Not h i n gprotectsy o u r b a k e dpr o d u ctand
itsfr e s h ness l i ke R e i s e rpack a g ing .
Reiser form-fill-seal packaging machines produce high-quality modified-atmosphere packages that protect your baked products, keep them fresh, and extend their shelf-life. Reiser F FS machines efficiently and cost-effectively package all types of baked products. They produce safe, hermetic packages with reliable seals that extend freshness For those bakers producing gluten-free, dairy-free or nut-free products, Reiser F FS packaging protects your product against contamination from other products on the supermarket shelf. Contact us to arrange a demonstration in your plant or at our Reiser Customer Center
BY NAOMI SZEBEN
BACK TO SCHOOL
Back to School” is a deeply nostalgic term. It brings me back to the smell of new notebooks, fresh pens, and a chance to start anew. With this edition of Bakers Journal, students of all ages are learning something new, and with it, the olfactory memories of school supplies means the smell of something delicious in the oven.
Bread and the grains that form it are changing. Some consumers are opting for gluten-free breads made with spelt or oats, and gluten-reduced bread like sourdough. While the attitudes towards bread itself are diverse, we are still drawn towards artisanal or “old fashioned ways” of baking it, no matter which way trends might swing.
Students are looking for ways to revive the ancient craft of bread making, from baking it in a wood fired oven, to learning how to create dough using traditional methods. To these students, everything old is new again. Chef Thorsen Pannek took this year’s students and brought them back in time to learn how to bake in a nineteenth century style oven. His class took place in a nearly two hundred-year old former inn, and the methods of raising sourdough loaves are as unchanged as the walls that surround his students.
As I stood in the old Montgomery Inn, what struck me was how the museum’s workers all were connected through bread. The museum volunteers run the outdoor bread oven, and sell the bread the museum makes. Each loaf supports those who want to keep the past alive, and provides funding for bread-related activities, like keeping the brick oven and the museum in good repair. The past and the future of bread were connected through a network of people who were working for more than just their daily bread.
CIRCULATION MANAGER l Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-442-5600 ext. 3543
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Will the next generation of graduates become Instagram celebrities who specialize in a singular dessert or be quietly renown for their local talent?
One of the volunteers who worked at the Ward Museum used bread as a way to bridge cultural differences, and to welcome new Canadian youth to the city. Her program was appropriately called “Breaking Bread.” It involved having each member sharing a form of bread from their country and telling fellow participants about the history of its origins. Wherever we’re from, there’s bread to share and it has a story to tell.
How we learn and what we learn speaks of who we are, either as a culture or an individual. A baker who wants to train to be the best in their field needs a curiosity about the world around them, and an awareness of new techniques. Good baking recognizes tradition, if not necessarily abides by it.
I’ve loved learning about different methods of baking, and what teachers have to offer. Karen Barr’s article explores trends in teaching about food, and her piece brings insights to the world of culinary education. If anyone is considering going back to school to refine or refresh their skills, her piece is sure to fire your urge to learn from the best. After proofing the photos from Humber’s confectionary arts program, I was half tempted to run off and enrol, if only so I can bring a metre high sugar and chocolate sculpture to a dinner party in a blasé manner. “Oh this? It was no effort, really, it’s just a scaled replica of the CN tower made of sugar and chocolate. I’m glad you like it. It makes a lovely dessert that also serves as a centrepiece, or eye-catching coatrack. Just don’t keep it too close to the radiator.”
Students who learn a culinary art have the responsibility of choosing tradition over trends, but also carry the weight of customers’ expectations. Will these students become master chefs, or own a small café that is the heart of a community? Will the next generation of graduates become Instagram celebrities who specialize in a singular dessert or be quietly renown for their local talent?
Whether your inspiration comes from the past and can be found in the bricks and mortar location like a museum, or if you’re looking towards the future and want to catch a trend before it happens, we hope you’ll find your resource within our pages. / BJ
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briefly | Trade war affecting the price of chocolate and
Lallemand
Consumer research company, Persistent Market Research (PMR) observed the growing global demand for hazelnuts.
Their study forecast that due to its widespread applications, the global hazelnut market is expected to grow by 5.9 per cent by 2026.
The most popular application for the nut is within the food industry, where it is used for both confectionary and bakery products. Chocolate companies are the largest consumers of hazelnuts, and the demand for hazelnut-based treats has grown. The second-most popular use is in the cosmetic industry and third
most popular application for the hazelnut is in beverages.
Consumer preferences to use the ground hazelnuts as a gluten-free flour or dairy alternative, and as a popular additive to chocolate products has skyrocketed its demand. It is often the choice of nut spread for people with peanut allergies or as a source of protein for plant-based diets.
The largest markets for hazelnuts are the Middle East and Africa with 40.7 per cent of total market share, and Asia was forecast to gain a higher growth rate within the eight-year period, according to PMR.
Lallemand announced that yeast prices will be increased as of October 1, 2018 or as current contracts expire across all price zones.
In Canada pricing had increased by 10.2 cents per kilogram on cream yeast, and 17 cents per kilogram on bag and block yeast. Dry yeast prices had also increased by 57 cents per kilogram on an ex works basis.
