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

September 11, 2013
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

September 13, 2013
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

September 16, 2013
For product to be purchased, it has to get to where it’s going.
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Wake-up call

November 1, 2013
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

September 13, 2013
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

November 1, 2013
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

September 13, 2013
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

September 13, 2013
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

September 16, 2013
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?

September 16, 2013
During the last few years, sustainability has received significant attention from many different groups.
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Great grains in the Hispanic world

September 16, 2013
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

September 16, 2013
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’

September 16, 2013
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

September 16, 2013
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

September 16, 2013
Ingredient briefs from different suppliers. Check it out!
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Equipment Briefs: September 2013

September 16, 2013
Equipment Briefs from various Suppliers. Check it out!
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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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