Queen of Cakes Sweet Seal of Approval!
In 1975 Dufflet Rosenberg began baking from her home. Armed with her vision and passion, in 1982 Dufflet opened her first pastry café - today a destination for the city's finest pastries and desserts. In 2002 Dufflet launched her second pastry Café with Quince Flowers.
‘To Be an Aficionado of the fine desserts in Toronto is to know about Dufflet” – Elizabeth Baird, Canadian Living
Today, with a central commissary and 100 employees and expanding, Dufflet Pastries supplies over 500 restaurants and cafes, specialty food shops, upscale supermarkets, hotels and caterers with more than 100 different products in addition to sumptuous wedding and special occasion cakes.
With creations that bridge fine European traditions with a modern approach, Dufflet uses only premium ingredients – no artificial flavours, colours or preservatives. The collection lives up to it’s statement of ‘Pure and Sweet’.
Along with passion, one thing is certain, not only are ingredients and process critical to her success, but the final integral phase of baking is the link that binds.
■ ALL Stainless Steel Used is NO LESS than AISI #304 or BETTER!!!
■ Brick Lined Baking Chamber Standard – Reduced Bake times, Reduced Energy Consumption!
■ High Saturation, High Mass Steam Injection System. As an integral part of the air distribution system, recuperation is rapid and steam production is phenomenal.
■ Optional Microprocessor Controlled Operator Panel 500 Programs each with 7 Step Capability
■ Made in North America! Parts Right Here, Right Now!
■ Single Rack, Double Rack and Two Double Rack Capacities Available.
“The heaviest product we bake is 5+ pound cheesecake, we use the oven 80-90 hours on average each week, not only must the oven be heavy duty, but the bake must be consistent, soft, and even. We chose Cinelli because these ovens are built unlike any other. In every respect, the Cinelli Rack Oven meets our needs with aplomb.”
“We are very pleased with the result of the products the oven yields no matter what we use it for. My Production Manager reports unparalleled results. He now achieves a marked reduction in bake time while at the same time, a reduction in the temperature required to achieve our results when compared to our our other rack oven!"
“Our primary goal is to ensure we maintain the highest quality product, the Cinelli oven closes this loop. At the same time, this oven enables us to increase profitability by reducing bake time thereby increasing volume and saving energy –we can indeed have our cake and eat it too!”
G.Cinelli-Esperia Corporation
380 Chrislea Road
Woodbridge,Ontario L4L 8A8
Tel:(905) 856-1820
Toll Free:1-800-665-EMCO (3626) (U.S.and Ontario residents only) Fax:(905) 850-2989
See our full bakery and pastry line-up online: www.cinelli.com
As we walk through life’s education process,inevitably most people wisely settle for the best. If it’s too late for us to be your first, we welcome the opportunity of being your best!
Dufflet Rosenberg Chief Executive Officer – Dufflet Pastries Toronto
Bakers Journal
• Delivering Fresh Bread
• Cakes That Dazzle
• More from Team Canada
• Gumpaste Flowers 101
• Formula: Gluten-free Sesame Seed Cookies
10 Les Gâteaux of La Gâterie
Only imagination is the limit for Montreal-based cake designer Rita Djerrahian. 23 Taking on the Pastry World
A team of Quebec pastry chefs prepares to strut its stuff in Paris at Le Mondial des Arts Sucrés.
14 Show Time Michelle Brisebois offers
We chat with Toronto’s doyenne of cake
Standing Apart From the Crowd
Jane Ayer
In October, just, before IBIE was set to kick off in Orlando, I received an e-mail from Kemper Bakery Systems about the Crustica, a new artisan bread line they were launching at the show. I can’t quite remember the exact content of the e-mail, but it sent me to You Tube, to a web video that was more like a short film or a movie trailer than the at-home quality of much of the content on the website. Quick edits, dramatic music, wide screen shots (complete with the requisite black bars at the top and the bottom), it piqued my curiosity. I’m not saying it’s Academy Award material, but it intrigued me, mostly as a unique marketing idea that held my attention longer than most of the stuff that comes my way. It, obviously, stood out, or I wouldn’t be talking about it today. And finding some way to make your business stand out, especially with the spate of marketing messages, billboards, pop-up ads, and guerrilla marketing we get thrown at us every day, is what it’s all about. While I was on You Tube, reviewing the Crustica “short“ for the purposes of this column, I decided to find out what other bakery-related videos might be worth watching. There were a lot of duds (as much as I enjoy baking and enjoy watching others knead dough and work their magic, the lengthy video of what appeared to be a full day’s shift for one baker was a little dry), but there were also a lot of really unusual and interesting videos. I was fascinated by the one of a bakery in Thailand that has become known for making body parts out of bread. Yep, you read that right. Body parts. Disembodied hands hanging from the display case, faces with eyes closed, it really looked like some kind of gruesome museum. Not to say it wasn’t a little creepy (and a little strange), but at the same time, these dough creations were so real and lifelike, I couldn’t stop watching. And yet it seems to work for this bakery, which has garnered much attention for its unusual products. Then there’s the commercial for the 2007 New Zealand Bakery of the Year Contest. It features a Maori gingerbread man doing the haka, which is a war chant and challenge. Hilarious and cute, they look so fierce and yet so silly at the same time. It surely brought some good attention to the baking industry in that country when it first aired and continues to do so online. The last video that caught my attention before I cut myself off (be forewarned, You Tube can be addictive) was one posted by car manufacturer Skoda, which filmed the making of an entire, life-sized car (a Fabia) made out of cake. Fascinating, tasty, and apparently doable (with lots of time and patience).
Go online. See what others are doing. Look for ways you can make your business stand out from the masses. Get connected. Already doing something unusual to grab the attention of your customers and garner online buzz? We’d love to hear about it. Meanwhile, we’re doing our own thing to stand out online. We’ve completely revamped our website. A visit to www.bakersjournal.com will give you a chance to have your say about industry issues in our blog, will let you register your vote in our weekly poll and will give you access to daily news from the industry and exclusive web features found only on Bakersjournal.com. The new site is for you and about you. Please use it and please let us know if we’re missing something. We’re excited about the new site and we think you will be too. ❖
Vol. 68, No. 2 March 2008
Editor Jane Ayer
editor@bakersjournal.com 1-888-599-2228 ext. 250
Technical Editor John McColl,Puratos Canada jmccoll@puratos.com
National Advertising Manager
Stephanie Jewell sjewell@annexweb.com 1-888-599-2228 ext. 268
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Production Artist Brooke Shaw
VP/Group Publisher Diane Kleer dkleer@annexweb.com
President Mike Fredericks mfredericks@annexweb.com
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industry news
Heart and Stroke Foundation revises logo criteria
By Anne-Marie Tobin
The Heart and Stroke Foundation has come under fire because of the sugar, sodium and fat content in certain foods endorsed by its Health Check program. In a Canadian Medical Association Journal article published online in mid-January, Dr. Yoni Freedhoff said he objects to certain items being adorned with the foundation’s Health Check logo. In particular, Freedhoff, medical director of the Ottawa-based Bariatric Medical Institute, suggests it doesn’t make sense to give the seal of approval to foods that are high in sugar, like cookies and muffins, or that contain red meat or refined flours. In an interview, he said the logo is meant to steer people towards healthy choices.” But unfortunately, because of the criteria involved in what those choices are, it may in fact serve to do the opposite and steer people towards choices that evidence-based medicine would tell us in fact are not healthy choices,” he told The Canadian Press from Ottawa. Some changes are coming. The Health Check program recently revamped its criteria after months of study by
Ontario government provides $3 million for industry programs
The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) has announced it will provide The Alliance of Ontario Food Processors with $2 million to design and deliver a program to encourage innovation and productivity in the food processing sector. Program components could include expert advice on adopting new technologies, and skills training and competitiveness research for the food sector.
