March 2009 by annexbusinessmedia

Anna Olson on success: “Just don’t stop.”

By BRIAN HARTZ

TAkE ComFoRT

As expected, the news from the World Economic Forum in Davos, Switzerland, has been dour, especially in regard to the restaurant and foodservice industry, which is seeing a sharp decline in patronage as worried consumers take up cooking and baking “comfort foods” at home. On the other side of the coin, however, grocery companies are benefiting from consumers’ desire to get back to basics and ride out these uncertain economic times.

“Consumers in North America are rediscovering the grocery store and cooking at home again, clearly to the benefit of some and the [sic] disbenefit of others as many restaurants really struggle … right now,” General Mills CEO Ken Powell said from Davos in a Jan. 31 Reuters article, which also reported that General Mills has been buoyed during the downturn by strong performance of its Betty Crocker and Pillsbury home baking brands.

For decades, eating out a few times a week had become a tradition for many U.S. and Canadian households, but “what we see now, over the last year and a half, is a very, very significant change in the direction of that trend,” Powell said.

When I was growing up, Friday dinner was almost always take-out pizza, and Saturday morning errands usually included a trip to the local bakery for doughnuts. Nowadays, when I visit my parents, I notice the pizza tradition has stayed, but the doughnut run is often reserved for when there are other out-of-town guests. It’s been replaced by cereal or oatmeal – courtesy of General Mills, most likely.

Many food industry experts predicted 2009 would be a year when comfort food prepared in the home reigned supreme and it looks like that forecast is proving accurate. Hormel’s Spam and Kraft’s Macaroni & Cheese are flying off shelves as consumers dig in for the recession, while research firm Nielsen Co. reports that in the U.S., canning and freezing supplies enjoyed the highest annual growth rate of any grocery category as of November 2008.

}many food industry experts predicted 2009 would be a year when comfort food prepared in the home reigned supreme and it looks like that forecast is proving accurate.

But, if you’ll excuse the pun, take comfort – there are ways to capitalize on consumers’ cautionary spending. For example, in late January I attended a cupcake decorating class at Madeleines, Cherry Pie and Ice Cream, a charming European-style café and bakery in Toronto’s Annex district. Cupcakes of any stripe are big right now, but none more so than the homemade variety, which make great gifts for almost any occasion.

Spotting an opportunity, Madeleines owner Kyla Eaglesham decided to put on an eight-week cupcake decorating class at the shop, charging $275 per head, and judging by the attendance the evening I attended, it should pan out to be a smart move. The enthusiastic students were a diverse mix of professionals and amateurs, men and women, young and old, and they filled the little shop’s upstairs seating area to capacity as they learned skills such as piping with different tips and making handmade floral decorations.

It was an inspiring evening, to be sure, and proof that the people in this industry possess the drive and creativity to weather this recession and come out refreshed and strong on the other side.

To give you further inspiration this month, Michelle Brisebois tells the story of a policewoman turned self-made fudge entrepreneur in far northern Ontario, and her column on pricing strategies for a recession will get you talking. Also in this issue, Tuija Seipell delivers good news for artisan bread makers, and with springtime and the season for graduations and weddings just around the corner, we bring you the latest tips, trends and ideas for making stunning cookies, cupcakes and wedding cakes.

Happy reading,

MARCH 2009 | vOL. 69, NO. 2

EdiToR | brian Hartz 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 705-826-2254 1-888-599-2228 ext. 268

sAlEs AssisTAnT | barb Comer bcomer@annexweb.com 519-429-5176 1-888-599-2228 ext. 235

PRoduCTion ARTisT | brooke Shaw gRouP PublisHER | Martin McAnulty mmcanulty@annexweb.com

PREsidEnT | Mike fredericks mfredericks@annexweb.com

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briefly | BAc congress goes west for 2009; crFA searching for a new president; Martin Bennett goes baking Down Under | for more news in the baking world, check out our website, www.bakersjournal.com

BAC Congress goes west for 2009

The Baking Association of Canada Congress 2009 is on its way to Vancouver and exhibitor space is going fast.

To be held April 26-27, 2009, at the Bill Copeland Centre in Burnaby, B.C., BAC Congress is the country’s premier baking industry showcase. Professionals representing the retail, wholesale and commercial baking sectors will be joined by colleagues from the grocery and foodservice companies, and with more than 140 booths spread among 10,000 square feet of exhibition space, Congress will be the place to see the latest and greatest

products, ingredients, equipment, services, technology and baked goods for 2009.

Located in the greater Vancouver area – one of the most scenic cities in the world, nestled between the Rocky Mountains and the Pacific Ocean – Congress 2009 will also be an ideal venue for networking and making new contacts, while enjoying all that this special part of Canada has to offer.

Barnett baking Down Under

To register, see www.baking.ca.

IDDBA elects board of directors

The International Dairy-Deli-Bakery Association elected its 2008-2009 board of directors and officers. Rich Products Corp. in-store bakery and foodservice divisions president Ray Burke was elected the association’s 45th president. He succeeds Smithfield Deli Group senior vice-president Rick Goodman.

Other new officers are: executive vice-president John Sullivan of Norseland Inc., in Stamford, Conn.; vice-president Mark Rudy of Hubert Co., in Harrison, Ohio; and treasurer Steve Beekhuizen of Dawn Food Products Inc. in Denver, Colo.

For more information, see www.iddba.org.

Bakers Journal editorial advisory board member and Vancouver Island University baking instructor Martin Barnett is throwing some bread on the barbie during his three-month sabbatical in Australia. He flew to the land down under in late December and, in his words, “missed New Year’s Eve twice” because of crossing the International Date Line.

Barnett will be touring bakeries and culinary schools throughout Australia, starting in Brisbane and the Gold Coast, in the state of Queensland, and you can follow his journey via his blog, titled “In Search of the Perfect Loaf,” at: http://bakedinaustralia.blogspot.com.

Above photo: Martin barnett, left, with Mejitte boughenough of Absynthe bakery in Queensland, Australia.)

CRFA begins search for new president

TORONTO – The Canadian Restaurant and Foodservices Association (CRFA) began its search for a new president in mid-January, engaging the services of recruitment firm Korn/ Ferry International.

“Korn/Ferry is recognized as a world leader in executive recruitment,” said CRFA board chairman Michael Aronovici. “CRFA’s succession planning committee was particularly impressed by Korn/Ferry’s rigorous approach to the task and the fact that Jeffrey Rosin, Korn/Ferry’s Canadian president, will assume primary responsibility for the assignment.”

The CRFA Chairman emphasized that Korn/ Ferry will be casting a wide net in its search for a new president and thatapplications from internal candidates will be welcome.

“We’re looking for a leader who will be able to capitalize on the tangible value that outgoing president Doug Needham has contributed to the association,” Aronovici said. Needham announced his resignation in late October after 26 years with CRFA and will be leaving the organization at the end of June 2009.

Enquiries and applications regarding the position should be directed to Rosin at jeffrey. rosin@kornferry.com or 416-365-1841.

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The ailing economy can’t slow the growth of high-end breads | by

tUijA SeiPeLL

artisan bread’s b right future

Depending on your inclination – glass half-full or half-empty

– you can take today’s economic climate and higher ingredient prices as good or bad news for artisan breads. Of course, an ailing economy and skyrocketing ingredient costs are never good news, but neither do they herald doom and gloom.

It is true that recent food-industry surveys and trend

predictions indicate that, as consumers feel uncertain about the future and wish to save money, they go back to basics and favour comforting and inexpensive white bread, plain macaroni-and-cheese and other basic pasta products.

At the other end of the spectrum, 1,600 chefs of the American Culinary Federation voted in October 2008 that the following are among the “hot trends” of 2009: nutritional/ healthy foods including

high-fibre items, gluten-free and allergy-conscious items, flatbreads (naan papadum, lavash, pita, tortilla, etc.) and ancient grains (kamut, spelt, amaranth, buckwheat, etc.).

Both of these trends are really happening – one does not preclude the other. In fact, the same consumer could very well be loading up on macaroni-andcheese at Costco before stopping at a neighbourhood bakery for a $5 loaf of artisan bread.

