July 1, 2010
Articles
Simple stages a comeback
For several years, the food scene has been populated with fusion foods and preparation styles that use ingredients or production techniques in unexpected...
Baking associations gather to discuss policy, current affairs
ABA holds 2010 policy meeting The American Bakers Association (ABA) held its 2010 policy conference meeting in June. Representatives from the Grain Foods...
Bagels hold steady
Bagels are available in several areas within the supermarket, from frozen foods to the commercial aisle to the in-store bakery. They continue to be a...
Bakery Workbench with Klaus Tenbergen, July 2010
Q: Can you share a formula for a cream cheese filling for Danish?A.N., Flippin, Ark. A: This formula should work well. Cream cheese filling Ingredients...
Formula Exchange-Blueberry Burst cookies
INGREDIENTS LBS. OZS. METRIC METHOD Shortening2.02908gMix until light and fluffy. Sugar20.45920g Vanilla extract0.6619.72mlAdd to shortening mixture, mix...
Score a home run with a baseball design
Fans of any age will love this cake that decorators can knock out quickly....
Modern Baking's 2010 Leadership Awards
Modern Baking's annual Leadership Awards issue focuses on the bakers and bakeries who make anyone proud to be a part of the retail baking industry. It...
2010 Leadership Awards, Commitment to Quality - Fresh ingredients, small batches key to quality
Fresh is vital to Bakery Nouveau Many operators would consider a nine-pan deck oven that bakes only 12 baguettes at time problematic. But William Leaman,...
2010 Leadership Awards, Training–Giving employees the tools to succeed
Schnucks starts bakers from scratch As a point of differentiation for Schnucks Markets, St. Louis, Bill Mihu, vice president of bakery, looked to create...
2010 Leadership Awards, Marketing–Blazing a modern marketing trail from coast to coast
Nashoba Brook Bakery converts virtual presence into real sales Nashoba Brook Bakery is famed for its artisan breads and technique. Fueled by a homegrown...
2010 Leadership Awards, Profitability–Economic downturn doesn’t have to equal lower profits
Rossmoor Pastries lowers costs, boosts volume During this economic downturn, which seems to be ebbing for us, I realized three things were going to happen:...
2010 Leadership Awards, Management–Proper systems help manage bakeries
Bit of Swiss leaves little room for confusion Tim Foley describes Bit of Swiss as a bakery. But the precision with which he operates his two locations...
2010 Leadership Awards, Merchandising–One size doesn’t fit all in merchandising
Market of Choice relies on beautiful product When Christina Jessie became bakery sales manager for Market of Choice supermarkets, headquartered in Eugene,...
2010 Leadership Awards, Industry Service–To educate is to serve
Solveig Tofte, Turtle Bread Co. Solveig Tofte had always wanted to learn a trade, something that she knew she could sustain her. When her work in the...
Bakery world unites for IBIE 2010
The biggest bakery show in the country returns to Las Vegas with a few new tricks up its sleeve. ...
For some, disloyalty pays
The concept of a loyalty card in the retail world isn't new; customers patronize a store, the store rewards them, and the customers want to return. But...
Consumers associate organic with low calorie
A new study published in the journal Judgment and Decision Making reveals that consumers view organic foods as being less caloric that non-organic products....
Small-biz bill moves to Senate
The small-business jobs bill is now under consideration in the Senate, with supporters hoping the $30 billion legislation passes before the August recess....
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