The Guelph Food Technology Centre will also receive $1 million to conduct environmental and energy audits at food plants, and to offer training programs for plant managers to implement the changes recommended in the audits.
“We want to ensure that food manufacturers have access to the latest technology and skills,” said OMAFRA Minister Leona Dombrowsky. “We are working to put the sector on a more stable foundation for the future.”
“This funding will kick-start the implementation of our long-term strategy, which is aimed at encouraging greater competitiveness throughout the sector,” said Jane Graham, executive director of the Alliance of Ontario Food Processors.
“These days, we all need to do our part to conserve energy and reduce costs,” said Gary Fread, president and CEO of the Guelph Food Technology Centre. “This funding will help us help food companies do their part.”
The funding is part of $150 million in assistance announced in the 2007 Economic Outlook and Fiscal Review to increase food industry competitiveness and help hog, horticultural and cattle farmers.
(Source: CNW Group)
dietitians to take into consideration last year’s new Canada’s Food Guide. Altogether, the logo is on more than 1,500 products in Canada. The changes are related to the fat, trans fat, sugar, sodium and fibre criteria.” There were about 100 products that were impacted by our review,” Terry Dean, director of the Health Check program, said in an interview.” And
what we’ve been told is that each of the companies is going to work very hard to try and reformulate. But if they’re not able to meet those new levels then we’ll ask them to leave the program.” A statement on the foundation’s website says companies have until Dec. 28, 2009. All new products entering the program must meet the new criteria immediately, the statement says. As for Freedhoff’s concerns, Dean noted that the Health Check program is based on Canada’s Food Guide and Freedhoff has “been a very avid non-supporter of the food guide.” Health Check is supported by the majority of nutrition experts and dietitians in the country, he said, and is supported by the Canadian Medical Association.
(Source: The Canadian Press)
Symrise appoints Canadian distributor
Symrise Inc. has announced the appointment of The Ingredient Company as its distributor for the company’s flavour and nutrition division’s products. The Ingredient Company will cover the Canadian markets east of the Rocky Mountains. Symrise says the move will support continued growth in Canada and a commitment to its Canadian customers. The Ingredient Company will act as the exclusive sales arm in Canada with the focus on being the supplier of value added food ingredients to the Canadian food, beverage, confection, bakery, dairy, pharmaceutical and wellness markets. The Ingredient Company is dedicated to supplying knowledgeable technical support,
Delivering Fresh Bread
It used to be that most people had bread delivered to their homes along with their milk. But home delivery stopped years ago…until now. Find out about a new bread delivery service residents of Toronto are eating up.
Gumpaste Flowers 101
Cakes That Dazzle
Bonnie Gordon cakes are ones to build dreams on, and the two cakes featured here are full-fledged reveries themselves. One fit for a Persian king and queen, the other inspired by a bride’s silk wedding sari, see them up close on our website.
La Gâterie’s Rita Djerrahian offers tips for making gumpaste flowers that can compete with the beauty and delicacy of the real thing.
More From Team Canada
FORMULA ONLINE
We spotlight a healthy cookie recipe from Baking for the 21st Century: Donna’s GlutenFree Sesame Seed Cookies.
Take a sneak peek at some of the work the team has been doing in preparation for Le Mondial des Arts Sucrés, work they hope will take them to the top of the podium.
Les Gâteaux of La Gâterie
Only imagination is the limit for Montreal-based cake designer Rita Djerrahian.
As a young girl growing up in Ethiopia, Rita Djerrahian used to collect ostrich eggs to decorate, creating her own versions of the eggs Peter Carl Fabergé became so famous for. As it turns out, that kind of detail work was pretty good practice for what was to come. Djerrahian is the owner of La Gâterie, a cake business located just outside Montreal in Pointe-Claire.
It all began when, after being home with three kids for a number of years, Djerrahian decided it was time to find something to do.
“Boredom kills me,” she says. “I can’t do the same thing over and over again.”
Having heard about a group named ICES (the International Cake Exploration Society, a non-profit agency for cake decorating enthusiasts), Djerrahian’s interest and curiosity were piqued.
“I started baking cakes and decorating cakes and I wanted to decorate more, I wanted to learn more,” she says.
So when a girlfriend was looking for help in launching a cake business, she approached Djerrahian about becoming a partner. And so was born La Gâterie, which can mean either a place where cakes are made or a place to spoil yourself.
After 12 years, buying her partner out of the business, and moving from a number of locations that just weren’t right, La Gâterie has finally settled in its current location, hidden away in an industrial building where there’s lots of storage space, lots of working space, lots of classroom space and a display room where Djerrahian meets her clients. The room is painted a dark chocolate brown, which makes the cakes stand out like beautiful bright lights in the room.
When I meet with her, Djerrahian has a collection of pictures of her works laid out on the table in front of her. The cakes range from a Luis Vuitton case, a sushi plate in pastillage, a Tiffany box with David Yurman jewelry, and a Zen cake, surrounded by green bamboo stalks made entirely of sugar (“A lot of work,” confesses Djerrahian), trailing with delicate flowers and leaves and vines. The flowers on each of her cakes are incredible, so delicate and fragile and lifelike that they look as though they surely must carry some kind of sweet fragrance or drop pollen from their centre.
“Even now, the flowers are what I love doing,” says Djerrahian.
What she also loves doing is competing, most often with the Société Culinaire in New York. She and her husband, Levon, drive the seven hours to the annual competition, him behind the wheel, her completing last minute touches for her cake entry, like petals or flowers or leaves.
“There’s a lot of pressure, but I enjoy it. It’s a good chance to see where you stand and what you can do and what other people are doing.”
And the awards and ribbons, many of them on display in the show room, mean something to her customers. They give La Gâterie standing and a reputation.
Those customers range, from traditional male-female bridesand grooms-to-be, to clients looking for vegan options (which means no dextrose and no eggs), to ethnic customers, to, more and more, same sex couples.
“They’re all people who love something different and are
Rita Djerrahian,owner ofQuebec’s La Gâterie,creates one ofher signature gumpaste flowers.
willing to pay for it,” Djerrahian says of her clients.
What they pay starts at about $500 and goes up from there.
As for flavour trends, Djerrahian says “gooey chocolate cakes” always remain popular, along with traditional white, with various flavours of buttercream. Other trends include corporate cakes or special occasion cakes with edible images (especially fake magazine covers). And pillars are definitely out with her clients. Those clients often know what they do and don’t want – like the bride and groom who wanted newlywed monkeys on their cake instead of people.
Wedding season runs from March to November, with La Gâterie doing an average of two to three cakes a week, each one taking 30 to 50 hours. Levon says when wedding cake season starts, he looks for another wife. But he also helps out, his work as a graphic designer of much help when it comes to working on the edible images or even creating tiny gumpaste or sugar vehicles that are perfect for his attention to detail. During that busy season, Djerrahian brings in two to three assistants to help with the work. The off-season now finds her busy with teaching classes.
But her favourite part of her work, says Djerrahian, is the cakemaking, the clients who want something totally different, something other cake makers have told them couldn’t be done.
“If the cake were only meant to be a round cake, I wouldn’t be in business. It has to be a challenge and it has to be something different.”❖
See some of Rita Djerrahian’s handiwork online at www. lagaterie.com.
• Join4,000industryprofessionals includingretail,in-store, foodserviceandwholesalebakers
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• Learnattheinformative seminarsandworkshops
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Allergen Overview
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre 519-821-1246, www.gftc.ca.
technical talk
Question: How do food allergens affect the baking industry?
