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Volume 77, Issue 8

INSIDE THIS ISSUE

3

STRAIGHT DOUGH FROM THE CEO Update on the Cookie Bill

5

IBIE’S INNOVATION SHOWCASE New Products & Technology Solutions

6

WBA SCHOLARSHIP AWARDED Meet Leslie Burch


WBA Member Services Center

Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com

2514 S. 102nd Street West Allis, WI 53227

BOARD OF DIRECTORS 2013-2014 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Executive Committee President - Mike Vande Walle Vice President - Dawn Ebert Treasurer - Joe Crubaugh Allied Rep. - Joe Sanfilippo

Uncle Mike’s Bake Shoppe Simple Simon Bakery Fosdal’s Home Bakery BakeMark

Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Board Trustees

De Pere, WI (920) 330-0048 Appleton, WI (920) 733-4377 Stoughton, WI (608) 873-3073 Menomonee Falls, WI (262) 251-1190

Oak Creek, WI Janesville, WI

(414) 762-2720 (608) 754-8267

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad David Weber Brandon Grebe

Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Weber’s Bakery Lodi, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (608) (414)

446-2253 284-6221 236-9144 679-1166 592-4115 543-7001

Wisconsin Bakers Association Wisconsin Bakers Association

(414) 258-5552 (414) 258-5552

WBA Staff Debbie Lowery Jessica Hoover

West Allis, WI West Allis, WI

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.


Straight Dough from the CEO What is the status of the Cookie Bill? By Dave Schmidt, CEO

On September 11, 2013, a public hearing was held at the State Capital in Madison, WI by the Committee on Small Business Development chaired by Rep. Jeff Stone on Assembly Bill 182 relating to the sale of homemade baked goods and homemade canned goods more commonly referred to as the Cookie Bill. This public hearing was scheduled with short notice but was attended by many of its supporters, with very little opposition against the passage! WBA’s position submitted points of question in regards to passage of this bill that would go directly against current food plant laws in force since the early 1900’s, the need for professional baking operators to meet federal guidelines for labeling and allergen requirements and the overall Dave Schmidt, CEO impact on existing small bakery operations. I was called to represent the WBA’s position at the committee hearing. All of the members of the bipartisan committee listened intently to the comments I made and we had the opportunity to review our position point by point through AB 182. In turn, several rounds of questions came from various area representatives with several echoing our concerns as well. However, the strong public support as well as having bipartisan support from 26 representatives in the Assembly and an additional nine senators will make the potential passing of AB 182 assured in the next session set for later this Fall at a date to be set. 45th Assembly District Representative, Janis Ringhand is the key drafter of AB 182. Following the 2 ½ hour public hearing, I had the chance to speak with both Rep. Ringhand and Chairman Stone. They have asked for my direct involvement in seeking amended legislation moving forward to assure we do take into account protections for existing bakery operators and to work closely with DATCP to fulfill compliance with the AB 182’s registration requirements. The entire purpose is to build a program to allow small bakers to build to the next step of opening their own bakery or certified kitchen space to operating wedding cake business, etc. Testimony was provided by many people who have worked in the industry but want their own business, but not one hampered by the high cost of startup, equipment, and regulatory fees. This bill is seen as a way to help that. Many students from Milwaukee Area Technical College’s Baking Program were in attendance and several had the chance to speak on their position in favor of this as a way for them to get an easier start on their business plans. While we constantly look to expand the baking business in Wisconsin, AB 182 will need to be viewed carefully moving forward. WBA now has a seat at the table going forward and Chairman Stone is also working closely with our friends at the Wisconsin Restaurant Association towards Continued on next page

BEYOND BAKING

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SEPTEMBER 2013


Straight Dough from the CEO - continued changes in our state’s food laws as well. His hope is to draft these into one passable pieces of legislature that both serves our respective industries as well as the general public. I assured Chairman Stone we would continue to work with the committee, but still carry concerns for our existing bakery operators as well as the potential for widespread food borne illness in the general public. We will keep you informed as this moves forward, but WBA needs your support as well! Write your Assembly Representatives and State Senator and let them know your position and how it effects your bakery operation and business. Let your voice be heard as a member of WBA and a business leader in your community. It does matter. If you don’t know how to contact your rep, we have a complete listing at the WBA Member Center and it is also available on our website at www.wibakers.com. I look forward to seeing you at IBIE. Let us know if you plan to attend. It looks to be a spectacular event for our industry! Profitable Baking,

Dave Schmidt, CEO BEYOND BAKING

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IBIE Spotlights The Future In State-Of-The-Art Innovation Showcase New Products and Technology Solutions in Baking By IBIE

