D'innovation à tradition
Innovation through tradition
The Canadian National selection for the 2014-2015 World Chocolate Masters took place on April 17 at the new Chocolate Academy Centre in Montreal, with Michaël Cotard of Cotard Chocolatier in Saint-Sauveur, Que., winning the title of Chocolate Master and qualifying to represent Canada at the grand international final Oct. 28-30 in Paris.
BY BRIAN HARTZ
Members of Canada’s baking industry are preparing to gather in Montreal for Bakery Congress 2015. Taking place May 31-June 1 at the city’s Palais des congrès de Montréal, it will feature more than 43,000 square feet of space devoted to the latest innovations in ingredients, equipment and services of interest to the baking industry and allied trades.
Thousands will flock from all corners of Canada for this event, but while we enjoy a few days to learn and network in one of North America’s most beautiful cities, let’s spare a thought for the members of Baking Team Canada, who won’t be with us. Instead, they will be competing in the Americas division of the Louis Lesaffre Cup in Buenos Aires, Argentina, from May 30 to June 6.
Should they prevail in South America, Team Canada will go on to compete against 11 other nations for the Bakery World Cup (Coupe du monde de la boulangerie) at Europain in Paris next spring. They will be competing for one of only nine team spots (as finalists in the previous Bakery World Cup, Japan, Taiwan and the United States have already been preselected).
They are going to need your help.
I spoke with Baking Team Canada captain Alan Dumonceaux in March as he and fellow team members Marcus Mariathas and James Holehouse were in the midst of practicing in advance of their trip to Buenos Aires. He informed me that the team faces a major budget shortfall due to lack of sponsorship and increased travel costs.
}Many of you are probably facing your own budget shortfalls. That’s perfectly understandable: economic recoveries take time. But some things are bigger than the bottom line.
Changes to the format for the 2014-15 Louis Lesaffre Cup, Dumonceaux explained, call for the addition of a fourth member to the team – a “young hopeful” representing the best of each country’s next generation of bakers. The young hopefuls are coached by their national team but do not compete in the judged categories (baguette and world bread, Viennese pastry and gastronomic breadmaking, and artistic showpiece). Instead, they are responsible for their own separate product demonstration. The young hopeful, however, must travel with the team to Argentina – a significant addition to the travel budget.
“We have a really good chance to get Paris,” Dumonceaux said, but “the road to success requires great dedication and commitment by all the individuals associated with the team.”
That road also requires financial support. If the team qualifies for the Bakery World Cup in March 2016, its budget will skyrocket.
Many of you are probably facing your own budget shortfalls. That’s perfectly understandable: economic recoveries take time.
But some things are bigger than the bottom line.
It’s time to team up. If a full-blown sponsorship of Team Canada isn’t feasible, consider other ways to help. Donate some equipment, ingredients or other material that the team will need as they hone their skills. The scope of the categories has broadened for the 2014-15 Lesaffre Cup, and thus competing teams will need to practice making more products than in previous years.
Think about this: If every exhibitor and attendee at this year’s Bakery Congress donated about $66 to Team Canada, they would easily meet their $100,000 budget goal for the rest of this year and well into 2016 – when, if all goes according to plan, they’ll be making us proud in Paris.
We can’t all be Olympic athletes – or World Cup bakers, for that matter – but we can support the hard work, sacrifice and dedication of the people who represent us on the world stage. / BJ
MAY 2015 | VOL. 75, NO. 4
EDITOR | Brian Hartz editor@bakersjournal.com 727-575-7025 1-888-599-2228 ext. 250
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briefly | Personnel changes at AB Mauri, ADM; Rhode Island students win big at Niagara competition | FOR MORE baking news, check out our website www.bakersjournal.com
AB Mauri, a global company that supplies the food and baking industries with high-quality yeast and bakery ingredients, has promoted Ron Tremayne to senior vice-president of sales and hired Marie Thomas as the company’s vice-president of bakery ingredients innovation for AB Mauri North America.
Baking and pastry students from Johnson & Wales University (JWU) in Providence, R.I. were the big winners at Decadence, an international student pastry competition held in February at Niagara College’s Canadian Food and Wine Institute.
Frank Carrieri (Lindenhurst, N.Y.), Kristina Browning (Pawtucket, R.I.) and Emily Donlon (Clifton, Va.) turned chocolate into gold, earning first place. The JWU team impressed the judges with a chocolate showpiece, chocolate entremets, molded and enrobed bon bons, and three individual desserts that were created and completed over the course of the two-day competition.
In his new role, Tremayne will be responsible for both the sales and client services teams, as well as all business development activities in the bakery channel. Prior to joining AB Mauri, Tremayne was the general manager of Kroger’s La Habra Bakery for nearly 10 years. He also served as production manager for Best Foods Baking (Entenmann’s/Oroweat) and Sunshine Biscuits prior to the company’s purchase by Keebler and Kellogg.
Thomas, meanwhile, will lead AB Mauri’s innovation team in developing new and improved ingredients for the bakery market. She joined AB Mauri after serving as managing director of Gb Plange UK Ltd., a leading bakery supplier in Europe. Thomas led the successful integration of that business with AB Mauri after its acquisition in February 2014.
Thomas has a strong bakingscience background, and she has previously managed Innovation teams in Gist Brocades and DSM Bakery Ingredients, with a strong focus on the development of new enzyme solutions for the bakery-products market.
Students from Canada and the United States competed in the competition that showcases just two ingredients: chocolate and ice wine. JWU’s faculty coaches were chefs Tim Brown (Cumberland, R.I.) and Stacy Mirabello (Boston, Mass.). Other participating colleges were: Fleming College (Ontario), Niagara College (Ontario) and the Pennsylvania School of Culinary Arts.
Archer Daniels Midland Co. has appointed new presidents of its North American oilseeds and North American oils departments. John McGowan will head up the former, while Ray Bradbury will oversee the latter.
McGowan, who joined ADM in 1997, will add responsibility for the company’s regional cotton and canola processing businesses to his role as head of the company’s North American soybean operations. McGowan earlier served as commercial director of ADM Cocoa International in Rolle, Switzerland.
Bradbury will have oversight of ADM’s North American refineries, its oils portfolio, and biodiesel merchandising. Bradbury joined ADM in 2004 and previously held various merchandising leadership roles.
Industry adapting to new consumer demands while maintaining time-tested methods |
Sugar-free, gluten-free, low-sodium and clean labelling have become ways of life for lovers of baking products, either through choice or necessity, and this demand leads to new opportunities for bakers and baking ingredient suppliers.
“Gluten-free has taken away from sales of traditional bread products, but has provided a niche market for some bakers,” says Halifax-based David R. Bryson, eastern sales and marketing manager with P&H Milling Group.
“Low sodium bread products have increased the sales to customers looking for lower sodium in their diet. No added sugar bakery products have provided a niche market for bakers as well.”
These trends will be among the new products and innovations showcased at the 2015 Bakery Congress coming to Montreal’s Palais des congrès May 31 to June 1 and organized by the Baking Association of Canada (BAC). The theme of this year’s event is “Innovation Through Tradition.”
Paul Hetherington, president and CEO of the Baking Association of Canada, said the theme reflects a return to a simpler style of baking.
}The sleek, ultra-modern Montréal Convention Centre (Palais des congrès de Montréal on the opposite page) will be the epicentre of innovation in the baking industry when Bakery Congress 2015 rolls into town this month; (above) The market for products made from gluten-free grains like amaranth remains strong.
Sales of gluten-free products reached $10.5 billion in 2013 and are expected to grow by 48 per cent by next year.
“It’s symbolic in [a] business where we are looking at products and how to make them more natural. How can we do more using the fundamentals on how things were made 60 to 80 years ago?” Hetherington says.
Dan Peroff, BAC’s Ontario chapter chair and president of Olympic Wholesale – the Ajax, Ont.-based ingredient supplier – agrees that the specialty market is the focus in 2015, with plenty of room for sales growth.
“The trends flow as fast as the wind can carry them; this is great for our industry as it creates new items to offer to consumers who believe that these above mentioned trends will be the answer to their ailments,” Peroff says. “The demand is still on the low side of
sales in [the special diet category] but they continue to sell. Those bakeries that search for trends and create products that meet them will succeed in the future.”
In a 2014 report on bakery trends by the Guelph Food Technology Centre (GFTC), now part of NSF International, says demand for gluten-free (GF) products increased by 44 per cent between 2011 and 2013.
Sales of gluten-free products reached $10.5 billion in 2013 and are expected to grow by 48 per cent by next year, according to the study.
While most consumers who eat gluten-free food have celiac disease or are allergic to wheat or other grains, the study goes on to explain that that’s not always the case. In fact, 65 per cent of those eating GF foods do so because they think it is a healthier dietary choice, while 27 per cent believe a GF diet leads directly to weight loss.
“Healthy choices and food safety seem to be the trends at the forefront right now,” explains Ron Létourneau, president of Ventes Rudolph, a Quebecbased ingredient manufacturer with over 3,400 baking products designed with the artisan baker in mind.
He added that the artisan baking community is slower than other sectors to change direction towards healthier baking.
“They truly are into indulgent baking. However, the gluten-free and sugar-free segments have taken flight in the last few years. Honestly, in the
Quebec market, low-sodium is not an issue that is getting a lot of attention from the artisan crowd,” Létourneau says. “It is, however, a large concern in other segments and a valid health concern.”
While specialty baking products are not the company’s key area of focus, L<1>é</1>tourneau says they are responding with product lines that do fit with the restrictions of a gluten-free or low-sodium diet.
“It will find a way to the artisans in time and we will be ready for that challenge.”
In the past, consumer demand dictated a need for freshness, while the grocery industry wanted a longer shelf life. Today, consumers needs have come full circle, thanks to clean label initiatives and a desire for ingredient lists that can be easily pronounced.
“We’re trying to go back to the way they were 100 years ago, under the guise of ‘this is healthier for us.’ The industry is following the demand,” Hetherington explains.
While consumers are concerned about what they’re eating and in what quantities, there is a move toward clean labels that cut back on the number of ingredients contained in food.
Clean labels are defined as being transparent in their ingredient lists, with concise, clearly defined labels that contain natural ingredients while eschewing jargon, artificial flavours and chemical additives. In short, consumers are seeking products that are more natural and therefore better for them.
According to consulting firm Innova Market Insights, the number of clean label products launched in North America jumped from 1,151 in 2003 to 6,211 in 2011.
GFTC’s study indicated that clean labeling was the leading trend of 2012, but the movement continues to gain importance in 2015 and beyond. It indicates that “consumers want to go back to nature” by “seeking minimally processed baked goods containing fewer additives and preservatives.”
Olympic Wholesale’s new line, Pure
Food Products, meets the expectations of clean labelling and the health demands of savvy shoppers who want to know what they are eating.
“Driving ingredients sales is all-natural preservative-free, and conversions of the standard artificial products over to … no artificial colours or flavours, nonhydrogenated, and no preservatives,” Peroff explains.
Olympic is currently working with its vendors in starting to convert products that can be easily produced to meet clean labelling requirements while adding minimally to core ingredient costs.
Hetherington points out the move by Dunkin’ Donuts to eliminate titanium dioxide, a whitening agent used in powdered sugars, following a campaign by the organization As You Sow, which labelled titanium dioxide a toxic substance, as an example of a clean label. The goal is to ensure that consumers can read and understand everything that is in the foods they eat.
CONTINUED ON PAGE 23
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Baking-school instructors talk trends and about how students are influencing the industry | BY CAROLYN CAMILLERI
To borrow from Bob Dylan, the times they are a-changing, and nowhere is that more evident than in the baking and pastry programs across the country. And the students are changing, too.
“The culture has changed over even the last five years,” says Alan Dobko, an instructor
at Vancouver Community College. “The awareness has gotten better, people have gotten more savvy.”
Clarke Adams, an instructor at Calgary’s SAIT Polytechnic, says students are entering the program with more food education than in the past.
“There is a far greater awareness of where ingredients are coming from: they want to know if the flour is
from Alberta. They want to know where the chocolate is from,” Adams says. “I had a student last week who asked me if the chocolate is fair trade.”
Of course, the Food Network and the food-awareness trend have naturally influenced students – but so have other factors.
“Technology and how they view the industry is really shaped by Internet and
having access to information instantaneously,” says Clayton Folkers, an instructor at NAIT Polytechnic in Edmonton. “They have grown up with that and that is their expectation – you can go anywhere anytime and look up anything that you want.”
Tony Bond, program coordinator at Algonquin College in Ottawa, talks about how printing on
Culinary arts instructors say they are seeing an increase in entrepreneurial aspirations among their students these days.
marshmallow paper – which used to be state of the art – is now old hat. The current marvel, for him, is 3D printers for chocolate and sugar.
“It is a little like Star Trek, really,” Bond jokes, but adds that students are largely unphased by it all, having grown up with technology.
}What it all comes down to is that students today have a different definition of normal. Answers are a click away and technology does change with breakneck speed – and choosing a food career means being food aware.
“From an industry perspective, the trends are definitely natural products, traceability, local, organic where possible, and seasonal,” says Christophe Measson, a professor of baking and pastry arts at George Brown College in Toronto.
So significant is this change in thinking, that six or seven years ago, the entire curriculum at George
Brown was changed to line up with trends and meet the expectations of students. Measson says the previous curriculum, while strong from a skills perspective, lacked in ingredient integrity.
“We were teaching
should be taught using natural ingredients.
“It is much more important for them to know how to make the real thing,” he says.
Confectionery has also changed.
“The big trend in confectionery is caramels, fruit
Students today have a different definition of normal. Answers are a click away and technology does change with breakneck speed – and choosing a food career means being food aware.
students to make choux pastry for an éclair and when I looked at the ingredients, there was not a single natural ingredient in any of the recipes,” Measson says.
Quick-method bread using shortening was also eliminated from the curriculum.
“Now, we make a more artisan bread, with natural starters, which give all these nice flavour profiles,” says Measson, adding that he isn’t saying that less natural products should be banned, because they still need to introduce students to mass production, but rather that the fundamental skills
pastes, licorice – old-fashioned candies made inhouse with natural fruit purées and natural sugar and real gelatins like pectin –beautifully made and packaged,” Measson says.
Using natural ingredients also means a change in how products are evaluated.
“We are really pushing flavour to the forefront of everything that the students are learning and doing, rather than it just being pretty or made properly, and although that is important, it is not the sole value in the product any longer,” says Amede Lamarche, a professor of baking and pastry arts
at George Brown College.
And the students like it.
“It has been a really remarkable process and the students have responded exceptionally well to it,” Lamarche says.
Something else students like is innovative flavours and textures.
“What I have noticed with my students is that I am getting a number of them that are coming through the culinary program and they are really interested in layering flavours in baking,” Dobko says. “They want to incorporate some savouriness into the sweet, giving it a greater multitude of levels when you bite into it.”
As examples, Dobko and his colleague Nancy McRae list chocolate blended with cumin, mint, matcha, and chili peppers, as well as lavender, orange, lemon and lime oils.
Students are also inclined to use less sugar.
“It is a combination of two things: definitely an awareness of healthier lifestyle and nutrition values, and also I would say a
definite change in taste,” Measson says. “People now want more to taste the product rather than the sugar.”
Sugar is treated more like a seasoning, and it is being applied to classic recipes – new versions of older recipes, with less sugar and a new look.
Techniques like Craquelin – a very thin layer of sweet dough applied over choux pastries to control rise and the finished esthetic—are other examples of
innovation in the classroom.
“Little innovations like that have both improved the quality of the product and improved the process along the way,” Lamarche says. “And that can’t be a bad thing.”
A few years back, everyone was just looking to get a job, Adams says. No one was looking to be their own boss.
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“Now, there is a lot more entrepreneurial spirit,” he says. “We give a survey to all the incoming students – ‘What do you want to do with this course when you are done?’ – and over 80 per cent of them say they want to own their own business, whether it is a wedding cake business or a food truck or anything and everything in between.”
While Adams says they still get people who want to “work for Fairmont and travel the world,” the new entrepreneurs are focused on small businesses that service their neighbourhoods.
And they know what they want to make.
“They have three or four pillar items that they have in mind,” Adams says. “They are looking to create their own niche or do a twist on something they have seen or experienced.”
Bond says that while the cupcake trend is passing over, the niche concept that it created has remained.
Like Adams, he sees students focusing on niche businesses, with some working from home and some renting space within other bakeries, then shipping product out to hotels and restaurants.
Then there is the food truck craze, where grab-and-go portions are served with coffee.
“I have one student who already has the truck sitting at home in her garage waiting to go,” Adams says.
Even financing these new ventures has been given a twist.
“Some of our former students started their own business using crowd-funding and Kickstarter,” Folkers says.
To survive, these entrepreneurial bakers have recognized the need to make above-average products.
“Nobody can open a bakery and make an average product, because there is too much out there,” Measson says. “There is becoming a clearer distinction between natural products and mass-produced products.”
Enter authenticity.
“People are demanding authenticity more and more – I see it in Toronto but I think it is true to Canada in general,” Measson says. “More places are doing authentic croissant or baguette. That is the level of pastry that people are producing now. And
this is very much the direction students are going.”
Authenticity comes with a price –one more people are willing to pay, Lamarche says.
Martin Barnett, BAC director and program chair at Vancouver Island University, concurs.
“A loaf of bread can be seven, eight, nine dollars. But people are willing to pay for decent baked goods.”
Which takes us back to the classroom where students learn to make authentic products that warrant prices that can support niche businesses.
“As instructors, we are not going to teach people how to take things out of boxes and how to use mixes – that’s not the trade – the trade is scratch baking and we are going to teach people how to work, obviously, and be professional,” Barnett says. “We teach that there is institutional baking out there, but institutional baking is not driving education, not like it was 20 or 30 years ago,” referring to when grocery stores had scratch bakeries in-store.
Folkers believes part of his role as an instructor is to introduce students to different areas of the industry –areas they may not have considered. In other words, helping them find their niche.
“We try to give them a smattering of everything and say, ‘Here are some of the possibilities,’” says Folkers, explaining that a student may start out wanting to decorate cakes but then discover they want to work in chocolate.
McRae says students are wary about low pay rates and are opting for work at businesses where the owners are other pastry chefs who share their values.
Entering competitions is another way McRae and Dobko encourage students to distinguish themselves and make valuable connections.
