BJ - July 2016

BY LAURA AIKEN

HELLO, SUMMER

SJULY 2016 | VOL. 76, NO. 6

EDITOR (INTERIM) | Doug Picklyk dpicklyk@annexbizmedia.com 416-510-5206

ummer has finally arrived, and as I write this I am awaiting my own wee arrival, due any day. I will be on maternity leave for the next year, and am passing the Bakers Journal editorial helm over to interim editor Doug Picklyk. Doug has been involved in magazine editing for 20 years, and in that time he has gained exposure to many industries including graphic design, printing, metalworking, marketing and retail real estate. While every sector has its unique challenges and opportunities, Doug says he has discovered that every great business is led by people who are passionate about their work and are willing to explore new ideas. Stepping into this role, Doug says he looks forward to learning more about the Canadian baking industry and discovering the passion and innovative nature of the people. I am excited for Doug, who has lucked out in spending the next year amongst bakers, who form an industry that never ceases to amaze in talent, passion, perseverance, and of course, good taste.

With summer now upon us, that good taste is faced with an annual transition. When the comfort foods of cooler weather are traded out for lighter fare al fresco, bakeries aptly adapt. At times the changing seasons seem a bane of Canadian existence, but they are nature’s liaison to something new and interesting for customers and bakers alike. For bakeries, some products in particular jump into the limelight as the weather heats up.

Burgers, hot dogs, sausages, anything smoked, and all require a suitable bun at least, and a premium bun to elevate. Taking hamburgers to the next level has been an ongoing food trend, giving way to more gourmet buns infused with flavours like rosemary or cheddar and packing more nutritional punch with multi-grain formats. Beef is the traditional choice for a burger, but prices have been on the uptick. Statistics Canada placed the average retail price per kilogram of regular ground beef in consecutive Aprils at $10.42 in 2014, rising to $12.59 in 2015 and $12.78 in 2016. With current trends towards health, perhaps turkey, chicken, fish and vegan options will find themselves rising stars on buns.

I will be on maternity leave for the next year, and am passing the Bakers Journal editorial helm over to interim editor Doug Picklyk.

Using a variety of seeds, or flavours such as truffle or chilies, could appeal to the adventurous griller.

There’s also plenty of room to jazz up the canvas for sausages and hot dogs. Cheddar buns or flavours like bacon could really take the yum factor to the next level.

On the sweet side, there’s definitely more to summer than ice cream, gelato and sorbet (although they are staples to be sure). Trendy treats like éclairs are great seasonal fits with the use of fresh fruit fillings, as are parfaits and a multitude of cakes. Perhaps it would be fun and profitable to experiment more with the summer harvest of vegetables in your desserts. It would certainly be a good way to create some products to differentiate your bakery and get some buzz going.

Let’s usher summer in with all the fresh, brightly flavoured delights nature’s bounty has in store. I wish the bakery industry the best of luck in the coming year, and look forward to jumping back in at the dawn of summer 2017. / BJ

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industry news ¦

briefly | Changes coming to U.S. nutrition facts label; Lentia Enterprises’ founder retires; Food giants commit to reducing trans fats; People on the move | FOR MORE news in the baking world, check out our website, www.bakersjournal.com

FDA changing nutrition facts label

Declaring added sugars and adjusting serving sizes to reflect the changing eating patterns of American citizens are two of the key changes the U.S. Food and Drug Administration (FDA) will be requiring on the new updated nutritional information labels for most packaged foods sold in the United States.

In a release issued on May 20, the FDA commissioner, Robert Califf, said: “For more than 20 years, Americans have relied on the nutrition facts label as a leading source of information regarding calories, fat and other nutrients to help them understand more about the foods they eat in a day. The updated label makes improvements to this valuable resource so consumers can make more informed food choices – one of the most important steps a person can take to reduce the risk of heart disease and obesity.”

Among the key updates outlined, according to the release, the new nutrition facts label will include:

• An updated design to highlight calories and servings

• Requirements for serving sizes that more closely reflect the amounts of food people currently eat. What and

how much people eat and drink has changed since the last serving size requirements were published in 1993. The Nutrition Labeling and Education Act requires serving sizes be based on what people actually eat.

• Declaration of grams and a per cent daily value (%DV) for added sugars to help consumers know how much sugar has been added to the product. It is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 per cent of your total daily calories from added sugars, and this is consistent with the scientific evidence supporting the 2015-2020 Dietary Guidelines for Americans.

• Dual column labels to indicate both per serving and per package calorie and nutrition information for certain multi-serving food products that could be consumed in one sitting or multiple sittings. Examples include a pint of ice cream and a 3-ounce bag of chips.

Dual-column labels are designed so people will be able to easily understand how many calories and nutrients they are getting if they eat or drink the entire package/unit at one time.

Most food manufacturers will be required to use the new label by July 26, 2018. Manufacturers with less than $10 million US in annual food sales will have an additional year to comply.

Chef Ramon Morato demonstrates chocolate expertise

On May 12, Cacao Barry, in co-operation with George Brown College in Toronto, hosted a demonstration by chef Ramon Morato, an award-winning author and the global creative innovation leader with Cacao Barry, based at the Chocolate Academy training centre in Barcelona.

Over two hours, Morato led a packed auditorium filled with chocolatiers and pastry chefs through six recipes, each featuring a unique flavour combination.

Interspersed with his demonstrations, Morato shared advice and formulation ideas. He recommends always using fresh products to prolong the shelf life of chocolates. Among his tips, he adds glucose syrup to honey to avoid crystallization of the sugars.

For each truffle he added milk protein to the fillings to help emulsify the ganache, explaining that the addition of juice to the recipes lowers the percentage of proteins in the formulations (found in the cream, milk, and the chocolate) so the added protein (often whey protein) keeps the balance. Again, to improve shelf life of the chocolates, he suggests the maximum amount of water content in the ganache should be 20 per cent, while also suggesting a minimum of 30 per cent sugar.

Chef Ramon Morato in Toronto at George Brown College.

Global food and beverage giants pledge to phase-out trans fats

Members of the International Food & Beverage Alliance (IFBA), a non-profit group formed by 11 global food and beverage companies, have formalized a commitment to phase-out industrially produced trans fatty acids (TFA) in their products to less than one gram of trans fat per 100 grams of product by the end of 2018.

Footnotes to the commitment point out that Grupo Bimbo had already reduced industrially produced trans fats to less than 0.5 grams per serving in 98 per cent of its global product portfolio by the end of 2015. However, in order to meet the new commitment for its entire portfolio the company will require until the end of 2020 at the latest. Also, the commitment does not currently apply to McDonald’s. “The company is assessing its global franchise network and will confirm its position as soon as possible,”

notes the release.

“Reducing the intake of industrial trans fats to nutritionally insignificant levels has been identified as a priority in public health nutrition. The commitment by IFBA member companies to achieve this globally over the next two and one-half years supports this objective. We stand ready to support the broader industry to achieve the same and to work to define effective measures to ensure a level playing field in this area,” said Rocco Renaldi, IFBA secretary-general, in a news release.

The IFBA pledge builds on commitments the group first made to the World Health Organization (WHO) in 2008. The WHO’s “Global action plan for the prevention and control of noncommunicable diseases, 2013-2020,” calls on member states to implement policies to

Franck Ellenbogen joins Mecatherm Group

France-based Mecatherm Group, an industrial bakery equipment manufacturer, has appointed Franck Ellenbogen to the role of area sales manager North America. The move is part of the company’s ongoing plan to expand its commercial presence abroad.

Most recently, Ellenbogen worked for nine years in the packaging sector with Gebo Cermex in the positions of sales manager for Latin and North America, account manager North America and then as the area manager Oceania.

Canadian-based Lentia Enterprises Ltd., manufacturer of bread ingredients and an importer of specialty food products, has announced its founder and president, Karl Eibensteiner, has retired as of Jan. 31. As a result, IREKS GmbH, a participating shareholder, has taken over the existing company and has initiated the transition from Lentia Enterprises Ltd. to IREKS North America. Taking on the role of president is Maurice van Tongeren, head of international sales with IREKS GmbH.

replace industrially produced TFAs with unsaturated fats.

IFBA members have been voluntarily reformulating their products to remove partially hydrogenated oils — a major source of trans fat in processed foods — and increase the use of healthier fats, such as mono- or polyunsaturated fatty acids.

As part of the commitment, IFBA member companies will also collaborate with governments, health authorities, civil society and food and beverage industry associations to share best practices and help guide other companies, particularly small and medium enterprises, through the process of substituting partially hydrogenated oils.

