Editor-in-chief Lauren R. Hartman provides a rundown of the March 2011 issue, which is filled with need-to-know information for bakers and snack food manufacturers.
Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.
A small but impressive operation with big plans, Gabby’s Bagels stays ahead of the curve by combining craftsmanship, quality ingredients and artisan techniques with more automation to produce big flavors and much sought-after breads and bagels.
With the dispute of genetically-modified foods becoming a more global issue, editor-in-chief Lauren R. Hartman advises consumers to remain vigilant and read package labels because you never know who to trust.
Celebrating 125 years in business, Gonnella Baking Co. operates sophisticated baking/manufacturing facilities that produce breads, rolls and more at rates exceeding three million pounds a week. Join us on a tour of the 80,000-plus-sq.-ft. Aurora, Ill., facility that includes high-tech equipment, superior operating standards and two makeup lines that provide plenty of product to major U.S. companies.
Exhibitors at the International Baking Industry Exposition (IBIE) showcased an array of new equipment and ingredient solutions. Check out what made Snack Food & Wholesale Bakery’s Editor’s Choice picks as hot items for 2010-11.