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Your ticket gets you the best seat in the house to learn from other top performers. You can attend all three days of educational sessions to gain new perspectives and knowledge from the best players inside and outside the industry. Headliners will speak on trends, marketing, consumer behavior, growth opportunities, leadership, lifestyle trends, and customer loyalty.
Become the MVP by learning a new playbook, exchanging winning tips and ideas, and networking with over 8,700 of your new teammates. New trends and products can be found on the 1,600-booth Expo Floor, in the Show & Sell Merchandising Center, or at the other industry Special Events including the WMMB Party.
It’s the totally new 10,000 square-foot merchandising idea center where you’ll experience the creativity and imagination of retail merchandisers in a real store setting. See, taste, and experience new ideas in layout, displays, case sets, signage, and themed-selling. A value-added bonus is your very own Idea & Photo CD for putting great ideas into action.
Jim Gaffigan Ready, Set, Eat!
Bill O’Reilly The No-Spin Zone
Carmine Gallo Lessons from The Apple Store
Marcus Buckingham Turn Strengths Into Competitive Advantage
Harold Lloyd Grand Slam Deli-Bakery Ideas
Alton Brown TV Food Shows and Their Impact
Brett Favre The Gunslinger
Erik Qualman Socialnomics
Lowell Catlett Food: Seeing 20-20 in 2020
Jack Li Growth Opportunities in Fresh Food
There’s surely no sea taste to these lifelike pieces of sushi cake crafted by Lori Monteiro.
By Laura aI ke N
a NeW MeNtaLIty
There’s been a lot of talk about small bites. Small indulgences, miniature everything, single-serve – you name it, and I think the bakery industry figured how to zap it with Rick Moranis’ gadget in Honey, I Shrunk the Kids. Some people want smaller portions of things for health reasons, and of course we know mini-anything is cute (insert imagined teacup puppy here). There is also a real need to address the growing number of one- and two-person households in this country as well as the possibly, but not necessarily, related abundance of food that is ending up in the trash. The bakery industry has made many efforts by producing more cakelettes, mini-pies, demi-baguettes and the like. But still, much of our caloric production goes to waste.
The 2011 census saw a first for Canadian stats: the number of one-person households exceeded the number of couple households with children under age 24. The number of one-person households increased by 10 per cent from 2006 to 2011. Households without two adults but with no children are also increasing in number, and make up a larger percentage than those with kids (29.5 per cent versus 26.5).
Plus, we’re throwing out more food than ever, according to recent research. In October of 2012, CBC ran a story detailing the results of The Cut Waste, Grow Profit draft report from the Ontariobased Value Chain Management Centre (VCMC) that suggested 51 per cent of the estimated $27 billion of food wasted in Canada ends up as discarded leftovers in the dump. A consumer expectation of larger portion size was cited as one of the reasons for the waste. This certainly goes against all the small portions talk. The relatively inexpensive nature of modern day food supply and confusion over when stuff goes bad were also to blame.
We’re running smaller households and throwing a lot of stuff out. These two problems may or may not be correlated, but the possibility that they are is food for thought. In any case, I am sure the root of waste in Canada runs far deeper than this. We’re affluent and we have the excesses to show for it. Yet, a person spending less money on food is not a suggestion I propose here.
there is also a real need to address the growing number of one- and two-person households in this country as well as the possibly, but not necessarily, related abundance of food that is ending up in the trash.
We’ve been trained by the club-pack mentality to believe we are saving money by buying bigger quantities. I am guessing the club-pack system is financially profitable or Costco wouldn’t have become the behemoth it is. But it goes against the concept of waste not, want not and against the notion that North America needs to rethink its serving sizes. I find, for myself anyway, that when I buy something in bulk I have a driving need to consume it faster than I would a modest amount. It’s a mentality caterers are familiar with, as they know they need to plan to keep those bowls full because people are shy about taking the last of anything. Yet, give us a mountain of something and by golly we’ll be up to our elbows in no time. It is by moving away from the club-pack mentality that people will still spend yet consume less.
The baking industry can show Canadians what a future of less waste could be. It could be a future built on quality first. We don’t want people to spend less money on food. We want them to spend more money on higher-quality food. If we consume less but spend the same or more, we will waste less and further develop our appreciation for not only the finer things in life, but also nutrition. It’s happening (slowly) and the bakery industry are becoming innovators of it. Small is often associated with luxury. Most of us don’t buy two-pound cans of foie gras from their nearby bulk outlet or store a whole leg of finely aged Niagara prosciutto. When more Canadians come around to appreciating a fine apple the same way they appreciate a fine wine, we’ll be in much better shape as a whole. The only way to stop a throwaway culture is to increase the value of its products in the eyes of its consumers. We live in a shamefully wasteful society, when you think about it. The baking industry should be proud of itself for the adaptations and innovations it has made to treat its products with pride and instill that value in consumers. Bakery, patisserie and chocolate are well positioned to lead the way to a better food future. / BJ
MArch | Vol. 73, no. 2
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briefly | CIIA creates tropic oil task force | AIB celebrating 20 years of expansion | Canada Bread rolls out social media campaign | for more news in the baking world, check out our website, www.bakersjournal.com
Bonnie Gordon College opens new home
Toronto – Bonnie Gordon’s artisanal private career college has a spacious new home.
In January, The Bonnie Gordon College of Confectionary Arts moved from a 3,000 square foot space to a nearly 10,000 square foot abode in the former Hilroy plant on Caledonia Road in Toronto.
The industrial space had been sitting empty for years. Gordon spent seven months custom building the school from the ground up.
“We’re still unpacking boxes; there’s still art to be hung on the wall,” Gordon says of the open, airy school that has a contemporary industrialist feel. The school’s new home features three professional kitchens, a multi-purpose demonstration room and
ample room for management and administrations offices.
The private career college, which began on the image and reputation of artisanal cake design, has expanded to include a Confectionary Arts Diploma (five months), Designer Cakes Certificate (eight weeks), Bakery Essentials Certificate (13 days) and continuing education classes. She also has a chocolate program in the works. The school’s programming aims to offer people artisanal training in condensed time periods that don’t require extended time away from paying work.
Currently, 95 per cent of her students are post-secondary grads, says Gordon. Her students have come from destinations as far
Five trends from the Winter Fancy Food show
San Francisco – A panel of trendspotters identified five top food trends for 2013 at the 38th Winter Fancy Food Show, which ran from Jan. 20 to 22 in San Francisco.
The panel consisted of Maureen Clancy, Matters of Taste; Narsai David, CBS San Francisco; Nancy Wall Hopkins, Better Homes and Gardens; Sara Moulton, “Sara’s Weeknight Meals,” Good Morning America; Kara Nielsen, CCD Innovation; Denise Purcell, Specialty Food Media; Stephanie Spencer, Sunset Magazine; Stephanie Stiavetti, NPR, Susie Timm, Girl Meets Fork; and Joanne Weir, “Joanne Weir’s Cooking Confidence,” PBS.
as Australia, Turkey, France and Iran.
The private college signed Cacao Barry as its first sponsor. Prospective students can find the new location at 670 Caledonia Road, unit 100.
Organizers gearing up for europain 2014
Paris - Europain and Intersuc, the global baking, pastry-making, ice cream, chocolate and confectionery exhibition, will be back in 2014. Alongside SuccessFood, this event places the emphasis on innovation for artisanal and industrial producers and consumers. Visitors from 143 countries came to discover the French and international know-how showcased at Europain 2012.
