DID YOU KNOW LESAFFRE IS MORE THAN YEAST?
Do you know about our ability to extend the shelf life of pita from 10 to 21 days? Or that, every day, our expert technical team solves bakery formulation challenges at our Baking Centers around the country? Did you know that Lesaffre has eliminated the need for susceptor boards from microwaveable pizzas and flatbreads? That Lesaffre’s ingredients make tortillas more rollable and enjoyable, all with a clean label?
You may not know Lesaffre for the baking challenges we’ve helped customers overcome — but you’ve likely enjoyed the result in the form of a bread, soft pretzel, snack cake, pizza, donut, or other baked delight.
You may know Lesaffre for our world-class baking yeast and 167-year heritage, but you may not be familiar with our elite technical team and the other innovative ingredients we’ve developed.
Get to know Lesaffre. You may know us for yeast. Now know us for so much more.
Karen
Karen
BY COLLEEN CROSS
ALWAYS LOOKING AHEAD
As bakers you spend a lot of time looking ahead. Creating your formulas and training staff to re-create them consistently. Planning for your rotating seasonal product lineup, often leaving space for adding timely products or designs on a whim. Mapping out your marketing messages for inside your retail shop, website, advertising and social media. Arranging interviews, orientation and training for new staff.
Measure twice, cut once, as the wise saying goes.
It seems wise to leave a little room for the unexpected as well. In its haze of uncertainty, the global pandemic taught us well to roll with the punches and find room for the serendipitous. When a poignant moment in history happens – for example, the death of Queen Elizabeth II – you’ll want to have the flexibility to marked the shared moment in customers’ consciousness. Many of you did this by organizing your own version of the much-loved cream tea.
We at Bakers Journal have been busy planning an inspiring and useful program of speaker sessions for the Baking Association of Canadas Bakery Showcase May 14-15, 2023. We are planning a program for you around key themes and concerns – and definitely leaving room for surprise appearances and features.
Our areas of focus include sustainability, celebrating diversity in baking. Here’s a taste of the sessions we have planned. We will welcome Mark Dyck as a speaker and moderator. Some of you may know Mark from his days running Orange Boot Bakery in Saskatoon and his lively “Rise Up!” podcast where he talks to bakers of all stripes. At Showcase Mark will talk to up-and-coming bakery owners and the session will be recorded as an episode of the podcast! How cool is that.
}Out on the trade show floor, you’ll find two demo stages highlighting baking and pizza making. Kenta Takahashi, award-winning pastry chef at Boulevard Kitchen and Oyster Bar in Vancouver, will join us for a demonstration. You may remember, Kenta shared a dreamy strawberry pavlova recipe with us in this fall’s recipe collection, “Savouring Special Moments.”
We are planning a program for you around key themes and concerns – and definitely leaving room for surprise appearances and features.
We’ll tackle serious, pressing topics. Staffing was a challenge in February 2020 and it continues to be a challenge today – manifesting itself in unexpected ways. Together we will learn from forward-thinking businesses and experts in a roundtable session “Paying a Living Wage: Rewards, Challenges and Logistics.” And attendees are invited to an education roundtable that will hear from people working in all areas of the industry, including professional bakers large and small, instructors, students and suppliers to the trade.
There will be competitions to please all: student cake-decorating competition celebrating Mother’s Day, a baking competition for professional bakers and, for the first time, the Canadian Pizza Summit and the respected and always exciting Chef of the Year Competition will take place as part of Bakery Showcase. We’re bringing pizza chefs, owners and operators together – they are, after all, bakers too!
It’s important – and stimulating – to make connections at industry events, as you’ll read in Martin Barnett’s message in the BAC Bulletin. The Bakery Showcase is an ideal place for these connections to happen.
Here’s hoping you make meaningful connections with your loved ones this holiday season. Best wishes from all of us at Bakers Journal and we’ll see you in the new year! / BJ
NOV/DEC 2022 | VOL. 82, NO. 8
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2022 FCC Food and Beverage Report:
Mid-year update
A lot has changed since our 2022 Food and Beverage Reports earlier this year:
• Inflation and interest rates have risen faster than initially expected
• Global economic growth forecasts have weakened
• P rofitability is challenged due to rising input costs
• Workforce talent continues to be an issue
Food and beverage manufacturers remain well-positioned amid challenging conditions, and the outlook remains positive.
Food and beverage manufacturing sales projected to grow and remain strong
Food and beverage manufacturing sales have increased 12% during the first half of 2022. Sales growth is expected to slow into Q4 as inflationary pressures ease, global economic growth moderates and Canadian consumer savings dwindle. We project sales to increase 6% in the second half, finishing the year up 9%.
Leading this sales growth is grain and oilseed milling. Despite sales up 22%, volumes are estimated to have declined, primarily the result of lower crop yields in 2021.
The impact of higher prices on consumer demand is evident in some industries. We estimate that sales volumes declined for dairy, seafood and all alcohol manufacturing industries in the first six months of 2022. While inflation in some categories like breweries is below average, we are seeing consumers forced to cut purchases based on inflation in other areas. Of these industries, we are forecasting that seafood, breweries and wineries will see sales slip in 2022. Seafood sales have been weaker due to lower exports to the U.S. and Japan.
Meat manufacturing price inflation slowed to an estimated 3% in the first half of 2022 after rising 8% in 2021. Total meat consumption has risen in 2022 due to strong demand for chicken and pork, while consumers have cut back on beef consumption. Beef exports have remained strong, offsetting weaker domestic demand. In Q3 to-date, we are seeing more positive trends in red meat, and we expect consumption and sales to rise further in 2023.
Other industries with healthy volume trends include sugar/ confection, fruit/vegetable preserving and specialty foods,
soft drinks and bakeries. Sales in these industries are forecasted to finish the year strong.
Food and beverage manufacturing margins softening
With consumers focused on purchasing lower-margin basics in the face of higher retail prices and with input costs remaining elevated relative to selling prices, manufacturing gross margins have been under pressure. FCC Economics’ gross margin index in food manufacturing fell nearly 10% during the first half of 2022. With commodity prices declining, we anticipate margins will start to improve, although projections of weaker economic growth over the next 12 months will continue to be a headwind.
