January 1, 2010
Articles
Looking ahead
January marked the beginning of a not only a new year, but a new decade. And the beginning is less than auspicious. The nation as a whole seems to be...
Europain switches to biennial schedule
After a record-setting 2008 expo that hosted 642 exhibitors and 86,367 visitors, event officials are optimistic about Europain 2010, which will be held...
Bakery Masters will test individual skills
Former Bread Bakers Guild 2008 Team USA members Peter Yuen and Dara Reimers will be among 24 candidates competing at the Matres de la Boulangerie (Bakery...
Rue des Écoles provides new educational track
Europain 2010 debuts its Rue des coles (Row of Schools), a lane of show space designated for continued training and education. The Rue des coles brings...
Ahold acquires Ukrop's
Giant-Carlisle, a division of Ahold USA, Carlisle, Pa., will expand its presence in Virginia with the $140 million acquisition of 25 Ukrop's Super Markets,...
Corner Bakery unveils low-cal combos
To help customers with health-focused resolutions, Corner Bakery, Dallas, introduced its 100 under 600 program. The program showcases 100 different combinations...
In-store sales tracker: Cake sales remain strong
As at-home entertaining surges, cake sales most likely will benefit. Cakes contributed 28.5 percent to the total in-store bakery in the 52 weeks ending...
The Workbench
Q: Do you have a beignet formula that can be used in a retail bakery?G.L., Raymondville, Texas A: This is one of my favorite formulas for beignets. Beignets...
2010 Baking Industry Forecast
What a difference a year makes. At the beginning of 2009, optimism ruled the day. All the talk about the economy seemed to have the same refrain...
On Point with John Rose - Bread: Part of a healthful diet again
Fad diets of the last decade, such as the no-carb Atkins Diet, delivered a blow to bread sales throughout the baking industry. White bread sales have...
How Jarosch Bakery makes consistency pay
The more things change, the more they stay the same at Jarosch Bakery. It was 50 years ago that owner and president Ken Jarosch's grandfather, George,...
Baking Industry Roundtable–Formulating products to meet dietary demands
In the wake of trans fat regulation and consumers' demand for more natural products, bakers are looking for ways to reformulate products while maintaining...
Pastry case–Classic pie crusts without trans fat
For many people, pie conjures images of home and comfort. Pie dough traditionally was made with either lard, all-purpose vegetable shortening or both....
PUMPKIN PIE FILLING
INGREDIENTS LBS. OZS. METRIC Brown sugar, medium 2 8 1.134 kg Eggs, large 14 whole, 2 yolks 1 9 680.4 g Pumpkin puree Solid pack, #10 can 6 10 3 kg Evaporated...
TRANS FAT-FREE PIE CRUST
INGREDIENTS LBS. OZS. METRIC BAKER'S % Pastry flour 1 8 680.4 g 100 NTF shortening 13 368.5 g 54.2 Water, cold* 7.2 204.1 g 30 Salt 0.5 13.6 g 2 Total...
TRADITIONAL PIE CRUST
INGREDIENTS LBS. OZS. METRIC BAKER'S % Pastry flour 3 1.36 kg 100 Shortening, all-purpose 2 907.2 g 66.67 Water, cold* 1 453.6 g 33.34 Salt 0.96 27.2...
Baby bag of fun
Cut a sheet cake into quarters and stack it. Trim the edges to achieve a diaper bag shape. The bag should be about 6 ins. by 11 ins., and 6 ins. high....
Business sense - Old habits defy calorie counts
Calorie labeling on menus may help customers count calories, but it doesn't necessarily result in customers consuming fewer of them, according to a study...
Bakery cafés boom in bust economy
Bakery cafs are going from strength to strength, despite the country's weak economy, with the top 25 bakery caf chains' sales growing to more than $4.5...
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