The panel’s trend picks were: Botanical beverages: Numi Organics’ broccoli cilantro tea, Wild Poppy Juice Co.’s blood orange chili juice, and The Republic of Tea’s Moringa SuperHerb tea. oil nouveau: Arette Foods’ organic tea seed oil with sundried tomatoes and chili pepper, Culinary Imports’ Stöger farm cherry, chile and tomato seed oils, and La Tourangelle Artisan Oils’ organic coconut oil.
Blue cheese redux: Bissinger’s Handcrafted Chocolatier’s Point Reyes
blue cheese wine grapes, Rogue Creamery’s Blue Heaven blue cheese powder, and Mt. Sterling Co-op Creamery’s Smoked Sterling Bleu goat cheese so many seeds: Enjoy Life Natural Brands’ Crunchy Flax Chia cereal, and K.L. Keller Imports’ Dukkah Lundberg Family Farms Hemp-a-Licious organic rice cakes.
top banana: Vosges Haut-Chocolat’s Wild Ophelia peanut butter and banana milk chocolate bar, PB Crave’s CoCo bananas peanut butter, and GoodPop’s frozen banana cinnamon pops.
The panel also identified other trends, for example fruit-infused vinegars, chips with a healthy glow such as fuji apple chips, peppery sweets like cayenne shortbread, agave, and single-serve sizes.
Europain also hosts the SuccessFood exhibition in order to combine both the catering and bakery trades. Together, they create areas and events for discovering the latest trends in contemporary bread-making.
InternAtIonAl coMPetItIons
The Cube will be back for 2014. This unique facility covering 4,000 square metres, is divided into three competition areas. Billed as the heart of the exhibition, the Cube will offer a stage for international talents from the baking, pastry and foodservice sectors. It will be the setting for contests such as the Mondial des Arts Sucrés and will also host the Bocuse d’Or France, the French selection round of the Bocuse d’Or.
For more information, visit www.europain.com.
Quebec City chef crowned Canadian Chocolate Master
Toronto – Olivier Tribut, chef instructor at l’École hôtelière de la Capitale in Quebec City, won the title of 2013 Canadian Chocolate Master at the national selections for the World Chocolate Masters.
The selections were held Sunday, Jan. 20, at Humber College’s Canadian Centre of Culinary Arts & Science in Toronto. Tribut will represent Canada at the fifth edition of the World Chocolate Masters in Paris in November.
“This event represents the pinnacle of chocolate expertise in Canada,” said Philippe Vancayseele, director of the Chocolate Academy in Canada, and president of the jury selection team, in a news release. “Olivier Tribut impressed the judges with his exceptional chocolate skills, including his artistry, flavours, texture and adherence to the event theme; The Architecture of Taste. His entries gave a whole new dimension to the world of chocolate gastronomy.”
Tribut won a highly-competitive, nine-hour, contest against six talented confectionery and pastry experts. The event was judged by eight well-known professionals from the pastry and chocolate industry who judged each competitor through a variety of criteria. The competitors demonstrated their chocolate skills in front of a packed auditorium of chefs, chocolate enthusiasts and spectators.
Here are the full results:
• Second place: Chris Kwok, Trump International Hotel & Tower, Toronto
• Third place: Michael Cotard, Cotard Chocolatier, Laval
• Best Moulded Bonbon: Sandra Abballe, Dolcini by Joseph, West Finch Bakery, Toronto/Kleinberg
• Best Classic Dessert Revisited “Tarte au Sucre” - Chris Kwok
• Best Gastronomic Chocolate Dessert: Olivier Tribut
• Best Chocolate Layered Cake: Michael Cotard
• Best Artistic Showpiece: Olivier Tribut Olivier competed in the Canadian World Chocolate Masters selections in 2007 and 2009. He received his education from Lycee Quercy Perigord – Cap Patissier, Lycee
Savoie Leman - BEP: Cap Cuisinier, BTH Cuisine – Lycee Savoie Leman. His work experience includes l’École hôtelière de la Capitale, Château Bonne Entente, La Chocolatière, Les Sequoias, Le Meridien Lyon Part-Dieu, and Le Parc des Eaux Vives.
Contestants were required to create one artistic chocolate showpiece, one moulded praline, one pastry, and, one chocolate dessert. This year, for a Canadian culinary twist, competitors were required to reinvent a tarte au sucre, a classic Canadian recipe. The Architecture of Taste was the theme of
this year’s one-day competition, both nationally and internationally. In short, the contestants needed to create a brand new architecture of taste, texture and experience, in which chocolate played a fundamental role.
“This was a tough competition,” said Vancayseele in a news release. “It was stunning to see Canada’s leading culinary experts demonstrate their skill and creativity using chocolate. The crowd was captivated by the sights, sounds and aromas of the competition.
Organized by Cacao Barry, Callebaut and Carma, the World Chocolate Masters is an international competition solely dedicated to the art of chocolate. Eighteen countries around the world will host competitions this year, with winners representing their country at the grand international final in Paris this fall.
Winners Tribut, Kwok, Cotard and Abballe were joined in competition by Ruth Bleijerveld, chef instructor at Niagara College, Niagara on the Lake; Royce Li of The Cake Boutique and Apricot Tree in Toronto; and Dimuthu Perera of Casino Rama in Orillia
The followed chocolate experts sat on this year’s Canadian jury alongside Vancayseele:
• Tim Wasylko, executive chef to the Prime Minister of Canada (honorary judge)
• Celine Plano, technical advisor, Barry Callebaut, Chocolate Academy Center of Chicago
• Roland DelMonte, Meilleur Ouvrier de France Glacier, 1994, pastry chef at Restaurant Europea
• Laurent Pages, master chocolatier and pastry chef, Chocolate Ambassador’s Club member
• Hassan Hassan, World Chocolate Masters champion representing Lebanon in 1995
• Jean Pierre Challet, Cacao Barry Ambassador Mycryo, guest teacher Barry Callebaut Chocolate Academy Centre in Canada
The Cacao Barry and Callebaut Canadian Intercollegiate Chocolate Competition will take place April 13-14, 2013, at Humber College, Canadian Centre for Culinary Arts & Science. The competition will include 12 colleges from across Canada including British Columbia, Quebec and Ontario. Visit the Bakers Journal Facebook page for photos of the Canadian selections for the World Chocolate Masters.
Food industry failing to innovate?
Canada – The Canadian food industry has become an innovation laggard, and does not appear to be very concerned about it, according to a Conference Board of Canada report for its Centre for Food in Canada titled competing for the bronze: innovation performance in the canadian Food industry. This is leading to Canada losing ground in global food and drink export markets, says the board’s report.
“When it comes to innovation, the Canadian food industry is content to compete for a bronze medal. Canada’s food processors are not increasing – in fact, they are barely maintaining – global market share in the face of competition from established and new players,” said Daniel Munro, principal research associate, in a news release.
Most Canadian firms in the food industry don’t think innovation is a priority, according to the report. The Conference Board’s centre for Food in canada industry survey asked firms what will determine their business success over the next five years. One-third of respondents said that process (33.5 per cent) or product (33.2 per cent) innovation would be very or extremely important. And, just one-quarter of respondents said that input innovation would be very or extremely important.
Research intensity in food manufacturing as a share of gross domestic product is lower (0.72 per cent) than that of the business sector (1.38 per cent) and much weaker than manufacturing generally (4.55 per cent), reported the Board. Public spending in research and development
(R&D) in the primary agriculture subsector actually declined – from 1.61 to 1.1 per cent over the past two decades – and private R&D spending is not making up the gap.
This combination of low investment in research and a low priority placed on innovation is contributing Canada’s shrinking global presence, concludes the study. Between 2000 and 2010, Canada’s share of global food and drink exports dropped from 4.2 per cent to 3.2 per cent, before recovering in 2011, when the share rose to 3.9 per cent.
