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Isabelle Loiacono in her Parisian inspired bakery.
BY LAURA AIKEN
CANADA THE COLLAGE
One of the most enlightening aspects of travelling is how it helps you see your usual environment in a new light. This issue of Bakers Journal is very much inspired by Paris and my visit to Europain. Our cake star cover story is very much inspired by all things Parisian. Columnist Mario Fortin talks about his experience as a judge at the World Baking Cup on page 20. I describe my trip to Europain in our coverage of the event and Paris on page 13, but I have a few more observations worth noting about the City of Light and how home looked upon my return.
There was a gala dinner for journalists and Europain organizers on the Sunday evening of the show. Our table spent some time in discussion about the differences between France and Canada, with me seated between an American journalist and two other Canadians. Once all the talk of how we deal with winter was over, conversation turned to trends in baking. It seems North America is perfectly on trend and even ahead in such areas as whole grains, organic and niche products such as gluten-free. I don’t recall seeing any gluten-free products advertised at the show or in shop windows. But a week later at the Pizza Expo in Las Vegas I found a bevy of booths showcasing gluten-free dough mixes or par-baked crusts.
}Other cities often hold a mirror up that allows us to see our own environment through the eyes of a visitor. Paris is very multicultural but not in the same way major Canadian cities are.
Other cities often hold a mirror up that allows us to see our own environment through the eyes of a visitor. Paris is a very multicultural city but not in the same way major Canadian cities are. It is only when I travel that I truly understand what diversity in Canada means. In Paris, diversity is expressed in the people walking the streets but less so in their environment, which is still predominantly an expression of French culture. Part of the city’s beauty is in the homogeny of old architecture. I look out my window in Toronto and I can see many decades of architecture, from a historic church on through to towering glass, all mishmashed side by side. There is no homogeny whatsoever. The food in Paris is predominantly French, although they certainly have their Chinatown and fusion, but is much less visible than it is in Canada. Most of the wine you find is French, which is obviously good wine, but, again, different from the “world at your fingertips” availability here. It was strange to look at menus and not see countries listed beside the wines. In Paris, you ordered wine by type of grape or region in France.
I took a lot of Canadian Studies classes in university where much of the discussion centred around our lack of homogeneous culture, or identity, and how it humbled Canadians and perhaps induced our envy of other countries such as France that celebrate such a unified sense of themselves. However, our diversity also bred in Canadians a deep patriotism for our unique country. We should be proud. Our mash-up has allowed innovation to flourish in a way that has brought about a lot of fusion and originality in food. Canadian bakers take a little inspiration from here, there and everywhere, then make it their own. I loved Paris. It’s an amazing city. But more than anything, it increased my appreciation for this collage of a country. If you like variety, Canada is sure a great place to call home. / BJ
MAY | VOL. 72, NO. 4
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
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PRODUCTION ARTIST | Emily Sun GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com
PRESIDENT | Mike Fredericks mfredericks@annexweb.com
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Global Baking Solutions
Fleischmann’s Yeast
AB Mauri Baking Solutions
briefly | LAB-enriched bread enhances health effects | Food images alter taste perceptions | Research casts doubt on benefit of nutritional labelling | for more news in the baking world, check out our website, www.bakersjournal.com
Fanshawe’s culinary team excels at Culinary Arts Salon Government helps expand Del’s Pastry profitability
TORONTO – A Toronto bakery plans to create more than 30 new jobs and increase international sales with new support from the Government of Canada. Member of Parliament Bernard Trottier (Etobicoke–Lakeshore), on behalf of Agriculture Minister Gerry Ritz, announced an investment of $600,000 for Del’s Pastry to install new equipment and increase production.
“Our government’s top priority remains the economy, and Canada’s food processing sector is an important contributor to keeping our economy strong,” said MP Trottier. “This investment will help Del’s Pastry compete more effectively in export markets and create new high-quality jobs that will strengthen our regional economy.”
The investment was used by Del’s Pastry to increase its capacity to meet the growing demand for its products in the U.S. and Mexico. The project involved the installation of new equipment that will allow Del’s Pastry to produce new products like coffee cakes, coiled danish, puff pastry, and sweet buns, in addition to improving the plant’s operational efficiency and productivity.
By next year, the higher production will result in a 60 per cent increase in the amount of Canadian produce it uses, including blueberries, cherries, apples, butter, cream cheese, hard and soft flour, carrots, and eggs.
“Del’s Pastry is excited to have installed state-of-the-art new equipment that delivers a consistent, high-quality product. The resulting operational efficiency and improved productivity will also ensure that we will continue to be extremely competitive within the baking industry,” said Tom Mattes, Del’s Pastry’s vice-president of operations.
This contribution is being delivered by the Agricultural Flexibility Fund (AgriFlexibility), through the AgriProcessing Initiative, a five-year, up-to-$50-million initiative designed to enhance the competitiveness of the agri-processing sector in Canada. It provides support to existing companies for innovative projects.
TORONTO – Fanshawe College’s culinary team cleaned up at this year’s Culinary Arts Salon with an impressive 10 medals.
The Canadian Culinary Federation event ran March 4 at Toronto’s Direct Energy Centre. For the second year in a row, Fanshawe students brought home Grand Gold (best overall), beating out three other culinary schools and about 50 competitors from across Canada. The students competed in savoury and sweet categories, and the team took highest standings, winning five gold, four silver, and one bronze medal, along with several “best of” awards.
Fanshawe’s medal winners are:
Mitchell Brown (captain) – Gold, three-course lunch; Best use of cheese
Johan Akeung – Gold, three-course lunch
Wesley Bach – Gold, four-plated entrée
Kevyn Swift – Silver, three-course lunch
Mehak Chatrath – Silver, Chocolate showpiece
Nicole Fairbairn – Silver, Wedding cake
Jayme-Lyn Saunders – Silver, Wedding cake
Allen Ashley – Bronze, three-course lunch; Best use of turkey Terrance Tew – Gold, four-plated entrée; Gold, chocolate showpiece; Best use of vanilla; Grand Gold (best overall)
The three-day national contest, sponsored by the Escoffier Society and sanctioned by CCFCC, pits top chefs and culinary apprentices against one another. Challenges include cold plates, bread, pastry, chocolate work and buffet platters. The Culinary Arts Salon is held every year as part of the Canadian Restaurant and Food Association (CRFA) show.
BUSINESS AWARDS
GROWING FOR SUCCESS
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.
INNOVATOR OF 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.
