’s not always that straightforward. The two technologies will often succeed or fail depending on two different sets of criteria. Success with metal detectors tends to depend on the materials involved (the product, the packaging and the contamination), while x-ray detectors are more likely to be affected by other parameters such as the shape of product and the mode of transport through the unit, in addition to density differentials.

Putting this into context, x-ray systems cannot generally be used on free-falling products because of the inconsistent density within the falling product stream. This rules them out of many snack-bagging operations, such as VFFS lines. Meanwhile, if stone, glass, high-density plastics or bone poses the biggest risk, a metal detector will obviously be unable to spot them. It is, however, it’s worth noting that even an x-ray system will only be able to deliver reliable protection against these non-metallic contaminants under certain conditions.

}4detectors are designed to be more robust in extreme environments, e.g. freezers, wet processing plants such as fish packing, and when dry ingredients are prevalent, such as flour in bakeries.

Another factor is the cost of spares and on-going maintenance. Although much more reliable than predecessors, generators and sensors still feature on new x-rays and remain consumable items. Spare part prices are typically quite high compared to a metal detector. In addition, support costs, such as paying for an independent Radiation Protection Advisor to conduct the HSErequired yearly safety inspections on x-rays, also need to be considered. With travel expenses, prices for this inspection can range from CA$1033 to CA$1722, per year.

Added up, the cost differences can be substantial. In the worst-case scenario, the total cost of ownership for an x-ray inspection system can be more than 100

If inspection checks are left until after the mixing, baking and decoration process, an entire product batch could be contaminated with much smaller, potentially unidentifiable fragments

times greater than that of a metal detector. In addition, potential safety and liability concerns mean that x-ray systems offer almost no resale value.

diodes, which is analogous to the pixel resolution in a camera. Metal detectors are certainly not immune to the orientation effect, but they do not have this absolute cut-off.

In the case of an x-ray system, the product density and how uniform it is will both affect its sensitivity.

Footprint also needs to be considered. Limited space usually favours metal detection, as do applications where the speed of the product through the machine is very fast or very slow.

5

What are some challenges in designing equipment for bakery/ snack plants?

Issues like product effect, machine footprint, product waste, reduced machine downtime, are among some of the main considerations.

6

What technological advances in inspection/detection do you see happening in the near future?

Traceability will continue to be important. As web-based technologies advance, many companies believe that more bakeries will embrace greater integration.

Are x-ray inspection and metal detection complementary technologies? What are the strong points of each?

The upfront financial outlay of installing new equipment is naturally a major consideration, yet so too are on-going maintenance costs, which contribute to the total cost of ownership over your equipment’s life span.

Metal detectors are typically less expensive up front. What’s more, the price differential between metal detectors and x-ray systems increases incrementally according to the size of the aperture. So, for smaller units the difference in upfront cost may not be a deal breaker if investing in x-rays, but it may become insurmountable if a physically bigger system is required. Energy consumption contributes to on-going costs. The difference here depends mainly on whether or not the x-ray system requires cooling systems, such as fans or air conditioners, which drive up energy consumption. In contrast, metal

The sensitivity of both metal detectors and x-ray systems deteriorates as the size of the aperture increases. However, a number of other factors can impact on the sensitivity of the two technologies quite differently.

Metal detectors can identify all types of metal based on magnetic and conductive properties, while an x-ray system depends on density differentials. This means that an x-ray system may struggle to detect aluminium, including foil or metallised film.

On the other hand, foil packaging can present a challenge for metal detectors, which can only detect magnetic or ferrous metal contamination inside the package, while an x-ray system can detect all metals to some extent.

Then there is the ‘orientation effect’ and the ‘product effect’ to consider. The orientation effect occurs if a contaminant is non-spherical, such as a piece of wire, in which case the ability to spot it may depend on the orientation it presents to the detector. In the case of x-rays, the presenting face must be equal to or greater in size than the base resolution of the detector

Another big development for snack manufacturers using gravity metal detectors is automatic testing. In many applications, testing the metal detector is made difficult due to access, machine position, product flow and environmental conditions. This is especially true in throat and gravity metal detectors connected to snack form, fill and seal systems that inspect loose or free-falling products, e.g. popcorn and crisps.

With manual testing it’s harder to get a consistent signal reading each time you run a test. That’s because you are relying on the test piece passing through the exact centre of the aperture. /BJ

Fortress Technology Ltd. is a privately-owned Toronto-based metal detection company, that custom manufactures metal detectors to suit its customers’ needs. Dedicated to their Never Obsolete Commitment, new technology is developed to be backwards compatible and accessible without having to purchase an entirely new system. Fortress systems are used widely within a range of food industry sectors including bakery, ready meals, confectionery, and frozen foods. They offer a range of before-and-after sales service and support services, including product testing, training and preventative maintenance.

ATRUE STORY: We met a baker who was producing gourmet cookies –heavy, thick cookies with lots of large chunksof chocolate, fruits, nuts and other inclusions. In an effort to increase production, she went from hand-scooping to a wire-cut cookie machine. However, she ran into big problems with the wire-cut machine: she couldn’t maintain portion control; her large chunks were getting cut into smaller, less impressive ones; and the remaining chunks were smeared under the cookie dough. Then she called Reiser. The solution was our Vemag cookie dough depositor with a guillotine cutoff. Even at high production speeds, the Vemag allowed her to run all of her recipes with precise portioning accuracy. Her chocolate chunks and inclusions came through whole. And the guillotine cutting system actually exposed the chunks and inclusions. Now she is able to produce mouth-watering cookies with great eye appeal that out-sell all the other cookies in the bakery case.

STALLED SALES?

If you are struggling with sluggish sales, there are two critical areas you must review. The first is determining if the slowdown is due to changes in your target market. The second is determining if your sales and promotional approaches are ineffective. While there may be complicated factors beyond your control, most of the time a sales slowdown can be attributed to one or both issues.

CONDUCT A DEMOGRAPHIC ANALYSIS

A demographic assessment determines if your products remain feasible. Understanding your target market demographics provides insight regarding the impact of any changes in market volume. A review can help you determine if you are in a shortterm sales slump or if a more significant market decline is occurring. The key is to allow the data to show you objectively what is going on: A well-executed demographic analysis evaluates shifts in the variables of your consumer’s age, gender, income and other economic variables impacting the market you sell to and identifies potential market risks impacting your business survival. Be careful in defining your market area boundaries. Too many businesses measure wider sales zones for their market than they realistically serve. Demographics will help identify new opportunities, or they will confirm your market has shrunk to a level where you should re-consider your offerings.

CONDUCT MARKET INTERVIEWS

Some companies probe customers, employees, key community leaders, industry associations, and vendors to gain insight on what is changing in the marketplace.

STUDY YOUR COMPETITORS

While the Internet has made it easier to gather basic information on competitors, competitive intelligence involves more methods. Compare what products and services they promote. Evaluate how they position their resources, including how they address pain points to meet customer needs. You can use research techniques like networking with industry experts, customers, suppliers, key referral sources and even

competitors to better understand your market. Combine this information with secondary sources such as news media or subscription databases to give you additional insight. Researching your competition provides you with a deeper awareness of opportunities or the need to revamp your products and services.

SECRET SHOP YOUR COMPANY

Secret shopping allows you to understand how effective your clerks are at sharing your brand with your target clients. You can assess their conversation, sales techniques and courtesy when responding to contacts from a customer. You can combine this approach with secret shopping your key competitors. Both your team and competitors will reveal opportunities for improvement and enhance your sales effectiveness.

COMPLETE A MARKETING AUDIT

Effective strategies balance your marketing mix with your company’s strategic plan to reach your target market. A marketing audit evaluates your promotional effectiveness to identify what needs to be improved. This would include a review of your website and sales approaches (phone, drop-in, social media or website.) Evaluate how you use your social media channels to identify more effective tactics for sharing your marketing message and engaging with your prospects or key referral sources.

COACH TO YOUR TEAM TO SELL

Sometimes your team needs outside

Strategic market analysis will show you how to reach more clients by finding your marketing gaps.

support to review their sales approaches to improve overall performance. Large orders do not resolve in a single interaction and they often involve multiple decision points before the final decision to buy. Sales professionals often have to tweak how they converse with prospects. Developing better skills and questions for probing prospects can help isolate decision criteria and move your sales forward.

FINAL THOUGHTS

Engaging in a Strategic Market Analysis is a powerful approach to uncovering the true reasons for your revenue slowdown. The goal is to determine if your marketing techniques or your lack of a viable market is the cause of your situation. If it is your marketing, you can adjust your sales and messages to resonate with your customers and their decision triggers. If it’s the market, you can review your pricing strategy and geographic market area boundaries to better optimize those elements impacting your target market.

Sifting through the data will help you reassess your market trends, growth factors and competitive dynamics. You will understand the implications of this information relative to your organization, and assess how well you are positioned for long-term success. /BJ

Jill J. Johnson is the president and founder of Johnson Consulting Services.

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BY DIANE CHIASSON

LURING CLIENTS IN FROM THE COLD

Does your bakery make a good first impression? 5 easy tips to influence would-be customers.

Acustomer’s first impression of your bakery can dictate whether he wants to buy from your bakery or another business. Bakery owners often think that customers will visit their bakery simply because of the quality of their baked goods, but the space and interior design of your bakery are equally important in attracting new and old customers to your operation.

Remember that it only takes a few seconds for your customers to form an opinion about whether they like your bakery store, and whether they plan to return before even buying any of your baked goods. They will base all their opinions simply by judging your bakery from its presence and atmosphere. Here are five ways to make a first good impression with your new bakery:

1.

IS YOUR BAKERY IMMACULATE?

Make sure to train your staff to clean both the inside and outside of your bakery. You may presume that a customer spends most of his time inside your store, and it’s easy to forget that the outside of your bakery is literally a customer’s first impression of your bakery. Did you know that customers will always choose not to visit a bakery based on its exterior? Make sure that the outside of your bakery building is always a clutter-free area with no boxes, papers or debris on the sidewalk near the door and windows. For the interior of your bakery, ensure that your floors remain clean all the time, and that your displays and shelves are dust-free.

2. ATTRACT OUTSIDE TRAFFIC

It’s crucial to draw potential customers’ attention before they pass by. Your bakery should attract customers with a billboard or large signage. A car driving by quickly should be able to read it, so pay attention to its design. Use floor-toceiling window signage to give drivers a glimpse inside your space from a

distance. Try to place a nice large sandwich board outside your bakery shop to catch pedestrians’ attention. It only takes a quick menu, and some promotional message to attract local foot traffic through your bakery doors.

Your display cases are a key element to your advertising strategy. Ensure that you have several displays right at the front of your bakery, loaded up with the most attractive bakery products.

3. KEEP YOUR CUSTOMER SERVICE AREA SPACIOUS AND INVITING

Customers must feel relaxed in your shop and they should feel that way as soon as they walk through the door. Keep your entrance spacious, clean and free of clutter. Make sure you leave enough space for customers to walk around your displays with proper signs to direct them where to go for products they need. Walk around your store as though you were a client, and assess your bakery’s environment and layout. Your shop should be well lit and feel welcoming. Your bakery’s lighting choices will have a huge effect on the ambiance you want to create for your bakery. Be sure that your lighting system showcases your space’s the best features. Don’t forget to add some soft music, comfortable temperature, clean restrooms and beautiful merchandise on display to create an inviting environment.

4. USE AROMA TO LURE CLIENTS

Have you ever noticed how people respond to the smell of freshly baked goods wafting out the door as they walk by a bakery shop? You can immediately see their noses lift, and their heads turn. It’s only a matter of a seconds until that customer walks into that bakery. This is why your bakery should smell tantalizing all the time. There is nothing more welcoming than the smell of freshly baked breads or pastry to truly convey a feeling of comfort. For many people, the smell evokes pleasant memories of childhood, and it will be very hard for customers to resist. People want to linger (and spend more) where they feel comfortable. Don’t forget that most of what we taste we actually smell.

Soft but clear lighting creates a welcoming ambiance, and pathways between tables prevent crowding.

5. OFFER SOMETHING FOR THE ADVENTUROUS EATER

People have a tendency to want to try something off the beaten path, and this is why people tend to go to a newly-opened bakery shop. If you are able to provide unique and authentic bakery products on a consistent basis, which no other bakery is able to in your immediate area, then you will automatically be able to increase your customer base in no time. /BJ

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

Our roots

For more than 160 years, a family-run company steeped in tradition

Baking and brewing have always been linked to one another at IREKS

Our areas of business

Baking ingredients for bakers and confectioners | Malts | Flavourings | Ice-cream products | Agricultural trade

Our service

Over 2,900 employees for individual support

More than 500 Field Service staff from 30 nations

IREKS Baking and Service Centres worldwide

Our international character

Locations in 22 countries worldwide

Customers in more than 90 countries

Country-specific product developments

Sourdoughs

Our promise of quality

Use of the most modern production procedures

Certification according to the highest quality standards

IREKS IQ Centre: Experiencing research and development close up

Our product diversity

Innovative, in-trend product solutions and recipe ideas

Comprehensive marketing support

Our team spirit

We, as the IREKS family, advance things together and maintain long-standing business relationships

Our subsidiary IREKS NORTH AMERICA Ltd.

IREKS NORTH AMERICA Ltd. was founded in early 2016. We bring exciting products, made locally in Brampton, Ontario, as well as in Germany, to you, our customers, in Canada and the USA.

Furthermore, we are a proud member of the Canadian and the American Bakers Association.

combines Japanese flavours with French techniques | BY NAOMI SZEBEN

WHERE EAST ‘EATS’ WEST

Chef Aiko Uchigoshi has over 14 years of experience in pastry. Her expertise in both Japanese and French pastry made her a natural choice for Toronto’s Miku restaurant.

Chef Uchigoshi shared a few questions with Bakers Journal about the future of pastry in Canada, and she discussed some of the differences between Japanese and European pastry.

BAKERS JOURNAL / Tell Bakers Journal a little bit about yourself; what brought you where you are in your career, today?

CHEF UCHIGOSHI / When I was 18, I went to culinary school for 2 years in Japan where I learnt all about Japanese, Chinese, and French cuisine. It started with savoury cuisine, but then I ended up exploring pastry and desserts. Following that, I worked at a hotel in Tokyo in their pastry department for 7 years. During this time I entered some competitions specifically for young pastry chefs, under the age of 23they were sugar ornament making competitions. I competed three times and earned 3rd place twice, and 2nd place.

I then worked at French restaurant in Tokyo for two years. Shortly after moving to Canada, I began working part-time at Miku Vancouver within their pastry team. After a while, I was promoted to head pastry chef at Minami, Miku’s sister restaurant. When the Aburi Restaurants Canada expanded to Canada’s east coast, I moved to Toronto to lead the pastry team of Miku Toronto!

BJ / When did your interest in pastry start?

CU / When I was young, I was already interested in cooking, but not pastry however, and that’s why I went to culinary school! I learned so much there. I wanted to learn as much as possible, so I told my instructor that I wanted to learn

Chef Uchigoshi

French presentation and Japanese flavours are hit at Miku Toronto.

everything. My teachers recommended that I start working in pastry because normally the new chefs/cooks in a restaurant start in either pastry or appetizers, as it is the best way to learn.

When working with pasty, it is hard to perfect everything. Even now, I’m still learning! There are so many different techniques and styles, and they are constantly changing and evolving.

BJ / What keeps you inspired? You have been working in pastry for 14 years – do you ever get bored designing and making cake?

CU / Because [the pastry industry] keeps changing every year, there are always new innovations in dessert making, from new ingredients to machines. It keeps it exciting for me because I can experiment and use them in different ways, there are so many possibilities. For example, even with classic cakes, using new ingredients or machines you can make a completely different dessert. You can deconstruct a cake or dessert and it becomes something completely new!

BJ / What trends in formal cakes have you noticed emerging recently?

CU / Recently, a trend in cakes that I’ve noticed is mirror glaze cakes, specifically galaxy glaze. I think these cakes also represent an interest in more “Instagrammable” desserts as well as a general interest in space and the universe.

There also is a big trend towards natural ingredients, gluten free, dairy free. I think people care about what goes into their food, and it’s something pastry chefs take into consideration when creating and decorating cakes.

BJ / Describe a cake design or recipe that took your breath away: What was it about that cake that you found exciting?

CU / I really like Cedric Grolet’s desserts. He’s a French pastry chef who was awarded the title of World’s Best Pastry Chef in the “Les Grandes Tables du Monde 2017” competition. I am always blown away by his pastries that look like realistic fruit. It’s made with a fruit compote filling surrounded by mousse and covered in a layer of cocoa butter.

BJ / What kind of cake would you consider ideal for mid-week, afterwork consumption?

CU / My ideal mid-week, after-work dessert is actually chocolate truffles. It’s easy to eat and snack on, and the chocolate is good for you!

BJ / Aside from Miku’s deliciouslooking matcha chocolate hazelnut layer cake, what cake is your personal favourite?

CU / My personal favourite are opera style or fruit cakes that have an alcohol component because it gives it more flavour.

BJ / How would you describe the differences between Japanese and French pastry?

CU / In the past, we didn’t really have great fruit to use in traditional Japanese pastry. That’s why our traditional sweets use mostly rice, beans, sesame, etc. Japanese pastry is also less sweet and rich than French pastry and focuses on highlighting natural flavours. It’s usually one main ingredient with a minimum amount of sugar.

Traditional Japanese pastries may

have many different looks to the dessert, but they are always made up of the same ingredients. For example, to create a seasonal iteration of a dessert, the dessert is shaped into the season, rather than adding a bunch of different seasonal ingredients.

I think nowadays, many Japanese pastry chefs put seasonal fruits and ingredients in their desserts, like mochi, (a marshmallow-like treat) but before these ingredients weren’t as accessible.

BJ / Where do you see the future of cake and pastry going in the next few years?

CU / I think it will be a very tight-knit industry. As for consumer trends, people will lean towards more natural ingredients, like vegetables, fruits, sugars/dyes made from fruits and vegetables. I think cakes and pastries will be made to be more suitable towards healthier lifestyles. Small bite-sized desserts as opposed to large desserts, as well as gluten-free and dairy-free cake and pastry options will be more popular. /BJ

MATCHA CHOCOLATE HAZELNUT LAYER CAKE

A home cook’s version of Miku Toronto’s famous Green Tea Opera Cake

INGREDIENTS

FOR THE CHOCOLATE CAKE LAYERS:

1 cup flour

1 cup sugar

1/3 cup cocoa powder

1 1/4 teaspoon baking powder

1/3 teaspoon baking soda

1/3 teaspoon salt

1 1/4 teaspoon instant coffee powder

1/4 cup milk

3 1/2 tablespoon vegetable oil

1 egg

1/2 cup water

1 teaspoon vanilla extract

FOR THE ESPRESSO SYRUP:

100ml boiled water

1 rounded teaspoon instant coffee

1/4 cup sugar

1 tablespoon kahlua

FOR THE MATCHA BUTTERCREAM:

1 1/4 cups softened butter

1 tablespoon matcha powder

1 cup sugar

1/4 cup water

6 egg yolks

1 whole egg

FOR THE CHOCOLATE HAZELNUT RICE CRUNCH

MIXTURE:

1/2 cup of chocolate hazelnut spread

1/2 sugar

4 cups rice puffs

5/8 cups dark chocolate (melted)

2 tablespoon butter

FOR THE ADZUKI CREAM:

1/2 cup of adzuki paste (red bean paste)

1/2 tablespoon butter

DIRECTIONS

FOR THE CHOCOLATE CAKE LAYERS:

1. Preheat the oven to 350º.

2. Prep a 12’ round Springform pan with parchment paper.

3. Combine dry ingredients into a bowl and mix well.

4. Put liquid ingredients into another bowl and mix. Pour liquid ingredients into dry ingredients bowl and mix until smooth.

5. Pour batter into the baking pan, then bake for 25 minutes. Let cool.

6. Remove cake and cut into 3 even layers with a thickness of 1 cm each.

FOR THE ESPRESSO SYRUP:

1. Combine all ingredients. Let cool completely.

FOR THE MATCHA BUTTERCREAM:

1. Mix egg yolks and whole egg using the mixer on low speed.

2. Put sugar and water in a pan, and bring it to a boil. Once it boils, slowly pour into mixer with the mixer on high speed until the mixture is fluffy.

3. Let cool completely.

4. Next, mix butter and matcha well and add it to the mixer bowl. Combine all ingredients until smooth.

FOR THE CHOCOLATE HAZELNUT RICE CRUNCH MIXTURE:

1. Place dark chocolate and butter in a microwave-safe bowl. Heat in the microwave in 30 second increments until melted.

2. Combine remaining ingredients with melted dark chocolate and butter mixture.

FOR THE ADZUKI CREAM:

1. Mix Adzuki paste and butter together to form the Adzuki cream.

TO ASSEMBLE:

1. Brush all cake layers with the espresso syrup.

2. Put one slice of cake back into the springform pan.

3. Spread a layer of the chocolate hazelnut rice crunch on the slice of chocolate cake in the pan.

4. Spread a layer of matcha buttercream on top of the chocolate hazelnut rice crunch layer.

5. Add another layer of cake to the pan. Spread another layer of matcha butter cream and put the last layer of cake on top.

6. Spread a layer of the Adzuki cream on it, then finish with rest of Matcha buttercream, chill it in fridge for 6 hours.

