Sponsored by the Ontario Chapter of the Baking Association of Canada, we present the winners and some of the other outstanding entries in the Decorative Bread Contest.
Tackling
A
least) way.
A look at the 10 most common mistakes companies make when pricing their products or services.
Michelle Brisebois argues that a business’ quiet environmental stewardship can have more impact than an in-your-face program.
In conversation with Maury Rubin, owner of New York City’s Birdbath, A Neighborhood Green Bakery.
The Growing Pains of Going Green
Avery wise frog once lamented, “It’s not easy being green.” Kermit, of course, was talking about his skin colour. But the same can be said of most efforts to be more environmentally friendly.
While putting this issue together, I had a long conversation with American bakery owner Maury Rubin (you can read the interview for yourself in our Final Proof column on page 46). Rubin opened New York’s City Bakery in 1990, a business that had quietly (and on its own dime) put into place a number of green initiatives over the years, from composting to recycling. While building a second City Bakery in Los Angeles, Rubin says he encountered nothing but resistance from the builder towards any green or environmental aspects he wanted to incorporate into the site. He was so frustrated with the entire process that he made a promise to himself to create a business that was entirely green. A few months later, he kept that promise, and Birdbath, Neighborhood Green Bakery opened its doors for the first time, with walls made of wheat, flooring made out of cork, and staff outfitted in hemp, linen and vintage uniforms. Even after succeeding in building a business that is virtually entirely “green,” Rubin says there are still naysayers who peck away at the business and its efforts.
“Trying to do something good for the earth right now is such a damned if you do and damned if you don’t process. There are so few decisions that we know are absolutely right. If you do this, you’re going to save energy there, but that’s going to create more energy use over there,” he says. “It’s really easy to be a naysayer about this. We’re saying, ‘Look, we’re bakers, we’re citizens of the earth, and the earth is in trouble.’”
And because of his desire to do something about that trouble, Rubin has stuck with it. New York City now has two Birdbath bakeries, with another two in the works for the city, and one more planned for L.A.
While his motivation for creating a green bakery may come from a moral desire to do something good for the earth, Rubin is also a businessman. If Birdbath weren’t making money, Rubin wouldn’t be opening more locations. Bloggers all over the city are raving about the business, YouTube has numerous video clips featuring the bakery, and Rubin has become a darling of the local press, from alternative to mainstream. That’s some pretty good (and very free) advertising.
Rubin also recognizes he wouldn’t have a venue for realizing some of his “green” goals if the bakery didn’t have products that people want to eat.
“I would not have the leverage to do anything involving the environment if I didn’t have pastry people are just crazy about,” says Rubin. “None of this is built on an ideal, it’s an ideal that’s built on the reality that we make great stuff.”
No one ever said going green meant taking the easy street. It takes will and commitment to get there. But it can also start small, just like it did with City Bakery. It can begin with recycling, and composting, offering paper bags or reusable bags instead of plastic ones, offering incentives to anyone arriving by foot or bike.
Maury Rubin has proven that being green may not be easy, but it can certainly be rewarding – including financially. And that’s a fit with any business. ❖
Vol. 68, No. 5 June 2008
Editor Jane Ayer
editor@bakersjournal.com 1-888-599-2228 ext. 250
Technical Editor John McColl, Puratos Canada jmccoll@puratos.com
President Mike Fredericks mfredericks@annexweb.com
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Breakthrough Ingredient for Bone Health from BENEO-Orafti
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Calcium – Back to basics
Calcium is an essential mineral in the body and calcium levels can only be maintained through diet. Data suggests that many people are consuming well below their recommended daily amount of calcium. Increasing calcium intake via supplementation and calcium-fortified foods goes some way to addressing this issue, however there is no guarantee that the body will absorb the supplemented calcium.
Improving Bone Health – Sound science
In a climate where consumers are becoming increasingly sceptical of manufacturers’ ‘health claims’ the scientific data surrounding Orafti®Synergy1 is evidence-based and irrefutable. After a year-long study conducted by Prof. Abrams (Houston, USA), the participants supplemented with Orafti®Synergy1 experienced an increase in Bone Mineral Density of 45% higher than the control group*. Within the framework of the new EU regulation on nutrition and health claims, Beneo-Orafti has submitted health claims related to both increased calcium absorption and enhanced bone mineral density.
Orafti®Synergy1 – Naturally healthy
Orafti®Synergy1 is a unique composition of naturally sourced oligofructose and inulin ingredients that are extracted from the chicory root. It is not digested in the upper gastro-intestinal tract, but instead reaches the colon intact, enabling it to selectively stimulate the growth and activity of beneficial bacterial species and thus improve host’s health.
*A series of studies from US researchers, led by Texas-based Professor Steve Abrams, has demonstrated the impact of Orafti®Synergy1 on calcium absorption and bone health in adolescents.
Whether you are looking to develop a product aimed at maximising bone health in children, or targeting the older age bracket through minimising calcium loss, food producers can now capitalise on the science that Orafti®Synergy1 supports.
To find out more about the Orafti® ingredients and what they could do for your products, why not visit www.BENEO-Orafti.com.
industry news
Ontario bans trans fats from schools
Legislation passed in mid-April will require Ontario schools to drop trans fat from school cafeterias, vending machines and tuck shops.
Foods that naturally contain small amounts of trans fat, such as beef and milk, will be allowed.
Trans fats are being targeted around the world by advocates of healthy eating, who say the processed oil contributes to a host of health problems, including childhood obesity.
Chocolate bars, potato chips and soft drinks had already been banned from Ontario’s elementary schools.
The legislation enshrines that policy in law and will eventually expand the junk food ban to include high schools.
The Education Ministry says the province will also look at establishing nutrition standards for foods available in schools.
“It’s clear that we are moving in a healthier direction by dropping trans fat from schools,” said Education Minister
Kathleen Wynne.
“Giving students healthier options will help them stay healthy and have more energy for learning.”
(Source: The Canadian Press)
RBA show
Bakers and decorators, along with industry students and educators, will converge Sept. 21-23 at the 2008 American Bakery Expo at the Atlantic City Convention Center. The event will be sponsored by the Retail Bakers of America, New Jersey Bakers Board of Trade and the New York State Association of Manufacturing Retail Bakers, and will provide a combination of live competitions, demonstrations, sessions and trade show. Author, syndicated columnist and talk show host Phil Lembert will kick off the show on Sunday, Sept. 21. The show will also include a number of competitions: the 3rd National Bread & Pastry Team Championship, the 8th Annual Pillsbury Grand Champion Creative Decorating Competition, and the Cake & Bread Extravaganza. Seminar
programs range from simple techniques for working with rolled fondant, to cake sculpting, to chocolate tips for bakers. For more information about the show, or to register, go to www.rbanet.com.
DecoPac award
DecoPac is pleased to announce that its 2007 “Canadian Distributor of the Year” award was granted to BakeMark Canada, of Calgary, Alta. Pictured here are Wendy Anderson, category manager for cake products and Manuel Lopez, Canadian sales director for DecoPac. Congratulations to BakeMark Canada for a successful year!
Dubys honoured at Gourmand Awards
Canada received 10 awards at the Gourmand World Cookbook Awards in London on April 13. This places Canada in the top 10 countries in the world for the quality of its food and wine books. The Gourmand Awards received books from 107 countries for this competition.
Among the Canadian winners were Dominique and Cindy Duby for their book, Wild Sweets Chocolate. The pair received the award for one of the two Best Chocolate Books in the World. The Dubys were competing against nine other entries.
All finalists are listed in the Gourmand Yearbook 2008, with a photo of their front cover and contact details. Find out more about the Gourmand Awards at www. cookbookfair.com.
NEWS HIGHLIGHTS
• LUXURIES FIRST TO BE CURBED WHEN CONSUMERS FACE RISING FOOD PRICES
• WESTON SAYS THE WORST PART OF ITS RESTRUCTURING IS OVER
• POLL SUGGESTS FOOD PRICES ARE HAVING AN IMPACT ON SHOPPING HABITS
• BELGIAN BAKERY CHAIN LE PAIN QUOTIDIEN OPENS IN TORONTO
WEB EXCLUSIVE
Birdbath, A Neighbourhood Green Bakery
Take a look inside New York City’s ultimate environmentally friendly bakery. With walls made of wheat, stools created out of reclaimed tree stumps, countertops made of recycled paper, and all of wind-powered, Birdbath has people all over New York a-buzzing.
See the exclusive pictures at www.bakersjournal.com.
NEW BOOK
Bread: A Baker’s Book of Techniques and Recipes
The definitive, one-stop reference on the art and science of bread baking – Bread is a kitchen essential for seasoned home bakers and professionals alike. Author Jeffrey Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations, he lucidly guides bakers through all elements of the craft.
Visit www.bakersjournal.com and click on bookstore to learn more about the book and order a copy.
Read these stories and more at www.bakersjournal.com
POLL
Take part and view results of our regular polls…
Is it worthwhile for Canadian bakers and pastry chefs to participate in competitions?
Yes: 75%
No: 25%
NEW PRODUCTS
• DecoPac’s new Wedding Elegance program is designed to inspire bakeries with creative new cake designs, while providing easy and hassle-free components and accessory pieces.
• Now a low-sodium diet can have flavour using sodium-free AlsoSalt. Discover the taste of salt without the health risks of sodium.
BUYERS GUIDE & DIRECTORY 2008
Looking for a new oven, a certain ingredient or a consultant to offer baking advice? Look no further than here, in Bakers Journal’s annual Buyers Guide & Directory.
Search here for all your baking needs.
DIGITAL MAGAZINE
To sign up for a free trial of the digital version of Bakers Journal, go to www.bakersjournal.com.
Decorative Bread Competition
Sponsored by the Ontario Chapter of the Baking Association of Canada, we present the winners and some of the other outstanding entries in the Decorative Bread Contest.
With 16 entries, the judges had their hands full in awarding first, second and third place in the Ontario Chapter of the BAC’s Decorative Bread Contest. Featured at Bakery Showcase in Toronto at the beginning of May, this is the first time in a few years that the show included a bread contest, and Ontario Chapter organizers Frank Safian and Frank Lucente hope to make it a recurring event. Peter Funke of Bakemark garnered first-place honours with his entry, taking home the $5,000 cash price. Team Canada’s Bill Clay was awarded second place and a prize of $2,500. And Niagara College’s Bernhard Sauter won third place with his showpiece, along with an award of $1,000. ❖
Judges for the competition included retired baker, pastry chef and former George Brown College instructor Peter Scholtes; master baker and patissier Herb Naimer, baking instructor; journeyman baker/patissier, bakery consultant and former Bakers Journal columnist Flemming Mathiasen; Bakers Journal editor Jane Ayer; master baker and bakery consultant Heinz Hubbert; and master baker and owner of Rachel’s Home Bakery (in Minden, Ont.,) Marian Markowski.
Continued on page 33
Second place went to this piece by Team Canada’s Bill Clay.
Bernhard Sauter’s third place entry.
Bakemark’s Peter Funke’s first-place piece.
Serving Up Humble Environmental Pie
Michelle Brisebois argues that a business’ quiet environmental stewardship can have more impact than an in-your-face program.
When Maclean’s magazine publishes a cover story titled “Why your grocery bill is about to hurt,” you’ve got to expect people to notice. When the article goes on to explain how our over-consumption of fossil fuels has resulted in stress on our food chain, you’ve got to expect people to connect the dots. When consumers realize that those hungry bellies in developing countries and spiking prices here are the direct result of our attempts to use crops for biofuel production, you’ve got to expect people to begin asking tough questions. Some of those tough questions may be directly related to the eco-friendly practices of your business. How do we talk to our customers about sustainability? Do we boast about “being green” or do we take a more humble approach?
