Husband and wife team Ken and Angie DeJong have been creating sweet treats since 1986.
BY LAURA AIKEN
WHAT IS BAD?
Recently, someone told me that pineapple is bad for you, even citing a doctor as the source. I had to wince. Having just coming home from an educational few days at the International Baking Industry Exposition (IBIE) in Las Vegas, the words echoed what I fear is perhaps the largest overarching challenge facing the entire food industry and its consumers. Just what does “bad for you” mean, anyway? So many health misconceptions are floating around out there, one doesn’t even know where to begin to explain the term, let alone define it in black and white. OK, smoking is bad for you. Drinking a case of beer in one sitting is bad for you. You could hardly equate eating pineapple with either of these ingestible activities. And “tastes bad” – well that’s a whole other story. Life’s too short for food that tastes bad.
At an IBIE seminar hosted by the Grain Foods Foundation, one of the panel experts mentioned seeing a doctor asked on television that very morning how people can make better choices in fast food restaurants. Should they go with the grilled chicken or the burger? The doctor replied, “Why not just cut out half the bun?” This is an obviously exasperating answer for the baking industry. It’s a poor answer in general.
I’m not meaning to pick on doctors, but the already confused public perceives them as a very credible source for diet information even if they are not registered dietitians. Food is highly complex and I’m sure every health professional that is looked to for information is trying to give the best guidance they can, based on what they know. But they are as human as anyone else, and not all are specialists in the area of nutrition. The big-picture nature of health (and its myriad factors) coupled with individual complexity can make cut-and-dried two-minute TV clips just plain damaging to an already confused consumer. And the Internet is a labyrinth of misinformation. You really have to separate the wheat from the chaff there.
}Food has become a staple of social conversation these days. Unfortunately, the litany of half-truths out there being discussed only leads to more propaganda.
I used to think food was a simple matter, and perhaps at a basic level it really is. Eat a variety of it, with most of it resembling the pictures on Canada’s Food Guide, and treats are surely OK in moderation. I prefer to think of different edible products as more or less healthy for me, and just try to strike a balance between nutrients and calories in versus calories out. Sure, if you overindulge in too many less-healthful items, it could contribute to illness, disease, or premature death. But a lot of other factors are at stake, such as activity level, genetics, metabolism ... and sometimes, strange luck. Some people will always manage to defy the odds by abusing their bodies mercilessly, yet they continue to rock and roll into their golden years, seemingly unaffected. Sometimes health is just plain unexplainable, just like some trends.
Some people are taking up gluten-free diets as a method for weight loss. At the same IBIE grain foods seminar, Shelley Case, a leading expert on gluten-free diets who serves on the medical advisory boards of the Celiac Disease Foundation, Gluten Intolerance Group of North America, and the Canadian Celiac Association, told us that while progress has been made, many gluten-free foods are still high in fat and not as nutritious as their glutenous counterparts. This can lead to weight gain in people starting gluten-free diets. Basically, unless a person is celiac, wheat sensitive, or allergic, why partake in a gluten-free diet for nutritional or health reasons? Clearly, confusion reigns in the marketplace.
Food has become a staple of social conversation these days. Unfortunately, the litany of half-truths out there being discussed only leads to more propaganda. What’s “bad” is a slippery slope. Carbs were bad, thanks to the Atkins diet. It’s important to remember even good things can be bad in excess. Perhaps moderation needs to be the mantra of today’s masses. / BJ
NOVEMBER 2010 | VOL. 70, NO. 9
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Lesley Mattina, OMG Baked Goodness, Toronto
briefly | George Weston closes Keystone deal | Bread overlooked as source of vitamin D | New industry show will kick off in Chicago | FOR MORE news in the baking world, check out our website, www.bakersjournal.com
People on the move
Pamela’s Products
Pamela’s Products, known for its gluten-free and natural food products, welcomes two new additions to its team.
New general manager Ed Muscat will manage general operations including warehouse and administrative functions.
Throughout his 30-year career in the food industry, Muscat has been involved with sales, marketing, production, warehousing, exporting and acquisitions.
As foodservice coordinator, Alison St. Sure will create programs designed to assist foodservice
partners, including restaurants, cafeteria and healthcare groups, in offering their clients high quality, gluten-free foods.
DecoPak
DecoPak’s Steve Buffington has been promoted to vicepresident of sales, assuming responsibility for all the company’s sales functions. Buffington began his career in operations with the Lucks Food Decorating Company. When he left 18 years later, he was the national sales manager. Buffington continued his career in sales with Salmolux before joining DecoPak three years ago as director of sales for the western region.
SugarVeil showcases fashion at IBIE
LAS VEGAS — SugarVeil Products recently showcased a wearable fashion made entirely of its confectionary icing at the International Baking Industry Exposition (IBIE) in Las Vegas.
SugarVeil inventor Michele Hester designed the outfit, which she created on a live model during the trade show.
Hester is an award-winning cake designer who holds patents in both the textile and food industries. She has
received several international awards for innovation and product design. In the past, Hester has created confectionary wedding gowns on live models for an art exhibit opening, and for Chicago’s McCormick Place National Restaurant Association Show.
Michele Hester created a wearable gown from her confectionary icing.
Photo courtesy of Michele Hester
Bread overlooked as source of vitamin D
UNITED STATES — American consumers are aware of the importance of vitamin D, but most don’t consider bread as a source, suggests an online poll by Angus Reid Strategies.
The survey found that more American consumers believe vitamin D plays a great role in maintaining or improving their health than they did last year (44 per cent compared to 37 per cent). More than three-quarters of respondents (79 per cent) believe that vitamin D plays a great or moderate role in their health.
The most common health benefits associated with vitamin D are protection against osteoporosis and fracture risk (46 per cent), cardiovascular disease (19 per cent) and cancer (18 per cent).
The most common food associated with vitamin D is milk (74 per cent), followed by yogurt (40 per cent), orange juice (21 per cent) and cereals (18 per cent). Only 10 per cent perceive bread as a source of vitamin D.
The most important factors influencing consumers’ bread purchasing decisions
George Weston closes Keystone deal
George Weston has purchased Keystone Bakery Holdings for an estimated US$185 million.
Keystone supplies frozen baked goods to in-store bakeries and the foodservice industry. Keystone is composed of three companies: Freed’s Bakery in Manchester, N.H., Granny’s Kitchens in Frankfort, N.Y., and Heartland Baking in DuQuoin, Ill. The three operations supply frozen thaw-and-sell iced cupcakes, doughnuts and cookies across the United States and Canada.
George Weston Limited is a Canadian public company founded in 1882 composed of Weston Foods and Loblaw, which is operated by Loblaw Companies Limited.
were taste (78 per cent) and price (72 per cent), followed by fibre content (56 per cent) and natural ingredients (54 per cent). Vitamin-fortified bread (37 per cent) came ahead of low fat (32 per cent) and low sodium (26 per cent) products.