Figure 2: First half food and beverage manufacturing gross margins fell significantly
Source: FCC Economics, Statistics
For additional forecasts and commentary, read our full mid-year review at fcc.ca/Economics
Kyle Burak, FCC Senior Economist September 20, 2022
news ¦
briefly | Minimum wage goes up in 6 provinces, but some advocates say workers need more; ‘Women in Pizza’ group aims to showcase and connect women working in the pizza industry worldwide; Ontario expanding energy-efficiency programs for businesses | for more news in the baking world, check out our website, www.bakersjournal.com
BAC Atlantic events focus on students Forecast improves for food and beverage processing: FCC reportindustry
Members of the Baking Association of Canada’s national board attended the Atlantic chapter’s golf tournament, presented information about the BAC and its activities to students at community colleges in September.
BAC national board member Peter Jacobs said he walked away from that week, feeling “that the members and industry friends received the message well, that there are many great changes in the making.”
Jacobs thanked BAC Atlantic Chapter chair Mike Raftus and vice-chair Yves Dastous for making these events happen, pointing to the “very well set up, organized and executed” tournament and
presentations at the New Brunswick Community College in Moncton and Nova Scotia Community College in Halifax/ Dartmouth.”
Students about the BAC’s history, structure, activities and benefits for members, and asked questions.
“The students were engaged, openminded and full of life during our presentation,” Jacobs said. “I truly believe that the new energy that the board is providing, will help the baking industry to come together once more to become a big family and community.”
A scholarship valued at $1,000 was awarded to a student at each of the two colleges.
Group aims to increase Black representation in restaurant industry
The food-service industry needs to attract, retain and promote Black employees. A dedicated group launched with the help of Restaurants Canada aims to make that a reality.
The Re-Seasoning Coalition, a non-profit initiative dedicated to helping achieve greater representation for Black Canadians within the food-service industry at every level, has launched with support from Restaurants Canada.
TRSC’s goal is to take meaningful action to dismantle the inequalities experienced by Black Canadians in the industry. Racism affects everyone, but each group experiences it differently, Restaurants Canada said in a news release. Black Canadians in particular face immense barriers to success. They also grapple with the impacts of inequality at higher rates than others.
Through a series of interactive modules, the coalition will assess and validate participants’ HR policies to reconfigure them in alignment with anti-racist and antioppression guidelines in a bid to equip participating companies with the tools and frameworks that will help them attract diverse talent and become industry leaders.
The Re-Seasoning Coalition partnered with research firm Technomic to conduct a survey to understand the Black guest and employee experience. Among the findings: 69 per cent of Black guests said they have experienced or witnessed racial prejudice; and half agree that Black employees are more likely to experience or witness racial discrimination at work.
For more information, visit thereseasoning.org.
The outlook for food and beverage processors remains positive amid economic conditions that have shifted from the start of the year, according to the Food and Beverage Report mid-year update from Farm Credit Canada (FCC).
Year-over-year sales growth is expected to slow in the second half of the year to six per cent from 12 per cent in the first half, finishing the year at nine per cent.
“We expect slower growth in the second half of the year as inflation eases, global economic growth moderates and Canadian consumers pay attention to the price of food and their own limited savings compared to a year ago,” said J.P. Gervais, FCC’s chief economist. “Food and beverage manufacturers are reckoning with high costs and shifting consumer food patterns, but profitability is projected to improve in the months ahead.”
Grain and oilseed milling led sales growth in the first half of the year, along with sugar and confectionery, and meat products. That trend is expected to continue for the latter half of 2022.
Processing gross margins have been under pressure with consumers focused on purchasing lower-margin basics in the face of higher retail prices. As input costs were elevated relative to selling prices, the gross margin index in food and beverage manufacturing fell nearly 10 per cent in the first half of 2022.
“We anticipate margins will start to improve as commodity prices decline,” Gervais said. “Overall, the trends to watch are the decline of global economic growth, job vacancies in the food and beverage sectors, and domestic food consumption growth as inflation slows and consumers return to normal shopping habits.”
The mid-year report features insights and analysis on grain and oilseed milling; dairy, sugar, confectionery, bakery and tortilla products and other sectors.
products
From the latest in baking ingredients, to the newest continuous mixer, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Ta-Daa
Box showcases your creations
Creators of B.C.’s Ta-Daa Box demonstrated for bakers an exciting way to reveal their creations with the pull of a ribbon. Apex Motion Control showcased its Baker-Bots that were busy stamping out cookies and doing other labour-intensive tasks. The bots earned the company a Best in Baking award in the automation and robotics category.
We purposely constructed the box so that it could fold flat for easy and minimal storage when not in use. To aid in the safe and effective transportation of the box and its contents, we added beautiful jewel-toned fabric ribbons which offer both function and beauty. These decorative ribbons help in securing the box flaps tightly together, as well as becoming the carry handle for the box. Not only our box is practical, but it is also beautiful – it looks like a gift holding a gift! We absolutely fell in love with our TA-DAA box. thetadaabox.com
Square launches funding for restaurants, bakeries and small businesses in Canada
Square has launched Square Loans in Canada, a service that gives restaurants and small businesses quick and simple access to funds and eliminating another major pain point associated with running a business.
Square Loans requires no paperwork, no red tape and has flexible, clear repayment terms. By using transaction data, Square Loans proactively makes customized offers to eligible businesses, providing them with a straightforward application process, where no paperwork is needed, and delivering funds as soon as the next business day. Bakeries, restaurants and other small businesses have one clear, up-front loan fee, which is automatically paid back as a set percentage of daily card sales with Square — so businesses pay back more when sales are strong and less during slower times. The loan fee never increases for the seller, so the amount they owe is always clear. palsgaard.com
Merchandising trays streamline distribution
Orbis Corporation’s new XpressBulk retail-ready merchandising tray aims to simplify distribution and improve labour efficiency in a wide variety of high-velocity food, beverage and consumer packaged goods applications, including fresh and dry goods and packaged liquids.