“It has been helpful for us to bring it back into the curriculum. The networking has been just incredible,” Dobko says.
Emphasis on independent business has created a greater need to teach business skills such as lease negotiation and equipment sourcing.
“We have a big business component
to the course now,” Adams says. “It is a whole different set of skills.”
And students need those skills.
“Twenty years ago, if you worked your butt off and made a good product, you survived,” Bond says. “Nowadays, you have to have a good business head, as well as make a good product to survive.”
About the future, instructors are
generally optimistic – but they also preach the necessity of hard work and perseverance.
“There are great careers out there for bakers and pastry chefs that want to work,” Barnett says.
And despite challenges, students are finding ways to align their careers with their own beliefs and their generation’s expectations about where the industry should be headed. / BJ
BY DIANE CHIASSON
Passing a health and safety inspection is just the beginning
All foodservice operations must place a very high priority on food safety and cleanliness. In no other type of business apart from hospitals is there such a high value placed on cleanliness. Even though each foodservice operation must pass a health and safety inspection, keeping your business clean is an endeavour that needs to be tended to every second of the day.
Commercial kitchens are filled with contaminants – from physical, to chemical and biological. Whether it’s a rock from a bag of beans or a single hair from someone’s head, or even chemicals found in pesticides or cleaning products, it’s easy to have a small slip up.
If frequent hand washing proves to be too much for your staff, consider making latex gloves available to your staff. Perhaps your staff does not want to wear gloves all the time, but at least when handling raw materials, cleaning products, or any other item which can cause harm.
Be sure to sanitize and disinfect any surfaces that make contact with food. This can include prep tables, dishes, utensils, equipment, cutting boards, refrigerators, storage shelving units, etc. Proper sanitization does not mean wiping an area down with a wet cloth. Use disinfectants or hot, soapy water that will eliminate microorganisms, and have several clean clothes available.
Keeping your business clean is an endeavour that needs to be tended to every second of the day.
As a bakery, it’s even more crucial to avoid cross contamination, especially if your bakery offers gluten-free or nut-free products along with your regular offerings.
Here are some tips to keep your bakery clean and healthy.
One rule that needs to be reinforced over and over again at your operation is the importance of washing hands. If necessary, hold a staff meeting and training session on how to wash hands properly. To ensure you kill all the pathogens on your hands, wash your hands with hot water and soap for at least 20 seconds. Then dry your hands with a paper towel, and use the paper towel to turn off the faucet.
Be sure that all your hand washing stations are properly stocked with soap and paper towels, and that there is hot water available at all times. All staff members should wash their hands as soon as they start their shift, after using the restroom, sneezing or coughing, eating, or handling any raw products.
In order to safely avoid cross-contamination, have specific pieces of equipment, utensils, bowls and cutting boards that are used specifically for raw meat, nuts, produce, etc. To make it easier on your staff, consider using colour-coded cutting boards and knife handles so as not to confuse everyone. Be sure to keep your dishwashing area organized. Always ensure that there is enough hot water to wash dishes properly, and that you run all your equipment, wares and utensils through a professional-grade sanitizer.
Keeping your trash clean is an essential key to keeping away rats, mice and other unwanted rodents and insects. Change the liner on your trash cans often, before they start to overflow. Have several garbage cans in your operation. It’s better to have more than less. Tie your trash up carefully, and double-bag anything that feels heavy or is leaking. Lock your dumpster out back to ensure that nothing goes in it unless it comes from
Your staff should follow a daily, weekly and monthly cleaning checklist to ensure your bakery is cleaned from top to bottom on a regular basis.
your bakery. Consider negotiating an extra pick-up during the week so that your dumpster is emptied more often.
There should be a checklist that each staff member must adhere to at every shift and position in your bakery, as well as daily/weekly/monthly cleaning schedules to ensure that every square inch of your operation is cleaned on a regular basis. Be sure to include areas like your refrigerator, walk-ins, ovens, hoods, walls, store-room shelves, freezer, lighting fixtures, blinds/curtains, etc., are also cleaned on a regular basis. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as one of the best restaurant consultants in North America. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
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Well-crafted social media outreach to both a business’ community of customers and its professional community can strengthen its brand while increasing its customer base and loyalty. Establishing best practices guidelines for your business and your employees will maximize social media’s benefits for your company.
Your first best practice for your social media policy has three parallel actions, according to Alan Middleton, executive director of the Schulich Executive Education Centre. “Phone up major social media suppliers and get a presentation. It’s free. And ask for a briefing on social media,” Middleton advises. Then ask yourself “Are my customers happy with my product, service, website, store?” This question should also be directed to both your end and trade customers.
Middleton, who teaches marketing at the Schulich School of Business, York University, suggests that you think about what you want to achieve. “Do you want more bought by current customers? If you have the customer range without the frequency, then you need them more and your goal is to change your communications.”
}Alternatively, Middleton asks you to reflect on whether you have more potential from new customers. He suggests speaking with your employees and your customers to establish what needs your services and product could supply. “Don’t run to social media,” Middleton advises. “Do your research. Know your customers and your potential customers.”
Build a plan that leaves time to listen, to create and to share content. Bakers have beautiful content and it’s a leg up over other small business owners.
“Know the culture and how [it] works. Follow who you like and admire [first]. Ask where does your brand truly fit in the conversation and what is the value in the effort,” says Mitch Joel, author
and the president of Mirum – a digital marketing agency that operates in nearly 20 countries. Joel advises establishing an editorial calendar that guides your tweets, blog and video postings. He also suggests consulting an editor about what you want to publish.
“Build a plan that leaves time to listen, to create and to share content,” advises Dave Kerpen, author and CEO of New York-based Likeable Local, a social media software firm. “Bakers have beautiful content and it’s a leg up over
other small business owners.”
As to who should tweet, blog, or text on behalf of the company, Kerpen notes that while a CEO, employee or a third-party vendor may be involved, it is important that you have “confidence in who is representing the brand.” Crucial, as well, is finding your company’s “voice,” Kerpen says.
Don’t treat your social media activity as something separate from your other activities as a business. “It is an integrated part of your business,” Kerpen adds. You should have a plan to address negative – and positive – comments about your business that appear on social media. In his book Likeable Social Media, Kerpen stresses that when companies address these complaints
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they show they care about their customers and that they are listening.
Ben Kramer, executive chef of diversity food services at the University of Winnipeg, uses Twitter and Instagram to inform the public about events he is participating in. Kramer has, for example, provided catering to the Truth and Reconciliation gathering in Winnipeg and Winnipeg’s 100-Mile Dinner fundraiser.
“It’s a conversation to interact with fans, guests and other chefs,” Kramer observes. “It creates a culture of online friends. The number of followers you have means you have a broader reach and spreads your impact.”
Successful use of social media for business entails creating community around a product, service, event, or shared values these elements represent. Best practices for creating a community is to build trust first with authentic sharing and storytelling about you, your employees and your business. Communicate the value your business offers. When tweeting, for example, Kramer says, “Be consistent, not on a schedule, but stay active. Be transparent and forthcoming.”
Videos and images help build community and engagement by creating a background “story” for you, your staff and your company. “People eat with their eyes. Present your plate like a work of art. Take a good photo. Use decent lighting and crop it,” Kramer says. “Do it right – it’s the message.” Kramer also advises acknowledging copyright when using the works of others. Familiarizing yourself with the policies of social media providers is also important.
Pause and think before you tweet, post or blog. A strength of social media is its spontaneity. This is also a point of vulnerability for businesses and their employees. Social media policy for a company should be clear as to posts about the company – who, what, when, why and how. It should be clearly stated in postings whether or not the individual is making a statement or post on behalf of the company.
With eight mills across Canada and a vast distribution network we are able to serve your complete bakery needs. P&H milling is focussed on providing high quality flour and grain based products with a commitment to delivering customer value each and everyday.
For more information please contact the P&H Milling Group representative in your area:
Halifax, Nova Scotia 1-800-663-6837 • Montreal, Quebec 1-866-934-3234
Acton, Ontario 1-800-621-0588 • Cambridge, Ontario 1-800 621-0588
Hanover, Ontario 1-800-621-0588 • Saskatoon, Saskatchewan 1-888-313-6837 Lethbridge, Alberta 1- 403-328-6622 Parrheim Foods, Saskatoon, Saskatchewan 1-306-931-1655
A division of Parrish & Heimbecker, Limited phmilling.com
Personal social media accounts should be kept separate.
“Recognize that the law applies both online and offline,” observes Dr. Michael Geist, Canada research chair in
Internet and e-commerce law and an associate professor at the University of Ottawa’s faculty of law. “Communications that may feel private are still very public. Don’t say anything in a tweet
that you would not want to see on the cover of the Globe and Mail. Copyright, defamation and copyright laws apply.” Geist stresses that “the Internet does not forget.”
Toronto-based Seneca College offers an easy to read and understand guide for social media best practices: Social Media Best Practice Guide. Seneca’s guide, written in plain language for students, staff and faculty, provides a good template for a company’s best practices on social media. It poses questions like: “Do you have any concerns that the material you are about to post would be kept on record for as long as the Internet exists?” and “Are you releasing college information that is confidential and has not been approved for public disclosure?”
The guide also reminds users to be both factually and grammatically accurate when they tweet. Users are cautioned that the Copyright Act of Canada applies to social media and provides a clear explanation of what that entails. Another consideration for what is posted on social media includes the laws of the country in which the servers are based that store the posted information. As Seneca’s guide notes, as an example, American federal laws and the Patriot Act apply if the information is stored in the United States. To view Seneca’s guide, visit https://inside. senecacollege.ca/its/security/socialmedia.html.
Social media’s culture places great importance on sharing, authenticity, providing value and community. The various social media platforms available level the playing field in many respects for smaller businesses competing for consumers’ attention. A planned, well-researched and cautious use of social media by a company and its employees will create an engaging and rewarding community. / BJ
Last year, Subway removed a chemical from its breads called azodicarbonamide that is also found in yoga mats and shoe rubber.
Subway used the chemical to bleach the flour and to make the dough easier to use. It is also found in certain pesticides, according to the World Health Organization.
“We realize the demand for clean label,” Hetherington says, adding that changes to recipes and processes come with their own set of challenges that needs to take into account the needs of consumers and costeffectiveness for producers. “There is always a happy medium that needs to be achieved.”
For the baking industry, the GFTC says the sector faces numerous challenges when it comes to capitalizing on the clean label trend. Consumers are also looking for food that is great-tasting, safe and cost effective, while retailers are interested in maintaining a long shelf life for their products.
“The push to have all links of the distribution chain adopt and embrace solid food safety practices is, in my mind, the most prevalent of the trends,” Létourneau says.
Frank Safian, a technical sales representative with P&H Milling Group, handles flour sales in Canada and the United States for the baking industry. He believes that proper labelling can mean the difference between success and failure of a product.
“All food manufacturers continue to be asked to improve their ingredient and nutritional claims that give consumers healthier alternatives,” he says.
“Clearly consumers have choices to make, however more consumers are looking at ingredient declarations, allergen claims and health branding backed by various societies like the Heart and Stroke Foundation. Manufacturers that choose to use healthy messages on their packaging seem to be winning the media and message war.”
More information about the 2015 Bakery Congress is available online at www.baking.ca. / BJ
This recipe is courtesy of Raelene Gannon, certified tea sommelier and founder of Tea and All Its Splendour. For more recipes check out her cookbook Tea: From Cup to Plate and visit www.teaandallitssplendour.com.
Yield: 10-cup Bundt cake
Chocolate mixture
Mix on wax paper and whisk together:
• All-purpose flour - 11/2 cups 375 ml
• Cocoa - 1/2 cup 125 ml
• Baking powder - 11/2 tsp 7.5 ml
• Salt - 1/2 tsp 2.5 ml
Matcha mixture
In a medium bowl, whisk together:
• All-purpose flour - 1 /2 cups 375 ml
• Matcha powder - 2-3 tbsp 30-45 ml
• Baking powder - 11/2 tsp 7.5 ml
• Salt - 1/2 tsp 2.5 ml
Creamed mixture
In a large bowl, mix:
• White sugar - 3 cups 750 ml
• Unsalted butter, room temperature
1 cup 225 g (2 sticks)
• Eggs, room temperature - 3
• Milk, room temperature - 13/4 cup 435 ml
• Vanilla extract - 1 tsp 5 ml
1. Preheat the oven to 160 C (325 F). Grease and flour (or cocoa) a 12-cup (3 l) Bundt pan. (If you use a smaller pan, you can reserve the extra batter for cupcakes.)
2. To make the chocolate mixture, put the flour, cocoa, baking powder and salt in a medium bowl and mix with a wire whisk. Set aside.
3. To make the matcha mixture, put the flour, matcha powder, baking powder, and salt in another medium bowl and mix with a wire whisk. Set aside.
4. To make the creamed mixture, put the butter and sugar in a large bowl and beat until smooth and creamy. Beat in the eggs, one at a time, until fully incorporated. Add the milk and vanilla and mix until thoroughly combined.
5. Divide the creamed mixture evenly
and put half of it into another large bowl (the best way to do this is to weigh the portions; this will ensure that the cake cooks evenly).
6. Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly, and then add the matcha mixture to the other half of the creamed mixture and mix until thoroughly combined.
7. Drop alternating spoonfuls of each mixture into the prepared pan until it is about three-quarters full. For a marbled effect, gently swirl a knife once or twice through the batter. Place in the oven and bake for about 1 hour and 15 minutes, or until a knife or cake tester inserted in the centre comes out clean.
8. When the cake is cool, carefully run a knife around the edges of the pan to loosen it and turn it out onto a serving plate.
9. Add a chocolate glaze to the top; try the chocolate ganache recipe here!
• 3/4 cup 180 ml whipping or table cream
• 3/4 cup 180 ml 140 g semi-sweet chocolate chips
• 1 tbsp 15 ml sugar
• 2 tsp 10 ml vanilla extract
• 1 tbsp 15 ml matcha powder (optional)
• Place chocolate and sugar in a heat-proof bowl.
• Heat the cream mixture to a simmer in a small saucepan over medium heat, stirring constantly.
• Whisk in the matcha until fully incorporated (if lumps form, pour through a sieve). Pour the hot cream-matcha mixture over the chocolate-sugar mixture.
• Let sit for 60 seconds then whisk until all the chocolate is melted and the mixture is shiny and smooth.
• Mix in the vanilla extract until incorporated.
• Chill in the refrigerator for about 20 minutes, until thickened slightly, before icing the cake.
From a new cream substitute to a gluten-free cookbook by Canadian authors, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
‘Sweet Goodness’ offers gluten-free baking recipes
Canadian authors Patricia Green and Carolyn Hemming, known for their books Grain Power, Quinoa Revolution and Quinoa 365, have created more than 100 gluten-free formulas for a new recipe book that provides background on ingredients and techniques.
Sweet Goodness:
Unbelievably Delicious
Gluten-Free Baking Recipes includes recipes for cookies, bars, squares, cakes, loaves, muffins, tarts, pies, savoury breads and buns, and formulas for special occasions.
Its ingredient list includes chia seeds, coconut and maple syrup, and such ancient-grain flours as sorghum, quinoa,
oat, teff and nut.
Included is an 18-page chapter on gluten-free baking “Essentials” and tips. Each recipe ingredients with their origin, flavour, properties and tips. A nutritional values chart provides bakers with a quick reference tool.
A sampling of recipes: Ancient Grain Summer Fruit Tarts, Thai Coconut Dark Chocolate Bark with Lime Zest, Lemon Quinoa Cream Pie, Pressed Nut Crust, Mint Matcha Morsels and Dill Cilantro Buttermilk Bread with Mint.
The 200-page softcover book is published by Penguin Canada. www.patriciaandcarolyn.com
Bunge cream substitute
Bunge’s new lactose-free, non-dairy Creamy Cooking Sauce serves as a vegan-friendly cream replacement for sauces, soups and desserts.
The cream replacement is perfect for use as a base for preparing delicious savoury or sweet menu items, Bunge representatives said. It may be used as a dairy replacement for cream in your savoury soups and sauces, as a substitution in your recipes or as an inspiration to create new recipes.
The sauce comes in one-litre tetra packaging and has a 12-month refrigerated shelf life. Its fat content is comparable to that of whipping cream, the representative said.
It provides one-for-one replacement for cream in fettuccine alfredo, creamed soups and sauces, crème brulee and bread pudding among other dishes.
www.bungenorthamerica.com
Profi IS THE first complete vegetable protein. A REVOLUTIONARY SOLUTION FOR ADDING PROTEIN AND FIBER TO FOOD.
Profi requires minimal formulation adjustments in almost any application. Through a proprietary formulation of vegetable protein isolates, Dealers Ingredients Inc. combines the health benefits of both protein and fiber into a single source food enhancer.
Complete Vegetable Protein — Contains All Essential Amino Acids in Proper Proportions. Profi can replace Soy, Dairy and Meat as a complete vegetable protein source
GMO Free
Good to Excellent Source of Fiber
Immediate Protein Boost
Label friendly
Recommended for adding plant protein and fiber to smaller serving sizes. Ideal for enhancing pasta, crackers and cereals.
Recommended for adding plant protein and fiber to larger serving sizes. (>100 grams) Perfect for soups and beverages.
For adding plant protein to small or large serving sizes. Ideal in various applications including beverages, soups, protein bars, pasta, crackers, cereals and veggie burgers.
Recommended for adding plant protein and fiber to bakery applications. Gluten-free and Non-GMO.
Contains Dietary Fiber
Neutral to Mild Sweet Taste—No Masking Required
Can Be Used in Almost Any Food Application
Blends Well in Both Water and Oil Based Food Systems
Can Be Halal and Kosher Certified
Light Ivory Colour
BY ALICE SINIA
Keep pests from raiding your kitchen
When warmer weather makes its appearance, pest pressures could heat up in the kitchen as well.
Restaurants and bakeries offer up an endless buffet for pests, but you can combat future infestations by incorporating spring cleaning into your Integrated Pest Management (IPM) plan. This approach focuses on proactive sanitation measures to reduce sources of food and water, as well as facility maintenance to block pests’ entry and access to your facility.
Now is the perfect time to prepare for potential seasonal pests like flies and rodents. Flies in particular can be a real nuisance both indoors and outside. Even worse, they are a huge food safety offender, carrying more than 100 pathogens, which makes them capable of transmitting bacteria like E. coli and Salmonella when they land.