7. Frost the cake with the remaining Matcha buttercream. Optional: Decorate with assorted berries and fresh cut flowers.

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GETTING A GRANT

WHY DOES THE CANADIAN GOVERNMENT GIVE AWAY MONEY?

When most people hear that the government gives money away as grants, their reaction is that it must not be true. Why would the Government want to give businesses money and receive nothing in exchange? The reality is that the Canadian Government does receive something in exchange for the money they give away: For every $1 the Government gives out in funding the government receives approximately $3 back in tax revenue. Grants are a win-win situation. Businesses receive funds they need to start, operate and expand their companies and the Government receives tax revenue from increases in company payrolls, HST collected Corporate Taxes and Employer Health Taxes.

WHAT’S THE GOVERNMENT’S MOTIVATION IN GIVING $3 BILLION TO THE FOOD INDUSTRY?

The food sector has become Canada’s largest manufacturing employer and the Government would like to see this sector continue to grow and prosper. Food and restaurant businesses have 6,900 businesses that provide over 257,000 direct jobs to Canadians. The food industry employs more Canadians than both the auto and aerospace industries combined. The food sector produced $112.4 billion of goods in 2016, which is comprised of 18 per cent of all manufacturing shipments in Canada and 2 per cent of the national GDP.

}Your bakery could apply for a new oven and a new ERP system for the same deadline. Companies are also allowed to file applications for new and every filing deadline, there is no upper limit to how much funding a company can receive.

was an increase of 7 per cent over 2015. Food related-industries exported 29.8 per cent of all goods produced, 87 per cent of these exports went to three major markets in 2016 – United States (74 per cent), China (7 per cent) and Japan (6 per cent.)

Canada’s food sector. Funding began in 2018 and will run to 2023. CAP is split between the Federal and Provincial Government on a 60:40 basis and is geared towards the needs of each province and territory. Once the Province or Territory announces their funding plan it will appear online.

Listed in this article are the website links to the Provinces and Territories funding plans and amounts:

• Alberta: $406 million in funding cap.alberta.ca/CAP/

Bakeries, restaurants and caterers supply approximately 70 per cent of all processed food and beverage products in Canada and is also the largest buyer of the food Canadian farmers grow. The food sector exports processed food and beverage products to 192 countries around the world. These exports reached $33.5 billion in 2016, which

The Federal Government would like to see Food sector exports grow to $75 billion by 2025. In order to reach this goal, the Federal Government will need to assist the capital intense food sector with funding.

CAP is a 5-year, $3-billion investment by federal, provincial and territorial governments to strengthen and grow

• British Columbia: $115 million in funding

iafbc.ca/funding-opportunities/ innovation/

• Manitoba: $176 million in funding www.gov.mb.ca/agriculture/ canadian-agricultural-partnership/ ag-action-manitoba-program/

• New Brunswick: $37 million in funding

The Canadian government has up to $3 billion dollars in grants to help bakeries operate.

www2.gnb.ca/content/gnb/en/ departments/10/agriculture/ content/agriculture_programs. html

• Newfoundland and Labrador: $37 million in funding www.faa.gov.nl.ca/programs/cap/ index.html

• Northwest Territories: $5.6 million in funding www.gov.nt.ca/newsroom/news/ canadian-agricultural-partnershipevolve-nwt-agriculture

• Nova Scotia: $37 million novascotia.ca/agri/programs-andservices/financial-funding/

• Ontario: $1.5 billion in funding ontarioprogramguides.net/ category/other-business/

• Prince Edward Island: $37 million in funding www.princeedwardisland.ca/en/ information/agriculture-andfisheries/canadian-agriculturalpartnership-2018-2023

• Quebec: $293 million in funding www.mapaq.gouv.qc.ca/fr/ Grands-dossiers/pca/Pages/ PartenariatCanAg.aspx

• Saskatchewan: $388 million in funding www.saskatchewan.ca/business/ agriculture-natural-resourcesand-industry/agribusiness-farmers-and-ranchers/canadian-agricultural-partnership-cap

• Yukon: $7.4 million in funding www.canada.ca/en/agricultureagri-food/news/2018/05/ new-funding-partnership-withcanada-will-benefit-yukon-farmers-and-support-local-food-production.html

Only Nunavut is left to announce their funding.

WHAT TYPES OF EXPENSES DOES THE CAP COVER?

The Canadian Government has realized that running a food manufacturing facility is very expensive. Food manufacturing facilities require equipment and machinery, food quality systems and certification, refrigeration, freezers, pest control etc., all of which cost a lot of money. Since the food sector is the largest manufacturing employee in Canada it is in the Government’s best interest to help with some funding. The CAP

Funding program is meant to assist manufacturing facilities with these costs. Here are the funding areas for bakeries in Ontario. Funding varies across Canada, but these are the categories and contributions in Ontario.

• Enterprise Resource Planning and Supply Chain Management Systems – 35% of costs up to $100,000

• Ingredient Efficiency and Waste

Reduction – 35% of costs up to $75,000

• Technology and Equipment to Improve Labour Productivity – 25% of costs up to $250,000

• Develop New Products or Processes– 35% of costs up to $75,000

• Market Products in Canada – 35% of costs up to $50,000

• Market Products Internationally – 35% of costs up to $75,000

• Food Safety and Traceability

System Improvements – 50% of costs up to $75,000

• Food Safety Equipment – 35% up of costs up to $10,000

• Traceability Equipment – 35% of costs up to $10,000

HOW DO I APPLY FOR CAP FUNDING?

To apply for CAP funding go to the link above for the Province your company

resides in. The CAP webpage will tell you the application filing deadlines. Each Provincial CAP webpage will announce the funding deadlines for early 2019. The CAP applications are quite detailed. It is recommended that you contact your Provincial CAP office or attend a training session to get more information on the CAP Funding Program.

There are consulting companies that

OUR T65 FLOUR

specialize in CAP funding application submissions and it is recommended that you speak to one to assist you with the process. Each company is allowed to submit two CAP applications for each funding deadlines. For example, your bakery could apply for a new oven and a new ERP system for the same deadline. Companies are also allowed to file applications for new and every filing deadline, there is no upper limit to how much funding a company can receive.

After you submit your CAP application to the Government you will receive a response in up to 2 months letting you know if you were successful with receiving funding. If you are not successful, remember you may be able to resubmit the application for the next filing deadline.

FUNDING RECIPIENTS AROUND THE COUNTRY

Here are some examples of funding received around the country under the former CAP funding program called Growing Forward 2 that ended in 2017:

Create A Treat received $100,000 for the purchase and installation of an automated stamping system, oven tunnel and cooling spiral.

Del’s Pastry received $29,995.00 to purchase and install equipment, complete process training and facility modifications to develop a new proprietary process for cinnamon bun production to help access new markets.

La Rocca Creative Cakes had received up to $100,000.00 to purchase and install an Enterprise Resource Planning system to help increase labour productivity. /BJ

Bonny Koabel CPA, CGA is the President of AKR Consulting Canada located in Mississauga, ON, a firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates since 2003. Bonny has specialized in assisting businesses with obtaining Government funding for the past 15 years. Her expertise is working with companies and developing strategies to utilize Government funding. Bonny can be reached at bonny@akrconsulting.com or 905-6786368.

Palais des congrès de Montréal

Pour toute information sur les espaces d’exposition, les commandites et les conditions de participation :

For exhibit space, sponsorship & attending information:

www.baking.ca | info@baking.ca

Téléphone : 888-674-2253

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CHEF OMILINSKY’S MAGIC FORMULA

At a time when clients want to treat themselves, yet demand healthy options,

Chef Leigh Omilinsky found a way to bridge the two disparate wants. In 2013, she won the Jean Banchet award for Best Pastry Chef, and was included in Zagat’s 30 Under 30 list.

Bakers Journal talks with the award-winning chef to discuss her innovative take on a traditional French pastry. Formerly employed in Chicago’s Nico Osteria, Omilinsky is now pastry chef at the Bellemore restaurant.

Omilinsky’s spelt croissants appeal to both traditional pastry lovers and those looking for better-for-you baked goods.

It all started when she was tasked by chef and restaurateur Paul Kahan to “make the best croissants in Chicago.” The added pressure of knowing Kahan would compare hers to the ones made at Tartine was daunting.

“He loves whole grains, he likes to push that, because it’s an interesting flavour. So, I tried whole wheat, I’ve tried rye – I can’t remember what else I’ve tried. I tried a few different other ones, and I worked with Greg Wade, who is the head baker at Publican Quality Breads.”

It was Chef Wade’s suggestion to use spelt flour, and it was then that Chef Omilinsky knew they had a winner.

“Sometimes, when you use too many whole grains, it gets almost gummy, because there’s so much protein in there,” she explained. “I wanted it to have the whole grain flavour, but I didn’t want it to get overly ‘healthyfoody’ because it’s clearly not. I wanted it to still be a croissant, and have a more interesting flavour.”

The process was experimental, and the amount of time it took to perfect her formula discouraged her at first. However, she did not stop working on them for a “solid two months,” and Omilinsky’s determination prevailed. In

Leigh Omilinsky’s spelt croissants are a healthier version of Tartine’s more traditional ones.

fiddling with the combination of spelt and water, she found the source of her obstacle. As with most successful experiments, the correct formula was the result of an accident.

“I didn’t realize how much longer the grain needed to proof,” Omilinsky shares. “So, the first two weeks worth of attempts, I was proofing the dough for the same amount of time I would have done using white flour – which was a couple of hours – and they were just really, really dense. It was texturally wrong. What honestly happened: I forgot about them in my proofer. I totally forgot about them for four hours and they were great!”

This revelation inspired Omilinsky to try spelt and other whole and ancient grains in other applications aside from croissants. “I’ve made buckwheat gelato, and I’ve made a caraway and rye Kouign-Amann, and it made [working with whole grains] less scary.”

The young chef laughs at her earlier trepidation, and emphasizes the need for experimentation in the kitchen. Anything from time to weather can affect the

outcome, so she recommends a looser, less regimented technique in working with the dough.

“If it’s really humid and the weather is warm, I try to control the conditions as best as I can, but that’s not always do-able. If it’s really humid, I’ll use less water, and that’s going to affect the dough a little bit differently. If it’s really hot, it’s everything from where we mix the dough to how long we mix it up, because we don’t want the dough to get super hot,” cautions Omilinsky. “For proofing, it’s all about ‘feel.’ It’s like playing with dirt: you gotta get in there. But, we make them every single day, and we can tell when it’s really, really hot here. We had a wash towel over the dough when the croissants were being mixed and for the resting times between times of lamination, and we just had to watch it.”

Omilinsky is optimistic about the future use of ancient grains in pastry applications. “I think what’s really cool now, is that a lot of the ancient grains and whole grains are becoming more approachable,” she says, referring to

Osteria’s organic food source, Spence Farms. “I think that’s super cool, and that bleeds in to pastry as well.”

“I think people are getting more adventurous, and with that comes all sorts of opportunity. There’s a trend of knowing where your food comes from, which I think is fabulous. Knowing the history behind a food gets people excited, and in turn, gets us excited.”

Omilinsky states that pastry and restaurant trends are seeing new application and demand for ‘whole grains and different grains.’ “It’s not just wheat and corn. It’s everything – what can we do with amaranth? With buckwheat? I remember a few years ago, quinoa was the thing, and now it’s like, ‘well, what else can we do?’ Can we use sorghum? Can we use whatever else can we get our hands on?”

Despite her expertise with that ancient grain, spelt is not Omilinksy’s favourite flour to bake with. “I love the flavour of rye. I think it’s somehow nostalgic for me. My grandma used to make rye bread and she used to put pickle juice in her rye bread, so I think that brings me back. She made the best rye bread. I think that depending on which purveyor you get it from and what time of year you buy it, it’s going to taste really different. But I also like the idea of rye and caraway in desserts and pastries. I did a couple of things last year with those things and it was super fun.”

Nostalgia is always a big part of what makes a pastry popular. When pastry-lovers bite into a treat, they want to feel that special rush of memories, and Omilinsky feels she brings that element to her baking. This trend in baking with whole flour is nothing new to her. Treats from the chef’s past influence her choice of ingredients today.

“My mom was very ahead of the health food trend,” laughs Omilinsky. “When I was little, there was no Whole Foods, we had to go to the one health food store. She would put whole grains in her cookies, through cereal. She would crush up Shredded Wheat and Cheerios to try to put some nutritional value into our sweets. That’s something very nostalgic for me. So I say, ‘Do it up!’”

/BJ

¦ bakers formula ¦

SPELT CROISSANT DOUGH

X2X2.5X3INGREDIENTS

POOLISH:

532g665g798gbread flour

3g 3.75g4.5gyeast

520g650g780g 80 F degree water

LEVAIN:

693g868g1041gBread flour

630g788g945g 80 F degree water

140g175g210g Sourdough starter

SOUR:

600g750g900gSpelt Flour

600g750g900gBread Flour

1397g1750g2100gMilk- bring to a full boil

Mix everything again by hand to combine.

FINAL MIX:

1546g1933g2319gBread Flour

210g263g315gSugar

126g158g189gSalt

23g30g36gYeast

METHOD:

1. Make the Poolish, levain and sour a minimum of 12 hours ahead of time.

2. Combine all of the pre-ferments and the rest of the ingredients in the 20 QT mixer with the dough hook.

3. Mix on speed 1 until it combines. It should form one ball and be slightly shiny. Do not over-mix this.

TO LAMINATE:

X1= 1000 g roll in butter

Do 3-single folds and let them rest for a few hours.

TO SHAPE:

Set your dough sheeter to #5. Plain croissants are 10.6 cm x 27.9 cm as well as ham and cheese-filled ones. Chocolate croissants are 8.5 cm x 11 cm.

BAKING:

1. This dough proofs for over three hours. It may seem excessive, but the grains need a longer proofing time than pastry flour.

2. Bake at 400 F for 8 minutes, rotate and bake for 10 more minutes.

“Simple and flexible financing allowed us to expand the way we wanted.”

Mike Timani, President, Fancy Pokket Food Processor

The food business is unique Your financing should be too Grow with a lender who understands Canadian food. With over 100,000 customers, big and small, and a portfolio that tops $30 billion, Farm Credit Canada can help build your business success story.

fccfinancing.ca

BY DALE WILLERTON AND JEFF GRANDFIELD

WHAT MAKES A LEASE GOOD OR BAD?

Learning real estate law around starting a business is hard enough: Here are tips to help you recognize a lease that’s legit.

Yes, tenants, you can – and should – negotiate the terms of your lease. The problem is that many bakery tenants overlook the importance of their commercial lease and don’t know the difference between a “good” lease and a “bad” lease.

A bad lease agreement may hold you back from making a good profit, or even result in the closure of your business. Great bakeries in poor locations will never reach the full potential that a better location may offer. Perhaps, you’ve picked a great location but leased too many (or too few) square feet; this can be a problem as well.

}Combine a mediocre location with a high rental rate and you have a recipe for disaster. Your bakery will never succeed, let alone sell for a profit. Many bakers shop for cheap space, but get what they pay for, location-wise. Not to downplay the need for skillful negotiation, but you don’t want to pay too much for a good location. In many of the large malls, the property may be recognized as an excellent location, but getting stuck in a quiet area of the property may render you nearly invisible.

often written in the landlord’s favour. It’s a common mistake for bakery tenants to overlook terms, thinking they’re simply “standard.” Many of these terms can be adjusted to reduce potential negative impacts to your business or limitation on future rights.

Making a good lease great means removing, deleting, or negotiating restrictive clauses in the agreement that will hinder your company. For some tenants, the renewal-option clause can be the difference between whether you get a longerterm stay in your location allowing your business to grow. A demolition clause can force you to move out of your premises if the landlord wants to knock down the building to renovate. A poorly written relocation clause can force you into a costly move. If

Never assume that what the lease doesn’t say will be to your benefit later: It never is. What’s missing from the lease agreement will haunt you later.

Another factor can be a lack of adequate parking for your customers. One tenant The Lease Coach helped with a midterm rent reduction, came to the sad realization that their newest location was parking-starved. Just when people wanted to visit, the parking lot was already filled with vehicles. Potential customers stuck their heads in just to complain that they couldn’t find a parking space, then drove away.

A good lease will contain primary business terms, such as rent, size of location, and term length, that are essential to the completed lease deal but will only make up a small portion of the lease. The rest of the agreement contains hundreds of ancillary clauses that may or may not be financial in nature and are

a baker wants to sell their business and assign their lease agreement to the buyer, the lease must have a comprehensive lease agreement clause. However, commercial landlords often include conditions controlling or prohibiting the lease assignment (unless wording is added for the tenant’s protection.) An exclusivity clause prevents your direct competitors or neighboring tenants from offering the same services or products. Review the hours and days of operation required in your lease; you may need to negotiate modified days or hours when it’s unprofitable to stay open. These are just some examples why it is important to read and negotiate all the terms of your lease before signing.

Brevity in a lease agreement is the enemy of most bakery tenants. A good lease agreement is long. Never assume that what the lease doesn’t say will be to your benefit later – it never is. As the tenant, you want everything that could possibly be an issue addressed in your lease agreement. Remember, it’s often what is missing from a lease agreement

that really comes back to haunt you. If you plan to sell your bakery, try to think of whether you’d buy this business based on its current lease. As a prospective buyer, what parts of the agreement would you not like? Would the rent seem high? What about the operating costs (common area maintenance/CAM costs?) Would a shortage of parking or an undesirable neighbor drive away your potential customers and buyers of your business? Are there renewal options valid to a future buyer? Thinking about these issues beforehand can make all the difference in your decision-making process.

All of these are scary scenarios requiring proper guidance from a professional who is working for you, being paid by you, and serving your needs.

For a copy of our free CD, Leasing Do’s & Don’ts for Commercial Tenants, please e-mail your request to JeffGrandfield@ TheLeaseCoach.com. /BJ

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

BY RUSSELL TRAHAN

QUIT “FISHING” FOR PUBLICITY

Sending out press releases to get media attention isn’t hard. You just need the right “hook.”

There is an old proverb that goes, “Give a person a fish, and you feed them for a day. Teach a person to fish, and you’ll feed them for a lifetime.” The same can be said about publicity. If you do publicity once, you’ll only get business for a day. However, if you do publicity with frequency and repetition, you’ll build a business that will feed you for a lifetime.

There are several other ways fishing is similar to publicity, there are a few:

KNOW WHAT YOU’RE FISHING FOR

Decide who your target market is: First, you have to decide what you’re fishing for, then you go where they are. If you’re fishing for trout you would go to a lake. If you’re fishing for salmon you head to a river. The same method applies for your target market. Once you decide who your target market is, you go where they are. If you want name recognition in front of business decision makers you would go to trade, industry, or business association publications. If you want the attention of single parents you would go to women’s magazines or mommy blogs. Every market has magazines and blogs they read regularly. Know who your target market is and where they’re located and you’ll get a bite every time.

USE THE RIGHT LURES

Position your expertise: In a lake you would want a bobber and lures to attract the fish’s attention. In a river or stream you might want to use a fly-fishing pole. On the ocean, you’d want to be fully strapped in with a strong line and reel. The same is true to positioning your expertise in a way the reader wants to see it. You may think that since Entrepreneur, Fast Company, and BusinessWeek are all business publications you can send the same press release to all of them. Consider their core reader: Entrepreneur says who they are in the title; Fast Company attracts the reader who wants “new, now, next;” and BusinessWeek is the old steady blue-chip

businessperson. So, if you tailor your press release to into the hands of the publication want to get published, you’ll have them jumping out of the water for you.

PUT THE RIGHT BAIT ON YOUR HOOK

Place the right content in your hook: Whether you use a worm, eggs, or chum depends on the fish you want to catch. The same is true for the content you use to hook the media’s attention. If you don’t get the media’s attention, your target market will never see your content, so you have to present your content in the right way. So many people make the mistake of presenting themselves as the story. What the media cares about is what you can do for their reader, is primary; Who you are and why they should listen is secondary. Press releases should not be advertorial or self-promotional; they should be educational, informational, and content-driven. Lead with your unique stance or controversial opinion. Offer the editor additional information on a story they’re already running and they’ll be itching to take the bait.

TELLING A “FISH STORY”

Use your publicity: Every fisher has a whopper of a story about the one that got away, but just as many have trophies mounted on their walls to prove their skills. The same is true with your publicity; you’ve got to tell a good tale about it, otherwise you might as well cut bait and walk away. Establish an ‘in the media’ page

attentionSometimes,gettingmedia meansgettinga bitcontroversial:Keepthe publicinterested.

on your website. Nothing impresses a potential client more than knowing the media considers you the go-to source for information on your expertise. Even if your business is just in the local market, don’t shy away from national press. Showing a local realtor you’ve been in a national real estate magazine will be just as impressive as being in the local newspaper. Use the publicity you receive in your social media as well. If you’re a B2B business you would want to focus on LinkedIn, or if you’re B2C you could use Facebook, Pinterest, Instagram, or others. If you’re hoping to build business name recognition, increase market awareness, or boost sales, you first need to drop your line into the water. Wading in to mainstream media doesn’t have to be a scary situation. Knowing who you want to hook, and having the right bait in your tackle box will land you publicity without much of a struggle. Regardless if you’re standing on the banks, using a row boat, or in a trawler, it’s about positioning your content in front of your target market in a format they want to hear, then just sit back and reel them in. You’ll have a net full of media placements to use in your marketing for a lifetime. /BJ

Russell Trahan is the Owner and President of PR/PR Public Relations and Author of Sell Yourself Without Saying a Word. For 20 years PR/PR has enjoyed a track record of getting 100% of their clients placed in front of their target market. For more information, please visit www.prpr.net.