This shelved display provides a sustainable, efficient replacement for the manual shelf replenishment process by allowing for a fast and easy transfer of product from the truck directly to the store floor.
It has received a 2022 IBIE Best in Baking award in the plant efficiency category for its ability to streamline operations.
The XpressBulk merchandising trays are integrated from the production facility through to the store floor. Merchandise can be packed directly into trays and stacked on a base for easy transportation. Using wheeled dollies, such as the ORBIS Pally, allows for fast loading and unloading for easy replenishment on the retail floor.
Once the system reaches the point of sale, no unpacking or additional touches are needed as consumers shop directly from the system. This not only saves time and reduces touches for improved store labour efficiency but also replaces cardboard-boxed products and eliminates the need for box cutters.
The trays are stackable and nestable for flexibility in vertical environments and return transportation for optimal space savings. They are designed for use in a variety of applications.
orbiscorporation.com
Bakers talk about the joy of holiday baking and what’s popular in their shops | BY KAREN BARR
NEW AND NOSTALGIC
December is the time of year bakers and pastry chefs can be our most creative. The process involves months of thinking, reading cookbooks and magazines, watching culinary shows, and sharing ideas, before the planning even begins.
WILLOW CAKES
Every summer, pastry chef Catherine O’Donnell, owner of Willow Cakes, in the small historic town of Niagara-onthe-Lake, Ont., picks a theme for Christmas. This year the theme is reindeer. The plan? To fill her shop with reindeer cupcakes and cakes, complete with antlers, chocolate reindeer standing two feet tall, chocolate reindeer ornaments and cookies of all kinds. “I love Christmas because we get to play. It isn’t work at all. I try to fill the shop with a lot of variety for everyone. There are traditional items and then some more fun modern items too.”
The pastry chef still uses her grandmother’s recipe for traditional fruitcake. From the time O’Donnell was a teenager, the two spent the weeks leading up to Christmas, in the kitchen. “At Willow Cakes, we start soaking the fruit mix in September, in a mix of brandy and rum. We also make a smaller batch soaked in icewine because we are in Wine Country.” The fruit mix consists of bright red and green cherries, five kinds of raisins, black currants, mixed peel, dried apricots, candied and pineapple. Nuts include almonds, pecans and walnuts. Cakes topped with marzipan are available for purchase by the pound or by the slice.
}“We purchase raw chocolate in solid blocks, melt it down in our tempering machines and create our own fillings in small batches...’ –Claude Hardenne
steamed in a glass bowl, which customers take home, and steam again. The last step is to pour over the scrumptious house-made brandy sauce.
Christmas shortbreads are decorated with royal icing, while most of the gingerbread items are dipped in rich chocolate. “Our gingerbread is gingery, and nicely spiced. The cookies have a softness to them.”
When making stollen, Mary Mackay, owner of Terra Breads, incorporates the spices into the butter, rather than the flour, for a more intense taste.
balls, and various flavours of shortbread.
TERRA BREADS
Christmas pudding is a combination of Guinness, suet and currants, spiced with cinnamon, allspice and mace. It is
Cookie platters featuring 16 different cookie varieties are popular and include spritz cookies, checkerboards, chocolate peppermint cookies, snowballs, pecan
Mary Mackay, head baker and co-owner of Terra Breads, with four locations in Vancouver, says customers look forward to chocolate cherry panettone: stollen, the traditional German Christmas bread, and Christmas cookies each year. “Our panettone isn’t the traditional Italian panettone. It’s more like a cross between a panettone and a brioche, while maintaining the mushroom shape. We make it fresh every day during the holiday season.
We produce around 500 stollen and 750 panettoni, over the eight days leading up to December 24th.”
There is a starter in the base of the dough, but also yeast to give it extra lift. Cherries that have been soaked in vanilla, along with bittersweet Callebaut chocolate, orange and lemon zest, sugar and honey have a delicious flavour. Finally, the crust is topped with cocoa glaze that crinkles and cracks as it bakes.
As for the stollen Mackay says, “First, we soak raisins, toasted sliced almonds, lemon, and orange zest in dark rum and vanilla for two days. We don’t like it to have too much of an alcohol flavour, because we cater to a family crowd.”
For the stollen dough Terra Breads uses the poolish method. The poolish is made by taking a portion of the water, flour and yeast, and mixing it together the day before. This is set aside at room temperature. On the day of baking, first butter, sugar and spices are mixed together. “I like to incorporate the spices into the butter, rather than the flour, for a more intense taste.”
Next, the eggs and milk are added, followed by the rest of the flour, water and yeast. Then, it is left to rise, before it is knocked down, shaped and filled with almond paste. “We roll the stollen in butter and sugar, when it is still slightly warm, and then once cooled we dust with icing sugar,” Mackay says. Christmas cookies include traditional
gingerbread people, with piped royal icing faces and buttons. Shortbread takes on different shapes and flavours. Some contain ground hazelnuts, while others combine ground cashews with cardamom. The cocoa shortbread is rolled into rounds to form thumbprint cookies, with pistachios around the outside and dollops of raspberry jam in the centre. A popular variety of the sugar cookie is made with brown sugar dough, with pistachios and cranberries.
HARDEN & HUYSE CHOCOLATES
Belgian chocolates are a luxury item, and what better to celebrate Christmas with than handmade creations from Harden & Huyse Chocolates, in Saskatoon, Sask. “As a traditional Belgian manufacturer, we have a predominantly moulded selection of chocolates, which makes for many beautiful shapes,” says Claude Hardenne, one of the chocolatiers and owners. “We purchase raw chocolate in solid blocks, melt it down in our tempering machines and create our own fillings in small batches of usually five kilograms or less. Then, we fill each chocolate individually by hand.”