Answer: There is a rising concern in the food industry about the presence of allergens in ingredients and finished food products. This concern is caused by the growing number of allergen-sensitive individuals who can suffer serious and severe reactions to products that contain allergenic ingredients. These reactions can vary from sensitivity (also known as adverse food reaction), intolerance (abnormal physiological response of the body), hypersensitivity (immunologic reaction) or anaphylaxis (severe and sometimes fatal reaction to food).
This developing issue poses a challenge for food industry as more individuals demand greater information about the food they eat. The manufacturing of food products is a complex process requiring a plethora of ingredients which are themselves complex. Sometimes correct information about the contents of these ingredients is difficult to obtain or some of the components are not declared at all, in this situation the risk of contamination with allergens is very high.
The Canadian Food Inspection Agency (CFIA) recognizes nine priority food allergens in Canada. They include peanuts, tree nuts, sesame seeds, milk, eggs, fish (including crustaceans), soy, wheat and sulphides. The general reference to tree nuts includes almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts,
Table 1.Allergenic ingredients that need to be declared in the U.S., the E.U.and Japan compared to Canada.
Allergen Canada U.S. E.U. Japan
Eggs X X X X
Milk X X X X
Fish/ Shellfish X X X
Tree Nuts X X X
Peanuts X X X X
Wheat X X X X
Soy X X X
Sulphites X X
Sesame Seeds X X
pecans, pine nuts, pistachios and walnuts. It is not clear whether chestnuts can also cause allergenic reactions. The fish and crustaceans list contains crab, crayfish, lobster, shrimp, clams, mussels, oysters and scallops. Wheat is listed as food allergen based on the content of gluten protein; however, we need to consider that other grains also contain gluten. For instance, grains such as rye and barley should also be avoided by people suffering with gluten intolerance such as Celiac Disease. The sulphites category includes many ingredients commonly used in foods such as potassium bisulphate, potassium metabisulphite, sodium sulphite. These nine allergenic core ingredients have to be declared on the ingredient label in Canadian food products.
Food regulatory agencies of other countries have their own regulations that mandate the declaration of allergenic ingredients. We have to be aware of these regulations when we are exporting food products to these countries.
Foods that result in allergenic reactions contain very specific components that are responsible for causing the reactions. These components are usually proteins and in some cases represent very small specific peptides of these proteins. Consider dairy products: one of the main components of milk, beta-lactoglobulin, is responsible for allergic reactions. Beta-lactoglobulin is associated with whey, and whey protein concentrates and isolates are widely used as ingredients in many food products including infant formula and baked goods. Another protein in milk that is responsible for allergenic reactions is casein, a functional ingredient in the production of cheese. Some soy cheeses may also
contain casein, which is used to enhance texture. Egg whites contain most of the protein in eggs with four allergenic components: ovomucoid, ovalbumin, ovotransferrin and lysozyme. The egg yolk allergenicity is not as severe as that of the egg whites.
Some allergenic reactions have been reported with wheat; however, the major concern relates to Celiac Disease. Celiac Disease is an adverse reaction to specific proteins (prolamins) of wheat, barley, rye and possibly oats. These specific proteins are gliadin from wheat, hordein from barley, secalin from rye and avenin from oats. The involvement of the oat protein is under debate and the results are not quite clear yet. These proteins adversely affect the sensitive individual by causing a modification of the lining of the intestine thus affecting the absorption of nutrients. The number of individuals suffering from Celiac Disease is on the rise but some experts really attribute this increase to a better diagnosis of the disease. The only treatment is a gluten-free diet on a permanent basis. In Canada, a gluten-free declaration means that there are no detectable levels of gluten in the food. The Codex Alimentarius currently defines gluten-free products as those containing less than 200ppm; however, there are discussions to reduce this to 20ppm. Gluten is the major functional protein that enables us to produce the desirable quality baked goods we are accustomed to in our current diets. No other known proteins provide similar performance in baked goods. Therefore, it is very difficult to produce gluten-free baked goods with the same quality as those produced from wheat flour. With the complexity of ingredients and food manufacturing processes the task of providing allergen-free products for the consumer is difficult. However there are certain practices that manufacturers can adopt to minimize the risks of contamination of the finished foods with allergen. Sanitation and proper cleaning procedures are well adopted by the industry. The methods of detection of these allergens are improving and are becoming more accurate and faster with levels of detection down to a few ppms. Techniques like ELISA immunoassays and DNA detection methods are readily available. These techniques can be regularly performed on the ingredients to ensure they are free of contaminants, but in many cases can detect the allergens in finished foods as well. ❖
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, by e-mail at gftc@gftc.ca.
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Show Time
Michelle Brisebois offers advice for getting the most out ofwedding shows.
It’s sometimes easy to forget that trade shows are part of the marketing mix. If they aren’t treated with the same planning, execution and followup that any other marketing activity should employ, they may appear to be a waste of time. It can seem to make for a lot of effort for not much payback. But think about it for a second. Where else can you have thousands
of engaged prospects gift-wrapped and delivered to your doorstep over a two- or three-day period? If you play your cards right, trade shows can be a very lucrative prospect.
Plan Ahead
Usually, show organizers will offer exhibitors a chance to rebook their most
Booking early will give you more choice when it comes to choosing a prime location for your booth at the trade show.
recent location again for the following year. The sooner you commit to participating in the show, the better your chances at a prime location. Where are the best locations? A corner booth has the benefit of being easy to see from many angles. The front of the hall and the centre of the hall are both good spots too. If the hall allows a sign that hangs from the ceiling, this is a great beacon for those looking for your booth as it can be seen from other aisles.
It’s Never Too Early
Start planning the display early. There are some cost-effective show booth displays to be found from merchandising companies. Tables covered with elegant cloths and staged nicely will work too. Try to have a back panel that clearly displays your company name and logo. If you’re exhibiting at a wedding show, the potential customers want to know that you can make their wedding beautiful so if you can show your cake designs as part of an actual wedding it would be wise. One way to do this might be to have a plasma screen show rotating pictures of cake designs at weddings you’ve catered. A web designer can put together a nice series of images to create a digital story. Live models dressed as a bride and groom and offering samples at your booth will add some glamour and make it real for the attendees.
Put on Your Game Face
So many businesses exhibiting at trade shows miss the mark when it comes to “working the booth.”Take a walk through a farmer’s market sometime and observe how those vendors excel at capturing traffic. Jay Higgins, president of Beau Monde Productions in Hamilton, Ont., has organized trade shows (including a number of wedding shows) for 12 years.
Continued on page 24
May 4-6 • Toronto Congress Centre 650 Dixon Rd.(Hwy 27 and Dixon Rd.)
At Canada’s national baking trade show and convention event
• Join 4,000 industry professionals including retail, in-store, foodservice and wholesale bakers.
• Visit the trade show.
• See exhibits with ingredients, equipment, services, technology and baked goods (fresh, proof and bake, par-baked, freezer-to-oven, thaw and serve).
• Watch the Team Bake Canada daily demonstrations.
• View the Decorative Bread Contest entries and see who captures the $5,000 first place prize – produced by the BAC Ontario Chapter.
•Learn at the informative educational seminars.
•Network at the event including social functions.
•Held every other year, it is THE place to see the best, the newest and your favourite products, ingredients, equipment, services and technology.
Contact us for more information:
7895 Tranmere Dr., Ste. 202 • Mississauga, Ont. L5S 1V9
Tel: 905-405-0288, 888-674-2253
Fax: 905-405-0993 • E-Mail: info@baking.ca www.baking.ca
Produced by:
FREE PARKING
Courtesy shuttle bus available in parking lot
NOTICE To BAC Members Of The Annual General Meeting
BAC’s Annual General Meeting will take place during Bakery Showcase 2008 in Toronto, Ontario.
