November 2010
Are your products priced right?
The price is right is not just a game show, it is a game you should play with your own products...
HBS East hit the right notes
The latest iteration of the Healthy Baking Seminar was held recently in Boston and touched on the latest trends affecting the healthful baking market...
In-store sales tracker: Specialty desserts continue to gain in-store bakery share
Even as consumers are making more of their desserts at home, specialty desserts continue to flourish in the in-store bakery...
Workbench
We are looking for a commercial-volume formula for a yeast-raised donut...
Formula of the month: light spice cookies
If sheeting the dough by hand, divide dough into quarters, flattening each portion slightly...
Brew sweets with some spirit
While spirits have long been the final touch at the end of meals, many in the industry are exploring how wine, beer and other spirits can pair with desserts to give the ultimate finish...
Making in-store/retail partnerships work
Kings Super Markets partners with independent bakeries, spotlighting their brands and building sales for both...
Lovin Oven Cakery: It's all in the presentation
Ken and Betty Slove give high-quality cakes and baked products their due with top-notch merchandising...
Pastry case–Whip up lemon hazelnut dacquoise
This loaf cake is based on versatile egg foam. The lemon and hazelnuts used for flavor can be swapped out to fit any season or regional preference...
Customers will eat their hearts out
Valentine’s Day is about expressing love, so offer customers something to love. These three easy-to-produce holiday products also will give you something to love–more sales...
The industry united at IBIE 2010
The International Baking Industry Exposition (IBIE), which took place in Las Vegas recently, lived up to its tag line...
Cocoa fiber emerges as possible fat replacement
A new study suggests that bakers may be able to increase health claims on muffins by replacing some of the oil content in their formulas with cocoa fiber...
USDA predicts food inflation will accelerate
Although food inflation this year was at its lowest level since 1992, the USDA announced that it expects 2011 levels to move quickly upward as a result of higher commodity prices this summer...
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Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.
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