More consumers say they would prefer to buy bread that is naturally rich in vitamins (56 per cent) than to buy bread fortified with vitamins (6 per cent).
Angus Reid Strategies conducted this survey of 1,000 American adults for Lallemand Inc. between September 1 and 2.
Ed Muscat
Alison St. Sure
Steve Buffington
New industry show will kick off in Chicago
CHICAGO — The Retail Bakers of America (RBA), American Bakers Association (ABA) and the Bakery Equipment Manufacturers & Allieds (BEMA) are teaming up to launch a new industry event next October.
The new national trade show, called All Things Baking, will be held at the Renaissance Shaumburg Hotel and Convention Center just outside Chicago, Ill., from Oct. 2 to Oct. 4, 2011. The show will serve as a marketplace, meeting spot and educational forum during the two year gap in the International Baking Industry Exposition (IBIE) rotation. It will
be held in lieu of RBA’s standalone annual event, the American Retail Bakery Exposition. The show is intended to appeal to a wide audience, including professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals.
Additional details about the event, including information about competitions, demonstrations, educational sessions, participating exhibitors and more will be revealed in the coming months at www.allthingsbaking2011.com.
Pepperidge Farm to cut sodium in bread products
CAMDEN, NJ. — The Pepperidge Farm division of The Campbell Soup Company will cut the amount of sodium in many of its breads, rolls and bagels by at least 25 per cent in the coming months.
By February 2011, 69 of Pepperidge Farm’s 84 bread, roll and bagel varieties
will be made with less salt. Pepperidge Farm previously reduced the amount of salt in some of these products, and will make additional reductions in the next few months. Pepperidge Farms are the creators the highly recognizable Goldfish crackers.
California’s walnut industry continues to grow
CALIFORNIA — California’s walnut industry continues to grow, posting 17 per cent growth over the 2009 crop.
America’s National Agricultural Statistics Service predicts this year’s yield will be 510,000 short tonnes. This estimate is expected to be confirmed in February 2011. The crop has grown 113 per cent since 2000.
California walnuts account for 99 per cent of the commercial U.S. supply and three-quarters of world trade.
Horizon Milling launches EcoFlour
UNITED STATES — Horizon Milling has introduced EcoFlour sustainability solutions, a new customizable ingredient program. EcoFlour uses precision agriculture designed to reduce energy inputs and improve yields, helping bakeries build their brands with environmentally friendly product lines.
The program, which kicked off at the International Baking Industry Exposition (IBIE) in Las Vegas, Nev., relies on a combination of satellite imagery and soil samples to identify the best use of fertilizer on farmers’ fields. Farmers use this information to apply nutrients to their crops with precision, and only where needed.
Earlier this year, IBIE honoured Horizon Milling with a B.E.S.T. in Baking award for the EcoFlour program’s contribution to environmental sustainability.
BY DR. JOHN MICHAELIDES
MILK DOES YOUR BAKING GOOD
Milk products add nutrition and functionality to your baked goods
After focusing on flour, eggs, sugar, yeast and other ingredients in recent Tech Talk columns, it’s time to turn our attention to the role milk and milk ingredients play in your baking. Milk can be obtained from various animals including cows, goats, sheep, buffalo, camels and reindeer. The predominant source of milk in North America is the cow. The composition of the milk is affected by many factors, such as the animal breed, season, and feed. Whole milk is basically a fluid containing about 12.5 per cent solids. The basic solids are composed of 3.4 per cent protein, 4.75 per cent sugar (lactose), 3.65 per cent fat and 0.70 per cent minerals. The proteins in milk are mainly caseins (three per cent), lactalbumin (0.6 per cent) and lactoglobulin (0.24 per cent). The minor proteins are not coagulated by acid, but they are heatsensitive and remain in the whey during the cheese making process.
}increased by more than 30 per cent since 2006. Cream can be further processed (churned) to invert the oil in water emulsion system of the cream to water in oil. This forms butter, another very functional ingredient, especially in the baking industry. Butter provides the characteristic flavour and colour in many baked goods, as well as playing a functional role. It contains carotene (a precursor of vitamin A) and xanthophyl (yellow colour substances), the phospholipids lecithin and cephalin, and the fat soluble vitamins A, D and E. Although it does contain cholesterol, butter also contains many healthy compounds. This, combined with its characteristic flavour, is making butter a more desirable ingredient in food products. Indeed, the CDC SMCPP reports butter usage has increased by over 50 per cent increase since 2006. A byproduct of the butter production
Although it does contain cholesterol, butter also contains many healthy compounds. This, combined with its characteristic flavour, is making butter a more desirable ingredient in food products.
The use of milk products in fresh and frozen baked and confectionary goods has gone up 20 per cent from 2005 to 2010, says the CDC.
The main carbohydrate in milk is lactose, a disaccharide containing glucose and galactose. This sugar is not as sweet as sucrose (only 16 per cent as sweet), but it provides some sweetness, giving whole milk its characteristic taste. Lactose is further processed by enzymes to produce galacto-oligosaccharides (GOS). These are functional ingredients that provide health benefits through their prebiotic activity.
In whole milk, fat is present in the form of microscopic globules. It tends to float to the surface due to its lower specific gravity, separating into cream. Cream is a functional ingredient often used by the food processing industry. Indeed, according to the Canadian Dairy Commission’s (CDC) Special Milk Class Permit Program (SMCPP), the use of cream in food processing has
process is buttermilk. Buttermilk powder is very functional in baking systems because it contains high amounts of protein (38 per cent), providing nutrition and lecithin, an emulsifier with health benefits.
Dried milk powders also represent a significant portion of dairy ingredients that are used in the formulation of baked goods. These include whole milk and skim milk powders. These powders provide the advantage of convenience for commercial use and storage compared to the liquid milk. In addition, the process of dehydration (mostly spray drying) has an effect on the proteins that enhances their functionality. Indeed, unheated milk causes slack doughs and decreases in the loaf volume of baked goods. Skim milk powder is more frequently used in baking formulations. It is a valuable ingredient because it adds nutrition and improves the physical quality and characteristics of the baked goods. Sodium caseinate can also be obtained
from skim milk. It is produced by acidifying skim milk and spray drying it into a powder. Sodium caseinate is a functional ingredient containing more than 90 per cent protein, with very high water binding and fat-water emulsifying capacity. Although very functional, skim milk powders have been in decline as a baking ingredient due to their higher cost. However, information from CDC’s SMCPP indicates the use of whole milk powder in food processing has increased by more than 50 per cent since 2006. A number of functional ingredients are also produced from whey. Whey is the byproduct of cheese making. It retains most of the lactose, all of the water soluble-vitamins and minerals and most of the non-casein proteins. Two basic types of whey are usually generated: sweet whey from the rennet coagulation process of cheese making and acid whey from the acid coagulating process. Further processing whey results in the production of whey protein concentrates and isolates with specific functionalities in baked goods,
HOWAVEMAG ROTARYSHEETER producedthe PERFECT BROWNIE
ATRUESTORY: AReisercustomerwasusinga VemagDepositortosuccessfullyportiongourmet cookiesandscones.Shewantedtoexpandintobrownie productsanddecidedtopurchaseapistonfillertodo thejob.Shequicklydiscoveredthelimitationsofthe pistonfiller–thebatterhadtobemadelessviscousto runthroughthemachineanditrequiredhand-spreadingto fillthetraycorners.Realizinghowhappyshewaswithher Vemag,sheaskedReiser’sbakeryspecialiststoengineera solution.TheresultwasaReiser18-inchRotarySheeterthat attachedtotheVemag.Thisheavy-dutydeviceallowedher tomakethebrowniesasthickandchocolateyasshe originallyenvisioned.TheSheeter’sfull-widthextrusion completelyfilledthepan,eliminatingallhandlabor.Itwas theperfectsolution!Hervocalsupportresultedinsalesat otherplantsasshespreadthewordofVemag’sabilityto sheetviscousbattersandcookiedoughs.