Top sellers include the zoomorphic detailed Horse Head, available in both milk and dark chocolate and filled with a crunchy hazelnut filling. Then, there is the dark chocolate Rhum Barrel, featuring a smooth cream ganache, and a sublime white rum flavour. “Customers
will come in and fill an entire gift box, just with one of these chocolates.”
Other popular varieties include the Rembrandt, featuring a shadow box framed image of the great Dutch artist. Like the Horse Head, it has hazelnut filling, but it is smooth, as opposed to crunchy. Then, there are old-fashioned rich flavours like the mousse-filled Milk & Butter, or dark Caramel, both in milk and dark chocolates. The Grenoble is a soft melt-in-your-mouth toffee, while the Grand Marnier is a complex orange-ganache-filled chocolate, housed in an oval cameo.
Peppermint bark, chocolate-covered nougat and hollow chocolate novelties, including Santa Clauses, snowmen, angels and delightful bears, are all the rage over the holidays.
LES CHOCOLATS DE CHLOÉ
Over at Les chocolats de Chloé in Montreal, namesake chocolatier and owner Chloé is loyal to French Valrhona chocolate and works exclusively with it. “I have been using Valrhona since I opened the shop in 2003.”
Chloé says her top-selling truffle is the milk chocolate ganache, with fleur de sel. “Customers really like anything with salt including caramel, milk chocolate and dark chocolate. And people seem more open minded about chocolate, purchasing our popular Espelette pepper truffles and Szechuan pepper truffles.
Some of the top-selling confectionary items are the Tortelines. “It’s our version of the Turtle, with salted caramel, and pecans, covered in dark chocolates. We also sell lots of Mr Croquant, a sponge toffee covered in dark chocolate. And the Praline bar. A thin dark chocolate bar, with crunchy praline filling.”
Kids delight in specialized festive chocolate creations including cheerful chocolate Santa lollipops, chocolate gingerbread people and red-nosed reindeer. There are cone-shaped chocolate fir trees, reindeer tablets and Christmas balls to hang on the tree. Inside are rounds filled with praline. The whole family will enjoy the advent calendar, revealing one chocolate for each on the 31 days in December.
Christmas is filled with both nostalgia and new memories in the making. Happy baking! / BJ
Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and a Red Seal pastry chef.
Christmas cookies at Terra Breads include traditional gingerbread people with piped royal icing faces and buttons.
SMORGASBORD OF BAKERY RESOURCES
IBIE served as a smorgasbord for baking businesses where there was plenty of substantial information to be consumed and exciting extra features to sweeten the experience. As with all buffets, there is only so much time to gobble up information, inspiration and opportunities. Here is a quick first taste with a Canadian flavour.
On Sept. 17-21, the International Baking Industry Exposition gathered members of the baking industry together at the Las Vegas Convention Center for five days of learning, connecting and celebrating an industry like no other.
Award-winning cake artist Jean Schapowal, owner of Cakes with Character, shared many tips and ideas for restructuring your cake business in challenging times. During the pandemic, Schapowal supplied cupcakes for drive-by birthday parties using individual packaging, worked with other complementary businesses in her Long Island, N.Y., community such as packaging suppliers and larger bakeries with more ordering power, and donated cakes to both keep herself busy and benefit others. Every one of those donations brought her repeat business, Schapowal said in her informative talk.
Justine Martin of Guilty Pleasures Bakeshop in Sudbury, Ont., gave an energizing presentation on how to set up your baking business to work smarter, not harder. This strategy includes delegating and contracting out work to free up time for Martin to travel, compete, promote her brand and do long-term planning to diversify and make the business more resilient.
Donuts with Dawn assembled an enthusiastic women’s networking session, taking a photo of approximately 200 women involved who are leaders in the baking business. Carrie Jones-Barber, CEO
Canada’s Cory Jong and Utah’s Emerlie Ann Miller’s fondant-covered depicted England’s new King through a crown mounted on a cushion that featured realistic quilting achieved in part by using plastic wrap to simulate the puckered quilting.
PHOTOS: BAKERS JOURNAL
Mochi Foods of Hawaii brought its new rice-based doughnuts, waffles, milk pops and other products to the show floor. Their signature formulation touts a unique, chewy texture.
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• Pick up trends at the Canadian Pizza Chef of the Year competitions!
• And much more!
of Dawn Foods; Cordia Harrington, founder and CEO of Crown Bakeries and chair of the ABA; and Brittny Stephenson Ohr, director of product management for Sugar Foods Corporation and board chairman of the American Society of Baking, talked about their roads to leadership, Harrington reminding the audience that women’s equality in the workplace is often cited as the top current driving force in the workplace. Other entrepreneurs were invited to take the mic, among them Pei Wu, owner and founder of Mochi Foods who announced the young company’s partnership with Dawn on its gluten-free mini-doughnuts featuring rice flour.
Canadians made their presence known at the show. Cory Jong of Hey Cake This! in Vancouver, and Emerlie Ann Miller of My Sugar Rush in Salt Lake City, Utah, won second place in two categories of the Retail Bakers of America’s Pillsbury Bakers Plus Grand Champion Creative Decorating Competition. The partners worked diligently in front of a riveted audience to make four cakes – wedding, tiered buttercream, sculpted hyper-realistic and tiered fondant – in two days on various themes. Their “Four Seasons” buttercream-covered cake was designed to be turned and viewed from four angles depicting spring, summer, fall and winter. Their fondant-covered depicted England’s new King through a crown mounted on a cushion that featured very realistic quilting achieved in part by using plastic wrap to simulate the puckered quilting, Miller explained. Jong said, “I am proud of what we accomplished at this competition, and I learned so much during the whole experience with my teammate, Emerlie! It was tough, insane, and gruelling . . . and I would do it again in a heartbeat!”
In the education wing, Matthew Duffy, professor at Centennial College in Toronto led a beginner’s class on making sourdough bread. Rye sourdough is a great way to start making sourdoughs because it uses a soft grain flour, Duffy said, as it requires less precision and is more forgiving than some other breads. He also recommended using scalded flour for about 10-14 per cent of the overall formula.