The 11 members of the IFBA include: The Coca-Cola Company, Ferrero, General Mills, Grupo Bimbo, Kellogg, Mars, McDonald’s, Mondelēz International, Nestlé, PepsiCo and Unilever.

FPHRC previews skills database

Attendees at the Food Processing Human Resources Council (FPHRC) seventh annual Speaking Food conference, held May 26 at the Maple Leaf ThinkFood Centre in Mississauga, Ont., were given a preview the new National Online Skills Database that’s set to launch this summer.

If you’re hiring or seeking to better define job descriptions in your bakery, this resource outlines over 300 roles in the food processing industry detailing the skills required for operators, supervisors and managerial levels. In total there are over 1,000 job standards compiled in the database. A goal of application design is to make it two clicks to find the information you’re looking for.

Over 300 companies and industry individuals were involved in developing and informing the

project.

Franck Ellenbogen, sales manager North America, Mecatherm

Jennefer Griffith, executive director, FPHRC, and Mike Timani, president of Fancy Pokket Corp. and chair of the FPHRC.

Below: Karl Eibensteiner, retired founder of Lentia Enterprises

Above: Maurice van Tongeren, president of IREKS North America

¦ concepts for success ¦

BY DIANE CHIASSON

SEVEN SUMMERTIME MARKETING TIPS

This summer commit the time to plan and take action on activities that will help drive your business forward for the year ahead.

Bakeries cannot only rely on the great smell of freshly baked goods alone to tempt their customers’ taste buds. They must also develop promotional plans that attract and retain customers in the businesses and communities they serve and beyond. Following are seven tips to help promote your business this summer.

1. HAVE DEDICATED STAFF WORKING ON PROMOTION

It is important not to carry out promotional actions half-heartedly. Even though there may be lots of great ideas you can think of to promote your bakery, you must remember to put time and energy into actually carrying out these actions. It will be hard to do this properly if you do not have dedicated time or staff assigned. The other points of this article illustrate just how much “sweat” is actually involved in building the relationships that will drive your business, so make sure you have staff or put time aside to really pursue the promotional actions that work for you.

2. BE PERSONAL WITH LOCAL BUSINESSES AND THE COMMUNITY

Connecting with people is the key to your success, and finding ways to impress people is vitally important. Networking with local community associations, businesses, exhibition centres and sports clubs, to name but a few, should probably be an essential component of your business. This means you have to visit businesses, introduce yourself and tell them what you have to offer. Ask to leave your cards or menus in their shops; offer to give a discount to their clients if they refer you.

3. LET THEM TASTE WHAT YOU HAVE TO OFFER

Use your food to get into the minds and stomachs of the local community and

businesses by allowing them to taste what you have to offer. People are far more likely to remember you, especially if your baked goods are delicious. Setting up a tasting station outside your storefront is one commonly used approach, but you should also consider reaching out to the corporate community with tasting events.

4. TARGET KEY AREAS OF EXPANSION

Remember, many businesses serve baked goods at a wide range of corporate events, meetings and parties. Establishing a great rapport with key people involved in arranging meetings in local offices could be a great way to boost your sales. Determine where your best opportunities lie and set about systematically visiting these potential clients in your area and handing out lists of your offerings, as well as a coupon for free introductory specials if they order baked goods from you for meetings and office parties. Try and get your offerings in front of the person that will decide where the office orders their baked goods from. Ask around the office to find out who that person is.

5. SPONSOR A LOCAL EVENT

Local community and professional events give businesses several opportunities to contribute to a cause while connecting to members of the community through sponsorships. If the event aligns with your bakery’s business culture, goals and values, then decide if you want to sponsor through financial contribution or with an in-kind donation. Your best approach would be to provide dessert for the event. If you do, ask if it’s possible to be the exclusive dessert sponsor, which ensures no other bakeries’ goods are served during the event. Display your signage and be present at the events you sponsor, along with your uniform-wearing staff, to meet and greet attendees.

6. CREATE A BAKED GOODS CONTEST

Allow local customers to enter monthly contests to win baked goods for their offices. You can ask a monthly trivia question related to baking, your goods and services, the community where your business is located, or pop culture.

Alternatively, you can just have customers add their business cards to a bowl or box located on the counter of your bakery. Draw a monthly winner and announce this in your bakery, as well as through local news, your website, social media and blog sites that cover topics on food and restaurants. Deliver a supply of baked goods to the winning office, along with a bundle of business cards, brochures and perhaps even a framed certificate celebrating the winning office.

7. INTERNET AND SOCIAL MEDIA

You should be emailing all customers in your database about new flavours, new products and store events, along with posting these on your website and social media pages. But remember, one thing that is key to successful social media marketing is to create content, rather than to market directly. Engage potential customers with stories about your bakery and why you are creating new flavours or baked goods. Then go one step further and add your content to online communities that align with your customers’ profiles. Alternatively, you might think of creating an Instagram account as an easy and fun way to reach more customers. If you are doing something your customers might be interested in, then don’t worry about professional photos, just take a picture with your smartphone and create impromptu marketing material! There is a lot you can do to promote your bakery. The important thing is to put the time in, develop a promotion and marketing plan and actually do some of the things that you identify as important for the expansion of your bakery in order to really create the success you want. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 35 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultants.com, or visit www.chiassonconsultants.com.

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THE PIKANIK APPEAL

APPEAL

Upon first meeting, Joanna Schultz’s high-energy and fun-loving nature is infectious, but when the discussion turns to business, her focus is serious and it becomes clear she’s relentless in achieving her goals.

Since launching her niche allergenfree bakery, Pikanik, less than four years ago in White Rock, B.C., Schultz has made it her mission to serve the under-served and make her products accessible to everyone.

In the past year she has landed Pikanik products and mixes in grocery stores, opened an online store and she’s now exploring the prospect of franchising. The Pikanik phenomenon is growing, and it’s that innovative drive that has earned Schultz the nod as winner of the Bakers Journal Jake the Baker award, sponsored by Ardent Mills and Baker’s & Us.

A runner up last year, Pikanik stepped up in 2016 and impressed the judges with its continual commitment to product innovation, marketing reach, operations improvements and community involvement. As winner, Schultz received an all-expenses paid trip to Toronto for Bakery Showcase 2016, where she received a plaque to commemorate the achievement.

THE BEGINNING

}“I think that for people who aren’t just choosing a gluten-free lifestyle, but who for medical reasons have to be gluten-free, they’re relieved that there is somewhere they can feel really safe.”

same core instinct to champion a cause that actually led her back to the baking industry.

“The first couple months were pretty bad, so I thought, maybe this is as good as it gets,” she says. “But once I got some formulas figured out things really started to improve.”

Growing up in Vancouver, Schultz’s introduction to the baking trade began in a high school culinary arts program. During and after high school she worked in food services and catering, eventually spending time at a small family-run artisan bakery. But she found the tasks a physical grind, and heeding her father’s advice to pursue a job with benefits and a pension plan, Schultz transitioned to the corporate world, ultimately landing in a labour relations environment.

“I’ve always had a passion for advocacy, and that was something that drew me to labour relations,” she says. It’s that

Schultz always baked at home for pleasure, but when her three-year-old daughter was diagnosed with allergies to gluten and dairy, she made it her mission to begin exploring new ways to bake.

“I was horrified with the gluten-free items available in stores,” she recalls. “I would buy all different kinds of breads, get home, try one bite and that $8 loaf would go in the garbage.”

Schultz ended up asking herself: “Is this as good as it gets?” From that moment she began researching alternative flours and the principles of glutenfree baking.

She began baking at home a lot, and people in her office kept telling her that she should start selling her goods. “Well, you hear something enough times and you think, hmmm,” she says with a laugh.

A self-described risk taker, Schultz decided to go for it. The Pikanik name originated from an idea she first had for supplying allergen-free lunches for kids. The meal kits would be like a picnic. It was from there that the allergen-free bakery plan evolved.

All of Pikanik’s products are free of gluten, wheat, peanut, tree nut, dairy and soy, and about 75 per cent are also egg-free.

Part of Schultz’s vision is to create a sanctuary where kids and families with multiple allergies or special diets can

Joanna Schultz, owner of Pikanik, spent a day at Bakery Showcase 2016 in Toronto, where she received her Jake the Baker award and celebrated with a cake made by Dessert Lady and sponsored by G. Cinelli Esperia.

indulge without sacrifice. “I felt absolutely compelled to do it. It didn’t even feel like a choice, it felt like it was the right thing to do,” she says.

At the outset her business plan was modest — it would be a small storefront and she would do all of the baking herself. When she opened the shop in 2012 her youngest of two daughters was only two years old. She was back to the grind, but this time with a purpose.

