ARTISAN BREAD TRENDS
This issue we talk with bakers who are keeping the art and science of artisan bread alive in Canada and promoting it worldwide. See page 9.
100% Whole Grain Buckwheat Sourdough with Sesame, Honey and Beer
Industry events are back and we hit the trade show floor to find you new trends and ideas to refresh your bakery
Read the latest news and views from the Baking Association of Canada
Seven easy ways to prepare your bakery for the busy tourist season
Much ado about mochi
Editor Colleen Cross speaks with Marissa Velie, Education and Certification Director of the Retail Bakers of America, a not-for-profit trade association that is committed to the success of the retail baking industry and that works closely with the Baking Association of Canada to provide access to training and certification. Visit bakersjournal.com.
BY COLLEEN CROSS
WHAT IS REAL BREAD?
The word “artisan” gets tossed around a little too casually. Depending on whom you talk to, artisan means authentic, real, handmade, natural or a connection to the past.
By many definitions, an artisan is a worker in a skilled trade, especially one that involves making things by hand.
Campaigns to recognize and protect the origin and uniqueness of food products around the world have gained steam in recent years. Italian ingredients – think San Marzano tomatoes, balsamic vinegar, olive oil, Parmigiano Reggiano and Asiago cheeses – have been granted protected designation of origin status (PDO or DOP) and more than 200 other Italian products that have either DOP or PGI (Protected Geographical Indication).
Such designations ensure that what you’re eating is a local Italian delicacy and not an imitation.
In a similar way, some have successfully got protected status for techniques and processes such as the making of Napoletana pizza. Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).
The Real Bread campaign, based in the U.K., seeks to regulate the use of the word sourdough. They have a busy website chock full of information, resources and stories promoting the benefits of bread that is free of chemicals and preservatives. One of their key points is that people suffering from food allergies or sensitivities need to know exactly what is in the bread they buy. It’s not a luxury but a health requirement.
In 2015, Real Bread Campaign co-ordinator Chris Young coined the word “sourfaux” for any product that is named or marketed using the word sourdough but that is made using one or more additives and/or an alternative raising agent (such as baker’s yeast or baking powder) in addition to or instead of a live sourdough starter culture.
To make sure artisan bread making is alive and well into the future, knowledge transfer is absolutely crucial.
The campaign, based in the U.K., is calling for an Honest Crust Act that includes a legal definition of the word sourdough and regulation of its use. This is to better protect the public from the risk of being misled by marketing and to allow us all to make better-informed choices about the food we eat.
Supporters of the campaign believe that to be named or marketed using the word sourdough, bread must be made without any additives, leavened only using a live sourdough culture, without the addition of any commercial yeast or other leavening agents and made without using other ingredients/additives as souring agents or as sourdough flavouring.
It’s a compelling argument, but, as you’ll read in our cover story (see page 9), defining terms like artisan and “sourdough” for some bakers is not a straightforward process. Where do you draw the line in terms of a small bakery taking advantage of modern processes and equipment to operate more efficiently and profitably – and to keep their business going so that customers can continue to enjoy their wares?
Learn more at https://www.sustainweb.org/realbread/. It’s fascinating reading and artisan bakers can expect to find many kindred spirits through this group of international bakers. In our cover story, Lauren Ritchie, owner of Ritchie’s Bakery in Vancouver, is a member, follows the guidelines and displays the logo proudly.
Where do you stand on protecting and designating products, ingredients and processes? Let us know!
JUNE 2023 | VOL. 83, NO. 4
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Next issue you can look forward to highlights of Vancouver Bakery Showcase. We are excited to announce the next Bakery Showcase will take place in Toronto May 5-6, 2024! Save the date and we’ll see you there! / BJ
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Vemag HP1B Dough Divider
n Gently handles dough
n Produce your entire bread line
n Divide to exact weights
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¦ industry news ¦
briefly | Gala Bakery of Hamilton, Ont., set to expand later this spring; Black Walnut café, London, Ont., destroyed in $2M blaze | COBS Bread launches plant-based cinnamon buns | for more news in the baking world, check out our website, www.bakersjournal.com
N.B. restaurants receive financial boost to support new hires
The New Brunswick government will provide financial and program support to restaurants, bakery-cafés and food-service businesses, including a grant for new hires, as it continues to recover from the effects of the global pandemic.
Through WorkingNB, in partnership with Restaurants Canada, a national not-forprofit member-based trade association, the Department of Post-Secondary Education, Training and Labour will provide a timelimited COVID-19 recovery support of up to $500,000 to the province’s food-service industry to help offset costs associated with onboarding and training new hires.
Eligible applicants can receive $500 per new hire, up to a maximum of five new hires, and the support will be available to employers until the end of March 2024. Interested restaurateurs, owners and operators can apply online.
The provincial government also committed to continue its advocacy for
increased flexibility in immigration programs, which are a shared responsibility between the federal and provincial governments. These programs serve as an important stream for new workers in the food service industry, Holder said.
The initiative is the result of an engagement session between the industry, WorkingNB and Opportunities NB to discuss labour force needs.
Funding for the initiative is provided through WorkingNB as part of the Canada-New Brunswick Labour Market Agreements and will be administered by Restaurants Canada.
Over the coming months, WorkingNB will work with Restaurants Canada and the industry to organize recruitment events, and host virtual and in-person job fairs designed in New Brunswick.
For more information and to apply visit restaurantscanada.org/new-brunswickrecovery-hiring-program.
Major update and new features for BAC website
The Baking Association of Canada has a new logo and website design including a listing of members, a section on “Starting a Bakery” and an enhanced job board. In the words of the BAC, “The new brand and website will help us better serve our members and reflect our primary mission to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.”
Features include the ability of BAC members to access a list of members, a section about “Starting a Bakery,” an enhanced job board for both seekers and posters, and a lively and vibrant theme full of local and national content to fully support our Canadian baking Industry.
The association expressed gratitude to its website sponsors: Lallemand (Platinum); Snow Cap Enterprises and JAC (Gold); Ireks and Rademaker (Silver). Visit baking.ca.
CAP program offers funding opportunities
The new CAP program (Canadian Agriculture Partnership) agreement for 2023-2028 has been released and there are many opportunities for our sector to receive shared funding for several projects. The Sustainable Canadian Agricultural Partnership (Sustainable CAP) is a new $3.5-billion, 5-year agreement (April 1, 2023, to March 31, 2028), between the federal, provincial and territorial governments to strengthen the competitiveness, innovation, and resiliency of the agriculture, agri-food and agri-based products sector. The Sustainable CAP is replacing the Canadian Agricultural Partnership.
Dufflet Pastries closes Toronto retail café to focus on wholesale business
Dufflet Pastries closed its retail café location at Queen Street West in Toronto on April 30 and focus on its wholesale operations.
“This decision was not easy, but it is part of our long-term business strategy to focus on the strength of our wholesale operations for North American growth,” the business announced on its Facebook page.