}branches that may have grown against your restaurants exterior. By creating a vegetation-free barrier of at least one metre, you can keep foliage from providing cover and hiding potential pest entry points.
• Seal any holes or cracks in your building with weather-resistant sealant. Most pests only need a tiny opening to infiltrate your building. Remember, even a gap as small as your fingertip can allow a mouse to enter.
• Check gutters for leaks and debris that can lead to moisture buildup and become a pest hot spot by providing ideal breeding grounds.
• Work from the outside in to make sure grounds and parking lots are free from trash and debris that may have been hidden under winter snow drifts. Partner with your waste management professional to clean
A thorough cleanse of your facility can go a long way in the prevention of a possible rodent infestation as they colonize in hard-to-reach areas.
naturally occurring enzymes and beneficial micro-organisms.
• Thoroughly clean all dishes, utensils, surfaces and floors to remove any food debris.
A female house fly can lay up to 150 eggs at a time, and those eggs can hatch within 20 hours. Rodent populations can also grow quickly. Without intervention, one pair of mice may produce 200 offspring in just four months. Rats and mice can also contaminate food and spread diseases proven hazardous to humans. A thorough cleanse of your facility can go a long way in the prevention of a possible rodent infestation as they colonize in hard-to-reach areas.
The following spring cleaning tips can help remove the elements that attract pests to your establishment, while still ensuring your guests have an enjoyable dining experience.
Set the scene for your entire pest management program by making sure your facility isn’t attractive to pests:
• Limit the vegetation and trim tree
and rotate your dumpsters to help keep conducive conditions to a minimum. Dumpster rotation is especially important during warmer months when flying pests are in their prime.
• Use weather stripping around windows, seal any exposed pipe or conduit penetrations with caulking or sheet metal if required and install door sweeps or new thresholds where needed at all exterior doorways.
Flies are often a sign of a larger sanitation issue. As a result, having a five-star sanitation routine is crucial in the foodservice industry.
• Line and seal all trash cans and remove waste daily. Even small amounts of food waste can feed a large number of unwelcome critters.
• Pests also feed on the grease and grime that accumulates in drains, so be sure to scrub all drains with a brush and an environmentally responsible cleaner made up of
• Pests only need a small amount of water to survive, so work with your maintenance team to fix any leaking faucets, dishwashers or ice machines.
• Use tightly sealed clear plastic containers to store goods in your pantry. Maintain aisles between shelves or perimeter space between shelves and walls. The space should be adequate enough to allow for pest monitoring and proper housekeeping. Consult your pest management professional to see how these spring cleaning tips can become a part of your food safety program. Getting a fresh start this spring can help keep pests off the menu all year. / BJ
Alice Sinia, Ph.D., is a resident entomologist with Orkin Canada. She focuses on government regulations pertaining to the pest control industry. With more than 10 years of experience, she manages the quality assurance laboratory for Orkin Canada and performs analytical entomology as well as provides technical support in pest/insect identification to branch offices and clients. For more information, email her at asinia@orkincanada.com or visit www. orkincanada.com.
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated.
Praised by top pastry chefs and bakers as “an indispensable guide” and “the ultimate baking and pastry reference,” the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.
Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates
One of the key challenges leading bakeries in the U.K. face is the ability to consistently manufacture dough. The ability of a bakery process to manufacture consistent dough has a direct effect on the bottom line.
Without consistent dough it becomes almost impossible to optimise the remainder of the baking process for quality, cost-effectiveness and consistency because of variances in the dough.
At the beginning of the baking process, flour is mixed with water and other ingredients to make dough. It follows that inconsistent dough production will inevitably lead to poor loaf quality downstream in the form of varying colour, texture and size.
Bakeries are aiming to minimise the variance of their dough in terms of ingredient ratios, consistency and mix energy. By minimising the variance of the dough, manufacturers can
State-of-the-art OAL dry materials handling system for a U.K. bakery.
While planning to earn both a master of science and doctorate degree in biology, Norman Fox wanted something to do “on the side.” His “something on the side,” was the Donut Den which turned into a 33-year success.
When Norman decided to open a doughnut shop, a friend, Herb Stewart, introduced him to Oliver Harlow, founder of Honey Flush Donuts, a 40-store chain. Stewart and Harlow helped Norman open the Donut Den, in July, 1973, in Nashville, Tennessee. “Oliver Harlow not only inspired, but gave me valuable practical advice,” said Norman.
Harlow started using International® Bakers Services (IBS) flavorings in the 1960s, and suggested that Norman do the same. He highly recommended Cinnamon-Butter Blend. Today, that flavor is the secret ingredient in the Donut Den’s Apple Fritters—their most popular product. “There is no other type of cinnamon flavoring that makes the product taste this good,” stated Norman.
Consistency is the key to success in any business. Maintaining a core product line and keeping up with new trends keeps regular customers coming back and attracts new customers as well. “Another secret to help ensure consistent quality is our own Harold Graves, the cook for the Donut Den for over 30 years,” Norman stated. But he attributes his 33 years of success to following Harlow’s recommendation—relying on the flavors from International® Bakers Services. “Their flavors are consistently the best,” according to Norman.
Norman was a graduate student during the first four years of the Donut Den. After earning his doctorate degree, he taught in university classrooms. But it was a friend of a friend who taught him his most valuable business lessons. Sometimes it’s who you know that helps the most.
If you value consistent quality, you should get to know 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.
optimise the rest of the baking process to consistently produce a high quality loaf.
}This is challenging and manufacturers invariably are reduced to applying on-line changes to ingredients to try and maintain some stability.
Vacuum transfer of ingredients has enabled the production of a fantastic l oaf with excellent softness and freshness based upon the system’s ability to achieve consistent dough.
For instance, during the mixing phase, maintaining consistent temperature of
the dough is imperative. If the temperature isn’t right, the fermentation rate will be faster or slower during the proofing period, which will influence
the volume of the bread and the colour of the crust.
Working with one of the U.K.’s leading bakeries, OAL Group has found the key drivers for consistency are accuracy and repeatability of ingredient feeds, temperatures, and understanding the role that moisture plays in the process.
For instance, moisture content in the batched flour is largely influenced by the delivery air temperature and pressure. Hence the ability of a system to maintain the same temperature and pressure will have a direct effect on the varying moisture content of dough produced.
Over the past five years, OAL Group has been one of the most active suppliers of dry materials handling systems in the U.K. baking industry, installing and commissioning more than £30 million worth of new dry materials handling systems for one of the largest bakeries in the U.K.
A major process change has been to switch to vacuum transfer systems for ingredients.
The key benefit of vacuum transfer is the huge reduction in the amount of energy added during flour transfers. This directly results in steady predicable development of the dough temperatures and more even proofing, in turn improv ing the consistency of crust colour and volume control.
Vacuum transfer of ingredients has enabled the production of a fantastic loaf with excellent softness and freshness based upon the system’s ability to achieve consistent dough. The OAL system has reduced the unit cost per product and the largest bread plant in the group produces 10,000 loaves per hour.
For more information, please visit www.oalgroup.com. / BJ
Allan Biddle is a senior process engineer with OAL Group.
For more news about the latest equipment and technology for your bakery, visit www.bakersjournal.com.
Non Dairy • Lactose Free • Kosher Pareve
• simple 1 for 1 replacement for cream in all your favourite recipes
• suitable for Vegans and patrons with dairy restrictions
• ideal for sweet and savoury applications
Anywhere you use cream, you can substitute Creamy Cooking Sauce. The possibilities are endless.
For more information please contact your local Distributor or call 800 361 3043
Sans lactose • Sans produits laitiers • Approuvé Cachère
• mesure identique à la crème dans vos recettes préférées
• convient aux clients ayant des restrictions relatives aux produits laitiers
• Idéal pour les préparations sucrées et salées
Partout où vous utilisez de la crème, vous pouvez la remplacer par la sauce à cuisson crémeuse. Les possibilités sont infinies!
Pour de plus amples renseignements, communiquez avec votre distributeur local ou Bunge au 800 361 3043
briefly | SK Food, Hesco merge; Canadian Wheat Board deal to provide greater marketing freedom | FOR MORE baking news, check out our website www.bakersjournal.com
Healthy Food Ingredients (HFI) LLC, the parent company of SK Food International, has merged SK Food with Hesco/Dakota Organic Products. The merger was effective on Dec. 24, 2014. HFI is a fast-growing, leading specialty ingredient company that provides non-GMO, organic, gluten-free and identity-preserved ingredients to customers in the food manufacturing and food service industries.
In October 2013, HFI recapitalized Fargo, N.D.-based SK Food International. Founded in 1990 by David and Beverly Skyberg, SK Food is a premium quality ingredient solutions provider of identity preserved, non-GMO and organic grains, seeds, soybeans, pulses, expeller oils and flours/flakes. SK Food remains a business with family ownership, with David Skyberg serving as an owner and board member, along with second-generation owners Jennifer Tesch and Aaron Skyberg.
“We are excited about our association with HFI,” Skyberg said, “and now Hesco, which lends to new opportunities for growth … and a shared commitment to success in our supplier and customer relationships.”
Hesco/Dakota Organic Products is a South Dakota-based specialty ingredients company that provides conventional and
organic wheat, durum, barley, rye, flax, ancient grains and more in whole and milled form. Hesco offers a variety of multi-grain whole bakery blends, cereal and prepared food blends as well as pet food blends.
“We are excited to join the HFI team with SK Food and look forward to better serving our customers and the industry,” said Hesco president Brad Hennrich. “As a result of the merger, both Hesco and SK Food have expanded what we’re now able to offer our existing domestic and international customers. In addition to reaching new areas of the industry, we will be able to better provide our customers the supply assurance required in today’s competitive specialty grains market through our vast grower network.”
Both SK Food and Hesco are certified organic by QAI, kosher through Orthodox Union and Non-GMO Project Verified. SK Food is in the process of Safe Quality Food (SQF) certification, with planned completion for June, while Hesco currently holds “A” grades for both its South Dakota and Nebraska facilities through British Retail Consortium (BRC) audits. Both SQF and BRC are recognized by the Global Food Safety Initiative (GFSI).
The Canadian Wheat Board (CWB) has entered into a partnership with G3 Global Grain Group. This significant investment will allow CWB to become a major player in a competitive Canadian and global grain market.
“Grain Growers have long supported the return to marketing freedom for Canadian grain,” said Gary Stanford, president of the Grain Growers of Canada (GGC). “We welcome the CWB’s role in the Canadian commercial grain trade and believe that this next stage in the life of the organization will help enhance competition and choice for farmers.”
Since the announcement of the Marketing Freedom for Grain Farmers Act in 2011, the CWB has made significant investments in infrastructure. The $250 million partnership with G3 will allow CWB to fully transition to a private commercial enterprise and allow them to better serve their customers.
Grain Growers are pleased to see that pooling will continue to be offered through the CWB, further enhancing marketing choice. GGC also notes that farmers will have the opportunity to hold a stake in the joint venture through the Farmer Equity Plan.
“Grain farmers across western Canada can look forward to working with CWB in an open market environment,” Stanford added.
37
Conseil d’administration de l’ACB 2014-2015 / 2014/2015 BAC Board of Directors
38-39
Lettre de bienvenue du Premier Ministre du Canada / Welcome Letter from Prime Minister of Canada
40
Lettre de bienvenue du Premier du Québec / Welcome letter from Premier of Quebec
41
Lettre de beinvenue du Maire de Montréal / Welcome letter from Mayor of Montreal
42-43
Horaire des Activités / Schedule of Activities
43
Événement spécial des congrès de la boulangerie / Bakery Congress Feature
44-45
Programme / Program 46
Liste des exposants / Exhibitor Listing
47
Plan de l’etage / Floorplan
48-68
Descriptions des expositions / Exhibit Descriptions
68
Merci à nos commanditaires / Thank you to our sponsors
L’Association canadienne de la boulangerie et le Bakers Journal ne sont pas responsables des erreurs ou omissions que pourrait contenir la liste des exposants, dans le guide du Salon.
The Baking Association of Canada and Bakers Journal are not responsible for errors or omissions that may appear in the exhibitor listings of the show guide.
2014/2015 BAC Board of Directors / Conseil d’administration de l’ACB 2014/205
Glenn Wilde (Chair) Harvest Bakery, Winnipeg MB
Kevin Rainey (First Vice Chair) Sobeys Inc, Stellarton NS
Don Wilcox (Second Vice Chair) Canada Bread, Etobicoke ON
Louis Bontorin (Treasurer) Calgary Italian Bakery, Calgary AB
Pete Plaizier (Past Chair)
The Good Oven, Edmonton AB
Paul Hetherington (President & CEO)
Baking Association of Canada, Mississauga ON
Martin Barnett
Vancouver Island University, Victoria BC
Dominique Bohec
La Petite Bretonne (CBQ) Blainville, QC
Steven Buckler McBuns Bakery, Moncton NB
Bill Coleman Coleman Foods, Corner Brook NL
Michel Dion Lallemand, Montreal QC
Arthur Gunn
Gunn’s Bakery, Winnipeg MB
Greg Jenkins
Weston Bakeries Limited/Ready Bake, Etobicoke ON
Tom Mattes
Del’s Pastry, Toronto ON
Christian Mitzel
Qzina Specialty Foods, Richmond BC
Michael Rinella Rich Products of Canada, Woodbridge ON
Phil Robinson
Dawn Food Products, Brampton ON
Le Conseil de Boulangerie Québec Conseil de
/ Board of Directors
Guy Grondin (President) Boulangerie Weston
ADMINISTRATEURS :
Pierre Bélanger, IntroPak
Dominique Bohec, La Petite Bretonne Inc.
Sylvain Brasseur, Solutions SPB ltée
Michel Dion, Lallemand Inc.
Jean-François Duquesne, Bridor Inc.
Benoit Faucher, Boulangerie St-Méthode Inc.
Josée Fiset, Boulangerie Première Moisson
Michel Lafrenière, Boulangerie Canada Bread (membre du Groupe Bimbo)
Denis Landry, Boulangerie Georges Inc.
Jean-Marc Longtin, Boulangerie Lanthier
Robert Leduc, Pâtes et Croutes
Raymond Talbot, Boulangerie Auger Inc.
Paul Hetherington, Observateur, Association canadienne de la boulangerie
Dimitri Fraeys De Veubeke (Secrétaire général)
Vice-président, Innovation et relations avec les membres, CTAC
Je suis heureux de présenter mes salutations les plus chaleureuses à tous ceux et celles qui participent au Congrès de la boulangerie 2015, qui se tient sous les auspices de l’Association canadienne de la boulangerie, en partenariat avec le Conseil de Boulangerie Québec.
Cette conférence et cette exposition, qui se tiennent au Québec à tous les quatre ans, sont une vitrine sans pareille dont les fournisseurs, les boulangers et les acheteurs de produits de boulangerie peuvent profiter pour étendre leurs réseaux et faire des affaires. Le congrès, où l’on peut voir les tout nouveaux équipements, services, produits et ingrédients en boulangerie, offre de tout pour tous.
Je félicite les organisateurs d’avoir concocté un programme qui soutient la croissance et favorise le développement de cette importante industrie.
Au nom du gouvernement du Canada, je vous souhaite un congrès des plus agréables et productifs.
Le très honorable Stephen Harper, c.p., député OTTAWA
I am pleased to offer my warmest greetings to everyone attending Bakery Congress 2015, hosted by the Baking Association of Canada in partnership with Le Conseil de Boulangerie Québec.
This conference and trade show, held in Québec once every four years, provides a forum where suppliers, bakers, and buyers of baked goods can take advantage of unparalleled networking opportunities and conduct business. Featuring displays of the latest ingredients, equipment, services, and baked goods, the congress offers something for everyone.
I would like to commend the organizers for putting together a program that supports the growth and advancement of this important industry.
On behalf of the Government of Canada, I offer my best wishes for an enjoyable and productive congress.
The Rt. Hon. Stephen Harper, P.C., M.P.
Je souhaite la plus cordiale des bienvenues à tous celles et ceux qui nous visiteront à l’occasion du Congrès de la boulangerie 2015. Depuis toujours, le pain sous toutes ses formes constitue l’une des bases de l’alimentation. Le produit de votre travail se retrouve au quotidien sur nos tables pour accompagner nos repas, pour les petites et les grandes occasions.
Que vous soyez boulangers, pâtissiers, fournisseurs de matière première, distributeurs, fabricants d’outils ou d’accessoires, vous êtes des gens importants, car vous êtes les dépositaires d’un savoir-faire précieux qu’il importe de faire connaître, de valoriser et de partager, ce que favorise justement la tenue d’événements comme le Congrès de la boulangerie.
Ce congrès vous permettra de prendre contact avec toutes les ressources de l’industrie. Je suis persuadé qu’il permettra une mise en commun stimulante, propre à assurer l’essor et la renommée de l’industrie québécoise et canadienne de la boulangerie.
Excellent congrès à toutes et à tous et bon séjour dans la métropole du Québec.
Le premier ministre du Québec,
Philippe Couillard
I would like to extend a warm welcome to all participants in the Bakery Congress 2015.
Bread, in all of its forms, has always been a staple food. The fruit of your labour appear daily on our tables to accompany our meals for small and big occasions.
Bakers, pastry makers, suppliers of raw materials, distributors and tool and accessory manufacturers are all important. You possess valuable knowledge that should be publicized, developed and shared, which is precisely what events like the Bakery Congress 2015 promote.
This event will give you an opportunity to make contact with the industry’s entire range of resources, and I am convinced that it will lead to stimulating exchanges to ensure the development and renown of the Québec and Canadian bakery industry.
Best wishes to all for an excellent congress and a pleasant stay in Montréal.
Philippe Couillard Premier of Québec
C’est avec grand plaisir que je souhaite la plus chaleureuse des bienvenues aux participants du Congrès de la boulangerie 2015.
L’Association canadienne de la boulangerie n’a sûrement pas choisi Montréal par hasard. Métropole gastronomique, Montréal est une ville de passionnés de bonne chère. Les produits de la boulangerie sont au cœur du quotidien non seulement des amateurs de fine cuisine mais aussi des restaurateurs.
Il suffit de citer le festival Montréal en lumières, un festival gastronomique qui se tient chaque année à Montréal et qui obtient beaucoup de succès, pour voir qu’à Montréal, nous aimons bien manger.
