The New Orleans Experience. N’awlins is the perfect backdrop of sights, sounds and tastes to deliver an experience you’ll never forget. Join 8,500 other top-shelf dairy, deli, bakery, and food service professionals in the world’s greatest food city; where mixing business, food and music will create some new recipes for success.
The Show of Shows. Top speakers are a main attraction along with the best food expo floor in the industry featuring 1,600 booths of new and innovative products, ideas, and services. Headliners offering their expertise and personal insights on topics ranging from Marketing Trends to Consumer Demand, and from Innovation to Change, will inspire, entertain, and motivate you to make your company and brands more connected while positioning them for the future.
IDDBA’s Show & Sell Center. A favorite destination on the expo floor is our lagniappe to you. It’s called the Show & Sell – Teach & Tell Center. Created and designed by expert merchandisers and industry professionals, it’s an idea center where new themes, creative sets, signage and merchandising ideas are displayed to help you sell more products. You can discuss the new concepts directly with a merchandiser plus take home resource materials to share with your team.
Unmasking Your Business
Potential. Whether a buyer, merchandiser, marketer, broker, or distributor, you’ll be face-to-face with the best in the industry. Take advantage of the many networking events including the educational sessions, expo floor, coffee breaks, and other industry-only events to help grow your business.
John Pinette Get Outa the Line!
Sarah Palin
The Heart of a Rogue Trailblazer
Harold Lloyd The Craveability Factor
Adrian Slywotzky DEMAND: Creating What People Want
Jim Carroll Innovation, Hyper-niching, & Transformative Change
Jane Buckingham Reaching Tomorrow’s Consumer
Terry Bradshaw Personal Power to the Max
Jeremy Gutsche Exploiting Chaos and Unlocking “Cool”
Jack Li Consumer Decision Trees in Bakery, Dairy, and Deli
Paula Deen Best Dishes
BY LAURA AIKEN
FUN WITH FASHION
Wedding season starts really jingling its bells in January. Cake artists and dessert purveyors to this particular clientele know that the runways can serve as a great indicator and inspiration. Fashion can and does cue food design. Couture cakes have even became popular with couples, with the cakes inspired by favourite designers.
Fashion can be an inspiration for every baker. Wedding trends aren’t the only reason for a reader of ours to read the fashion pages. Just think of the prints, colours and, most importantly, feel that fashion puts out there season after season. Do designers capture the mood of the time? Sometimes. Do they try to define it? Definitely. Food also attempts to capture the mood of the times. Fashion and food are both mirrors through which we see our national sentiments. When food is strongly nostalgic, fashion rallies around vintage. I don’t believe this is an odd coincidence.
Plus, if you take design elements from the fashion world and apply them to your fine pastries, you’ll be piggybacking off some of the most powerful marketing in the world. For example, a pastel cakelette in your window will seem on trend, as pastels are coming around in a big way this spring and summer. Femininity and glamour in general are resounding themes. I recently turned to Vogue for a roundup of the top 10 trends they see for spring and 1920s influence turned up amongst them. Perhaps some inspiration for your bakery can be found in the pages of a cookbook of recipes from the 1920s? Of course, there are always the colours, prints and patterns of fashion to draw ideas from. What about a Chevron print on a chocolate bar or bold colour blocking on a cake? Design elements in fashion may not translate exactly to what can be done in food, but the inspiration is there. We all need a little “starter” if we’re going to be hotbeds of creativity and innovation.
}Running a successful bakery means knowing how to keep your product lineup fresh and creative. People expect it these days. We are in the era of variety and individualism. Even the simplest of foods, like grilled cheese sandwiches, have been elevated to an art form on the great quest to serve the same old things in brand new ways.
Just as desk junkies need to come out from behind their computers to see their work in a new light, so must bakers step outside their bakeries for a fresh perspective.
The simplest but most novel visual detail can make one confection more memorable than another. After all, we taste with our eyes first. People portray an image of themselves through what they wear. Your bakery’s image is in the presentation of its goods. This isn’t a major revelation, but a reminder that it can be a great source of differentiation. Being memorable is more than just serving great food with great service. Being memorable is branding. It’s a business plan. There’s a lot of careful consideration, and most importantly for this discussion, creativity, behind that notion. There are many ways to tap your inner artist, whether it is through fashion, through art or simply by connecting with nature. Sometimes, just a walk is enough. Just as desk junkies need to come out from behind their computers to see their work in a new light, so must bakers step outside their bakeries for a fresh perspective. / BJ
MARCH | VOL. 72, NO. 2
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
INTERNATIONAL CENTRE, HALL 3 TORONTO (MISSISSAUGA), ON CANADA
Canada’s National Baking Trade Show and Convention Event
• Join 5,000 industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets
• Visit the trade show - over 200 companies in 100,000 sq.ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, parbaked, freezer-to-oven, thaw & serve)
• Learn at the informative seminars and workshops
• Held every other year, it is the only baking specific event produced in Canada may
•
¦ industry news ¦
briefly | Teens create buzz for small businesses | Grain firms prepare for a boom | Bakery savours buzz after airport seizes cupcake | for more news in the baking world, check out our website, www.bakersjournal.com
Students demonstrate chocolate prowess
TORONTO – Baking students at George Brown College showed off their skills in the chocolate arts for a sculpting competition sponsored by Lindt.
Jennifer Bettencourt and Kathryn Brock earned first-place honours and a $700 cash prize for their piece titled Jewel of the Jungle. Second-place and People’s Choice went to Andrea Aguirre Suarez and Kirsten Pettit for Awakening. Each award was worth $500 for the team.
James Maycock and Farzam Fallah earned third spot and $350 for their creation Prsintencia de Chocolate
Seven teams competed on Friday, Jan. 20, at the Adelaide Street campus in Toronto. The remaining teams each won $250 and consisted of Laura Deliakis and Ronalyn Velasco (Tropical Love Bird’s Paradise), Stephanie Mirabelli and Christina Ciani (Terra), Anna Quintos and Kevin Scherer (Sinfully Delicious); and Kristina Tiberio and Laura Ansell (Cuban Mojito)
Jennifer Bettencourt and Kathryn Brock’s “Jewel of the Jungle” took top prize in the sculpting competition.
A new institute for sugar arts
BY SARAH FERGUSON
SUGAR LOAF, N.Y. – Master Confectioner
Julie Bashore has set out to change the face of the sugar arts industry with her newest venture, the Sugar Arts Institute. Bashore, who has studied and taught around the world for three decades, recognized a void in the industry for an accredited, standardized certification program that specializes exclusively in baking, cake decorating and sugar arts. The Sugar Arts Institute (SAI) not only fills this void, but also aims to unify the international edible arts community and raise the standards of excellence in the industry as a whole.
Students around the world will be able to take courses at brick-and-mortar locations and online, working towards certificate, associate, bachelor, or master degrees in sugar arts. Non-credit courses will also be offered to hobbyists and children.
SAI instructors are handpicked for their exceptional skill sets, teaching experience, and reputations. They come from diverse
backgrounds and are leaders in the industry. These professionals are working with SAI to create a curriculum that will provide students with a structured and reputable education. One of the most unique features of the SAI is the tiered internship structure that will prepare students to thrive in real-world settings.
Beyond molding the future masters of the industry, the SAI’s core vision is to facilitate innovative research, growth, and exchanges of ideas within the community of professional cake and confectionary artists.
Instructors are needed in all geographic locations to continue to grow the SAI network. Professionals who want to stay at the top of their field can contact Bashore directly at julieb@sugarartsinstitute.org for more information on getting involved.
The SAI is a not-for-profit enterprise sponsored by Satin Fine Foods and Ateco Products. For more information, visit www. sugarartsinstitute.org.
Eateries drastically reduce garbage
VANCOUVER – After implementing an onsite, closed loop composting program, two west-coast eateries have gone from filling an industrial sized dumpster four times per week to creating waste that barely fills a plastic garbage bag.
Sweet Obsession Cakes and Pastries and Trafalgars Bistro have eliminated 100 per cent of their organic waste going to landfill, and now recycle 98 per cent of their remaining garbage. By collaborating with fellow eco-pioneers – GreenGood, Urban Impact, and Inner City Farms – the owners of the two businesses are putting passion into practice.
“Ultimately, we are turning Vancouver’s food waste into food for Vancouver,” said Stephen Greenham, co-owner of Trafalgars Bistro and Sweet Obsession. “The culmination of this progressive model of urban agriculture provides the city with beautiful gardens and organic fruits and vegetables.”
The restaurants installed a shared GreenGood GG-50 composting machine in September 2011. It composts waste in 24 hours, emits no odour, and reduces food waste down to 90 per cent of its original volume. Each day, the restaurant and bakery teams separate waste into eight different disposal streams: returnable containers, hard plastics, soft plastics, glass, paper, metal, cardboard and organics.
All organic waste is deposited in the GreenGood composting machine. Approximately 240 kilograms is retrieved once a week by Inner City Farms. The compost is used in neighbourhood farms throughout the city, enhancing the health of the soil and reclaiming valuable nutrients that would have otherwise been sent to the landfill.
Anything that’s not organic gets collected for recycling by Urban Impact and ABD Solutions.
Since launching the program, Trafalgars and Sweet Obsession have realized a significant savings in waste removal costs. The owners anticipate the GG-50 will pay for itself in approximately two years. The project has also been a team-building opportunity for staff, who have made it a habit to be green.
Canadians worried about economy
TORONTO – A growing number of Canadians are worried about the future of the economy, and how they’ll fare in the midst of what many consider a mild recession, according to a survey released by the Economic Club of Canada.
The poll, conducted in December 2011, found that only 25 per cent of respondents say they feel optimistic about economic prospects in the coming year.
That’s down from 36 per cent a year earlier who said they were optimistic, and down even further from the 54 per cent who said they were optimistic in the 2009 survey.
The growing pessimism comes as most economists predict Canadian growth this year of less than two per cent, with minimal growth in jobs.
Such feeble growth won’t do much to create jobs for the 1.5 million Canadians currently unemployed or lower the 7.4 per cent national jobless rate.
About 70 per cent of the poll’s respondents said they believe the country is already in a mild recession, though not yet in a technical recession. A technical recession is two successive quarters of economic shrinkage.