“We want to express our heartfelt thanks to our loyal customers, employees, and partners for their unwavering support.”
Owner Dufflet Rosenberg began baking
from her home for the Cow Café in 1975 and in 1982 opened her first pastry café on Queen Street West. Today, Dufflet Pastries Wholesale supplies the food-service industry with more than 100 dessert products.
The company continues to sell its products wholesale. Customers can still order online for pickup at the DuffletNorseman location and buy the company’s desserts online and through its retail partners, which include restaurants, cafés, specialty food shops, grocery stores, hotels and caterers.
Bakery and tortilla sales to rise 5% in 2023: FCC report
FCC Food and Beverage’s latest report projects sales from bakery and tortilla product manufacturers to increase more than five per cent in 2023 with help from a food-service rebound and bakers providing convenient staples.
According to the report, released March 28, high consumer inflation seems to have had little impact on bakery sales. Industry sales are expected to be the strongest in the second quarter as cost increases withheld during the retailer holiday cost blackout period between November and January start getting rolled out.
“We expect increases in input costs and pressures to increase selling prices to stabilize in the year’s second half,” the report said. “Gross margins as a share of sales are forecasted to decline slightly in 2023 after seeing a sizeable decrease in 2022. We expect to see margin improvements
later in the year as material costs have stabilized or come down modestly.”
“Baked goods had some of the highest consumer inflation in 2022, which did not detract from growing sales volumes as their relatively low price per calorie made them attractive to customers. According to data from Nielsen IQ, grocery store bakery departments were the only departments with positive volume growth in 2022.”
Industry margins fell because of significantly higher raw material costs and labour costs, FCC reported. Bakeries saw some of the strongest wage growth across food industries, with weekly employee earnings rising over 13 per cent. This growth resulted from higher overtime costs as hours worked per employee increased. High cost increases were difficult to pass on to retail customers in a single step and many bakeries had to absorb some of the higher costs.
The report concluded that a food-service rebound and bakers providing convenient staples will contribute to a solid performance for the baking industry in 2023 and suggested bakeries can set themselves apart by providing healthy and locally produced goods. The report provided these and other overall observations: A food-service rebound and bakers providing convenient staples are setting the stage for a solid performance in 2023. The opportunity to provide healthy and locally produced goods allows for differentiation.
The full eport is available at https://www. fcc-fac.ca.
Wheat Quality Handbook explores wheat classes, testing and more
A new Wheat Quality Handbook published by the Northern Crops Institute explores the wheat kernel from field to table and information about the wheat structure and how and why it differs for various wheat classes.
Written by Dr. Senay Simsek, department head, professor, and Dean’s Chair in Food Science at Purdue University, the handbook has four main sections: introduction to wheat quality and kernel testing, flour and dough testing, end-product quality and advances in wheat quality and list of references.
Topics throughout the handbook include every aspect of wheat grain science and its importance to growers, processors, and consumers. In addition, this book answers critical questions such as how the kernel, flour, dough, and end-use quality are measured and why they are essential. In-depth information is provided for every wheat, flour, dough, and bread quality trait to describe what the data means and why it is important.
The Wheat Quality Handbook is available for $125 US (approximately $170 Canadian as of April 25). For more information, visit northern-crops.com.
IBA trade show to host start-ups area Oct. 22-26 in Munich
The International Baking Association (IBA) trade fair, a leading trade fair for the baking and confectionery industry set for Oct. 22-26 in Munich, will feature an area focused on innovative start-up businesses.
The start-up area is designed to be a hub for knowledge and inspiration, with pitches by exhibiting startups, keynote speeches and presentations by experts taking place on a stage. Forward thinkers will discuss issues that are driving the industry, ranging from ground-breaking technologies to food trends. Topics covered will be food trends, artisan bakery, health and sustainability, digitalization, turnkey solutions and quality management. Startups from the food sector, both nationally and internationally, are invited to participate, with certain conditions.
For more information about the show and to register, visit iba.de.
BY DIANE CHIASSON
SEVEN WAYS TO PREPARE FOR THE TOURIST SEASON
Summer is here! That means planning, organizing and preparing for tourists and locals alike
Summer is in the air! Most people are ready to travel again after a few years of staying home. Summer tourism season is already here, and if your bakery is in a hot vacation spot or tourist destination, you are probably thinking about attracting the attention of visitors and locals alike. For bakery operators, this means planning, organizing and preparing for the busy tourist season. Here are seven easy ways to get your bakery ready.
1. DRAFT A QUICK PLAN
The best way to see what worked for you in the past is to revise and analyze your previous year’s performance. You must look for ways to ensure your bakery store is operating efficiently and your baked goods are top-notch. Identify your previous successes and failures to see areas where you can improve. Make a list of your summer sales by month, day of the week and hours to get a good picture of your peak times. Gather data on your existing customers, and use tools like Google Analytics, social media reports and customer surveys to identify common patterns and trends among your customers. Identify details like gender, age, interests and buying behaviour.
drink and celebrate. It’s essential your hours be up to date on these platforms.
3. TAKE MOUTH-WATERING PHOTOS
In today’s digital age, social media is a powerful tool for promoting your bakery shop and products. Visuals are everything these days. Take high-quality photos of your baked goods and make them visible on your social media platforms and website. Use bright and bold colours to make your baked goods look as delicious as they taste.
Use social media to announce special offers, deals, discounts or free delivery for orders over a certain amount. Don’t forget to include customer testimonials and fun captions to make your bakery marketing strategy stand out. By regularly posting updates on social media, your bakery will keep your customers and tourists informed and generate excitement about your store and products.
}Make a list of your summer sales by month, day of the week and hours to get a good picture of your peak times.
4. REVIEW YOUR SUMMER MENU
Study your menu to see if any areas can be improved, or perhaps it’s just a good time for a refresh. It’s essential that you take a solid and accurate look at what you need to make, when to make it, and how you can order supplies accordingly. Seasonal and summer-themed products are always popular among customers.
2. UPDATE YOUR HOURS ONLINE
Take a look at your posted hours of operation as they may not be current anymore. It’s essential to fix this asap! When people are looking at visiting an area or are trying to figure out what to do and where to go while they are in town, often the first place they will look is online. As you know, many tourists will use Google, Facebook and other similar platforms to find places to eat,
If you want to attract tourists and locals alike, it’s a great time to focus on any local specialties that you are known for and to tempt your regular customers with new products and recipes to arouse their curiosity. In addition, it’s a good practice to regularly assess your product mix to ensure you maximize ingredients and mixes. This will save you time, labour and money.
5. GIVE EVERYTHING A GOOD SHINE
Your bakery will initially be judged on its appearance. Cleaning up your bakery’s physical space will increase the chances of making an excellent first impression. Do you see signs of wear and tear?
Customers make their choices based on everything they see, hear and smell outside and inside a bakery store. Sweep the sidewalk, knock down cobwebs, give a coat of fresh paint, add ambiance via lighting, change your tables, chairs and benches if worn out, create great merchandising and add flower planters.
