BAkERS
The voice of the canadian baking industry
BLuEBERRy NATioN
Humble fruit a star among functional foods
...love what you eat!
WHYTHEVEMAG
BETTER DOUGH DIVIDER
WhatmakestheVemagDoughDividersospecial? Versatilityandweightaccuracy.TheVemagDivider addsversatilitytoeveryproductionlineandis perfectforalltypesofbreads,buns,rolls andEnglishmuffins.Itfeaturesapositive displacementdoublescrewsystemthat isthemostgentleextrusiondivider onthemarket.TheVemagiseasily adjustabletoproducearangeof exact-weightportions,dough absorptionsandcrumbstructures. Seeforyourself–callustodayfora freeDVDortosetupademonstration.
Batchafterbatch,theVemag consistentlyproducespreciseweight portionsat1%standarddeviation.
TheVemagDough Dividerproduces uniformlyspaced doughportions ontotheconveyor, eliminatingdoubles anddowntime. Itcanbeeasily convertedtoa two-laneset-upto produceupto200 cutsperminute.
TheVemagdoesnotrequiremineral oil,savingthousandsofdollarsannually whileeliminatingproductairpockets andsurfaceblisters.
TheVemagiseasilyadjustable toproduceawiderangeof portionsizes–from5gto20kg.
TheVemagiseasilyadjustedto producebothopen-crumband uniformtight-crumbstructures. ReiserCanada 1549YorktonCourt#4,Burlington,ONL7P5 B7 •(905 )631-6611 Reiser 725Dedham St reet,Canton,MA02021•(78 1)821-1290 ww w.rei ser.com
TheVemagcanhandleabsorptionrates from45%to95%–fromstiffbagel doughstosoftEnglishmuffins.
• Join 4,250 industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets
• Visit the trade show - over 200 companies in 35,000 sq.ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve)
• Learn at the informative seminars and workshops
• Located in the Toronto area, the facility is easily accessible by public transportation (Mississauga Transit & GO Trains), major highways, 5 minutes from the Toronto International Airport and provides plenty of free parking
• NEW Show Features
Held every other year, it is the only baking specific event produced in Canada
BAKERY PROFILE: Annina’s Bake Shop & Café.
By BR i AN HARTZ
DoWN BuT NoT ouT
Iblogged about this at bakersjournal.com, but I want to take a moment here to send a heartfelt “thank you” to the Canadian baking industry for helping Bakers Journal win Silver in the prestigious Best Issue category at the 55th Annual Kenneth R. Wilson business journalism awards, presented by the Canadian Business Press (CBP) on June 1 in Toronto.
The past year or so hasn’t been easy for the baking industry, and that’s why we credit our KRW Award to you above all else. You continue to supply us with fascinating personalities and topics to write about, and as I wrote online, what you do is not only at the heart of the Canadian food industry, but also this country’s economy, and it is our honour to ensure your efforts continue to receive the attention they truly deserve.
Recently I spoke with BAC Ontario Chapter chairman Frank Safian about his chapter’s golf outing in early June. Unfortunately I couldn’t attend due to a scheduling conflict, but Frank told me that despite excellent weather for golf, attendance was down a bit from last year – although still strong given the state of the economy.
Down, but not out, in other words. Definitely not out.
This industry continues to surprise observers with its proactive responses to financial setbacks. For example, Canadian cheese and snack-cake giant Saputo Inc. announced last month it would introduce a brand-new line of desserts, including full cakes, despite a 3.2 per cent drop in net profits in its fiscal year 2009, which ended March 31.
The goal of the move, according to a Canadian Press report, is “to grow the Montreal company’s bakery business, which accounts for less than three per cent of overall sales, and restore historical profit margins in that division.”
}That’s an indication of the enthusiasm with which big business views the baked-goods market. It’s seen as a solid investment, and what better endorsement could there be in this time of turmoil, when General Motors, always seen as “too big to fail,” has been taken over by U.S. and Canadian taxpayers?
in keeping up with and capitalizing on trends … the baking industry looks set to not only survive, but also flourish. And we’ll be there to tell your success stories.
People’s driving habits and passion for cars, as we know them, are evolving, and the Big Three have been too slow to change – and if not bailed out they will most likely fail. But in keeping up with and capitalizing on trends such as whole grains and functional ingredients, the latter of which is featured in this issue, the baking industry looks set to not only survive, but also flourish. And we’ll be there to tell your success stories – and hopefully win more awards in doing so.
Our December 2008 issue beat out dozens of other trade magazines to take the secondplace KRW Award. We congratulate CA Magazine, a publication serving the Chartered Accountants of Canada, for winning Gold in the Best Issue category.
Former editorial director Drew McCarthy and I accepted the award from comedian Simon Cotter, emcee of the awards ceremony, on behalf of the Bakers Journal editorial team, which also included production artist Brooke Shaw, designer Janice van Eck and proofreader Colleen Cross.
But the contributions of advertising manager Stephanie Jewell should not go unheralded, nor those of the Journal’s past and present sales assistants, Pauline Cecile and Barb Comer, respectively; production manager Angela Simon; group publisher Martin McAnulty; and, of course, Annex Publishing & Printing owners Mike and Sue Fredericks, who have kept us motivated to do our best despite extremely challenging economic times for the publishing industry.
Happy reading,
JULY 2009 | VoL. 69, no. 6
editor | Brian Hartz editor@bakersjournal.com 1-888-599-2228 ext. 250
technical editor | John McColl Puratos Canada jmccoll@puratos.com
national advertising Manager | stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268
sales assistant | Barb Comer bcomer@annexweb.com 519-429-5176 1-888-599-2228 ext. 235
Production artist | Brooke shaw grouP Publisher | Martin Mcanulty mmcanulty@annexweb.com
President | Mike fredericks mfredericks@annexweb.com
Mailing address
P.o box 530, 105 donly dr. s., simcoe, on n3y 4n5
Publication Mail agreeMent no. 40065710. return undeliverable canadian addresses to: circulation dePartMent, P.o box 530, siMcoe, on n3y 4n5 e-mail: lmorrison@annexweb.com
Issn 0005-4097
Published ten times per year (Jan/Feb, Mar, apr, May, Jun, Jul, aug/sept, oct, nov, dec) by annex Publishing & Printing inc.
sUBsCrIPtIon rates canada — 1 year $ 31.80 (includes gst – #867172652rt0001) usa — 1 year $ 40.00 Foreign — 1 year $ 60.00
Send your subscription request to: bakers Journal P.o box 530, simcoe, on n3y 4n5 tel: 1-866-790-6070 ext. 206 Fax: 1-877-624-1940 e-mail: lmorrison@annexweb.com
From time to time, bakers Journal may make our subscription list available to reputable companies and organizations whose products and services we believe may be of interest to you. if you do not want your name to be made available, contact our circulation department in any of the four ways listed above.
opinions expressed in this magazine are not necessarily those of the editor or the publisher. no liability is assumed for errors or omissions. all advertising is subject to the publisher’s approval. such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
no part of the editorial content of this publication may be reprinted without the publisher’s written permission.
© 2009 annex Publishing & Printing inc. all rights reserved. Printed in canada.
The World Market for Baking
iba 2009, the largest global trade fair of its kind, provides you with:
n all innovations and standards for the manufacturing of bakery products
n the latest trends in the café and snack sector, as well as in the take-away sector
n new impetus for sales and marketing
n a comprehensive, specialist fringe programme with guided bakery tours, seminars and discussion forums.
For detailed information on the exhibitors as well as travel and accommodation services go to www.iba.de
briefly | Pizza Nova pulls plastic bags | Garth Whyte takes reins at CRFA | Tim’s Camp Day raises $9.4 million | for more news in the baking world, check out our website, www.bakersjournal.com
Tim Hortons Camp Day raises $9.4m
TORONTO – On Wednesday, June 3, all purchases of Tim Hortons coffee helped give thousands of kids across Canada and the United States the camping adventure of a lifetime.
Pizza Nova voluntarily pulls plastic bags from all restaurant locations
More than 3,400 Tim Hortons stores in North America donated their entire coffee sales and funds raised through Camp Day events and activities to the Tim Horton Children’s Foundation – raising $9.4 million.
Close to 14,000 children will attend one of the six Children’s Foundation camps this year, thanks in large part to the funds raised on Camp Day. Each camp offers a wide range of first-class programs and activities that encourage campers to embrace challenges. The experience is designed to build self-confidence, self-esteem and leadership skills and provide campers with a positive view of their true potential.
Garth Whyte: CEo of CRFA
TORONTO – Garth Whyte has been appointed president and CEO of the Canadian Restaurant and Foodservices Association (CRFA), effective June 15.
Whyte had been executive vice-president of the Canadian Federation of Independent Business (CFIB). Since joining CFIB in 1986, he has held several senior positions involving government affairs, strategy development, membership and operations. Earlier this year Whyte was identified as one of Ottawa’s top lobbyists by the parliamentary affairs journal the hill times.
“Garth is recognized and respected by politicians, business owners and the media as a leader in the business community,” says CRFA board chairwoman Brenda O’Reilly. “I’m very pleased that we have been able to recruit such a high-calibre individual to lead CRFA in advancing the interests of Canada’s foodservice industry.”
Whyte assumes leadership of the CRFA from Douglas Needham, who announced late last year that he would be departing CRFA in June 2009, after more than 26 years as CEO.
TORONTO – Effective June 1, in tandem with the introduction of Toronto’s new bylaw requiring all merchants, including restaurateurs, to charge a minimum of five cents for each plastic retail shopping bag, Pizza Nova has
voluntarily discontinued the use of all plastic bags from all of their restaurant locations across Ontario. Pizza Nova will continue to provide customers with free bags that meet the environmental requirements of the new bylaw.
ingredient functionality seminars
MISSISSAUGA, Ont. –Food industry consultant Sonia Akbarzadeh will be hosting a series of monthly seminars on ingredient functionality.
The seminars will focus on ingredient categories such as, wheat flour, sweeteners, starches, fibres, gums, oils, emulsifiers and leavening agents. Guest speakers will include researchers and experts from Canadian universities as well as reputable food industrialists who will be lecturing about the latest technology.
“We believe improving the scientific knowledge behind the ingredients and how they interact in a recipe can greatly contribute to making smarter ingredient selections and designing processes that create optimal products at minimal costs,” says Akbarzadeh, who holds a master’s degree in chemical engineering
and has more than 15 years’ experience working with major food industry icons such as Pepperidge Farms, Campbell’s Soup and Yum International. She founded her own company, Food Industry Consulting (FIC), in 2007.
“FIC team members are devoted to providing the best solutions for the improvement of product safety and quality assurance,” Akbarzadeh says. “We offer services in food safety, product development, technical training and quality assurance.”
The first seminar will take place July 28 at 4 Robert Speck Parkway, Suite 1500, Mississauga, Ont. The guest speaker’s topic will be nanotechnology Seating is limited so please call 905-821-9696 or e-mail sonia@ food-industry.ca to reserve your place. For more information, visit www. food-industry.ca.
Harold T. Griffin division achieves HACCP registration
MISSISSAUGA, Ont. – Harold T. Griffin Inc.’s food ingredient division has successfully completed Hazard Analysis and Critical Control Points (HACCP) registration at its Mississauga, Ont., manufacturing facility.