For the United States, fresh cream yeast had increased by 3.6 cents U.S., and 6 cents per pound on pallet quantities or greater for bag and block fresh compressed yeast. Dry yeast prices had increased to 20 cents per pound.
The price increase is attributed to the significant increase in freight and carrier costs, as well as inflation in the cost of substrates due to the drought in Europe negatively affecting the sugar beet crop. These factors cascaded to cause a rise in the cost of labour, and the ingredients necessary to implement this price change.
Trade war affecting price of chocolate, aluminum Initiative aims to give Canada’s food its own day
Manufacturers are passing on the cost of aluminum and some luxury goods such as chocolate, to retailers as the result of the U.S.-Canada trade war.
PepsiCo Beverages Canada advised its retailers at the end of July that it plans to raise prices by roughly a penny per can, in response to the increase in the price for aluminum: Canadians should also be prepared to pay more for products such as chocolate, maple syrup and sugar.
Other convenience goods such as prepared meals, soups, yogourt, and coffee will be affected by the tariffs.
As of July 1, 2018 the following goods were hit with 10 per cent tariffs entering Canada:
• Yogourt
• Roasted, caffeinated coffee
• Prepared meals (poultry and beef)
• Prepared, preserved bovine meat
• Maple sugar and maple syrup
• Licorice, candy and toffee
• Chocolate, sweetened and unsweetened, (baking and ready-to-eat)
• Mixed condiments and seasonings
• Soups and broths
• Sweetened water, including mineral water
• Paper products
• Tableware and kitchenware
• Felt-tipped or porous-tipped markers
• Aluminum tube or pipe fittings
• Aluminum foil
• Toilet paper
• Strawberry jam, and jellies
• Nut purées and nut pastes
For the complete list of items that will incur a price hike due to tariffs, visit the Department of Finance Canada’s website.
Locally-focused chefs and Canada’s food community came together to get “Food Day Canada / Journée des terroirs,” recognized as Canada’s official local food day on August 4th.
This movement was created by Anita Stewart, a Food Laureate of the University of Guelph and Member of the Order of Canada, to encourage Canadians to eat locally and become more familiar with Canadian culinary talent.
Stewart had started the movement 15 years ago, by creating Canada’s Longest Barbecue in response to beef trade issues at the time. Stewart states that with current tariffs and trade restrictions flaring up again, there is greater motivation for Canadians to support local food providers.
“Even though, for years eating locally has been a movement and a way of life for many Canadians from every corner of the nation, this year is a watershed moment,” says Stewart. “If there ever was a time to eat like a Canadian, cook like a Canadian and shop like a Canadian, it’s now. Let’s make Food Day Canada an official day recognized at home and abroad!”
Food Day Canada can be celebrated in any city in any province, by simply buying local produce or meat, or visiting a farm-to-table, locally Canadian restaurant.
This initiative is the result of partnerships with the University of Guelph, The Arrell Food Institute, Restaurants Canada, Dairy Farmers of Canada, KitchenAid Canada, George Brown College, Taste of Nova Scotia, Culinary Tourism Alliance, Taste and Travel Magazine, Ontario Craft Brewers and Canada Beef.
From new dual-drive centrifugal sifters to dried egg powder, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Dual drive centrifugal sifter has integral feeder
Kason’s most recent launch of the model XO-B centrifugal sifter is followed by their newest launch, the MOB-DD-SS dual-drive CENTRI-SIFTER™ centrifugal sifter.
The GG-0696US allows independent speed control of the feed screw and helical paddle assembly, allowing each to be adjusted separately according to characteristics of individual materials for maximizing feed control into the sifter and for optimum efficiency and capacity.
The speed of the variable feed screw can be entered remotely or by an operator at the control panel to feed material into the horizontal screen cylinder consistently at the desired controlled rate without the need for a separate feeding device, as required for repeatable sifting
performance.
The rotation speed of the helical paddles, which never touch the screen, can be adjusted to accelerate material against and through apertures in the screen cylinder at speeds sufficient to break down agglomerates and achieve desired throughput.
The unit is capable of sifting dry or moist chemical, mineral, food, dairy or pharmaceutical products including those containing soft agglomerates, at rates to 27 tonnes/h. Mounted on a heavy-duty mobile frame, the machine can be rolled between processing lines and wash down stations as needed. It is available constructed with material contact surfaces of 304 or 316 stainless steel, or in all-stainless steel finished to sanitary or industrial standards, with explosion proof electrical systems, including ATEX compliant.
Drum Dumper automatically rolls containers
Flexicon’s newest TIP-TITE® model GG-0594 Drum Dumping System automatically rolls drums containing bulk material into position, dumps the material into downstream equipment and rolls empty drums out of the dumping station, allowing safe, high-capacity transfer from drums of all popular sizes weighing up to 340 kg.
Once full drums are rolled onto the dumping station platform, a hydraulic cylinder raises and seats the drum rim against a discharge hood. A second hydraulic cylinder then tips the drum to an angle of 45, 60 or 90 degrees with a motion-dampening feature.
