March 1, 2008
Articles
Two rules that work
As you know, Modern Baking makes a point every month to spotlight successful bakeries and share their tips, techniques and ideas for succeeding in this...
A&P debuts new whole grain breads
A&P, Montvale, N.J., is rolling out a new whole grain bread line in its in-store bakeries in an exclusive partnership with ACE Bakery of Toronto, Canada....
Bruegger's expands reach
Bruegger's Enterprises Inc., Burlington, Vt., last month acquired Triangle Bagels Inc., a franchisee of 14 Bruegger's bakery cafes in North Carolina,...
Pennant contest rewards puff pastry creations
Molten chocolate pouches won the prize for best puff pastry idea in Pennant Foods' Puff Pastry Recipe Contest. The Northlake, Ill.-based company awarded...
Barry Callebaut to open academy in U.S.
Barry Callebaut, Zurich, will open a Chocolate Academy in Chicago as part of its strategy for building its business in North America and strengthening...
Warne named publisher of Modern Baking
Penton Media, New York, announced the appointment of Chris Warne as group publisher of the Baking Group, which includes Modern Baking, Baking Management,...
O'Charley's banks on yeast roll campaign
O'Charley's Restaurants, a 230-unit restaurant chain based in Nashville, Tenn. is counting on its yeast rolls to differentiate its restaurants from other...
The Baker Boys make success in a seasonal town
If imitation is the sincerest form of flattery, then it seems Russell Lewis, owner of The Baker Boys, Ocean Grove, N.J. thinks the world of Magnolia and...
Kowalski's to design European market format
Kowalski's Markets, Woodbury, Minn., recently announced plans to remodel its Grand Ave. store to give it more of a European market feel. With the new...
In-store bread sales recover
With consumers now focused on healthful grains and freshness, the in-store bakery's bread category grew over the past year. Bread sales seem to have recovered...
Events in Baking
April 5-6, 2008St. Paul, Minn. Upper Midwest Baker's Convention Upper Midwest Bakery Association 320//493-7554 www.uppermidwestbakery.net April 5-7, 2008Austin,...
People in Baking
Barry Callebaut, Chicago, appointed Miriam Madrigal and Patty Kopitas marketing managers for the company's gourmet division in North America. Madrigal...
Dara Reimer combining bread and art
When did you start baking? In the summer of 1989, I took a break from accounting, moved back to my home state of Montana and tried out for a baking position...
Deck ovens: understanding your options
The quality of the product that deck ovens produce was the bottom line in why we wanted to get them, Rick Robbins says. Still, there are a lot of other...
The Workbench
Q: We have heard that mashed potatoes or potato flakes can be used in bread dough to extend the shelf life. Do you have a formula for white bread using...
Gluten-free muffins
INGREDIENTS LBS. OZS. METRIC PERCENT White rice flour 1 0.36 464 g 12.2 Expandex Modified Tapioca Starch 10.72 304 g 8.0 Potato starch 13.83 392 g 10.3...
Bountiful Bread stays true to its name
The lunch rush starts early at Bountiful Bread in Albany, N.Y. At 11 a.m., the line of customers already snakes through the store and stretches almost...
Stew Leonard's bakeries crush the cookie cutter
Featuring Flipping Willy, a mechanical baker who swings from a trapeze above the in-store bakery department, Stew Leonard's newest location in Newington,...
Behind the buzz of gluten-free
Gluten-free hitting the mainstream? The Chicago Tribune named gluten-free one of the top ten buzzwords of 2008, and gluten-free products are among the...
Make customers scream for ice cream cake
Cover the top of a 20-in. MDF board with blue fondant. Place an 11-in. cake round on top of the board, and cover with blue fondant. Sheet pink fondant...
Decorating Ideas
Dusts provide sparkle The new Razzle Dazzle dusts from Avalon Deco Supplies are sure to please. Pearlescent Dust provides a pearl-like glossy finish,...
Accent bread with jam and cheese
The French tartine is a slice of buttered bread topped with confiture, cheese or any fresh product. The name alone elicits moments of leisure with a perfect...
Fruit and nut jam
INGREDIENTS LBS. OZS. METRIC Quince 1 14 850 g Water 1 14 850 g Dried pears (sliced) 3.5 100 g Dried figs 3.5 100 g Prunes 1.8 50 g Apricots 3.5 100 g...
Pain a la bire (beer bread)
INGREDIENTS LBS. OZS. METRIC Fermented Dough Bread flour 14 400 g Sea salt 0.4 10 g Dry yeast 0.1 3.25 g Water 8.8 up to 250 g Total appr. wt. 1 7.3 663.25...
Salad Mixture
INGREDIENTS LBS. OZS. METRIC Mixed baby radish leaves, as needed Xeres vinegar 3.5 100 g Walnut oil 9.7 275 g Fleur de sel 0.1 3 g White pepper, 1 pinch...
Product Focus
Innovative muffin presentation Novacart introduces its newest item, the Tulip cup. Designed to be used with a standard 2-in. bottom diameter muffin pan,...
Credit card interchange fee legistlation proposed
The National Restaurant Association is standing behind the Credit Card Fair Fee Act, legislation introduced by U.S. House Judiciary Committee Chairman...
Flatbread enjoys growing popularity
An ancient bread is gaining momentum, from supermarket shelves to foodservice bakeries, according to a recent Associated Press article by Tanya Bricking...
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