In the early days it was more about trial and error and seeing where things would lead, she recalls. And then demand took off, and her newfound passion for business development began to flourish.

“We’ve gone from very small production, baking five days a week, to becoming a busy storefront with a retail line that is carried in grocery stores — that includes five dry mixes and four frozen products. We also do food service, supplying buns and breads for local restaurants, and we’ve been approached by a restaurant chain to develop a gluten-free dessert for its menu.”

Pikanik now employs up to five staff, including a culinary director, who recently became a business partner, along with two part-time bakers and counter staff.

The rapid growth of the business hasn’t been without its share of challenges. As Schultz explains, removing gluten — which is critical in terms of getting the required stretch, texture and consistent structure in baked goods — required a lot of research. “Because gluten is a protein, what a lot of gluten-free bakeries do is add more dairy products, but I can’t do that,” she says. “So the trick is to find ways to combine various flours and starches to maximize proteins so that I can still achieve a consistent chew, texture, moisture and structure.”

Product innovation aside, another huge challenge is sourcing the allergenfree ingredients she requires. “It’s a tremendous amount of work, and we’re really limited,” Schultz says. “There’s literally one margarine that we can use, and we cannot buy it in bulk — retail sizes only.” And it’s similar with chocolate chips, where she’s found only two sources.

“We have customers who have life-threatening allergies. So I take zero chances,” she says. Pikanik will not use

products that are manufactured in facilities where any of the allergens are handled. When she engages a new supplier she’ll go through its allergen lists, supplier checklists and plant manufacturing information. She will even tour plants to inspect how they separate items and their cleaning procedures.

Yet despite the challenges, the effort is worth it when Schultz considers what she has created. She acknowledges that the ongoing gluten-free food trend has worked in her favour, but that was never her core audience. “I think that for people who aren’t just choosing a gluten-free lifestyle, but who for medical reasons have to be gluten-free, they’re relieved that there is somewhere they can feel really safe.”

She’s witnessed the excitement in kids who have never been able to walk into a bakery before. “I remember going to the bakery as a kid, and I can remember very clearly choosing an R2D2 Star Wars cookie and thinking that was the best day ever. It’s just a rite of passage. It’s a shared experience that most of us get to have, and yet there are some people who don’t get to have it. To me, there’s no reason for that.”

Having achieved so much already, Schultz is now passionate about expanding. “I am an entrepreneur, and business development is something I love,” she says. Pikanik has been growing every year beyond her expectations. It’s not only sales that are growing; by innovating with improved systems and better production processes, she’s also realizing increased profitability.

Pikanik’s products are expensive relative to a conventional bakery, but Schultz points out any bakery that’s doing everything by hand and has high ingredient costs has to charge more. “Our margins are not huge,” she admits. “We rely on volume more than anything in order to be profitable.”

To grow the scale of the operation, Pikanik has launched an online store and delivery service, and in an effort to build loyalty and extend its reach, the company recently started a Share the Love referral incentive program. It expects to launch a membership-based VIP home delivery service later this year. Both programs can track data to help Pikanik get to know its customers better and enable more targeted offers.

The company is also sharing and engaging with the public through social media, and it’s tapped into influencer marketing by connecting with a local food blogger.

Gaining additional exposure, Schultz appeared in a documentary-style commercial for Secret Deoderant. “That was really cool: to see my life encapsulated in one-and-a-half minutes,” she says. The video has almost 3 million views on YouTube and has been on cable TV.

Selling online and getting into grocery stores has helped make the products more accessible, but Schultz believes having more storefronts is a great way to expand that safe-haven bakery experience.

She has engaged a franchising expert to explore that avenue. “I don’t want a lot of stores. I’d be happy with one or two more locations in the short term at least,” she says.

“My biggest fear is the constant vigilance required to ensure franchisees are maintaining the standard. We’ve developed a model that will address those concerns, but it’s all about finding the right people to open the franchises, and then the ongoing relationship and support they would need.”

Although her attention has drifted towards growing the business, she’s still very involved in product development. “I can’t turn my brain off, so I’m constantly thinking of new ideas for products.” One particular product that has won a lot of traffic is Pikanik’s honey sandwich bread. “It’s the kind of bread that people try and say, ‘Oh my God, I can’t believe how good this is,’ ” she says. “We sell out of it every single day, and we make more of it all the time to keep up with demand.”

Customers were asking for an egg-free loaf, but with gluten and dairy already removed the eggs are important for protein and structure. Schultz says she had an epiphany one day while driving, and that night went into the shop and started experimenting. The next morning she had the first prototype, and the rest is history.

“We get people who come in to buy that bread and they have zero allergies,” she says. That loaf represents a prime example of Schultz’s ultimate goal: to make quality products that happen to be allergen-free but can be enjoyed by everyone. / BJ

TASTE TOMORROW

Puratos shared the results of the company’s latest Taste Tomorrow global research study with a room full of bakery professionals in early May at Toronto’s Old Mill Inn.

The full-day event was part of an international series with previous stops in Berlin, Chicago and London. With an overall theme of innovation and a goal of enhancing industry knowledge and sharing consumer insights, the day also included a line-up of guest speakers delivering presentations on marketing, retail trends and product development.

SURVEY SAYS

Conducted every three years, the most recent Taste Tomorrow survey gathered information from nearly 11,000 consumers in 25 countries, and focused on their perceptions and behaviours related to baked goods and chocolate.

Liesbet Vandepoel of Puratos Canada and Michael Gleason of Puratos USA delivered the results in Toronto, which focused on findings gathered primarily from the Americas region, including Canada, the U.S., Mexico, Brazil, Chile and Colombia. In total, the sample accounted for close to 2,900 responses, including 430 Canadians.

The four primary observations taken from the results were:

}Forty-five per cent of survey respondents in the Americas believe gluten can cause digestive problems for the majority of people. Only 31 per cent of consumers in Canada share that belief.

• Consumers expect to see more diversity in foods in the future because we are living in an age of abundance.

• People are concerned about the quality and healthiness of foods declining in the years to come.

• Consumers are challenged when it comes to understanding what is healthy to eat.

• There is a level of concern with respect to sustainability when it comes to food production and consumption.

On the topic of abundance, compared to three years ago, people believed more food diversity, more on-the-go solutions

and other positive opportunities were coming, yet only 33 per cent expected food to be of higher quality in the future. Only 25 per cent of Canadian consumers believe food will be tastier by 2025.

As consumers don’t equate more availability in the future with better quality, it was determined that the food supply is under pressure. The survey indicated that among North American consumers, Canadians are among the most pessimistic. The survey says only 19 per cent of consumers in Canada expect food quality will improve, and 39 per cent of Canadian consumers expect food to be less natural in the future.

With respect to health knowledge,

messages are getting “lost in translation.” While people are bombarded with food-related messages across all media channels, detailed consumer knowledge is limited. For example, 45 per cent of survey respondents in the Americas believe gluten can cause digestive problems for the majority of people. Only 31 per cent of consumers in Canada share that belief. However, 51 per cent of Canadian consumers think “bread should be avoided if one is paying attention to weight.”

The opportunity exists for companies in the food industry to share their expertise and get the right messages out, but the challenge is getting lost among all the non-experts in the media sharing their opinions with the world.

On the topic of sustainability, people realize they are throwing away more bread than they would like. Consumers see it’s a waste of food and money.

Liesbet Vandepoel, director of marketing with Puratos Canada, shared results of the Taste Tomorrow study with the Toronto audience.

Canadians score below average in the Americas when it comes to throwing away bread and above the average when it comes to storing bread in the freezer. Forty-five per cent of consumers in Canada store bread in the freezer on a weekly basis, which is 30 per cent higher than the regional average.

A key message taken from the themes found in the survey results is that consumers want to be in control of what they’re consuming. Puratos labeled the study “The New Consumer Rules” and identified three specific criteria that are most important to consumers — freshness, health and taste—referred to as the baked goods triangle.

When consumers are asked how they evaluate the freshness of baked goods, smell is the number one criteria, followed by when the product was made and the overall look of the product. Customers appreciate when they can view an oven in a bakery; it provides a sense of freshness. When asked about selling baked goods online, 21 per cent of Canadians say yes to an online bakery, the biggest limitation being the inability to smell the goods.

When it comes to health, it’s all about using natural ingredients. Sixty-one per cent of Canadians want natural baked goods. The challenge for bakeries is marrying healthy with tasty.

