n Short product path, gentle processing of product
n Intact inclusions – even blueberries!
n Easy to disassemble, clean, and assemble
n No divider oil needed
n Graphic touch display in multiple languages
n Programmable recipes – repeatable quality
n Favorable financing
n Arrange a test today! Watch
THERE’S GOLD IN THEM FOOTHILLS: At the NAIT Bakes workshops, professional bakers, pastry chefs and instructors learned new skills under experts Christophe Morel and Stephane Klein (pictured here)..
10 Artistry unleashed
NAIT Bakes program sees professional bakers hone skills in sugar and chocolate alongside world-class experts
Preventing pain
WorkSafeBC explores how bakers can tackle repetitive strain and overexertion injuries
Get up to date with the activities of the Baking Association of Canada
Best of the west
Pizza Summit West in Port Coquitlam, B.C., showcased innovative artisan pizza
Crafting chocolate from primary-source cacao beans is complex, rewarding process
This engaging Klondike gold miner sugar showpiece is one of several crafted by participants in NAIT Bakes’ sugar work course led by renowned sugar artist Stephane Klein. See page 10 for more on this NAIT Bakes workshop and another on chocolate sculpture featuring expert Christophe Morel.
Vacations are supposed to help us recuperate and recharge. But too often, entrepreneurs crash shortly after their “relaxing” getaways. Small business strategist Julie Bee explains why we are susceptible to burnout after time off…and what to do about it. Learn more at bakersjournal.com!
BY COLLEEN CROSS
ELEVATE YOUR BAKERY
As in many industries, bakeries struggle to stay properly staffed. A key step toward doing so is to elevate your bakery’s products, customer experience, staffing and operation to the highest possible standard.
I recently discovered the Pathways to Careers in Foodservice Program supported by Restaurants Canada with support from federal and Ontario governments. Aimed at independents, it provides training supports for operators and access to hiring grants and subsidies that support recruitment, training, and workforce development through the employment of individuals from under-represented groups.
I spoke with RC president and chief executive officer Kelly Higginson about the program and about what it takes to find and keep good, reliable and motivated employees.
“There are a couple of reasons why we wanted to work with the ministry of labour on something like this,” Higginson said. “Restaurants are the fourth largest employer and one of the highest-labour-intensive industries.”
“Obviously, we were by far the hardest hit by the pandemic. As we looked at the new challenges facing the industry, bottom-line profit was shrinking and costs were going up. We had a very green workforce. Now you’ve got a majority of your staff that are green, that you’re having to invest in all at once, while all the other costs are going up.”
“We want to attract those who may or may not have considered hospitality as career. It’s a huge, untapped market.”
A longtime, successful restaurateur, Higginson shared some useful best practices for staying well-staffed. “One of the most powerful strategies for recruiting and retaining good employees is positive word of mouth,” she said. “If people are in a workplace they enjoy, that has structured scheduling, that gives them enough tools and resources, they are more likely to stay with their employer.”
That includes meeting employees’ needs. “If they have all those supports (including schedules 10 days in advance), then they’re often going to tell their friends it’s a good place to work. These are brand ambassadors for your establishment.”
Being a leader also requires respect. “You want to treat your employees the same way you want them to treat your guests – with respect. There has to be a consistency there.”
Higginson said her association is concerned about the cost of labour for operators increasing at a high pace. “It’s a really hard conversation. Our operators want to pay employees as much as they can, but it’s a low-margin industry and costs have increased.”
As Higginson suggested, there is a lot more to employee retention than money. It’s about respect.
Elevating your bakery’s products, customer experience and operation is important. It is not just an idealistic notion: it makes economic sense. In this competitive job market, showing your employees flexibility, compassion, appreciation and respect – including respect for their values, career goals, health and safety – go a long way toward making your bakery an employer of choice.
There is a saying that a rising tide lifts all boats. Caring for those around you is a powerful definition of great leadership.
We look forward to helping you elevate your baking business in these pages and at Bakery Showcase April 14-15 in vibrant Montreal – now in the exciting planning stages – where you can connect with the best of the baking industry. À bientôt! / BJ
SEPTEMBER 2024 | VOL. 84 NO.4
Reader Service
Print and digital subscription inquiries or changes, please contact Angelita Potal, Customer Service Rep. Tel: (416) 510-5113
Email: apotal@annexbusinessmedia.com
Mail: 111 Gordon Baker Rd., Suite 400, Toronto, ON M2H 3R1
GROUP PUBLISHER/VP SALES | Martin McAnulty mmcanulty@annexbusinessmedia.com
AUDIENCE DEVELOPMENT MANAGER | Beata Olechnowicz bolechnowicz@annexbusinessmedia.com 416-510-5182
CEO | Scott Jamieson sjamieson@annexbusinessmedia.com
Mailing Address
P.O. Box 530, 105 Donly Dr. S., Simcoe, ON N3Y 4N5
PUBLICATION MAIL AGREEMENT NO. 40065710.
ISSN 0005-4097
Published six times per year (Feb, Apr, June, Sept, Oct, Nov) by Annex Business Media.
Subscription Rates Canada — 1 Year $ 32.64 USA — 1 Year $74.97 Foreign - 1 Year $86.19 Single Copy Canada - $5.00 All prices in CAD funds.
Occasionally, Bakers Journal will mail information on behalf of industry-related groups whose products and services we believe may be of interest to you. If you prefer not to receive this information, please contact our circulation department in any of the four ways listed above.
Opinions expressed in this magazine are not necessarily those of the editor or the publisher. No liability is assumed for errors or omissions. All advertising is subject to the publisher’s approval. Such approval does not imply any endorsement of the products or services advertised. Publisher reserves the right to refuse advertising that does not meet the standards of the publication.
No part of the editorial content of this publication may be reprinted without the publisher’s written permission.
mild in flavour and add a pleasant crunch to food
a good source of fibre, Vitamin E, zinc and folate
ideal for a variety of foods including: bakery products, granola, snack bars, salad toppings and plant-based foods
Buy USA sunflower kernel. Contact a supplier at sunflowernsa.com .
¦ industry news ¦
briefly | Historic Saskatoon bakery hands ownership to its Ukrainian employees; Exter and Lallemand to partner on reaction flavours; Rademaker Experience Center opens for product testing and demos | for more news in the baking world, check out our website, www.bakersjournal.com
Canadian grocers and suppliers support Grocery Code of Conduct
Canada’s Grocery Sector Code of Conduct Interim Board of Directors has garnered the commitment of all the national grocers and many regional and local independent grocers and key suppliers to support the Grocery Code of Conduct.
The announcement was made July 18 to the Agriculture and Agri-food Ministers Next steps include developing implementation processes, establishing an operating office, hiring an adjudicator and providing education to members of the industry. The Grocery Code of Conduct is a set of principles that aims to promote trust, fair dealing and collaboration among stakeholders, increase commercial certainty, establish an effective, equitable dispute resolution and recognize the unique needs of all stakeholders in the grocery value chain.
“This has been a long process, but we are now able to move forward to implementation which we believe will strengthen
the relationship between all stakeholders involved and continue to provide Canadians with a healthy and robust food supply chain.”
The Interim Board reiterated its funding request which it hopes will be approved by the federal, provincial and territorial ministers.
Its goal is for the Code to be implemented by June 2025.
Enter the IBIE World Bread Awards by Sept. 30
The International Baking Industry Exposition (IBIE), known as the Baking Expo, is calling for submissions from bakers in Canada and the United States for the IBIE World Bread Awards USA, crafted by The Bread Bakers Guild of America and the Retail Bakers of America.
Held in Chicago at the Washburne Culinary & Hospitality Institute, Oct. 7-8, the competition provides bakers a platform to showcase their talents to a broader audience. Bakers are invited to demonstrate their exceptional skills and creativity in 15 categories, including baguettes, bagels, and sourdough, while competing for specialty awards such as Showstopper (Savory or Sweet), Home Baker and Student Baker.