Trend watchers have been wondering if the environment would continue to be front-page news. It could have been flavour-of-the-week bumped to merely a footnote by other stories such as the struggling economy. Though awareness of global warming may have been heightened by celebrities and Al Gore’s An Inconvenient Truth, it’s now hitting our pocketbooks. This is shaping up to be “the summer of fuel” – for our bodies and our cars. In a supply-and-demand economy we know that prices go up when demand outpaces supply. While the supply shortages for grains and fossil fuels may have as many political roots as they do environmental, most consumers will only make an environmental connection to the shortages. This awareness will likely prompt consumers to seek out retailers who embrace environmentally friendly practices. You’re probably already fielding questions about the packaging you use, your lighting and even your waste disposal practices. We want to make these changes, but as retailers we struggle with what changes to make and whether or not we should promote ourselves as “being green.” If we brag about our environmental stewardship – could it blow up in our faces if we’re not doing a good job in some areas?
Green washing is a term coined to describe corporate environmental policies that are more about advertising one’s green stance than actually making viable changes in behaviour. None of us wants to be accused of that. Taking out a full-page ad to trumpet our sustainable practices feels opportunistic and could be construed as being insincere. The answer seems to be to walk softly and carry a recyclable stick.
Studies show environmental practices can reduce costs, improve staff morale and attract new customers.
Studies conducted by Waterloo and York universities confirm that solid environmental practices can reduce costs, improve staff morale and attract new customers. On the flip side, not being environmentally friendly can make it more difficult to get bank loans, and insurance coverage. The professors confirm that many large companies have a stated bias to only partner with vendors who are able to prove their “green” track record. Banks may think twice about loaning you money if your business practices could make you vulnerable to a lawsuit related to harming the environment. Insurers will also take sustainability into account.
It may ease your mind to know that very big companies are struggling with this same question. Executive teams around the world are wondering what changes to make, what the resulting costs will be to make those changes and whether or not to publicize the fact they’re trying to be ecologically friendly. After all, Al Gore, patron saint of our ozone layer, is criticized for travelling by air to his speaking engagements. One wonders if critics believe he should have kayaked to the Environmental Summit.
Sustainability is the key word here. Make small, manageable changes that will not cripple your business strategically or financially. Look for quick wins. Large retailers like Loblaw have set the benchmark for canvas grocery bags. Get one of your own with your logo on it and sell it at cost or a very small margin. Ninety-nine cents is the benchmark currently. Think of the bags as walking advertisements for your business. Avoid the impulse to print something on the bags like “Gail’s Bakery is saving the environment by selling this bag.” Consumers are smart; they can connect the dots on their own. Anything more would be going too far. Reusable beverage bottles and thermal coffee mugs can be nice additions to your product line and help divert plastic bottles from landfills. If you offer sit-down dining, consider a weekly or monthly “earth hour” where customers can dine by candlelight. The menu can be tailored for items that won’t need to be cooked. Make your operation bicycle friendly: have a place for customers to park and lock their bikes securely. Are your plastic sampling glasses and cutlery recyclable in your area? If so, make sure they go into the blue box and if not, source items that are recyclable. Your municipality’s website should have lots of information to help you make the right choices. Your customers are watching for these small changes and you will gain their respect for making
on page
A Lesson in Biofuels
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre.
technical talk
Question: What are biofuels and how they can possibly affect the food industry?
Answer: The enormous pressure to reduce energy consumption, the high cost of fossil fuels, and the need to produce food economically and provide it at an affordable price is driving the demand for alternative fuels. The growing global population has increasing demands for more food, especially processed foods and other goods that require more energy to produce. A Western lifestyle is quickly being adopted by the rest of the world, resulting in increased greenhouse gases, global warming and catastrophic climatic changes. In order to address these issues, alternative renewable energy sources, like biofuels, are being explored.
Other renewable energy sources include wind, hydroelectric and solar. Although wind and solar are the most non-destructive and clean sources of energy they are more difficult to adopt due to the limitations of storage and transportation of such energy. However, progress is being made in these areas around the world and these clean energy sources are being implemented. Photovoltaic installations (solar energy) have been growing globally at the rate of 35 per cent a year in the past five years. While hydroelectric power generation is also clean, the process of implementing it may cause environmental concerns due to the activity of changing natural water courses and the effect that may have on fish (salmon) spawning and other animal life habitats.
So what are biofuels? The term biofuel refers to fuel that is produced from carbohydrates or vegetable oil using traditional crops as a source. Biofuels are thought to be cleaner in delivering energy than fossil fuels. They are considered renewable in the sense that the crops capture the energy from the sun and grow every season to produce the oil and the carbohydrates that can be used as feedstock for the production of the biofuels. There are various kinds of
biofuels but the two most common and commercially available are bioethanol and biodiesel. Bioethanol is produced using the sugar fermentation process. Similar to the production process of potable alcohol, glucose is fermented by the yeast to produce ethanol and carbon dioxide. The first generation of bioethanol production uses mainly starch as a source of glucose from corn and wheat or sugars from cane or more recently sweet millet. Although bioethanol can be mixed with gasoline, it cannot be transported in the same manner so it presents logistical difficulties. It is also not as efficient as gasoline in terms of energy yield. A more efficient production of fuel from carbohydrates is the production of butanol which yields more energy than alcohol and it can be transported the same way as gasoline. Butanol is more efficient because it contains four carbon atoms compared to alcohol that contains two. Butanol has a greater similarity to gasoline in energy content than alcohol. Gasoline has an energy content of 114 thousand BTU per gallon where butanol has 110 thousand BTU as compared to bioethanol’s energy yield of 77 thousand BTU per gallon. The technology of butanol production, although fairly old, has not been commercially adopted yet.
Research in the use of cellulose as a feedstock for the production of alcohol is currently approaching commercialization. This second generation of bioethanol production involves the use of the cellulose from wood and other agricultural waste such as straw, sugar cane bagasse and corn stover. The reason that this method of bioethanol production is more difficult is because of the complex structure of the cellulose. Cellulose, like starch, is a complex polymer of glucose but is more difficult to break down to the fermentable glucose molecules needed for production. Cellulose is often interwoven with lignin, making it difficult to access. In spite of these difficulties, this technology is expected to be fully commercialized in the near future, and the first generation of cellulosic ethanol plants is now being built.
Biodiesel is produced from the oil from oilseeds such as soy, rapeseed, cottonseed or palm seed. Animal fat waste can be used as an oil source as well. The production
process is well developed and it involves the breakdown of triglycerides, the main component of fats and oils, into glycerol and fatty acids. The fatty acids are then converted into methyl esters by the use of methanol and a catalyst. The methyl esters are used for the biodiesel while the glycerol portion of the triglyceride is the byproduct of the process and can be used
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Biofuels, as they are produced today, represent a short-term solution to the energy crisis and unfortunately, may create additional problems. Currently, biofuels are heavily subsidized by various governments and, if these subsidies are removed, biofuels may not be viable. In addition, they are currently using valuable crop commodities that put pressure on commodity pricing, in turn increasing the cost of food manufacturing. Some researchers are suggesting that they may do more harm than good to the environment. The demand for cleaner fuel is driving tropical countries to clear more forest for growing soy (Brazil) and palm seed meant for biodiesel production and sugar cane for ethanol. This may have a devastating effect on the environment by reducing the biodiversity and decreasing the amount of CO2 that is normally absorbed by the rain forests, causing catastrophic climate change.
Email: sales@pizzeys.com www.pizzeys.com
WHAT BEST DESCRIBES YOUR BUSINESS AT YOUR LOCATION?
❏ Institution, Hospital ❏ Baking Supplier ❏ Other Please specify
Expiry:
The baking industry is witnessing the effects of climate change on cereal production and around the world. Severe droughts in Australia and elsewhere caused wheat shortages, and increasing demand in India and China for wheat products has resulted in skyrocketing wheat prices. The price of corn is also elevated due to the increased demand to supply the ethanol industry. Demand for these commodities is not only generated from biofuel production. Biomaterials are also beginning to emerge and government strategies are encouraging the utilization of proteins and oils from crops for bioproducts. These bioproducts can be used in packaging, automobile production and other industries. This initiative is designed to increase the use of more biodegradable plastic materials from renewable resources than those from petrochemicals, which do not degrade and contribute to environmental pollution.
We are living in a changing world with more pressure on the food industry than ever before. As an industry, we all need to do our part in adopting more sustainable practices in our day-to-day operations and to reduce our environmental carbon footprint. The carbon footprint represents a measure of the effect human activities have on the environment. This measure is based on the amount of greenhouse gas produced, measured in units of carbon dioxide. At the same time, we need to be competitive and be able to satisfy consumer’s demands. These are difficult times and that is when innovation is most likely to help. ❖
Funding for this report was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council’s CanAdvance Program. For more information, or fee-for-service help with product or process development needs please contact the GFTC at 519-821-1246, by fax at 519-836-1281, or by e-mail at gftc@gftc.ca. TO SUBSCRIBE: Tel: 1-866-790-6070
Shelf Stability
Green Pest Control
Tackling pests in a friendly (to the environment, at least) way.
By Patrick T. Copps
Fly lights use UV light to draw flying insects into a unit where they become trapped on a non-toxic sticky surface.
Report Card: Place sticky boards under equipment and in out-of-the-way places to trap crawling insects.
Pheromone traps lure insects onto a sticky surface. These are especially effective in trapping stored-product pests like Indian meal moths.
Green is no longer just a buzzword, as evidenced by consumers’ increased demand for environmentally friendly products. Your bakery may already be going green by sourcing organic ingredients and using green cleaning products, but did you know that your pest management program can also go green?
Routine applications of pesticides to control pests are a thing of the past. Progressive bakers are turning to green strategies to prevent pest problems. First and foremost you should implement a comprehensive Integrated Pest Management (IPM) program. IPM focuses on mitigating pests’ access to survival needs – food, water and shelter – through sanitation and facility maintenance. By preventing pests on the front end you can reduce the need for reactive treatments.
Green pest management techniques are most effective when used as part of an ongoing IPM process of inspection, preventive action and monitoring. Here are some tips you can implement to “green up” your pest management program:
Fly lights
Fly lights use UV light to draw flying insects into a unit where they become trapped on a non-toxic sticky surface. These should be installed next to doors that lead outside. Work with a pest management professional to ensure they are positioned correctly. Fly lights should trap insects that could inadvertently enter, but you don’t want the light to face outward and attract pests into your building.
Repellents
Small amounts of repellent dust help keep pests from hiding in hard-to-reach cracks and crevices in and around your facility. Commonly used to treat ants, repellents include a combination of silica gel and plant-derived pyrethrins to damage insects’ exoskeletons. Exposure to this combination
leads pests to immediately retreat and causes their bodies to desiccate, or dry out. After applying repellents in small openings in the exterior of your building, consider sealing the openings with a good grade caulk to reduce the pests’ hiding spots and the chance of future infestations.
Sticky boards
As their name implies, sticky boards trap crawling insects on a sticky surface. Place sticky boards under equipment and in outof-the-way places. Trapping crawling insects in this manner can help you to monitor for insect populations and alert you to the presence of pests before they can become established.
Pheromone traps and insect growth regulators
These two strategies use pests’ own biology against them. Pheromone traps use synthetic versions of insect pheromones to lure insects onto a sticky surface where they then become trapped. These are especially effective in trapping stored-product pests like Indian meal moths. Insect growth regulators (IGRs) use synthetic versions of insect hormones to prevent pests from reaching maturity, thereby preventing them from reproducing.
Non-volatile baits
Non-volatile baits like gels or bait pucks use chemical formulations that do not become airborne, making them a preferred option. Insects consume the bait and take it back to the nest - which helps to eliminate whole colonies. It’s important to work with a licensed professional when using baits as they do contain chemicals.
