July 2011

TweeT, T weeT! Tweeting to build your bakery’s online presence.

eyeS AND eARS

I’m a social media skeptic. I’ll admit that I, along with many others, haven’t really got it all figured out. But I’m learning slowly, as with the rest of life. I sit in on seminars and webinars hosted by industry gurus. I ask net-savvy writers like our Michelle Brisebois to tackle the subject for a cover story and help us all understand aspects such as Twitter a little better. I’ve jumped into a few things, grown frustrated, and abandoned them. This isn’t a strategy I recommend.

There is one great point I’ve heard made from time to time that really strikes a chord with me and perhaps it will with you too. Do you like social media? Does spending time on Facebook or Twitter or LinkedIn or any other sites appeal to you? Does one, but not another? It’s OK to admit you abhor it. It’s OK to say it delights you. Maybe you have a love/hate relationship with it. However you feel, if it carries no appeal to you but you would like your brand’s presence in a social media space, delegate from the start or I promise it will be one of the most painful things you find yourself doing. Likewise, if you really enjoy it, you are likely the right person to be socializing the bakery online. If you don’t like doing something, it’s awfully hard to do it well and there’s no point in doing it badly. That law of life doesn’t seem to change out of necessity.

If you’ve decided to fold some kind of social media into the marketing fabric of your business, then the next thing you might want to do is make a list of all the things you can Tweet, post or share that are something other than what today’s promo is. It’s common to promote the day’s special, and it’s what a lot of people in food service seem to be doing. Is it working? That’s an answer you can share with me, if you like. It can be tough to think of other things that don’t feel cheesy to share, but people like the little things, the human things. The time you dropped a pile of food on the floor. We can all relate.

}If you don’t like doing something, it’s awfully hard to do it well and there’s no point in doing it badly. That law of life doesn’t seem to change out of necessity.

In Oprah’s final show she said that the one common trait she found in each of the thousands of people she’s interviewed or met over the years, from murderers to saints, is the need to be heard; to be validated. She’s right on the money. It’s a big reason social media is so popular. It has given us all a public voice. We do want to feel heard; we want to be seen. Sales success comes in being able to see and hear the needs of your customers. Use social media as a tool to do that, and you could find it a relevant way to gain insight into how and why your customers buy. People can criticize Oprah but no one can deny she’s been scarily successful. Some of that success came in asking the right questions that allowed others to be heard. Can that be facilitated in social media? Can you be a gateway for others to be heard? This is just fodder to noodle around in the noggin. It seems when it comes to social media there are many questions with unclear answers. Hopefully, the great article by Brisebois on page 12 will shed some light on using Twitter in a way that’s effective for you. / BJ

July 2011 | Vol. 71, no. 6

EdIToR | laura aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250

ASSISTANT EdIToR | Brandi Cowen bcowen@bakersjournal.com 1-888-599-2228 ext. 278

TEcHNIcAL EdIToR | John McColl, Puratos Canada jmccoll@puratos.com

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PRodUcTIoN ARTIST | krista Misener

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Buddy Valastro Carlo’s Bakery, NJ

Julie Bashore Sugar Art School, PA

Elisa Strauss Confetti Cakes, NYC

Ron Ben-Israel Ron Ben-Israel Cakes, NYC

Betty Van Norstrand Master Cake Artist

Cake design provided by Mercedes Strachwsky

briefly | Food industry key growth area for Canadian economy | Canadians not as careful about salt as they claim | Top 10 dessert trends | for these and more news headlines in the baking world, check out our website, www.bakersjournal.com

Vitamins a first priority

NeW YoRk – Consumers value food and beverages that are a good source of vitamins the most, reports a global study by Ipsos Marketing.

Consumers in 24 countries were given a list of vitamins, minerals and supplements that can be found in food and beverage products and asked to rank which ones are most important to include in their diets. Vitamins ranked highest in importance (38 per cent) among global consumers, followed by protein (18 per

cent), minerals (15 per cent), fibre (nine per cent), omega-3s (eight per cent) and antioxidants (six per cent). At two per cent each, probiotics, soy and folic acid were ranked least important.

Ipsos data indicates that there are opportunities to market different nutrients and supplements to different consumer segments. For example, the perceived importance of vitamins and protein in one’s diet decreases with age, while the perceived importance of omega-3s and

Port Royal Mills achieves SQF 2000

Port Royal Mills attained a Safe Quality Food (SQF) 2000 certification. SQF 2000 is a recognized Global Food Safety Initiative (GFSI) program. With this program in place, Port Royal says

George weston buyers resisting price hikes

ToRoNTo – Wholesale buyers are opposing price increases George Weston Ltd. began charging for bread and other products earlier this year to offset rising commodities. The company has said that climbing commodities combined with the high cost of gas, could have a $65million effect on its bottom line this year.

Several food companies are raising prices due to the soaring costs of commodity ingredients like wheat, corn, sugar and vegetable oil, which have gone up as much as 50 to 100 per cent over the last year. economists have estimated Canadians will be paying between five and seven per cent more for groceries on average by the end of the year. Some causes are bad crops around the world, more farmers selling their corn for ethanol fuel rather than food and the effect of the economic recovery driving prices higher.

With files from The canadian Press

they are proud to continue as a Canadian leader in the custom milling and blending industry. SQF 2000 is an ongoing system that is continuously monitored and recorded to verify the

antioxidants increases with age. Demographics are a key factor when developing functional foods.

The online survey was run by Ipsos Marketing, Consumer Goods, Jan. 14 through 24. The survey collected data from Argentina, Australia, Belgium, Brazil, Canada, China, France, Great Britain, Germany, Hungary, India, Indonesia, Italy, Japan, Mexico, Poland, Russia, Saudi Arabia, South Africa, South korea, Spain, Sweden, Turkey and the United States.

program is running effectively. Customers can have tangible evidence that they are receiving top quality baking ingredients still at competitive prices, says Port Royal.

GoING wITh The GRAIN

The trend toward whole grains reflects consumer interest in health and nutrition

Mounting scientific proof highlighting the health benefits of whole grains is driving new product development.

The definition of “whole grain” varies from one jurisdiction to the next. Generally speaking, a whole grain contains all the edible components of the intact grain in the same proportions after the inedible husks and hulls are removed. In some cases, the endosperm, bran and germ may be separated during processing, then recombined after. Whole grains can be cracked, rolled, ground into flour or flaked.

Many parts of whole grains can provide proper nutrition and overall well-being. These include digestible compounds that our bodies metabolize for energy and to build up tissues. Indigestible compounds help with regularity, and other compounds that are fermented in the large intestine to provide many health benefits.

}and some simple sugars that supply energy for our bodies. Starch is mainly concentrated in the endosperm (the interior part of the grain). The endosperm constitutes between 80 and 90 per cent of the total weight of the grain, depending on the type of grain.

The bran and germ in whole grains also contain minerals that are largely removed during traditional flour milling. These minerals – including calcium, potassium, phosphorus, copper, zinc and iron – are mainly found in the aleurone layer of the kernel. However, although these minerals are present, they may not be readily available to our bodies. The phosphorus in whole grains is mainly bound to phytic acid, limiting the extent to which it can be used by the body. To counter this, a phytase enzyme can be incorporated into a food to break down this bond, increasing bioavailability.

The various vitamins present in the outer layers of the grain kernel and germ include B1 thiamin, B2 riboflavin, B3

Both insoluble and soluble dietary fibre is concentrated in the outer layers of the grain, such as the bran. These layers are removed by traditional milling processes, so a whole grain has more fibre than a refined flour.

Both insoluble and soluble dietary fibre is concentrated in the outer layers of the grain, such as the bran. These layers are removed by traditional milling processes, so a whole grain has more fibre than a refined flour. Some manufacturers have developed whole grain flours in order to deliver more fibre and nutrition to health-conscious consumers. These flours are often made from white wheat and are finely ground, resulting in baked goods that are much lighter in colour than those made from whole wheat flours. These products may be more appealing to some consumers, especially children accustomed to white bread. Whole grain flours can be ground from wheat, as well as from other cereals, such as oats, rye, and ancient grains.

Whole grains are also a major source of carbohydrates in the form of fibre, starch

niacin, B5 pantotheni,c acid, B6 pyridoxine, B7 biotin and folic acid, all easily recognized as important to human health and nutrition. In fact, some countries add these vitamins, as well as iron, to refined flours as part of a fortification program. For example, adding folic acid results in a dramatic reduction of neural birth defects like spina bifida.

Vitamin E, which is found mainly in the germ and aleurone layers of a grain, is an antioxidant that contributes to the prevention of chronic diseases.