A growing number of respondents were also concerned about how the weaker economy will impact their personal finances. About 47 per cent said they believe income will fall below the cost of living.
Poll results were collected online from 2,878 Canadians by Pollara research firm.
–David Friend, Canadian
Press
What bagel lovers want
TORONTO – Six out of 10 Canadians eat bagels on a regular basis, and nearly one-quarter eat these circular delicacies daily or several times a week, new data from Dempster’s Bagel Barometer shows.
The survey found that the majority of Canadians (90 per cent) prefer to toast their bagels. One-third enjoy their bagels topped with cream cheese. When it comes to the ultimate bagel must haves, Canadians are very particular with even toasting (59 per cent),
freshness (57 per cent), and variety (47 per cent) topping the list. Following closely is a bagel with a “crispy, crunchy crust” and “soft and fluffy inside” (42 per cent), and the ability to hold up under all toppings (33 per cent).
The Bagel Barometer survey was conducted by Harris-Decima from Dec. 1 to 4, 2011, via telephone. The survey is based on a randomly selected sample of 1,000 Canadians ages 18 and older. The margin of error for a sample of this size is +/- 3.1 per cent.
1900s Era Cookie Recipe Big Hit in St. Louis!
Dad’sOriginal 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.
¦ technical talk ¦
BY DR. JOHN MICHAELIDES
BAKING WITH PHYTOSTEROLS
These plant compounds add functional benefits to a formulation.
Scientific evidence is continuously shedding light on the preventive effects certain diets have on various chronic diseases. Consumers are also more aware of the relationship between diet and health, which has food manufacturers actively developing new functional food products. In order to develop goods that will deliver benefits beyond normal nutrition, we need to use ingredients that contain bio-actives. These bio-actives must withstand processing conditions and remain active all the way to the end of the product’s shelf life. Many functional ingredients are available and most are categorized as antioxidants. Antioxidants normally prevent the formation of radicals that are responsible for the onset of different chronic diseases.
}phytosterols to the body depends on how they are processed. Phytosterols are interwoven into the bran matrix, which is difficult to digest. The finer the particle size of the bran, the better the availability of phytosterols to the small intestine during digestion. Mechanical and enzymatic treatments of fibrous plant materials may also increase the bioavailability of their phytosterols. Another important source of phytosterols is soybean oil; however, the refining process substantially reduces the amount of phytosterol in the oil. This reduction is even more drastic when the oil is hydrogenated. Phytosterols are commercially available as ingredients sourced mainly from food grade vegetable oils. Some major ingredient companies supply the industry with purified forms of phytosterol compounds for use as supplements or as functional ingredients in food formulations.
Because phytosterols are unique to each plant species, they can be used to identify
The main health benefit associated with phytosterols is their ability to reduce the risk of coronary heart disease.
One important group of functional ingredients is phytosterols, which have proven beneficial in preventing cardiovascular disease. Phytosterols is a collective term for two major groups of compounds: plant sterols and plant stanols. Both of these groups of compounds are present in many fruits, vegetables, nuts, seeds, legumes, cereals and vegetable oils. Stanols are basically the saturated version of sterols. Beta-sitosterol is the most abundant phytosterol. Other phytosterols include avenasterol, campesterol and sigmasterol. Phytosterols are available naturally or in forms modified by esterification with fatty acids. Such modification makes the sterols and stanols easier to incorporate into fatty foods, such as margarines and spreads.
Cereal grains are a rich source of phytosterols, which are normally found in the outer layers of the grain. Rye and wheat bran contain substantial quantities of these beneficial compounds. How effective ingredients are in delivering
the source of an oil and thus to detect adulteration of these ingredients.
In 2010, Health Canada’s Food Directorate (HC-FD) approved the addition of phytosterols to a limited number of products, including spreads, mayonnaise, margarine, salad dressings, yogurt and yogurt drinks, and vegetable and fruit juices. After an extended review, the HC-FD sets the reference for safe intakes for phytosterols incorporated into food at three grams per day for adults and one gram per day for children. In addition, they concluded that there are no safety concerns for the general population, including children and pregnant women, unintentionally consuming foods that have been fortified with plant sterols. Regulatory agencies in the United States, European Union and Australia have also approved phytosterols in certain foods. Although some research indicates phytosterols can potentially reduce serum beta-carotene, also known as provitamin A, HC-FD concluded that this does not pose any nutritional concerns. Beta-carotene is
important in our diets for two reasons; it functions as an antioxidant and is the precursor for the formation of vitamin A. HC-FD also states that phytosterols are not nutrients; under nutrition labelling regulations, the amount of phytosterols in a food may not be included in the Nutrition Facts table (NFT). The total phytosterol content may be declared as grams per serving, rounded to the nearest multiple of 0.1 grams, elsewhere on the label. More information about health claim rules is available on Health Canada’s website.
The main health benefit associated with phytosterols is their ability to reduce the risk of coronary heart disease. This is due to their ability to lower the levels of low-density lipoprotein (LDL), which is considered bad cholesterol, without affecting the levels of high-density lipoprotein (HDL) or good cholesterol. Phytosterols have a similar chemical structure to human cholesterol. It seems they are able to block the absorption of human cholesterol by the small intestine, thereby theoretically reducing the levels of LDL in the blood.
Successfully incorporating phytosterols into food means the phytosterols will be bioavailable to the consumer as they eat the product. Factors that affect the bioavailability of phytosterols in a product include the type of food, the processing conditions and the stability of the phytosterols themselves. Some research has shown that phytosterols may be resistant to oxidation even at somewhat higher temperatures. This makes it possible to incorporate them into various heat-treated products. Realizing a successful product development with phytosterols requires dedication and food expertise, but the benefits can be great for you and your customers. / BJ
For more information or fee-for-service help with food technical and processing issues and needs, please contact Dr. John Michaelides at John Michaelides & Associates, 519-743-8956 or at Bioenterprise, 519-8212960 ext. 226, or by e-mail at j.jmichaelides@gmail.com Bioenterprise is a company of experienced professionals that coach and mentor emerging agri-technology companies from planning to startup to profitability and beyond.
Successfully growing a business requires a great plan, careful management and passionate leadership.
If you’re proud of your recent bakery expansion, be it location, people, product or profit, you could be the recipient of our first-ever Growing for Success award.
the Year
Are you a trend master, social media maven or ingredient aficionado?
If you own a cutting edge bakery, enter now and you could be our next Innovator of the Year!
entrY and PrizeS
To find out how to enter and what you can win, go to www.bakersjournal.com and click on BAKERS JOURNAL BUSINESS AWARDS.
DEADLINE: July 30th, 2012.
or Growing for Success.
Refine
LAURA AIKEN
TRAINING YOUR TASTE
TASTE
Taste is really tops for your customers. There’s little point in disputing that. While factors like providing lower fat and sodium options are driving product innovation, the real winning goods are still the ones that make you go “mmmmmm.”
We’re going to explore the science of our special sense of taste and give you a few tips for how to fine-tune your buds for your own recipe development.
WHAT IS TASTE?
Food is first consumed by sight, confirms sensory analysis expert John Hale while presenting at Puratos’ 2011 Toronto International Bakery Symposium (tibs). Lisa Duizer, assistant professor and graduate co-ordinator in the department of food science at the University of Guelph, seconds that absolutely.
“Colour has a big impact if it’s unusual,” says Duizer. “I was at a conference in another country and it was the fourth of July. I wasn’t in the U.S. but to honour their American guests they served bread dyed red, white and blue. Nobody ate it. When the colour is not what you expect you tend to regard it quite suspiciously.”
}One need look no farther than the resounding failure of coloured ketchup to see how important it is for things to look as we expect. A darker red colour is associated with stronger flavour (up to a point, no neon), says Duizer. So if you want to portray a vibrant taste, ensure your hues are bold and rich.
While factors like providing lower fat and sodium options are driving product innovation, the real winning goods are still the ones that make you go “mmmmmm.”
nerves in the back of the brain. This is where our connection with smell and taste happens.
Hale, who is the director of product appraisal and customer care for Sobeys, listed the full category of taste as being sweet, salt, butter, unami, sour and the often-overlooked metallic. Unami is the taste of MSG. When you eat, you pick up these flavours, as well as smells and mouth feel. Food heats up as you chew and our taste buds pick up the taste compounds, explains Duizer. When you swallow, it creates a vacuum that pulls those compounds into the olfactory
“I hear a lot of people say they have a cold and can’t taste,” she says. “But you can. Your ability to smell is impaired but you can still taste.”
Hale shared some other interesting misconceptions and facts about taste at his tibs talk. Smoking doesn’t actually wreck your ability to taste, as is popularly thought. Rather, he says, nicotine enhances the taste of sweetness but destroys bitterness. What can actually ruin your sense of taste is too many chillis. We get hooked on the endorphins and the accompanying rush when we eat spicy food but they can burn out your
taste buds. And that tradition of coffee after dinner? Hale says coffee is a real culprit, interfering with the taste of that gourmet meal if you drink it before or after. Hale’s field of sensory analysis is rather sophisticated, and the backbone of food processor consumer testing. Sensory analysis means using human senses to determine differences, preferences, and quality grading. The U.S. army caterers founded modern sensory analysis using a nine-point hedonic scale, which was further advanced by Rose Marie Pangborn, but Hale says it’s essentially still the best one. Sensory analysis is on a rather sophisticated path. Advances in the works include being able to see brain activity, using new methodology with time and intensity and preference mapping so they can make a product that matches what the consumer wants exactly and links with emotion. Sensory analysis is what gives you the balance of quality versus cost, he says.
Strong colours suggest rich flavour.
The foods we are exposed to growing up play a role in determining the foods we enjoy as adults.
TIPS FOR BETTER TASTE-TESTING
Yes, you can improve your taste buds. The more experience you have tasting, the more aware you’ll be, says Duizer. Start by honing your awareness of taste nuances. The University of Guelph works with a lot of bread tasting, so when teaching people to evaluate the product they start by teaching them the differences in levels of one aspect. For instance, to evaluate the sweetness of the bread, they give them varying sugar solutions so they start to understand what is sweet and what is not. This method helps your ability to assign a taste, like sweetness, to a scale.
another area where it’s more neutral.