Organic cleaner
Organic cleaners use naturally occurring enzymes and good bacteria to break down the grease and grime that pests feed on
without the use of harsh chemicals. Scrub drains thoroughly with a brush and an organic cleaner to remove the muck that drain flies use as a food source and breeding ground.
“Routine applications of pesticides to control pests are a thing of the past. Progressive bakers are turning to green strategies to prevent pest problems.”
These are just a few of the green techniques that can help keep your IPM program running smoothly while making your bakery even more eco-conscious. IPM also speaks volumes with auditors as it is the most effective way to reduce pests and keep pesticides out of food production areas.
A successful IPM program relies on staff participation. Work with your pest management professional to train your staff to recognize and report any signs of pests. These include live or dead pests, droppings, gnaw marks and cast skins. Reporting and documenting pest sightings will help your pest management professional to identify the source of the activity and limit the need to use a pesticide. Also, early identification of a problem helps mitigate the issue before your facility or product can become infested.
Green business practices are here to stay and your bakery’s operations are a great place to start in making your business practices environmentally sound. Your customers will appreciate the forward thinking and, most of all, the action behind your eco-friendly approach. Auditors will acknowledge your commitment to serious pest management while your employees will appreciate your dedication to reducing the chemicals used around them. Reputable pest management providers will be glad to get you going on a green pest management program. Before you know it, your operations will be cleaner and greener while your products stay just as tasty as ever. ❖
Patrick Copps is technical services manager for Orkin’s Pacific division. A boardcertified entomologist in urban and industrial entomology, Copps has more than 30 years’ experience in the industry. For more information, send an e-mail to pcopps@ rollins.com or visit www.orkincanada.com.
courses people on the move
Guelph Food Technology Centre
July 21-23: Certified HACCP Auditor (ASQ)
July 24-25: Microbiology II: Sanitation
August 6-7: Effective Training for the Plant Floor
August 12:
Foreign Materials II: In-House Evaluations using the Light Microscope
August 14: New Employee Orientation Program: Food Safety and Hygiene Training
August 25-26: Gums, Starches and Stabilizers I & II
For more information, contact the Guelph Food Technology Centre at 519-821-1246, send an e-mail to: gftc@gftc.ca, or go to www.gftc.ca.
Natunola Health Inc. welcomes Stacey Simpkin as the most recent addition to its consumer products, sales and marketing team. Simpkin brings with her a bachelor’s degree from the University of Guelph, majoring in nutritional and nutraceutical science and will be playing an active role in the launch of Natunola Health’s new brand of shelled flax ingredients, “Natunola Health’s Delight.” She will initially focus on building sales of Natunola products throughout Ontario, as they have already experienced strong growth in their native Ottawa areas. Simpkin will also be working closely with hospitals, health units and retirement residences to educate their clients on the numerous health benefits of shelled flaxseed. ❖
There’s nothing sexier than a perfectly shaped and scored, seeded bâtard.
Semolina, Sesame and Fennel Bread
A Team Canada specialty with a unique and nutty flavour.
By Tracey Muzzolini
This bread has a delicious, nutty crust, a beautiful golden interior, and, with the addition of the fennel seeds, a wonderfully unique flavour. This Italian-style bread was one of four formulas I developed as a member of Team Canada, to be used in the Louis Lesaffre Cup’s Baguette and Specialty Breads category. The category required the competitor to make traditional baguettes, half of which are decorative, along with four other specialty breads, all in specific quantities and weights. When designing breads for this competition, it was obviously important to consider the specific criteria on which the breads would be judged, but it was just as crucial to provide a range of breads that were interesting to look at and offered unusual flavours. My strategy was to use a variety of preferments, which would create different flavour profiles, create shapes that were interesting, and use flours that were diverse. I also had to keep in mind that the breads needed to not only be “sexy,” they also need to be representative of Canada.
I wanted to create a bread using rye flour, so I designed “British Columbia Apple Cider Bread.” This bread features both hard and soft cider from B.C., a rye sourdough, and a whole wheat sponge.
I decided it was important to include a multigrain bread, hence the “Honey, Mustard, Pinenut, and Flax Bread.” The result is delicious and rustic looking, and
features golden flax and mustard seed from Saskatchewan. The pinenuts offer a tasty flavour surprise at the end.
For obvious reasons, the “Maple Leaf Granola Bread” was specifically designed to represent Canada using custom-made maple leaf moulds and leaf cutters. I used an abundance of maple syrup in the bread, as well as granola made up of flakes of spelt, Kamut wheat, oats and barley. The maple leaf is an icon of Canada, maple syrup is our national treasure, and the grains are grown in the breadbasket of our country.
The fourth formula I used for the Louis Lesaffre Cup was the “Sesame, Semolina and Fennel Bread.” Not only is my family heritage Italian, but there’s an abundance of Italians and Italian culture in Canadian cities like Toronto and Edmonton. We also produce a vast amount of durum wheat in Canada, so this bread seemed more than justifiable to me as part of my bread collection for Team Canada. The combination of semolina, sesame seeds and fennel makes for a really flavourful bread. Once the flavours were in place, my next task was to design the shape. I experimented with some more time-consuming and interesting shapes, but ultimately decided on something more clean and classic. There’s nothing sexier than a perfectly shaped and scored, seeded bâtard, so I went with this shape and hoped my blade would slice cleanly through the seeds
to produce a crisp and clean gringe. The classic ring shape was suggested to me by my friend and mentor. It looked great – and hey, it was fun to shape part of the bread with my elbow!
Designing breads with an interesting mix of flavours and shapes is only half the battle. The other half is performing well in a different bakery, with different flours, and tight time constraints, all under the eye of watchful judges. Trust me, it’s much easier to create beautiful breads in the comfort of one’s own bakery, with one’s own flour, mixer and oven. Try it in a strange place and see what happens. It can be a very humbling experience, but also a great learning one. The simple truth about competitive baking is that is makes you a better baker.
That aside, the Semolina, Sesame and Fennel Bread could be a tasty addition to your bread line or your dinner table. With a nice glass of Sangiovese, a hunk of Piave Vecchio cheese and a few slices of the bread, you’ll be ready to say, “La vita e bella!” ❖
Tracey Muzzolini is co-owner of Christie’s Mayfair Bakery in Saskatoon, Sask., with her brother Blair. She can be reached at christiesbakery@shaw. ca or 306-244-0506.
Formula: Semolina, Sesame and Fennel Bread
Ingredients - Total
White
White
Salt
Dry
- Ingredients
Liquid levain - Ingredients
White
Final
- Ingredients
Method:
Liquid levain process:
1. Levain can be mixed by hand or in a vertical mixer with a paddle, depending on the quantity.
2. Place water, flour, salt and starter into a vessel and mix ingredients until well incorporated.
3. Adjust the temperature of the water so that final temperature of the levain is 72-74 F.
4. Cover vessel and ferment for 12-15 hours at 73 F.
Sponge process:
1. Sponge can be mixed by hand or by a vertical mixer with hook attachment depending on the quantity.
2. Place flour, water, salt and yeast into a vessel and mix ingredients until well incorporated.
3. Adjust the temperature of the water so that final temperature of the poolish is 72-74 F.
4. Cover vessel and ferment for 12-15 hours at 73 F.
Mixing process:
1. Place preferments, flour, semolina, olive oil, salt and yeast into the bowl of a spiral or vertical mixer.
2. Prepare water and temperature so that the final dough temperature is 75-77 F.
3. Add water and mix on first speed for five minutes, then second speed for about three minutes. The goal is to have an improved mix so that the crumb structure is open.
4. At the end of mixing, add the sesame
Continued on page 33
Is the Price Right... or Wrong?
A look at the 10 most common mistakes companies make when pricing their products or services.
By Per Sjofers, managing partner, Atenga, Inc.
Mistake #1: Companies base their prices on their costs, not their customers’ perceptions of value.
Prices based on costs invariably lead to one of the following two scenarios: (1) if the price is higher than the customers’ perceived value, the cost of sales goes up, discounting increases, sales cycles are prolonged and profits suffer; (2) if the price is lower, sales are brisk, but companies are leaving money on the table, and therefore are not maximizing their profit.
Mistake #2: Companies base their prices on “the marketplace.”
Spending an insufficient amount of time managing your pricing strategy can result in lower profits and lower revenue.
The marketplace is often cited as the “wisdom of the crowds,” the collective judgment of the value of a product. But by resorting to “marketplace pricing,” companies accept the commoditization of their product or service. Instead, management teams must find ways to differentiate their products or services so as to create additional value for specific market segments.
Results: Products sold on price alone leads to lower profits.
Mistake #3: Companies attempt to achieve the same profit margin across different product lines.
Some financial strategies support a drive for uniformity, and companies try to achieve identical profit margins for disparate product lines. The iron law of pricing is that different customers will assign different values to identical products. For any single product, profit is optimized when the price reflects the customer’s willingness to pay.
Results: Companies are unable to optimize their pricing, leading to lower profits
Mistake #4: Companies fail to segment their customers.
Customer segments are differentiated by the customers’ different requirements for your product. The value proposition for any product or service is different in different market segments, and the price
Continued on page 29
New Board of Directors Elected
John Rossetti, Italian Home Bakery (left) accepts his BAC Co-Chair gavel from Arthur Gunn, Gunn’s Bakery (right) while John Klecker, Weston Bakeries Limited/Ready Bake Foods Inc (centre) looks on
At the May 4th Annual General Meeting, BAC members elected a new Board of Directors and also elected John Rossetti as Co-Chair. Since 1997 John, a Chartered Accountant with his brother Dennis have been co-owners of Italian Home Bakery one of Ontario’s largest independent commercial bakeries. Italian Home Bakery specializes in producing hand made French and Italian breads in a 70,000 sq. ft. facility. John and Dennis expanded the business in 2003. A true family partnership, John as CFO focuses on the financial side of the business while Dennis brings his more than 30 years manufacturing expertise to the production of 40 different doughs making some 80 different products.
Members were also advised at the AGM that Kate Nugent would be stepping down early as Co-Chair as she has other time commitments that required her attention. BAC’s Board of Directors and members expressed their appreciation to Kate for her year’s of contribution, particularly in the area of education to both BAC and the industry at-large.
2008/2009 BAC Board of Directors
Co-Chair
John Rossetti
Italian Home Bakery, Toronto, ON
Past Chair
John Klecker
Weston Bakeries/Ready Bake, Etobicoke, ON
Directors
Rick Barnes
Bakemark Canada, Richmond, BC
Gottfried Boehringer
Stonemill Bakehouse, Toronto, ON
Jean Luc Breton
Conseil de la Boulangerie du Québec,
Saint-Jean sur Richelieu, QC
Bob Caron
McBuns Bakery, Moncton, NB
Michel Dion
Lallemand, Montreal, QC
Bob Grebinsky
Ellison Milling, Lethbridge, AB
Arthur Gunn
Gunn’s Bakery, Winnipeg, MB
Alex Kodarin
Weston Bakeries/Ready Bake, Etobicoke, ON
Marian Markowski
Rachel’s Home Bakery, Minden, ON
Andrew Pollock
Canada Bread, Etobicoke, ON
Peter Plaizier
Sunrise Bakery, Edmonton AB
Kevin Rainey
Sobeys Inc, Stellarton NS
Melissa Timewell
Thrifty Foods, Saanichon, BC
Glenn Wilde
Harvest Bakery, Winnipeg, MB
New Board of Directors Elected
Bakery Showcase 2008 Draws Record Baker/Grocery/Foodservice Attendance
Baking Team Canada Shines at Bakery Showcase
Funke Grabs First Place and the “Dough” at Decorative Bread Contest
Baking Team Canada Announces New Manager Bakery Showcase 2008 Exhibitor List
Coupe du Monde de la Boulangerie (Bakery World Cup)
Baking Team Canada Forms BAC Open to Name Change on Whole Wheat Grads New Members E-mail and Contact Info General enquiries: info@baking.ca Website: www.bakingassoccanada.com 7895 Tranmere Drive, Suite 202 Mississauga, Ontario L5S 1V9 1-888-674-2253 Tel: (905) 405-0288 Fax: (905) 405-0993
Bakery Showcase 2008 Draws
Record Baker/Grocery/Foodservice
Attendance
Faced with escalating commodity prices and changing consumer tastes a record number of bakers, grocery and food service buyers attended Bakery Showcase 2008 held May 4-6 in Toronto. According to Paul Hetherington President & CEO of BAC “Baker/grocery/foodservice turnout was up from previous shows as they looked for innovative new ideas in technology, products, services, equipment and ingredients amongst the more than 300 exhibits”.