Whole grains are also a source of proteins and lipids. Gliadin and glutenin, which form gluten protein, serve a functional purpose in baking. Some proteins deliver nutrition and health benefits. Some proteins form small chains of amino acids (peptides) that have been found to aid in disease prevention. For example, lunasin, a peptide found in wheat, barley and rye, is believed to lower cholesterol levels.

Many parts of the grain are nutritious.

Although lipid levels are low in wheat, barley, rye and other cereals (ranging from one to four per cent), levels are higher in oats (up to nine per cent). In many grains, the lipids are concentrated in the germ. Lipase enzymes are also found in the germ. These enzymes are activated when the kernel is disturbed during milling. They cause the lipids to oxidize quickly, resulting in rancidity. Moist heat will deactivate these enzymes, extending shelf life. Oats are often kilned prior to milling in order to neutralize these enzymes. Many other beneficial bioactive compounds are found in the outer layers of grain kernels. These include phytosterols, stanols, phytoestrogens and lignans. Plant lignans are fermented in the large intestine by prebiotic bacteria, forming mammalian lignans. Research has shown that these modified lignans can prevent certain cancers. Other phenolic compounds found in whole grains, and known for their antioxidan,t and possible anti,cancer properties, include betain, choline, alkylresorcinols and avenanthramides.

Incorporating whole grains into our diets enhances overall nutrition and can offer important health benefits. When developing whole grain ingredients or products, remember to adhere to any regulations applicable in your jurisdiction, as well as those in jurisdictions where you distribute your products. / BJ

For more information, or fee-for-service help with product or process development needs, please contact Dr. John Michaelides at Guelph Food Technology Centre 519-8211246 ext. 5052, by fax at 519-836-1281, by e-mail at jmichaelides@gftc.ca or j.jmichaelides@gmail.com.

Self-taught Style

It’s fitting that Bunner’s should open in Toronto’s Junction neighbourhood. After all, junction also means ,connection and the bakery is a place of links, where vegan and gluten-free met delicious after a girl met a boy.

Bunner’s is also the only totally vegan and gluten-free bakery in the megalopolis, says co-owner Ashley Wittig. BlogTO, an influential web resource for Torontonians, named it the best new bakery in 2010. And here’s the real kicker: Wittig is a beauty company’s former sales director turned selftaught baker. Her business partner is videographer boyfriend Kevin MacAllister.

Wittig’s stint as sales manager had her racking up the miles. She met MacAllister in 2008 at work, where he was racking up experience in manufacturing and marketing. Like many singletons gone committed, they found travelling became more angst in absence than open road adventure. So, Wittig picked a new path. One they could travel together.

Baking would appear to be marked departure, but the clues were in the cupcakes all along. Her first word was cookie, for a start. She turned vegan a few years ago after reading up on factory farming and animal ethics. With a well-developed love of cooking in hand, she began crafting the new menu of her life using a lot of cookbooks. Growing tired of trying to find sweets that compared to her non-vegan days, she began trial and error baking at home. Wittig brought the home experiments to her staff meetings, where they were met with enthusiasm. Still, when she told her former bosses in her exit interview she was leaving to open a bakery, the claim was met with raised eyebrows. A year and change later, Wittig accomplished her exiting prophecy with the opening of Bunner’s on Dec. 11, 2010. The unique moniker is actually an endearing nickname bestowed by MacAllister, who called her “bun” or “little bunner.”

}I’d never gone to any kind of school and I’d never worked in a bakery until the day we opened,” she says. The first time she baked with a commercial oven was staying up all night to bake on the eve of opening.

“I’d never gone to any kind of school and I’d never worked in a bakery until the day we opened,” she says. “Our plumber finished at 7 p.m. the night before we were opening. I stayed up all night baking for the first time with a commercial oven. Give yourself time to do a dry run,” she says of opening a bakery. “It wasn’t a total disaster, but it sure wasn’t what things taste like now.”

Now, things taste awesome. I brought a gypsy cookie, a doughnut, a muffin and a slice of banana chocolate cake with me to see how these vegan-gluten-free goodies stood up to their traditional counterparts. In the absence of lunch, I ate all but the cake while waiting for the bus home to my end of Toronto (only to leave something

to share), and my palate couldn’t find anything tasteless, dry or otherwise out of sorts with her baking.

“Try to think outside of the box and remember that things like eggs and milk and gluten are really just binders and leaveners and things to put moisture into your baked goods, and you can do that with flax seed and applesauce and other things; they do the same thing,” she says of the challenge in baking with so many substitutions. “That stigma [that vegan baking tastes bad] doesn’t have to be true, you just need to focus.”

In the year following quitting her job, she put her nose to the grindstone, figuring out the science of different flours and how ingredients reacted with one another. Although she doesn’t have Celiac disease, she says she and MacAllister prefer to limit their gluten intake.

“Gluten-free baking is way more difficult than vegan baking,” she says.

The Bunner’s team from left to right: assistant baker Angela Dorau and co-owners Ashley wittig and Kevin MacAllister.

“Vegan and somewhat gluten-free bakery can get kinda wordy,” she adds of the couple’s decision to narrow the focus of their product line to all gluten-free as well. The decision to offer all gluten-free products also eliminated the need for two different baking areas and concerns of cross-contamination.

Her formulas were definitely put through their paces before hitting the market. She notes that the chocolate chip cookies were particularly difficult and took months of testing. She likes that chickpea flour gives bounce to the goods. Their products are sweetened with Agave syrup, and applesauce is also used. She has yet to perfect a brownie and says she won’t offer one until she does. How does she know when a product is ready for the shelves?

“It’s in my mind what things used to take like, so I go by memory but that’s been a challenge. I get people to taste test, and I know it’s good when Kevin really likes it; he’s a tougher critic than I am. When people want more, then I know it’s great.”

At first, Wittig and MacAllister were selling their treats in a farmer’s market. The transition from market to storefront happened fast with ,the finding of the p,er fect space. The bakery is cozy, with an open kitchen, new floo,rs and one fully red-bricked wall that lends a nice backdrop of character to the shop. She says they walked by the “for lease” sign out of the blue one day and the landlady happened to be there. After reviewing the lease, they “signed pretty much a few days later and just went for it. We opened this place very minimally. I don’t think we spent more than $30,000, which is pretty crazy when you think of it.”

The couple runs the bakery with a handful of employees. Wittig handles the physical management of the store and the baking and MacAllister brings strength in business relationships, marketing and design to the partnership.

She says at first it was her and MacAllister eating most of the bakery’s products, but that’s been a swift change of events. After nine of 11 reviews on Yelp hitting five stars, blogTO’s endorsement and the Globe and Mail showing up, the entrepre neurial duo has yet to pay for any ads. Keeping up with demand has been a big challenge. It’s been a confidence booster for Wittig, but also a reason for pause. Too much growth too soon can spell disaster for a new business too.

“Sometimes it’s a little scary,” admits

Wittig. “Last Saturday I sold out by 4 p.m., but we are open until 7. I was selling stuff as it was coming out of the oven.”

With well-managed growth, and the grit of two committed partners behind it, this bakery is on the verge of success. The couple aims to open a second location in the east of the city. Like any business, some of its junctions along the way will be crossroads but it will always be an intersection where vegan and gluten-free meet delicious. / BJ

take-away tIPs

1. Never forget the incalculable value of the dry run.

2. Tried and true was once trial and error. It takes a lot of time and experimentation to get things right. Patience can take practice too.

3. know who you are in the market. Be focused and strategic. Your story will resonate that much more with your customers.

By M ARI o Fo RTIN

ouTFITTING youR oPeRATIoN

It’s a matter of knowing where your business is now, and where it’s going.

Choosing the right e,quipment is daunting. Whether you’re opening a new bakery or upgrading an old one, it’s a major investment. It’s essential to do your homework and ask the right questions.

Advice can save you money in the long run, where inexperience can cost you. A good advisor will analyze your needs and help match you to the right supplier to deliver on quality and price. He or she should have a solid background in working with equipment, rather than just playing witness.

The purchase should be examined with these points in mind,.

the BuyIng ProCess

}A craftsman can start with minimal equipment; it all depends on the experience of the baker. Invest in a good quality mixer and oven, These tools, along with a sturdy work table and reliable scale, are investments in the long-term success of your business. Don’t skimp: these purchases will pay for themselves many times over during the life of your bakery.

factor in how a piece of equipment may fit into your operation as your business grows. One bakery I consulted for aimed to produce 16,000 baguettes per day. To achieve this, the bakery would have to produce 700 baguettes per hour over three shifts. My first question was: “What do you expect next year?” The owner’s goal was to substantially boost production, increasing output to 30,000 baguettes per day. I pointed out that since he likely will not change equipment after just one year, his estimation of 16,000 baguettes should be made on one shift of labour. That is, his first year production target should be 2,000 baguettes per hour, leaving two other shifts available for expanded production in the future.

