Karen Barr reveals the secrets to transforming an ordinary ingredient into a magical feature
21 Sharing treats
Granny Lyn’s Kitchen makes treats that humans can share with their four-legged friends
24 Aquafabulous
Bakers Journal interviewed the author of “Aquafabulous” and shares tips on working with this versatile, plant-based inclusion
Karen Barr explores inclusions “Inside and Out.” For the full story, turn to page 10.
Interview with Dr. Wilhemina “Willy” Kalt discusses
BY NAOMI SZEBEN
INCLUSIONS ADD ZEST
Canada Day means celebrating the inclusion of many people into our country.
With bakers who are providing red-and-white celebration cakes, pastries and cookies to new Canadians, the word “inclusion” can then have two meanings: The bakers who include newcomers to their client list and those who may also include international flavour palates to their menu.
When non-bakers hear “inclusion” they may think of drawing people into a conversation, or allowing others to join a community.
For Lynda McLeod of Granny Lyn’s Kitchen, inclusion meant both volunteering at Huntsville’s Hike for Hospice fundraiser, and using local blueberries as a natural flavouring in her famous cookies. By using berries for their colour and flavour, she was able to donate purple cookies that tied in to her favourite charity’s colour scheme. Granny Lyn’s Kitchen is a welcome inclusion to her community, and her diabetic-friendly cookies that dogs and their humans can share are a home-grown favourite. McLeod knows that bakeries are welcome in virtually any neighbourhood; they bring joy to those who want a nostalgic treat, or to revel in a new flavour they haven’t tried before.
Master chefs know inclusion refers to the ingredients that are folded into dough or added as flavouring into batter. I loved how Karen Barr’s article focuses on the new spin on traditional inclusions. Her piece showcases carrot cake dressed with delicate, candied petals of its own main ingredient, and elegant éclairs finished with pistachios. In Barr’s article, bakers have used local fruits and berries from nearby Niagara Valley farms, and were brought closer to the farmers they acquired their ingredients from. The bakers were not just connecting with their clients, but forging a more intimate connection between their ingredients and their creations by becoming familiar with where their fruit was grown.
}Balancing the demand for memory-evoking snacks with innovation is no mean feat for any baker. Some customers buy treats to recall past joys, and others want to thrill at a new taste sensation. Barr explores how bakers think outside the (pastry) box by using inclusions to bridge the gap between tradition and innovation.
For bakers looking to bring decadence to plant-based cuisine or want to reach out to a vegan clientele, “bean water is aquafabulous” is an informative read.
For the readers who want to profit from the health-consciousness trend, consider adding seasonal, bright red berries to your baked goods. Strawberries and blueberries are popular summer berries; Bakers Journal’s online exclusive explores what “anthocyanin” means, and how it works to help your body rid itself of potential cancer-causing free radicals. Dr. Kalt explains what dark, brightly hued fruit actually do (other than dye your tongue.) So eat that Canada Day strawberry pie: It’s good for you!
Plant-based foods are seen as “healthyish,” and have been in the public eye for some time. With many millennials making choices based on allergies or the ethical treatment of animals, finding baked goods that allows for indulgent alternatives can be a challenge for customers and bakers alike. Some plant-based egg replacements are expensive or don’t yield the right texture…until now.
Aquafaba is currently in the spotlight as an egg replacement for both vegans and those with egg allergies. In this issue, the plant-based and cost-effective ingredient was discussed with Rebecca Coleman, author of the recently published “Aquafabulous.” For bakers looking for a way to bring decadence to plant-based cuisine, or for those who want to reach out to a vegan clientele, “Bean water is aquafabulous” is an informative read.
Wishing all our readers a wonderful July, a happy Canada Day or Independence Day, and may it include delicious treats shared in the company of those you love. / BJ
briefly | Inventor of the CakeSafe wins silver for product development; Humber College now offering an advanced degree for confectionary arts | for more news in the baking world, check out our website, www.bakersjournal.com
CakeSafe inventor wins an American Business Award Advanced confectionary arts program
Scott Chapin created the first CakeSafe delivery box 29 years ago for his wife Juli Chapin’s wedding cake business.
The box he designed protects tiered cakes from dust, rain, heat, bumpy road conditions, slammed brakes, and it’s even tip-proof.
Previously employed as an engineer, Chapin found himself unemployed due to corporate downsizing. With three children to support, he took the plunge into entrepreneurial waters and start making CakeSafes and selling them to bakers commercially.
Chapin was nominated for the 2018 American Business Awards in March of this year. In May, CakeSafe was notified that the home-based business had won the Silver Award for Product Developer of the Year. Chapin reports that he is thrilled to have won, but is more touched that his employees thought he deserved the award enough to nominate him.
The judging and deliberation took two
months. Some of the judges comments on the nomination read “this is an engineering feat,” and “excellent entry. Deserves to be awarded.”
Since CakeSafe LLC’s founding in 2009, the company has grown an average of 40 per cent per year. The business started as a solo operation and now currently employs 6 people. Chapin invents new products to make bakers’ lives easier almost every year.
In 2017 Chapin invented the CupCakeSafe as a solution for bakers who deliver cupcakes. He also designed and created the Xtend-A-Turntable to make the working surface of a 30.5 cm turntable larger, and he redesigned the Spray Booth (a product to remove overspray from the air) to be more durable.
Humber College is now offering an advanced chocolatier and confectionary arts graduate certificate program aimed at professional chefs looking to augment their skills.
Now, pastry chefs who have already earned their bachelor’s degree or hold an advanced diploma in baking and pastry arts can enhance their skill-set with this graduate certificate. They can learn to perfect the art of working with sugar art and sculpting chocolate. This program is designed to schedule theory classes around its students with a day job, allowing them to learn online, in-class or in a hybrid format. Practical classes take place in the evening to accommodate working professionals.
To be eligible for admission, the college requests that students already have their diploma or advanced diploma or in baking and pastry arts management, culinary management or apprentice cook program. This program prepares students for work experiences both at home and abroad, with advanced knowledge of sustainability and ethical sourcing.