Hetherington attributes the turnout to a number of factors. First Bakery Showcase had a number of new features including the Decorative Bread Contest sponsored by the Ontario Chapter and Baking Team Canada. He also complimented exhibitors on their product offerings and promotion efforts especially the more than 50 companies that were new exhibitors to the show. Hetherington also said that Bakery Showcases implemented a number of new marketing initiatives that definitely paid dividends in getting the message out about the event. The combined efforts in turn had bakers, grocery and food service industry representatives who had never been to the Bakery Showcase attending for the first time.
Hetherington did say that the number of non exhibiting
suppliers attending Bakery Showcase continues to be reduced, a situation that he is not displeased with. “Simply put these are not people our exhibitors are at the event to see. Non exhibiting suppliers who then “suit case” or attempt to sell their wares in the exhibit aisles detract from those companies who have invested heavily in the event, BAC and the industry through their participation as exhibitors. We have implemented policies in the past to protect our exhibitors from these distractions with apparently some success and will be looking at further efforts in the future,” said Hetherington.
Baking Team Canada Shines at Bakery Showcase
Baking Team Canada, fresh from their return at the World Cup of Baking held in Paris during Europain provided endless product demonstrations during the three days of Bakery Showcase. Baking Team Canada demonstration showcased the exemplary form used in the April 2007 Louis Lesaffre Cup qualifier to the World Cup of Baking from which they received a special invitation to participate in a special skills exhibition associated with the overall competition.
Team Members Didier Julien and Tracey Muzzolini demonstrated numerous techniques in their production of Viennoiserie (cranberry butterfly, maple syrup brioche and chocolate rings) and breads including honey mustard, pine nut and flax, apple cider sourdough and a truly unique Maple Leaf shaped granola bread and of course Bill Clay re-created his artistic showpiece with the theme “Bread as a symbol of your country” using a variety of live and dead doughs.
Baking Team Canada is now preparing for the next World Cup of Baking and as per the competition rules requires three new talented bakers. In addition the Team is also looking for corporate partners to provide financial support to their efforts.
Crowds of bakers wait for the opening of Bakery Showcase 2008
Baking Team Canada in action
Baking Team Canada (from left to right): Tracey Muzzolini, Christie’s Mayfair Bakery, Didier Julien, Julien’s Pastry Shop and Bill Clay, Malaspina University show off some of the baked goods they made during Bakery Showcase 2008
Funke Grabs First Place and the “Dough” at Decorative Bread Contest
Peter Funke won first place and a cheque for $5,000 with his “Horn of Plenty” entry at the BAC’s Ontario Chapter’s Decorative Bread Contest held during Bakery Showcase 2008. Bill Clay was awarded 2nd place and a cheque for $2,500 with 3rd place and $1,000 going to Bernhard Sauter.
A total of 17 bakers from all parts of Canada competed in this initial competition sponsored and organized by the Ontario Chapter. Entries were evaluated anonymously by a panel of judges on a range of criteria from appearance, marketability, creativity and innovation. The Ontario Chapter initiative led by Frank Safian and Frank Lucente was undertaken to help celebrate the long and rich history of decorative bread that transforms bread dough into eye catching displays. The first competition was viewed as an overwhelming success as it celebrated the creativity of bakers from across the country.
Baking Team Canada Announces New Manager
Baking Team Canada is pleased to announce the appointment of Alan Dumonceaux as the Team’s new manager. Alan is currently Program Chair at the Northern Alberta Institute of Technology and will be adding his volunteer support to build on Baking Team Canada’s past success. Over the coming weeks and months Dumonceaux will be working to select members to the next Baking Team Canada and solidify the funding base to provide the necessary financial resources to make the team successful. Those interested as either a Team members or corporate supporter can contact Alan at Tel: 780-471-8693 or email: adumonce@nait.ab.ca .
Peter Funke pictured with his 1st place entry.
Bill Clay pictured with his 2nd place entry.Bernhard Sauter pictured with his 3rd place entry.
Peter Funke (centre) accepts his 1st place $5,000 prize from Frank Safian (left) and Frank Lucente (right) the Ontario Chapter organizers of the Decorative Bread Contest.
Exhibitor List
*Acrylicon Canada Distribution
ADM Milling Company
*AKR Consulting
Alfa Cappuccino Imports
All Gold Imports
*Almond Board of California
*AMDTrace Limited
American Pan Company
*AmeriVap Systems
AMF Bakery Systems
Andea Inc
Apple Valley Foods
BakeMark Canada
Bakers Journal
Bakery Crafts
Baking Association of Canada
*Bender ECS
Bonnie & Don Flavours Inc
Brenntag Canada Inc
Bridor Inc
Bunge (Canada)
Burnbrae Farms Limited
Cake Top Inc
*California Walnut Commission
*Caljava International
Canada Bread Company
Canadian Dairy Commission
*Canbra Foods Ltd
Caravan Ingredients
Cargill
Carmi Flavors & Fragrance
Celplast Packaging Systems
Champion Moyer Diebel
Chemroy Canada Inc (Food Ingredient Div)
Chicago Metallic
*Cinnaroll Bakeries Limited
CIS Group
City of Brantford
*CM Packaging
*CoaGel Corp
*Compass Food Sales Co Ltd
Contemar Silo Systems Inc
*CRS/Vamic
*CSB-System International
*CTP Imaging
Danisco Ingredients Canada
Dawn Food Products (Canada)
Dealers Ingredients Inc
DecoPac
*Dell Packaging
*Dependable Marking Systems
*Design & Realisation Inc
Donini Chocolate Ltd
Dover Flour
Drader Bakery Logistics
*Eckert Machines Inc
EcoPack
Elco Fine Foods Inc
Embassy Flavours Ltd
Fancy Pokket Corporation
*Farinart Inc
*Flavor Right Foods Group
Fleischmann’s Yeast
Flex-O-Mark Inc
Foodtools Inc
France Decor Canada
Fruition Fruits and Fills
´ indicates new exhibitor Bold indicates an Event Sponsor
G Cinelli-Esperia Corporation
Gay Lea Foods Co-Operative
Genpak LLC
*George A Wright & Son
Global Egg Corporation
Glutent Free Gourmet
Gourmet Baker Inc
Grain Process Enterprises
Grains - They’re Essential! Program
Guelph Food Technology Centre
Gumpert’s Canada
H Moore Printing Services Ltd
Handtmann Canada Limited
Harvest Corporation
*Hobart Food Equipment Group Canada
Hollimex Products Inc
*Honey Bunny Inc
Horizon Milling GP
Hospitality Cleaning Services
HTECH Inc
*I J White
*InnoSeal Systems Inc
Intersteam Technologies
Italian Home Bakery Ltd
Ivanhoe Cheese Inc.
J J Marshall Inc
*J4 s.r.o.
*JBNT Marketing Inc
Kaak Group North America
Kerry Ingredients Canada Inc
KL Products Inc
KLR Systems Inc
L & M Bakers Supply Co
L V Lomas Limited
Label Systems
Lallemand Inc
Lapaco Paper Products Ltd
Lentia Enterprises Ltd
Lesaffre Yeast Corporation
*Liberty Group Sugar Decorations
*Linfo Systems Limited
Lockwood Manufacturing Inc
MarSia Imp/Exp
McCall’s Bakers Warehouse
Megart Systems Inc
*MIWE America
*ML Packaging Inc
MultiChem Inc
N2 Ingredients
National Starch Food Innovation
Natunola Health Inc
Nealanders International Inc
New-Life Mills Limited
Nilfisk CFM
*Nita Labelers Inc
Novacart Inc
Novelis Foil Products
Nutrasun Foods Ltd
Nutrifrance Ltee
*O’Dough’s
Oakrun Farm Bakery Ltd
One Way Disposable Piping Bags
Ontario Ministry of Agriculture, Food & Rural Affairs
Ordan Thermal Products Ltd
*Organic Connections Ltd
*Packaging Machinery Concepts Ltd
Par-Pak Ltd
Parmalat Canada
Pemberton & Associates
Pepsi-QTG, Quaker Division
Perfect Equipements Inc
Petra International
*Pfeil & Holing Inc
Polar Technologies Inc
Practical Baker Kook-e-King
Prime Pastries Inc.
*Primex Packaging
pro Bake Inc
Prosperity Foods
*Quadra Chemicals Limited
*Quebec Agri-Food Export Group
Qzina Specialty Foods Inc
Reiser (Canada) Limited
*Resourceful Purchasers In Action
Reynolds Food Packaging Canada
Rich Products of Canada
Richmond Traders Inc
Samrok Canada
*Sara Lee Foodservice Ltd
*Satin Fine Foods Inc
*Scaritech International
Semco Systems
Signature Fine Foods Ltd
Sika Canada Inc
*Spectra Foods Ltd
*Stewart Systems Inc
Structural Panel Industries
SunOpta Ingredients
Superior Solutions Ltd
*Sweet n Fun Products Ltd
*TCS Cold Logistics
The French Oven
Tootsi Impex
Tradition Fine Foods Limited
Tri-City Packaging
Unifiller Systems Inc
United Canadian Malt
Univar Canada Ltd
Upper Canada Malt Co
*Upper Crust
*US Highbush Blueberry Council
Vega Mfg Ltd
Vegfresh Inc
Weston Bakeries Limited/Ready Bake Foods Inc
Bakery Showcase 2008 Event Sponsors
Coupe du Monde de la Boulangerie (Bakery World Cup)
The Coupe du Monde de la Boulangerie is an international artisan bread baking competition held every four years in Paris, France. This competition gives bakers who practise the craft of artisan baking the opportunity to compete against the many old-world traditions of the various countries involved. The purpose of the competition is to gather artisan bakers from around the world to celebrate their profession, share knowledge of artisan baking techniques and reinstate the value and restore the image of the artisan baking professional.
Also known as the Bakery World Cup or Olympics of Baking, the Coupe du Monde takes place at Europain – one of the top three baking events produced in the world. The exhibition has almost 650 exhibiting companies from over 30 countries and attracts more than 80,000 visitors from over 140 countries. Inside the exhibition hall, four of the 12 teams compete daily in individual 12 by 12 foot fully equipped bakeries. Each team consists of three members representing the best bakers from the 12 countries who qualified to compete.
During the Coupe du Monde competition, each team will have:
1 hour for all preparation on the day before their scheduled competition
8 working hours (excluding 1 hour cleaning time) on the day of their scheduled competition
The teams must carefully choreograph and practise their routines in order to mix, shape and bake the 332 world-class baked goods that they are required to produce in the small bakery in only eight hours.