At the Retail Bakers of America stages, Jenna Hutchinson and Ashley Kowasan of Jenna Rae Cakes in Winnipeg demonstrated several techniques using
Kwik Lok, a company headed by entrepreneurial sisters Stephanie Jackson, Kimberly PaxtonHagner and Melissa Steiner, displayed its sustainable enclosures and accompanying equipment systems.
Award-winning cake artist Jean Schapowal shared many tips and ideas for restructuring your cake business in challenging times.
Coinneach MacLeod, known on TikTok as the Hebridean Baker, delighted bakers with cheeky stories while sharing tips for baking his mincemeat cookies using spiced rum or brandy and leftover dried fruits such as currants and sultanas.
their line of lustre dust. They created a fabric-like material by painting the dry dust on a thin sheet of glycerin using a fluffy makeup brush.
Kwik Lok displayed its sustainable enclosures, which include cardboard and printed using edible ink, and system of applying them. The company designs systems for bakeries based on what they are looking for: recyclability, reusability or compostability.
Puratos’ Artisan Marketplace was the setting for demonstrations on such topics as Nordic baking using sprouted grains and the company’s Sourdough Library. Chief executive officer Pierre Tossut shared with us a few current and future trends he is seeing. Consumers are reading labels and there are opportunities to enrich grains and improve gut health, Tossut said. He sees sustainability as an abiding priority. “Consumers are interested in where ingredients come from.”
Tossut highlighted demand for locally sourced ingredients and plant-based products, noting that all consumers, not just those following strict diets, are interested in and can benefit from plant-based foods.
Sourdough continues as a strong trend, Tossut said. As one of the most talked about topics online, the tradition has prompted a steep rise in interest and awareness of baking skills.
Among new products at the show were Richardson’s golden croissant Danish roll-in margarine and Cremin Vegan ready-toship icing, demonstrated by product development manager Joel Lamoureux. Still on the icing front, Cargill’s Palmagility easily spreadable icings were developed to solve the problems of brittleness and greasiness and stickiness. ECD Bakewatch brought its Cake-ometer and Bread-ometer, which use innovative sensors to give bakers data on their products that they can access on a computer and choose the lowest of several temperatures to help create a consistent bake.
Canadian company GPI educated bakers about their chickpea-based dry mix blend of food ingredients and additives for plant-based egg products, which serves as a thickener, stabilizer
and egg alternative for baking applications.
On the marketing side, The Knock Shoppe showed off its illuminated cake display system and DGI demonstrated its Sweet Box inkjet printer for food applications, designed to make your products memorable and which takes about one minute to print a 40 cm by 40 cm image plate. The inventors of B.C.’s Ta-Daa Box demonstrated for bakers an exciting way to reveal their baked creations with the pull of a ribbon (see more on the New Products page).
The labour crunch has put automation on the minds of many a bakery big and small and there was no shortage of options at IBIE. B.C.’s AES Packaging Solutions displayed its Sapphire Flow Wrapper for horizontal flow wrapping, which features stainless steel construction and a cantilevered design for quick belt removal and is designed to reduce unplanned down time. Capway Automation’s DEFP Jet Pulse Filter system was developed for vacuum operations. It is designed to to remove extra-fine particulate, or flour dust, which then drops down into the hopper below. Apex Motion Control’s BakerBots turned a lot of heads. Dressed in human-style uniforms, the bots were busy stamping out cookies and doing other labour-intensive tasks. The bots earned the company a Best in Baking award in the automation and robotics category. / BJ
Watch bakersjournal.com and our social channels for more tips and trends from the show, including our Facebook photo gallery highlighting Canadians at IBIE!
Notes from the Executive Director
INTERNATIONAL BAKING EXPO
It was a privilege to attend IBIE, the International Baking Expo, held in Las Vegas in September. Here was an opportunity to network with our colleagues from around the world, and expose ourselves to new ideas, products, machinery and equipment.
We met a large contingent of Canadians at the show, all eager to connect and, as with the other 20,000-odd visitors, celebrate the opportunity to finally meet and talk in person. We told many people about our own Bakery Showcase in Vancouver next May 14-15 and the feedback and eagerness to attend were very encouraging. We look forward to welcoming the bakery world to Canada in 2023!
Two highlights were a meet-and-greet with the directors of the American Bakers Association, and a gathering with our other partners, the Bread Bakers Guild of America. We are looking forward to continued collaboration between all our institutions.
Personally, I had many interesting and involved conversations on diverse subjects We had arguments, brainstormed and shared our common challenges. Sometimes we had to agree to disagree; however, the takeaway was always that our industry is in a good place, is growing and is committed to producing the most delicious and nutritious product, as well as respecting sustainability and our planet.
28 YEARS AGO
I was taken back to 1994 when we attended the RBA show in Vegas: it was my first big trade show and we took a precious two days off from behind the bench at Rising Star in Victoria, B.C. I was fascinated by the equipment and array of products available, but mostly, like a bug-eyed kid, I engaged with the demonstrations, which I feel are essential to any successful trade show. It was fall and at one of the equipment stands a baker was making white bread. He announced that the formula didn’t have any water in it, which of course, hooked us all. After he blended the dry ingredients, he took a case of ripe tomatoes and started throwing them, one by one, into the mixer until the correct consistency was achieved. The result: a beautiful silky, pink dough which baked into a tasty, interestingly flavoured loaf. I never forgot that recipe and have used it often. We have been blessed with a warm and sunny fall on Vancouver Island and our garden tomato harvest has been abundant. Time to make the tomato bread! Over the years I have adjusted the formula and now use a 100 per cent sourdough overnight process. You’ll find that recipe on page 16.
EDUCATION AND TRAINING
Education is a cornerstone of the BAC. Having a well-trained, professional workforce ensures we can continue to operate efficiently, produce nutritious and delicious products safely, and provide meaningful employment with recognized credentials for our workforce. Apprenticeship (Red Seal) is evolving, and the BAC recently engaged with the Red Seal authorities to review the curriculum.
