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Say “thank you” with chocolate to healthcare workers while supporting local chocolatiers. Callebaut’s fundraising campaign supports local chocolatiers while giving overworked hospitals a much-needed treat.
» Read more...
With the resulting closure of most restaurants and the cancellation of events that serve food, most people are now cooking their own meals at home with products supplied by the grocery industry.
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Currently free of charge, this Egg Functionality course is designed as a professional development opportunity for food scientists, research chefs and culinologists.
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The Food Network is now casting professional bakers for The Big Bake, a reality show that pits Canadian bakers against one another for a chance to win CA$10, 000.
» Read more...
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The value of consistent +/- 1% scaling of premium pizza dough makes a bottom-line difference - gram-by-gram, batch by batch. And Handtmann’s gentle and adjustable vane cell feed system provides gentle handling and a short product path. That means less friction, lower temperature rise and very consistent quality.
>> Learn more |
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These changes will help better align the strategy for the brand and consolidate representation between Electrolux Professional and Grindmaster Corp.
» Read more |
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In light of the current pandemic, issues such as labour, food and employee safety, efficiency, sanitation and hygiene are some of the key industry-related concerns.
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Bakers Journal‘s sister publication, Canadian Pizza has launched a podcast featuring Bonny Koabel, CPA, CGA, discussing how emergency funding works, and how to apply.
» Read more |
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Bacharach announces the MGS-402 gas detection controller for refrigerant, toxic and combustible gas detection applications.
» Read more |
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The comprehensive guide to chocolate and candy making for professionals.
This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques.
Professionals will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.
>> Order now |
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With restaurants now struggling to pay rent and other bills due in April, the national association has conducted a survey to shed light on the state of the industry.
» Read more...
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A lobby group called Save Hospitality is calling on government to ensure EI benefits for laid-off staff, cease collecting property taxes for those in the food industry.
» Read more...
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Mike Eardley, the CEO and president of the IDDBA issued a statement regarding the decision to cancel the event.
» Read more...
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