Among some of the classes offered in this two-semester, year-long course are lessons in artisanal chocolate techniques, professional sugar artistry and confectionary techniques, modern and international desserts and courses in working with frozen preparations, such as ice cream. The program offers lessons in product development to aid students eventually launch their own branded product.
The faculty includes Chef Kenneth Ku, Chef Sergio Shidomi, and Chef Gamini Hemalal. Courses are scheduled to start September 2018 and end August 2019.
The inventor, Scott Chapin (left) holding his award winning invention with employee, Michelle Bommarito.
From new vents, and vitamin enriched yeast to conveyors that keep your business moving, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Flexicon’s new low profile flexible screw conveyor
Flexicon Corporation created a new low profile flexible screw conveyor with integral bin and caster-mounted frame which can be rolled below mezzanines and other low-headroom areas.
With the exception of the polymer tube, all material contact surfaces are of stainless steel finished to food, dairy or industrial standards for rapid wash downand/or corrosion resistance.
The company also manufactures bulk bag dischargers, bulk bag fillers, pneumatic conveying systems, tubular cable conveyors, manual dumping stations, drum/box/container dumpers, weigh batching systems, and automated plant-wide systems integrated with new or existing process equipment.
It can also receive material from overhead equipment, and discharge the material into process equipment and vessels throughout the plant. Ready to plug in and run, the self-contained unit features a “push type” drive system positioned at the lower intake end of the conveyor, versus a standard “pull-type” drive positioned at the upper discharge end of the conveyor, reducing overall height by approximately 610mm.
At 0.84 square meters, the integral bin accomodates the contents of approximately one-third of a bulk bag measuring 1 x 1 x 1 meter, or several typical 23kg bags, depending on bulk density.
A specialized BEV-CON™ screw within the straight conveyor tube is engineered to move a range of difficult-to-convey bulk materials that tend to cake, pack, smear or plug, as well as fragile products prone to breakage, with no spearation of blends.
This feature makes the low-profile, flexible screw conveyor ideal for material that can crumble or cake easily, such as cocoa, cake mixes, bskery goods like cookies and breads.
This particular model boasts that it can meet sanitary requirements at a comparatively low cost. The enclosed tube prevents dust and spillage, eliminating cost and quality concerns associated with contamination of flour or other allergens with your product, the bakery or factory environment. The removable end cap allows reversing of screw for evacuation
of material, in-place flushing of crevicefree interior or quick removal of screw for sanitizing. These features promise to reduce labour and downtime for yoru production line.
This is available mounted on mobile bases with casters so it can operate at multiple locations, eliminating the need for dedicated conveyors.
Rational’s Combi Duo Ultravent.
RATIONAL launches new vents RATIONAL, the manufacturer of combi-steamers, announced the launch of the new UltraVent and UltraVent Plus recirculating hoods for SelfCookingCenter® models 61/101 and 62/102. The UltraVent absorbs and dissipates steam, and the UltraVent Plus adds special filters that capture grease and smoke that occur during grilling and roasting. Equipped with the appropriate UltraVent, a SelfCookingCenter® can be used in visible locations such as open kitchens, or storefront cooking station.
Add a little
Enhance the Vitamin D content of your bakery products with our new range of Instaferm® VitaD® Products
Our company has developed a process that allows bakers yeast to naturally produce its own Vitamin D. Lallemand’s new Instaferm® VitaD® Premixes are designed to give more control and flexibility to bakers, when considering the Vitamin D enrichment.
USA Tel.: (800) 687 6483 or (901) 547 1579
(800) 840 4047 or (514) 522 2133
Flexicon low-profile screw conveyor.
BY DIANE CHIASSON
LOOK BEFORE YOU LEAP
What you need to know before signing a commercial bakery lease
Finding a space for your small bakery operation is one thing, but leasing a commercial retail bakery space will be one of your biggest operating expenses. Dozens of details could go wrong. It involves more than finding the perfect business location and signing an affordable lease; it will take careful planning, great negotiating skills, and proper budgeting to find a suitable place that will meet your needs. Whether you are leasing a space for your new bakery, or negotiating a good lease renewal, finding the right bakery for lease comes down to three things: cost, size, and location. Here a few things to consider before you lease a commercial space for your bakery.
}area, visible and accessible to customers. It should be located near public transport and/or major highways. Pry some inside information from tenants already in the area. Introduce yourself and ask for their honest opinion of the landlord, the level of property maintenance, and the overall information about the area.
Square Footage: You will need to find out how the landlord has calculated the unit space. Is it based on the actual square footage or does it include space that doesn’t actually exist? Very often bakery and restaurant tenants pay their rent per square foot, but they seldom receive as much space as the lease agreement stipulates. Make sure that you measure your space properly. Always ask how the chargeable square footage is measured and calculated. Most commercial mall leases will include the square footage of your private retail space, plus a pro rata share of the building’s common
Put everything in writing: Remember that the lease that you will sign has been written to protect the landlord’s interest rather than yours.
WORK WITH PROFESSIONALS
You should never sign a lease without first having your real estate broker work through the complexities of a lease as well as negotiating a satisfactory deal on your behalf. Your broker should have in-depth knowledge of your area and should know what the retail traffic is. You will need an experienced commercial real estate lawyer to review your entire lease document and someone who will be able to help you negotiate the best terms. You don’t want a general lawyer; you need a lawyer who negotiates leases every day of the year.
THINGS TO CONSIDER BEFORE LEASING A BAKERY SPACE
For many retail businesses, location can make or break the business. You will need to know everything you can about a location before you even think about leasing. Know where your customers are and be sure that your business is located in a high foot traffic area with high visibility from the street. Your retail location needs to be located in a safe
areas such as lobbies, staircases, corridors and restrooms.