2019 BUYERS GUIDE

Your guide to companies, services and supplies for the industry!

2019 BUYERS GUIDE & DIRECTORY

AAB MAURI NORTH AMERICA

4240 Duncan Avenue, Suite 150

St. Louis, MO 63110

Tel: 1.800.772.3971

Fax: 314.392.0810

e-mail: Diane.Pflanz@abmauri.com

Website: www.abmna.com

Description: All major bakery distributors in Canada

ABI LTD

61 Performance Drive

Richmond Hill, ON L4S 0J5

Tel: 905-738-6070

Fax: 905-738-6085

e-mail: sales@abiltd.com

Website: www.abiltd.com

ADM MILLING CO.

7585 Danbro Cres.

Mississauga, ON L5N 6P9

Tel: 905-819-7000

Fax: 905-819-9768

e-mail: info.cdnmill@adm.com

Website: www.adm.com

Description: Atlantic: B.M.S. Distributors Ltd., NS; GFS; Sysco Food Service, NB; Capital Foodservice, NB; C.L. Comeau Wholesale, NB; Atlantic Grocery Distributors, NL; Sysco Food Service, NL; Quebec: Rudolph Sales; Farinex, Bakemark, Colabor; GFS; Saputo; Kar Wah; Palmoqua; Frank & Dino; Defedis; Elca; Conan; Tepi; Ideal Foods; D Bertrand; Suprali; Ontario: BakeMark; Far East Foods; Gordon’s Foodservice; Grain Process Enterprises Ltd; Saputo; Sysco/Serca Foodservices; Summit Foods; Flanagan’s Foodservice Inc.; Baker’s Pantry; Albion Bakery Supply; Baker’s & Us; Jim’s Brothers Trading Co.; Ontario Bakery Supplies; Reliable Foods Inc.; Olympic Wholesale; Bedell’s Foodservice; Ricco Foods; Roman Cheese; Morton Wholesale; Traynors; Harvey Burrows & Son Ltd.; Shaw Milling; Western: BakeMark, BC; Lekker Food Distribution LTD., BC; GFS; Richardson’s, BC; North Douglas Distributors, BC; Serca, BC; Snow Cap, BC; J & S Brokerage, AB; BakeMark, AB; Serca, AB; BakeMark, SK; BakeMark, MB.

ADVANCED BAKERY INGREDIENTS INC.

2140 Winston Park Dr., Unit 14

Oakville, ON L6H 5V5

Tel: 905-829-0488

Fax: 905-829-0442

e-mail: premb@abicanada.ca

Website: www.abicanada.ca

ALL GOLD IMPORTS, INC.

4255 14th Ave.

Markham, ON L3R 0J2

Tel: 416-740-4653

Fax: 416-740-9666

e-mail: info@allgold.ca

Website: www.allgold.ca

ALLIED BAKERY EQUIPMENT

12015 East Slauson Avenue suite K

Santa Fe Springs, CA 90670

Tel: 562 945 6506

Fax: 562 945 4282

e-mail: info@alliedbake.com

Website: www.alliedbake.com

ALTRO CANADA INC.

6221 Kennedy Rd #1

Mississauga, ON L5T 2S8

Tel: 905-564-1330

Fax: 905-564-0750

e-mail: cjohnson@altro.com

Website: www.altro.com

AMERICAN PAN - BUNDY BAKING SOLUTIONS

417 E. Water St.

Urbana, OH 43078

Tel: 937-652-2151

Fax: 937-653-3546

e-mail: sales@americanpan.com

Website: www.bundybakingsolutions.com

AMF BAKERY SYSTEMS

2115 West Laburnum Ave.

Richmond, VA 23227

Tel: 804-355-7961

Fax: 804-342-9724

e-mail: sales@amfbakery.com

Website: www.amfbakery.com

Description: AMF Canada, Gary McDonald, Sales Manager, Canada 519-766-4631.

APEX INGREDIENTS INC.

622 Couves Crescent GREENFIELD PARK, QC j4v1t8

Tel: 514-318-2167

e-mail: info@apexingredients.com

Website: www.apexingredients.com

Description: Dairy Products

Fruit & Vegetable Purees

Imagilin Technology Probiotics

Tara Gum

ARDENT MILLS ULC

6860 Century Ave.

Mississauga, ON L5N 2W5

Tel: (905) 494-2600

Fax: 905-494-2607

e-mail: elaine.odoherty@ardentmills.com

Website: ardentmills.ca

Description: Ardent Mills is working for the good of grain and committed to pioneering what’s next, with value-added, nutrient-rich, on trend grain solutions that deliver superior performance and consumer appeal like Simply Milled by Ardent Mills‚ Organic Flour and Ardent Mills Great Plains Quinoa that is grown in North America. We also offer a full line of premium quality flour, oats and bakery mixes backed by a century of milling experience.

Distributors: SnowCap, Bakemark, Sysco, GFS, Olympic Wholesale, FarEast Foods, Farinex, Rudolph.

ASHWORTH BROS., INC.

450 Armour Dale Winchester, VA 22601

Tel: 540-662-3494

Fax: 540-662-3150

e-mail: akincaid@ashworth.com

Website: www.ashworth.com

AZELIS CANADA INC.

235 Advance Blvd

Brampton, ON L6T 4J2

Tel: 647-521-7510

e-mail: lori.oboyle@azelisamericas.ca Website: www.azelis.com

BACKERHAUS VEIT LTD.

6745 Invader Crescent

Mississauga, ON L5T 2B6

Tel: 905-850-9229

Fax: 905-850-9292

e-mail: sales@backerhausveit.com

Website: www.backerhausveit.com

BAKEMARK

2480 Viking Way

Richmond, BC V6V 1N3

Tel: (604) 303-1700

e-mail: information@bakemark.com

Website: www.yourbakemark.com

BAKER’S AND US

15 McCulloch Ave., Unit 3

Etobicoke, ON M9W 4M5

Tel: 416-247-7444

Fax: 416-247-4700

e-mail: info@bakersandus.ca

Website: www.bakersandus.ca

BAKER’S PANTRY LTD.

861 Fenmar Drive

Toronto, ON M9L1C8

Tel: 416-749-2700

Fax: 416-749-2701

e-mail: info@bakerspantry.ca

Website: www.bakerspantry.ca

BAKERS TOUCH CONSULTING PO Box 1511

Waterdown, ON L0R2H0

Tel: 416 450-6103

Fax: 289 895-7784

e-mail: mcorsi@BakersTouchConsulting.com

BAKEWATCH

4287-B Southeast International Way

Portland, OR 97222

Tel: 503-659-6100

e-mail: sales@bakewatch.com

Website: bakewatch.ecd.com

Description: ECD BakeWATCH Ray Pearce

Portland, OR

503-659-6100 ext. 247 ray.pearce@ecd.com

BAKING & PASTRY ART - NAIT

11762-106 St. NW

Edmonton, AB T5G 2R1

Tel: 780-471-8693

Fax: 780-471-8914

e-mail: adumonce@nait.ca

Website: www.nait.ca

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

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

BOULANGER BASSIN B&B

4293 Rue de Brebeuf

Montreal, QC H2J 3K6

Tel: (514) 525-0854

e-mail: sales@kensfruitcake.com

Website: www.kensfruitcake.com

Description: From webstore and private label.

BRAND CULTURE MARKETING & PROMOTIONS INC.

Unit 14 - 5250 Satellite Dr. Mississauga, ON L4W 5G5

Tel: 905-361-0305

Fax: 905-629-9305

e-mail: bmacdonald@brandculture.ca

Website: www.brandculture.ca

BRANT FLOUR MILLS LTD. 14 Brant Mill Rd.

Scotland, ON N0E 1R0

Tel: 519-484-2921

Fax: 519-484-2555

e-mail: info@brantflourmills.com

Website: www.brantflourmills.com

BRITISH CANADIAN IMPORTERS

102-4599 Tillicum Street

Burnaby, BC V5J 3J9

Tel: 604-681-3554

Fax: 604-681-0567

e-mail: info@bcimporters.com

Website: www.bcimporters.com

BROLITE PRODUCTS 1335 Schiferl Road Bartlett, IL 60103

Tel: 630-830-0340

Fax: 630-830-0356

BIZERBA CANADA INC.

6411 Edwards Boulevard

Mississauga, ON L5T 2P7

Tel: 905-670-9498

e-mail: ian.longley@bizerba.com

Website: www.bizerba.ca

BLENDTEK INGREDIENTS

32 Cherry Blossom Rd.

Cambridge, ON N3H4R7

Tel: 519-279-4401

Fax: 800-240-0153

e-mail: info@blendtek.com

Website: www.blendtek.com

BONNIE & DON FLAVOURS INC.

919 Kamato Road

Mississauga, ON L4W 2R5

Tel: 905-625-1813

Fax: 905-625-1824

e-mail: info@bdflavours.com

Website: www.bdflavours.com

Description: Phillips Ingredients Inc. (mikedolling@ phillipsingredients.com)

e-mail: k.skrzypiec@broliteproducts.com Website: www.bakewithbrolite.com

BUHLER INC. 13105 12th Ave N. Plymouth, MN 55441

Tel: 763-847-9900

Fax: 763-847-9902

e-mail: buhler.minneapolis@buhlergroup.com Website: www.buhlergroup.com

BURNBRAE FARMS LTD. 3356 County Rd #27

Lyn, ON K0E 1M0

Tel: 613-345-5651

Fax: 613-345-6946

e-mail: general@burnbraefarms.com

Website: www.burnbraefarms.com

CC.P. VEGETABLE OIL INC.

10 Carson Court, Unit 2

Brampton, ON L6T 4P8

Tel: 905-792-2309

Fax: 905-792-9461

e-mail: info@cpvegoil.ca Website: www.cpvegoil.com

CALDIC CANADA INC.

6980 Creditview Road

Mississauga, ON L5N 8E2

Tel: (905) 812-7300

Fax: 9058127308

e-mail: customercare@caldic.ca

Website: www.caldic.com/Information/worldwide/ Canada

CALLEBAUT

Chocolate Academy 4850 Molson Street Montreal, QC H1Y 3J8

Tel: 1-855-619-8676

Website: www.callebaut.com

CAMBRIAN SOLUTIONS INC.

627 Lyons Lane, Suite 300

Oakville, ON L6J 5Z7

Tel: (905) 338-3172

Fax: (905) 338-0648

e-mail: info@cambrian.com

Website: www.cambrian.com

CAN AM INGREDIENTS, INC.

510 Queens Quay West

Toronto, ON M5V 0K6

Tel: 416-293-4444

Fax: 416-293-4447

e-mail: trudy@canamingredients.com

Website: www.canamingredients.com

CANADA UNLIMITED INC.-(IBA EVENT)

9-6975 Meadowvale Town Centre Circle, Suite 418 Mississauga, ON L5N 2V7

Tel: 905-813-19051

e-mail: info@canada-unlimited.com

Website: www.canada-unlimited.com

CANPACO INC.

7901 Huntington Road

Vaughan, ON L4H 0S9

Tel: (905) 771-7791

Fax: 905-771-1115

e-mail: sales@canpaco.com

Website: www.canpaco.com

CARMI FLAVOR & FRAGRANCE CO. INC

1170- 572 Nicola Place

Port Coquitlam, BC V3B 0K4

Tel: (604) 468-9800

Fax: (604) 468-9801

e-mail: cnsales@carmiflavors.com

Website: www.carmiflavors.com

CHAMPION MOYER DIEBEL, LIMITED

2674 North Service Rd.

Jordan Station, ON L0R 1S0

Tel: 905-562-4195

Fax: 905-562-4618

e-mail: cmillette@moyerdiebellimited.com

CHICAGO METALLIC BAKEWARE CANADA

84 Easton Road

Brantford, ON N3P 1J5

Tel: 519-756-2800 ext. 227

Fax: 519-756-2800

e-mail: customerservice@cmbakeware.ca

Website: www.cmbakeware.ca

COMPASS FOOD SALES CO LTD

260 Industrial Parkway North

Aurora, ON L4G 4C3

Tel: 905 713 0167

Fax: 905 713 0540

e-mail: sales@compassfoodsales.com

Website: www.compassfoodsales.com

CONTEMAR SILO SYSTEMS INC.

30 Pennsylvania Ave., Unit 8 Concord, ON L4K 4A5

Tel: 1-800-567-2741

Fax: 905-669-5665

e-mail: info@contemar.com

Website: www.contemar.com

CORBION

8250 Flint Street

Lenexa, KS 66214

Tel: 800-669-4092

Fax: 913-888-4970

e-mail: foodus@corbion.com

Website: www.corbion.com

CROSBY MOLASSES CO. LTD.

327 Rothesay Ave.

Saint John, NB E2J2C3

Tel: 506-634-7515

Fax: 506-634-1724

e-mail: info@crosbys.com

Website: www.crosbysmolasses.com

CROWN CUSTOM METAL SPINNING INC.

1880 Kipling Ave.

Toronto, ON M9W 4J1

Tel: 416-243-9333

e-mail: sales@crowncookware.ca

Website: www.crowncookware.ca

Description: Crown is a manufacturer of Cookware, Bakeware, Pizza Pans and Bakery Racks in Canada since 1981. Pick from our standard sizes or have us make your pan to your specifications.

DDAABON ORGANIC USA

1110 Brickell Avenue

Miami, FL 33131

Tel: 305-358-7667

e-mail: info@daabonusa.com

Website: www.daabonusa.com

DAWN FOOD PRODUCTS (CANADA) LTD.

275 Steelwell Rd

Brampton, ON L6T 0C8

Tel: 289-505-4640

e-mail: dawncanadacs@dawnfoods.com

Website: www.dawnfoods.com

DEALERS INGREDIENTS INC.

1995 Clark Blvd.

Brampton, ON L6T 4W1

Tel: 905-458-7766

Fax: 905-458-7709

e-mail: info@dealersingredients.com

Website: www.dealersingredients.com

DECOPAC, INC.

3500 Thurston Ave. Anoka, MN 55303

Tel: 1-800-332-6722

Website: www.decopac.com

Description: BakeMark Canada, Bob Bakery World, L&M Bakers Supply Co., Vincent Selection Ltd., Vixit Products Ltd.

DEMPSEY CORPORATION

47 Davies Avenue

Toronto, ON M4M 2A9

Tel: 1-416-461-0844

e-mail: toronto@dempseycorporation.com

Website: www.dempseycorporation.com

Description: Dempsey Corporation is a functional and specialty food ingredients distributor, and a Canadian family owned business for over 60 years.

Our offerings for bakery include oat fibre, flax, inulin, citrus fibre, apple extract, pectin, flavour enhancers flavours, malt extracts, salt replacers, natural inclusions, nut replacers, antioxidants, antimicrobials and freeze-dried fruit.

DESIGNER STENCILS

2503 Silverside Road

Wilmington, DE 19810

Tel: 800-822-7836

Fax: 302-475-8644

e-mail: info@designerstencils.com

Website: www.designerstencils.com

THE BAKING ASSOCIATION OF CANADA NEWSLETTER JAN/FEB 2019

BAC to Senate: Will Marketing to Kids Restriction Reverse Gains in Reducing Birth Defects?

BAC raised the question of will marketing restrictions on breads reverse gains made in reducing folic acid reduced birth defects as part of its December 5th appearance before the Senate Agriculture and Forestry Committee. The Senate Committee meeting was specific on the matter of breads being included in Health Canada’s restrictions on marketing of “unhealthy” foods to children.

In 1998 with the active support of the grains foods industry including BAC, it became mandatory to fortify enriched white flour with folic acid with the objective of reducing spina bifida & hydrocephalus in Canadian children. The results have been impressive with this single initiative being credited with reducing these birth defect by almost 50%. To put that into perspective, BAC has estimated this has saved more than 5,000 children from these birth defects with a corresponding health care savings of between $3.5 and $4.5 billion in direct costs, not including indirect and opportunity costs.

Public health nutrition scientist, Yanni Papanikolaou, MHSc, PhDc, of Nutritional

Strategies appeared with BAC and the following is a selection of his written comments on the fortification issue.

Folic Acid Fortification of Grain Foods Remains a Critical Component of Public Health

By Yanni Papanikolaou, MHSc, PhDc, Nutritional Strategies

Grain foods, including breads, contribute a meaningful level of folic acid in the diets of Canadians. Since mandatory folic acid fortification in 1998, the Public Health Agency of Canada attributes a 46% reduction of neural tube defects in 7 provinces, resulting from fortifying select grain foods with folic acid and recommending the use of folic acid supplements by all women who could become pregnant1. Promoting the decrease in the consumption of foods made from “enriched non-whole grains” like white bread, bagels, cereal, hamburger and hot dog buns, pasta,

etc., could result in the unintentional consequence of decreasing not only the folate intake from Canadians, particularly for women of childbearing age and pregnant women, and those in lower socially economic segments of society, but also key nutrients including iron, niacin, thiamin and riboflavin.

In 2011, the Centers for Disease Control and Prevention (CDC) published the Ten Great Public Health Achievements—United States 20012010, and included mandatory folic acid fortification of cereal grain products as a key achievement. As part of maternal and infant health, the CDC stated “mandatory folic acid fortification of cereal grains labeled as enriched in the U.S beginning in 1998 contributed to a 36% reduction in neural tube defects from 1996 to 2006 and prevented an estimated 10,000 neural tube defectaffected pregnancies in the past decade, resulting in a savings of $4.7 billion in direct costs”2

The 2015-2020 Dietary Guidelines for Americans further stated, “The effect of the folic acid fortification on the health status of the U.S. population was extensively reviewed and concluded that strong and consistent evidence demonstrates a large reduction in the incidence of neural tube defects in the

Bakery Showcase 2020: New location in Toronto! Ontario Chapter Annual Seminar: information and registration form INSIDE

Cereal grains labeled as enriched in the U.S beginning in 1998 contributed to a 36% reduction in neural tube defects.

3. Of concern, a recent study published earlier this year from the University of North Carolina, University of Colorado and North Carolina Division of Public Health demonstrated the mean dietary intake of folic acid among women with restricted carbohydrate intake was less than half that of other women, and women with restricted c arbohydrate intake in the year before conception were 30% more likely to have an infant with a neural tube defect4

Diets that promote restricted carbohydrate consumption typically entail bread. In addition to lowered intake of folic acid, restricting carbohydrates in the diet is accompanied by higher fat intake, in particular saturated fat, and lower than recommended intakes of vitamin E, vitamin A, thiamin, vitamin B6, calcium, 5. Thus, the addition of folic

to Marketing Restrictions list may lead to unintended nutrient and public health outcomes in women of child-bearing years. 1

2Centers for Disease Control and Prevention. Ten Great Public Health Achievements—United States 2001-2010.

3United States Department of Health and Human Services and United States Department of Agriculture, “2015 –

4Desrosiers TA, Siega-Riz AM, Mosley BS, Meyer RE. Low carbohydrate diets may increase risk of neural tube

5

NEW LOCATION!

Bakery Showcase 2020 (Toronto) Moving to Toronto Congress Centre

Next year Bakery Showcase in Toronto will be held April 26 & 27, 2020. The big news is that the event will be held at the Toronto Congress Centre located at 650 Dixon Rd, just minutes from Toronto’s Pearson Airport. Bakery Showcase was last held at the Congress Centre in 2008 and provides ample exhibit space, seminar rooms, free parking and nearby hotels. Exhibiting information for Bakery Showcase 2020 will be released later this year.

CHAPTER SEMINAR Baking

CHAPTER SEMINAR

Thursday March 7th, 2019

1 pm to 4:30 pm

LOCATION: CENTENNIAL COLLEGE EVENT CENTRE

937 Progress Avenue, Toronto, ON M1G 3T8

8th floor – Winter Room

REGISTRATION FEES:

$95 + HST

perBACMember

$105 + HST

perNon-member

(Registration Form attached)

Developing Your Business to Meet the Challenges of Tomorrow

Our four speakers will take you through specific initiatives that address the key issues of how to grow your business to meet the needs of tomorrow’s consumers. Our speakers will discuss World Trade Centre initiatives for bakeries to export products to the US, EU, China and India, to cannabis use and licensing in bakery products to market insights and global trends, along with the underlying theme of Food Safety. The topics are applicable and of interest to bakeries of all sizes along with suppliers to the baking industry. If you’re in Product Development, R&D, Marketing, Sales or General Management, don’t miss this Annual Seminar by the BAC Ontario Chapter.