6. USE CLEAR SIGNAGE, SANDWICH BOARD, WINDOW DISPLAYS
Excellent and clear signage is very helpful, especially for new visitors to your bakery! Whatever you do or use, make it exciting and appealing. Use creative window displays, banners or posters as an opportunity to let your bakery’s products and personality shine. You could also put a blackboard at the entrance. It doesn’t require a lot of investment and it’s very effective. If you are allowed to use a sandwich board, do it! It’s an easy and affordable way to show off your summer-themed baked goods, gift cards or bundles.
7. GET EXTRA HELP
Busy summer periods can be hectic and quite stressful. Team training is an ongoing need for every bakery. With proper training, your staff members will know what to expect and understand what is expected of them. Hiring and keeping staff these days has proven to be a significant struggle for bakery owners. If you can, invest in a self-ordering kiosk, which will give you peace of mind and will leave you more time to work on other things. Just remember, greeting customers with a smile is always appreciated. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com
COLLEEN CROSS
ARTISAN BREAD TRENDS
What makes artisan bread uniquely artisan? Is it the ingredients, the techniques, the time and care spent fermenting before the bake? We spoke with three dedicated professional bakers who specialize in artisan breads to learn what this craft means to them, how they are promoting it and where its future lies.
WHAT IS ARTISAN BREAD?
Heinz Hubbert has been baking artisan breads for decades. Through his consulting business, The Little Badger House based in Huntsville, Ont., the Certified Master Baker helps bakeries of all sizes from all over the world improve efficiencies, clean up their labels and develop high-quality organic breads and pastries.
For much of the year, Hubbert travels – he has worked in 55 countries. “I have a system that I teach clients. We make bread using five different sourdoughs and we recycle dough,” the genial Hubbert says. From June to Labour Day, however, he operates a smallbatch bakery and teaches baking classes designed for the public including children’s classes.
}Ritchie’s Bakery’s hazelnut and buckwheat loaf with dark chocolate sourdough contains 30 per cent whole-grain red spring wheat.
“More people than ever are baking. The number 1 question I get from people is “How do I scale my baking?’ ”
– Matthew Duffy
ingredients and do it properly.”
“When I grew up artisan baking meant bread with cake. We were not allowed to have sugar bubbles on the crust,” the longtime baker says, adding with a laugh: “In 1976 I was more focused on white bread. Now it’s very simple for me – if I make a mistake, it’s artisan.”
A self-described purist, he has one important stipulation: The bread needs to be chemical-free and the flour should be clean-label.
“I use natural flour, untreated with chemical additives. The sourdoughs we use are all natural. It’s more the method that makes the artisan baker – how to use
Hubbert trained in Germany, which he estimates has 1,800 types of bread, and Austria, which has some 600. For perspective, Canada has about 150.
Hubbert has a repertoire of some 4,000 sourdoughs.
“The artisan way is a combination of slow fermentation and working with a person who knows how to treat the dough properly,” he says. Small bakers focus on the fermentation, whereas larger commercial bakeries must use different equipment and techniques to bring out the flavour, Hubbert says.
“Before long fermentation, each loaf
goes through my hands seven times, including folding the dough, mixing, shaping, putting it in the retarder, taking it out, scoring it,” he says. “It is a lot of work and the price should reflect that work at any bakery: $9 a loaf is not too much.”
A current favourite loaf is he makes is The Three Sisters, a bread that builds on health properties of rye and pumpkin seeds. It’s a blend of three different sourdoughs – French, Italian and Belgian – “surrounded by toasted pumpkin seeds.” The loaf is slow fermented overnight to allow the flavours to develop.
Ritchie’s Bakery in Vancouver, established in 2018, sells artisan breads and pastries handcrafted in small batches through local farmers markets and weekly bread drops at four partner locations in central Vancouver – an ice
cream shop, coffee shop, a different type of bakery and a commissary kitchen from which owner and head baker Lauren Ritchie bakes. “I started this model out of necessity,” Ritchie says. “I wanted something mid-week in addition to the farmers markets. It’s a good way to collaborate.”
“Our sourdough breads are naturally leavened using our own starter, fermented slowly to promote flavour, nutrition and digestibility,” she adds. “We use flour and grains that are organic and Canadian-grown and most flour is locally milled. We try to limit sugar, substituting refined white sugar for maple syrup, dates, fruit purée or similar natural unrefined sweeteners.” When available, they choose products in season and grown locally by small, family-owned suppliers.”
Ritchie studied biology at university but fell in love with bread baking while training at Northwest Culinary Academy. “The science really really interested me. It’s like doing an experiment, it’s so neat how little factors can change the end result.”
“When I say artisan I consider it small-batch, made by hand,” Ritchie says. “I use a commercial mixer but I handshape, I feel the dough. I’m part of an organization that is fighting for what they call “Real Bread,” so I try to educate my customers. It’s about using no preservatives, no additives. Flour, water, inclusions, salt. So the ingredients are more important to me than the artisan technique. My slow fermentation develops flavour. It’s hard to do it large scale, but it’s totally worth it to take your time and keep it small.”
Matthew Duffy baked for 15 years in specialty bakeries and Michelin-starred restaurants worldwide before taking on the role of baking professor at Centennial College in Toronto. Duffy teaches online courses, consults and shares his experiments and knowledge with thousands of followers on social media.
Duffy hesitates to define artisan bread. “It can be used as a marketing term, so it does get a little challenging. It comes down to respect for tradition and the craft. I’m constantly learning and tweaking what I do. It’s small, craft-based baking. It comes down to how products are being made and processed and what’s inside them. Can you use a commodity
wheat? I don’t think so. But does it need to be 100 per cent whole-grain? I don’t think so.”
“Let’s say I have a small artisan bakery and I shape everything by hand. What if I grow and buy a mechanical dough divider? A spiral mixer? Where do you draw the line? I think using technology to enhance the bake is great – for example, a steam-injected oven that helps pinpoint the hotspots and track the data.”
INNOVATION
The three bakers each have their own idea of what innovation means. For Hubbert it starts with learning. “I like to understand why the baker is doing what they’re doing. When I learn about different flours and ingredients, I then have the knowledge to try out another flavour profile.”
He uses a certain amount of rye flour because gluten intolerance is increasingly common. “Rye has an ingredient in it that weakens the gluten and causes the bread to lose volume. The more rye I use, the harder it is to call it artisan because I have to make it in one day.”
Hubbert’s innovations include adding milk to create a unique flavour and colour, and reducing waste. “We use excess bread for as dumplings, croutons and stuffings. I have a tool for milling fresh bread. One of my bigger clients was a sandwich producer who threw ends into the ocean for seagulls. He was able to recycle his bread pieces that he loves into a new batch giving
him approximately 36 loaves at 11 sandwiches per loaf.”