L’industrie agroalimentaire est bien implantée à Montréal. Près des deux tiers des établissements de fabrication agroalimentaire dans la grande région de Montréal sont des boulangeries ou des fabricants de tortillas, soit près de 323 établissements. En tenant son congrès ici, l’Association reconnaît notre réputation culinaire tout en démontrant son sens des affaires!
J’invite tous les participants à profiter pleinement des nombreux atouts culturels, touristiques et gastronomiques de Montréal.
Bon séjour parmi nous.
I would like to extend a warm welcome to the delegates attending the 2015 Bakery Congress.
There is a good reason why the Baking Association of Canada has chosen Montréal for this meeting. Montréal has an appetite for fine food. Bakery products are at the centre of the daily lives of fine food enthusiasts as well as restaurant owners.
Montrealers love fine dining, as evidenced by the Montréal Festival en lumière , an annual festival that is awaited each year by thousands of food-lovers.
The agrifood industry is well established in Montréal. More than 2/3 of the agrifood manufacturing establishments in the Greater M ontréal area are bakeries or tortilla manufacturers. This represents 323 establishments. By holding its Congress in Montréal, the Association recognizes the city’s culinary reputation and business acumen.
I hope that delegates will enjoy Montréal’s many cultural, tourist and culinary assets.
Enjoy your stay in Montréal.
Denis Coderre Maire de Montréal
Dimanche 31 Mai / Sunday, May 31
8 h 00 – 17 h 00
Ouverture des Inscriptions
Palais des congrès – Viger Hall
NOTA: les participants sont tenus d’avoir leurs insignes avec leurs noms pour assister aux séminaires
8 h 15 – 9 h 00
Assemblée générale annuelle de l’ACB
Palais des congrès – Salle 513 ab
9 h 15
Bienvenue
Palais des congrès – Salle 513 ab
9 h 30
Les tendances en alimentation et en boulangerie
Palais des congrès – Salle 513 ab
10 h 30
D’innovation à tradition:
Les Canadiens de Montréal
Palais des congrès – Salle 513 ab
11 h 00 – 17 h 00
Salon Commercial
Palais des congrès – Salle ab
17 h 30 – 22 h 00
Soirée annuelle et reception
Le Conseil de Boulangerie Québec (CBQ)
Bar Gastronomique Commerce
Cet événement est organisé et géré par le Conseil de Boulangerie Québec (CBQ) et le Conseil de la transformation agroalimentaire et des produits de consummation (CTAC), les inscriptions se font séparément, directement auprès de CBQ/CTAC www.conseiltac.com
8:00 am – 5:00 pm
Registration Desk Open
Palais des congrès – Viger Hall
NOTE: attendees are required to have their name badges to attend seminars 8:15 am
BAC Annual General Meeting
Palais des congrès – Room 513 ab 9:15 am
Official Welcome
Palais des congrès – Room 513 ab 9:30 am
What’s Happening in Food and Bakery Trends
Palais des congrès – Room 513 ab 10:30 am
Innovation through tradition:
The Montreal Canadiens
Palais des congrès – Room 513 ab
11:00 am – 5:00 pm
Trade Show
Palais des congrès – Room 220 ab 5:30 pm – 10:00 pm
Annual Evening Celebration
Le Conseil de Boulangerie Québec (CBQ)
Bar Gastronomique Commerce
This event is produced and managed by Conseil de Boulangerie Québec (CBQ) & Le Conseil de la transformation agroalimentaire et des produits de consummation (CTAC), registration for this will be separate and directly with CBQ/CTAC www.conseiltac.com
Lundi 1er juin / Monday, June 1
8 h 00 – 17 h 00
Ouverture des Inscriptions
Palais des congrès – Viger Hall
NOTA: les participants sont tenus d’avoir leurs insignes avec leurs noms pour assister aux séminaires
9 h 00
D’innovation à tradition: au – delà d’une génération
Palais des congrès – Salle 513 ab
9 h 45
Les medias sociaux: Du point de vue des détaillants
Palais des congrès – Salle 513 ab
10 h 30
L’industrie boulangère du point de vue des détaillants
Palais des congrès – Salle 513 ab
11 h 00 – 17 h 00
Salon Commercial
Palais des congrès – Salle 220 ab
8:00 am – 5:00 pm
Registration Desk Open
Palais des congrès – Viger Hall
NOTE: attendees are required to have their name badges to attend seminars 9:00 am
Innovation through tradition: More than a generation
Palais des congrès – Room 513 ab 9:45 am
Social Media: opportunity or threat
Palais des congrès – Room 513 ab
10:30 am
The Bakery Industry from a Retailer Perspective
Palais des congrès – Room 513 ab
11:00 am – 5:00 pm
Trade Show
Palais des congrès – Room 220ab
Concours Boulanger artisan
Venez assister à un affrontement entre quatre des meilleurs boulangers artisans de Montréal, qui participeront à un concours en plusieurs parties sur le site du Salon commercial. Chacun des boulangers confectionnera une variété de pains standard, de pains de spécialité et de pâtisseries, qui seront ensuite jugés. Le concours est présenté et organisé par l’Association des Boulangers Artisans du Québec. L’accès à cet événement spécial est inclus dans votre laissez-passer puisqu’il aura lieu sur le site du Salon commercial.
Artisan Baker Competition
Don’t miss four of Montreal’s leading artisan bakers squaring off in a multi-part competition on the trade show floor. Each baker will prepare and be judged on a variety of standard breads, specialty breads along with pastries. The competition is organized and produced by the Association des Boulangers Artisans du Québec. Access to this special feature is included in your trade show pass as the competition will take place on the show floor.
Dimanche 31 Mai / Sunday, May 31
9 h 30 – 10 h 15
Les tendances en alimentation et en boulangerie
Le pain, sous ses formes plus simples, existe depuis près de 30 000 ans. Aujourd’hui, les consommateurs exigent des produits adaptés à leurs goûts et à leurs styles de vie. Cette présentation offre un aperçu des dernières tendances dans le domaine de l’alimentation et de la boulangerie, qui influencent les choix du consommateur d’aujourd’hui et de demain.
Conférencière : Josée Fiset, vice-présidente, réseau de détail, Première Moisson
10 h 30 – 11 h 30
D’innovation à tradition: Les Canadiens de Montréal
Depuis 1909, les Canadiens sont l’une des équipes les plus reconnues de la Ligue nationale de hockey. C’est tout en restant fidèle à son passé historique que ce club emblématique est devenu une référence en matière de gestion et de divertissement.
(Nota : un autre membre de l’organisation pourrait remplacer M. Gilmore dans l’éventualité où l’équipe serait dans les séries éliminatoires)
Conférencier : Kevin Gilmore, chef de l’exploitation Canadiens de Montréal
9:30 am – 10:15 am
What’s happening in food and bakery trends
Baking had its humble beginnings some 30,000 years ago with the first simple breads. However today consumers are demanding more unique products that meet both their lifestyles and tastes. This presentation will provide an overview on the latest food and baking trends in order to keep you focused on your customer’s needs both for today and tomorrow.
Speaker: Josée Fiset, VP, Network Retail, Première Moisson
10:30 am – 11:30 am
Innovation through tradition: The Montreal Canadiens
With beginnings in 1909, the Canadiens are the most successful team in the history of the National Hockey League. Hear how this iconic franchise was been true to its historic past while evolving to become a North American entertainment leader.
Note: In the event that the Montreal Canadiens participate in the playoffs, M. Gilmore will be replaced by another member of the organization.
Speaker: Kevin Gilmore, Chief Operating Officer Montreal Canadiens
Dimanche 31 Mai / Sunday, May 31
8 h 15 – 9 h 00
(Les membres et non membres sont invités à assister.)
L’Assemblée générale annuelle donne aux membres un aperçu des activités de l’Association durant l’année écoulée et également une orientation pour l’avenir.
Note : Seuls les membres de l’ACB peuvent voter.
8:15 am – 9:00 am
(Members and non-members invited to attend)
The Annual General Meeting provides members with a review of the Association’s activities over the past year, as well as direction for the future.
Please note: only BAC members are eligible to vote.
9 h 00 – 9 h 45
D’innovation à tradition : au-delà d’une génération
Comment deux générations s’allient pour diriger une entreprise innovatrice selon leurs traditions. La Petite Bretonne est un succès unique et inspirant.
Conférencier : Dominique Bohec, vice-président ventes et marketing, La Petite Bretonne
9 h 45 – 10 h 30
Les médias sociaux : opportunité ou menace
Aujourd’hui, les médias sociaux peuvent aussi bien servir à promouvoir vos marques et vos services, qu’à les dénoncer.
Cette présentation vous propose des solutions pour mieux saisir les opportunités et comprendre les risques des médias sociaux.
Conférencier : Carl Charest, spécialiste nouveaux médias, Le Tube.tv
10 h 30 – 11 h 30
L’industrie boulangère du point de vue des détaillants
Aujourd’hui, plus que jamais, la compétition est intense chez les détaillants alimentaires. Le consommateur est de plus en plus exigeant et recherche de nouveaux produits. Trois des principaux détaillants au Canada sont réunis pour partager leur vision de la boulangerie et répondre aux questions de notre industrie.
Panélistes :
Jean-Louis Charpentier, vice-président, mise en marché, Metro
Yvan Ouellet, vice-président, mise en marché, produits périssables, IGA
Charles Valois, vice-président, mise en marché, Loblaw et Provigo
9:00 am – 9:45 am
Innovation through tradition : More than a generation
How two generations teams up to run a business of innovation in their own tradition La Petite Bretonne Inc. is a unique inspirational successful story.
Speaker: Dominique Bohec, VP, Sales and Marketing, La Petite Bretonne
9:45 am – 10:30 am
Social Media opportunity or threat
Today’s social media can be a positive tool to build your brands and business or a means to expose problems with products or service. This session will provide an overview of today’s social media, how it can be used to seize opportunities and protect from potential risk.
Speaker: Carl Charest, New Media Specialist, Le Tube.tv
10:30 am – 11:30 am
The Bakery Industry from a Retailer Perspective
Today’s retail grocery marketplace is more competitive than ever, spurred by consumer demands for new and innovative products. Hear from three of Canada’s leading retailers as they respond to some questions regarding their expectations from the baking sector and how bakers can best position themselves to take advantage of these developing opportunities.
Panelists :
Jean-Louis Charpentier, VP, Marketing, Metro
Yvan Ouellet, VP, Marketing Perishable Goods, IGA
Charles Valois, VP, Marketing, Loblaw and Provigo
Liste des exposants à la date limite d’impression, le 10 avril 2015/ Exhibitor Listings as of Press Deadline April 10, 2015 Pour les ajouts et modifications, veuillez consulter l’addenda au Guide du Salon, qui vous sera remis sur place For additional Exhibitors and/or changes, please refer to the Onsite Show Guide Addendum
AB
ABI
American
AMF
Ardent
BakeMark
Bakers
Bizerba
Blodgett
Bunge
Burford
Cacao
Caldic
Canadian
Dealers
DecoPac
Doyon/NU-VU
Embassy
Booth/Stand #315
4240 Duncan Ave., Ste 150 St. Louis, MO 63110 USA 314-392-0800, 800-772-3971
Email / Courriel : abmfcsr@abmauri.us www.abmna.com
Exposition : AB Mauri North America, une entreprise axée sur les relations et sur la technologie, fournit aux industries de l’alimentation et de la boulangerie les levures et ingrédients de boulangerie des fameuses marques Fleischmann’s® Yeast et AB Mauri®. Les boulangeries commerciales à la recherche d’une source globale d’ingrédients de qualité, d’optimisation des procédés de fabrication et de solutions sur mesure comptent sur nous. Visitez www.abmna.com pour en savoir davantage.
Exhibiting: AB Mauri North America is a relationship-oriented, technologydriven company that supplies the food and baking industries with iconic Fleischmann’s® Yeast and AB Mauri® bakery ingredients. Commercial bakers, in need of a total resource for quality ingredients, process optimization and custom formula solutions, rely on us. Visit www. abmna.com for more information.
Marques / Brands: Fleischmann’s Yeast, Arctic, Supremo, Softase, Qualitase, Fermentase, Aromaferm, Pinnacle, Baker’s Best, AB Mauri
Booth/Stand #903
650 Crémazie Est Montreal, QC H2P 1E9
514-381-8845
Email / Courriel : info@abcemballuxe.com www.abcemballuxe.com
Exposition : ABC Emballuxe est le leader incontournable dans l’industrie de l’emballage alimentaire pour Pâtisseries/Confiserie/Chocolaterie/ restaurants et traiteurs. Bambou, bois ou pulpe de cane, ABC Emballuxe offre une gamme très diversifiée de produits biodégradables, compostables et recyclables. Avec l’aide de nos partenaires et notre équipe de professionnels dans le monde de la restauration, nous veillons à offrir à nos clients les solutions les plus innovatrices en matière d’emballage.
Exhibiting: ABC Emballuxe is a leader expert of packaging in the food, confectionery/chocolate making and catering industry. With a huge variety of bamboo, wooden and sugar cane products, we consider ourselves as an Eco-friendly company. With our partners and our team of professionals in the food industry, we are constantly working to offer you the most innovative packaging solutions that ever exist.
LTD.
Booth/Stand #912
8900 Keele St., Unit 1 Concord, ON L4K 2N2 905-738-6070, 800-297-8666 Email / Courriel : info@abiltd.com www.abiltd.com
Exposition : Depuis plus de 25 ans ABI LTD a conçu, fabriqué et intégré des solutions complètes d’automatisation, pour les boulangeries à travers le monde. La gamme de machines individuelles inclue l’automatisation classique ainsi que des technologies avancées telles que la robotique, systèmes de vision, le découpage par ultrasons, découpe au jet d’eau; le tout avec un accent sur la facilité d’utilisation.
Exhibiting: For over 25 years ABI LTD has designed, manufactured and integrated complete automation solutions, from ingredient-handling to packaging, for bakeries around the world. The range of our designs include conventional automation as well as advanced technologies such as robotics, vision systems, ultrasonics and water-jet cutting; all with a focus on ease-of-use.
Marques / Brands: ABI LTD., ABB, Dijko, Foodjet, Hacos, Heuft, KMT, Masdac, Sigma, Thermopan, TT Italy
Booth/Stand #914 103 Walworth St. Brooklyn, NY 11205 USA 718-875-8310, 800-825-6663
Email / Courriel : aflyntz@ americanalmond.com www.americanalmond.com
Exposition : Amandes, noix de Grenoble ou autres variétés de noix, les boulangers se tournent vers American Almond Products Company pour se procurer des beurres de noix, pâtes de noix, farines de noix et garnitures stables à la cuisson de première qualité. Que vous ayez besoin d’ingrédients de première qualité ou d’un mélange sur mesure, adressez-vous à Amercian Almond pour vous aider à créer des produits vedettes innovants.
Nouveaux produits / New Products
Exhibiting: From Almonds to Walnuts and varieties of nuts in between, bakers look to American Almond Products Company for premium quality nut butters, nut pastes, nut flours and ready-touse bake stable fillings. Whether choosing premium quality ingredients, or a custom blend, let American Almond help you create innovative signature products.
Marques / Brands: American Almond Products, Pate d’amande
Booth/Stand #615
1025 Cabana Street Sherbrooke, QC J1K 2M4 800-255-3869
Email / Courriel : sales@amfbakery.com www.amfbakery.com
Exposition : AMF Bakery Systems est le leader mondial des solutions d’automatisation destinées à la boulangerie industrielle et manufacturier d’équipements à la fine pointe de la technologie pour un marché en constante évolution. Nos systèmes de boulangerie intégrés établissent la norme dans l’industrie de la boulangerie fournissant des solutions de systèmes complets pour la production de pains, brioches, petits pains, tortillas, muffins anglais et autres, du mélangeur à la mise en panier. Avec une impressionante variètè d’équipement de boulangerie modern, AMF foournit aussi une ingènierie spécialisée dans l’application et la conception, une connaissance de la production, une integration du système au complet.
Exhibiting: AMF Bakery Systems is
Prix special pour le Salon / Show Special
the world leader in bakery automation solutions supplying state-of-the-art commercial equipment for an everchanging market. Our complete bakery systems set the standard in the baking industry providing complete system solutions for bread, buns, rolls, tortillas and English muffins from mixer to marketplace. Along with an impressive selection of the latest bakery equipment, AMF provides expert design and application engineering, production expertise, fullsystem integration.
Marques / Brands: Direct Drive
Sigma Arm Mixer, BakeTech Ovens, Vesta Ovens, Emisshield Oven Technology, Flex Dividing Technology, Accupan Make-Up Systems
Booth/Stand #400
235 Nuggett Court Brampton, ON L6T 5H4 905-494-2600, 800-407-4906 www.ardentmills.com
Exposition : Ardent Mills™, une entreprise répondant à vos besoins en offrant la plus large gamme de farines, de mélanges, et de produits spécialisés ainsi que personnalisés du marché. Soutenus par des capacités techniques inégalées, le meilleur
Prêt à l’exportation / Export Ready
service à la clientèle et l’assurance d’approvisionnement la plus robuste de l’industrie. Nous sommes Ardent Mills, travaillant avec vous pour le bien de grain.
Exhibiting: Ardent Mills™, a company that offers the industry’s broadest range of flours, mixes, and specialty products, customized to meet your needs and backed by unrivaled technical support, customer service and supply assurance. We are Ardent Mills, working with you for the good of grain.
Marques / Brands: Robin Hood, Ultragrain, Sprouted, Simply Clean, Ultra
Booth/Stand #609
2480 Viking Way Richmond, BC V6V 1N2 604-303-1700, 800-665-9441
Email / Courriel : yourbakemark@ csmbakerysolutions.com www.yourbakemark.com
Exposition : Mélanges à pain, Mélanges à gâteau, Mélanges à muffin, Poudres pour mousse, Remplissages, Glaçages, Saveurs naturelles et artificielles, conditionneurs de pâte, Ingrédients pour pâtisseries françaises, produits de décoration, produits non hydrogénés et sans gras Trans.
Exhibiting: Bread mixes, cake mixes, muffin mixes, mousse powders, fillings, glazes, flavours, dough improvers & conditioners, specialty french pastry ingredients, decorating items, nonhydro & trans fat free products.