TOPICS AND SPEAKERS:

EXPORTING OPPORTUNITIES FOR BAKERIES & ASSISTANCE FROM THE WORLD TRADE CENTRE (TORONTO BOARD OF TRADE) | Leigh Smout, Executive Director, World Trade Centre

CANNABIS USE AND LICENSING IN BAKERY PRODUCTS | Andrew Wong, President, Bien Brands

MARKET INSIGHTS & GLOBAL FOOD TRENDS | Rob Kowal, President, Kriscor & Associates

FOOD SAFETY: LEARNING FROM THE E-COLI OUTBREAK IN FLOUR AND THE SAFE FOODS FOR CANADA ACT | Dr. Ruby Lee, President, Lee Food Microbiologists

To view a full bio of our speakers, visit baking.ca/chapter

BAKING ASSOCIATION OF CANADA

ANNUAL SEMINAR

Developing Your Business to Meet the Challenges of Tomorrow

Thursday March 7th, 2019

CENTENNIAL COLLEGE EVENT CENTRE, 937 Progress Avenue, Toronto, ON M1G 3T8 8th floor – Winter Room 1:00 pm to 4:30 pm

ATTENDEE

Please list names of all attendees: (attach seperate sheet if necessary)

Name

Main contact information: (Anemailconfirmation/receiptwillbesenttothemaincontact) Name ___________________________________ Tel ____________________ Email

PAYMENT INFORMATION

cheques

DOUGLAS MACHINES CORP.

4500 110th Avenue N.

Clearwater, FL 33762

Tel: 727-461-3477

Fax: 727-449-0029

e-mail: info@dougmac.com

Website: www.dougmac.com

DRADER BAKERY LOGISTICS

5750 - 50th St. NW

Edmonton, AB T6B 2Z8

Tel: 780-440-2231

Fax: 780-440-2244

e-mail: jmctavish@drader.com

Website: www.drader.com

Description: Drader East, 1327 Clark Blvd., Brampton, ON.

DUNBAR SYSTEMS INC.

1186 Walter Street

Lemont, IL 60439

Tel: 630-257-2900

Fax: 630-257-3434

e-mail: dunbarsystems@dunbarsystems.com

Website: www.dunbarsystems.com

DUPONT NUTRITION & HEALTH

6925 Century Ave

Mississauga, ON L5N7K2

Tel: WAREHOUSE:905-794-2855

Mobile :416-990-8130

e-mail: larry.porter@dupont.com

Website: www.food.dupont.com

DURASHIELD - BUNDY BAKING SOLUTIONS

417 E. Water St.

Urbana, OH 43078

Tel: 937-652-2151

Fax: 937-653-3546

e-mail: info@durashieldcoating.com

Website: www.bundybakingsolutions.com

DUTCHESS BAKERS MACHINERY

302 GRAND AVENUE

SUPERIOR, WI 54880-0039

Tel: 7153942396

Fax: 7153942406

e-mail: sales@dutchessbakers.com

Website: www.dutchessbakers.com

EGGSOLUTIONS / GLOBAL EGG CORPORATION

283 Horner Ave.

Toronto, ON M8Z 4Y4

Tel: 416-231-2309

Fax: 416-231-8991

e-mail: info@eggsolutions.com

Website: www.eggsolutions.com

Description: EggSolutions / Global Egg Corporation is Canada’s largest further egg processor, servicing food manufacturing and foodservice sectors all over the world.

We take farm fresh eggs and simplify them to liquid, frozen or powdered food solutions that are easily incorporated into any bakery recipe.

Our #1 priority is Quality and Food Safety. We are the first egg processing plant in Canada to achieve SQF Level 3 certification, with an Excellent rating from the Safe Quality Food institute.

Our #1 advantage is Customer Service. Every day, we work hard to deliver the quality, over & above service that our customers deserve. EggSolutions. Real eggs. Simplified

EM BAKERY EQUIPMENT B.C. LTD.

2209 Springer Ave.

Burnaby, BC V5B 3N1

Tel: 604-294-3500

Fax: 604-294-3755

e-mail: admin@emequip.com

Website: www.emequip.com

EMBASSY INGREDIENTS LTD.

5 Intermodal Dr., Unit 1

Brampton, ON L6T 5V9

Tel: 905-789-3200

Toll-Free: 1-800-334-3371

e-mail: info@embassyingredients.com

Website: embassyingredients.com

Description: Albion Bakery Supplies, BakeMark Canada, Bakers & Us, Flanagan Foodservice Inc., Jim’s Brothers Trading, Ventes Rudolph Inc., Traynors Bakery, J&S Foodservice, Snow Cap Enterprises Ltd. CONVERTERS

ENJAY CONVERTERS LTD.

495 Ball St.

Cobourg, ON K9A 3J6

Tel: 800-427-5517

Fax: 905-377-8066

e-mail: sales@enjay.com

Website: www.enjay.com

EQUIPMENT PLUS INC.

31 Blackfriar Ave.

Whitby, ON L1M 1E4

Tel: 416 822 7319

e-mail: bpaxton@rogers.com

Website: www.equipmentplus.ca

Description: “ Doyon /NU-VU Bakery Equipment,LVO

Manufacturing Inc. Lockwood Mfg. 519-756-2800; Igloo Refrigeration, 416-663-3051.Toledo Scales

FFARINART INC.

1150, rang Saint Edouard

Saint Liboire, QC J0H 1R0

Tel: 450-793-2880

Fax: 450-793-2877

e-mail: info@farinart.com

Website: www.farinart.com

FARM CREDIT CANADA - AGRIBUSINESS & AGRIFOOD DIVISION

100-120 Research Lane

Guelph, ON N1G 0B5

Tel: 519-824-6360

Fax: 519-826-2066

e-mail: john.geurtjens@fcc-fac.ca

Website: www.fccfinancialservices.ca

FLOUR CONFECTIONS

1084 Salk Rd., Unit 5

Pickering, ON L1W 4B6

Tel: 905-492-2692

Fax: 888-443-7989

e-mail: sales@flourconfections.ca

Website: www.flourconfections.com

Description: Satin Ice, Fondx, Caljava, Fondarific, Culpitt, Confectioners Choice, PME, FMM, Enjay, Lorran Oils and Free Shipping on qualifying orders. Own a bakery? Ask us about wholesale pricing and free commercial delivery!

FOCUS WORKS INC.

139 North Ocean Ave.

Patchogue, NY 11772

Tel: 631-758-3819 x116

e-mail: sales@focus-works.com

Website: www.focus-works.com

Description: Focus Works software and systems provide improved productivity, quality, and cost savings with a six month or less return on investment.

Batching and Scaling Systems with Lot Traceability

SQF/BRC Food Safety Paperless Software

Maintenance Management Software

ERP Software

Warehouse and Inventory Software

Equipment Efficiency Software

We can provide a Total Integrated Plant Solution

FOODTOOLS CONSOLIDATED, INC.

190 Veterans Blvd.

South Haven, MI 49090

Tel: 269-637-9969

Fax: 269-637-1619

e-mail: dougp@foodtools.com

Website: www.foodtools.com

Description: 315 Laguna St., Santa Barbara, CA 93101, Tel: 805-962-8383, Fax: 805-966-3614, e-mail: sergioc@foodtools.com, website: www. foodtools.com

FRANCE DECOR CANADA

290 Henri-Bourassa West

Montreal, QC H3L 1N7

Tel: 514-331-5028, 1-800-463-8782

Fax: 514-337-2326

e-mail: info@vixit.com

Website: www.vixit.com

GG. CINELLI-ESPERIA CORP.

380 Chrislea Rd.

Woodbridge, ON L4L 8A8

Tel: 905-856-1820

Fax: 905-850-2989

Toll-Free: 1-800-665-3626

e-mail: albertg@cinelli.com

Website: www.cinelli.com

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

GRAIN PROCESS ENTERPRISES LTD.

105 Commander Blvd. Scarborough, ON M1S 3M7

Tel: 416-291-3226

Fax: 416-291-2159

e-mail: orders@grainprocess.com

HHANDTMANN CANADA LTD.

654 Colby Dr. Waterloo, ON N2V 1A2

Tel: 519-725-3666

Fax: 519-746-0803

e-mail: susan.carew@handtmann.ca

Website: www.handtmann.de

HARVEST CORPORATION

249 Watline Ave.

Mississauga, ON L4Z 1P3

Tel: 905-568-2002

Fax: 905-568-2024

e-mail: marika@harvestcorporation.com

Website: www.harvestcorporation.com

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

HERO FOODSERVICE C/O QUALIFIRST FOODS LTD.

89 Carlingview Drive

Toronto, ON M9W 1B3

Tel: 416 244 1177

e-mail: service@qualifirst.com

Website: www.herofoodservice.com

Description: Toronto / Vancouver

HINDS-BOCK

2212 - 222 Street SE

Bothell, WA 98021

Tel: 425-885-1183

e-mail: info@hinds-bock.com

Website: www.hinds-bock.com

IIMCD CANADA LTD. / L.V. LOMAS

99 Summerlea Rd.

Brampton, ON L6T 4V2

Tel: 1-800-575-3382

Fax: 905-458-0722

e-mail: sales@imcdca.com

Website: www.imcdca.com

INNOSEAL CANADA LTD

14845-6 Yonge St Suite 553

Aurora, ON L4G 6H8

Tel: 866-958-4666

Fax: 704-521-6038

e-mail: SealOn@innoseal.com

Website: www.innoseal.com

Description: Bunzl, Pillar Tapes, Shippers Supply, Unisource

INTERNATIONAL SUGARS INC.

91 Conair Parkway

Woodbridge, ON L4H 0S4

Tel: 905-851-0851

Fax: 905-851-0065

Toll-Free: 1-800-463-6345

e-mail: sales@internationalsugars.com

Website: www.internationalsugars.com

INTERSTEAM TECHNOLOGIES

12 Bigwin Rd, Unit #3

Hamilton, ON L8W 3R4

Tel: 905-526-1453

Fax: 905-526-8721

e-mail: elle@intersteam.com

Website: www.intersteam.com

Description: Western Canada Sales Manager: Mr. Zhenya Sokolovsky 403-512-5699

INTRALOX

301 Plantation Rd

New Orleans, LA 70123

Tel: 1-888-680-2358

e-mail: customerservice.bakery@intralox.com

Website: www.intralox.com

IREKS NORTH AMERICA LTD.

9 Tracey Boulevard

Brampton, ON L6T 5V6

Tel: 905-789-9999

Fax: 905-789-0233

e-mail: info@ireksnorthamerica.com

Website: www.ireksnorthamerica.com

KKAAK GROUP the Netherlands

Terborg, 7060 GA

Tel: +31 315 339 111

e-mail: eslagman@kaak.nl

Website: www.kaakgroup.com

KAMUT INTERNATIONAL PO Box 4903

Missoula, MT 59806

Tel: (406) 251-9418

Fax: (406) 251-9420

e-mail: jamie.lockman@kamut.com

Website: www.kamut.com

Description: Prairie Heritage Seeds Organicphsorganics.com

LKDI - KENNEDY DISTRIBUTION

50 Driscoll Crescent, suite 202 Moncton, NB E1E 3R8

Tel: 800-404-5366

Fax: 506-383-5913

e-mail: orders@kennedydistribution.com

Description: Sales agent & Distributor serving Atlantic Canada, for 3 generations. Our agency principals include: BSA Inc., Butter Buds (Dealers Ingredients), Burnbrae Farms, Ingredion Canada IS (formally National Starch). From our distribution center, in Moncton - we distribute quality ingredients to the Bakery, Confectionery, Dairy, Meat Processing, Beverage and Pet Food segments. High lighted manufactures/ suppliers include: Altius Spice, Barry Callebaut, Butter Buds, Foleys Chocolate, Ganong Bros., H&A Canada, Klassic Coconut, Lantic Sugar, Ingredion Canada IS (starch), Macco Organiques, Tugel/Marsia Foods, Mi-mac Glaze, Nutriart, Parmalat, and Sifto Salt.

KILOTECH

2111 32nd avenue

Lachine, QC H8T 3J1

Tel: 800-694-4445

Fax: 514-420-6022

e-mail: kilotech@kilotech.com

Website: www.kilotech.com

Description: Contact us for a distributor near you.

KINETIC SALES & MARKETING LTD. (BROKER)

155 Crystal Green Drive

Okotoks, AB T1S 0C8

Tel: 403-982-5007

Fax: 403-982-2280

e-mail: sdkinetic@shaw.ca

KUHL CORP

P.O. Box 29 Flemington, NJ 08822

Tel: 908-782-5696

e-mail: hyk@kuhlcorp.com

Website: www.kuhlcorp.com

KWIK LOK LTD.

176 Sheldon Dr.

Cambridge, ON N1R 7K1

Tel: 519-623-5140

Fax: 519-623-1421

e-mail: pierreg@kwik.com

Website: www.kwiklok.com

LALLEMAND INC.

1620 Prefontaine St.

Montreal, QC H1W 2N8

Tel: 514-522-2133

Fax: 514-522-2884

e-mail: baking@lallemand.com

Website: www.lallemandbaking.com

LANTIC INC.

4026 Notre Dame St. E.

Montreal, QC H1W 2K3

Tel: 1 888 526 8421

Fax: 514-527-8406

e-mail: csr@lantic.ca

Website: www.lantic.ca

Description: Crafting quality sugars since 1888. Proudly offering a full line of nature inspired sweeteners including Organic Coconut, Stevia, Smart Sweetener Blend, Plantation Raw maple syrup and maple products.

LESAFFRE YEAST CORPORATION

7475 West Main St.

Milwaukee, WI 53214

Tel: 800-770-2714

e-mail: b.hanes@lesaffre.com

Website: www.lesaffre.com

Description: Maritimes: BMS Distributor 902-7553020; Quebec: Farinex 450-437-7077, Rene Rivet 450-621-3362, Rudolph 514-596-1999; Ontario: Far East 905-883-8717, Olympic Wholesale 905420-6867; West Canada: Snow Cap 604-278-4870, BakeMark 1-800-665-9441, Dawn Foods 1-866277-3663.

LLOYDPANS

3808 North Sullivan Road Bldg. 25-J Spokane Valley, WA 99216

Tel: 800-748-6251

e-mail: sales@lloydpans.com

Website: www.lloydpans.com

LVO MANUFACTURING INC.

808 N. 2nd Ave / PO Box 188

Rock Rapids, IA 51246

Tel: 712-472-3734

Fax: 712-472-2203

e-mail: bill@lvomfg.com

Website: www.lvomfg.com

Description: Culinary Solutions - Oakville, Ontario; Harvest Corporation, Burnaby, BC; RF Bakery Equipment, Burnaby, BC; Ken Hall Contractors, Port Moody, BC; Equipment Plus, Brooklyn, ON; GBS Foodservice Equipment, Oakville, ON; Hendrix Restaurant Equip & Supplies, Brockville, ON; Routhier & Fils, St-Hubert, QC;

MMCCALL’S

1290 Fewster Drive

Mississauga, ON L4W 1A4

Tel: (905) 602-9622

Fax: 905-602-8262

e-mail: sales@mccalls.ca

Website: www.mccalls.ca

Description: Your trusted source for chocolate, baking and cake decorating supplies.

MIMAC GLAZE LIMITED

17-271 Glidden Road

Brampton, ON L6W1H9

Tel: 905-457-7737

Fax: 905-457-7828

e-mail: info@mimacglaze.com

Website: www.mimacglaze.com

MIMI FOOD PRODUCTS

1260 Credtistone Rd Vaughan, ON L4K 5T7

Tel: 905-660-0010

e-mail: info@mimifoods.ca

Website: www.mimifoods.ca

MIWE CANADA

3055 Lenworth Dr Mississauga, ON L4X 2G3

Tel: 905-614-0505

Fax: 905-614-0504

e-mail: b.garisto@miwe.com

Website: www.miwe.com

MLG FOOD INGREDIENTS

PO Box 52568, Turtle Creek Post Office

Mississauga, ON L5J 4S6

Tel: 905-696-6947

Fax: 905-696-6955

e-mail: office-mgr@mlgfoodingredients.com

Website: www.mlgfoodingredients.com

MUNTONS MALTED INGREDIENTS

2505 South Finley Road

Lombard, IL 60148

Tel: 630.812.1600

Fax: 630.812.0340

e-mail: Tim.Greiner@muntons-inc.com

Website: www.muntons-inc.com

Description: Food - LeSaffre and EJ Mullins

Homebrew - ABC Cork, LD Carlson, Winemakerie, BSG Handcraft

Craft Breweries - Gilbertson & Page, LD Carlson, Lamas Corp N

P & H MILLING GROUP

Corporate Office,1060 Fountain St. N.

Cambridge, ON N3E 0A1

Tel: 519-650-6400

Fax: 519-650-6429

e-mail: sales@phmilling.com

Website: www.phmilling.com

Description: P & H Milling Group

Canadian owned, the P&H Milling Group is Canada’s second largest flour producer. Built on the strength of nine mills, the P&H Milling Group is strategically located across Canada. For more information about our flour mills and products please contact Customer Service 1-800-621-0588.

PACKAGING MACHINERY CONCEPTS LTD.

939 Matheson Blvd. E.

Mississauga, ON L4W 2R7

Tel: 905-212-7046

Fax: 905-212-9878

e-mail: info@pmcltd.ca

Website: www.pmcltd.ca

NUNWEILER’S FLOUR CO.

Box 310

ROSTHERN, SK S0K 3R0

Tel: 1-888-726-2253

e-mail: info@nunweilersflour.com

Website: www.nunweilersflour.com

Description: Snow Cap Enterprises 604-515-3202; Snow Cap Interior Food Services 250-546-8781; Aarsen City Delivery 250-763-6304; Greenline Distributors 306-975-1046: Lennie Ciglen

Distribution 416-736-7477: UNFI: PSC: Big Ups

NUTRIART INC.

550 Avenue Godin

Quebec, QC G1M 2K2

Tel: (418) 687-5320

e-mail: andree.bouchard@nutriart.ca

Website: www.nutriart.ca

OOK FROZEN DOUGH

4145 Spallumcheen Place

Armstrong, BC V0E 1B6

Tel: 250-546-0311

e-mail: info@okfrozendough.com

Website: www.okfrozendough.com

ONTARIO BAKERY SUPPLIES

84 Oakdale Rd.

Downsview, ON M3N 1V9

Tel: 416-742-6741

Fax: 416-742-7811

PAN GLO CANADA - BUNDY

84 Easton Road

Brantford, ON N3P 1J5

Tel: 519.756.2800

Fax: 519.756.1541

e-mail: panglo-on@panglo.ca

Website: www.panglo.ca

PAPAGINO FOODS INC.

150 Milner Ave., Unit 7

Scarborough, ON M1S 3R3

Tel: 416-335-4924

Fax: 416-335-4925

e-mail: papaginofoods@gmail.com

Website: www.papaginofoods.com

PETRA INTERNATIONAL

1260 Fewster Dr., Unit 1

Mississauga, ON L4W 1A5

Tel: 905-629-9269

Fax: 905-629-9262

e-mail: petraint@rogers.com

Website: www.petradecor.com

Description: AmeriColor, Satin Ice, PME, Lorr An, Photofrost, Pillex,

PICARD OVENS INC.

2555 Alfred-Nobel

Drummondville, QC J2A 0L5

Tel: 819-395-5151

Fax: 819-395-5343

Website: www.picardovens.com

PLAS-TIES, CO.

14272 Chambers Rd. Tustin, CA 92780

Tel: 714-542-4487

Fax: 714-972-2978

e-mail: info@plasties.com

Website: www.plasties.com

PORT ROYAL MILLS LTD.

240 Industrial Parkway S. Aurora, ON L4G 3V6

Tel: 905-713-1712

Fax: 905-713-0074

e-mail: orderdesk@portroyalmills.com

Website: www.portroyalmills.com

PRO-PAT INC.

180 rue Sutton Delson, QC J5B 1X3

Tel: (450) 674-7414

Fax: 450-674-7414

e-mail: info@propatinc.com

Website: www.propatinc.com

PROBLEND-EUROGERM, LLC

1801 Hicks Road, Suite H Rolling Meadows, IL 60008

Tel: 847-221-5004

Fax: 847-221-5014

e-mail: info@problend-eurogerm.com

Website: www.problend-eurogerm.com

PROCESS IN MOTION INC.

24-155 East Beaver Creek Rd Suite 895

Richmond Hill, ON L4B 2N1

Tel: (905) 886-2463

e-mail: fstreiter@gmail.com

PURATOS CANADA INC.

520 Slate Drive

Mississauga, ON L5T 0A1

Tel: (905) 362-3668

e-mail: info.canada@puratos.com

Website: www.puratos.ca

BAKING SOLUTIONS

Quadra offers a broad range of high quality ingredients and specialty products & services, expert technical application support and strong market knowledge. Using our creativity and experience in developing new concepts as well as healthy alternatives, we can help you successfully introduce unique products to the marketplace. From bench to shelf, partner with Quadra to create your next winning product.

QUADRA INGREDIENTS

1100 Blair Rd.

Burlington, ON L7M 1K9

Tel: 905-336-9133

Fax: 905-336-9263

e-mail: info@quadra.ca

Website: www.quadraingredients.com

Description: Quadra Locations: Vaudreuil (QC), 450424-0161; Calgary (AB), 403-232-8130; Edmonton (AB), 780-451-9222; Delta (BC), 604-940-231, Oakville (ON) 905 815-8158

RREDPATH SUGAR LTD.

95 Queen’s Quay E.

Toronto, ON M5E 1A3

Tel: 416-366-3651

Fax: 416-366-7550

e-mail: RedpathSolutions@asr-group.com

Website: www.redpathsolutions.com

REISER (CANADA)

1549 Yorkton Court, Unit 4

Burlington, ON L7P 5B7

Tel: 905-631-6611

Fax: 905-631-6607

e-mail: wbryant@reiser.com

Website: www.reiser.com

RENOLD CANADA LTEE.

