Snack Food & Wholesale Bakery Magazine

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2013 September

Take a look at the newest issue of Snack Food and Wholesale Bakery! This month, we take a look at Tom Cat Bakery - producer of about 450 different specialty items for bread baskets at New York’s leading restaurants, hotels and sandwich chains.

State of the artisan

By Lauren R. Hartman
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You’d think producing some 450 different bread varieties would require plenty of high-speed automation, but Tom Cat Bakery draws as much from its passion, inspiration and stamina to create an artful large line of flavorful, aromatic breads.
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Exploring ethnic flavors

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Consumers longing to take a trip around the world can do so just by stepping into their local grocery store.
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Driven to be competitive

By Neal Lorenzi
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For product to be purchased, it has to get to where it’s going.
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Wake-up call

By Lisa White
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As more consumers shift their attention to the foods they eat in the morning, bakers and snack food manufacturers are redefining the breakfast foods segment by offering downsized portions that are easier to eat and are nutritious.
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The heat is on

By Romy Schafer
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New and redesigned proofers, ovens and fryers—the “workhorses” of the bakery and snack industry—are ready to help bakers and snack producers expand their product lines
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Producing purr-fect artisan

By Lauren R. Hartman
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Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients
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Snack packs, bread are in the bag

By Neal Lorenzi
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Sophisticated packaging materials now feature convenient formats, easy access, flexible pouches and smaller sizes, and encourage sustainability.
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A feast for the senses

By Romy Schafer
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What can bakers and snack producers expect to see in the way of seasonings and colors in the coming months?
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Food Safety Modernization Act: Don’t wait, act now

By André Biane
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The massive Food Safety Modernization Act (FSMA) affects food companies across the globe.
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Will it really be enough for the future?

By Alan Edington
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During the last few years, sustainability has received significant attention from many different groups.
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Great grains in the Hispanic world

By Sylvia Klinger
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When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.
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The skinny on whole and ancient grains

By Judi Adams
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Whole grains have become a household word, and the 2010 Dietary Guidelines for Americans recommend that half of our grain consumption be from whole grains.
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The powerful WAT-tage of ‘wonder wheat’

By Elyse Buckley
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Hard winter wheat (HWW) is the predominant wheat of choice for bread production, but I’m finding that not all varieties create dough with optimum handling properties.
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Flying into fall

By Lauren R. Hartman
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With fall upon us, the football season and cooler temperatures encourage me to fire up the oven again and start baking things.
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Ingredient Briefs: September 2013

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Ingredient briefs from different suppliers. Check it out!
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Equipment Briefs: September 2013

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Equipment Briefs from various Suppliers. Check it out!
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2014 September

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