Ritchie says, “I like experimenting with adding different things into my bread to introduce flavours that are not traditional and that add colour to my bread, for example.” She points to her spinach sourdough in which “you can hide half a bag of spinach.”
Ritchie has incorporated uncommon grains, vegetables, spices, mashed bananas and hazelnut into her breads.”
Duffy describes his latest passions. “Sourdough pistachio brioche – dough infused with pistachio purée – in my oven right now,” he says during our conversation. He sometimes bakes with yeast, noting, “Some of the best breads have a combination of yeast and sourdough.” He also has been experimenting with flatbreads, baking in his backyard wood-fired oven.
THE FUTURE OF ARTISAN BAKING
Although Hubbert would like to see the art and science of artisan baking carry on into future generations, he worries it is an endangered craft.
“Unless you really want to be creative – an artist – you will be overworked and underpaid. You can have a microbakery or a pocket bakery. I don’t see much growth in the labour pool. I see more potential for growth in new equipment and new ingredients.”
“Our knowledge, our attitude toward baking may be lost 10 years from now.”
Ritchie is hopeful. “For a lot of younger chefs, especially those coming out of culinary or pastry school, there’s more focus on artisanal, small-batch local baking. There’s nowhere but up to go from here. Customers are more and more interested in small-batch and talking to bakers. There are so many resources now. The flour I use is from a local mill. When I started, it was hard to get good flour. Farmers are focusing on more varieties of wheats and ryes, so I’ll be trying different grains.”
Duffy is bullish on the future of artisan bread making. “A lot of people are becoming more aware of consuming whole grains and interested in where flour comes from.
“I don’t see artisan baking as endangered. More people than ever are baking. The number 1 question I get from people is ‘How do I scale up my baking?’ ” / BJ
Heinz Hubbert’s cranberry brie loaf with chocolate and apricot and baked on volcano stone, The Little Badger House’s top seller.
BY MATTHEW JAMES DUFFY
100% WHOLE GRAIN BUCKWHEAT SOURDOUGH WITH SESAME, HONEY AND BEER
This buckwheat sourdough recipe is so easy to make and has a wonderful rich depth of flavour. The combination of buckwheat, sesame, beer and honey is one that will have you coming back slice after slice.
Prep time: 20 minutes | Cook time: 60 minutes | Yield: 1 large loaf
INSTRUCTIONS
For the levain:
Mix all the ingredients until well combined. Cover with a lid. I like to place an elastic band around the top of the levain at the beginning of the feed so I can monitor its growth. Let rise for about 11-13 hours at 22 C (72 F).
Mix the dough:
• Mix the flours and salt together.
• Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
• Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.
Bulk fermentation:
• Bulk ferment the dough for 30 minutes at 26 C (78 F).
• No folds are required during the bulk fermentation.
Final shape:
• Lightly oil your bread tin unless using a non-stick tin.
INGREDIENTS
For the levain:
• 110 grams whole wheat flour
• 110 grams dark rye flour
• 230 grams water
• 10 grams levain
For the Buckwheat Sourdough:
• 115 grams whole wheat flour
• 115 grams dark rye flour
• 161 grams water
• 69 grams beer
• 12 grams salt
• 460 grams levain
• 229 grams toasted sesame seeds
• 50 grams cracked buckwheat
• 70 grams honey or malt syrup
• Using a wet dough scraper, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraper to prevent any air pockets.
• When all of the buckwheat sourdough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
• Sprinkle the dough with a good coating of rye or whole wheat flour.
• Cover the dough with a clean kitchen towel.
Final proof:
• Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.
Baking:
• Score a straight line or an X pattern in the bread with a wet blade.
• Bake with steam at 235 C (460 F) for 50-60 minutes. Halfway through the baking time vent the steam. The buckwheat sourdough is done when the internal temperature reaches 97 C (206 F).
• Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
• Let rest for at least 8 hours before serving (I know it’s hard but do your best!).
Notes
• I am using freshly milled whole wheat and whole rye.
• Depending on your grains and how they are milled, the hydration may vary.
• If you need to you can add a little bit of water after the mix to adjust accordingly.
• I like to mix the levain in a larger container so that I can mix the final dough in the same container. No-fuss, and most important, fewer dishes!
• Pre-fermented flour refers to the amount of flour fermented BEFORE mixing the final dough.
• If using a stand mixer use the paddle attachment.
Editor’s note: Flour specs, levain instructions, baking schedule and other detailed information may be found at matthewjamesduffy.com.
Chef and bread fanatic Matthew James Duffy has thousands of social media followers. After 15 years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College in Toronto with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. Follow “Sourdough Duffy” on Instagram @matthewjamesduffy.
CHASING THE TRENDS
The International Pizza Expo in Las Vegas delivered a high standard of exciting education sessions, competitions, demonstrations and products to owners of pizzerias and bakery-cafés.
We were there to check out new ideas and learn about trends your bottom line. Among highlights were a well-attended demo on New York style pizza and a talk on competing by keeping quality at a high level.
In “Escape to New York” industry legends Tony Gemignani, owner of Tony’s Pizza Napoletana, John Arena, owner of Metro Pizza, and special guest Lee Hunzinger, consultant with PizzaLee33, shared with a packed audience some of their tips for making top-notch New York style pizza.
Arena is known for his Sicilian style pie. “You have to change with the industry and the customers,” he told operators. After a five-day fermentation, Arena uses a trick. He freezes the crust overnight to reduce moisture. “I’m always trying for an element of surprise to the customer,” he said, displaying his crust which he says is sturdy and “looks like a brick” but tastes great and delivers a pleasing texture and taste that appeals to all five senses.
Metro’s sauce is made up of three different tomatoes. His team use sharp Fontina cheese, pepperoni and rosemary for fragrance – appealing to the senses.
}“We expect dough to change – dough is alive,” he said. Parbaking is a good way to stop the dough at the point when it’s at its best and you want it to stop. Flash-freezing works fine and lasts about one month, he added.
This decorative Detroit-style deep-dish pizza featuring a cheese crown by Nick Banker, owner of Upper Crust Pizza in Akron, Ohio, won the Best of the Best competition at this year’s International Pizza Challenge in Las Vegas.
‘Flash-freezing works fine and lasts about one month.’ – John Arena, pizza consultant and owner of Metro Pizza
to use vodka in the sauce, cooked off, and extra virgin olive oil.
Anthony, owner-operator of Punxsutawney Pizza in Pennsylvania, shared some key ways he keeps his business ahead of the curve. Anthony invited comments from the attending operators.
Tony Troiano, president of J.B.Alberto’s Pizza in Chicago, said he sends his regular customers a postcard twice a year: once in July and again on Black Friday to beat the Christmas deluge of mail and messages. “The goal is to be top of mind,” Troiano said. “Your delivery area is your neighbourhood,” he said, adding that if you as an independent are mailing out personalized postcards you are already ahead of the game because these are not addressed simply to “resident.” Personalization is something the chains can’t easily do, he noted.