MORE FOOD FOR THOUGHT

Beyond the survey results, attendees received food facts and trend insights from Abby Sharp, a registered dietician,

blogger and social influencer. Sharp spoke of new food trends like meal kits and meal delivery services that are providing consumers with ingredients to make quick, healthy meals. She noted how the emergence of the Food Network and popularity of Instagram and YouTube channels have made food into entertainment. And she noted there is a mentality change underfoot around healthy food. The perception is that by eating fresh, natural foods, people feel clean, whereas eating junk food leaves people feeling like junk.

For food producers, she says chasing the latest trends can be a fool’s game. Sharp recommends investing in strong communications about what healthy food is and how your products fit those criteria.

Andrea Ng, senior manager with Deloitte Canada, shared a visual interpretation of today’s omni-channel retail universe. Consumers are more digitalfriendly and online search is affecting all aspects of the path to purchase, including pre-purchase (research), purchase and post-purchase (reviews). Ng said digital devices impact 41 per cent of retail sales.

There is a lot of digital data being captured, and it’s available for businesses to analyze. The challenge is in the interpretation. But this data is leading to the rise of the insight-driven organization. “Data helps make decisions better and faster,” Ng said.

Beverly D’Cruz, marketing director with KFC Canada, shared her experiences with connecting to Canadian

Award Winning Pastry Chef Takes Wedding Cakes To A Rocky Mountain High

Dennis Meyer started in the pastry business as a clean-up kid at age 15. Who would have guessed that 40 years later, this same hard-working kid would become an award winning pastry chef with the best place in Denver to get a wedding cake?

Meyer, an Indiana native, is the proud owner of Das Meyer Fine Pastry Chalet in Arvada, Colorado—voted best wedding cakes in a Denver poll several years in a row. Though Das Meyer offers a variety of pastries and cakes for all occasions, they specialize in wedding cakes, and make over 1,000 wedding cakes per year.

“The whole family is involved in the wedding business,” said Meyer. “My wife Elaine and two daughters, Hillary and Rachel work with the customers; son Zachary works as a cake decorator; and two granddaughters have joined the business as well. Meyer stated that his success starts with great personalized service, high quality and attention to the details. It has helped the business gain the great reputation it has today.

Each Saturday, future brides can come to an open house to sample a multitude of wedding cakes, and can watch every aspect of a cake’s creation. “With all this variety, taste is everything,” said Meyer. “I use B&V® flavor from International® Bakers Services (IBS) in most of our cakes. The BLOV® flavor is excellent in our home-made butter cream.” He also uses the CINNA-BUTTER in their cinnamon rolls and a whole spectrum of flavors in their gourmet cookies.

Meyer likes to use IBS flavors because they always offer a natural tasting flavor with no artificial edge. “In this business, a good name is earned—not purchased,” said Meyer. “You have to earn repeat business in the service and quality you provide.”

If you want flavors that keep your customers coming back time after time, turn to International® Bakers Services. We have the flavors your customers deserve.

Contact us toll-free at 800-345-7175, by fax at 574-287-7161, or visit our website at: www.internationalbakers.com

International Bakers Services, 1902 North Sheridan Ave., South Bend, Indiana 46628.

Canadian consumers prefer fresh, traditional baked goods.

consumers. Citing the rise of the Internet and Canada’s changing demographics due to immigration, she said brand owners need to better understand what is happening in their customers’ lives. Her research showed Canadians take pride in items that are made in Canada, and buying local is important. She shared KFC’s new advertising program aimed at connecting with Canadian values and common experiences, like new immigrants learning to skate.

On the product research front, Karl de Smedt, communication and training

manager with Puratos, shared his passion for sourdough and explained the origins of Puratos’ sourdough library in Belgium.

The company started collecting, storing, analyzing and documenting sourdoughs from around the world in October 2013. To date the library has collected 84. This year Puratos is expanding its quest and is creating a website to register sourdoughs from around the world. The library is a non-profit initiative, opening eyes to the diversity of sourdough.

Two executives from Fuse Marketing

Food predictions and The New Consumer Rules

Group presented the final session at the event. The duo encouraged businesses to practice fearless thinking when it comes to promoting their brand. Like the earlier session, they identified that through digital channels businesses are able to collect plenty of insights about their customers. From these findings companies need to turn data into a story that will resonate with their consumers. Finding a story that connects with your audience will help sell your brand. Their advice was to think big, innovate and entertain your audience.

1. People expect food to become (a lot) more abundant, But fear that quality and naturalness are decreasing.

2. People are lost in (ingredient) translation, So they want more control and look for trustworthy sources.

3. The New Consumer Rules:

• read more labels.

• freeze baked goods more often

• rely more on ingredients made by the Earth.

During breaks in the day attendees were invited to a marketplace room, where examples of consumer-friendly innovations were on display, including a diversity of flavours and clear labeling. Visitors were even able to personalize chocolate bark treats with healthy ingredients of their own choosing.

The Taste Tomorrow world tour continues, heading next to Paris, Düsseldorf and Bucharest. / BJ

Karl de Smedt, communication and training manager with Puratos, shared the history of Puratos’ world heritage sourdough library in Belgium.

Bakery Showcase 2016 makes its mark

The 2016 edition of Bakery Showcase provided a winning opportunity for all those attending the three-day event May 1 - 3 in Toronto. The more than 4,000 participants took advantage of the offerings on the trade show floor, along with a new and enhanced speaker program. Key among this year’s presentations were the Baker Panel discussion, Harold Lloyd’s money making retail ideas and the Industry Panel presentation.

This year’s Bakery Showcase also introduced The Knowledge Centre sponsored by Ardent Mills and BAC, which featured bakery “hot topics and trends” and how to get more whole grains in your bakery products, along with providing a better understanding of wheat varieties and their baking properties. The bakery students of Algonquin College offered plenty of demonstrations of their skills during the three-day event.

Bakery Showcase 2016 also expanded its international attention. The event welcomed buyers from China’s baking industry, including the Deputy President of the All China Bakery Association. BAC was pleased to work with the Ontario Ministry of Agriculture, Food and Rural

Affairs in arranging a mission of food service sector buyers from the Middle East. Bakery Showcase 2016 also received visits from the Consul General of Pakistan in Toronto and the Canada Pakistan Business Council, along with foreign trade delegates from several consulates and trade offices in cooperation with TFO Canada – Toronto Office.

Buyers in cooperation with Canada China Trade Alliance (CCTIA)

demonstrations for

attendees.

Bakery Showcase 2016

LEFT TO RIGHT: Ahmed Mutaher, Baking Association of Canada; Paul Hetherington, Baking Association of Canada; George Borovilos, Ontario Ministry of Agriculture, Food and Rural Affairs; HE Asghar Ali Golo, Consul General of Pakistan in Toronto; Athar H. Shah, Ontario Ministry of Agriculture, Food and Rural Affairs; Samir Dossal, Canada Pakistan Business Council and Syed Asif Raza, JStar Foods.

Congratulations to our draw prize winners!

Donated by the BAC’s Ontario Chapter, this beautiful baker’s tool kit was the prize for the Baking Association of Canada’s Nutrition Quiz, held at the BAC’s booth. Miranda Odorico, bakery manager at Longo’s, was the lucky winner and is being presented with the kit after the show.

Justin Niklaus was the lucky winner of the FitBit given away in the Knowledge Centre, sponsored by Ardent Mills and BAC. Justin and his family run Offshore Bakery in South Hampton, Ontario.

Chef Abdelmalek Lebball from Algonquin College doing

Showcase

Baking Association of Canada (BAC) NEW GROUP INSURANCE PROGRAM

The Baking Association of Canada, along with its insurance partner, Arthur J. Gallagher, Canada Limited, announced at its recently held Bakery Showcase 2016 the development of a new insurance program that offers the very best in coverage, service, claims handling and risk management expertise, all administered by a partner with a superior reputation in the industry. We are confident that this goal has been met and exceeded with the newly developed Baking Association of Canada (BAC) Group Insurance Program through Arthur J. Gallagher.

Arthur J. Gallagher has served as an insurance broker for the Baking Association of Canada for many years and brings an extensive knowledge of the industry to the partnership. With this expertise they have created a comprehensive insurance program exclusively for our members across Canada. Most member participants have seen significant savings on their insurance premiums while enhancing their coverage.