Marques / Brands: BakeMark, Westco, Marguerite, Brill, Henry & Henry
Booth/Stand #404
105 Donly Drive South Simcoe, ON N3Y 4N5 705-826-2254, 888-599-2228
Email / Courriel : sjewell@annexweb.com www.bakersjournal.com
Exposition : Nous informons et servons l’industrie de la boulangerie canadienne depuis plus de 75 ans. Venez célébrer avec nous, un morceau de gâteau vous attends à notre kiosque!
Exhibiting: We have been informing and servicing the Baking Industry of Canada for over 75 years. Come celebrate! Cake at the booth!
Marques / Brands: Bakers Journal
Booth/Stand #603
2810 Argentia Rd, Unit 9 Mississauga, ON L5N 8L2 905-816-0498, 888-240-3722
Email / Courriel : ian.longley@bizerba.com www.bizerba-na.com
Exposition : Bizerba est un manufacturier International , Chef de file d’equipements de pese, tranchage et cuisson. Nous offrons a l’industiel et au Marché de Detail, trancheurs, de charcuterie et pain, -balances de production et de service, -Balance de pese et d’etiquettage dynamique, Detecteur de Metal, - Trancheur a pain et charcuterie, Four a pain, Etuve, Rotisserie.
Exhibiting: Bizerba is a market leading provider of weighing, slicing, and baking technologies for industry
and trade. A worldwide leading specialist in industrial weighing and labeling technologies, providing a wide range of equipment: retail scales, slicers, metal detectors, check weighers, meat processing equipment, bread slicers, baking ovens and proofers.
Marques / Brands: Bizerba, Wiesheu
Booth/Stand #320
44 Lakeside Avenue Burlington, VT 05401 USA
802-658-6600
Email / Courriel : smartin@blodgett.com www.blodgett.com
Exposition : Blodgett offre des solutions aux cuisines depuis 167 ans. Une gamme d’equipements complete pour mieux vous servir incluant: convection, combi, deck, boulangerie rotatif, cuiseur a vapeur, braisiere, kettle, cuisiniere et meme notre four hybride exclusif l’Hydrovection. Venez gouter la difference Blodgett a notre kiosque.
Exhibiting: For 167 years, Blodgett has provided solutions to Chef’s problems in their kitchen. With our line of products including, Convection, Combi, Deck, Rotating Bakery, Steamers, Skillets, Kettles, Ranges, and even our market exclusive Hydrovection hybrid oven, we can help you too! Stop by our booth and taste the Blodgett difference.
Marques / Brands: Blodgett
Booth/Stand #509
2190 South Service Road West Oakville, ON L6L 5N1
905-825-7900, 800-361-3043
Email / Courriel : bna.bca.onpack@ bunge.com www.bungenorthamerica.com
Exposition : Bunge est le fabricant d’huiles comestibles et transformateur d’oléagineux le plus important et le plus fiable qui soit au Canada. Nous transformons les huiles de base en ingrédients alimentaires à valeur ajoutée pour les restaurants, les boulangeries et les producteurs d’aliments. Nous mesurons notre succès par la satisfaction de nos clients.
Exhibiting: Bunge is Canada’s largest and most trusted manufacturer of edible oil products and Canada’s largest oilseed processor, transforming commodity oils into value-added food ingredients for restaurants, bakeries and food producers. We take pride in working with you, our customer partners, to provide you with quality products you can trust.
Marques / Brands: Bunge®, Capri®, Whippee®, Nutrifil®, Majestic® NH™, Amazing Coat®, Nutraclear®, Tulip® NH™, Tenderflake®, Cremelite® NH™
Booth/Stand #424
PO Box 748 Maysville, OK 73057 USA 405-867-4467, 877-287-3673
Email / Courriel : truder@burford.com www.burford.com
Exposition : Fabricant d’équipements de boulangerie spécialisé depuis 1961. Outre la machine de pose de liens twist célèbre dans le monde entier, Burford Corp offre une grande variété d’équipements, dont des appareils d’ensemencement et de nappage, séparateurs d’eau, applicateurs,
/
agitateurs, appareils de graissage et scelleuses. Venez nous voir au stand 424 où nous vous montrerons notre matériel et discuterons des possibilités adaptées à votre boulangerie.
Exhibiting: Manufacturing specialized bakery equipment since 1961. A foundation built around the world famous Twist Tie machine, Burford Corp offers a wide variety of custom equipment including Seeding/Topping machinery, Water Splitters, Applicators, Pan Shakers, Oilers and Sealers. Come see us at Booth 424 where we can show you our equipment and discuss possibilities for your Bakery.
Marques / Brands: Burford Machinery
Booth/Stand #907 New Show Special Export Ready
4850 rue Molson
Montreal, QC H1Y 3J8
579-225-6172, 855-619-8676
Email / Courriel : jean-jacques_ berjot@barry-callebaut.com www.cacao-barry.ca
Exposition : Cacao Barry : chocolats issus de la fermentation optimisée, chocolats d’origines et chocolats de plantations millésimés. Callebaut : Chocolats noir, lait et blanc ; Crispearls et produits à base de fruits secs. Mona Lisa: décorations en chocolat, coupes et coupelles desserts.
Exhibiting: Cacao Barry: Q-fermentation chocolates, Origin chocolates and Plantation chocolates. Callebaut: Dark, milk and white chocolates; Crispearls and nut products. Mona Lisa: Chocolate decorations and dessert cups.
Marques / Brands: Cacao Barry, Callebaut, Mona Lisa
Prix special pour le Salon / Show Special
Booth/Stand #614
6980 Creditview Road Mississauga, ON L5N 8E2 905-812-7300, 800-263-1939
Email / Courriel : mcorsi@caldic.ca www.caldic.ca
Exposition : Treize à la douzaine : améliorants de pâtes, systèmes d’enzyme, huiles de division, agents de démoulage, huiles/shortenings, céréales, mélanges à pâte, mélanges sans gluten, cacaos, émulsifiants, gommes, additifs alimentaires, levures chimiques.
Exhibiting: Baker’s Dozen: Dough Conditioners, Functional Enzyme Blends, Divider Oils, Release Agents, Shortening/Oils, Grains, Bakery Mixes, Gluten-Free Blends, Cocoa, Emulsifiers, Gums, Additives, Baking Powder.
Marques / Brands: Extol, Promase, Alube, No-Shrink
INTERNATIONAL GRAINS
INSTITUTE (CIGI)
Booth/Stand #308
1000-303 Main St. Winnipeg, MB R3C 3G7 204-984-1063
Email / Courriel : gboux@cigi.ca www.cigi.ca
Exposition : En évidence, l’utilisation de la farine de légumineuses dans les produits de pâtisserie sans gluten. Parmi les produits vedettes, le pain, tortillas, pâte à pizza et pain pita. Au stand, il y aura des informations additionnelles sur les fournisseurs canadiens d’ingrédients de légumineuses et des fiches techniques sur la farine de légumineuses selon les recherches conduites par Cigi.
Exhibiting: Highlighting the use of pulse flours as ingredients in gluten-
Prêt à l’exportation / Export Ready
free bakery products. Featured product applications include pan bread, tortillas, pizza crust and pita bread. Additional booth material includes information on Canadian pulse ingredient suppliers and pulse flour specification sheets based on research done at Cigi.
Booth/Stand #1012
8575 8e Avenue
Montreal, QC H1Z 2X2 514-374-2700, 844-374-3696 Email / Courriel : gc@cantors.ca www.cantors.ca
Exposition : Boulangerie Cantor offre des produits style européen comme pains,petits pains, danoises,beignes, biscuits, pâtisseries et gateaux. Nous offrons des produits surgelés crus, pré-cuits ou cuits, sommes ouverts 24h sur 24, 7 jours sur 7 et peuvent préparer la commande dans les 24h qui suit. La boulangerie Cantor se spécialise dans la vente en gros ou en détails, nous desservons des institutions, des hôtels, des boulangeries et des écoles.Boulangerie Cantor est en voie de l’obtention de la certification GFSI.
Exhibiting: Cantor’s manufactures a variety of European style goods including: breads, rolls, variety danish, donuts, cookies, pastries and specialty cakes. We can offer the products blast-frozen raw, parbaked, or finished. We’re open 24 hours a day, 7 days a week and are able to complete orders within 24 hours of processing. We specialize in both wholesale and retail as well as being a co-packer. Our clients include institutions, hotels and schools. Cantor’s is in the process of getting GFSI certified.
Marques / Brands: Boulangerie La Petite Danoise, Cantor, Boulangerie Economax
Booth/Stand #508
112 chemin du Tremblay Boucherville, QC J4B 6Z6 450-645-2500, 866-984-2500
Email / Courriel : cnsales@carmiflavors.com www.carmiflavors.com
Exposition : Saveurs, aromes, poudre ou liquide
Exhibiting: Flavours - powder and/ or liquid
Marques / Brands: Carmi Flavors
Booth/Stand #624
84 Easton Road Brantford, ON N3P 1J5 519-756-2800, 800-265-8445 www.bundybakingsolutions.com
Exposition : Chicago Metallic & Pan Glo® - Bundy Baking Solutions : Avec plus de 250 différents moules à cuisson, incluant les nouveaux NSF® StayFlat™ Sheet Pan. Chicago Metallic fournie des moules pour
toutes occasions. Tous nos moules sont fabriqués en Amérique du Nord, et nous pouvant les expédier partout à travers le monde. Les locations de Pan Glo® du Canada, nettoient, redressent et appliquent un revêtement, pour prolonger la vie des moules, et y ajouter une valeur accrue.
Exhibiting: Chicago Metallic & Pan Glo® - Bundy Baking Solutions: With over 250 different baking pans, including the new NSF® StayFlat™ Sheet Pan, Chicago Metallic provides bakeware for any need. All pans are made in North America, and can be shipped worldwide. Pan Glo® locations across Canada clean, straighten and recoat pans, extending pan life and providing value to customers.
Marques / Brands: NSF®, StayFlat™, AMERICOAT® Plus, DuraShield®
CANADA INC.
Booth/Stand #217
1645 Bonhill Rd., Unit #8 Mississauga, ON L5T 1R3 905-564-5900
Email / Courriel : info@chocolatesmet.com www.chocolatesmet.com
Exposition : Chocolate Smet Canada distribue au Canada et au Etats Unis les produits fabriqués dans notre usine en Belgique, depuis plus de 50 ans. Chocolat, décorations, copeaux, rouleaux, blossom, crayons, coupes, grains de mocha, coquilles, gouttes aerées, inclusions pour crème glacée, Blocs et boutons de couverture. Logo personnalisé. Produits détail aussi disponible.
Exhibiting: Chocolate Smet Canada distributes in Canada & the United States the following products manufactured in our Belgium facility for more than 50 years. Chocolate,
Decorations, Curls, Shavings, Blossom, Sticks, Pencils, Cups, Mocha Beans, Truffle shells, Aerated chunks and drops, Chocolate Inclusions, Couverture Blocks and Buttons. Custom chocolate logos, and retail products also available.
Marques / Brands: Smet, SGL Technology BV
Booth/Stand 305
8-30 Pennsylvania Ave. Concord, ON L4K 4A5 905-669-3604, 800-567-2741
Email / Courriel : kevinrohwer@contemar.com www.contemar.com
Exposition : La technologie du systeme de transfert automatique de CONTEMAR se repose sur des silos flexibles utilises conjointement avec une variete de composants comme des tamiseuses, des systemes microalimentaires, des debitmetres ainsi que des processus de commande et de poids. La compagnie offrc un systeme cle en main.
Exhibiting: Contemar specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize Indoor Flexible Fabric Silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.
Booth/Stand #906
1170 Invicta Drive
Oakville, ON L6H 6G1
514-421-0754, 877-909-7779
Email / Courriel : nrodrigue@cic-can.net www.cic-can.net
Exposition : Continental Ingredients offre une vaste gamme de solutions nutritionnelles pour soutenir la saveur, texture et les défis de coût des produits sans gluten. CIC utilise des protéines et des ingrédients fonctionnels lors de la substitution de la farine de blé dans les produits de boulangerie. Venez-voir nos amidons prégélatinisés sans gluten et sans OGM, fibres et protéines de pois, polyols et naturellement, nos arômes!
Exhibiting: Continental Ingredients offers a wide range of nutritional solutions that supports the taste, texture and cost-efficient challenges of Gluten-free baked goods. CIC uses smart protein enrichment and functional ingredients when substituting wheat flour in baked goods. Ask us about our glutenfree and non-GMO pregelatinized starches, pea fibers and proteins, polyols and of course natural type flavours!
Marques / Brands: Nutralys, SweetPearl, Nutriose, Roquette, International Flavors & Fragrances, Neosorb
Booth/Stand #321
C.P. 24537
CSP Rome
Brossard, QC J4W 3K9
450-641-2512, 877-926-6546
Email / Courriel : lucie@cookina.co www.cookina.co
Exposition : Toiles de cuisson antiadhésives et réutilisables COOKINA
Exhibiting: COOKINA non-stick and reusable baking sheets
Marques / Brands: COOKINA
Booth/Stand #403
363 rue McCaffrey
St. Laurent, QC H4T 1Z7 514-731-7621, 800-361-1085
Email / Courriel : customerservicemontreal@dawnfoods. com www.dawnfoods.com
Exposition : Ingrédients de boulangerie et pâtisserie, gâteaux, remplissages, glaçages, mélanges, sans gluten, produits congelés, chocolats et cacaos, pains, biscuits, emballages.
Exhibiting: Bakery ingredients, cake, fillings, icings, mixes, gluten free, frozen products, chocolate & cocoa, breads, cookies, packaging.
Booth/Stand #323
1995 Clark Blvd. Brampton, ON L6T 4W1 905-458-7766
Email / Courriel : info@dealersingredients.com www.dealersingredients.com
Exposition : Dealers Ingredients présente PROFI, un nouveau produit révolutionnare, qui réunit des protéines végétales et des fibres dans un seul ingrédient simple. Les concentrés BUTTERBUDS - beurre, fromages, crème, lait, babeurre, beurre de cacao, bacon, huile d’olive, bière. ONEGRAIN - produit qui permet de réduire la teneur en sodium. OILS - huiles végétales, shortenings. Des PRODUITS LAITIERS - solides, liquides ou en poudre. Dealers Ingredients offre des solutions qui améliorent la performance des produits - NATURELLEMENT!
Exhibiting: Introducing PROFI a revolutionary new product containing plant based protein and fiber in one simple ingredient. BUTTERBUDS concentrates - butter, cheeses, cream, milk, buttermilk, cocoa butter, bacon, olive oil, beer. ONEGRAIN - sodium reduction product. OILS - vegetable oils, shortening. DAIRY INGREDIENTS - solids, liquids, powders. Dealers Ingredients delivers product performance solutions - NATURALLY!
Marques / Brands: PROFI, ButterBuds, OneGrain
Booth/Stand #311
719 boul. Industriel, Suite 101 Blainville, QC J7C 3V3 450-434-4641, 800-363-5751
Email / Courriel : info@cpvegoil.com www.cpvegoil.com
Booth/Stand #415
3500 Thurston Avenue Anoka, MN 55303 USA 763-574-0091, 800-332-6722
Email / Courriel : dave.cohen@decopac.com www.decopac.com
Exposition : DecoPac fournit les solutions de décoration de gâteaux les plus novatrices, de la plus grande qualité et les plus économiques de l’industrie! Découvrez les toutes dernières idées pour transformer vos gâteaux en oeuvres d’art, qu’il s’agisse de célébrer la sortie d’un nouveau film, une saison extraordinaire ou une occasion de la vie de tous les jours! Si vous voulez offrir des gâteaux spectaculaires dans votre pâtisserie, arrêtez-vous au stand de DecoPac pour voir les nouveautés.
Exhibiting: DecoPac provides the most innovative, premium quality, cost effective cake decorating solutions in the industry! Discover the latest ideas in creating cake masterpieces for upcoming movies, spectacular seasons and everyday celebrations! To make your bakery the place to find amazing cakes, stop by the DecoPac booth to explore the ideas!
Marques / Brands: PhotoCake, DecoSets, DecoPics, DecoPlacs, Fondant DecoSheets, Fondant DecoShapes, Licensed Dec-Ons, SugarSoft
Exposition : Système de livraison d’huile végétale en vrac ; Huile Canola, - Shortenings liquide sans gras trans, Huile de Soya, Huile Canola Haute-Stabilité
Exhibiting: Bulk vegetable oil delivery system; Canola oil, Trans fat free liquid shortening, Soybean oil, Hi Oleic Canola oil
Marques / Brands: CP vegetable oil, Huiles végétales CP
Booth/Stand #322
1255, rue Principale Liniere, QC G0M 1J0 418-685-3431, 800-463-1636
Email / Courriel : jpdoyon@middleby.com www.doyon.qc.ca
Exposition : Doyon/NU-VU est un partenaire de choix pour votre boulangerie et patisserie. Que se soit pour des equipements de preparation ou de cuisson nous avons des equipements de qualite qui seront repondre a vos besoins specifiques.
Exhibiting: Doyon/NU-VU is a partner of choice for quality equipment for your bakery/pastry shop. We offer many options and capacity for dough preparation and baking needs.
Marques / Brands: Doyon, NU-VU
Booth/Stand #421
5 Intermodal Drive, Unit 1-2 Brampton, ON L6T 5V9 905-789-3200, 800-334-3371
Email / Courriel : sales@embassyflavours.com www.embassyflavours.com
Exposition : Mélanges et Base: Pain/ Gateau/Danoise/Muffin; Aromes; Poudre a Pate; Stabilisant; Florentine
Exhibiting: Bases & Mixes: Bread/ Cake/Danish/Muffin; Flavours; Baking Powder; Cream Stabilizer; Florentine.