The AGM will provide a review of the association’s activities over the past year as well as outline the direction for the future. All members are asked to join us on Sunday, May 4, from 8:30 a.m. to 9:30 a.m. at the Toronto Congress Centre. For more information, please contact Gillian Blakey at the BAC office.
To keep your business successful, it’s important to stay on top of what is happening in the baking industry. The 2008 educational seminars will profile relevant and timely industry topics featuring renowned industry experts. And the social activities will allow you to network with friends and peers.
Sunday, May 4
BAC Annual General Meeting
8:30am – 9:30am (BAC Members Only)
The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future.
New Product Showcase
9:30am – 12:00 noon (Free seminar for all attendees!)
Looking for the latest products, ingredients, equipment, technology and/or services. Let the New Product Showcase, which features multimedia presentations, be one of the first stops in your quest for information. The companies listed below will give you a 10 minute snapshot of their latest offerings and will have the items on display in their booth if you need more information.
Note: The products listed below do not represent all of the new products at Bakery Showcase, rather only those products from companies who expressed an interest in participating in the New Product Showcase. Visit BAC’s website www.baking.ca to view an up-to-date list of New Products.
Protect Your Product
From a Twisted World
InnoSeal Systems – Booth 1001
InnoSeal Systems will be presenting the “InnoSealer” a tamper evident bag closing sytem used in thousands of bakeries worldwide. The Innosealer offers a quick and easy way to seal your product. Offers a seven-day colour coding system or private label.
AKR Consulting – Booth 1125 Product development and process improvement is more important than ever, as our competitive export and domestic marketplaces become more challenging.
AKR Consulting, for years a wellknown research tax credit advisor, is now specifically focused on assisting our food industry to conduct the most economical and cost-effective development work through the efficient use of Canada’s Scientific Research and Experimental Development (SRED) tax credit system.
Join us for a summary of recent changes to the SRED Program and an overview of our services to Canada’s bakers.
New Non Hydrogenated Products & Brand Name Change
Canbra Foods – Booth 1228 Canbra Foods is considered the Pioneer in helping the food service trade rid itself of trans fats with our Canola Harvest HiLo Zero Trans Fat High Oleic Canola Oil for deep fryers.
For the bakery trade, we have developed the following non-hydrogenated shortenings and margarines: Those products are:
•Canola Harvest GPS, a non-hydrogenated all purpose baking shortening
•Canola Harvest Bake It, a nonhydrogenated hard margarine for sweet goods
•Canola Harvest Spread It, a nonhydrogenated soft-spreadable, low saturate margarine for use in cookies and spreads
We are currently developing other non-hydrogenated products for doughnut frying, danish and puff pastry needs.
Lesaffre Yeast Corporation – Booth 408 Minute Bread™– a great dough conditioner for par baked breads. Minute Bread™allows the bread to have a final bake of less than three
minutes. It reduces bake times, eliminates crust shrinkage and shelling. Also gives a better final colour to the bread.
Red Star Fresh Yeast – An outstanding compressed yeast that gives the bakers consistent yeast performance and product quality. It is convenient and easy to scale and has a shelf-life of 28 days for one lb blocks.
TANCS for Everything – Enhanced Steam Sanitation
Intersteam Technologies – Booth N07 Intersteam Technologies is pleased to introduce TANCS to the Baking Industry. Thermal Accelerated Nano Crystal Sanitation is an innovation that allows you to use high heat, lowmoisture, chemical-free steam vapour to clean, sanitize and disinfect your facility and equipment. Eliminate direct, grease, bacteria, viruses and pathogens thousands of times faster than topical chemicals. Clean floors, racks, trays, pans, walls, mixers, ovens, proofers, casters and more. A TANCS module installed in a SteamKing 1500 Vapour Steam Cleaning System will double your boiler warranty to six years. Reduce labour and chemical costs and save time on your toughest cleaning tasks.
Coagel Corporation – Booth 1029
Dr. Alex Marangoni, Professor of Food Science and Canada Research Chair, will discuss both the science behind the patented Coavel shortening alternative and its application to the baking industry. Coavel can be used to produce bakery products that have both no trans fat and very low levels of saturated fat. Coavel is the first shortening alternative that provides a viable option to food processors challenged to reformulate their products that currently contain trans fat and high levels of saturated fat. Coavel can be substituted for shortening, butter, lard and bakers margarine in a wide range of bakery applications.
“COMFORT GREEN” –
The Next Generation of Disposable Piping Bags
One Way Disposable Piping Bags –Booth 727
One Way Plastics Ltd will introduce at Bakery Showcase 2008 the “next generation” of disposable piping bags, to be known as “Comfort Green.”
The main feature of Comfort Green is its beautifully soft touch, both for decorating and during refilling. It will be loved by decorators because of its excellent grip at all times.
Seizing the Gluten-Free Opportunity
Gluten Free Gourmet – Booth 1201
The gluten-free market is more than a trend; it’s a growing need! Learn why North American sales of gluten-free products will exceed $2 billion by 2010. Get the inside story on gluten intolerance and its link to celiac disease, diabetes, autism, multiple sclerosis and rheumatoid arthritis. This market segment represents significant retail opportunities. Capitalize on the innovative lines offered by two of Canada’s fastest growing gluten-free brands – Kingsmill/PaneRiso and PatsyPie. Discover their gluten-free breads, pizzas, mixes, cookies, biscotti, brownies as well as their newest products – muffins, bread crumbs and croutons.
Wheat Proteins: Beyond Bread
ADM Milling Company – Booth 726
Ideal for products requiring natural ingredients, SmartBind natural wheat proteins provide the unique functionality of sugar or fat in delicate systems that demand a desired texture and flavour with added protein. SmartBind can be used to replace egg and dairy proteins by providing structure and aeration in a variety of bakery applications. These proteins can deliver enhanced texture and taste, nutritional improvements, or cost savings. SmartBind is designed to improve crumb softness, freeze-thaw performance and heat tolerance. In microwave applications, SmartBind natural wheat proteins provide even heat distribution to prevent dryness and brittleness.
Canadian Labeling Machines for the Canadian Markets
Nita Labelers Inc – Booth 1038 Nita will introduce its new line of labelers with top of the line components that eliminate downtime and facilitate setup. From top and bottom labelers to clamshells, print and apply or standalone labelers we’ve got ’em to answer your most demanding applications. For opaque or transparent labels alike.
Tour The Trade Show…
Caribou Ridge Bakery – An Innovative In-Store Bakery Brand
Weston Bakeries – Booth 414
Ready Bake Foods has recently launched Caribou Ridge Bakery, an innovative in-store bakery brand. Caribou Ridge is a high-end, gourmet line of bakery goods using top quality ingredients. These smaller sized, specialty products are targeted towards older consumers and smaller family sizes, two groups looking for smaller baked goods, for fewer people in the household. Caribou Ridge also fit well within a more health conscious consumer landscape. Today’s consumers are paying more attention to how much they eat – wanting to eat higher quality foods in smaller portions. Caribou Ridge allows consumers to do just that.
ABM 310 Gluten & Emulsifier
Enhancer
Fleischmann’s Yeast – Booth 807 ABM 310 Gluten & Emulsifier
Enhancer, the latest in enzyme technology, is designed to allow for gluten and/or emulsifier reductions. It comes in both a powder and tablet form. Doughs made with this innovative ingredient can benefit from reducedmix times and easier development of the dough. As gluten costs continue to rise, ABM 310 is a powerful alternative for enhancing grain character-
to see the products in action and meet the people behind them. Each day from 12:00noon to 5:00pm Bakery Showcase 2008 puts you face-to-face with the people who understand your business. Visit the trade show floor to see unlimited possibilities such as:
• ingredients
• equipment
• services, technology
• baked goods (fresh, proof and bake, par-baked, freezer-to-oven, thaw and serve)
NEW
Team Bake Canada will be demonstrating the products they created for the Louis Lesaffre Cup in Mexico each day of the event. Come watch the fun, ask questions, taste the product and learn some new techniques with your Team Bake Canada.