If you have multiple versions of a recipe side by side, don’t eat too much of each when tasting to determine which ought to be your winner. You get fatigued very quickly, says Duizer. A small portion is better than a whole slice. She also noted that people often confuse bitter and sour, so if that’s the taste you’re trying to detect, be aware that it’s a toughie.
SOCIAL EATERS
Taste is complex beyond the science. Its emotional and deeply rooted in what we’ve been exposed to.
Duizer suggests going out and getting some herbs, perhaps starting with one kind such as basil. Buy this herb in all its forms – dried, fresh, Thai, etc. You want to start with an understanding of the ingredient in all its different forms before incorporating it into the dish. This is a good way to determine how you want the flavour of the finished product to be.
Saved: 2/13/12 Prepared by: Sarah Elwyn
Be aware that while food will taste different to a smoker than it does to a nonsmoker, it is still individual, she says. However, it helps to leave some space between the cigarette and the tasting of your latest creation.
When teaching yourself to taste, blind is a better way to be impartial. If you were trying to compare your muffins to the competition, do it blind so you get a true measure.
Don’t do tastings in a room with lots of odours; you’ll get all those other smells in the food. Don’t taste in the kitchen; instead, take it out to the dining room or
“Exposure is the way to improve liking,” says Duizer. She adds that what we eat in our adolescence is the most important for the development of the range of things we like to eat. In essence, the broadening tastes of the changing face of Canada are due in part to our repeated sampling of new flavours.
Ethnicity really makes a difference in tasting, notes Hale. Preferences are cultural and rooted in what you’re brought up with. What people choose to consume is also dictated by factors beyond taste buds. Duizer recalls a recent conference where they discussed how findings that showed changing environment altered what people choose to drink. For example, in a pub-like atmosphere they were more inclined to order than in a slick, modern martini-inducing room.
Taste is a complex and fascinating subject worth studying. Keep your senses finely tuned for great results in the kitchen. / BJ
HOME ON THE RANGE
On a warm summer’s day the lineup stretches out the door at The Roost Farm Bakery just north of Victoria. Inside the one-level farm cottage, a squad of cheerful staff put together scrumptious sandwiches, serve up ladles of homemade soup and arrange brownies and scones on plates.
Nowhere to sit? Try the full-sized school bus near the side door. Decked out with lacy tablecloths and comfy chairs, the old white-and-blue behemoth offers a funky seating alternative (still roadworthy, too, though no one’s gonna risk it).
No room on the bus? No problem. Two acres of picnic tables and Muskoka chairs dot the gardens and grounds. If you’ve got a few crumbs to spare, the free-ranging chickens will come and hang out for a while. When you’re finished lunch, you can shop for fresh cheese, bison, wine and gifts in the garden market, or let the kids count the fish in the pond while you plan your next trip.
Maybe wood-fired pizza next time.
This is the relaxed pace of life at The Roost Farm Bakery.
}For it to be a profitable undertaking, the Roost moved toward selling the wheat in a value-added format: as breads and baked goods.
Nestled at the foot of a 10-acre ocean view hobby farm that grows everything from blueberries to prize pumpkins to Hard Red Spring wheat, the bakery offers a casual place for the community to kick back. Hamish Crawford, a Scottish immigrant who made his way to the island (and this property, purchased sight-unseen from the province’s sale of land previously used as an experimental farm) about 20 years ago, owns the farm.
Crawford’s been working on it ever since. In the first few years, before there was money for tractors, Crawford dug threefoot holes for all the apple trees. A few years later, in went the grapes and four acres of grain.
“About 13 years ago Hamish came up with
idea for the bakery,” says Dallas Bohl, who now co-owns the bakery with his wife, Crawford’s daughter Sarah. “He wanted to have a place to have a coffee and a sticky bun and have fun with the farm.”
While Hamish had purchased the property to be used as a farm, his penchant for projects made the bakery a natural extension. Crawford’s wife Sylvia had no idea what to expect when she first opened the doors to the bakery 10 years ago.
“On that first day, they had about six cups and four plates,” laughs Bohl. And despite a quick growth in demand, the bakery operated for years with a delightful old-school approach, from handwritten chits all the way down to baking bread inside a residential-grade oven. When the
bakery turned over to the younger generation’s purview a few years ago, some of the systems – including the ovens –were upgraded to better accommodate the bakery’s busy production schedule. Bohl laughs as he recalls the state of the old oven before it was swapped out: “That oven was on nonstop for about three or four years,” he says. “You could see clear through to the bottom of the floor.”
Though the mechanics have changed, The Roost stays true to its simple roots. The grain that’s used in the bread is grown and milled on site once or twice a week, depending on demand. The bakers start their work at 6 p.m. and continue through until just before breakfast, crafting anywhere from 50 to 100 loaves each night. Roost grains feature in every loaf that’s churned out, although none is made with 100 per cent Roost flour due to its denseness.
“It’s a little bit denser because we don’t
process it as much,” explains Bohl. “Our sifted white isn’t bleached, and there’s still some bran in it.” He says that typical whole wheats are less healthy than The Roost’s white: “When you get whole wheat from a store, they bleach it, take all the bran out, and add the bran back! It’s unreal.”
The freshly milled flour makes a difference in the taste profile of all Roost’s products, from bread to pizza dough. Behind the bakery is a simple shed where the milling happens.
“First we put the grain through the cleaner to get out the pebbles,” says Bohl. “Then it goes into the stone mill. When it goes through it gets ground into full-on whole wheat. All bran is in there. From there we can put it into the hopper and separate the bran.”
Crawford leads me to the next room, where buckets of flour stand at the ready for the bakers to come and grab.
“We do about two hundred pounds at a crack,” he explains. “The main product is the sifted item. It looks a bit like Robin Hood but it’s still pretty dense and it’s quite full-on. About 50 per cent of the bran has been taken away from that.”
As for The Roost’s whole wheat variety? It’s entirely unsifted, leaving it with all the bran intact. “It’s got the wheat germ in it, it’s got all the bran. It tastes quite different. It’s quite nutty and harder to work with,” says Crawford.
He goes on to explain that, while Vancouver Island’s climate is good for growing wheat, it’s tough to come by enough acreage to make a go of it as a sole source of income.
“Over time the markets changed and you couldn’t make sense out of growing 50 acres of wheat if you were selling it as wheat,” he says. For it to be a profitable undertaking, the Roost moved toward selling the wheat in a value-added format: as breads and baked goods. “The wheat’s worth about 10 dollars a bushel. That’s about six or seven cents a pound if you sell it as wheat. If you sell it as flour, you only add a few cents per pound . . . but if you sell it as a loaf of bread, you convert it to 10 dollars a pound. That’s the multiplier that makes sense out of it.”
But just baking the wheat into bread isn’t enough for Crawford. In addition to his passion for classic cars (a Model-A
Ford, a 1964 Jag and a 1968 Jag roadster share space with the buckets and barrels in one of the farm’s outbuildings), he’s added greenhouses, rows of grapes, exotic birds, egg-laying chickens and a wood-fired pizza oven to the mix. This year marks the opening of The Roost Winery, a culmination of several years of planning, municipal permission-seeking and grape growing. In his downtime, Crawford is hard at work in his garage, making a giant horse-drawn pumpkin carriage that can be used for weddings and other special events.
“Hamish thinks the farm is 20 acres,” jokes Bohl. “No one ever told him it’s only 10.”
All jesting aside, Bohl shares Crawford’s passion for expanding and offering a unique experience. “Never stop growing and looking at what else you can incorporate,” he says, “or how you can become better and more valuable to your customers.”
Words to grow by, indeed. / BJ
Alexandra Van Tol is a B.C.-based freelance writer and editor.
¦ tricks of the trade ¦
BY MARIO FORTIN
CONTROLLING COOKIES
There are many ingredient factors that make a difference between a cookie that sells and one that doesn’t.
Controlling a cookie’s size and shape assures an appealing appearance and facilitates packaging. Baking powders allow us to control the cookie’s thickness. Cookies rise because of the carbon dioxide (CO2) vapour released by adding sodium bicarbonate (baking soda) or mono calcium phosphate (MCP) to the batter. In dry cookies, we can also use ammonium bicarbonate. Ingredients like sugar and shortening are important in controlling how much a cookie does or doesn’t spread. We can also influence the expansion of a cookie by using bleached flour in our batter or by adding an emulsifier.
Here’s a breakdown of some common ingredients and the effects they may be having on your dough:
SUGARS AFFECT EXPANSION
All ingredients with the power to sweeten affect the expansion of a cookie. There are two factors to consider when dealing with sugar: the quantity of sugar and the size of the sugar particles. Generally, the more sugar you have in the formula, the smaller the diameter of your cookie. A sugar with big particles will not completely dissolve in the dough. Instead, it will melt during baking, spreading the dough and giving a larger-diameter cookie.
THE FUNCTION OF FAT
Fats such as shortening, butter, margarine, oil and lard help to smooth the dough. They facilitate mixing, aeration and expansion, and improve the cookie’s mouth feel. Fats have less influence on expansion than sugar. The type of fat used will change the mixing time in the first stage, depending on the hardness (solidity) and temperature of the fat.
FLOUR TYPE
Several types of flours can be used to make cookies, but some will be more suited to a particular shape, texture and expansion than others. For certain formulas, we use all-purpose flour made from hard wheat. For others, we may prefer soft wheat flours, such as pastry or biscuit flour. The range of protein in the flour will affect the expansion of the cookie as it bakes. Avoid the use of special flours with cakes, which are bleached.
Sunday May 6 8:00 am – 5:00 pm
Whole-wheat or whole-grain flour such as ground flax seeds will change the spread of your baking cookie, so you will have to adjust formulations made with these flours to meet your requirements.