Traffic: Is there adequate foot traffic for your future bakery business? If you are leasing a retail space, the landlord should give you an accurate count of how many cars drive by each day. If they don’t have this information, grab a coffee, sit down in front of your potential retail space, and do a count on your own. You can also do an online search for general demographics of an area/city or ask the municipal government if they have such information.
Parking: Check out if there is enough parking nearby your prospective retail space. Explore nearby parking lots on different days and different times of the day.
Layout: You don’t want to pay for space that you won’t need, but you do want to have enough space to accommodate your future bakery’s growth. You should consider working with a designer just to get a rough sketch of what your bakery will look like before signing the lease. This exercise will give you an idea
if the space is right for you. Think of all the aspects of this floor plan: back and front kitchen space, sales floor, cash area, to-go area, sitting area, stockroom, office, and bathrooms.
Making improvements: Is this retail space move-in-ready, or are you going to pay a lot more for a similar space that needs remodeling? If you need to alter the space to suit your business needs, make sure your lease outlines what alterations you are allowed to make. Write down all the improvements that will be made, and which party will have to pay for these improvements. You will specify who will own these improvements (normally the landlord does) and if you will need to return the space to its original condition when your lease expires. Whatever you do, make sure to allot a design budget to make your bakery shop visually appealing.
Signage: You should have a clear understanding of what kind of corporate signage is permitted outside of your property, such as sale signs, open/closed signs, or other signs in your storefront area.
Maintenance and repairs: Commercial leases often require the tenant to pay for all maintenance, except for that of exterior walls, roof and common areas.
Put everything in writing: Remember that the lease that you will sign has been written to protect the landlord’s interest rather than yours. You’ll want to ensure that all verbal agreements and promises as well as your personal interests are included in this written agreement. By putting everything in your written agreement you will avoid unnecessary problems in the future. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com
Di re ct Dr iv e S y st em s pi ra ls f un ct io n th e wa y sp iral s y s te ms s hould fu nc ti on ; with red uc ed be l t t en s i on, w i t h i mp rove d pro d uct or i e ntat i o n, w i t h i n crease d l o a d cap a b il i t y. T hi s sy st em e lim inat es o ve rdri ve a nd m ak es o pe ra ti on o f yo ur mis si on cri tical equi pm en t re li ab ly s mo oth, wi th ou t in te rr up ti on.
Nutty and fruity inclusions create indulgent flavours and elegant presentation | BY
KAREN BARR
INCLUSIONS: INSIDE
& OUT
Inclusions and topping add flavour, colour, texture and elegant design elements to baked goods and desserts. Dried fruit, fresh fruit, a variety of nuts and candies are popular options. So, just how can bakers and pastry chefs use these items for product development and to enliven their menus?
“Inclusions take a ubiquitous item and makes it special. Everyone sells croissants these days, but do they sell cherry pistachio croissants?” asks Jennifer Stang, co-owner of La Boule Patisserie & Bakery, in Edmonton. She notes that within the last two years six new high quality bakeries have opened up in the city. Inclusions and toppings help to to differentiate her products.
Stang studied cooking at Northern Alberta Institute of Technology and obtained her Red Seal. But pastry had its pull and soon she switched from the savoury side of the kitchen to the sweet. Stang opened the bakery, with her business partner and mother Roseanne Stang-Tarrabain, in 2017.
}The pan de raisin at La Boule Patisserie & Bakery is rolled, cut and shaped before adding raisins. “I have more control over how many raisins go into each roll this way, keeping it more consistent,” explains Stang. The raisins are soaked in rum to keep the dried fruit plump during baking.
(opposite) La Boule uses pistachio nuts as both a garnish and flavouring; (above) La Boule’s stylish carrot cake is topped with candied carrot slices and flecks of edible gold leaf.
“I always try to top the bakery items with ingredients used in the recipe. That way customers can see what it has been made from, especially when it comes to nuts.”
After studying Baking and Pastry Arts at George Brown College, in Toronto in 1997, Walter Sallese spent many years honing his skills. Then, he and his wife Azumi Kimura , a fellow pastry chef from Japan, opened Patisserie 27, in the Bloor West Village area of Toronto, in 2011.
“We use dried apricots macerated in apricot liquor and dried plums soaked in dark rum in our pound cakes,” says Sallese. Using dried fruit in these cakes helps to promote the keeping quality of the products. “The cakes keep refrigerated for up to one week,” he says.
Over at Willow Cakes & Pastries in Niagara- on- the- Lake, Ont., the bakery uses a lot of dried cranberries. “We use them in our scones and muffins. We do not soak them before using, because we find it changes the texture of the dough or batter. We also make white chocolate cranberry truffles. Again, we do not soak the cranberries, as it softens the chocolate,” says Catherine O’Donnell, pastry chef and owner.
Also a graduate of George Brown College, O’Donnell completed further training at Callebaut Chocolate Institute, in Belgium. She opened Willow Cakes & Pastries in 2004.
Living and working in the fruit-rich Niagara Region has its advantages. “Ninety per cent of our desserts contain
fresh fruit. And the fruit changes with the season. I love raspberries, because they enhance the flavour of the product without changing it.” The caramel raspberry cheesecake is one such popular item made with the berries
“Cherries are also great, but you have to pit them,” continues O’Donnell. “We put them into items like our cheesecakes, but to garnish, we leave them whole with, the stems attached. We also add fresh cherries to pound cakes. “
As for strawberries, Willow Cakes & Pastries offer a pink champagne cake, which contains chopped, fresh strawberries added to the buttercream.
“Fresh fruits, as inclusions and toppings allow our bakery to convey the changing seasons” says Sallese “For the most part, each fruit is used for a limited, time, thus creating a sense of anticipation.” Other fresh fruit danishes, apricot glazed berry tarts, fruit tarts and fruit garnished cakes are created with
what is local and seasonal.
At La Boule Patisserie & Bakery Stang points to her popular “cruffin,” a muffin-shaped pastry made from croissant dough, filled with fresh peach compote and topped with peaches. “We are becoming more in touch with our local farmers,” says Stang. “I’m thinking of ways to incorporate Saskatoon berries and honey berries into the menu.”