• Didier Juliens will be creating an assortment of Viennoiserie including cranberry butterfly, maple syrup brioche and chocolate rings
• Tracey Muzzolini will be making a variety of breads including honey mustard, pine nut and flax, apple cider sourdough and a truly unique Maple Leaf shaped granola bread
• Bill Clay will be re-creating his artistic showpiece using the theme “Bread as a symbol of your country” using a variety of live and dead doughs as well as many unusual techniques.
istics in bread and bun production.
Fleischmann’s Yeast, A Division of AB Mauri Food Inc, developed ABM 310 in collaboration with Innovative Cereal Systems, a sister division of AB Mauri Food Inc.
CITRI-FI – The “right ingredient” at the “right time”
Hollimex Products Inc – Booth 1134
This presentation will outline how using CITRI-FI CITRUS FIBER, an “all natural” fibre, bakers can replace fat without compromising taste and quality. An overview of CITRI-FI’s moisture management functionality with respect to baked goods will also be discussed.
CITRI-FI…enhancing food freshness and nutrition.
Welcome Reception
5:00pm – 6:30pm (Free Admission, Cash Bar)
Before heading off for dinner, join us at this reception. It’s a great opportunity to relax and converse with friends and colleagues.
Monday, May 5
Harold Lloyd, one of North America’s top retail specialists, will present two informative topics this morning.
Your Employee’s First 30 Days
9:00am – 10:30am
Ever wonder how your newest employees are really treated during their first 30 days on the job? Sure, you have an idea, but do you really know? Harold will provide real life examples of the good, the bad and the very ugly way we introduce new employees to our world and you’ll see that we are more of the culprit than the victim when it comes to new associate turnover. This session will show you the importance of evaluating your new employee orientation program and how to make the early phase of their relationship with your company infinitely more positive.
Fishin’ For Sales?...
Better Bait The Hook
10:45am – 12:00noon
Inflation, myriad new competitors and merchandisers preoccupied with ECR, ABC and category management…or worse, downsizing or merger-mania…no wonder sales are flat with few encouraging trends in sight. Meanwhile, your customers are being subjected to a shopping environment more and more devoid of sizzle. This tendency to move towards “plain vanilla” merchandising plays right into the hands of your competitors; the category killers, niche marketers and on-line operators. In this session you will:
• get in-store merchandising techniques that stimulate more consumer spending and maximize sales
•discover merchandising ideas that can be effectively implemented in one, 10 or 100 days
•learn ways to invigorate employees with new and exciting ways to sell.
Tuesday, May 6
Enhancing Your Attributes – Making Your Products Healthier! 9:00am – 10:30am
•immediate product “fixes” to address upcoming government and consumer requirements/concerns while creating a platform for further health enhancement
•ingredients – prebiotics, omega-3, fax, fibre, micronutrients – that can be added to enhance your products. Why they are beneficial for your customers and how can you get these ingredients into your products? Can you ever be too healthy? At what stage is your product healthful enough?
•the challenges in making these changes to your product. Can these changes be accomplished in your product category? Are consumers willing and ready to pay for these enhancements? Can we get these products to market?
Communicating Changing & Complex Nutritional Messages to Consumers
10:45am – 12:00noon
Trans fat free, reduced saturated fat, sodium and/or sugar, prebiotic, high fibre, whole grains are some of the buzz words used to sell products to today’s informed consumer. Removing components or adding ingredients can improve the healthfulness of your baked goods. As well, including healthful attributes can help you stand out from the competition. In this seminar you will learn about:
• which components should be removed and/or replaced to make your product both conform to legislative requirements as well as be on the cutting edge of healthful, while not impacting on taste, texture and operational attributes
It’s impossible for consumers to ignore the almost daily reports about diet and health –including conflicting headlines that leave many wondering if scientists are capable of making up their minds. Recent controversies over fish, dietary fat, carbohydrates, even vitamin E, have raised questions and left many people wondering what to eat. At the same time, consumer interest in nutrition is at an all time high with whole grains, fibre and omega-3 fatty acids top of mind. In this session, Leslie Beck will share her insight into communicating complex nutrition messages. She will discuss consumer nutrition attitudes, knowledge and behaviours, current hot topics in nutrition and factors that shape our eating trends.
Harold Lloyd
Phillip Lee Wing & Laura Pasut
Leslie Beck
Hotel Information
BAC is pleased to offer two hotels for Bakery Showcase 2008.
Notes:
• Hotel reservations should be made directly with the hotel.
• When contacting the hotels, please ensure that you indicate you are attending Bakery Showcase 2008 so that the proper rate will be quoted.
• The hotels cannot guarantee the special BAC/Bakery Showcase room rate after the cutoff date.
• Book your rooms early! The hotels have advised that popular nights such as Saturday and Sunday fill up quickly.
Crowne Plaza
Toronto Airport Hotel
Located close to the Toronto Congress Centre. There will be a complimentary shuttle service to and from the Toronto Congress Centre during the show dates (May 4-6).
Room Rate:
$128.00 (Cdn) Single/Double plus taxes and fees • Promotional Code:Baking (Bakery Showcase 2008 group rate)
Cutoff date for special room rate is April 11, 2008
Address: 33 Carlson Court, Toronto, Ont. M9W 6H5
Tel: 416-675-1234
Fax: 416-675-3436
Website: www.cptayyz.com
Note: On the website enter BAK in the Group Code field located on the left side of the screen.
Radisson Suite Hotel
Toronto Airport
Located directly next to the Toronto Congress Centre with a short, outdoor walkway between buildings.
Room Rate:
$135.00 (Cdn) Deluxe Suite or $149.00
Business Class Suite plus taxes and fees
• Promotional Code: Baking (Bakery Showcase 2008 group rate)
Cutoff date for special room rate is April 10, 2008
Address: 640 Dixon Rd, Toronto, Ont.
M9W 1J1
Tel: 416-242-7400
Fax: 416-242-9888
Website:
www.radisson.com/torontoca_airport
box then type Baking in the Promotional Code field.
