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.
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.
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.
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
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
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.
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.