Megabrands such as Kraft and Kellogg continue to introduce and promote snacks, breakfast cereals and other foods with higher fibre content – good news for any business that will benefit from increased consumer awareness of the benefits of high-fiber foods. That kind of mass marketing has already moved whole wheat and multigrain breads from somewhat exotic to everyday items.

The front counter at Pane e Formaggio.

kNOW yOUR NiCHe In these market conditions, knowing your niche, your consumer and your product are the ingredients for artisanbakery success. Not surprisingly, they are the same ingredients that have served niche-bakeries best in the past. The difference is that it is no longer an option to know these things. It is necessary.

}This is certainly the view of David Nonni, owner of Vancouverbased Pane e Formaggio Artisan Bread & Cheese. Nonni is confident about the future of his nearly decade-old business.

“For the baker, the secret is knowing your niche and offering your very best to your specific consumer,” he says. His reply to the question, Do you think the future of artisan bread is bright? is a confident “Absolutely!”

Pane e Formaggio includes a retail store-café-deli in the affluent Point Grey neighbourhood, and a 2,300-square-foot wholesale bakery and commissary in East Vancouver. Pane e Formaggio breads, baked goods, pastries, crisps and granola – all made of natural ingredients

– are sold in up-market stores and restaurants frequented by food-aware consumers. About 60 per cent of Nonni’s business comes from wholesale and the rest from the retail store.

Nonni’s best-selling loaves are the Kid’s 100 per cent Whole Wheat Pan Loaf, Multi Grain, Roasted Pumpkin Seed

trademarked and exclusive product we bring in from the U.K.,” Nonni says. “It gives the loaf its characteristic malted flavour.”

NOt eveRyONe’S SUPPLieR

one [trend] does not preclude the other … the same consumer could very well be loading up on macaroni-and-cheese at Costco before stopping at a neighbourhood bakery for a $5 loaf of artisan bread.

Sour Dough and Toscana. The high, round Bacio (Italian for “kiss”) is also popular. It is made of unbleached wheat flour, filtered water, butter, currants, pecans, honey, rye flour, 100 per cent whole-wheat flour, yeast, sea salt, orange zest and anise seed.

Nonni recommends the Bacio as an accompaniment for a morning latte or as the bread to enjoy with blue cheese or brie. Pane e Formaggio’s hottest-selling loaf right now is the new Granary Loaf made of unbleached wheat flour, Granary Grain Blend (malted wheat, malted rye, barley, malt flour, sugar), yeast and sea salt.

“The Granary Grain Blend is a

Nonni’s confidence stems from experience and knowing his customer.

“I don’t think a consumer who has been enjoying our products is suddenly going to go to sliced white bread sold in a plastic bag,” he says.

Nonni also says that he is not trying to be everyone’s bakery.

“You cannot be everybody’s supplier,” he says, “but with education, you can transition to your products those consumers who are already interested and asking questions.”

Education is one of the reasons Nonni personally handles almost all of the company’s wholesale sales, except for the par-baked and frozen items that a wholesaler handles. Michael Whynott,

who is part owner of the company and has been involved since its beginning, manages the Pane e Formaggio retail store. With Whynott handling retail operations, Nonni can concentrate on wholesale, developing new products and educating the consumer.

One of the most effective ways to educate the consumer is to participate in demonstrations in retail stores, Nonni says.

“Direct contact with the consumer is very important to me,” he says. “So, as time-consuming and exhausting as the demos are – most take place over weekends – they are worth the trouble as a way of introducing consumers to Pane e Formaggio’s products and hearing consumers’ feedback.”

One of Nonni’s wholesale customers is Urban Fare, an “upscale” gourmet supermarket that is part of the Overwaitea Food Group, which, in turn, is part of the multi-industry Jim Pattison Group. At the three Urban Fare stores, olive oils, cheeses, artisan breads and an extensive organic produce section take up a large part of the floor space, and food

Loaves of Pane e Formaggio’s Kids Whole Wheat bread (left); Pane e Formaggio’s Fruit and nut Flaxseed Scone.

WINNINg THE PRICE WAR

We should resist the temptation to lower prices – and learn to appropriately raise them – in a recession

Depending on which economic guru you follow, we’re in a recession ranging from mildly inconvenient to epically catastrophic. Much like the Whos down in Whoville, we’ve awakened to discover that all of our lovely “things” are missing and all that’s left is what “really matters.”

It’s times like these that shine a spotlight on prices. “Frugal is the new black” screams one headline, while clipping coupons becomes a nice way to bond with the family on a Friday night. It’s a nobrainer, right? Times are tough so businesses need to lower their prices. The answer may not be as straightforward as that. In fact, now may be the perfect time to take prices up – if you do it strategically.

}Many marketers believe that displaying a premium product next to a value product can be a stroke of merchandising genius. It’s believed that the value product makes the premium product seem more approachable while the premium product gives additional cache to the value product. It’s a kind of halo effect.

Engage in a little sleight of hand with your pricing by bundling things together. You can offer customers savings to buy two items together without singling out one product for a price reduction. It now becomes easier to pull them apart and maintain your margins when conditions change for the better. Now’s the perfect time for you to innovate and launch new products that are totally unique to the market. It’s easier to charge a price with a healthy margin when there’s nothing around to compare it to and when it’s popular. Just ask the makers of the iPhone.

Consider taking some prices up. Yes, you

SImply lowering prices may seem like the only option ... but once a price is lowered it takes time to raise it again

Simply lowering prices may seem like the only option, but proceed with caution. Once a price is lowered it takes time to raise it again when the economy recovers. Make no mistake – the economy will recover and when it does you’ll be in better shape if your margins haven’t been compromised. Begin by thoroughly assessing your brand value. This understanding will give you greater control over and confidence in your pricing. If you have a convenient location or signature menu items, it stands to reason that consumers won’t automatically choose to go somewhere else just because their prices are a few cents lower.

Look at your product line. Have you filled all of the gaps? Do you have “good, better, best” options at all price points? If you have a strong staple like French bread priced competitively as well as more upscale focaccias and other artisan breads at premium prices then you’ll have a wide range of options for customers depending on the occasion. As more people decide to take “staycations,” those premium products make staying home special and you may find they’re even more popular than before.

read that correctly; in fact, there are some who argue that recessions are the perfect time to take prices up on certain products. Here’s the rationale. If you offer a truly unique product that is somewhat premium, then chances are that a wide range of people have been buying it over the past few years while times have been good. When times are tough, the folks who bought those premium products will fall into one of two camps. Those who were living close to the economic edge, who will now need to stop buying your product because they’re so far into debt; and those who will decide that it’s something they value and the price is worth it.

When the economy recovers and the customers who stopped buying start buying again, chances are they’ll have forgotten what the price was originally and your new price will be easily accepted. Disney World recently increased ticket prices by about $4 a head. Those folks who can’t absorb that sort of price increase probably aren’t going to Disney World this year, anyway, and those who are will shrug off what amounts to less than $20 for a family of four. After

all, there’s only one Disney. Given the number of people who come to the park annually, that $4 a head will definitely shore up the profit margins. There are still many package deals that offer bargain hunters a way to save on their trip.

The language you use to describe your pricing can make all the difference as well. Refer to your base commodity products as “good value” but use the phrase “smart value” to describe your more upscale offerings. Consumers prefer to think in terms of a smart value than cheapest or most expensive. Besides, who wouldn’t want to be smart? You’ll be complimenting their choice with your positioning.

Automatically dropping your prices during a recession is a little bit like running into a burning building to escape the cold. With credit increasingly difficult to obtain, healthy margins and cash flow are more important than ever before. Use leverage bundling, limited time offers and bonuses as incentives to continuously drive sales. You’ll begin the recovery from a stronger position. / BJ

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 by e-mail at briseboismichelle@sympatico.ca.