To participate, bakers must submit their entries through the official IBIE World Bread Awards USA website. Each entry will be carefully judged by a panel of esteemed baking industry experts who will evaluate the bread based on taste, texture, appearance, and overall quality. Winners will receive prestigious titles, trophies, cash prizes, and media exposure, enhancing their reputation within the industry. The event will also host hands-on workshops and seminars by BBGA and RBA.
The submission deadline is Sept. 30. The judging period is Oct. 1-7. Workshops and seminars will take place on Oct. 7. The awards ceremony will take place Oct. 8.
Government consults Canadians on proposed guidance for labelling plantbased alternatives to egg products
The Canadian Food Inspection Agency has launched a 90-day consultation on proposed guidance for how to label and represent plant-based alternatives to egg products.
In Canada, all information on food labels or in advertisements must be truthful and not misleading, the CFIA said in a news release. Clear guidance will help industry comply with the legislation and support consistency in how these foods are promoted. It will also allow consumers to make informed food choices that match their dietary preferences.
The guidance clarifies how to distinguish plant-based alternatives from egg products and explains how the different components on labels (such as words, images and packaging) should be used to create an overall impression of the product that is not misleading.
The CFIA would like to know if the proposed guidance gives food businesses all the information they need to comply with the legislation for labelling and representing plant-based alternatives to egg products. While the proposed guidance is for industry, the CFIA would also like to hear from consumers and other organizations. Understanding what is important to consumers and how they perceive these types of foods will help industry position their products so the overall impression created is not confusing or misleading.
Industry, consumers and other interested stakeholders are encouraged to share their thoughts by Oct. 28, 2024.
The proposed guidance is available for viewing and commenting at https:// inspection.canada.ca/en/proposed-guidance.
IBA baking and confectionery trade fair set for May 2025
IBA, a major trade fair for the baking and confectionery industry, will take place at Fairground Düsseldorf from May 18 to 22, 2025.
More than 80 per cent of the available space has already been booked for the event, whose theme is “Baking New Ways.”
IBA is relocating from Munich to Düsseldorf for its 2025 event. Knowledge exchange, meetings between exhibitors and customers, innovation, exciting competitions and new contacts will join an atmosphere of networking and delicious artisan bakery and confectionery, organizers said in a news release.
The focus will be on exploring what new paths have emerged in the baking industry and what others can we expect in the future?
For more information, visit iba-tradefair. com.
BY DIANE CHIASSON
EIGHT EASY AND QUICK BAKERY MARKETING IDEAS
Use these smart marketing strategies to maximize your revenue this fal.
If you knead to get more customers and sales into your bakery, it’s time to roll out these Eight easy and quick bakery marketing ideas to maximize your revenue this fall.
1. MAINTAIN A STRONG AND UNIQUE BRAND
Consistent branding is vital in establishing trust and recognition among your customers. You must add your logo, brand colours and website information to your menus, brochures, flyers, packaging, coffee cups, in-store posters, signage, delivery vehicles, website and social media channels. Think of what makes your bakery brand different from the others in your area, and then create a unique selling proposition, followed by a strong branding strategy that includes catchy product names and colourful packaging displaying your logo and appropriate tagline. Make sure your branding reflects your bakery’s identity on your logo, website, social media platforms and marketing materials. And make sure you have some great fresh products and excellent customer service.
2. ATTRACT CUSTOMERS TO YOUR ONLINE MENU WITH MOUTHWATERING IMAGES
}and customer engagement. Go to YouTube and type something like “How to take the best photos on your iPhone” or “How to take the best photos of your bakery.” You will see tons of different and easy ways to do this using your iPhone. Photography can make or break the way you present your bakery products. You may also consider hiring a professional photographer, which is a small investment to make your food more enticing. You can also reuse these images as much as you want on your website, social media, and in various ad and promotion campaigns.
3. SEND REGULAR PROMOTIONAL AND MARKETING EMAIL UPDATES
Once you have gathered email addresses, you should have a decent customer
Implementing a QR code menu will speed up the ordering process and increase sales.
When people browse your online menu, they should immediately be attracted by the pictures they see. Posting photographs of your bakery products is a great way to get people into your bakery. Colourful and high-quality photos are crucial in online bakery marketing because they draw customers’ attention and trigger hunger. Invest time in capturing high-quality images and videos of the best-selling products on your menu, including behind-the-scenes preparations
database. Your next step is to create an effective email marketing campaign to keep in touch with your customers. Email marketing is a great way to keep your customers updated on what’s happening at your bakery including new bakery items, specials, recipes and baking tutorials. This is one of the easiest ways to reach customers and encourage them to place an order or to view your promotions and discounts. Email marketing is an excellent tool for
staying connected with customers and driving repeat business. You could also have weekly or monthly newsletters featuring new bakery items, specials, quick and easy recipes and baking tutorials.
4.USE QR CODES TO IMPROVE CUSTOMER SATISFACTION
QR codes give your customers more information about your bakery operation and products. These codes can be placed on your menus, flyers, brochures, bakery boxes, front door and windows. When customers scan these codes, they are linked to your website, social media pages or online ordering page. Implementing a QR code menu will speed up the ordering process and increase sales.
5. STEP UP YOUR SOCIAL MEDIA MEDIA PRESENCE
A strong social media presence is crucial for any bakery looking to attract new customers, boost visibility and engage directly with their community. Social media platforms are great ways to reach potential customers. Did you know more than half of consumers discover new bakery or restaurants through platforms like Instagram and Facebook?
Use your social media channels to promote your bakery by posting mouthwatering photos, new menu items, bakery specials, events, settings and strategic promotions.
You should also run social media ads specifically targeting people living near your bakery operation.
6.DISPLAY EYE-CATCHING SIGNAGE WITH PHOTOS OF MOUTHWATERING PRODUCTS
To grow your business, you need your message to be seen. You need mouthwatering bakery images to attract potential customer into looking at and reading your signs. Your signs should be designed in a way that no one can ignore. This is the best way to catch the eye of foot traffic.
When designing your signage, let your content breathe with negative space and don’t try to include too much text or photos. Use three to five colours of your colour palette, limit the number of fonts, but use a large enough font for legibility. Colours have great eye-catching potential and will significantly impact the public’s perception. Choose colours that reflect your brand and something that will stand out in your area.
7.ASK FOR REVIEWS FROM HAPPY CUSTOMERS
Many consumers regularly read reviews when searching for food. Positive reviews build trust and help your bakery rank higher in search engine results.
There are various ways to ask your customers for reviews, such as in person, over the phone, via your company email, website, social media, or on your receipts. Use an area on your website or email, text messages or in-store materials to ask your customers to leave your bakery an honest review.
Monitor your reviews to see what people say about your bakery operation. Use sites like Google My Business and Yelp to keep track of your reviews. Always respond to both positive and negative reviews by staying professional.
8.ENCOURAGE REPEAT BUSINESS THROUGH LOYALTY PROGRAMS
Implementing a loyalty program will encourage repeat business and customer retention. You can do a punch card
system whereby you offer free coffee, free doughnuts, etc., after a certain number of purchases. Consider a points system whereby customers could earn one point for every dollar spent or get a reward after a number of visits. The points could be redeemable for discounts or free bakery items. What about a birthday club? Give members a free treat on their birthday.
Loyalty programs will provide valuable customer data and insights, which will be helpful for your future promotions and marketing campaigns. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants. com, or visit www.chiassonconsultants.com
ARTISTRY UNLEASHED
As a professional baker, you create consistently high-quality products for your customers every day.
But how often do you have the chance to take those skills to an advanced level and develop new skills in other areas of the profession?
Two NAIT Bakes workshops recently provided such an intensive and supportive setting. The Northern Alberta Institute of Technology workshops have been held since 2010, roughly every two years. In June the five-day workshops returned post-pandemic with sessions geared to baking and pastry professionals. In small peer groups, participants learned and practised new techniques with highprofile guest instructors.