TROUBLESHOOTING
Monday May 7 9:30 am – 5:00 pm
A well-balanced formula made with good-quality ingredients will help you obtain the desired results for your product. The following are some common causes of problems related to cookies that either expand too much or too little:
Tuesday May 8 9:30 am – 5:00 pm
POSSIBLE CAUSES OF TOO MUCH EXPANSION
• Flour with insufficient amount of protein
• Flour with poor-quality protein
• Liquid shortening with a melting point that is too low
• Fat level too low for quantity of sugar in formulation
Keynote Address 11:00 am - 12:00 noon
SCHEDULE OF ACTIVITIES
Bakery Showcase 2012 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level. 7895 Tranmere Dr., Ste 202, Mississauga, ON, L5S 1V9 Tel: 905-405-0288 or Toll free in North America 1-888-674-BAKE (2253) Fax: 905-405-0993 • E-Mail: info@baking.ca • Web-Site: www.baking.ca DAY REGISTRATION AREA HOURS OF OPERATION
Exhibitor Product Showcase 10:30 am – 12:00 noon (Free to all Attendees!) 12:00 noon – 5:00 pm
A well-balanced formula made with good-quality ingredients will help your product achieve the desired result.
• Too many gums or eggs in formulation
Exhibitor Product Showcase 10:30 am – 12:00 noon (Free to all Attendees!) 12:00 noon – 5:00 pm
• Using bleached or cake flour
To register for Bakery Showcase 2012 use the enclosed registration form or register online at www.baking.ca
• Sugar that is too coarse
• Too much liquid sugar
• Too much baking powder
• Wrong type of leavening agent
• Too much liquid in the formula
• Using single stage mixing where multi-stage mixing is needed
• Oven temperature too low at start of baking time
POSSIBLE CAUSES OF INSUFFICIENT EXPANSION
• Strong flour too high in protein
• Shortening is too plastic (i.e., croissant margarine)
• Sugar is too fine
• Too much fat for the quantity of sugar
• Too many mixing stages
• Oven temperature too warm at start of baking time
• Missing liquid in the formula or liquid that is absorbed by gums, starches and fibre in the formulation Remember that cookies do not bake by the internal oven temperature, but by the heat of the surface they are baked on (i.e., sheet pan, oven band or belt). Cookies baked directly on a metal surface will not bake the same way as cookies baked on silicone or parchment paper. Changing your baking surface may also change the way your cookies spread. / BJ
Mario Fortin is an international bakery consultant and owner of FORMA-LAB, a consulting service for bakers and suppliers. If you need technical information, send questions to info@forma-lab.com.
• Join over 5,000 industry professionals including retail, in-store, foodservice and wholesale bakers
• Visit the trade show with over 100,000 sq ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)
• NEW FEATURE “Canada’s Landmark School Challenge”
• Exhibitor Product Showcase – FREE to all attendees
• 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
• Lower rates for bakers
To keep your business successful, it’s important to stay on top of what is happening in the baking industry. Bakery Showcase 2012 provides a host of opportunities to source new suppliers, discover new trends and products through the always popular exhibitor product showcase and exhibits.
To keep your business successful, it’s important to stay on top of what is happening in the baking industry. Bakery Showcase 2012 provides a host of opportunities to source new suppliers, discover new trends and products through the always popular exhibitor product showcase and exhibits.
THREE DAYS OF TRADE SHOW
THREE DAYS OF TRADE SHOW
With more than 100,000 sq ft of exhibit space, the trade show floor is the place to be to see the products in action and meet the people behind them. For just three days you will have the opportunity to be face-to-face with the people who truly understand your business. Visit the trade show floor to see unlimited possibilities in ingredients, equipment, services, technology, baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) and much, much more!
NEW FEATURE
With more than 100,000 sq ft of exhibit space, the trade show floor is the place to be to see the products in action and meet the people behind them. For just three days you will have the opportunity to be face-to-face with the people who truly understand your business.
NEW FEATURE
INTRODUCING
INTRODUCING
CANADA’S LANDMARK SCHOOL CHALLENGE
CANADA’S LANDMARK SCHOOL CHALLENGE
Visit the trade show floor to see unlimited possibilities in ingredients, equipment, services, technology, baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) and much, much more!
EXHIBITOR PRODUCT SHOWCASE
EXHIBITOR PRODUCT SHOWCASE
(Free for all Attendees!)
(Free for all Attendees!)
Looking for the latest products, ingredients, equipment, technology and/or services?
Looking for the latest products, ingredients, equipment, technology and/or services?
Let the Product Showcase, which features multimedia presentations by Showcase exhibitors be one of the first stops in your quest for information. Check out the Exhibitor Product Showcase insert.
A first for anywhere in Canada, BAC’s Ontario Chapter is pleased to introduce the first great Canadian Landmark Challenge.
Let the Product Showcase, which features multimedia presentations by Showcase exhibitors be one of the first stops in your quest for information. Check out the Exhibitor Product Showcase insert.
BAC ANNUAL GENERAL MEETING
BAC ANNUAL GENERAL MEETING
Sunday May 6 10:00 am – 11:00 am (Members and non-members invited to attend)
A first for anywhere in Canada, BAC’s Ontario Chapter is pleased to introduce the first great Canadian Landmark Challenge.
THE COMPETITION – Student Teams from Niagara College and George Brown College’s bakery programs will face off on the Bakery Showcase exhibit floor in a two day build off of their choice of a great Canadian landmark.
THE COMPETITION – Student Teams from Niagara College and George Brown College’s bakery programs will face off on the Bakery Showcase exhibit floor in a two day build off of their choice of a great Canadian landmark.
THEIR BUILDING MATERIALS
THEIR BUILDING MATERIALS - Each Student Team will create their massive displays using nothing but baked goods.
Sunday May 6 10:00 am – 11:00 am
(Members and non-members invited to attend)
The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future.
- Each Student Team will create their massive displays using nothing but baked goods.
THE WINNER – chosen by popular choice by you, the Bakery Showcase attendees.
The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future.
Please note: only BAC members are eligible to vote
THE WINNER – chosen by popular choice by you, the Bakery Showcase attendees.
This good natured competition is intended to highlight the creativity and skill of some of the nation’s brightest baking students.
This good natured competition is intended to highlight the creativity and skill of some of the nation’s brightest baking students.
BAC wishes to extend its appreciation to both Niagara College and George Brown College for their enthusiasm in participating in what we hope to become a regular feature at Bakery
BAC wishes to extend its appreciation to both Niagara College and George Brown College for their enthusiasm in participating in what we hope to become a regular at Bakery Showcase.
KEYNOTE ADDRESS
KEYNOTE ADDRESS
“Trends, Products and Predictions”
HOTEL INFORMATION
“Trends, Products and Predictions”
John Klecker
John Klecker
Sunday May 6 11:00 am – 12:00 noon (This session is free of charge to all attendees and exhibitors.)
Sunday May 6 11:00 am – 12:00 noon
(This session is free of charge to all attendees and exhibitors.)
Gluten Free, clean labels, and reduced sodium are just a few of the challenges pressuring Canadian bakery volumes and there is no end in sight to the evolving demands of consumers looking for tasty, healthier baked goods. With more than 35 years of experience as a “hands on” executive in retail and commercial baking, BAC Past Chair John Klecker will offer his insights and thoughts on the current state to today’s market and what the future may hold.
HOTEL INFORMATION
Bakery Showcase 2012 is pleased to have designated the Holiday Inn Toronto International Airport as its headquarter hotel
Bakery Showcase 2012 is pleased to have designated the Holiday Inn Toronto International Airport as its headquarter hotel
Room Rate:
Gluten Free, clean labels, and reduced sodium are just a few of the challenges pressuring Canadian bakery volumes and there is no end in sight to the evolving demands of consumers looking for tasty, healthier baked goods. With more than 35 years of experience as a “hands on” executive in retail and commercial baking, BAC Past Chair John Klecker will offer his insights and thoughts on the current state to today’s market and what the future may hold.
Promotional Code: BAK (Bakery Showcase 2012 group rate). Cutoff date for the special room rate is April 19, 2012
Promotional Code: BAK (Bakery Showcase 2012 group rate). Cutoff date for the special room rate is April 19, 2012
Address:
Address:
Holiday Inn Toronto
Holiday Inn Toronto
International Airport Hotel
970 Dixon Rd, Toronto, ON M9W 1J9
International Airport Hotel 970 Dixon Rd, Toronto, ON M9W 1J9
Tel: 416-675-7611 | Fax: 416-675-0305
Tel: 416-675-7611 | Fax: 416-675-0305
For Reservations call 1-800-524-8436
For Reservations call 1-800-524-8436
Web-Site: www.holidayinn.com/yyz-intlapt
Sunday May 6 5:00 pm – 6:30 pm
(Free Admission, Cash Bar)
Before heading off for dinner, join us at this reception to relax and converse with friends and colleagues.
Web-Site: www.holidayinn.com/yyz-intlapt
E-mail: cdn-reservations@ihg.com
E-mail: cdn-reservations@ihg.com
The group rate code BAK should already be entered in the Rate Preference section.
Before heading off for dinner, join us at this reception to relax and converse with friends and colleagues.
The group rate code BAK should already be entered in the Rate Preference section.
Hotel Shuttle
Hotel Shuttle
There will be a complimentary shuttle service to and from the International Centre during the show dates (May 6-8).
Notes:
There will be a complimentary shuttle service to and from the International Centre during the show dates (May 6-8).
Notes:
• Hotel reservations should be made directly with the hotel
• Hotel reservations should be made directly with the hotel
• When contacting the hotels, please ensure that you indicate you are attending Bakery Showcase 2012 so that the proper rate will be quoted
• When contacting the hotels, please ensure that you indicate you are attending Bakery Showcase 2012 so that the proper rate will be quoted
• The hotel cannot guarantee the special BAC/Bakery Showcase room rate after the cutoff date
• The hotel cannot guarantee the special BAC/Bakery Showcase room rate after the cutoff date
• Book your rooms early! The hotel has advised that popular nights such as Saturday and Sunday fill up quickly.
• Book your rooms early! The hotel has advised that popular nights such as Saturday and Sunday fill up quickly.
Ontario Chapter 2009 Recap
SCHEDULE OF ACTIVITIES
On behalf of the Baking Association of Canada – Ontario Chapter I would like to take this opportunity to introduce the volunteers individually and recognize their assistance with chapter activities throughout 2009.
