At Lesa re, we don’t just displace and replace ingredients; we improve product performance and sensory experience. With our clean label antimicrobial and textural shelf life extension technologies, we make baked goods taste fresher, longer – using only enzymes and fermented ingredient blends. In fact, we’ve increased the shelf life of commercial bread from 14 to 30 days and created donuts that stayed fresh and soft for twice as long.
More than three quarters of consumers think ingredient lists are important. Whether you’re making breads, buns, rolls, mu ns, or other baked goods, Lesa re’s portfolio of clean label ESL solutions can make sure customers like what they see (and don’t!) on your label.
| 800-770-2714 | lesa reyeast.com With Lesa re, you can find the ideal balance between good-tasting and long-lasting, with a clean label.
The St. Joseph Bakery wins the Jake the Baker Award for 2020
BY NAOMI SZEBEN
HOLIDAYS AND “THE NEW NORMAL”
Normally, this time of year we all take time to gather and discuss our year and plans for the new year. COVID-19 has made us look inward, and consider our health a bit more seriously.
It’s been a solemn start to the holiday season. Many gathered around a diminished table, unable to see friends and family due to travel restrictions. Trade shows were cancelled or rescheduled, leaving many businesses in the lurch. While online webinars and virtual meetings spiked, many people are left wondering when we can shake hands again. When will it be proper to hug a friend and co-worker without three layers of PPE?
Yet, despite the gloom, there is much to be thankful for.
Compared to other countries, Canada is relatively unscathed. Yes, we have had too many deaths to feel truly safe, but many are aware that the death toll could have been higher. The food industry has been hit hard, but not as badly as other industries. Those who had strong online presences and active social media accounts to promote and advertise had survived better than bricks-and-mortar shops without an online presence.
Innovation these days means more than just being technically savvy: In this issue, you’ll read about François Murphy, who will share his inventive methods of plant-based baking from Food Forward. As more clients are looking towards more vegetarian options, having shelf-stable options to replace dairy or eggs is always welcome. With worries about the supply chain possibly breaking down, using legumes as aquafaba for an egg or dairy replacement might help any bakery in a pinch.
On the subject of shelf stable ingredients and customers looking for healthier options, you’ll read about how fruit and vegetable powders can also be used to create healthy but decadent treats. It’s not easy to create something to satisfy every palate, but adding a healthy touch to a decadent dessert can satisfy both those looking for veg-friendly recipes as well as those who seeking better-for-you choices.
From Apex Motion Control, creating robots to take on more than just heavy lifting, to more traditional chefs who follow their passions, the food industry is ready to meet almost any challenge.
I’ve said it before: Bakers are resilient. We can adapt to technology, or fit technology to our needs. From Apex Motion Control, creating robots to take on more than just heavy lifting, to more traditional chefs who follow their passions, the food industry is ready to meet almost any challenge.
This year’s Jake the Baker winner is a third generation bakery from St. Catharines, ON. St. Joseph Bakery and Deli was the result of newcomers who immigrated to Canada find a better life, leaving behind hardship and political unrest. Their fresh bread and cakes brings warmth to their customers’ souls. Clients come in for a taste of tradition, and return to share stories with the Kedzierski family, who take pride in getting to know their clients. Their story of giving will warm you like it has won over the judges and Ardent Mills, the Founding Sponsor of the Jake the Baker contest.
What I’ve learned through speaking with Derek Kedzierski was that distance is not an obstacle. Reaching out to friends and neighbours with festivals, deliveries and the spirit of giving brought the family a reputation as the most beloved bakery in the city. The bakery and the family name are renown for their generosity of spirit as well as the excellence of their baked goods.
This holiday season – whichever holidays you celebrate – think of your family and those who love you. These are challenging times, but it’s love that makes it worthwhile. / BJ
CIRCULATION MANAGER l Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-510-5182
GROUP PUBLISHER/VP SALES | Martin McAnulty mmcanulty@annexbusinessmedia.com
COO | Scott Jamieson sjamieson@annexbusinessmedia.com
Mailing Address P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
PUBLICATION MAIL AGREEMENT NO. 40065710.
ISSN 0005-4097
Published ten times per year (Jan/Feb, Mar, Apr, May, Jun, Jul, Aug/Sept, Oct, Nov, Dec) by Annex Business Media.
CIRCULATION bolechnowicz@annexbusinessmedia. com
Tel: 416-510-5182
Fax: 416-510-6875 or 416-442-2191
Mail: 111 Gordon Baker Rd., Suite 400, Toronto ON M2H 3R1
Subscription Rates Canada — 1 Year $ 32.00
USA — 1 Year $73.50 Foreign - 1 Year $84.50 All prices in CAD funds.
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
Select Cake Mixes from Dawn are now made in Canada. The high-quality ingredients that inspire your amazing cake creations are now closer than ever. Our facility in Burlington, Ontario gives you domestic access to our high-quality, avourful cake mixes—and we’re always just a phone call or a click away with delicious recipe and decorating inspiration to help you create more memorable moments. To learn more, call 1-866-277-3663 or visit www.dawnfoods.com/ca/madeincanada
For a complete listing of all of our Dawn cake mixes and assorted bakery ingredients made in Canada, visit www.dawnfoods.com/ca/madeincanada
briefly | Canadian honey gets international recognition; RC names new president and CEO; AMF Bakery Systems appoints new VP of operations | for more news in the baking world, check out our website, www.bakersjournal.com
Canadian honey brand wins platinum
Wendell Estate Honey (WEH), a Canadian farm brand of gourmet raw honey was awarded platinum at the 2020 London International Honey Awards (LIHA).
Honeys entered in the LIHA Quality Awards are judged by a panel of experts in a blind tasting and scored from 0-100 points. Eligible honeys must pass extensive testing by an independent accredited laboratory. Tests include pollen spectrum for floral and geographical
source of honey, sugar profile to detect increasingly common adulteration and tests for heat treatment or pasteurization. There are four awards ranging from bronze to platinum, with platinum being reserved for honeys that score from 95.5 to 100 out of a maximum possible score of 100.
WEH entered samples from each of its two product lines. Wendell Estate Honey is harvested entirely on Wendell Honey Farm and packaged onsite. Wendell Estate
Organic Honey is sourced from a single family in Northern Saskatchewan and packaged by WEH. Both soft-set white honeys were awarded Platinum.
The LIHA Platinum award joins Wendell Estate’s 2019 World Beekeeping Award (WBA) Gold Medal. The WBA are competitive awards: only a single competitor (if any) is awarded the gold medal in each category. Wendell Estate entered for the first time and won gold in the soft-set category of this prestigious biennial competition.
AMF Bakery Systems names new VP of Operations Restaurants Canada names new president and CEO
AMF Bakery Systems, the bakery automation solutions company, welcomed David Burke as vice president of operations for the U.S. and Latin America. Burke joins the company with a strong background of leadership positions in manufacturing, supply chain, and continuous improvement.