“We call it a Canadian Masters workshop. It’s meant for professionals,” says Alan Dumonceaux, chair of the baking and pastry arts program at NAIT, who oversees the program.
Dumonceaux says, “We started with bread and Viennoiserie for several years, then pastries, then entremets and petits gateaux. This year we focused on showpieces. We didn’t have enough equipment for all of the sugar components, so we had to do a fair bit of purchasing,” he says. “Students now can use the equipment. We have improved the quality of education for our students.”
}Ensuring that each piece is viewed from all angles to maintain uniformity and achieve a clean, elegant finish is crucial in creating stunning showpieces.’ – Ilynna Lam, instructor, NAIT
Stephane Klein led a class of 14 participants in advanced sugar techniques, while Christophe Morel led a class of 11 participants in advanced chocolate techniques.
Chef Klein of France has been innovating in sugar art for decades. He has pioneered numerous techniques
and skills that are used by pastry chefs worldwide, world competitors, trainers and educators. For decades he has taught and continues to teach new creative methods of using sugar in a variety of applications.
Chef Morel is a native of France who now lives in Boucherville, Que. He opened Chocolaterie in 2005, with a shop in old Quebec City, and travels around the world teaching students. He is an experienced and internationally acknowledged chocolate artisan
with several awards under his belt, including first prize for chocolate at the Coupe du Monde de la Pâtisserie (World Cup of Pastry) in 2005.
STUDENTS INSPIRED AND MOTIVATED TO ACHIEVE
College instructors, professional bakers and advanced students came from Alberta, B.C., Manitoba and Ontario to develop and hone their skills.
The guest chefs demonstrated how to make their showpieces. Then everyone in the class used what they’d learned to work on their own versions, with periodic guidance as a group from the instructor.
Ilynna Lam, a baking and arts instructor at NAIT, took Stephane
Professional bakers, instructors and advanced students from several provinces developed their skills in sugar artistry under Chef Stephane Klein (pictured at left) and chocolate sculpture under Chef Christophe Morel.
Professional Course Guide for the baker
Are you looking to learn a new skill? Hone a specific craft?
Welcome to the Bakers Journal Professional Courses Guide 2024. Continuing education is essential to today’s success. As new trends become mainstream and techniques continue taking tradition up a notch, it’s imperative to maintain a passion for
CANADORE COLLEGE, SCHOOL OF CULINARY ARTS
North Bay, ON
Canadore offers quality full-time programs including Culinary Skills – Chef Training and Culinary Management, as well as part-time and apprenticeship options. Our culinary training facility includes classrooms, experimental and production kitchens, and Canadore’s very own casual fine dining restaurant. We have award-winning chefs de cuisine and experienced professors that will train you hands-on for a career in this versatile industry. canadorecollege.ca
learning. What better place to ignite your creativity than back in lab’s lap at school?
The institutions listed in the Bakers Journal Professional Courses Guide 2024 are proud to serve the baking community. Check out what our education system can do for you.
NORTHERN ALBERTA INSTITUTE OF TECHNOLOGY
NAIT is a leader in Culinary arts, with a full time culinary arts diploma
• Apprenticeship in cooking
GEORGE BROWN COLLEGE CHEF SCHOOL
Toronto, ON
Continuing education programs and courses in baking arts, baking and pastry management, culinary management and culinary arts. georgebrown.ca/chefschool
• Chef in Residence
• Baking and pastry arts diploma
• NAIT Bakes A Canadian Masters Workshop
• Professional meatcutting and merchandising certificate
• International culinary exchange
• International competitions 1.877.333.6248 nait.ca
BAKING
In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what’s happening on a molecular scale and a strategy for learning from and optimizing your own bakes.
The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.
Klein’s sugar course to help keep her skills current. Lam, who has a baking diploma from NAIT, followed by Red and Blue Seal certifications, said, “As an instructor, it is crucial to keep my skills current and relevant to pass on the best techniques and knowledge to my students, preparing them for industry.”
Shefali Jaiswal joined the chocolate sculpture workshop to expand her skills. With almost 21 years in baking and pastry, including 10 as a pastry chef at Bon Ton Bakery in Edmonton, Jaiswal says, “When you’re in this line you look for these opportunities to do something you haven’t done before. For example, chocolate sculpture was not taught in my school.”
Lam was surprised by how much a slight change in humidity can affect the work environment. “One day, the increased humidity made handling sugar more challenging, but we learned to adapt to these conditions and still achieved successful results.”
Jaiswal wasn’t sure what to expect
going into Morel’s chocolate sculpture class. “The way he broke it down and explained all the steps was the best I’ve encountered. Even opening that door of entry into that world was a big, big step for me.”
“We made an Aboriginal man, using moulding techniques and storing it overnight in a proofer so it becomes like clay,” Jaiswal says. “It was a hard structure to build, with lots of facial features. On day 1, I was on my fifth step. I talked to the chef, then turned back and the structure broke. I didn’t let it bog me down. I got caught up to the others. Chef said that had happened to him and he was laughing. Sometimes it’s good to go into a territory where you don’t know what you can do. That’s where you learn your limits.”
Lam also learned the importance of precision and patience. “Ensuring that each piece is viewed from all angles to maintain uniformity and achieve a clean, elegant finish is crucial in creating stunning showpieces.”
Christine Godlonton, RSE, an instructor in the culinary arts program at Vancouver Island University in Nanaimo, B.C., enjoyed the opportunity to practise speaking French and learn advanced ribbon work in Chef Klein’s class.
TECHNIQUES, TIPS AND TRICKS
“The course emphasized the significance of small details, such as the placement of a cluster of flowers to create unity and flow, and how to achieve expression and movement through the positioning of certain elements,” Lam says.
Jaiswal enjoyed learning how to craft facial features. “You have to get the right expression, eyes and mouth, accessories and hair. When using chocolate from a melter, it’s like building a structure out of clay – except it’s chocolate.”
Kenneth Ku, RSE, a professor baking pastry arts management and advanced chocolate and confectionery artistry at Toronto’s Humber College and coach for World Skills Team Canada 2022, called the experience “a feast for my creative soul. The chance to hone my skills under Stephane Klein’s guidance was invaluable, and I am grateful for the new perspectives and tricks of the trade that I gained during this time.”
Godlonton benefited from the chance to spend quality time with her peers: “It was really nice to meet other instructors. You get to talk about what’s working for them. Being with likeminded individuals sparks your creativity.”
Ku agrees, “The exchange of ideas, the sharing of stories, and the camaraderie among fellow sugar enthusiasts created a vibrant and inspiring atmosphere throughout the week.”
APPLYING WHAT THEY LEARNED
The participants have been inspired to use what they learned in the workshops in their own work. Says Lam: “I have already incorporated some of the flower techniques and the patinage technique into the advanced showpieces course I teach this fall. These techniques, along with the sugar preparation methods, will be passed onto my students to enhance their
At NAIT this June, Chef Christophe Morel crafted this stunning, advanced chocolate sculpture showpiece depicting an Aboriginal man and guided them in creating their own sculptures.
skills and knowledge of sugar work.”
Jaiswal can see using her new skills in product development at Bon Ton Bakery, who sponsored her to attend the chocolate workshop. “We’re going to have interaction out front with customers. During Christmastime we
discussed building some structures,” she says. She is thinking of using her newfound skills to create a bride from India featuring colourful flowers and jewelry.
“The more you work with chocolate, the better you get,” she says. “It requires practice. So, making decorations for your existing products – that is something I’m implementing right away.”
Godlonton thinks she’ll put her advanced skills to work at special events such as a seasonal soiree she helps organize. “Students who are interested in sugar work, I get them involved. A lot of students don’t get a chance to do this in regular coursework.”
Lam says that, despite her limited French, Klein’s teaching was outstanding. “His approach is highly visual and hands-on, making the learning process effective.”
Jaiswal recommends NAIT Bakes to experienced chefs and bakers who want to develop more skills: “When you want to advance in your careers and skills, you need to push your own limits.”