Bread>Baguettes & specialty breads
Viennese Pastries
>Made with yeast puff pastry dough
>Made with yeast pastry dough
Savoury Presentation>Savoury Viennese pastries
>Sandwiches made with small bread loaves
>Club sandwich
>White sandwich bread
Artistic Presentation
>Artistic masterpiece based on a theme
A committee of judges from each country represented (judges must abstain from voting for their own country) rewards the finest quality of work of the best performing team. The judges take the following aspects into account during the judging process:
Organizational abilities
Time and space management
Team work
Mastery of skills by each team member
The top three teams in the previous Coupe du Monde automatically qualify for the next competition. The nine remaining teams are selected during the Coupe Louis Lesaffre competitions that take place around the world 1 year before the next Coupe du Monde. Note: Canadian teams compete in the North & Central American competition held in Mexico.
Baking Team Canada Needs Industry’s Help to Qualify for the 2012 Bakery World Cup
The mandate of Baking Team Canada extends from one Coupe du Monde to the next. For example the current team’s mandate is over and a new team needs to be formed for the 2012 competition. The goal of the next Baking Team Canada is to win the Coupe Louis Lesaffre competition so they can represent Canada at the 2012 Coupe du Monde.
Baking Team Canada’s mission is to further advance the craft of artisan baking in Canada and bring the reputation of Canada Bakers to the forefront in international competitions.
Baking Team Canada is a separate independent entity but receives the endorsement of the Baking Association of Canada in order to compete internationally. The team is funded by both corporate and private donations as well as fund raising activities and needs the financial support of the baking industry into order to fulfill its mission and realize its goal.
Leading up to the 2012 Coupe du Monde, Baking Team Canada needs to raise $60,000. The monies will be used for travel, accommodation, ingredients, venue rental for practice sessions, etc. Over the next 48 months, Baking Team Canada’s itinerary include:
7 practice sessions at Canadian venues
1 practice session at the Coupe Louis Lesaffre site
1 trip to the Coupe Louis Lesaffre qualifier competition
1 trip to the Coupe du Monde competition in Paris
During the last Coupe Louis Lesaffre qualifier, Baking Team Canada placed second behind Mexico with a difference of only 12 points out of 300. One of the major challenges the team had was the lack of experience at baking at high altitudes. The competition took place at the SAFMEX baking centre, which is 8,500 ft above sea level. At this altitude water boils at 197.2°F instead of 212°F resulting in a big difference in moisture lost. The altitude challenge resulted in a loss of points due to dryness and the final weight of products. Unfamiliarity with local equipment also produced problems with baking time. However, the organizers of the competition were impressed with Baking Team Canada’s efforts and invited them to give a special presentation at the 2008 Coupe du Monde.
To help Baking Team Canada in their quest for Gold at the next Coupe du Monde de la Boulangerie complete the donation form included in this newsletter. Show the world that Canada has the best bakers bar none.
Baking Team Canada Needs Bakers
Interested in Joining the 2012 Team
Positions on the Baking Team Canada are now being accepted and are open to any Canadian baker who meets the qualifications below. The team will be composed of three bakers, each specializing in one of three categories: Artistic Design, Baguette & Specialty Breads and Viennoiserie. The three team members selected need to be able to dedicate between 500-1000 hours per year to team duties including:
Continued on page 8
BakingTeamCanada DonationLevels&Benefits
Your donation dollars will help Baking Team Canada in their quest for Gold at the next Coupe du Monde de la Boulangerie. Below is the recognition your company will receive based on your level of support. D onationBenefits
CompanyNameondisplayatall mediaevents
CompanyNameonallprinted materials
CompanyNameonteamclothing aswellasChef’suniforms
DonationLevel:
YES! We will support Baking Team Canada (Check off the appropriate donation level for your company)
Once your donation level has been confirmed, an invoice that will include GST will be issued.
DonationRepresentative:
BakingTeamCanada
2012 Application
Please complete all sections of this form. A video tape must be included (video tape will not be returned). The tape should include footage of the candidate making components of the entry, as well as the finished entry, for rules and definitions of each category refer to the Europain website
Practising with the team at locations and dates to be determined
Travel to the competition locations
The qualification criteria for team members are as follows:
The applicant must submit his/her written application before August 31, 2008 expressing an interest in one of the three categories
Submit photos of previous work
within the category they are applying.
Submit a video tape that clearly demonstrates the applicant’s familiarity with baking equipment, processes and finished product within the category they are applying. The applicant must be between 20 – 50 years old (on the date the Coupe Louis Lesaffre application is submitted).
The applicant cannot be a bakery professional in direct or indirect
BAC Open to Name Change on Whole Wheat
BAC has recently advised Health Canada that it is open to discussions on a possible name change to whole wheat flour and bread regulations. Health Canada has consistently been requesting consideration of a name change as it believes there is significant consumer confusion between whole wheat and whole grain products.
The whole wheat regulations which have existed for almost 50 years require 95%+ of the wheat berry be present in the finished product. In reality about half (or 1 ½ % of the overall wheat berry) of the germ is removed during processing which has led consumer
groups and some media to claim the use of the word “whole” is misleading and must be changed.
BAC has maintained that whole wheat products which represent approximately 20% of the overall bread category provide an important transition category for consumers as they move from white bread products to more nutritious whole grains. In recognition of the importance of the category BAC has advised Health Canada that extensive consumer research to ensure consumer acceptance of name alternatives.
Baking Association of Canada
Upcoming
Events
BC Chapter
June 25
Annual Golf Tournament
Newlands Golf & Country Club
Langley, BC
Atlantic Chapter
September 15
Annual Golf Tournament
Magnetic Hills Golf Course
Moncton, NB
relation with a manufacturer of equipment, raw materials or ingredients.
All applications submitted will be evaluated and the list of finalists will be determined by a committee appointed by the current Team Canada. Any applicant who does not meet the basic criteria, or whose video tape does not demonstrate the basic skills necessary to his/her category will be eliminated.
A national competition will be held in the fall of 2008 at a location to be determined in order to select the next Baking Team Canada. An alternative in each category will also be chosen in case a team member is unable to fulfill their duties.
William Basztyk Certified Bakery Specialist (CBS) 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.bakingassoccanada.com.
Stephen Fox Fox’s Bakery & Deli
Brian Hinton
Resourceful Purchasers In Action
Terry McCorriston CSB-System International
Charlotte Scace Organic Connections
Is the Price Right...or Wrong?
Continued from page 20
strategy must reflect that difference. Your price realization strategy should include options that tailor your product, packaging, delivery options, marketing message and your pricing structure to particular customer segments, in order to capture the additional value created for these segments.
Results: Companies fail to maximize their market potential, leading to lower revenue and profits.
Mistake #5: Companies hold prices at the same level for too long, ignoring changes in costs, competitive environment and customers’ preferences.
Most companies fear the uproar of a price change and put it off as long as possible. Savvy companies accustom their customers and their sales forces to frequent price changes. The process of keeping customers informed of price changes can, in reality, be a component of good customer service.
Results: Companies endure ever-reduced profits, and when they make a price change, it is large and they may lose their customers. Each is leading to lower revenues and lower profits.
Mistake #6: Companies often incentivize their salespeople on revenue generated, rather than on profits.
Volume-based sales incentives create a drain on profits when salespeople are compensated to push volume at the lowest possible price. This mistake is especially costly when salespeople have the authority to negotiate discounts. Companies need to redefine the salesperson’s “job” as maximizing profitability, and incentivize profitability, while also providing the salespeople the necessary “tools” to do so.
Results: Larger sales volume on lower-cost products and overall lower profits.
Mistake #7: Companies change prices without forecasting competitors’ reactions.
Any change in your prices will cause a reaction by your competitors. Smart companies know enough about their competitors to forecast their reactions, and prepare for them. This avoids costly price wars that can destroy the profitability of an entire industry.
Results: Danger of costly, unprofitable price wars.
Mistake #8: Companies spend insufficient resources managing their pricing practices.
Cost, sales volume and price are the three basic variables that drive profit. Most management teams are comfortable working on cost reduction initiatives, and they have some level of confidence in growing their sales volume. Many companies, however, only utilize simplistic price procedures.
Results: Lower revenue and lower profits.
Mistake #9: Companies fail to establish internal procedures to optimize prices.
In some companies, the hastily called “price meeting” has become a regular occurrence – a last-minute meeting to set the final price for a new product or service. The attendees are often unprepared, and research is limited to a few salespeople’s
anecdotes, perhaps a competitor’s last year’s price list, and a financial officer’s careful calculation of the product’s cost structure across a variety of assumptions.
Results: Lower revenue and lower profits.
Mistake #10: Companies spend most of their time serving their least profitable customers.
Most companies do not even know who their most profitable customers are. While 80 per cent of a company’s profits generally come from 20 per cent of its customers, failure to identify and focus on these 20 per cent leaves companies undefended against wilier competitors. Such failure also deprives the company of the loyalty that more attention and better service would provide.
Results: Lower revenue and lower profits.
The optimization of pricing strategy is as important as the management of costs and the growth of sales volume. Since most companies have never done it, rigorous price optimization has emerged as an important source of competitive advantage and increased profitability. ❖
Per Sjofors is a managing partner with Atenga Inc. (www. atenga.com). He’s a highly sought-after speaker and has more than 20 years of executive management experience. He has built a number of successful, and very profitable, sales and marketing companies in Europe and in the U.S. Per also co-founded the industry association G-SAM and has published a number of articles in industry press.
new products
Sugar-free products
Simply Natural USA is pleased to announce its entire range of 100 per cent sugar-free products will be available to the Canadian market through its appointed agent, “Dlectable Canada,” starting off with sweetener powder Somethin’Sweet. Simply Natural carries an extensive line of fine chocolate, candies, snacks, and sweetener that are suitable for weight control, special diets, diabetics and the growing health-oriented customers. Somethin’Sweet differentiates itself from other sweeteners by its ability to rise and brown within the baking process. The sweetener is loaded with fibre and prebiotics, has a low glycemic content, and is totally void of the usual aftertaste. Somethin’ Sweet will be available in wholesale quantities and packaging, boxes of 100 sachets for retail or larger ones for the hospitality industry to compete with the current table sweetener choices. Simply Natural chocolates will be available wholesale for all your creative baking and manufacturing uses.
For more information or samples, contact Victor at 778-318-8020 or 604-629-8931 or go to www.d-lectable.com.
Pies
Sara Lee Gourmet Crème de La Crème and Layer Pies offer in-store bakeries a chance to elegantly upscale their cream pie programs. This new line blends flavours and textures to create the upscale taste and appearance that gourmet consumers demand. These visually appealing pies, featuring layers, chunks of real fruit and attractive toppings, are ideal for eye-catching half pie and slice programs. This line also includes the American Pie Council’s 2008 National Pie Championships blueribbon-award-winning Peanut Butter Layer Crème Pie. The pies ship in display-ready click domes with thumb notch for easy and quick dome removal at home, are easy to display and ship in glossy, epoxy-coated black-bottomed tins to create a premium appearance with 1/3 less packaging than traditional clam shells. Flavours range from year-round choices like French Silk, Chocolate Triple Layer and Banana Crème to seasonal options like Strawberries & Crème, Chocolate Mint and Pumpkin.
For more information, contact Sara Lee Foodservice at 630-5988722 or go to www.saraleefoodservice.com.
Cost formulation software
CSB-System recently announced a new version of its least cost formulation software. Using different material potential, such as protein content, fat content and other material attributes, the new system is more modular and allows multiple different approaches to least cost formulation in the planning stages as well as in the operational production execution. The new system can be integrated into the CSB-HACCP module, so that lab tests for these attributes can directly feed the dynamic formulas on the production floor.
For more information, contact CSBSystem at 800-852-9977 or go to www.csb. com.