April 26 & 27

Bill Copeland Centre 3676 Kensington Ave Vancouver (Burnaby), BC

• Join industry professionals including bakers (retail, wholesale, commercial), grocery and food service outlets

• Visit the more than 10,000 sq.ft. trade exhibition

• New Product Showcase

• Visit local bakeries

• Network and enjoy yourself at the social functions

• Located in the greater Vancouver area – one of the most scenic cities in the world, nestled between the Rocky Mountains and the Pacific Ocean

Last held in the Vancouver area in 2005, it is the Baking Event to see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) for 2009

Quick tips, new trends and hot ideas for the finishing touches | COMPiLeD by bRiAN

HARtz

i cing on the cake

We might still be mired in winter, but with the spring and summer months approaching, the season for celebrating graduations and weddings is nigh, and that means customized cakes will be at the top of everyone’s shopping lists.

However, celebratory events are increasingly turning to alternatives such as cupcakes and cookies, and that means we’re seeing traditional cake decorating skills, techniques and materials being applied to these smaller confections.

We asked some experts to comment on these emerging trends, as well as new ideas in traditional wedding cake decorating, in an attempt to help you capitalize on what your customers will be looking for this year and beyond.

kyLA eAgLeSHAM, owner of Madeleines, Cherry Pie and ice Cream in toronto (www.madeleines.ca, 416-537-3131):

“The brownie will be the cupcake of 2009. But a return to classic and simple styles seems to be the trend. Last year we made cupcakes for U.S. election night parties, stagette parties and holiday gift boxes. We did a large order for a 50th birthday party of assorted liqueur-flavoured cupcakes with gold leaf. We’ve been making a lot of mini cupcakes – 1½ inches in diameter – in bright colours, and chocolate icing is always a big favourite.”

Mini cupcakes for a wedding by Kyla eaglesham of Madeleines, cherry Pie and Ice cream in Toronto. (opposite); Peacock cake (above) and Low Blush (inset) cake by Bonnie Gordon.

seasonal theme cookies. It is quite popular, especially at Christmas, Valentine’s Day and Easter.”

bONNie gORDON, owner of bonnie gordon School of Confectionary Arts

}The market is trending towards small portion size, lighter creams and greater nutrient value to the cake through fresh fruits, fruit toppings, trans fat-free ingredients, natural sugars and low sodium.

in toronto (www.bonniegordoncakes.com, 416-440-0333):

celebrity magazines for the perfect cake.”

“In cookie decorating, we find that people are loving the ‘do it yourself’ method. Few people have the time to make gingerbread, let it chill, bake it and cool it before decorating it. They appreciate that we bake it fresh for them using quality ingredients and a delicious recipe and they can decorate it either at home by buying a kit, or here at the shop at one of our kitchen open houses. We offer our customers a place to decorate, the tools and icing/sequins/sprinkles/ candy, etc., and charge a flat fee for six

“Wedding cakes have been transformed from overly sweet stacked white cakes separated by plastic pillars to one-of-akind couture creations, and the cupcake, once considered a special childhood treat, is now seen as the perfect single serving indulgence dressed up and showcased in specialty shops across the country.”

“Businesses specializing in wedding and celebration cakes have to keep up with new design trends to stay current as clients are looking at cake images on industry websites, watching the creative process unfold on TV shows and looking through industry-related wedding and

“To keep current, decorators have to upgrade their skills and become familiar with the many new decorating tools and techniques now being used by trendsetting cake designers. Just as colours and styles change yearly in the fashion industry so do techniques and styles in wedding cake design. Older styles are being reinvented with a modern twist.”

“The look of cascading floral bouquets or flower dividers between tiers has been replaced with stunning handcrafted single blossoms strategically placed to showcase their beauty. Heavily piped decorations are rarely seen and clients are low looking for more graphic designs influenced by textiles, paper and ceramics. Sugar artists are recreating these patterns by hand-painting them directly onto cake surfaces or recreating them out of sugarpaste and icing. Many are now using edible photocopy paper to

perfectly recreate these patterns onto cake surfaces.”

“The Canadian market has embraced cupcakes, and this phenomenon continues to grow along with the public desire for small affordable treats that eat like a cake and can be served at any special occasion from children’s birthday parties to high-end weddings. Specialty shops now sell or rent beautifully crafted cupcake stands along with their products. These unique stands are a distant relative

to the inexpensive plastic or industrial models once the only alternative on the market and have been created to to showcase cupcakes while maximizing surface display area.”

“The popularity of cupcakes makes sense as clients can choose from a multitude of flavours and toppings, they are affordable and can be custom designed to suit any occasion. Decorations can easily be matched to any occasion by adding colour and styles can

range from simple elegant swirls, most popular in cupcake shops, to bouquets of handcrafted flowers or custom designed decorations. For those seeking unique and personalized cupcakes; anything is possible in the hands of a talented sugar artist.”

AUStiN D’SOUzA, national technical consultant, Dawn foods Canada (www.dawnfoods.com, 416-2335851):

“The market is trending toward small portion size, lighter creams and greater nutrient value to the cake through fresh fruits, fruit toppings, trans fat-free ingredients, natural sugars and low sodium. However, cakes and cupcakes continue to be an indulgence.”

“Cupcakes as an alternative to wedding cakes has been around for a while, but in recent years we have seen it grow in popularity. Cupcakes provide handling convenience and can also be customized to specific requirements. From a cost point of view cupcakes are effective, too. This helps reduce wastage. Given these advantages that cupcakes have and the current economic situation, cupcakes might see a growing acceptance.”

“Small portion-sized individual dessert style cakes with a variety of exotic fruits and flavourings are also expected to be well received [in 2009]. There is also a trend towards using lighter creams and mousse fillings as compared to the traditional ones.”

“In the cookie segment there is a growing acceptance of whole grain, trans fat-free, natural ingredients and fortified products as cookies cater more to the younger population. Cookies packaged in single serve sizes are preferred.”

“In decorations, sprinkles are popular and directed towards the occasion. Rainbow sprinkles are children’s favourite. In styles we are seeing a trend towards managed portion size like the cupcakes, and in flavourings there is an increased appetite for exotic fruits and fruit toppings, chocolate, caramel and treasure-filled cupcakes (i.e., cupcakes baked with a filling). Cookies are trending towards gourmet style with chunky inclusions of chocolate, nuts, seeds and dry fruits. The chocolate chip cookie continues to be the all-time favourite.” / BJ

Fifty Years of Good Taste

¦ new products ¦

Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

directly with the hotel associated with each hotel to ensure that you receive the

Thursday, April 9 for both hotels have advised that popular nights such as Saturday

BethelBakery, known as The Cake Place, celebrated its golden anniversary in September, 2005. Located in Bethel Park, Pennsylvania, the bakery staged a week-long celebration that enjoyed great community support. “We doubled our normal customer count each day;” said John Walsh, Bethel Bakery President. “Bethel Bakery is beloved in our community.”

between both hotels and the Bill Copeland Centre on from 8:00am to 6:00pm Tax and 5% GST Tax and are quoted in Canadian minute car ride from the Bill Copeland Centre Hotel) renovations to its guestrooms so there is limited inventory available

Delta/Premier Rooms: $135.00 Single/Double occupancy

There was no doubt about where to turn for an anniversary cake. Nearly 80 percent of Bethel Bakery’s business comes from cakes, including cupcakes, dessert cakes and wedding cakes. But Bethel is widely known for its decorated cakes and signature French Buttercream icing.

Club Suite: $150.00 Singe/Double occupancy Code: BAC (Baking Association of Canada or Congress rate)

Room Rate:

Standard Suites: $125.00 Single/Double occupancy

Jacuzzi Suites: $135.00 Single/Double occupancy

Family is at the heart of Bethel Bakery. John, is the oldest of seven children and took over from his parents, Morris and Anna Walsh, in 1991. Both Morris and Anna still find time to visit the bakery. Anna loves serving customers, and Morris, aside from being a master baker, is a valuable jack-of-all-trades. And with a 7,000square-foot facility, there is always something to be repaired. John’s sister, Christine Makowski, oversees wedding cake sales, and John’s wife, Chris, contributes administratively. John admits having four kids has kept his life balanced. “Staying involved in my kids lives helps keep me from becoming totally consumed by my business.”