Sunday May 6 8:00 am – 5:00 pm BAC AGM
Frank Safian - Chapter Chair •
Maurice Corsi - Vice Chair, • Caravan Ingredients
Dieter Claassen - Treasurer, Del’s Pastry •
Stephanie Jewell, Secretary, Bakers Journal •
Frank Lucente - Education, Metro
Tom Nowak – Social, Lallemand Inc
•
•
This year we also hosted the Annual Holiday Social on December 4th, an evening of great food and prizes for all. Included in this year’s social was a dinner-dance with music provided by the Par 3’s, an Irish band, singing past and present hits for all ages.
In 2010 the Ontario Chapter is already planning a few evening programs that will have guest speakers discuss general and industry specific topics along with a themed table-top event. In 2010 the Ontario Chapter will once again sponsor the Decorative Bread Competition, a national competition for all bread bakers, at Bakery Showcase. Plans are in place to award cash prizes well over $5,000 to both professional and students within the industry.
Phil Robinson - Membership, Dawn Foods
Dr. Phillip Lee Wing - Member-At-Large, The Food
Monday May 7
Development Group
Ira Day - Member-At-Large, Prosperity Foods
• Wholesale Ltd
Dan Peroff - Committee Member, Olympic
May 8
Each and every year we kick off the year with a sold out and very successful social with the Annual Night at the Races held at Woodbine Racetrack, members enjoy a fabulous dinner and wager a few dollars on the ponies. Tom Nowak our Social Chair once again executed a well planned and organized our spring 4-Man Scramble Golf Tournament. This event is sold out every year yet Tom finds a way to squeeze a few more in year after year. Our fall golf classic held in September at Glen Eagles Golf Club allows players to play their own ball while also submitting a team score. Thanks as well to Dan Peroff for the many years he has organized this tournament. Funds generated from both golf tournaments will support the chapters many initiatives including financial awards for academic achievement in the field of baking at many Ontario based community colleges.
On a sad note this past year we lost Matt Tatham from Nealanders while competing in a Triathlon event in Northern Ontario. A great friend to many and a true industry professional who volunteered for many years on the former Bakery Production Club of Ontario (BPCO) before it joined forces nationally with the Baking Association of Canada. I had the pleasure of working with Matt on many industry initiatives while volunteering and was motivated by his excellent work ethic and fresh perspective. Matt always had a genuinely friendly smile and made everyone feel welcome. Matt you will be missed.
To register for Bakery Showcase 2012 use the enclosed registration form or register online at www.baking.ca
Bakery Showcase 2012 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.
7895 Tranmere Dr., Ste 202, Mississauga, ON, L5S 1V9 Tel: 905-405-0288 or Toll free in North America 1-888-674-BAKE (2253) Fax: 905-405-0993 • E-Mail: info@baking.ca • Web-Site: www.baking.ca
In closing I would like to especially thank Dieter Claassen for keeping our finances in order and the entire executive for their well thought out contributions at every meeting toward the betterment of our industry. The Baking Association of Canada – Ontario Chapter would like to thank Paul Hetherington, BAC President, Rosemary Dexter & Gillian Blakey for their assistance with chapter activities and all those industry professionals who attended this year’s activities, we look forward to your support in 2010.
Email News Service
This program carries top of the line news on what’s happening in the industry with governments, services, BAC activities, etc. The E-Bulletin is ONLY available to BAC Member companies and their employees. Don’t miss out on receiving time sensitive news - if you’re not currently receiving the E-Bulletinplease email info@baking.ca to be added.
Frank Safian Ontario Chapter Chair
EMPLOYEES OF EX h IBITING COMPANIES
Employees of exhibiting companies (booth personnel and general attendees) who qualify in the “Supplier” category are encouraged to be added to their company’s Exhibitor Badge Order in order to avoid paying the Supplier rate.
r M Early Bird r egistration d eadline: a pril 5 or register on-line at www.baking.ca
• AD v ANCE REGISTRATION ENDS ON APRIL 27 Registrations received after this date will not be processed –register on-site at the International Centre May 6-8. Note: if you are sending your registration form via Canada Post your registration must be postmarked no later than April 20 to allow sufficient time for it to reach the BAC office.
Canada’s National Baking Trade Show and Convention Event
• Join over 5,000 industry professionals including retail, in-store, foodservice and wholesale bakers
• ONSITE REGISTRATION FOR BAKER/RETAILER/ FOODSER v ICE: Applies to owners or employees of bakeries, retail grocers, food distributors, restaurants, hotels, foodservice operations, accredited schools and enrolled students. Proof of qualification is required for on-site registrations which may include: business card, business license, white/yellow page business listing, company web site, company invoice, payroll stub (white out $), student card. Qualification criteria may be extended to group registrations at BAC’s discretion.
• Visit the trade show with over 100,000 sq ft. showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)
• NEW FEATURE “Canada’s Landmark School Challenge”
• Print clearly and use one form per person
• Lower rates for bakers
• Registrations will not be processed without full payment and will be confirmed via email.
• All badges will be held for pickup on-site.
• BAC reserves the right to refuse a registration request to anyone. BAC must verity your registration eligibility.
• Exhibitor Product Showcase – FREE to all attendees
• Network at the event including social functions
• Refund Policy: Written cancellation must be received no later than Thursday April 5 th . A $20 service fee will be applied. Refunds will occur after the event. Cancellations after April 5 th are non refundable.
• Badges are required for admittance. Altering your badge in any way (including inserting a business card), misrepresenting information on the registration form, loaning or giving your badge to another person is strictly prohibited and will be cause for eviction.
• Solicitation by non-exhibitors is strictly prohibited and violators will be evicted.
• Held every other year, it is THE place to see the best, the newest and your favourite products, ingredients, equipment, services and technology
AB Mauri Fleischmann’s
Abell Pest Control
✶ ABI Ltd
Abrigo Industrial Machines
ADM Milling
Alfa Cappuccino Imports
All Gold Imports
AMF Bakery System
Apple Valley Foods
Ashworth Bros
Auralite Panel Products
✶ AZO Inc
BakeMark Canada
✶ Bakers Exchange
Bakers Journal Magazine
Baking Assoc of Canada
✶ Belshaw Adamatic
Bakery Group
Bettendorf Stanford
Bunge Oils
Burnbrae Farms
Business Improvement Group
✶ Calibre Sales
California Walnut Commission
Canada Bread
Canadian Dairy Commission
✶ CanMar Grain Products
Caravan Ingredients
Carmi Flavors
✶ Carmichael Engineering
✶ CE International Trading
✶ Celco Inc
Chemroy Canada Inc (Food Division)
Chicago Metallic Bakeware
City of Brantford
Compass Food Sales
✶ Complete Cash Register Systems
Contemar Silo Systems
✶ Continental Ingredients
Canada
✶ CP Industries
Thanks to the following Sponsors:
EXHIBITOR LIST
as of February 3, 2012
✶ indicates New Exhibitor (did not participate in previous 2 events)
✶
Crown Custom Metal
Spinning
CRS Vamic
CTP Imaging Inc
✶
Dakota Specialty Milling
Dawn Foods Canada
Dealers Ingredients
DecoPac
Design & Realisation
Drader Bakery Logistics
Eckert Machines
✶ Edde Almond Paste
✶ EM Bakery Equipment
Embassy Flavours
✶ Enjay Converters
✶ Erika Record LLC
Fancy Pokket
Farinart Inc
Farm Credit Canada: Agribusiness & AgriFood
✶ Festo Inc
✶ Foley’s Candies
France Decor
✶ Francis Packaging
Frigid Equipment
G Cinelli-Esperia
✶ Gala Bakery
Gay Lea Foods
GFTC
Global Egg (Egg Solutions)
Gluten Free Gourmet
Gourmet Baker
✶ Grain Farmers of Ontario
Grain Process Enterprises
H Moore Printing Services
✶ Hallmark Insurance Brokers
Handtmann Canada
Harvest Corporation
✶ Hela Spice Canada
Hemp Oil Canada
Horizon Milling
Igloo Food Equipment
Industrial Bakery Equipment
✶ Innophos, Inc
Innoseal Systems
Intersteam Technologies
✶ Intralox LLC
J J Marshall
JBNT Marketing
KL Products
Kwik Lok
L & M Bakers Supply
Label Systems
Lallemand
✶ Lantic Sugar
Lapaco Paper Products
Lentia Enterprises
Lesaffre Yeast
✶ Lintec Label & Print Solutions
Lockwood Manufacturing
✶ LVO Manufacturing
Margarine Golden Gate-Michca
✶ Margarine Thiabault
Marsia Foods
McCall’s
✶ Mettler Toledo
MIWE Canada
ML Packaging
✶ MNP LLP
N2 Ingredients
Natunola Health Inc
✶ Natures Best Crop Inc
Nealanders International
Novelis Foil Products
Nutrasun Foods
Oakrun Farm Bakery
Olympic Wholesale
Ontario Ministry of Agriculture
Food & Rural Affairs
Ordan Thermal Products
✶ Otis Spunkmeyer Canada
P&H Milling Group
Packaging Machinery Concepts
Par-Pak
Parmalat
✶ PC Data
Petra International
Polar Technologies
Port Royal Mills
✶ PreGel Canada
Prime Pastries
Pro Bake Inc
Prosperity Foods
Quality Packaging Canada
Quadra Ingredients
Qzina Specialty Foods
Reiser Canada
RF Bakery Equipment
Rich Products of Canada
Richardson Oilseed
Richmond Traders
✶ Rondo Inc
Samrok
✶ Sani Marc Group, Food & Beverage Division
Satin Fine Foods
Shick
Signature Fine Foods
✶ Sottoriva America
✶ Southern Champion Tray
Spectra Foods
✶ Spectrim Label & Equipment
✶ Speedway Packaging Machinery
Sweet N Fun Products
Systemes KLR Systems
The CG&B Group
ToolBox Software North America
Tootsi Impex
Unifiller Systems
University Of Guelph, Agriculture & Food Laboratory
Vale Packaging
Vegfresh
✶ Wellbake Equipment
Westcan Marketing
Weston Bakeries Limited/
Ready Bake Foods Inc
2012
EXHiBiTOr PrODuCT SHOWCASE
Free Admission for Attendees! Limited seating: Available on a first come, first served basis
Looking for the latest products, ingredients, equipment, technology and/or services? Let the Exhibitor 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 snapshot of their latest offerings and will have the items on display in their booth if you need more information.