WHY CHOOSE THE BAC GROUP PROGRAM

At Arthur J. Gallagher, we will partner with Baking Association of Canada (BAC) members across Canada to assess your short and long-term goals, help you navigate through the risks and challenges of the industry, and customize a comprehensive insurance solution to meet your unique needs. We offer a broad range of coverages with rates and options tailored for BAC members, some of which include:

Broad Form Building and

Contents Coverage

Flood, Earthquake and Sewer Back-Up

Business Interruption (Actual Loss Sustained)

Equipment Breakdown Coverage

Commercial General Liability

Advertising Liability

Negative Publicity Coverage

Non-Owned Automobile

Comprehensive Crime Coverage

Product Recall Expense

Product Infestation and Contamination

Cyber Risk Management

Legal Expense Coverage

24/7 Claims Service

PROGRAM BENEFITS

• Preferred Rates

• Simple Application Process

• National Claims Support

• Best in Class Service

• Full Service Brokerage

Arthur J. Gallagher Canada Limited

If you would like to discuss your specific requirements, please do not hesitate to get in touch with our team, who would be happy to answer any questions you may have.

CONTACT FOR MORE INFORMATION:

Crystal Riegert

+1.905.752.8873 crystal_riegert@ajg.com

Vadim Sinelnikov

+1.905.948.2656

vadim_sinelnikov@ajg.com

For more information about Arthur J. Gallagher Canada, visit ajgcanada.com

ONTARIO CHAPTER

September 13

Tuesday 2016

DUAL FORMAT

We are pleased to announce that you will be able to register your group for the fall tournament either as a play your own ball or as a scramble team. This dual format will ensure an enjoyable pace of play and promotes the competitiveness of the traditional fall tournament as well as an enjoyable team format of scramble for our social members.

Put your foursome together, or if you are only one or two we will arrange playing partners for you. Single or double entries may be subject to filling in open positions for either a scramble group or individual play depending on where space is available. Please enter your group as one or the other only. “GOOD GOLFING”

Station Creek Golf Club 12657 Woodbine Ave, Gormley Ontario

ONTARIO CHAPTER ANNUAL FALL GOLF TOURNAMENT

TUESDAY SEPTEMBER 13, 2016

Station Creek Golf Club - Take Hwy 404 North to Stouffville Rd.; Go east on Stouffville Rd. to Woodbine Ave.; North on Woodbine Ave. for 2 km; Station Creek Golf Club is on the right hand (East) side.

Registration & BBQ lunch starting at 10:00 a.m. until 11:15 a.m.

Shotgun - SCRAMBLE – Start 11:30 a.m.

Contact: _____________________________Company:_________________________

(Please include email address as registration will be confirmed by email.) NEW DUAL FORMAT ENTRY - PLEASE CHECK FOR PLAYER OR TEAM FORMAT:

ASSOCIATION MEMBERS

TICKETS @ $195 (golf, cart, lunch & dinner)

Total:

TICKETS @ $80 (dinner only) Total:

NON-MEMBERS

TICKETS @ $205 (golf, cart, lunch & dinner)

Total: TICKETS @ $110 (dinner only) Total:

SPONSOR-A-HOLE

Please reserve X $60 Hole Sponsorship

Company Name (as it is to appear on sign)

Wednesday, Se ptember 14, 2016

Mountain Woods Golf Club Moncton, New Br unswick

Please fill in the registration for m below and retur n it by August 25, 2016. In the event of a “sell-out” registrations will be accepted on fir st come first ser ved basis. Disclaimer - golfers and their guests ag ree to indemnify and hold the Baking Association of Canada har mless from any and all liability or claim for damages or injuries which may arise as a result of par ticipation in this event. Tour naments play rain or shine no refunds or r ain checks

This annual event was held May 11th at Vancouver Community College and offered bakers the opportunity to show off their pastries and breads in a fun afternoon of sharing and learning.

TOP WINNERS:

Vanessa Ferreira de Mira, Student VCC (1st place overall)

Natalie Cumberbirch, Student VCC (2nd place overall)

Carley Seney, Snow Cap (3rd place overall)

FAN FAVOURITE BREADS

Natalie Cumberbirch

FAN FAVOURITE TURNOVERS

Madhur (Mads) Chutani

NEW BAC DIRECTORS

At the May 1st Annual General Meeting the members elected two new directors to the BAC board for the three-year term.

Congratulations to:

BLAIR HYSLOP

Mrs. Dunsters, Sussex NB

DENISE EDDY

Coleman Foods, St. Johns NL

BC Chapter Spring Bake-Off!

Award presented by Fionna Chong, instructor at Vancouver Community College and Jesse Lamb, BAC BC Chapter chairperson, to this year’s winner Vanessa Ferreira de Mira, Vancouver Community College.

Congratulations To Our Most Recent Correspondence Course Grads!

Dave Avila

Bakery Technology Unit II

David Evans

Bakery Technology Unit III

Andy Jorge

Bakery Technology Unit I

Ferenc Kiss

Food Hazard Control: Sanitation & Occupational Health & Safety

Miranda Odorico

Operating a Successful Bakery

Samantha Ramdayal

Bakery Technology Unit I

Ricardo Vallejo

Bakery Technology Unit II

Michael Edwards

Certified Bakery Specialist (C.B.S.) Diploma

For information on correspondence courses for baking industry employees and the Certified Bakery Specialist (CBS) program, please contact ext. 21 at the BAC office or check out our website at www.baking.ca.

NEW BAC MEMBERS

A warm welcome to our newest members!

EDDY COUTO Azores Cambridge Bakery

ROXANNE LI

Maxxam Analytics

EMILY SPADAFORA La Rose Italian Bakery

DILESH THURAI Toronto Hydro

DANIEL WILLOWS

Windmill Bakery & Pastry Shop

TAMARA WOODS The Sunflower Bakeshop

JULIE FITZ-GERALD

CREATIVE SANDWICHES

Sandwiches: from butternut squash to tandoori chicken offerings, this classic lunch order has gone from traditional to trendy. Egg salad and ham and cheese are now relics of the past, replaced with creative new combinations that incorporate “superfood” ingredients for added health benefits.

Mike Simeone, co-founder and director of Artisano Bakery Café, has been coming up with tantalizing sandwich creations since his first location opened in Etobicoke, Ont., in 2006. “Over the years we’ve found that our customers want a sandwich that’s a little more complicated, something that they can’t make at home,” he says. Ten years later, Artisano has been fueled by creativity and growth, expanding to five locations and staying true to its original vision of providing healthy, wholesome food at an affordable price.

However, the sky is not the limit when it comes to inventive new sandwiches. While customers want exciting new ingredients packed full of nutrition, they still want to play it safe where meat selection is concerned. “The limitation ultimately is on the protein that you put in the sandwich,” Simeone explains. “The majority of sandwiches we do are built around grilled chicken or turkey, and the reason for that is because it goes across all age groups.”

}One of Artisano Bakery Café’s most popular selections is this roasted turkey breast, brie cheese and sliced green apples sandwich, topped with a cranberry mayo and served on a ciabatta bun.

really look for comforting flavours. If it’s something they don’t know they tend to stay away from it,” he explains.

“Over the years we’ve found that our customers want a sandwich that’s a little more complicated, something that they can’t make at home.”

Kevin Mathieson, chef and co-owner of Art-Is-In Bakery in Ottawa, has also noticed customers tend to opt for “safer” meats and cheeses, while wanting toppings that push the boundaries. “Using rare cuts of meat, I find that people won’t go for that. If you do an oxtail, veal sweetbread or chicken liver, for me those are amazing cuts but they won’t sell. I find people

Mathieson, along with his wife, Stephanie, opened their bakery in 2005 and in December 2010 moved to a more retail-oriented location that could also house a café. For the past six years, the husband-and-wife duo has been blowing customers away with fresh, creative food made from scratch. Despite limited protein options, there are few rules when it comes to vitamin-rich veggies, flavourful spreads and breads boasting seeds and grains. Mathieson’s “squash caponata” sandwich has been making waves

among his customers who love the flavour profile. Roasted, sweet butternut squash is topped with goat cheese, tomato, arugula, olives, sundried tomatoes and basil pesto, cradled on a crispy olive bread to offset the soft nature of the ingredients. Another fan-favourite is the “fried crispy pickles melt” which offers maximum crunch and flavour. Dill pickles are breaded in a homemade tempura batter, fried, topped with spicy mayo, arugula, cheddar, and caramelized onions, and served on “dynamite” cheddar, chive and jalapeno bread. Cue the drooling.

At Artisano Bakery Café, Simeone says the most popular sandwich is a turkey brie offering, combining tender roasted turkey breast, brie cheese and sliced green apples, topped with a cranberry mayo and served on a fresh ciabatta bun. Another bestseller is the

turkey avocado sandwich, bringing together oven roasted turkey breast, bacon, provolone cheese, avocado and tomato, topped with a special mayobased sauce and served on a molasses bread made specifically for the sandwich. “It’s an interesting flavour combination,” Simeone says.