IMPORTANCE OF PROFESSIONAL WORKSHOPS
Dumonceaux, who also chairs the Baking Association of Canada’s education committee, says workshops like these are important.
“In Canada the highest designation we have for baking and pastry is journeyman status. I wanted to create a series of workshops that are postgraduate. We invite world-class experts in their field and participants continue to develop their skills. It becomes a lot more affordable for us. Here the registration was $1,500, about half the cost [of what the course would normally be individually].
Then we host breakfast, lunch and supper, giving people a chance to network. It’s designed so you can sit and have supper, talk to the chefs and ask questions.”
Plans for the next NAIT Bakes course in 2026 are underway. Contact Alan Dumonceaux at adumonce@nait. ca for more information about the NAIT Bakes program. / BJ
Bakers practised intricate ribbon work.
ALEXANDRA SKINNER
PREVENTING PAIN
Lifting heavy bags of flour day in and day out or spending hours scoring the tops of bread loaves, common tasks in the baking industry, can lead to musculoskeletal injuries (MSIs) if proper planning and safety measures are not in place.
Workers in the baking industry are at high risk for overexertion or repetitive strain injuries, but you can help prevent MSIs by conducting a thorough risk assessment and implementing effective injury prevention strategies.
WHAT IS AN MSI?
An MSI is an injury or disorder of the muscles, tendons, ligaments, joints, nerves or blood vessels. Injuries may include sprains, strains and inflammation. Disorders may include tendonitis, bursitis and carpal tunnel syndrome.
Between 2019 and 2023, WorkSafeBC accepted 457 claims for overexertion and repetitive strain injuries from the baking industry, resulting in $5.6 million in claim costs and 22,735 days of missed work.
MSI RISKS IN BAKING
For bakers, MSIs are often caused by overexertion due to material handling. For example, in bread baking, many injuries result from moving ingredients around the baking facility.
“Workers frequently move large bags of flour, sugar, butter and other ingredients,” says Tami Der, Industry and Program Specialist with WorkSafeBC. “Although bins and racks are often used to transport these items, the racks themselves can also cause MSIs if not used correctly.”
Der says the key is to carefully review the work to be done, keep the (baking) tools and materials close to the body, and at a height between the knees and shoulders, to reduce strain. This means avoiding reaching out or lifting awkwardly, a strategy that can significantly reduce the risk of injury. Place frequently used items at your work level.
Another MSI risk for bakers is doing a task repeatedly. “We see many MSI claims in the packing area due to lifting, twisting and bending,” Der says. “For instance, some workers spend their entire shift scoring bread loaves or twisting bags to close them, which can lead to MSIs.
“However, there is now equipment available that can perform these tasks and reduce the risk of MSIs.”
WHAT CAUSES AN MSI?
The main physical risk factors for MSIs include:
• Force: Exerting force on an object as part of a task.
• Repetition: Performing a task that uses the same muscles repeatedly with little chance for rest or recovery.
• Work posture: Maintaining body positions outside the comfortable range of motion (awkward posture) or holding a posture for a long time (static posture).
• Local contact stress: Contact between the skin and a hard or sharp object.
EMPLOYER RESPONSIBILITIES
Employers must conduct risk assessments for MSIs in their workplace and eliminate or minimize the risks identified. It is critical to involve both workers and the joint health and safety committee throughout the process.
“MSIs are the most prevalent injuries in the baking industry, so it’s extremely important that you do risk assessments,” adds Der. “And then make changes to reduce the risk.”
1. Begin with a risk assessment
Managing risk in your workplace involves thinking about what might cause harm to your workers and determining whether you are taking reasonable steps to prevent that harm from happening.
Involving workers in identifying risk factors is crucial. They perform these tasks daily and can provide valuable insights into potential hazards and practical solutions.
“Also, look at first aid reports, industry reports and WorkSafeBC statistics to see where your bakery and other bakeries are having injuries and claims,” Der says. “Then take a closer look at
Workers in the baking industry are at high risk for overexertion or repetitive strain injuries.
each task and determine why people are getting hurt. Look at the design of the bakery area itself and all the equipment. Involve your workers and talk to the people that are doing the job and, where feasible, include others such as maintenance staff to look for solutions.”
For each risk factor, it is crucial to consider the magnitude, frequency and duration of the task being done.
2. Implement Measures to Control or Minimize Risks
Once a risk assessment is completed, it is essential to either eliminate or minimize those risk factors. Here are some effective controls:
Engineering controls: Automated mixers and ingredient dispensers can reduce physical strain on bakers. Adjustable workstations and conveyor belts can minimize awkward postures and repetitive motions.
Administrative controls: Weight protocols: Set limits on how much
weight should be moved on a rack or in a bin. Time management: Use risk assessments to establish guidelines on how much time should be spent on specific machines or tasks to avoid overexertion; schedule breaks and rotations accordingly.
3. Involve your workers and consult with your joint health and safety committee When choosing the appropriate controls, you must involve workers and consult with the joint health and safety committee or your worker health and safety representative.
4. Monitor control measures
Protecting workers from harm requires ongoing effort. You will need to monitor the effectiveness of the controls in place and improve those that do not measure up. Ways to monitor effectiveness include regular safety inspections, supervisory walk-throughs, talking to your workers and reviewing controls as part of your
regular joint health and safety committee meetings.
Review your risk assessments at least once a year and whenever you introduce new equipment, materials or work processes.
It is good practice to document your risk assessment and the control measures you put in place. This can help you monitor when your control measures need to be modified. It is also a key step to show due diligence.
For more information, visit https:// www.worksafebc.com/en/health-safety/ hazards-exposures/ergonomics. / BJ
Alexandra Skinner is the manager, government, and media relations, at WorkSafeBC. WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability, and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.
NIGHT AT THE RACES!
Woodbine Racetrack, 555 Rexdale Blvd, Etobicoke, ON, M9W 5L2
SEPTEMBER 26, 2024
COME AND JOIN US FOR A NIGHT AT THE RACES TO RAISE FUNDS FOR BAKING AND PASTRY STUDENT SCHOLARSHIPS!
Enjoy an evening of races, networking, dinner and prizes – all to raise funds to support scholarships for our baking and pastry program students.
The event will begin with a reception in the Turf Lounge at 5pm, and the excitement of the horse races will last from 5 to 8pm. Enjoy a reception from 5:00 to 6:30 p.m., including a cash bar in the lounge, followed by a buffet dinner featuring chef stations from 6:30 to 8:30.
Sponsorships available.
Register now for the Baking Association of Canada’s Ontario Chapter Night at the Races event!
For sponsorship information: Contact Event Co-Chair, Christian Boisvert from Crosby Molasses christian.boisvert@crosbys.com 416-689-2325
PHOTO CREDIT: MICHAEL BURNS
THE BAKING ASSOCIATION OF CANADA NEWSLETTER SEPT 2024
Notes from the Executive Director
At a recent event in Calgary, I had the opportunity to address the attendees at the annual Southern Alberta Bakers Association golf tournament. The last time I spoke at this event was in August 2022, while we were still re-adjusting after the pandemic. It was interesting to note the change in our messaging over the last two years. I would like to share a synopsis of of part of my talk.
We branded ourselves as “Serving ALL Canadian Bakers” and set to work to connect with as many bakeries across the country as we could. As you know the BAC was always Ontariocentric, with the idea that association’s work would trickle down and assist all bakeries, big and small. However, in those first, almost 25 years, we neglected to knock on the door of emerging businesses and introduce ourselves to these entrepreneurs. These creative and inspiring bakers and pastry chefs, family businesses and our allied supports were basically ignored. Since I spoke to you last, we have turned this tired business philosophy on its head. We are involved in creating local events for bakers. Events where they can learn from each other, roll up their sleeves for hands-on experience, enjoy panel discussions, network and chat with their peers. The first event was in Victoria. We hoped for 25 attendees; we were stunned when 75 from a wide spectrum of the baking sector registered!