A “NEW” product/service is defined as being introduced to the baking industry within the past two years. Presentations with a new product/service are identified below.
MONDAY, MAY 7
10:30am – 12:00 noon
Smart Cutting Technology
ErikA-rECOrD iNC.
NEW
The Krumbein KSSM Manual In-Pan Cake Slicer is designed to slice fresh cakes, brownies, crumb-cake, rice crispy treats, baklava, flan, etc. The KSSM features a smaller footprint then comparative equipment currently available, detachable blades for cleaning, available in manual, semi-automatic and fully automatic, dual deck cutting technology: longitudinal and lateral.
Bakers Plus – Business insurance Program
CG&B GrOuP iNC.
Is your insurance program designed specifically for your operation?
The CG&B Group have developed “Bakers Plus” – a unique business insurance program designed exclusively for the baking industry. It is available to all commercial and retail bakeries. Comprehensive coverage at very competitive rates!
Golden roasted Flaxseed – Just Add!
CANMAr GrAiN PrODuCTS LTD.
Flaxseed gains more and more popularity among consumers. Golden roasted flaxseed is a powerhouse of valuable nutrients offering consumers healthy fats, extremely high omega-3 fatty acids, good fibre, valuable protein and important antioxidants. Golden roasted flaxseed is roasted for a nutty taste and crunchy texture consumers prefer in a product. Golden roasted flaxseed serves as a versatile product in the bakery industry and can be used as ingredient or topping in many applications.
Energy Efficient, New Technology
MiWE CANADA
Boost Your Profitability with Hela Spice Canada
HELA SPiCE CANADA
An introduction to how simple it can be to develop and produce exciting new products that add value to your product offerings. This presentation will review today’s latest trends of savoury indulgent, visuals and the health benefits of fibre and omega 3 and how to participate in these markets.
StayFlat™ Sheet Pan:
The Sheet Pan reinvented
CHiCAGO METALLiC BAkEWArE
Roll-in e+ is a high energy efficient double rack oven which has new touch controls with 250 and 8 phase program. The roll-in e+ has a very small foot print. Water for steam is measured and has no waste.
Bunge Oils: Pioneers in Non Hydrogenated Solutions
BuNGE CANADA
Tenerissimo is a new concept in frozen desserts and beverages which features a soft-serve like product that when combined with coffee or juice creates an exciting new concoction. Packages include machine, product, cups and marketing material. This is ideal for bakeries, caterers, coffee shops and as add-ons to existing businesses. May 6-8
Chicago Metallic’s StayFlat™ Sheet Pan has sidewalls that are reinforced with an engineered rib that increases its sidewall strength up to 30%. This feature, coupled with a concave bottom and residual tensile stress, which adds strength in the metal, results in a pan that resists bowing and stays flat longer!
NEW
Bunge: the oil experts and market leaders in non hydrogenated product solutions. At Bunge we have been customizing oil blends to meet desired functional, nutritional and labeling needs for many years. We continue to use our expertise and innovation to develop new product options to meet our customers’ ever evolving needs. Two specific new products will be featured.
Tenerissimo: A new frozen dessert and beverage system
PrEGEL CANADA
NEW NEW
Canadian Dairy Commission’s Matching investment Fund
CANADiAN DAirY COMMiSSiON
The CDC has developed the Matching Investment Fund (MIF) to encourage growth and innovation in the manufacture and use of Canadian dairy products and ingredients. This program provides non-repayable contributions to Canadian food manufacturers for product development on a matching investment basis. Visit www.milkingredients.ca for more information.
TuESDAY, MAY 8
10:30am – 12:00 noon
Trima k2 Bun Divider rounder
EM BAkErY EquiPMENT
EM Bakery Equipment presents Trima’s new Model Bun Divider Rounder. The Trima K2 machine produces buns in two row configuration with a variety of weight ranges. Trima K2 also produces a four row version titled the KE. Both machines may be coupled up to further production equipment.
introducing PhotoCake® Online
Print-On-Demand System
DECOPAC
Introducing PhotoCake® Online Print-On-Demand cake decorating system from DecoPac! The easy-to-use system will help you create fun and unique cakes that will get your customers talking … and buying. Over 500 images available including top selling licenses like Disney, Mattel, NHL and many more.
Tamper Evident Packaging Solutions
iNNOSEAL SYSTEMS, iNC.
Innoseal Systems, Inc is a pioneer and innovator of tamper evident packaging systems, including the InnoSealer. The InnoSealer provides an easy and cost effective solution to sealing bags. The new InnoSealer Printer and Rewinder also offers a date code solution for your products’ traceability needs. Product launch is 2012!
A Baker’s Approach to Clean Label
LALLEMAND iNC.
Consumers want clean-label products, and they increasingly request these from bakers. Essential CL 732 will help you clean up your label, optimize your formulations and save. Let Lallemand lend you a hand with your R&D projects and bring tailor-made clean label solutions to your customers.
ExitSMArT™ - Exit From Your Business On Your Terms
MNP LLP
Leveraging over 65 years of business succession experience, MNP created ExitSMART™ to help owner-manager and large organizations develop a comprehensive succession program. Focusing on the S.M.A.R.T. factors (Succession, Maximizing value, Asset and wealth management, Retirement needs and Tax planning) we help ensure you can exit your business on your terms.
Trans Fat Compliant Margarine and Shortening Solutions
riCHArDSON OiLSEED LiMiTED
Richardson Oilseed’s mission is to develop innovative, functional, non-hydrogenated margarines and shortenings that work! Since 2010, we have launched 11 new bakery-related trans fat compliant products. Our product lineup addresses a variety of needs including cleaner labels and healthier nutrition profiles. Come learn about how our products can be a solution for your needs.
VEGFrESH Apples & Fillings
VEGFrESH iNC
VEGFRESH will showcase “Local Ontario” apples and apple fillings specifically for the Baking Industry. VEGFRESH will present the benefit of local supply and “SQF” certified safety that comes with every order.
Hemp Food: An inherently Nutritious Gluten-Free ingredient
HEMP OiL CANADA iNC
Hemp food is a versatile, inherently nutritious and naturally glutenfree ingredient that can be incorporated in nearly every baking application. The variety of hemp ingredients to choose from allows every baker to be creative without compromising nutrition. This presentation will talk about the various hemp food products to choose from and how to determine which will be the best fit for your baking needs.
ultimate Chemical Free Cleaning
iNTErSTEAM TECHNOLOGiES
The power of steam is already a hot and fresh ingredient in the baking industry. Eliminating chemical contamination, improving standards of cleanliness and reducing labour costs are the benefits of steam cleaning that you already know. Lets look at stepping it up a notch – the Lavor Vesuvio cleans bakery surfaces with power and ease.
CASH FLOW MANAGEMENT MATTERS
Cash in the bank is a key performance indicator for any business.
Business owners traditionally evaluate financial performance based on net income. Continuous efforts are made to improve the bottom line by generating new sales in addition to applying cost cutting measures. The common assumption is that to gain approval from bankers and other key stakeholders, strong profitability is the only measure that counts. Unfortunately, while profitability is important, cash is the real king of business. The primary reason that most businesses fail is due to the lack of proper cash management. Business owners tend to spend their time building the business instead of placing controls on managing daily cash flow. Frustration occurs as profitability increases and yet there is no cash in bank.
Let’s look at some important reasons why net income and cash are not the same.
CASH LAG
The cash lag is the time between making payment for the initial receipt of goods and receiving payment from customers for goods sold. The time can be significant, especially for manufacturers, as materials purchased need to be put through the manufacturing process, packaged and then sold to customers. Shipment is only half of the battle. The business needs to collect its accounts receivable. This can take time as customers want to stretch out their cash flow as long as possible because they face the same demands. It is not uncommon for a manufacturer to experience a cash lag cycle of several months.
GROWING COMPANIES
Companies that are in a growth mode tend to be cash strapped as a result of additional expenditures and working capital needs, specifically to finance accounts receivable and inventory. Most growing companies invest in new talent, marketing and infrastructure at the beginning of a growth cycle. The cash outflow for these expenditures is made well in advance of receiving the end cash benefits. Business owners
look for a return on their investment but need to be patient and understand that realization is not immediate. In addition, growing companies need to build inventory and receivables. Inventories are built to meet new customer demands and receivables are greater due to sales volumes. Although these assets are good working capital items they are not the same as cash and require financing similar to expenses, either from bank operating lines or personal funds.
Here are three easy tips to help your business improve cash flow management:
UNDERSTAND YOUR CUSTOMERS
As the business grows, the number, sophistication and demands of customers will also increase. Generally the larger the customer, the longer they will take to pay because they can. Large retailers such as Loblaw’s and Sobeys know they have influence and are important to suppliers since they represent a large volume in sales. As a result they will stretch out their payments as long as possible with the attitude that if the supplier doesn’t like it, they can go somewhere else. On the other side of the scale are the smaller customers, where the biggest fear is not collecting receivables at all.
MANAGE ACCOUNTS RECEIVABLE
There is only one thing worse than not making a sale: making a sale and not getting paid. If a customer is late on payment, it’s not enough to assume that they will eventually pay. There needs to be follow-up and active communication about the timing to receive payment. Managing accounts receivable is a daily function that should be assigned to a no nonsense person in the organization who can be politely persistent. Although there are costs associated with providing customer discounts, it is a business tactic to help improve collections. This shouldn’t be a bonus for paying when amounts are due; however, a two per cent discount if paid in 10 days or one per cent discount if paid in 30 days will assist with predictability of cash inflows.