622 Rue de Hull

Montreal, QC H8R 1V9

Tel: 800-265-9970

Fax: 514-367-4993

e-mail: inquiry@renoldcanada.com

Website: www.renoldcanada.com

Description: Motion Industries, Wajax, SB Simpson, BDI, Applied Industrial Technologies, and many more

REVENT INCORPORATED

22 Roosevelt Avenue, Suite 2 Somerset, NJ 08873

Tel: 732-777-9433

Fax: 732-777-1187

e-mail: info@revent.com

Website: www.revent.com

Description: RF Bakery Equipment, 604-298-6673.

RF BAKERY EQUIPMENT

73B Clipper St. Coquitlam, BC V3K 6X2

Tel: 1-800-661-2253

e-mail: sales@rfbakery.com

Website: www.rfbakery.com

Description: Revent, Rondo, JAC, Escher, Matiss, Belshaw, Backtechnik, Baktec, Erika Record,

RTB - BUNDY BAKING SOLUTIONS

417 E. Water St. Urbana, OH 43078

Tel: 937-652-2151

Fax: 937-653-6651

e-mail: sales@rtbundy.com

Website: www.bundybakingsolutions.com

RUDOLPH SALES

4625, rue Iberville

Montreal, QC H2H 2L9

Tel: 514-596-1998

Fax: 514-596-0045

e-mail: info@ventesrudolph.com

Website: www.ventesrudolph.com

SSASA DEMARLE INC.

8 Corporate Dr. Cranbury, NJ 08512

Tel: 609-395-0219

Fax: 609-395-1027

e-mail: info-usa@sasa-demarle.com

Website: www.sasademarle.com

Description: D&R 514-595-6336; Signature Fine Foods 905-738-2415.

RICHARDSON FOOD & INGREDIENTS

2800 One Lombard Place Winnipeg, MB R3B 0X8

Tel: 1-800-635-3296

Fax: 204-943-6065

e-mail: ingredientsales@richardson.ca

Website: www.richardson.ca

RONDO INC.

267 Canarctic Dr. Toronto, ON M3J 2N7

Tel: 416-650-0220

Fax: 416-650-9540

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

Website: www.rondo-online.com

ROUTHIER EQUIPEMENT BOULANGERIE & PATISSERIE

2105 Holmes St. Saint-Hubert, QC J4T 3J3

Tel: 1-877-926-2077

Fax: 450-926-3191

e-mail: sales@routhierfils.com

Website: www.routhierfils.com

Description: Pavailler Ovens

Bertrand Machines

CFI Cold and Fermentation

Zucchelli Ovens

Belshaw Donut Equipments

SHAFFER - BUNDY BAKING SOLUTIONS

417 E. Water St. Urbana, OH 43078

Tel: 937-652-2151

Fax: 937-653-6651

e-mail: sales@shaffermixers.com

Website: www.shaffermixers.com

SHANK’S EXTRACTS INC.

350 Richardson Drive Lancaster, PA 17603

Tel: 717-393-4441

Fax: 717-393-3148

e-mail: info@shanks.com

Website: www.shanks.com

Description: Clark Companies www. webstaurantstore.com

Dutch Valley Foods www.dutchvalleyfoods.com

SIGNATURE FINE FOODS LTD.

24 Viceroy Road, Unit 4 Vaughan, ON L4K 2L9

Tel: (905) 738-2415

e-mail: info@signaturefinefoods.com

Website: www.signaturefinefoods.com

Description: Barry Callebaut, Cacao Barry, Callebaut, Boiron, Braun, Sosa, Louis Francois, Pidy, NeilsenMassey, Vanilla Blossom,Sabaton, Lubeca, Perfect Puree, Asian Home Gourmet, Weisenbach Flavours, French Gourmet

SKJODT-BARRETT FOODS INC.

5 Precidio Ct

Brampton, ON L6S 6B7

Tel: 905-671-2884

Fax: 905-671-2885

e-mail: rnorris@skjodt-barrett.com

Website: www.skjodt-barrett.com

SNOW CAP ENTERPRISES LTD.

5698 Trapp Ave.

Burnaby, BC V3N 5G4

Tel: 604-515-3200

Fax: 604-515-3201

e-mail: info@snowcap.com

Website: www.snowcap.com

SOULANGES MILLS

485 Ch Saint Philippe

Saint-Polycarpe, QC J0P 1X0

Tel: 450-265-3005

Fax: 450-265-3574

e-mail: info@moulinsdesoulanges.com

Website: www.moulinsdesoulanges.com

STORCAN

108 rue BELANGER

Chateauguay, QC J6J4Z2

Tel: 450-698-2158

Fax: 450-698-1178

e-mail: info@storcan.com

Website: www.storcan.com

SWEETS FROM THE EARTH

218 Canarctic Drive

Toronto, ON M3J 2P4

Tel: (647) 436-2004

Fax: (866) 861-9036

e-mail: info@sweetsfromtheearth.com

Website: www.sweetsfromtheearth.com

Description: UNFI

Jonluca

Distribution Horizon Nature

Worldwide Specialty Foods Ltd

Lekker Food Distributors

Sysco

Gordon Food Service

Stewarts Foodservice

TTHOMAS, LARGE & SINGER INC.

15 Allstate Parkway

Markham, ON L3R 5B4

Tel: 905-754-3461

e-mail: CREED@TLSCANADA.COM

Website: www.tlscanada.com

TORONTO BAKERY & FOOD EQUIPMENT

112 Snidercroft Rd., #1

Concord, ON L4K 2K1

Tel: 905-660-5319

Fax: 905-660-4537

e-mail: sales@torontobakery.com

Website: www.torontobakery.com

Description: Edhard,Food Tools, LBC, CMBB

Bakeware, Johnson-Rose, Omcan, Italpan, Robotcoupe, Oliver, JAC Slicer, Bloemhof, Picard, Doyon

TRAYNOR’S BAKERY WHOLESALE LTD

191 Victoria Avenue South Hamilton, ON L8N 3C8

Tel: 905-522-2730

Fax: 905-521-0095

Website: www.traynors.ca

TRI-BLEND BAKERY MIXES INC.

195 Pony Drive, Unit 1

Newmarket, ON L3Y 7B5

Tel: (905) 895-2736

Fax: 905-895-5280

e-mail: sales@triblend.com

Website: www.triblend.com

TRI-MACH GROUP INC.

23 Donway Court

Elmira, ON N3B 0B1

Tel: (519) 744-6565

Fax: 519-744-6829

e-mail: info@tri-mach.com

UUNIVEX CORP.

3 Old Rockingham Road

Salem, NH 03079

Tel: 603-893-6191

e-mail: sales@univexcorp.com

Website: www.univexcorp.com

UNIFILLER SYSTEMS INC

7621 MacDonald Road

Delta, BC V4G 1N3

Tel: (604) 940-2233

Fax: (604) 940-2195

e-mail: info@unifiller.com Website: www.unifiller.com

WWELLBAKE EQUIPMENT INC.

30 Mills Road, Units E & N

Barrie, ON L4N 6H4

Tel: 705-722-4100

e-mail: info@wellbake.com

Website: www.wellbake.com

WEST-LOCK FASTENER CORP. PO Box 1499

Athabasca, AB T9S 2B3

Tel: 1-888-326-2547

Fax: 780-675-3113

e-mail: mail@ecoclip.com

Website: www.ecoclip.com

WESTCAN MARKETING INC.

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

Tel: 403-720-9490

Fax: 403-720-9493

e-mail: sales@westcan.biz

Website: www.westcan.biz

WP BAKERY GROUP USA

2 Trap Falls Road Suite 105 Shelton, CT 06484

Tel: 203-929-6530

Fax: 203-929-7089

e-mail: info@wpbakerygroupusa.com

Website: www.wpbakerygroupusa.com

Acacia

Azelis Canada Inc.

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Acidifiers

Caldic Canada

Cambrian Solutions

L.V. Lomas

Quadra Ingredients

Acids

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dempsey Corporation

Grain Process

L.V. Lomas

MLG Enterprises

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Acidulants

AB Mauri

Azelis Canada Inc.

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Quadra Ingredients

Additives

Advanced Bakery Ingredients

Apex Ingredients

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dempsey Corporation

Dupont Nutrition & Health

Flour Confections

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

MLG Enterprises

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Agar

Azelis Canada Inc.

Caldic Canada

Dempsey Corporation

Grain Process

KDI - Kennedy Distribution

McCall’s

Papagino Foods

INGREDIENTS

Quadra Ingredients

Rudolph Sales

Alginates

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Dupont Nutrition & Health

Quadra Ingredients

Almond Butter

All Gold Imports

Cambrian Solutions

Grain Process

L.V. Lomas

McCall’s

Papagino Foods

Snow Cap

Almond Croissant Filling

Baker’s and Us

Dawn Food Products

Papagino Foods

Snow Cap

Almond Extract

Baker’s and Us

Baker’s Pantry

Bonnie & Don Flavours

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

Papagino Foods

Quadra Ingredients

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Almond Paste

All Gold Imports

Baker’s and Us

Baker’s Pantry

Cambrian Solutions

Dawn Food Products

Flour Confections

France Decor Canada

McCall’s

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Amaranth

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Farinart

Grain Process

L.V. Lomas

International Sugars

Papagino Foods

Port Royal Mills

Snow Cap

Angel Food Mix

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

Baker’s Pantry

Dawn Food Products

Ireks North America

Papagino Foods

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Anise Seed

Baker’s Pantry

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Snow Cap

Anti-Oxidants

Apex Ingredients

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dempsey Corporation

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Apple Sauce

Papagino Foods

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Apples

All Gold Imports

Baker’s and Us

Cambrian Solutions

Can Am Ingredients

Compass Food Sales

Dawn Food Products

Dempsey Corporation

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Aspartame

Advanced Bakery Ingredients

Azelis Canada Inc.

Blendtek Ingredients

Cambrian Solutions

KDI - Kennedy Distribution

Snow Cap

Thomas, Large & Singer Inc.

BBaking Powder

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Dawn Food Products

Embassy Flavours

Equipment Plus

Grain Process

KDI - Kennedy Distribution

Lallemand

Lesaffre Yeast

McCall’s

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Baking Soda

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Dawn Food Products

Embassy Flavours

Grain Process

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Bananas: Slices, Puree

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Caldic Canada

Compass Food Sales

Dawn Food Products

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Snow Cap

Thomas, Large & Singer Inc.

Bases

AB Mauri

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Corbion Caravan

Dawn Food Products

Dealers Ingredients

Embassy Flavours

Grain Process

L.V. Lomas

Ireks North America

Mimac Glaze Limited

MLG Enterprises

P & H Milling Group

Papagino Foods

Port Royal Mills

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Batter Muffin

Baker’s Pantry

Dawn Food Products

Embassy Flavours

Papagino Foods

Rudolph Sales

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Bavarian Powder Mix

BakeMark

Baker’s Pantry

Dawn Food Products

Puratos Canada

Rudolph Sales

Snow Cap

Beverages

Caldic Canada

Callebaut

Embassy Flavours

Grain Process

Snow Cap

Bran

ADM Milling

Ardent Mills

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Dawn Food Products

Dempsey Corporation

Grain Process

MLG Enterprises

P & H Milling Group

Papagino Foods

Richardson Oilseed

Rudolph Sales

Snow Cap

Soulanges Mills

Traynor’s Bakery Wholesale

Bread Fats

Baker’s Pantry

Caldic Canada

Daabon Organic

Dawn Food Products

Snow Cap

Bread Improvers

AB Mauri

Advanced Bakery Ingredients

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

Lallemand

Lesaffre Yeast

MLG Enterprises

Munton’s Malted Ingredients

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Thomas, Large & Singer Inc.

Traynor’s Bakery Wholesale

Bread Softeners

AB Mauri

Advanced Bakery Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Brolite Products

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

Lallemand

Lesaffre Yeast

MLG Enterprises

Munton’s Malted Ingredients

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Bromate Replacers

AB Mauri

Advanced Bakery Ingredients

Baker’s Pantry

Brolite Products

Corbion Caravan

MLG Enterprises

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Bulk Cereals

Farinart

Grain Process

MLG Enterprises

Munton’s Malted Ingredients

Papagino Foods

Rudolph Sales

Snow Cap

Sweets from the Earth

Bulking Agent

Azelis Canada Inc.

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Dempsey Corporation

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Papagino Foods

Quadra Ingredients

Butter

All Gold Imports

Apex Ingredients

BakeMark

Baker’s and Us

British Canadian Importers

Can Am Ingredients

Dealers Ingredients

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Butter Cream Base

Baker’s Pantry

Rudolph Sales

Snow Cap

Butter Powdered

Dealers Ingredients

Papagino Foods

Snow Cap

Butter Replacement

Apex Ingredients

Baker’s Pantry

Bonnie & Don Flavours

Daabon Organic Dealers Ingredients

Dempsey Corporation

KDI - Kennedy Distribution

Papagino Foods

Buttermilk

Advanced Bakery Ingredients

Apex Ingredients

British Canadian Importers

Can Am Ingredients

Dealers Ingredients

Flour Confections

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

CCake Bases

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

BakeMark

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Corbion Caravan

Dawn Food Products

Embassy Flavours

Farinart

Flour Confections

Ireks North America

Mimac Glaze Limited

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Signature Fine Food

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Tri-Blend Bakery Mixes

Cake Conditioners

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Caldic Canada

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

Embassy Flavours

L.V. Lomas

MLG Enterprises

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Signature Fine Food

Snow Cap

Thomas, Large & Singer Inc.

Cake Doughnut Mixes

AB Mauri

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

BakeMark

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Dawn Food Products

Embassy Flavours

Ireks North America

Mimac Glaze Limited

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Tri-Blend Bakery Mixes

Cake Improvers

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Caldic Canada

Corbion Caravan

Daabon Organic

Dawn Food Products

Dupont Nutrition & Health

Flour Confections

L.V. Lomas

Ireks North America

MLG Enterprises

Papagino Foods

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Calcium

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Cambrian Solutions

Dempsey Corporation

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Snow Cap

Candied Fruits

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Caramel

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Caldic Canada

Dawn Food Products

Dempsey Corporation

Flour Confections

McCall’s

MLG Enterprises

Nutriart Inc

Papagino Foods

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Sweets from the Earth

Caraway Seeds

All Gold Imports

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Carob

Dupont Nutrition & Health

Grain Process

Papagino Foods

Quadra Ingredients

Rudolph Sales

Carregeenan

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Cellulose

Azelis Canada Inc.

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Dupont Nutrition & Health

Flour Confections

L.V. Lomas

Problend-Eurogerm, LLC

Cereals

Baker’s Pantry

Dempsey Corporation

Farinart

Grain Process

KDI - Kennedy Distribution

Munton’s Malted Ingredients

Papagino Foods

Port Royal Mills

Richardson Oilseed

Rudolph Sales

Snow Cap

Soulanges Mills

Sweets from the Earth

Cheese

Apex Ingredients

Baker’s Pantry

British Canadian Importers

Can Am Ingredients

Dealers Ingredients

Grain Process

KDI - Kennedy Distribution

Quadra Ingredients

Rudolph Sales

Snow Cap

Cherries, Canned

Baker’s Pantry

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Chocolate

All Gold Imports

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Callebaut

Can Am Ingredients

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

Nutriart Inc

Papagino Foods

Puratos Canada

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Puratos Canada

P & H Milling Group

Quadra Ingredients

Dealers Ingredients

Dupont Nutrition & Health

Traynor’s Bakery Wholesale

Chocolate & Cocoa

All Gold Imports

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Callebaut

Can Am Ingredients

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Citric

Apex Ingredients

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dawn Food Products

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Cocoa Butter: Substitute

Baker’s Pantry

Daabon Organic

Flour Confections

France Decor Canada

International Sugars

McCall’s

Munton’s Malted Ingredients

Signature Fine Food

Cocoa Powder

All Gold Imports

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Petra International

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Coconut

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Cambrian Solutions

Compass Food Sales

Dawn Food Products

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Coffee Whiteners

Azelis Canada Inc.

Caldic Canada

Grain Process

Papagino Foods

Snow Cap

Colours

Baker’s Pantry

Bonnie & Don Flavours

Caldic Canada

Cambrian Solutions

Carmi Flavor & Fragrance

Dawn Food Products

Decopac

Dempsey Corporation

Embassy Flavours

Flour Confections

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Papagino Foods

Petra International

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Conditioners

AB Mauri

Advanced Bakery Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Caldic Canada

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

KDI - Kennedy Distribution

Lesaffre Yeast

MLG Enterprises

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Traynor’s Bakery Wholesale

Cookie Mixes

ADM Milling

Advanced Bakery Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Dawn Food Products

Embassy Flavours

Farinart

Ireks North America

McCall’s

Mimac Glaze Limited

Ontario Bakery Supplies

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Tri-Blend Bakery Mixes

Corn Germ: Stabilized

Dempsey Corporation

Rudolph Sales

Snow Cap

Corn Meal

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Dawn Food Products

Dempsey Corporation

Farinart

Grain Process

Papagino Foods

Port Royal Mills

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Couvertures

All Gold Imports

Baker’s and Us

Baker’s Pantry

Dawn Food Products

KDI - Kennedy Distribution

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Cream Cheese

Apex Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Dawn Food Products

Dealers Ingredients

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Traynor’s Bakery Wholesale

Cream of Tartar

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Cream Puff

Baker’s Pantry

Dawn Food Products

Puratos Canada

Rudolph Sales

Snow Cap

Cream: Whipped (NonDairy)

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Dealers Ingredients

KDI - Kennedy Distribution

Papagino Foods

Puratos Canada

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Crumbs

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Grain Process

Papagino Foods

Problend-Eurogerm, LLC

Rudolph Sales

McCall’s

Nutriart Inc

Papagino Foods

Rudolph Sales

Snow Cap

Cream

Apex Ingredients

Baker’s Pantry

Dealers Ingredients

Lallemand

DDairy Blends

Advanced Bakery Ingredients

Apex Ingredients

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British Canadian Importers

Caldic Canada

Can Am Ingredients

Dealers Ingredients

KDI - Kennedy Distribution

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Snow Cap

Dates

All Gold Imports

Baker’s Pantry

Cambrian Solutions

Compass Food Sales

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Dehydrated

Azelis Canada Inc.

Dempsey Corporation

Grain Process

KDI - Kennedy Distribution

MLG Enterprises

Rudolph Sales

Snow Cap

Dextrose Refined Corn

Azelis Canada Inc.

Baker’s Pantry

Can Am Ingredients

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

MLG Enterprises

Quadra Ingredients

Rudolph Sales

Snow Cap

Divider Oils

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Caldic Canada

Dawn Food Products

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Ontario Bakery Supplies

Snow Cap

Sweets from the Earth

Cultures: Rye Bread

Baker’s Pantry

Brolite Products

MLG Enterprises

Rudolph Sales

Snow Cap

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Dough Conditioners

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

Lallemand

Lesaffre Yeast

MLG Enterprises

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Traynor’s Bakery Wholesale

Dough Improvers

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Cambrian Solutions

Corbion Caravan

Daabon Organic

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

Lallemand

Lesaffre Yeast

MLG Enterprises

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Thomas, Large & Singer Inc.

Dough Systems: Short Time

AB Mauri

Advanced Bakery Ingredients

Baker’s Pantry

Brolite Products

Caldic Canada

Corbion Caravan

Puratos Canada

Snow Cap

Dough Whiteners

Brolite Products

Snow Cap

Doughnut Glaze

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Dawn Food Products

Mimac Glaze Limited

Papagino Foods

Puratos Canada

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Traynor’s Bakery Wholesale

Doughnut Improvers

AB Mauri

Advanced Bakery Ingredients

Brolite Products

Caldic Canada

Daabon Organic

Dawn Food Products

Dupont Nutrition & Health

L.V. Lomas

Ireks North America

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Doughnut Tenderizers

Advanced Bakery Ingredients

Brolite Products

Caldic Canada

L.V. Lomas

Problend-Eurogerm, LLC

Puratos Canada

Snow Cap

Dragees

Flour Confections

France Decor Canada

McCall’s

Papagino Foods

Dyes: Cookie & Cracker

Cambrian Solutions

L.V. Lomas

EEclair Mixes

Advanced Bakery Ingredients

BakeMark

Baker’s Pantry

Brolite Products

Dawn Food Products

Ireks North America

Papagino Foods

Puratos Canada

Snow Cap

Eggs

Advanced Bakery Ingredients

Burnbrae Farms

Dawn Food Products

Global Egg / EggSolutions

Grain Process

KDI - Kennedy Distribution

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Emulsifiers

AB Mauri

Advanced Bakery Ingredients

Apex Ingredients

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Corbion Caravan

Daabon Organic

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Dupont Nutrition & Health

Flour Confections

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

McCall’s

MLG Enterprises

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Snow Cap

Emulsions

Baker’s and Us

Baker’s Pantry

Bonnie & Don Flavours

Dawn Food Products

Dealers Ingredients

Embassy Flavours

France Decor Canada

Papagino Foods

Rudolph Sales

Snow Cap

Enrichment Ingredients

AB Mauri

Advanced Bakery Ingredients

Baker’s Pantry

Brolite Products

Caldic Canada

Corbion Caravan

Dempsey Corporation

Embassy Flavours

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Enzymes

AB Mauri

Advanced Bakery Ingredients

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Corbion Caravan

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

Munton’s Malted Ingredients

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Extenders

Advanced Bakery Ingredients

Baker’s Pantry

Caldic Canada

Corbion Caravan

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Dempsey Corporation

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

Lesaffre Yeast

MLG Enterprises

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Snow Cap

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Baker’s and Us

Baker’s Pantry

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British Canadian Importers

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Dempsey Corporation

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Munton’s Malted Ingredients

Papagino Foods

Rudolph Sales

Shank’s Extracts Inc.