Contestants may only enter one awards category, either Innovator of the Year or Growing for Success.
If you have more questions, feel free to email Laura Aiken, editor, at laiken@annexweb.com or call 416-522-1595.
Conference Board of Canada releases industrial outlook
OTTAWA – The Conference Board of Canada has released its winter 2012 industrial outlook, determining that rising costs put pressure on food services and food manufacturing industries.
Canada’s foodservice industry - Rising food and labour costs are the top two challenges facing the foodservice industry. Lower raw material prices expected for 2012 may provide a short-term break for the industry, but over the longer term, food prices are expected to continue their upward trend. The tight labour market will also add pressure on wages. Even though foodservice operators are hesitant to pass through the rising costs to customers, they may have to do so to stay profitable. However, the competitive nature of the industry will limit profit growth.
Canada’s food manufacturing industry - Increased cost pressures can be attributed to the high prices for agriculture commodities and oil. Facing pressure from retailers and priceconscious consumers, food manufacturers are having trouble passing on their rising costs to consumers. As well, it usually takes about nine to 12 months for an increase in raw food material prices to work its way down to the grocery shelves. Therefore, higher production costs will outpace revenue growth during this period, leading to a second consecutive year of contraction in profitability in 2012. .
Visit www.conferenceboard.ca/e-library to read the abstracts.
BAKING WITH BARLEY ¦ bakers formula ¦
In this edition’s Final Proof, columnist and registered dietitian Jane Dummer explores the benefits to using barley in your baking. Barley flour can be blended into a variety of goods, from pizza crusts to bread. Although barley comes in many varieties and forms, the most common use for human consumption is pearled barley or barley flour, although malting barley is used for making beer and other products. Try a test batch of these cookies and bring a little nutritional punch to a customerfriendly cookie. / BJ
Recipe courtesy of the Alberta Barley Commission.
APPLESAUCE RAISIN COOKIES
FORMULA
Ingredients
1/4 cup (50 ml) applesauce
1/4 cup (50 ml) canola oil
1/2 cup (125 ml) brown sugar
1 egg
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ginger
1/4 tsp (1ml) nutmeg
1/2 tsp (2 ml) vanilla
1 cup (250 ml) rolled oats
7/8 cup (225 ml) whole barley flour
1/2 cup (125 ml) raisins
Directions
In a large bowl, cream together applesauce, canola oil and brown sugar. Beat in egg. Add remaining ingredients and mix until well combined. Drop by spoonfuls on a greased cookie sheet. Bake for 10 to 12 minutes at 350 F (180 C). Makes about 18 cookies.
CDN product catalogue
Component Design Northwest (CDN) is now offering a foodservice catalogue showcasing a variety of thermometers, timers and more.
Designed to assist foodservice professionals in their purchasing decisions and product usage, the catalogue includes a series of informational features on thermometer technologies, such as “Thermocouple Basics,” “Infrared Basics” and other helpful background information. Additional articles such as “Coffee Tips for Foodservice Success” serve as a helpful resource for maximizing profitability and efficiency.
The catalogue also includes a list of thermometer and timer bestsellers, along with a complete product listing and a description of private label opportunities. The thermometer line includes thermocouple, thermistor, bimetal, infrared, digital probe, candy and deep fry, beverage and frothing, oven and grill, refrigerator/freezer/ air and dishwasher models, plus probe wipes and other accessories.
The CDN line also includes an array of digital and mechanical timers. www. cdn-timeandtemp.com
Mini spiral ovens from Unitherm Food Systems
Unitherm Food Systems now has mini spiral ovens for small- to medium-sized food processors that deliver all the same benefits of the larger continuous spirals, recipe selection and setpoint controls with a smaller footprint.
Batch cooked products are racked, which makes controlling the final product difficult, but smaller spiral cookers have consistency built into their design. In the spiral cooker, each product travels on a conveyor belt through the same exact cooking conditions – the same temperature, the same airflow, the same humidity, and the same cook time.
It is not uncommon for small processors to have several different recipes. Advanced touch-screen controls on the mini and micro spiral ovens allow processors to edit and store multiple recipes. Recipe selection is achieved through an easy-touse interface that allows for quick adjustments and line changeovers. www.unithermfoodsystems.com
Edible gold decorations from Lentia Dazzle your customers by adding an elegant and delicate finish to your creations with Lentia’s edible genuine gold décor from France.
Available in different sizes and designs, from hearts and squares to ribbons and leaves, Lentia imports these 22.5-carat edible gold decorations exclusively from Tres Original in France. www.lentia.com
MOOV introduces frozen premium fruit
MOOV has launched a completely new category of gourmet frozen fruits: raspberries dipped in white chocolate and strawberries dipped in dark chocolate containing 70 per cent cocoa. Whether as a last-minute desert or a snack, these fruits are a handy treat and a true pleasure without the guilt. These premium fruits are grown, harvested and sorted with care and then coated in fine chocolate, handcrafted by genuine Belgian chocolatiers, to create an original product at less than 100 calories per 40-gram serving.
Sold in 227-gram packages, the products retail for about $6 and are available in major grocers across Canada. For more information visit www.moov.ca
Finding a taste of Paris in Toronto | BY
LAURA AIKEN
J’ADORE CAKES
It took an early misstep, and a change of scene, to make Isabelle Loiacono sure of her passion. However, when Loiacono opened the doors of J’Adore Cakes Co. in east Toronto on Nov. 7, 2011, it marked the culminating step in a career devoted to opening her own bakery.
Loiacono had attended university but decided quickly it wasn’t for her. Then, while on a Mediterranean cruise with her family in celebration of the 25th anniversary of her parents Lise and Frank, she found herself doing more bakery hopping at each dock than anything else.
“That’s where I finally decided this is what I need to do,” she says. At the time “this” wasn’t yet a cake designer with her creation on the cover of Toronto Life, but it’s what she has achieved today.
Loiacono first attended and then graduated from Le Cordon Bleu culinary school in Ottawa in 2006. She set her sights on owning her own bakery and started the journey at the Fairmont Chateau Lake Louise in Alberta as a pastry chef.
She moved on to a job with Toronto’s Highland Farms grocery store as a cake decorator. There she learned production, busily pumping out 50 cakes a day. Her next position was as a pastry chef for Marigolds & Onions, a Torontobased catering company, where she says she learned how to manage a kitchen and how to provide an even higher volume of product, needing “500 of this or “1,000 of that.” After losing the job with the catering company, she found herself feeling the need for a break from pastries. She came across the Bonnie Gordon College website and was in awe of Gordon’s gorgeous cakes.