We held a panel discussion with three entrepreneurs – Josh Houston, Louise Pickles and Leah Hayward – who were at different stages of developing their bakery business. This dynamic threesome told their stories and were mentored in real time by their peers. I am delighted to announce that all have now fulfilled their bakery dreams! Leah opened Smør in Sidney a few weeks ago, Louise is thriving one year into running Hank’s Provisions in Duncan, and Josh has successfully expanded his production bakery, Stark Raving Bread. We moved eastwards and held bakers’ gatherings in Winnipeg, Barrie and Moncton in 2023. We learned from and with bakers large and small, industrial
PHOTO: ASHLEY MARSTON PHOTOGRAPHY
Bakers’ gatherings
Work safe, work smart
Newfoundland education event and town hall
Night at the Races in Toronto INSIDE
Michelle Wright-Nolan, Old Town Bakery, Ladysmith, B.C.
and niche. One recurring theme when we polled the groups was that the next gatherings should have an educational component. In March we held a chocolate dessert demonstration at Centennial College in Toronto and in September we are going to the College of the North Atlantic to hold a day of learning and networking with the great folks out there (All in Canada are welcome, by the way, to experience the hospitality and beauty of Newfoundland.)
One event we are very proud of is Farmer-Miller-Baker held in Calgary at SAIT in April. We invited a farmer, a miller and a baker (go figure) to hold a hands-on baking workshop using freshly milled flour. Teisha from Fortuna’s Row Restaurant in Calgary, Clint from Harvest Moon Mills and the participants were all held together by SAIT instructor Ian Bragoli with his team from the college. After a morning of baking, we held a panel discussion with industry experts (including a soil specialist from Cereals Canada). This was the first time that we had welcomed growers, processors and bakers in the same room with the sole purpose of having a conversation about our major ingredient. It was so popular that we will be replicating the event across the country.
Conversations are never unique, just timely, and this zeitgeist is reflected in this piece published in a recent edition of World Grain magazine. This opportune article is about Farm Strategy whose roots are on a family farm in Ellsworth, Kan. Andrew Hoelscher is a farmer with more than 20 years of experience and an agricultural economics graduate of Kansas State University. Andrew explores the “commodification” of wheat and suggests there should be much more communication between the farmer and the end processor. Read the article here: https://www.world-grain.com/ articles/20246-remaking-wheat-as-ingredient-vs-commodity?utm_ source=World+Grain+Daily&utm_medium=Newsletter&oly_enc_ id=9231J8842712F0D
WORK SAFE, WORK SMART AND ENJOY A PAIN-FREE RETIREMENT
Work safe, work smart and enjoy a pain-free retirement
When I first started working in the bakery, a few years back, sugar and flour came in 40K (88-lb.) bags, sometimes the U.S .sugar in 100-lb. sacks. Our big dough mixer (rotating bowl hockey stick model, no guard) had a capacity of 200 lb. We would often mix eight to 10 formulas a shift. We leant over the bowl, cut the dough into three and slammed it on the work bench. No knees used to lift; this was all about the back.
As young guns we would outcompete each other as we unloaded the weekend flour delivery. One bag on each shoulder, swinging around in non-ergonomically designed spaces to get the stock stowed as soon as possible in order to get back to production.
Occasionally, I would get a twinge in my back, seek out a chiropractor or visit my acupuncturist. Week after week, year after year we repeated the same physical routines, never stopping to think what this kind of work would do to our skeletal frames. We were proud of our products, nurturing families with the best quality products made with care. Never once did we think about our own health.
We didn’t engage with the WorkSafe people, as young businesses we didn’t want too much attention paid by government officialdom. How I wish that I had had the foresight to talk to them in 1978 and asked advice on how to design a bakery production space, how to lift properly and when to admit that the work was too dangerous!
Now in my early 70’s I have to use a cane, sometimes wear a rigid brace and pop Tylenol and Ibuprofen regularly. The last MRI showed my spine was a mess.
I am not complaining, I have had (and still have) a wonderful career but if I could write a note to my 20-something-year-old self it would be to say, “Take care, don’t be a Superman, spend a bit more money designing an ergonomically efficient bakery, invest in lifting equipment, engage with experts and learn the power of saying no.”
PODCAST ON ‘HYPE BAKERIES’
Something to listen to on the night shift or on you commute is a recent podcast form the BBC Food Programme. Entitled “Pastry Nation: Hype Bakeries on the Rise,” it is a wonderful romp down Britain’s High Street exploring the new bakery entrepreneurs and the hype that follows them and comparing them to the U.K.’s other High Street baker, Greggs, which has as many outlets (with over 2,000 stores) as the number of independents that exist over there. In a future edition of this newsletter we will explore the lessons that the new bakers teach us about advertising and demographics. Listen at this link: https://www.bbc.co.uk/programmes/m0020jdh
STATE OF THE BAKING INDUSTRY: A CONVERSATION
You may know that my counterpart (and mentor) at the Bread Bakers Guild of America is the thoughtful and articulate Karen Bornarth. She and I were recently invited to chat with Mark Dyck from Rise Up! The Baker Podcast. We covered a lot of ground from the price of a loaf of bread to scaling up, hiring practices and management skill as well as the tribulations and celebrations of running a national non-profit organization. Karen and I turned the tables on Mark who usually hosts and directs the narrative. We only agreed to do it if we could control the episode, and I think we did quite well, especially putting Mark in the hot seat for a change! You can hear our conversation about the “State of the Baking Union” here: https://riseuppod.com/rise-up-207-karen-bornarth-andmartin-barnett
ADVOCACY AND GOVERNMENT RELATIONS
The BAC carries out a great deal of advocacy and government releations work on behalf of members. To learn more, visit baking. ca or use the QR code below to access a downloadable, bilingual document that summarizes this work, including advising government on the best way to help our members with supply-chain challenges, working with government on sustainability issues, including packaging with single-use plastics, without compromising the quality and transportability of our products, and much more.
Martin Barnett, Executive Director Baking Association of Canada mbarnett@baking.ca
ST. JOHN’S EVENT
Newfoundland & Labrador
Town Hall Bakers Gathering & Educational Sessions
CALLING ALL BAKERS! JOIN US FOR A GATHERING OF LOCAL BAKERS, PASTRY CHEFS, CHOCOLATIERS, PIZZAIOLI AND BAKERY INDUSTRY PEOPLE
This exciting event at College of the North Atlantic on Canada’s east coast will provide bakers with an introduction to the Baking Association of Canada, along with education sessions on the building blocks of baking: flour, dough improvers and conditioners and yeast. Learn about BAC membership and its benefits while sharing your delicious baked goods (optional) and mingling. Lunch will be provided!
Register now at baking.ca or scan the QR code.
For more information or to sponsor this event, please email info@baking.ca
SEPT. 17TH, 2024
9:30 A.M. - 5 P.M.
COLLEGE OF THE NORTH ATLANTIC, PRINCE PHILLIP DRIVE CAMPUS
1 Prince Philip Drive P.O. Box 1693 St. John’s, NL A1C 5P7
The agenda will include:
• Introduction to the BAC
• Flour 101 and Q&A
• Dough Conditioners/Dough Improvers 101 and Q&A
• Lunch – sandwiches and snacks will be provided
• Yeast 101 and Q&A
• Town Hall Gathering and group discussion
BAC Events! JOIN US FOR EXCITING
ATLANTIC
Sept. 17th, 2024 at College of the North Atlantic, St. John’s, NL – BAC Atlantic Town Hall Bakers Gathering & Educational Sessions.
For details, see the full-page ad in this magazine!
Interested in helping organize and plan these events?
ONTARIO
September 26th at Woodbine Racetrack, Toronto – Night at the Races. For details, see the full-page ad in this magazine!
The BAC local chapters are run by a dedicated team of volunteers. Please consider getting involved in future planning.
