October 2019 by annexbusinessmedia

BY NAOMI SZEBEN

SUSTAINABLE FALL BAKING

As I write this, IBIE is two weeks away. This year’s International Baking Industry Expo will be a first for me, and I have only photographs and clips from previous years’ attendees as reference.

From what I have learned, various countries around the world contribute more than just ideas and products. This trade show covers the many facets of baking. From industrial equipment, technology that helps retain and mimic old-world artisan baking styles, and the reknown IBIEducate program provides classes promise to boost bakers knowledge in business and their craft.

September marks the start of school, and I’ll be learning more about the baking industry by speaking with industry experts, discovering what new equipment is available, and how the trends are evolving for bakers. I hope to get a comprehensive about what sustainable baking means, and what clients are looking for. I look forward to sharing my findings with Bakers Journal’s fine readers.

For pastry chef Kailey Laird, of Rhubarb restaurant in Asheville, NC sustainability means baking with what is grown nearby, and preserved or used until depleted. It also means thinking creatively, as sustainable menus can’t guarantee that a certain crop will be available. She shares her tips in prevent food waste by getting creative with the excess, and you’ll learn how she uses a local grain in an innovative way for her signature dessert.

Local grains and organic produce are only one small way that chefs are learning to be resourceful. Sustainability doesn’t necessarily mean going all organic, but it can mean reducing fossil fuels by reducing the amount of gas used to transport ingredients to a restaurant. In Rhubarb’s case, the food is grown as locally as possible, right down to the grain used in Laird’s famous rye and rhubarb cake.

Fats are now seen as something that enhances flavour, and in the case of ketogenic baking, some fats add flavour, and texture. Certain diets credit fat as key to helping weight loss.

I learned from Chef Laird that another angle of sustainability is the skill to use ingredients to the last; preventing food waste means inventing exotic recipes for mundane ingredients. No client wants to sit down to a menu of root vegetables prepared the same way throughout the winter months: Laird went beyond the tired winter menu of gnocchi and mashed potatoes, and created sweet potato doughnuts and sweet potato brioche for the months where local produce was scarce.

Many turn to international influences for their inspiration in comfort food. In Joel Ceauscu’s article, you’ll read of an entrepreneur who went back to his roots to bring Greek treats to the masses; Mr. Puffs is bringing loukoumades to Canada. As the punny title of Ceauscu’s article jokes, you could even say they are Loukoumade-in-Canada.

Customers are not recoiling from deep fried goods as they once were. Fats are now seen as something that enhances flavour, and in the case of ketogenic baking, some fats add flavour, and texture. Certain diets credit fat as key to helping weight loss.

Karen Barr’s article discusses how fats and oils are being used for more than just the deep fry for loukoumades or doughnuts. Oils from nuts and seeds can add a new dimension to pastry and cakes. Coconut oil satisfied both vegans and those in ketogenic diets. Richly flavoured oils can create an exotic fragrance or mouth feel that is sure to appeal to bakers looking for a new way to create a moist but flavourful experience, or provide a decadent option for vegans who eschew dairy. October is a time for harvest and putting the best of the summer’s bounty away for the colder, harsher months. The chefs at Rhubarb are busy canning and preserving their own jams for use during the winter. Many of us are craving heavier, more substantial dishes as an instinctive way to insulate our bodies for the colder months. I think I’ll start by enjoying some lovely doughnuts or loukoumades from my neck of the woods, since I’m too far from Asheville to sample the sweet potato doughnuts.

May you enjoy the best of the autumn, and enjoy what the harvest brings. / BJ

OCTOBER 2019 | VOL. 79, NO. 9

EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244

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Nielsen-Massey Vanillas announces new sales VP ¦ industry news ¦

briefly | RATIONAL sells its one millionth combi-steamer | Nielsen-Massey Vanillas has a new sales VP | Ardent Mills buys solar energy for its Minnesota mill, for more: check out our website, www.bakersjournal.com

RATIONAL celebrates milestone

RATIONAL, the manufacturer of combisteamer ovens, is pleased to announce it has achieved an important production milestone and manufactured one million combi ovens.

The one millionth unit will embark on a world tour before installation at the original Hofbräuhaus in Munich, Germany.

Hundreds of SelfCookingCenter® combi-steamers leave the RATIONAL factory in Germany each day destined for commercial kitchens around the world. This week, a special one millionth unit was produced to commemorate this moment in company history.

“This is a major milestone for RATIONAL,” explains Peter Wiedemann, chief technical officer in a press release. “When Siegfried Meister founded the company in 1973, nobody imagined how successful it would become within such a short time.”

RATIONAL produced the first combisteamer just three years after the company was founded, and has continued to advance its technology and product line since that time. Recent innovations include the introduction of the small format SelfCookingCenter® XS combi, and

the 2019 Kitchen Innovations Award-winning UltraVent Plus portfolio of ventless hoods.

Today, more than 130 million meals around the world are prepared every day using RATIONAL technology, and RATIONAL leads the combi category with a 50 per cent global market share.

Customer orientation, specialization and unmatched after-sales support in are the not-so-secret ingredients that create a culture of growth and success. From the beginning, the company has concentrated on offering the greatest possible benefit to customers. “Because our customers are so important to us, it makes sense to share our celebration with our wonderful customers around the world,” says Dr. Peter Stadelmann, chief executive officer.

As part of this celebration, the millionth combi-steamer will be displayed at major trade fairs. The milestone unit can easily be identified by the “1,000,000” written on its gold rotary knob and the customized control panel. A unit prototype was on display in the RATIONAL booth at the recent National Restaurant Association Show held in Chicago.

Ardent Mills supports sustainable milling with solar power

Ardent Mills, announced that it has signed a 25-year agreement with US Solar to purchase an expected 1.8 million kWh annually under a subscription plan supporting US Solar’s Goodhue County, Minnesota solar gardens.

The subscription plan is expected to reduce energy costs at Ardent Mills’ Hastings Mill, the first operating mill in Minnesota. The solar gardens will not directly provide power to the Hastings Mill, but Ardent Mills’ subscription to these solar gardens is crucial in enabling the gardens to be built, bringing more solar energy onto the local electrical grid.