In the meantime, Brazil’s share nearly tripled and China’s share almost doubled –both now have 6.3 per cent of global food exports apiece. And developed countries are also gaining ground: in the past decade, the United States increased its share of global food and drink exports from 11.1 per cent to 12.2 per cent, and New Zealand’s share rose from 1.7 to 2.5 per cent.
The Conference Board study recommends eight actions for business and government:
• Food businesses should seize domestic and international market share by innovating to create new products for emerging and fast growing markets.
• Small and medium enterprises should innovate for niche markets to increase their profits – innovation is as much a survival strategy as a growth strategy.
• Large retailers should increase their use of customer data collected from loyalty programs to ensure that their product innovations meet consumers’ demands.
• Retailers and suppliers should strengthen
their working relationships to clarify retailers’ expectations on product volumes, shelf fees, and food quality and safety to cut product innovation development wastage.
• Governments should promote more competition and export market access. As food businesses that face higher competition have better innovation track records and outperform others, more innovation could be stimulated by transitioning sheltered subsectors to fair but competitive environments.
• Governments should implement proposed changes to the Food and Drugs Act in a timely fashion to accelerate innovation in healthy food and food safety, and consider further changes to reduce regulatory barriers to food innovation while ensuring health and safety.
• Government funding for food research and innovation should be better aligned with innovators’ financial needs. Currently, many firms with genuine financial need are failing to access public R&D funds for innovation. Savings could be redirected towards maintaining or improving R&D support for the primary agriculture sub-sector where innovation Incent more food innovation with social value. Governments should adjust regulation and use financial incentives to support and stimulate healthier and more environmentally sustainable food innovation. For further details, visit www.conferenceboard.ca.
rich’s announces two acquisitions and a joint venture
United States – Rich Products Corporation has three new additions in its portfolio: two acquired food companies (Goglanian Bakeries Inc. and f’real foods LLC) and entered into a joint venture (Twin Star Bakery, with business partner The Stolbun Group).
The acquisition of family-owned Goglanian Bakeries will expand Rich’s current pizza business and provide the company with a line of par-baked pizza crusts, flatbreads and pitas. Goglanian has manufacturing operations in Santa Ana, Calif., Fountain Inn, S.C., and Rochester, N.Y., along with a new state-of-the-art facility located outside of Chicago, that is expected to open in the first quarter of 2013.
The addition of f’real foods, based in Orinda, Calif., provides Rich’s with a new product line and expanded penetration into the convenience store segment. Founded in 1995, f’real is a fast-growing company that sells milkshakes, smoothies and frozen coffee beverages, along with patented blending equipment, to more than 9,000 convenience store and foodservice locations across the United States and Canada. Based on f’real’s business model and current growth trajectory, Rich’s news release reports it will manage the company as a separate subsidiary business.
Twin Star Bakery, the new joint venture, recently opened a state-of-the-art desserts manufacturing operation near
Houston, which produces fully finished cakes, and baked and iced cookies. The Stolbun Group will manage Twin Star’s research and development and production, while Rich’s will oversee product marketing and sales, primarily through its in-store bakery division, according to a news release.
How perseverance and a positive attitude paid off for the Dessert Lady bakery | BY lAurA AIken
the D e SS e R t LADY
Mandy Kan faced 21 rejections from retail space owners in 2005, when she set out to open her bakery as a 27-year-old former RitzCarlton pastry chef. She was told she was too young, didn’t have enough experience in retailing; an all-aroundrisk was the general assessment made by her potential landlords.
Well, as they say: “Take a look at me now.”
Kan is now eight years deep into Dessert Lady, the Toronto bakery that bears a customer-granted nickname from her Ritz-Carlton days. The bakery is this year’s winner of the Bakers Journal Growing for Success award lead sponsored by Fuller Landau Chartered Accountants and Business Advisors, and co-sponsored by Puratos and Hallmark Insurance.
Kan has outgrown one space, and brought in a talent pool that has given her a deeply committed managerial partner in Lori Monteiro, director of sales and marketing. Together, they are out to make Dessert Lady a household name.
}The bakery has grown 15 to 35 per cent a year since its inception, with the biggest gains happening since Kan was able to move the business from 20 Cumberland St. to 12 Cumberland St. in 2010, a minor change of address, but a big change in storefront visibility and production space. Cumberland St. is one two tony arteries in Yorkville, one of Canada’s priciest per square foot neighbourhoods. Yet, she has not set well-heeled prices amongst the pitterpatter of Jimmy Choos. Instead, Kan stuck to her intentions of opening a bakery with great tasting products at accessible prices.
Lori Monteiro (left) and Mandy Kan regularly set growth goals at monthly management meetings (main); Monteiro found her passion for baking in being the creative hand behind the bakery’s line of 3D WOW cakes (above).
as the leader of the company you have to keep yourself positive all the time, and believe there must be a way to solve anything.
Kan is a flavour innovator, incorporating classics and contemporary trends such as tea, chile, flowers and pepper to the lineup.
The bakery uses distinct marketing pieces to target corporate, wedding and general clientele; offering a high level of customization over a wide range of goods, including gluten- and sugar-free options. Classes and corporate team building are part of its repertoire too.
A look AheAD
Just three staff plus Kan bake more than 350 products in 14 categories, from scratch, and all natural (except for the use of food colouring as required). Saleswise, the bakery will sell about 1,000 pies for a holiday such as Thanksgiving.
By analyzing her sales numbers, Kan determined another salary can be supported, and that’s put Dessert Lady on the hunt for a new team member. To maximize growth, the management team will analyze the strengths and weaknesses of the current staff to figure out just what assets they need to find in
a new employee. However, skill set is just one aspect of Dessert Lady’s approach to hiring and retaining staff. Kan and Monteiro, like all bakery owners and managers, want passionate people working for them. There are a few questions Kan always asks potential hires: Do you have a sweet tooth? Do you bake at home? What is your favourite dessert? If you were to make me a dessert, what you make me?
“You can tell by their answers if they have passion,” says Monteiro. “Not just if it’s a yes or a no, but how they respond; if they add to it, use colourful language, and you can see the passion in their eyes . . .I think the seed has to be there. That part of your personality can be adapted to any field. I never thought I would be passionate about this, but if you have that seed and then you get into something, it’s going to flourish.”
For Monteiro, it was her own eyes that became the catalyst to her foray into the baker industry. A science lover and corporate troop in the trenches of
Dessert Lady produces more than 350 products in 14 different categories.
project and account management, it took a diagnosis of a degenerative and potentially blinding eye disease called Keratoconus to prompt a search for a fun and creative endavour. At Dessert Lady, she has found both, along with the opportunity for much self-growth. Monteiro used her graphics background
to help Kan improve Dessert Lady branding, and now designs all elements of the company’s print and web look in-house. She transferred those artistic inclinations to her role as chief decorator of their 3D WOW cakes, and that’s when she really found her passion for the world of baking.
QuOtes tO GrOW By
on ProBleM solVIng . . .
“I’m a very positive person. We see challenges every day, big and small. As the leader of the company you have to keep yourself positive all the time, and believe there must be a way to solve anything. It’s not like – oh, we’re going to suffer – because that kind of negative energy is not good for the team. The first thing to do is stay calm, look at things from different angles and then do our best to get past it.” – Kan
on coMPetItIon . . .
“People who run races are coached to not look back, because when you look back you lose a few seconds; it affects your speed and your performance. We set our goals and we focus on our team on what’s best for us…what other people are doing is not something you can control so when you put your positive energy towards advancing your own goals, I, personally, think that’s a better way to go.” – Monteiro
on groWIng A BAkery . . .