As a rule, I consider the real capacity of any piece of equipment to be 80 per cent of the manufacturer’s standards.

Purchasing equipment requires examining current production processes.

It’s easy to overlook sanitation and maintenance costs when budgeting, but these expenses can add up quickly.

Consider the equipment your business needs to succeed now and in the future.

upkeep can get pricey fast. Like buying a new or a used car, do your homework.

At minimum you need a working table and a scale. A divider and make-up machine are options that may be good to consider as well.

When looking at the, capabilities of new equipment, take the capacity of your existing gear into account. For example, let’s say I make 600 pies per day by hand and I want to buy a pie crust sheeter. There are manual, semiautomatic and automatic sheeters ,with capacities ranging from 100 to 3,000 pies per hour. When choosing a sheeter, I have to think about my operation’s baking capacity. There’s no gain in purchasing a sheeter that turns out 3,000 pies per hour if your ovens can only bake 600 pies per day.

That’s not to say that you shouldn’t

This is a great time to seek input from your employees. Find out if the current layout of your kitchen and all your equipment is working. Ask if there’s anything that can be done to improve productivity. Minor changes in how the work area is laid out may mean a major boost in your kitchen’s productivity. Ask yourself if you have the power or type of gas required for what you are looking at buying, as well as if the space it takes up would hinder productivity.

Having great equipment is only one part of your bakery’s success. The operator is the one who influences whether a piece of ,equipment helps or , hurts your business. To use equipment effectively, employees must know the machine’s specifications and understand how each piece works.

Plan ahead for big purchases; it can make financing easier. Second-hand equipment may seem like a bargain, but used equipment has a history that may not be immediately apparent. A secondhand machine that requires lots of

When calculating your budget for new equipment, take a long-term view of the costs associated with operating each piece. It’s easy to overlook sanitation and maintenance costs when budgeting, but these expenses can add up quickly. Choosing one piece over another may save you $1,000 at the time of purchase, but if that machine, needs 30 minutes o,f cleaning per day, the downtime may rapidly eat away at your initial savings. When budgeting for new gear, keep in mind that any equipment purchase is justified if it pays for itself within the first two years.

Choose your supplier wisely. The best suppliers are those who know their products, speak confidently about them, and answer your questions without merely pushing the sale. When choosing a supplier, ask about after-sales service and any guarantees that may apply.

No matter what you decide to invest in, remember that your equipment is only one ingredient in the formula for your bakery’s success. Buying a $1 million machine will not automatically improve business. Without the right dough and a trained staff willing to learn how to get the most out of the machine, your million-dollar investment can become a million-dollar mistake. Knowing your needs makes it easier to make the right choices for your bakery. / BJ

Mario Fortin is an international bakery consultant and owner of FORMA-LAB, a consulting service for bakers and suppliers. If you have a technical problem, send your questions to info@forma-lab.com.

From mixers to baggers, Bakers Journal keeps you “in the know.” FOR MORE on new products for the baking industry, check out our website, www.bakersjournal.com

stainless steel mixer from sharpe Mixers

Sharpe Mixers now offers a portable, stainless steel mixer that can be equipped with a variety of motor, shaft and impeller options to match customer specifications. Featuring a robust investment cast mounting clamp made of solid 316L stainless steel, the mixer is suitable for liquids from 50 to 5,000 gallons. www.sharpemixers.com

goslyn grease recovery Devices

Goslyn Grease Recovery Devices recover 99.6 per cent of the fat, oil and grease that can clog the drains of commercial baking facilities. They feature stainless steel construction and built-in strainer baskets to trap all food solids and food waste. www.greasetrap.ca

robin hood’s red velvet

Horizon Milling lured Congress visitors their booth with mini cupcakes made from their new ultra red velvet cake mix. The mixes are sold under the company’s Robin Hood banner, and are available in a 10-kilogram size, or a 20-kilogram package made with natural flavours. Both types of the mix are low in saturated fats, and are free from trans fat and cholesterol. www.horizonmilling.ca

weighPack’s Bingo Bagger xl

With a top-loading design, the Bingo Bagger XL automatically opens, fills and seals bags.

Loaded with all the features and benefits of the standard model, the Bingo Bagger XL can handle bags swith widths of 16 through 20 inches, and lengths of 14 through 24 inches. www.weighpack.com

new trans fat compliant line

Richardson oilseed’s new range of new trans fat compliant shortenings and margarines was featured at Congress. The new products have varying applications, from baked goods to icings and deep fryer use. All of the products in Richardon’s “It” line meet Canada’s Trans Fat Task Force guidelines. www.canolaharvest.com

white toque’s frozen flavour Pearls

White Toque’s frozen Flavour Pearls are made from alginate. They contain a soft or liquid heart of either fruit pulp or savoury flavours. Flavour Pearls are designed to stay round and not burst until in the mouth, revealing their soft or liquid heart. www.whitetoque.com

Leverage

By

MIChelle BrIseBoIs

t weet, tweet!

We all know the virtues of word of mouth but how’s your word of mouse? Welcome to web 2.0. We used to surf to gather information; now we surf to gather friends and interact with those friends and brands that interest us the most. The bakery industry stands to truly benefit by leveraging some of these tools, yet many of us struggle with the learning curve associated with a n,ew technology. Who has the time in the mid,st of running a demanding business? Smart brands use Twitter in meaningful ways, and most of them use their brand name as a way to make sure customers can find and recognize them. The big brands like Ford and Martha Stewart consider Twitter a key tool for connecting with customers. Stewart recently told The Daily Beast: “I just love it [Twitter] so much more than Facebook … First of all, you don’t have to spend any time on it, and, second of all, you reach a lot more people. And I don’t have to ‘befriend’ and do all that other dippy stuff that they do on Facebook.”

}connections and shari,ng multimedia with a group of friends. Twitter is about broadcasting and spreading your message to the entire world. As Alicia Whalen of A Couple of Chicks digital marketing puts it: “Twitter is the new comment card. It’s about forming connections with people you don’t necessarily know in person.” If one were to sum up the essence of Twitter’s appeal, the headline might read “Big reach with little effort.”

w hat’s really great about Twitter is that if people see something they want to share, they simply hit the Retweet button and it’s broadcasted to all their followers.

BAKER GIVES “STARTING FROM

SCRATCH”

A NEW MEANING

Independent baker Fred Piechocki comes from a proud family of bakers. However, during the Great Depression, his grandfather, Stanley, and father, Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.

So what did Fred do? He started his bakery from scratch. In 1979, Fred opened The Cakery Bakery in Philadelphia, Pennsylvania. Ten years later, he moved to Warrington, Pennsylvania, where he and longtime friend, Henry Stoughton, opened the Warrington Pastry Shop. Fred describes his business as a European style, traditional bakery where products are baked from scratch every day.

Best known for the 60 to 100 decorated cakes it produces a week, Warrington Pastry Shop also turns out 10 to 15 wedding cakes a weekend during prime wedding season. It is also well known for Danish, regular cakes, cupcakes, butter cakes, cinnamon buns and donuts.

“My greatest accomplishment is to consistently produce a high-quality product,” said Fred. International® Bakers Services has played a key role in maintaining this quality.

Not everyone would agree with Stewart’s assessment of Facebook. It does have its place. Facebook is about intimate

It’s hard to believe that the first Tweet was sent as recently as March 21, 2006, by co-founder Jack Dorsey. He announced he was setting up Twitter. HARP Social reports that as of April 2011, there were 280 million people on Twitter generating a total of 95 million Tweets a day. New users are signing up to the tune of 460,000 per day! HARP also reports that 53 per cent of people on Twitter recommend companies or products in their Tweets. Twitter only allows the user to make their statement in 140 characters so it forces the marketer to pick a point and make it clearly.

“When I started out, I received a sample of International® Bakers Services B&V® and I have used IBS flavors ever since,” Fred recalled. His bakery also uses chocolate, banana, rum, coconut and hazelnut flavors. “I am very happy with IBS products,” Fred stated. “They are easy to use, very consistent and economical. Most importantly, the flavors hold up.”

“Using ingredients that will keep product quality high will make you proud to be an independent baker,” Fred advised. If you value consistent quality, you should get to know International® Bakers Services Contact us toll-free at (800) 3457175, 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.