The Bakery Red Seal program is an excellent way to have your employees become certified (and proud) journeymen and journeywomen. Did you know the federal government pays grants to apprentices at all three levels of training? Applicants can access $1,000 in each of the first two years and $2,000 at completion. Please share this link with your staff and HR departments: https://www.canada.ca/en/employmentsocial-development/services/funding/ apprenticeship-incentive-overview.html
We will be identifying gaps in our training opportunities and sharing with you opportunities and challenges. We will engage with all of our training suppliers from coast to coast. Colleges are also great resources to find bakery staff. Nearly all of them will publish your vacancy postings to graduates.
CONTINUED ON PAGE 16
FRIDAY NOV 25TH
Candyland Ch ristmas
LOCATION
OLD MILL TORONTO Guild Hall A&B 21 Old Mill Road I Toronto, ON
6:00 PM Reception (cash bar)
7:00 PM Dinner
8:30 PM Entertainment and Prizes
REGISTRATION FEES
$145 per member I $155 per non-member
Pre-register by November 15th 2022
Reservations for tables of 8 or 10 accepted for Company Sign
RAFFLE PRIZE DONATIONS HAPPILY ACCEPTED. If interested in sponsoring the evening please contact Kate Tomic at ktomic@caldic.ca
DRESS CODE
Festive or business casual attire
ATTENDEE INFORMATION
At Showcase in Vancouver May 14-15, 2023, we will have a broad panel discussion with all stakeholders on the subject of training and staff retention and there will be an opportunity for all those interested to contribute. If you have concerns, challenges or suggestions on this very important topic, please contact us at BAC info@baking.ca.
WORLD SKILLS BAKING AND PASTRY COMPETITION
Emma Kilgannon won Bronze for Canada at the World Skills Special Edition baking and pastry competition in Lucerne, Switzerland, Oct. 10-15. Led by Team Canada coach Alan Dumonceaux of NAIT, Emma competed in Pâtisserie & Confectionery, making circus-themed marzipan figurines, a sugar stand with entremet, chocolate bonbons and a chocolate showpiece. Read about her win at the Canadian national competition: https://www.foodserviceandhospitality. com/humber-college-graduate-claims-top-spot-at-skills-canadanational-competition/
Remember to register for our chapter events this fall. All proceeds go towards funding for our baking and pastry students. As this is the last issue of the year, the Baking Association of Canada wishes to take this opportunity to wish you all season’s greetings, however you celebrate, and a healthy and prosperous 2023!
Martin Barnett Executive Director Baking Association of
mbarnett@baking.ca
Canada
The BAC’s mission is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
B.C. Chapter holiday event: A Traditional Giggle Dam Christmas
The B.C. Chapter invites members to come out for Giggle Dam Theatre Company’s world-famous Christmas dinner theatre in Port Coquitlam on Friday, Nov. 18!
Sponsored by our friends at Caldic, it’s the house party we weren’t allowed to throw during COVID!
Did you miss making fun of your boss? Did you miss seeing your husband in a dress that accentuates his balloon bosom? Did you miss having your colleague serenaded by three gorgeous guys? And most of all, did you miss dancing to an awesome live band? Well, so did we!
Join us for “A Traditional Giggle Dam Christmas, which pokes fun at all things traditional. Enjoy full audience participation, complete
cast interaction at all times, participation costumes and a delicious five-course meal.
The company suggests people arrive at 6:30 p.m. to be seated and have drink orders taken. The pre-show starts at 7 with appetizers. Members of the cast then come around in costume and take dinner orders. The main show starts at 8:30.
Tickets are $80 each and include tax. Register to attend now on the BAC website, baking.ca, under the Chapter activities tab!
Join us Friday, Nov. 18, 2022, 7-11 p.m., at the Giggle Dam Dinner Theatre, 2616 Shaughnessy St., Port Coquitlam, B.C. For more information, visit giggledam.com.
SOURDOUGH TOMATO MICHE WITH FRESH BASIL AND PEPPER
Yield: Makes 1 loaf (1400 g) or 2 loaves (700 g each), free-form
INGREDIENTS
Levain
Organic white flour 150 g
Water 150 g
Levain (sour starter) 31 g
Inclusion
Tomato (ripe) 450 g (variable)
Fresh basil, chopped 15 g (optional)
Fresh ground black pepper to taste
Final dough
Organic white flour
600 g
Water (variable) 0
Salt 15 g
Levain 330 g
Total 1,472 g
DIRECTIONS
1. Make levain 6-10 hours before mixing using a recently refreshed starter.
2. Blend the tomatoes with a stick blender or, if very ripe, mash up by hand.
3. Tomato amount will be variable depending on the variety used and degree of ripeness.
4. Mix all ingredients by hand in a bowl and give 30 minutes’ rest. Cover dough.
5. Lightly fold and rest overnight, covered, in fridge.
6. Next morning, stretch and fold dough and gently shape into boule (can be shaped into 2 smaller loaves if desired).
7. Rest in dusted couche, basket or banneton in a warm place for 2-4 hours or until fully proofed.
8. If using a Dutch oven, heat first. Cut (score) dough, and carefully place into HOT Dutch oven.
9. Lid on and bake with fan assist for 20 minutes at 425 F (220 C).
10. Turn down to 410 F (210 C) and bake for 15 more minutes.
11. Take off lid and finish baking for another 10-15 minutes (if using an oven without fan assist, increase temperatures by 25 F (10 C).
12. Check internal temperature with a probe thermometer for doneness to 205 F (96 C).
13. If cutting into 2 loaves, can be baked in pan or directly on baking sheet or hearth in any shape and baking times will be shorter.
14. Enjoy with your favourite accompaniment!
Vemag Dough Divider
n Gently handles dough
n
n Divide to exact weights
n
BY DIANE CHIASSON
FIVE FESTIVE BAKERY PROMOTION IDEAS FOR THE HOLIDAYS
Trying out new and original promotion ideas can help grow your business
December is a month packed with celebrations, including Hanukkah, Christmas Eve, Christmas, Boxing Day, New Year’s Eve, New Year’s Day and Kwanzaa. It’s a busy time for big businesses and one that could benefit your bakery as long as you make the proper preparations. As you know, your most effective marketing tool is your product. However, trying out new and original promotion ideas is always a good idea to help grow your business. Here are five festive bakery promotion ideas for the holidays.