Contact our chapter chairs:
B.C.: Jesse Lamb Jesse.Lamb@islandcitybaking.com
Ontario: Kate Tomic k.tomic@caldic.com
Atlantic: Mike Raftus Mike.Raftus@ardentmills.com
Alberta and Prairies: Martin Barnett inf0@baking.ca
September 9th – Local Bakers’ Planning and Review Hub
Imagine Cafe, Victoria – Join us for an informal gathering to reconnect, network, celebrate achievements, brainstorm for Farmer-Miller-Baker and enjoy pizza by Louis Vacca!
October 18th, Baker’s Den: B.C. Edition – B.C. Chapter presents an opportunity for local bakers and students to pitch their business ideas to a panel for the opportunity to win valuable training and mentorship prizes, a free one-year membership to the BAC as well as compete with other regional winners. More details coming soon!
October 30th at VIU –
Demo Night with Chef Giacomo Chichi
Fall 2024 at Okanagan College – BAC baking demonstration and networking event (date TBC)
BEST OF THE WEST
There was an energy to the west-coast Pizza Summit that can’t be put into words. But we’ll try. It has to do with a pizza community that shares goals, priorities, challenges and most of all passion for creating great pizza.
Selim Louis Dahmane has been named Canadian Pizza magazine’s Chef of the Year at the Pizza Summit West on July 8!
Dahmane, a first-time competitor in this event, is head chef at Gastronomy Gastown in Vancouver and has worked for renowned chef Alain Ducasse at le Meurice 2* Michelin Star in Paris, with chef Normand Laprise in Montreal and for the Hawksworth Group before taking on his current role two years ago.
His winning pizza, “Passioni,” featured a mixture of four flours, among them whole wheat red fife flour, Caputo Nuvola (“cloud”) flour and diastatic malt powder, fermented for 18 hours at 18 C at 45 per cent hydration. It was topped with lardo, watercress pesto, crushed almonds, whipped ricotta and truffle pecorino and aged balsamic drizzle.
Dahmane wins a trip to Las Vegas Pizza Expo in March 2025 and will be featured on the cover of Canadian Pizza.
Fabrizio Busso earned second place and $300 with “Connubio,” representing a marriage of contemporary Neapolitan pizza with a double-baked, maple-woodsmoked dough, and topped with mashed russet potatoes with mozzarella cream, sausage flavoured with balsamic vinegar from Modena and gorgonzola cream.
“Pickled Rhubarb and Nasturtium” by Devon Thor, owner of Vagabond Pies in Victoria, took third prize ($200). Thor’s dough included 10 per cent sourdough and her thin-crust pie was topped with cultured cream, fresh thyme, nasturtium leaves, fior di latte, schinkenspeck, goat cheese, lemon zest, black pepper and pickled rhubarb and colourful flowers.
Esteemed judges for the event were
Marzia Molatore, cookbook author, instructor and founder of Bella Cibo, Martin Barnett, executive director of the Baking Association of Canada, and Ilaria Baldan, executive director of the Italian Chamber of Commerce in Canada –West.
At midday editor Colleen Cross led an informative and interactive Q-and-A sponsored by TD Insurance: “Best Practices to Manage Risk in Your Pizza Business.” Gagan Grover, Regional Business Development Manager, and Laurice Hinn, Regional Relationship Manager Business Insurance, shared best practices to manage risk in your pizza business. Our speakers emphasized the importance of having protocols and training in place for staff to be prepared in the event of an emergency situation, of being clear on the extent to which you’re covered for business interruption and of revisiting your current insurance policy regularly.
The exciting industry trend event for pizzerias culminated in a fun Great Pizza Box Fold-Off in which Justin Tanada, co-owner of Cowabunga pizzeria of
far-flung Hamilton, Ont., bested a lively group of competitors by folding 10 large boxes in 59. 86 seconds to win a $100 gift certificate from Annex (Pizza) Bookstore. Tanada showed great sportsmanship by providing pizza boxes to competitors!
Sysco served as our host and Platinum Sponsor – with Michael Audet overseeing the event and managing the kitchen for competitors. Organizers acknowledge the support of Saputo Foodservice as Gold Sponsor, TD Insurance as Session Sponsor, Lactalis Canada Foodservice as Silver Sponsor and Stanislaus Food Products as Site-Sponsor, as well as dedicated exhibitors Handtmann Canada and Seaside Paper Products, for supporting this key industry event that celebrates the art and science of professional pizza making in Canada.
Pizza Summit East will take place Oct. 21, 2024, at Faema Canada’s showroom and culinary academy. If your bakery makes pizza, attend and/or compete. If you make or plan to add pizza to your menu, this makes for an interesting day of trend research. / BJ
Daniele Ingala of Doppio Zero gives a thumbs-up as he carefully tends his Porcellina pizza in a Cuppone Donatello electric stone oven provided courtesy EM Bakery Equipment.
KAREN BARR
FROM BEAN TO BAR
Bean-to-bar chocolate makers distinguish their products by crafting chocolate from cacao beans sourced from global farmers and organizations. Success requires many steps.
HUMMINGBIRD
Erica and Drew Gilmour, with backgrounds in international development for non-profit organizations and the United Nations, embarked on a unique journey as chocolate makers. In 2010, Drew found himself in Haiti after the devastating earthquake, setting up temporary schools. During this time, he had his first encounter with cacao farmers, a meeting that would change the couple’s lives.
“Like many in North America, we knew little about how chocolate was made or the issues surrounding cacao farming,” Erica remembers. “I’ve always been a huge chocolate fan, so this set us off in learning about the chocolate industry. We were ready to transition from working overseas, and we learned of a new trend of smallbatch craft chocolate occurring in the U.S. and Canada. We ordered some small pieces of equipment and cacao beans and set up in our basement.”
}For Hummingbird, the desired outcome is smooth, shiny chocolate with a good snap when broken.
After two years of dedicated experimentation, the couple knew they had a good product. “We loved the process of making chocolate for ourselves, friends and family and decided to start selling it at the Ottawa Farmers’ Market. Hummingbird was truly launched!”
Hummingbird, the bean-to-bar chocolate company, found its home in Almonte, Ont., a small, historic town 54 kilometres from Ottawa. Cacao beans are sourced from a few places. “In the Tumaco, Colombia, region, we use cacao from several community cooperatives
that have recently invested in improved fermentation and drying centres and are producing fine-quality cacao,” Erica explains. “In the Dominican Republic, we source from two places. Oko Caribe is an association of farmers in the central highlands, and we’ve been using their cacao since the beginning. It’s consistently delicious and high-quality. We also use cacao from the Reserva Zorzal, a bird sanctuary created to provide winter habitat for migrating Bicknell’s Thrush. In Haiti, we source from PISA, a cooperative in northern Haiti.”
At Hummingbird, making bean-to-bar chocolate begins with sorting the cacao beans by hand. This removes the bad
beans or foreign objects. Then, the beans are roasted in a 50-year-old vintage Sirroco roaster.
“Each cacao bean has a unique roasting profile to bring out the natural flavours of the cacao,” Erica says. “Then we crack and winnow the beans to remove the shell and leave us with just nibs. We’ve designed and built our own winnower that involves several shop vacs. It works better than any other winnowers we’ve tried, so we’re sticking with it.”
Next, it’s onward to grinding and conching. Erica explains the detailed process: “We use stone grinders with a stone base and wheels to crush the nibs and liquefy them. After running for about 24 hours, we’ll add organic cane sugar and a tiny bit of extra cocoa butter. Running continuously for three days, these machines grind the chocolate until smooth and conch, or aerate, the
Hummingbird, the bean-to-bar chocolate company, in Almonte, Ont., owned by Drew and Erica Gilmour, sources cacao beans Colombia, Dominican Republic and Haiti.
chocolate to release acidity and develop flavour.”
The chocolate is then aged in slab forms for at least a month. Then, when the team is ready to produce bars, the chocolate is melted, tempered and poured into bar moulds. The desired outcome is smooth, shiny chocolate with a good snap when broken.