}J’Adore’s shelves are graced by macaroons and such traditional French pastries as Religieuse, all flanked by her beautiful signature cakes. College of Confectionary Arts.
but took the offer in the end. She ended up as a teacher and a principal cake designer at the school. But it was to be the final step for her as an employee. After watching friends open up their shops, she decided it was her turn to make her vision a reality.
has found a way to replace the almonds in the shell with other nuts such as pistachios, peanuts, pecans and hazelnuts. She uses nuts in the shell and in the filling, which isn’t too sweet, and she has honed the art of getting the tops nice and shiny. She says she has something for everyone, with cakes starting at prices as low as $500. On average, her cakes sell for $700 to $1,200. She makes Parisian cookies and cupcakes, and also serves coffee and sandwiches.
“I kind of begged Bonnie for a job,” she says with a laugh. “I started out as the baker there.”
After a while, Gordon asked Loiacono to help her with a few orders for cakes.
“It became a really nice relationship with her where we worked really well together and we did some really beautiful cakes together. Then she asked me if I wanted to start teaching.”
Shy by nature, Loiacono was hesitant,
The vision was a taste of Paris in Toronto, and it’s come to life on a rather unassuming stretch of the Danforth east enough to border Scarborough. Her mother, a retired kindergarten teacher, now works alongside her daughter every day helping to make the beautiful French pastries displayed in the retail shop.
J’Adore’s shelves are graced by macaroons and such traditional French pastries as Religieuse, all flanked by her beautiful signature cakes. Her eyes light up when she talks of her macaroons, in particular. She
“French pastries are the basis for all pastries,” she says. “You can still add your additions, like a cream cheese or lychee, to change it up but it’s basically French. My dad’s half Italian so he keeps trying to get cannolis in here. I’m like, No!”
While growing up in Maple, Ont., on the west side of greater Toronto, Loiacono’s passion for baking cookies was developed at her Italian grandmother’s knee. There are no partners in J’Adore
¦ technical talk ¦
BY DR. JOHN MICHAELIDES
MASTERING OIL AND WATER
Expoloring the various ways different emulsifiers can make your products more appealing to customers
Emulsifiers, also known as surfactants, are often referred to in the baking industry as crumb softeners, dough conditioners, or even anti-staling agents. Basically, they are chemical substances that, when used in a liquid mixture, change the surface behaviour of liquids and provide functionality. They are either hydrophilic (water-loving/ attracted to water) or hydrophobic (water-fearing, but more accurately, water-repelling), which is also called lipophilic (fat-loving).
Emulsifiers are categorized in broad terms based on certain characteristics, such as ionic charge, solubility in solvents, and hydrophilic-lipophilic balance. The hydrophilic-lipophilic balance (HLB) determines the ratio of the molecular weight of the hydrophilic portion of the emulsifier divided by the total molecular weight of the emulsifier. This determines the ratio of polar (water-loving) to non-polar (fat-loving) portion in the emulsifier, and therefore determines whether it has an affinity to water or oil. The values for HLB range from zero (completely lipophilic) to 20 (totally hydrophilic) for each type of emulsifier. For example, monoglycerides have an HLB value of about three and are considered fairly lipophilic. Emulsifiers with HLB below eight are typically used for water-in-oil emulsions, while those with values above eight will be used for oil-in-water emulsion.
tartaric acid esters of mono- and diglycerides (DATEM) are very good stabilizers, whereas monoglycerides are more effective as crumb softeners. A combination will provide both effects, if required. On the other hand, sodium stearoyl-2-lactylate (SSL) is an emulsifier with both good dough-stabilizing activity and crumb-softening effect.
Most emulsifiers are synthetic chemicals. Lecithin, however, which is a naturally occurring compound, was one of the first emulsifiers to be used extensively in the baking industry.
Mono- and diglycerides are the emulsifiers used most extensively by bakers. Most fats are mainly made up of triglycerides, which contain three chains of fatty acids attached to a central glycerol molecule. Fats also contain small amounts of monoglycerides and diglycerides. Their functionality is dependent on the nature and characteristics of their
}Lecithin, however, which is a naturally occurring compound, was one of the first emulsifiers to be used extensively in the baking industry.
fatty acid content. Mono- and diglycerides may also be classified as natural because they are found naturally in various fats and oils. However, modified ones, such as ethoxylated mono- and diglycerides that are produced by reacting with ethylene oxide, or DATEM, produced by the reaction with diacetyl tartaric acid, will not be considered natural. Other emulsifiers that are widely used include sodium stearoyl2-lactylate (SSL) and calcium stearoyl2-lactylate (each of which is produced by the reaction of stearic and lactic acid) and sodium stearoyl fumarate (a product of the reaction between stearic and fumaric acid).
stability. Quite often, emulsifiers that are very good for one attribute are not as good for another. For example, where dough stability is of importance (such as in the case of frozen dough or in products with high fibre where the fibre interferes with gluten development), DATEM can be used to alleviate these problems and produce good-quality, yeast-raised baked goods. In addition, DATEM may help produce good-quality breads from flours with lower-quality protein.
Hydrophilic emulsifiers (HLB value higher than 13) are recommended for cake batters because they result in a uniform dispersion of very small fat particles, and therefore create a very large number of small sites for water vapour to expand. The fat-entrapped air in these sites expands to contribute to the cake volume. The smaller the air bubbles, the larger the resulting cake volume.
Today’s consumers demand food products that are more natural, with fewer synthetic ingredients. Most emulsifiers are considered unnatural and the demand for natural ones will almost certainly increase. Unfortunately, most natural emulsifiers are not as effective as the synthetic ones. New enzymes have recently been introduced that can modify the naturally occurring fat in various ingredients and increase their emulsification capacity. Enzymes are now available that can modify parts of the egg yolk as an ingredient in order to provide them with ability to exert a higher emulsifying action. This may reduce the use of eggs and other emulsifiers. Another enzyme recently introduced is a lipase that can be used in bread making. This enzyme modifies the natural lipids in the flour so they act as emulsifiers and reduce need for additional emulsifiers without compromising the product quality. / BJ
Emulsifiers interact with gluten protein to stabilize the dough with their hydrophilic or hydrophobic groups. This contributes to dough elasticity, oven spring and volume. Crumb-softening happens when the emulsifiers form complexes with the gelatinizing starch. This also prolongs shelf life of by slowing staling. Emulsifiers such as diacetyl
Emulsifiers are multifunctional. For example, in yeast-raised products, the appropriate use of emulsifiers will create higher volume, result in better crumb, delay staling, increase brightness and improve the crust. In cakes, emulsifiers will improve volume, texture and mouth feel, as well as extend the shelf life. With icings and fillings, emulsifiers can better the grain and texture, as well as increase
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 519-7438956, or at Bioenterprise at 519-821-2960, ext. 226, or by e-mail: 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.