Twitter now boasts more than 280 million users from around the world.

concepts for success ¦

By D IAN

9 TIPS FoR TRAINING New hIReS

Proper training turns a promising new employee into an exceptional ambassador for your brand

Confident employees can turn one-time visitors into loyal customers. Properly training new hires fosters that confidence, transforming them into brand ambassadors. Teaching employees takes time and patience. It is a privilege and a big responsibility. Training them well may mean the difference between hiring a new team member who stays with your operation for the long term and hiring one who quits after a few months. Try out these nine ideas for building brand ambassadors.

Put together a traInIng Manual

}One of the most important tools for new employees is a proper training manual that every employee abides by. Your customers expect to eat the exact same baked goods and receive the exact same service each time they come into your operation. The manual should contain information about uniforms, break times, set up and clean up, the specific responsibilities of each job in the bakery, handling difficult customers, coupons and promotions, and any other information that employees may need to refer back to. If you are unsure of how to assemble a good training manual, look online for templates or hire a consultant to help you.

employee should start working and figure things out along the way. Make sure that each new employee is given a full tour of your entire operation. Explain how each area of your bakery is set up and why.

exPlaIn equIPMent anD safety

Show your employees how to operate each piece of equi,pment safely and all,ow them to practise while you watch. You can tell a person how to do something, but the only way they will learn is with hands-on practice.

gIVe a ProPer IntroDuCtIon

It can be quite intimidating to start a new job where all the other employees are friendly with each other. Introduce your new hire to every single person in your operation, and make your new employee feel welcome.

It can be quite overwhelming to start a new job, so giving your employees some homework allows them to learn your operation on their own time.

Develop a training manual with information about uniforms, duties, breaks, customer service and any other information employees need to know.

shouldn’t be the only training your new employee receives. Your top employee may be passing on bad habits or gossip about other staff members. He or she may also be resentful of having a shadow and fail to do proper job training. If you do use the shadowing method, keep a close eye on what is happening. Sit down with your new employee at the end of the shift to go over things.

hoMework for new hIres

Give your employees paperwork they can study at home. You can train them verbally, but 90 per cent of what you tell them will go in one ,ear and right out th,e other. It can be quite overwhelming to start a new job, so giving your employees some homework allows, them to learn your operation on their own time.

gIVe a ProPer tour

Never have the attitude that a new

get to know your new eMPloyee

Sit down with your new employee for lunch or a drink, and, talk to them in an, informal setting. Tell him or her something personal about yourself, and give some history to your operation. Tell your new employee about your Christmas parties or other staff events to show him or her that your operation is a fun place to work.

IntroDuCe eMPloyees to your fooD

Make sure your new hires try every single item in your store. They should also learn all the add-ons, preparation, ingredients and prices of each ,item.

Don’t leaVe the JoB uP to others

Many owners and operators leave training up to their best employee. It’s easy to have your new hire shadow your top person by follow,ing him or her around for a few shifts to see how things work. This isn’t a bad thing, but it

gIVe a PerforManCe reVIew

A few weeks after your new employee has been given the green light to work on his or her own, conduct a performance review. If they are doing a good job, you need to let them know in order to help build confidence and attitude. If they are making a few mistakes, you need to point these out immediately. In fact, it is important to give monthly or bi-monthly performance reviews for all your employees. If you leave them to their own devices for too long, you may lose control of your operation to your staff. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 25 years. Her company provides innovative and revenueincreasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-9266655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

For those who argue that Twitter is only for people under the age of thirty, think again. Social Marketing Forum reports that some of the most impressive growth has been in the 55 plus market. Over 40 per cent of people ,aged 55 and up who , are social networkers have been registered on sites for less than two years, suggesting that the baby boomers are just now embracing the channel en masse. Twitter’s speedy growth caused quite a stir and fodder for late night comedians, dismissed as high-,tech trivia or the ,latest in time-wasting devices. But its use in Iran in the wake of the disputed presidential election of June 2009 to organize protests and disseminate information in the face of a news media crackdown made the world suddenly realize its power to crowd source and influence popular opinion. During the Iranian protests, U.S. officials e-mailed Twitter asking that they delay scheduled maintenance of its global network. This maintenance would have cut off service while Iranians were relying on Twitter to communicate with ea,ch other and with the outside world about the mushrooming protests around Tehran. Twitter briefly postponed its upgrade. This incident is a prime ,example of the ext,ent to which the Obama administration regards social networking as an effective form of e-diplomacy in regions where freedom of the press is curtailed. So if Twitter is so powerful, how does a small business jump in and grab its share of the conversation?

tweetIng 140

First, decide who will be the resident Tweeter in your bakery. It needs to be someone who’s there regularly, knows many facets of the business, and is outgoing, communicative and comfortable with technology. Whalen suggests choosing someone who won’t come and go and can be a cons,istent voice with a, tone that’s unique to your business. Next, arm that person with, the tools they nee,d to create content. A computer or smartphone is ideal so they can Tweet and take pictures as the cakes are being decorated or when muffins come out of the oven. If you, as the business owner, are keen to be the “chief Tweeter” that’s optimal but often a, challenge due to t,ime constraints. An eager key holder or senior team member is great as well and may be a better choice if they can give it the

focus it needs. Next, integrate your Twitter presence with your website, Facebook page and all marketing materials. Stickers for your packaging that say “Follow us on Twitter” (insert your Twitter address) will help you develop your list of followers.

Content for your Tweets can run the gamut of topics. Do you need to hire staff? Send out a Tweet that says so. Announce a new pie or trumpet the fact that blueberries are in season. Tweet when the bread comes out of the oven or when you’ve created an amazing wedding cake. Take a picture and post a Tweet with the image attached. One of your followers could either be in the market for a wedding cake or know someone who is. What’s really great about Twitter is that if people see something they want to share, they simply hit the Retweet button and it’s broadcasted to all their followers. If that picture of your cake is a showstopper, chances are someone won’t be able to resist Retweeting it with a “look at this” comment attached.

Twitter also allows customers to send us direct messages. By setting up a search

function for your business name, you can see if anyone out there is complaining about you. Many companies are terrified of negative comments but it’s better to know about them and respond than stick your head in the sand and let the critic have the last word. If you see a negative comment, offer to as,sist the customer i,n resolving their issue. Your followers will give you full marks for being a class act and it will go a long way towards building brand equity.

Above all, Whalen recommends businesses give the,mselves time to bu,ild a following.

“Be authentic, show some personality, don’t sell and make sure to drive traffic back to your transaction point [a website, a phone number or an address]. Use Twitter as part of your overall communications efforts and have fun. It’s social media after all!” / BJ

Michelle Brisebois ius a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She specializes in retail brand strategies.

PUB_LALLEMAND_ANG:Mise en page 1 11-04-15 08:11 Page1

To improve the vitamin D intake–Bread baked with Lallemand yeast is the natural solution!

Health Canada has just tripled the Dietary Reference Intake for vitamin D from 200 to 600 UI* and now allows bakers to use Lallemand yeast, naturally rich in vitamin D, to increase the vitamin D content of bread and other yeastleavened baked goods to a maximum level of 90 UI by 100g.

Please contact us to learn more on how to add sunshine in every slice of bread with Lallemand yeast!

*The Institute of Medicine has also tripled its daily vitamin D recommendations from 200 to 600 UI for children and most adults. Osteoporosis Canada recommends a daily intake of 400 to 1000 UI for adults under 50. The Canadian Cancer Society recommends 1000 UI every day for adults over 50 years old and people that have dark skin or who don’t go outside very much.

Tel.: (800) 840.4047 or (514) 522.2133

www.lallemand.com baking@lallemand.com

The CASe FoR QuICkBookS

Many foodservice companies have been using QuickBooks for years without appreciating how much more it can do for them. QuickBooks is a business accounting software application designed to help meet the strategic, functional and operational needs of small

enterprises. However, most businesses have individual needs and preferences that default software design can fail to meet. Customizing the application to work intuitively with you and your employees can help streamline many of your common business accounting procedures.

QuickBooks can work with warehousing, lot numbers, and a variety of other manufacturing and warehousing needs? You will no longer have to enter the same information more than once into different systems. Imagine being able to do the following quickly and easily:

• know right away what products are losing you money, which are the most popular, and where re-pricing is in order

• order raw materials with certainty based on demand

• keep tabs on areas of your business that should be nurtured (and those that should be woun,d down)

• find products that may be affected by recalls

• get paid faster and keep track of any customers that may be problem payers Strategic customization and training in the QuickBooks environment you already know can give you, your employees and your business the tools and functionality needed to keep your company organized, working smoothly, and competitive in today’s tough market. / BJ

Vlad Guzenberg is president of the Fuller Landau Information Technology Group in Toronto which has been recognized for its technology initiatives by winning several North American and global technology awards. www. fullerlandau.com

Health Canada/CFIA Call for

Precautionary Wheat Labelling on Grain Products

Health Canada is calling on the food processing industry to implement precautionary “may contain” allergen statements for wheat in products using cereal grains. Health Canada is calling for this extraordinary effort to protect consumers with severe wheat allergies. Cereal grains, such as oats or barley, may contain low levels of wheat because of the way these grains are grown and harvested.

