Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines-they’re listening to consumers and making improvements to their products.
With warmer weather comes a lineup of new ingredient solutions that are sure to heat up any snack or baked good. Check out this host of all-purpose shortening, active sourdough, flaxseed-based replacers, freeze-dried cheese and more.
The California Raisin Marketing Board along with BEMA, Overland Park,
Kan., the Grain Foods Foundation, Ridgway, Colo., and the
American Bakers Association, Washington, D.C., participated in
the Crisco National Pie Championships, April 8-10, in Orlando, Fla.
This month’s lineup of equipment introductions include everything under the sun, from cantilever depositors and stand mounts to industrial ‘green’ bags and robotic palletizers.
After years of withstanding ‘strange-tasting’ products having little resemblance to ‘the real thing,’ consumers are now getting the kinds of gluten-free foods they’re after, in a much more competitive market segment for bakers and snack food processors.
Almond Board of California, Modesto, Calif., offers up a host of health claims, recipe suggestions and statistics that can make any almond lover rejoice for more.
Specializing in brownie bars, cookies, animal crackers and other sweet goods, Old Colony Baking Co. and Spring Valley Baking, its sister company and contract baking facility, both in Spring Valley, Ill., believe quality is their top priority. It’s what consumers and customers have come to expect.