Burke joins AMF most recently from the manufacturer of commercial jetliners, defense systems, and aftermarket service provider, Boeing, where he was vice
president and general manager of their Encore Group division.
“David brings great passion and experience in developing high performing teams,” mentioned Jason Ward, president of AMF in a press release. “As we continue to drive operational excellence, continuous improvement and innovation in our businesses, we are thrilled to welcome someone with David’s proven track record and accomplishments to our senior leadership team.”
Restaurants Canada, the not-for-profit foodservice association representing over 30,000 members across Canada, announced that its board of directors has appointed Todd Barclay as its new president and chief executive officer (CEO) effective August 31, 2020.
“I’m excited and privileged to join an association which has been focused on helping the foodservice industry grow and prosper in Canada for over 75 years,” said Barclay in a press release. “Our industry, which employs over one million Canadians, and is a critical part of the national economy, is currently facing significant challenges.
As we continue to navigate the COVID-19 pandemic, we are actively setting our sights on what we can do today to support our members, how we can help the industry recover and thrive in the short term, and then support the industry into the future.”
Barclay has over 20 years of senior leadership experience. His most recent experience was in senior roles in food manufacturing (Cardinal Meats) as well as in leading a major national restaurant brand (Swiss Chalet). Barclay has also owned a small independent restaurant cafe.
From the latest in decadent holiday ingredients to heavy-duty equipment, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Chocolate-covered dates with sea salt
Bard Valley Natural Delights kicks off its date season with the launch of Dark Chocolate Covered Medjool Dates with Sea Salt in 8-count and 16-count packages. An ample supply of both limitededition package sizes will begin shipping in September to be available for the holiday season. The release of this premium product coincides with the August start of the Natural Delights date season.
a die-cut window to showcase the product, and it also serves as a gift box.”
“We are excited about our delicious new product,” explains David Baxter, Bard Valley’s brand manager in a press release. “Research indicates that more than 90 per cent of consumers plan to share or gift chocolates during the holidays. Our upscale packaging features
BPS heavy-duty rotary-electric vibrators
A full line of heavy-duty rotary-electric vibrators and drives from Best Process Solutions (BPS) is designed for bins, hoppers, chutes, screeners, vibratory feeders, conveyors, tables and other vibratory applications. All provide continuous maximum-force operation— from 30 lbs. to more than 40,000 lbs. These dust-tight, splash-proof motors provide excellent field performance in harsh environments including dirt, rain and snow. Heavy-duty construction—including ductile-iron castings, steel end covers and high-alloy fasteners—assures long life.
Motors from BPS are available in 3600-, 1800-, 1200- and 900-RPM models, from 1/50th to 17 horsepower. All units can
Bard Valley’s premium Medjool dates are world-renowned for their luscious, soft texture and sweet, caramel-honey flavour. These dates are bigger and softer than other date varieties and demand a very specific set of growing conditions including high heat and low humidity. Natural Delights Medjools are sustainably grown, and the cocoa is sourced from suppliers that implement practices to improve the livelihoods of cocoa farmers and their communities.
“The combination of our hand-pitted Medjool dates with a dark chocolate covering and sprinkled with sea salt creates a taste experience that will drive consumers to purchase these for themselves and as a gift,” suggests Baxter.
be mounted horizontally or vertically.
The company has 25-plus years’ experience in industrial vibrators, and offers a free 8-page brochure.
BPS manufactures a complete line of custom-engineered, bulk-processing equipment and systems. With more than 100 years’ combined experience, the company serves a wide variety of dry processing industries from chemicals and food to aggregates and recycling.
Reading Thermal Digital Humidity Sensor
Kosher-certified cannabinoids
In support of industry demand for hemp cannabinoid ingredients, Healthy Food Ingredients (HFI) announced a strategic supply partnership with KND Labs, the producer of high-quality domestic hemp-derived cannabinoids such as CBD, CBG and CBN.
Backed by advanced food safety and quality certifications, the partnership offers clean label extraction, transparent third-party testing and grower-direct supply assurance to the food and beverage industries.
According to Jay Johnson, HFI COO in a press release, “KND Labs brings a high level of testing, safety, compliance and third-party certifications that our customers have come to expect from HFI. The team at KND are leading industry standards within the hemp sector.” Added Johnson, “we were very intentional in identifying an experienced strategic supply partner that shares our commitment to the industry and helping us to realize our mission of nourishing lives with healthy ingredients.”
KND carefully extracts and formulates premium quality, finished bulk ingredients, including those that are free of tetrahydrocannabinol (THC-free) in its two facilities in Lakewood and Arvada, Colorado. It also manages the manufacturing process of its hempderived ingredients by extracting specific cannabinoid profiles to produce CBD, CBG and the isolation of other hemp-derived cannabinoids in a variety of forms including powdered isolate, distillate oils and liquid and powder water-soluble products. KND offers custom formulations with batch consistency for various cannabinoid profiles to meet customers’ requirements.
Reading Thermal announced that the new Digital Humidity Sensor has been granted a U.S. Patent.
The proprietary new sensor with Anti-Saturation Technology allows for increased accuracy and ease of operation in baking and cooling environments. It prevents condensation from accumulating on the internal sensor and allows for fluid communication between the sensor chip and both intake and exhaust air samples.
The new generation Digital Humidity Sensor produces data that is unaffected by combustion gases as it measures Dew Point Temperatures, Absolute Humidity and Relative Humidity. The improved design now precisely records measurements in very high dew point environments such as the steam injection used in bread ovens.
The new capabilities maintain tight tolerances regardless of the oven platform. Additionally, the new humidity sensor now provides users the benefit of no preheating, increased dwell time and two-product probe inputs.
Why St. Joseph Bakery is Canada’s Inspirational Bakery of The Year | BY
NAOMI SZEBEN
HEART OF FACER STREET
The winner of the 2020 Jake the Baker Contest (Founding Sponsor Ardent Mills recently renamed the contest the Inspirational Bakery of the Year) is the St. Joseph Bakery, of St. Catharines, ON.
It seems fitting that the patron saint of workers and feast days is the bakery’s namesake. The industrious Kedzierski family knows
the value of hard work and knows the importance bakeries play in celebrations and gatherings.
Derek Kedzierski’s pride in his family and his bakery shines through the stories he shares of his late father, who owned the business.
It all started in 1962, when Michal and Catharine Kedzierski immigrated to Canada with their 2 children, Jozef (Joe) age 14, and Marysia (Mary), age 10. The
couple scrimped and saved, taking odd jobs where they could. Six years later, they were finally able to buy the St. Joseph Bakery from the owner at that time, but the Kedzierskis couldn’t afford to hire staff, so they wore many hats ranging from baking, cleaning, maintenance and accounting. It was at that bakery that an adult Joe met “the love of his life,” Barbara.