Tour The Trade Show….

trancendim no-trans products from Caravan Caravan Ingredients has developed a new technology for diglycerides with exciting applications for no-trans shortenings. The new line will be sold under the Trancendim brand name. The product line offers a variety of ways to make no-trans products with significant reductions in saturated fat, without a sacrifice in taste, mouth feel or flavour release. For more information, call 1-800-669-4092.

To see the products in action and meet the people behind them.

Each day from 12:00 noon to 5:00pm Congress 2009 puts you face-to-face with the people who understand your business.

more than 100 companies • in over 140 booths

over 60 new companies (did • not exhibit in the 2005 event)

DecoPac PhotoCake iv

almost 50% larger than the • 2005 event

see the newest, the best • and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve)

Cargill healthy cookie base

Cargill’s convenient new Healthy Cookie Base makes it easy to create whole-grain cookies and bars with added fiber, so they’re big on nutrition and big on flavour.

Packed with good-for-you ingredients, the versatile, convenient base lets you offer customers unique, signature snack to meet the growing desire to eat smarter. The Healthy Cookie Base contains proprietary ingredients including Oiliggo-Fiber inulin, GrainWise wheat aluerone, and WheatSelect white whole wheat. The base helps cookie processors grow sales with a customizable platform that delivers a great tasting, high fibre and trans-fat-free, whole-grain cookie. It creates a competitive advantage for customers via a unique product that is very difficult to replicate.

Sprott St

For more information, see www.cargill. com or call 1-952-742-6360.

ecoserve sustainable square solutions

Group Code: #3182 (Baking Association of Canada or Congress rate)

John believes that keeping quality consistent, day-to-day and year-to-year is one of their biggest challenges.

“Bethel Bakery has been an International® Bakers Services’ customer for decades,” he continued. “We rely on International® flavors to provide the consistency we require for our ongoing success.”

hour cancellation policy and sounds of Vancouver or British Columbia either following tourism contacts useful:

Tourism British Columbia Web-Site: www.hellobc.com

When you want consistent results, turn to International® Bakers Services. 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.

DecoPac has introduced the PhotoCake IV cake decorating system. Thanks to recent advances in technology, DecoPac is now able to offer PhotoCake IV at nearly half the cost of the current system. Exciting features include virtual inventory, a digital media reader and exclusive licensing rights to today’s most popular characters. To learn more, visit www.decopac.com or call 1-800-DECOPAC.

Sharpe portable mixer stands

A new electric mixer stand which allows one portable mixer to mix several tanks in food and beverage, clean room, pharmaceutical, and biotechnology applications is being introduced by Sharpe Mixers of Seattle.

7985 Tranmere Dr, Ste 202, Mississauga, ON L5S 1V9 905-405-0288 or Toll free in North American 1-888-674-BAKE (2253) Fax: 905-405-0993 E-Mail: info@baking.ca www.baking.ca

The Sharpe ELS-Series Electric Lift Mixer Stands feature stainless steel construction, including precision-machined 316SS components, and a ½-horsepower all-stainless worm gear drive to power the lift cylinder. By enabling users to raise and lower a portable mixer’s shaft into a tank via push-button control, these rugged mixer stands meet USDA paint-free equipment mandates. They are available with 36-, 48- and 60-inch stroke lengths.

For more information, call 1-800-862-3736 or visit www.sharpemixers.com.

Nebraska-based Wilkinson Industries Inc. has launched the new EcoServe range of deli square containers. Made with natural Ingeo biopolymer, they require less fossil fuel and fewer greenhouse gases than what is used for more traditional polymers. The line includes six sizes, ranging from eight to 40 ounces, for a wide variety of food applications. EcoServe deli squares are perfect for fresh-cut produce, nuts, candies and granolas, deli items and other takeout products. Their smooth, clear view look adds eye-catching appeal and is easily stackable for in-store managers, deli and restaurant operators’ shelves. Supermarkets, delis, bakeries and restaurants will enjoy the convenient individual sizes as well as larger pack sizes for bulk packaging. For more information, call 402-4685511, ext. 259, or visit www.wilkinsonindustries.com.

Deer Lake Pkwy

To keep your business successful, it’s important to stay on top of what’s happening in the baking industry. Congress 2009 with that opportunity: source out new suppliers or discover the latest or improved products on the trade show floor; learn about new products each morning at the New Product Showcase seminars and network with industry colleagues at the social functions, plus much more!.

To keep your business successful, it’s important to stay on top of what’s happening in the baking industry. Congress 2009 provides you with that opportunity: source out new suppliers or discover the latest or improved products on the trade show floor; learn about new products each morning at the New Product Showcase seminars and network with industry colleagues at the social functions, plus much more!.

NEW PRODUCT SHOWCASE

Free Seminars for all Attendees!

Presentations will be held at the Bill Copeland Centre Limited seating: Available on a first come, first served basis.

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 snap shot 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 Congress 2009 rather only those products from companies who expressed an interest in participating in the New Product Showcase.

SUNDAY, APRIL 26

SUNDAY, APRIL 26 10:30am – 12:00 noon

10:30am – 12:00 noon

Anita’s Organic Pure & Simple Mixes

Anita’s Organic Grain & Flour Mill Ltd

Anita’s Organic Grain & Flour Mill recently launched a line of organic baking mixes using whole grain flours milled fresh every day on stonemills. All mixes are certified organic, Kosher and are free from preservatives and additives. Helping you to just be well with pure and simple mixes.

Minimize Wear and Maintenance in Spiral Conveyors

Ashworth Bros Inc

Ashworth Bros Inc recently expanded the Omni-Pro line of 1 and 1.2-inch pitch options to include the 3/4-inch pitch Omni-Pro 075. We will explain why Omni-Pro belts minimize wear and maintenance in spirals by examining the patented “protrusion leg,” the “zero-tension” 360° buttonless weld and other features.

BAC Annual General Meeting

Sunday, April 26: 9:15am to 10:00am • Lakeview Room, Bill Copeland Centre

For BAC Members only, the annual meeting provides a review of the Association’s activities over the past year as well as direction for the future.

Vitamin-D:

Lallemand

Vitamin-D has deficiencies Vit-D Robin Horizon Sensible products. preservatives, colour

MONDAY, Egg

Vanderpol’s Bakeries to wraps New Revenue

The development formulation. and *Very New Richardson Richardson will dispoTool ToolBox

The experts. shines

Vitamin-D: The Most Needed Nutriment in Our Food Supply

Lallemand Inc

Vitamin-D (Vit-D) is currently among the most discussed-cited topic in nutrition and health. While osteoporosis has long been considered a disease of calcium deficiency, it is now known that calcium and vitamin-D deficiencies are intrinsically linked causing this disease. Lallemand will present strategies for the addition of Vit-D to foods along with sources of Vit-D to be used in food applications.

Robin Hood® Sensible Choice™ Bakery Mixes and Bases

Horizon Milling GP

Sensible Choice™ is a line of bakery mixes and bases designed to meet your customers desire for healthier products. The Sensible Choice™ mixes and bases will appeal to customers seeking products with no artificial preservatives, colours, sweeteners or flavours added. Best of all they will still deliver the same great taste, colour and texture you’ve come to expect from Robin Hood®.

MONDAY, APRIL 27 10:30am – 12:00 noon

Egg Products for Bakery and Deli

Vanderpol’s Eggs

Bakeries are increasing their profit margins by combining café and deli in their retail outlets. Vanderpols caters to this new trend with a full line of pre-cooked eggs that can be used as an ingredient for breakfast sandwiches, wraps and stuffed pastry and individually wrapped ready heat and go burritos and quesadillas.

New

When planning social networking and colleagues, rub shoulders

Saturday April Start off Congress to some of Vancouver’s hour journey will opportunity to see The cruise departs Complimentary 2009 hotels. The upon completion

Date: Saturday

Time: 7:00PM

Location: Pride

Shuttle Bus: Leaving Executive Fee: $

Product Development Tax Refunds for Bakeries!