BREAKING BREAD ABROAD
Europain is worth every second spent in airport lineups, eating overpriced airport food and enduring the transatlantic flight. It is literally worth the trip, and certainly more. It is in Paris. Need I say more? I’m a writer, so the answer is probably “yes.”
I landed in Paris on March 3, a brisk Saturday morning filled with the promise of seven pounds gained (one for each day of gluttony). I attribute at least one pound to a large bowl of Burrata cheese, pillow soft and drenched in mellow olive oil, basil and tomatoes that was eaten long past the point of satiation.
Once you’ve eaten a bowl of cheese, and you’re faced with a trade show full of food in a dining capital of the world, you might as well go gangbusters and fill the rest of your stomach with macaroons. I paid a visit to the famed Ladurée pastry shop. A two-row lineup snaked through the feminine and distinctly French shop
soaked in pistachio green and pastel pink. I discovered a new favourite flavour in a large macaroon filled with whole raspberries encasing a rose-flavoured cream centre. There were more than macaroons at Ladurée, of course – there were brioches, petit fours, tarts, éclairs – but no cupcakes. I saw only one cupcake shop in my travels around the city (and I reached the far quarters, ask my feet).
After I mentioned our visit to Ladurée to a local, I was told I also needed to go to Pierre Hermé, a brand known for its macaroons and high-fashion clientele. There are locations worldwide. The boutique was modern and slick: very upscale chic. A cake that serves four to six people sold for 56 euros, but customers can buy personal size versions of most items on display that are perfectly replicated miniatures. I indulged in a number of macaroons: milk chocolate/ passion fruit, salted caramel, crème brûlée, black current, hazelnut, olive oil/
The Road From Garments To Bagels Paved With Success
Joe Puiia began his professional career when he joined father, Vito, in the garment industry. As the industry began to send work overseas, the two sought new business opportunities.
In February 1989, they opened J. P. Bagel Express in Hoboken, New Jersey, which was an immediate success. In June 1989, Joe’s brother, Jerry opened a similar business called Bagel Stop in Vernon, Connecticut. In 1990, Joe moved to South Windsor, Connecticut, to join Jerry in opening a second Bagel Stop. Today, Joe and Jerry own the Bagel Stop Production Company that supplies a variety of baked goods to Joe and Jerry’s newer company, Between Rounds Cafes. Combining several marketing concepts, Between Rounds Cafes offer bagels, gourmet sandwiches, salads and gourmet coffee. Joe and Jerry have a total of six Between Rounds locations in two states, offer catering services for large events and are building a franchise business.
Joe recognizes that a business needs to change in order to grow. ‘‘If you are not competitive in a crowded market, you will lose customers to the next guy,” he said. ‘‘I believe our success comes from our ability to stay competitive, and the work ethic we learned from our father.”
Joe relies on International® Bakers Services (IBS) to stay competitive.
‘‘IBS is the most professional company in terms of meeting their customers’ needs, said Joe. ‘‘They also let their customers know they are appreciated.” For their famous bagels, Between Rounds uses Blueberry Flavor, Maple Flavor, Apple Cinnamon Flavor and seasonally, International’s Pumpkin Pie Spice Blend. If you want flavors that help you compete in a crowded market, rely on 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.
Japan hoists their first-place trophy after winning the Coupe du Monde de la Boulangerie.
mandarin orange and mushroom. The macaroon flavours in Paris reflect the trends here: classic staples and new twists. I landed at Poilâne in search of a traditional French bakery, which has multiple locations in Paris. I went to the original spot in the Saint-Germain des Près district, which opened in 1932. The front window is dressed with croissants and turnovers, and the bakery is lined with various breads. Poilâne expanded its products to include its own branded flour, salt and books. A bustling spot, it was evident people took advantage of the ability to buy sliced bread by weight, each in line mixing and matching his or her own customized purchase.
There were plenty of bakeries at Europain sampling the famous chewy crust and tender crumb French bread is known for. While I saw the traditional side of French baking at Europain, I also found plenty of innovations in flavours and products.
The ice cream/gelato at the Louise booth were definitely buzz worthy: balsamic vinegar, black olive, Parmesan, red Thai curry, wasabi, strawberry basil,
tomato basil and foie gras were just some of the inspirational savoury flavours offered by the treat maker. Louise is an ice cream concept by La Compagnie des Desserts that offers 90 flavours presented in everything from a cone to a brioche to a macaroon.
I saw a lot of one-serving salads layered in glasses ranging from an ordinary juice glass to a stemless wine glass, then finished with a garnish such as tomato or berry. The message seemed very easy elegance.
From Alex & Alex, a chocolate and champagne boutique in Brussels, I found a mix of classic flavours and innovative blends for the adventurous such as raspberry-clove, bergamot, cassis-cardomon and black tea.
EQUIPMENT
There was plenty of cool equipment on the show floor. Here’s a selection of standouts.
Panibois: This company makes containers made of 100 per cent poplar trees for catering and take-away. Sizes accommodate everything from a cake to
DII Dealers Ingredients Inc.
duc t q ual i ty, per formance, nu tri ti o nal val u e a nd p ro fi t margi n s Whe th er y o u a re b uy i ng B ase Ingredien ts, impro vi n g yo ur p ro duc t's val ue p ropo si t io n or twe aki ng m argi ns, t rust De al ers Ingredients to d el i v er r e sul t s.
ButterB
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Butte r, cream and c he e se natu ral d ai r y concentra tes reduc e f at w hi l e enhancin g fl av o ur ch arac te ri sti c s a t a lower tota l co st I m prov e yo ur p ro duc t per formance – natu ral ly
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C i tri - fi o ffe rs exc e pti o nal val u e a nd pe r fo rm anc e b y i m prov i ng m oi st ure man agem e nt, re du c in g fat s a nd cal o ri es wh i le e nhan c in g taste a nd te xtu re It' s a w i nn i ng f orm u la f o r yo u a nd yo ur c o nsu me rs – natu ral ly Call 905- 458-7 76
Pro du ct o f t he U n i te d St a tes
Vi si t ww w de al ers in gred ie nts c o m
ready-made lasagna. Each mould comes with silicone baking paper that is double sided and waterproof. They can be put in the freezer, oven or microwave, from a temperature of -40 C to 240 C.