The company is actively engaged in the

pursuit of sustainability improvements to benefit communities, customers and consumers.

“Ardent Mills’ subscription is key to US Solar’s development of the solar gardens in Goodhue County. These gardens will bring more clean, local solar energy onto the electric grid,” said Martin Mobley, US Solar CEO.

“These projects are in line with our commitment to sustainable energy and will further bolster the renewable energy market in Minnesota,” said Jeff Zyskowski, VP supply chain at Ardent Mills and the Senior Leadership Team sponsor regarding sustainability in a press release. “Supporting renewable energy in any capacity is a priority for Ardent Mills and critical piece of our strategic plan for growth.”

Nielsen-Massey Vanillas, the provider of highquality fine vanilla extracts and flavour products, announced that Bill Bond, a veteran food industry sales executive, is joining their company as vice president of Global Sales.

Bond comes to Nielsen-Massey from Eagle Family Foods Group, a $350 million branded, private label, canned milk and snacks company, where he served as Vice President of Sales Retail and Channels. Prior to that, he was Director of National Sales and Milk Business Development for The J.M. Smucker Company.

“We’re excited to have someone with Bill’s deep food industry expertise join our leadership team to head up sales,” said Kirk Trofholz, CEO in a press release.

“Bill’s extensive career experience in branded food sales initiatives, including targeted channel programs, product innovation and in-store retail expansion, make him the ideal person to lead the sales function at Nielsen-Massey as we pursue our strategy for growth.”

Nielsen-Massy Vanillas is a third-generation family owned and operated company. They use a propretary slow, cold extraction process in creating their vanilla. All of their consumer products are all-natural, allergen-free, certified Kosher and gluten-free, and Non-GMO Project Verified. The company’s headquarters are in Waukegan, Illinois with production facilities in Waukegan and Leeuwarden, The Netherlands.

“I’m excited to join the Nielsen-Massey team and to leverage this world-class brand to drive sales across all key channels,” said Bond. “I look forward to working closely with current and new customers to demonstrate how NielsenMassey’s pure, natural vanilla extracts and flavour products can differentiate their brand and grow their business.”

From flow wrappers for harsh environments to sustainable bag closures, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Bosch unveils flow wrapper designed for harsh environments Kwik Lok creates plant-based bag closure

Bosch Packaging Technology has developed a new version of its fully automated horizontal flow wrapper Pack 403, which is specifically designed for harsh environment use. The machine will be presented at this year’s Pack Expo 2019 in Las Vegas, along with a Paloma pick-and-place robot, which is also designed for harsh environment use.

The Pack 403HE comes with all the proven features of the Pack 403 and is suited for medium to high-speed wrapping. The machine is able to wrap a wide variety of products ranging from biscuits, chocolate, cookies and crackers to frozen foods or meats.

The Pack 403HE also features washdown motors and gearboxes meeting the BISSC standard, sanitary feet, and a continuously-welded stainless steel main frame plate. Stainless steel guarding, robust plastics, removable parts, sloped surfaces, and easy-to-clean gaps between machine components further simplify the cleaning process. The machine’s cable connection to its electrical cabinet has been sealed to prevent the penetration of

moisture or unwanted substances. Clear tubes help to detect any contamination. The wrapper is also equipped with a wash-down infeed and stainless steel etched and stand-off labels to also support convenient cleaning.

The Pack 403HE produces up to 400 packages per minute, reaching a maximum film speed of 76 meters and includes all of the same features offered in the Pack 403. The automatic film splicer allows for fast film changes without interrupting production. The machine is equipped with servo-driven power feed rollers to optimize film tension and tracking. It also has cantilevered and removable discharge belts that reject faulty packages with compressed air.

The Kwik Lok Corporation introduced Eco-Lok, a bag closure made with sustainable materials, the first step in the company’s drive to reduce its environmental impact.

The new Eco-Lok product, used as a closure on consumer food products such as bread loaves, is formulated with a plantbased biopolymer called NuPlastiQ that requires up to 20 per cent fewer greenhouse gas emissions to produce than standard plastic bag closures. Eco-Lok maintains the qualities of existing Kwik Lok plastic closures – it is printable, reusable, recyclable and metal detector compatible.

“Kwik Lok is proud to lead the way for a more sustainable future, maintaining safety and quality standards and preserving the environment for customers, employees and the planet,” said Don Carrell, CEO of Kwik Lok Corp in a press release. “Our customers are demanding more sustainable packaging solutions and Eco-Lok is a high-quality product that reduces our carbon footprint and that of our customers.”

Eco-Lok is one piece of an industry wide opportunity for responsible environmental stewardship. The proprietary technology from BioLogiQ used to make Eco-Lok converts plant-based carbohydrates, such as corn and potatoes, into the NuPlastiQ® material that is manufactured into Eco-Lok bag closures. Using a 100 per cent natural, renewably sourced plant-based resin that requires less fuel to manufacture than traditional plastics, NuPlastiQ helps reduce greenhouse gas emissions and overall material use. Eco-Lok closures require the use of up to 20 per cent fewer fossil fuels in manufacturing than Kwik Lok plastic bag closures.

“With the launch of Eco-Lok, Kwik Lok is unveiling the next phase of our pledge to provide the best possible closure systems while reducing our environmental impact,” Carrell said. “Kwik Lok is committed to protecting people and the planet with our evolving business practices and is working to reduce our portfolio-wide energy usage by 20 per cent by 2025.”

KAREN BARR

WELL, ‘OIL’ BE!

Oils have long been a part of baking. Consider the lightweight chiffon cake invented in Los Angeles, California, in 1927, by Henry Baker. By replacing traditional lard or butter in his cake recipe, with vegetable oil, Baker — a former insurance broker — relaunched his career by baking chiffon cakes for Hollywood stars. In 1947, he sold the recipe to General Mills and Betty Crocker introduced it to the home baker.

In Nellie Lyle Patterson’s Canadian Cookbook, first published in 1923, by Ryerson Press in Toronto (revised in 1961) fats had become interchangeable. It states, “Vegetable fats are available as oils, which may be used when melted fats are required.” Recipes such as Basic Muffins include the words “½ cup melted fat” letting the baker decide which to use.