New Product Development Tax Refunds for Bakeries!

Revenue Services Group

The Government of Canada has created an incentive program to encourage bakeries to engage in product development and R&D. Bakeries can receive up to 68% of salary costs back as a refund for new product formulation. Changes* to the SR&ED (Scientific Research & Experimental Development) program during 2008 and 2009 increase eligibility levels and refund amounts. What baking activities qualify? How much can you get?

Sunday April

*Very significant changes to the program were enacted during 2008 and major changes result from the 2009 Federal Budget and 2008 Alberta Budget.

New Non Hydrogenated Products

Richardson Oilseed Limited

Richardson Nutrition will introduce our new 0 g trans fat Garlic Spread, reformulated Non Hydrogenated. We will also demonstrate Bake It, our new Baking Pan Spray, recently introduced to the Baking market.

dispoTool – paperless distribution with new “MATRIX”

dispoTool – paperless distribution with new “MATRIX” display

ToolBox Software North American

display

The new MATRIX displays are the result of extensive development work of the ToolBox Software logistics experts. MATRIX offers up to 7 colored sections, of course including an alphanumeric section. The new display shines clearly brighter and needs less electricity.

Top/Bottom Labeler with Shell Shock

Nita Labelers Inc

This very versatile system allows for automatic labelling of containers and clamshells. It can apply labels on the top, the bottom of containers as well as performing a tamper-evident c-shaped seal on the top, front and bottom of any clamshell.

Texture Changes Everything!

National Starch Food Innovation

Texture is fundamental to consumer-winning food product development. We’re at the forefront of textural innovation. We can help manufacturers unlock the full potential of texture to ensure product success because we understand texture and we know how to make it work. We understand the impact of texture on consumer emotions. We use our technical and sensory expertise and high performance texturizers to create the textural characteristics that tap into their desires.

The first show day Canada’s CFL legends “Pinball” was one leader and a holder playing career behind bench as coach, charities. So join us for a

The Canada’s “Pinball” leader playing bench charities.

Date: Sunday Time: 6:00PM

Location: Delta Fee: $

Presented

Got the creative The BC Chapter best wedding cakes. prescribed format, In addition to the all compliments Student Competition Professional Competition

The number of For more

osteoporosis of healthier artificial taste, caters sandwiches, 2008 get? We display on and because consumer textural

When planning for Congress 2009, don’t forget to include these great social networking activities. It’s a chance to get reacquainted with friends and colleagues, see some of the best skylines Vancouver has to offer and rub shoulders with one of the CFL’s greatest legends.

Saturday April 25th Sunset Cruise

Start off Congress 2009 by joining us aboard the Pride of Vancouver for a magnificent harbour cruise to some of Vancouver’s visual highlights including False Creek, Stanley Park and Indian Arm. Your three hour journey will include music, plenty of inside and outside seating, a sumptuous buffet feast and ample opportunity to see the sights with friends both old and new. An evening certainly not to be missed!

The cruise departs the Plaza of Nations Marina, at 7:00PM sharp returning to the pier at 10:00PM. Complimentary shuttle bus transportation will be provided for delegates staying at either Congress 2009 hotels. The shuttle service will leave the hotels at 6:00PM and a return service will be offered upon completion of the cruise.

Date: Saturday April 26, 2009

Time: 7:00PM departure – returning at 10:00PM

Location: Pride of Vancouver, Plaza of Nations Marina, 750 Pacific Blvd Shuttle Bus: Leaving at 6:00PM from Congress Hotels (Delta Burnaby and Executive Suite Burnaby) with return service following the cruise. Fee: $ 85

Sunday April 26th Social with Michael “Pinball” Clemons

The first show day is over and its now time to relax and be inspired by Michael Clemons, one of Canada’s CFL legends and CEO of the Toronto Argonauts. Small in stature but with a huge heart, “Pinball” was one of the CFL’s most electrifying players and retired the league’s all purpose yardage leader and a holder of a dozen other records. Not bad for someone only 5ft 6 inches tall. With his playing career behind him Clemons put his leadership and communication skills to work behind the bench as coach, in the front office and the community through his tireless participation in various charities.

So join us for a special evening which will include finger foods and a complimentary first beverage.

Date: Sunday April 27, 2009

Time: 6:00PM to 7:30PM

Location: Delta Burnaby Hotel 4331 Dominion Street, Burnaby

Fee: $ 45

Wedding Cake Competition

Presented by the BC Chapter of the Baking Association of Canada

$3,500 in Prizes

Got the creative flair? Think you design great wedding cakes? Do we have a fun competition for you! The BC Chapter of BAC is pleased to present for the first time a competition to find out who makes the best wedding cakes. Sure to be a highlight of Congress 2009, this good natured competition with its prescribed format, will recognize work of both baking students and those already working in the industry. In addition to the thrill and prestige of participation, top place finishers will share $3,500 in prize money all compliments of the BC Chapter The cash prizes will be awarded as follows:

Student Competition 1st place $1,000, 2nd place $500 and 3rd place $250

Professional Competition 1st place $1,000, 2nd place $500 and 3rd place $250

The number of entries is limited so if you think your cakes stand among the best get your entry in soon. For more information on the contest or how to qualify and enter, contact the BAC Office or visit www.baking.ca

The Hotel Information

Notes:

 Hotel reservations should be made directly with the hotel

 Quote the special group code associated with each hotel to ensure that you receive the correct room rate

 Cut-Off date for special room rate is Thursday, April 9 for both hotels

 Book your rooms early! The hotels have advised that popular nights such as Saturday and Sunday fill up quickly

 A shuttle bus service will operate between both hotels and the Bill Copeland Centre on Sunday, April 26 and Monday, April 27 from 8:00am to 6:00pm

 Room Rates are subject to 10% Hotel Tax and 5% GST Tax and are quoted in Canadian dollars

 Both hotels are approximately 10-15 minute car ride from the Bill Copeland Centre

Delta Burnaby (Headquarter Hotel)

Note: The Delta is currently undergoing extensive renovations to its guestrooms so there is limited inventory available

4331 Dominion Street

Burnaby, BC V5G 1C7

Tel: 604-453-0750

Fax: 604-453-0775

Room Rate:

Delta/Premier Rooms: $135.00 Single/Double occupancy

Signature Club Suite: $150.00 Singe/Double occupancy

Group Code: BAC (Baking Association of Canada or Congress rate)

Executive Hotel Burnaby

Note: All guestroom reservations are subject to a 24 hour cancellation policy

4201 Lougheed Hwy

Burnaby, BC V5C 3Y6

Tel: 604-298-2010

Email: reservationsb@executivehotels.net

Tourism Information

Room Rate:

Standard Suites: $125.00 Single/Double occupancy

Jacuzzi Suites: $135.00 Single/Double occupancy

Group Code: #3182 (Baking Association of Canada or Congress rate)

If you are planning on enjoying the sights and sounds of Vancouver or British Columbia either before or after the event, you may find the following tourism contacts useful:

Tourism Vancouver Web-Site: www.tourismvancouver.com

Tourism British Columbia Web-Site: www.hellobc.com

To see the meet the people

Each day from 5:00pm Congress face-to-face understand more • in over over 60 • not exhibit almost • 2005 see the • and your ingredients, services, baked bake, oven,

Tour The Trade Show….