Avocados are an obvious choice for sandwich ingredients as they continue to soar in popularity among consumers. Mathieson’s avocado poached egg sandwich is a top-seller in his café, and Simeone serves several sandwiches featuring the palate-pleasing fruit. “We’ve been using avocados for a long time,” Simeone notes. “It’s a terrific product in terms of health benefits and has a great mouth feel on a sandwich.”

Ethnic flavours are also on the rise and can quickly become customer favourites. One of Mathieson’s bestselling sandwiches is a Thai chicken offering. The chicken breast is marinated in curry powder, coconut milk, cilantro and brown sugar for 24 hours and then baked at 550 degrees

for a charring effect. It’s topped with cilantro, arugula, havarti cheese and thinly sliced chilies for some added heat. A curry mayo finishes off the flavour explosion. On a typical Saturday, Mathieson’s kitchen churns out around 120 Thai chicken sandwiches.

A tandoori chicken sandwich is currently in the works for Artisano Bakery Café, featuring sliced grilled chicken thighs in a wet tandoori rub, garnished with fresh cilantro and a yogurt spread to offset the heaviness of the tandoori flavour. Simeone expects it to be a big seller now that customer demand for more exotic dishes is on the rise. “The tandoori chicken will be a terrific sandwich because I think the market is catching up now. Indian food has become more high profile, so it doesn’t scare people off anymore.”

Acting as the bookends of a great sandwich, bread selection is crucial. Simeone says one of Artisano’s original offerings — the chicken, grilled vegetables and goat cheese sandwich— is still a top-seller because of the cheese focaccia that it’s served on.

“That’s all about the bread. It won at the bakery show three years in a row. The bread makes the sandwich.” Artisano’s fresh-baked breads are all-natural, contain no preservatives and undergo the full fermentation process prior to baking. Many are also made with sprouted grains.

Art-Is-In Bakery’s “crazy grain” bread consists of whole grain rye flour, wheat flour and over a dozen grains — and it “sells like crazy!” It’s dynamite cheddar, chive and jalapeno baguette is another bestseller, along with “chop chop sourdough,” where the dough is literally chopped up with cheddar cheese, white onions and roasted garlic.

Sandwich trends are showing that adventurous consumers want to add some pep to their lunch fare with carefully crafted sandwiches that take creativity to a whole new level. / BJ

Kevin Mathieson, chef/owner at Art-Is-In Bakery in Ottawa, is a classically trained pastry chef and takes his bread and sandwiches seriously.

bakers formula ¦

BY JOANNA SCHULTZ

LEMON MERINGUE PIE

PIE DOUGH

YIELD: 1 pie shell (or 10 mini tart shells)

INGREDIENT AMOUNT

All purpose flour blend 350 g

Sweet rice flour 125 g

Margarine 210 g

Xanthan gum 4 g

Salt 6 g

Sugar 10 g

Ice cold water 1/2 cup

LEMON CURD

INGREDIENT AMOUNT

Sugar 200 g

Tapioca flour 2 tbsp

Cornstarch 3 tbsp

Salt 1/4 tsp

Water 1-1/2 cups

Large lemons 2, zested and juiced

Egg yolks 1/2 cup

1. In a medium saucepan, whisk together sugar, starches, salt.

2. Stir in cold water, lemon juice and lemon zest.

3. Whisk over medium heat until it just begins to boil.

4. Temper egg yolks with hot lemon mixture. Cook over medium heat, constantly stirring until thick.

5. Remove from heat and portion filling into prepared shell(s).

MERINGUE

INGREDIENT AMOUNT

Egg whites 4

Sugar 6 tbsp

Cream of tartar 1/4 tbsp

1. Whisk egg whites in stand mixer fitted with a wire whip attachment. Whip until eggs start to foam.

2. Mix cream of tartar into the sugar, and add gradually. Continue to whip the whites until stiff peaks form.

3. Spread or pipe the meringue over hot lemon filling. Make sure to seal the edges at the crust.

4. Bake in preheated oven until slightly brown.

For a light summer treat, tart but sweet, lemon meringue always fits the bill. This recipe comes from 2016 Jake the Baker award winner Joanna Schultz of Pikanik in White Rock, BC.

METHOD PIE CRUST

1. Mix dry ingredients in small mixing bowl.

2. Add chunks of margarine and cut in with paddle until a loose crumbly texture.

3. Add cold water just until dough comes together. May not need all the water so use caution to add slowly.

4. Roll dough between sheets of plastic film until it is about 0.5 cm thick, or refrigerate for later use. If refrigerated, bring to room temperature to roll.

5. Peel off top piece of plastic film. Pick up dough sheet, placing hand underneath the bottom sheet of plastic film. Flip and lay it over a pie pan, dough side down. Press evenly into the pan, allowing any air bubbles to escape from the sides. Peel off remaining plastic film carefully.

6. Trim any dough that is hanging over the edges of the pie pan. Press the edges of the dough firmly onto the corner/edge of pan.

7. Chill dough in the pan for minimum one hour, or up to overnight. (Cover with wrap if refrigerating overnight.)

8. Remove from the fridge, lay a piece of parchment paper in the centre of the pie. Use dried beans or pie weights over the parchment to weigh down the crust.

9. Bake at 350 F for 10 minutes or until the edges are golden brown, or, fill with your filling (omitting the pie weights/beans) and bake until desired doneness is achieved.

BAKERY SHOWCASE

With a spirit of renewal in the air, attendees flocked to this spring’s Bakery Showcase in early May to soak in the product demonstrations and take advantage of the many learning opportunities available.

Hosted by the Baking Association of Canada (BAC) at the International Centre in Mississauga, Ont., this year’s three-day event, held May 1 to 3, enjoyed attendance of over 4,000, matching the numbers attracted to the biannual show in 2014.

In a sit-down chat with BAC president Paul Hetherington following the event, he expressed his pleasure with the show. “You always like to grow, but we didn’t have a decline in attendance which is a positive, but one of the things we found really interesting this year was the traffic pattern. Historically, over the three days of the show Sunday was the busiest, Monday a bit slower and Tuesday generally is the least busy. In 2014 Sunday and Monday were almost even in attendance, with a drop off on the Tuesday. This year, more than 50 per cent of the attendance came on the Monday.”

}Why the change? He speculates that it could be because of changing retail business practices, with shops being open Saturday and Sunday, or perhaps people are deciding to keep Sunday as their day off. “That’s something we’re going to be looking at to ascertain if that’s going to become a long-term trend.”

In the Knowledge Centre representatives from Ardent Mills were demonstrating the flour milling process.

“We had two foreign delegations come through this year—one from China and one from the Middle East. We also had delegates from various trade consulates.”

was going to be a challenge, but we maintained our ground, even though we continue to have more consolidation in the industry. So we are pleased with that.”

participated was positive.”

With respect to show size and the number of exhibitors, the event was down this year. Hetherington explained how every eight years Bakery Showcase is sandwiched between two international events: the IBA in Munich, Germany, (September 2015) and the IBIE event in Las Vegas (October 2016). “When we look back at our records, our event was the same size as it was back in 2008 when we had last had this confluence of events,” he says. “We recognized that

To keep the event attractive and informative, the association stepped up its educational program this year. “We have historically provided some form of educational programming, but starting at the Bakery Congress in Montreal last year we began putting more investment into a paid speaker program, with a separate registration and investing in bringing in quality speakers to address issues of the day. My personal belief is we delivered on that, and the feedback we’ve received from those who

Along with the learning sessions scheduled each day prior to the show opening, on the show floor the BAC hosted the Knowledge Center in partnership with Ardent Mills, and with the Healthy Grains Institute involved. “The effort behind that was simply to help industry understand what the opportunities are with different grains. That’s the type of information transfer we’re trying to achieve,” says Hetherington, who adds that going forward they will be looking at how to generate more dynamic activities on the floor.

Also attracting attention at this year’s event was a cake decorating demonstration featuring professors and students from Algonquin College’s baking and pastry program.

Aside from the educational elements, the BAC is broadening its horizons to deliver innovative production and

product ideas to the event through an international outreach. “We had two foreign delegations come through this year — one from China and one from the Middle East,” Hetherington says. “We also had about 14 delegates come from various trade consulates. We’re trying to spur on interest with those consulates to work with us to bring in products and services from other countries that would give attendees something new and exciting.”

For the BAC, entertaining new ideas and programming for the show is part of its continuous learning and its goal of transferring information, both local and international, to the Canadian industry.

ON THE SHOW FLOOR

Attendees at Bakery Showcase witnessed a wide variety of machinery from ovens, mixers and dough dividers to labeling and packaging solutions. And the ingredient companies also had a lot to show and share. The following is a sample of what we saw:

• Holding firm: Lallemand Yeast

Group’s Michel Dion showed us a demonstration of the company’s FlexFirm proof-tolerant yeast that allows for extended proof times. Doughs can be held in ambient temperatures for eight hours after proofing and hold their form.