Which products are most popular at Hummingbird? “Our Hispaniola 70 per cent bar is made with cacao from the Dominican Republic. It won the Golden Bean award from the Academy of Chocolate in the United Kingdom for best chocolate and several more awards since. It has a bright, fruity flavour and smooth texture that seems to appeal to many,” says Erica with pride. “And our newly launched peanut butter cups are already a top seller. We’ve taken a classic and made it better with simple, clean ingredients.”
CHOCOSOL
ChocoSol is a bean-to-bar chocolate company located in Toronto. Working with farmers around the world, the team takes raw cacao beans to roast, winnow and grind into chocolate in their production kitchen.
“We work with some great technical
organizations like Maquita Agro Foundation and the Oko Caribe team, but our passion is to work directly with farmers like Florentino Gomez in the Lacandon Jungle, Don Maximino Martinez in the Chinantla region of Oaxaca, Kallari cooperative cacao in the headwaters of the Amazon in Tena Ecuador and more,” says Michael Sacco, owner of ChocoSol.
Volcanic stone wheels instead of industrial steel have always been used to grind the cocoa into chocolate at ChocoSol. “This is a more rustic approach, resulting in chocolate that has an unforgettably rich and full-tasting experience. This method also means our chocolate retains more of the nutritional benefits of cacao—antioxidants, iron, magnesium, and much more.”
When asked how he decided to start a bean-to-bar chocolate company, Michael says quite simply. “I did not make this decision.” In other words, sometimes you find yourself in the right place at the right time. In 2003, he was roasting coffee beans with pure, concentrated sunlight in the Zapotec Village of Santa Cruz, Yagavila, in Oaxaca, Mexico. Upon returning to the Valles Centrales and the home of his mentor Gustavo Esteva in San Pablo Etla, a Zapotec grandmother
asked him to use his solar roaster to roast cacao for her great-grandmother’s traditional chocolate-making recipe. “I agreed, and she initiated me to that ancient recipe that included the white cacao. Buying quality ingredients, roasting, peeling, grinding, moulding and preparing a drink were all part of that initial research experience,” Michael explains. “Months later, I was still making chocolate! Everyone wanted to eat my chocolate and drink my solarroasted coffee from the amazing forest gardens of Oaxaca. But few wanted to build or use our eco-solar roaster!”
Today, ChocoSol makes and sells about three tons of chocolate per month, sells 3,000 pounds of forest garden coffee and serves more than 2,000 hot or cold drinks to Torontonians monthly. Top products include Vanilla Sea Salt, Mon Cherry D’Amour and Choco-Alegria, which are available in pumpkin seed, popped amaranth, chocolate and vanilla.
And then there is ChocoSol’s Jaguar Collection of bars. This white cacao, also called pataxtle or theobroma bicolor, grows in ancient forest gardens in Mexico, a natural habitat for the jaguar. The bars are golden in colour with a nutty profile.
“We were the first craft maker to make a jaguar bar for the eating market and to re-interpret the traditional use for the jaguar beans right from the forest garden, the post-harvest fermentation, processing and cleaning, and the final recipe,” says Michael, also stating the company was the first to win the gold medal in the America and Worlds competition for jaguar cocoa and helped to create the category.
Michael says that when introducing new products to the marketplace, he likes to go directly to the public for first-hand feedback. “We believe the most interesting and interested customers, producers and co-producers meet in the farmers markets.”
Looking for chocolate that will add a story to your baked goods and plated desserts? Bean-to-bar chocolate may be the ingredient you need. / BJ
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
ChocoSol works with farmers around the world, taking raw cacao beans to roast, winnow and grind into chocolate. CEOs Michael Sacco (left, in black hat and collared shirt) and Mathieu McFadden (middle, in orange shirt and black baseball cap) are seen here with the dedicated team.
2024 FROZEN DOUGH GUIDE & DIRECTORY
Major customers: Wholesale bakery manufacturers, independent bakeries, in-store bakeries, foodservice and the food industry. Assistance offered: Sales, marketing and technical expertise.
BAKEMARK CANADA
Canada Headquarters: 2480 Viking Way, Richmond, BC V6V 1N2
Corporate Headquarters: 7351 Crider Ave, Pico Rivera CA, 60660
Corporate Line: (562) 949-1054
Contact:
Richmond: Paul Boileau (604) 303-1700
Corporate Line Canada: (604) 303-1700
Calgary: Chris Rossnagel (403) 243-5493
Edmonton: Chris Rossnagel (780) 483-2831
Toronto: Darren Murawski (647) 821-9975
Laval: Stéphane Patry
Montreal: Montréal: Gilles René (514) 596-1998
Winnipeg: Chris Rossnagel (204) 774-2424
Website: www.bakemark.com
Products offered: Clean labelled and kosher dough conditioners for use in the production of frozen dough, par-baked and frozen baked goods.
Deliveries: Supply bakers across most of Canada from key locations in B.C., Alberta, Manitoba, Ontario and Quebec.
Company comments: BakeMark Canada offers a variety of frozen dough conditioners. We also supply pre-made and par-baked products for your baking ease and convenience. Contact your local branch for all your bakery ingredient needs.
OK FROZEN DOUGH
4145 Spallumcheen Pl., Armstrong, BC V0E 1B6
Contact: Bruce Glaicar
Tel: 250-546-0311
Email: bruce@okfrozendough.com
Website: www.okfrozendough.com
Products offered: Complete line of frozen bread and bun dough including white, whole wheat, multigrain, ryes, sourdough, pizza dough, and custom formulations.
Deliveries: Snow Cap and other major distributors across Western Canada. Company comments: OK Frozen Dough has been providing quality frozen dough for over 29 years. Our consistent quality product and reliable fill rate makes us a trusted supplier of in store bakery and food service programs.
OLYMPIC WHOLESALE CO. LTD.
75 Green Ct., Ajax, ON L1S 6W9
Tel: 905-426-5188
Email: info@olympicwholesale.ca
Website: www.olympicwholesale.ca
Products offered: Complete line of dry and frozen products for all your bakery needs including paper, cleaning supplies, cake decorating and frozen finished products. Suppliers of house brands: Olympic, Tasty, Bakers and our all natural Pure Foods Products line since 1936. A variety of spelt, organic, all natural and retail products are available.
Areas serviced: All of Ontario (some northern areas excluded) and Quebec.
Assistance offered: Technical support from all manufacturers as well as providing technical documentation upon request.
Company comments: Committed to Service Excellence.
Bread may be familiar and even ordinary, but A Book About Bread is exceptional and surprising. Accessible and clear, this book teaches you how to make perfect baquettes and sourdough loaves by taking bread baking to basics: understanding, feeling, and intuition. Providing the original recipes from Issa’s award-winning bakery, A Book About Bread goes even further, combining theory and practice in a unique way that enables experimentation and the search for the ultimate loaf.
$61.00 | Item #9464710717
¦ new products ¦
From healthy breads and granola bars to precision scales and heated merchandisers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Saskatoon berry products provide flavour and function to your baked goods
Prairie Berries has a range of Saskatoon berry products available in various sizes and wholesale formats.
The Saskatoon berry, a round, full, flavourful berry with a rich purple colour throughout is gaining ground as a wellness food for nutrition, health and functional properties, said the company based in Saskatoon. It cites research suggesting berries contain higher levels of antioxidants than blueberries, cranberries, pomegranates, raspberries and strawberries.
In 2004, Prairie Berries transitioned from conventional farming methods reliant on heavy chemical use to responsible stewardship of natural systems and resources, emphasizing environmental, economic and social responsibility. 170 acres of Saskatoon berry trees were planted and an on-site processing facility was established to reduce unnecessary transportation and the overall carbon footprint. The company has taken several other steps to promote sustainability:
• All byproducts from Saskatoon berry product lines are used to create new products.
• Non-standard berries are used in the orchard for organic matter and wildlife feed.
• Waste water from berry cleaning is used to water fields.