“Though we have been committed to food safety for more then 50 years, it is due to the hard work and dedication of our employees that we have now successfully completed the HACCP registration program,” says vice-
president and general manager Grant Kenney.
“Our ingredientblending customers are demanding that their vendors take food safety seriously. Our successful implementation of a HACCP program demonstrates that we are capable and committed to meeting the challenges of the marketplace.”
For more information, visit www. htgriffin.com or call 1-800-668-5417.
Bake-Guru app available for iPhone
NEW YORK – Industrial Color Software has developed Bake-Guru, a recipe application for Apple’s popular iPhone.
Available through the iTunes store, the app features the Bake-Guru character, based on Japanese anime, who is a mobile baking expert for all kinds of treats.
“Generations of baking tradition mixed with a few twists makes Bake-Guru the queen of desserts,” the company says in a press release.
PACk EXPo expands to include processing solutions
The first release of the app includes 250 cookie recipes, including rolled cookies, holiday cookies, drop cookies, bar cookies and biscotti. Subsequent updates will contain recipes for other baked good categories such as cupcakes, pies and muffins.
For more information, visit www. industrialcolorsoftware.com.
Canadian Pastry Chefs Guild website up and running
MISSISSAUGA, Ont. – The Canadian Pastry Chefs Guild has launched a new website featuring information about the organization and its activities.
The site’s webmaster is Richard Crossman of Artisano Bakery Café, who also serves as editor of the guild’s monthly journal. He extends his thanks to fellow CPCG member Nyree Allen for assisting with posting material on the new website.
The site contains members-only content as well as material for the general public. It can be found at www.canadianpastrychefsguild.ca.
ARLINGTON, Va. – PMMI, owner and producer of the PACK EXPO trade shows, has expanded the shows’ focus on the packaging supply chain to include processing solutions. This new integrated approach will begin with PACK EXPO International 2010.
“In today’s manufacturing environment, you can no longer separate the processing and packaging parts of your business,” says Mike Alagna, chief operating officer for Nation Pizza Products. “They are totally intertwined together and should be addressed as a whole process when looking at rates, efficiencies and other improvements. You do not want to create a bottleneck for either processing or packaging by not taking a look at both parts of your operation when designing a line or purchasing new equipment for an existing line.”
PMMI’s PACK EXPO attendee data supports the show’s expansion to focus on packaging and processing:
• 97 per cent of past attendee survey respondents indicated that they came to see packaging and processing exhibits.
• 93 per cent of past attendee survey respondents indicated that PACK EXPO clearly fulfilled the overall expectations they had for attending the show.
“Today’s consumer and industrial goods companies are combining the engineering teams within their companies in order to support total systems solutions for their enterprise,” says PMMI president and CEO Charles D. Yuska. “Their focus is on overall operational excellence across the production line. It is clear that PACK EXPO needed to mirror the industry it serves by broadening its exhibitor focus to include processing solutions.”
For more information, visit www.pmmi.org or www.packexpo.com, or call PMMI at 1-703-243-8555.
Su Stainability –how do you rate?
There’s a new auditor in town and he isn’t looking for your HACCP plan, Environmental Health and Safety program or financial statements. He wants to know what you are doing about your social, environmental and economic footprint, and he is starting to make buying decisions based on your answers.
It starts with a telephone call to your sales department. Your customer wants information about your environmental management programs, your carbon footprint or maybe your policy on sustainably sourced ingredients such as palm oil, spices, nuts, cocoa or fruit concentrates and purees.
Increasingly, sustainability and Corporate Social Responsibility (CSR) programs are tools for realizing and communicating corporate environmental, social and economic achievements. In May, Safeway’s U.S. CSR report boasted that the company achieved an 85 per cent waste diversion rate, redirecting 500,000 tons of garbage from landfill to recycling and reuse. It also achieved a reduction in greenhouse gases of 11 per cent, two years and five per cent ahead of the original six per cent target. This is the environmental and social silver lining to the recessionary economic cloud, and it is driving investment.
Not surprisingly, as food retailers and food service companies put their CSR and sustainability houses in order, they are turning to their supply chain to do the same. The ripple effect through the industry is leading to a confusing explosion of sustainability reporting, ranking and rating systems. Today there are more than 100 ways to rate the sustainability of your product, packaging and company.
So, when you get that call from your customer, how should you report or rate your sustainability or CSR efforts? Which rating or eco-logo should your company pursue? And exactly how green is green enough?
sUstaInaBILItY
anD Csr rePortIng
In business, what gets measured gets done; sustainability reporting is no different. Measurable targets, transparency and accountability are at the heart of the various sustainability reporting standards such as the Global Reporting Initiative (GRI), Corporate Social Responsibility – such as ISO 26000 – and other forms of triple bottom-line reporting.
GRI alone has attracted more than 1,500 of the world’s largest companies with its mandate to elevate sustainability reporting practices worldwide.
“All the leading companies are using GRI,” says Walter Kraus, senior director
of environmental affairs at George Weston Ltd. and Loblaw Companies Ltd.
“It provides a level playing field.”
Kraus says his company has received numerous surveys from investment houses, nearly all asking for the same information.
“Most of them said that we wouldn’t need to complete their surveys if we filed a corporate social responsibility report based on GRI. In the long run a GRIbased CSR report is going to save an enormous amount of time.”
If the GRI is the destination for sustainability reporting for many companies, CSR is often the point of departure.
Canadian Business for Social Responsibility (CBSR) assists its members in
implementing corporate social responsibility programs. Loblaw recently released its second CSR report with the assistance of CBSR.
The result is a 32-page CSR report based on five key pillars: 1) Respect the environment; 2) Source with integrity; 3) Make a positive difference in our community; 4) Reflect our nation’s diversity; and 5) Be a great place to work.
According to CBSR membership director Barb Steele, companies choose the CBSR approach because it is grounded in a solid understanding of business and CSR issues, and can be tailored to the individual needs of each organization.
“Our approach is based on the most current research and emerging thinking, complemented with years of experience working with and in-depth understanding
eLeMents of tHe gLoBaL rePortIng InItIatIVe stanDarD Strategy & Profile
• Economic
• Economic Performance
• Market Presence
• Indirect Economic Impacts
• Environmental
• Materials
• Energy
• Water
• Biodiversity
• Emissions, Effluents & Waste
• Products & Services
• Compliance
• Transport
• Overall
• Social (many aspects under each
• performance indicator) Labour Practices & Decent Work
• Human Rights
• Society
• Product Responsibility
• source: www.globalreporting.org
of international best practice,” Steele says.
At CBSR a typical CSR strategic approach includes such phases as: 1) assessment (where are you today?); 2) benchmarking (where are competitors?); 3) stakeholder outreach (what is material to your stakeholders?); 4) commitment and target setting (where do you want to be?); and 5) communication (how can you be both accountable and transparent?).
Other evolving sustainability and CSR reporting templates include the ISO
After years of exploration by R&D teams from around the world, the secret of rich – yet affordable – great tasting cookies was discovered by a team from Butter Buds Food Ingredients of Racine, WI. The quest, which led to remote corners of the globe – finally ended in the company’s own application lab.
Team leader Bill Buhler said, “I remember my Grandma saying that lots of butter made cookies taste rich. Judging from today’s store-bought cookies I guess butter’s been forgotten or just costs too much. But what if it’s not butter, but the flavor of butter, that accounts for the richness?”
“Success came when our applications team made cookies using Butter Buds®, a proprietary natural butter concentrate. They were delicious!”
Adding Butter Buds® to cookies made with vegetable fat made them taste like they were made with butter, but at a fraction of the cost. Even low-fat cookies had rich flavor and better mouthfeel.
When asked to comment on how rival teams must be feeling in the shadow of his team’s achievement, Buhler said, without apology, “That’s the way the
The humble blueberry is making a case to be the next big functional food | BY MICHeLLe BrIseBoIs
b lueberry nation
To ward off scurvy, 18thcentury British sailors started taking limes on long voyages (hence the nickname “limey”). The vitamin C in citrus fruits miraculously cured seamen stricken with the disease.
In many ways, the lime was the original functional food, managing to cure a painful, deadly illness with its magical juice. We’ve always been intrigued by the notion that foods have healing properties beyond the standard nutritional parameters, and there’s mounting evidence that the humble blueberry may pack a significant medicinal wallop. It’s also set to enjoy a major profile boost thanks to some excellent press and public relations.
“Blueberries hold a special place in the culinary universe,” Phyllis Korkki writes in the June 6, 2009, New York Times. “[It] is a food with few enemies. In fact, it has been called a superfruit. Its antioxidants have been said to help combat maladies including cancer, diabetes, heart disease and dementia. For dieters, it has the virtue of satisfying a sweet tooth while being low in calories – one cup has about 80.”
It’s easy to assume this hype around blueberries is just “flavour of the month” hyperbole, but some pretty reputable organizations are serving up evidence to bolster the argument in favour of the big blue. Statistics Canada, in its 2004 Food Statistics Report, reveals that per capita consumption of antioxidant-rich cranberries and blueberries sits at 1.1 kilograms – a whopping increase of 52 per cent over consumption levels just two years prior.
}Blueberries tend to have a halo effect on food when used as an ingredient. Even something decadent like cheesecake will seem healthier if it’s made with blueberries.
free radicals in the body.
The New York State Dietetic Association surveyed its members to come up with the functional foods they liked the most, based on their nutritional qualities and their value. Blueberries were a top pick because they are one of the most antioxidant-packed foods around. Blueberries may protect the body from the aging effects (cell damage) caused by
Meanwhile, a study by the USDA at the Tufts University Human Nutrition Center on Aging reports: “Blueberries are number one in antioxidant activity, surpassing 40 other fruits and vegetables in their ability to neutralize free radicals.” Also, freezing blueberries results in almost no antioxidant loss, making them powerful in various formats.
Even though vitamin C is usually the domain of citrus fruits such as oranges and grapefruits, a one-cup serving of blueberries can provide more than 30 per cent of recommended daily vitamin C intake. And if that weren’t enough,
blueberries are also a good source of dietary fibre.
These scientific results are so compelling that blueberries have been classified as a “functional food” by Health Canada because they have “demonstrated physiological benefits and/or reduce the risk of chronic disease beyond basic nutrition.”
Of particular interest to baby boomers is the blueberry’s potential to stave off mental deterioration associated with aging. Ruth Lowenberg, a registered dietitian with the British Columbia Blueberry Council, confirms that this research shows promise.
“Studies in test tubes and animals have indicated that a diet rich in blueberries can help slow deterioration in mental acuity and motor skills associated with aging,” she says, “and we’re hopeful that these results can be replicated in experiments with humans.”
When a bakery or food service operation
Blueberry cassis shortcakes (opposite) by pastry chef Karen Barker of Magnolia Grill in Durham, N.C.; (above) blueberry-apricot pot pie by the U.S. Highblush Blueberry Council.
The Road From Garments To Bagels Paved With Success
Joe Puiia began his professional career when he joined father, Vito, in the garment industry. As the industry began to send work overseas, the two sought new business opportunities.
In February 1989, they opened J. P. Bagel Express in Hoboken, New Jersey, which was an immediate success. In June 1989, Joe’s brother, Jerry opened a similar business called Bagel Stop in Vernon, Connecticut. In 1990, Joe moved to South Windsor, Connecticut, to join Jerry in opening a second Bagel Stop.