Scott Anthony said he always wants to set himself apart from a dozen other pizzerias in his region.
Troiano works with moving companies to reach out to new neighbours and said he’s starting to mark customers’ birthdays by offering a celebratory pizza.
Anthony agreed, “The birthday pizza is a pleasant surprise for your customer.”
He ended by playing a video circulating on social media that he admires. It’s one independent pizzeria’s clever campaign to promote what independent shops have to offer above frozen pizza products.
Gemignani demonstrated stretching techniques to make a 16-inch pizza. For one technique, you press out the air, then press the edges, banging down that edge,” he said. Gemignani said he likes
Gemignani favours an electric oven with a 5/2 ratio: the top deck at 50 per cent heat and the bottom deck at 20 per cent. “You need to have a good recognition of your recovery time,” he advised. “The element on top will help keep down recovery time.”
In “Competing with Quality,” Scott
In the video the customer brings his frozen pizza to the independent pizzeria asking if they’ll help him cook it. The team member does not bat an eye, delivering top-notch customer service, upselling some toppings and leaving the customer extremely satisfied.
Quoting Maya Angelou, Anthony said, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Watch for more ideas and new products discovered at bakersjournal.com. / BJ
new products ¦
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Fog Tank labour-saving, compact cleaning and sanitizing system
The Canadian-made Fog Tank sanitizes itself. Because it is cool to the touch, it is a safe option for employees. A representative at the Restaurants Canada Show identified several benefits. The FogTank eliminates scrubbing time, reducing daily stewarding department work by three or more hours. Using Tiger Carbon Remover Powder efficiently and safely cleans your equipment with little to no scrubbing. It can save a single restaurant location over $3,000 per year in energy costs. It uses up to 60 per cent less space than a three-compartment sink and fits under the counter. Operators can save over 340,000 gallons of water per year using this piece of equipment.
The Fog Tank is available in multiple sizes to accommodate bakeries’ large pans and kitchen equipment. It helps educational institutions maintain kitchens that meet HACCP standards while keeping overhead low. fogtank.com
Oggi debuts Pistachio Mousse and other dessert mixes
Montreal-based Oggi talked up its ready-made frozen pizza crusts at Pizza Expo in Las Vegas. Intended as gluten-free options for operations not already making their own gluten-free crusts, these use a gluten-free flour blend and traditional family recipes, Oggi has created convenient Neapolitan-style and Cauliflower frozen pizzas in several sizes. The company also is launching specialty Crema Tiramisu, Pistachio Mousse and Dark Chocolate Mousse mixes. oggifoods.com
Ohh! Bites clean-label snacks make great inclusions
Brittany Charlton, the founder of Ohh! Foods, aims to make the world a little safer and a lot sweeter with the company’s vegan, gluten-free and allergy-friendly snacks. Products include Snacking Bites, Edible Cookie Dough and Frosting are available at wholesale and retail. A representative at the booth told us some bakers find the small snacks perfect as inclusions in their own products that otherwise would not be available to some customers with dietary restrictions. She used the example of a gluten-free bakery being able to offer cookie dough ice cream using the Ohh! Bites Edible Cookie Dough. The prepackaged snacks such as Coconut Brownie Bites and Apple Pie Bites make great add-ons tempting customers at a bakery’s front counter. ohhfoods.com
Biodegradable, disposable wooden cutlery
Greenwood was founded in 2000 and has been R&D and manufacturing biodegradable disposable wooden cutlery for 20 years. The products cover 10 categories and 116 styles of bamboo and wooden disposable cutlery. The company’s research and development centre is constantly developing more wooden disposable cutlery styles to satisfy market demand. Greenwood has multiple certifications such as BRC, BSCI, FSC, SGS and LFGB to help ensure product quality efficiently, stably and safely. greenwoodcutlery.com
Digital kiosks provide customer convenience in a staffing crunch
Short on frontcounter staff and looking to speed up or smooth the ordering experience for customers at your bakery? BrandM3dia has you covered with all-purpose, double-sided, indoorand-outdoor digital ordering kiosks. The smart intuitive hubs deliver information in real time and come with a lead-capture system that allows you to build a database of your customers when they opt in to share their contact information.
The kiosks are suitable for high-traffic areas to engage and inform customers while they wait.
The kiosks are available in a variety of models, including with the option for full-screen ads, smaller banner ads and promotional discount codes. They may be customized to any type of interface or application operating system. brandm3dia.com
NotCo uses AI to mimic animalbased foods for vegan market
NotCo, which produces NotMilk, NotBurgers and NotChicken – is more of a technology company than a food company. A company representative explained how the company developed its products using its patented artificial intelligence to identify and catalogue characteristics of common animal-based foods and use individual ingredients to build a product that mimics those tastes, textures and characteristics.
Its 100 per cent dairy-free product is available at select grocery stores and it seeks to work with Canadian food companies to develop custom products.
NotMilk and other products are available through Flanagan Foodservice. notco.com/us
THE BAKING ASSOCIATION OF CANADA NEWSLETTER JUNE 2023
Notes from the Executive Director
By the time this is published, Showcase Vancouver 2023 and all the excitement around it, the buildup and the hard work of the Annex management team with BAC will be in the rear-view mirror. The next issue will feature a comprehensive report on all the fantastic events that took place.
THE PANTRY
People who know me know that I love language and the origins of the day-to-day terms that we take for granted. I was recently re-introduced to the word “pantry”; it didn’t start out as the room where we keep the Zoodles and crackers.
The word “pantry” comes from the Old French word “paneterie,” from “pain,” the French word for bread. In medieval times food and supplies were stored in specific rooms: a panetier (pantler, in English) was the servant who had the job of portioning out bread to the household. The pantler did not simply hand out whole loaves of bread; he would cut the bottom crust (often burnt) off the bread. The remaining part of the loaf, the “upper crust” was then served to the lords and ladies. The tough bottom crust was not discarded; it was given to the lower house staff to use as plates. Known as a “tranche” (trencher, in English), the tough slice of bread could be eaten at the end of the meal or given to the poor as alms. In the Tudor
era, wooden or metal flat plates were called trenchers, because of their resemblance to the bread slices. Currently, you can still see wooden trenchers used as charcuterie boards or cheese boards, a gourmet nod to the hardworking bakers of yore.
MARMITE
I think about (and eat) Marmite every day. Sold in England for 121 years, and known as a useful source of essential vitamins, Marmite is why I started baking. I wanted to make sure that the vehicle that delivered my daily hit of the black, salty elixir that us
British kids were brought up on was as lovely as the savoury spread it conveyed. For the coronation of King Charles III, a Welshman decided to do a portrait of the king using toast as and Marmite as a medium. The result was quite good and Nathan Wyburn, the artist, then got to eat his work; what a unique toast to the new monarch! You can read the rest of the story here: https://www.bbc.com/ news/articles/cxxy40p39wzo
And before I leave the topic of Marmite (I promise never to talk about it again in this esteemed publication) there are those of us who love Marmite and then there are the rest of the world. The Aussies also have Vegemite. With apologies to my baking friends down under – sorry mates, it just doesn’t cut the mustard!