Quadro RelaxS: WP Kemper’s new dough-dividing machine can manage up to 12,000 rustic rolls per hour with an 80 per cent absorption rate depending on the flour. It’s a flexible machine for small and medium-sized bakeries featuring INUS control via touch screen that incorporates features for process security.
Crustinette: This new piece of equipment by Rondo is designed to simplify the use of prefermented dough for the purpose of making rustic breads. A baker can make a variety of shapes ranging in weight from 10 to 500 grams, by using different-length cutters and cutting blades. The Crustinette, which can make about 1,200 baguettes per hour, made its debut at the show.
Bloc Combi: Visitors couldn’t miss the massive setup by The Mecatherm Group, a mini-industrial bakery that sprawled across the show floor. The company was in part showcasing its new Bloc Combi
dough-dividing and -moulding machine for baguettes, rolls and tin bread. The Bloc Combi won a Europain innovation award for process.
AlveoPizz: This colour-coded rack tray system for dough by Scaritech earned a Europain innovation award for small equipment. The trays are made of hygienic polypropylene reinforced with fibreglass, and each allows for fermentation and storage of 11 pizza dough balls. The tri-colour system helps bakers easily see which is oldest.
The Eco-Divibac, by Abry Nicolas Sarl, earned an award for ergonomics with its range of economic dividers that allow people to quickly divide down into pieces in one round pan for dividing and baking 30 buns at a time. Sasa’s Fiberbac Carpet won an award for working comfort and health by eliminating the need to dust with flour and decreasing the exposure to flour particles. Lesaffre took two awards for yeast products. The Kastalia Mini was created for consumption of 10 to 30 kilograms of yeast a week and Soft’N Fresh formula extends the softness and freshness of prepacked rye bread.
ADVENTURES IN ICE CREAM
I had the pleasure of talking with Gérard Taurin, who was granted the title Meilleur Ouvrier de France in 2000 for his specialization in frozen desserts. Taurin went on to win first place in ice cream at the World Championships in Turin in 2003. In 2010, Taurin and a group of passionate peers founded GTAI (Gastronomical Tour of the Anthropology of Ice Association). That same year, he packed up his car and took a small team from France to Morocco and high into the Atlas Mountains in search of the roots of sorbet. His car, watched by television viewers across France, was on display at Europain, as he is gearing up for his next voyage, which he calls The Ice Cream Road. Taurin will travel to China in 2013, which is believed to be the birthplace of ice cream thousands of years ago. He will lead a nine-stage expedition that follows in the footsteps of Marco Polo. You can find out more about the adventure in ice cream at www.gerard-taurin.com (site is in French).
COMPETITION
The energy at the show really hummed as you got closer to the competition areas. France was denied a spot on the podium in its home country at the Coupe du Monde de la Boulangerie: Japan won, the U.S. took second and Taiwan placed third.
The International Confectionary Art Competition was unique because it insists on equal numbers of men and women on the teams. Teams from 16 countries created at least 13 dishes, including a pastillage showpiece, a confectionery showpiece, a chocolate showpiece and a dessert showpiece. First prize was awarded to Japan, followed by Switzerland and France.
There were 82,690 professionals and 770 exhibitors from 143 countries at Europain. Be among them in 2014 and make it the greatest excuse on earth to visit what is one of the most beautiful cities in the world. / BJ
8Visit Bakers Journal on Facebook for pictures of the products mentioned here and more!
Bonnie Gordon Bonnie Gordon College, Canada
Buddy Valastro Carlo’s Bakery, USA
Paris Cutler Planet Cake, Australia
Ron Ben-Israel Ron Ben-Israel Cakes, USA
Rosalind Chan ICCA, Malaysia Sugar Tiers, Canada
A heritage defined by innovation
In 1953 the first bakery improver called T-500 from Puratos was launched. This was an improver in paste form, that eventually led to the development of S-500 in powder, which even today is synonymous with bread improvement worldwide.
In an ordinary garage on the Rue Steyls in the Brussels commune of Laeken, Puratos creates its first mixes for pastry and ice cream. It is 1919.
1919
Puratos is founded
1920’s
Launch of Pura-Malté, the first-ever branded bread
1950’s
Creation of T500, the first-ever complete improver
1960’s
Puratos expands & enters the new headquarters in Brussels
Serge Ameye, Export Manager for Puratos Belgium prospects for the company to start operations in Canada, after the successful launch of operations in the US.
The adventure begins in Canada with the establishment of Puratos in Mississauga on May 19th, 1987, and in the last 25 years, the business expanded and moved three times to the current location on Slate Drive.
A LABOUR OF LOVE
All about good, honest bread,” reads the motto of Loaf, a successful bakery in Fernie, B.C., supplying retail and wholesale customers with handmade, fresh daily bread and pastries.
“Our basic dough is made with Canadian flour, water, yeast, salt and a little olive oil – nothing else,” says Phil Gadd, owner of the bakery, which opened in December 2009. “There are no additives, no preservatives, no fat or chemicals and we’re proud that everything is handmade.
“It does mean there are extra labour costs, but I do passionately believe that our bread tastes 10 times better than any supermarket bread.”
Head baker Jayson McLellan and his assistant baker Anthony Laniohan spend up to 12 hours a night hand-scaling, kneading and forming loaves from Loaf’s range of over 20 specialty breads.
Favourite breads include sundried tomato sourdough and carrot and herb. The sweeter varieties include apricot, fruit and nut, and raisin and cinnamon.
The most individual loaves and pastries handmade in one day came in at more than 1,000 on Christmas Eve, and the two bakers regularly produce 800 units in a shift during the busy farmers’ market season.
}“It does mean there are extra labour costs, but I do passionately believe that our bread tastes 10 times better than any supermarket bread.”
“I think a lot of technology used in big bakeries is unnecessary,” says McLellan, who began training at British Columbia’s Kimberley City Bakery in 1991 and has since worked across Canada in bakeries of all sizes and philosophies before returning to the East Kootenay region last summer to join Loaf.
“I prefer the hand-moulding – it keeps you in contact with the product, you understand it more than in some wholesale bakeries where everything is automated and you are just pressing buttons and catching the bread as it comes out of the machine.