To hear Barbara Kedzierski tell it, nobody complained.
Joe learned the business from the ground up. “When my husband (Joe) first started it was very, very hard…up at one o’clock in the morning, in the bakery all day, then going out on deliveries,” she recalls. “It meant long, painful days.” She added that her in-laws didn’t initially take weekends off in order to save money for their small family.
Located in the heart of the Facer District, a predominantly Eastern European
Derek Kedzierski carries on his grandparents’ traditional bakery, introducing new generations to old world baking.
district in St. Catharines, the bakery became the heart and soul of the neighbourhood. It’s the bakery’s traditional Eastern European inspired desserts that’s the big draw with young and old patrons alike. “There’s no other bakery that makes traditional European baked goods in the city,” proudly says Derek. “A lot of people will bring them in from Toronto and just resell them.”
It’s the Kedzierskis’ big hearts that truly form the backbone of their bakery. Joe’s personal experience as an immigrant made him empathize with the many challenges Canadian newcomers face. His generosity is well remembered, and often pops up in surprising ways to this day.
“This gentleman comes over to me at the loading dock, and says ‘you’re from St. Joseph Bakery?’ and I said yes,” recalls Derek. “‘Your father helped me out when I was getting married...we didn’t have any money and we didn’t know anyone.”
Derek recalls how touched the man was describing how his father’s generosity touched so many lives.
“Dad just said, ‘that’s it. I’ll take care of it all. You just come back later and you’ll pay me when you can.’ It meant so much to that man that a complete stranger would take that on.”
}people to come back to the old ways.”
Despite the love of tradition and his family, Derek adds that running the bakery wasn’t what his parents had planned for him. “They never wanted us to work here because of the long hours and hard work, and they didn’t want us to
the bakery. “My dad was such a micro-manager,” laughs Derek. “He’d say, ‘you don’t need to know how to do that. You’re not coming in here and writing cheques, you come in here and sweep the floor. You work your way up, and then you learn everything. The bakery business isn’t a business for people
You work your way up, and then you learn everything. The bakery business isn’t a business for people who can’t do it all. And that’s the truest thing in the world.
tion, and it turns out it ended up being a celebration of life while he was still alive. He died three months later, and it was an opportunity for him to see all these old faces in the neighbourhood. He sat outside, and everyone came up to greet him…shortly thereafter, he went to a hospital, and never came back.”
Keeping the traditional baking style alive has its ups and downs, as second and third generation Canadians assimilate to North American flavours. “This is a forgotten tradition. They don’t even know,” Derek shakes his head.
“It’s interesting to see that: I remember being a kid coming in here with my grandmother, and I’ve now rediscovered this style. It’s a slow turn, trying to get
work the way that they did. So, I ended up working at another company but I wasn’t happy.” Derek saw his father’s health deteriorate to the point that Joe collapsed with heart failure during a fishing trip. “I thought this would be a good opportunity to talk…if I’m working the same hours and putting in the hard work to make someone else rich, why don’t I just come work for you and make your life easier?”
Derek recalls asking. “Money’s not an issue when it comes to health.”
The challenge lay in getting Joe to relinquish the reins on
who can’t do it all.’ And that’s the truest thing in the world.”
Derek’s father loved his neighbourhood as much as he loved his bakery and family, and the family patriarch shared his gratitude through the Facer Street Festival. “I think we had 10,000 people on the street, which was such a success. When Dad heard about the festival, he was like, ‘okay, I can put polka bands here, and we’ll have bands playing in the parking lot, and you’ll have sausages cooking…’” Derek smiles as he recalls his father’s enthusiasm. “He wanted to make it a celebra-
Derek and his family now run the bakery, and are keeping traditions, his love of Facer street and the bakery alive. “That’s what we know,” says Derek of the legacy and work ethic behind family bakeries. “You’re born into it. I think all bakers are a little bit psychotic, in a sense, because we’re the only ones who want to take on these long days and early hours and working conditions and then keep doing it. I think there’s rewarding satisfaction, when we help make someone’s barbecue, special occasion, birthday, or even just their lunch that much more special. A successful bakery is only successful because the customers are supporting what you’re doing. It makes us happy.” / BJ
Derek Kedzierski finds that younger generations come to the St. Joseph Bakery for the novelty of artisanal breads, and older generations return for a taste of nostalgia.
PLANT-BASED BAKING
As more and more plantbased products hit the shelves, it seems like everyone is eager to experiment with this innovative new culinary frontier. Baking is no exception, having already seen an influx of non-dairy alternatives to milk and butter for lactose intolerant consumers and those concerned about the environment or animal welfare.
Despite being strongly rooted in traditional recipes and techniques, baking knows no bounds. It’s a timeless art that spans cultures and centuries and nearly everyone is enticed by the smell of freshly-baked goods. As bakers, we can and should strive to continuously expand our repertoires and skillsets. The yeasts that we today take for granted were once just as revolutionary as the new products we see coming to market now.
While not brand new, egg substitutes are still a challenge for some. There have been many attempts over the years at replacing eggs in baking, and manufacturing companies continue to release new commercial varieties, but one of the best alternatives also happens to be one of the simplest and healthiest alternatives: ground flax seeds.
Flax seeds are fascinating for many reasons, but first and foremost is their reaction when mixed with water. The outer shell of the seeds contains hydrocolloids that form a gel when combined with water, much like the consistency of an egg. Simply mix 3 tablespoons of water with 1 tablespoon of ground flax, and let the mixture stand. Within a few minutes, you will have a thick gooey mixture that effectively replaces 1 egg in almost any recipe.
help to strengthen the structure of your doughs. The ground flax seed technique works wonderfully well for strengthening any dough structure. In fact, due to their hydrocolloids, a “flax egg” holds in more moisture than an egg would.
Flax will bestow a nutty, earthy flavour to baked items. The seeds will also add a
}Consumers are increasingly concerned with what is put into their food. When they see things they recognize as healthy alternatives, it’s a win-win.
comes to new, creative products for bakers to tinker with. As Montreal-based baker Joanie Pacquet points out, “Consumers are increasingly concerned with what is put into their food. When they see things they recognize as healthy alternatives, it’s a win-win.”
For Pacquet, flax seeds fit the bill. “Flax seeds – like chia seeds – are known for their abundance of healthy fatty acids including omega 3’s and omega 6’s. They have a lot of great nutritional value to them.” Flax seeds are also high in fibre and contain no cholesterol.
Obviously, eggs perform different functions in baking – they can be emulsifiers, foaming agents or simply
tiny speckled pattern to your dough, so it works best for darker cakes, muffins and more textured cookies rather than for a lighter, uniform pastry. I often train culinary professionals on replacing dairy and eggs in baking, and two of our most popular recipes are plant-based oatmeal cookies and blueberry muffins (recipes below).