The adventitious presence of wheat in cereal grains is the result of farming practices. Cereal grains are often grown close to other types of grain and are sometimes harvested using the same equipment. It is therefore extremely challenging to keep all traces of wheat from other cereal grains during harvesting. Indeed so recognized is the problem that the grains regulations actually allow for the adventitious presence of “other material” in grain shipments.

Regardless of the root cause of the contamination, consumers with wheat allergies

could be affected by the presence of these low levels of wheat in other cereal grains. Health Canada advises that “Canadians with wheat allergies and who are sensitive to small amounts of wheat should review labels of pre-packaged foods carefully and contact the company to confirm if products containing other cereal grains might contain traces of wheat. There are also products entering the market containing grains such as “pure oats,” which are processed to avoid the presence of wheat.”

To help consumers with these choices, Health Canada and the Canadian Food Inspection Agency have advised food manufacturers facing this situation that their labels should use a “may contain” statement to inform consumers of the possible presence of low levels of wheat in their products. For more information, visit the Health Canada website.

Important Update for Importers and Brokers

The Canadian Food Inspection Agency (CFIA) is implementing phased changes to important notification requirements to improve the availability of information it uses to identify and track food products whenever food safety issues occur. Phase 5 came into effect last month and includes select commodities, which can be found in Annex 1. Those commodities have also been added to the CFIA’s Harmonized Commodity Description and Coding System (HS Codes).

Importers and brokers are expected to notify the CFIA using the Electronic Data Interchange (EDI) to ensure products coming into Canada are released. If you don’t have an EDI profile, you need to get one. The Automated Import System (AIS) Participant’s Information Document provides more information on the EDI. To get a copy of this document, contact the EDI co-ordinator at EDICoordination@inspection.gc.ca or call 613-773-5322.

New resources from AAFC’s Food Regulatory Issues Division

The Food Regulatory Issues Division (FRID) of Agriculture and Agri-Food Canada is committed to providing the Canadian food and beverage industry with up-to-date information on domestic regulatory issues that have an impact on investment,

innovation and competitiveness, particularly in relation to health claims, novel foods and ingredients. To this end, FRID has introduced a revamped website and a Canadian Food Health Claim Roadmap to help with health and nutrientrelated decisions. There are also webcasts with up-to-date information on food policy and regulations, the latest news on the proposed redefinition for dietary fibre and novel food regulations, plus a Summary Report that includes marketplace and consumer trends and scientific evidence on food-health connections. The website address is: http://www4.agr.gc.ca/AAFC-AAC/display-afficher. do?id=1171305709916&lang=eng

Canada Through BAC Joins International Bakers Union

The Baking Association of Canada’s Board of Directors has recently approved an Observer Membership in the International Union of Bakers and Confectioners (UIB). The UIB is an international federation of bakery associations representing some 45 countries with the objective of promoting baked goods, the image of the craft baker and facilitating communication and co-operation between country associations in the baked goods sector.

“We look forward to working with UIB and its members in support of bakers worldwide,” said Paul Hetherington, BAC president and CEO. UIB president Peter Becker and secretary-general José Maria Fernández Vallado are very pleased to welcome the Canadians to the UIB and are confident that they will find their participation very interesting and profitable.

For more information about the UIB, go to its website http://www.uibaker.org

Bauman Retires from SAIT

After more than 40 years of working in and for Canada’s baking industry, 25 of them teaching, Volker Baumann put in his last day at SAIT Polytechnic in Calgary on June 23. Volker immigrated to Canada in 1967 and worked in supermarket bakeries for several years before opening his own bakery, offering German and North American breads and pastries. A Certified Master Baker designation along with Certified Bakery Specialist credentials complement his bachelor of education degree from the University of Alberta and are evidence of his lifelong commitment to learning.

Volker’s passion for all things baking and desire to pass along his knowledge is well known and appreciated. Volker has contributed a great deal to developing and delivering quality educational opportunities to students in Canada and the United States. In addition to his teaching, Volker has for many years been chair of BAC’s education committee and was one of the original members of the BAC board of directors when it was formed in 1997. Volker is also a published author of the book “Baking, the Art and Science” and a well-known guest lecturer at The Culinary Institute of America, San Francisco Baking Institute and the American Institute of Baking.

In recognition of Volker’s efforts he has received several prestigious awards throughout his career, including the Ralph T. Scurfield award for excellence in the classroom and the National Institute for Staff and Organizational Development award for teaching excellence from the University of Texas in Austin.

Volker has indicated that his immediate plans retirement plans include some travel. However, knowing Volker and his passion, we expect that he will continue to share his knowledge with the baking industry in some way – once a teacher, always a teacher.

This program carries top of the line news on what’s happening in the industry with governments, services, BAC activities, etc.

The E-Bulletin is ONLY available to BAC Member companies and their employees. Don’t miss out on receiving time-sensitive news.

If you’re not currently receiving the E-Bulletin please email info@baking.ca to be added.

BAC Board of Directors Elected

At the May 1 Annual General Meeting, BAC members elected the following National Directors for the 2011/2012 term:

ChAIr

PETER PlAIzIER

DIrECtors

RICk BARNES

GOTTFRIED BOEHRINGER

Bee-Bell Health Bakery, Edmonton, AB

BakeMark Canada, Richmond, BC

Stonemill Bakehouse, Toronto, ON

JEAN lUC BRETON Conseil de la Boulangerie du Quebéc, Saint-Jean sur Richelieu, QC

MICHEl DION

STEPHEN DONAlDSON

BOB GREBINSky

ARTHUR GUNN

SUMIT lUTHRA

TOM MATTES

kEVIN RAINEy

PHIl ROBINSON

JOHN ROSSETTI

DAVID STANFIElD

lallemand, Montreal, QC

Canada Bread, Etobicoke, ON

P&H Milling Group, lethbridge, AB

Gunn’s Bakery, Winnipeg, MB

Weston Bakeries/Ready Bake, Etobicoke, ON

Del’s Pastry, Toronto, ON

Sobeys Inc, Stellarton, NS

Dawn Food Products, ON

Italian Home Bakery, Toronto, ON

Farnell Packaging limited, Dartmouth, NS

MElISSA TIMEWEll Thrifty Foods, Saanichton, BC

GlENN WIlDE

Harvest Bakery, Winnipeg, MB

bakery showcase 2012 Dates Announced

BAC is pleased to announce that Bakery Showcase 2012 will be held May 6-8, 2012, at the International Centre – Hall 3 in Toronto (Mississauga) Ontario. The 2012 event will follow up a wildly successful 2010 show that had more than 340 exhibits over 100,000 sq. ft. and attracted some 5,000 industry personnel, a 20 per cent increase from the previous show. To receive an exhibitor prospectus, please contact:

GIllIAn BlAkey At GBlAkey@BAkInG.CA or pHone 1.888.674.2253 ext. 21.

Toxics Reduction Resource Available for Ontario Food Industry

A new resource to help Ontario food and beverage processors and input supply companies understand their requirements under Ontario’s Toxics Reduction Act is now available through the Ontario Food Industry Environmental Coalition (OFIEC), of which BAC is a founding member.

The 11-page guide offers information about the Toxics Reduction Act, 2009, and its regulations, specifically as it applies to Ontario’s food industry.

The guide will be distributed through the OFIEC website www.ofiec.ca in both English and French or by contacting the BAC office. OFIEC is a consortium of food industry associations that was formed with the goal to represent Ontario’s food and beverage and input supply sector on environmental issues.

OFIEC member associations include:

· Alliance of Ontario Food Processors

· Baking Association of Canada

· Canadian Beverage Association

· Canadian Oilseed Processors Association

· Food and Consumer Products of Canada

· Ontario Agri Business Association

· Ontario Dairy Council

· Ontario Flour Millers’ Association

· Ontario Independent Meat Processors

2011 Congress Sponsors

BAC wishes to extend sincere thanks to these companies for their generous support

Remember to support the companies who support your Association!