“A lot of businesses use shelf-life extenders to try to eliminate their waste, but if you are on top of your game and have a good crew, you shouldn’t have
much wastage, and can still run a professional business without having chemicals in the bread.”
McLellan adds that Loaf’s bread, which is made with sponge dough, is more European in style than most Canadian recipes, with a crisp crust and a dense texture.
Although Loaf owners Phil and Claire Gadd have now worked in every part of the business, neither has a baking background.
The couple is originally from the United Kingdom, where Phil worked in television production and Claire was the exhibitions project manager for London’s Victoria and Albert Museum until they decided to move their young family to
the small mountain ski town in southeast British Columbia.
“We knew we wanted to emigrate to Fernie because we wanted the outdoors lifestyle for our family,” says Phil.
“From there, the search was on to come up with an idea of making a living. A friend recommended a café in Dorset, which was also a bakery. We visited it and left saying, ‘This would work in Fernie.’
“We have realigned the business plan slightly over the years, but generally this is what we always thought would work.” They emigrated in August 2009 and set about renovating a former pet store into a café and kitchen.
Immigration delays meant their first head baker, Arek Szewc, did not arrive from the U.K. until Loaf’s opening day on Dec. 19, which was also the start of the ski season.
“Arek and our assistant baker were on
The bakers at Loaf make a labour-intensive bread they believe in.
Skype for the two weeks before, working out the bread recipes,” says Phil.
“We were definitely flying by the seat of our pants and we weren’t really sure what was going to happen. But we soon began to build up regular customers and things got bigger and bigger.”
By the following November, the products were so popular they could open a commercial kitchen at a separate site, allowing them to become the only local wholesale baker for the ski resort’s hotels and restaurants, and also to develop the pizza and café side of the business. Loaf’s thriving café features its specialty breads on a Mediterranean-style lunch menu, and Italian-style pizzas that are hand-spun each evening.
“We always planned to sell pizzas, but we were lucky that an Australian pizza chef was in Fernie for a ski season, so he helped us launch our pizza nights,” says Phil.
The café now has its own head chef, Billy Woodford, who has developed the lunch and pizza menus using the bakery’s own breads and fresh ingredients prepared daily.
“The labour market in Fernie can be really tough; it is a small town of 4,000 people and there are a lot of workers who come here for the winter season and then leave.
“We have been lucky to find a number of skilled staff who come to Fernie to ski, and end up working with us and staying beyond the season.
“I think we manage to attract good workers because we allow a certain amount of creativity – if someone has got an idea I will always give it a go if the numbers add up.”
Loaf was recently named best place to eat in Fernie by a local business magazine and has also received awards for its pizza and baked goods.
Phil was named in Western Living Magazine’s Top 40 Foodies Under 40: Class of 2012.
This past January, Phil and Claire bought a building in downtown Fernie with plans to extensively renovate the interior and exterior to create a 50-seater restaurant and retail store.
Loaf also employs a professionally designed website, blog, e-mail newsletters and Facebook page for a modern online marketing strategy that stands out in rural British Columbia, where few businesses use online marketing.
Winter will always be the ski town’s busiest season but Phil says he has tried
to get the local population to shop at Loaf year-round.
The Loafers loyalty card gives regular customers the chance to earn points redeemable on future purchases, and during the spring and fall off-seasons there are midweek discounts.
Loaf has also partnered with the Fernie Ghostriders, the local Junior B hockey team, offering discounted hockey tickets with pizza sales on home game nights.
The Loaf of the Week feature gives a 25
per cent discount on a different specialty bread each week, encouraging customers to try new flavours.
“We knew from the start that if we couldn’t get a consistent amount of sales coming in throughout the year we wouldn’t survive as a business in Fernie,” says Phil.
“It was always a big thing for me to keep selling the bread throughout the year, and the bread is still the highestselling section every day.” / BJ
Good taste has always been our strength.
For 50 years, we’ve redefined the business of supplying fine ingredients to the food industry. How? By representing only foremost Principals. By matching our product-service offering to customers’ supply chains. And by welcoming organizations like ISO and HACCP to verify our operations.
When you make Lomas your partner, we make our success contingent upon yours.
BY MARIO FORTIN
TRAINING TO WIN
Here are inside tips from a World Baking Cup judge. There’s much to learn and it starts with rules.
Being a member of the jury at the World Baking Cup for a second time has given me more inside information for the next competition. If your team is considering competing for the world title, you have to consider all minor details.
Japan won the last World Baking Cup because they took care of everything. The American team finished second, with only five points. There are 200 points for each category (bread, Viennese products, artistic) and 100 points for savoury products, for a total of 700 points.
The first thing to do is read the rules. The second thing to do is read the rules. And then, read the rules again. Nobody remembers the rules after reading them only once. Failing to fully understand the rules is the major downfall of any team. Read the rules until you understand everything you are requested to do. The only thing that you cannot control is which baking lab you will get during the contest.
}advance. The only preparation that is accepted is maceration of fruits or vegetables. Premixing flour is not authorized. Here are some guidelines for each of the categories:
THE OBLIGATORY BREAD
Traditional baguette: must be made using flour without any treatment, must be made with pre-ferment, must be rolled by hand to a minimum of 55 centimetres in length, must include a minimum of five cuts, and after baking in a deck oven it must weight 250 grams
Varied baguette: must be made using flour with ascorbic acid, must undergo moulding by machine for a minimum of 55 centimetres in length, with the decoration of your choice (garnished with seeds, fougasse cuts, epi cuts, etc.)
Pain au levain (sourdough bread): must meet a pH of 4.3 or less. This bread is made with eight kilograms of flour and
None of the ingredients may be scaled in advance. The only preparation that is accepted is maceration of fruits or vegetables.
the weight, quantity, shape and baking methods are freestyle
FREESTYLE BREAD
of baking.
THE SAVOURY SELECTION
• Le pain de Mie (sandwich bread) – 500 grams
• 40 hors d’oeuvres made out of long rolls (60 grams garnished)
• 40 hors d’oeuvres made freestyle shape (60 grams garnished)
• 40 savoury Viennese products salted (40 grams garnished)
• 40 club sandwiches made with gastronomy of your country (60 grams garnished)
ARTISTIC PIECE
• Must be visible on three sides
• Maximum height of one metre
If you are interested in participating in the contest, ask yourself these questions first:
• Are you able to work in front of the public for the nine-hour competition?