Marques / Brands: Embassy Flavours, Batter Moist, NielsonMassey Vanillas
Booth/Stand #220
1220 St. George Blvd. Moncton, NB E1E 4K7 506-853-7299, 877-853-7299
Email / Courriel : miketimani@fancypokket.com www.fancypokket.com
Exposition : Pita, pain plats, tortillas, bagels, Pains et produits de boulangerie
Exhibiting: Pita, Flatbreads, Tortillas, Bagels, Gluten-Free Breads and Baked Goods
Marques / Brands: Fancy Pokket, Paco, Timani Gluten-Free
Nouveaux produits / New Products
Booth/Stand #1009
1150 Rang St-Edouard St-Liboire, QC J0H 1R0 450-793-2880, 866-327-4627
Email / Courriel : info@farinart.com www.farinart.com
Booth/Stand #721
100 Sheppard Ave. East, Suite 900 North York, ON M2N 6N5 514-949-8417
Email / Courriel : joe.raimo@ferrero.com www.nutellafoodservice.com
Exposition : Nutella la fameuse originale tartinade aux noisettes maintenant disponible pour les segments de Boulangerie et service alimentaire. Nutella est offert dans les formats de 3kg,15gr, et tout nouveaux la Poche de Patisserie de 1kg et boîte de 20 kg. De plus, pour le segment de Boulangerie le chocolate Ferrero Rocher disponible bientôt pour ajouter sur tous les gâteaux.
Exhibiting: Nutella the famous original hazel nut spread now available for the institutional and Bakery segments. Nutella is available in a 3kg, 15gr and new for the Bakery segment 1kg pipping bag and 20 kg box. New product available soon for the Bakery segment is the premium praline chocolate Ferrero Rocher ideal for toppings on cakes.
Marques / Brands: Nutella®, Ferrero Rocher®, Tic Tac®
Prix special pour le Salon / Show Special
Booth/Stand #307
11520 Horseshoe Way
Richmond, BC V7A 4V5
604-274-2131, 888-236-5397
Email / Courriel : jay@foleyscandies. com
www.foleyscandies.com
Exposition : Des ingrédients purs et composés chocolat
Exhibiting: Pure and compound chocolate ingredients.
Marques / Brands: Foley’s
Booth/Stand #720
290 Henri-Bourassa Ouest
Montreal, QC H3L 1N7
514-331-5028, 800-463-8782
Email / Courriel : info@vixit.com www.vixit.com
Exposition : Au service de l’industrie gastronomique depuis plus de 40 ans et 3 générations, nous distribuons une grande gamme de produits pour le domaine tels que : moules en silicone, multimoules, mini portions, chocolat et moules à chocolat, fondant ainsi qu’accessoires à fondant, fleurs comestibles, cartons, boîtes, rubans, emballages, colorants alimentaire, décorations à gâteaux, outils de pâtisserie et de cuisine, livres, moules, douilles, poches à pâtisserie, emporte-pièces, présentoirs, caissettes, moules à panetone, et beaucoup plus.
Exhibiting: At the service of the
Prêt à l’exportation / Export Ready
culinary industry for more than 40 years and 3 generations, we provide you with a large range of products: silicone moulds, multimoulds, mini portions, European smallware, chocolate and chocolate moulds, fondant and fondant accessories, edible flowers, cakeboards, ribbons, packaging, food coloring, cake decorations, books, cake pans, tips, piping bags, cutters, display stands, paper cups, panetone moulds, and much more.
Booth/Stand #300
380 Chrislea Road Woodbridge, ON L4L 8A8 905-856-1820, 800-665-3626
Email / Courriel : albertg@cinelli.com www.cinelli.com
Exposition : G. Cinelli - Esperia Corporation® une entreprise canadienne Depuis 1972 développe une variété de machines de boulangerie avec l’objectif d’accroître l’efficacité, réduire le travail manuel, et d’atteindre la plus haute qualité du produit final. Se il vous plaît visitez notre site Web à www.cinelli.com
Exhibiting: G. Cinelli - Esperia Corporation® a Canadian company since 1972 develops a variety of bakery machinery with the objective of increasing efficiency, reducing manual labour, and attaining the highest end-product quality. Please visit our website at www.cinelli.com.
Marques / Brands: G.CinelliEsperia Corporation
Booth/Stand #222
11820 Lucien Gendron
Montreal, QC H1E 7A8
514-648-3663
Email / Courriel : michael.hauser@genesisfood.ca www.genesisfood.ca
Exposition : Importateur & Exportateur de produits biologique en vrac : Grains & Céréales Biologique, Légumineuses Biologique, Grains pour Germination Biologique, Fruits Biologique, Noix Biologique, Flocons Biologique, Huiles Biologique, Édulcorants Biologique
Exhibiting: Import & Export of organic products in bulk: Organic Grains & Cereals, Organic Pulses, Organic Sprooting Seeds, Organic Fruits, Organic Nuts, Organic Flakes, Organic Oils, Organic Sweeteners
Booth/Stand #525
1490 Beaulac
St.Laurent, QC H4A 1R7 514-907-1420, 866-907-1420
Email / Courriel : sales@glocoaccents.com www.glocoaccents.com
Exposition : Nous sommes le “leader” dans les chandelles de flammes de couleurs.
Exhibiting: We are the leaders in Color Flame candles, cake toppers and party supplies
Marques / Brands: Rainbow Moments
Booth/Stand #523
48 rue Principale
Ste Angèle de Monnoir, QC J0L 1P0 450-460-7046
Email / Courriel : tedhanneman@ gmail.com www.goteborgsfoods.hu
Exposition : Göteborgs Food ZRT fournit du chocolat et des produits de confiserie aux usagers industriels. Chocolat au lait,noir, blanc, en couverture, morceaux, pépites ; Chocolat composé ; Composé saveur de yogourt Grec ; Garnitures et crèmes ; Enrobages de crème glacée; sirops aromatisés ; Fondant blanc ou coloré. Besoin d’aide pour vos produits sur mesure? Demandez-nous!
Exhibiting: Göteborgs Food ZRT supplies quality chocolate and confectionery products to commercial and industrial users. Milk, dark and white chocolate couverture, chunks and drops; Compound coatings; Greek yoghurt coating; Filling crèmes and spreads; Ice cream coatings and syrups; White or coloured fondant. Ask us about custom made products!
Marques / Brands: Göteborgs Food; Gréta
Booth/Stand #304
6655 rue Picard St-Hyacinte, QC J2S 1H3 450-771-4627, 800-363-1045
Email / Courriel : fiantorno@ supremeegg.com www.nutri-group.com
Exposition : Les Professionnels de l’Oeuf : Groupe-Nutri, un leader Canadien de la classification et de la mise en marché des oeufs, regroupe des usines modernes et performantes à travers le Canada. Le groupe Nutri transige annuellement plus de 1.7 milliard d’œufs réguliers et de spécialités (Oméga, Biologique, Brun, etc) et d’œufs transformés. Son réseau de distribution s’étend d’un océan à l’autre.
Exhibiting: The Egg Professionals: Nutri-Group, a Canadian leader in grading and marketing eggs, regroup modern and competitive plants across Canada. Nutri-Group manages annually more than 1.7 billion regular and speciality eggs (omega, organic, brown etc) and process eggs. Its distribution network extends coast to coast.
Marques / Brands: Nutri, Ontario Pride Eggs, Supreme Egg Products, Nutri-Oeuf, Maritime Pride Eggs, Countryside Farms
Booth/Stand #1016 5306, 6e avenue Montreal, QC H1Y 2P6 514-728-4110
Email / Courriel : groupeprestige@videotron.ca www.groupeprestige.ca
Exposition : Nous sommes un regroupement de petites et moyennes entreprises ( PME ) du secteur de la boulangerie, pâtisserie, confiserie et autres domaines connexes dont les membres mettent en commun leur pouvoir d’achat afin de bénéficier des meilleures conditions possible sur le marché. Les membres partagent leur expertise avec le groupe tout en faisant preuve d’engagement, de solidarité, de professionnalisme et de confidentialité dans le traitement de l’information.
Exhibiting: We are a grouping of small and medium size enterprises
Nouveaux produits / New Products
(SMEs ) operating in the bakery, pastry, confectionery and other related sectors whose members pool their purchasing power to take advantage of the best market conditions. Members share their expertise with the group, demonstrating values of engagement, solidarity and professionalism while safeguarding confidentiality in processing information.
Booth/Stand #1002
9601 Colbert
Montreal, QC H1J 1Z9 514-725-4040, 800-569-9627
Email / Courriel : info@protecmtl.com www.groupeprotec.com
Booth/Stand #620
654 Colby Drive Waterloon, ON N2V 1A2 519-725-3666
Email / Courriel : monica.hamilton@handtmann.ca www.handtmann.ca
Exposition : Au cœur de chaque poussoir sous vide Handtmann série B se trouve notre technologie brevetée ’’dispositif de poussage aux cellules à ailettes’’. Les produits de boulangerie sont portionnés délicatement et précisément afin de réduire le stress et toute variation de la température tout en maintenant l’intégrité du produit. Handtmann a des solutions pour diviser, doser, former, extruder, mettre en feuille et portionner. L’industrie de boulangerie sait que ‘’Handtmann fait les meilleurs produits’’. Venez nous visiter au kiosque #620.
Exhibiting: At the heart of every Handtmann “B” Series Vacuum Divider is our patented “Vane Cell Feed System”. Bakery products are gently and accurately portioned reducing stress
Prix special pour le Salon / Show Special
and temperature rise while maintaining inclusion integrity. Handtmann has solutions for dividing, depositing, forming, extruding, sheeting and scaling. The Bakery industry knows “Handtmann Makes Better Product”. Come and visit us in Booth # 620.
Booth/Stand #904
175 John Quincy Adams Rd. Taunton, MA 02780 USA
508-884-2500, 800-813-6644
Email / Courriel : gillestrudeau@harpak-ulma.com www.harpak-ulma.com
Exposition : Harpak - ULMA offre des solutions pour tous vos besoins d’emballage - depuis les composants individuels, à automatisés lignes très complexes, entièrement intégrés emballage. Harpak - ULMA est le distributeur nord-américain de G. Mondini operculeuses, de l’équipement de conditionnement primaire ULMA, et RAMA machines d’emballage secondaire.
Exhibiting: Harpak-ULMA offers solutions for all your packaging needs - from single components to highly complex, automated, fully integrated packaging lines. Harpak-ULMA is the North American distributor of G. Mondini tray sealers, ULMA primary packaging equipment, and RAMA secondary packaging machinery.
Marques / Brands: Harpak-ULMA, Digi, Mondini, RAMA
Booth/Stand #215
521 SE Canterbury Lane
Lees Summit, MO 64063 USA
816-668-3919
Email / Courriel : mbotts@herousa.com www.herofoodservice.com
Prêt à l’exportation / Export Ready
Exposition : Hero Foodservice North America - Hero Suisse produit des confitures, pâtes à tartiner, marmelades de boulangerie, gelées, glaçages, sauces desserts de finition, fourrages de fruits et garnitures hautement concentrés. La gamme de produits Hero, qui ne contient ni sirop de maïs à haute teneur en fructose, ni gluten, ni OGM, certifiée kosher et halal, est le choix des chefs qui ne veulent servir que ce qu’il y a de meilleur à leurs clients.
Exhibiting: Hero Foodservice North America - Hero Switzerland is the premium producer of Preserves, Fruit Spreads, Baking Jams, Gels, Glazes, Finishing Dessert Sauces, and Highly Concentrated Fruit Paste Compounds. The Hero product line is High Fructose corn syrup free, Gluten Free, Non GMO, Kosher Certified, Halal Certified, and is the choice of those Chefs that only want to serve the very best to their customers.
Marques / Brands: Hero
Booth/Stand #815 PO Box 1283 Battle Creek, MI 49016 USA 260-710-0063
Email / Courriel : sales@ industrialbakeryequipment.com www.industrialbakeryequipment.com
Exposition : Fabricant de pétrins, racks de refroidissement du pain, des supports d’épreuvage à pain, portebun, porte pan, porte de givrage, porte vitrage, écrans d’alevins et des paniers de bagels.
Exhibiting: Manufacturer of dough troughs, bread cooling racks, bread proofing racks, bun racks, pan racks, icing racks, glazing racks, fry screens and bagel baskets.
Marques / Brands: Union Steel, Indiana Wire, IBE
Booth/Stand #1018
24708 W. Durkee Road
Channahon, IL 60410 USA
815-730-5200, 800-621-4710
Email / Courriel : marketing. americas@croklaan.com www.croklaan.com
Exposition : IOI Loders Croklaan développe des huiles et matières grasses de spécialité principalement pour l’industrie alimentaire allant de la boulangerie à la confiserie, dans le monde entier. Notre objectif est la création d’offres sur mesure pour les clients, avec les clients. Nous tirons parti de notre chaîne d’approvisionnement responsable et de notre excellence opérationnelle pour créer une valeur optimale. Tout cela est complété par notre leadership en matière de R- D et d‘application.
Exhibiting: IOI Loders Croklaan develops specialty oils & fats primarily for the food manufacturing industry around the globe, ranging from bakery to confectionary. Our focus is creating tailored offerings for customers, wíth customers. We leverage our responsible supply chain with operating excellence to create optimum value. All of this is complimented by our R&D and application leadership.
Booth/Stand #900 Products Special Export Ready 2625 Meadowpine Blvd. Mississauga, ON L5N 7K5 514-777-1736, 877-624-5757
Email / Courriel : rfortin@johnbrooks.ca www.johnbrooks.ca
Exposition : Buses de Pulvérisation
Exhibiting: Spray Nozzles
Marques / Brands: Bete Fog Nozzles, Nexflow Compressed Air Nozzles, Lechler Vario Spray Systems
Booth/Stand # 422
PO Box 4903
Missoula, MT 59806 USA
406-251-9418
Email / Courriel : jamie.lockman@ kamut.com www.kamut.com
Exposition : Kamut International encourage l’utilisation de la marque KAMUT ® du blé khorasan.
Exhibiting: Kamut International promotes the use of KAMUT® Brand khorasan wheat.
Marques / Brands: KAMUT® Brand khorasan wheat
Booth/Stand #622
1245 California Avenue Brockville, ON K4V 7N5
613-342-8455
Email / Courriel : ketchum@sympatico. ca www.ketchum.ca
Booth/Stand #1017
1660 Boulevard Hymus Dorval, QC H9P 2N6
514-683-0660, 800-585-6627
Email / Courriel : epharand@lvlomas. com
www.lvlomas.com
Exposition : L.V. Lomas représentante l’élite des fournisseurs et offre un service de première classe. Faites maintenant l’expérience de notre centre technique. Le Lomas Technical Center c’est une cuisine, un laboratoire, et un forum d’éducation. Un endroit où nos gens travaillent avec les vôtres, où l’imagination et l’ingéniosité est sans limite.
Exhibiting: L.V. Lomas represents only foremost Principals and provides first class service to customers. We now invite you to experience the Lomas Technical Center. Part Kitchen, part laboratory and part education, the Technical Center is where our people work with yours, where imagination and possibility can create ingenious new products and opportunities.
Marques / Brands: ADM, CP KELCO, JRS, CORBION CARAVAN, NEXIRA, CHR HANSEN, BALCHEM/Sensory Effects, EMSLAND, GELITA, CARGILL
Booth/Stand #723
375 9e avenue Richmond, QC J0B 2H0 819-826-2778
Email / Courriel : info@ maisoncannelle.com www.maisoncannelle.com
Exposition : Nous avons une sélection de pains SANS GLUTEN, qui varie entre les gros pains; les pains de format économique; et toute une section de sandwicherie : kaisers, petits pains, bagels, paninis, muffins anglais.
Exhibiting: We have a selection of GLUTEN FREE bread, which vary between big bread, economically sized bread, and a section of sandwhich bread: Kaiser, Dinner Rolls, Bagels, Panini, English Muffins.
Booth/Stand # 814
1210 boul Michèle-Bohec Blainville, QC J7C 5S4 450-435-3381, 800-361-3381
Email / Courriel : info@petitebretonne.ca www.petitebretonne.com
Exposition : La Petite Bretonne est une entreprise familiale qui illumine vos matins depuis 1966. Présente dans les épiceries du Canada, des États-Unis, du Mexique et même des Caraïbes, La Petite Bretonne offre des produits sans noix et sans arachides et est reconnue pour ses Micro Croissants®, produit vedette de la compagnie.
Exhibiting: La Petite Bretonne is a family-owned company that has been brightening up your mornings since 1966. Available in grocery stores in Canada, United-States, Mexico and the Caribbean, La Petite Bretonne offers peanut and nut free products and is celebrated for its Micro Croissants®, the company’s star product.
Marques / Brands: La Petite Bretonne, Grandma
Booth/Stand #514
1620 Préfontaine
Montreal, QC H1W 2N8
514-522-2133, 800-840-4047
Email / Courriel : cfortin@lallemand.com www.lallemandbaking.com
Exposition : Levure de boulangerie (Instant & Fraîche), améliorants à pâte. Huiles, Propionates, Mélasse.
Exhibiting: Baking yeast (Instant & Fresh), dough conditioners, oils, Propionates, Molasses.
Marques / Brands: Eagle, Fermaid, Essential, Instaferm, Florapan, Macco, Grandma, Mallet
Booth/Stand #1008
4026 rue Notre Dame Est Montreal, QC H1W 2K3 514-527-8686, 800-363-6052
Email / Courriel : mlevesque@lantic.com www.lantic.ca
Exposition : Lantic est un leader raffineur, manufacturier de sucre au Canada. Lantic est certifié FSSC 22000, offrant du sucre sous toutes ces formes, vrac, liquide
et emballage format détail et industriel. Sucre blanc granulé, sucre à glacer, cassonade, Plantation Raw, biologique, sachets individuels et cubes. Sucres Industriels: saccharose liquide, sucres de spécialités, granulé sablonneux, sucre à solubilité instantannée, granulé gros grains, granulé medium.
Exhibiting: Lantic is a leading refiner, processor of sugar products in Canada. Lantic is Certified FSSC 22000. Sugar products are offered in various form, bulk, liquid and retail and industrial packages. White granulated sugar, icing sugar, brown sugars, Plantation Raw, organic, sugar portions and cubes. Industrial sugars: liquid sucrose, specialty sugars, sanding, instant dissolving, coarse and medium.
Marques / Brands: Lantic, Plantation Raw
Booth/Stand #708
7475 West Main Street Milwaukee, WI 53214 USA 800-770-2714
Email / Courriel : peter.jacobs@lsaf.com www.lsaf.com
Exposition : Lesaffre Yeast Corporation, un chef de file certifié BRC dans le domaine de la production de levure de boulangerie. Est un fervent partisan de l’industrie de cuisson en fournissant de haute qualité levure de boulangerie, des normes élevées comme la certification BRC, les mains sur le Nouveaux
soutien technique , la cuisson des ingrédients et la production de connaissances / processus. Venez nous voir au stand 708.