WHERE THERE IS BREAD THERE IS HOPE
Many of you know or have heard of Jeffrey Hamelman, a great baker who has inspired many of us in our quest for that perfect loaf. His professional book of formulae, simply named Bread, graces the shelves of many bakers. It includes explanations of processes as well as interesting anecdotes. After a long career in baking and teaching, Jeffrey retired and got involved in a Ugandan bakery project, the ADAMÂ Bakery at Oruchinga
CONTINUED ON PAGE 16
Notes from the Executive Director Free program helps bakers sell into retail Golf
Refugee Settlement. You can learn more at https://www.adama-foundation.org/
Jeffrey is seeking funds to expand the project, specifically to use for the frequent power outages in the region that plague production.
Please visit the web page and the Go Fund me page to read Jeffrey’s account in his own words. Donate if you are able.
GoFundMe page for Where There is Bread there is Hope:
https://www.gofundme.com /f/u2xy6-an-extraordinarybakery-for-refugeesin-uganda
MEMBERSHIP BENEFITS
As some of you know, membership in the BAC includes a free one-year membership in the Bread Bakers Guild of America. With that comes access to the forum and their publication Bread Lines, a wonderful journal full of innovative technical recipes and products as well as reports of their interesting workshops. We are proud of our affiliation with our partners at the BBGA. If you would like to access both institutions from Canada, please sign up at www.bac.ca/membership. And remember it’s free to Canadian baking and pastry
Free virtual workshops help bakers sell successfully to retail
The Baking Association of Canada is partnering with LearnSphere to offer members innovative virtual workshops to help them sell their baked products successfully at retail locations.
Supply Chain 1-2-3 is a series of interactive virtual workshops, to be led by business sector experts. They feature ready-to-use tools and templates and one-on-one consulting support.
The highly rated course, valued at more than $2,000 per company, is being offered at no charge thanks to funding from the Government of Canada.
Workshops begin in September 2023. Seats are limited. Register today to ensure your spot.
Sept. 20: 4 Workshop 1: Consumers and Customers – Satisfying Both Sept. 27: Workshop 2: Getting on the Shelf: Building Relationships with Customers
Oct. 4: Workshop 3: Winning in Retail Oct. 11: Workshop 4: Setting up for Success
Oct. 18: Workshop 5: Getting off the Shelf: Consumer Marketing
All workshops are from 8:30 a.m. to 12:30 p.m. (PDT) and are facilitated live online. Participants will be asked to engage in interactive group learning.
Peter Chapman, SKUFood, expert lead facilitator, has decades of experience on the buyers’ side of the table and brings invaluable insider tips and tools to his workshops.
SKUFood develops strategies with food and beverage producers and processors to set them apart, grow sales and deliver a bottom line.
Said Nathalie Morin, owner of Rousseau Chocolatier, “Peter was great, he’s extremely knowledgeable in the retail world and gave me the tools and skills needed to take my wholesale business to another level.”
Register by July 31 at https://learnsphere.ca/ supplier-development/food-beverage/sellsuccessfully-to-retail
students enrolled in a full-time or apprenticeship program!)
Martin Barnett Executive Director Baking Association of Canada mbarnett@baking.ca
The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
Golf with the Ontario Chapter to support our baking students!
The Ontario Chapter will host its golf tournament this year again at The Club at Bond Head in Beeton, Ont., on Tuesday, June 13.
Enjoy a day of golf, networking, dinner and prizes – all to raise funds to support scholarships for our baking and pastry program students! The format will be similar to last year’s with registration and a barbecue lunch starting at 12 p.m. and shotgun start at 1 p.m.
For dinner, enjoy your choice of chicken, tilapia or vegetarian. See the BAC website’s Ontario Chapter page for full details and to register online.
Don’t miss out on this exciting networking annual even to support the students! We look forward to seeing you all there!
Register now at the BAC’s website, baking.ca!
Golf with the B.C. Chapter to support our baking students!
The B.C. Chapter will host its annual golf tournament this year again at Newlands Golf and Country Club in Langley, B.C., on Wednesday, June 21.
Enjoy a day of golf, networking, dinner and prizes – all to raise funds to support scholarships for our baking and pastry program students! This year’s format will be similar to the usual format with registration starting at 11:30 a.m. and shotgun start at 12:30 p.m.
The Newlands Golf & Country Club is located at 21025 48 Ave, Langley, BC V3A 3M3.
Don’t miss out on this exciting annual event to support the students! We look forward to seeing you all there!
Register now at the BAC’s website, baking.ca!
Golf Tournament ATLANTIC CHAPTER
2023
Monday September 18th, 2023
Lakeside Golf & County Club, Lakeside, NB
11:30PM: Registration & Meet Your Team
12:15PM: All Teams to their designated starting Hole
12:30PM: Shot Gun Start (Modified Ball Format)
5:30PM: Steak Dinner and Awards Presentation
Please fill the registration form below and return it by August 31, 2023 in the event of a “sell-out” registrations will be accepted on first come first served basis. Disclaimer - golfers and their guests agree to indemnify and hold the Baking Association of Canada harmless from any and all liability or claim for damages or injuries which may arise as a result of participation in this event. Tournaments play rain or shine - no refunds or rain checks
TOTAL
BAC Members Golf, Cart, Dinner & Prize Table @ $175 each
BAC Members Dinner Only: $65 each
Non-BAC Members Golf, Cart, Dinner & Prize Table @ $200 each*
Non-BAC Members Dinner only @ $75 each
Golf Hole sponsorship @ $155 each
HST @15% (BN#887064798RT)
GRAND TOTAL
*Become a member today and save $25 on a full registration!
If you have any special meal requirements please let us know via email.
Please enclose cheque or Credit Card information (Cheque Payable to Baking Association of Canada) Visa, MasterCard and American Express orders please complete the following:
Name on card ______________________________
ADM MILLING AND BAKING SOLUTIONS
7585 Danbro Crescent, Mississauga, ON L5N 6P9
Contact: Mark dela Pena
Phone: 905-819-7000
Fax: 905-819-9768
Email: info.cdnmill@adm.com
Website: www.adm.com
Plants: 2 Montreal, QC; Mississauga, Midland, Port Colborne, ON; Winnipeg, MB; Calgary, AB.
Sales offices: Montreal QC, 514846-8533; Toronto, ON 1-800-2678492; Calgary AB, 403-267-5656
Products offered: We strive to be the most valued milling & baking solutions provider via our industry leading sustainability programs, world class mills, innovative solutions & capabilities, and strong partnerships with growers and customers. ADM Milling & Baking Solutions’ product portfolio includes standard wheat flours, whole wheat and whole grain flours, specialty flours (corn, barley, durum semolina, rye, farina, bulgur, tapioca, wheat bran, wheat germ and sorghum), specialty products (wheat proteins and wheat starches, low net carb flour replacer), bakery mixes, bases and concentrates, and custom formulated options.
to stores and bakeries across the country. Our grains come from Canadian farmers, are freshly milled, and delivered on-time, every time to our valued customers. They rely on us for high product quality, consistent performance, and exceptional customer service. We are a values-driven organization that proudly supports organic farming and sustainability.