From reducing fat to eliminating gluten, a little buckwheat goes a long way | BY BRANDI COWEN
BAKING WITH BUCKW
KW HEAT
Consumer demand for specialty products is growing, leaving food makers scrambling to solve a healthy – yet delicious – dilemma. The foodservice industry is searching for recipes that eliminate gluten, reduce fat content and offer nutritional and functional benefits, while still tasting as good as consumers know them to taste. One way of achieving these ambitious goals is to replace traditional ingredients with alternatives that interact similarly with the other ingredients, without compromising the taste, texture or quality of the finished product.
}I
Studies have shown buckwheat flour to contain high levels of vitamins B1 and B2, as well as copper, manganese, potassium and zinc relative to wheat flour, rice and other cereals.
have made everything from nice fluffy breads to very dense bread. It all depends on the other flours you have in there.
While bakers tackle these challenges in their kitchens, scientists have brought them into their laboratories. One ingredient that’s been getting a lot of attention lately is buckwheat flour. Studies have found buckwheat flour has a lot of potential to create lower fat and functional foods. Buckwheat flour also has a variety of applications in gluten-free baking. In August, The International Journal of Food Microbiology reported that buckwheat flour showed potential as a flour alternative in the production of gluten-free sourdough on an industrial scale. More recently, the October edition of The International Journal of Food Science and Technology reported gluten-free breads enhanced with buckwheat flour might offer more nutritional benefits to people with Celiac disease than other varieties of gluten-free breads.
With so much information out there, and more becoming available all the time, it’s easy to feel overwhelmed. This crash course in buckwheat flour will shed some light on one of the many ingredient options you can choose from in your specialty baking.
BUCKWHEAT 101
According to the Canadian Grains Commission, “Buckwheat is not a grass. It is related to rhubarb. Buckwheat is called a pseudocereal, because while it is not a true cereal, its seeds are used like cereal grains.” Buckwheat is also completely gluten-free.
When milling buckwheat into flour, the plant’s tiny seeds are usually ground up with the outer bran. This produces a flour rich in nutrients and high in fibre.
Canadian buckwheat contains anywhere from five to 11 per cent dietary fibre. Various studies have found that buckwheat flour contains high levels of vitamins B1 and B2, as well as copper, manganese, potassium and zinc relative to wheat flour, rice and other cereals. Buckwheat is also high in amino acids, lysine and niacin. It boasts the second highest protein content of all cereals (only oat flour contains more). In short, buckwheat flour is a great choice for bakers who want to pack their goods with nutrients.
Buckwheat is also an option for bakers trying to incorporate local foods into their products, since it grows right in many of our backyards. According to the Canadian Grains Commission, Manitoba produces approximately 70 per cent of the country’s annual buckwheat yield. Quebec and Ontario account for another 16 and 14 per cent, respectively, while Alberta produces a smaller amount of buckwheat each year.
ELIMINATING GLUTEN
“If you want to replace wheat, you cannot do it with one single flour alone. It’s just not possible,” warms Dr. Elke Arendt, a professor at Ireland’s University College Cork. “Any of the gluten-free flours – be
it maize, buckwheat, corn or others – on their own do not work.”
For the last 10 years, Arendt has been researching gluten-free flours. She has published dozens of papers on combinations of flours, starches and starter cultures and the gluten-free foods they produce. Although there are no hard and fast rules to baking with buckwheat flour, one finding has consistently emerged from these studies: buckwheat works best when blended with other flours.
“We have made some 100 per cent buckwheat breads, but they don’t look very appealing and they don’t taste very appealing,” explains Arendt. One hundred per cent buckwheat dough is “not even comparable” to wheat dough and “extremely hard to work with from a bakery point of view.”
How much buckwheat you should add to your dough depends in part on your other ingredients. A study published in the journal, Food Hydrocolloids, reported that a combination of buckwheat and rice flours produces optimal results with anywhere from 10 to 30 per cent buckwheat flour. Within this range, trained testers found all the breads to be acceptable in terms of look, feel and taste. Meanwhile, for a combination of buckwheat flour and cornstarch, The International Journal of Food and Science Technology reported good results using ratios between 10 and 40 per cent buckwheat flour. In this case, the bread prepared with 40 per cent buckwheat
From Ashworth’s new conveyor belt line to WP BakeryGroup’s dough dividing and seeding machine, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Dough dividing machine from WP BakeryGroup
The WP BakeryGroup’s Quadro Filius dough dividing machine and seeding unit can process between 1,400 and 4,000 rolls per hour. An attachment module allows bakers to produce treats in a variety of shapes, such as triangles and diamonds. Special plates let bakers further customize their products by allowing them to stamp images and logos on each individual item. The Quadro Filius also includes a Siemens control system, a non-stick dough transport and a sensor-controlled dough strip feed. www. wpbakerygroup.org
Gough Econ offers bigger bucket
Ink jet printer from Videojet Technologies
Videojet Technologies offers a small character continuous ink jet printer with a simplified fluid replacement system. The printer features a fluid bottle containing a microchip that identifies whether compatible fluid has been installed, preventing errors in ink types. The cartridge drains completely and can be refilled by injecting new ink with a needle, rather than pouring, reducing waste. The printer also features a print head that adjusts automatically to environmental changes, ensuring consistent performance. www.videojet.com/ca/en/index
Gates Mectrol belt line
The new mid-size Elecon Bucket Conveyor and Elevator System from Gough Econ features a bucket with a 495-cubic-inch capacity and a bucket elevator that can transport loads vertically, horizontally and on an angle up to 180 degrees. The system’s rack and pinion set up allows for 360degree bucket rotation and a quick return to the upright position for maximum flexibility and load discharge. www.goughecon.com
Gates Corporation has a new food grade belting line with a drop-in replacement for one- and two-inch plastic modular belting. The company also offers a non-fraying FlatClean and a self-tracking CentreClean belt option. The belts can be pressure washed on the table and require less water to clean than other belting systems. All the belts have sealed Kevlar or aramid tension members to limit stretching, and come with vulcanized weld, mechanical fasteners or PosiLace single pin installation. www.gatesmectrol.com
BAKERS
Shop, Supermarket)
❏ Baking Wholesaler
❏ Restaurant, Caterer
❏ Hotel, Resort ❏ Institution, Hospital ❏ Baking Supplier
Please specify
Buttonless welds on Ashworth’s Omni-Pro line
Ashworth’s Omni-Pro conveyor belt features ZeroTension 360-degree Buttonless Welds, designed to eliminate bacteria entrapments from the belt design. The welds feature a patented wear shield to prevent them from making contact with spiral cage bars, ensuring the belt runs smoothly and causes less cage bar wear. www.ashworth.com
Globe Food Equipment acquires countertop cooking line
Globe Food Equipment Company has acquired Commercial Pro International’s (CPI) line of countertop cooking equipment. The CPI countertop cooking line includes electric fryers and griddles, sandwich, panini and roller grills, an electric soup kettle, induction range, conveyor toaster, rice cooker and a food warming lamp. www.globeslicers.com
MultiPick robotic gantry system from Cimcorp
Cimcorp’s MultiPick robotic gantry system combines buffer storage and order fulfillment in a single automated system. Fresh inventory is stored in stackable plastic totes, with each stack comprising a single SKU, on the floor beneath the MultiPick system. One or more MultiPick robots can pick any number of totes from a stack, according to the dispatch schedule. Orders are loaded into vehicles in an optimal delivery sequence that saves time and energy and increases customer satisfaction. At the end of a shift, MultiPick can also automatically empty the entire picking area for faster cleaning. www.cimcorp.com
Formorethanacentury, ADMhasprovidedsuperiorflours croptocrop,yeartoyear. Becausewebelievethereis nosubstituteforsuccess.
