View As Webpage | View Archives | Email a Friend

November 21, 2019
Industry News 

Forward Food: Plant-based culinary training

Fleming College and Trent University, hosted a two-day plant-based culinary training, and a one-day Forward Food Leadership Summit.

Learn pizza-making from 2019’s Pizza Chef of The Year

The goal is to help participants learn to work with ingredients to create their own ideal pizza.

Moisson Montreal named high impact charity

Moisson Montréal was selected as the charity of choice for the 2018 Jake The Baker contest; Charity Intelligence (CI) listed it as a charity that gives the highest measurable return.

Ardent Mills names new VP of operations

Ardent Mills has a new VP of operations as well as a new VP of human resources & employment law.
Sponsored Spotlight 

Ireks Spice Mix

This mix is ideal for the production of fruit and vegetable cakes like banana, carrot and zucchini! It has perfectly paired notes of spices- cinnamon and nutmeg.

If you love cake and spices then try our IREKS SPICE CAKE MIX! >> Learn more

Fourth International Bread Symposium announces dates

The symposium is now accepting submissions for speakers to join the international panel of bakers and bread experts. » Read more...

Lightweight Containers rebrands as OneCircle

Lightweight Containers, the producer of circular plastic kegs, KeyKeg and UniKeg, has changed its name to OneCircle. » Read more...

FEEDback system from Paytronix helps create return customers

New payment and loyalty system helps bakeries, restaurants and online pastry brands identify guests with unhappy online ordering experiences to intervene quickly and ensure that customers order again. » Read more...
Sponsored Spotlight 
Annex Bookstore

The Italian Baker

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that everyone knows and loves are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.

In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. >> Order now
More News 

Lallemand introduces non-GMO baking powders

Lallemand's new baking powders are sodium-free and aluminium free. » Read more...

Aryzta North America announces new frozen bread line

Aryzta® North America announced a new frozen bread line extension at its bakery in Ancaster, ON, which increases their footprint up to ten production lines. » Read more...

Larson Electronics unveils new surge protector

The surge protector is protected against intrusion of water, flour dust, debris, corrosion and external formation of ice. » Read more...