Stainless steel merchandisers
Master-Bilt, manufacturer of a full line of commercial refrigeration systems for 70 years, proudly displays a new stainless steel option to its Quantum Series medium temperature open display merchandisers. The new models feature a stainless steel exterior to fit the interior designs of today’s
upscale foodservice operations. Models are available in a 36-inch, 48-inch and 72-inch widths.
For more information on Master-Bilt’s full product line, call 800-647-1284 or go to www.master-bilt.com.
Miniature rotary batch mixer
Munson Machinery introduces a new miniature rotary batch mixer that blends bulk ingredients, adds liquids and achieves 100 per cent batch uniformity in less than three minutes while heating or cooling the batch. The mixer, model MX-1-SSJ, features an internal spray line for liquid additions, a discharge chute to direct the flow of discharged materials, and an insulated, jacketed mixing drum that can be piped to an oil, steam or chiller system. The unit is equally effective at blending batches from 100 to 15 per cent of its one-cubic-foot (28-litre) capacity, and can distribute micro-ingredients with 100 per cent uniformity regardless of disparities in the bulk densities, particle sizes or flow characteristics of batch ingredients. The unit features #304 stainless steel contact surfaces, wide spacing of internal flights for easy access, continuous polished welds having 0.25 in. (6 mm) radii, and external removable seals. Unlike stationary mixing vessels that leave a residual “heal” of material after discharge, the rotating vessel and internal flights of the rotary mixer lift and direct the entire batch into the discharge spout for complete evacuation with no residual material, minimizing waste while facilitating rapid, thorough sanitizing with no tools.
For information, contact Munson Machinery Company, Inc. at 800-944-6644, send an e-mail to: info@munsonmachinery.com, or go to www.munsonmachinery.com. ❖
Chocolate Chip Cookies Rated Best In Region
Atage 20, owner Gordon Arthur Evans offered to work for free if he could apprentice with a baker who had started out in the 1930’s. Gordon took the older man’s baking secrets to his father’s business, Art’s Grocery & Bakery. Art’s, half deli and half bakery, has served the Erie, Pennsylvania region for 55 years.
Mr. Evans’ father, Arthur Gordon Evans, ran the deli side, while Gordon handled the bakery. Perhaps best known for elderberry pies, Art’s chocolate chip cookies have also been rated the best in the region by local newspapers.
Mr. Evans cites raising four children as his greatest accomplishment, but his business accomplishments are also impressive. Three years ago, Mr. Evans replaced the old Art’s building. And, despite competition from several new supermarkets, Art’s has doubled its business.
For Gordon Evans, International® Bakers Services’ flavors are a key to consistency. “I’m really sold on flavors from International®. They are really top notch. I like BLO&V®, and Butterscotch is my favorite.” Using butterscotch morsels in his butterscotch cookies didn’t work, so Mr. Evans turned to Butterscotch Flavor. The cookies became a big hit and their sales doubled. Mr. Evans offers this advice to other bakers: “The customer respects two things, price and quality. The customer will buy product for a good price but will come back for good quality.”
According to Mr. Evans, consistency is very important in the bakery business. “Your product can’t vary,” he said. “And that comes down to consistency in ingredients.”
Let International Bakers Services help keep your customers coming back. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve. ®
Continued from page 46
pastry in birdbaths and one of the building materials I came across was made of shells of sunflower seeds, it’s a very cool low-energy manufacturing product, so suddenly we were looking to have walls made out of something birds ate, so I started to use the word “birdbath” to refer to the bakery and there was a quality to the way people used the word that I liked and it stuck.
How do the bakery products fit in with the environmentally friendly theme?
They’re organic, locally sourced, seasonal or all three. The products are really where it begins. I would not have the leverage to do anything involving the environment if I didn’t have pastry people are just crazy about. None of this is built on an ideal, it’s an ideal that’s built on the reality of we make great stuff.
It’s a simple bakery, it’s a very simple place, so we offer simple products: muf-
fins, scones, and cookies, that’s the basis of it. We’ve started to do some sandwiches, but it’s all simple, straightforward stuff. We’ve added some very environmentally friendly themes: What’s Your Carbon Footprint Cookie in the shape of a footprint, Save the Polar Bear Claws. In L.A., the same product is going to be Save the Whales Tails. We’ve also added some vegan products. I’m classically French-trained, so vegan for me was my own eye-rolling moment, but there’s an absolutely legit claim that the vegan diet is less burdensome to the earth, so we decided we should go down that road.
We have a very limited beverage menu, organic, fair trade, shade-grown coffee, lemonade, iced coffee, fresh, organic iced tea.
What about the ovens you use, are they energy efficient?
At this point, every piece of equipment we have we’re sticking with until it falls over. Anything new we buy is Energy Star. One of the things we did is we basically eliminated refrigerators. Fridges are the biggest users of electricity in a commercial kitchen, so we have one tiny under-counter refrigerator and a bunch of electric beverage dispensers instead. They cost us more than the refrigeration would, but they save us on electricity. To transport the beverages to each location, we use a cargo rickshaw. That’s probably as good an examples as what makes it a green bakery.
We’re also windpowered. It costs you about 10 per cent more, but you’re supporting something that’s so clearly beneficial to the environment. Ten per cent more might mean $35 a month more, so you’re talking about something like $500 more for the year. These are decisions I don’t put out there lightly to the baking community. It can be a tough business. I built City Bakery from the ground up and we’re solid, but I’m not swimming in cash. You do what you can, where you can. Small change is good change.
You have incentives for both staff and customers who embrace enviro-healthy practices?
We started off by having a 50 per cent discount for people who arrived by bike and then changed it to 25 per cent. Our hearts were in the right place, but our wallets couldn’t afford it. We added The Final Proof
skateboards, and then people with baby strollers started asking for the discount, so then we made it if you come in on wheels. The idea is that people who take bikes would rightfully be taking taxis, and people who take subway would probably be taking subway anyway. We’re trying to do as much common sense practical good as we can and offer an incentive that might change behaviour – if you’re going to hop in the subway, a bike might become an option. It’s become part of the conversation.
We’re saying, “Look, we’re bakers, we’re citizens of the earth and it’s in trouble.” We’re trying to do something, we’re trying to get behaviour shifted a bit and get the conversation going a bit.
And have you?
Big time, we have created a conversation around Birdbath that’s very significant, we put a bunch of ideas in place that I know people have really responded to. We’ve totally struck a nerve. ❖
Decorative Bread Competition
Continued from page 10
Formula: Semolina, Sesame and Fennel Bread
Continued from page 19
seeds and fennel seeds and mix on first speed for about three minutes, until seeds are incorporated.
5. Bulk ferment dough for two hours, with one stretch and fold after one hour.
Dividing, shaping, proofing and baking:
1. Divide dough into 360g pieces and preshape into loose rectangles; cover and rest for 20 minutes.
2. Shape dough pieces into long bâtards and proof for approximately 45 minutes at 74 F.
3. To make rings, preshape dough into tight balls and let rest for 15 minutes. Place flour onto centre of ball and push elbow into dough to make a hole through the centre of the dough. Pick up the ring and roll vertically through your thumb and your fingers to make the
This classic ring-shaped bread requires a little elbow work to make.
hole larger. When you have the desired ring size, dip top into sesame seeds and place seed side up on a couche. Proof approximately 45 minutes at 74 F.
4. When the breads are ready to bake, place on loading device and score bâtards lengthwise across the top. Score rings in a circle around the top, or in four places across the top.
5. Bake semolina breads with steam for about 25 minutes at 440 F.
Serving Up Humble Environmental Pie
Continued from page 12
them purposefully and discreetly. You do, however, need to make sure your team understands completely where you stand since they will be fielding most of the questions.
Consider appointing a few key employees to recommend, implement, and audit all environmentally sustainable policies. Make sure your entire team knows what’s being implemented and why. If environmental stewardship becomes part of your business culture, it will be obvious – no sweeping announcements, posters or boasting necessary. ❖
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands. Michelle can be reached at On Trend Strategies by e-mail at brisebois michelle@sympatico.ca.
This lovely showpiece is the work of Didier Julien of Julien’s Patisserie Bakery and Café in Chester, N.S.
Thierry Schmidt of Patisserie La Cigogne in Toronto created this beautiful piece of work.
ADM MILLING CO.
7585 Danbro Crescent
Mississauga ON L5N 6P9
Contact: David Newhook, 905-819-7000
Fax: 905-819-9768
Plants: 2 Montreal, QC; Mississauga, Midland, Port Colborne, ON; Winnipeg, MB; Medicine Hat, Calgary, AB.
Sales offices: Moncton, NB. 506-852-4345; Montreal QC, 514-846-8533; Toronto, ON 1-800-267-8492; Medicine Hat, AB 403526-2876; Calgary AB, 403-267-5656; Vancouver, B.C. 604-299-0710.
Products offered: A full flour and mix product line for the bakery, donut, muffin, food service, biscuit, pasta, frozen, in-store bakery, pasta and industrial segments. Other products offered are stoneground whole wheat, cracked wheat, graham and cereal bran and rye flours.
Anita’s Organic sells a wide range of certified organic and kosher flours, grains, seeds, pulses, cereals and mixes in retail, wholesale and bulk sizing.
Our milling strength is in fresh stone-milled whole grain flours. Our flours have not been treated with any chemicals such as pesticides or preservatives. We mill fresh every day and quickly turn the inventory. We are a great source for ancient grains and industry leading niche products as well as purpose flours.
Custom bulk milling orders in 1 metric tonne sacs are also one of our strengths along with export services.
Company Comments: Anita’s Organic has been stone-milling for 18 years in the Western Canadian market. Our aim to take care of the customers needs before, during, and after a delivery. We believe in pure and simple ingredients that are fresh and full of natural nutrition. We are a versatile, efficient and friendly company ready to meet the needs of the organic baker and food company.
BIANCA INTERNATIONAL ORGANIC INC.
7174, Marquette, Suite 1, Montreal, Que H2E 2C8
Contact: Chakib Azizi – Purchasing agent;
technical assistance: France Beauchamp
Phone: 514-376-7711
Fax: 514-729-2100
e-mail: bioorganic@videotron.ca or biologique@videotron.ca
Delivery: Across Canada, delivered by truck and rail.
Distribution: Direct from plant and numerous baker supply distributors.
Assistance offered: Product development, trouble-shooting, consulting and technical services for bulk storage.
Company comments: Dover Flour Mills has been milling fine flour products t the same location in Cambridge, Ontario since 1807. In 1968, our sister company, Dover Mills Limited, began milling flour in Halifax, Nova Scotia. Dover Industries acquired the assets of Halton Flour Milling in May of 2003. The Acton, Ontario mill is being operated primarily as a bulk flour facility producing both hard and soft wheat flour for the Ontario and Quebec market.
Dover is a leader in the development of new products for the baking industry. We provide not only the flours but the formulations the baker needs to produce new products for tomorrow’s nutrition-conscious consumer.
Contact: Dave Bryson, 902-429-0622, 1-800-663-6837
Fax: 902-423-9075
Plant: Halifax, NS
Products offered: Enriched flours, no-time flours, bread flours, natural flours, whole wheat flour, pizza flour, cracked wheat, farina, wheat bran, whole grain; bread, cookie, muffin, cake and doughnut mixes and custom-blended mixes; cake ad pastry flours, corn and dark rye flour, course ryemeal, rolled oats, oat bran, oatmeal and yeast. Dover also produces private label flour, mixes and bases.
Delivery: Serves Atlantic provinces with company-owned bulk tankers and delivery trucks, containers and common carriers.
Distribution: Sells direct as well as through local wholesalers.
Major customers: Bakeries throughout Atlantic Canada and off-shore.