Forcustomersaroundtheworld,ADMdrawsonitsresources—itspeople,products,andmarket perspective—tohelpthemmeettoday’sconsumerdemandsandenvisiontomorrow’sneeds. adm.com/milling800-267-8492
HANK’S PASTRIES: A CENTURY OF SUCCESS
As I stand near a glass display case waiting to meet with the co-owners of Hank’s Pastries, I find myself scouring the bakery in search of their secret to success. Could it be the moist, pillow-like cinnamon buns that seem to be calling me, or the smell of freshly brewing coffee that is filling pot after pot without reprieve?
Maybe it’s the easiness of the bakery/ restaurant combo that has me wanting to
}grab a table and spend some time. The building, located at 204 Queen St. in Port Perry, Ont., has been a bakery for over one hundred years. It has changed owners a handful of times, and today is run by husband and wife team Ken and Angie DeJong. The duo has been creating sweet treats since 1986. As I slip into a
I think the mark of a really good baker or bakery is when the baker stops what he’s doing and accommodates for that one special request.
booth at the back of the diner waiting for my interview to begin, the mystery of Hank’s success begins to unfold.
The atmosphere here is obvious; a laid back country diner on one side, a bustling bakery on the other. Waitresses sling pots full of hot coffee, hustling to not let a mug sit empty. All-day breakfasts and homestyle sandwiches on freshly baked bread leave the kitchen destined for hungry customers. Everyone here seems to have a smile. Within a few minutes the DeJongs join me in the
CONTINUED ON PAGE 25
Mai 1 & 2 May
Place Forzani 4855, rue Louis-B-Mayer Montreal (Laval), QC
A BAKING EVENT WHERE YOU CAN:
Join industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets
Visit the trade show – over 30,000 sq.ft.
Learn at the Exhibitor produced seminars Network and enjoy yourself at the social functions
Located in the greater Montreal area – the “Island City” that blends the best of European and North American charm – Place Forzani is easily accessible via Autoroute Laval 440.
Last held in the Montreal area in 2007 and not scheduled to return until 2015, Congress 2011 is the Baking Specific Event to see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezerto-oven, thaw & serve) for 2011!
FREEparkingatPlaceForzani
Congrès Congrès 2011Congress
Exhibitor Fact Sheet
Produced by the Baking Association of Canada and the Conseil de la Boulangerie du Quebec the purpose of Congress 2011 is to provide a forum where suppliers to the baking industry can meet bakers (retail, grocery in-store, warehouse club and wholesale/commercial) or buyers of baked products to conduct business. Last held in the Montreal area in 2007 and not scheduled to return until 2015, Congress 2011 is the Baking Specific Event to see the newest, the best and the favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) for 2011!
Event Details:
May 1 & 2 • Place Forzani • 4855, rue Louis-B-Mayer • Montreal (Laval), QC H7P 6C8 Trade Show Hours: 12:00 noon to 5:00 pm each day
Event Program
12:00 noon to 5:00 pm
2007
Audience Profile:
2007
PROFILE
In 2011 over 1,200 industry professionals will come directly to you A highly qualified audience with authority, influence and most importantly buying power – 84% of registrants indicated they had a role in the purchasing decision for their company
withauthority
Note: Exhibitor Profile exceeds 100% in total due to some company product ranges being represented in more than one category
In 2011 the leading allied trades will use Congress to deliver their message directly to bakers and buyers
Quoted in Canadian dollars, excluding 5% Federal GST (Goods and Services Tax) and 7.5% QST ( Quebec Sales Tax).
Standard booth size is 10’x10’ = 100 sq.ft. Various sizes and configurations can be accommodated.
Single In-Line Booth
Corner Premium (exposure on 2 sides)
$19.25 per sq.ft.
$250 each
2 day exhibition, 10 hours total exhibit time
Draped booth – 8’ high x 10’ wide backwall, 3’ high railing drape to aisle in Congress 2011 colours
Materials handling from loading docks to booth (uncrating, assembly & spotting available at additional charge)
Removal, storage and return of shipping crates
Building perimeter (entrance/exit) security coverage
On-site refrigerated and freezer storage (user fee required)
Attendee Lead Retrieval System (user fee required)
5 exhibitor badges per 100 sq.ft. (up to a maximum of 25 badges)
5 complimentary Baker/Retailer/Foodservice Passes per 100 sq.ft. (additional passes available at discounted rates). Note: Passes are valid for admission to the trade show exhibition for two days. Tickets for social activities available at addition cost.
Company name pre-promotion in Attendee materials (if contracted by printing deadlines) and on BAC’s web-site (hot link to company web-site available at additional cost)
Pre-promotion of In-Booth activities including new products, show specials, prize draws, demonstrations and guest/celebrity appearances on BAC’s web-site
Opportunity to provide a Product Presentation to a group of attendees (Time slots are limited each day).
Note: New Product Presentations will be highlighted as such in promotions.