When baking professionals arrive in Las Vegas, Nevada, next month for their industry’s largest trade event of the year, they’ll once again be bringing their high expectations along with them. Likely at the top of their priority list: getting a good long look at what’s new on the market. Attendees won’t be disappointed, because this year, the International Baking Industry Expo (IBIE)—long considered the industry showcase for the newest baking technology—is on track to exceed expectations. That’s because each time this much anticipated triennial event convenes, it’s bigger, better and more expansive than before. This year the Baking Expo™, set for October 6 – 9, boasts an increase in exhibitors to more than 800, along with the launch of more new products and technology solutions, and the addition of the Innovation Showcase, a completely new feature that brings the most innovative new products front and center. The new Showcase, which will greet attendees as they enter the convention center lobby, is “a gallery of ingenuity” that puts baking’s newest advances on full display like never before, according to IBIE chairman Mike Beaty. “Innovation is a key ingredient of the Baking Expo™,” he said. “This stateof-the-art area makes sure the products and ideas that are truly innovative are properly highlighted and easily accessible to everyone who comes to the show.” The gallery-style presentation, launched in conjunction with IBIE’s official media partner and exclusive media provider Sosland Publishing Company, consists of 48 oversized posters, each featuring a product never before seen at IBIE. Entries represent a range of categories: Ingredients, Equipment, Packaging and Services. Visitors will appreciate the opportunity to browse the display for a preview of the most intriguing innovations launching at the show before heading into the Expo to see the products up close and in action. Companies whose products have landed them in the Innovation Showcase include: Air Management Technologies Molda/Pocantico Resources American Pan Multivac AMF Bakery Systems E.T. Oakes Ashworth Bros. Oshikiri Bakery Concepts International Shaffer Mixers & Processing Equipment PC Data Baxter Manufacturing Penford Foods Bay State Milling The Fred D. Pfening Co.

The EnSol Group Rheon Florida Foods Robbie Flexibles Focus Works SAS Automation FoodTools Selas Heat Technology Formost Fuji Cereal Ingredients Forpack Solazyme Gemini Bakery Equipment Co. Tate & Lyle Reading Thermal Systems

Grain Millers Tonelli Group Inline Plastics TSA Griddle Systems Kitchen Aid (Whirlpool) WP Bakery Group Mecatherm Zeppelin Systems USA Rademaker Cinch Bakery Equipment Radio Frequency Co. Dorner Reading Bakery Systems esource

More information about the companies and products in IBIE’s Innovation Showcase can be found at the IBIE website (www.IBIE2013.com) and via the IBIE mobile app, as well as onsite in the Show Directory and Show Dailies. BB BEYOND BAKING

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Leslie Burch Awarded WBA Scholarship Wisconsin native attends Kendall College By Jessica Hoover

After completing every available culinary and baking class offered in high school including a course at Western Technical College, Leslie Burch knew that a career in baking and pastry arts was in her future. In order to achieve her career goals, she applied for a WBA Scholarship to pursue her education. After reviewing her application, the Scholarship Committee awarded her a $1,000 scholarship. “I was so excited when I received the phone call from Dave Schmidt telling me I was selected to receive this scholarship!” Burch told us. She felt it was an honor that the Wisconsin Bakers Association wanted to support her in achieving her dreams in the industry. She also stated, “There aren’t many scholarships out there for students like me. I couldn’t be happier and am so thankful for this scholarship!” Burch is currently enrolled in the Baking and Pastry program at Kendall College and expects to graduate in December 2014 with plans to obtain her Bachelor’s degree in business at Kendall as well. In high school, Burch attended one of Kendall College’s summer camps for baking, pastry arts, and cake decorating. After experiencing two weeks at Kendall College, Burch realized that a career in baking and pastry arts was her calling and decided to enroll. After finishing her first quarter at Kendall College, Burch thoroughly enjoyed the Intro. to Baking class. It covered just the basics: quick breads, pies, cookies and bread. She really enjoyed the bread making portion. Having no experience with bread baking prior to the class, Leslie found that she really liked it. Prior to moving to Chicago for school, Burch worked at the Festival Foods bakery in her hometown of Onalaska, Wisconsin where she decorated cakes for over a year. Her responsibilities included decorating cupcakes and cookies for the service case and occasionally helping out with special order cakes. She also made éclairs, whoopie pies, and cream puffs as well. “It was a great experience to work at Festival Foods and get a taste of the industry before making the commitment to attend culinary school,” stated Burch. Living in Chicago, learning the art of baking and pastry, and traveling the world through internships are the things that Burch is looking forward to most. Her career goals include becoming a certified executive pastry chef and working as an executive pastry chef either at a hotel, restaurant, or a country club. She would also like to decorate wedding cakes and create beautiful sugar showpieces. When she does manage to find some free time, Burch said that she is just like every other college kid. She enjoys spending time with her friends, going to the beach, shopping, and attending plays and musicals. “Chicago is an awesome place to go to school, since it offers so much to do when I’m not Leslie Burch busy with homework.” Burch added. BB Photo courtesy of Leslie Burch

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All around the world, serious baking professionals from every industry segment are making plans to attend the most important, inclusive, innovative trade event of the year. Join them and discover the cutting-edge technologies, latest trends and groundbreaking ideas to help move your bakery decidedly into the future.