Company comments: Dover Flour Halifax is a wholly owned subsidiary of Dover Industries Limited. The mill began producing
in Halifax, N.S. in September, 1968. We mill our flours primarily from Canadian Western Red Spring Wheat know for its consistent quality and baking characteristics. Dover also mills soft wheat flour and has a dry bakery mix plant operation.
Dover Flour Halifax is committed to supplying competitively-priced, consistently high quality products, milled, blended and packaged to individual customer requirements for both local and international markets. Our mill is staffed by highly-qualified technical millers with over 180 combined years of experience in the industry. In our laboratory, a team of specialists assure the quality of every shipment, develop new products and work closely with our customers. Our management and staff are dedicated to quality products and service with many years of Canadian and international food trade experience, we are sensitive to the varieties and specific needs of our customers.
DOVER FLOUR MILLS
– HALTON FLOUR DIVISION
45 Church St. West Acton, ON L7J 1K1
Contact: Bruce MacIntyre, 1-800-608-7694 Fax: 519-853-0446
DOVER FLOUR SASKATOON
75 – 33rd Street East, P.O. Box 160 Saskatoon, SK S7K 3K4
Toll Free # 1-888-313-6837
Contact: Jerry Dmytryshyn 306-667-8016 Fax: 306-667-8129
Products Offered: Enriched Flours, No Time Flours, Bread Flours, Whole Wheat Flours, Organic Flours, Pizza Flours, Cracked Wheat, Bran, Barley Flour and Pot and Pearl Barley. Dover also produces private label flour for the Retail and Wholesale Markets.
Delivery: Across Canada, U.S.A and off shore.
Distribution: Direct from plant and numerous bakery supply distributors.
Company comments: Dover Flour Saskatoon is a wholly owned subsidiary of Dover Industries Ltd. The mill began producing flour in Saskatoon on February 1st, 1949. We mill our flours primarily from Canadian Western Spring Wheat, known for its consistent quality and superior baking characteristics. We are strategically located in the heart of the Canadian Prairie wheat growing area. Dover also operates an Organic Mill at Humboldt, Sask. This mill is dedicated to running organic wheat products.
Dover Flour Saskatoon is committed to
supplying competitively priced, consistently high quality products, milled, blended and packaged to individual customer requirements for both local and International markets.
Products offered: A complete line of spring wheat flours, soft wheat flours, rye flours and meals, durum semolina, durum atta and durum patent.
Distribution: Direct and distributor network covering British Columbia, Alberta and California. Direct delivery available throughout Canada and the United States. Offshore shipping globally.
Delivery: Bags in 10kg, 20lb, 20kg & 50lb. Bulk by totes, truck and rail.
Major customers: Retail and wholesale bakeries. Pasta and food manufacturers. Foodservice and traditional retail under Ellison brand and private label.
Company comments: Ellison Milling Company is a division of Parrish & Heimbecker Limited, a wholly Canadian owned company. Located in Southern Alberta in the heart of the grain growing area and strategically situated on key distribution routes. Our strength is in our ability to consistently deliver flours that meet each customer’s specific needs.
GRAIN MILLERS, INC.
315 Madison Street
Eugene, OR, 97402
Phone: 1-800-443-8972
www.grainmillers.com
Fax: 541-687-2155
e-mail: darren.Schubert@grainmillers.com
GRAIN PROCESS ENTERPRISES LTD.
115 Commander Blvd.
Scarborough, ON M1S 3M7
Contact: George Birinyi, Carl Griesser
416-291-3226
Fax: 416-291-2159
New products: Chia (Salvia Hispanica), Teff Flour, Organic red fife flour, red wine flour.
Products offered: Over 1,000 items includ-
ing a full range of whole grains. Hard/soft wheat, triticale, corn, millet, barley, rye and durum and organic products certified by QAI (whole wheat flour, white flour, “ancient grains” spelt, kamut, quinoa, seeds, etc.) Precooked and stabilized grains and flours, complete range of grains including cracks, flakes and grits, seeds (sunflower, sesame, golden [yellow] flax), beans, peas, lentils, sugars, nuts and dried fruit. Food processing also includes custom blending facilities for multi-grain formulas (bread, muffin and pancake mixes, etc.) packaging, granola cereals, turbinado and demerara sugars, roasting and toasting, hemp flour, whole bean flour, white bean flour.
Distribution: Across Canada and the United States.
Major customers: Bakeries, biscuit and cookie manufacturers, food service, bulk, health and natural food retailers and distributors and manufacturers.
Company comments: We pride ourselves as being the only stone flour mill in Canada to offer such a wide variety of products. Our test laboratory and kitchen can develop custom mixes and specialty grains to suit any application in the food industry.
HEMP FLOUR, MIXES & OILS
2133 Forbes Rd., RR1 Barrie, ON L4M 4Y8
Phone: 705-730-0405 or 1-800-240-9215
Fax: 705-730-0556
www.hempola.com
e-mail: info@hempola.com
HOWSON & HOWSON LTD.
232 Westmorland St. P.O. Box 390
Blyth, ON, N0M 1H0
Contact: Doug Howson, 519-523-4241
Fax: 519-523-4920
e-mail: doug@howsonandhowson.ca
Dan Greyerrbiehl, 905-792-2962
Fax: 519-523-4920
e-mail: dgreyerbiehl@rogers.com
Plants: Blyth, ON
Products offered: Durum semolina, durum flours, durum whole wheat semolina, Atta flours.
Deliveries: Bulk truckloads, bulk bags (750kg), 20kg bags, 40kg bags, 50lb bags and 100lb bags to Ontario, Quebec and United States.
Distribution: From Blyth, ON, plant by truck or distributors.
Major customers: Manufacturers of dry pasta, fresh pasta, frozen pasta, and snack crackers.
Assistance offered: Technical assistance. Company comments: Howson & Howson
Ltd have been quality wheat millers for over 133 years. We are continuously modernizing our durum mill in order to supply our customers with high-quality durm semolina durum flour and other durum products.
J.R. SHORT MILLING COMPANY
54 Harding Boulevard, Toronto, ON M1N 3C9
Contact: Alexa Norris 416-421-3463
Fax: 416-421-2876
e-mail: a.norris@jrshort.com
Products offered: Specialty Plant – processed (precooked) yellow and white corn flours and corn meal, toasted corn germ, heat treated wheat bran, heat treated wheat germ, brewers corn flakes and confectioners corn flakes (for use in fruit fillings, flavour bits, chocolate bars and energy bars.
Corn Mill – We offer a full line of corn meal, corn flour, corn grits and a whole ground corn line.
Snack Pellet Plant – Made with zero trans fat added and flavourful blends of specialty whole grans, Sunlite snack pellets take advantage of consumer interest in healthy eating.
Delivery: From our plant and warehouse in Kankakee, Illinois.
Major customers: Confectionary manufacturers, brewers, cereal processors, muffin mix manufacturers, snack food industry and various distributors.
Company comments: We at J.R. Short are committed to helping our customers succeed and their satisfaction is guaranteed.
HAYHOE MILLS
LIMITED
201 Pine Grove Road, Woodbridge, ON, L4L 2H7
Contact: Ben Hayhoe, 905-851-1194
Fax: 905-851-8385
e-mail: info@hayhoe.com www.hayhoe.com
Products offered: A full line of flour including Cake, Pastry, All Purpose, Strong Bakers, Clears and Whole Wheat. Specialty products include Red Bran, White Bran, Cracked Wheat, Whole Grain, Organic Hard, Organic Soft, Organic Bran, HighFibre, Tortilla and Pizza Flours.
Distribution: Available in bulk, bags and totes to Ontario, Quebec and the United States.
Major customers: Bakeries, cereal producers, biscuit and cracker manufacturers and other food processors throughout Canada and the United States.
Assistance offered: Full service laboratory, extremely innovate product development. Company comments: Hayhoe Mills Limited
is a subsidiary of New-Life Mills and a member of the Parrish and Heimbecker family, a proud Canadian company celebrating 98 years in business.
HEMP FLAX & SUNFLOUR FLOUR, MIXES & OILS
2133 Forbes Rd., RR1 Barrie, ON L4M 4Y8
Phone: 705-730-0405 or 1-800-240-9215
Fax: 705-730-0556
www.oilseedworks.com
e-mail: hempola@oilseedworks.com
HORIZON MILLING G.P.
Proud home of Robin Hood® brands for foodservice and industrial baking customers.
190 Attwell Dr., Suit 400 Etobicoke, ON M9W 6H8
Contact: Bob Hysong, Joe Tavares, 416679-2600
Plants: Mills in Port Colborne, ON, Montreal, QC, Saskatoon, SK, bakery mix plants in Burlington, ON and Saskatoon, SK.
Products offered: Bread, cake and pastry, durum, rye and other specialized flours, milled oat and bran products, over 300 bakery mix products – many formulated specifically to customers needs.
Delivery: To all of Canada by rail or truck. Minimum order varies.
Distribution: From plants, regional warehouses and local distributors, depending on product location.
Major customers: In-store bakeries, independent bakery retailers and wholesalers, food service operations, major supermarket chains and grocery stores, cereal processors, biscuit manufacturers.
Assistance offered: Technical baking assistance is available for new store openings, product development, or specific baking problems. Technical service is available on site or by using the toll-free Robin Hood Hot Line 1-800-361-6259.
Sales and marketing service operate to increase total sales of all bakery customers. Sales representatives supply merchandising materials, recipe ideas and up-to-date information on the latest consumer trends.
Company comments: Horizon Milling G.P. offers a complete line of Robin Hood products as well as technical services to the Canadian baking industry. Used on their own or as a base, bakery mixes allow the operator to expand his/her product offerings and ensure consistently high quality results. Customers may select from a broad range of products.
KRAFT CANADA INC. MISSISSAUGA MILL
27 Reid Dr. Mississauga, ON L5M 2B1
647-258-1090
Contact: D. Welch, 647-258-1062, M. Duffin, 647-258-1051, Fax: 905-826-4852
Major customers: Biscuit and cracker manufacturers, baking mix manufacturers, bakery trade.
Assistance offered: Flour technical service and up-to-date wheat market information. Company comments: We specialize in consistent quality custom soft wheat flours, both bulk and bags, as well as food grade bran. We will manufacture a bulk flour to your needs and specifications.
Products offered: A full line of flour including Cake, Pastry, All Purpose, Strong Bakers, Clears and Whole Wheat. Specialty products include Red Bran, White Bran, Cracked Wheat, Heat Treated, Whole Grain, Organic Hard, Organic Soft, Organic Bran, High-Fibre, Tortilla and Pizza Flours.
Distribution: Bulk, bag and tote deliveries on company owned tankers and trailers, also available through major bakery distributors. Major customers: Wholesale and retail bakeries, food processors, artisan bakers, cookie and biscuit manufacturers, producers of frozen and par-baked bakery products and the foodservice trade.
Assistance offered: Product development, onsite trouble shooting, dedicated customer flour inventory, a fully equipped modern laboratory and test bake facility.
Company comments: New-Life Mills
Limited is a subsidiary of Parrish and Heimbecker Ltd., a proud Canadian company celebrating 98 years in business. We manufacture quality flour and cereal products on three of Canada’s most modern flour milling units. Our objective is to custom mill products of consistent high quality, backed with outstanding customer service.
NUNWEILER’S FLOUR CO.
Box 28009 RPO E. Kelowna, Kelowna, BC V1W 4A6,
Contact: Rosss Nunweiler 1-888-726-2253
Fax: 1-888-688-2288
e-mail: nunwlr@shaw.ca
www.nunweilersflour.com
Plant: Alsask, Sask.
Products offered: Organic whole grain wheat flour, organic whole grain dark rye flour, organic whole grain all-purpose and pastry flour, organic whole grain spelt flour, organic whole grain buckwheat flour.