New exhibitor program (to participate in this program, company must not have participated in the 2007 edition of Congress)
On-site show service contractors
Exhibit Customer Service including Exhibitor updates and reminders
Comprehensive Exhibitor Manual including operating rules, official contract information, order forms and general information
Company listing in Official Program Guide published by Bakers Journal (if contracted by printing deadline) or in On-Site Addendum (if contracted after Official Program Guide printing deadline and before April 22, 2011)
$2.89 sq.ft. discount on single in-line booth space (15% discount per 100 sq.ft.)
Up to 30 cu.ft. of refrigerated or freezer storage (a $150.00 value)
An additional 5 complimentary Baker/Retailer/ Foodservice Passes per 100 sq.ft.
Discount on hot link to company web-site (a $50 value)
2011 Congrès Congrès Congress
Step 1 Company Information & Authorization
Company Name
Contact: Mr/Ms/Mrs
*Signature: Date: *Baking
Booth Coordinator same as above otherwise complete the contact information below
Company Name
Contact: Mr/Ms/Mrs
Business profile: ( one only)
Manufacturer Broker Distributor Importer
Manufacturer & Distributor Service Provider Other _______________________________________
Which product categories do you represent? ( all that apply) Ingredients Equipment Finished Products/Frozen Dough Packaging Service & Supplies Maintenance/Sanitation Equipment Decorations Other _____________________________________
Please indicate which type of attendee you are looking to meet at the event ( all that apply) Retail Bakers Bakery In-Store Wholesale/Commercial Bakers Food Service Other __________________________
Step 2 Space Requirements & Assignment Information
Our desired exhibit size: _________ft. depth by ________ ft. frontage for a total of _________
Our booth preferences are: 1st ___________________________ 2nd ___________________________ 3rd
Note: Booth assignments will be based on the criteria established in the Terms & Conditions, Section 7.
To assist in the assignment of exhibit space, please list any companies who have product lines competitive with yours. 1. ______________________________________ 2. ______________________________________ 3. ________________________________
What product/equipment/service will you be exhibiting?
Please indicate which utilities you will need at the event ( all that apply) Electrical Outlet 208 volt service Water Air Other Does your display have a weight of over one hundred (100) pounds per square foot? YES NO
Step 3 Exhibit Costs & Payment
_______ sq.ft. (from Step 2) @ $19.25 = $ ____________
Company hot link from BAC web-site
(BAC/CBQ Member $100; Non-Member $150) web-site address: _______________________________
(BN#
Enclosed is $___________________ as a deposit for exhibit space at Congress 2011. Cheque (payable to Baking Association of Canada) VISA Mastercard AMEX
Credit Card Number
Expiry Date (mm/yy)
Signature
Cardholder’s Name
Mail or fax with deposit to: Baking Association of Canada 7895 Tranmere Drive, Suite 202, Mississauga, Ontario L5S 1V9 Tel: 905-405-0288, 888-674-2253, Fax: 905-405-0993, E-Mail: info@baking.ca, Web-site: www.baking.ca FOR OFFICE USE ONLY
Date rec’d
Member Yes _____ No _____ Date Assigned Booth Assigned Dimensions Sq.Ft. Contract #
CONTINUED FROM PAGE 16
booth, oozing the same kind of laid back, no guff, country charm.
“We have a sign on the wall that says, ‘Friends and Family Gather Here,’ and that’s true,” Angie says affectionately.
The business has been in Ken’s family since 1967, when Ken’s father, Hank, purchased it. Hank apprenticed as a baker at the age of 15 in his native country of Holland. He owned a bakery there for 13 years before immigrating with his wife and children to Canada.
Hank’s eldest son, Wayne, took over the bakery in 1980. In 1986, Wayne put the bakery up for sale. Angie, a mechanical engineer, and Ken, a correctional officer, had a big decision to make.
“It was put in our lap – put it that way. That’s the way I felt at the time, it was like, ‘You’re buying the bakery,’ ” Angie remembers.
Ken remembers it very differently.
“No, no, no, it wasn’t like that at all. I grew up in the business since I was a small kid, so I always enjoyed it. I [didn’t really care for] this other job I was doing, so I decided to come back and take the business over.”
Angie concedes, “By that time it was going to be sold, and we were already looking at bakeries.”
Today, Hank’s Pastries is Ken and Angie’s second home. Ken begins each day here at 2 a.m., firing up the ovens and preparing his mouth-watering goodies for when the doors open at 7 a.m. On Thursday and Friday nights, Ken
begins at 11 p.m. in order to have enough bread and baked goods or the busy weekend crowd. When asked about sleep, he smiles and says, “It’s hit-and-miss.”
For Ken, the best part of this business is the baking. Angie’s passion is more specific wedding cakes and specialty cakes – the more creative, the better.
“Ken constructs them and gets them ready for me and I do all the artwork. I’m basically the resident cake boss, there’s no doubt about it,” she laughs.
Angie has a reputation for giving brides two important things: the wedding cake of their dreams and a price they can be happy about.
“A lot of people will e-mail me pictures of what they see on the Internet and say, ‘Can you do this?’ And I can. I can do pretty much anything anyone asks.”
Angie’s wedding and specialty cakes are known throughout town for their creative flair. Some of her recent cakes include a gold Louis Vuitton handbag, complete with studded detailing, and a Cat in the Hat-themed cake with red, blue and white misshapen tiers. Advertising is word of mouth, and ecstatic customers have Angie’s cake business thriving.
“That’s my best advertisement, when you get someone who’s so excited about what you’ve done for them and then at their event, they’re telling people, ‘I got this cake from Hank’s.’ I do not have to advertise, I just don’t need to.”
Ken, who builds the cakes prior to Angie’s decorating, is happy with their
Ken and Angie DeJong run Hank’s Pastries, which has been a local institution in Port Perry, Ont., for over 100 years.
THREE DOG BITE
Pets have evolved from mascot to family member. In many cases, they enjoy a quality of life that surpasses most people in third world countries. The pet industry is a big business that includes health care, grooming and yes, even baked goods.
It’s a trend with international appeal suggesting a mass cultural change is afoot in terms of how we relate to our pets. “Humanization,” according to trend watchers, sociologists and dog whisperer Cesar Millan, is the modern tendency to see our pets as junior members of the family. When tainted pet food started harming some animals a few years ago, many pet owners decided to take matters into their own hands and began baking or buying dog treats made locally.
}goods for their pets, it stands to reason that they’d be receptive to buying baked goods for themselves, too. In fact, many celebratory pet occasions lend themselves to a celebration for humans too. It’s a trend that Jackie Krovblit of Big Dog Bakery in Toronto sees gaining strength.
Krovblit says people buy special treats for their canines for a variety of reasons. Homecomings when owners return after being away from their pets, and weddings where they want to include pets in the
Herein lies the opportunity for traditional bakeries: the pet party is really more about the owners than the pets, and the owners want to eat too.
celebration are popular. So are seasonal holidays, such as Halloween, Christmas, Easter and Valentines Day. Pet treats are also popular gifts for housewarmings,
following trips to the vet or pet illness, and to celebrate the arrival of a new puppy or puppy milestones.