At full rotation, the slide gate opens to allow controlled discharge of material into downstream process equipment. After the empty container is returned to its upright position, the rolling motion is reversed, and the container is halted in front of a pneumatically-actuated pusher, which transfers the empty drum to the return conveyor for removal. Meanwhile, another full drum rolls into position on the dumping platform.
Photoelectric sensors located along the powered roller conveyor relay the position of empty and full drums to the system controller, which actuates the conveyor to advance full and empty drums upon completion of each dumping cycle.
The system is also offered in high-lift configurations for dumping into elevated receiving equipment, and in open-chute and dust-free TIP-TITE® designs for the dumping of boxes, bins, pails and other containers.
All-Canadian egg white powder
Caneggs, a new provider of egg white powder has launched their pasteurized, spray-dried product in Canada.
The company states that their egg white powder is created by following a strict pasteurization process. This removes any concerns of salmonella or other bacterial contamination, resulting in pure concentrated egg white powder, and can be used for the same applications as eggs.
The powder contains no lactose, and is ideal for lactose-free diets. It can be used to make icing, fondants, pancakes, crepes, waffles, cakes, breads, muffins, meringues and cookies.
Caneggs egg white powder is available in 2 kg bags or 454 g bags. Each bag has a shelf life of up to 24 months.
Chudleigh’s branching out
The Milton based, family owned Canadian orchard made its name with Chudleigh’s Apple Blossoms. Chudleigh’s announced that they are now supplying Canadian grocery stores with frozen versions of their Apple Blossoms, Molten Chocolate Lava Cakes and Butter Toffee Sticky Cakes.
“A lot of people are surprised that we decided to offer frozen desserts, stated Dean Chudleigh, the bakery’s co-owner. “But frozen is the closest way that people can experience the taste of our desserts - now matter where they are - fresh from their ovens, without unnecessary preservatives or processes.”
The third-generation business started out as an orchard, and grew to a 110,000 square foot bakery.
KAREN BARR
TRENDS IN EDUCATION
Today people are much more knowledgeable about food than ever before. Canada’s professional baking and pastry programs have had to advance forward, creating new courses to meet industry needs and offering specialty training certificates, while continuing to teach the classics.
The Chef School at George Brown College, in Toronto offers a one-year certificate or a two-year diploma in baking and pastry arts. “The second year is more advanced leadership and entrepreneurial. The pastry work is more refined, building on the skills learned in first year,” says Jennifer Lakhan-D’Souza, baking instructor at George Brown College. “Over the past five years we have made more changes to programs than we ever have before. Our directive is to prepare students for the workforce.”
Gone are the days of using premade fillings and jams in class. Lakhan-D’Souza says, “It’s now almost 100 per cent from scratch and if we do have to buy a product, we look for local or artisanal when we can.”
}Lakhan-D’Souza notes that culinary students have always taken baking classes as part of their curriculum, but baking students were not required to take cooking classes. Today, in the third semester, there is a course called Bakery Café, where students learn to make not only artisanal breads, but sandwiches, soups and salads.
a student-chosen theme.
“Over the past five years we have made more changes to programs than we ever have before. Our directive is to prepare students for the workforce.”
development.”
SAIT students take a course in customer relationship management, put to test at the Taste Market, a 120-seat restaurant in the city’s downtown core.
chocolates. Fourth semester advances into bars and enrobed chocolates.
For a final project, the students need to make homemade preserves and crackers that they pair with cheese, an entremet, bite sized savouries and two kinds of bon bons. The seasonal items are presented at either a cocktail party or market pop-up, which allows the students to interact with the public.
The Southern Alberta Institute of Technology (SAIT) in Calgary has also added an introduction to cooking to their two-year baking and pastry arts program. “We did this to enhance the students’ training and give them a broader learning experience,” says Cindy Findlay, academic chair for baking and pastry arts. “The key thing we focus on is knife skills,” she says. “Students learn about the different types of knives and the right knife for the job, with hours of practical knife skill
“They learn table service, basic bartending and what it’s like to work the front of the house, in a live environment,” Findlay says.
The college has recently enhanced their course chocolate course. “Students make their own chocolate from beans. And they develop an understanding of ingredients, as well as a respect for the product,” says Findlay.
Beginning in the second semester, George Brown students learn to make bon bons, filled shells and some molded
At Montreal’s Maison Christian Faure’s private pastry school, students first study An Introduction to Pastry, followed by The Secrets of Bread. Chocolate and its many uses are taught, including truffles, candies and cakes. The Ceremonial Cakes course also includes decorating with gumpaste flowers. followed by ice cream and sorbets, then sugar work — pulled, blown and poured.
French born Faure, who earned the prestigious title of Meilleur Ouvrier de France, opened his school in 2013.
École Christian Faure features a course in buffet presentation, featuring
Almost every month the school hosts a guest chef to teach for one week, exposing the students to different teaching methods and techniques, which helps enable the school to keep current on industry trends.
And while Faure’s students are classically trained, he does encourage creativity. “Every student comes from a different background and this will influence a student. My role is to teach the same techniques, but encourage every student to allow the influence of culture to really shine through in their work.” says Faure.