To see the products in action and meet the people behind them. Each day from 12:00 noon to 5:00pm Congress 2009 puts you face-to-face with the people who understand your business.

more than 100 companies • in over 140 booths over 60 new companies (did • not exhibit in the 2005 event) almost 50% larger than the • 2005 event

see the newest, the best • and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-tooven, thaw & serve)

Congress 2009 is produced by the Baking Association of Canada, the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and commercial bakers through advocacy and effective programs at the regional and national level. 7985 Tranmere Dr, Ste 202, Mississauga, ON L5S 1V9 905-405-0288 or Toll free in North American 1-888-674-BAKE (2253) Fax: 905-405-0993 E-Mail: info@baking.ca www.baking.ca

Sprott St

Deer Lake Pkwy

April 26 & 27

Bill Copeland Centre

3676 Kensington Ave Vancouver (Burnaby), BC

Over 90% of exhibit space sold

40% more exhibits than

2005 event with 53 NEW companies

Exhibitor List As of February 10, 2009

 Acrylicon Industrial Flooring BC

 Aerofreeze Systems

 Affeldt USA

 American Pan

 Anita’s Organic Grain & Flour Mill

 Ashworth Bros

BakeMark Canada

Bakers Journal

 Bakery Crafts

Baking Association of Canada

 BC Cranberry Marketing Commission

Boxmaster

British Canadian Importers

Bunge Foods

FREE

PARKING at the Bill Copeland Centre

Burnbrae Farms

Fleischmann’s Yeast

 FMA Food Machine Automation

 Foothills Creamery

 Fruition Fruit & Fils

 Genpak LCC

Gourmet Baker

Harvest Corp

 Heart & Stroke Foundation of BC & Yukon

 Hemp Oil Canada

 Honey Bunny

Horizon Milling

 International Pacific Sales

 Kaak Group North America

A Baking Event where you can:

 Cake Top Publishing

 Canada Bread

 Ken Hall Contractors

 Kwik Lok

• Join industry professionals including bakers (retail, wholesale, commercial), grocery and food service outlets

L V Lomas

 Nutrasun Foods

O K Frozen Dough

Par-Pak

Prime Pastries

 Puratos Canada

Ravensbergen Bakery Supplies

 Revenue Services Group

RF Bakery Equipment

Richardson Oilseed

Rogers Foods

 Ropak Packaging –Northwest Div

Samrok

Sandel Foods

 Satin Fine Foods

 Shick

 Sika Canada

Snow Cap Enterprises

• Visit the more than 10,000 sq.ft. trade exhibition

 Canada Bread Frozen

 Label Systems

• New Product Showcase

Canadian Dairy Commission

• Wedding Cake Contest

Lallemand

Lesaffre Yeast

Sugarplum Desserts

 Systemes KLR Systems

 The Olson Baking Company

 Champion Moyer Diebel

 Chocolate Masters

• Network and enjoy yourself at the social functions

 CSB-System International

Dawn Food Products

 De La Ballina Industry

 DecoPac

 Dover Industries

Lentia Enterprises

 Lockwood Mfg

 Mark-Crest Foods

 Metro Label

 ToolBox Software North America

 MIWE Canada

National Starch Food Innovation

Congress 2009 Sponsors as of February 6

Drader Manufacturing

Ellison Milling

EM Bakery Equipment BC

 Enjay Converters

 Flavor Right Foods Group

Nealanders International

Nicholson Equipment

 Nita Labeling Equipment

Northleaf Foods

 Novelis

 Nunweiler’s Flour

7895 Tranmere Rd., Suite 202, Mississauga, Ontario L5S 1V9

 Unifiller Systems

Vanderpol’s Eggs

 Vega Mfg

 Vie De France Yamazaki

 VMI

Weston Bakeries Ltd/Ready Bake Foods

 XPOS-DATAPAX

Tel: (905) 405-0288, 888-674-BAKE

Fax: (905) 405-0993 E-Mail: info@baking.ca Web-Site: www.baking.ca

April 26 & 27

• Bill Copeland Centre, Vancouver (Burnaby), BC

• Solicitation by non-exhibitors is strictly prohibited. Failure to comply will be cause for eviction and forfeiture of badge and monies paid.

• ADVANCE REGISTRATION ENDS ON APRIL 22 Registrations received at the BAC office (in person/mail/courier/fax/email) after this date will not be processed –register on-site at Bill Copeland Centre, April 26 & 27. Note: If you are sending your registration form by Canada Post, your registration must be postmarked no later than April 13 to allow sufficient time for it to reach the BAC office. Register On-line at www.baking.ca/congress/congress.html until April 22 at 12:00 midnight (EST).

• Print clearly and use one form per person.

• Registrations will not be processed without full payment and will be confirmed in writing.

• All badges will be held for pickup on-site.

• Refund Policy: Written cancellation must be received no later than April 3. A $20 service charge will apply. Cancellations after April 3 are non-refundable and include on-site “No Shows”

• Badges are required for admittance to seminars and the trade show. Social Functions will require a ticket.

• Altering your badge in any way (including inserting a business card), misrepresenting information on the registration form (including your company’s business), loaning or giving your badge to another person is strictly prohibited and will be cause for eviction from the event.

PURPLE WHEAT CRANBERRy/ WALNUT BREAD

Between January and November 2008, 25 per cent of all new food products launched worldwide were either positioned as trans-fat-free or produced with no additives or preservatives. Moreover, one in every four products launched last year was positioned with some sort of health benefit.

The purple wheat bread contains a unique purple colour because of the presence of anthocyanin, a pigment also found in blueberries and known to contain antioxidants that help protect the body from the formation of free radicals. This amazing product is also free from artificial colours, preservatives, enzymes and flavours. / BJ

For more information on this and other great recipes, contact John Mccoll or Puratos canada at 1-866-495-2840. A

PURPLe WHeAt CRANbeRRy/ WALNUt bReAD

MetHOD (SPiRAL OR eqUivALeNt)

Mix two minutes slow, seven minutes fast. Give 10-15 minutes bulk. Scale as required and mould. Intermediate proof 10 minutes. Give final mould. Proof and bake as required.

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

demonstrations are a regular weekend occurrence. Pane e Formaggio breads, crisps, granola and the runaway success, Fruit and Nut Scone (priced at $2.99), are prominent in the bakery section.

Supervisor Stacy Fajure is in charge of the bakery and its seven staff members at the year-old Urban Fare Coal Harbour. She says the most popular bread items in her store are organic rye, ancient grain and whole spelt.

“Our average customer is a 30- to 35-year-old who is health-conscious and wants to know about the ingredients and their benefits, the calories and the bakeries,” she says. “They love the demonstrations by our vendors.”

Carrying a large selection of artisan breads and other specialty bakery items from many of the Lower Mainland’s best-known specialty bakeries puts a lot of pressure on the staff, Fajure admits.

“It’s just constant, the drilling of information, because the staff must know each product really well,” she say.

The bright future Nonni sees for artisan breads can only benefit from supermarkets’ strengthening the position of artisan breads as a great choice for consumers.

“I think that once people are accustomed to a certain quality of bread, it is very difficult for them to go back to something that is not as good,” he says. / BJ

8Looking for more contact information about those quoted in this story?

Go to www.pane-e-formaggio.com • www.urbanfare.com • www. jimpattison.com. For more on artisan baking, please see the guest column by Sonia Akbarzadeh at www.bakersjournal.com.

COMFORT GREEN

Disposable piping bags with a remarkable “soft cloth” feeling. Grease and water do not affect the firm grip.

No washing, no labour, no detergent. They are hygienically clean, straight off the roll. An inexpensive insurance policy against food cross contamination.

One Way Comfort Green disposable piping bags are cheaper to use than reusable piping bags.

Ask your ingredient or paper distributor for One Way disposable piping bags or Call 1-877-264-9750 for information

Pizzey’s

By D R . Jo HN mICHAELIDES

USE oF SUgARS IN BAkINg

Continuing our series examining new developments in the basic ingredients of baking, and their effect on the baking industry, what are the types of sugars and syrups normally used in baked goods and what is their functionality?

Sugar is one of the major ingredients used in the baking industry. In some cases, sugar use exceeds that of flour. It provides sweetness but also functionality.

Sugars belong to one of the major classes of organic chemical compounds –carbohydrates. The other two are fats and proteins.

Carbohydrates consist of carbon, hydrogen and oxygen, and are classified into three major types: monosaccharides (single units that can not be hydrolyzed or broken down further), oligosaccharides (a few units, usually two to three) and polysaccharides (many units). Single units of sugars are further characterized by the number of carbon atoms in their structure.

}transforming the raw sugar into pure sucrose. Further refining into different types is determined based on the final application in different products.

