Snack Food & Wholesale Bakery Magazine

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

2014 Bakery of the Year: Capistrano's Wholesale Bakery

By Lauren R. Hartman
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‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 


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Baking bread/roll delectables, at a savings

By Lauren R. Hartman
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Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 


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Bountiful bars

By Jen Roth
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Setting the bar on bars, protein is the predominant trend in today’s bar segment, but it’s the personal stories of some of the products’ makers that inspire the latest and greatest creations.


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Navigating the clean label landscape

By Melissa Kvidahl Reilly
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As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 


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Ingredient Technology: Flavor and Color Update

By Romy Schafer
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Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options. 


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Trends in packaging materials

By Neal Lorenzi
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Extended product shelf life, product protection, convenience and durability are all qualities of reliable food packaging. Now, new packaging materials are really working hard to accommodate today’s changing ‘grab-and-go’ world.


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Delivering bakery products and snacks on schedule

By Neal Lorenzi
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It’s difficult to get products where they need to be when they need to be there. But a variety of fleet-management tools have evolved to streamline routes and make on-time delivery of baked goods and snack foods a reality. 


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Processing Technology: Turning up the Heat

By Romy Schafer
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Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer. 


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PACK EXPO international 2014 returns to Chicago

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Co-located with Pharma EXPO at McCormick Place in Chicago, PACK EXPO International 2014 will offer attendees a look at the latest processing and packaging solutions, technologies and innovations.


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Finally, a gluten-free ruling

By Lauren R. Hartman
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Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 


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Defining 'whole-grain foods'

By Christine Cochran
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Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 


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Food-labeling rules impact food-packaging suppliers

By Robb MacKie
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Are you thinking about restocking your packaging supplies? If you are, then you have a lot to think about before making the investment. 


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A look at kill-step validation

By Stephanie Lopez
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Food safety is increasingly becoming a global challenge. Recent foodborne illness outbreaks involving a wide range of food products have clearly shown that food pathogens such as Salmonella, Listeria and E. coli have breached their natural habitats. 


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Learning the ropes in ingredient technology

By Elyse Buckley
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Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously. 


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September 2014: Ingredient Briefs

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Ingredient briefs from various suppliers. Check it out!


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September 2014: Equipment Briefs

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Equipment Briefs from various Suppliers. Check it out!


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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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