Signature Fine Food

Snow Cap

Thomas, Large & Singer Inc.

Traynor’s Bakery Wholesale

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Apex Ingredients

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L.V. Lomas

Rudolph Sales

Snow Cap

Fibre

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Caldic Canada

Cambrian Solutions

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Dupont Nutrition & Health

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Problend-Eurogerm, LLC

Quadra Ingredients

Richardson Oilseed

Rudolph Sales

Snow Cap

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BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Corbion Caravan

Dawn Food Products

KDI - Kennedy Distribution

McCall’s

Nutriart Inc

Papagino Foods

Puratos Canada

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Unifiller Systems

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Preservative

Apex Ingredients

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Dawn Food Products

Dempsey Corporation

Dupont Nutrition & Health

Embassy Flavours

KDI - Kennedy Distribution

Munton’s Malted Ingredients

Thomas, Large & Singer Inc.

Flavours

AB Mauri

Apex Ingredients

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Bonnie & Don Flavours

British Canadian Importers

Caldic Canada

Cambrian Solutions

Carmi Flavor & Fragrance

Dawn Food Products

Dealers Ingredients

Decopac

Dempsey Corporation

Dupont Nutrition & Health

Embassy Flavours

Flour Confections

France Decor Canada

Grain Process

Hero Foodservice

L.V. Lomas

McCall’s

MLG Enterprises

Papagino Foods

Petra International

Puratos Canada

Quadra Ingredients

Rudolph Sales

Shank’s Extracts Inc.

Signature Fine Food

Snow Cap

Thomas, Large & Singer Inc.

Flax

All Gold Imports

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Dawn Food Products

Dempsey Corporation

Farinart

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Nunweiler’s Flour

Papagino Foods

Port Royal Mills

Quadra Ingredients

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Florentine Base

Baker’s Pantry

Ireks North America

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Flour

ADM Milling

Ardent Mills

BakeMark

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Brant Flour Mills

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Dawn Food Products

Dempsey Corporation

Farinart

Flour Confections

Grain Process

International Sugars

Kamut International

McCall’s

MLG Enterprises

Munton’s Malted Ingredients

Nunweiler’s Flour

P & H Milling Group

Papagino Foods

Port Royal Mills

Quadra Ingredients

Richardson Oilseed

Rudolph Sales

Snow Cap

Soulanges Mills

Traynor’s Bakery Wholesale

Unifiller Systems

Fondants: Ready to Roll

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Decopac

Flour Confections

France Decor Canada

McCall’s

Mimac Glaze Limited

Ontario Bakery Supplies

Papagino Foods

Petra International

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Unifiller Systems

Freeze Dried

Azelis Canada Inc.

Cambrian Solutions

Dempsey Corporation

Papagino Foods

Rudolph Sales

Signature Fine Food

Thomas, Large & Singer Inc.

French Bread Base

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

Baker’s Pantry

Corbion Caravan

Ireks North America

P & H Milling Group

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Fresh Shredded

Papagino Foods

Rudolph Sales

Snow Cap

Frozen Dough Products

AB Mauri

BakeMark

Baker’s Pantry

Caldic Canada

Corbion Caravan

Dawn Food Products

Ireks North America

McCall’s

OK Frozen Dough

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Fructose: Pure Crystalline

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

Cambrian Solutions

Can Am Ingredients

Dupont Nutrition & Health

Grain Process

L.V. Lomas

International Sugars

McCall’s

MLG Enterprises

Papagino Foods

Rudolph Sales

Snow Cap

Fruit

All Gold Imports

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Can Am Ingredients

Dawn Food Products

Dempsey Corporation

Grain Process

Hero Foodservice

KDI - Kennedy Distribution

MLG Enterprises

Papagino Foods

Quadra Ingredients

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Traynor’s Bakery Wholesale

Fruit Fillings

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Flour Confections

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Nutriart Inc

Papagino Foods

Puratos Canada

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Unifiller Systems

Fudges

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Flour Confections

Grain Process

KDI - Kennedy Distribution

McCall’s

Nutriart Inc

Papagino Foods

Puratos Canada

Rudolph Sales

Snow Cap

Fungal Enzymes

Advanced Bakery Ingredients

Dupont Nutrition & Health

Lallemand

Problend-Eurogerm, LLC

Puratos Canada

GGarlic

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Gelatin

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dawn Food Products

Flour Confections

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Ginger Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Signature Fine Food

Snow Cap

Glazes: Cookie

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Caldic Canada

Flour Confections

France Decor Canada

Hero Foodservice

McCall’s

Mimac Glaze Limited

Papagino Foods

Puratos Canada

Quadra Ingredients

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Glucono-Delta-Lactone

Azelis Canada Inc.

Cambrian Solutions

L.V. Lomas

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Snow Cap

Glucose

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Caldic Canada

Can Am Ingredients

Crosby’s Molasses

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Glucose: Solids

British Canadian Importers

Caldic Canada

Can Am Ingredients

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

MLG Enterprises

Papagino Foods

Snow Cap

Gluten: Devitalized

Baker’s Pantry

Can Am Ingredients

Grain Process

L.V. Lomas

Papagino Foods

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Glycerine

Azelis Canada Inc.

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Daabon Organic

Flour Confections

France Decor Canada

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Petra International

Quadra Ingredients

Snow Cap

Grain Breads

ADM Milling

Ardent Mills

Baker’s Pantry

Corbion Caravan

Farinart

Grain Process

P & H Milling Group

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Snow Cap

Gumpaste

Baker’s and Us

Baker’s Pantry

France Decor Canada

McCall’s

Petra International

Rudolph Sales

Signature Fine Food

Snow Cap

Gums

Apex Ingredients

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

France Decor Canada

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Papagino Foods

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Snow Cap

HHazel Nuts

All Gold Imports

Baker’s and Us

Baker’s Pantry

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Grain Process

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Herbs

Baker’s Pantry

Caldic Canada

Dawn Food Products

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Honey

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Compass Food Sales

Dawn Food Products

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Kinetic Sales & Marketing

MLG Enterprises

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Hydrolized Vegetable Proteins

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Dempsey Corporation

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Papagino Foods

IIcing (Ing)

BakeMark

Baker’s Pantry

Corbion Caravan

Flour Confections

France Decor Canada

KDI - Kennedy Distribution

Lantic Sugar

McCall’s

Mimac Glaze Limited

Papagino Foods

Puratos Canada

Redpath Sugar

Snow Cap

Unifiller Systems

Invertase

Caldic Canada

France Decor Canada

McCall’s

MLG Enterprises

Papagino Foods

Signature Fine Food

Snow Cap

JJams, Jellies, Preserves

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Hero Foodservice

KDI - Kennedy Distribution

Lantic Sugar

McCall’s

Nutriart Inc

Papagino Foods

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Traynor’s Bakery Wholesale

Unifiller Systems

Jelly Filler

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Snow Cap

Unifiller Systems

Jelly Powders

Snow Cap

Jelly Slices

Baker’s Pantry

Signature Fine Food

Snow Cap

Juice Concentrate

Apex Ingredients

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Skjodt-Barrett Foods

Snow Cap

KKaiser Bun Base

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

Baker’s Pantry

Brolite Products

Corbion Caravan

Dawn Food Products

Ireks North America

P & H Milling Group

Puratos Canada

Rudolph Sales Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Kernel Paste

Baker’s Pantry

Rudolph Sales

Snow Cap

LLactic Acid: Edible

Azelis Canada Inc.

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Lactose

Apex Ingredients

Azelis Canada Inc.

Blendtek Ingredients

Can Am Ingredients

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Rudolph Sales

Lard

Baker’s Pantry

Caldic Canada

Dawn Food Products

Ontario Bakery Supplies

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Lard: Hydrogenated

Baker’s and Us

Baker’s Pantry

Caldic Canada

Dawn Food Products

Rudolph Sales

LEAVENING AGENTS

Ammonium Bicarbonate

Baking Powder Blends

519.279.4401

Leavening Agents: Fumanz

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Snow Cap

Lecithin

Apex Ingredients

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Dupont Nutrition & Health

Flour Confections

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Lemon

Baker’s Pantry

Caldic Canada

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Locust Bean Gum

Azelis Canada Inc.

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Dealers Ingredients

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

Quadra Ingredients

Low Trans

ADM Milling

Baker’s and Us

Caldic Canada

Corbion Caravan

L.V. Lomas

Snow Cap

Dupont Nutrition & Health

Flour Confections

MLG Enterprises

Macaroon Paste

Baker’s Pantry

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Malt

AB Mauri

Baker’s and Us

Baker’s Pantry

Caldic Canada

Dempsey Corporation

International Sugars

Ireks North America

Lesaffre Yeast

MLG Enterprises

Munton’s Malted Ingredients

Problend-Eurogerm, LLC

Snow Cap

Traynor’s Bakery Wholesale

Malted Grains

Baker’s Pantry

Dempsey Corporation

Farinart

Grain Process

Ireks North America

MLG Enterprises

Munton’s Malted Ingredients

Port Royal Mills

Problend-Eurogerm, LLC

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Malted Milk

MLG Enterprises

Munton’s Malted Ingredients

Maraschino Cherries

Baker’s Pantry

Dawn Food Products

KDI - Kennedy Distribution

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Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Margarine

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

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McCall’s

Papagino Foods

Puratos Canada

Richardson Oilseed

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Marshmallows

Compass Food Sales

Dawn Food Products

KDI - Kennedy Distribution

Papagino Foods

Snow Cap

Sweets from the Earth

Marzipan

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Flour Confections

France Decor Canada

McCall’s

Papagino Foods

Signature Fine Food

Snow Cap

Meringue

BakeMark

Baker’s and Us

Baker’s Pantry

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France Decor Canada

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McCall’s

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Petra International

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

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Advanced Bakery Ingredients

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Baker’s Pantry

British Canadian Importers

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Grain Process

KDI - Kennedy Distribution

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Rudolph Sales

Snow Cap

Mincemeat

Baker’s and Us

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Papagino Foods

Rudolph Sales

Snow Cap

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Mixes

AB Mauri

ADM Milling

Advanced Bakery Ingredients

Ardent Mills

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Baker’s and Us

Baker’s Pantry

Brolite Products

Caldic Canada

Corbion Caravan

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Embassy Flavours

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Grain Process

L.V. Lomas

Ireks North America

McCall’s

Mimac Glaze Limited

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Petra International

Port Royal Mills

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

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Ireks North America

P & H Milling Group

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Puratos Canada

Rudolph Sales

Snow Cap

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AB Mauri

Baker’s and Us

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Blendtek Ingredients

Caldic Canada

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Crosby’s Molasses

Dawn Food Products

Grain Process

International Sugars

KDI - Kennedy Distribution

MLG Enterprises

Ontario Bakery Supplies

Papagino Foods

Redpath Sugar

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Molasses: Dry Powdered

Caldic Canada

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

MLG Enterprises

Quadra Ingredients

Rudolph Sales

Snow Cap

Mono & Di Glycerides

Advanced Bakery Ingredients

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dupont Nutrition & Health

L.V. Lomas

Problend-Eurogerm, LLC

Snow Cap

Mono Glycerides, Acetylated

Corbion Caravan

Dupont Nutrition & Health

L.V. Lomas

Papagino Foods

Snow Cap

Monocalcium Phosphate (Monohydrate)

Cambrian Solutions

Corbion Caravan

Grain Process

KDI - Kennedy Distribution

Snow Cap

Monosodium Glutamate

Cambrian Solutions

KDI - Kennedy Distribution

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Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Mould Inhibitors

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Brolite Products

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dempsey Corporation

Dupont Nutrition & Health

Embassy Flavours

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Snow Cap

NNo-Time Additives

Baker’s Pantry

Corbion Caravan

Dupont Nutrition & Health

L.V. Lomas

P & H Milling Group

Puratos Canada

Snow Cap

Nougat and Nougat Paste

Baker’s Pantry

France Decor Canada

Signature Fine Food

Snow Cap

Nuts

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Callebaut

Cambrian Solutions

Flour Confections

Grain Process

L.V. Lomas

McCall’s

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

OOatmeal

Ardent Mills

Baker’s Pantry

Caldic Canada

Dawn Food Products

Farinart

Grain Process

Papagino Foods

Port Royal Mills

Richardson Oilseed

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Oats: Rolled

Ardent Mills

Baker’s and Us

Baker’s Pantry

Caldic Canada

Dawn Food Products

Dempsey Corporation

Farinart

Grain Process

Nunweiler’s Flour

Papagino Foods

Port Royal Mills

Richardson Oilseed

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Oils

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Daabon Organic

Dawn Food Products

Dealers Ingredients

Embassy Flavours

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

Lallemand

MLG Enterprises

Ontario Bakery Supplies

Papagino Foods

Richardson Oilseed

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Onion

Caldic Canada

Ontario Bakery Supplies

P & H Milling Group

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Compass Food Sales

Dawn Food Products

Dempsey Corporation

Cambrian Solutions

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Traynor’s Bakery Wholesale

Organic Products

AB Mauri

Apex Ingredients

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Dealers Ingredients

Dempsey Corporation

L.V. Lomas

International Sugars

Ireks North America

Kamut International

KDI - Kennedy Distribution

MLG Enterprises

Nunweiler’s Flour

Papagino Foods

Port Royal Mills

Problend-Eurogerm, LLC

Richardson Oilseed

Skjodt-Barrett Foods

Snow Cap

Sweets from the Earth

Thomas, Large & Singer Inc.

PPalm Oil

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Daabon Organic

Dealers Ingredients

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

MLG Enterprises

Papagino Foods

Snow Cap

Pastes

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Grain Process

McCall’s

Papagino Foods

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Peanut Butter

Baker’s and Us

Baker’s Pantry

Cambrian Solutions

Dawn Food Products

Grain Process

Papagino Foods

Rudolph Sales

Snow Cap

Pectins

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Dempsey Corporation

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

McCall’s

Quadra Ingredients

Signature Fine Food

Snow Cap

Peels: Citrus & Mixed

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Dupont Nutrition & Health

KDI - Kennedy Distribution

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Phosphates

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

KDI - Kennedy Distribution

Quadra Ingredients

Pie Dough Improvers

Advanced Bakery Ingredients

Brolite Products

Caldic Canada

Corbion Caravan

Daabon Organic

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

Papagino Foods

Puratos Canada

Snow Cap

Thomas, Large & Singer Inc.

Pie Shells: Frozen

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Pie Thickeners

Brolite Products

Dawn Food Products

L.V. Lomas

KDI - Kennedy Distribution

Snow Cap

Piping

Baker’s and Us

Baker’s Pantry

Dawn Food Products

France Decor Canada

McCall’s

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Snow Cap

Pistachios

All Gold Imports

Apex Ingredients

Baker’s Pantry

France Decor Canada

Grain Process

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Pizza Crust & Topping

ADM Milling

Ardent Mills

Baker’s Pantry

Dawn Food Products

MiMi Food Products

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Poppy Seed & Filling

All Gold Imports

Baker’s and Us

Baker’s Pantry

Dawn Food Products

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Potassium

Baker’s and Us

Baker’s Pantry

Cambrian Solutions

KDI - Kennedy Distribution

Lallemand

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Powder: Mousse

Baker’s Pantry

Dawn Food Products

Embassy Flavours

Papagino Foods

Problend-Eurogerm, LLC

Puratos Canada

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Praline Paste

Baker’s Pantry

Flour Confections

France Decor Canada

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Precooked Grains or Cereals

Caldic Canada

Grain Process

MLG Enterprises

Port Royal Mills

Puratos Canada

Snow Cap

Preservatives

AB Mauri

Advanced Bakery Ingredients

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dempsey Corporation

Dupont Nutrition & Health

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

Quadra Ingredients

Rudolph Sales

Snow Cap

Propionates

AB Mauri

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Caldic Canada

Cambrian Solutions

Corbion Caravan

Dawn Food Products

Dupont Nutrition & Health

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

Papagino Foods

Rudolph Sales

Snow Cap

Proteins

Apex Ingredients

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Dealers Ingredients

Dempsey Corporation

Dupont Nutrition & Health

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

MLG Enterprises

Quadra Ingredients

Rudolph Sales

Snow Cap

Thomas, Large & Singer Inc.

Prunes

All Gold Imports

Baker’s Pantry

Compass Food Sales

Dawn Food Products

Grain Process

MLG Enterprises

Papagino Foods

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Puff Paste, Frozen

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Pulp: Fresh, Frozen

All Gold Imports

Papagino Foods

Signature Fine Food

Snow Cap

Puree: Fruit

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Caldic Canada

KDI - Kennedy Distribution

McCall’s

MLG Enterprises

Nutriart Inc

Papagino Foods

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Skjodt-Barrett Foods

Snow Cap

Thomas, Large & Singer Inc.

QQuinoa

Ardent Mills

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Dempsey Corporation

Farinart

L.V. Lomas

International Sugars

Papagino Foods

Signature Fine Food

Snow Cap

RRaisins

All Gold Imports

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Compass Food Sales

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Replacers

AB Mauri

Advanced Bakery Ingredients

Brolite Products

Caldic Canada

Corbion Caravan

Dealers Ingredients

Dupont Nutrition & Health

L.V. Lomas

Lallemand

Lesaffre Yeast

Mimac Glaze Limited

Problend-Eurogerm, LLC

Puratos Canada

Quadra Ingredients

Rudolph Sales

Snow Cap

Rice

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Cambrian Solutions

Farinart

Grain Process

International Sugars

KDI - Kennedy Distribution

Papagino Foods

Port Royal Mills

Rudolph Sales

Signature Fine Food

Snow Cap

Rope Inhibitors

Advanced Bakery Ingredients

Baker’s Pantry

Blendtek Ingredients

Cambrian Solutions

KDI - Kennedy Distribution

Rudolph Sales

Rye Cultures & Sours

Baker’s Pantry

Brolite Products

Ireks North America

Lallemand

Lesaffre Yeast

MLG Enterprises

Puratos Canada

Rudolph Sales

Snow Cap

SSalt

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

Cambrian Solutions

Can Am Ingredients

Dawn Food Products

Dealers Ingredients

Flour Confections

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Ontario Bakery Supplies

Papagino Foods

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Seasonings

Baker’s Pantry

Caldic Canada

Dawn Food Products

Dempsey Corporation

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Snow Cap

Seeds: Poppy

All Gold Imports

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Farinart

Grain Process

KDI - Kennedy Distribution

Snow Cap

Traynor’s Bakery Wholesale

Sesame Seed

All Gold Imports

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Farinart

Grain Process

KDI - Kennedy Distribution

Ontario Bakery Supplies

Papagino Foods

Port Royal Mills

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Shortening

Apex Ingredients

BakeMark

Baker’s and Us

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Daabon Organic

Dawn Food Products

Dealers Ingredients

Grain Process

L.V. Lomas

International Sugars

McCall’s

Ontario Bakery Supplies

Papagino Foods

Richardson Oilseed

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Skim Milk Replacer

Advanced Bakery Ingredients

Apex Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Can Am Ingredients

Dealers Ingredients

KDI - Kennedy Distribution

Papagino Foods

Rudolph Sales

Snow Cap

Sodium

Baker’s and Us

Baker’s Pantry

Cambrian Solutions

Can Am Ingredients

Dawn Food Products

Dealers Ingredients

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Rudolph Sales

Snow Cap

Sorbic Acid Powder

Baker’s Pantry

Caldic Canada

Cambrian Solutions

L.V. Lomas

KDI - Kennedy Distribution

Sorbitol

Azelis Canada Inc.

Caldic Canada

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Signature Fine Food

Snow Cap

Soups: Refrigerated - Fresh

Snow Cap

Sour Cream

Apex Ingredients

Baker’s and Us

Dealers Ingredients

KDI - Kennedy Distribution

Papagino Foods

Quadra Ingredients

Snow Cap

Soy Products

Advanced Bakery Ingredients

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Cambrian Solutions

Can Am Ingredients

Dupont Nutrition & Health

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Port Royal Mills

Quadra Ingredients

Snow Cap

Soynuts

Farinart

Grain Process

Spices

Apex Ingredients

Baker’s and Us

Baker’s Pantry

Caldic Canada

Cambrian Solutions

Dawn Food Products

Grain Process

KDI - Kennedy Distribution

MLG Enterprises

Papagino Foods

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Traynor’s Bakery Wholesale

Spices: Liquid Compound

Apex Ingredients

Baker’s and Us

Dempsey Corporation

Hero Foodservice

Stabilizers

AB Mauri

Advanced Bakery Ingredients

Baker’s and Us

Baker’s Pantry

British Canadian Importers

Brolite Products

Caldic Canada

Dupont Nutrition & Health

Embassy Flavours

Grain Process

L.V. Lomas

KDI - Kennedy Distribution

Lallemand

McCall’s

Mimac Glaze Limited

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Signature Fine Food

Snow Cap

Starch

All Gold Imports

Azelis Canada Inc.