“My advice is always stay positive and be flexible. That’s the key.” – Kan “Really listen to your customer. It’s being a good listener that can help you determine what they want. Sometimes people don’t know how to express themselves. Also, find your passion in it all; that drive to learn. It’s easy to get beat up; it’s easy to lose that drive. You’ve got to have that spunk and fight in you because it is a competitive industry and it’s a high-risk industry on many levels. You’ve got to have that grit to keep fighting for it.” – Monteiro
“I’m so rewarded when they come to pick up that cake. They’re so ecstatic. I’ve had people hug me, cry, send thank you letters, return to thank me if I haven’t been here, send e-mails and photos . . . that’s what drives me: just seeing how excited people can get. It feels so good to put your energy into something that makes people so happy.”
Kan invested in further training for Monteiro through a cake design course taught by a much-admired instructor, just one example of the commitment to continuing education that exists at Dessert Lady. Staff are sent on courses to improve on their weakest area, or to improve on an area they are fond of. When the person returns from the training, he or she is given the opportunity to share with the team what was learnt at weekly team meetings. Fully developing existing staff has been an important strategy in allowing the bakery to stretch and grow into new product development, while remaining financially stable.
“Everyone wants to grow fast, but you have to look at the resources that you have,” says Kan. “Everything has to go in baby steps. I love the growth we have, but of course I want more.”
Kan and Monteiro brought in a consultant to check in on their progress and growth plan. Both agreed the consultant was worth the investment. The team learned they were on the right track and had a great product, and were advised to focus on marketing.
Dessert Lady bakery has since
appeared on Global television to showcase a 60-pound apple shaped cake representing New York, which needed to be wheeled on stage. Global has followed up via e-mail with the bakery to indicate they would be interested in having them on air again, says Monteiro.
Running more promotions and giveaways are further long-term goals to increase visibility. The bakery runs deals on Twitter to win a dessert, gift card or basket. It is amazing how fast people join their feed, says Monteiro, and mention that they saw “this or that” on the social media site. The bakery currently works with charities in Toronto, with plans to also increase community involvement.
The team is working on making the website as user-friendly as possible. Kan has customers from as far away as Russia, Japan and Italy, who purchase her cakes online for delivery to a family member or friend in Toronto. The bakery offers delivery to its Toronto customers, and currently executes this using existing staff based on who is available to make the trip. There has been a caveat to online ordering communications: some customers have been confused as to whether their order will still be made fresh when it is placed in advance. Dessert Lady employees are still educating people that they will receive the same quality online as offline.
Marketing isn’t the only way management is driving growth. Staff are rewarded through a sales incentive program. Daily client acquisition goals are posted on the fridge, and the idea is to meet that number through e-mail or walk-in customers. Once an employee has made a sale, their initial goes on the fridge. Numbers are reviewed at the end of the year, and the winner is rewarded with a Dessert Lady prize. It could be a trip or a bonus, but it is important to make it something that is customized to the winner’s personal sense of reward, says Kan.
“We try and push the team,” says Monteiro. “We don’t want anybody to leave without buying something.”
the roAD trAVelleD
Kan discovered her love of food around age eight through an intense curiosity for discovering what was in her food. However, the baking profession conflicted with her very traditional Chinese
heritage, and parental pressure led her to complete a degree in commerce at the University of Toronto. But, she found the financial life did not suit her at all.
“I said, I did what you want, now can I do what I want?”
Kan left Canada for the French Culinary Institute in New York City, and took chocolate and sugar work training at the International School of Confectionary Arts in Maryland. Now, she says,
her family’s mind has changed; they are very supportive of her career choice.
“The reason I opened the shop is to let people know that there are good products here at reasonable prices. It [Yorkville] is not just high-end places. For me, I am so proud to see it grow to a new store, have customers for eight years that still appreciate what we do, and see it just get better and better. It makes me so proud, and it so rewarding that what I believe in is working.” / BJ
the sCIeNCe OF yeast
Exploring the properties, strains and functions of the fungus that makes your bread and baked goods grow.
Yeast belongs to the group of living things called fungi and has been used in the production of bread, wine and beer for thousands of years. The scientific name of the yeast used in food is Saccharomyces cerevisiae, which includes all the varieties of baker’s yeast.
Bakers often purchase yeast that is active dried, fast-acting dried, bulk, or compressed. Each type is essentially manufactured the same way, and they all belong to the same species. The only difference is that the final steps of the manufacturing process are slightly different. Different types of yeast may need to be measured and used differenlty. In addition, different strains of yeast can exist and are commercially available. Certain strains will function particularly well in specific products, such as frozen dough, baked goods with low amounts of fermentable carbohydrates and items high in fibre.
}such as when the sucrose is inverted, the glucose is preferentially fermented first and when it is exhausted, the fructose fermentation follows. Yeast will also ferment other sugars as well at different rates.
During the fermentation process (which normally occurs under the anaerobic conditions of the dough), most of the yeast’s activities are directed towards the production of the alcohol and gas, with very little, if any, growth and multiplication. When yeast is exposed to plenty of oxygen and the proper environment and food, growth and multiplication becomes the most predominant activity.
In order to begin its activity, yeast requires the proper moisture level. The temperature of the dough is also very important. A range from 27 C to 35 C is normally necessary. The yeast also requires the proper pH, or acidity level. It
the yeast also requires the proper ph or acidity level. It can function in a wide range of ph, from 2.4 to 7.4. In order to optimize its activity, it is good practice to maintain the ph of the dough in the range of 4.0 to 6.0.
The basic and most important action of yeast is the production of carbon dioxide (CO2) gas, which helps the dough rise and contributes to the formation of its structure. The production of CO2 is based on the ability of the yeast to ferment the sugars that are added to the dough, as well as the natural sugars found in the flour. The sugar (sucrose) we normally add to the flour to produce yeast-raised baked goods is composed of two simple sugar molecules: glucose and fructose. The yeast is not capable of absorbing the sucrose into its cell in order to ferment it. Because of this, it secretes an enzyme invertase into the dough, which almost instantly hydrolyzes or inverts the sucrose into the glucose and fructose components. The yeast ferments glucose and fructose at the same rate when they are present separately. However, when present as mixture,
can function in a wide range of pH, from 2.4 to 7.4. In order to optimize its activity, it is good practice to maintain the pH of the dough in the range of 4.0 to 6.0. It is also necessary to have available a good supply of food for the yeast, such as fermentable carbohydrates (sugars), in order to achieve proper fermentation and production of the proper amounts of carbon dioxide. Salt also plays a very important role. A certain amount of salt is required to control the fermentation and the growth of yeast. A salt content of over 1.5 per cent inhibits yeast activity due to its chemical action, as well as due to changes in the osmotic pressure in the surrounding environment.
Fermentation changes the environment of the dough. Accumulated waste products, such as alcohol, carbon dioxide and various organic acids, contribute to the changes. The alcohol completely evaporates during the process of mixing, proofing and baking, but in combination with the organic acids, it gives the characteristic aroma of freshly baked
Yeast can now be modified to reduce acrylamide in baked goods and other food products.
goods. The organic acids, and other compounds such as esters that are produced, add flavour. Yeast also alters the pH of the dough and softens or mellows the gluten.
Recently, there have been R&D achievements in yeast that assist certain nutritional and health-related challenges.
As is the case with other fungi, yeast contains ergosterol, a precursor of vitamin D. When fungi such as mushrooms and yeast are exposed to controlled UV light, the ergosterol is naturally converted to ergocalciferol, which is vitamin D2. Using such yeast in formulations provides the opportunity to enhance the content of vitamin D in yeast-leavened baked goods.