Certifications: We are SQF certified, meeting the highest of safety and quality food standards. We are certified organic by Procert Organic Systems as well as certified OU Kosher. For the gluten free products we produce, we have a separate space that is certified gluten free by the Canadian Celiac Association.
Products Offered: We provide an extensive range of sifted and whole grain flours (Hard/Soft Wheat, Spelt, Rye, Buckwheat, Khorasan, Red Fife, Einkorn, Corn, Millet, Barley, Emmer, Amaranth), Oats, Seeds, Mixes and Gluten-Free. We do onsite milling, sprouting, blending, packaging and have an in-house bakery for testing and development. We offer custom toll milling, blending, and packaging options in both bulk and retail applications.
Packaging: Retail bags (300g – 5kg), Bulk formats (10kg – full totes).
Distribution: Nationally across Canada & US.
Major Customers: Retail, wholesale, commercial.
ARDENT MILLS ULC
ANITA’S
ORGANIC
FLOUR MILL LTD.
44688 S Sumas Rd #615, Chilliwack, BC V2R 5M3
Contact: Jayda Smith & Taylor
Gemmel
Phone: 604-823-5543
Email: info@anitasorganic.com
Website: www.anitasorganic.com
Plant: Chilliwack. Anita’s began as a small milling operation in BC, Canada over 25 years ago. Today we are a major supplier of organic flours, grains, cereals, and mixes
SK. Bakery Mix, Oats and Durum plant in Saskatoon, SK. Certified Gluten Free facility in Harvey, ND. Products offered: A full line of highquality flour with legacy brands that include Bakers Hand®, Keynote® , Rapido®, Velvet®, Peach Pastry®, and All-O-WheatTM. As an industry leader in innovation, we also offer Primo Mulino® Neapolitan-Style Pizza Flour, organic flour, and new certified gluten free flour blends. This is complimented by our line of oats, durum, specialty grains and savoury baking and pizza mixes, many formulated specifically to customer’s needs.
EVERSPRING FARM
151 Main St. S Seaforth, ON N0K1W0
Contact: Dianne Wolters
Phone: 1-519-494-4636
E-mail: sales@everspringfarms.ca
Website: www.everspringfarms.ca
Certifications: BRCGS, Kosher, Organic
Products Offered: Extensive line of organic grains, beans and seeds, sprouted flour both gluten and gluten free, cracked cereal grains, custom flour blends, custom whole grain blends, toll sprouting and milling. Packed in 25lb, 50lb or 2,000lb totes.
Website: www.farinart.com
Products offered: At Farinart, it’s starts with high quality local supply and 100% whole grain. Located in St.Liboire, Canada, Farinart is a family owned company with extensive bakery experience. With a small team of experienced professionals, with a team dedicated to each step of the process, we are able to meet your needs faster & better.
We manufacture a wide variety of organic, conventional and gluten free ingredients to provide you with custom formula grain blends and stone-ground flours.
Our processes include stone milling, sprouting, caramelization, roasting, flaking, cracking and cold milling.
We offer Co-Packing Solutions of any of your dry blends, including your own ingredients.
Distribution: North America
Formats: from 350 g to tote bags Company comments: Our ability to create innovative blends is limited only by your imagination. We work hand in hand with our customers to provide tailored formulas to their specific needs, in an efficient and cost-effective manner.
GRAIN PROCESS ENTERPRISES LTD.
105 Commander Blvd., Scarborough, ON M1S 3M7
Ardent Mills is committed to innovation and the future of emerging nutrition. With our expansive portfolio of conventional and organic flour, gluten-free, and keto-friendly ingredients, we can help you create innovative products that consumers feel good about. We’re ready to provide you with the localized support, scale, insights, and unmatched expertise you need to stand out and help grow your business.
6860 Century Ave., Suite 301 Mississauga, ON L5N 2W5
Contact: Reid McEachran
Phone: 905-494-2600
Email: info_ca@ardentmills.com
Website: www.Ardentmills.ca
Plants: Flour Mills in Mississauga, On, Montreal, QC, and Saskatoon,
Company Comments: Everspring Farms Ltd. is family owned and operated sprouting and milling operation in Ontario, Canada. Operating out of 2 sprouting facilities, we spout a wide variety of grains, beans and seeds. Milling both gluten and gluten free flour, Everspring Farms offers an extensive line of organic sprouted grains and flours as well as whole grain flours. Both facilities are dedicated peanut, tree nut, sesame and dairy free. Equipped with an in in-house test bakery, our product development team will work closely with you to create an ingredient or blend that meets your needs.
FARINART INC.
11150 rang St-Edouard, St-Liboire, Qc, J0H 1R0
Contact: Elisabeth Brasseur
Phone: 514-531-8331
Email: ebrasseur@farinart.com
Contact: George Birinyi Jr. Phone: 416-291-3226
Fax: 416-291-2159
Email: orders@grainprocess.com
Products offered: Over 2,000 products including 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, Whole Bean Flour, complete range of grains including Cracks, Flakes and Grits, Seeds (Sunflower, Sesame, Golden Yellow and Brown 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, toasted grains, Turbinado and Demerara Sugars.
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 product development team is ready to develop mixes and specialty grains for any application in the food industry.
NUTRASUN FOODS
6201 E Primrose Green Drive Regina, Saskatchewan S4V 3L7
Phone: 306-751-2046
Contact: Salvatore Levanti, Director of Sales & Marketing
Phone: 631-637-5280
Website: www.nutrasunfoods.com
Certification: NutraSun Foods Ltd. is certified Organic by Quality Assurance International (QAI), Kosher Certification, HACCP, FSSC 22000:2011, ISO 22000:2005, HACCP and Non-GMO Project Verified.
Delivery: We deliver bakery ingredients across Canada and the United States as well as shipments offshore.
Products Offered: NutraSun’s high quality organic & conventional flour is milled from Hard Red Spring and Hard White Wheat. Exclusive miller of Snowbird Whit Wheat Flour and offer a variety of whole grain flours. Product Line also includes bakery mixes for bread, muffins, cookies, pancakes, pizza mixes, customized grain blends, organic & clean label dough conditioners. We serve industrial and retail bakeries.
Company comments: NutraSun Foods is a division of Paterson Global Foods, a wholly owned Canadian company servicing the Canadian agriculture and food industry for over 100 years~ We have a fully modernized mill located in southern SK, the heart of Canada’s Hard Red and White Wheat growing region.