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Compass Food Sales

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

McCall’s

Papagino Foods

Problend-Eurogerm, LLC

Quadra Ingredients

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Sugar

BakeMark

Baker’s and Us

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Dawn Food Products

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

Lantic Sugar

McCall’s

MLG Enterprises

Corbion Caravan

Papagino Foods

Port Royal Mills

Rudolph Sales

Redpath Sugar

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Sunflower Seeds

All Gold Imports

Baker’s and Us

Baker’s Pantry

Compass Food Sales

Dawn Food Products

Farinart

Grain Process

KDI - Kennedy Distribution

Papagino Foods

Port Royal Mills

Rudolph Sales

Snow Cap

Traynor’s Bakery Wholesale

Sweeteners

Apex Ingredients

Azelis Canada Inc.

Baker’s Pantry

Blendtek Ingredients

British Canadian Importers

Caldic Canada

Cambrian Solutions

Can Am Ingredients

Crosby’s Molasses

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Dupont Nutrition & Health

Flour Confections

Grain Process

L.V. Lomas

International Sugars

KDI - Kennedy Distribution

Lantic Sugar

McCall’s

MLG Enterprises

Papagino Foods

Ontario Bakery Supplies

Papagino Foods

Quadra Ingredients

Rudolph Sales

Dawn Food Products

Dealers Ingredients

Dempsey Corporation

Papagino Foods

Quadra Ingredients

BAKED PRODUCTS FOR RESALE

Bagels

Baker’s Pantry

Dawn Food Products

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Baked Dessert and Occasion Cakes

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

McCall’s

Snow Cap

Sweets from the Earth

Baklava

Snow Cap

Bread

Ardent Mills

Backerhaus Veit

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

MiMi Food Products

Snow Cap

Sweets from the Earth

Butter Tarts

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Snow Cap

Traynor’s Bakery Wholesale

Cake Bases

Ardent Mills

Baker’s Pantry

Dawn Food Products

McCall’s

Snow Cap

Sweets from the Earth

Cakes

Ardent Mills

BakeMark

Baker’s Pantry

Boulanger Bassin B&B

Dawn Food Products

Kinetic Sales & Marketing

McCall’s

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Cereal Squares

Dawn Food Products

Snow Cap

Sweets from the Earth

Cinnamon Buns

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Cinnamon Twists

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Coffee Cakes

Dawn Food Products

Snow Cap

Sweets from the Earth

Cookies

Ardent Mills

BakeMark

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

McCall’s

Snow Cap

Sweets from the Earth

Creamhorns, Baked

Baker’s Pantry

Dawn Food Products

Snow Cap

Crepes

Snow Cap

Croissants

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Danish

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Doughnuts

Ardent Mills

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Flat Breads

Baker’s Pantry

MiMi Food Products

Snow Cap

Sweets from the Earth

Gluten Free/Specialty Foods

Baker’s Pantry

Dawn Food Products

Snow Cap

Sweets from the Earth

Meat Pies

Baker’s Pantry

Snow Cap

Muffins

Ardent Mills

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Sweets from the Earth

Nuts & Peanut Free

Baker’s Pantry

Snow Cap

Sweets from the Earth

Pastries

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Papagino Foods

Snow Cap

Pastry Shells

Baker’s Pantry

Dawn Food Products

McCall’s Snow Cap

Pies

BakeMark

Bakers Pantry

Dawn Food Products

Snow Cap

Sweets from the Earth

Pita

Snow Cap

Pretzels

Backerhaus Veit

Dawn Food Products

McCall’s

Snow Cap

Puff Pastry

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Papagino Foods

Snow Cap

Rolls

Backerhaus Veit

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Snow Cap

Sweets from the Earth

Specialty Breads

Backerhaus Veit

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

Rudolph Sales

Snow Cap

Sweets from the Earth

T-Scones

Ardent Mills

Baker’s Pantry

Dawn Food Products

Snow Cap

Sweets from the Earth

Tarts

Baker’s Pantry

Dawn Food Products

Snow Cap

Sweets from the Earth

Wraps/Tortilla

Snow Cap

FROZEN DOUGH BAKE-OFF ITEMS

Frozen, Baked

Backerhaus Veit

BakeMark

Baker’s and Us

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

McCall’s

MiMi Food Products

Papagino Foods

Rudolph Sales

Snow Cap

STORCAN

Sweets from the Earth

Frozen, Pre-Proofed

Baker’s Pantry

Dawn Food Products

Rudolph Sales

Snow Cap

STORCAN

Sweets from the Earth

Frozen, Unbaked

BakeMark

Baker’s and Us

Baker’s Pantry

Corbion Caravan

Dawn Food Products

McCall’s

MiMi Food Products

OK Frozen Dough

Papagino Foods

Rudolph Sales

Snow Cap

STORCAN

Sweets from the Earth

Traynor’s Bakery Wholesale

Par-Baked

Backerhaus Veit

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

MiMi Food Products

Rudolph Sales

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

Thaw & Sell

Backerhaus Veit

BakeMark

Baker’s Pantry

Dawn Food Products

Kinetic Sales & Marketing

MiMi Food Products

Rudolph Sales

Snow Cap

Sweets from the Earth

Traynor’s Bakery Wholesale

CONVEYOR BELTS SPIRAL, TURN-CURVE & STRAIGHT RUNNING

PosiDrive Spiral™

Simplifies System Operation

Unique cage design is an ideal solution for:

• High Tension Spirals

• Heavy Product Loads

• Greasy Product Applications

• Product Movement

ExactaDriveTM Components

Drop-in replacement belts and parts for self-stacking spirals

• Available in all widths, tier heights, and mesh configurations for spliced-in sections and complete belt replacements

• No system drive modifications required

• Available with plastic Advantage overlay

• Expert technical support and full turnkey installation

• Made in the USA for fast deliveries and cost savings

.75", 1", & 1.5" pitch

Patented, precision welded steel belts that run smoother, stronger, longer

• World’s only patented, lotension grid-style belt

• 360° buttonless welds eliminate cracking commonly found with traditional bridge welds

• Coining process reduces break-in wear and increases belt life

• Integral guard edges with smooth, rounded finish

The Omni-Flex® 3 x 1 is strong and lightweight, ideal for conveying pans, trays and large products

Tightest product transfers in the industry, true-tracking and durable

Baking Band®

Consistent heat transfer, breathable, true tracking and long belt life

Comprehensive maintenance services for spiral conveyors and baking bands

Ashworth is the only conveyor belt company that engineers, manufactures, and services both metal and plastic belting for spiral, turn-curve and straight running conveyors, providing customers with the best solution. Companies around the world depend on Ashworth’s quality, reliable customer service, and innovative solutions to maximize throughput and minimize life-cycle costs.

Agitators

Process In Motion

Renold Canada

Routhier & Fils

Tri-Mach Group

Unifiller Systems

MACHINERY & EQUIPMENT

Harvest Corporation

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

STORCAN

Automatic Belt Trackers

ABI

Pro-Pat

Process In Motion

Routhier & Fils

Tri-Mach Group

Automatic Ingredient

Systems

Contemar Silo

Focus Works

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Tri-Mach Group

Automatic Watermixers

EM Bakery Equipment

Focus Works

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

BBag Closing Equipment

Allied Bakery Equipment

AMF Bakery Systems

British Canadian Importers

Canpaco

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Innoseal Systems

Kwik Lok

Packaging Machinery

Concepts

Plas-Ties

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Rudolph Sales

Toronto Bakery & Food

Equipment

Tri-Mach Group

West-Lock Fastener

Bagel Dividers & Formers

ABI

Allied Bakery Equipment

EM Bakery Equipment

G. Cinelli-Esperia

Handtmann Canada

Toronto Bakery & Food Equipment

Tri-Mach Group

Bagel Mixer

ABI

Allied Bakery Equipment

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Shaffer

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Beaters, Cake, Icing, Egg, etc.

EM Bakery Equipment

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Belt Conveyors

ABI

AMF Bakery Systems

Ashworth Bros.

British Canadian Importers

Buhler

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Intralox

Kaak Group

Packaging Machinery

Concepts

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Bins, Ingredient

Buhler

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Rudolph Sales

Toronto Bakery & Food

Equipment

Biscuit & Cracker

Machinery

EM Bakery Equipment

Harvest Corporation

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Blades, Slicer

ABI

British Canadian Importers

EM Bakery Equipment

Equipment Plus

FoodTools

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

Blenders: Liquid & Solid

Buhler

EM Bakery Equipment

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Bowl Elevators

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Bowl Unloaders

ABI

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Bowls

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Wellbake Equipment

WP Bakery

Bread Crumbers

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Bread Loaders

ABI

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

MIWE Canada

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Bread Panning Machinery

ABI

AMF Bakery Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

SASA Demarle

Toronto Bakery & Food

Equipment

Tri-Mach Group

WP Bakery

Broilers

ABI

EM Bakery Equipment

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Bulk Handling Systems

ABI

Buhler

Contemar Silo

Dunbar Systems

Harvest Corporation

Packaging Machinery

Concepts

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Bulk Packaging - Buns

ABI

AMF Bakery Systems

Harvest Corporation

Packaging Machinery

Concepts

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Bun Machines: Automatic

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

Dutchess Bakers Machinery

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Bun Warmers: Mobile

EM Bakery Equipment

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Burners

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

Revent

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

CCake Decorating Projectors

ABI

Allied Bakery Equipment

France Decor Canada

Pro-Pat

Routhier & Fils

SASA Demarle

Toronto Bakery & Food Equipment

Cake Decorating Table -

Electric

EM Bakery Equipment

France Decor Canada

Pro-Pat

Process In Motion

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Cake Doughnut Machines

Allied Bakery Equipment

EM Bakery Equipment

Harvest Corporation

Hinds-Bock

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cake Slicers

ABI

Allied Bakery Equipment

EM Bakery Equipment

Flour Confections

FoodTools

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Petra International

Pro-Pat

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cases, Store Display

Canpaco

EM Bakery Equipment

Equipment Plus

France Decor Canada

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Cash Registers

Pro-Pat

Routhier & Fils

Toronto Bakery & Food Equipment

Chains: Conveyor, Oven, Proofer

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Kaak Group

MIWE Canada

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

Check Weighing Machines

Bizerba Canada

EM Bakery Equipment Equipment Plus

Focus Works

Kilotech

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Chocolate Handling Equipment

ABI

Buhler

France Decor Canada

Harvest Corporation

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Chocolate Shaving Machines

France Decor Canada

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Chocolate Tempering

Machine

Buhler

France Decor Canada

McCall’s

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Choppers

Boulanger bassin B&B

Pro-Pat

Reiser (Canada)

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cold Rooms

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Compressors

Petra International

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Continuous Mixing Process

Allied Bakery Equipment

Buhler

Dunbar Systems

EM Bakery Equipment

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Conveying & Handling

Equipment

ABI

AMF Bakery Systems

Ashworth Bros.

Buhler

Canpaco

Contemar Silo

Dunbar Systems

Harvest Corporation

Hinds-Bock

Intralox

Kaak Group

Packaging Machinery

Concepts

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

Shaffer

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Conveyors

ABI

AMF Bakery Systems

Ashworth Bros.

Buhler

Canpaco

Champion Moyer Diebel

Douglas Machines

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Intralox

Kaak Group

Packaging Machinery

Concepts

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Unifiller Systems

Wellbake Equipment

WP Bakery

Cookie

Dawn Food Products

McCall’s

Pro-Pat

Process In Motion

Reiser (Canada)

Routhier & Fils

Snow Cap

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cookie Machines

ABI

Allied Bakery Equipment

Dunbar Systems

EM Bakery Equipment

Equipment Plus

Handtmann Canada

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Unifiller Systems

Wellbake Equipment

Cookie: Sandwiching Machines

ABI

EM Bakery Equipment

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cooling Conveyors

ABI

AMF Bakery Systems

Dunbar Systems

Harvest Corporation

Intralox

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cooling Flour

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Cooling Systems

ABI

AMF Bakery Systems

Ashworth Bros.

Dunbar Systems

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

Revent

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Cooling Tunnels

ABI

Allied Bakery Equipment

Buhler

Dunbar Systems

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Counters: Automatic

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Counters: Batch

Pro-Pat

Routhier & Fils

Cream Spreaders

ABI

EM Bakery Equipment

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Croissant Machines

ABI

Allied Bakery Equipment

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food Equipment

Wellbake Equipment

Crumb Press

FoodTools

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Custom Machinery & Fabrication

ABI

Allied Bakery Equipment

Dunbar Systems

Handtmann Canada

Hinds-Bock

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

Toronto Bakery & Food Equipment

Tri-Mach Group

Cutters

ABI

EM Bakery Equipment

FoodTools

France Decor Canada

Harvest Corporation

McCall’s

Petra International

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

SASA Demarle

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

DDecorating Tools & Equipment

ABI

Chicago Metallic Bakeware Decopac

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

McCalls

Petra International Pro-Pat

Process In Motion

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Unifiller Systems

Degassers: Dough

AMF Bakery Systems

Kaak Group

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Deli Equipment

Bizerba Canada

Chicago Metallic Bakeware Equipment Plus

Hinds-Bock

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group Univex Corporation

Delidder: Pan

AMF Bakery Systems

Dunbar Systems

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

Depanners, Bread, Bun

ABI

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Depositors

ABI

Allied Bakery Equipment

Buhler

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Handtmann Canada

Harvest Corporation

Hinds-Bock

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Unifiller Systems

WP Bakery

Detectors, Metal

AMF Bakery Systems

Bizerba Canada

Dunbar Systems

EM Bakery Equipment

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Dicers

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Dies: Cookie & Crackers

Chicago Metallic Bakeware

Process In Motion

Toronto Bakery & Food Equipment

Tri-Mach Group

Dishwashers

Champion Moyer Diebel

EM Bakery Equipment Equipment Plus

G. Cinelli-Esperia

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Dispensers, Ingredient

EM Bakery Equipment

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Diverter Valves

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Tri-Mach Group

Dividers

ABI

Allied Bakery Equipment

AMF Bakery Systems

Chicago Metallic Bakeware

Dunbar Systems

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Handtmann Canada

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Univex Corporation

Wellbake Equipment

WP Bakery

Dollies

Chicago Metallic Bakeware

Drader Bakery Logistics

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Dough

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Reiser (Canada)

STORCAN

Toronto Bakery & Food

Equipment

Univex Corporation

Dough Dividers/Rounders, Semi-Automatic

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Handtmann Canada

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Univex Corporation

Wellbake Equipment

WP Bakery

Dough Extruders

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

Handtmann Canada

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Unifiller Systems

Wellbake Equipment

Dough Transfer Pumps

Allied Bakery Equipment

AMF Bakery Systems

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

Shaffer

Toronto Bakery & Food

Equipment

Tri-Mach Group

Doughnut

Chicago Metallic Bakeware

Dawn Food Products

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kuhl Corp

RF Bakery Equipment

LVO Mfg.

Rondo

Routhier & Fils

FoodTools

G. Cinelli-Esperia

LVO Mfg.

Pro-Pat

Rondo

Routhier & Fils

RF Bakery Equipment

Rondo

Snow Cap

Toronto Bakery & Food Equipment

WP Bakery

Drives

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Dry Pan Cleaners

ABI

Dunbar Systems

Kaak Group

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Dryers, Bread Products

ABI

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Dump Tables

EM Bakery Equipment

G. Cinelli-Esperia

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Dust Collectors, Flour

AMF Bakery Systems

Buhler

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Tri-Mach Group

Dusting Devices

Kaak Group

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

EEclair Cream Fillers, Auto

Dawn Food Products

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Elevators: Portable

Pro-Pat

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Emulsifiers: Food

British Canadian Importers

Handtmann Canada

L.V. Lomas

McCall’s

Reiser (Canada)

Snow Cap

Toronto Bakery & Food

Equipment

Tri-Mach Group

Enrobers

ABI

Buhler

Dunbar Systems

Kaak Group

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Unifiller Systems

Extruders

ABI

Allied Bakery Equipment

Buhler

EM Bakery Equipment

Handtmann Canada

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Unifiller Systems

FFans: Exhaust

G. Cinelli-Esperia

Pro-Pat

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Fat Siphons

RF Bakery Equipment

Fermentation Rooms

ABI

AMF Bakery Systems

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

WP Bakery

Fermenters: Batch & Continuous

ABI

Allied Bakery Equipment

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Filling & Metering Systems

Contemar Silo

EM Bakery Equipment

Harvest Corporation

Hinds-Bock

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Filling Machines

ABI

Dunbar Systems

EM Bakery Equipment

Handtmann Canada

Harvest Corporation

Hinds-Bock

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Unifiller Systems

Filters: Frying Fats

RF Bakery Equipment

Flour Conditioning Systems

Buhler

Contemar Silo

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Flour Dusting Equipment

ABI

AMF Bakery Systems

Contemar Silo

Dunbar Systems

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Rondo

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Flour Handling Equipment

ABI

Buhler

Contemar Silo

Dunbar Systems

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Flour Mills

Buhler

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Flour Sifting & Weighing

Buhler

Contemar Silo

Petra International

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Tri-Mach Group

Fondant Machines

France Decor Canada

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Freezers or Freezing Systems

Ashworth Bros.

EM Bakery Equipment

Equipment Plus

Kaak Group

Pro-Pat

Process In Motion

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Frozen Yogurt Machines

Toronto Bakery & Food

Equipment

Fryers

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

WP Bakery

GGauges: Tank

Tri-Mach Group

Glazing Unit - Egg Glazing

ABI

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Grease Pumps & Guns,

Dough Trough

RF Bakery Equipment

Toronto Bakery & Food Equipment

Griddle/Panini Maker

Pro-Pat

Toronto Bakery & Food Equipment

Grinders

ABI

Bizerba Canada

EM Bakery Equipment

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

HHeat Exchangers

Allied Bakery Equipment

EM Bakery Equipment

G. Cinelli-Esperia

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Hoists

ABI

AMF Bakery Systems

EM Bakery Equipment

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Shaffer

Toronto Bakery & Food

Equipment

Homogenizers

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Humidifiers

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

IIce Cream Machines

Equipment Plus

G. Cinelli-Esperia

Pro-Pat

Toronto Bakery & Food

Equipment

Tri-Mach Group

Icing

Baker’s and Us

Dawn Food Products

Flour Confections

France Decor Canada

Grain Process

Papagino Foods

Pro-Pat

Process In Motion

Rudolph Sales

Skjodt-Barrett Foods

Snow Cap

Toronto Bakery & Food Equipment

Unifiller Systems

JJam Spreaders

Process In Motion

RF Bakery Equipment

Routhier & Fils

Unifiller Systems

KKettles

ABI

Allied Bakery Equipment

Dunbar Systems

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Kettles: Tempering

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

LLab Equipment

Kilotech

RF Bakery Equipment

Rondo

SASA Demarle

Toronto Bakery & Food

Equipment

Tri-Mach Group

Labelling Equipment

Bizerba Canada

Canpaco

Equipment Plus

Kwik Lok

Packaging Machinery

Concepts

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Loaf Splitters

ABI

AMF Bakery Systems

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food Equipment

MMake-Up Equipment

ABI

AMF Bakery Systems

Chicago Metallic Bakeware

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

LVO Mfg.

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food Equipment

Wellbake Equipment

WP Bakery

Materials Handling

Equipment

ABI

Buhler

Contemar Silo

Dunbar Systems

Kaak Group

Kilotech

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Tri-Mach Group

Wellbake Equipment

Melters

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Meters

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Micro Ingredient Batching

System

Allied Bakery Equipment

Contemar Silo

Focus Works

Harvest Corporation

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Milling Equipment

Buhler

Renold Canada

RF Bakery Equipment

STORCAN

Tri-Mach Group

Mixers/Mixing Equipment, Attachments

ABI

Allied Bakery Equipment

AMF Bakery Systems

Buhler

Dunbar Systems

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus

Flour Confections

Focus Works

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Rondo

Routhier & Fils

Shaffer

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Unifiller Systems

Univex Corporation

Wellbake Equipment

WP Bakery

Motor Controls

G. Cinelli-Esperia

Pro-Pat

Process In Motion

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Moulders/Sheeters

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Handtmann Canada

Harvest Corporation

Kaak Group

LVO Mfg.

Pro-Pat

Process In Motion

RF Bakery Equipment

Rondo

Routhier & Fils

Shaffer

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Moulds

American Pan

Chicago Metallic Bakeware

France Decor Canada

Kaak Group

McCall’s

Petra International

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

SASA Demarle

Toronto Bakery & Food Equipment

Muffin (English) Plant

AMF Bakery Systems

Dunbar Systems

Harvest Corporation

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

OOven Loaders & Unloaders

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

MIWE Canada

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Oven Lubricators

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

RF Bakery Equipment

Toronto Bakery & Food Equipment

Ovens

ABI

Allied Bakery Equipment

AMF Bakery Systems

Ashworth Bros.