Pet food is a different segment involving research and knowledge of what ingredients are best suited to meet the needs of our four-legged friends. As allergies increase, customers are demanding more holistic, high quality, human-grade ingredients. “We are constantly updating our formulations and product lines to make sure we deliver to these markets,” confirms Krovblit.
If you’d rather stay focused on Homo sapiens, consider partnering with a local pet bakery to supply a human cake to go along with the dog birthday cake. There may be cross-promotional opportunities for both businesses when it comes to catering the parties. A “dog and his best friend” package may be a great way to join forces and offer a service that truly makes it turnkey for customers. / BJ
Chains with names such as Three Dog Bakery capitalized on this passion for our pets. These bakeries offer treats made with healthy, fresh ingredients and marketed with catchy names such as dogalicious cakes. Personalized dog bones are marketed as 12-inch peanut butter-based baked dog biscuits with a carob coating, topped with the pet’s name. The Three Dog Blog covers a host of pet tips, including a post on how to host a perfect “K9 Paw-tee.” Lindy and Barkley’s Pet Boutique in Cambridge, Ont., offers dog cookies that are beautifully frosted with a yogurt-based icing.
“The yogurt helps with digestion,” shares owner Lindy Marchuk.
An entire event planning industry has sprung up around social pet occasions with names such as Petaholic party planners. These companies will plan your pet’s birthday party, complete with music, party favours, treats and dog wrangling for the many pooches in attendance. When I asked a friend of mine why she’d decided to hire such a planner for her dog’s birthday, she shrugged and said, “It was a great day for a bunch of friends to get together with their pets and have a barbeque and some drinks.” Herein lies the opportunity for traditional bakeries: the pet party is really more about the owners than the pets, and the owners want to eat too.
If people are inclined to buy baked
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BY JONAS COHEN
GET THE FINANCING YOU NEED
In-the-know business owners know how to pitch their ideas right to get the financing they need
For many business owners, looking for financing can be overwhelming at any time. Throw in unpredictable economic times and it suddenly seems next to impossible. But savvy business owners present themselves and their financing requests in a way that gets noticed. There is no cookie-cutter approach, or a “one size fits all” checklist, but here are four sound strategies to help business owners acquire the financing they need to reach their business goals.
First, understand why you need the financing. What’s your objective? What do you need the money for? What will it enable you to do? Here are some examples:
• Meet current and planned working capital and capital expenditure requirements.
}than on the business owner’s personal credit history.
Advantages: Determining the amount to be borrowed is relatively straightforward. The advance rate formulas provide a mechanism for the available loan to grow with your business, less restrictive covenants (covenants are part of the conditions of a loan agreement whereby the company agrees to adhere to limits in the firm’s operations (e.g., maintaining a minimum working capital level); and there is typically greater margining availability (amount that can be borrowed against the assets).
Disadvantages: Asset-based loans typically require slightly higher interest rates, and there are ongoing fees associated with the lender monitoring the company’s assets.
TERM LOANS
There is no cookie-cutter approach, or a “one size fits all” checklist, but here are four sound strategies to help business owners acquire the financing they need to reach their business goals.
• Scale to meet the changing requirements of the company as it pursues its growth strategies, which may include acquisitions or an expansion of existing product lines, new products or services.
Second, understand the financing requirements, including type and amount, which meet the business objectives you identified earlier.
Third, consider a variety of financing options. Here is a brief overview of some of the more popular types of financing choices.
ASSET-BASED LOANS
• Borrowing amount is tied to specific assets, typically inventory and receivables, with standard advance rates of 85 per cent and 50 per cent, respectively.
• Lending decisions and credit limits are based largely on the size and composition of the assets being advanced against, rather
• The amount of senior term debt provided to a company usually depends on the type and quality of its collateral and the stability of its cash flows.
• Lenders also consider a company’s ability to service its loans given its cash flow. If a company has stable cash flows, the lender may provide additional funds above the collateral coverage.
Advantages: This is the most economical financing option because it has first priority on cash flow and is secured by the borrower’s assets. Payments are designed to match cash flow generated from operations so servicing the debt is not cumbersome, and it does not involve relinquishing any equity as may be involved in subordinated debt financing (described below).
Disadvantages: Stringent covenants and pre-payment may be expensive.
SUBORDINATED DEBT
• Funds are loaned based on the amount and predictability of cash flow exceeding that required to
service senior debt. Senior debt refers to debt that is secured by assets and takes priority over other debt issued by the company.
• Subordinated debt usually has little collateral protection and it is almost always granted with warrants (also known as an equity kicker, which provides equity participation to the lender).
Advantages: Repayment terms can be structured around cash flows. Transaction costs are generally lower than for equity issues. Terms can be tailored and can be structured as quasi-equity.
Disadvantages: This is an expensive form of financing, usually involving a high interest rate, and it can place additional burden on cash flow.
Finally, it is important to find the right lender, as your lender can provide a significant amount of value added through a strong partnership arrangement. For example, seek to find lenders/investors with a focus or specialization in your industry. They are more likely to understand your business and risks associated with it. Also, look for a solution that minimizes reporting requirements and investor/lender involvement in the day-to-day activities of your company. This will enable management to stay focused on operating activities and not be distracted by reporting requirements. / BJ
Jonas Cohen is the managing director of Fuller Landau Consulting Inc., a member of the Fuller Landau LLP group of companies. For more information, visit www.fullerlandau.com.
ASK THE ADVISOR
QUESTION / I’m ready to look for financing. What’s the best way to go about it?
VISIT www.bakersjournal.com AND CLICK ON THE BUSINESS
ADVISOR LINK TO FIND A HANDY CHECKLIST TO REVIEW BEFORE YOU HEAD TO THE LENDER/ INVESTOR. YOU JUST MAY BE ABLE TO SECURE THE CAPITAL YOU’VE BEEN LOOKING FOR.
COOKIN’ WITH CRANBERRIES
CRANBERRY HAZELNUT
COFFEE CAKE
Recipe courtesy of the British Columbia Cranberry Marketing Commission. http://www.bccranberries.com
INGREDIENTS
Makes 1 coffee cake.
12 oz cranberries, fresh or frozen
1/4 cup cranberry cocktail
1/4 cup granulated sugar
2 tbsp orange juice
2 tsp finely grated orange rind
6 tbsp unsalted butter
1 cup granulated sugar
2 large eggs
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
Topping
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all purpose flour
1 cup hazelnuts, coarsely chopped
INSTRUCTIONS
In a medium pan, combine the cranberries, cocktail, sugar, orange juice and rind. Bring to a boil over medium-high heat. Reduce the heat and simmer until the cranberries soften. Remove from heat.
For the topping, blend the butter, brown sugar, granulated sugar, cinnamon and nutmeg in a medium bowl. Add the flour and mix until blended but still crumbly. Stir in the hazelnuts. Refrigerate until ready to use.
Beat the butter and sugar until smooth. Add the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add 1/3 of the flour mixture to the batter, mixing on medium-low until combined. Add the cranberry mixture and continue mixing until evenly distributed.