Today, Joe and Jerry own the Bagel Stop Production Company that supplies a variety of baked goods to Joe and Jerry’s newer company, Between Rounds Cafes. Combining several marketing concepts, Between Rounds Cafes offer bagels, gourmet sandwiches, salads and gourmet coffee. Joe and Jerry have a total of six Between Rounds locations in two states, offer catering services for large events and are building a franchise business.
Joe recognizes that a business needs to change in order to grow. ‘‘If you are not competitive in a crowded market, you will lose customers to the next guy,” he said. ‘‘I believe our success comes from our ability to stay competitive, and the work ethic we learned from our father.”
Joe relies on International® Bakers Services (IBS) to stay competitive.
‘‘IBS is the most professional company in terms of meeting their customers’ needs, said Joe. ‘‘They also let their customers know they are appreciated.” For their famous bagels, Between Rounds uses Blueberry Flavor, Maple Flavor, Apple Cinnamon Flavor and seasonally, International’s Pumpkin Pie Spice Blend. If you want flavors that help you compete in a crowded market, rely on International® Bakers Services
Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
examines its marketing strategy, ingredients with great public relations, such as blueberries, are well worth leveraging.
“The USDA research really got the ball rolling years ago,” Lowenberg says. “Consumer demand and awareness has really taken off since then.”
Therefore, if blueberries are seen as one of the “healthy super foods,” then including them in a dish or baked good is likely to automatically impart this image onto the menu item.
new BLUeBerrY ProDUCts sUrge
North American food manufacturers are rapidly increasing development of blueberrycontaining products. According to a U.S. Highblush Blueberry Council report, as of July 2008 more than 929 new blueberry-containing products were produced in Canada, the United States and Mexico, compared to 818 at this same time the previous – a gain of 13.56 per cent. In 2007, 1,448 new blueberry-containing products were launched – compared to only 41 in 1997.
The blueberry excitement is spreading worldwide: As of the end of July 2008, 2,048 new blueberry products were introduced around the world compared to 1,792 in the same period in 2007 (a 14.286 per cent increase). In 2007, 3,301 blueberry containing products were introduced worldwide. This is compared to only 69 worldwide blueberry-containing products recorded in 1997.
Apart from the U.S. and Canada, the most active new product development has occurred in the Netherlands, France, Sweden, Italy, Finland, Thailand, the United Kingdom and Norway.
“Blueberries tend to have a halo effect on food when used as an ingredient,” Lowenberg says. “Even something decadent like cheesecake will seem healthier if it’s made with blueberries.”
In addition to their great image, blueberries are very efficient to use.
“We tell people to remember that blueberries don’t require any processing to be used on the menu. Just rinse and
add – no husking, cutting or peeling,” Lowenberg says. “Also, there’s no waste.”
Blueberries are also naturally sweet, encouraging less sugar to be used in recipes. However, blueberries are one of the more expensive fruits to purchase. Much like wine-producing grape vines, it takes several years for a blueberry bush to begin producing viable fruit, so the farmer must invest years of tending with no return before the bush pays dividends.
“It’s also a case of supply and demand,” Lowenberg says.
The intense flavour and colour of the fruit generally means that less of it needs to be added to the recipe than other fruits to get the same effect on the palate, so some cost efficiencies could be gained from this attribute. Moreover, products containing blueberries might be able to command a higher price if the item is made with other quality ingredients.
Canadian provinces such as British Columbia and the Maritimes are famous for their blueberry production. Blueberries tap into the passion around eating local and indigenous foods. With August being National Blueberry Month in Canada, the fruit should be readily available in its freshest form, and the Blueberry Council is ready to support interested parties with marketing materials to help promote menu items made with blueberries.
“If support is needed to promote National Blueberry Month in August, when the berries are at peak season, the council would entertain requests for [promotional] elements to sit on tabletops or link to menus,” Lowenberg says.
Consumers are ready to seek medicinal benefits outside the pharmacy and they are following the media attention around functional foods avidly. If you want to win this game, it makes sense to send in your strongest players – and blueberries fit the bill. You may just decide that it’s good to have “the blues.” / BJ
8On the Web: U.S./North American Highblush Blueberry Council: www. blueberrycouncil.org
B.C. Blueberry Council: www.bcblueberry.com
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands and can be reached at briseboismichelle@sympatico.ca.
From Ray’s New York Bagels to Ashworth’s new Omni-Pro 075 belt, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
sunny Crunch probiotic cereal bars
TORONTO – Sunny Crunch Foods Ltd. has launched a line of probiotic cereal bars that require no refrigeration. The all-natural Probiotic Chewy
ray’s
new York Bagels
SHARON, Mass. –
Give your customers a delicious taste of the Big Apple with Ray’s New York Bagels. Handmade in Brooklyn with 100 per cent New York water – for added authenticity, texture and taste – Ray’s bagels and bialys (part bagel, part English muffin) are sold in more than 4,000 U.S. supermarkets and will soon be available in Canada.
Cereal Bars are made with whole oats and evaporated cane juice and are available in four flavours: cranberry, strawberry, peanut and almond. Each 3.5-ounce bar is made with the patented probiotic GanedenBC30, manufactured exclusively by Ganeden Biotech.
Addionaly, each bar has five grams of fibre, two grams of protein, prebiotics, Omega-3 fatty acids – and only 110 calories.
For more information, see www.sunnycrunch.com or contact Hitesh Vyas at 905-472-0422.
Ray’s bagels and bialys come in 17 flavours and are low in fat, with zero trans fat, in addition to being preservative-free.
For more information, contact Canadian distributor Kingsway Brokerage at 905-595-0987 or visit the website, www.raysnewyorkbagels.com.
tribeca petite artisan breads
CARLSTADT, N.J. –
Tribeca Oven has launched a new line of petite sandwich rolls, petite table breads and slider buns.
Baked in small batches using only the finest ingredients available, these new offerings respond to a growing demand for healthy, portion-controlled and cost-effective options in the bread category. The petite line provides the same high quality taste and texture customers have come to enjoy from Tribeca Oven’s traditional line of breads in new shapes and sizes.
For more information, visit www.TribecaOven.com.
CELiAC CoNSiDERATioNS
Continuing our series on the basic components and processes of baking, what ingredients are available to help us produce gluten-free baked goods and how do they function in dough systems?
Celiac disease (CD) is a condition caused by an intolerance to some cereal gluten proteins –namely, gliadin in wheat, secalins in rye and hordeins of barley. CD sufferers, also known as celiacs, who ingest gluten will experience inflammation and mucosal damage of the small intestine.
About 0.9 to 1.2 per cent of the Western population suffers from CD, but this number has been growing in recent years. The only effective treatment for CD is complete removal of gluten from the diet; this means avoiding wheat, durum, spelt, kamut, rye, barley and triticale. Oats should also be avoided as they are often contaminated with gluten-containing cereals.
}specialized starches.
Hydrocolloids are added as structuring agents to replace the function of the gluten matrix. Such additives include carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), xanthan gum and guar gum. Pectin, gum arabic and galactomannans can also be used.
Hydrocolloids interact with water to reduce its diffusion and increase its stability; this can be accomplished by binding water or physical entrapment. This increases the viscosity, which affects the product’s texture and processing characteristics. The increase in viscosity also allows for the entrapment of fermentation gases, and the “water-release” effect required for starch gelatinization during baking, thereby improving cell structure and volume.
Xanthan gum and HPMC appear to mimic gluten properties the best, and are used most often; because they seem to have
Gluten-free baking ingredients enable us to produce acceptable-quality baked goods, but these need to be supplemented … to perform reasonably well in baking systems.
Fortunately, a growing number of gluten-free (GF) baking ingredients enable us to produce acceptable-quality baked goods, but these need to be supplemented with some important minor components to perform reasonably well in baking systems. Typical GF formulations use corn, potato and rice flours. Flours from amaranth, buckwheat, millet, quinoa, soybean, sorghum, beans, peas, chickpeas and lupin are also being used.
The lack of gluten in GF flours results in poor structure in the final product. GF bread doughs are soft and batter-like, so the breads are more susceptible to collapse, resulting in large holes in the centre of the bread crumb and dense areas at the bottom of the crumb.
Furthermore, shaping gluten-free doughs into pretzels, baguettes or braided breads is practically impossible. Ingredients must be added to mimic the gluten matrix in order to create a GF product comparable to the gluten-containing version. Such ingredients include hydrocolloids (gums), enzymes and
a greater ability to retain water, freshness is maintained longer. In particular, the pseudoplastic behaviour of xanthan gum is helpful during dough preparation. Also, interactions between gums can result in synergistic effects that improve dough viscosity, depending on gum ratio, mixing temperature and ionic strength.
The poor nutritional value of GF products has driven the interest in alternative healthier ingredients. For example, beta-glucan is a hydrocolloid rich in soluble dietary fibre with additional heart health benefits. Resistant starch is a prebiotic and behaves like a soluble dietary fibre. Both can improve gastrointestinal health and blood cholesterol levels, and help control diabetes. They also play a functional role in the formulation of GF products.
Certain enzymes show great potential for improving the performance of GF flours in baked goods, while some research suggests that other microbial enzymes may break down the gluten to levels that are not harmful.
The most promising enzyme being investigated is Transglutaminase (TG), which cross-links different proteins that contain the amino acids glutamine and lysine. The efficiency of the enzyme depends on the protein source and the level of enzyme concentration.
Buckwheat flour works well with TG to significantly improve the texture and structure of the resulting breads. This is likely due to the high incidence of glutamine and lysine amino acids in buckwheat protein. In contrast, TG reduced elasticity in corn flour bread. Its effect is also being investigated with various pulse flours. Overall, TG increases specific volume and decreases crumb hardness and chewiness.
The addition of cyclodextrinase to rice flour dough improves the bread’s volume, shape and texture. Used as an improver, this enzyme forms cyclodextrins, which can form complexes with lipids and proteins. Alpha-amylase may be added to break down starch for the yeast and to increase dextrin content in the dough.
Peptidases can be used to break down gluten into fragments. They have a short degradation time, degrade peptides and proteins, and are highly active at a wide temperature and pH range.
Proteolytic bacteria are another source
Red quinoa grain can be used to make a gluten-free baking flour.
of peptidases. For instance, Lactobacillus sanfranciscensis LS40 and LS41 and Lactobacillus plantarum CF1 are sourdough strains that can break down gluten and may eliminate the problem of gluten contamination in GF bread. Enough degradation can be achieved to result in less than 20 parts per million of gluten in the final product. (Less than 20 parts per million is the threshold level assigned by bodies such as the World Health Organization for foods that are naturally free of gluten.)
Bacteria in sourdough may also improve the quality and shelf life of gluten-free bread. For example, adding Lactobacillus plantarum FST1.7 to the gluten-free bread dough increased firmness and elasticity. A research study showed that using a sourdough fermentation improved the structure of a gluten-free sorghum bread that included HPMC (two per cent).
Common emulsifiers can also be added to GF formulations as they can increase the specific volume. Different emulsifiers and different usage levels have varying effects on cell size and distribution. Egg or dairy proteins can be added for their emulsifying and foaming properties, and to improve nutritional quality.