At Le Cordon Bleu in Ottawa three pastry certificates are taught in eleven- week blocks to form a diploma. In the basic certificate, students learn doughs, piping techniques and traditional cakes and tarts. In the intermediate certificate chocolate piping and tempering are taught, along with classical French entremets, basic bread baking, ice cream and sorbets. At the superior level, students focus on contemporary plated desserts, petite fours and sugar work including blown, pulled and colour-casted.
Le Cordon Bleu is also particularly proud of their boulangerie program, taught over 12 weeks. “People love bread. It’s something we eat every day,” says French-born instructor Chef Hervé Chabert, who has 30 years of experience in the industry.
The program is open to anyone, but Chabert says it is especially appealing to students who have completed one of the culinary programs and are interested in further pursuing baking and pastry.
Then, it’s onward to artisan breads made with starters such
as poolish and sourdough. Specialty flours are also used to create breads for dietary restrictions and preferences.
As for the final exams Chabert adds, “Students are asked to create their own original recipe, using the skills they have used in class, as well as make a bread centerpiece and give a presentation and portfolio of their work.”
Humber College, in Toronto offers a graduate certificate in advanced chocolate and confectionery artistry. “It consists of one semester in chocolate and another semester in sugar confection. The program runs in the evenings and offers hybrid, classroom and lab applications,” says Joe Kumar, instructor and program co-ordinator. “Our state of the art climate controlled bake labs are designed to accommodate a variety of different learning experiences.”
Humber College also teaches international desserts, frozen preparations and multi-tiered special occasion cakes. Through studies in entrepreneurship, as well as recipe and product development, students learn about launching a branded product.
Students get real world experience with the final course Chocolate and Confectionary Artistry Capstone. Here, students meet with real clients, provide samples and custom design either a three tiered special occasion cake, with detailed piping, or a sweet table consisting of at least three advanced
Education is an important part of a baker and pastry chef’s foundation. Choosing which school and program depends / BJ
BY JEFF GRANDFIELD AND DALE WILLERTON
THE MYSTERY OF “THE PHANTOM SPACE”
Beware landlords with 13-inch rulers...
With Halloween just around the corner, you can expect little monsters, super heroes, and phantoms at your door. Unbeknownst to you, you may also have a phantom lurking around in your bakery! Phantom space is incorrectly measured or reported commercial space. It can easily trick any tenant into paying a higher monthly rent. By having your commercial space area correctly measured, you may be in for a treat in the way of discounted monthly rent, or even a refund check for overpaid rent.
Bakery tenants frequently trust the reported square footage of their leased premises. Whether this figure was originally recorded incorrectly by the landlord or not properly measured by the owner when they bought or built the property, the amount of reported square footage can easily be wrong. The end result is that bakery tenants needlessly pay an increased rent based on their square footage. Isn’t it better to keep this money in your own pocket than paying it to your landlord?
past and her future lease. The tenant was reimbursed for her previous overpayments and continued to pay an adjusted rate even into the renewal term.
Yet another issue for bakery tenants to consider is how phantom space can come back to haunt them. Understand that every tenant pays two rents: The base rent, which is negotiable, as well as the Common Area
}When we completed measuring the premises, the measured space was 800 square feet short…in this case, the chief operating officer was paying over $50,000 more for her entire lease term than she needed to, for space she didn’t have.
To illustrate: Dale was having dinner with the COO of a large organization. She said her company had recently moved into a new 4,400 square foot office. When Dale asked her if she had ever verified the square footage, she said “no,” it was the total area stated on her Lease Agreement. It took us several weeks to convince her to let me measure the space to determine if she was actually getting the 4,400 square feet that the landlord was charging her for. Finally, she agreed. When we completed measuring the premises, the measured space was 800 square feet short. In this case, the chief operating officer was paying over $50,000 more for her entire lease term than she needed to for space she didn’t have. We approached the landlord and corrected the problem, both for the
Maintenance (CAM) charges. CAM costs cover charges on property up-keep, which benefits all tenants. Examples of CAM charges are trash removal, property taxes and building maintenance, and they are charged proportionately. Therefore, if a tenant occupies 1,800 square feet, then he/ she is responsible for the CAM charges on that area as well. If that tenant has been wrongfully paying for phantom space, he/ she will also wrongfully pay too much for CAM charges.
Even the smallest amount of phantom space can grow to be quite large, as rental rates and Common Area Maintenance (CAM) charges increase over time. We found that one previous client had a discrepancy of only 27 square feet. This may sound minimal to you; however, this specific unit was located in a prime downtown shopping mall with high rent. When this came to our attention, it was seven years into the tenant’s lease term and the landlord had collected $20,000 more than was rightfully due. Again, this came to
a satisfactory conclusion with the tenant being reimbursed. It’s never too soon or too late to have your space professionally measured.
If you have been taking the landlord’s word for the measurement of your business premises, you may be overpaying substantially on one, or more, of your locations. You may be presented with a “measurement certification.” Don’t be fooled. Many of the locations where we have found discrepancies were “verified” as accurate, but, in fact, were measured incorrectly. Sometimes, the discrepancies are only between 30 to 40 square feet. However, these can also be hundreds of square feet off – especially if the leased space is significant in size.