Travel & Tourism Information
If you are planning on enjoying the sights and sounds of Toronto or Ontario either before or after the event, you may find the following tourism contacts useful:
Ontario Ministry of Tourism www.ontariotravel.net
1-800-ONTARIO (668-2746)
Tourism Toronto www.torontotourism.com
1-800-499-2514
Note: On the website select More Search Options in the Check Rates & Availability
416-203-2600
Exhibitor List • As of February 11, 2008 * indicates new
ADM Milling Company
*AKR Consulting
Alfa Cappuccino Imports
All Gold Imports
*Almond Board of California
*AMDTrace Limited
American Pan
AMF Bakery Systems
Andea Inc
Apple Valley Foods
BakeMark Canada
Bakers Journal
Bakery Crafts
Baking Association of Canada
Bonnie & Don Flavours
Bridor Inc
Bunge Canada
Burnbrae Farms
Cake Top
*California Walnut Commission
*CalJava International
Canada Bread
Canadian Dairy Commission
*Canbra Foods
Caravan Ingredients
Cargill
Carmi Flavor & Fragrance
Celplast Packaging
Champion Moyer Diebel
Chemroy Canada
Chicago Metallic
*Cinnaroll Bakeries
CIS Group City of Brantford
*CoaGel
Contemar Silo Systems
*CRS/Vamic Inc
Danisco USA
Dawn Foods Canada
Dealers Ingredients
DecoPac
Donini Chocolate
Dover Flour
Drader Bakery Logistics
*Eckert Machines
Ecopack
Edde Almond Paste
Elco Fine Foods
Embassy Flavours
Fancy Pokket
*Flavor Right Foods
Fleischmann's Yeast
Flex-O-Mark Inc
Foodtools
France Decor Canada
Fruition Fruits and Fills
G Cinelli-Esperia
Gay Lea Foods Co-Operative
Give & Go Prepared Foods
Global Egg
Gluten Free Gourmet
Grain Process Enterprises
Gumpert’s Canada
H Moore Printing Services
Handtmann Canada
Harvest Corporation
*Hobart Food Equipment Group
Canada
Hollimex Products
*Honey Bunny
Horizon Milling
HTECH Inc
*InnoSeal Systems
Intersteam Technologies
Italian Home Bakery
Ivanhoe Cheese
*JBNT Marketing
J J Marshall
Kerry Bio-Science
KL Products
KLR Systems
L & M Bakers Supply
L V Lomas
*La Gaterie
Label Systems
Lallemand
Lapaco Paper Products
Lentia Enterprises
Lesaffre Yeast
Lockwood Manufacturing
MarSia Imp/Exp
McCall’s Bakers Warehouse
Megart Systems
*Miwe America
*ML Packaging
National Starch Food Innovation
Natunola Health
Nealanders International
New-Life Mills
Nilfisk CFM
*Nita Labelers
Novacart
Novelis Foil Products
Nutrasun Foods
Nutrifrance One Way Disposable Piping Bags
Ontario Ministry of Agriculture, Food & Rural Affairs
Ordan Thermal Products
*Packaging Machinery Concepts
Par-Pak
Parmalat Canada
Pemberton & Associates
Pepsi-QTG, Quaker Division
Perfect Equipements
Petra International
Polar Technologies
Prime Pastries
pro Bake
Prosperity Foods
Qzina Specialty Foods
Reiser (Canada)
Reynolds Food Packaging Canada
Rich Products of Canada
*Satin Fine Foods
Semco Systems
Signature Fine Foods
Sika Canada
*Spectra Foods
Structural Panel Industries
Sugarplum Desserts
SunOpta Ingredients
*Sweet N Fun Products
*TCS Cold Logistics
The French Oven
Tradition Fine Foods
Tri-City Packaging
Unifiller Systems
United Canadian Malt
Upper Canada Malt
*US Highbush Blueberry Council
Vega Mfg
Vegfresh
Weston Bakeries
Taking on the Pastry World
By Jane Ayer
FA
team ofQuebec pastry chefs prepares to strut its stuffin Paris at Le Mondial des Arts Sucrés.
or months now, Quebec pastry chefs Marie-Josée Lacombe and Jean-Luc Piquemal have been planning and preparing and training for three days at the end of March. During those three days, they’ll compete against teams from 12 other countries in the 2008 International Confectionary Arts Competition (Le Mondial des Arts Sucrés) to be named the best male-female confectionery arts team in the world.
It all began for Team Canada when pastry chef instructor (the team’s director) Roch Desjardins of Quebec college CFP Jacques-Rousseau was approached by a contact with the organizing committee to put a team together to compete at the sugar arts competition. He says he immediately thought of Eddy Rosine as the team coach. Rosine (originally from France) is executive pastry chef for a Quebec-based chocolate company and has competed in a number of similar events in his long career. He’s well acquainted with the pressure that comes with participating in a competition such as Le Mondial des Arts Sucrés. Together, Rosine and Desjardins came up with the name of their first team member. They both agreed it had to be Jean-Luc Piquemal, a French (from France) pastry shop and restaurant owner based in Quebec City. Piquemal has participated in a long list of competitions and won a gold medal in the Culinary Olympics in Germany in 2004.
After recruiting Piquemal, the three men put their heads together and came up with one name: Marie-Josée Lacombe, a pastry chef with a Quebec hotel who had no experience in competing, but whom all three knew as extremely talented. They thought she’d be perfect for their team.
“I wasn’t sure if I was ready,” admits Lacombe, “but I thought if all three of them thought of me that I’d regret it if I didn’t do it.”
And so they plunged ahead, meeting for the first time as a team in July to discuss themes and tasks. From there it’s been a long road of practising together and independently and trying to drum up support and sponsors (finding sponsors has been Desjardins’ task, see the complete list below). What keeps them motivated, despite the long hours and time away from family?
“I’ve learned a lot (from working with the team),” says Rosine. “I consider myself
The team,from left to right:Eddy Rosine,Marie-Josée Lacombe,JeanLuc Piquemal and Roch Desjardins.
old school, but I know there’s always something to learn. And it will probably be the last time I do this.”
For Desjardins, the motivation is simple: he’s made a commitment to himself and to the team.
“The principle is that we’ve said yes and we’re in it to the end,” says Desjardins.
Lacombe says she’s already gotten so much out of the process, including a huge boost in self confidence, that there’s no way she could go back.
“I don’t regret anything,” she says.
As for Piquemal?
As a Frenchman, he’s in it “to kick some French ass,” he jokes.
But on a more serious note, adds Piquemal, “it’s my passion, so it’s not really work.”
As for winning, all the team members say the same thing: it’s not really about that, although it would be nice (as would the € 8000 first place award the team would share). Piquemal sums it up.
“(Winning) is important in one way, because in Canada it’s difficult to get sponsors, so it could be helpful for getting more sponsors. Don’t get me wrong, I’ll do everything to win, but the fact of winning or losing, it’s not important at all. It's important during the moment they say you've won or lost, but one hour after the competition the award will be in the drawer with the others. You can be a world champion but you are a world champion for one hour – the day after you have to show that you are good again.”❖
Sponsors: Souris et Bec Sucré, Maison Gourmet, DGF, Natrel, Town and Country, FCC, APAQ, Després Laporte, Can-am, Chocolaterie Heyez, Design et Réalisation, Les Emballages Florisec, Satin Ice, Les Vergers Lafrance, Galerie au Chocolat, Hans Mathys, France Décors, Vollrath, AAC, Gouvernement Québec, Gouvernement Canada, La Gourmandine, La Sapinière, CFP Jacques-Rousseau.
1900s Era Cookie Recipe Big Hit in St. Louis!
Dad’s Original Scotch Oatmeal cookies, an old fashioned crisp cookie, are still baked and sold in a building that opened in St. Louis, Missouri in 1912. The business, and its 1900s era oatmeal cookie recipe, has been in Dad’s President Ken Hastey’s family since 1938.
Dad’s produces eight varieties of cookies, but the oatmeal cookies account for 87percent of Dad’s production. Every baking shift starts off with at least 500 pounds of oatmeal. In addition to 300 wholesale accounts in the St. Louis area, Dad’s has a large corporate gift business and mail order business that ships nationally.
Customers can still buy cookies in bulk from the old glass and wood cases at Dad’s. A St. Louis tradition, Dad’s customers bring in their children to buy cookies at the same bakery their grandparents knew. Ken Hastey knows what creates that kind of loyalty: consistency in the taste of Dad’s oatmeal cookies.
“We still use the original 1900 era recipe and keep our ingredients in line with what was available back then,” Ken relates. “Shortenings change, the way of processing oats changes, but the taste must remain the same.”
When Ken bought Dad’s from his uncle in 1988, he also received this advice: “Never use anything but International® B&V® Dry 16-to-1 for Dad’s oatmeal cookies. It’s the best product to use and don’t ever change.”
Let International Bakers Services keep your classic products consistent. 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.
Industry News
Continued from page 8
reliable warehousing, and distribution. The Ingredient Company is located in Mississauga, Ont., and can be reached at 800-222-0202 or 905-567-2555.