Distribution: B.C. – Snowcap Enterprises, Snowcap Interior, Aarsen City Delivery. Major customers: Retail and wholesale bakeries, specialty product bakeries, retail mass market and natural food stores.
Company Comments: Our flour mil is a QAI certified organic facility located in Saskatchewan with sales and operations office located in British Columbia. We process only certified organic 100% whole grain flour in our low temperature, impact mill. There are no additives, preservatives or blending included in our flour. Only the whole grain is milled into our premium quality flour. Since 1988 we have been producing flour for consumers wanting wholesome and nutritional food.
PERMOLEX LTD
8010 Edgar Industrial Crescent Red Deer, Alberta T4P 3R3 www.permolex.com
Flour contact: Randy Cook, Flour Contact, General Manager, 403-347-7557
e-mail: rcook@permolex.com
Gluten Contact Jay Piester, 913-685-9163
e-mail: jpiester@permolex.com
Plant: Red Deer Alberta
Products offered: Vital Wheat Gluten and Flour
Distribution: Red Deer, Alberta, Saskatoon, Sask., Seattle, Wash.
PIZZEY’S MILLING
Box 132 / Main Street S., Angusville, MB ROJ 0A0, www.pizzeys.com
Contact: Linda Pizzey, President Tel. 800804-6433 Fax: 204-773-2317
e-mail: info@pizzeys.com
Products offered: Milled and Whole Flaxseed, flax/fish oil blend
Major customers: Retail and Wholesale bakeries, food, beverage, nutritional and supplement companies.
Company comments: Pizzey’s is an integrated team dedicated to selling the science and benefits of flaxseed. We are experts in the flaxseed industry and have been the leading provider of superior quality flaxseed products for over 15 years. Our MeadowPure quality system guarantees the stability of the products we sell. Our impressive in-house lab can assist you with a variety of analytical and technical services. Our innovative products can provide you with a competitive or nutritional advantage in you current or future product lines. We look forward to hearing from you!
Distribution: Western Canada – BakeMark Ingredients Canada Ltd. Central Canada – John Vince Foods.
Major customers: Scratch bakeries, large and small, frozen dough & par-bake manufacturers, bulk food, health food stores and pharmacies.
Company comments: All of our products are formulated with high linolenic acid flaxseed, milled for bio-availability and vacuum-packaged to ensure freshness. Contains no trans fatty acids.
Products offered: Stoneground Flours, flaked, cracked, and pearled grains including: hard and soft wheat,rye, barley, triticale, spelt etc. Importers and distributors of other fine bakery ingredients.
Delivery: Direct throughout most of Ontario Major customers: Bakeries, cookie manufacturers, frozen dough plants, bakery mix manufacturers and food processors. Company comments: At our milling facility in Aurora, Ont., we meet the continuing demand for whole grain milling and custom blending. We at Port Royal continue to provide the highest quality products and personalized service to our customers.
RANDOLPH & JAMES
FLAX MILLS LTD.
401 – 13th Street E.
Prince Albert, SK, S6V 1E2
Contact: Randolph or James Boschman,
Major brands: P500 Enriched Bakers, P400 All Purpose, P500Q Short, Fermentation Flour, P1200 Whole Wheat, Organic White and Organic Whole Wheat
Major customers: Retail, wholesale and food service distribution and manufacturers. Deliveries: By rail and truck across Canada and United States. Available bag size 10 to 1,000 kg bulk.
ROGERS FOODS LTD. (Flour Mills) #2024, 7445 – 132 Street
Surrey, B.C. V3W 1J8
Contact: Sales – Dan Dobin; Technical Sales – Rudy Bergen; 604-590-4900 or 866-590-4900
Fax: 604-590-4800
Products offered: A full range of hard ad soft bakery flour including: Whole wheat: coarse, fine, organic and stone-ground.
White: Bakery, unbleached, organic and pastry.
Rye: Light, dark and coarse rye meal
Cereal Products: Wheat bran, oat bran and 9 grain.
Flaked Products: Wheat, rye, triticale and a variety of cereal products.
Delivery: By truck – bags or bulk.
Distribution: Trailer loads – direct, less than trailer loads through distributor: Snow Cap Enterprises Ltd. – Burnaby (604-515-3200) and Interior Division (250-546-8781).
Company comments: Rogers Food Ltd., operates British Columbia’s only commercial-size flour mills in Armstrong and Chilliwack. The company specializes in bulk deliveries and is able to offer overnight delivery to Vancouver, Seattle (WA) and Portland (OR).
Take a wealthier China, add a dash of biofuel, stir in some profit-seeking investors and you’ve got the recipe for what some are calling a global food crisis. It isn’t clear which of these ingredients is most responsible for a spike in crop prices. But experts do agree on one point — it isn’t simply because the world is running out of food.
“This particular price increase is associated with a time of relative abundance. Production levels from most of these crops have been increasing over time,” said Alfons Weersink, a University of Guelph professor who focuses on agricultural economics.
The United Nations Food and Agriculture Organization’s food price index has soared by 57 per cent since last year. Meanwhile global production was up 2.6 per cent
products: stone ground flours, cereals, pancake and baking mixes, multigrain products, cooking oils, dried fruit, low-gluten products, sugar, salt, baking powder, beans, nut butters and many other Maritime-produced products. Also a line of non-organic stoneground wheat flours.
Distribution: Atlantic Canada
Major customers: Bakeries, grocery stores, natural food stores, distributors Company comments: The only certified organic flour mill in Atlantic Canada celebrating our 26th in business. We provide even more of the highest quality products than before. Thanks to our loyal customers!
STAR OF THE WEST MILLING CO.
121 E. Tuscola St. P.O. Box 146 Frankenmuth, MI 48734
Contact: Michael Fassezke, 989-652-7031 Fax: 989-652-9346.
Products offered: Soft white wheat flours, soft red wheat flours and special food brans.
Major customers: Commercial bakery and mix manufacturers, distributors. Company comments: We are pleased to offer the Canadian bakers and mix manufacturers
worldwide, according to the FAO.
“The major driver is this increase in consumption from China and India, which has pushed all commodity prices up,” Weersink said.
Animal products have traditionally played a very small role in the average Chinese or Indian diet. But as people in those countries become increasingly affluent, they have been developing a North American-style appetite for meat.
“That’s a relatively inefficient use of food grains protein because it takes more grain to feed animals,” said Gerry Barr, president and CEO of the non-profit aid group Canadian Council on International Co-operation.
Many have also been pinning the blame for the food price hike on growing global energy demand, as crops that would have normally been destined for dinner plates have instead ended up in gas tanks.
“The explosive growth in demand for ethanol has caused explosive growth in demand for corn,” said Kevin Grier, a
the finest line of commercial soft wheat flours and food brans. All of our flour products are available in bulk as well as 40 kg bags.
WESTGLEN MILLING LTD.
Division of ConAgra Limited Box 4615, Barrhead, Alta.
Delivery: With a variety of packaging methods we are able to meet our customer’s needs, from 22.7 kg to bulk. From truck to rail or vice versa.
Major customers: Supplier of high quality barley and oat products to the commercial trade.
Company comments: Westglen is ideally located in the prime oat-growing region in Alberta. Our location also provides for good logistics to any destination in the world. Our focus is on quality and customer service. High quality human consumption oat and barley products are what we produce. Quick solutions to customer needs, wherever they may be, are one of our many strengths. Allow us to help you.
market analyst with the George Morris Centre think tank.
And the advent of biofuels has had a ripple effect on the cost of other crops, since they all compete for the same farmland.
Investors seeking to make big bucks by betting on commodity markets have also been accused of driving prices up.
“Given the collapse in stock markets — in real estate and the things that are affecting the decline of the American economy — investors have been looking for other good bets for their hedge funds,’’ said Gauri Sreenivasan, a senior policy analyst with the CCIC..
But Guy Holburn, a professor at the University of Western Ontario’s Richard Ivey School of Business, said the speculation theory does not wash with him.
This is a complex situation which has been developing over the period of time and a number of factors are operating in alignment or in conjunction with each other to constrict supply going into the food chain, pushing up demand.” ❖
(Source: The Canadian Press)
ALBION BAKERY SUPPLIES
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e-mail: admin@emequip.com • www.emequip.com
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment.
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THE FINAL PROOF
While Maury Rubin was building a second City Bakery in Los Angeles (Rubin established the first one in New York City in 1990), and encountering nothing but resistance to any “green” additions to the building, he decided his next venture would be a completely green one. With walls made of wheat, flooring made from reclaimed Pennsylvania wood and countertops and shelves made out of recycled paper, that’s exactly what Birdbath, A Neighborhood Green Bakery is. We chat with Rubin about how he made it happen.
Where did the inspiration for Birdbath come from?
Birdbath is really about running a food business and talking about the fact that we think about the environment, making customers part of the conversation. City Bakery is 17.5 years old, and has always been very quietly a very green business. We’ve always done recycling on our own dime, we’ve been composting food at our own expense for 10 years now, so we’ve always been engaged in being mindful of the environment. Then, in the past five years, you start to see evidence of the physical world falling apart around you and it made sense to build it into the moral of what the bakery should be in the first place. What’s different about Birdbath is deciding to really go there and make it part of what people know this business is about.
To really make it in their face?
Sort of. The idea is we want to be talking about it and we have a hunch that customers want to be talking about it too. People have totally embraced the environmental message of the business. The business is now about butter sugar, eggs and the environment.
How long did it take to build?
I had the idea for it in the summer of 2005. The Los Angeles location of City Bakery was being built in 2005, and building it was a sort of defining process for me because it was a disaster. The construction was very problematic and I had wanted to include a great deal of green building and everything about the process worked against me being able to do that. There was this frustration meter building in me and I was disappointed in the process and in myself for not being more adamant about it and I decided the next thing I built was not going to be sort of green it’s going to be 99 per cent green. It was a kick in the pants to myself.
Was it difficult to do?
It was fabulously doable. We researched it ourselves, built it ourselves, found everything on the computer. It was all very doable. It just requires the commitment.
Maury Rubin on a stump-scavenging trip for tree stumps to be turned into stools at Birdbath, A Neighborhood Green Bakery. New York City now has two Birdbath locations, with two more in the works in the city and one slated to open in Los Angeles.
Was it more expensive to build?
Because of the particular design it was not more expensive, but building green is anywhere from five to 25 per cent more going in. The truer answer to the question is, it depends on your definition of cost. Yes, there’s more money up front, but then the cost of the natural resources of the earth should be factored in here too. When you use green building materials, you’re extracting less from the earth. I think if you have a budget and you’re going to build a home or bakery or factory there’s some responsibility to make some decision to err on the side of, “this takes less form the earth, this pollutes less.” These materials will cost me more for the next six months but will create a healthier work environment for my employees.
I think the question of cost is a dated question. It needs to be about the total conditions created based on the materials used to build it.
When did you build the initial Birdbath?
We built it in the fall of 2005 in about three weeks. It’s a tiny little bakery. Size was a conscious decision. Part of the decision was we’ll make this thing smaller, and in building green, one of the things that has to change is the mindset that you should build bigger. The eye roller in environmental circles is the person who has built a 5,000-square-foot, ecofriendly home. There’s a scale that’s faithful to the idea of sustainability.
Now you don’t actually bake at each Birdbath location?
We bake at one of the bakeries, the first one we built is our commissary – we mix the dough there and we do the benchwork and cut it and stage it and then when it’s ready to go, some of the items we’ll bake onsite and send to the other Birdbath locations, others we’ll send to bake on location.
Where did the name come from?
I’ve been asked the question 500 times and I still don’t have a good answer. I had a bunch of different names I was thinking of and they all started with “B,” and “birdbath” was one of the names. I had some crazy idea to display all the
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