As for nuts, Stang says, “I always try to top the bakery items
with ingredients used in the recipe. That way customers can see what it has been made from, especially when it comes to nuts.”
Stang points to the Paris- Brest, a classic choux pastry filled with hazelnut croustillant, whipped hazelnut ganache using Valrhona Caramelis, then topped with caramelized sugar and toasted hazelnuts.
O’ Donnell likes to use pecans, as a base for cheesecakes or lemon mousse. The nuts are mixed with butter, sugar and rolled oats. Walnuts are mixed into her banana breads and chocolate zucchini cakes.
All three businesses agree that chocolate is the top candy inclusion and when it comes to other forms of candy, they prefer to make their own in-house.
O’Donnell’s top selling cheesecake is the Toblerone chocolate cheesecake, with milk chocolate chips both inside and out.
As for other candies Sallese says, “We make Veneziana, a brioche with candied orange. We candy the orange by boiling strips of peel and sugar. Then, we cube it, and add it to the dough and finish it with almonds.”
Stall tops her carrot cakes with carrots, which are candied in simple syrup, then dehydrated, resulting in a flower shape. “They do so on their own volition,” she says, with a laugh.
Inclusions can also increase speed and production: “With the one croissant dough we make a total of eight products just by changing the inclusions,” says Sallese. “ There are croissants, pain au chocolat, almond croissants, chocolate almond croissants, maple chocolate chip danishes, cinnamon raisin danishes, fruit and savoury danishes.”
O’Donnell creates different cakes, with a base recipe for chocolate sour cream cake and varies it using different inclusions. To make the chocolate caramel crunch cake she adds toffee, milk chocolate chips, and chocolate paste and decorates with chocolate fans. To make the chocolate raspberry cake she adds pureed raspberries to the butter cream and layers it between the chocolate sour cream cake.
Bakers and pastry chefs can create a multitude of products unique to their businesses, by using a wide variety of dried fruit, fresh fruit, nuts and candies. Creativity knows no bounds. / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.
(Left) La Boule’s Paris Brest uses crystalized sugar for flavour and texture. Using local fruits kept the bakery “in touch” with local farmers.
This is more than the 2300 m g daily v a lue f or sod iu m.
ver the past 10 years, Hea l t h Ca n ada h as c r eated fou r d i ffer ent sod iu m t h reshold s to help Canad ians re duce their sodium intake. For anyone followin g Health Canada on this journey, it has been con f usin g ; it is con f usin g f or industry who needs to decide which tar g et to use in re f ormulations and innovation, it is con f usin g f or influencers, health care professionals and publ ic hea l t h in t heir ind ividua l and population recommendations, it is con f usin g f or consumers who already are suspicious of nutrition advice.
T he sodiu m reduct ion movement sta r ted in 1982 when Health Ca nada
shif ted their dietary recommendations f rom the objective of preventin g nutrient def iciencies to reducin g chronic d i seases . At that t ime Ca n ada’s Food Gu ide included a moder at ion statement, w h ic h encourage d Canad ians to limit f at, sugar, salt, and alcohol. That was the f irst attempt to curb the r isin g rate of diet-related chronic di seases by in f luencing eating habits 1
330 MG / 100 G FOR PANTRY BREAD Twenty-five years later, in 2007, Health Canada established an exper t multi-stakeholder Sodium Workin g Group (SWG) to develop a strate g y f or sodium reduction in Canada. In 2010, t he SWG provide d recommend ations wit h t he g oa l to g radua ll y re duce sodium intakes to 2300 m g /day by t he end of 2016. 2 The 2015 Ca n ad i a n C ommunity Health Survey will shed more li g ht on the daily consumption of sod iu m but in t he mea nt ime Hea l t h C anada is usin g the 2004 data which i nd icates t h at Ca n ad i a n s con su me on avera g e 3400 m g of sodium each day.
The voluntary sodium tar g ets were set in 2012 for 94 cate g ories to be me t by December 31, 2016. The amount
sodium per 100 g . While BAC maint ained that Health Canada proposed sodium tar g ets were unachievable due t o f unctional issues, we supported t he g oal of reducin g sodium. Withou t u sin g any salt substitutes, bakers success f ully decreased the sodium in p antry bread by 11% b etween 2010 a nd 2015
SODIUM TARGET # 2 –5% AND LESS OF THE DV IS A LITTLE; 15% AND MORE OF THE DV IS A LOT
In parallel to the voluntary sodium reduction initiative, Health Canada, partnered with industry to desig n a prog ram to help Canadians better use and understand t he Nut rit ion Facts table 3 Between 2010 and 2014, the Nutrition Facts Education Campaig n (NFEC) targeted Canadians with a simple way to understand and use t he % Daily Value (DV). As a rule of thumb, 15% of the DV means a lot and 5% of the DV means a litt le. At t hat t ime Healt h Canada admitted that the message is not
to provide g uidance to consumers.
SODIUM TARGET 1
Voluntary Sodium Reduction Target
SODIUM TARGET 2
SODIUM TARGET 3
SODIUM TARGET 4
SODIUM TARGET #3 –
≥ 15 % OF THE DV PER SERVING SIZE AND REFERENCE AMOUNT IS HIGH IN SODIUM
On October 24, 2016 the Minister of Health launched a Healthy Eating Strategy as part of the Government’s vision for a healthy Canada. One of the elements of Health Canada’s strategy is the proposal of a mandatory Front of Package Labelling (FOP) to provide consumers with simple guidance on foods that are high in sodium, sugar and saturated fat and to encourage manufacturers to reformulate. This is the third sodium target in just 6 years. In this instance, Health Canada continues to use the same unscientific “rule of thumb”.
SODIUM TARGET #4 –
≤ 140 MG SODIUM PER SERVING SIZE AND REFERENCE AMOUNT OR LOW IN SODIUM
On May 8, 2018, Health Canada
Congratulations To Our Most Recent Correspondence Course Grads!