As you can see, phantom space is a simple concept and can be simply avoided. No one can ascertain the exact size of an area by naked eye alone. Nor should a bakery tenant always trust what is stated on his/her Lease Agreement. Space measurement can provide peace-of-mind and can save you thousands of dollars. /BJ
For a free copy of our CD, Leasing Do’s & Don’ts for Commercial Tenants, please email JeffGrandfield@TheLeaseCoach.com.
Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, e-mail DaleWillerton@TheLeaseCoach.com / JeffGrandfield@TheLeaseCoach.com or visit www.TheLeaseCoach.com.
BAC in its submission to the Federal Government ’s Treasur y Board Secretariat has called on the government to follow its own rules in the preparation of sound and effective regulations. Regulatory development rules are laid out in the government’s Cabinet Directive on Regulatory Management.
BAC’ s submission to the Treasury Board is part of a Government of Canada’s review of regulations impacting the agri-food sector including those put forth by Health Canada and the Canadian Food Inspection Agency.
BAC offered a number of examples including experiences with Health Canada’s Healthy Eating Strateg y where the government failed to follow its own rules which included:
L ack of Macro Strategic Oversite of the Multitude of Regulatory Initiatives Impact on Achieving Sector Growt h .
BAC stated that there is a lack of coordination and understanding on the cumulative impacts of regulatory initiatives on the food processing sector not only on an inter-government basis but within the municipal, provincial and federal governments themselves. BAC offered that it sees little if any evidence that the Government of Canada has an overall understanding of the positive or negative
sector growth impact of the current and f uture regulatory environment within its own authority.
As one example, BAC highlighted that in 2017 there were more than 2,000 pages of proposals and consultation documents associated with the Healthy Eating Strateg y and Safe Food for Canadian regulations with compliance cost reaching $2,000,000,000 not including product reformulation costs. According to BAC, the overall result of a lack of strategic oversite is that contrary to the stated objectives of the Government of Canada, food industry resources are being directed to regulatory compliance rather than supporting innovation and growth L ack of evidence-based informat ion to support reg ulatory development
The Cabinet Directive states that “When regulating , the government will … make decisions based on evidence and on the best available knowledge and science in Canada and worldwide…”. However, BAC pointed to a number of instances in the Health Canada’s Healthy Eating Strateg y that lacked such rigour including:
• what is “a lot” of a nutrient and therefore will trigger the Front of Pack warning labels for sodium, sugar and fat.
• Basing regulatory development on old
Ontario Chapter Holiday Social 2018 Registration
BC Chapter Night at the Races 2018 Registration
data from the 2004 Canadian Community Healthy Survey when updated 2015 survey data has been available for years.
completeness and transparency
Government departments are required
demonstrate that the proposed regulation will result in more public savings then costs for compliance. However, there is little
analyses are calculated. In addition, they have also at times purposely excluded important costs such as with the recent consultation for Restricting Marketing to Children which purposely excluded product reformulation costs to comply with the proposed regulation.
Lack of accountability and t ransparency in measuring stated regulatory objectives
In setting public policy objectives and expected outcomes, the Cabinet Directive on Regulatory Management requires measurable objectives that address the public policy issue and its causes. However, BAC noted that Health Canada has not disclosed the methodology by which each of the Healthy Eating Strategy initiatives will be measured along with when and how the results will be publicly reported
Overall BAC is recommending these steps in improving government regulations so that they remove barriers to economic growth
WHO WE ARE
The BAKING ASSOCIATION OF CANADA (BAC) is Canada’s baking industry not-for-profit trade association
We represent the country’s more than $ 8 billion retail, instore and commercial bakers and industry suppliers. BAC members represent some 75% of the nation’s production capacity and produce a wide range of products including breads and rolls, cakes, pastries, cookies and other sweet goods.
Fighting for Bakers by Defending our industry with Consumers
Today’s consumer is being bombarded with contradictory dietary messages on a daily basis, much of it negative on wheat based goods. In response BAC helped create and supports the Healthy Grains Institute whose mission is to inform and enhance Canadians’ knowledge and understanding of the health benefits of wheat and other grains. Guided by an independent and multidisciplinary Scientific Advisory Council, HGI is the only Canadian organization that provides free tools to bakers and consumers that extol the benefits of grain-based foods as an important part of a healthy, balanced diet.
Fighting for Bakers through Public Policy
BAC is your voice to government on all things baking. BAC’s leadership on issues ranging from nutrition policy, the environment or product labelling annually save members $ Millions. Working alone or in coalitions BAC is the only organization in Canada specifically representing Canada’s retail, in-store and commercial bakers.
Supporting Tomorrow’s Bakers
BAC and its Chapters are proud to provide ongoing support to Canada’s baking colleges both in volunteer commitments and funding. BAC’s Chapters provide $30,000 annually towards scholarship and other baking programs at community colleges across the country.
Professional Resources at your finger tips
BAC’s high performance team is available free of charge to members to help you and your business. BAC’s team can assist you in navigating today’s regulatory environment with labeling, formulation, and regulatory advice for both the domestic market and exports. We also connect you with fellow bakers, suppliers, and with other exporting assistance. BAC staff are your expert consultants.
Members include companies making baked goods (semi-finished, finished, frozen), baking ingredients, baking equipment, packaging, decorations, technology, services.