Bizerba Canada

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

MIWE Canada

Picard Ovens

Pro-Pat

Process In Motion

Renold Canada

Revent

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Univex Corporation

Wellbake Equipment

WP Bakery

PPackaging Machinery

ABI

AMF Bakery Systems

Canpaco

Dunbar Systems

Equipment Plus

Hinds-Bock

Packaging Machinery

Concepts

Picard Ovens

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Palletizers

ABI

Dunbar Systems

Intralox

Packaging Machinery

Concepts

Process In Motion

RF Bakery Equipment

STORCAN

Tri-Mach Group

Pallets

RF Bakery Equipment

STORCAN

Tri-Mach Group

Pan Greasing & Cleaning

Machines

ABI

Dunbar Systems

EM Bakery Equipment

Kaak Group

Kuhl Corp

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Pan Handling Equipment

ABI

AMF Bakery Systems

Dunbar Systems

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

SASA Demarle

Toronto Bakery & Food Equipment

Wellbake Equipment

WP Bakery

Pan Trucks

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

G. Cinelli-Esperia

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Pan Washers

Allied Bakery Equipment

AMF Bakery Systems

Champion Moyer Diebel

Douglas Machines

Dunbar Systems

EM Bakery Equipment

Equipment

Plus

G. Cinelli-Esperia

Kaak Group

Kuhl Corp

LVO Mfg.

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Pasta Machines

Buhler

G. Cinelli-Esperia

Harvest Corporation

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Pastry Crust Forming Equip.

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Rondo

Routhier & Fils

SASA Demarle

Toronto Bakery & Food Equipment

Pastry Cutters

ABI

EM Bakery Equipment

FoodTools

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Rondo

Routhier & Fils

SASA Demarle

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Pastry Making MachinesAutomatic

ABI

Allied Bakery Equipment

Dunbar Systems

Pro-Pat

Process In Motion

Rondo

SASA Demarle

Toronto Bakery & Food Equipment

Tri-Mach Group

Pastry Production Tables

Allied Bakery Equipment

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

LVO Mfg.

Pro-Pat

Process In Motion

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Pie & Tart Machinery -

Automatic

Allied Bakery Equipment

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Unifiller Systems

Pie Carriers

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Pie Fryers

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Pizza Rollers

ABI

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Univex Corporation

Pizza Toppings

Allied Bakery Equipment

Dunbar Systems

Reiser (Canada)

Routhier & Fils

Snow Cap

Pretzel Machinery

ABI

Harvest Corporation

Kaak Group

Pro-Pat

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Proof Boxes

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

MIWE Canada

Pro-Pat

Process In Motion

Routhier & Fils

Toronto Bakery & Food Equipment

Proofers

ABI

Allied Bakery Equipment

AMF Bakery Systems

Ashworth Bros.

Bizerba Canada

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

MIWE Canada

Picard Ovens

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

Revent

RF Bakery Equipment

Routhier & Fils

SASA Demarle

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Proofing Baskets, Rye

Bread

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

MIWE Canada

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Proportioning EquipmentAutomatic

ABI

FoodTools

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Unifiller Systems

Pumps

Hinds-Bock

Renold Canada

Toronto Bakery & Food

Equipment

Tri-Mach Group

Unifiller Systems

RRack Loaders

ABI

Allied Bakery Equipment

Dunbar Systems

G. Cinelli-Esperia

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Rack Washers

Champion Moyer Diebel

Douglas Machines

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Kuhl Corp

LVO Mfg.

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Racks

ABI

Allied Bakery Equipment

Crown Custom Metal Spinning

Drader Bakery Logistics

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Lloyd Pans

McCall’s

MIWE Canada

Pro-Pat

Revent

RF Bakery Equipment

Routhier & Fils

SASA Demarle

Toronto Bakery & Food

Equipment

Tri-Mach Group

WP Bakery

Refrigerated Pastry & Deli

Cases

Bizerba Canada

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Refrigerators

Allied Bakery Equipment

EM Bakery Equipment

Dunbar Systems

Revent

RF Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Retarders

ABI

Allied Bakery Equipment

EM Bakery Equipment

Equipment

Plus

G. Cinelli-Esperia

Harvest Corporation

MIWE Canada

Pro-Pat

Revent

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Robotic Systems - Custom

ABI

Allied Bakery Equipment

Dunbar Systems

FoodTools

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Tri-Mach Group

WP Bakery

Roll Cutters

ABI

Dutchess Bakers Machinery

FoodTools

G. Cinelli-Esperia

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Roll Machine Cluster FG

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Roll Machinery, Kaiser

ABI

Allied Bakery Equipment

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Roll Machines: Auto

ABI

Allied Bakery Equipment

AMF Bakery Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

WP Bakery

Roll Moulder & Dividers

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dutchess Bakers Machinery

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Wellbake Equipment

WP Bakery

Roll Plants

ABI

Allied Bakery Equipment

AMF Bakery Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Roll Proofers

ABI

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Rollers

ABI

Dutchess Bakers Machinery

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Rotisseries

Bizerba Canada

Equipment Plus

Picard Ovens

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Tri-Mach Group

Rounders

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

Toronto Bakery & Food

Equipment

WP Bakery

Rounders: Belt Style

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

Kaak Group

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

WP Bakery

Rye Frames & Pans

American Pan

Chicago Metallic Bakeware

Harvest Corporation

Kaak Group

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

SSandwich Making Line

Harvest Corporation

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Sausage Roll Making

Machine - Automatic

EM Bakery Equipment

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

Scales

Allied Bakery Equipment

Bizerba Canada

Buhler

EM Bakery Equipment

Equipment Plus

Focus Works

France Decor Canada

G. Cinelli-Esperia

Kilotech

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Wellbake Equipment

Scaling Machines

AMF Bakery Systems

Contemar Silo

Equipment Plus

Focus Works

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

Scrapers

ABI

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

SASA Demarle

Toronto Bakery & Food

Equipment

WP Bakery

Screens: Glazing, Cooking, Proofing, Frying, Vibrating

American Pan

Chicago Metallic Bakeware

EM Bakery Equipment

France Decor Canada

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Sealing Irons: Electric

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Sheeting Machines

ABI

Allied Bakery Equipment

AMF Bakery Systems

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Handtmann Canada

Kaak Group

LVO Mfg.

Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

Rondo

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Wellbake Equipment

Shelving

Drader Bakery Logistics

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Shortening Systems: Bulk

Process In Motion

RF Bakery Equipment

Routhier & Fils

Sifters

ABI

AMF Bakery Systems

Buhler

Contemar Silo

France Decor Canada

G. Cinelli-Esperia

Petra International

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food Equipment

Silos

Buhler

Contemar Silo

Dunbar Systems

Harvest Corporation

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

STORCAN

Toronto Bakery & Food

Equipment

Sinks

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

LVO Mfg.

Pro-Pat

RF Bakery Equipment

WP Bakery

Routhier & Fils

Univex Corporation

Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Slicer Blade Sharpeners

EM Bakery Equipment

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Univex Corporation

Slicer Blades

Allied Bakery Equipment

AMF Bakery Systems

British Canadian Importers

EM Bakery Equipment

Equipment Plus

FoodTools

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Univex Corporation

Slicers

Allied Bakery Equipment

AMF Bakery Systems

Bizerba Canada

British Canadian Importers

Dutchess Bakers Machinery

EM Bakery Equipment

Equipment Plus FoodTools

G. Cinelli-Esperia

Harvest Corporation

MIWE Canada

Pro-Pat

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Univex Corporation

Slide Gate Valves

Process In Motion

RF Bakery Equipment

Routhier & Fils

Smoke Houses & Parts

Reiser (Canada)

Toronto Bakery & Food Equipment

Tri-Mach Group

Sprayers, Jelly

EM Bakery Equipment

Harvest Corporation

RF Bakery Equipment

Toronto Bakery & Food Equipment

Unifiller Systems

Stainless Steel Equipment

ABI

Canpaco

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Kaak Group

Petra International Pro-Pat

Process In Motion

Reiser (Canada)

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Steam Boilers

ABI

EM Bakery Equipment

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Storage Bins

Chicago Metallic Bakeware

Dunbar Systems

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Sugar Grinding System:

Automatic

Contemar Silo

Process In Motion

Renold Canada

RF Bakery Equipment

Sugar Handling

Buhler

Contemar Silo

Crosby’s Molasses

Dunbar Systems

Harvest Corporation

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

TTables

EM Bakery Equipment

Equipment Plus

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Tri-Mach Group

Tanks: Mixing & Storage

Allied Bakery Equipment

Contemar Silo

Dunbar Systems

Harvest Corporation

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Tri-Mach Group

Tart Machines - Automatic

Allied Bakery Equipment

Dunbar Systems

Harvest Corporation

Pro-Pat

Process In Motion

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Temperature & Humidity

Control Instrument

BakeWATCH

Kaak Group

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Testing Equipment

Laboratory

BakeWATCH

RF Bakery Equipment

Toronto Bakery & Food Equipment

Timers: Automatic

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food Equipment

Tri-Mach Group

Topping Machines

ABI

Dunbar Systems

Process In Motion

Rondo

STORCAN

WP Bakery

Tortilla Equipment

Allied Bakery Equipment

AMF Bakery Systems

Ashworth Bros.

Dunbar Systems

Dutchess Bakers Machinery

FoodTools

G. Cinelli-Esperia

Harvest Corporation

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Wellbake Equipment

WP Bakery

Tray Washers, Plastic

AMF Bakery Systems

Champion Moyer Diebel

Douglas Machines

Drader Bakery Logistics

EM Bakery Equipment

France Decor Canada

Kuhl Corp

LVO Mfg.

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

WP Bakery

Trays

American Pan

Chicago Metallic Bakeware

Drader Bakery Logistics

Equipment Plus

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Kaak Group

Lloyd Pans

McCall’s

MIWE Canada

Pro-Pat

RF Bakery Equipment

Routhier & Fils

SASA Demarle

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Trays: Display & Delivery

American Pan

Chicago Metallic Bakeware

Drader Bakery Logistics

France Decor Canada

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Trolleys

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Renold Canada

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

RF Bakery Equipment

Shaffer

Toronto Bakery & Food Equipment

Trucks

AMF Bakery Systems

Drader Bakery Logistics

Toronto Bakery & Food Equipment

Tunnel: Ovens

ABI

Allied Bakery Equipment

Ashworth Bros.

Dunbar Systems

Harvest Corporation

Kaak Group

MIWE Canada

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

Wellbake Equipment

WP Bakery

Tunnels: Cooling

ABI

Ashworth Bros.

Dunbar Systems

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

STORCAN

Toronto Bakery & Food Equipment

Tri-Mach Group

WP Bakery

Turn Tables: Production

France Decor Canada

McCall’s

RF Bakery Equipment

Routhier & Fils

STORCAN

Tri-Mach Group

Turnover MachinesAutomatic

ABI

Dunbar Systems

EM Bakery Equipment

Harvest Corporation

Kaak Group

Process In Motion

Renold Canada

RF Bakery Equipment

Routhier & Fils

STORCAN

Tri-Mach Group

Plas-Ties

Routhier & Fils

Toronto Bakery & Food

Equipment

Reiser (Canada)

Renold Canada

Trough

ABI

AMF Bakery Systems

Toronto Bakery & Food Equipment

Tying Machines

Plas-Ties

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food

Equipment

UUnloaders

ABI

AMF Bakery Systems

Dunbar Systems

Harvest Corporation

Kaak Group

Pro-Pat

Process In Motion

Renold Canada

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

WP Bakery

Used Bakery Equipment & Machinery

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

Reiser (Canada)

Renold Canada

RF Bakery Equipment

Routhier & Fils

RTB

Toronto Bakery & Food Equipment

Univex Corporation

VVacuum Systems

Contemar Silo

Dunbar Systems

Pro-Pat

Process In Motion

RF Bakery Equipment

Tri-Mach Group

WP Bakery

Valves: Flow Regulating

RF Bakery Equipment

Tri-Mach Group

Ventilators

Pro-Pat

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

WWall Panels

Altro Canada Inc.

Pro-Pat

Toronto Bakery & Food

Equipment

Warmers

ABI

EM Bakery Equipment

Equipment Plus

France Decor Canada

Pro-Pat

RF Bakery Equipment

Routhier & Fils

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Washers

Champion Moyer Diebel

Douglas Machines

Dunbar Systems

EM Bakery Equipment

Equipment Plus

G. Cinelli-Esperia

LVO Mfg.

Pro-Pat

Renold Canada

RF Bakery Equipment

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Water Chillers

Allied Bakery Equipment

EM Bakery Equipment

G. Cinelli-Esperia

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food

Equipment

Tri-Mach Group

WP Bakery

Water Meters

Allied Bakery Equipment

Dunbar Systems

EM Bakery Equipment

G. Cinelli-Esperia

Harvest Corporation

Pro-Pat

RF Bakery Equipment

Routhier & Fils

Toronto Bakery & Food Equipment

Whipping Machines:

Cream Air

Allied Bakery Equipment

EM Bakery Equipment Equipment Plus

France Decor Canada

Pro-Pat

Renold Canada

RF Bakery Equipment

STORCAN

Toronto Bakery & Food

Equipment

Whisks: Air Pressure

RF Bakery Equipment

Toronto Bakery & Food

Equipment

Wrapping Machines

Dunbar Systems

Pro-Pat

Renold Canada

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

XX-Ray Inspection Systems

Bizerba Canada

EM Bakery Equipment

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

SUPPLIES AND SERVICES

Acrylic Display

France Decor Canada

Petra International

Air Brushing Equipment

Decopac

Flour Confections

France Decor Canada

Petra International

Appraisers, Equipment

EM Bakery Equipment

Toronto Bakery & Food

Equipment

Tri-Mach Group

Aprons

Flour Confections

France Decor Canada

McCall’s

Toronto Bakery & Food Equipment

Associations

Baking Association of Canada

BBag Closures

British Canadian Importers

Canpaco

France Decor Canada

Innoseal Systems

Plas-Ties

Toronto Bakery & Food Equipment

Bakers Small Wares

Chicago Metallic Bakeware

Crown Custom Metal Spinning

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Lloyd Pans

McCall’s

Toronto Bakery & Food Equipment

Baskets

Drader Bakery Logistics

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Toronto Bakery & Food Equipment

Batch Bins

Drader Bakery Logistics

France Decor Canada

Process In Motion

RF Bakery Equipment

Toronto Bakery & Food Equipment

Belts

EM Bakery Equipment

G. Cinelli-Esperia

Process In Motion

RF Bakery Equipment

STORCAN

Toronto Bakery & Food

Equipment

Tri-Mach Group

Benches & Work Tables

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Process In Motion

Toronto Bakery & Food Equipment

Bins: Ingredient Storage

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Process In Motion

RF Bakery Equipment

Rudolph Sales

Toronto Bakery & Food Equipment

Blade Sharpening Service

EM Bakery Equipment

G. Cinelli-Esperia

Boards: Peel

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Pro-Pat

Process In Motion

Toronto Bakery & Food Equipment

Books: Baking, Cake

Decorating, etc.

France Decor Canada

G. Cinelli-Esperia

McCall’s Process In Motion

Brooms

G. Cinelli-Esperia Pro-Pat

Brushes

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Harvest Corporation

RF Bakery Equipment

Rudolph Sales

Toronto Bakery & Food Equipment

Bucket Opener

EM Bakery Equipment

France Decor Canada

Butter SpreadersAutomatic Process In Motion

CCabinets

EM Bakery Equipment

G. Cinelli-Esperia

RF Bakery Equipment

Toronto Bakery & Food Equipment

Cake

American Pan

Chicago Metallic Bakeware

Enjay Converters

Flour Confections

G. Cinelli-Esperia

McCall’s

Process In Motion

Rudolph Sales

Toronto Bakery & Food Equipment

Cake Decorations

BakeMark

Decopac

Enjay Converters

Flour Confections

France Decor Canada

McCall’s

Papagino Foods

Petra International

Process In Motion

Snow Cap

Toronto Bakery & Food Equipment

Candles: Birthday

Decopac

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

McCall’s

Snow Cap

Certification

Tri-Mach Group

Cleaners & Sanitizers

Canpaco

Intersteam Technologies

Rudolph Sales

Snow Cap

Cleaning & Reglazing

Baking Pans

American Pan

Chicago Metallic Bakeware

DuraShield

Kaak Group

Pan Glo

Toronto Bakery & Food

Equipment

Cleaning Equipment

Services

Champion Moyer Diebel

G. Cinelli-Esperia

Code Dating Equipment

British Canadian Importers

Innoseal Systems

Plas-Ties

Coffee Machines

G. Cinelli-Esperia

Toronto Bakery & Food Equipment

Combustion Equipment

EM Bakery Equipment

Toronto Bakery & Food Equipment

Computer Software Focus Works

Computerized Focus Works

Tri-Mach Group

Consultants

Bakers Touch Consulting

Brand Culture

EM Bakery Equipment

FCC Financial Focus Works

G. Cinelli-Esperia

Innoseal Systems

Kaak Group Process In Motion

Toronto Bakery & Food Equipment

Tri-Mach Group

Cookies

American Pan

Chicago Metallic Bakeware

Dawn Food Products

McCall’s Process In Motion

Corrugated Trays

Canpaco

Enjay Converters

France Decor Canada

Kaak Group

McCall’s Tri-Mach Group

Courses, Baking

NAIT School of Hospitality

Flour Confections

McCall’s

Courses, Cake Decorating

NAIT School of Hospitality

Flour Confections

McCall’s

Covers: Open Pan Rack

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

Toronto Bakery & Food Equipment

Cupcake Frames & Tins

American Pan

Chicago Metallic Bakeware

EM Bakery Equipment

France Decor Canada

G. Cinelli-Esperia

McCall’s

Toronto Bakery & Food Equipment

Custom Blending

BakeMark

Blendtek Ingredients

Focus Works

Grain Process

Ireks North America

Process In Motion

Redpath Sugar

Tri-Mach Group

Custom Milling

Tri-Mach Group

Custom Packaging

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&

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Labels

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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately.

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BY JANE DUMMER, RD

CAKE TRENDS FOR 2019

Guilt shouldn’t be a factor in selling desserts: Try “permissible indulgence”

Consumers are heading into 2019 hearing marketing catchphrases that range from “bite-sized” and “indulgent” to “clean-label” and “natural.” Over the past few years, I’ve identified the balanced approach of indulgent miniatures as a cake trend that’s not going anywhere. Creating tiny versions of popular cakes gives clients their favourite flavour with an overall luscious experience, without the guilt a giant slab of cake creates. It allows people to enjoy a sweet delight in the evening, as an afternoon luxury with coffee or even a bite-sized tasting at a bridge club. As people continue to graze and snack more throughout the day, bite-sized cakes are a perfect option for this consumer demand.

Personally, I prefer the term “permissible indulgence,” rather than using the expression “guilt-free.” I’ve never been a fan of equating guilt to anything, especially eating. I’ve always promoted quality over quantity and I love the idea of a rule-breaking indulgence rather than a guilt-free but mediocre experience. I continue to see the trend of people wanting to connect with what is real and authentic. Consumers are searching for authenticity and honesty, especially in food products and ingredients. They still want rich, decadent flavours but they are also focused on making healthier food choices. With the bite-sized and indulgent approach, people can still enjoy treats while maintaining a healthy dietary pattern.

seen excellent vegan croissants, which is the opposite of traditional butter-rich croissants. It is a great alternative because both vegans and non-vegans can enjoy.”

Also trending for the upcoming year, are cakes that are simple and natural. Chef Hung explains, “I predict 2019 is the year of minimalistic, fresh, and floral. We will move away from the heaviness of fondant cakes and transition to simple and natural cakes. This trend was already observed in 2018 with Prince Harry and Meghan Markle’s wedding cake of a lemon elderflower decorated with a simple buttercream and fresh flowers. This trend is definitely moving towards the buttercream and fresh flowers as the stars of the cake.”

Instagram will uphold as the social media preference in 2019 for both for bakeries and the home baker. Traditional cake designs will always have classic appeal, but adding an artistic touch to appear original is necessary to stand out. Experimenting with different designs can be a fun exercise and with the right designs, your bakery will be unique and on-trend.

In addition to natural, fresh and floral,

}‘I predict 2019 is the year of minimalistic, fresh, and floral. We will move away from the heaviness of fondant cakes and transition to simple and natural cakes.’

– Chef Betty Hung

French Pastry 101 Cookbook author, Betty Hung is the chef and co-owner of Vancouver’s Beaucoup Bakery & Café. She agrees with the continued movement of permissible indulgence in cakes and baked goods for 2019. “The big trend I’m observing is vegan baking. I have

Hung is forecasting watercolour or hand-painted cakes becoming more popular for the home baker to differentiate with that artistic touch, especially on instagram. Hung describes this approach, “Watercolour is achieved by food colour hand painted using a brush directly onto the surface of the cake. Like with real watercolour, a colour palette would be handy for this. You can also achieve a watercolour look by blending in coloured frosting onto the sides of an already frosted cake.”

In 2018, Puratos launched Topfil, a range of fruit filings with up to 90 per cent fruit content for enhanced taste, texture and natural visual appeal. The Topfil ingredients allow bakers to create

Smaller versions of crowd-sized treats are gaining popularity.

innovative filled sweet goods, for any occasion, while delivering the genuine taste of authentic fruit that consumers demand. Simple and natural fruit forward cakes and baked goods will continue to trend in 2019 to provide customers with delicious experiences.

The year of 2019 will be all about enjoying that special cake without having to give up the overall experience. Creating bite-sized cakes is a great way to introduce new options to your marketplace, for example, mini baklava cups to customers who have never tried this Turkish/Greek dessert. Developing cakes that are vegan and lower calorie (bitesized) can help bring back customers that may have ditched sweet treats in the past. Visual appeal will continue to be important with approaches including watercolours allowing for the construction of creations that engage and interest consumers both in-person and on social media. /BJ

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