Bhawani Singh Khangarot Bakery Technology Unit I
Beena Patel
Bakery Technology Unit II
Nishantkumar Patel
Bakery Technology Unit I
Indrani Yogalingam Bakery Technology Unit II
Don Hemantha Vithanage Certified Bakery Specialist (C.B.S.) Diploma
Sodium Health Canada/Santé Canada
published an update to their proposed restriction to marketing unhealthy food and beverages to children. As part of the briefing, Health Canada is proposing a new definition of unhealthy foods: any food exceeding the threshold for the nutrient content claim “low in sodium or salt”; “low in saturated fatty acids” and/or “low in sugar”. This criteria will define most breads that are not low in sodium as “unhealthy” for children.
Nutrient content claims, just like the % DV message of “a little” and “a lot” were not created to be scientifically sound but to allow food manufacturers to use the same criteria to qualify a food as “low in” or “high in”, in order not to mislead consumers.
Nutrient Content Claims are the simplest label statement as they identify/ quantify the amount of a nutrient contained in a food4 , whether it is based
NEW BAC MEMBERS
Trisha Bower EAT MY SHORTBREAD
Terry Butryn CHEMSTATION TORONTO
Clarecia Christie TFO CANADA
Josee Gosselin THE BREAD ESSENTIALS
on a numeric value or a % DV.
BAC supports nutrition policy and dietary recommendations that are based on scientific evidences. We agree with Health Canada that a reduction in sodium intake will improve the health of Canadians. However, we have to ask how can four different sodium reduction targets benefit either the food industry or consumers in this effort?
11:00 a.m: Registration & Meet Your Team 11:45 a.m: ALL Teams to their designated starting hole!
12:00 p.m: SHOT GUN 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 31, 2018. 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. Tournaments play rain or shine - no refunds or rain checks
_______ BAC Members – Golf, Cart, Dinner & prize table @ $165 each _______ BAC Members – Dinner only @ $55 each
_______ Non-BAC Members - Golf, Cart, Dinner & prize table @ $180 each
If you have any special meal requirements please let us know via email.
ATTENDANCE UP 8%
Higher Attendee & Exhibitor Participation at Bakery Showcase 2018 in Toronto
Both attendees and exhibitors embraced Bakery Showcase Canada’s new 2-day format for the event that was held April 29th & 30th in Toronto. The number of exhibitors grew by 10% and attendance was up 8%.
program students from Centennial, George Brown, Georgian and Humber Colleges competing in a fun and friendly design/ build challenge. Congratulations to George Brown College for being recognized by attendees as this year’s winner.
EXHIBITORS UP 10%
The show floor was busy both days with exhibitors displaying baking & food service industry products and services. More than 20 countries were represented either as exhibitors or attendees including Fédération des Entreprises de Boulangerie France (FEB) delegation led by Matthieu Labbe, a Brazilian business delegation exploring potential partnerships and a trade mission of bakers & pastry apprentices from Nice France.
BAC, with the support of Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA), added a new Ontario Bakery Pavilion with small and medium sized bakeries, which was a tremendous success. The College Creative Challenge returned with baking & pastry arts
Another great feature was the Puratos Sensobus - Sensory Lab on Wheels!
The Sensobus is a newly refurbished, fully equipped mobile sensory lab used to target demographics, determine preferences, and understand consumer buying habits.
Some 350 attendees offered their perspective on sourdough & salt reduced breads.
BAC is currently planning the next event Bakery Showcase 2019, a two day Trade Show & Conference on May 5 & 6 at the Palais des congrès de Montréal in Quebec. Exhibit space reservation & sponsorship will commence in August, for details please email Ahmed Mutaher at amutaher@baking.ca or call 905 405 0288 ext. 22.
FORMAT - SCRAMBLE ONLY
ONTARIO CHAPTER ANNUAL FALL GOLF TOURNAMENT
TUESDAY SEPTEMBER 13, 2018
Station Creek Golf Club - 12657 Woodbine Avenue, Gormley, On
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.
PLAYERS - FORMAT - Scramble
ASSOCIATION MEMBERS
TICKETS @ $195 (golf, cart, lunch & dinner)
TICKETS @ $80 (dinner only)
NON-MEMBERS
TICKETS @ $205 (golf, cart, lunch & dinner)
TICKETS @ $110 (dinner only)
SPONSORSHIP
BAC CHAPTER HIGHLIGHTS
ENJOYING ATLANTIC
CHAPTER’S HOCKEY NIGHT
Blair Hyslop, Mrs Dunster’s (Left) and Atlantic Chapter Chair Mike Raftus (Right) with CHL Mooseheads Hockey Mascot ... Buck
Vancouver Community College students and instructors were given the opportunity to tour Vanderpol’s Eggs and Rogers Foods. All had a wonderful time and VCC appreciated BC Chapter providing this opportunity for their students.
This beautiful baker’s tool kit (donated by the Ontario Chapter for Bakery Showcase 2018) was the prize for the Baking Association of Canada’s Nutrition Quiz held at the BAC booth. Rachel De Soudeleer of Windmill Bakery was the lucky winner and is being presented with the kit after the show by BAC’s Johanne Trudeau, Director of Nutrition and Policy, who developed the nutrition quiz.
SHARING IS CARING
Huntsville, Ont., baker Lynda McLeod, the titular “Granny Lyn” of “Granny Lyn’s Kitchen” quit working in the pharmaceutical industry to bring joy to her clients and their pets. McLeod is most famous for her all natural, diabetic-friendly cookies that can be eaten by both dogs and humans. Her shareable, human-friendly dog biscuits are only among some of the treats offered at the Huntsville bakery. Making people happy was one of the reasons the former biologist became a baker; connecting to her community and supporting her favourite charity was another.