There are truly no limits when it
Other egg replacements include chia seeds, applesauce, blended silken tofu, bananas and baking soda and vinegar. Each has their own properties and flavours that will influence the final product: applesauce and banana add a lot of moisture, while baking soda and vinegar are great for leavening.
There are also several options for replacing fats in plant-based baking. Our recipes often use easy-to-source vegetable
Flaxseed egg replacement yields decadent cookies while adding fibre and Omega-3 nutrients.
Dairy-free blueberry muffins can also be made vegan by using flaxseed to replace eggs
or coconut oil, or non-dairy margarine. Pacquet, meanwhile, prefers to avoid palm oils and other hydrogenated fats, as these have fallen out of favour with many of her customers.
“If the recipe works with coconut oil and the flavour it brings, I will almost always opt for that over margarine or vegetable shortening. Coconut oil is perfect for achieving a light, flaky crust because it’s very fatty, unlike butter which contains some water and will produce a denser dough.”
Adapting recipes for different fats and oils is simple. Cold coconut oil can be used as a solid to replace shortening, cut into dry ingredients, or it can be melted to substitute melted butter or vegetable oil. Slightly softened coconut oil can also be beaten with sugar the same way you would mix in butter. Unrefined coconut oil will impart a mild coconut flavour, while other oils, such as canola and grape seed oils, are more neutral.
Clearly, when it comes to using alternatives in baking, different substitutions will yield different results. I encourage other bakers to “rise” (pun intended) to the challenge of getting creative and aplaying with the different options and their properties. By adapting your tried-and-true recipes to be free of animal products, you can offer unique products that are still rooted in classic baking, but are more accessible to a wider audience.
As the interest in plant-based food options grows – with consumers looking for healthier and more sustainable choices that do not include animal products – bakers can ensure that everyone can continue to enjoy their creations for centuries to come. / BJ
François Murphy is the Chef for Forward Food, a program which helps culinary professionals across Canada serve more delicious and nutritious plant-based options that are better for animals, the environment, and human health.
THE BAKER-BOT REVOLUTION
Martin Riis, the Director of sales marketing at Apex Motion Control knows about repetitive joint strain and back injuries. “My family was in the baking industry. I come from a family with chronic back injuries. So it’s near to my heart, trying to prevent some of these injuries. Every bakery I go into, it’s an aging labour force. They’re up in their fifties or sixties; I see some people in their seventies still working in these bakeries and doing all these very hard, manual tasks, where they would be way better utilized in other areas.”
Apex Motion Control offers relief to small and mid-sized bakeries with their “Cobots” – their collaborative robots that do the mindless tasks or de-panning, piping, stacking and other repetitive motion chores. The company has been involved with designing and selling robotic arms and devices for over twenty years.
For those who had never worked alongside industrial robots before, Riis reassures readers that they are safe, and have proximity sensors to stop them from either crashing into a human, or pressing too hard on a cake as it is decorating.
“Typically in small to medium-sized entreprise plants, they have a high-mix, low volume manufacturing, so they have a lot of SKUs, and rapid changeover going from one product to another product. Humans are really good at doing that on these production lines, because we just adapt so easily. Where the traditional industrial robots, a took up a lot of floor space and they just adapt as well and as quickly.
Riis adds that the Cobots present an advantage to a small bakery that observes social distancing, while still meeting production demands. “Where a human stands on a production line — say, packaging cookies into a clamshell — a Cobot can be rolled in
From fine motor skills needed in decorating, to heavier tasks like loading and moving, Cobots can help save time and money.
to do that task and stand shoulder to shoulder with the other people still on that production line. Typically, what you want to do is give these Cobots tasks that are very repetitive and that strain the human body.”
Aside from preventing repetitive strain, reducing staffing costs and helping prevent the spread of COVID-19, the Cobots also help with more precise, detail-oriented tasks. People working on a factory production line can get distracted or lose focus during monotonous jobs. “Humans can get bored when standing on one of those bakery lines for eight hours. Sometimes we may have flipped the package, or done something incorrectly. The Cobots’ll do the same thing over and over and over again without any faltering. From a quality assurance viewpoint, that’s where they really shine.”
The issue of precision and hand-made detail is often a sore point with automation. While some consumers may
express ambivalence about “machinemade” uniformity, some bakeries might find a way to personalize the designs the Cobots can deliver. A signature emblem or the name of the bakery can be programmed in to the Cobot to create a more one-of-a-kind icing signature.
Another advantage can be time saved in training and reduction in absenteeism. The Cobots can work longer hours, and once programmed are not likely to forget their objective. Another advantage is workplace safety: The Cobots have sensors that help them dodge out of the way of an oncoming obstacle, and prevents itself from dropping its task.
“They’re very customized solutions. So it’s primarily been the large bakeries, that has been able to invest in robotics, because bakeries had to have sort of the same production run over and over and over again, to really get the benefits and see the ROI on it,” explained Riis. “Now, Cobots, on the other hand, are small, agile and movable in some fashion. We’ve made it movable by mounting the actual arm on what we call the Bakerbot in the framework that we’ve developed - but Cobots, basically, are a class of robots that does need data that does not need physical guarding around them, meaning that a human can work, beside a Cobot safely.”
The robotic arm has what’s called force-limiting sensors in it, meaning that every joint on the robotic arm can sense if someone is touching it. “Cobots basically have technology that allows them to know if they’re meeting higher pressure, or a threshold, when they’re moving from A to B: If they do [sense an obstacle] they will stop. So, if a human or a person comes in contact with them, or touches the object that they’re moving, the Cobot will stop,” adds Riis.
In short, between offering a solution for keeping factory bakery workers safe from COVID-19 as well as reducing the potential for injury, the Cobots present a cost-effective solution to staffing needs for many small bakeries. / BJ
The
BAC Responding To Codex Approach To Front Of Package Labelling
In 2016, the Codex Committee on Food Labelling (CCFL) supported the need to assist consumers in making healthier choices through the use of simplified, science-based nutrition information on the front of food packages and agreed to establish a working group to take stock of current FOP systems and consider the need to develop global principles for FOP systems.1 On October 2, 2020, the Canadian representative on this committee requested information from stakeholders and the public in order to submit a Canadian perspective to the CCFL.
ed to increase the consumer’s understanding of the nutritional value of their food and to assist in interpreting the nutrient declaration. In any case, nutrition labelling cannot describe a product or present information about it which is in any way false, misleading, deceptive or insignificant in any manner”.
2
with accurate, truthful not misleading information about their foods.
3. FOPNL should help consumers compare at-a-glance between similar products. For that a consistent approach between products would benefits consumers.
4. FOPNL should provide a global view of the products and focus on the nutrients of concerns that consumers should eat less of AND nutrients of concerns that consumers should eat more of. This would address the need to represent the full nutritional value of their foods.