Prairie Berries offers a range of products including IQF Saskatoon Berries, Saskatoon Aseptic Berry Puree, Freeze Dried Whole Saskatoon Berries, Freeze Dried Saskatoon Berry Powder, Sweetened Dried Saskatoon Berries, Saskatoon Berry Fruit Topping, Saskatoon Berry Pie Filling, Saskatoon Berry Syrup and Saskatoon Berry Spread. prairieberries.com
Kason launches high-capacity batch sifter
Kason Corporation has launched its KR3020-SS
High-Capacity
Batch Sifter, which features a unique rectangular design, specifically tailored for high-efficiency industrial sifting.
The KR3020-SS, so called for its 30 x 20-inch dimensions, is a product of customer-centric innovation, created initially for a specific requirement in the food processing industry. The sifter, which is designed to be mounted on top of a mixer or hopper to provide a sanitary gap-free solution for food-grade applications, features a convenient bag-cutting shelf design to assist operators rip and tip.
Capable of managing high-capacity processing, it incorporates a magnet drawer beneath the screen to help capture ferrous materials, further guaranteeing product purity and safety. Furthermore, its single-motor design not only reduces power consumption, but also streamlines maintenance.
The KR3020-SS features a counterweighted lid to help ensure easy and safe operation. Its compact stature makes it suitable for smaller enterprises, particularly those where space is at a premium.
The unit also arrives complete with a dust control port, ready for integration with existing dust collection systems. Originally designed for the bakery industry, the KR3020-SS finds application across multiple sectors, including nutraceuticals. It also offers versatility by coupling with mixers, hoppers, or other equipment and provides seamless integration as a cover option for Marion mixers, as well as its compatibility with equipment from most other manufacturers. This adaptability makes it a suitable retrofit for existing setups. Additionally, its screens come in various mesh sizes, ensuring flexibility and suitability for a wide range of material types and sizes. kason.com
Edible ink printer
Primera Technology’s Eddie The Edible Ink Printer is a professional-grade, GMP, NSF, and Kosher (Parave) certified directto-cookie and food printer that uses edible ink to print full-colour images, text, and logos onto cookies, candy, macarons, crackers, white chocolate, hamburger buns, doughnuts and other food items. Eddie is used by bakeries, cafés, restaurants, and other businesses to create custom and personalized food products, the company said in a press release.
The printer requires no hand piping, frosting sheets or drying time. It allows bakers to print one cookie in 10 seconds or 12 in two minutes. The included tray holds 76- to 90- millimetre (three- to 3.5-inch) cookies. Eddie also prints on macarons, marshmallows, lollipops, white chocolate toppers for cakes and doughnuts. primera.com
Maille introduces dijon mayonnaise and relaunches core mustards in squeeze bottles
Montreal-based Maille is introducing a new Dijon Mayonnaise and relaunching its Traditional Dijon and Honey mustards in shatter-proof squeeze bottles with easy summer cooking in mind.
The company, which has been creating products for nearly 270 years, worked with some of Canada’s top chefs and food experts to develop 25 innovative recipes incorporating Maille Dijon mustards in their new squeeze bottle. Customers are invited to explore the recipes 25 at unleashtheflavours.ca and enter for a chance to win prizes including a new barbecue from Weber and Maille’s pantry essentials. The new dijon mayonnaise contains eggs from free-range hens and is available in a 340-millilitre recyclable glass jar. maille.com
(DIVISION OF A & L FOOD DISTRIBUTORS INC.) SUPPLIER OF FROZEN AND RAW INGREDIENTS FOR THE BAKING INDUSTRY Tel: (416) 252-4660 Fax: (416) 252-9993 25 - 8 Connell Ct., Toronto, ON M8Z 1E8
BY JANE DUMMER, RD
THE EVOLVING CLEAN LABEL
Clean-label baking can encompass health, transparency and authenticity
The term clean label continues to evolve, as health-conscious consumers want to know what they are eating. Clean-label products with recognizable ingredients align with this desire for healthier options. In addition to healthy choices, consumers want transparency and authenticity from manufacturers and bakeries.
Jonathan Aleong, research and development director, Puratos Canada, says: “Consumers increasingly prefer clean-label products to align with well-being. Food additives, while necessary for preservation and sensory properties, are replaced with natural alternatives in clean-label products. The trend presents ingredients in a familiar and understandable way, such as using ‘baking powder’ instead of its chemical constituents. The clean-label concept extends beyond the ingredient list to embody a commitment to transparency and simplicity in food choices.”
Joe Plumb, senior manager, marketing insights and analytics, Ardent Mills, explains: “While some would venture as far as to akin clean labels to the foods their great-grandmothers would have made, the term is still generally synonymous with shorter, pronounceable ingredient lists, simple recipes and no artificial flavour or colouring. With its roots in the distrust of synthetic food ingredients with chemicalsounding names that consumers do not understand, some view the clean-label trend as having evolved to encompass such far-reaching attributes as an ingredient’s traceability and a company’s ethics.”
Jacqueline Day, founder and chief executive officer, Real Treat, describes: “As the interest in clean-label products continues to grow, we have observed inflationary pressures are reducing discretionary income for mid-income families, affecting their retail purchasing decisions. In the premium specialty retail environment, growth remains steady. At Real Treat, our mission is to produce
cookies that are decadent and delicious while meeting and exceeding every clean-label metric. By continuing to offer crave-worthy products, the baking industry will grow the organic and clean-label categories.”
Margaret Hughes, vice-president sales and marketing, Avena Foods, identifies: “Consumers want simpler labels on products and the incorporation of more whole, nutritious ingredients. Pulses (peas, beans, chickpeas, and lentils) and oat ingredients meet these demands. Avena milled pulse and oat ingredients are grown on the Canadian Prairies under regenerative agriculture practices. The LCA (Life Cycle Assessment) of these ingredients can contribute to the reduction in CI (carbon intensity) of a bakery product.”
Elaine O’Doherty, marketing lead Canada, Ardent Mills, says: “According to Ardent Mills proprietary research, 88 per cent of consumers say ingredients play a role in what foods they choose to eat. Using this information, our team of R&D experts can collaborate with our customers to create solutions that provide the ingredient transparency consumers seek. One way of doing this is by using alternative grains and pulses. Ardent Mills Egg Replace is a recent solution using three ingredients, including chickpea flour. It’s designed to help our customers capitalize on evolving consumer trends, like the demand for foods made with vegan and plant-based ingredients, providing a
cleaner label for our customer’s products.”
Aleong describes: “We provide our customers with clear solutions and simple ingredient listings, containing no artificial flavours and no artificial colours. Examples include replacing sodium aluminum phosphate (SALP), titanium dioxide and other artificial colours. Our unique enzyme technologies, inspired by nature, can improve the quality of bakery products and replace traditional emulsifiers. We also utilize novel thermostable proteases, discovered in the hot springs of Yellowstone National Park, in combination with maltogenic amylases. This provides a soft and short texture, similar to a rich dough, but with less fat and no emulsifiers.”
Hughes says: “All of Avena’s pulse and oat ingredients are clean-label. Avena’s range of Pulse Visco Enhancers are used to effectively replace the functionality of eggs and dried eggs in breads, baked goods and custard fillings. These ingredients are labelled simply as chickpea, lentil or navy bean. Another clean-label ingredient with high consumer acceptance is Avena Best Pea Hull Fibre. It’s a neutral-tasting dietary fibre with 90 per cent Total Dietary Fibre.”
Plumb adds: “According to Health Fcan range from animal treatment and sustainability to brand transparency and responsibility.”. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com
Jacqueline Day, founder and chief executive officer, Real Treat, says the company’s mission is to produce cookies that are decadent and delicious while meeting and exceeding every clean-label metric.
Reduce the impact of fluctuating egg prices . Our new technology protects bakers from the volatility of the egg market and maintains the quality of finished products by replacing up to 50 percent of liquid whole eggs in premium crème cakes and mu ns. For customized and traditional baking process solutions and collaborative customer service, you can count on AB Mauri.