The most common types of vegetable oils used in baking include canola, corn, safflower, soybean, sunflower and olive oil. Various blends and combinations of the above are generically labelled as 100 per cent vegetable oil. Of course, bakers and pastry chefs become loyal to the specific brands of vegetable oil they like best or choose a specific type of oil that is 100 per cent of a specific crop.

}Vegetable oils are also used in many different types of breads. It helps to lubricate the gluten, so dough can expand, with little effort.

Food grade essential oils such as lemon, lavender and peppermint are popular flavours at Edible Flours, and Huhn use them to flavour cakes and icings. “The flavours are extremely concentrated.”

It is not surprising that olive oils have always been prevalent in Mediterranean baking and desserts. Spain, Italy and Greece are the three top producers of olive oil. Think the ever-popular pita bread or focaccia or even pizza.

Countries within the region all have their own variations of olive oil cakes. It blends well into recipes that contain fruit, nuts, spice or chocolate.

Olive oil has a stronger flavour than other vegetable oils. A good rule of thumb is to sample a taste on a slice of bread, before baking with it.

Historical and classical baking aside, today customer demands for healthier

foods or foods to match preferences or dietary restrictions have changed the marketplace. Plant-based diets are becoming more prevalent. While many are looking to eliminate solid fats, such as butter, shortening, lard and hard-stick margarine.

At Edible Flours, a vegan bakery in Vancouver, British Columbia, they have of course eliminated all animal products. “And customers that visit us who are not vegan are here for other things, such as allergies or other health reasons,” says Amanda Huhn, owner and baker.

All cakes and cupcake batters at Edible Flours are made with 100 per cent canola oil. The one exception is the lemon blueberry cake which uses coconut oil. “It

really imparts a nice flavour,” says Huhn, who swears by this oil made from the meat of the coconut.

The bakery also uses coconut oil in the chocolate brownies, chocolate chip cookies, chewy coconut cookies and regular cinnamon rolls.

To give the flavour of butter without the use of animal fat, Huhn uses a product called Earth Balance which comes in stick form like butter. “It is a natural blend of palm oil, soy, canola oil, flax oil and olive oil.”

Edible Flours uses this as a shortening in gluten-free lemon blueberry scones and gluten- free cinnamon rolls. They also use it in the filling of Nanaimo bars and s’more bars.

“We use it to spread on our cinnamon rolls and in our frostings for cakes and cupcakes,” says Huhn. “Honestly, our customers can’t even tell there is a difference. Our product tastes like any product you would get at a bakery

Both fried desserts or baked cream puffs can be made without animal fats, using combinations of seed based oils, or nut-based oils to lubricate dough or add flavour.

using butter.”

Food grade essential oils such as lemon, lavender and peppermint are popular flavours at Edible Flours and Huhn uses them to flavour cakes and icings. “The flavours are extremely concentrated and just a drop is needed,” she cautions.

These essential oils are concentrated through steam distillation of raw plant parts such as flowers, leaves, bark, root, seeds or peel. The method produces a liquid mix of water and oil. The oil is removed. Citrus essential oils are made differently, from cold pressing the rind of the fruit.

}In general, essential oils are up to four times stronger than alcohol-based flavouring and they can save bakers and pastry chefs time in the kitchen. For example, using lemon essential oil eliminates the need to grate citrus zest to add as flavouring and because it is in oil form the flavour mixes easily throughout batters, doughs and icings.

her own bakery five years ago.

Candi’s Cakes, is the type of bakery where families and summering tourists may just drop by and select two dozen cupcakes from the showcase. Therefore, having a depth in selection is critical. Essential oils are important to flavour both cake batters and icings.

“At my bakery, I find when customers order a white custom-made cake, such as a wedding cake, they ask for lemon or something citrus flavoured,” says Clements. “When they order chocolate, they ask for peppermint flavour.”

Nut oils can intensify the flavours of nuts added to any baked good. Popular nut oils beyond almond in baking include hazelnut and walnut oils.

of almonds in the world. Almonds are pressed when ripe to extract their oils.

Almonds and their oils pair well with fall fruits such as apples and cranberries, both fresh and dried, as well as dark chocolate, milk chocolate and even the new and much awaited ruby couverture, from Barry Callebaut.

Nut oils can intensify the flavours of nuts added to any baked good. Popular nut oils beyond almond in baking include hazelnut and walnut oils.

The best of these nut oils is made from nuts harvested in France, in small batches and thus can be expensive. It is worth the purchase however and a little can go a long way.

Pair walnuts and their oils with apples, pears, pumpkin, dates, maple syrup, dark or white chocolate and port wine. As for hazelnuts and oils think bananas, dates, pears, red wine and rum.

Pasticceria Gelateria Italiana has been part of the Little Italy neighbourhood, in Ottawa, Ontario since 1979. In fact, May marked the company’s 40th anniversary.

Joe Calabro, co-owner and pastry chef says, “We use vegetable oil in all our loaf cakes including chocolate vegan, banana carrot, cranberry orange and earl gray tea.”

Calabro imports all his essential oils from Italy. “I have one that smells just like Christmas,” says Calabro pointing to a bottle label panettone. It is made from Italian fruits that make up the traditional Italian Christmas cake.

Calabro uses the essential oil to highlight the already delicious ingredients in the panettone including candied orange peel, dark raisins, vanilla and rum syrup.

“It is highly concentrated. I only use 2 small cap fulls for a batch of panettone, that makes about 32 loaves at 900 grams per loaf,” he says,

At Candi’s Cakes, in Charlottetown, Prince Edward Island, owner and head baker Candi Clements uses 100 per cent vegetable oil in all her white, chocolate and red velvet cakes. “It makes the crumb lighter and very moist. I don’t think my cakes would turn out as well using anything else,” says Clements who has baked professionally for 25 years, opening

Cupcakes change with the season. In the fall, the smell of freshly baked apple cupcakes fills the shop. The taste is deepened with cinnamon essential oil added to the batter.