Processing methods can also affect the quality of the GF product. For example, extrusion of rice flour (15 per cent moisture) improves bread volume and crumb structure quality (versus non-extruded rice flour). In another study, extrusion of a corn meal and soybean flour blend (75/25) with the addition of guar gum resulted in the biggest volume, best crumb elasticity, softness, and porosity of finished product. This may be attributed to the starch gelatinization during extrusion, which can improve functional properties and provide body.
The use of pulse flours in GF formulations is gaining interest, as they provide improved functional and nutritional benefits. Bean flours made from a variety of different beans are available. Their high protein and fibre content improves the nutritional quality of gluten-free breads. Furthermore, they provide suitable proteins that can be strengthened by transglutaminase. Pea and soy proteins offer similar benefits.
Psyllium fibre forms a film-like structure, and combined with a continuous protein phase, it acts as an improver of the cohesion of the starchy matrix (even though more water is required in the formula) and improves the dough’s workability and bread quality. Carob germ contains gluten-like proteins called caroubin that can form viscoelastic material like wheat gluten.
Additionally, specialized gelatinized starches show promise in being low-cost ingredients capable of forming three-dimensional networks that retain gases and expand during fermentation and baking.
GF bakery products currently on the market have a lot of room for improvement. As more consumers are diagnosed with celiac disease, they will demand GF products that are comparable to their gluten-containing counterparts. The use of hydrocolloids, novel grains, enzymes and other specialized ingredients offers many possibilities to meet and hopefully exceed this demand. / BJ
Funding for this report was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council’s CanAdvance Program.
Dr. John Michaelides is Guelph Food Technology Institute’s director of research and technology. His colleague Adrienne Shrum co-wrote this month’s column. For more information, or fee-for-service help with product or process development needs, please contact GFTC at 519-821-1246 or gftc@gftc.ca.
26000 voluntary guideline for social responsibility and the Management Discussion & Analysis (MD&A) guidance document under the Canadian Institute of Chartered Accountants (CICA).
CICA, a founding member of the GRI standard, has recognized that social and environmental responsibility, including climate change issues, are key performance drivers that should be identified and measured under the MD&A section of a company’s financial report.
CorPorate rankIngs
For public companies, reporting can lead to critical investment rankings for sustainability, social and ethical investors. The Dow Jones Sustainability World Indices exclusively capture the top 10 per cent of the largest 2,500 companies worldwide. Current food industry leaders on this index include Unilever, Sainsbury and Heineken.
}Issues such as climate change and air pollution are affecting how companies view their performance.
Consumers are continuing to look for ways to reduce their own social and environmental footprint and they want your help to do it.
Global corporate leadership has set the tone for Unilever’s highly ranked sustainability programs, but with a local pay-off, according to Stan Reid, manager of the company’s Becel manufacturing plant in Rexdale, Ont. He notes that aggressive corporate greenhouse gas reduction targets have been one of the key drivers of energy efficiency initiatives at the facility.
“Unilever is committed to reducing CO2 from energy by 25 per cent by 2012,” Reid says. “This goal, in conjunction with rising energy prices between 2004 and 2007, really focused our eco-efficiency efforts.”
In 1999, the plant was spending more than $5 million per year on energy, approximately 15 per cent of its total operating costs. Programs implemented between 1999 and 2005 resulted in an accumulated saving of more than $5 million and significantly reduced the plant’s environmental footprint. Today the plant is more economically competitive, adding new production and jobs, thanks to these sustainability initiatives.
ProDUCt ratIngs anD
eCo-BranDIng sYsteMs
Even small and medium-size enterprises (SMEs) cannot escape the call to sustainability and CSR systems. For SMEs, customers and consumers, not shareholders, are the principal concerns.
According to the recent Boston Consult-
ing Group study “Capturing the Green Advantage for Today’s Consumer Companies,” consumers are continuing to look for ways to reduce their own social and environmental footprint and they want your help to do it. Key for consumers is the ability to differentiate between “greenwashed” products and those manufactured in an authentically sustainable manner. In response, a flood of eco-ratings and customer-based scorecards have hit the global food industry.
Eco-labels are another trend offering transparency for sustainability initiatives. More than 99 food industry eco-labels are listed on ecolabelling.org, an international clearinghouse for productbased eco-logos. Rainforest Alliance certification is one example. Kraft Foods has been a partner of the Rainforest Alliance for coffee beans and cocoa since 2003. As the largest buyer of coffee beans from Rainforest Alliance-certified farms in the world, Kraft has at least eight coffee brands carrying the Rainforest Alliance seal. Likewise, Unilever has pledged to source all of its tea from sustainable and certified sources by 2015 using the Rainforest Alliance system.
In Canada, Loblaw and Coca-Cola have aligned with the World Wildlife Fund (WWF) Canada. As part of WWF Canada’s Climate Saver Program, Coca-Cola has set water conservation targets of 20 per cent water efficiency by
2012 and a five per cent absolute reduction in greenhouse gases by 2015. More recently, Loblaw committed to diverting one billion grocery bags from its stores by the end of 2009. It will provide WWF Canada with partial proceeds from its charge on plastic grocery bags to mobilize one million Canadians to “do what they can for the environment through simple everyday actions.” In return, Loblaw will enter into a marketing relationship with WWF Canada while leveraging greater behaviour change for sustainable consumption.
“We recognize that business is a big part of the impact on the planet,” says WWF Canada communications director Joshua Laughren. “By working together we can achieve much more meaningful change and impact than either organization could accomplish alone.”
Regardless of the eco-logo, ranking system or reporting method you use, being green takes planning. Companies need to establish a business case, select a sustainability framework, conduct an impact assessment, set metrics and develop an implementation strategy.
A true test of your sustainability strategy is how integrated it is in your business model. Another test is how many people in the company, including frontline employees, know about it or the metrics that are important to it. Your guide to the content of your sustainability and CSR program is the reporting framework, ranking or scorecard that is relevant to your business.
But how you rate is tied to the unresolved question, “How green is green enough?” This is a question that Joel Makower, author of the “State of Green Business 2009” report, has often asked. After studying hundreds of mainstream businesses and cataloguing a plethora of sustainability initiatives, he reports that companies are barely scratching the surface. According to Makower, as much as companies have done to clean up their act, they have a long road ahead. The endpoint of “green enough” is a relative and evolving target, with most companies simply nibbling at the edges and many more yet to get on the scoreboard. / BJ
Kathryn A. Cooper (B.Sc., MBA) is a sustainability practitioner at EcoHorizon Consulting and a sustainability and manufacturing researcher at York University.
Battle over GM Wheat Re-ignited
The battle over genetically modified wheat, dormant for some five years, was set off anew in May when groups from Canada, the United States and Australia announced their intent to work towards “synchronized commercialization of biotech trains in our wheat crops” as they believe it is “in all of our best interest to introduce biotech wheat varieties in a coordinated fashion…” The groups cite the need for higher yield and better quality wheat crops and that “Over 10 years of global experience with biotechnology has demonstrated a convincing record of safety and environmental benefits as well as quality and productivity gains”.
Groups supporting the statement are: Canada: Grain Growers of Canada, Western Canadian Wheat Growers and Alberta Winter Wheat Producers Commission. United States: National Association of Wheat Growers, US Wheat Associates, and the North American Millers’ Association. Australia: Grains Council of Australia, Grain Growers Association, and Pastoralists and Graziers Association of Western Australia.
Responding through numerous media outlets, the Canadian Wheat Board which resisted a previous initiative to register genetically modified wheat stated its resistance to GM wheat until a number of conditions can be met including
segregation of GM and Non GM varieties and market acceptance.
In early June another group of organizations from the US, Canada and Australia released a joint statement expressing their opposition to wheat industry plans to commercialize genetically modified (GM) wheat. The anti-GM group, comprised of both farm and consumer organizations stated “In light of our existing experience with genetic engineering, and recognizing the global consumer rejection of genetically engineered wheat, we restate our definitive opposition to GE wheat and our commitment to stopping the commercialization of GE traits in our wheat crops.”
In Canada the anti-GM statement was supported by the National Farmers Union, Canadian Biotechnology Action Network, Union Paysanne, Union Biologique Paysanne, Réseau Québécois contre les OGM, and Saskatchewan Organic Directorate.
The focus on genetic modification of wheat is not going away and bakers will need to continue to express their opinions to their industry suppliers. BAC has and will continue to represent the industry’s concerns including the need for segregation of any GM and non GM varieties.
Baking Association of Canada
Upcoming Events
Alberta Chapter
July 28
Annual Golf Tournament
Elbow Springs Golf Club
Calgary, AB
Atlantic Chapter
September 14
Annual Golf Tournament
Magnetic Hills Golf Club
Moncton, NB
Ontario Chapter
September 22
Fall Golf Tournament
Glen Eagle Golf Club
Bolton, ON
BY
MICHaeL MCkaY
Flexibility key to S mall-town S ucce SS
If you blink, you’ll miss it. However, if you have your windows rolled down and you’re moving slow enough, you’re sure to pick up the wonderful aroma coming from a small bakery in Goodwood, Ont.
Nestled behind a row of trees at 300 Highway 47, Annina’s Bake Shop and Café sits in a location where its owners have adapted their business by providing excellent products and service and not by utilizing gimmicks and incentives.
Annina’s is owned and operated by Marco Cassano. Educated at George Brown College in food and beverage management, he recently completed a course in Holistic Nutrition. He is a fully qualified and licensed chef, with a family background in restaurants and bakeries.
Cassano is well versed in all aspects of the hospitality business, including event planning, baking, off-site event coordinating, weddings, food preparation, costing and budgeting. His qualifications served him well while teaching a course in culinary arts at Fleming College. His goal is to turn Annina’s into a local bistro.
}“My family had a bakery in the Stouffeville area and we sold it last year,” Cassano says. “It was established in 1982 so we’ve been in the business for over 30 years. I initially learned the business by working in family establishments, including the Amaretto Restaurant.”
Annina’s owner Marco Cassano, left, and pastry chef Dave Wilcox.
Everything we sell, we make from scratch. Being well organized is the key to keeping the products flowing. As long as you’re prepped, everything will fall into place.
The 3,000-square-foot property was once called Wideman’s Bakery, and Cassano and his family bought it five years ago as an investment. When Wideman walked away from the property, they began to run the business themselves.
“We decided to keep the business going because of our loyalty to our pastry chef,
Dave Wilcox, whom we’ve known for 15 years,” says Cassano. “I just recently bought out my cousin’s interest in the property and came up here to help grow the business with Dave. Prior to that, I was working as a sous chef at Angus Glen Golf Course.”
Cassano says his key to success thus far has been diversification of products and services offered. He is looking forward to using the bakery as a base for a catering business to utilize his event-coordination skills.
“About five per cent of our business is
catering,” Cassano says. “We do it for people in the area. We’re hoping to increase this number and look forward to providing our expertise to larger functions. The rest of our business comes from the neighbourhood. People come in for coffee and dessert throughout the day. We also have a café menu of wraps, sandwiches and soups for lunch. The community has really supported us.”
Customer service is the cornerstone of maintaining a small bakery. Cassano has been quick to react to the trends in the market and with his knowledge of holistic nutrition the bakery is capable of handling any number of customer concerns.