Exhibiting: Lesaffre Yeast Corporation, a BRC certified Leader in the field of Baker’s Yeast production, is a strong supporter of the baking industry by providing high quality Baker’s Yeast, high standards like BRC certification, hands on technical support, baking ingredient and production/process knowledge. Come and see us at booth 708.
Marques / Brands: Star’Bake, SAF Instant, SAF Pro, Arome Levain, Red Star
Booth/Stand #524
2155 Drew Road Mississauga, ON L5S 1S7 905-405-5050, 888-595-1520
Email / Courriel : ingredients@mccormick.com www.bakersjournal.com/mccormickingredients
Exposition : Arômes – Émulsions, naturels, artificiels ; Colorant caramel – Liquide, en poudre, biologique, sucre caramélisé ;Concentrés – Fruits, légumes ; Épices et assaisonnements –Épices, fines herbes et assaisonnements de premier choix, mélanges d’assaisonnements sur mesure ; Légumes – Purées, déshydratés, lyophilisés, en dés, jus, surgelés, concentrés, mélanges, en poudre, spécialité ; Miel ; Tomate – Déshydratée, flocons, en poudre, séchée au soleil ; Vanille – Pure et artificielle
Exhibiting: Caramel Colour - Liquid, Powdered, Organic, Caramelized Sugar; Concentrates - Fruit, Vegetable; Flavours - Natural, Artificial, Emulsions; Honey; Tomato - Dehydrated, Flakes, Powder, Sun Dried; Vanilla - Pure & Artificial; VegetablesPuree, Dehydrated, Freeze Dried, Diced, Juices, Soft Frozen, Frozen,
Concentrates, Blends, Powder, Specialty; Spices & SeasoningsPremium Spices, Herbs & Seasonings, Custom Blended Seasoning
Booth/Stand #608
1825 Swarthmore Ave Lakewood, NJ 08701 USA
732-905-0957, 800-510-9856
Email / Courriel : sales@ magnaindustries.com www.magnaindustries.com
service, and expert technical support for all your baking needs.
Marques / Brands: Golden Gate, Mirage, Crystal, Cremin, Breadmate
Booth/Stand #820
3000 Jules-Vachon
Trois-Rivières, QC G9A 5E1 819-373-3333, 800-567-7880
Email / Courriel : niadam@legroupebt.com www.nuvel.ca
Booth/Stand #616
2835 Bristol Circle Oakville, ON L6H 7H7 905-829-2942
Email / Courriel : questions@goldengatemargarine.com www.goldentgatemargarine.com
Exposition : Margarine Golden GateMichca Inc. est l’un des principaux manufacturier de margarine, gras de laminage, et shortening au Canada s’adressant à tous les segments du marché alimentaire avec des produits de très haute qualité, innovateur, un service hors pair, et un support et expertise technique pour adresser tous vos besoins
Exhibiting: Margarine Golden Gate-Michca Inc. is one of Canada’s largest margarine, laminating fat, and shortening manufacturers in the market successfully servicing all segments of the food Industry with high quality products, continuous innovation, unparalleled
Exposition : Margarine Thibault est une entreprise familiale de plus de 100 ans d’existence, fabricant des margarines et shortenings sans gras trans depuis 1994. Depuis 1913, quatre générations de Bergeron poursuivent leur mission : offrir des margarines de haute qualité, saines, diversifiées et adaptées aux besoins des boulangers et chefs pâtissiers industriels et artisanaux.
Exhibiting: Margarine Thibault is a family-owned margarine and shortening manufacturer building on a century of experience and offering non-hydrogenated trans fat free products since as early as 1994. Since 1913, four generations of Bergeron have stayed true to their mission: offering high-quality margarines and shortenings that are healthy, diversified and adapted to artisan and industrial bakers’ and pastry chefs’ needs.
Marques / Brands: Promar, Tibo, Nuvel, Margarine Thibault, Chef Gaston, Rainbow
Booth/Stand #520
3055 Lenworth Dr., Unit #10 Mississauga, ON L4X 2G3 905-614-0505
Email / Courriel : b.garisto@miwe.com www.miwe.com
Prix
Exposition : Avec ses produits très performants, sa vaste expertise en procédés de boulangerie, ses services de consultation hautement compétents et son service hors pair, MIWE est un chef de file dans le milieu de la boulangerie depuis plus de 95 ans. MIWE est associé à de nombreux avantages dans le milieu de la boulangerie. Le portefeuille de produits de MIWE se compose principalement de fours, de chambres de fermentation contrôlée et d’équipement automatisé.
Exhibiting: With high-performance products, comprehensive expertise in baking processes, highly competent consulting and first-class service, MIWE has been a leader in the world of baking for over 95 years. MIWE is associated with many advantages in the world of baking. MIWE product portfolio is focused on Baking ovens, proofer/ retarder and automated equipment.
Marques / Brands: AERO, ECONO, GUSTO, Backcombi, Condo
Booth/Stand #316 485, rue St-Philippe St-Polycarpe, QC J0P 1X0 450-265-3005
Email / Courriel : marketing@moulinsdesoulanges.com www.moulinsdesloulanges.com
Exposition : Nous sommes créateurs et producteurs de farines de spécialité. Nous proposons des solutions de farines innovantes pour les filières boulangères et alimentaires, tout en valorisant l’environnement et l’agriculture régionale sous l’attestation d’Agriculture Raisonnée™.
Exhibiting: We are creators and producers of specialty flours since 2007. We propose innovative flour solutions for bakeries of all sizes
and food industries. We valorize the environment and local farming under the Trade Mark “Agriculture Raisonnée™” (responsible farming).
Booth/Stand #725
Unit 2150 – 550 Sherling Place
Port Coquitlam, BC V3B 0J6 604-941-1791
Email / Courriel : info@natuoil.com www.natuoil.com
Exposition : Natu’oil Services Inc. est un fournisseur de premier plan de produits de shortening, d’huile de palme et de noix de coco certifiés organiques et de consommation durable. Pour tous vos besoins de boulangerie et de fabrication alimentaire, demandez nos produits de marque Olera® et Copia.
Exhibiting: Natu’oil Services Inc. is a premier supplier of Certified Sustainable Palm Shortenings, Palm Oil Products and Coconut Oils for the baking and food manufacturing sectors under the Olera® and Copia brands. Ask us how we can help you source Sustainable and Organic Oils for your production needs.
Marques / Brands: Olera® Palm Shortenings, Copia Coconut Oils
NOR-PLUS MACHINERIES INC.
Booth/Stand #314
130 du Parc
Ascot-Corner, QC J0B 1A0
514-919-5295
Email / Courriel : norplus@citenet.net www.nor-plus.com
Exposition : ConceptionIngénierie - Distribution – Entretien. Equipements neufs et usagés pour l’industrie alimentaire. Lignes de fabrication et d’emballage. Transformation des aliments.
Prêt à l’exportation / Export Ready
Boulangerie. Emballage sous-vide. Distribution : Ram Bakery Equipment - Lavezzini – Ilpra Fumoirs Pro - Dustrial Machinery - Mixer Srl Hundred Machinery - Comas Spa – Macpan Mecsistem - RezpackZmatic Pastry Machine.
Exhibiting: Design - Engineering - Distribution – Maintenance. New and used equipments for the food industry. Making and Packaging Lines, Food Processing; Bakery Plant, Vacuum Pack Machines. Distribution: Ram Bakery Equipment - Lavezzini –Ilpra Fumoirs Pro; Dustrial Machinery; Mixer Srl Hundred Machinery; Comas Spa; Macpan Mecsistem; Rezpack ; Zmatic Pastry Machine.
Marques / Brands: Ram Bakery Equipment, Lavezzini Vacuum Machine, Pro Smoker House, Ilpra Tray Pack Machine, Dustrial Machinery, Hundred Machinery
Booth/Stand #420
550 Godin Avenue Quebec, QC G1M 2K2 418-687-5320, 800-268-6353 Email / Courriel : andree.bouchard@nutriart.ca www.nutriart.ca
Exposition : Nutriart Inc, une entreprise dynamique dotée d’une plateforme de production flexible. Nutriart évolue dans plusieurs créneaux; la marque nationale, la marque privée et la sous-traitance. Nous vous offrons un vaste éventail de chocolats purs et composés ainsi que des garnitures à base de fruits, des caramels et remplissages variés.
Exhibiting: Nutriart Inc, an innovative business partner for bakery, pastry, confectionary, cereal, snack and dairy needs. Nutriart benefits national brand, private label and comanufacturing. A diversified portfolio of pure chocolate, compound chocolate in various forms
and formats. Nutriart is also known for its fruits fillings, caramels and confectionary fillings.
Marques / Brands: Nutriart
Booth/Stand #717 Products Special Export Ready
380 rue Oak Montreal, QC H3K 3G2 514-934-3234, 866-934-3234
Email / Courriel : rblais@phmilling.com www.phmilling.com
Exposition : Meuniers de farine:toutusage,pain,temps reduit, patisserie, gateau, ble entire, ble entire de ble blanc, melanges, croute a pizza, organiques, semoule, farine de durum, semoule de durum, seigle pale, seigle fonce, fibre de pois, farine de malt. Huit moulins a travers le Canada : Alberta, Saskatchewan, Ontario, Quebec et Nouvelle-Ecosse.
Exhibiting: Flour millers of: allpurpose bread, no-time, cake, whole wheat, white whole wheat, custom blend, pizza crust, tortilla flour, full line of organics, semolina, durum flour, durum semolina, light rye, dark rye, pea fiber, pea starch, barley flour. Eight mills serving you across Canada in: Alberta, Saskatchewan, Ontario, Quebec and Nova Scotia.
Booth/Stand #310
Unit B - 112 Scurfield Blvd Winnipeg, MB R3Y 1G4 204-487-1125 www.perten.com
Booth/Stand #819
240 boul. Industriel
Saint-Germain-de-Grantham, QC J0C 1K0
819-395-5151, 855-395-5252
Email / Courriel : info@picardovens.com www.picardovens.com
Exposition : Fours Picard, un fabricant de fours commerciaux et industriels établi depuis 1957 est spécialisé dans les fours tournant et à soles, les rôtissoires, les fours à convoyeur de pierre, les fours industriels tournant et tunnel. Sipromac Inc., un fabricant d’équipement pour l’industrie alimentaire établi depuis 1983 est spécialisé dans les emballeuses sous vides, les tunnels de rétraction, les operculeuses, les thermoformeuses, les injecteurs, les barattes, les fumoirs et cellules cryogéniques.
Exhibiting: Picard Ovens, a commercial and industrial ovens manufacturer established since 1957, is specialized in revolving ovens, modular deck ovens, stone conveyor oven, Rotisserie and industrial revolving and tunnel ovens. Sipromac II Inc., a Food Processing Equipment Manufacturer established since 1983 is specialized in Vacuum Packaging Machines, Shrink Tunnels, Tray Sealers, Thermoforming machines, Injectors, Tumblers, Massagers, Smokehouses and Cryogenic cabinets.
Marques / Brands: Picard, Sipromac, Revolution, Modulux
Booth/Stand #303
240 Industrial Parkway South Aurora, ON L4G 3V6
905-713-1712, 800-387-5180
Email / Courriel : orderdesk@ portroyalmills.com www.portroyalmills.com
Exposition : Port Royal Mills se spécialise dans le service sur mesure de mouture de grains et de mélange multigrains. Étant une entreprise certifiée SQF, nous nous efforçons de fournir des ingrédients de boulangerie de qualité pour toutes les boulangeries canadiennes d’un océan à l’autre. Nous offrons des ingrédients certifiés casher et biologiques. PRM vous fournit des ingrédients selon vos spécifications.
Exhibiting: Port Royal Mills specializes in custom milling and multigrain blending. As a SQF certified company we strive to provide quality bakery ingredients for Canadian bakeries from coast to coast. We offer Kosher and Organic certified ingredients. PRM provides custom ingredients to your specifications.
Booth/Stand #417
215 Rowntree Dairy Road Woodbridge, ON L4L 8B8 905-265-9099
Email / Courriel : marketing@ pregelcanada.com www.pregelcanada.com
Exposition : Ingrédients pour desserts glacés: Gelato, sorbet et crème glacée, Centre de formation professionnelle.
Exhibiting: Dessert Ingredients for Gelato, Sorbetto and Ice Cream, Professional Training Centre.
Booth/Stand #221
370 North Rivermede Road Concord, ON L4K 3N2 905-669-5883
Email / Courriel : info@primepastries.ca www.primepastries.ca
Nouveaux produits / New Products
Exposition : Prime Pastries, une division de Give and Go, est un fabricant de produits laminés, variété de croissants , pains , pâtes feuilletées et brioches à la cannelle. Nous pouvons produire personnalisé en fonction de vos spécifications .
Exhibiting: Prime Pastries, a division of Give and Go, is a manufacturer of laminated products, variety of croissant, danishes, puff pastries and cinnamon rolls. We can custom produce based on your specifications.
Marques / Brands: Prime Pastries
Booth/Stand #1010
1609 rue De La Brocquerie
St-Bruno, QC J3V 4E3
450-674-7414
Email / Courriel : info@propatinc.com www.propatinc.com
Exposition : Pro-Pat est importateur et distributeur d’équipements pour la boulangerie et la pâtisserie en Amérique du nord depuis 1990. De la planification à la mise en route, de l’article individuel à l’installation d’une ligne automatique, nos spécialistes sauront trouver la solution technique à vos problèmes de production.
Exhibiting: Created in 1990, ProPat is an importer and a dealer of equipments for the bakery and pastry industry in North America. From the drawing to the start-up, from the single item to the installation of a fully automated production line, our specialists will know the solution to your production problems.
Marques / Brands: Fringand, VMI, Panimatic, Staf, Loguidice, Arevalo, MHS, URM, Baktec, BCR
Prix special pour le Salon / Show Special
Booth/Stand #517
#111-3555 Isabelle
Brossard, QC J4Y 2R2
450-619-9973, 800-565-2216
Email / Courriel : support@quicklabel.com www.quicklabel.com
Exposition : QuickLabel Systems est un fabricant leader d’imprimantes numériques d’étiquettes pleines couleurs
Exhibiting: QuickLabel Systems is a leading manufacturer of full-color digital label & barcode printers.
Marques / Brands: Kiaro!, Kiaro!50
Booth/Stand #1019
498 Markland Street, Unit 4 Markham, ON L6C 1Z6 905-534-7000
Email / Courriel : garym@rebelpackaging.ca www.rebelpackaging.ca
Exposition : Emballage Rebel est un leader dans l’emballage pour diverses industries telles que l’alimentation. Capable de fournir équipements et consommables pour réduire vos coûts de production et augmenter vos profits. Permettez à nos représentants d’évaluer vos besoins et exigences et nous trouverons les solution qui vous permettrons d’économiser votre argent et rendre votre entreprise plus rentable.
Exhibiting: Rebel Packaging is a leader in packaging for various industries such as the Food and Beverage. Capable of supplying equipment and consumables to reduce your production costs and increase your profit. Allow our representatives to review your needs and requirements and we will find opportunities to earn your business and save your company money.
Prêt à l’exportation / Export Ready
Marques / Brands: Tach-It, 3-M, Malpack Ltd., Polychem, Samuel, Intertape
Booth/Stand #503
1549 Yorkton Court, Unit 4 Burlington, ON L7P 5B7 905-631-6611
Email / Courriel : gtaylor@reiser.com www.reiser.com
Exposition : Reiser Canada Co.: portionneuses de pâte VEMAG; calibreuses-doseuses à biscuits et muffins; laminage de divers produits; extrudeuse de barres et bâtonnets; sans gluten. La portionneuse de pâte VEMAG s’intègre parfaitement aux lignes de production existantes. Reiser assure les meilleurs service et soutien de l’industrie.
Exhibiting: Reiser Canada Co.: VEMAG dough dividing; Cookie and muffin depositing; Sheeting of various products; Extrusion of bars and sticks; Gluten Free. VEMAG Dough Divider fits seamlessly into existing lines. Reiser provides the industry’s leading service and support.
Marques / Brands: VEMAG
Booth/Stand #521
149 Rowntree Dairy Rd. Woodbridge, ON L4L 6E1 905-871-2605, 800-263-8174 www.richscanada.com
Exposition : Une collection de gateaux incluant touts finis, glacages, gateaux au fromages, biscuits, beignes, pain plats et autres.
Exhibiting: A collection of cakes including fully finished, icings, cheesecakes, cookies, donuts, flatbreads and more.
Booth/Stand #309
6755 Henri Bourassa
St. Laurent, QC H4R 1E1 514-643-4887
Email / Courriel : info@sagerfoods.com www.sagerfoods.com
Booth/Stand #709
2800 One Lombard Place Winnipeg, MB R3B 0X8 800-635-3296
Email / Courriel : oilseedinfo@richardson.ca www.richardson.ca
Exposition : Richardson Oilseed Limited est un fabricant d’huiles, de margarines et de shortenings à base de canola, qui approvisionne des boulangeries industrielles dans le monde entier. Nous nous efforçons de développer des solutions fonctionnelles et novatrices pour répondre à vos besoins, notamment des produits sans agent de conservation et à faible teneur en gras saturés à étiqetage plus clair. Richardson figure au palmarès des entreprises les mieux gérées du Canada.
Exhibiting: Richardson Oilseed Limited is a manufacturer of canola-based oils, margarines and shortenings supplying industrial bakeries worldwide. We are focused on developing functional and innovative fats and oil solutions to meet your requirements including preservative free and lower saturated fat products with cleaner labels. Richardson is recognized as one of Canada’s Best Managed Companies
Marques / Brands: Richardson Oilseed, Canola Harvest
Exposition : Pour tous vos besoins de graisse non-hydrogéné liquide et en cube ainsi que tous vos besoins d’huile . Venez nous voir à notre kiosque . Produits Alimentaires Sager inc.
Exhibiting: For all your non hydrogenated liquid and cube shortening and all your oil needs come by our booth. Sager Food Products.