Networking and B2B with Canada’s Baking Community
Ever feel alone in your business? BAC nationally and through its Chapters annually produce social and educational events that allow bakers and the baking community at-large to connect in groups and one on one. These events enable members the opportunity to meet and share advice or explore other B2B opportunities.
BAC Trade Show & Conference
BAC produce Bakery Showcase, Canada’s bakery specific trade show and conference in Toronto, Montreal & Vancouver. Bakery Showcase is the place to see, taste & touch innovative products/services or cost saving opportunities.
BAC’s Mission Statement:
To empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.
Keeping Members Informed
BAC provides numerous education and communication tools to keep members abreast of industry developments. These include: Chapter workshops, E bulletin Newsletter published bi-monthly, Free copy of Bakers Journal Magazine, Free copy of Food in Canada Magazine, “The Bulletin” newsletter published 10 per year.
Saving Members $$
BAC offers members a number of cost saving programs and service including:
Member hotline 1.888.674.2253 to access BAC’s professional resources
Specially Designed Property and Liability Insurance Program Exclusively for BAC Members
FREE Job Board and Classified Ad Postings on BAC’s Web Site For more information and to join visit www.baking.ca
Group RRSP through Nesbitt Burns
Special discounts on exhibit space at Bakery Showcase.
Demonstrate your support of the baking industry or gain credibility with consumers by proudly displaying the BAC logo on your promotions, web site, business cards, etc.
Member discounts on Chapter programs
Baking Association of Canada
7895 Tranmere Drive, Suite 202, Mississauga, ON Canada L5S 1V9 Tel: 905-405-0288 E-Mail: info@baking.ca Web-Site: www.baking.ca
ThankYoutoBakery Showcase 2018Sponsors
Showcase 2018 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s over $8 billion baking industry. BAC’s mandate is to further the interests of Canadian
Annual HAWAIIAN CHRISTMASHoliday Social
FriDAY November 30th 2018
NEW Location
Grand Cinnamon Banquet Hall, 3895 McNicoll Ave., Scarborough ON (located close to the 407 Highway)
6 : 00 PM Cocktails (cash bar)
7:00 P M Dinner
8:30 PM Entertainment and Prizes
Entertainment
Hawaiian Fire Dancers and DJ
Registration Fees
$145 per member
$155 per non-member
Pre-register by November 16 th 2018
Reservations for tables of 10 accepted
Raffle Prize donations happily accepted. If interested in sponsoring the entertainment portion of the evening, please contact Kate Tomic at ktomic@caldic.ca. Limited to 3 sponsorship opportunities.
Dress Code
Festive or Hawaiian casual attire
YOUR SUPPORT IS GREATLY APPRECIATED!
Join us and celebrate the season!
You’ll enjoy excellent food and great entertainment with your friends in the baking industry!
friday November 30th 2018
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Please note all registrations received after Nov. 16th 2018 will require a credit card payment. No refunds will be given.
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Festive Night at the Races 2018
Mail cheque and registration form to: BAC (Attn: Gillian Blakey)
Suite 202 - 7895 Tranmere Dr Mississauga, ON L5S 1V9 Cheque Payable to BAC
Send this form with credit card information to: Fax: (905) 405-0993
Email: gblakey@baking.ca
Phone: 1 (888) 674-2253 ext. 21 Tickets to be picked up at the door 7895 Tranmere Drive, Suite 202, Mississauga, Ontario L5S 1V9
Te l: (905) 405-0288, 888-674-2253 Fax: (905) 405-0993
Email: info@baking.ca We bsite: www.baking.ca
KEEPING CULTURE ALIVE
The wood-fired outdoor oven at the Montgomery Inn Museum is blazing. Indoors, a group of twelve students are learning how to make a range of breads to bake in that oven.
If it weren’t for the museum’s volunteers, and a traditionally-trained chef’s know-how, this class on wood-baked bread would never have come to pass. This course on bread isn’t the Montgomery Inn’s only link between bringing people together over its kitchen: The people working behind the scenes have a way of not just making the past come to life, but bringing education to future generations.
Chef Thorsen Pannek, has more than twenty years of experience in baking traditional loaves using whole grains. He was trained in Hamburg, Germany where as an apprentice, he learned how to grind flour in a stone mill and bake bread using whole grains from local farmers.
Set up in the wood paneled kitchen, with students lined up along the length of the long pinewood table, “Chef Thor” is in his element, teaching today’s students the ancient craft of wood-baked bread.
Why teach in a working museum kitchen, and not at the well-equipped George Brown College? Pannek found a unique partnership that paired old with new. “I was actually interested in the wood-burning ovens themselves.” A friend of Pannek’s referred him to Montgomery Inn’s “INNovators” as the volunteers are called.
}attention to period details and a welcoming, warm environment. The proceeds from the bread sold at the farmer’s market supports activities, like the Youth Food Project and the museum’s restoration and repairs.
“I did some training for the INNovators,” adds Pannek. “I’ve done one or two private workshops, basically, with some people that I knew, then I pitched the idea to my boss: It would be a great partnership to connect those two, to do off-site wood oven classes for George Brown College, because it’s very unique.”