Horizon expands Stockton mill
Horizon Milling has announced that it will expand its flour mill in Stockton, Calif. The expansion involves equipment additions within the mill’s existing footprint and will increase wheat flour capacity from 11,000 cwt per day to 15,000 cwt per day.Expansion will begin in April 2008 and is expected to be complete within three months.” We are expanding to fulfill increasing customer demand in the Northern California area,” said Guy Shoemaker, president, Horizon Milling. “As our customers’ businesses grow, we want to continue to grow with them and contribute to their success.” Horizon Milling’s Stockton facility, built by Cargill in 1992, produces wheat flour in bag and bulk.❖
Show Time
Continued from page 14
“I tell the exhibitors to make sure they’re not eating, sitting or socializing with other employees in the booth,”says Higgins. “After a few coffees, it helps to have some breath mints on hand. It’s amazing how that first impression can make or break the selling opportunity. Statistically, the #1 success factor for effective exhibiting at a show is having the right people and communication plan.”
Deploy Your A-Team
It takes a very “sales oriented“ personality to effectively work a booth at a trade show.
Offer lots ofsamples ofyour cakes (both to look at and to eat) at any wedding trade show to let your work speak for itself.
You may have very talented technicians on staff who excel at design but if they aren’t good “mixers”then the marketing effort will fall flat.
“The great thing about wedding shows is that brides will often come with their friends who may be getting engaged soon as well. Having a strong team working the booth will capitalize on this beautifully,” confirms Jay Higgins.
Define some goals for the show. How many events do you want to book? Share this information with your team and give each of them a specific job. One may handle the sampling while another can answer questions and hand out brochures. Bakeries have a natural draw to their booths because they’re generally sampling something tasty. If it’s wedding cake you’re sampling, make sure it shows to its best taste profile and make sure staff have some scripted lines to tell people what they’re tasting. Perhaps some pre-printed cards so people can write down what they’ve tasted would be helpful. Make them business card-sized (easy to slip into a wallet or pocket) not sheets of paper that are too easy to toss out with the other 500 brochures they’re going to collect.
Have a Compelling Offer
You will encourage show attendees to book on the spot if you have a limited time offer for orders booked at the show.
“Some exhibitors will book many weddings right at the show with a strong offer. I’ve seen brides actually change their wedding date to ensure they can have a specific element they have their hearts set on,” says Jay Higgins. “One limousine company had large images of their fleet on display with a chart below showing the available dates and as they booked weddings – the dates were crossed off. As the show attendees saw the dates being booked, the sense of urgency increased dramatically and the bookings escalated.”
Exhibiting in a trade show may seem like a daunting prospect but it really can be a very effective marketing tool. Many exhibitors don’t make the most of this opportunity and if you do you’ll stand apart from the crowd.❖
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: briseboismichelle@sympatico.ca.
Contemporary Wedding Cakes
Contemporary Wedding Cakes has a unique collection of contemporary styles. Inspirational and informative, this is a complete guide to the perfect wedding cake for any style of wedding. Beautifully illustrated with full-colour photographs and step-by-step pictures to ensure that even the most complicated cake decorating techniques are easy to recreate. Contemporary Weddiing Cakes is an essential reference guide for prospective brides and grooms, and cake decorators alike.
Features:
• Sensational Royal-Iced Cakes
• Distinctive Sugarpaste Cakes
• American-Style Stacked Cakes Item #1853918075 $47.99
Romantic Wedding Cakes
This book shows you how to create amazing wedding cakes with fabulous baroque, fabric and lace effects in the prettiest colours. There are stunning cakes for all kinds of weddings, from classic to contemporary and simple to elaborate. Romantic Wedding Cakes contains 20 romantic cake designs, as well as exquisite decorative projects, such as a floral violin, bridal slipers and a chic evening purse as appealing alternatives to the traditional spray, and the ultimate of wedding favours – a collection of chocolate Faberge eggs.
Features:
• Over 20 exquisite romantic cake designs from classic to modern
• Stunning ideas for wedding engagements and groom’s cakes
• Over 200 colour photographs on how to bake, design, prepare and display wedding cakes
• Table decor
Item #1853918598 $47.99
new products
Salt alternative
Now a low-sodium diet can have flavour using sodiumfree AlsoSalt. AlsoSalt offers the taste of salt without the health risks of sodium. It is completely sodium-free without the bitter aftertaste all the other salt substitutes have. While salt substitutes have been available for decades, all have an undesirable, metallic aftertaste. AlsoSalt is different. It is all natural and created through a patented
formulation that effectively masks that aftertaste. Plus, it has the added dietary benefit of two essential nutrients, potassium and L-lysine. AlsoSalt not only helps reduce sodium in the diet while offering the taste of salt, it provides nutrients that are essential for good health. AlsoSalt is available in three flavours: original, butter flavoured, and garlic flavoured and is available in bulk quantity for commercial purposes. With AlsoSalt, food manufacturers have the ability to offer sodium-free or
low-sodium versions of most foods.
For more information on AlsoSalt, visit the website www.alsosalt.com.
Soy snacks
Heartfield Food, manufacturer of dry roasted soy and peanut snacks, is pleased to introduce Heartfield Soy Wonders. Allnatural Soy Wonders are a crispy coated organic soybean with added organic flax seed providing the well-known health benefits of both soy and omega 3. Heartfield Soy Wonders provide 70 per cent of the daily requirement of soy isoflavones, 1500 mg of omega-3 fatty acids from flax, are cholesterol-free, carry no trans fats and are a good source of protein and an excellent source of fibre.
According to FDA and JHCI (UK), 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduced the risk of heart disease; consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. Soy Wonders use only certified organic non-GMO soybean (43 per cent) and flaxseed (32 per cent), with 60 per cent less fat than most nuts, it's a delicious way to enjoy all the natural goodness of flax and soy. Heartfield Soy Wonders are available in three flavours: lightly salted with sea salt, honey BBQ and hot & spicy.
For more information, contact Heartfield Food at sales@heartfieldfood.com.❖
Eat My Trivia game
Indulge your senses. Unravel the myths, the legends, the science and the etiquette behind what we eat and drink in this enlightening and challenging trivia game.
Can you answer the following questions?
In 1864, Swiss confectioner Johann Jakob, later known as Jean Tobler, established himself in the chocolate business in Bern. His company went on to produce this world-famous chocolate bar. How about this one: Though the English are known for the tradition of high tea, where did the custom in Europe actually begin?
a) Holland b) Portugal c) France
See how much you really know about food. Parties will never be the same again.
To find out more, go to www.eatmytrivia.com or call 416-443-2824.
Call our Canadian Distributors to request our catalog:
BakeMark of Canada
3202 - 9th Street S.E. Calgary, Alberta T2G 3C3 (800) 663-CAKE (604) 303-1700
Cake Top Inc.