All

Register Today: www.IBIE2013.com

Together Now

Find us:

IDDBA Scholarship Deadline is October 1 Consider applying for an IDDBA Scholarship Press Release by IDDBA

The next application deadline for the International Dairy-Deli-Bakery Association™ (IDDBA) scholarship program is October 1, 2013. The IDDBA offers scholarships to employees of IDDBA-member companies in amounts ranging from $100 to $1,000 for college or vocational/technical school students in business, marketing, or food-related fields of study. There are four application deadlines each year: January 1, April 1, July 1, and October 1. More information and an online or printable application are available at www.iddba.org/scholarships About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit our Web site, www.iddba.org. BB

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Upper Midwest Bakery Association

7th Annual Ultimate

Cake Decorating Contest Sunday, October 27, 2013 Mall of America ~ 11 a.m.-5 p.m.

Birthday Cake Competition Theme: Zombie Birthday Two-Person Team Wedding Cake Competition Theme: Design a fall wedding cake for Bernice & Tom, our bride and groom. The First Place prize is $500 cash per person for each category. Cash and Gifts will be awarded for second and third in each category.

CaTeGory inFormaTion:

rules:

Zombie Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 36 servings and 12 cupcakes that fit the theme of “Zombie Birthday.� The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 12 cupcakes to use. may use butter cream, fondant, whipped icing or chocolate icing. all work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m. The complete set of rules will be provided upon acceptance into the competition.

1. Decorators must be members of, or employed by umBa bakeries. up to two decorators or 2 wedding cake teams per bakery member may compete.

Fall Wedding Cake Competition: Decorators selected to compete will receive a story board describing our couple, their reception site, their floral arrangements, their dresses and tuxes and their ceremony. Decorators will compete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. all work must be done on site, but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m. The complete set of rules will be provided upon acceptance into the competition.

3. Decorators must supply an electronic or paper portfolio of their work – the selection committee will not use pictures posted on your web site or Facebook page to make contest selections. Contestants selected to compete will be required to pay a $35 non-refundable registration fee, per person, per category.

2. Contestants have the option of bringing their own cake and icing or having the committee provide it. Decorators must supply their own decorating tools and equipment.

4. Decorators will be allowed to display brochures and marketing materials from their bakeries at their work station during the competition.


Registration Form name _________________________________

Phone number: _________________________

Bakery ________________________________

Work _________________________________

Bakery address _________________________

Home or cell ____________________________

City

e-mail _________________________________

_________________________________

state __________ Zip __________________ i plan on competing in: Zombie Birthday Fall Wedding (two-person team) - Design a cake for Bernice & Tom,

Greg A. Wagner, Sr. Territory Manager our bride and groom Phone: (612)-940-7596 name #1_____________________________ Greg.Wagner@genmills.com name #2 _____________________________ www.professionalbakingsolutions.com

senD PorTFolio To

umBa ultimate Contest attn: Peter nowicki 8679 Jenner lane south Cottage Grove, mn 55016 send electronic portfolios to nowicki7@comcast.net

reGisTraTion DeaDline Friday, september 27, 2013

all contestants will be notified of their participation by monday, september 30.


Upcoming Dessert Holidays - October Calendar Celebrate National Cookie Month and National Dessert Month! October 1: Homemade Cookies Day

October 23: National Boston Cream Pie Day

October 3: National Caramel Custard Day

October 23: National Canning Day

October 5: National Apple Betty Day

October 24: Good and Plenty Day

October 7: National Frappe Day

October 25: National Greasy Foods Day

October 8: National Fluffernutter Day

October 26: Pumpkin Day

October 10: National Angel Food Cake Day

October 26: Pretzel Day

October 13: National Yorkshire Pudding Day

October 26: Mince Meat Pie Day

October 14: National Dessert Day

October 27: National Potato Day

October 16: World Food Day

October 27: American Beer Day

October 16: National Liqueur Day

October 28: National Chocolate Day

October 17: Four Prunes Day

October 28: Wild Foods

October 18: National Chocolate Cupcake Day

October 29: National Oatmeal Day

October 20: National Brandied Fruit Day

October 30: National Candy Corn Day

October 21: National Pumpkin Cheesecake Day

October 30: Buy a Doughnut Day

October 21: Caramel Apple Day

October 31: National Candy Apple Day

October 22: National Nut Day

October 31: Happy Halloween!

Day


Check out our service providers! Alternative Communications, Inc. Jesse Gnas

(781) 204-9067

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Associated Bank

Editorial Staff

(262) 367-2200 American Industrial Leasing Tammie Clendenning (800) 444-6230 Aramark Uniform Services Drew Coffey

Carol Carey (414) 321-5129

Publisher

BeneCo of Wisconsin, Inc. Steve Miller (262) 207-1999 Central Office Systems Lori Lindenberg (262) 784-9698 Financial Specialists, Inc. Charlie Popple (262) 544-6099 Soerens Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp. Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571

Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

Copyright Š 2013 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.


Beyond Baking September 2013