Commercially refined dry sugars are categorized into two major groups: granulated and powdered sugars. Granulated sugars include fine-grained coating sugars, bakers’ special coarse granulated, medium, medium fine, extra fine, etc. All these grades are produced by careful control of the crystallization process and separation into different sizes by sieving.

Powdered sugars are produced by grinding coarse granulated sugar and passing it through fine bolting cloths. They are available in various degrees of fineness ranging from fondant to ultra-fine. Their fineness is categorized by a series of Xs indicating their particle size distribution. For example, a 6X powder sugar has a particle size that will allow 90 per cent

Sugar is one of the major ingredients used in the baking industry. In some cases, sugar use exceeds that of flour.

The normal sugars we use contain six carbon atoms and are called hexoses. Pentoses (sugar units in cellulose, for example) contain five, while heptoses contain seven carbon atoms. For the purpose of this article, when we refer to sugars we will mainly deal with hexoses.

The main monosaccharides we encounter in baking are glucose, fructose and galactose. The disaccharides (two sugar units) are derived from each of these single sugar units as follows: sucrose = (glucose + fructose), maltose = (glucose + glucose) and lactose = (glucose + galactose). An example of polysaccharide with many glucose units is starch.

Sugars in the baking industry are used in dry, liquid or syrup form. Most of the dry sugar used in the baking industry is refined sucrose from sugarcane or sugar beet, whose raw sugar is produced by extraction into liquid molasses and further processed into basic and other forms of brown or raw sugar.

Refined sugar is produced by first

passage through a 200-mesh screen, whereas a 10X will allow the same percentage to pass through a 325-mesh screen.

Other types of sugars are available commercially. These include transformed sugar, which is obtained by a special flash-drying process, resulting in irregular particles that cause the sugar to be highly aerated, easily crumbled and dissolve almost instantly in water. Other types include soft sugars, in which the crystals are basically coated with leftover mother liquor (molasses), resulting in higher moisture content (two to four per cent). These soft sugars are assigned grade numbers from one to 15 and range from pure white to extremely dark colour.

LiqUiD

SUgARS

Many liquid sweeteners are available for baking. These can be simple blends of sucrose or inverted sugar in water. The majority of liquid sugars are, however, produced from raw sugar through a series of purifications, removal of adhering molasses to crystals, and further treat-

ment with lime and phosphoric acid resulting in the liquid sugar.

Inverted sugar results from heating this solution with a diluted acid, hydrolyzing it to its constituent monosaccharides to form a mixture of glucose and fructose. The different liquid sweeteners have specifications based on their solids composition, ash content, pH, colour and ratio of the individual sugars.

High-fructose corn syrups (HFCS) are among the most widely used syrups in the food industry. These are manufactured by the enzymatic conversion of glucose in the corn syrup to fructose. The enzyme is called glucose isomerase. The commercially available HFCS contain amounts of fructose ranging from 42 to 90 per cent.

In the baking industry, the most widely used HFCS are those containing about 42 per cent fructose. Normally HFCS containing fructose at a higher level than 50 per cent are used in other foods and beverages. A typical 42 per cent HFCS will contain 50 per cent dextrose (Dglucose), 42 per cent fructose, three per cent maltose and five per cent other sugars.

Other natural liquid sweeteners include honey, maple syrup, molasses, malt and malt syrup, and maple and sorghum syrups. Honey resembles the HFCS and the different types are categorized according to colour and flavour obtained from the nectar source.

Gorham’s journey from policewoman to successful fudge maker | by MiCHeLLe bRiSebOiS

f udging the n umbers

When our culture observes successful entrepreneurs, we tend to say they have the “Midas touch.” In other words, their success is a gift from on high and these people are simply born to succeed – and we mere mortals need not apply.

But Canadian writer Malcom Gladwell, in his book Outliers, defines success as a mixture of luck, pluck and a heck of a lot of hard work. In fact, hard work, he argues, is a better predictor of success than anything else.

Chantelle Gorham of Northwest Fudge Factory is one of those young entrepreneurs who embody the Outlier model. In her 30s, she’s already onto her second career as a wholesaler of gourmet fudge, and while success is sweet it’s also a function of great business instincts and, yes, good old-fashioned hard work.

Northwest Fudge Factory is located in Levack, Ont., a small town at the point where the Canadian Shield meets the Sudbury Nickel Irruptive, which was caused by a meteorite strike two billion years ago. Enter Gorham, in her mid-20s and working as a police officer.

“My mother told me at I could be anything … except a police officer,” she jokes. “It must have been the rebel in me that decided to go in that direction.”

It was a few years into her policing career that Gorham’s parents noticed a local general store, the Northwest Trading Company, was up for sale. They encouraged Chantelle and her brother to consider buying the business and running it together. Chantelle was 26 and her brother was 22.

“Our parents have been so incredibly supportive from the beginning,” Gorham says. “We pulled double duty and kept our day jobs in addition to running the business for a while, but eventually, a choice had to be made and I gave up policing.”

Once she had a chance to gauge the ebbs and flows of the business, Gorham couldn’t help noticing that its fudge was a key business driver.

“It’s not like fudge was a childhood passion of mine,” Gorham says. “I’d never really eaten much fudge before we started the business, but it quickly became clear that it was an everyday treat that had huge appeal to tourists.”

Gorham worked to develop a base formula that could easily morph into more than 100 varieties. As her product continued to gain fans, requests came in from other retailers to sell her fudge in their stores.

Gorham learned to keep the product line tight and efficient so costs could be managed. A turnkey training program for retailers was also developed to help front line staff understand the product’s attributes and unique qualities.

“Fudge is well suited to selling wholesale because its shelf life is longer than most other baked goods,” Gorham advises. “I also learned to understand where there was a true fit for my product and my customer and

Chantelle

chantelle Gorham with a couple of batches of freshly made fudge .

to target those situations where it worked for both. Sometimes, the traffic just won’t support it and you have to be able to identify that up front.”

Her business model also takes advantage of her location.

“This is a wonderful place to set up a wholesaling business,” she says. “We don’t have to deal with city-like costs and the post office is virtually next door. Having grown up here, policed here and now building a business here, I’m eternally grateful for what this community has helped me experience.”

It’s that sense of community that propels Chantelle Gorham to host bike derbies and other local activities as a way of giving back to the community.

“As a police officer I went into the schools to give drug awareness education. That sense of giving back to the town is one aspect of my previous career I wanted to maintain.”

While her story to this point is compelling as is, there is still an elephant in the living room – a 5,000-pound elephant.

Northwest Fudge Factory holds the Guinness World Record for the world’s largest slab of fudge. It’s a distinction Gorham has held three times in the past few years. Northwest beat Eagle Brand by creating the world’s largest slab of fudge at more than 2,000 pounds in 2002. Her latest behemoth slab, in 2007, weighed in at a staggering 5,050 pounds. These records have been of great benefit to organizations such as St. Joseph’s Villa in Sudbury.

“We sold the fudge to St. Joseph’s Villa in a ‘wholesale’ format,” Gorham explains. “They then sold it in 20-pound slabs at a cost of $200 to local businesses, groups, etc. The profit they made the first time on the 4040-pound slab was $23,000 and the 5050-pound slab was $25,000.”

When asked to distil the personality attributes and conditions that have contributed to her success, Gorham echoes the sentiments of many entrepreneurs.

“Don’t be afraid to fail,” she says. “You may send out a 100,000 fliers to only get back 30. You’ll learn valuable lessons from that exercise that will improve your business skills.”

Good-old fashioned peddling of one’s wares is also a key ingredient to success, she says.

“There were weekends where I’d pack the cars full of product, marketing materials and displays then participate in three trade shows in one weekend. All of that slogging and driving did pay off in the end but you have to trust that it’s all adding up in your

northwest Fudge Factory’s Guiness World record-setting slab of fudge, weighing in at 5,050 pounds.

favour. [But] this is my passion – it doesn’t feel like work and that’s how it should feel.”

So what’s next for Gorham?

“Well, I’m continuing to consider new product introductions and to grow the fundraising side of the business,” she says. “Fudge is extremely popular as a fundraising tool for schools and other charities.”