The partnership fills a much-needed gap. The sourdough bread baking class is fitting for the period, and satisfies the current interest in working with natural, and gluten-reduced breads. Lauren McCallum, the program director, is thrilled with the partnership. She feels it is in keeping with the tradition of the Montgomerys, who had a 400-acre farm as well as an inn during the 1800’s. The nearly 180-year-old building has seen many iterations, first as a family farm turned rental farm, then an inn, later a church and finally, a museum.
McCallum recognizes how bread can be a bridge between communities and also served as a historical staple in colonial kitchens. What better way to
I pitched the idea to my boss: It would be a great partnership to connect those two, to do off-site wood oven classes for George Brown College, because it’s very unique.
“So I went, and I met the co-ordinator,” recounts Pannek, “and there are really wonderful people here. They bake once a week for the farmer’s market, they sell bread and they take care of the oven.”
Montgomery Inn is a time capsule of early nineteenth century Canada. It’s easy to see how its old-world charm had won over the chef, with its meticulous
teach people about culture or history than by breaking bread with them? She is particularly proud of a youth group initiative that introduced different cultures to each other through something nearly universal: Freshly baked bread.
“Breaking Bread was a partnership with the Toronto Ward Museum. It was an annual series that they run. And it’s usually a close, cultural perspective of one cuisine, with one culture, and they asked if they could do this with Montgomery Inn, with their culinary arts
Chef Thorsen Pannek is proud of bringing the Montgomery Inn and George Brown College’s culinary arts program together.
project,” explains McCallum.
“Because our youth are from various cultures, we didn’t feel that representing one type of food would cut it, and since we have bread as a theme throughout the inn, we knew that each could speak to the breads of their culture.” McCallum continues, “The youth were able to present their cultural stories and their breads, for this tasting,” smiles McCallum. “We’ve made those recipes over and over again, because those breads have become a new part of our history that we’re building.”
The Montgomery INNovators are using the location to its best possible use. The building is still bringing communities together as it would have as an inn, breaking bread with Canadian newcomers and locals alike. An “Inn-ovative” approaching to learning, indeed. / BJ
How the Montgomery Inn brings people together over bread | BY NAOMI SZEBEN
BY DIANE CHIASSON
5 EASY TIPS TO INCREASE PROFIT
necessary. By studying your competition, you will always find different ways to set yourself apart and find a particular niche in order to prosper.
EVALUATE EACH PRODUCT
Improving profitability is one of the first steps to expanding and growing your bakery. Many of these easy tips can be done quickly to immediately improve your bakery’s profitability and sales, and these ideas can be implemented with great ease. Don’t forget that these small changes can have a big impact on your budget.
DO YOUR RESEARCH PROPERLY
Wherever you are, you should always take a look around your neighbourhood. I am positive that you are not the only shop selling baked goods, as the bakery industry is extremely competitive. Do you know who your real competitors are? Your competitors are not always who you think they are. It could be a restaurant, grocery store, food truck, coffee shop, deli, health food store, or even a farmer’s market. Is there a supermarket down the street or a Walmart? Are you next to a Tim Hortons? Are you close to another bakery store?
}You should always evaluate the profitability and sales for each individual bakery item to determine if it is priced properly. Instead of looking at prices monthly, try to watch your prices weekly to find changes that could decrease your profits. Your most expensive menu items may not be your most profitable. Breaking down the profit of each product on your menu is very important to see which of your bakery items are your biggest money makers. Train your staff to sell your most profitable items rather than the most expensive bakery items.
Take the time to visit your direct competitors’ stores and study their menus, prices, ads, brochures, promotional materials, website, and social media campaigns.
MONITOR YOUR EXPENSES
Ask yourself the following questions: Who are my competitors? What are my competitors’ strengths and weaknesses? What are my competitors’ next moves? How can I set my bakery business apart from the competition? How can I differentiate my bakery from the rest and make it profitable? Should I talk to my own customers? How is my competition talking to their customers? Learn to identify your competitors to better position and sell your bakery products and services. Take the time to visit your direct competitors’ stores and study their menus, prices, ads, brochures, promotional materials, website, and social media campaigns. You should also consider purchasing some bakery products at each location, incognito if
You should always keep a close eye on your expenses. After all, you followed your passion, and you are now in business to make some profit. You should always know your prime cost, which includes all the things you pay for on a day-to-day basis to keep your bakery running. It’s not only your bakery products, but also the staff needed to keep you in business. Perform quarterly supplier reviews and compare with other local and national suppliers. You should identify and react to price increases quickly as this will have a direct and immediate impact on your profit. Understanding your food and labour costs should be a top priority for a bakery owner.
BUY YOUR INGREDIENTS IN BULK
Do your research to make sure that you are getting your necessary bakery ingredients at the best price. Even if you are running a small bakery operation, buying food and packaging products in bulk can be a real money saver. Contact
your local wholesaler, distributor, or manufacturer directly to ensure that you are getting the best deal. The larger quantity of any ingredient you buy, the cheaper it will be.
Do you have enough storage space? I am a big fan of proper food storage as it reduces your expenses and boosts your overall profit. Add extra shelves and storage containers to maximize the efficiency of your space. A good idea is to use clear air-tight bulk storage containers with lids that seal, so you can see what’s in them. Label each container with content name and date of purchase or use by date.