“We are capable of putting together gluten-free products, products for diabetics and organic products,” Cassano
A typical selection of Annina’s fine desserts and pastries (above); The sunny upstairs seating area at
says. “Completing the holistic nutrition course allows me to give advice to customers and guide them toward certain types of food.”
Annina’s is also moving toward using organic food, and has already incorporated fresh produce into its menu.
“Before we took over they were using a lot of frozen products,” Cassano says. “We now incorporate fresh produce in our soups, meat pies, in our entire menu.”
Annina’s is also capable of doing custom work for its clients. Whereas grocery store bakeries offer only certain cake packages,
Call our Canadian Distributors to request our catalog:
BakeMark of Canada
3202 - 9th Street S.E. Calgary, Alberta T2G 3C3 (800) 663-CAKE (604) 303-1700
Cake Top Inc.
151 Carling View Drive, Unit 2 Etobicoke, Ontario M9W 5S4 (800) 584-9883 (416) 798-1777
Catalog Sales Division (800) 428-4413
L & M Bakers Supply Co. 2501 Steeles Ave.W., Unit 1 Downsview, Ontario M3J 2P1 (800) 465-7361 (416) 665-3005
Nicholson Equipment Ltd. 3975 Kitchener Street Burnaby, B.C.V5C 3L9 (800) 668-3722 (604) 291-1901
Nicholson Equipment Ltd. 11640 - 147th St. Edmonton, AB T5M 1W2 (800) 661-9026 (780) 451-6262
Traynor's Bakery Wholesale
191 Victoria Ave.S., Hamilton, Ontario L8N 3C8 (800) 263-9239 (905) 522-2730
Vincent S.Varietes Ltd.
433 Rue Saint Paul LeGardeur, Quebec J5Z 4C7 (800) 263-1687 (450) 585-1687
Vixit Products Ltd.
290 Henri Bourassa Ouest Montreal, Quebec H3L 1N7 (800) 463-8782 (514) 337-0814
Annina’s will work with clients to create the exact cake they are looking for.
“We don’t see the grocery store bakeries as our competition,” Cassano says. “We offer a unique service that’s dedicated to fulfilling our customers’ wishes right down to the shape, size and flavour of the cake.”
A good portion of Annina’s business comes in summertime when cottagers, heading to the Kawarthas, stop in for meat pies, desserts, coffee and snacks.
“We stay open until eight o’clock in the summer time, and have to add extra staff to look after all the cottage traffic we get,” Cassano says. “We’ve become a ‘stop along the way’ to the cottage for a lot of families.”
Annina’s carries about 20 different types of meat pies and a wide variety of frozen soups made from scratch, as well as a large selection of tarts, cakes, squares and sandwiches.
“Everything we sell, we make from scratch,” Cassano says, “from meat pies to butter tarts; it’s all made on site.”
Cassano employs, including himself, just five people to turn out the entire product line. He and Wilcox are the only two responsible for the cooking and baking.
“Being well organized is the key to keeping the products flowing,” Cassano says. “In the morning you finish off your products, and in the afternoon you prep for next day. We put about in about 12-hour days. Working at Angus Glen taught me to prep for serving about 1,500 people a day – or five banquets. As long as you’re prepped, everything will fall into place.”
Cassano plans to expand the building next summer and do some landscaping out front.
“I’m looking to freshen up the building, do some landscaping and hopefully expand the kitchen next summer,” he says. “Next winter I hope to renovate the inside to create a bistro atmosphere; to give it a more concept-type feel. So one step at a time.”
Successfully running a small bakery on a commuter route back and forth from the city takes a commitment to customer service, a dedication to freshness and a willingness to ascertain and fulfil customers’ needs. Chef Marco Cassano and pastry chef Dave Wilcox are proving they have the experience, talent, ability and willingness to provide this service to the York and Durham regions.
And with their commitment to refreshing Annina’s look and facilities, this humble yet ambitious bakery café won’t be overlooked by customers en route to summer fun. / BJ
Annina’s (right).
alvarado st.
sprouted breads
PETALUMA, Calif. – While most bakeries start with sacks of flour, Alvarado St. Bakery starts with certified organic wheat berries (wheat seeds), which are soaked until they sprout. These produce enzymes that make nutrients, vitamins and trace minerals more readily available to the body while increasing digestibility. With sprouted grains as its cornerstone, Alvarado St. produces its popular “Sprouted California Style” Bread, a complete protein source that combines sprouted grains with sprouted legumes; Sprouted Multigrain “No Salt” Bread; and Diabetic Lifestyles Bread, a sprouted grain bread with a clinically proven low-glycemic index, just to name a few.
For more information, visit the website, www.alvaradostreetbakery.com.
ashworth omni-Pro 075
WINCHESTER, Va. – Ashworth Bros. Inc.’s new Omni-Pro 075 can withstand 150 pounds of tension for 100,000 cycles (competition tests for 50,000 cycles), a rating only heavy-duty belts could deliver until now. Its strength rating is the highest of all standard weight spiral/turn-curve belts in the industry, the company claims, and it retains the same design features that allow the belt to minimize cage bar wear, maintenance costs and downtime in the most demanding hightension spiral application. Ashworth offers the Omni-Pro design on several belt lines, allowing all customers to take advantage of its many benefits.
For more information, call 1-800-682-4594 or visit www.ashworth.com.
Chia seed from sk food
FARGO, N.D. – SK Food International introduces identity-preserved, certified-organic and conventional non-GMO Chia Seed to its extensive line of premium ingredients. Chia seed, touted as one of the new “superfoods,” boasts health claims similar to flaxseed, such as high omega-3 fatty acides. It is high in protein, calcium and fiber, as well as glutenfree and trans-fat free. Lacking much flavour, the seed can be incorporated into foods to increase health benefits without affecting overall taste.
For more information, visit www.skfood. com or call 1-701-356-4106.
Pizzey’s Whole-Milled BevGradTM and SelectGradTM flaxseed is an excellent source of Omega-3 fatty acid (22%). Also a good source of dietary fiber and protein, Pizzey's flaxseed does not require refrigeration and is gluten free.
Etobicoke, Ontario....
Dawn Foods, a world leader in the manufacturing of bakery ingredients and finished bakery products further expands its customer approach with a distribution service program offering a complete line of products to serve bakery customers in Ontario and Quebec.
Right to your door & more Delivering products with reliable, direct to store service. You can depend on Dawn’s drivers to deliver your products on time. Just look for the Dawn trucks.
One Stop Shop
Count on Dawn Foods to deliver an expanded product line of more than just ingredients & mixes. A full ‘basket of goods’ including quality consistent frozen products and complimentary bakery products.
Technical Expertise
Providing professional support and understanding for your unique business demands.
Fresh Bakery Solutions
New trends, recipe ideas, decorating solutions, trouble shooting, ready-to-use and easy to use products are available to help you grow your bakery business today.
sales@pizzeys.com www.pizzeys.com
-Guaranteed Shelf Stability
formula ¦
By Jo HN m c C o LL
RAiSiN ANiSE BREAD
Met H o D
Mix four minutes slow and eight minutes high or until developed.
Blend raisins and anise seeds on slow.
Dough temperature should be 24 C.
Bulk fermentation: 30 minutes.
Scale: 540-gram dough pieces.
Mould round and give an intermediate proof of 20 minutes.
Flatten dough pieces and make indentations with a thin wooden stick. Proof.
Bake at 230 C, but not less than 200 C, for 35 minutes with steam, if available.
This month’s formula comes from John McColl at Puratos Canada. For
2009 frozen dough guide & directory
ALBION BAKERY SUPPLIES
25 Connell Ct., Units 8 & 9
Etobicoke, ON M8Z 1E8
Contact: Rita Spizzirri, Mauro Rotondo or George Spizzirri
Order Dept: Pauline
Tel: 416-252-4660 Fax: 416-252-9993
Products offered: Cookies, cakes, tarts, muffin mix, pies and tart shells, croissants, Danish, turnovers, puff pastry dough, pies (fruit and crème), Nanaimos, frozen fruits, and bread products, etc.
Assistance offered: Manufacturers’ technical services.
Company comments: We offer a wide range of frozen baked and unbaked products for your convenience when there are not enough hours in a day.
BAKEMARK CANADA
2480 Viking Way
Richmond, BC V6V 1N2
Contact: Richmond: Rick Barnes 604-303-1700 or 800-665-9441
Calgary: Michael Rinella 403-243-5493 or 800-661-1248; Edmonton: Chris Rossnagel 780-483-2868 or 800-363-2062; Toronto: Shawn Boodhram 905-829-9187 ext. 109 or 800-361-4998; Montreal: Nancy Beecraft 450-667-8888 or 800-361-0758
Products offered: Clean labelled and kosher dough conditioners for use in the production of frozen dough, par-baked and frozen baked goods.
Deliveries: Supply bakers across most of Canada from key locations in B.C., Alberta, Manitoba, Ontario and Quebec.
Major customers: Wholesale bakery manufacturers, independent bakeries, in-store bakeries, foodservice and the food industry. Assistance offered: Sales, marketing and technical expertise.
Company comments: BakeMark Canada offers a variety of frozen dough conditioners. We also supply pre-made and par-baked products for your baking ease and convenience. Contact your local branch for all your bakery ingredient needs.
BAKERHAUS VEIT LTD.
70 Whitmore Rd.
Woodbridge, ON L4L 7Z4
Contact: Sabine Veit, President & CEO; Tobias Donath, Vice-President, Sales and Marketing
Tel: 905-850-9229 Fax: 905-850-9292
Products offered: Frozen par-baked, multigrain, sourdough and savoury breads, baguettes and rolls, bulk and packaged. Deliveries: Across Canada and the United States. Local broker and distribution support.
Major customers: Retail food chains and foodservice.
Assistance offered: On-site technical support, training, plus merchandising and POP/ POS materials.
Company comments: Bakerhaus Veit offers a wide range of European handcrafted quality par-baked frozen artisan breads and rolls that upscale and increase variety while reducing labour, prep time and spoilage.
C.K. FOODS INC.
220 Viceroy Rd., Unit #9
Concord, ON L4K 3C2
e-mail: info@ckfoods.com website: www.ckfoods.com
Contact: Michael Chernyak
Tel: 905-760-1176 or 800-821-8995
Fax: 905-760-1172
Products offered: MoistureLok is a breakthrough ingredient technology that significantly improves the freeze/thaw stability and shelf life of unbaked, par-baked and thaw ‘n sell frozen doughs. The ingredient system is all natural and non-GMO.
Deliveries: Across Canada
Assistance offered: In-house technical support and strategic product development advice as well as professional formulation services free-of-charge from a well-established outsourced product development firm. Test samples are provided and a large database of proven prototype bakery formulations are available.
Company comments: Nu-Bake provides functionality that is comparable, and in many cases superior to that offered by chemical dough improvers and shelf extenders. It’s sold successfully in Canada, the U.S.A., Europe, Asia, Australia and New Zealand.
CARAVAN INGREDIENTS
7905 Quivira Rd.
Lenexa, KS 66215
Tel: 1-800-669-4092 Fax: 913-888-4970
e-mail: info@caravaningredients.com website: www.caravaningredients.com
Products offered: Artisan breads and rolls, specialty bread and rolls including holiday items, grain bread and rolls, Hispanic products, focaccia, pizza dough balls, rye and pumpernickel bread, white bread and rolls including French and Italian breads, pan bread, dinner rolls, Kaiser rolls, long and round sandwich rolls, hamburger and hotdog rolls.