Mix in the remaining flour, 1/3 at a time, until just incorporated. Scrape into a buttered 9-by-13-inch baking pan and spread evenly. Bake in a
350 F oven for 15 minutes. Scatter the topping evenly over the cake. Continue to bake until the topping is golden brown (about 30 minutes)./ BJ
flour provided the best quality, in terms of appearance, taste and texture.
Personal taste also plays an important role in determining how much buckwheat flour to include in a recipe.
In Arendt’s opinion, the maximum amount of buckwheat flour in a recipe should not exceed 20 per cent. She adds that buckwheat is rich in polyphenols, which give it a bitter taste and can become overwhelming at higher ratios.
REPLACING FAT
In addition to packing a nutritious punch, buckwheat shows potential as a replacement for traditional fats in some baked goods.
A study published in the October edition of The Journal of the Science of Food and Agriculture reported buckwheat flour could be steam jet-cooked and used as a fat replacer in cakes.
A team of scientists from South Korea’s Sejong University and the United States Department of Agriculture’s Agricultural Research Service found that steam jet-cooking caused the structure of the buckwheat flour to break down and the starch to become gelatinous. When they replaced 100 per cent of the shortening in cakes with these steam jet-cooked buckwheat flour gels, the specific gravity of the cake batter increased. This had a negative impact on the cake volume after baking. However, when the shortening was replaced with 20 per cent, by weight, of
the buckwheat flour gels, the experiment produced cakes as soft as a control cake baked with 100 per cent shortening. At the 20 per cent level, the buckwheat gels had no effect on the cake’s volume.
ADDING FUNCTIONALITY
Numerous animal studies have investigated functional applications for buckwheat. So far, buckwheat has shown a lot of promise in everything from lowering cholesterol to controlling blood glucose levels. Some discoveries of buckwheat’s potential as a functional food include the following:
In 2003, a team from the University of Manitoba discovered that buckwheat concentrate is effective at lowering the glucose levels in rats by as much as 19 per cent within two hours of being administered. The team’s findings, published in the November 2003 edition of the Journal of Agricultural and Food Chemistry, found that buckwheat concentrates “may be useful in the treatment of diabetes.”
The September 2006 edition of the journal Nutrition reported that the same polyphenols contained in buckwheat improve the immune system functioning of prematurely aged mice. The team of French and Spanish researchers fed 16 prematurely aged mice a diet supplemented with 20 per cent buckwheat flour. After five weeks, the mice receiving the supplement demonstrated better immune functioning than mice in a non-supplemented control group. The
researchers concluded, “…Regular intake of [polyphenols] could delay normal aging and improve quality of life.”
In the September 2007 edition of The Journal of Food Science, a team of Japanese researchers found that rats fed a high cholesterol diet supplemented with buckwheat proteins experienced an almost one-third (32 per cent) drop in their levels of serum cholesterol. If similar effects are observed in humans, buckwheat could become a key ingredient in functional foods that reduce cholesterol.
As the field of functional foods continues to grow, buckwheat is definitely an ingredient to watch.
CHOOSING A BUCKWHEAT FLOUR
There are several varieties of buckwheat flour available, but for best results, consider sticking with plain endosperm flour.
“We usually try to work with the endosperm flour because it doesn’t affect the appearance as much,” says Arendt. But bear in mind that buckwheat flour will usually produce a darker product than wheat flours. “To get a really, really bright white product is nearly impossible with buckwheat,” Arendt warns.
Although your choice of buckwheat flour will impact your results, Arendt says your finished product depends more on your recipe formulation than on the buckwheat flour itself. “I have made everything from nice fluffy breads to very dense bread. It all depends on the other flours you have in there.”/ BJ
current level of production.
“We don’t go to these wedding shows and all that, but if we did, we could probably triple our business. We’ve got to limit it. This weekend is overdoing it with six wedding cakes,” he explains.
Increasing demand for wedding and speciality cakes as well as wholesale orders has this duo and their team working at full tilt. Ken has limited their wholesale business to a select few, mostly longtime local clients, in order to focus on the in-store bakery, cake business and restaurant. The demand has to do with a high-quality product and low prices, something that Ken learned from his father.
“My dad always had the philosophy that it’s better to make a quick nickel than a slow dime. So as far as we’re concerned, it’s better to keep your prices reasonable, because then you’re going to keep your customers. It keeps the customers coming in here and it keeps us busy, too.”
Judging by the lineup forming at the front door as our interview approaches noon, Ken and his father’s philosophy is tried and true. High-quality products, fair prices and friendly customer service keep this bakery/restaurant abuzz with locals and tourists alike.
Angie says with pride, “We really have bubbly, friendly employees. The waitresses get to know their customers so well. When the customer comes in and gets to the table, the waitress already has their coffee waiting the way they like it.”
From the front line staff to Ken and Angie in the back, the customer is the focus. Special requests are welcomed and striving to meet their clienteles’ expectations is always top of mind.
“I think the mark of a really good baker or bakery is when the baker stops what he’s doing and accommodates for that one special request. When you do that and you bring that cake out for the customer, the customer knows that you went out of your way to do this for them. That stays with them, and you’ve got them for life,” Angie says.
Ken smiles in agreement, remembering a time when he bent over backwards to fulfil a customer’s order for four sheets of his bestselling Dutch cake. The order had been written down for the wrong week. Unaware, Ken had finished his baking that day and gone home to bed when he received the frantic call
from Angie. He raced back to the bakery and pulled out all the stops, preparing and baking four sheets of the delectable sponge cake with custard filling and European butter cream.
Ken recounts, “She got her four sheets of Dutch cake; we delivered them and everything. She was so happy, it was unbelievable. We took $50 off for the inconvenience and [the customer] came back in and paid me – they were that impressed.”
It’s this dedication and care that has made Hank’s Pastries an institution in the Port Perry community. If you live in the community, chances are your child has been on a kindergarten tour of the bakery or played on a baseball team sponsored by Hank’s. New residents of the town receive a coupon for free cinnamon buns in their Welcome Wagon basket. Hank’s offers discounts to churches and schools, donates to Big Brothers and Big Sisters, makes a weekly donation to the local food bank and donates cookies to the Santa Claus parade.
As November nears, Ken and Angie are gearing up for their busiest time of year. The holiday season brings throngs of customers through the door in search of Hank’s famous cinnamon buns and their specialty holiday cookies. A normal Saturday sees 40 dozen cinnamon buns fly off the shelves, but that number jumps to hundreds of dozens per day during the holidays. Thousands of spritz and shortbread cookies are also hot sellers, with 15 different varieties to choose from.
The secret to this family-owned bakery’s longevity is clear. Ken and Angie have deliberately kept their business small, choosing to focus on high quality goodies, reasonable prices and strong relationships with customers. It has yet to be seen if the baking bug has bitten either of their two sons, Aaron, 21, and Adam, 19, but as Ken puts it, “When I was that age, it was the last thing I expected.”