Peppermint is also a hit over Christmas season and flavours many of the loaf cakes decorated with holly, berries, Christmas trees and snowmen.

When it comes to nut oils, Clements has a go-to one and it is almond oil. She uses it in her almond shortbread cookies.

Almonds are naturally full of oil making up almost one half of its composition. Today, California is the biggest producer

Calabro uses essential oils such as lemon, orange, anise and bitter almond in his sweet paste crusts and shortbread cookies as well.

Oils in baking helps to improve the texture of a product and help it to maintain moisture. This ultimately extends its shelf life. It helps to lubricate bread doughs and soften the gluten. It also aids in carrying flavours through a product. Most importantly, it meets the needs of what many of today’s customers are looking for in their diets. / BJ

Karen Barr writes about arts, culture and cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.

SUSTAINABLE AND DELECTABLE

Kaley Laird, the executive pastry chef of Rhubarb knows how sustainability is affecting the baking industry. It’s an extra challenge when working almost exclusively with local grain and produce.

The young pastry chef will not compromise on flavour, despite customer demand for her more popular cakes. If it’s not in season, Chef Laird explains, fruit looses much of its sweetness, and sometimes, its texture.

It may seem counter-intuitive for chefs to refuse a guest. Considering that a chef’s reputation is built on the quality of their creations, creating something that is less than excellent is not an option for Laird. As any chef knows, good food starts with good ingredients, and Laird will not compromise the quality of her work with sub-par fruit or fillings.

“I’ll have a wedding cake requests in the winter, and they want strawberry filing in their cake. I’ll have to say, ‘I’m sorry we don’t do that,’ and explain to the guests why, even though it’s their wedding and you should be able to have whatever you want. But we don’t do that here,” emphasizes Laird. “I don’t want to that, either, because I don’t want to give you terrible, oversized, flavourless strawberries in the middle of winter just because you’re adamant about putting that in your wedding cake.”

}Laird handles special requests and wedding cakes with grace. ““I have a cake tasting that I have to do this weekend, but the wedding isn’t until next fall, actually, and they’re adamant about tasting a cake that has apple butter in it. It’s filled with apple butter and caramel, and very fall-flavoured. They want to taste it now and I had to told them many times, ‘no,’ because we don’t have any apples right now. If we could, they would be mealy and not have a good flavour, and I

use seasonal and local flours

“Sometimes, you have to start thinking outside of the box, because the yield was not what you had expected, or you had run out early.” - Chef Kaley Laird

wouldn’t do that.”

Laird understands how the customeris-always-right mentality paired with unrealistic expectations can create a gap between chefs and clients. However, she’s adamant that knowledge is the key to bridging that gap. That is where Laird takes the time to explain the quality of her art “That’s a really difficult part, having to say no, then explaining why. It’s

something I want to do for them, and trying to educate them, that’s a big part of what we do: Education.”

Education plays a big part of with the staff at Rhubarb. The chefs even take turns to teach amateur chefs how to put the “art” into artisanal breads at the local bread festival. However, the more challenging aspect of working with seasonal ingredients is the unpredictability of certain harvests. Having less or too much of a certain fruit affects menu decisions and can test the creativity of any chef.

Chef Kelly Laird’s local and sustainable pastry creations | BY NAOMI SZEBEN

Chef Laird’s “Fig-Rhuton” and “Brownie Batter Bowl” desserts

or sweet potato.

A P RIL 26 & 27

The Toronto Congress Centre South Building, Halls A, B & C Toronto, ON Canada

NEW LOCATION!

Join more than 4,500 baking and food industry professionals from bakeries (retail, commercial, in-store & artisan) grocery stores & foodservice companies.

Conference/Seminars will be prior to 11:00 am

Trade Shows Hours: 11:00 am - 5:00 pm daily

● Baking Ingredients

● Baked Goods (semi-ﬁnished, ﬁnished, frozen)

● Baking Equipment ● Packaging

● Decorations ● Technology

● Services

EXHIBITOR PROSPECTUS

Produced by:

Tr ad

e

Sho w & C onf e r en c e

April 26 & 27

is the two day Canadian national baking industry event in Toronto, Ontario Canada.

EXHIBITOR PROFILE:

Companies that manufacture, market, distribute, & broker, baking ingredients, baked products (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve), baking equipment, supplies, packaging, technology and services.

As an exhibitor you can:

● Meet baking, food industry buyers and professionals from across North America.

● Conduct business ... place orders, make new deals, develop new markets as well as meet qualified buyers in the baking and food industry.

● Provide samples of your products & services, demonstrate your equipment or services.

● Launch new products, new merchandising programs and new promotions.

● Attract new customers, cater to existing customers and win back former customers.

● Raise your corporate profile, size up the competition, and take a measure of new trends.

● Hold your annual sales meeting during Bakery Showcase 2020 and your whole staff benefits from Canada’s most important baking industry event.

Bakery Showcase is the ONLY Canadian baking industry marketplace where bakeries (commercial, wholesale, retail & in-store) and food service industry professionals meet to see, feel, touch and taste the newest products and services for their businesses.

Canadian baking industry is currently over $8 billion dollars

ATTENDEE PROFILE:

EVENT LOCATION:

Wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store bakery, c-stores, foodservice establishments (restaurants, cafes, hotels, caterers), specialty & artisanal bakers, brokers, baking profession schools, consultants, government buyers, local and international trade missions.

The Toronto Congress Centre Halls A, B, & C 650 Dixon Road, Toronto, ON M9W 1J1 www.torontocongresscentre.com

North America’s most versatile & sophisticated venue, conveniently located at the geographical centre of the Greater Toronto Area.

● Easy access via major highways 427, 401, 409, 403 in the GTA.

● Only three minutes to Toronto Pearson International Airport and 20 minutes to downtown Toronto.

● Close proximity to entertainment, shopping and dining.

● 10,000+ hotel rooms within walking or short driving distance.

● FREE On-site parking with 6,000+ spaces.

Bakery Showcase 2020 Event promotional coverage will be achieved through:

● Direct mail promotions, e-mail broadcasts and telemarketing campaigns to key industry segments.

● Media and trade journals will receive timely press releases and a targeted advertisement campaign will be implemented.