Her products are also being used as

Racine, WI-

wedding favours – a segment of the market Gorham has been focusing on professionally and personally.

“Sometime in the next few months I’ll be getting married,” she says. “I also plan to continue to defend that Guinness World Record title.”

Luck, pluck and a lot of hard work? Let the record speak for itself. / BJ

Wisconsin team uncovers secret to great tasting cookies. Wisconsin team uncovers secret to great tasting cookies.

years of exploration

from around

great tasting cookies was discovered by a team from Butter Buds Food Ingredients of Racine, WI. The quest, which led to remote corners of the globe – finally ended in the company’s own application lab.

Team leader Bill Buhler said, “I remember my Grandma saying that lots of butter made cookies taste rich. Judging from today’s store-bought cookies I guess butter’s been forgotten or just costs too much. But what if it’s not butter, but the flavor of butter, that accounts for the richness?”

“Success came when our applications team made cookies using Butter Buds®, a proprietary natural butter concentrate. They were delicious!”

Adding Butter Buds® to cookies made with vegetable fat made them taste like they were made with butter, but at a fraction of the cost. Even low-fat cookies had rich flavor and better mouthfeel.

When asked to comment on how rival teams must be feeling in the shadow of his team’s achievement, Buhler said, without apology, “That’s the way the cookie crumbles.”

After

by R&D teams

the world, the secret of rich – yet affordable –

SUgAR’S fUNCtiONALity

In yeast-leavened baked goods, sugars provide the food for the yeast that produces carbon dioxide for the leavening action. The yeast secretes enzymes that split the sucrose into simpler sugars, which can be more easily fermentable. When glucose and fructose are present in dough the yeast ferments glucose first. Different sugars and syrups play different roles in different baked goods, such as improving texture crumb and grain. They also provide a tenderizing effect. Certain sugars such as fructose, inverted sugar and honey will retain water and thus extend shelf life.

There are many choices of sugars with different characteristics and different

functionalities, so it’s important to choose the proper sugar for each type of baked good we are formulating. It is also important to keep in mind that changes in the properties of sugar may occur during storage and handling in the food manufacturing facility.

Concern is growing about the amount of sugar in our diets. Obesity, diabetes, heart disease and other chronic ailments are becoming more predominant in developed and developing countries, and sugar contributes to these increases. Thus, attempts are being made to develop foods, including baked goods, using alternative low-calorie sweeteners.

In addition to artificial sweeteners, there is also demand for baked goods

made with more natural unrefined sugars. Recent research indicates that unrefined sweeteners may contribute certain antioxidant health benefits to our diets. / BJ

Funding for this report was provided in part by Agriculture and Agri-Food canada through the Agricultural Adaptation council’s canAdvance Program. For more information, or fee-for-service help with product or process development needs, contact the Guelph Food Technology centre at 519-821-1246, by fax at 519-836-1281, or by e-mail at gftc@gftc.ca.

Dr. John Michaelides is GFTc’s director of research and technology.

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FRom BANkINg To BAkINg

Food Network star Anna Olson looks back on why she got into baking – and forward to new trends and ingredients that will shape the industry in the years to come

Food is one of those rare areas where lifetime passions can be born in early childhood. Such is definitely the case for Anna Olson, co-owner and co-founder of Olson Foods and Bakery in St. Catharines, Ont.

“I’ve been baking since I was a little kid,” she says. “My mother used to get out miscellaneous ingredients and my friend Stephanie and I made what my mother called gourmet goo. It was inedible, but we made her bake it anyway so we could watch the chocolate chips melt.”

Later, cooking and baking with her grandmother forged a strong connection between food and family and relaxation.

}“After a very stressful day at work when I was in banking, I was up at three in the morning making banana muffins,” Olson says. “Not because I wanted to eat banana muffins but because it was the only thing that was going to calm me down. It takes just enough concentration that you can’t focus on other things, and at the end of the process, wow, I have something.”

tReNDS iN bAkiNg

The biggest trend Olson sees is the declining low-carb craze. “Though I do believe there are people out there who do not eat a lot of carbs, I think people have stopped looking for ‘the substitution of’. If you’re going to have bread, have bread. And if you’re not going to have bread, you don’t have bread, but you’re not looking for low-carb bread.”

Perhaps bread’s staying power is due to its worldwide presence. “It’s the cornerstone of our food culture. There’s always some fundamental grain-based product, and I think that goes back historically to the hunter-gatherer. When the hunting’s slim, well, you’ve got the gathering, and you can make grain, you can make flour from virtually anything, whether it’s a protein flour, like chickpea flour for papadums, or a wheat-based flour, or corn or rice.”

Olson also sees among her customers growing interest in buying locally grown foods in season, especially at farmers’

If you’re going to have bread, have bread. And if you’re not going to have bread, you don’t have bread, but you’re not looking for low-carb bread.”

professionals five years ago takes that long to hit the mainstream population. I’ve been playing with spelt flour for quite some time, and people just now are becoming comfortable enough to try it.”

PROveNANCe:

ARt AND fOOD SAfety

Growing interest in artisan bread prompted Olson and her husband, Michael, a chef professor with the Niagara Culinary Institute, to expand their business beyond the St. Catharines and Port Dalhousie locations to include Olson Foods at Ravine in St. Davids, Ont.

“We’ve partnered with a family that owns a beautiful vineyard property in St. Davids, and Erin Turcke is baking true artisan breads there in the wood-fired oven. Like recognizing a potter’s work, you will look at the bread and say, that’s Erin’s bread.”

Olson sees artisan bread as part of consumers’ growing interest in knowing exactly who makes the food they eat. Most of the inquiries she receives are about gluten-free products and allergens.

Love of food prompted her to change careers, turning her love into her profession, becoming a professional chef, business owner, television host of “Sugar” and “Fresh” on the Food Network Canada, and author of several cookbooks, including In the Kitchen with Anna, released in October 2008.

How does she keep her skills honed?

“Just don’t stop,” Olson advises. “You can never sit back and think there’s some plateau you can reach and think that’s it, that’s all there is to know. It’s amazing how much you learn from students and apprentices, by the questions they ask. It constantly challenges you to go out and find the answers. When you actually have to articulate why something behaves the way it does or go find the answer, then you all learn together.”

markets. “I recognize the privilege of where I am. We have this microclimate that just suits a vast array of produce: apricots and cherries and peaches. It may be harder in Edmonton and Quebec City and Newfoundland, but there’s always something locally produced and that we should be proud of. In this day and age of consideration of carbon miles, food safety, if you can put a name or face behind who is creating your food, if not yourself, then that’s of vital importance.”

At the same time, Olson considers it strange that we refer to buying locally as a trend. “Before mass refrigeration and freezing and all of those things, that’s the only way we cooked,” she explains. “So sourcing ingredients from long-distance is the trend that’s faded. We’re coming back to where we started.”

Whatever the trend, it takes a while for it to get from the innovators to the mainstream. She cites chipotle mayo in restaurant advertising, remarking that she and her husband had been using chipotle peppers 10 years earlier, and about two years ago, the peppers began appearing in grocery stores.

“What may have been new to us as

“I just spoke to someone with an MSG allergy,” she says. “She had no idea that hydrolyzed soy protein was the same thing. Let’s spell it out clearly.”

Equally important is food safety. Referring to a past e. coli outbreak in the area, she notes, “It was traced back and was a grower-based illness, but as a restaurateur, you’re stuck with the bad stamp on your forehead. We don’t need to be fearful, but we do need to stay proactive.”

So what keeps Anna Olson going when days are stressful? Remembering why she started in the first place.

“It’s about finding that balance between being the businessperson managing cost control and portioning and consistency and quality, and making what we’re actually making. My husband reminds me, ‘You did this because it was your dream.’ It’s humbling.” / BJ

For More Information:

• www.annaolson.ca

• www.olsonfoodsandbakery.com

• www.niagaracollege.ca/nci

clíona M. reeves, MA, is a freelance writer based in southern Ontario, and has worked in communications in the food industry for the past 18 years.