Aliments krispy kernels

BakeMark Canada Bridor

Canada Bread laura Secord

Première Moisson Saputo Tourism laval

ONTARIO CHAPTER

BAKING ASSOCIATION OF CANADA

ANNUAL FALL GOLF TOURNAMENT

Tuesday, September 20, 2011

GLEN EAGLE GOLF CLUB BOLTON, ONTARIO

SHOT GUN START! TEE OFF TIME AT 10:00 AM SHARP

REGISTRATION WILL BEGIN AT 9:00 AM

WE REQUEST PAYMENT ACCOMPANY YOUR APPLICATION

DINNER APPROXIMATELY 5:00 PM

Rules and Regulations

Players must abide by the club rules and dress codes. No refunds on cancellations or no shows. Registrations will not be taken over the phone.

BAKING ASSOCIATION

ONTARIO CHAPTER

GLEN EAGLE GOLF CLUB BOLTON, ONTARIO

Monday, September 12, 2011 Magnetic Hill Golf Club Moncton, New Brunswick

11:00 a.m. Registration & Meet You r Team

11: 45 a.m ALL Teams to their designated starting hole!

12:00 p.m. SHOTGUN START Modified Best Ball Format

5:30 p.m. Steak dinner and awards presentation

Please fill in the registration form below and return it by August 26, 2011. In the event of a “sell-out” registrations will be accepted on first come first served basis. Disclaimer - golfers and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claim for damages or injuries which may arise as a result of participation in this event.

Name:

Company:

Address:

Phone/Fax:

E-mail:

Quantity:

Please enclose cheque or Credit Card Information (Cheque payable to Baking Association of

Please

or fax

By BranDI Cowen

t he S coop on ice cream

The season of backyard barbecues, picnics in the park, and cravings for heat-beating treats is finally here. There are plenty of ways to celebrate sunshine and blue skies, but nothing says “summer” quite like ice cream.

Cool trenDs

Timeless flavours like vanilla, chocolate and strawberry still go gangbusters with the young, and the young at heart. But Andrew Waddington, vice-president with the Toronto-based consulting firm fsStrategy, says other flavours are quickly establishing themselves.

“From a flavour standpoint, we’re seeing flavours trending along the same lines as what’s popular in beverages.”

Coffee and green tea ice creams are really gaining ground, as are cappuccino, latte and mocha varieties. Mango, caramel and dulce de leche are also carving out a place for themselves as core flavours. Most big names in the ice cream world, including Häagen-Dazs and Baskin-Robbins, now offer at least one of these varieties.

Although new flavours are gaining a foothold in the freezer, demand is still high for the simple tastes of summers gone by. It’s here that nostalgia for the past meets a major trend of the present. Old-fashioned varieties are coming back in vogue as ice cream producers simplify their formulations and develop cleaner labels.

}lactose and dairy-free desserts made with soy or rice milk have been developed. These varieties aren’t mainstream yet, and they tend to sell at a higher price point than dairy-based ice creams. If your bakery caters to people on restricted diets, odds are you can find an ice cream to complement your product line.

The shift toward healthier eating is another mainstream food trend reflected in the ice cream industry. Lower fat, reduced sugar and low-calorie ice creams are also enjoying a boost in popularity as people become increasingly pre-occupied with healthy eating.

get CreatIVe

Compound flavours – several simple flavours combined to create a more complex taste profile – are growing in popularity. Ice creams that mimic the flavours of other popular desserts are also capturing a growing chunk of the market.

Major players in the ice cream market have invested big bucks to develop flavours like strawberry cheesecake, says Karyn Johnson, an associate with fsStrategy. As a baker, you’re uniquely positioned to offer customers the real deal, serving up strawberry ice cream with chunks of your signature cheesecake sprinkled on top or

your bakery can offer customers the real deal, serving up strawberry ice cream with chunks of your signature cheesecake sprinkled on top or swirled throughout.

swirled throughout.

Häagen-Dazs has a new line called “five” that contains just five ingredients. The line features caramel, strawberry, lemon, mint, coffee, vanilla bean and milk chocolate ice cream. Each ice cream in the five family seeks to capture the quality of a single, familiar flavour using just five premium, all-natural ingredients. New formulations are also emerging as the industry responds to more people living with food allergies and intolerances. Waddington notes that a number of

Johnson points to this as evidence of a broader trend that’s been picking up momentum for some time now. The big ice cream companies are “taking desserts that are already existing elsewhere and pushing them as garnish into the ice cream.”

For example, apple pie, sticky toffee cheesecake and French toast are must-haves this summer.

One trend taking over the ice cream market south of the border (but not yet making any real inroads here in Canada), is cake batter. Johnson says that although

she’s seen the odd brand offering cake batter ice cream in grocery stores, the trend hasn’t caught on in the Canadian retail market. In contrast, “it’s huge in the U.S.” American retailers like Cold Stone Creamery are now offering a number of cake batter ice creams. These are particularly popular on college campuses.

A little experimentation to incorporate your most popular cake batter into an ice cream could pay off, positioning your bakery as a trendsetter, as well as a must-stop spot on a lazy, hazy summer day.

serVe It uP

Mini-servings and smaller portions are gaining ground. Snack sizes have taken off in both foodservice and retail settings, particularly among cash-strapped and health-conscious consumers looking to treat themselves.

“Take the traditional pint that HäagenDazs or Ben & Jerry’s comes in. They’re actually making a mini-version of that for individual servings,” Johnson says.

Waddington adds that delivering new serving sizes in familiar forms has particular significance in the ice cream market. “People associate that pint with having a quality ice cream.” Miniaturizing that perceived quality is key to capturing business from consumers still feeling the post-recession pinch in their wallets.

Miniature ice cream cones offer a great way to cash in on the mini madness.

Cones also offer a new, summer-friendly way to capitalize on the cupcake craze: the cupcake cone. Cupcakes can either be baked in the cone, or in traditional baking pans, and placed in the cone after baking. Frost the cupcakes to resemble a scoop of ice cream heaped on top of a cone and let your imagination run wild, creating beautiful summer treats that won’t melt in the heat.

Whether you’re searching for ways to expand your product line or exploring new ways to serve customers the signature treats they know and love, ice cream may be just the thing to heat up business at your bakery this summer. / BJ

By Paul MeDeIros

g et gf S i Savvy

Are you ready for GFSI? Better yet, why should you be ready for GFSI? GFSI is the Global Food Safety Initiative and being certified by an approved scheme of theirs, such as SQF 2000 or BRC, has become the price of admiss,ion for selling products to many large customers. Even if you’re not planning to become certified, possessing a better understanding of stringent food safety requirements can only help your business.

what Is gfsI?

The Global Food Safety Initiative is a non-profit foundation launched in May 2000, following a number of major food safety scares. GFSI develops an international

}regime for food safety, creating opportunities for collaboration, networking and information sharing among key players in the industry.

The GFSI board is international in scope. Members are drawn from major retailer, manufacturer, and foodservice operations, including Wal-Mart, McDonalds and Kraft.

what Does gfsI Do?

GFSI doesn’t produce food safety standards itself; rather, it defines the process by which food safety schemes are submitted and benchmarked. Plainly put, food safety standards created by organiza-

GFSI doesn’t produce food safety standards itself; rather, it produces a guidance document that specifies the process by which food safety schemes are submitted and benchmarked.

tions such as the British Retail Consortium (BRC), Safe Quality Foods Institute (SQFI) or the Foundation for Food Safety Certification (FSSC) are presented to the GFSI for rigorous evaluation. Schemes that successfully meet the GFSI’s pre-established criteria are benchmarked under the GFSI umbrella of approval.

In 2009, Loblaw Brands Ltd. introduced new rules, making certification under one of the GFSI recognized schemes mandatory for vendors. A growing number of food retailers and manufacturers, including Wal-Mart, have followed suit.

The following manufacturing schemes have been GFSI benchmarked:

• Dutch Hazard Analysis Critical Control Point (HACCP) Option B

• FSSC 22000

• Synergy 22000

Several primary production schemes

(such as CANADA GAP) have also been benchmarked.

w hat are the requ I re M ents unDer gfsI?

Picture HACCP on steroids and you’ll begin to gain a sense of the food safety requirements under GFSI. In addition to safety, there are requirements for quality and system management.

The GFSI Guidance Document defines how food safety schemes are submitted and benchmarked. As such, reviewing food safety management criteria in the guidance document is a good way to gain a general understanding of the requirements of the individual certifications.

In summary, the individual schemes must require food companies to have the following in place: ,

• A robust, verified and validated HACCP program

• A series of Good Manufacturing Practices (GMP) that includes elements such as pest control, employee training, site standards, and storage practices

• A food safety policy that has been adequately communicated, and a complete food safety manual

• A clear organizational structure that includes food safety related job functions and d,escriptions

• An internal audit program that assesses the company’s food safety system

• Protocols addressing corrective action, non-conforming product, and the release of product

• Purchasing controls to ensure the safety of externally sourced materials and services, and to manage supplier perf,ormance

• Complaint handling programs and metrics

Assess your readiness by considering the following:

• Do you already have a written food safety commitment statement in place? Are you able to answer the question, “How do you know the food you sell is safe?”