Hank’s Pastries is open Monday to Saturday from 7 a.m. to 5:30 p.m. and is closed on Sundays.
If you’re dropping by Hank’s Pastries, I have one piece of advice. Come early! As I leave my interview, the glass display cases that were teaming with row upon row of cookies, jelly doughnuts, tarts and the best custard slices around when I arrived are now almost bare. Looks like I’ll have to come back in the morning to fulfil my craving./
such as egg white replacement. Dried whey provides good functionality in the formulation of baked goods like bread, sweet goods, cookies and cakes. Specifically, it improves flavour, crust browning, volume, texture and tenderness. In addition, dried whey helps extend the shelf life of baked goods. According to Mark Lalonde, CDC’s chief of marketing programs, “The use of butter in baking continues to grow at a steady pace. Cheese used in frozen breads [cheese bread] is also on the rise. Dairy ingredients perform well in fresh recipes but also retain their integrity in terms of flavour and texture when frozen [or] thawed. This is especially true in the case of frozen butter
croissants and cookies.”
On a milk equivalent basis, Lalonde says dairy ingredients used in fresh and frozen baked goods and confectionery products rose from 5.6 million hectolitres of milk in 2005 to 6.7 million hectolitres in 2010 – an increase of 20 per cent!
Fermented milk products are now finding their way into fresh and frozen baked goods. Yogurt and milk powder are also growing in popularity thanks to the many functional benefits they offer, according to Lalonde. Including yogurt in a recipe makes for a moister muffin, and adding whole milk powder (WMP) allows a baker to control the source and amount of moisture added to the recipe. For this reason, Lalonde says pancake and waffle mixes are using
¦ product showcase ¦
more and more WMP (26 per cent milk fat). Using WMP also offers a true milk fat flavour profile.
The CDC has introduced a funding support program for product development and innovation to help companies incorporate milk ingredients in their formulations. More information on the Matching Investment Fun program can be found at http://www.milkingredients. ca/DCP/app/filerepository/06FE99CD4 CA546F69AE86897B31A0807.PDF / BJ
Dr. John Michaelides is Guelph Food Technology Centre’s director of research and technology. For more information, or fee-for-service help with product or process development needs, please contact the GFTC at (519) 821 1246, or at gftc@gftc.ca
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Koster's Bakery
A very busy independent bakery in Picture Butte, AB, requires a career oriented Cake Decorator. We're looking for a creative energetic, organized individuul able to work with minimal supervision in a fast paced environment to decorate a large volume and variety of cakes and pastries. Duties also include: production planning and control, ordering, and supervision of assistants. Permanent FT position Tuesday through Saturday. Wages and housing negotiable. Please contact Andy at 403-732-4747 fax: 403-732-4733, or e-mail: skoster1@hotmail.com
BY STEPHANIE ORTENZI
NOT SO SIMPLE PACKAGING AGE
Packaging goes from indispensable to a controversial wasteland of reuse or disintegration.
Delivery trumps content” is one of my favourite unoriginal sayings. It means no matter what’s inside, how it gets to its destination is more important. This is great for packagers. To be fair, the product won’t go anywhere without them, but packaging is a curious phenomenon. At the outset of a product’s life, packaging is indispensable. As soon as the sale is made and the product fulfils its destiny, like a baguette that’s going to be spread with butter and jam at breakfast, the packaging is dead. It has given its life for a good cause. And then packaging gets the brunt of the blame for our ecological state.
Considering packaging as a metaphor. What image works for you?
}Clothing? That grey sweater I just bought is going to be a wardrobe staple all winter. Shelter? My dollar-store umbrella is still kicking two years later (I hope I didn’t just jinx it). What about packaging as a conduit? That plastic bag around the loaf of bread I just opened – is it like a pipeline that carries the bread to me?
from corn, wheat and beets that have had their starch extracted, which produces dextrose and then gets put through a fermentation stage that produces lactic acid. The result is a transparent biodegradable plastic.
All of which could be cause for jubilation, but not until we’ve sorted out biodegradable versus compostable. If a product is biodegradable, it’s usually made from plant or animal sources. Over time, it will break down from naturally occurring micro-organisms, like fungi or bacteria. The dark side: biodegradable products can create methane and may contain toxins. If a product is going to be designated compostable, it must be able to decompose into carbon dioxide, water and biomass at the same rate as paper. It can’t produce any toxic material and should be able to support plant life.
James Downham, president and CEO of The Packaging Association, points to the
“It’s absolutely the responsibility of the packaging industry to do its best to produce sustainable and environmentally responsible packaging, but this is only the first third of the equation.”
heart of what he feels is important in packaging today. “It’s absolutely the responsibility of the packaging industry to do its best to produce sustainable and environmentally responsible packaging, but this is only the first third of the equation.”
The industry’s efforts to make sustainable and environmentally friendly packaging are just part of the equation.
ate the batch and make all that diligent recycling for naught.
“There’s a tendency to simplify the discussion” says Downham, “which is really very complex, and I don’t think people get that.…We have a lack of harmonization from province to province in terms of how packaging is handled as waste, and all the factors need to come together.”
In playing with these metaphors, the irony of the pipeline is deliberate. An enormous amount of the plastic used in packaging is dependent on fossil fuel, but I don’t want to contribute to that sinking feeling of helplessness we get when we think about the gargantuan task of “greening” our packaging.
For one thing, it’s happening already. Companies like Compostech are a great source of good news when it comes to green packaging. They have three lines of paper packaging that are bamboo and sugarcane based. Cornstarch is the driving ingredient in another line of packaging that includes cutlery. And they also have polylactic acid (PLA) products to replace clear plastics, lidded bowls, portion cups and the like. PLA is made
The next stage is what happens when it gets into and then leaves the hands of the consumer.
It’s not always obvious, he points out, where specific kinds of packaging can go, and our municipalities – which decide how they’re going to manage our local waste – don’t always make it clear.
Downham talks about one of the beautiful aspects of the recycling processes currently in play for those two-litre pop bottles that we produce, fill, empty and discard in great quantity. Essentially, they’re ground down, turned into pellets and then turned into new bottles. However, there are some plastics, Downham says, that an eastern Ontario municipality won’t take in its blue box. Once this new plastic enters the waste stream (as it’s known), it can contamin-
Downham says we need to invest in education so we can make the most of our developments in greener packaging. The irony of wasting the chance to put some packaging fruitfully into a renewable ecosystem is enough to make you want to cry. It makes me think of this scene from some French movie. A woman is leaving a bakery with a baguette that’s “wrapped” with a white paper band in the centre so that she can hold it and keep her hands crumb-free. I mostly love this image because “packaging” is as much an idea as it is a thing. / BJ
Stephanie Ortenzi (www.pistachiowriting.com) is a Toronto-based food marketing writer.
In our October Final Proof, Bakers Journal printed a line reading “fructose made from sucrose” which should have read “fructose in sucrose.”
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