Headlines
Lubricant withstands wide temperature range
All States Casters has unveiled Petro-Gard Pure Lube, a food grade high temperature lubricant designed for the baking industry. The product is a premium...
CM Packaging acquires Stone Plastics
CM Packaging manufactures aluminum foil packaging and plastic containers for similar industries. Its parent company, Chicago Metallic Products, was established...
CSM executive reports: Strategic actions well on track
Diemen, the Netherlands, August 30, 2006 CSM CEO Gerard Hoetmer on the Corporate Strategy and the Results The results show that the large number of measures...
Keystone Bakery Holdings acquires Granny's Kitchens
Granny's Kitchens, Franklin, N.Y., was founded in 1981 by current president and C.E.O. Alan Rosenbaum. It is one of the leading suppliers of donut products...
AIB Quality Seal
Enhance product quality and reduce safety risks through AIB Internationals Bakers Quality Seal program. This program establishes a standard for consistency...
Organizations step up whole grain labeling action
The Whole Grains Council recently launched Phase II of its popular stamp program by unveiling a new stamp design. The Phase II stamp retains the familiar...
If you're bored, it's not their fault
Your bakery associations realize that and are attempting to make that time worthwhile by bringing educational sessions closer to you, making their programs...
ABE finalizes educational program
The bakery education programs scheduled during the American Bakery Expo 2006 (ABE) are designed to offer fresh ideas for managing bakery businesses. To...
Charter Baking continues acquisition spree
Charter Baking Co., New York, acquired Superior Baking Inc. and Matthews Bread Co. Inc. Charter Baking has acquired five bakeries in its goal to create...
Gluten-free certification available
Enjoy Life Natural Brands, Schiller Park, Ill., is the first company to receive certification and use the Gluten-Free Certification Organizations (GFCO)...
Flowers Foods in 'wonderful shape'
Not too many companies in the baking industry today can use the types of adjectives and descriptors that Thomasville, Ga.-based Flowers Foods executives...
Bakery association tests the waters
In an effort to bring more fun to continued bakery education, the Greater Southwest Retail Bakers Association is taking its annual convention to the sea...
Winners in SkillsUSA 2006
SkillsUSA Championships in Commercial Baking were held June 19-23 in Kansas City, Mo. First place, post-secondary went to Kim Stark, Utah Valley State...
What's the wrap? Make steps toward sustainable packaging
by Dan Mishkind, guest columnist As a planet, we cannot escape the mountainous challenge that our throw-away lifestyle presents. Three years ago the Environmental...
Tortilla manufacturers adjust to mainstream status
The numbers are quite surprising to say the least. For the 52-week period ended July 16, Information Resources Inc. statistics report a 0.7% decrease...
AIB Quality Seal
Enhance product quality and reduce safety risks through American Institute of Baking's Bakers Quality Seal program. This program establishes a standard...
Whole Grain Buzz
Photo courtesy of ConAgra Food IngredientsThe question for todays bakers, is not should they use whole grain, but how much. There seems to be plenty of...
Vaccaro's to open two locations this summer
Most of Vaccaro's products are baked in a 15,000-sq.-ft. central bakery and delivered to the six (soon to be eight) locations. The bakery cafes specialize...
Bakers tout nutrition on Net
Today, these sites evolved from a carbohydrate focus to overall nutrition. Consumers are looking to manufacturers and food retailers for nutrition information,...
CIA celebrates 60th anniversary
The college, which was founded in Connecticut as the New Haven Restaurant Institute, became The Culinary Institute of America in 1951 and moved to Hyde...
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