In another recent development, the yeast can be modified to reduce acrylamide in baked goods. Acrylamide is an undesirable chemical substance produced from the reaction of protein and carbohydrates when food is exposed to heat (in particular, the reaction between amino acid asparagine and reducing sugars).
Many strains of yeast are currently available to the food industry and I am sure many more will be discovered or developed in the future. / 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 at 519-743-8956, or at Bioenterprise at 519-821-2960, 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.
By Way N e Ge LB
COrPOrate GOverNaNCe
Here are the five key steps to implementing a good governance strategy for your bakery.
As the population becomes increasingly sensitive to social accountability, a company’s reputation with consumers and stakeholders is as important to a company’s bottom line as revenue growth. Managing your company’s reputation effectively begins with strong corporate governance.
Implementing a corporate governance strategy is much more than simply setting policies. It is a series of calculated steps that must take the objectives of all stakeholders and legal and regulatory requirements into account, while ensuring the company’s growth targets and overall business plan can be achieved. Every corporate governance strategy will have its own parameters, but there are five fundamental steps that every organization should consider when putting a program in place.
}or revisit your company’s mission statement to ensure that it encompasses “good governance” attributes such as honesty, trust, integrity, openness, accountability, responsibility, mutual respect and commitment to the organization. It is also important to make sure that growth remains a key element in defining your objectives.
steP 3: DefIne InternAl control AnD rePortIng requIreMents
This step involves two elements. The first is to review financial reporting processes and the frequency of reporting. In this current economic climate, it is advisable to accelerate your cash flow forecasting to a quarterly, maybe even monthly, basis to accommodate rapidly changing assumptions and business conditions.
The second element is to monitor your working capital carefully. This includes staying on top of your receivables and proactively identifying specific customer
traditionally, stakeholders are thought of as the owners and investors, but you also need to consider and include management, employees, suppliers, customers, lenders and the community.
steP 1: IDentIfy AnD unDerstAnD your stAkeholDers
You cannot create a holistic governance strategy for your company until you truly define and understand your stakeholders. Traditionally, stakeholders are thought of as the owners and investors, but you also need to consider and include management, employees, suppliers, customers, lenders and the community. Specific to the baking industry, it is also important to consider the needs of the regulatory and health and safety bodies that govern your business. If you do not have a board of advisors, strongly consider creating one. A robust advisory board can help challenge you to take your business to the next level.
steP 2: IDentIfy your coMPAny’s key oBJectIVes
This is essential to setting the expectations of your stakeholders and encouraging ethical decision making at all levels. Start by developing a long-term strategic plan that will satisfy all identified stakeholders. Build
credit issues. Keep in mind that both your financial and operational processes need to be documented and communicated so that lenders and regulators can be sure you are taking the right steps to protect your finances, your products and the future of your operation.
steP 4: ensure your teAM hAs the rIght tools AnD resources to roll out theIr resPonsIBIlItIes successfully
Ultimately, a company needs to be prepared to make the necessary investment to ensure that the right tools are in place to meet the corporate governance objectives. If your management team does not have the adequate training, support and technology to run the business effectively, then the owners or board of advisors cannot hold them accountable for excellence (or lack thereof). Consider surveying the management team to identify what resources will allow them to optimize their performance and encourage them to contribute their opinions to improve the success of the company. By doing so, you
A robust advisory board can help challenge you to take your business to the next level.
will not only gain loyalty, but you will also enhance and strengthen the corporate culture.
steP 5: enforce your PolIcIes
Effective governance begins with a strong corporate culture, which is set by the leaders of the company. It is essential to communicate regularly and effectively with your entire team so that you foster a culture where people believe in and live the corporate values and responsibilities. That means setting clear expectations and guidelines for the team, rewarding achievements and behaviours that reinforce the company’s values, as well as celebrating company successes. However, effectively managing corporate culture also means dealing swiftly with behaviours that are not in alignment with the company’s values. It is important to remember that governance is an evolving process that demands a corporate-wide effort. Companies should take the time to express their needs with professional advisors who can help guide them through these processes. As your policies evolve, it is a good idea to schedule monthly or quarterly meetings with your key business advisors and solicit their advice on best practices for financial modelling and strategic planning. This will allow you to be proactive in providing your executive or senior management team with the information they need to make smart business decisions that will help you grow your business. / BJ
Wayne Gelb is a partner in Fuller Landau’s Food & Beverage practice group. He can be reached at 416-645-6546 or by e-mail at wgelb@ fullerlandau.com.
From inventive ways to maximize your space to the latest compact portable equipment, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
sternchemie offers Mct oil
Sternchemie now offers Roundtable on Sustainable Palm Oil (RSPO)-certified MCT oil. MCT is uniquely multifunctional, valued for its nutritional and physiological as well as its functional properties, reports the company. It is used in many applications, such as food, cosmetics and pharmaceuticals, as a carrier substance, anti-caking agent, solubiliser and viscosity modifier. www.sternchemie.de/englisch
system designed to ease product loading
The Boxxer case erector loader sealer system from Eagle Packaging Machinery is an automated solution that combines both case erecting and product loading. Product enters the Boxxer through an in-feed conveyor. Once in the machine, the product is then stacked according to the pack pattern that has been chosen by the operator. While product is being stacked, a knock-down case is pulled from a hopper and formed. After the case has been erected and the pack pattern has been met, the product is then loaded with a servo-driven mechanism into the top, bottom, or side of the case. The case then passes through a set of side powered side belt conveyors. During this process glue or tape (at the operator’s discretion) is applied in order to seal the case. The case then moves along to the next station where the flaps are compressed and sealed. Finally, the case exits the machine through an exit belt conveyor. www.eaglepm.com
BJ_HPH_10.pdf 1 11/10/12 3:36 PM
frost cupcakes fast with Deco-Mate
The Deco-Mate from Unifiller is a compact decorating machine designed to quickly and easily frost as many cupcakes as the season calls for. The lightweight Deco-Mate precisely and quickly portions frosting onto cupcakes in seconds, reports the company. The product is benefits are billed as having no bag to fill or squeeze means one can frost hundreds of desserts all day with little or no strain. Designed for even an entry-level operator, Unifiller says the Deco-Mate is easy to set up, easy to clean and completely portable. Add the Border-Mate attachment box and decorate cakes with border and shells. The versatile Deco-Mate can be used to layer pastries, top desserts and fill cannolis.
www.unifiller.com
Wh At’ S on tA p?
Beer, traditionally enjoyed alongside chicken wings while watching the big game, is beginning to earn the flavour credit it deserves. The number of craft breweries – and the flavours and types of beer available – is ever-growing.
Jackie Dodd recognized the beverage’s versatility long before it became trendy. Better known online as The Beeroness, the California-based blogger has been captivated by craft beer for years. Nearly two years ago, she decided to foray into cooking and baking with beer and searched for recipes to test, without much luck.
“People cook with wine all the time and I wanted to start cooking with beer,” she says. “It isn’t as well-navigated as the cookingwith-wine world, but a lot of the properties are still the same.”
Dodd, who didn’t have any previous culinary training, launched TheBeeroness. com and began developing recipes. These days, her recipes have become so popular that a cookbook is in the works, with an expected publish date in October – just in time for Oktoberfest. She favours beer as an ingredient when baking and cooking for three main reasons. First is flavour, especially when it comes to craft beers.
Natural Solutions!
“The great thing about craft beer is that it’s made with fruits and spices and great flavours that come across in your baked goods,” she says. “If you’re used to using just water especially in your breads, you get a layer of flavour that you wouldn’t get with just water.”