In order to assist in the development of a Canadian response, BAC is preparing a response consistent with its previous comments to Health Canada Front-of-Package’s proposed regulations.
BAC’s approach is aligned with the CCFL’s guidelines that, “supplementary nutrition information, should be intend-
Given the status of Canada’s own proposed FOP regulations which is still in consultation and has not moved forward since the end of 2018, it is premature for Canada to present at the international CODEX meeting when there is no clear recommended approach to FOPNL at the national level.
At the time of publishing this Newsletter, BAC’s submission was prepared around the following key points:
1. Front-of-Package Nutrition Labelling (FOPNL) should be voluntary, evidence-based and not interpretative.
2. FOPNL should provide consumers
5. FOPNL should not be regulated or mandatory. The main purpose of FOPNL is to increase consumer’s understanding of the nutritional value of their food, in a way that it is complementary to the current Nutrition Facts table.
1 Codex Alimentarius Commission, “Report of the forty-third session of the Codex Committee on Food Labelling (CCFL),” Available from: http://www.fao. org/fao-who-codexalimentarius/sh-proxy/en/?l nk=1&url=https%253A%252F%252Fworkspace. fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-714-43%252FReport%252FREP16_ FLe.pdf (2016)
Dave Fuller MBA, is an Award-Winning Business Coach and the Author of the book Profit Yourself Healthy. Complaint about this column?
Email dave@pivotleader.com
CUSTOMER SERVICE - MAKING IT RIGHT
What would you do if you woke up one morning and right there on your Facebook page, for the whole world to see, was a complaint about how terrible one of your staff members was treating customers? Customer complaints are nothing new, however, it once was that when customers received poor service from you or your staff, they verbally told their friends. Now thanks to social media they can tell the world and in many cases the world listens.
This is exactly what happen to the woman who called me up last week stressed because one of her employees was going rogue and the world was learning about how badly they could be treated if they crossed the threshold of her establishment. It is easier than ever for disgruntled customers to complain about poor service, bad products or even policies they don’t like. In fact, in this day and age you don’t even have to be a customer to raise a fuss about a business and try to ruin its reputation. I had this exact situation a few years ago where people who were half way around the globe were trying to discredit us on social media.
The key to dealing with upset customers is compassion. What customers want more than anything is someone to listen to their complaints.
I had this exact situation a few years ago where people who were half way around the globe were trying to discredit us on social media.
Complaints about your business should be a good reason for you to stop and wonder if you are in the wrong. If customers didn’t tell us what they didn’t like about the business, how could we progress? When we listen to what our clients are telling us it gives us the opportunity to improve on aspects of our organizations that perhaps we haven’t noticed. Yet far too often we brush off those complaints until they blow up in our face or hit social media.
In the case of the woman who called me, she told me that she had known for a while that her staff member was not ideal. She said that this staff member had upset customers in the past some of whom had left in a huff after encounters with her. However, the owner had chosen to ignore the issue because it was hard to find employees and she needed to take holidays. I get that it can be difficult to find great staff but when we compromise our values for a short-term gain, we risk everything we have invested in building our business.
Dealing with customer complaints is not rocket science. In my experience of 30 years of business and millions of transactions, I have had to deal with hundreds of customers who took issue with something that they didn’t like about a product or service. In 99% of the cases, the customers are right. Either the product didn’t work or the service they got was not up to standard. Customers had spent their hardearned money in our establishments and expected us to live up to our promise of customer satisfaction.
Most people don’t want to make a big fuss about nothing. Complaining takes energy and while there are some people who will complain more than others, the majority of people only raise issues when they are seriously upset.
The key to dealing with upset customers is compassion. What customers want more than anything is someone to listen to their complaints. When we take the time to truly get to the root of the issue and actually listen to what the customer is saying, in most cases we can understand why they are frustrated and then deal with that frustration.
In 99% of cases, customers are realistic. They know there are limits to what you can do in your business to make things right. One solution is simply asking your customers what would be a reasonable resolution to the problem. What is it that they expect? I have been surprised when I have asked this. In many cases, they simply want to bring it to your attention. They don’t want money or you to fire the employee that caused them grief. They want you to hear what they are saying. In other cases, they want a replacement, reimbursement or the resolution concerning the product or service issues. Again, its not brain surgery you are performing. You are simply making it right.
Recently I had a complaint with Telus about how they offered a service to new customers but not existing customers. The staff member I was dealing with didn’t have the power to resolve the issue. However, when someone higher up heard my complaint, they made it right.
Being courageous enough to root out troublesome issues for our customers, “making it right” for them, ensures longevity and success for our businesses.
WHY BE A MEMBER OF BAKING ASSOCIATION
OF CANADA?
You are involved in the Canadian baking industry, care about consumers, and understand the value of being connected and informed. Here is what we will do for you and your success.
Advocate & Champion Bakery Industry Competitiveness
As the industry’s voice with government, BAC responds to key competitiveness issues including nutrition policy, product labelling and the environment on your behalf.
Bakery Showcase & Networking
This flagship event for Canada’s baking industry is the place for connecting, learning and building relations, and additional B2B events hosted across Canada are ideal forums for your business growth.
Provide Resources & Information
Expert assistance and latest resources support your business success while The Bulletin and Bakers Journal keeps you fully informed.
Engage with Consumers to Tell Our Story
We tell the baking story to consumers debunking myths and sharing the positive.
Invest in Talent Attraction & Development
By partnering with colleges and universities and providing scholarships we support education and career pathways where skills are needed.
Offer Discounts & Savings
Member perks are providing savings with insurance and group RRSPs and discounts on Bakery Showcase exhibitor space, website links, etc.
BY DIANE CHIASSON
6 QUICK IDEAS TO GET YOUR BAKERY READY FOR THE HOLIDAY SEASON
Easy tips to get your bakery ready for the busiest season of the year!
As the major holiday season approaches, your bakery will experience big orders and mass crowds on a regular basis. These strategies will keep them happy, and returning after the holidays.
1. PROFESSIONAL APPEARANCE
Your bakery will initially be judged on its appearance. Is it clean? Does it smell or look bad? Are your baked goods prominently displayed in a well-lit bakery case? Do you see signs of wear and tear? These are all things that your customers notice. Use lights, decorations and music to upsell.
2. CONSISTENT BRANDING
Great products sell themselves, but only when customers know about them. You need a recognizable brand even if you own a small operation. Branding can cover a lot, but there are two main factors: A recognizable logo and a beautiful colour palette. Your logo should appear on all packages, uniforms, gift cards and online presences. The web is an excellent way to interact with customers; make sure you have a consistent logo on your website, blog, videos, and social media.
3.
}work on creating fabulous holidaythemed presentations. There are so many confections to create this holiday season. Use the holidays as an opportunity to unleash your creativity, but on’t forsake classics like pies, cinnamon buns, red velvet cakes, and an authentic Yule Log.