Marques / Brands: La Perla Trans Fat Free Liquid Shortening, La Perla All PurposeShortening, La Perla oils (canola, peanut, sunflower, vegetable)
Booth/Stand #715
430 Harrop Drive
Milton, ON L9T 3H2
905-878-0532, 800-847-5204
Email / Courriel : info@samplabelting.ca www.samplabelting.com
Exposition : Sampla Belting est un chef de fabricant international de courroies de convoyeurs pour tous les aspects de l’industrie boulangerie. Nous avons plus de 200 types de courroies pour maximiser votre productivité, réduire votre temps d’arrêt, et diminuer votre coût d’entretien. Nous vous offrons une solution novatrice correspondant à vos besoins.
Exhibiting: Sampla Belting is a premier international manufacturer of conveyor belts for all facets of the baking and food processing industries. With over 200 belt types in stock to maximize your productivity,
minimize your downtime, and reduce your maintenance costs, we ensure an innovative solution to meet your needs.
Marques / Brands: Sampla Belting, Volta Belting
Booth/Stand #816
8 Corporate Drive Cranbury, NJ 08512 USA 609-395-0219
Email / Courriel : info@sasademarle.com www.sasademarle.com
Exposition : La filiale Américaine de SASA Demarle a été créée en 1993 pour promouvoir la technologie SASA et Demarle sur le marché NordAméricain à travers les supports de cuisson avec ses différents revêtements anti-adhérents. Les qualités anti-adhérentes associées à des solutions techniques pionnières, ainsi que nos marques déposées (Flexipan, Silpat, Infinium...) ont forgé la renommée mondiale du groupe, pérennisée par des implantations internationales.
Exhibiting: SASA Demarle, Inc. was established in the United States in 1993 in order to introduce the world renowned non-stick baking product lines of two French manufacturersSASA and DEMARLE - to the North American marketplace. Bringing these industry leading products and equipment together under one roof has enabled us to successfully meet the needs of baking industry professionals throughout the United
States and Canada, providing a single point of contact that is easy and convenient to work with.
Marques / Brands: Infinium®, Silform®, Bodson®, Flexipan®, Silpat®, Eurogliss®, Fibermax® Flexipat®, Silpain®, Roul’Pat®
Booth/Stand #425
32 Leone Lane, Unit 1 Chester, NY 10918 USA 845-469-1034
Email / Courriel : contact@satinfinefoods.com www.satinice.com
Exposition : Satin Fine Foods est un fabricant mondial de glaçage fondant à gâteau Satin Ice. Le choix par excellence des professionnels à travers le monde, Satin Ice est un chef de file reconnu pour la qualité, la maniabilité, la texture, le goût et l’assortiment de couleurs de ses produits!
Exhibiting: Satin Fine Foods is a global manufacturer of Satin Ice Fondant cake icing. The choice of professionals worldwide, Satin Ice is a proven industry leader for its premium quality and workability…and its great texture, taste and assortment of colors!
Marques / Brands: Satin Ice
Booth/Stand #1015
5 Precidio Court Brampton, ON L6S 6B7
905-671-2884
Email / Courriel : jtalbot@sbfoods.com www.skjodt-barrett.com
Exposition : Nous fournissons une expertise en développement, fabrication et emballage de produits sur mesure dans une large gamme
de catégories de produits : couches, garnitures et enrobages pour produits de grignotage, préparations de fruits aseptiques, nappages et sauces pour desserts, glaçages, confitures, pâtes à tartiner et garnitures, sauces et marinades, aliments pour bébés, produits de grignotage et smoothies au yogourt et aux fruits pour enfants, gels énergétiques et nutritionnels. Exhibiting: We provide custom product development, manufacturing and packaging expertise across a broad range of product categories including; snack bar layers, fillings and binders, aseptic fruit preparations, dessert toppings and drizzles, icings and glazes, jams, spreads and fillings, sauces and marinades, Infant nutrition, children’s snack and fruit yogurt smoothies, energy and nutritional gels.
Marques / Brands: Skjodt-Barrett
Booth/Stand #824
3 Esquire Road North Billerica, MA 01862 USA 978-667-3355, 800-772-4404
Email / Courriel : somerset@smrset.com www.smrset.com
Booth/Stand #801
19150 Cruickshank Avenue Baie D’Urfe, QC H9X 3P1 514-457-3030
Email / Courriel : georget@spectrafoods.com www.spectrafoods.com
Exposition : Pourquoi payer plus? Spectra Foods produit les meilleurs shortenings, margarines, saindoux et huiles de canola pour boulangieres et pâtisseries, aux meilleurs prix! Spectra Foods peut vous aider à améliorer la qualité de vos produits ET vos profits! Si vous confectionnez des biscuits,
fonds de tarte, gâteaux et glaçâges, donuts, muffins, croissants, brioches et autres viennoiseries ....Ne payez pas davantage. Venez nous voir au stand no 801!
Exhibiting: Why Pay More? Spectra Foods produces the finest Baking Shortenings, Margarines, Lard and Canola Oil at the best prices! Let Spectra Foods increase your quality AND your profits! If you manufacture cookies, pie crusts, cakes & icing, biscuits, muffins, croissants, danish, buns, brioches, donuts & more .... Don’t Pay More. Visit us in booth #801 !
Marques / Brands: Spectra
Booth/Stand #908
2710 Michelin, Suite 200 Laval, QC H7L 5Y1 514-448-0335, 800-957-7729
Email / Courriel : ssne@spray.com www.spray.com
Exposition : Spraying Systems fournit des buses et systèmes de pulvérisation industrielle pour différentes applications telles que lubrification de moules; application de liquides visqueux sur produits tel que glaçage, huile, oeufs liquides, beurre et chocolat; dosage précis de saveurs et d’ingrédients de conservation tel qu’inhibiteur de moisissures; lavage de réservoirs et de convoyeurs; scarification et/ou humidification des pains; jets d’air pour démoulage, séchage, soufflage.
Exhibiting: Spraying Systems Canada provides spray nozzles and turnkey spray systems for a variety of operations including pan lubrication; application of viscous coatings such as glaze, oil, egg wash, butter and chocolate; application of flavorings, ingredients and mold inhibitor; bread splitting and moistening; tank cleaning
and convey cleaning; and air control for drying, blow-off or pan release.
Marques / Brands: AutoJet, PulsaJet, AccuCoat, SprayDry, TankJet, WindJet, VeeJet, UniJet
Booth/Stand #423
7301 Ohms Lane, Suite 600 Edina, MN 55439 USA
320-759-5418, 800-353-6782
Email / Courriel : ingredients@sunopta.com www.sunopta.com
Exposition : Chef de file des fournisseurs d’ingrédients naturels et biologiques, notre entreprise à intégration verticale de la ferme au marché offre une large gamme d’ingrédients de boulangerie pour formuler des produits de consommation tendance. Nos produits vont de cacaos biologiques et produits de noix de coco, édulcorants, noix hachées et beurres à des ingrédients à base de soja et de maïs traités de façon naturelle, de première qualité.
Exhibiting: Leader in Organic Global Ingredient sourcing and supply, our farm-to-market vertical integration offers a wide portfolio of bakery ingredients for formulating on-trend consumer products. Our products range from organic cocoa and coconut products, sweeteners, diced nuts and butters, to high quality, naturally-processed soy-based and corn ingredients.
Marques / Brands: SunOpta, Tradin Organic
Booth/Stand #902
1332 Colora Rd.
PO Box 65 Colora, MD 21917 USA
410-658-4820, 877-710-2340
Email / Courriel : marketing@ thymlyproducts.com www.thymlyproducts.com
Exposition : Thymly Products, Inc. a été sec fabrication ingrédients alimentaires depuis 1967. Avec notre R&D département nous pouvons effectuer cuire test et comparaisons de produits pour vous faire gagner du temps et de l’argent, et/ou de fournir une assistance technique via une visite sur le site ou de vous aider par téléphone avec toute la cuisson ou questions de fabrication.
Exhibiting: Thymly Products, Inc. has been manufacturing dry food ingredients since 1967. With our R&D department we can perform bake test and product comparisons to save you time and money, and/or provide technical assistance via a site visit or assist you over the phone with any baking or manufacturing questions.
Marques / Brands: TPI, Thymly Products
Booth/Stand #406
7621 MacDonald Road Delta, BC V4G 1N3
604-940-2233
Email / Courriel : soniab@unifiller.com www.unifiller.com
Exposition : Unifiller est un leader mondial dans les déposants de boulangerie , pompes, machines de biscuits et de matériel de décoration.
Exhibiting: Unifiller is a world leader in bakery depositors, pumps, cookie machines and decorating equipment.
Marques / Brands: Unifiller Systems
Booth/Stand #703
55 Canartic Dr. Toronto, ON M3J 2N7 416-661-7744
Email / Courriel : patrickv@uppercrust.com www.uppercrust.com
Exposition : Présente la Bon Appé fait au NUTELLA® Gourmet Brownie Fondent – un produit NEUVEAUX et EXCLUSIF. Les brownie sont riche et indulgent. Ils sont couvert genereusement avec la tartinade renommée mondiale NUTELLA®. C’est une Brownie vraiment unique! Une gaterie parfait pour votre famile ou pour une occasion sociale. Completment cuit – seulement dégeler et servir!
Exhibiting: Introducing all NEW and EXCLUSIVE Bon Appe made with NUTELLA® Gourmet Fudge Brownies! These rich and indulgent fudge brownies are generously topped with world famous NUTELLA® spread. A fudge brownie like no other! Perfect as an indulgent treat and appropriate enough for entertaining occasions. Fully baked and finished. Pre-packaged frozen, simply thaw and sell!
Marques / Brands: Upper Crust; Bon Appe; Bon Appe made with NUTELLA
Nouveaux produits / New Products
Booth/Stand #1005
153 Sylvestre
St-Germain de Grantham, QC J4J 3M2 819-395-4555, 877-435-4555
Email / Courriel : carl-michel.cloutier@vc999.com www.vc999.com
Exposition : Emballeuse sous-vide, Thermoformeuse, Operculeuse, Skin, Ensacheuses verticales et horizontales.
Exhibiting: Vacuum packaging, thermoforming, tray sealers, flow wrappers, portioning, labeling.
Marques / Brands: VC999, Xtravac, Xtraplast
Booth/Stand #301
1290 Ormont Drive Toronto, ON M9L 2V4 416-667-0518
Email / Courriel : j.montalbano@vegfreshinc.com www.vegfreshinc.com
Exposition : Vegfresh fournit une gamme de fruits et légumes transformés de première qualité : garniture aux pommes, pommes en tranches et cubes, purée de dates cuite, carrottes rapées fraîches ou congelées, purée de bananes fraîche, pulpes de citron et d’orange, et autres ingrédients à utiliser dans vos produits sucrés ou salés. Venez nous voir au stand no 301.
Exhibiting: At Vegfresh we are premium processors of apple filling, sliced and diced apples, cooked date puree, fresh or frozen shred carrot, fresh banana puree, lemon and orange pulps, and any other
Prix special pour le Salon / Show Special
ingredient for your sweet or savory application. Be sure to visit us at Booth 301.
Marques / Brands: Vegfresh Inc.
Prêt à l’exportation / Export Ready
Booth/Stand #409 433, rue St-Paul Repentigny, QC J5Z 0C3 450-585-1687, 800-263-1687
Email / Courriel : info@vincentvariete.com www.vincentvariete.com
Booth/Stand #414
4625 Iberville Montreal, QC H2H 2L9 514-596-1998, 800-268-1998 Email / Courriel : rletourneau@ventesrudolph.com www.ventesrudolph.com
Exposition : Rudolph 2000 est l’expert grossiste-distributeur d’ingrédients desservant les industries de la boulangerie,pâtisserie, chocolatier et gelato de l’est du Canada. En sa qualité de plus ancien distributeur dans ce secteur d’activité au Canada, Rudolph a une longue feuille de route où figure une liste d’ingrédients de la plus haute qualité offerts en tout temps grâce à un service imbattable.
Exhibiting: Rudolph 2000 is your full service wholesale ingredient distribution expert, servicing the bakery, pastry, chocolatier and gelato industries of Eastern Canada. As the oldest distributor of its kind in Canada, Rudolph has a long standing history of distributing ingredients of only the highest quality, with unparalleled service standards.
Marques / Brands: ADM, Lantic, Ardent, Lallemand, AB Mauri, PH MIlling, Nutriart, PreGel, Belcolade, E.Guittard
Booth/Stand #407 Products Special Export Ready 5732 Hwy #7 West Vaughan, ON L4L 3A2 416-746-6895
Email / Courriel : libertygroupsugar@bellnet.ca www.virginice.ca
Exposition : Virgin ice prime fondant roulé disponible en 16 couleurs et 8 esprit souffle saveurs. Maintenant sans gluten certifié. Visitez notre affichage de nouveux produits et demos.
Exhibiting: Virgin Ice premium rolled fondant available in 16 colors, and now 8 mind blowing flavors. Now certified gluten free.Visit our booth for new products and demo’s.
Marques / Brands: Virgin ice, DooZ-doh, Fabulous gluten free cake mix
Booth/Stand #808
6180 Danville Road
Mississauga, ON L5T 2H7 905-564-6881, 800-265-9974
Email / Courriel : info@webermarking.ca www.webermarking.ca
Booth/Stand #805
30 Mills Road, Unit N Barrie, ON L4N 6H4 705-722-4100
Email / Courriel : info@wellbake.com www.wellbake.com
Exposition : Wellbake Equipment offre les meilleurs fours à chariots à haut rendement énergétique d’après les tests! Nos pétrins à spirale Wellbake pour petites pétrissées ou industriels, ainsi que nos calibreusesdoseuses à biscuits et muffins
Wellbake seront en démonstration dans notre stand. Venez voir également une présentation vidéo de nos lignes de production automatiques.
Exhibiting: Wellbake Equipment offers the best baking and energy efficient Rack Oven according to test! On display will be Wellbake small and industrial Spiral Mixers along with Wellbake Muffin and Cookie Depositors. Come to our booth to see our video display of automatic lines.
LIMITED
Booth/Stand #621
2700 boul. Jacques Cartier est Longueuil, QC J4N 1L5 450-448-7246
Email / Courriel : lori.thompson@ boulangeriesweston.ca
Exposition : Pain et petits pains Gadoua ; Pain, petits pains et bagels
D’Italiano ; Weston Première Fournée ; Tortillas Casa Mendosa ; Craquelins D’Italiano
Exhibiting: Gadoua bread and rolls; D’Italiano bread, rolls and bagels; Weston Première Fournée; Casa Mendosa Tortillas; D’Italiano Snacks
Marques / Brands: Gadoua, D’Italiano, Weston Première Fournée, Casa Mendosa
MERCI À NOS COMMANDITAIRES : THANK YOU TO OUR SPONSORS: Au 15 mars 2015 / As of March 15 2015
BY JANE DUMMER
Surprisingly versatile, dates are a great way to reduce sugar in many recipes.
They’re not just for date squares anymore! Are dates the “new” fruit on the baking block?
Dates are gaining traction with the traditional classics as well as in the raw, unbaked goods category. For the rapidly expanding health conscious market, consumers are finding dates packed with fibre; minerals, including potassium and manganese; and antioxidants.
Also, awareness is building about dates as a dry fruit, not a “dried fruit” such as prunes. Grown in desert conditions, dates are naturally low in moisture at less than 30 per cent.
}I’ve always purchased dates originating from the Middle East until I was sent both the Deglet Noor and Medjool varieties grown in the desert of the Coachella Valley of southern California. I met Charlene Rainie, the director of research at the Date Research Institute in Laguna Beach, Calif., at the Food and Nutrition Conference Expo last October in Atlanta.
ingredient are a natural source of sugar, have lovely caramel colour and smokysavoury flavour, which makes them a very appealing item.”
Increasingly, large food processors and manufacturers are discovering dates as a cost-effective, easily incorporated ingredient. Considerably less acidic than some other dried fruits, Rainie says, “California dates will not interfere with chemical leavening systems or greatly alter yeast-leavened dough characteristics.”
When it comes to baking, there are a variety of ways you can include dates, depending on the application. Dehydrated date pieces, also known as date sugar, are used to add flavour and sweeten very firm dough where fruit must remain intact. Date paste, finely ground, is used as a sweetener and for filling for baked goods and confections.
California dates will not interfere with chemical leavening systems or greatly alter yeast-leavened dough characteristics.
After an interesting conversation about baking with dates, Rainie was thrilled to send me two large boxes of dates early this year. My friends and family are still cooking and baking with them! I preferred baking with the Medjool dates over the Deglet Noor as the Medjool were tenderer and less fibrous.
Rainie explains, “It depends on the variety of date and the Deglet Noor are smaller and harder than the Medjools.” Rainie has seen an increase in date consumption over the past four years as an individual fruit and as an ingredient in the baking industry. When I asked the reasons for the increase, she says, “One reason is the nutrition the date packs, including its glycemic index rating of 46 out of 100. Also, dates as an
Extruded date pieces are used in recipes that require a uniform size of dates. Diced date pieces are used in applications that require particles to be separate and free flowing. Macerated dates with no pits are used in breads and cakes when large pieces of the fruit are desired. These can also be made into a paste.
Liz Gallagher is a chef, entrepreneur and the owner of UnBaked Cakes Co. in Toronto. Gallagher has had a passion for raw food and healthy eating for years. After graduating from George Brown College, she worked as a dessert chef at a raw vegan restaurant. This sparked her interest in reinventing the classics and innovating new cakes, too.
Gallagher founded UnBaked Cakes Co. in 2013, after a decade of making dessert for family and friends. She uses organic Medjool dates dehydrated, chopped, and makes her own paste.
“The paste only takes five minutes. I simply soak the dates and then put them into blender with water. The desired consistency for the recipe dictates how
much water I add. Both my chocolate peanut layer cake and carrot cake use dates as a main ingredient. These cakes are very popular and are top sellers in both the 6-inch and 9-inch size. I make a nut crust for all my tarts. In a food processor I blend pitted whole dates, nuts, agave syrup and water. It was a bit of a trial and error to get the right texture and consistency for the crusts; it all comes down to the moisture wicking capacity of the dates.”
The bulk of Gallagher’s business comes from custom orders and catering and she is wholesaling, noting that each location needs refrigeration to keep her creation fresh and ready to eat.
It seems this old favourite is finding new demand! Dates are a significant source of nutrition and have a naturally sweet flavour which allows for less added sugar in recipes. Their caramel colour and savoury taste invites culinary creativity both for bread and baked goods. Enjoy experimenting with this “new” surprisingly versatile fruit. / BJ
Jane Dummer, RD (www.janedummer.com), known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.