1.
}bakery items, and it will be sure to attract customers. For instance, you could prepare some biscuits, pie dough and unbaked scones that customers could take home to prepare. Children love to do the mixing, rolling and cutting of cookie dough. This also allows your customers to add the finishing touches of their choice to produce their own creations. Put a big sign in your window saying, “We make, you bake.”
3. UPGRADE YOUR MENU FOR THE HOLIDAY SEASON
This time of year, your bakery menu should look quite fancy. To draw old and new customers, create a to-die-for holiday-themed menu that includes traditional dessert items and other options for customers for whom Christ-
Selling gift cards at your bakery during the holidays will give your business a nice boost in traffic during the first two months of the new year.
PREPARE UNIQUE, CREATIVE BAKERY SPECIALS
You should try to attract the most non-traditional of customers by preparing some unique and creative Christmas specials. Consider emphasizing that your baked goods are prepared with a personal touch and a bit of history, which may strike a chord with customers seeking traditional items. What about some gingerbread donuts, pumpkin tortes, eggnog pies, Christmas cookie cups, mince pies, chocolate logs, Jell-O moulds, old-fashioned puddings, marzipan in the shape of fruits, white chocolate peppermint pies, and some old-fashioned angel food cakes? As you know, the younger generations nowadays are highly intrigued about the past. If they come into your bakery store and see something unusual, it will resonate well with them.
2.CONSIDER
PROMOTING AND SELLING SOME UNBAKED ITEMS
Many families look for meaningful activities to enjoy at home during the holidays. Bring out innovative unbaked
mas is just another day of the year. Prepare egg and ham breakfast sandwiches, Christmas puddings, sausage, cranberry, chestnut rolls, gingerbread-topped fruitcakes, apple pie granola, cupcake Christmas trees, glazed blueberry rolls, and cranberry-apple muffins. Don’t forget to cater to everyone’s needs by including vegetarian and gluten-free dishes. Consider preparing some virgin Christmas-themed drinks, fun non-alcoholic cocktails and unique coffee and hot chocolate drinks.
4. ADD FESTIVE
DECORATIONS
To get a wonderful holiday atmosphere, there are several things you can do to make your bakery feel cozy, special and decorative. How about tying large red or green ribbons (or both) to chair backs, plants, wreaths, basket handles, gift boxes, doorknobs, etc.? You can easily get inexpensive ribbons at dollar stores and discount shops. You could also consider metallic silver or gold. Make your own bows using wire, and once done, attach them to many objects, furniture, display
cases or wall units.
Try to get out any presentation plates, dishes, bowls and mugs that fit the holiday theme – the more, the merrier. Many discount and dollar stores carry fun winter designs that are not so common, which is a great way to start the holiday themes.
Don’t forget to pile pine cones with red berries, ornaments and bows in a large bowl or basket. Fill some pretty baskets with traditional candy canes. You could also decorate your display cases with small fake or real poinsettia plants. Hang fairy lights everywhere in your bakery: on your windows, around your counters or even from the ceiling.
5. OFFER CHRISTMAS BAKERY DEALS AND GIFT CARDS
Take advantage of the 12 Days of Christmas theme to offer customers who come into your bakery unique deals and gift cards. You could offer discounts on specific items such as free drinks or desserts. Gift cards will be all the rage this holiday season, both online and offline. Many customers will be opting for a gift card as a gift idea this holiday season. Because almost 90 per cent of cards are redeemed in the first 60 days after they are received, selling them at your bakery during the holidays will give your business a nice boost in traffic during the first two months of the new year. Place your display and signage next to the register to maximize gift card sales. Don’t forget to train your employees to upsell these cards. Make sure they are in a prominent place on your website and added as an item in your website’s ecommerce inventory. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com, or visit www.chiassonconsultants.com
¦ bakers formula ¦
BY MÉGANE BOUCHET-LANAT
TRIPLE CHOCOLATE CHIP COOKIES
INGREDIENTS
• 240 g all-purpose flour
• 4 g salt
• 4 g baking soda
• 118 g brown sugar
• 120 g of softened unsalted butter
• 60 g granulated sugar
• 110 g white chocolate chips
• 65 g dark chocolate chips
• 110 g milk chocolate chips
• 5 g vanilla extract (optional)
• 1 egg
TOOLS
• 2 bowls
• 1 spatula or wooden spoon
• 1 baking sheet lined with parchment paper
INSTRUCTIONS
1. Line your baking sheet with parchment paper and set aside. Mix the flour, salt and baking soda together in a large bowl and set aside.
2. In another bowl, mix the softened butter, granulated sugar and brown sugar together until smooth.
3. Add the egg (and the optional vanilla extract) to the wet ingredients.
4. Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon or spatula.
5. (Our favourite step!) Fold in the chocolate chips. Scoop the dough into equal-sized balls, and refrigerate for 1 hour. Preheat the oven to 177 C (350 F).
6. Place the cookie dough balls on the baking sheet lined with parchment paper and press down lightly. Bake for 6 minutes, or until the cookies are golden brown on the sides.
7. Let cool directly on the baking sheet and enjoy!
Mégane Bouchet-Lanat is chef and manager at Rustique Pie Kitchen in Montreal, which specializes in handcrafted desserts made simply by hand, using real butter, flour, sugar and the finest local and regional seasonal produce.
(DIVISION
SUPPLIER
Tel: (416) 252-4660 Fax: (416) 252-9993 25 - 8 Connell Ct., Toronto, ON M8Z 1E8
Phone
BAKERY STORE MANAGER:
Need 10-15 years retail or bakery production management; able to manage production in a retail setting (cakes,bagels, bread); 2 bakers, 10 staff. Able to run a business: initiative, hands on, practical helps. Work 6 9 hour days. $70-$85K Toronto (possible future bonus, small profit share)
R&D MANAGER MANUFACTURER (B.Sc.)