● Networking through BAC Chapter meetings.

● Communication through allied event partners.

AS A POTENTIAL EXHIBITOR

ask yourself these questions:

● Do you want to meet retail bakers, commercial bakers, in-store bakers, foodservice bakers?

● Does your company do business or are you considering doing business with the baking industry?

● Does your ingredient, product, service or equipment provide bakers with the tools to compete efficiently and effectively?

● Is your company concerned about the rising costs of maintaining a sales force or are you finding it increasingly challenging to speak with bakers on a regular basis?

● If your answer is YES to any of these questions, commercial and retail bakeries and food service establishments will want to meet with you at Bakery Showcase 2020 trade show.

2020

Trade Show & Conference

Exhibit space rates: (prices are excluding 13% HST)

Single In-Line Booth (10’ x 10’ unit = 100 sq. ft.) CAD $2,325 – BAC members pay only CAD $2,075.

CAD $200 discount per 100 sq. ft. for bulk space available for 400 sq. ft. or more size booths.

Corner premium (exposure on 2 sides) additional CAD $275

Minimum exhibit size is 10’ x 10’ = 100 sq. ft. Various sizes and conﬁgurations can be accommodated.

Baking Association of Canada members will receive the following beneﬁts:

CAD $250 discount on every 100 sq. ft. of space.

CAD $50 Discount on hyperlink to company website.

Additional complimentary attendee registration discount codes per 100 sq. ft.

Up to 30 cu.ft. of complimentary refrigerated or freezer storage space (a $200 value) if ordered in advance.

Exhibit space cost includes the following:

Draped booth – 8’ high x 10’ wide back ne 3 high railing drape to aisle (only for in-lin ’ highrailingdrapetoaisle(onlyforinlin booths).

wall,

Company listing in Oﬃcial Show Guide published by Bakers Journal Magazine (if contracted and paid by printing deadline) or in On-Site Addendum (if contracted after Oﬃcial Show Guide printing deadline).

M aterials handling from loading docks to booth* (uncrating, assembly & spotting available at additional charge).

24 hour perimeter security coverage.

5 exhibitor badges per 100 sq. ft. (up to a maximum of 25 badges).

Complimentary attendee registration discount codes per 100 sq. ft. exhibit space (up to a maximum of 100 discount codes).

*Includes: dollies, pump trucks and forklift with maximum capacity of 5000 lbs per unit /item. Exhibitors requiring special handling/equipment beyond that provided by Show Management will be responsible for all fees incurred.

BAKERY SHOWCASE 2020 trade show & conference 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 commercial, retail, in-store and wholesale bakers through advocacy and eﬀective programs at the regional and national level. gypgg

t: To reserve your exhibit space please contact 88 Ext. 22 Ahmed Mutaher | amutaher@baking.ca | 905-405-02

Baking Association of Canada

L5S 1V9 7895 Tranmere Dr, Ste 202, Mississauga, ON Canada 0993 Tel: 905-405-0288, 888-674-2253 Fax: 905-405-0 E-Mail: info@baking.ca • www.baking.ca

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“We find what we can work with and we find ways to try to preserve it, then we try to work with it year ‘round,” Laird says. “But sometimes, you have to start thinking outside of the box, because the yield was not what you had expected, or you had run out early. We can’t control when we run out of berries: We use them and use them and use them until we get told, ‘no, we don’t have any more for you to order.’ We go through a lot of product: We actually have some farmers that only sell to us because we use everything that they have. The hardest part is also saying ‘no’ to guests.”

Laird has the opportunity to say, “yes” to clients who can’t usually enjoy cake. Her naturally gluten-reduced and sustainable creation, the rhubarb and rye cake pairs a grain normally associated with bread, and turns it into a unexpected dessert.“It’s one of the signature cakes that we make here, and it’s one of the most requested items on our menu quite often…it is my own recipe.”

The rye flour comes from the local miller, Carolina Grounds. The miller creates her own varieties, among them a rye-based pastry flour called Crema Rye.

“It’s still one of those flours that people are still learning about, and are timid about using,” admits Laird. “So, I started putting it in cakes to bring out the

flavours and do something a little different. The cake itself is made with Crema Rye and I make a rhubarb jam, for the filling and do layers of cake with the rhubarb jam with a pink peppercorn buttercream.”

The inspiration was derived from the abundance of rhubarb that came in to season.

“Once they’re here we have so much, we have to figure out how to use it through.” The solution was found in preserving the fruit in a jam, and Laird looked forward to working with Carolina Ground flours. “I was looking for innovative ways to use her ingredients.”

Aside from the challenge of working with either too much or too little produce, Laid has the additional task of trying to work within the limitations of gluten-free flour.

“Rye flour doesn’t have the same amount of gluten that bread flour, or AP flour has. You have to keep in mind the crumb structure is going to be completely different just like making bread, if you’re using rye flour in it, you’re not going to have the type of gluten strands that’s not going to be built the same way,” advises Laird. “So, you have to keep in mind that it’s not one of those items you can go 100 per cent on and expect the same mouthfeel and crumb structure. I recommend doing a mix, it can be done 100 per cent but that’s one of the

struggles where, if it’s 100 per cent wheat-free… it’s a crumbly little mess, and really dry. Same thing, it absorbs moisture a little differently than regular AP flour. You may need to add a little more moisture, depending on the coarseness of the flour.”

Sustainable, local ingredients are still on menu the throughout winter, and pastry is not forgotten.

“For winter, I switch to a lot of sweet potato-based items. I do the same thingsame style of cake. I do a sweet potato cake then, we turn to donuts. We do a sweet potato brioche, and we use it a couple of different ways. One, as an actual loaf of brioche for sandwiches, and toad-in-a-hole, which is the bread you cut a hole out of and cook your egg in it. We also use it to make doughnuts. It’s a little savoury-sweet, because of the sweet potato brioche, and then it gives us the opportunity to switch up the glaze on it.”

“We do have to push the limit, sometimes. Like in fall and winter. Apples linger around more than they should, but it’s what’s available. If I couldn’t use apples, we would have no fruit in the winter,” explains Laird. “Items like that, sometimes we we still get them from local farms, but it’s not necessarily peak season, because you can’t always operate that way.”