McLeod spoke with Bakers Journal about Granny Lyn’s connection to the annual Hike for Hospice, which her bakery supports. On May 6, 2018 the annual hike was held at the River Mill park in Huntsville, and Granny Lyn’s Kitchen was on site to provide cookies for the two and four-legged donors. “We offered our baking services to all of the participants, and we made 250 sugar cookies that were in the shape of hiking boots in all different shades of purple,” explained McLeod. “For any of the dogs that came, we also gave them some of our cookies.”
}“We try all of the dog cookies to make sure they taste okay. And we tell people, ‘if you want to eat them too, go right ahead.’
The former microbiologist knows how important it is for family to stay close by during their loved one’s final days. “We know what it’s like to lose a loved one, and especially what it means to go through the hospice experience. I’m very much a big supporter of this type of service, because it brings dignity to those who are in the last stages of their life.”
Her affection for the hospice is understandable, and her willingness to help support her favourite charity is commendable; but how does a
microbiologist go from writing drug submissions to starting up a bakery? McLeod feels the discipline of a pharmaceutical laboratory is not much different from a commercial kitchen.
“I would be in the formulations department, working with the guys, trying to figure out how to make pills, tablets and capsules. So, I have a lot of background in formulas, how things come together, why things work a certain way… all of those come together to reinforce baking, which is a form of science.”
McLeod notes that the need for absolute precision with measurements and observing the interaction of certain
ingredients are transferrable skills. Baking recipes are unforgiving in their need for precision. She laughs, “that’s why I’m a baker, not a cook.”
After close to forty years in quality assurance and regulatory affairs for pharmaceuticals, McLeod thought it was time for a change. Her journey into baking began by asking herself what brought her joy. The answer was clear: Cookies and dogs. “We have a really, really deep love for our dogs, and the thing that started me off in making the cookies for the dogs, is that I was really concerned about the ingredients that were going into the dog cookies and treats.”
From making healthier, more natural snacks options for dogs to making better-for-you treats for humans wasn’t a big leap. From that point, the idea of a dog biscuit that humans could share
Lynda McLeod donates cookies at the Hike for Hospice. Image courtesy of the Huntsville Doppler.
was not such an outlandish notion, especially once McLeod explains the origin of her shareable cookies.
“On some of the packaging on the [commercial] dog biscuits that they have out there, they actually have a warning on the label, saying not safe for human consumption. And that really bothered me. So, we started making our own cookies. We have two labs, right now, and they really love the cookies.” McLeod’s love of her dogs is matched by her love of her family, and by extension, her neighbourhood. She saw a need for a healthier option for cookies, and filled that void in the market.
“We pride ourselves in the fact that our bakery uses the same ingredients for the canine side and human side,” added McLeod. “All of our ingredients are sourced from Canada; I prefer to do local first, Canada next and if we can’t find what we need, then we’ll try to find something, like cinnamon or spices.”
“We don’t use any preservatives, there’s no colorants, no artificial
flavours. We try to use organic as much as possible, and we feel that I should be able to eat the same food that we’re giving to the dogs. We try all of the dog cookies to make sure they taste okay. And we tell people, ‘if you want to eat them too, go right ahead.’”
The inspiration behind the cookie flavours and their names come from her dogs. Each flavour is named after a pet they had or currently own, along with a story behind why the dog liked that cookie. McLeod observes dogs’ reactions to each treat, and formulates a recipe based on a favourite ingredient.
“I’ve always taken the lead from my dogs as to what they have a preference for and then try to develop a cookie based on that. One of the future projects that we are currently working on is to try to bring in a little bit more of a therapeutic side to the cookie.
“We had a lab that had bone cancer, and as you know with cancers, they are very carb-hungry. Anything that you can give them, they will convert that into cancer cells. So, we found it very difficult to try to find a cookie for her
that would be okay and that she would enjoy, but wouldn’t aggravate and increase the cancer.
“I’m using my science background and the cooking together to do something good for people whose dogs who are unfortunately suffering with different ailments. Anything to do with creaky old hips, so, joints, and cancer, digestive problems, those are some of the areas that I’m going to go into next.”
Like all good grannies, “Granny Lyn” takes care of those she loves. McLeod thrives under the happiness she brings to those around her and feels pride in the way her cookies had contributed to the fundraising efforts for the Huntsville Hospice.
The hike, combined with other fundraising activities were instrumental in raising $74 000. McLeod is particularly proud of her town’s contribution to the hospice. “This is solely supported by the generosity of the people in the area…they have been able to support 188 patients through this facility over the last couple of years.” / BJ
THE BAKERS MANUAL
The key to excellence in baking is mastering the formulas for entire classes of baked goods. A perfect puff pastry, for example, is a prerequisite for turnovers, napoleons, and torta Milanese.
The Baker’s Manual, Fifth Edition includes 200 new, tested, and proven interpretations of classic formulas that you can use to create a wide range of breads, pastries, custards, and more.
Providing reliable recipes that can be assembled into any number of desserts, The Baker’s Manual gives you the know-how you need to meet any baking challenge with absolute confidence.
SZEBEN
BEAN WATER IS “AQUAFABULOUS”
Aquafaba, the fancy, latinate term for “bean water,” is a cost-effective egg substitute that lends itself well to vegan and allergy-free pastry. Rebecca Coleman, the author of “Aquafabulous! 100 + Egg-Free Vegan Recipes Using Aquafaba,” was first introduced to this versatile ingredient through social media. Coleman spoke with Bakers Journal to share her
experience in cooking with this trendy egg substitute and lend some advice to would-be cookbook writers.
“I really love a challenge,” states Coleman. “I had a friend named Jen, who had a vegan, gluten-free cake business for while. We’d often be talking about ‘how do we do this?’ and ‘how can we make desserts taste really good, and not use eggs and butter?’ And so, one day, she said, “you’ve got to see this
Lemon meringue pie made with aquafaba.
thing! It’s called Aquafaba.”
Coleman was skeptical, to say the least. “Bean water” did not sound appealing to her on its own nor as an inclusion to any bakery mix, but her curiosity got the better of her. “I was like, “come on! Bean water? You’re telling me that bean water is a substitute for eggs?”