Don’t be afraid to leave your comfort zone to change up the look of your bakery, revamping your staff uniform, creating a new pie flavor or experimenting with new recipes and products. Product bundling is another tactic that your bakery can use. Package assorted bakery items for people to buy for themselves or as gifts. Strategic product pairings will also play a vital role in generating higher in-store bakery sales.
4. BE A FESTIVE DESTINATION
Nowadays, bakeries can often be a place that people quickly rush in and out to buy something or just to pick up their order. If you want a more successful and lucrative holiday season, may I suggest that you consider adding a few chairs and tables on the floor. Get a coffee machine, and offer
Make sure that you also offer delicious and unique treats from other cultures. Have Chanukah, Kwanzaa, Diwali and even a New Year’s theme for your goods.
customers a coffee while they wait for their order. How about selling small samples of your larger holiday desserts? I am positive that your customers would love to taste a few bakery items before committing to pricier items. Remember that the longer customers hang around, the likely they will they will become loyal customers.
DIVERSIFY HOLIDAY TREATS
Make sure that you also offer treats from other cultures. Have Chanukah, Kwanzaa, Diwali, and even a New Year’s Eve theme for your goods. Focus on making a variety of treats for each relevant holiday. You will make additional sales and will make someone’s day, as well.
Even if your bakery items are the most delicious ones in town, you should
Set up small beautiful and unique gift items for a host, or as a last-minute treat for someone special. Having a selection of baked goods to-go will also help you sell more products. Bags or boxes of cookies, cupcakes, gluten-free mini cakes, mixed bags of dried fruit, candied fruit, chocolates, colourful fancy sprinkles, baking spices, as well as paper napkins, colourful kitchen towels, aprons, fun oven mitts like oven mitts, t-shirts, mugs,
cookie cutters, patterned rolling pins, cook books, non-stick baking cups liners, non-stick silicone baking utensils, cake decorating kits, cake stands, heart-shaped ramekins, non-stick silicone baking mat, ready-to-go and displayed on a three-tier table are the perfect last-minute gift items. It’s important to provide options that are both reasonably priced and appealing. Present a beautiful bakery with a relaxed and comfortable atmosphere to entice people to stay and browse.
5. KEEP STAFF ENTHUSIASTIC
Your staff members should be in the holiday mood 24/7. This is perhaps the most important ‘ingredient’ of running a successful bakery. Make sure each customer is greeted by smiling staff; it will make your customers feel good and they will likely return.
6. GET SOCIAL MEDIA SAVVY
Your bakery’s branding and marketing will not be completed if you are not active on the internet. Being online is always an excellent way to interact with your customers. Make sure that you create a responsive web design for your customers with portable devices. Another way to get customers’ attention is with a strong social media presence. You only need professional quality photos and videos of your bakery products, and consider posting them on Facebook and Instagram. Use social media platforms to promote your bakery, take orders, do networking, and get customer feedback. Entertain and captivate your customers with fun stories, and share lots of ideas and images. / 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, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
In Conversation with 2020’s Best Pastry Chef, Kenta Takahashi | BY
KAREN BARR
KEEPING IT CLASSIC
Kenta Takahashi, pastry chef at Vancouver’s 180 seat Boulevard Kitchen and Oyster Bar, is the 2020 recipient of the Best Pastry Chef award through Canada’s 100 Best list guide. Born in Japan, Takahashi studied at Tsuji Culinary School, honing his skills in classical French pastry. “I had been working in pastry shops for a long time and didn’t have lots of experience with plating desserts,” says Takahashi, about his initial experience in joining the restaurant four and a half years ago. “But I’m in a different game now,” he concludes. “What I do here is challenging, which is the best thing to improve myself, as a pastry chef.”
While many pastry chefs are exploring daring new flavour combinations, you will not find anything savoury on Takahashi desserts menus. “Most of my ideas and inspirations come from French pastry. My style is modern, but always based on the classics,” Takahashi explains further. “I do modern style plating, but at the same time, I like to show natural or classic on it.”
Takahashi admits that contemporary styling can run the risk of looking inorganic. “I am making food, not art, so I want people to eat it. I like a simple plate showing a contrast in colour and texture, without too many things going on.”
The pastry chef puts his dessert philosophy into words. “For me, balance means, light, not too sweet, but flavourful. I like simple flavour combinations, using well known flavours. I like an intense flavour.” Then, he gives an example. “When I make a cheesecake, I won’t add three types of berries. I pick one.”
Takahashi takes a scientific approach to creating new desserts. He starts with a flavour that he wants to feature. Then, he decides approximately what percentage of the dessert it will comprise and where it can be concentrated best.
Next, he considers the sugar level, within this flavour and decides how he
Intense flavours and modern textures makes Chef Takahashi’s sculptural desserts stand out.
can cut the sweetness from it or other elements of the plate. “Sometimes, it’s by adding less sugar or by adding bitterness or acid,” he explains. “Sometimes it’s by adding another flavour. Blueberry for example, has a good taste and texture, but the flavor is not strong.” Here he would add something acidic or refreshing. “Adding lemon to it may be one good answer. Matching lavender, which is a similar flavour profile will also work.”
Takahashi likes to keep elements on a plate to a minimum. “Three maximum,” he says simply. “Otherwise it is too complicated.” When it comes to garnishing his plates he says, he picks a couple that are part of the flavour of the dessert, “I don’t put something on the plate just to make it look nice.”
A dessert plate for the summer season at Boulevard Kitchen and Oyster Bar may include a British Columbia strawberry Napoleon, with white chocolate crunch, strawberry curd, rhubarb compote, puff pastry, strawberry cream, white chocolate, and lime semifreddo.
And this past summer there were 10 choices of ice cream and sorbet to choose from. For ice cream imagine flavours such as: vanilla; bitter caramel; chocolate; Earl Grey tea; lavender; rose or elderflower cream cheese. For sorbet think raspberry, mango, grapefruit, or white peach.
In August, Takahashi created some tri-flavoured popsicles, to the delight of customers. The first was made with a base of Earl Grey ice cream, dashed up with local British Columbia apricot compote and milk chocolate. The second was lavender ice cream, swirled with a local wild blueberry compote and white chocolate.
In the fall look for Mont-Blanc, with in-house made chestnut cream, house made chestnut cream, pear bavarois, chestnut meringue, blackcurrant sauce, poached pear, and even chestnut chips. Takahashi is thinking about two new deserts for fall. “One is classic French. Apple Chiboust. One is North American. Pumpkin pie with maple and whiskey ice cream, maybe.”
In the winter, with less fresh produce available, Takahashi likes to offer restaurant patrons the sesame praline bar. “It’s made with gianduja crunch, roasted white sesame gianduja crunch, salted black sesame ganache, Madagascar dark chocolate mousse, sesame mousse, sesame tuille and decadent caramel ice cream. “
Spring may be influenced by citrus fruit and the colour of leaves in bloom. Think pistachio and grapefruits vacherin, with pistachio cream, grapefruit semifreddo, meringue, crumble, cream cheese ice cream.