Secondly, beer acts as a mild leavening agent, giving things such as cakes and cookies a great texture. She recommends stout for items such as chocolate cake or brownies, as the stout keeps the batter fairly light while still maintaining the richness.
Finally, beer is a great meat tenderizer, making it ideal for marinades and sauces, which is where many begin to experiment. However, the options don’t end here.
“It’s more than just a novelty,” she says.
Where to BegIn?
Adding beer to your recipes may sound like a great idea, but finding a starting point can
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Beer can add a layer of texture and flavour to your baked goods. If you’re not sure where to start, try this recipe for Hefeweizen Honey Rolls from Jackie Dodd, a.k.a. The Beeroness. A wheat beer is a natural choice in this recipe. Makes 16 large rolls.
IngreDIents
• 1/2 cup heavy cream
• 1 envelope dry active yeast
• 5 cups bread flour
• 1/4 cup dry milk powder
• 1/4 tsp salt
• 2/3 cup wheat beer, room temperature
DIrectIons
• 3 eggs
• 1/4 cup honey
• 1/2 stick butter, softened to room temperature to Brush on toP:
• 4 tbsp melted butter
• 1 tsp honey
• 1/2 tsp coarse salt
1. Add the cream to a microwave safe dish. Heat for 20 seconds, test temperature and repeat until cream is about 110 F. Sprinkle with yeast, and set aside until foamy, about five minutes.
2. In the bowl of a stand mixer add the flour, salt and dry milk powder. Mix until well combined.
3. Add the cream and the room temperature beer, mix until combined. It will look dry and shaggy.
4. Add the eggs, one at a time, mixing well between additions.
5. Add the honey and butter and allow to mix until the dough forms a smooth and shiny ball that isn’t sticky, about 10 minutes.
6. Coat the inside of a large bowl with oil. Form the dough into a ball and add to the prepared bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size. This will take between one and two hours, depending on the temperature of the room.
7. Punch the dough down, and knead lightly for about one minute.
8. Cut the dough in half, then cut each half in half. You will now have four equal sized pieces. Cut each piece in half to create eight equal sized pieces. Cut each of those in half to give you 16.
9. Roll each piece of dough into a tight ball, place into a baking dish with a bit of space between each roll (you might need two baking pans to accommodate 16 rolls). Cover and allow to rise until about doubled in size, about 30 minutes.
10. Heat oven to 400 F. Combine the melted butter and honey. Brush the tops of the rolls with honey butter mixture, sprinkle with salt. Bake at 400 for 12 to 15 minutes, until golden brown.
be daunting. If you’re open to adapting one of your current recipes, find a beer that complements the flavours. If you find a beer that you really like, and decide to use it as a starting point for something new, Dodd advises being conscious of the flavour notes in the beer to determine what it will match well with. Inspiration can come from anywhere.
“Sometimes I like to take what should be a sweet dish and decide how to change it up, like making a spiced chocolate brownie. It goes either way, but be really mindful of what flavours are in the recipe and in the beer.”
Lots of test runs are necessary, especially if you’re hesitant to alter a tried-and-true recipe.
“If I’m going from an existing recipe, I usually make it at least twice. When I start, I replace half of the liquid with beer,” Dodd says.
She sticks to a general rule of thumb: if the liquid is just water, a straight-across swap for beer is usually fine. However, be mindful of what you are replacing, and the effect it could have on your final product. Beer is more bitter than water, so it’s important to remember to compensate by adding some extra sweetness. Dodd advises adding about a tablespoon of sugar for every one-third cup of beer. If the liquid you are replacing with beer has a high fat content, like buttermilk, whole milk or cream, be sure to compensate for the fat you are taking away. Dodd suggests adding an additional egg yolk or some butter.
Trial and error come in handy here, just as in any recipe development. After her first test run, Dodd tries the recipe out again, this time replacing all of the liquid with beer.
“Sometimes it works out, and sometimes it’s a little too much.”
Over her years of baking and cooking with beer, Dodd has learned several tips to remember when baking and cooking with beer; one notable one being that alcohol intensifies spiciness.
“If you have a recipe that calls for any kind of spice, know that adding any type of alcohol – beer included – ups the spiciness of the dish.”
Another tip to keep in mind is the bitterness factor. Beers are assigned an International Bitterness Unit (IBU) number: the higher the IBU number, the more intense the beer flavour is going to be.
“For the most part, [this intense flavour] can be too overwhelming in dishes where the beer needs to be cooked,” Dodd
explains.
This is especially true for beers with a very high hop content, such as an India Pale Ale (IPA), or for a recipe that requires the beer to be reduced. In this case, look for a beer with a lower hop content.
“One of my go-to beers is a hefeweizen because it tends to be the most predictable when cooked,” Dodd says. “But I love IPAs, and if I find an IPA that I really love, I usually use it in marinades or something that doesn’t require any reducing or cooking.”
The high hop content can work in your favour, too.
“If you do have a recipe where only a little bit of beer is needed, using a high-hop beer like an IPA will give you that stronger punch of beer flavour.” Bear in mind that a higher hop content means a higher IBU number.
Whether in chocolate stout cake or honey wheat dinner rolls, beer can add unique flavours and textures to your baked goods. With a growing craft beer scene and the complex flavours craft brews have to offer, the opportunities for experimenta-
Deadline toEnteris July31st
tAkeAWAy tIPs
Here are Jackie Dodd’s top tips to remember when baking with beer. Match your recipe and beer wisely. Be mindful of the flavour of beer you’re using and the outcome you want from the recipe.
When you’re replacing water, a straight-across swap is usually fine in terms of quantity. But remember to add sugar to balance the bitter flavour you’re adding.
If you’re adding beer in place of liquid with a high fat content such as oil or buttermilk, add in some extra fat (such as butter or an egg yolk) to compensate for what you’re removing.
The higher the hop content, the higher the bitterness factor. Use high-hop beers when you need only a bit of beer.
Let your customers know there’s alcohol in your final product. Alcohol cooks off, making it safe for pregnant women and children, but there could be other reasons for your customers to choose not to consume something with beer as an ingredient. Whether it be lifestyle or religion, it’s respectful to let people know alcohol is an ingredient in your baked goods.
Innovator of the Year 2013
Is your Bakery doing something new that has increased your business?
This year we’re dividing the awards into two categories.
· Small Bakery
· Medium-Large Bakery enter to wIn!
Each category winner will receive:
· Cover Story on Bakers Journal
· $500 CASH AWARD!
· Award Plaque for your Bakery!
To enter go to: www.bakersjournal.com and click on BAKERS JOURNAL BUSINESS AWARDS.
DEADLINE: July 31st, 2013. For specifics on the judging and entry rules go to the website.
If you have more questions, email Laura Aiken, Editor, laiken@annexweb.com or call 416-522-1595.
¦ concepts for success ¦
PurChasING POWer
Ease your customer’s information overload by helping to make their purchases easy and memorable.