• Have you assigned a point person for food safety? Does that person report directly to the top facility manager or owner?

• Do supervisors and lead hands play an active role in enforcing food safety in your facility?

• Was your HACCP program developed in isolat,ion by

your food safety lead or a consultant or was it a cross-functional, team approach?

• Depending on the current completeness of your food safety system, are you prepared to allocate an average of one to two days per week of someone’s time, for anywhere from two to six months, to leading the development and implementat,ion of the necessary upgrades?

• Are you currently operating in a culture that calls for written procedures and records? If not, are you prepared to adapt?

• Are you able and willing to invest capital to bring your operation up to speed, if necessary?

• In situations where the “right” food safety decision will either upset a customer or cost you money, what decisions have you made in the past? Are you willing to incorporate formal food safety procedures into all decisions?

• Are you interested in GFSI certification solely to meet

customer requirements? Or do you view certification as an opportunity to improve product safety and strengthen your brand? Bakeries already face ever-shrinking margins and significant time and production pressures. Now bakeries are facing yet another challenge in GFSI certification. As I sit in my office writing this article, I wonder how I can balance the many responsibilities I face. I think of all the food company managers, owners and employees who, like me, struggle to fit in all the important things required to grow their business and sometimes, just to survive. GFSI certification should not be undertaken lightly. It is an important decision that must be tackled wit,h the same dedication and energy as any other strategy. Are you ready? Then get set and go! For more information on GFSI, visit www.mygfsi.com, or www.gftc.ca for testimonials. / BJ

Paul Medeiros is manager of consulting services at Guelph Food Technology Centre. Contact him at pmedeiros@gftc.ca.

DII Dealers Ingredients Inc.

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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.

Major customers: Retail food chains and foodservice.

Assistance offered: On-site technical support, training, plus merchandising and POP/POS materials.

Company comments: Backerhaus 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.

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.

BakeMark/CSM Logo Guidelines (Apparel)

Company comments: Crust Craft offers the finest quality frozen pizza crusts and flatbreads by using the finest quality ingredients and workmanship.

(To Scale)

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.

CARAVAN INGREDIENTS

7905 Quivira Rd., Lenexa, KS 66215

Tel: 1-800-669-4092 Fax: 913-888-4970 e-mail: mcorsi@caravaningredients.com website: www.caravaningredients.com

Logo Guidelines (Apparel) (To Scale)

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.

BAKEMARK CANADA

2480 Viking Way, Richmond, BC V6V 1N2

Contact: Richmond: Debbie Fawcus 604-3031700 or 800-665-9441

Calgary: Lennie Lardeur 403-243-5493 or 800661-1248; Edmonton: Chris Rossnagel 780483-2831 or 800-363-8234; 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.

BACKERHAUS VEIT LTD.

70 Whitmore Rd., Woodbridge, ON L4L 7Z4

Contact: Sabine Veit, President & CEO

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.

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, railRd.s, 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.

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 raised-edge 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.

DAWN FOODS CANADA

75 Vickers Rd., Toronto, ON M9B 6B6 Tel: 416-233-5851

OR Customer Service 416-239-3571 or 1-866277-3663 website: www.dawnfoods.com

Products offered: Dough Conditioners and Bread Bases ideal for frozen dough, par-baked and thaw’n sell bread products. Dawn offers a complete line of frozen bakery products you can trust. Developed for today’s bakery with ready to bake, par-baked, freezer to oven and thaw’n sell varieties.

Deliveries: North American Distribution. Major customers: Craft Bakeries, In-Store Bakeries, Wholesale bakery manufacturers, 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:

We know. Our knowledge of the baking process and industry

We care. Our desire and commitment to our customers’ success

We can help. Our ability to bring products and ideas that help our customers sell

FIERA FOODS COMPANY

50 Marmora St., Toronto, ON M9M 2X5 website: www.fierafoods.com

Contact: Natalie Maev Tel: 416-746-1010 ext. 294 Fax: 416-746-8399

Products offered: Artisan breads and rolls, croissants, bagels, Danishes, puff pastry, cinnamon rolls, muffins. All products are transfat free.

Production methods: Freezer-to-oven, preproof, par-baked, fully baked.

Assistance offered: Technical support and merchandising assistance can be provided to

2011 frozen dough guide &

all of our valued partners.

Company comments: Product innovation and understanding our customers’ needs have been critical in our success. With our capability to execute customized programs or deliver on high quality products right off our product list, we can help ensure your customers will keep coming back to your bakery to get the exceptional quality you are providing, courtesy of Fiera Foods.

GOURMET BAKER INC.D

Suite 502-4190, Lougheed Highway, Burnaby, BC V5C 6A8 website: www.gourmetbaker.com

Contact: David MacPhail, Senior 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. BRd. 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.

LE BON CROISSANT

720 Burnhamthorpe Rd. W., Suite 27, Mississauga, ON L5C 3G1

e-mail: lbc@leboncroissant.com

Tel: 905-270-9840 Fax: 905-270-3001

Products offered: Raw frozen (proof-andbake) croissants, Danish pastries and puff pastry dough as well as baked frozen (thawand-serve) croissants, Danish pastries, European breads and par-baked frozen garlic breads (garlic toast, sticks and loaves).

Deliveries: Throughout Canada, the U.S. and the Carribbean.

Major customers: Foodservice / institutional food distributors, retail chains and co-packing customers across Canada, the U.S., and the Caribbean.

Assistance offered: Custom product development and on-site technical assistance. Company comments: At Le Bon Croissant, our

mission was to create the perfect croissant… so we did! Since 1984, we’ve translated that same passion for baking into the perfection of many other traditional recipes. From tasty breads to scrumptious pastries, every Le Bon Croissant product is as delicious as the last. We’re proud to have some of North America’s most celebrated private label brands as part of our roster. What makes us different? We commonly develop new products and customize recipes to help our customers differentiate themselves in the crowded marketplace. We have an obsessive passion for high quality ingredients and disciplined production. We take time to let our pastries and breads develop their flavours. We can ship large quantities with remarkably consistent quality. We are staunchly committed to food safety and have a HACCP-certified and Kosher-certified facility.

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, and pastry dessert products such as 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.

OK FROZEN DOUGH

4145 Spallumcheen Pl., Armstrong, BC V0E 1B6

Contact: Bruce Glacier, Sales Manager Tel: 250-546-0311

e-mail: Okdough_bruce@sunwave.net

Products offered: Complete line of frozen bread and roll dough, including white, whole wheat, multigrains, ryes, sourdough, and other specialty items.

Deliveries: Snow Cap and other major bakery distributors in Western Canada. Customers Instore bakeries and food service suppliers. Company comments: OK Frozen Dough provides quality bakery products to complement any in-store bakery program. Through a network of the best ingredient suppliers, and on-time distribution, OK Frozen Dough is a trusted supplier to the grocery industry. Remember our motto: WE help YOU make DOUGH.

OLYMPIC WHOLESALE CO. LTD.

75 Green Ct., Ajax, ON L1S 6W9

Tel: 905-426-5188

website: www.olympicwholesale.ca

Products offered: Complete line of dry and frozen products for all your bakery needs including paper, cleaning supplies, cake decorating and frozen finished products. Suppliers of house brands: Olympic, Tasty, Bakers and our all natural Pure Foods Products line since 1936. A variety of spelt, organic, all natural and retail products are available.

Areas serviced: All of Ontario (some northern areas excluded) and Quebec.

Assistance offered: Technical support from all manufacturers as well as providing technical documentation upon request.

Company comments: Committed to Service Excellence.

OPEN WINDOW BAKERY LIMITED

1125 Finch Ave. 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.

2011 frozen dough guide &

Deliveries: 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 European gourmet tortes and cakes, diabetic sheetcakes.

Deliveries: Canada, United States from 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, wellbalanced 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 and 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, U.S.A., 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: Brenda Williams, Sales Tel: 416-252-7323 ext. 2313

Products offered: Complete line of breads (frozen dough/pre-proofed/par-baked), rolls, sweet goods, donuts, cakes, pies and specialty items.

Deliveries: Throughout Canada from Ready Bake warehouses in Regina/Calgary/ Vancouver/Mississauga/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.