Quality is never compromised with Chef Laird. It’s local, sustainable, but above all, always delicious. / BJ

Laird rye flour it in pastry as well, and suggests using other flours to improve the crumb, especially in her signature rhubarb and rye cake.

LOUKOUMADES IN CANADA

Mr. Puffs celebrated the launch of its 13th location in April 2019. The 15-year-old company is cornering the market on the loukoumades phenomenon with Quebecers eating up 50 million of the small puffy doughballs.

First referenced in antiquity as a token of Olympic honour for athletes almost 3000 years ago, loukoumades are a simple yet special treat: five to six minutes in the deep fryer for a sweet, fluffy interior and crisp shell, lighter than a typical

doughnut hole – hence a ‘Puff’– and always enjoyed fresh, usually compliments of a doting Yiayia (grandmother) for generations of Montreal Greeks.

At 25, Billy Siounis decided more people needed to try them, setting off in 2004 to cook and sell them at Greek festivals in Montreal and the north-of-Montreal suburb of Laval.

“I had no clue,” he says. “I walked up to my mother and said, ‘How do I make loukoumades’?” After a couple of summers unloading propane tanks out of his car

and shilling puffs in the park, it wasn’t long before Siounis realized he was really on to something, dreaming of how he could commercialize this niche ethnic product.

No stranger to the audacious, Siounis is one of 11 kids and a rebel who refused the path that he felt lay ahead of him maintaining commercial properties for his father. He preferred the restaurant business, working in kitchens from the age of 15, and never looked back.

“If I could sell them here in Montreal, in Laval, and in ‘Greek town’, then I could sell

them anywhere. Remember,” laughs the Mr. Puffs CEO, “Greeks are eating these, grandmothers are watching you, you can’t get away with bad pastry in Montreal. There’s no second chance!”

At the 2010 Grand Prix people ‘were going crazy for it’ he recalls. He witnessed all-day lineups, “and how many people were waiting to eat these things, and I laughed to myself, not knowing if people would actually come.” That year, he took the leap and rented a van to haul his wares to festivals. He leased a 950 sq. foot space

Founder, Billy Siounis and employee Amanda Polyzos.

for a café in a small strip mall in the west end of Chomedey, a predominantly Greek enclave in the Laval suburb. Sales hit $500 per day with basic ﬂavours (hazelnut chocolate, strawberry-raspberry, honey-cinnamon) and wall menus suspended in Ikea poster frames.

Today store sales average $800,000-$1 million, with the best performer being his own (expanded) ﬂagship spot hitting $1.4 million in sales last year. With a hopper full of puff batter cranked out every 20 minutes, churning out 13,000 puffs on a typical busy day in three package sizes of 12, 30 and 50. Siounis’ gamble on “de-ethnicizing” the product to reach larger markets is paying off.

In 2017, a second location was launched in Montreal’s east-end borough of SaintLéonard. “It was snowing and cold and people were lined up outside the door waiting for us to open” he says.

A fourteenth store is planned this year in Quebec, and “that’s it for Quebec” says Siounis. Teamed up with his vice-president and director of franchising Tom Bountis (founder of the Allô! Mon Coco breakfast chain) is looking westward and

ing the wheel, but magic happens after the oil bath when Puffs are ﬂipped onto a counter-top basket prior to dressing. Puffs boasts a growing variety of toppings, adding blueberry coulis and nut-free peanut butter to the list, as well as new ﬂavours for holidays and special occasions.

A yeast-based product with no eggs, dairy, or cholesterol, the Puff swings above its weight in ﬂavour versus calories compared to doughnut holes, the simple 15-gram honey-glazed weighing in at a lean 35 calories, compared to 60 calories for a typical donut hole.

The chain has a franchise fee of $40,000 (along with a ﬁve-percent royalty fee, plus three percent shared by local and company marketing.)

southward for immediate expansion into Ottawa and Toronto, and a ﬂagship American store in Orlando, Florida.

The duo now counts more than 2,000 franchisee requests hailing from Dubai to China, South America to Europe, “and yes, even from Greece,” laughs Bountis. “We’re talking about global domination,” adds Siounis, “one Puff at a time.”

With locally sourced ingredients, Siounis says the model is easily replicated. “Ninety percent of our ingredients have a shelf life of six months; it’s an easy product to make and sell.”

Along with geographical expansion, Siounis is eyeing a retail line as well, and currently experimenting with new ﬂavours and ﬂash-freezing.

Puffs have become part of Montreal’s urban lore, everyone sharing their “arriving with a half-empty box” joke, most opting to transport them in their trunk to avoid the temptation of fresh Puffs drizzled with chocolate within arms’ reach on the front seat.

It’s a simple product, created with all-purpose wheat ﬂour, canola oil and a hopper. Sionis is not reinvent-

Beyond the taste, the bite, and the sticky sweetness, it’s about the hype, packaging, branding and the diverse franchise offer. From a full café to a small food truck, festival site stand to a full trailer for corporate events.

WHEN SUGAR COUNTS

For sweet goods, yeast with greater sugar tolerance. Lal^Ferm™ No. 2 and Instaferm® 02 is the yeast for you.

CONSISTENT PROOFING RESULTS EVERYTIME

Flexferm® Yeast has unique leavening activity and always proofs the same despite human errors, excessive wait time or delayed baking.

HEALTH MATTERS

This year Montrealers will also see the return of a new tradition, the annual Canada Day Puff-eating contest: A trophy, cheque, free puffs for a year to whoever downs the most Puffs in 5 minutes (last year’s winner snagged bragging rights with 59 puffs with toppings.) Another major marketing scheme came after the federal government decriminalized cannabis; Siounis took a tongue-incheek approach on April 20, inviting Montrealers to show up, say ‘#puffpuffpass’ and receive a free small box. “The lineup stretched outside into the parking lot” he laughs, adding that local radio covered the event with great enthusiasm. / BJ

DEVELOP YOUR SIGNATURE BAKED GOODS

Florapan® aromatic yeasts and starter cultures to create signature breads or Lallevain® 100% natural sourdough without using a long fermentation. EuroPremix® for natural fresh taste, aroma and color in bread, rolls, pizza and croutons.

