Starbucks invests in bakery | Dairy prices going up

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News

Starbucks invests in Italian bakery: Princi “We have never baked in our stores in 45 years. But all of that will change with the creation of this unique partnership,” said Howard Schultz, Starbucks chairman and CEO in a company release announcing the coffee empire's partnership as a global licensee and investor in the Italian boutique bakery and café Princi. (includes video clip) >> Read full article
The cost of rising dairy prices The Canadian Dairy Commission announced that pricing of industrial milk—used to make cheese, yogurt, ice cream and butter—will increase by 2.76 per cent effective Sept. 1, the second price increase this year. Hamilton’s Cake & Loaf Bakery chime in on the increases in this Globe and Mail article. >> Read full article
General Mills extends flour recall in U.S. In a company release, General Mills has announced that due to four new confirmed illnesses, the company is adding additional flour production dates to its previously announced U.S. retail flour recall, originally announced on May 31, 2016. The illnesses are connected with consumers who ate or handled uncooked dough or ate uncooked batter made with raw flour. >> Read full article
Sponsor’s Message

Discover SMART Pan Management The new American Pan^® SMART Pan Tracking^® system provides bakeries with valuable, precise data to monitor pan usage, coating life and line efficiency. The system uses a combination 2D lasered tags on pans and sensors installed on the bakery’s production line. Pans are scanned and data is fed to a secure website where reports are generated on the pan use, coating life expectancy, yield and line efficiency. The website includes an intuitive graphic dashboard that provides a snapshot of critical data along with the ability to view more detailed data. See a live demonstration at IBIE, Booth 5130. >> Learn More
Featured News

Sugar: Function Beyond Sweetness We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation. In this article Bakers Journal columnist and Registered Dietitian Jane Dummer goes through her own experiences learning about, and working with, sugar. “With all the hype about sugar over the past eight years (this is my third column about sugar since October 2010), I’ve seen some interesting baking disasters because the sugar in a recipe has been meddled with. Using more or less sugar than a recipe requires will influence your results. Even substituting maple syrup or honey for table sugar creates new interactions that will not behave the same as sugar, giving very different outcomes.” >> Learn More…




Event Calendar

BAC Ontario Chapter Fall Golf Tournament September 13, 2016 Location: Station Creek Golf Club, Gormley, Ont. >> More Info
BAC Atlantic Chapter Golf Tournament September 14, 2016 Location: Mountain Woods Golf Club, Moncton, New Brunswick >> More Info
International Baking Industry Exposition October 8-11, 2016 Location: Las Vegas >> More Info
Food Regulatory & Quality Assurance Summit October 18, 2016 Location: Toronto >> More Info