For sheer fun there is also the bonbon tray. With more than a dozen one bite pieces, like chocolate bonbons, macarons, pâte de fruit, lollipops, caramels, cookies, fruits marshmallows, or small cakes. “It’s always different,” says the pastry chef. Out of all the desserts Takahashi has created for the restaurant, he does have a favourite. It is called Fromage Blanc. He had the idea for a twist on the classic French dessert Crème d’Ange. “It is a super light and delicate cheese mousse. People in Canada love cheesecake and I so do I! It is a completely
different texture to classic cheesecake. And this dessert can be gluten free with a few changes to garnishes.”
This freedom to change dessert menu with the season, well offering feature desserts as well keeps pastry chefs engaged in the spirit of creativity and restaurant patrons coming back for more. One cannot help but be curious about what Takahashi will create next. While embracing the beloved French classics, he has been able to inject his own modern style. The Canadian culinary scene has taken note. / BJ
Achieve a lasting softness from which bakers’ dreams are made of.
Chef Takahashi’s finds that no more than three items on a plate keeps presentation dramatic.
ANNOUNCES JAKE THE BAKER
INSPIRATIONAL BAKERY OF THE YEAR
Presented by
• Front Cover Story • Travel to Bakery Showcase 2021
*see website for specifics
FOUNDING SPONSOR
Q&A
Any chef who works in Toronto, knows that the city has a broad culinary palate and a diverse clientele. Meet CHEF LA-TOYA FAGON, a chef who started her own catering company while still in culinary school, and is a catering maven who is dedicated to creating healthy but delectable dishes.
Fagon is currently the Executive Chef for Grace Foods and her many accomplishments include being formally named Executive Chef to LIVEstyle Entertainment Supper Clubs and appearing as the food expert on the Marilyn Denis show. Most recently, she has been named Executive Chef of Lyrics Music bar and grill in Toronto’s Yorkville neighbourhood.
Bakers Journal caught up with the award-winning chef and entrepreneur in February, before the lockdown began. Her catering company, Twist Catering was hopping. I managed to ask her questions about her busy life and flourishing businesses.
BAKERS JOURNAL: What is your advice to anyone who is considering going in to the catering business?
CHEF LA-TOYA FAGON: You’ve got to really, really, really, really love what you do. You’ve got to be okay with not making a lot of money. I have, like three catering companies, and design the dishes, which I love doing. You know, I made some hard choices in life. I don’t have any kids, and I’ve been single for 13 years. I’ve really dedicated everything to this and I legitimately love what I do. (Laughing) and I wouldn’t get these curves if I didn’t.
BAKERS JOURNAL: What were your goals as you graduated from culinary school?
CHEF LA-TOYA FAGON: What I have hoped for, is to be the most sought after caterer in the country.
BAKERS JOURNAL: Your accomplishments speak for themselves. How did you make it happen?
CHEF LA-TOYA FAGON: I use fresh food ingredients daily, based on what I’m catering, and the menu changes every day…I’m really good at what I do.
BAKERS JOURNAL: You were selected to the personal chef The Raptors’ Serge Ibaka. That alone would make any chef or caterer incredibly popular.
CHEF LA-TOYA FAGON: I want to feed the masses good food. Hearty food and go back to basics. I have a lot of kitchen gadgets, but I don’t use them. I’m a firm believer in a Dutch pot, open flame, a knife, a cutting board, food, and I can create anything.
BAKERS JOURNAL: What would you say your signature flavour profile would be?
CHEF LA-TOYA FAGON: Spices definitely a big thing for me. I like working to get to heat without it being overpowering. That [flavour profile] identifies me. I think when people hear, ‘hot food’ or ‘spicy food’ they think of food that’s so hot it’s almost like kind of the opposite of flavour. What I do is definitely spicy, but with flavour. I don’t want my ears getting red, or my nose running, and not taste anything. What’s the point?
trained in French food, I really fell in love with Italian food and I was really in awe of learning that type of cuisine. You know, my background is Jamaican, with a lot of Caribbean flair.
BAKERS JOURNAL: What is Twist’s “twist?”
CHEF LA-TOYA FAGON: I’m elevating Caribbean food to a high-end level. When people normally think of Caribbean food, such as Jamaican food, is that it’s limited to Jerk chicken. Not every island has Jerk Chicken. It’s so much more than Styrofoam containers with extra mayonnaise, coleslaw, Jerk Chicken and rice and peas.
I want to feed the masses good food. Hearty food and go back to basics. I have a lot of kitchen gadgets, but I don’t use them. I’m a firm believer in a Dutch pot, open flame, a knife, a cutting board, food, and I can create anything.
BAKERS JOURNAL: Carribean spices and Mediterranean influences feature in your menus quite a bit. I’d love to hear what inspires you in the kitchen. CHEF LA-TOYA FAGON: I a niche background in cooking, because look I’m
In all, Canada Rising Star in the culinary arts feels that there is more to mixing and matching flavours and cultures. She encourages chefs to play in the kitchen to find their voice, and pursue their career in the food industry once they are sure it’s a calling. Chef Fagon brings her A-game to businesses every day, and thrills Toronto’s palates daily. / BJ
Chef Fagon is known for bringing Caribbean flair to Toronto’s tables, and becoming Canada’s best known celebrity chef.
bakers formula ¦
BY RAISIN ADMINISTRATIVE COMMITTEE
SOURDOUGH KULICH
BREAD
INGREDIENTS METRIC GRAMS COMMENTS
Yield 6 loaves
Milk 270 g
Eggs 100 g room temperature
Sourdough starter 100 g 100 % hydration*, mature
Instant yeast 3 g
Vanilla extract 8 ml
Bread flour 450 g
Sugar, granulated 12 g
Salt 12 g
Butter, unsalted 150 g room temperature
California Raisins 60 g
Golden California Raisins 60 g
Pecans 60 g chopped and roasted
Lemon zest 5 g
Total 1290 g
*A 100% hydration sourdough starter is kept and fed with a 1:1 ratio of flour to water by weight.
ICING
INGREDIENTS METRIC GRAMS COMMENTS
Sugar, powdered 170 g
Milk 30-45 ml
Vanilla paste 3 g
Salt Pinch
Naturally-colored sprinkles as needed optional
Total 205 g
1. Bread: Cover the raisins with water at 26 ° then, drain. Allow raisins to absorb the surface water for at least 4 hours or overnight.
2. In a small saucepan, scald milk then 22 °- 26 °C.
3. In a large bowl, whisk together milk, eggs, sourdough starter, vanilla
extract and yeast. Add flour and mix until dough is cohesive and shaggy, but not smooth. Cover bowl with a lint-free towel and let rest at room temperature for 45 minutes.