CAROLE’S CHEESECAKE COMPANY LTD.
1272 Castlefield Ave.
Toronto, ON M6B 1G3
website: www.carolescheesecake.com
Contact: Linda Wilson
Tel: 416-256-0000 Fax: 416-256-0001
Products offered: 100 flavours of premium frozen baked cheesecakes, cakes, pies, and tortes.
Deliveries: Nationwide in Canada, via distributors. Export to USA, Caribbean, Europe and Korea
Major customers: Hotels, restaurants, cruise ships, airlines, railroads, food stores, foodservice distributors, caterers, institutions, private label, co-packing.
Assistance offered: New product development, signature cakes, merchandising materials, posters, banners, dessert menus, table tent cards, samples to taste.
Company comments: Carole’s provides premium quality cakes, available pre-portioned in 6, 8, 10, 12, 14 or 16 servings per cake depending on choice of cake. Packaged 2 or 4 cakes per case. Carole’s has 37 years of baking experience. HACCP certified and is certified Halal.
CITY BAKERY SALES CORP.
906 1st Ave. N.E.
Calgary, AB T2E 0C5
Contact: Norm Skelton
Tel: 403-266-2279 Fax: 403-237-0453
Products offered: Specializing in frozen pre-proofed doughs including European buns, traditional and artisan specialty breads, baguettes, organic breads and buns, croissants and Danish.
Deliveries: Canada and North-West Territories.
Major customers: In-store and retail bakeries, hotels, restaurants, clubs and catering. Assistance offered: Product expertise, technical support and training.
Company comments: Utilize the advantage of freezer to the oven products with the MIWE computerized ovens to provide your customers continuous quality fresh-baked products all day.
CRUST CRAFT
13211-146 St.
Edmonton, AB T5L 4S8
website: www.crustcraft.com
Contact: Paul Flesher
Tel: 780-466-1333 Fax: 780-466-1347
Products offered: Frozen, flat and raisededge pizza crusts. Either par-baked or raw shells. Preproofed shells as well. Sizes range from 5” to 18”. Can be packed for retail sale or bulk sale.
Deliveries: Canada, via refrigerated truck or carrier.
Major customers: Foodservice companies, retail chains, hospitals, institutions, further pizza processors.
Assistance offered: In-house R&D lab services for new products. Strong support is also available in product orientations, storage, baking, handling, etc.
Company comments: Crust Craft offers the finest quality frozen pizza crusts and flatbreads by using the finest quality ingredients and workmanship.
DAWN FOODS CANADA
75 Vickers Rd.
Etobicoke, ON M9B 6B6
Tel: 416-233-5851
OR Customer Service 416-239-3571 or 1-866-277-3663
website: www.dawnfoods.com
Products offered: Bread mixes, bases, conditioners, toppings and frozen products. Plus a full line of sweet goods bakery products. Deliveries: National Distribution and US Distribution.
Major customers: Craft Bakeries, In-Store Bakeries, Wholesale Bakeries, Food Service. Assistance offered: Technical support, and customized product development.
Company comments: Dawn Foods, a world leader in the manufacturing of bakery ingredients and finished bakery products offers a complete line of products to serve bakery customers.
Our three pillars of service:
Our 1. knowledge of the baking process and industry
Our 2. desire and commitment to our customers’ success
Our ability to bring 3. products and ideas that help our customers sell
FIERA FOODS COMPANY
50 Marmora St.
Toronto, ON M9M 2X5
website: www.fierafoods.com
Contact: Jerry Chizick
Tel: 416-746-1010 ext. 512 Fax: 416-746-8399
Products offered: Frozen laminated dough, croissants, Danish, puff pastry, bagels, bagel rolls, zero trans fat, cinnamon buns, muffin batters, pre-deposited muffins, fully baked cakes, cookies, éclairs, individually wrapped sweet goods, fully baked buns. Production methods: Freezer-to-oven; preproof; par-baked; fully baked.
Assistance offered: Technical assisted support provided to all our valued partners. Company comments: Fiera Foods has and remains committed to the highest standards. At Fiera Foods Company, our vision is clear – expect only the best!
GENERAL MILLS BAKERIES & FOOD SERVICE CANADA
5825 Explorer Dr. Mississauga, ON L4W 5P6
Contact: Mike Bell, Marketing Manager
Tel: 905-212-4859 Fax: 905-212-4119
Products offered: Wide range of innovative quality frozen dough products, including breads, rolls, croissants, pie and tart shells, Danish, cookies, puff pastry products, muffins, doughnuts, cakes, biscuits and new freezer-to-oven cinnamon rolls.
Deliveries: Distribution throughout Canada via major distributors.
Major customers: Foodservice accounts, instore bakeries, traditional retail bakeries, distributors, and wholesale bakeries.
Assistance offered: When you partner with General Mills, you will always start with the safest products that allow you to consistently deliver delicious results to your consumers. General Mills will help you do this through technical support and customized merchandising programs.
Company comments: General Mills has the resources and expertise to be your single source supplier. With world-class R&D, strict food safety guidelines and superior customer service, General Mills is making business better everyday.
GOLDEN LOAF BAKERY INC.
10 McEwan Dr., Unit 5, Bolton, ON L7E 1H1
Contact: Lou Spizzirri, President Tel: 905-951-9995 or 800-663-3346
Products offered: Variety of frozen dough products including an extensive range of breads, rolls, buns, focaccias, butter croissants. Experienced manufacturer of “Arte Pane” artisan breads. The originator of the “Eat-A-Bowl” or edible bread bowl.
Deliveries: Throughout Canada direct and distribution.
Major customers: Supermarkets, in-store and independent bakeries, foodservice.
Assistance offered: Sample program, demos, in-store assistance, technical training to all upon request. Golden Loaf Bakery is happy to offer assistance in manufacturing your products and custom formulating your recipes for frozen dough production, etc.
Company comments: Our philosophy at Golden Loaf Bakery is building customer relationships through total support in product development, marketing assistance and the highest quality product offerings.
GOURMET BAKER INC.
Suite 502-4190, Lougheed Hwy. Burnaby, BC V5C 6A8 website: www.gourmetbaker.com
Contact: David MacPhail, Vice President and General Manager
Tel: 604-298-2652 Fax: 604-296-1001
Products offered: Manufacturer and marketer of baked and unbaked desserts and breakfast pastries. Broad range of frozen bakery products including dessert bars and
squares, un-iced sheetcakes, puff and Danish pastry, crumpets, croissants, cinnamon buns, round cakes, loaf cakes and slab cakes.
Deliveries: Throughout Canada and the United States. Minimum order 150 cases, shipped via frozen reefer truck through distributors.
Major customers: In-store bakeries, retail bakeries, supermarket chains and the foodservice segment.
Assistance offered: Sales and product training is available from our sales network across Canada.
Company comments: The Gourmet Baker brand is well recognized throughout Canadian in-store bakeries and the foodservice industry. Gourmet Baker has developed a reputation for delivery of high quality and value products as evidenced by its long-standing customer relationships. Through its extensive product offerings, the company provides customers with considerable choice and the convenience of one-stop shopping.
GRAINHARVEST BREADHOUSE INC.
105 Lexington Rd. #3 Waterloo, ON N2K 1A6 website: www.grainharvest.on.ca
Contact: Roland Berchtold, Vice-President Tel: 519-725-1920 Fax: 519-725-0295
Products offered: Frozen proof and bake, frozen thaw and serve. Artisan-style buns, breads, bagels and pretzels. Also offering an excellent line of long shelf-life gluten and wheat-free products.
Major customers: Retail food chains, hotels, frozen and fresh distributors.
Company comments: We are large enough to fill any order and small enough to put a lot of care into the product.
LE BON CROISSANT
Executive offices:
Creditview Centre: 720 Burnhamthorpe Rd. W, Suite 28, Mississuaga, ON L5C 3G1 e-mail: ccreally@leboncroissant.com website: www.leboncroissant.com
Contact: Catherine Creally, Director, Market Development. Tel: 905-270-9840 Fax: 905-270-3001
Products offered: Unbaked frozen croissants, Danish pastries, puff pastries/turnovers and cinnamon buns. Baked frozen croissants, Danish pastries, puff pastries/turnovers, cinnamon buns, French baguettes, garlic baguettes, garlic toast, garlic bread sticks. All products are certified kosher.
Deliveries: Throughout Canada, U.S., Caribbean islands and the Far East.
Major customers: Foodservice operators, food distributors, private-label retailers. Assistance offered: Technical training and product development assistance.
Company comments: For 21 years, Le Bon
2009 frozen dough
Croissant has manufactured and distributed its unbaked frozen, baked frozen and bakery products to customers across the United States, Canada, the Caribbean, and the Far East. We provide innovative product ideas that help maximize profits by blending traditional recipes with modern facilities. Our master baking team uses state-of-the-art equipment to produce more than 12,000 cases of assorted products per day, including private label products for some of the largest grocery store chains in the U.S. We take pride in providing attentive, responsive customer service and product innovation. Certified Kosher: Plant is HACCP Certified.
LENTIA ENTERPRISES LTD.
website: www.lentia.com
West Coast Office: 17733-66 Ave.
Surrey, BC V3S 7X1
Contact: Helmut Gruntorad, Marketing Manager Tel: 604-576-8838 Fax: 604-576-1064
e-mail: helmut@lentia.com
East Coast Office: 9 Tracey Blvd., Brampton, ON L6T 5V6
Contact: Al Criminsi, General Manager Tel: 905-789-9999 Fax: 905-789-0233
e-mail: al@lentia.com
Products offered: Lentia offers a wide variety of frozen food products for the wholesale market. Pre-proofed pure butter croissants and Danish in a wide assortment, pretzels and pretzel sticks, pre-sheeted pure butter puff pastry on a roll or in sheets, fruit purees for the pastry kitchen or the bar, mochi ice cream, petit fours, and pastry dessert products such as bavarois and charlotte strips. View our website at www.lentia.com for a full product viewing.
Deliveries: Throughout Canada. Major customers: In-store and retail bakeries, major hotels, restaurants, caterers. Assistance offered: Technical assistance available.
Company comments: Lentia specializes in high quality pure butter products. Our preproofed croissants and Danish go straight from the freezer to the oven. Well located to service the entire Canadian market, Lentia carries a full line of specialty products and pastry items for the discerning palate.
MOLINARO’S FINE
ITALIAN FOODS LTD.
2345 Stanfield Rd., Unit 50 Mississauga, ON L4Y 3Y3
website: www.molinarosfinefoods.com
Contact: Tamara Rahal
Tel: 905-275-7400 or 800-583-4959 (Canada) or 800-583-5877 (U.S.)
Fax: 905-275-6701
Products offered: Specializing in multi-grain and organic items. Frozen dough balls, frozen
self-rising dough, traditional pizza shells (both thin and deep dish) and components, flatbread, foccaccia, raised-edge crusts, (plain and flavoured), par-made pizzas, dessert pizzas, full topped pizzas, panzerottis and calzones, pasta and lasagna. Most products are available fresh and/or frozen.
Deliveries: Canada and U.S. via frozen transport.
Major customers: Private label, retail branded and food service accounts.