In today’s fast-paced world, especially with the rapid developments in digital and mobile technology, consumers are constantly being bombarded with marketing and advertising campaigns for thousands of different products. With so many choices, it’s easy for consumers to become completely overwhelmed about what they should be buying and where they should be buying it. It is important for your bakery to provide as much good and useful information about your products to your customers as you can, and get them to remember your products. Ideally, it would be great to be able to personally spend the time with each and every customer who walks through your door to go over their needs and your products, but realistically, neither of you may have the time. In order to deliver this type of service without the personalized time, you must communicate your products and your brand to your customers using proper signage, point-of-purchase (POP) materials, labels, packaging, merchandising displays, graphics and other tools.
use In-store MerchAnDIsIng
Using proper in-store merchandising techniques will help build connections between the product and the customer, resulting in more impulse and trial sales. For example, setting up a large, eyecatching display of your new breads or pastries right at the entrance of your bakery will force customers to see and notice the product, perhaps have the opportunity to sample it, and ultimately be enticed to buy it. Use proper signage around the display to highlight the features and benefits of the product.
use floor grAPhIcs
AnD floor stAnDs
A good way to drive your customers to the right products on-shelf is to use floor graphics to help lead them there. For example, if your bakery sells a large line of gluten-free products, it’s a good idea to put a floor graphic right at the entrance of your
}With so many choices, it’s easy for consumers to become completely overwhelmed about what they should be buying and where they should be buying it.
store not only to let all customers walking through the door know that you sell gluten-free products, but also to direct those in search of gluten-free products to the right shelves.
Use eye-catching displays near the entrance of your bakery to force customers to notice particular products.
DesIgn ProPer PAckAgIng AnD lABels
Here are some quick tips to ensure that you are giving your customers a memorable product.
WrIte effectIVe PoP MAterIAls
Writing effective POP materials can help entice your customers to try something new. Be sure to spell out the benefits of your products on each POP, and reasons why they should buy it. For example, instead of writing “Whole grain bread,” try, “Whole grain bread containing five servings of recommended daily fibre. Ideal for a delicious and healthy grilled cheese sandwich!” Be sure to include pricing on your POP materials so that customers can calculate the cost of their purchases.
Strategically placed floor stands can create some additional real estate in your store, and are ideal for highlighting new or special items that you want to push. If possible, place a double-sided floor stand outside your bakery to attract passersby. Ensure your floor stands are colourful and eye-catching, and filled with an abundance of products.
DIsPlAy the IngreDIents
If you have used too many signs and words in your bakery, consider highlighting the freshness and wholesomeness of your baked goods by displaying the ingredients you used around the products. For example, if you are selling lemon meringue tarts, place fresh lemons, slabs of butter and a bowl of eggs around the tarts. This conveys the message to customers that your tarts were baked in-house using only the freshest ingredients.
While it is important to ensure that you provide all important information on your packaging and labels, including lists of ingredients and nutritional information, you must also make sure that the design is cohesive with your brand name. Customers should be able to look at your package and recognize that it comes from your bakery. Creative and original packaging and labelling will help customers remember your brand, and remind them to visit your bakery again when they see your packaging at home. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 30 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 by e-mail at chiasson@ chiassonconsultants.com, or visit www. chiassonconsultants.com.
SW eet DR e A m S
Nearly 10 million Canadians, and almost six out of 10 Americans of all ages, slept poorly one or more times this week, according to the National Center for Sleep Disorders Research at the National Insitutes of Health. In fact, polls published by the National Sleep Foundation stretching back to 1999 indicate that insomnia, the inability to fall asleep or remain asleep is the most common sleep compliant among North Americans. The issue is far more serious than it sounds. An article entitled, Sleep Disorders and Sleep Deprivation: An unmet Public Health Problem, published by the Insitute of Medicine in America, estimates that insomnia is responsible for more than $100
billion dollars annually in lost productivity, medical expenses, sick leave, and property and environmental damage.
While there are many causes of insomnia, what we eat before going to bed can directly affect how well we sleep. The Gale Encycolpedia of Medicine 4th Edition states that not only are foods and drinks high in caffeine, such as coffee, chocolate, and tea likely to artificaly stimulate us and keep many of us awake at night, but they’re also usually loaded with sugar or artifical sweetners and provide little nutritional value. Fortunately for bakers and food manufacturers, common ingredients that many of us use to create snack foods can help promote a good night sleep.
By definition, a snack is something to
This “Boots” Was Made For Baking
GuyRogers earned the nickname “Boots” while in the Army. He once wrote a girlfriend about spending long hours polishing his boots–even though he served as a baking school instructor. After baking and decorating cakes in Viet Nam, “Boots” spent 16 months at Fort Bragg where a bakery was created for him, then closed after he left. In the Army, Guy said, “If you bake, people look out for you.”
In 1976, Guy’s grandfather bought the Westhampton Pastry Shop, located in Richmond, Virginia’s west side. Guy took over the business when his father, Guy Rogers, Jr., retired in 1990. Today, Guy’s wife, Diana, works with the customers out front and handles the paperwork. Guy claims he can’t run a business from an office and is on his feet 12 hours a day working in back with his 15 employees. The shop specializes in elegant wedding cakes, which Guy decorates himself.
Guy says his greatest accomplishment is “doing what my father and grandfather did for a living, and doing it well.” His greatest challenge is to always keep standards and quality at the same high level.
Guy began using International® Bakers Services products in the 1960s. “I’ve always gotten good results. The flavor does not bake out, and the quality is the same in every order.” Guy relies on International® B&V®, N&A and Sweet Roll & Danish Flavor to maintain the consistent quality for which he strives. If you want consistent quality, turn to International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
enjoy occasionally, but a survey conducted among SupermarketGuru. com readers suggests that 75 per cent of respondents often consume food before they go to bed. In fact, pre-bedtime snacking can be part of a healthy and well-balanced diet, according to the Dietitians of Canada, if you snack wisely. At the same time, according to a report by the Global Industry Analysts (GIA), the global snack food market is likely to be worth US$334 billion by 2015.
Of course, we are talking about more than just sweet goods. The Snack Food Association estimates that the savoury snack food category alone grew by more than 5.3 per cent and produced more than US$67.9 billion in sales last year. With the American market alone accounting for close to 44 per cent (or more than $25 billion) of global savoury market sales, there is a vast untapped market to be found in pre-bedtime snacks.
In its 2012 report, the SymphonyIRI Group states that almost 55 per cent of snacks are eaten in the evening; for most of us, that means three hours prior to bedtime. The same report indicates that the snacking industry will continue to grow beyond its current 5.8 per cent annual rate for the foreseeable future. Given consumers’ dependence on snacks as alternatives to meals, an incessant demand for healthier snacks, and convenient packages such as bite-sized, and single-serve packs, the baking industry is in a good position to meet demand.
While often vilified as unhealthy and contributing to obesity, the baking industry has sought to change its image and satisfy consumer demands for healthier food choices by reducing sodium, sugar and fats and increasing functional ingredients that provide qualities such as heart-healthy or digestive health benefits. According to the same
SymphonyIRI Group report, more than 60 per cent of consumers are looking for snacks that go beyond basic nutrition, offer whole grains, high fibre and fewer calories.
In recent years, all the talk of “portion distortion” and a near constant barrage of media stories discussing obesity has many adults looking for ways to downsize their snacking without giving it up completely. Consumers are interested in caloric control, not sacrifice, and as a 2008 study by Vanderbilt University concluded, a nighttime snack will not lead to weight gain as long as the snack does not cause the person to exceed needed energy intake.
Two of the biggest snack makers, Kraft Foods, Inc. (with its Nabisco brand of 100-calorie snack packs) and Kellogg’s (with its Right Bites brand) have exploited the bite-sized market trend to great success. For those who crave treats before bedtime but have a hard time with portion control, these bite-size products are ideal.
Portion size is an important consideration for pre-bedtime snacking choices, as foods heavy in calories and fat rev up digestion and blood sugar, keeping you awake. One of the keys to a restful night’s sleep is to calm your brain down, and foods that are high in tryptophan contribute to a restful sleep.