151 Carling View Drive, Unit 2
Etobicoke, Ontario M9W 5S4 (800) 584-9883 (416) 798-1777
Catalog Sales Division (800) 428-4413
L & M Bakers Supply Co. 2501 Steeles Ave.W., Unit 1 Downsview, Ontario M3J 2P1 (800) 465-7361 (416) 665-3005
Nicholson Equipment Ltd. 3975 Kitchener Street Burnaby, B.C.V5C 3L9 (800) 668-3722 (604) 291-1901
Nicholson Equipment Ltd. 11640 - 147th St. Edmonton, AB T5M 1W2 (800) 661-9026 (780) 451-6262
Traynor's Bakery Wholesale 191 Victoria Ave.S., Hamilton, Ontario L8N 3C8 (800) 263-9239 (905) 522-2730
Vincent S.Varietes Ltd. 433 Rue Saint Paul LeGardeur, Quebec J5Z 4C7 (800) 263-1687 (450) 585-1687
Vixit Products Ltd. 290 Henri Bourassa Ouest Montreal, Quebec H3L 1N7 (800) 463-8782 (514) 337-0814
INGREDIENTS
Used & New Machinery Mixers – Ovens – Proofers
Habamfa - Sheeters - Dividers - Pans
Oven & Habamfa Parts
Custom Made Racks
112 Snidercroft Road #1, Concord, Ontario Canada L4K 2K1
E-mail: sales@torontobakery.com
Tel: (905) 660-5319 (416) 736-4076
Toll Free: 1-866-622-5379
Fax: (905) 660-4537
• BAG CLOSURES & LABELS • BAG CLOSING EQUIPMENT • KWIK LOK TAGS
RICHARD RUNTE
richardr@kwiklok.com
1039 GRANDE CAROLINE, ROUGEMONT, QUEBEC J0L 1M0
TELEPHONE: (450) 469-2554 FAX: (450) 469-3085 CELL: (450) 531-2002
176 SHELDON DRIVE, CAMBRIDGE, ONTARIO N1R 7K1
TELEPHONE: (519) 623-5140 FAX: (519) 623-1421 1-888 KWIK LOK (594-5565)
Canada’s State of the Art Egg Processing Facility
Specializing in Pasteurized Liquid and Frozen Egg Products "First HACCP-recognized egg processing facility in Canada."
Serving the Bakery, Pasta, Salad Dressing, Ice Cream and Food Service Industries.
283 Horner Ave., Toronto, Ont. M8Z 4Y4
Ph: (416) 231-2309 • Fax: (416) 231-8991
E-mail: info@globalegg.com • www.globalegg.com
PROFESSIONAL DIRECTORY
SALES, SERVICE & INSTALLATION (Since 1982)
Exclusive Agents for: ESMACH – Western Canada BASSANINA – Canada Also representing many other quality lines NEW AND USED EQUIPMENT FOR THE BAKING INDUSTRY
Bassanina
2209 SPRINGER AVENUE, BURNABY, B.C.V5B 3N1
TEL. (604) 294-3500 FAX. (604) 294-3755
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. Sales and Service
381 Bradwick Drive, Unit #1
Tel: 905-660-4040 Concord, Ontario L4K 2P4 Fax: 905-660-1930 • E-mail: info@megartsystems.com • Web site: www.megartsystems.com
Phone 1-888-599-2228 ext. 268 or 519-428-3471 FAX 519-429-3094 or 519-429-3112
CLASSIFIED ADS
Classified rates $1.35 per word. Count each figure or sign as one word. Minimum charge: $75.00 Box Number $10.00 extra. Display classified ads: $85.00 per column inch. Only prepaid advertisements accepted. Payment must accompany ad copy.Visa/MC welcome. Bakers Journal, P.O. Box 530, 105 Donly Dr. S., Simcoe ON N3Y 4N5 Telephone (519) 428-3471, Fax: (519) 429-3094. April Issue classified deadline: March 5, 2008.
REAL ESTATE
FOR SALE: SOUTHWESTERN ONTARIO Area’s #1 Bakery/Deli operating since 1939 - 7,000 Sq. Ft. retail/production. Retail sales in excess of $700k. Showing excellent profit. Present owner for last 30 years retiring.Transition assistance. Generous long term lease or property purchase including 4 bedroom. Brick Home. Contact John or Mary at 519-688-2023 or email: marapeaz@hotmail.com
FOR SALE: Sunny Okanagan, small town charm, big time opportunity in Summerland BC! Cake Box Bakery, over 60+ years in town, fully equipped bakery with coffee shop $300k per year with 5 bedroom living quarters. Contact: TheMurphyGroup.ca,1-888-4948881.
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THE FINAL PROOF
When she made her first cake at the age of 12 (and burned her fingers to the point of blisters), Bonnie Gordon surely never imagined Toronto Life magazine would one day call her the “doyenne of cake baking” and her creations “no ordinary confection(s).” We caught up with Bonnie Gordon to chat about creating, teaching (as the doyenne of the Bonnie Gordon School of Cake Design), and cake-making.
Did you ever bake growing up?
My mom never baked and was not much of a cook either so food did not figure prominently when I was growing up. When I was 12, I decided I wanted to bake cakes so I purchased a box of cake mix, brought it home and followed the instructions perfectly. What I didn’t realize was that I had to wear oven mitts to take the cake out of the oven and burned all 10 fingers tips when I eagerly reached inside the oven to take out my cake. I still recall staring at my fingers in amazement as bubbles formed on each digit.
So your mother wasn’t an influence when it came to baking, but how did her work as a fashion designer influence your direction?
I began my career studying fine arts and working in museums so the wedding market didn’t figure prominently, though being raised by a designer I was very aware of my heritage and its influence upon my artistic growth. Once I decided to switch careers and focus on designing wedding cakes I took to it instantly and working with brides to design one-of-a-kind cakes really was cake couture!
You have a master’s in fine arts and worked in a number of galleries in both Canada and the U.S. – how much of an influence does your experience in the art world have on your cake designing?
My training in art history, studio art and art education as well as years spent working in museums contributed a great deal to my early development as a cake designer. I was fearless in my approach to working with fondant and food colouring as I saw it as a new medium for creative expression. My studies in art history provided me with knowledge as well the means to research specific aspects of architecture and decorative arts.
When did you start making cakes?
I began taking courses at George Brown in the mid-’90s when I decided to take time off from the museum field and pursue other interests. I quickly became hooked on cakes and began travelling to study with some of the top designers in the field.
Do you remember your first cake?
My first wedding cake was for my massage therapist. I had just completed a basic cake decorating course and when she told me she was getting married I immediately offered to make her cake. When she said yes, I was terrified but thrilled! Looking back now, I am amazed the cake turned out so well.
Bonnie Gordon, Toronto’s “doyenne”of cakes,runs the Bonnie Gordon School ofCake Design.
Your focus now is almost totally on teaching – do you miss working regularly with brides/customers one-on-one?
Do you have a favourite cake from your collection over the years?
I have favourite cakes from different stages in my development and evolution as a designer.
You’ve had lots of memorable moments over the years – you’ve made cakes for movies, for a multitude of magazines and TV shows. What has been the most memorable moment for you?
Standing on the set of (the movie) The Perfect Man, with Heather Locklear whispering in my ear, “I won, I won.” I had designed the winning cake for her character, an aspiring cake designer who had entered it in a cake competition. I was standing next to her surrounded by a large film crew and over 50 extras with the second-place trophy in my hand. She was a great sport.
When did you open the school?
I began teaching casually four years ago during the fall/ winter sessions as I was receiving many requests from individuals who wished to study with me. Over the past two years I developed a wide range of classes for different skills levels and interests and we will be moving into our new school early this spring where we will expand our current programming to reach a wider market.
I started out as a teacher: after graduating from fine arts I went to teachers college, so I am really going full circle. Mentoring the next generation of cake designers is very rewarding and where I see myself at this point in my career. I feel it’s very important to share our experiences and skills with others and I am continually thrilled by my students’ successes within the industry. My goal is to continue to design cakes – but not for clients, for my students.
What do you enjoy most about teaching?
I love the enthusiasm our students bring to classes and guiding them as they turn dreams and ambition into reality.
What do you tell your students is the most important thing to know about making wedding cakes/special occasion cakes?
Never lose sight of the fact that you are creating a cake that should taste as wonderful as it looks.
What advice would you offer to anyone looking to make it in the world of professional cake decorating? Be fearless, be passionate and never stop learning.❖
To find out more about the Bonnie Gordon School of Cake Design, go to www.bonnie gordoncakes.com.
Carrot Cake
Dawn Fresh Bakery Solutions Spring 2008