OLYMPIC WHOLESALE CO. LTD.
75 Green Ct.
Ajax, ON L1S 6W9
Contact: Bill Boisvenue
Tel: 905-426-5188
Fax: 905-426-3210
Products offered: Complete line of dry and frozen products for all your bakery needs; paper and cleaning supplies; cake decorating supplies from Wilton. Suppliers of house brands such as Tasty and Bakers, and the Pure Food Product label.
Areas serviced: All of Ontario (some northern parts excluded) and Quebec.
Assistance offered: Technical support from all manufacturers.
Company comments: Committed to service excellence.
OPEN WINDOW BAKERY LIMITED
1125 Finch Avenue W.
Downsview, ON M3J 2E8 website: www.owbakery.com
Tel: 416-665-8241 Fax: 416-665-9528
Products offered: Frozen Baked: breads, buns, rolls, bagels, cakes, Danish and Les Chefs Duet line of premium cakes and desserts.
Frozen Raw: breads, buns, rolls, bagels. Major customers: Supermarket chains, grocery stores, restaurants, bakeries, c-stores, foodservice, hospitals, cafeterias.
Delivery: Within GTA, Across Ontario and Nationally, Pricing FOB our Plant.
Assistance offered: Plant operates 24/7. Order desk and Sales Manager support.
Company comments: Founded in 1957, Open Window Bakery continues a tradition of baking with only the best quality ingredients to achieve our “Old World” taste and texture. Open Window Bakery, the best quality baking yesterday, today and tomorrow.
PFALZGRAF PATISSERIE
90 Saunders Rd.
Barrie, ON L4N 9A8
website: www.pfalzgraf-patisserie.com
Contact: Bernd Seyfried
Tel: 705-739-8980 or 800-561-8980
Fax: 705-739-8981
Products offered: Ready-to-Use frozen Euro-
pean gourmet tortes and cakes, diabetic sheetcakes.
Deliveries: Canada, United States form the Barrie plant.
Major customers: Independent and in-store bakeries, retail stores, foodservice.
Company comments: Pfalzgraf Patisserie offers an extensive line of authentic European cakes and torte made with real cream. Our German-developed recipes guarantee consistent high quality and exceptional, well-balanced taste.
PRIME PASTRIES
370 North Rivermede Rd. Concord, ON L4K 3N2 website: www.primepastries.ca
Contact: Steven Muchnik Tel: 905-669-5883 Fax: 905-669-8655
Products offered: Pastries: Croissants, Danish, Turnovers, Cinnamon Buns, Unbaked Frozen, Freezer-to-Oven, Thaw & Serve.
Dough products: Croissants, Danish, Turnovers, Puff Pastries, Cinnamon Buns. Frozen Baked Croissants, Danish, Cinnamon Buns (Thaw and Sell/Serve). Freezer to oven pastries. Kosher and Pareve pastries.
Deliveries: Throughout Canada, US, Carribean, Middle East and Asia.
Major customers: Supermarket chains, foodservice operators, food distributors, bakeries, c-stores, private label retailers.
Assistance offered: Technical and product development assistance. Custom design service. Designation: HACCP and Kosher Certified. Company comments: Prime Pastries is a 100% Canadian owned company that is located in Concord, Ontario. We offer an infinite range of products either in the raw frozen, “proof and baked” and “thaw and serve” format. As a contract manufacturer, Prime Pastries is capable of adapting to your needs. We can manufacture according to your specifications for size, ingredients and packaging. Our products can be found in major supermarkets and foodservice outlets in Canada and USA.
READY BAKE FOODS INC.
1425 The Queensway Etobicoke, ON M8Z 1T3
Contact: Todd Newstead, Sales Tel: 416-252-7323 ext. 2313
Products offered: Complete line of breads (frozen dough/pre-proofed/par-baked), rolls, sweet goods, bagels, cakes, pies and specialty items. Deliveries: Throughout Canada from Ready Baker warehoused in Vancouver, Edmonton, Regina, Mississauga and Montreal.
Major customers: In-store bakeries and foodservice operations.
Assistance offered: On-site training in production, merchandising and bakery management. Regular follow-up by technical sales staff comprised of qualified bakers. Company comments: Ready Bake is the
leader for in-store bakery solutions through a wide assortment of products, technical assistance and training from our top bakers and access to our consumer merchandising and bakery management expertise.
RICH PRODUCTS OF CANADA LTD.
PO Box 1008
Fort Erie, ON L2A 5N8
website: www.richs.com
Contact: Aldo Belvedere
Tel: 800-263-8174
Products offered: A variety of exceptional breads and rolls in a variety of formats, including Rich’s Bread and Roll Doughs, Old World Country Classics Par-Baked Breads and Rolls and Fully Baked Breads and Rolls. Rich’s also offers: sweet goods, cookies, muffins, donuts, desserts, as well as a full spectrum of whip toppings, icings, fillings.
Deliveries: National distribution through local and national distributors. Minimum orders vary across Canada.
Major customers: In-store bakeries, retail bakeries, hotels, restaurants, institutional foodservice operators, delicatessens, etc.
Assistance offered: Training in product handling and merchandising, promotional programs, POS material and pricing kits.
Company comments: At Rich’s we care for customers like only a family can. We’re committed to quality, to service, to innovation.
RICHARDSON FOODS GROUP
839 Old Victoria Rd.
Nanaimo, BC V9R 5Z9
e-mail: jtr@rfg.bc.ca
Contact: Jim Richardson, General Manager Tel: 250-754-5447 ext. 231
Fax: 250-754-3399
Products offered: Frozen bagels, frozen bread and rolls, muffins, doughnuts, pastries, muffin batter, tart shells, frozen cookie dough, frozen pies and frozen soups.
Deliveries: Lower Mainland, Vancouver Island, Sunshine Coast.
Major customers: In-store bakeries, retail bakeries, doughnut shops, commercial bakeries.
Assistance offered: Merchandising, display and technical help from our staff personnel. Also assistance from manufacturer personnel.
Company comments: We offer full service bakery supply with the most extensive frozen product list available on Vancouver Island.
SUGARPLUM DESSERTS LTD.
BLDG #5 – 20381 62nd Ave.
Langley, BC V3A 5E6
Contact: Tony Hartzenberg
Tel: 604-534-2282 Fax: 604-534-2280
Products offered: Quality frozen desserts including frozen classic baked cheese-cakes,
mousse cakes, layered cakes and pre-portioned cookie dough.
Deliveries: Distribution throughout Western Canada via major distributors with direct drop options on full skid orders.
Major customers: In-store bakeries, distributors, wholesale bakeries.
Assistance offered: Website product information, marketing material, customized merchandising bakeries.
Company comments: Our desserts are customized for food service and in-store bakeries to reflect the changing tastes and needs of our customers. Ask how you can develop your own Signature Sugarplum Dessert Line!
TABER HILLS FARMS INC.
218 Canarctic Dr. North York, ON M3J 2P4 website: www.taberhillfarms.ca
Contact: Cal Cruickshank, Director sales and marketing Tel: 416-665-4818 Fax: 416-665-6909
Products offered: Frozen raw white bread, rolls, Kaisers, hot dogs, hamburgers, submarine buns, crusty rolls, pizza dough balls, European-style crusty breads, rolls, Kaisers and baguettes. Whole wheat breads, rolls, Kaisers, baguettes. Specialty grain breads, baguettes and rolls. Croissants, Danishes, turnovers, strudels and strudel sticks, puff pastry slabs, sheets and squares. Beef rolls, sausage rolls, and chicken rolls. Muffin batters, cookies and cookie batter. We are now offering par-baked baguettes and dinner rolls. Call for samples.
Delivery: Canada and U.S.A.
Major customers: Supermarkets, food service, institutions and in-store bakeries. Assistance offered: Step-by-step bake-off manual, in-store training upon request and technical help from our experienced staff. Company comments: Our customers are an integral part of our business therefore we offer the best in quality and service, resulting in mutual satisfaction.
THE GOURMAZING COOKIE LTD.
2335 Dunwin Dr. Mississauga, ON L5L 1A3
e-mail: info@gourmazing.com website: www.gourmazing.com
Contact: Rob Wheeler or Betty Baran
Tel: 905-608-8522 Fax: 905-828-7829
Products offered: High quality, chunky, gourmet, pre-portioned frozen butter cookie batter in over 14 unique flavours, gourmet brownie batter in four flavours and healthy trans fatfree muffin batter in a variety of flavours. Healthy Fresh Start breakfast range of cookies, gourmet loaf cake and squares. Products are available as bake and serve or thaw and serve. Private label welcome.
Deliveries: Currently Toronto, Ottawa and Montreal will ship across Canada and the U.S.
Major customers: Grocery stores, restaurants, coffee shops, caterers and bakeries.
THE ORIGINAL CAKERIE LTD.
1345 Cliveden Ave.
Delta, BC V3M 6C7
Contact: Brian Konar, National Sales and Marketing Manager
Tel: 604-515-4555 Fax: 604-515-4565
Products offered: European quality layer cakes and dessert bars in a frozen 12 by 16 inch format.
Major customers: Foodservice operations, in-store bakeries and delis.
Assistance offered: Uniquely presented sell sheets, tables talkers, plate presentation and bakery decorating idea kits and selected tent cards.
TRADITION FINE FOODS LTD
663 Warden Ave.
Toronto, ON M1L 3Z5
Tel: 416-444-4777 Fax: 416-444-7084
e-mail: info@tradition.ca
website: www.tradition.ca
Contact: Erin Dalton, Business Development Manager
Products offered: Our muffins and miniloaves are available in a wide variety of homebaked flavours (regular, low fat, cream cake, gourmet) and sizes (mini to jumbo). Our Parisian-style croissants contain at least 20 percent fat content, baking up lighter and flakier with a melt-in-your-mouth taste. Our home-style cookies bake up soft on the inside and chewy on the edges.
Tradition’s muffins, cookies and croissants are produced on state-of-the-art equipment. We use only the finest and freshest ingredients and manufacture under the strictest of quality control systems. Tradition is a HACCP facility. Major customers: Tradition services retail chains, foodservice distributors, hotels and restaurants in Canada and the United States. The company is also a major supplier of private label products.
Company comments: Tradition Fine Foods Ltd. is the leader in “thaw and serve” baking technology. Founded in 1982, Tradition continues to be family owned and managed. For over 26 years, Tradition has been the supplier
2009 frozen dough guide & directory
of choice to more than a dozen food chain (private label) and multi-nationals (copack).
TREASURE MILLS INC.
1125 Kerrisdale Blvd.
Newmarket, ON L3Y 7V1
e-mail: Francine@treasuremills.com website: www.treasuremills.com
Contact: Robert D. Johnson, President and CEO
Tel: 905-853-7430 Fax: 905-853-5447
Products offered: Full line of European artisan breads in thaw and serve or frozen dough, along with a full line of “School Safe” products that are nut and peanut free and Kosher. Also available, bulk frozen muffin batter and cookie dough.
Deliveries: Across Canada through GFS, Sysco and various regional distributors.
Major customers: Retail – Loblaws Group, Sobey’s, Farm Boy, Derry Foods, Stewart Foodservice, Tannis Distribution, Healthpro, Toronto District School Board, and various independent schools, daycares and summer camps. Assistance offered: Sales and marketing support.