INVENTORY MANAGEMENT
As mentioned earlier, payment for goods and materials occurs at the beginning of
the cycle. The last thing that businesses want is to disappoint their customers with short shipments due to insufficient inventory levels or not having the product at all. The common thought is that carrying more inventory items and quantities than necessary is better for business. However, carrying too many inventory items (SKUs) can be a detriment to the company. First it’s detrimental to cash flow, difficult to manage and the risk of obsolescence is high. Second, and usually forgotten, is the power of brand equity. The business wants to be known for something and have the product sell itself. Think about the most popular brand of ketchup or of facial tissues – both are commonly known under a specific brand name. These companies are not worried about expanding the amount of product they carry. They are concerned with continuously promoting their core products and only creating and offering new complimentary products after the appropriate market need assessment has been performed. For successful inventory management, moving all products rapidly is of the upmost importance. Don’t be afraid to tell a customer that certain products are not carried by the company. The “all things to all people” business model has proven to be unsuccessful. It’s important to note that the traditional thinking that business profitability matters the most is short sighted. Cash is truly king as it provides operational flexibility as well as opportunities to enhance product lines, invest in research and development and provide business owners with the reassurance that they don’t have to manage cash flow on an hourly basis. It is common for investors and lenders to request cash flow reporting and forecasting in addition to or even instead of the standard profit and loss forecasts. In these uncertain times it is recommended that cash forecasts be included in the monthly or weekly financial reporting package. Remember that every business decision should be evaluated from both a profitability and cash flow perspective. / BJ
Simon Francis, a partner in the audit and assurance practice at the Toronto office of Fuller Landau LLP. Simon can be reached at (416) 645-6583 or sfrancis@fullerlandau.com.
From mixers to counter scales, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Globe mixers with digital timers
Globe Food Equipment introduces an electronic digital timer on its SP62P 60-quart pizza mixer and SP80PL 80-quart mixer. Digital timed control allows the operator to select a precise mixing time and save it for the next mixing batch. Non-timed digital manual control allows the operator to maintain mixing speed and time with a one-touch start and stop operation. Both models feature automatic safety shut off and safety interlocked bowl guard and bowl lift. www.globeslicers.com
Bulk material from A to B. Technology from A to Z. We understand that the efficient handling and processing of raw materials has a decisive impact on the cost-effectiveness of production in industrial bakeries. As a result, Bühler works with you to develop and implement solutions for every stage of the process: secure product intake, careful storage, exact dispensing, and precise weighing. System controls allow for customized recipes, and can easily be integrated into your production planning system. Bühler, providing the speed and precision you demand.
Bühler (Canada) Inc., 7270 Woodbine Ave, Suite 202, Markham, ON L3R 4B9 905-940-6910 buhler.minneapolis@buhlergroup.com
Innovations for a better world.
GetSassie! isomalt colours
SassieShotz are six-inch sticks of pure isomalt, precooked and ready to melt. With over 50 different colours in stock, they can be combined to create the perfect confectionery colour scheme for any holiday.
The expanded SassieShotz line features additional colours and holiday collections, including a spring collection and a shamrock collection for St. Patrick’s Day. www.getsassie.com
Mettler Toledo touchscreen counter scales
Mettler Toledo’s UC Evo Line is a PC-based touchscreen counter scale, designed to improve communication, productivity and marketing to shoppers. The scale can run third-party applications such as web browsers, fresh item management systems, e-mail and meal planners, consolidating systems to help simplify workflows and improve operational efficiency.
A 12.1-inch colour LCD operator touchscreen is fully configurable with optional graphical presets, and the available preset keys can accommodate expanding PLU databases. The UC Evo Line also features a backlit display to provide better contrast and brighter, more vivid colours. http://ca.mt.com
Product transfer and pump tech from Unifiller
Unifiller Systems
offers a range of hopper topper product transfer pumps that use technology to elevate food products while maintaining product integrity.
The air-operated pump features an infrared sensor that keeps the hopper level filled to a constant level. The machine can pump products, including light and heavy cake mixes, icings, chunky fruit or meat fillings, and liquid mixes.
The hopper can be filled directly from the mixing bowl and features a PowerLift telescopic lifting mechanism. www.unifiller.com
CDN oven thermometer
The ProAccurate Oven Thermometer from Component Design Northwest (CDN) has a temperature range from 65 C to 287 C (150 F to 550 F), and contains a durable laboratory glass lens and target range indication. The thermometer also features a two-way hanger with a wide base, making it easy to hang on the oven rack.
www.cdn-timeandtemp.net
Herza Schokolade customized chocolates
Herza Schokolade’s bake-stable chocolate batons are available in white, milk and dark chocolate, as well as caramel varieties. The batons range from one and two centimetres wide and eight to 40 centimetres long. The size can be adjusted to suit the customer’s specifications, and aromatics such as vanilla or coffee can be added to the batons for a customized flavour. www.herza.de
Master-Bilt reverse cycle defrost system
Master-Bilt has upgraded its patented master controller reverse cycle defrost (MCRCD) for walk-in refrigeration systems. The MCRCD features a valve that reverses the flow of high temperature refrigerant through the evaporator coil, heating along its entire length and eliminating frost buildup.
The upgraded version includes Web2Walk-In, a new Internet-based technology program that provides complete access to the entire MCRCD system remotely. This will allow users to monitor and program all data and set points though wireless Internet or a cable connection. An Android smartphone app is also available, offering the user the same services they can access on a computer. www.master-bilt.com
¦ concepts for success ¦
BY DIANE CHIASSON
CELL SUCCESS
Your customers are on their phones now more than ever. Here’s how to reach them.
It’s estimated that more than 10 trillion text messages will be sent and received worldwide this year. Over 50 billion apps will be downloaded and the number of smartphone users is expected to exceed the number of PC users. The best way to reach your target audience is via their cellphones.
There are many benefits to mobile marketing, including an increase in repeat customer visits, gaining new customers and spreading word-of-mouth awareness. It is also a fairly inexpensive way to market. Most importantly, mobile marketing helps you establish a personal relationship with your customers.
}you need to make sure that you give your customers a good reason to opt-in and receive your deals.
MULTIMEDIA MESSAGING
You can use Multimedia Message Service (MMS) to send photo messages to your customers that would include embedded images of your latest cake creations, desserts, pastries or fresh breads. Bakeries, in particular, can really capitalize on luring in customers with tantalizing photos of their products.
MOBILE WEB BROWSING
Most smartphones come equipped with GPS that you can use to send ads to users in a specific location.
Make your website more user-friendly for mobile devices, allowing customers to place orders, download coupons or other specials via their mobile phones. Ensure you have maps, directions and general information posted on your website that will allow customers to find you easily.
Most importantly, mobile marketing helps you establish a personal relationship with your customers.
There are several different ways in which mobile marketing can be applied, ranging from simple local advertising to more complicated GPS-related location detection. It can be as simple as sending out a text message or a coupon to your customers’ cellphones, or offering incentives to your customers for visiting your bakery on multiple occasions. You could also use mobile marketing to provide social events and meet-ups based on the physical location of your store, or share location-based information with your customers via a social network.
Here’s a breakdown on how to market your bakery through the various platforms of mobile marketing.
SIMPLE TEXT MESSAGING
Use SMS (Short Message Service) to send short, text-based messages to your customers, which can include your daily special or a discount coupon. Be sure to always send your phone number, address and a link to your website. Text message marketing can also create more meaningful relationships with your customers. However, since it is permission-based,
GPS-ENABLED MARKETING
Most smartphones today come equipped with GPS, and are capable of broadcasting locations. You could take this opportunity to send your ads or messages to users in a specific location. For example, a customer who has opted-in to your bakery’s mobile marketing plan walks by and will instantly receive a text message inviting him in for an immediate reward. Or you could market via a mobile network, whereby the customer’s mobile service provider delivers offers, rewards and coupons to its subscribers based on their specific geographic location.
DEVELOP AN APPLICATION
Developing an “app” for your bakery can cost anywhere from $20,000 to $100,000, but if successful, could help increase your sales by millions. For example, your app could allow customers customize their own cakes or cupcakes by allowing them to choose the flavour of the cake, the colour and flavour of the icing, the filling and the decorations. You could also create a cupcake-making game for kids that
allows them to create a cupcake and later purchase their creation at your bakery, or have contests to see who created the best cupcake. Your app should save the customer’s order, address and payment method, making all subsequent orders much easier.
USE LOCATION-BASED MOBILE PLATFORMS
There are several location-based mobile platforms that you can use that allow your customers to “check in” at your bakery, giving you presence on Facebook, Twitter and other sites. Customers check in and tell all their friends where they are, thereby promoting your operation. In return, you can increase repeat business by offering your customers rewards and discounts.
USE E-MAIL
E-mail is still considered a mobile channel, and still one of the easiest ways to send a message. Like text messaging, you need your customers to sign up for it. There are many ways to take advantage of your customers’ propensity to be on their cellphones. Use this breakdown of mobile marketing to help your bakery reach new heights. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 25 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
BRANDI COWEN
TAPPING A TRENDSETTER
Each spring, tree tappers armed with spigots and buckets collect litre after litre of clear, thin birch tree sap. The sap is carted off to sugarshacks across the country, where it is transformed into a locally produced, seasonal ingredient gaining celebrity in the food world.
Last June, Sainte-Rita, Que.-based Érablière Escuminac’s birch syrup won a SIAL Canada Trends & Innovation Award. SIAL Canada also highlighted the syrup in a roundup of products that are positioned to meet the big food trends of the future, noting it as a “natural and risk-free” product. Birch syrup is getting nods in the media too. It made the Toronto Sun’s list of food trends to watch in 2012, and has been featured in Canadian Living magazine, and on the TV show CityLine
“There are many more orders because our syrup has appeared on many television shows,” says Érablière Escuminac’s Miriam Guignard. At the moment, the company is tapping just 6,000 of its 25,000 trees. In the next few years, she expects production will ramp up. Keeping up with demand in Érablière Escuminac’s existing Quebec and Ontario markets and new markets opening up in western Canada and the United States will be a big job that’s poised to get even bigger as the syrup’s rich notes of caramel, molasses and spice win over more devoted foodie fans.
A TASTE OF SPRING
Birch sap flows for a brief, two- to four-week period each spring, when warm daytime temperatures begin to thaw the frozen sap stored up in the tree’s roots throughout the winter. As the sap thaws, it is drawn up into the tree, providing the nutrients needed to bud and grow new leaves. Once the sap starts to flow, the tree can be tapped just like a maple tree. A spout is inserted into the tree trunk and buckets or bags are hung to collect the sap. Some larger operations
may use a network of plastic tubing to collect sap, as larger maple syrup producers do.