The best bedtime snack is one that is low-calorie and contains complex carbohydrates such as whole grains, a low amount of protein, and some calcium and magnesium. Complex carbohydrates are slowly broken down into glucose, providing a gradual and steady stream of energy, avoiding the roller-coaster effects of plummeting blood sugar followed by the release of stress hormones that keep you awake. The Gale Encycolpedia of Medicine 4th edition indicates that calcium helps the brain use tryptophan to manufacture melatonin, a natural hormone that regulates a person’s biological clock. That’s why dairy products which contain both tryptophan and calcium are one of the top sleep-inducing foods, according to the Dairy Farmers of Canada website.
Tryptophan is also a routine constituent in most protein-based foods and is particularly plentiful in ingredients such as eggs, whole grains, white wheat flour, rice, millet, soybeans, sesame seeds, unsweetened baking chocolate, oats, dried dates and bananas. As the Gale Enycolpedia of Medicine 4th Edition points out, once consumed, tryptophan is converted into an amino acid called L-tryptophan, which is the raw material the brain uses to build the relaxing and sleep-inducing neurotransmitters serotonin and melatonin. Adequate levels of serotonin promote deep, restful sleep and a low-calorie, high-carbohydrate, low-protein snack with tryptophancontaining ingredients such as a whole grain banana muffin bite with dates, oats and flaxseed would make this calming amino acid more available to the brain. Carbohydrates stimulate the release of insulin that helps clear the blood stream of amino acids that perk up the brain, such as tyrosine. This allows more tryptophan to enter the brain and be used to manufacture other sleep-inducing substances, such as melatonin according to the U.S. Library of Medicine website, MedlinePlus.
Whether savoury or sweet, the global market for snack foods is forecasted to grow at a healthy rate through 2015 and nutritional snacks are vying for their share of meal substitutes. The bedtime snacking market is a unique demographic cluster, but bakers can look at this as an opportunity to differentiate themselves by promoting products that offer a low-calorie, healthy snack option for a good night’s sleep./ BJ
Kell Sloan, artisan bread baker and former owner of Black Eyed Susan’s Bakery in Nova Scotia, also runs a management consulting agency.
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Heads can be washed in a sink or dishwasher
High production rate - low maintenence
Easy to train and operate
Model BMIH-36/18 Dough Divider
2-in-1 machine capability - 36 & 18-parts 1oz up to 8oz each piece scaling range.
Mounts to a Portable Stand for mobility (Optional)
Divide many types of dough including sticky pie and cookie dough in addition to bread and bun doughs. Contact our Canadian Representative @ eric@bloemhof.com www.dutchessbakers.com - sales@dutchessbakers.com
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment. Sales and Service
BAKERY FOR SALE – Bakery For Sale in the B.C. Rocky Mountains: Profitable business situated in a four season resort community. Price of $425,000 includes business, building, land, equipment, etc. See website for more details & pictures: www.bakeryforsale.ca or call 250-999-9875.
ONe sWeet uPDate
Sugars, sweeteners and baking: the sugar debate is heating up again.
Have you noticed the topic of sugar is heating up again? We saw the low-carb craze in the 1970s, then again in the early 2000s. Trends recycle based on a few things. There may be new scientific evidence about certain foods and ingredients, along with their metabolism. There may be celebrity diets using certain foods and ingredients being glorified by the media and the Dr. Oz phenomenon. Or it may be an introduction or approval of a new ingredient in the marketplace.
In October 2010, I wrote a Final Proof column entitled, “Is a sugar a sugar?” It was in response to the media hype that fructose in people’s diet was responsible for a variety of health problems, ranging from obesity to cancer. Fast forward to 2013 and the media information and misinformation about sugar continues. I attended Food Nutrition Conference Expo (FNCE) in Philadelphia in October 2012 and there were an overwhelming number of educational sessions about carbohydrate metabolism.
}consume daily in the average mixed diet.”
Carolyn O’Brien, director of regulatory affairs at Canada Bread Company, Ltd., explains: “Yes, there is a role for sugar in the diet. In manufacturing bread products, sugar has a variety of functions, including yeast development and enhancing the flavour. The consumer continues to request simplified, easy to understand ingredient lists.” O’Brien says she is observing the trend of using natural sweeteners such as honey, agave and molasses for some food products in the industry.
As a dietitian, I don’t believe there is one food or ingredient that can be isolated as the cause of obesity. Lifestyle diseases such as obesity and type 2 diabetes are multifactorial and involve many habits, such as overconsumption of total food and lack of physical activity. Recently, I had the opportunity to speak to Pooja Mottl, a natural foods chef, healthy eating changemaker and author of the upcoming book,
Products with less sugar to begin with, like breads, baked snacks or breakfast cereals, may be the most promising categories for stevia.
3 Day Resets: Teaching Your Taste Buds to Love Healthy Food.
Sugar alternatives such as honey, molasses, maple syrup and the like are making their way into more baked goods, but how will it affect your recipe?
At the conference, I heard Dr. John Sievenpiper, MD, PhD, speak about fructose metabolism. Sievenpiper is Canadian and the knowledge synthesis lead for Toronto 3-D Knowledge Synthesis and Clinical Trials Units at St. Michael’s Hospital.
“Carbohydrate metabolism remains a complex story. Knowledge transfer from the scientific studies with animal models still remains a very important issue,” he explained. When health professionals and journalists are reporting studies, Sievenpiper recommends: “Review the design of the study, while understanding the dose of carbohydrate used — for example, the amount of fructose fed to the animals — in the study. Then, identify if and how the dose response of carbohydrate actually can be compared to the quantity humans
“I have seen an increase in the availability of refined white sugar alternatives such as sucanat or jiggery, barley malt syrup, date sugar and maple syrup. I use coconut palm sugar in much of my baking as it balances salty and spicy flavors exquisitely. Artisan bakers, chefs and consumers are experimenting with these less processed ingredients that give richer, more complex flavour profiles,“ Mottl says.
In November of 2012, the use of stevia was approved by Health Canada. Heidi R. Adams, technical service manager of sweetener customer solutions with Ingredion Incorporated, identifies the significance: “Food manufacturers in Canada were definitely ready to see the approval come through. We are seeing new launches containing stevia sweeteners this year in bread, buns and pizza. Expectation is that this trend will continue.”
Sugar has many roles, including adding taste and bulking in baking, so how does stevia compare? Allison Mikita, communications and nutrition specialist at Pure-
Circle Limited, explains: “Stevia has an excellent synergy with sugar and other natural sweeteners, so we can expect to see stevia blended with other ingredients created as baking blends. Products with less sugar to begin with, like breads, baked snacks or breakfast cereals, may be the most promising categories for stevia, as you can achieve lower sugar levels without altering the product’s structural qualities. In sweet cookies or cake, for example, a high quantity of sugar accounts for most of the taste, volume, and texture so recipes would need to be altered to account for these structural changes.”
From refined white sugar, to exotics such as coconut palm sugar, to stevia, the new sweetener in town; commercial and artisan bakers have a wide variety of sweet ingredients to choose from for their products. As a nutrition professional, I believe when we engage in mindful eating (savouring every mouthful and enjoying the delicious flavours), we automatically do not over consume. Instead of trying to find a scapegoat of one food or one ingredient to blame for the lifestyle diseases, what would happen if we practised daily mindful, flavourful eating and physical exercise? / 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.
Good listeners make good business partners.
As a Dawn customer, you have more than 90 years of bakery knowledge and expertise on your side. And as we make changes by adding new products and solutions to our services, we want you to know that you still have our undivided attention. We’ll continue to listen carefully to you and bring you our insights and resources to help you grow your business because we’re committed to helping you succeed. After all, a good partnership is more than just listening to each other, it’s about growing together.