Company comments: Treasure Mills offers a full line of European artisan breads, available in either frozen dough or thaw and serve formats. Our 100% nut and peanut free facility, along with ingredients, provide us with the unique ability to offer a variety of sweet goods and breads that are “School Safe”. Treasure Mills’ cookies, muffins, snack and loaf cakes are available in retail and foodservice packs that appeal to various markets. Treasure Mills prides itself for providing nut and peanut free products that taste great and are convenient and is currently developing gluten-free, wheat-free and sugar-free products to introduce in the marketplace to meet the needs of other allergen-affected customers.
UPPER CRUST LTD.
Head Office: 55 Canarctic Dr. Toronto, ON M3J 2N7 website: www.uppercrustltd.com Tel: 416-661-7744 Fax: 416-746-8399
Products offered:
Frozen: Croissants – Butter, Margarine, Butter Blend; Danishes, Cinnamon Rolls and Puff Pastry, Turnovers, Fruit Sticks, Fruit Bites, Bear Claws.
Easybake Line (Freezer to Oven): Croissants: Butter and Filled, Danishes: All Butter Mini, Mini Lattice, Copenhagens, Coffeecake Rings
Baked Frozen: Cinnamon Rolls, Croissants Breads: Par-baked Artisan, Mini Loaves, Buns, Baguettes, Organic Deliveries: Delivered in Ontario by Upper Crust’s own refrigerated fleet, across Canada and the USA via third party carriers. Major customers: Major food chains in Canada
and the USA as well as foodservice accounts. Distribution: Distributed through distributors. Company comments: In business since 1982, we have established ourselves as a major producer of high quality frozen dough products as well as par-baked and baked frozen product lines.
WOW! FACTOR DESSERTS
Unit #2, 110 Claireport Cres.
Etobicoke, ON M9W 6P4
Tel: 416-674-0606 or 800-604-2253
Fax: 416-674-0608
website: www.wowfactordesserts.com
Contacts:
Newfoundland & Labrador, (ADVAN-
• TAGE AMCA) Mt. Pearl, Mark Hillier 709-368-0104
Maritimes (ADVANTAGE AMCA)
• Dartmouth, Troy Wamboldt 902-4681501
Quebec (ACOSTA QUEBEC) Bois -
• briand, Louis Desjardins 450-435-1000 ext. 275
• Normand Nault, 450-641-2040
Quebec (FREEMAN-ALIMENTEL)
• Etobicoke, Ron Kent 416-674-0606
Ontario (WOW! FACTOR DESSERTS)
• Colline Turner, 204-654-2701
Manitoba (ADVANTAGE) Winnipeg,
• Saskatoon, Morag Embleton-Kimpton, 306-373-5835
Saskatchewan, (ADVANTAGE)
• Edmonton & Calgary, Colin Ruttle 780-464-0303
Alberta (WOW! FACTOR DESSERTS)
• British Columbia (WOW! FACTOR
• DESSERTS) Langley, Rob Naayer 604533-1481
Upstate New York (LOMACK & MAY)
• Buffalo, Mary Jane Liveratore 716-8242700
• Denver, Jolene Dreiling 303-923-6118
Colorado (ALPINE FOOD SERVICE)
Washington (DESSERTS NORTH -
• WEST) Seattle, Bill & Kati Van Dongen 206-762-7516
Dallas, Bart Darwin, 972-931-1715
• Products offered: Frozen baked pre-portioned cheesecakes, cakes, tortes and pies. Individual mousse, cheesecake and petit four.
Deliveries: Nationwide in Canada, upstate New York, Pennsylvania, Washington, Arizona, Colorado, Texas and Georgia. Direct delivery by local branches via distributors in other areas.
Assistance offered: Product development and product training expertise. Merchandising includes posters, custom dessert menus, tent cards and display cards.
Company comments: Wow! Factor Desserts is a Canadian-based operation dedicated to leading edge production, marketing and distribution of high quality desserts for our customers.
• BAG CLOSURES & LABELS • BAG CLOSING EQUIPMENT • KWIK LOK TAGS
RICHARD RUNTE
richardr@kwiklok.com 1039 GRANDE CAROLINE, ROUGEMONT, QUEBEC J0L 1M0
TELEPHONE: (450) 469-2554 FAX: (450) 469-3085 CELL: (450) 531-2002
176 SHELDON DRIVE, CAMBRIDGE, ONTARIO N1R 7K1
TELEPHONE: (519) 623-5140 FAX: (519) 623-1421 1-888 KWIK LOK (594-5565)
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment.
Sales and Service 381 Bradwick Drive, Unit #1
Tel: 905-660-4040 Concord, Ontario L4K 2P4 Fax: 905-660-1930
• E-mail: info@megartsystems.com
• Web site: www.megartsystems.com
(DIVISION OF A & L FOOD DISTRIBUTORS INC.) SUPPLIER OF FROZEN AND RAW INGREDIENTS
THE BAKING INDUSTRY Tel: (416) 252-4660 Fax: (416) 252-9993
- 8 Connell Ct., Toronto, ON M8Z 1E8
Manufacturers of Nicholson Custom Ovens and Proofers, Rack Ovens, Revolving Tray & Tunnel Ovens. Distributors for:
Belshaw ~ Lucks ~ Wilton ~ Oliver ~ Bakery Crafts ~ Novelties ~ Bloemhof ~ Decopac ~ Smallwares ~ Gum Paste Flowers & Fondants
Western Canada’s Complete Bakery Equipment Source. New and Used Equipment Sales, Service and Installation Scratch And Bake Off Applications Specialists in Artisan Bread Production
3947 Graveley Street, Burnaby, B.C. V5C 3T4 e-mail: sales@rfbakery.com www.rfbakery.com
2K1 E-mail: sales@torontobakery.com
1-800-361-0343 Fax: (905) 660-4537
Annex
Ashworth
Baking
Canadian
Dawn Foods 25, OBC www.dawnfoods.com
Dealers Ingredients 11 www.dealersingredients.com
Deco Pac
Fiera Foods
Fleischmann’s
www.fleischmanns.com
IBA/Canada
www.iba.de
By JANE D umm ER
DoN’T BE DySFuNCTioNAL
Food producers are turning to innovative new ideas as they increasingly responding to the trend of consumer demand for functional ingredients
Consumers want healthy options that not only taste good, but also are convenient. The production of bread and baked goods, considered staples of the human diet, has evolved during the past decade with the key ingredients being healthy fats, sodium (less of it) and fibres. The challenge for the industry becomes to increase the good and decrease the bad without sacrificing taste.
An increase in awareness of the heart disease-related risks associated with trans fat led to large-scale development of alternative oils in the industry, and ever-growing research on fat consumption and human disease risk factors will continue to influence ingredient selection.
}Such research has increased development of oils rich in omega-3 fatty acids. We see the effects of this research as these acids are added to products such as Dare Food’s Grissol Rustic Flatbread and Grissol Crispy Baguettes, allowing consumers to increase their consumption of these good fats in this product category.
According to the Heart and Stroke Foundation of Canada, someone dies from heart disease or stroke in this country every seven minutes. Carolyn O’Brien, a registered dietitian with Canada Bread Ltd., describes how in March 2009 Dempster’s launched the Healthy Way ProCardio Recipe range, a new line of breads specifically developed to improve heart health.
ProCardio Recipe bread contains soluble oat fibre to contribute to healthy cholesterol levels; is low in sodium to help reduce the risk of high blood pressure; is low in saturated fat; contains no trans fats; is made with 100 per cent whole grains, including the germ; and is approved by the Heart and Stroke Foundation’s Health Check program.
But lowering sodium in bread products continues to challenge the industry.
“Developing the ProCardio Recipe for our Dempster’s Healthy Way breads took many formulae iterations and prototype tests on the bench before achieving the appropriate
The industry can expect consumers to demand healthy options made with the best functional ingredients, including omega-3 fatty acids, less sodium and a variety of fibres.
level of sodium for a ‘low sodium claim’,” O’Brien says, “all while ensuring typical bread flavours and dough processing at plant level were not compromised.”
Chocolate and blueberries combine to form a highly functional dessert option.
increased fibre in bakery products is pulse (beans, peas, lentils and chickpeas) flour. Project Pulse Canada food innovation manager Heather Maskus says the benefits of pulse flour consumption in bakery products are “increased dietary fibre; low glycemic index; gluten-free formulation options; functional properties of whole and split flours, and with other cereal grains forms a complete protein.”
Current applications of pulse flours include bread, muffins, cakes, crackers, brownies and cookies.
“Dare continues to prioritize delivering to consumers healthy food options that taste great, whether through new innovation or via improving current products,” Dare Foods Ltd. marketing director Margaret Lucas says.
“The drivers are always based on consumer demand as realized in our consumer research. For example, the Grains First brand was launched to help consumers get their whole grain requirement, as outlined by the Canada Food Guide, by delivering one serving of whole grains in one serving of crackers.”
When Health Canada launched the latest edition of Canada’s Food Guide in 2007, it specifically recommended that at least half of our daily consumption of grain products be whole grain. Therefore, consumers are searching for convenient options to achieve the recommendation.
When consumers think bread, most think of it as a source of dietary fibre, and the industry is moving toward a variety of fibre ingredients to deliver this to the consumer.
Formulating products with fibre includes several parameters: regulatory requirements, composition, production process and cost/availability of ingredients. Then, of course, the final product has to taste good.
For a successful formulation, bakers most likely have to use a combination of soluble and insoluble fibres. Prebiotics (such as insulin) – soluble dietary fibres that are not digested in the stomach or small intestine, and reach the large intestine intact – are being added to a variety of bakery products. They stimulate the growth and metabolic activity of certain bacteria that are useful to the intestinal flora, thereby providing good digestive health.
A non-traditional ingredient that’s becoming a more mainstream source of
As reported in “Sweet Findings for Sourdough,” in Bakers Journal’s November 2008 issue, Dr. Terry Graham and his team at the University of Guelph have been investigating the health benefits of various kinds of bread (white, whole wheat, whole wheat with barley and sourdough white bread). Initial results showed eating sourdough white bread had a preferred response in blood sugar levels and insulin of subjects to other breads used in the study. This research, will provide greater insight on functional ingredients and/or formulations in the area of blood glucose response for the industry to review.
The general consensus is that the industry can expect consumers to demand healthy options made with the best functional ingredients, including omega-3 fatty acids, less sodium and a variety of fibres. Changes in lifestyle, chronic disease states and demographics will continue to serve as a platform for innovative companies to grow and thrive. / BJ
Jane Dummer is a registered dietitian. Visit her website at www.janedummer.com.
The Industry’s Original CB5 Baking Band® is Still Inspected with 22 Quality Checkpoints to Guarantee True Tracking and a Long Operating Life.
Ashworth introduced and patented the CB5 Baking Band ® in 1963 and after 46 years, it remains the industry leader. Ashworth’s CB5 is hand woven by expert craftsmen and inspected with 22 different checkpoints to ensure the highest quality belt. Each CB5 is tested for true tracking prior to leaving the factory. The dense breathable weave provides even heating and outstanding relief of cooking gases.
For perfectly baked products, rely on the performance of Ashworth’s Original CB5 Baking Band ®
In 1959, twenty-two St. Mary's College students set the world record by cramming into a phone booth.