“So, one day, I opened up a can of chickpeas, and I took the liqueur from the can and I put it in my mixer, and I added some sugar and a little
bit of cream of tartar, and I turned it on. Ten minutes later, I had this beautiful, fluffy meringue…my mind was blown.”
Coleman immediately saw aquafaba’s possible applications in baked goods for people with severe food allergies, or for those with ethical restrictions against eating eggs. Luckily, she is experimental by nature, and saw these exclusions as a chance to flex her skills.
Author
“I don’t have any allergies, so I’m not restricted at all, but a lot of my friends have very significant allergies. They’re celiac, some have dairy allergies, so I’ve always loved the challenge of cooking for my friends, creating food that tastes really good, that is maybe vegan, or gluten-free.”
After creating aquafaba “hundreds of times,” her enthusiasm for this inclusion has not dimmed. Coleman continued to experiment with recipes, and created a list of recipes that worked. A publisher approached Coleman at a food blog conference in Seattle, where it was suggested she write a cookbook. Coleman was not originally enthused by the notion, but she kept the idea on the backburner.
}made note of what worked, and threw away her failed attempts at dairy-free, eggless pastry.
Where some cookbook authors would cringe at the thought of making a mistake under such a tight deadline, Coleman is philosophical about her process. “I think the number one thing that I learned from this experience is –and I know this sounds a bit weird – but failure is really your best friend.”
Coleman illustrates that bold statement with one of her biggest challenges: The vegan macaron. Her love of the French pastry made her desperate to have an egg-free version for her cookbook. However, even the traditional recipe made with egg eluded her, even after a course on the subject. “It
“one day, I sent the publisher a one-sentence email that said, ‘if you don’t already have a book about acquafaba in the works, you should, because it’s very hot right now, and people are very excited about it.”
“He gave me his card and we parted ways, and we had been sort of tossing ideas around, back and forth through email,” recalls Coleman. “Then one day, I sent the publisher a one-sentence email that said, ‘if you don’t already have a book about aquafaba in the works, you should, because it’s very hot right now, and people are very excited about it.’
“He emailed me back and said, ‘well, why don’t you write it?’” Coleman recalls laughing incredulously at the suggestion. “I could think of many reasons why I shouldn’t write it, but ultimately, I decided to.”
From concept to finished manuscript, the book was created in under a year; considerably faster than the average time frame for most cookbook publishing. When her publisher demanded 100 recipes, Coleman didn’t balk, despite being unsure if she had enough recipes to fulfill a cookbook’s requirement.
“I started with a list of recipes that I wanted to create for the book. I made a list of 125 recipes that I thought that I could make. Now, some of them I had already made, because I had been experimenting with aquafaba. I spent from around April or May to until the first of October - which was when my manuscript was due.”
Coleman laughs, recalling what she calls an “intensive process,” where she was in the kitchen every day with her experiments. She created new recipes,
was literally the hardest recipe I have ever tried to make in my entire life… the main thing that I had learned from that class was that macarons are really hard to make and that I should just buy them in a store.”
Despite the many hurdles her vegan macaron presented, she persisted. “What I did was, every time I made another batch of macarons, I would try something just a little bit different, or I would adjust something a little bit in some way, until I finally got it to the place where I finally figured out how to do it. But it took a lot of practice, and a lot of tries, and a lot of batches of macarons being thrown in the garbage.”
Coleman adds, “I struggled a lot with making macarons, so that’s a recipe I’m really proud of.”
She urges bakers to put aside their fears of failure or misconceptions about aquafaba to really play in the kitchen without prejudice. “A lot of people are afraid of it because they think it’s going to make them gassy. Another one of the things that people say, is that they’re concerned that it’s going to give their baked goods a ‘beany’ taste, and that has not been an experience of mine at all.” / BJ
“Aquafabulous” is available through the Annex Bookstore: www.annexbookstore. com/baking-books.html
COLEMAN’S TIPS IN WORKING WITH AQUAFABA
A TABLESPOON OF AQUAFABA IS ROUGHLY EQUIVALENT TO AN EGG
“With aquafaba, you’re only using a very small amount of it in your baking. You’ll only use a couple of tablespoons, or maybe a quarter of a cup in a lot of your baking. So, just a small amount in your entire recipe.”
THERE’S LITTLE TO NO “BEANY” TASTE IN AQUAFABA
“I think part of that is the reason because you’re using really small quantities of it, especially in sweet dishes, you’re often covering it up. If there is any beany taste, you’re covering it up with things like vanilla, or chocolate.”
UN-WHIPPED OR THIN AQUAFABA IS BEST IN COOKIES OR BROWNIES
“If you’re using aquafaba as a straight-up egg substitute and you’re not going to whip it, for instance if you’re going to be using it in a baked recipe like cookies or brownies, it doesn’t need to be stable.”
IF YOUR AQUAFABA IS TOO THIN, REDUCE IT
“I find that canned aquafaba tends to be more stable than the homemade version. In a freshly made version, sometimes you have to reduce it on the stove after you’ve made it. If you’ve made the aquafaba and if it’s too thin, I would put it on the stove and reduce it down until it gets thicker. The thicker it gets, the more stable it is.”
THE SECRET INGREDIENT FOR FLUFFIER VEGAN MERINGUES AND MOUSSES
“I either use cream of tartar or xantham gum. Xantham gum is a really great stabilizer, if you need extra stability on your meringue, use xantham gum.”
KEEP AN OPEN MIND
“Literally, every time I make aquafaba, it’s like a miracle, every time.”
frozen dough guide & directory
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 800-6611248; 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 450667-8888 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.
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 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).
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
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.
MIMI FOOD PRODUCTS
Address: 1260 Creditstone Rd, Vaughan, ON, L4K 5T7
Tel: 905-660-0010
Email: info@mimifoods.ca
Website: www.mimifoods.ca
FIERA FOODS COMPANY
50 Marmora St., Toronto, ON M9M 2X5
Contact: Tom Gunter
Tel: 416-746-1010 ext.296
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 transfat 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
DAWN FOODS CANADA
275 Steelwell Road., Brampton, ON L6T 0C8
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.