• Reusing day olds: Dawn Food Products showed practical solutions, like using a waffle maker to repurpose day-old donuts or turning day-old cake donuts into cake-pops.

• Gluten-free flour substitute: Dealers Ingredients highlighted its Profi Bake high protein, high fiber composite powder that performs as a functional replacement for wheat flour in baking applications.

• Clean sprouts: Everspring Farms, supplier of sprouted grains, has upped its sanitation game with enhanced microbial reduction, adding to its existing BRC certified food safety plan.

• Organic able: Ardent Mills promoted its organic milling capabilities, and as a partner in the Knowledge Centre was giving flour milling

demonstrations and lessons on different grain types.

• Chocolate rocks: Callebaut introduced ChocRocks, small glossy, irregular shaped chocolate bits to add to the presentation and texture of sweet treats.

• Colour coding: Chicago Metallic showed its non-stick DuraShield pans with coloured coatings so bakeries can easily segregate their production, and highlighted its StayFlat sheet pans with sidewalls that prevent bowing over time.

• Time-saving ferments: AB Mauri showed its Aromaferm cereal ferments that allow bakers to produce breads with taste and texture of long fermenting sourdoughs and achieve the longer shelf life consusmers desire.

• All in the family: ADM Milling, the wheat processing division of Archer Daniels Midland, shared its space with company affiliates including Golden Peanut, which showed its peanut flour — including organic versions suitable for baked goods.

• Playing flavours: McCormick Canada took a twist on its flavour forecast for 2016 by incorporating pulse proteins and tropical Asian flavours into treats including a Malaysian Rendang curry coconut macaroon, Rendang curry kettle chips, and a lentil and chickpea muffin.

• Pizza for everyone: LC Bakery Equipment attracted crowds to its central location on the show floor by demonstrating its customizable revolving and deck ovens, baking a series of breads and pizza offerings for attendees.

• That’s one huge panatone: Lesaffre Yeast announced its new certified organic Red Star Organic Block Yeast, the first organic fresh yeast produced in North America. Also at its booth was a massive panatone baked from a 22-pound dough.

• Detector protector: targeting bakery production, Fortress Technology of Toronto demonstrated its Interceptor metal detector — its latest highly modular design.

WHERE ARE WE GOING?

Among the learning sessions held before the show was a panel of bakers who provided their insights into what shops are facing today. Entitled “Where are we and where are we going: the bakers perspectives,” the panelists included: Dufflet Rosenberg, founder of Dufflet; Simon Blackwell, owner of Blackbird Baking Co.; Gottfried Boehringer, president of The Stonemill Bakehouse; and Darryl Rowe, president of Weston Bakeries.

On the topic of consumer perceptions about baked goods, Rosenberg said people talk about clean label, but consumers don’t know what “natural” means.

Rowe agreed. “Consumers are more informed, but not better informed,” he said. “All of us are on a journey to find what consumers want today and tomorrow.”

For Boehringer it was about delivering a “good for you” story that consumers can understand and relate to.

When asked about discerning fads from trends, Rosenberg said it’s the public that decides what will be a fad or a trend. And while Boehringer noted we will always have cycles, Rosenberg said the media is charging up trends today, and social media makes it more

explosive than it ever was. She noted how cupcake shops popped up and then faded away. “Is the French macaron here to stay?” she asked, then answered, “I think it is here to stay.”

When it comes to social media, two of the panelists said they are very involved. “I think social is very important,” said Blackwell, listing Instagram, Twitter and now SnapChat as key channels. His bakery has close to 17,000 Instagram followers.

Dufflet is also active on Twitter and Instagram. “To keep your followers you have to be part of the community,” Rosenberg said. “It’s not just an advertising tool.”

Both Boehringer and Rowe indicated they were not too active on social platforms.

Playing off the social media theme, panelists were asked about how they deal with millennials as customers. “This is why social media is so important,” said Rosenberg, “and online ordering too.”

Boehringer explained the importance of transparency. “Your company’s core values must resonate with their core values,” he said, citing the importance of focusing on the triple bottom line: social, economic and the environment.

For Weston, Rowe said portability and convenience were important, while also maintaining a more natural product.

“Being less packaged is viewed as more natural, but is it safe?” he said. “Over time we have to deal with food safety.”

Finally, the panelists were asked about the next trends. For Blackwell the answer was not an item, but a back-tobasic approach. And that sentiment was echoed by Boehringer, who pointed to the move towards long fermentation for breads as opposed to industrialized loaves.

Rosenberg couldn’t identify one trend, but said she’d like to get away from bright colours and having to create perfect gems for people to take photos of for Instagram.

And according to Rowe, transparency and portability are the new trends. Transparency so customers can understand what’s going into products, and portability because people are snacking more.

The trends pointed out by the bakers were all visible on the Bakery Showcase show floor, where the eye-catching decorative items, quick snack ideas and the promotion of clean label and natural ingredients continue to hold strong.

It will be interesting to see how these trends hold up for the next Showcase in 2018. In the meantime, mark your calendar for the next Bakery Congress set to be held at the Vancouver Convention Centre, April 23 and 24, 2017. / BJ

Colourful cakes and eye-catching sweet treats attracted attendees at Bakery Showcase 2016. Booths offering samples to taste were sure to draw large crowds, and artisan breads were a hit.

THE ART & CRAFT

BAKING & PASTRY: MASTERING

THIRD EDITION

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated.

Praised by top pastry chefs and bakers as “an indispensable guide” and “the ultimate baking and pastry reference,” the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.

Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates

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From spiral mixers and familiar campfire flavours to toast bread production lines, Bakers

“in the know.” for more on new products for the baking industry, check

Three-zone kneading process

The new WP Kemper Kronos spiral mixer, a new design and a lower-cost version of the company’s President spiral mixer, can handle gluten development for a variety of doughs because of its three-zone kneading process.

The fixed rotating speed of the mixer’s bowl allows for reproducible mixing results, and a variety of mixing tools are available, including: a spiral, universal mixing tool; pretzel/bagel-spiral; rye tool; whole grain tool; confectioner tool; blending tool; and whisk.

The new Kronos spiral mixer is compatible with existing President and Titan bowls, and the mixer offers easy cleaning due to its high ground clearance (135 mm) and smooth inclined surfaces, plus a bowl scraper to clean during production.

The machine uses the INUS operating

interface, the same as most WP Kemper machines. It uses a master-slave function allowing recipe management and transmission to different mixers through one control panel.

www.wpbakerygroupusa.com

S’mores flavours

Comax Flavors has introduced natural S’mores and natural S’mores Pancake flavours to recreate the classic campfire treat. The S’mores flavour balances toasted marshmallow with sweet chocolate and a graham cracker finish, while the S’mores Pancake flavour combines the taste of chocolatey marshmallow and graham cracker with pancakes and syrup. Both flavours are natural and can be used in a variety of applications, including baked goods, nutritional bars, candies,

www.bakersjournal.com

beverages, syrups, dairy, yogurt and ice cream products.

www.comaxflavors.com

Toast bread line

MECATHERM has launched MECAtoast, a versatile toast bread production line.

The MECAtoast line can accommodate different variants in terms of formulation, format and baking. The line is made up of the H3 divider, Bloc Combi make up line, MVS proofer and FDA oven. The line is scalable and can switch from semi-automatic to automatic. The solution also permits the production of baguettes and derivatives.

MECAtoast provides capacities of up to 47 tonnes of toast bread per day, and can operate 24/7 without intervention.

www.mecatherm.fr

BAKEMARK CANADA

2480 Viking Way, Richmond, BC V6V 1N2

Contact: Richmond: Debbie Fawcus 604-303-1700 or 1-800-665-9441

Calgary: Lennie Lardeur 403-243-5493 or 800-661-1248; Edmonton: Chris Rossnagel 780-483-2831 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

Website: www.yourbakemark.com/ca/

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.

6745 Invader Cresent, Mississauga, ON L5T 2B6

Contact: Michelle Shebib, Director of Marketing & Business Development

Tel: 905-266-1978

Fax: 905-850-9292

Website: www.backerhausveit.com

Products offered: Artisan Breads, Rolls & Soft Bavarian Pretzels; Frozen par-baked or fully baked; Branded, Private label or Co-packing capable. Deliveries: Canada and the United States with local broker and distribution support.

Major customers: Retail in-store bakeries, Foodservice Commercial/Industrial Operators, Independent bakeries, Private label, Co-packing Distributors.