• Are you comfortable with a camera around you over the nine hours?
• Do you accept that jury members will be in front of you for nine hours?
• Are you ready to work under pressure? (Using flour from another country, working on new equipment, completing the program on time, answering questions during presentation of your products, working with others as a team member, etc.)
REVIEWING THE RULES
Supply validation of ingredients and materials a month in advance of the contest. None of the ingredients may be scaled in
Bread of the world: freestyle made with seven kilograms of flour
Organic and nutritional bread: freestyle made with seven kilograms of flour
Bread of your country: freestyle made with seven kilograms of flour
OBLIGATORY VIENNESE PRODUCTS
Croissant and chocolatine: 20 pieces of each between 40 and 80 grams (must all be the same weight)
FREESTYLE VIENNESE PRODUCTS
• Three pieces at 300 grams and 15 pieces at 60 to 100 grams, same deco
• Two different products made out of fermented dough (brioche)
• Two different products made out of fermented and laminated dough (croissant or danish)
• One Viennese pastry from your country: freestyle out of two kilograms of flour
• Must contain a minimum of five different doughs, including 25 per cent live dough (with yeast)
• Must be in colour of bread (from white, yellow, orange, brown and black)
• Blue, red and green colours are prohibited
• The piece must include the presentation of 80 savouries (20 of each kind)
SCORING
Bread: Respect of weight, quantity, volume, taste, general appearance, texture of crumb, originality, creativity and consistency. Fifty per cent of the score is based on the taste.
Viennese products: Respect of weight, quantity, volume, taste, general appearance, flakiness, originality, creativity and consistency. Forty-two per cent of the score is based on the taste.
Mario Fortin inspecting bread at the world championship
Savoury selection: Respect of weight, quantity, volume, taste, general appearance, integration into the artistic piece, originality, creativity and consistency. Forty per cent of the score is based on the taste.
Artistic piece: Originality (20 per cent), artistic quality (25 per cent), technical difficulty (25 per cent), use of various dough (10 per cent), overall harmony (10 per cent) and attention paid to the finish of the piece (10 per cent).
CONTINUED FROM PAGE 11
Cakes but her parents help in the store and with the business side of balance sheets and paying bills.
Her cake clients come from all stretches of Ontario, but getting bakery clientele through the door in a seemingly “shady” neighbourhood – that’s the challenge. She says a lot of people are finding her online and her blog has helped. Her name as a cake designer got a boost when she appeared the Toronto Life Wedding Guide cover and when one of her cakes was featured in Weddingbells. She tried a Groupon to pull some customers to the bakery, and found it worked well for getting her name out there and getting in some new clientele.
She always leaves the lights on, which is another way to stick out at night when people are driving by. She does promotions for her locals too, for example, coffee for a dollar. She is learning her market, but, true to her history of forward thinking, she sees her current digs as a temporary location to plant the seeds of the bakery’s brand. Once she can afford it, she plans to move downtown.
She says the cake industry is now very influenced by all the cake shows on television, which have given people an unrealistic view of the amount of work that goes into artistic cakes. Ironically, after developing such high artistic skills in cake design, she finds the market liking the homemade look.
“What’s happening now is people are leaning toward the whole rustic look, with whoopee pies, cake pops, pies and a homemade look that’s rustic.”
After finding her way to entrepreneurial success, Loiacono will find a way to meet her market’s needs while injecting her neighbourhood with her own little taste of Paris. / BJ
PENALTIES
A penalty can be deducted to a maximum of 10 points for the following reasons:
• time exceeded (one point per five minutes; maximum 25 minutes)
• cleanliness (two points)
• organization while working (1.5 points)
• professional appearance (1.5 points)
The winning teams practise a minimum of 20 to 30 times, nine hours at a time, as a team. That is the only way to ensure completion of everything on time. If you
are not ready to invest at least 300 hours of your time, forget this, because you will never be at the level to compete against –and become – the best in the world.
It is a pleasure to share my experience. Good luck to the next competitors. / 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 your question to info@forma-lab.com.
MEASURE, ALIGN, GROW
A performance management program can help your company achieve its goals and keep your finger on the pulse
What gets measured gets done. That seemingly simple adage is the guiding principle behind performance management and for good reason: it works. I’ve seen it up close and personal. I truly believe – and research backs this up – that most people intend to do a good job when they go to work. They want to feel like they are making a difference, and that is at least in part why there is a clear link between job satisfaction and productivity. Other key aspects of job satisfaction include strong communication, training and development, clear objectives, and recognition and support – all critical components of an effective performancemanagement system.
}In a nutshell, performance management ensures people have clearly defined tasks and objectives that are aligned with the company’s overall needs and goals. In the absence of clearly defined performance criteria, people tend to gravitate to what they like doing or where their strengths lie, and this may or may not align with the larger goals of the organization. That’s where performance management comes in as a continuous process whereby managers and employees work together to set goals, track progress and provide ongoing feedback to ensure everyone is on the same page and moving in the same direction. An effective performance-management system will also
provide training and development opportunities for employees, tie compensation to performance, recognize the efforts of staff and help them advance their career goals just as their contributions help advance the goals of the company. Done right, everyone benefits.
One of the most overlooked tools of any performance-management system is the job profile. To be effective, it should be a concise summary of the key performance indicators and related duties required of each person in each position in the company. But the job profile alone is not enough. You absolutely need the accompanying measuring devices to support the effort. In many companies where I have consulted, I have often found job profiles filed away “somewhere.” When I do see them, they are usually long and rambling, or vague and general, and almost never are they
Implementing a performance-management system is one of the most effective ways to keep your finger on your organization’s pulse at every level.
accompanied by clearly defined requirements, standards, budgets – in other words, measurables. What should you measure? These include on-time deliveries, waste or spoilage, down time, overtime, complaints, how many rings before a phone is answered, the number of hours it takes to return messages, the length of time it takes to process invoices or produce reports.
Measurables are essential if the job profile is going to be a useful tool and not just another piece of paper. Once the job profile and measurables are integrated, you can start regular touchpoints, or meetings, to assess whether targets are being met. Most companies wait until
ASK THE BUSINESS ADVISOR
QUESTION/ I’m worried that if I implement job profiles it will encourage my employees to do even less and tell their supervisor “it’s not my job” if asked to do something different. Don’t job profiles cause more problems than good?