TortiMix and TortiMaiz for natural fresh taste, aroma and color, and improved

A complete range of natural yeast-based nutritional ingredients for your functional and healthy formulations.

The Puffs, or Loukoumades, are sold in twelve or twenty-piece boxes. Two toppings per box, but you might get three, if you smile.

TEN COMMANDMENTS TO CREATE LIFETIME CUSTOMERS

How The Ten Commandments of Value Creation will create customers for life and improve business relations

Here are the Ten Commandments of value creation and earning a customer for life.

1) Technology Reduction: In today’s technology immersion, human touch matters more than ever. Each reduction of human interaction is a missed opportunity to earn a lifetime customer, who judges the value you provide by metrics that you define…not just speed. When someone takes real time to provide personal enhancements to an individual experience - that’s impressive. Real service innovation comes from the people within an organization.

2) Focus on front-line staff: It’s the front line employee who is friendly and patient, who smiles all the time and who remembers the customers’ names and business needs. Make sure your culture emphasizes treating them with the time and attention they deserve and they will treat your customers the same way.

what is right in each specific situation. “Let me ask my manager” tells your customer that you don’t trust your employees’ discretion or decision-making.

8) Celebrate: Customers want to feel like the money they spend is making the world a better place. Publicly celebrate your wins, your anniversaries, your employee accomplishments (both in and out of work), your growth, your community engagement, your awards and your achievements.

9) Raise the Stakes: Service innovation means you are challenging traditional expectations. The flip side of this coin is that doing something new is also a new opportunity to fail. Fortunately, studies have shown that customers value effort nearly as much as the result. Consistent mediocrity is still unimpressive.

3) Have a real relationship with your customer:You should add value to their lives in ways that are unrelated to the transaction. Look for ways to be a resource, not just a provider.

4) Develop a customer-first culture: Take your time and hire the right people. Then focus on their development. They will grow the business. Customer loyalty is built by people, not in spite of them.

5) Cultivate Reciprocity: We are hardwired to do more for those who do things for us...escort clients to their car.

6) Eliminate Policies: “That’s just our policy,” should never be uttered in business. They reveal to your customer that your culture values adherence to arbitrary rules more than customer satisfaction.

7) Empower your team: If you’ve followed Commandment #2 and #4, then this one should be easy. Every team member should feel empowered to do

10) Have a mission: People are not motivated by what; people are motivated by why. Where you spend your money is a major part of your identity. Customers align themselves with organizations that mirror who they are, or at least who they’d like to be.Instead of conjuring new ways to complete a transaction faster, make the experience so amazing that the customer will never want it to end. / BJ

Tra Williams is a celebrated speaker, business consultant and author of the forthcoming book Feed Your Unicorn. He is a nationally recognized thought leader in small business, franchising, leadership and entrepreneurship. Tra works with people, professionals, and organizations to help them define success on their own terms and build the framework required to sustain it.

¦ Concepts for success ¦

BY DIANE CHIASSON

OPENING STRATEGIES FOR SMALL BAKERIES

Seven easy ways to create buzz and to ensure your grand opening day is a success

You have a new bakery store that you’ve dreamed of for years, but that dream can be short-lived if you can’t attract customers. If you are ready to launch your brand new store, a grand opening event will generate excitement and a sense of community. It’s a great marketing strategy to create buzz in your neighbourhood. Here’s seven easy strategies to create buzz and to ensure that your grand opening day succeeds:

1. CREATE A SCHEDULE AND A ‘TO-DO’ LIST

}Set a date and time for your grand opening that will attract the most customers, such as a Saturday afternoon. When choosing, you should be aware of upcoming events in your area to avoid competion. Check what’s happening locally and nationally when selecting your date to avoid having a grand opening the same days as with major events and holidays. You should also know how long your grand opening will be. You will have to decide if you want the morning or afternoon crowd and how many hours you are prepared to stay open. Advertise your grand opening date and time on your website, on local community calendars and your Chamber of Commerce.

2. SET A BUDGET

towards this event. Make sure that you set funds aside for invitations, advertising, entertainment, party supplies and decorations and grand opening giveaways and prizes.

3. RECRUIT VOLUNTEERS OR HIRE EXTRA EMPLOYEES

Make sure your bakery has extra staff on hand for backup or to simply handle unexpected demand. Give yourself enough time to find and train employees before the grand opening. Before you open your bakery, you must find your bakery’s weaknesses and fix them. Get a small selection of your closest and most objective friends as well as family members to test out your bakery operation, recipes, and staff. These visits should be totally free, with a limited menu

Don’t wait until your business is running to become more active on social media - get in early...a social campaign informs your future customers of your grand opening.

and your guests should understand that they are in a test run and are there to help your bakery succeed.

SPREAD THE WORD WITH GRAND OPENING ADS

mentary drink or dessert on your flyer to entice potential customers to attend.

5. START BUILDING YOUR SOCIAL MEDIA CAMPAIGN RIGHT AWAY

If you don’t already have social media accounts, start working on your campaign well before your event. Don’t wait until your business is running to become more active on social media – get in early. Whether you use Facebook, Instagram, or Twitter, a social campaign informs your future customers of your grand opening.

6. INCLUDE TRADITIONAL MEDIA CHANNELS

Local media can be one of the greatest resources for your grand opening. Send a personal invitation to local newspapers, trade publications, as well as radio and television stations.