12 Hagey Ave., Fort Erie, ON L2A 1W3 website: www.richs.com

Contact: Dan Douthart

Tel: 1-800-263-8174

Products offered: A variety of exceptional breads and rolls in a variety of formats, including Rich’s Bread and Rolls Dough. ParBaked 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 and 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, etc.

Assistance offered: Training in product handling and promotional POS material. Company comments: At Rich’s we care for customers like only a family can. We’re committed to quality, to service, to innovation.

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

e-mail: jbcruickshank@hotmail.com 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, Europeanstyle 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.

Deliveries: 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 fat-free 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

2011 frozen dough guide & directory

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, instore 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: Taylor Harris, Sales and Marketing Manager

Products offered: Our muffins and mini-loaves are available in a wide variety of home-baked 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-inyour-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 Fine Foods Ltd. has been awarded The Safe Quality Food (SQF) 2000 Code Certificate Level 2 (GFSI recognized) – Certified HACCP Food Safety Plan.

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 of choice to more than a dozen food chain (private label) and multi-nationals (co-pack).

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, (ADVANTAGE AMCA) Mt. Pearl, Mark Hillier 709-3680104

• Maritimes (ADVANTAGE AMCA) Dartmouth, Troy Wamboldt 902-468-1501

• Quebec (FREEMAN-ALIMENTEL) Normand Nault, 450-641-2040

• Ontario (WOW! FACTOR DESSERTS)

Etobicoke, Ron Kent 416-674-0606

• Manitoba (ADVANTAGE) Winnipeg, Colline Turner, 204-654-2701

• Saskatchewan, (ADVANTAGE) Saskatoon, Morag Embleton-Kimpton, 306-373-5835

• Alberta (WOW! FACTOR DESSERTS) Edmonton & Calgary, Colin Ruttle 780-4640303

• British Columbia (WOW! FACTOR DESSERTS) Langley, Rob Naayer 604-5331481

• Upstate New York (LOMACK & MAY) Buffalo, Mary Jane Liveratore 716-824-2700

• Colorado (ALPINE FOOD SERVICE) Denver, Jolene Dreiling 303-923-6118

• Washington (DESSERTS NORTHWEST) Seattle, Bill & Kati Van Dongen 206-7627516

• 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.

Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment. Sales and Service

381 Bradwick Drive, Unit #1 Tel: 905-660-4040 Concord, Ontario L4K 2P4 Fax: 905-660-1930 • E-mail: info@megartsystems.com • Website: www.megartsystems.com

Regional Sales Manager 254 Rue De Thebes, Laval, QC H7M 5P2 1-888-KWIK LOK (594) 5565 Cell: (514) 710-9364 • E-mail: pierreg@kwiklok.com

176 SHELDON DRIVE, CAMBRIDGE, ONTARIO N1R 7K1

TELEPHONE: (519) 623-5140 FAX: (519) 623-1421 1-888 KWIK LOK (594-5565)

¦ product showcase ¦

BAKERY – ASSISTANT PRODUCTION MANAGER

Permanent, full time, day and/or evening. Start as soon as possible. Wage to be negotiated. London, Ontario Wholesale Bakery. Completion of college/CEGEP/ vocational or technical training. Minimum of 1 year to less than 2 years’ experience. Speak, read and write English. General office equipment and Word and Excel computer experience. Experience an asset on:

• Flow wrappers

• Labellers

• Mixers

• Shrink tunnels

• Conveyers

• Scales

• Rotary Ovens Assist with daily production working with staff on production floor. Assist with planning, organizing, directing of staff. Train staff and conduct performance reviews. Fast-paced environment, work under pressure, tight deadlines, attention to detail, large workloads. Skills: Work with others, problem solving, decision making, critical thinking, significant use of memory and finding information. Apply: e-mail: aswartz@touchebakery.com Fax: 519-455-5843 In person: 384B Neptune Crescent, London, ON N6M 1A1.

FRuIT oF The TRee oF PeACe

Discovering the many varieties of extra virgin olive oil is a pleasure for the mind and the senses, a sure-fire way to bring fresh ideas into your bakery.

It’s amazing what one can learn at the equivalent of a wine tasting for olive oil. I found a bounty of pressed stuff to taste and hear about while walking the floor at May’s SIAL show in Toronto. SIAL Canada runs the only international food industry event in our country. For its sixth edition, the olive oil area was revamped and featured a number of extra virgin olive oil stars and Olive D’or award winners. Olive oil’s big presence at the show, fuelled by Italy being the country of honour, is timely. As people grow more health conscious, many are turning to the Mediterranean diet in order to eat healthy without feeling like they’re depriving themselves.

}Research suggests that virgin olive oil is known for its heart healthy properties including reducing cholesterol. A traditional Mediterranean diet has shown some protection against other chronic diseases by decreasing inflammation. This has been partially attributed to a high intake of virgin olive oil. Virgin olive oil contains numerous phenolic compounds that exert potent anti-inflammatory actions in the body. A great appetizer originating in the Mediterranean that fits perfectly with healthy eating is bread dipped in extra virgin olive oils, a healthy, tasty alternative to more processed boxed appetizers.

baking with an extra virgin olive oil will destroy some of the heat-sensitive antioxidants.”

Benkirane went on to note with concern: “There are not strict standards in Canada defining the term extra virgin olive oil compared to other countries. To give you an example, in Morocco, there are only five olive oils that qualify as ‘extra virgin’, with one being from our company.”

One exhibitor told ,me that olive oil , comes from what we call the “tree of peace.” It is a noble product, rich in diversity and expressions. Like wine, it carries the character of the land it was grown on and the traditional know-how of the people who cultivate it. It was such an educational gathering for me. Each one I tried had a distinct flavour, aroma, texture and colour. I could taste flavours such as basil, green apple and almonds. Colours were rich golds to light greens. The quality and care that was put into these delicious products from the farm to the pressing was obvious.

I could taste flavours such as basil, green apple and almonds. Colours were rich golds to light greens. The quality and care that was put into these delicious products from the farm to the pressing was obvious.

Rob Benard, vice-president operations at Première Moisson, has been in the baking industry for over 25 years. He refers to olive oil as the gold standard and staple of bread making. Bernard considers the flavour of first pressed olive oil to be outstanding plus it has an incredible fatty acid profile.

“Olive oil is more soluble than other oils, which lends to the positive enhancement of the gluten molecule producing a better texture.”

Olive oils can add duistinctive flavours tuo baked products.

now, from my experience at SIAL, I have a better understanding of how the oils are created. It is a very fascinating industry directly related to baking, from offering flavourful dips for a variety of breads to being a “gold standard” ingredient in artisan bread making. / BJ

Jane Dummer, RD, is a leading dietitian for the Canadian food and nutrition industry. Jane offers services specializing in agri-food, functional foods and food safety. For more information, visit www.janedummer.com.

MakIng the graDe

The International Olive Oil Council, a 23-member intergovernmental organization based in Madrid, Spain, governs the classification of olive oil.

The council requires that all virgin olive oils are washed, decanted, run through a centrifuge and filtered under controlled conditions in order to prevent alterations in the composition of the oil. The IOOC recognizes three varieties of virgin olive oil as fit for human consumption:

“Use extra virgin olive oils only for dipping, drizzling and salads and then regular olive oil for cooking and baking,” suggests Simo Benkirane, director of Star Olive (a company based in Morocco with a location in Montreal), who was an exhibitor at SIAL. “Pure extra virgin olive oil, to the International Olive Oil Council (IOOC) standards, has a high amount of polyphenols, which are known for their antioxidant properties. Cooking and/or

At Première Moisson, all breads are made with high-quality olive oil, of which there is a daily tasting to verify its properties. Annually, there is an organized review and taste testing with their olive oil suppliers to confirm quality, taste and colour. The olive oil Première Moisson uses as an ingredient is also sold as a product in its store for consumers to enjoy.

I’ve always known about the health properties of extra virgin olive oil. But

• Extra virgin olive oil, with a free acidity of no more than 0.8 grams of oleic acid per 100 grams.

• Virgin olive oil, with a free acidity of no more than 2.0 grams of oleic acid per 100 grams.

• Ordinary virgin olive oil, with a free acidity of no more than 3.3 grams per 100 grams.

For more information, visit www.internationaloliveoil.org.

Canada’s National Baking Trade Show and Convention Event

• Join 5,000 industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets

• Visit the trade show - over 200 companies in 100,000 sq.ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, parbaked, freezer-to-oven, 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

of Canada 7895 Tranmere Dr., Ste 202 Mississauga, ON L5S 1V9 Tel: 905-405-0288, 1-888-674-2253 (BAKE) Fax: 905-405-0993

E-Mail: info@baking.ca www.baking.ca