Assistance offered: New product development, Technical support and Merchandising assistance can be provided.

Company comments: Backerhaus Veit remains a true Craft Artisan Bakery offering European handcrafted quality breads, rolls and pretzels in a wide range of items that meet current market demands. Backerhaus Veit is a Food Safe company with a BRC Grade ‘A’ Rating, holds a Kosher Pareve and Vegan accreditation and is certified with WBE Canada (affiliated with WBENC).

DAWN FOODS CANADA

75 Vickers Rd., Toronto, ON M9B 6B6

Tel: 416-233-5851

Customer Service: 416-239-3571 or 1-866-277-3663

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, 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:

1. We know. Our knowledge of the baking process and industry.

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

3. 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

Contact: Natalie Maev

Tel: 416-746-1010 ext. 294

Fax: 416-746-8399

Website: www.fierafoods.com

Products offered: Artisan breads and rolls, croissants, bagels, danishes, puffed pastry cinnamon rolls and muffins. All products are trans-fat free.

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

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

Suite 502-4190, Lougheed Highway, Burnaby, BC V5C 6A8

Contact: David MacPhail, Senior Vice President and General Manager

Tel: 604-298-2652

Fax: 604-296-1001

Website: www.gourmetbaker.com

Products offered: Manufacturer and marketer of baked and unbaked desserts and breakfast pastries. Broad range of frozen bakery products including dessert bars and squares, un-iced sheetcakes, puff and Danish pastry, crumpets, croissants, cinnamon buns, round cakes, loaf cakes and slab cakes.

Deliveries: Throughout Canada and the United States. Minimum order 150 cases, shipped via frozen reefer truck through distributors.

Major customers: In-store bakeries, retail bakeries, supermarket chains and the foodservice segment. Assistance offered: Sales and product training is available from our sales network across Canada.

Company comments: The Gourmet Baker brand is well recognized throughout Canadian in-store bakeries and the foodservice industry. Gourmet Baker has developed a reputation for delivery of high quality and value products as evidenced by its long-standing customer relationships. Through its extensive product offerings, the company provides customers with considerable choice and the convenience of one-stop shopping.

OK FROZEN DOUGH

4145 Spallumcheen Pl., Armstrong, BC V0E 1B6

Contact: Bruce Glaicar

Tel: 250-546-0311

E-mail: bruce@okfrozendough.com

Website: www.okfrozendough.com

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: In-store bakeries and food service suppliers.

Company comments: OK Frozen Dough has been providing quality frozen dough for over 22 years. Our variety of product compliments any bakery program and our dedication to consistent quality has made us the trusted frozen dough supplier of Western Canada’s Grocery Industry. Remember our moto: We help YOU make DOUGH!

OLYMPIC WHOLESALE CO. LTD.

75 Green Ct., Ajax, ON L1S 6W9

Tel: 905-426-5188

E-mail: info@olympicwholesale.ca

2016 frozen dough guide & directory

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.

PRIME PASTRIES

370 North Rivermede Rd., Concord, ON L4K 3N2

Contact: Steven Muchnik

Tel: 905-669-5883

Fax: 905-669-8655

Website: www.primepastries.ca

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, US, Carribean, Middle East and Asia.

Major customers: Supermarket chains, foodservice operators, food distributors, bakeries, c-stores, private label retailers.

Assistance offered: Technical and product development assistance. Custom design service. Designation: BRC, 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.

2095 Meadowvale Blvd.

Mississauga, ON L5N 5N1

Contact: Brenda Williams, Sales Tel: 905-567-0660 ext. 4604

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: Your success is the core of our business.

RICH PRODUCTS OF CANADA LTD

149 Rowntree Dairy Rd.

Woodbridge, ON L4L 6E1

Contact: Kevin Spratt

Tel: 1-905-265-4321

Website: www.richscanada.ca

Products offered: Rich’s has an extensive lineup of breads and rolls, including Roll Dough, Par-Baked Breads, and Fully Baked Breads. Rich’s also has an exceptional lineup of specialty flatbreads and a premium Gluten-Free offering. In addition, Rich’s offers: sweet goods, cookies, donuts, desserts as well as a full spectrum of whipped toppings and icings & fillings.

Deliveries: National distribution through local and broadline distributors. Mimimum orders vary across Canada.

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Phone 705-826-2254 | 1-888-599-2228, ext. 268

Fax 1-866-810-8111 (secure line)

FOR SALE

Bakery in Pincher Creek, Alberta

For sale is the Building and/or the Business on a perfect location. Live in the nice adjacent apartment or rent it out. Bakery equipment list available. MLS # LD0075053

Listed with Brigitt Manz, Sutton Group, Pincher Ceek 403-627-1771

toronto_bakery_jan14.indd

JMcTavish@drader.com

BY JANE DUMMER, RD

SUGAR: FUNCTION BEYOND SWEETNESS

Adding flavour, colour, texture and more, sugar is an essential baking ingredient.

We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation. When I say sugar, I’m referring to table sugar (sucrose). With all the hype about sugar over the past eight years (this is my third Final Proof column about sugar since October 2010), I’ve seen some interesting baking disasters because the sugar in a recipe has been meddled with. Using more or less sugar than a recipe requires will influence your results. Even substituting maple syrup or honey for table sugar creates new interactions that will not behave the same as sugar, giving very different outcomes.

}Table sugar plays an important role in the science of baking.

texture of the fudge-like density plus creating the tenderizing lightness of the brownie that sets it apart from other textures. Sugar interacts with the other

With all the hype about sugar over the past eight years, I’ve seen some interesting baking disasters because the sugar in a recipe has been meddled with.

Sugar not only is sweet, but it enhances other flavours and ingredients, like the earthy taste of cocoa and some of the bitter notes found in ancient grains. When I was a first-year student at the University of Guelph, I was taught the kitchen science behind the Maillard reaction. That’s when sugar reacts with amino acids in proteins, resulting in the characteristic brown colour and flavour in baked goods. It was fun experimenting and altering the recipes in that introduction to food course. As a home cook and baker, I’ve learned I can play with the sugar in my sticky chili chicken recipe but never to interfere with the sugar in baking!

Claire Tansey, professional chef and principal of Claire Tansey’s Kitchen, shares her expert opinion on the power of sugar and her culinary experience of creating a new cheesecake brownie recipe. Tansey discovered that when trying to use less sugar than she would typically add, not only was the taste not up to par, but the brownie had a very odd texture. Tansey explains, “Sugar is critical for

brownie ingredients, including water and gluten, to create air and space, giving us that familiar brownie structure. Sugar helps form the layer of crunch to the brownie top. And we can easily see this same golden brown crunchy deliciousness in the layering of texture and flavour when baking a vanilla cake.”

Meringue is another creation that is highly dependent on sugar. As a kid, homemade lemon meringue pie was a must-have for my father’s birthday every August. I remember eating all the meringue first then the lemon custard and crust. Sugar stabilizes meringue in two ways. It protects the egg whites from being overbeaten and creates that glossy foam by bonding with the egg proteins to form thin sheets around tiny air bubbles. Second, sugar provides volume and firmness and protects the meringue from collapse. Tansey reminded me, “The lovely caramel hue in the meringue is a result of the heated sugars reacting with the proteins in the egg whites.”

Along with flavour, colour, texture, stability and bulk, sugar’s multi-functionality

includes acting as a growth substrate for bacteria and yeasts in fermented foods. Gases, including carbon dioxide, are produced from fermentation, making bread rise and giving it a light crumb structure. In my July 2013 “Sour Science” column I interviewed master baker Chad Robertson, founder of Tartine Bakery in San Francisco. We discussed how the longer rise time translates into a darker bake because the sugars are broken down by the extended fermentation process before the loaves hit the oven. More home bakers are experimenting with making their own bread. Tansey has observed this trend as well and suggests, “With the longer rise time, there is less time required for kneading, which in turn makes it easier for the home baker. People gain the satisfaction of creating one of the oldest forms of food that has been a necessity of life.”

Sugar in bread making and baking dates back to ancient Egypt, and its chemical structure proves essential for modern day baking. I practice a healthy lifestyle; however, when I indulge I want it to be simply delicious. So I continue not to tinker with the sugar in my baking. And I follow what my grandmother used to say: “Eat all your vegetables first, and then enjoy dessert!” / BJ

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

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From flour to spices and oats to chocolate chips, our DDA® products are the essential ingredients you need to run your bakery. Contact your Dawn Sales Representative to discover the advantage you’ve been looking for.

For more information about these and other fine products, visit DawnFoods.com or call (866) 277-3663.