Linda Schreiner of Caravan Ingredients and Chef Dennis Malia sample and discuss products.

The New Jersey Bakers Board of Trade (NJBBT) recently offered a workshop designed to introduce new products and ideas to New Jersey bakers focusing on surviving and succeeding in the current volatile economic market. Bakers, bakery managers and culinary educators attended the five-hour event at Branches in West Long Branch, N.J.

Vendors who represented the allied trades presented a table top show inviting participants to examine and sample many new products. The NJBBT education committee invited Chef Frank Cordi to demonstrate techniques for using transfer sheets for designer chocolate decorations. During lunch, Dawn Foods' Joe Soboti led a round table discussion on factors affecting today's ingredient markets. He suggested examining formulas and ingredient costs to determine consumer pricing. A presentation by Puratos Corp. highlighted the health benefits of adding flaxseed to formulas and suggested retail marketing and promotion ideas.