P&H MILLING GROUP, A DIVISION OF P&H MILLING GROUP
Corporate Office: 1060 Fountain Street N.; Cambridge, ON N3E 0A1
Phone: 1-800-621-0588 or 519-650-6400
Fax: 519-653-2125
E-mail: sales@phmilling.com
Website: www.phmilling.com
As the largest Canadian-owned milling company, the P&H Milling Group is comprised of nine flour mills strategically located across Canada. Functioning together as a national cohesive unit, we produce a diverse variety of products, known for their top quality, consistency, and healthy source of nutrition. We source wheat and peas from across Canada to produce flour, pea, durum, and cereal products. Our quality and service help our customers achieve their goals whether in Canada, the United States or around the world.
P&H Milling strives for excellence through integrity and teamwork to ensure all our products and services meet customer, regulatory and industry standard! For information about our products contact: Sales & Customer Service: 1-800-621-0588 or Email: sales@ phmilling.com
Products: Hard Flour; Soft Flour; High Fiber Wheat Flour; Farina; Durum Semolina; Durum Atta; Organic Hard & Soft; Cereal - Bran, Wheat Germ; Pulse: Pea Protein; Pea Flour; Pea Starch; Pea Fibre.
PORT ROYAL MILLS
240 Industrial Parkway S.
Aurora, ON L4G 3V6
Contact: Skylor Petrovich
Phone: 905-713-1712
Fax: 905-713-0074
Email: orderdesk@portroyalmills.com
Website: www.portroyalmills.com
Plant: Aurora, ON
Certifications: SQF, Certified Organic by Pro-Cert, Kosher Kashruth
Products offered: Custom blended whole grain cereals, partially stone ground flours, cracked, flaked, pearled and whole grains including: rye, spelt, barley, quinoa etc.
Importers and distributors of other fine bakery ingredients.
Delivery: Canada and USA
Major customers: Bakeries, cookie manufacturers, frozen dough plants, bakery mix manufacturers, food processors and pet food manufacturers.
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 with industry leading food safety standards.
RICHARDSON FOOD & INGREDIENTS
2800 One Lombard Place
Winnipeg, MB R3B 0X8
Contact: Jason Hines
Phone:1-800-663-6287(OATS)
Website: www.richardsonfoodandingredients.com
Company Comments: With the most extensive oat supply in North America, Richardson Milling – a division of Canada’s largest agribusiness, Richardson International – sources the best ingredients to create a full range of safe and high-quality custom products that are sold worldwide. Offered products include a wide variety of organic oats and certified gluten-free options including oat groats, flakes, flour, and bran. With an extensive grower network and five manufacturing facilities, Richardson boasts the most extensive oat supply chain in North America. Richardson is headquartered in Winnipeg, Manitoba and has over 3,000 employees with facilities across Canada, the U.S., and Britain.
Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations.
In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
$72.95 | Item# #1119577515
BY JANE DUMMER, RD
SWEET, SAVOURY, CHEWY MOCHI DOUGHNUTS
Mochi doughnuts are delicious gluten-free options with a truly unique texture that can be flavoured, glazed and iced in endless possibilities
Mochi doughnuts are one of the latest baked good trends booming across North America. What is mochi and how is it made? The production of mochi is believed to date back to ancient Japan. Foods prepared with mochi have since been an important part of New Year’s celebrations in Japan. Mochi is made by processing mochigome, a type of glutinous (contrary to the name – it is gluten free) rice steamed and pounded into a dough/paste, then shaped for both sweet and savoury foods. It’s also known as mochiko flour. A similar process with other types of flour including tapioca or potato starch can be used to make mochi as well. That product is sometimes referred to as warabimochi. Either way, mochi products provide a unique textural experience ranging from chewy and spongy to bouncy and fluffy. According to Market Growth Reports, the global mochi market is growing at a compound annual growth rate of 6.2 per cent from 2022 to 2028 when it is expected to reach $5.53 billion. Last year when I was at the International Baking Industry Expo 2022 (IBIE 2022) in Las Vegas, Bakers Journal Editor Colleen Cross and I walked the exhibit floor to take in the trends. We discovered several mochi doughnut vendors including Mochi Foods. Since 2016, founder Pei Wu has expanded her customer list to include bakeries, grocery retailers and distributors across the U.S. As described by their company communications, Mochi Foods products have that addictive, unique mochi texture and Q factor (the Q Factor is Taiwan’s version of al dente, describing that perfectly calibrated “mouth feel”
sought after and craved by savvy bakers, chefs and diners) developed by an acclaimed team of Taiwanese food scientists.
Typical mochi doughnuts are eight small balls connected into a circle that can easily be pulled apart and eaten. The dough is usually fried but it can also be baked, then they are decorated. In Canada, dedicated mochi doughnut shops including Isabella’s Mochi Donuts in the Greater Toronto Area and at Nordstrom Canada, plus Mochi Girls in Oakville, are popping up. At the end of March, I was in Seattle to celebrate my birthday when I visited Dahlia Bakery, home of OH Mochi doughnuts. Molly Anderson, head baker, Dahlia Bakery, told me the OH Mochi brand was first launched at Nordstrom on
}Mochi products provide a unique textural experience ranging from chewy and spongy to bouncy and fluffy.
57th Street in New York City, before becoming a staple at Dahlia Bakery in Seattle. Anderson, who led the brand’s recipe development, explains, “Traditionally mochi doughnuts are fried into a ring. Ours are baked. This lends to a slightly thicker doughnut with a cakey interior, but still provides the expected mochi chew. Mochi is made from a sweet rice flour turned into a paste and formed into various shapes. Mochi doughnuts are made from the same rice flours but mixed with traditional American doughnut ingredients to make a hybrid batter that is soft with a slight chew.”
Anderson says, “One of the biggest factors why the doughnuts are popular is that they are gluten free. Another reason includes our customers love fusion combinations. Taking a traditional item and adding a spin on it with a not-socommon flavour profile is exciting. Adding inclusions into the dough was the trickiest part of the recipe development. It was important to have the flavours come through without adversely affecting the doughnut’s expected texture. I like
OH Mochi flavours at Seattle’s Dahlia Bakery include Matcha, German Chocolate Cake and Mango Pandan.
working with jams and fruit powders which allow for the texture’s integrity while providing delicious flavour options. We offer six different flavours monthly. Some rotate and some are brand new flavours each month. Our Funfetti! is the most popular. Everyone loves a good sprinkle! We also have limited editions like the Seahawks Funfetti during football season. Our Matcha doughnut is also very popular.”
During my time in Seattle, I sampled three OH Mochi flavours including Matcha, German Chocolate Cake and Mango Pandan. My favourite was the German Chocolate Cake with the coconut glaze, shredded coconut and pecans. The chewy, cakey texture with a rich, chocolaty flavour was the clincher for me.
Mochi doughnuts are delicious gluten-free options with a truly unique texture that can be flavoured, glazed and iced in endless possibilities from exotic to traditional creating sweet and savoury on-trend treats. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
PHOTO: JANE DUMMER
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