TO FIND OUT THE ANSWER, GO TO www.bakersjournal.com AND CLICK ON THE ASK THE BUSINESS ADVISOR LINK.
the annual appraisal to give employees feedback and decide on merit increases, promotions, demotions or terminations. But if someone is not performing as well as you need them to, and not meeting individual and department goals, is this an effective way to effect change? And if someone is performing well and meeting targets, shouldn’t they receive encouragement and praise along the way and perhaps be given new and more challenging tasks?
Implementing a performance-management system is one of the most effective ways to keep your finger on your organization’s pulse at every level. In addition to concise, specific job profiles with defined goals and measurables, a performance-management system includes constant communication and goal-setting discussions, as well as regular formal meetings where you discuss performance based on objective metrics. To be effective, the system should be easy and simple to use, but the key is to use it. The job profile defines the what, the measurables define the how and the when. Meeting on a regular basis to discuss progress is what makes the process work. If the employee is off track, get them back on by mutually defining short-term goals for the next review period. We all know it’s easier to adjust performance at a small point of deviation rather than when something major occurs. This will save you time and money and will make for an overall smoother running operation and effective utilization of your human capital.
The key to success is the manager. Establishing rapport and a climate of trust with employees is critical in creating an environment where people can honestly and openly discuss performance, agree on what’s working well and what isn’t, and fix what needs fixing. Bottom line: performance management will help you ensure everyone is working with clear objectives and toward a common goal: yours. / BJ
Jeanette Hyde is a human resources consultant at Fuller Landau. She can be reached at 416-645-6500 or by e-mail at jhyde@fullerlandau.com.
Road #1, Concord, Ontario Canada L4K 2K1
sales@torontobakery.com
Free: 1-800-361-0343
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment.
and Service
Busy independent German Bakery with restaurant in Nova Scotia is looking for a young, flexible baker or cook with some baking experience. Contact Dieter or Heidie at 902-532-0564 or email: heiderose64@yahoo.de BAKERY FOR SALE – In beautiful Kelowna, BC. Whole Sale business. Family owned and in business since 1949. Potential for growth. Asking price is $169,000.00 For more Information Please Call 250-762-2277.
Ontario able to co-pack cookies, small portion cakes and other desserts. Also able to assist with product development. Contact Sue at (613)539-4251.
BY JANE DUMMER, RD
BARLEY BENEFITS
This small grain packs big nutritional value for its consumers, not too mention taste and satiety
Barley is a tiny grain with a big nutritional punch, and bakers and food scientists are becoming more and more aware of the nutritional and functional impacts of barley in baked products. “We have seen an increase in momentum for the use of barley flours into consumer favourites, such as pan breads, muffins and cakes, which can significantly enhance the nutritional qualities of the end product,” says Sunny Mathew, corporate quality assurance manager for Parrheim Foods, a miller of barley flour located in Saskatchewan.
Barley is rich in beta glucan, a type of viscous soluble fibre that plays a role in human health.
}Studies demonstrate that this soluble fibre is effective in lowering blood cholesterol and may reduce the risk of heart disease. Barley is considered a low glycemic index (GI) food. Diets that include low GI foods assist in the management of blood sugar for people with diabetes. Research shows that the beta glucan found in barley promotes healthy blood sugar by slowing glucose absorption in people who are well. The soluble fibre in barley can help promote a feeling of satiety, which may assist people in weight management. Also, barley contains several vitamins and minerals including niacin (vitamin B3), thiamine (vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper.
health claim in Canada; however, it is hoped that a claim may be approved within the next year.
The soluble fibre in barley and barley products, such as barley flakes, grits, flour and meal, is a key ingredient in reducing cholesterol and assisting in weight control.
With that in mind, it is not surprising that in 2005 the United States Food and Drug Administration approved a health claim stating barley reduces the risk of coronary disease. As well, the soluble fibre in barley and barley products, such as barley flakes, grits, flour and meal, is a key ingredient in reducing cholesterol and assisting in weight control. We are not currently able to make a similar
Arun Lekhi, quality assurance manager for Parrheim Foods in Lethbridge, Alta., explains, “With the milling process of the hull-less barley, there is no change to the functionality of the beta glucans. Barley flour is very versatile and over the past five years we have seen an increase in its uses for the commercial baking industry. For home baking, people can replace regular wheat flour with 15 per cent barley flour with minimal noticeable changes, while benefiting from the nutritional improvements. We have a variety of barley flours for the food industry including whole grain, beta glucan and malt. The malt barley flour is popular with artisan bakers as it aids in the fermentation process.”
Linda Whitworth, market development manager at the Alberta Barely Commission, explains, “Barley has been consumed as a grain since 800 BC; however, over 80 per cent of the barley grown in Canada is for animal feed. The commission has a variety of consumerfriendly recipes (check out the recipe for applesauce raisin cookies on page 8) and
will work towards an extensive education program focusing on how people can include more barley in their diets over the next five years. Barley has a rich, nutty taste that is very complementary when incorporated in recipes for baked goods.” The Alberta Barley Commission is developing a workshop for artisan bakers this year. If you’re interested, contact the commission directly for further details.
As I research my column for Bakers Journal, I enjoy learning new things. The lesson this time? Diastatic malt from barley flour contains a collection of enzymes that help the yeast to grow by breaking down starch into sugar. Since the yeast has more available sugar to feed on, it can grow faster and better, which enhances the rise and volume of the loaf. Linda Whitworth introduced this concept to me when she was discussing the artisan bakers workshop.
Barley is a powerhouse of nutrition and with its versatility it is being used in a wide variety of baking applications. It is exciting that the baking industry and consumers are embracing this Canadian grain, and I’m sure we will see more to come. / 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.
Barley is rich in beta glucan, a viscous soluble fibre proven effective in lowering blood cholesterol.
A Reiser customer was using a Vemag Depositor to successfully portion gourmet cookies and scones. She wanted to expand into brownie products and decided to purchase a piston filler to do the job. She quickly discovered the limitations of the piston filler –the batter had to be made less viscous to run through the machine and it required hand-spreading to fill the tray corners. Realizing how happy she was with her Vemag, she asked Reiser’s bakery specialists to engineer a solution. The result was a Reiser 18-inch Rotary Sheeter that attached to the Vemag. This heavy-duty device allowed her to make the brownies as thick and chocolatey as she originally envisioned. The Sheeter’s full-width extrusion completely filled the pan, eliminating all hand labor. It was the perfect solution! Her vocal support resulted in sales at other plants as she spread the word of Vemag’s ability to sheet viscous batters and cookie doughs.
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
Success. Delivered.