5-10yrs R&D, cookies a plus $90-$120K
MIXERS N.York and Misisssauga 1-5years+ N.York:Production Lead Hand 4 staff; Packaging Lead 7 staff knows tape machine, flow through wrapper/or supervisor position
Call Andrew Gravely - ph: (416) 733-2696
Food Industry Recruiters andrew@foodindustryrecruiters.ca www.foodindustryrecruiters.ca
TURN KEY GERMAN BAKERY IN COSTA RICA FOR SALE
Living with the Sun. The opportunity of a lifetime… A Business dream. Includes Biergarten - Restaurant, sitting on 2,5 acres of land in the best Liberia Airport Location Create your Baking goods in complete freedom, using your own established customer base and network, and own trucks to deliver your baking love. Our name opens all doors, to present new products, 15 Minutes from the Papagayo Beaches. Surrounded by the tropical always nice climate even in the rainy season E-mail for more information: panaleman1@yahoo.de
BY JANE DUMMER, RD
BAKING SECTOR CHALLENGES AND OPTIMISM
A look at the current and future state of the baking industry in Canada
In September, I attended the International Baking Industry Expo 2022. With nearly 1,000 global exhibitors, it was the first international baking show in North America since 2019. It has been an unsettled three years for the baking industry. From the sourdough craze in home baking to the supply-chain disruptions, the industry has weathered the global pandemic and remains resilient as we continue in complex times.
}Nithya Caleb, editor, Food in Canada, describes results from their 2022 Business Outlook survey: “The food industry has concerns. Many businesses are still significantly impacted by the pandemic and the 2022 Russian-Ukraine War. Supply-chain disruption is the biggest hurdle for processors. Skilled labour shortages are hampering business growth. Despite these concerns, 65 per cent of the respondents are ‘cautiously optimistic’ about the market conditions next year.”
in total did not perform as well as in 2020 in terms of sales and as a per cent of grocery sales. Top-performing categories were pizza crust/dough with a seven per cent increase in sales compared to 2020, while tortilla wraps increased by three per cent. Home cooking and comfort foods remained a popular item into 2021 amid hybrid working-from-home arrangements.
Consumers gravitate toward indulgence, convenience and health. The health trend has been a constant since March 2020. Uncertainty, inflation and changes in habits have all led to people feeling the stress impact on their everyday lives. As food dollars are budgeted, consumers will focus on foods with proven health benefits. And that sourdough craze? It’s not going away
The industry has weathered the global pandemic and remains resilient as we continue in complex times.
anytime soon. Baked goods in 2021 saw increased demand for supporting immunity (a pandemic-drive factor), and greater gut health and support in digestion (Food in Canada). At IBIE 2022, Puratos fermentation expert Karl De Smedt agreed: “The consumer demand and interest in fermented and sprouted bread formats is only increasing. And what is fascinating is no two sourdough starters are the same.”
director of the Baking Association of Canada, to weigh in on the state of the industry: “The Canadian baking industry has grown in leaps and bounds over the last few years,” Barnett said. “Not long ago we were touting an $8-billion industry. Now, according to Government of Canada statistics our trade is worth upwards of $13 billion! Regular predictors and reporters like Food in Canada and Euromonitor are showing extremely strong growth in all bakery sectors in 2020 and 2021. This was an anomaly brough on by the pandemic with a lot of people eating at home, purchasing retail baked goods and not visiting restaurants. Although, with the reopening of these outlets and people returning to work, there has been significant dropoff in the growth. However, dollar-wise, the sector is growing even with the volumes currently down where they were in 2019. This reflects increases in cost inputs but also some profit maximizing as well. Volume production is showing steady growth right through to 2027.
“Looking forward to the future, we see continued growth especially in the artisan and specialty markets as well as increased exports. Stalling any growth will be continued supply-chain issues caused by international conflict, climate change or labour market challenges.”
Data from the Food in Canada 2022 Food Industry Report identifies that, in 2021, the baked goods sector imported $2.3 billion, a one per cent increase from 2020. It, however, exported $4.8 billion in 2021, an 11 per cent increase from 2020, leading to a positive trade balance of $2.5 billion in 2021, an increase of 22 per cent from the previous year. Most of Canada’s baked goods continue to be traded with the United States, remaining at 97 per cent of 2021 exports and 68 per cent of imports.
According to Farm Credit Canada, in 2021, domestically, the bakery category
Consumer demand for natural, clean labels continues to dominate trends for 2022 (Food in Canada). Along with the need for greater personal health and the use of natural ingredients, sustainability increased in relevance in 2021. Addressing planetary health is a must for all food sectors. Reducing food waste continues to drive private and public policies across the entire food value chain. Similarly, in an industry that has been slow to automate, the use of technology to create more sustainable, energy-efficient products is a welcomed implementation.
I asked Martin Barnett, executive
Despite the challenges facing the industry, it’s encouraging to see manufacturing investment in Canada. Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, plans to build its first North American plant since 2008 in Brantford, Ont. The factory will have an initial annual production capacity of over 50,000 tonnes with potential to increase capacity significantly over the next 10 years. Total investment volume over that period is projected to amount to 104 million US. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
Fully integrated SOLUTIONS for the b a
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Dough Processing
Pastry Make-up Lines
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Packaging Equipment
Labelling & Coding
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Preparation Equipment
Portioning & Slicing
Packaging Materials
Project Management
For almost 100 years FRITSCH has been at the forefront of manufacturing world-class dough processing equipment , enabling our customers to produce premium products on an industrial scale.
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Known worldwide for ground-breaking, innovative solutions, underpinned by proven and reliable technology, our portfolio includes equipment suitable for every size of business - from compact sheeters, ideal for artisan bakeries, through to industrial-scale complete dough processing lines.
Let’s work together to see how our fully integrated solutions for the bakery industry can contribute to your success.