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
Product Offered: (Put All Of Your Products Here) Pizza Doughs (Many Styles And Flavors), Focaccia (Topped With Many Flavors And Sizes), Raw Sheeted Dough (Pizza And Focaccia Styles), Parbaked Crusts (Pizza And Focaccia), Flatbreads (Many Flavors), Panouzzo Bread (Slider Bun, Sandwich Size, & Catering Sizes), Retail Products, All Products And Variations Of, Can Be Customized In Size And Flavors.
Production Method: (Frozen To Over, Full Baked, Par Baked) Our Products Come In Choices Of; Raw, Parbaked, Fully Baked, And Topped As Well, Fully Customizable.
Company Comment: This Is Where You Write Up What Your Company Can Be And Offer For The Customer. WE ARE A FULL SERVICE MANUFACTURER, FROM PRODUCT DEVELOPMENT TO FULL SUPPORT AND TRAINING AT STORE LEVEL.
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,
2018
frozen dough guide &
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 23 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
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.
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
Product 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 specialtyflatbreads 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.
Tiny, but mighty: These little seeds are a nutritional powerhouse that pack vitamins, protein and flavour into every bite.
Did you know that nine out of every ten bites of food we eat today start with a seed?
Seeds are important in our food ecosystem. Seeds – specifically the ones often called “super seeds” such as chia, flax, pumpkin, hemp, sesame and sunflower seeds – are garnering a lot of attention in the North American baking world these days. These tiny super seeds are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. Plus they add texture and variety to an ordinary baked good. While commercial breads made with flaxseed have been available on grocery shelves for a number of years, since my book The Need for Seeds was published in 2016, we’re now starting to see a wider variety of seeds being used creatively as inclusions in commercial breads, muffins, crackers, bites and other baked goods.
}Eating seeds may be new to some of us, but interestingly, some seeds, such as chia, are ancient foods which were consumed by the Aztecs. Sesame seeds may seem almost invisible, but they carry a big nutritional impact and have been used as an ingredient in many Middle
Sesame seeds may seem almost invisible, but they carry a big nutritional impact and have been used as an ingredient in many Middle Eastern diets for years.
John Hale, president of Hale Food agrees, “The companies that I’m working with add seeds to their products for a number of reasons, not least the great nutty flavours they produce. With a focus being on allergens and diet restrictions, seeds are the obvious alternatives. It’s not only the flavour and nutrition, the crunch really helps. Seeds give substance and depth to the texture.”
Gluten-free has become a trend in itself. Yes, seeds are gluten-free. They don’t contain the gluten-producing proteins that most whole grains contain. Natural gluten-free options are important in the baking industry, especially for people who have Celiac disease (which affects at least 1 in 100 people). If a bakery is developing a gluten-free product, the seeds themselves and seed flours both really add a nice option, not only in texture if they’re using the whole seed, but they also have a nice earthy taste.
Eastern diets for years. Alon Ozery, founder and co-owner of Ozery Bakery, explains, “At Ozery Bakery we include chia seeds in the Date and Chia Morning Rounds; flax and sunflower seeds in the Muesli Morning and Snacking Rounds; sunflower seeds and flax in Multi Grain OneBun and Multi Grain Sliders. Our newer product, the Organic Lavash Crackers is comprised of sesame, sunflower, and flax seeds and will be available in four hearty flavors including: Spelt; Multi Grain & Seeds; Apple & Quinoa and Cranberry & Grains. While they are currently available in Canada, the Organic Lavash Crackers are slated to enter the United States store shelves later this year.”
The inclusion of seeds provides many benefits to breads and baked goods. In the last 18 months, Hale has spent most of his work centred on the popular dietary trends of plant-based and vegan for his clients. “The most popular seeds are chia, millet along with the usual flax. I currently have a client that is putting all three in a plant-based bite, which is
packed with protein and flavour. Another client is using five types of seeds in a plant-based baking kit, ranging from ground pumpkin and sunflower seeds to quinoa flour. The opportunities are endless.”
As consumers are requesting more plant-based ingredients companies continue to respond. Ozery Bakery add various seeds for both a texture and flavour experience as well as adding healthy fats, protein, and vitamins to meet consumer’s need for a balance of great taste and good-for-you nutrition. Ozery describes, “We are always looking to innovate original products with new ideas and ingredients that would delight our consumers, yet provide them with healthy nutrition for their day. We continue to focus on providing wholesome, high quality baked goods that are convenient for fueling the modern-day consumer from breakfast to lunch and any snacking occasion in between. Currently we are looking into the benefits of blueberries and potential seeds to go with them.”
Seeds deliver unique textures along with nutrients and delicious flavours. By adding seeds to breads and baked goods it can open up new possibilities and line extensions. As John Hale recommends, “Seeds are worth a second look and experimentation.” / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
A T R U E S T O R Y : A few years ago, Reiser installed multiple Vemags – each with a multi-outlet cheese extruder –into a customer’s plant. The systems extruded cheese onto makeup lines to produce cheese-filled dough products
After seeing the speed and portioning accuracy of the Vemag cheese extruder, the customer was inspired to ask if a similar Vemag could be used to successfully divide pizza dough. Reiser specialists and engineers worked with the customer to develop a solution The result was a new pizza dough dividing process featuring the Vemag. The Vemag Dough Divider was able to produce exact-weight portions while meeting their high output requirements The savings were so great that the customer converted all of their lines worldwide to Vemag pizza dough dividers
The secret behind the smile
The products and resources to make you smile. The joy of seeing your creations turn out just right. The satisfaction of running a thriving business. The smile you get when delighting a customer. It’s why you work so hard. Dawn helps every day with the products, support and business-building resources that matter to you. See what partnering with Dawn can do for you. Visit dawnfoods.com/ca/smile.