7. CREATE A BIG BUZZ!

This is absolutely the first thing you should do. Create a budget early in the planning process to avoid overspending. Grand openings are part of your marketing budget. When determining your budget, you should consider the level of visibility you want for your bakery, and how many people you want to reach. In general for a yearly marketing plan, most bakeries will allocate from 10 to 20 per cent of their first year’s marketing budget

If your bakery is located near a destination with high pedestrian traffic, like downtown or in a mall, consider printing and distributing an eye-catching flyer or postcard. Perhaps you could even design a coupon and team up with local events and festivals such as art shows, college events, parades, food tastings, and local music events to pass out your flyers and coupons. Take advantage of locations surrounded by office complexes: This means more local potential customers. Consider cross-promoting with other merchants. Check your pharmacy, gas station, office supply store, florist, or even clothing stores where you could ask staff to distribute your flyers. Don’t forget to hand out flyers to places like your neighbourhood library, visitors centre, or pin it on community boards in local cafes. Offer a free gift, discount or a compli-

Hang a large banner on your storefront and place a large sign in the window announcing the grand opening. Decorate your bakery creatively: Partner with your local florist to brighten up your bakery with beautiful flowers. Decorate a wall with artwork from local artists; it’s a great way to build a good relationship with your community. Schedule a series of events such as a cupcake eating contest or cake decorating demonstration. Hire a professional photographer to make your grand opening event special. Team up with your chosen charity as they will help promote your grand opening to their patrons to encourage more people to attend. Hold a ribboncutting ceremony for your bakery… this will certainly be a good way to generate positive buzz. / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc. She is the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, and much more. Contact her at 416-926-1338 or toll-free at 1-888-926-6655 or email chiasson@chiassonconsultants.com or visit www. chiassonconsultants.com

Deighton Formatic

Model: Formatic Retail Machine. Serial number: R-1200. Cookie/food forming depositor with one drum included.1200 revolutions per hour. Cookie size 2”. E.U.C. $9,000. Contact Ruth 519-872-5046 or rrhosford@gmail.com

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BY JANE DUMMER

ENHANCED TASTE, TEXTURE AND HEALTH

Specialty fats are gaining popularity, for beneifits other than health, flavour and texture

As younger consumers approach their day-to-day health, food choices can be a moving target. I refer to it as drifting dietary patterns. Many Millennials are seeking and validating their choices with other like minded communities via social media or other online platforms. This emotional decision making is not new to the food industry. However, the myriad of what I refer to as the “illusion of knowledge” among this cohort as they rely on 60 second YouTube or Instagram clips, rather than gathering the facts and researching the science is creating an ever changing food pattern environment. As a consequence of that behaviour, the sudden increase of health tribes, including a fresh group of them being plant-based, have developed.

When it comes to specialty fats like seeds and nuts, not only have plant-based diets elevated the market, but keto and paleo diets are creating increased consumer demand too. Long-time vegans are also benefiting from these trends with more ingredients and products on the market. Baked goods with better flavours, and textures are now readily available from artisan bakeries to meet the demand.

}Many consumers are looking for function and flavour in their fats and oils.

mainstream in retail across North America. One artisan baker suggested it’s an excellent fat substitute in her recipes, not only for people who have peanut allergies, but it’s a trending ingredient among Millennials in gluten-free brownies, vegan cookies, and traditional halvah.

Tony Varni, VP of Sales and Marketing of The Nutty Gourmet located in Hughson, California describes,

“Nuts have been used in baking for generations, the whole nut as an ingredient, however we are now seeing an increase demand for nut butters in yogurts, smoothies and of course baked

Common vegetable oils are being replaced by nut and seed oils, which have distinct flavours and health benefits.

Moving past common vegetable oils, there is a longing from many consumers for fat ingredients that not only give function to the baked good, but add a delicious taste, texture and offer a health benefit. Sesame seeds were the “new seeds on the block” when my book The Need for Seeds was published three years ago. While new to me, they are one of the oldest known seed crops. Tahini (sesame seed paste) has been used for centuries mainly in the Middle East and Europe. It’s known for its slightly nutty taste, smooth texture and nutrition profile. Lately, tahini has become more

goods. We started with walnut butter and have expanded to pistachio and pecan butters. The walnut butter is used as a taste enhancer, as well as a fat replacer in cakes, sweet breads and cookies. It’s easy to work with having a very smooth texture. It’s a nutrition booster and doesn’t separate as easily as other nut butters. Trendy with Millennials and food/lifestyle bloggers, we have flavours including honey and maple cinnamon. Noting, artisan bakers and other wholesalers usually want the original roasted flavour. To keep up with manufacturing, we’re building a new facility in Hughson, which is scheduled to open in February 2020. We offer one gallon and 40 gallon pails, plus a whopping 450 lbs drum for wholesale and industrial use.”

Consumers continue to seek out less processed foods with shorter ingredient lists. Common vegetable oils are being replaced by nut and seed oils, which have distinct flavours and health benefits.

Matthieu Kohlmeyer, CEO and President of La Tourangelle describes, “We’re finding that consumers are becoming more open to and aware of plant-based options beyond vegetable and olive oils. Specialty oils, as a whole, add new gourmet possibilities with nutritional benefits. Consumers today expect the same level of quality from plant-based baking as they do of traditional baking, which leads to adoption of new ingredients like walnut oil. The La Tourangelle walnut oil infuses the entire baked good with a delicate walnut flavour, contributes to a luscious mouthfeel and offers nutritional benefits, in particular a rich level of omega 3 fats. The most popular ways bakers use it is in baked goods that already contain walnuts like banana walnut bread or carrot walnut muffins. Other flavour combinations that pair well with the walnut oil include chocolate, vanilla, caramel, and coffee.”

Even though we are observing an increase in health tribes among Millennials, the three main attributes of the specialty fats including taste enhancer, texture improver and nutrition booster have a universal appeal to multiple consumers across a variety of age groups./ BJ

Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborate and partners with the food and nutrition industry across North America. www.janedummer.ca

On coming to Canada,

how passionate the Canadians are about maple syrup! We found out that for every 2,500 Canadians, there is one syrup producer.

At ﬁ rst we thought this very strange, but it made us think... for roughly every 2,500 Germans, a bakery exists. We have more in common than we thought! So to brotherhood! Try our German style cakes, if possible drenched in Canadian Maple Syrup!

Count on us to help you deliver more smiles this Halloween season and beyond.

Your passion is delivering consistently high-quality creations. As the nation’s premier donut partner, it’s our passion, too. With nearly 100 years of helping bakers bring deliciously flavorful products to customers, we have the trusted ingredients, industry insights and outstanding technical support to help you drive excitement and profits—this season and beyond.