GET MORE POTENTIAL RETAIL CUSTOMERS
Other than your regular customers, you should identify some other potential customers in your selected geographic region. Consider grocery and convenience stores, restaurants, schools and cafeterias, hospitals and coffee shops. You should research where these businesses are currently getting their baked goods. If I were you, I would find this information by personally visiting the locations or simply by contacting the purchasing manager. (Don’t forget to bring a small variety of your samples!) You should create a small proposal for the businesses you want to approach. Provide an overview of your bakery, your bakery products as well as the description of each item, packaging, delivery options, and testimonials. Don’t forget to follow up with a personal phone call. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultants.com, or visit www.chiassonconsultants.com
Here is the step-by-step manual you need to cash in on the bakeries segment of the food industry. The revised 2nd edition of How to Open a Financially Successful Bakery is an updated, comprehensive, and y detailed study of the business side of the bakeries. This detailed text contains all the information you will ever need to start, operate, and manage a highly profitable bakery.
While providing detailed instruction and examples, the authors lead you through finding a location that will bring success. Learn how to draw up a winning business plan, and pricing formulas. You will find out how to set up computer systems to save time and money, how to hire and keep a qualified professional staff, generate high profile public relations and publicity
Filled with thousands of great tips and useful guidelines, never before has so much practical information about the bakery business been offered in one book.
Technology is bringing new opportunities and profitability to many sectors. It’s a driving force challenging the most established companies to modernize and to stay relevant. Compared to other industries, the food sector has been slow to adapt as brands continue to get away with misleading country of origin information, price fixing and erroneous labels.
However, younger, more diverse consumers with 24/7 connectivity are demanding accountability and transparency from the seed to the plate. The food industry’s archaic practices are being disrupted by consumers seeking information on source, environmental, ethical and health attributes.
At IFT’s Annual Event & Food Expo in Chicago in July, technology was a hot topic. Blockchain technology is a platform to revolutionize supply chains. Making use of it in the food sector is an excellent opportunity to provide complete transparency from the farmer to the retailer. During IFT2018, I viewed IBM’s platform. Suzanne Livingston, IBM Food Trust director agrees, “The impact in the food industry could be seen in the reduction of time it takes to identify the source of contaminations and allergens, in how it makes recalls more efficient, reduces fraud in food, creates transparency in supply chains, increases collaboration among industry participants, decreases food borne illnesses, and the data can be used to track freshness or reduce food waste.”
Allergens are often the cause for time consuming, expensive recalls. Blockchain platforms are transforming what may take days to sort out due to convoluted systems with incorrect or missing data, to now being solved in minutes, even seconds! Livingston explains, “Using blockchain platform, once a contamination is
identified, food products tracked in the network with that contamination can be found more quickly in all parts of the supply chain. Blockchain provides the visibility of what is in our food, how it was processed, and where it has been. It also enables trust; due to the immutable nature of the technology, data entered into the blockchain is not able to be changed and is secured.”
Food companies are not always easily persuaded to move away from current business models. Yet, blockchain is catching on, with food companies and retailers experimenting with it. What’s exciting is how it changes the environment for farmers and smaller manufacturers. Livingston explains, “Current regulation requires food companies to only be able to identify from whom they receive products and to whom they sell them which causes each participant to have limited visibility across the supply chain. With blockchain technology, users can gain new insights upstream and downstream. This end-to-end view of the food system – the growers, packers, shippers, sellers, and buyers – empowers each owner to know the provenance of their product while maintaining ownership of their data.”
At the IFTNEXT Food Disruption Challenge Pitch Completion, another technology innovation caught my eye. Inductive Intelligence, a packaging technology that makes it possible to safely and conveniently heat food and drinks in disposable packages, using the same
device you use to charge your mobile phone. Greg Clark Co-founder and CEO explains, “Our first launch is planned for spring 2019. We’re working with a licensee to heat Ready to Drink Coffee (RTD) cans in Japan, the largest RTD coffee market in the world. Due to the size of the RTD coffee market, and the fact that the package only needs an RFID tag, we’ve been targeting this segment from the beginning.”
Who doesn’t like the idea of heating a coffee and cookie for a mid-morning break at the office? Clark identifies, “In the case of metal cans or foil pouch packaging, the package itself is the receptor that is heated. The RFID tag has a matrix of data that authenticates the package, but also monitors the heating curve of the product as it heats. We’re working to make the process easy and safe enough for a 5 year old to use ranging from noodles and soup to cookies and popcorn.”
In the North American food market where ketchup has been king, a QR Code was high tech and a new flavour was considered innovative, future generations of farmers, food experts, social media marketers and fewer brand loyal consumers welcome technology advances. There are several shrewd speed boats ready to disrupt food titanics, so keep pace! / 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
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The products and resources to make you smile. The joy of seeing your creations turn out just right. The satisfaction of running a thriving business The smile you get when delighting a customer. It’s why you work so hard. Dawn helps every day with the products, support and business-building resources that matter to you. See what partnering with Dawn can do for you. Visit dawnfoods.com/ca/smile.