The birch-tapping season typically starts after the maple season wraps up and lasts two to three weeks. In Alaska, where most of the world’s birch syrup is tapped, production tends to start in late March or early April. Quebec’s Érablière Escuminac usually does their tapping at the end of April. Elsewhere in Canada, producers ranging across the Yukon, British Columbia, Manitoba and Ontario may tap their trees from mid-March through early May.
After collection, the sap is poured into an evaporator, where as much as 99 per cent of the water is boiled off, leaving an amber concentrate rich in natural sugars.
The evaporator can run at temperatures reaching a scorching 93 C (200 F). This process must be carefully monitored from start to finish. Birch sap contains mostly fructose and glucose, simple sugars that burn at a much lower temperature than the more complex sucrose that gives maple syrup its sweetness. Birch syrup producers must allow the fructose in their syrup to caramelize, giving the finished product its rich, caramel flavour, without scorching this delicate sugar.
Cooking up a single litre of birch syrup can take anywhere from 80 to 100 litres of sap. Early in the season, before much of the sap has a chance to thaw, it may take up to 130 litres of sap to make one litre of syrup. In comparison, it takes
p ro duc t q ual i ty, pe r fo rm anc e, nutri t io n al v alu e an d pro fi t m argin s. Whe th e r yo u a re bu yi n g Bas e Ingre di e nts, i mpro v i ng yo u r pro duc t 's val ue p ro pos it i on or twe aki n g margi ns, trus t De al e rs
Ingre di e nts to d e l iv e r re su l ts
Bu tt e r Bu ds
Bu tte r, cre am an d che e se natu ral dai r y co nc e ntrat e s re du ce f at w hi l e enh anc i ng f lav o ur c harac te ri sti c s a t a lo we r tot al co st Im pro ve y ou r pro du ct pe r fo rm anc e – nat ural l y.
C al l 9 05 - 45 8 -7 7 66
Citr i- fi
Ci tri - fi offe rs ex ce pt io n al v alu e an d per form an ce b y im pro vi ng m o is ture man age me n t, r e duc i ng f ats a nd cal o ri e s w hi l e e nh anc i ng tast e a nd te xtu re. It 's a wi n ni ng f o rmu l a fo r yo u an d yo u r co nsu m ers – nat ural l y
P rod uct of t he Un i t ed S ta te s
V is it w ww. deal e rsi ngre di ents .c o m
between 20 and 40 litres of maple sap to yield one litre of syrup. Sap must be processed the day it is collected. Microorganisms start feeding off nutrients in the sap as soon as it leaves the tree, quickly degrading quality. If left too long, these micro-organisms can lead to off flavours in the finished syrup. This limits a producer’s ability to ramp up production. An evaporator system can only process so much sap in a 24-hour period; investing in more machinery also requires paying additional labour costs, as more hands are needed to keep the evaporators stocked with sap. This high-input, low-output production method drives up the price of a product already experiencing demand that far exceeds available supplies. Prices for birch syrup can reach as high as $100 per litre.
To cater to customers at a lower price point, some producers also offer bottles blending birch with other syrups. Uncle Berwyn’s Yukon Birch Syrup, located near Dawson City, Yukon, offers four varieties of syrup: a pure version made with 100 per cent birch syrup, a birch syrup and raw sugar blend, a birch syrup and sugarcane syrup blend, and an “all-Canadian” blend of birch and maple syrups. Boreal Birch Syrup in Thunder Bay, Ont., also complements its pure syrup with a birch and maple blend, as well as a late-season syrup sweetened with fructose.
NUTRITION NOTES
Although the exact makeup of birch syrup varies depending on where and when the sap is collected, it is generally rich in minerals. A two-tablespoon serving contains more than half of an adult’s dailyrecommended intake of manganese and thiamin
BAKERS
Baking Supplier
The sap in these birch trees will begin to flow anywhere from midMarch through to early May.
recommended for adults. Birch syrup can also deliver smaller doses of riboflavin, calcium, copper, magnesium and zinc.
In some circles, birch syrup is considered a great natural sweetener for diabetic baking. The syrup consists mainly of fructose – the lowest scoring sugar on the glycemic index (GI). The body digests low GI foods slowly, resulting in gradual changes in blood sugar levels. However, given its premium price, birch syrup isn’t likely to become a mainstream alternative sweetener, as honey has.
Today’s consumers are hungry for foods that reflect local and seasonal realities. Birch syrup fits the bill on both fronts, delivering rich flavours that can differentiate your products from the competition. / BJ
A SWEET SIDE NOTE
There are several varieties of birch tree that can be tapped for syrup production. In the Yukon, Alaska and parts of Russia, most syrup is made from paper birch or Alaska birch trees. Kenai and Western paper birch varieties account for smaller quantities of syrup produced in these areas. Érablière Escuminac in Saint-Rita, Que., taps yellow birch trees for their sap. The sugar content of the sap varies from one birch variety to the next. As a result, it takes many more litres of Western paper birch sap to make a litre of syrup than it would take if using a sweeter sap, such as Alaska birch.
nicholson BJ BC
Used & New Machinery
Habamfa • Sheeters • Dividers • Pans
• Global Machines and Parts • Custom Made Racks • Mixers • Ovens • Proofers
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment.
and Service
905-660-4040
Fax: 905-660-1930
¦ product showcase
BY JANE DUMMER, RD
THE ‘WHOLE’ STORY
It’s important for bakers and their customers to understand the differences between whole-wheat and wholegrain products.
More and more people are recognizing the important role whole grains play in a healthy diet. The latest scientific research demonstrates that eating more whole grains may help reduce the risk of heart disease. Wholegrain products provide important nutrients, including carbohydrates, B vitamins (e.g., thiamine, riboflavin, niacin and folate), iron, zinc, magnesium, fibre and numerous phytochemicals. The health support associated with whole-grain products cannot be attributed to any one nutrient. It is more likely the nutrients work together with other naturally occurring components to provide an overall health benefit.
}which it is milled.” However, at this time there is no standard of identity for the term whole-grain flour.
When wheat is milled to make flour in Canada, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as whole wheat, whole grain, pastry and all-purpose white flour. If all parts of the kernel are used in the same relative proportion as they exist in the original kernel, then the flour is “considered” whole grain. Under the Canadian food regulations, up to five per cent of the kernel can be removed to help reduce rancidity and prolong the shelf life of whole-wheat flour. The portion of the kernel that is removed for this purpose contains much of the germ and some of the bran. If this portion of the kernel has been removed, the flour would no longer be considered whole grain. Just when you
Under the Canadian food regulations, up to five per cent of the kernel can be removed to help reduce rancidity and prolong the shelf life of whole-wheat flour.
Clients ask me whether or not whole-wheat flour is the same as whole-grain flour. In 2007, when the latest edition of Canada’s Food Guide was released, the recommendation “make half your grains whole, each day” was made to encourage the population to consume a variety of grains, including wheat, oats, barley, pasta and rice. Since that release, I’ve been getting the whole wheat versus whole grain question more often.
The consumer confusion continues to stem from the terms whole wheat and whole grain being used interchangeably by marketers, food writers, non-food health professionals, media personalities and other consumers. What makes things even more complicated is that the Canadian food regulations have standardized the composition of whole-wheat flours, which in their wording: “shall contain the natural constituents of the wheat berry (kernel) to the extent not less than 95% of the total weight of the wheat from
think the answer to the flour question is becoming clearer – the term “stone ground” refers to milling the entire kernel, including the germ. Therefore, stone-ground bread essentially is whole-grain.
There is not mandatory enrichment or fortification for “whole” wheat flours. However, for population health, white flour requires enrichment to restore the vitamin and mineral lost during the milling process. Enriched white flours must contain added thiamine, riboflavin, niacin, folic acid and iron at the levels prescribed by the Canadian food regulations. In addition, vitamin B 6, d-pantothenic acid, magnesium and calcium may also be added at prescribed levels. Added nutrients must be declared in the Nutrition Facts table.
The Canadian National Millers Association (CNMA) has had a particular interest in health claims since a number of generic health claims for grain-based foods have been approved in the U.S., Canada’s largest trading
partner and export market. In addition, despite the mandatory enrichment of wheat flour with folic acid, neither millers nor bakery product companies are permitted to state in product labels or advertising the public health reason for fortification with folic acid. CNMA continues to advocate responsible use of health claims. In 2009, Health Canada declared its intention to proceed to approve a generic claim for whole grains and for folic acid (folate). Health Canada is proposing to approve two additional health claims that relate to cereal grain foods. They are:
1. A healthy diet rich in a variety of vegetables, fruit and whole-grain products and reduced risk of heart disease.
2. A diet rich in folate along with a daily folic acid supplement and reduced risk of having a baby with a birth defect of the brain or spinal cord.
Dietitians and sector groups such as the CNMA will continue to educate consumers that whole-wheat bread is made with whole-wheat flour and as sold in Canada, whole-wheat flour may have much of the germ removed. Therefore, 100 per cent whole wheat bread may not be whole grain. And until a definition of whole grain is legislated, consumers are advised to read the ingredient list on the package label, inquiry with manufacturer and/or baker to identify the type of flour and ingredients used. / BJ
Jane Dummer, RD, is a leading dietitian for the Canadian food and nutrition industry. Jane offers services specializing in agri-food, functional foods and food safety. For more information, visit www. janedummer.com.
ON THE WEB
• Canadian National Millers Association www.canadianmillers.ca
• Health Claims in Canada www.hc-sc.gc.ca/fn-an/ label-etiquet/claims-reclam/ permitted_claims-allegations_ autorisees-eng.php
Fleischmann’s Yeast, part of the extensive family of AB Mauri ingredients, has been producing high quality yeast for more than 100 years. Fleischmann’s Yeast is available in cream, bag, block, and dry form. Choose Fleischmann’s Yeast—and tap into our global industry experience and the proven critical thinking of our talented team.
Good listeners make good business partners.
As a Dawn customer, you’ll have our undivided attention. We know there are never enough hours in the day. So we won’t waste a minute of yours. We’ll listen carefully to you and bring you our insights, solutions and resources to help you grow your business. We’re committed to helping you succeed. After all, we’re in this together. Contact Dawn at 1-866-277-3663 or e-mail us at dawncanadacs@dawnfoods.com or online at dawnfoods.com