4. Place dough on an unfloured counter and flatten slightly. Add salt and sugar to the top and fold
the dough in half. Add butter to the top and fold in half again. Begin smearing the dough down and outward on the counter using the heel of your hand until flat. Use a bench scraper to scrape everything back into a mound and repeat for 1-2 minutes, or until the ingredients are blended. The dough will still feel slightly grainy.
5. Pick the dough up by the sides, slap the front of it back down onto the counter, fold the back half of the dough (closest to you) over the top edge of the dough, give the dough a quarter turn, and repeat. Do not flour your work surface at any point. Occasionally, use a bench scraper to scrape everything back to the center. Continue kneading for 15 minutes, until the dough holds and is elastic.
6. Add rehydrated fruits, pecans and zest. Continue folding for 5-10 minutes until fully kneaded. Pinch off a small amount of dough and stretch it until it’s so thin that it’s almost transparent. If it doesn’t rip, the dough is ready.
7. Shape dough into a ball, place in a large bowl. Cover with plastic wrap and let rise at room temperature for 1 hour, then in the refrigerator overnight or up to 12 hours.
8. Remove dough from the refrigerator and scrape onto an unfloured counter. Lightly flatten dough, begin pulling one edge of the dough up and towards the middle, pressing the dough lightly into the center. Rotate dough slightly and pull another edge of the dough up and towards the middle, pressing together lightly. Repeat steps until all edges have been folded
over. Flip dough over and shape into a tight ball. Rotate dough and repeat. It will stick and drag slightly as it builds tension.
9. Use one 6 by 4-inch kulich mold, prepping with non-stick spray before using if it is a metal pan. Place dough into pan and let rise at room temperature for 3 – 4 hours or until it doubles in size. If you have an oven with a bread proof option, set to 27 °C and place the pan inside to proof. You can leave the dough in a warm indoor area, or inside an oven set to the bread proof option. Dough will more than double in volume. Check the dough: press lightly and if the dent doesn’t fill in immediately, it’s ready to bake. If it bounces back, proof for another 15 minutes and test again.
10. Preheat oven to 190 °C. Score the top of the bread from left to right and then top to bottom. Bake for about 60 minutes or until a thermometer inserted into the center of the bread reads 85 °F. If bread is browning too quickly, loosely cover top with a piece of aluminum foil.
11. Unmold bread from pan and place on a wire rack to cool completely. If using a metal pan, leave bread in pan for 10 minutes before unmolding and cooling.
1. Icing: In a large bowl, whisk powdered sugar, milk, vanilla paste and salt. Mixture should be thick but pourable.
2. Assembly: Once the bread is cooled, pour icing on top of the bread. Cover with sprinkles immediately, if desired. Bread can also be wrapped tightly in plastic wrap for one day before icing and serving.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately.
Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.
With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have resource.
BY JANE DUMMER
NO BAKE ‘BAKING’
The no bake baking trend is not just for the summer anymore. From home bakers to artisan bakeries, no bake is gaining momentum year-round. What started out as a convenient option for home bakers who did not want to turn their kitchens into sweltering furnaces has transitioned to bakeries and niche manufacturers. They’re responding to the consumer demand for natural, minimally processed baked goods. During the global pandemic lockdown many people were experimenting in their own kitchens and no bake recipes were on that list. Now that we are in reopening phases, people are looking for easy and convenient baking options, plus ready-to-eat snacks.
Over the last decade, small to midsized manufacturers have been launching no bake cookies, bites, and baking mixes. Momentum for these products has picked up. In fact, a recent article:
Product showcase 2020: From No bake Energizing Oat Bites to the ultimate almond flour written by Gill Hyslop for Bakeryandsnacks.com July 2020, features a new innovation, Energizing Oat Bites Mix from Krusteaz. Available in two varieties – chocolate chip oat and cinnamon oat, the products require no baking and feature whole grain oats, flaxseed and chia. The mixes are made without artificial flavours, artificial colours or artificial preservatives and contain 8 grams of plant-based protein per serving. The Oat Bites Mix is easy to make in just 30 minutes and can be ‘glammed up’ with nuts or seed butters, honey and rolled in chopped nuts or flaked coconut.
Another company in the no bake space is The GFB. From the beginning, the company’s mission has been to make truly good-tasting, good-for-you foods. Foods that are ridiculously tasty and packed with protein. What started out as a small side project by two celiac
Whole grains like oats and minimally processed ingredients offer better-for-you snacking for a more health-conscious clientele.
brothers has turned into a company with products, including their popular grain-free bites, sold across the US and Canada. All The GFB products are certified gluten-free, certified non-GMO, certified vegan, certified Kosher, soy-free and made in a dedicated gluten-free facility. Ben Wahl, co-owner explains, “We follow a super simple small batch process. Ingredients are first weighed, mixed in an intentional order and interval, then portioned into the final size and shape. Our bites go through an additional step of coating in roasted nuts or coconut then the product is packaged and ready for sale. The GFB facility is a zero waste facility. From an environmental standpoint, the no bake process does offer some clear advantages. One advantage is that no additional energy is needed to heat or cool the product which reduces our carbon footprint. Also, by skipping the baking step, we have less processes, which result in less yield loss and therefore less waste is generated. Zero waste has also pushed us to get creative in finding ways to re-use or re-purpose materials that would typically be thrown in the trash making us a better steward of our environment with everything we do.” Creation Nation is one of the original companies in the premium no bake mix category. The Founder and CEO, Karen Nation’s mission was to provide healthier bite and bar mixes that were delicious and customizable. The easy no bake format
makes it fun for anyone including kids. Karen Nation describes the process, “Several years ago Creation Nation launched the world’s first protein bar and bite mixes. All no bake. I never considered making them anything other than no bake. Protein Bars are traditionally extruded, not baked, and protein bite recipes are traditionally no bake as well. Our target market was initially focused towards special diet needs like vegan, paleo, gluten free, and keto, in order to launch our new category, but we quickly expanded to parents and kids, then ultimately anyone wanting healthier, tastier, customizable snack options.”
The small-batch, artisan, better-for-you no bake products seem to be trending more than ever. Not just for specialized diets, these products are catching on with many consumers who are interested in health and wellness. Wahl and his company The GFB envision the no bake trend continuing to gain steam, as demand grows for raw and minimally processed products. With simple ingredients like nuts, seeds, fruit, pulses and gluten-free oats, consumers are getting delicious no bake flavour, nutrition, and texture in every chew. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
How the pandemic has fuelled the No Bake craze
John Kirkpatrick. Bun and Roll Expert.
“I’m John Kirkpatrick
I’m a member of Reiser’s team of customers to improve their product. When it comes to buns and rolls, I have
I’ll help you keep pace and succeed in this fast-changing market. Are you ready to add more versatility to your bun and roll production line? Let me show you how.”
