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“On The Rise” flashcasts are five-minute podcasts discuss gut-health, clean label options, and the latest in expert industry advice.
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The Ontario is investing $21 million in pre-apprenticeship training programs for up to 2,000 people, including at-risk youth, new Canadians, and Indigenous peoples to help them pursue the hands-on experience in the skilled trades, such as baking.
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The global ingredient company has released its “Taste Tomorrow” report, citing an expansion on their 2019 findings and add a critical public health dimension for pandemic-related buying habits.
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The Kitchen Memories Project sheds light on children’s grief and raises funds to support children coping with the loss of a family member.
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Controlling the expansion of air to eliminate large holes in gluten-free breads is a major step forward. The precision process customization of the Handtmann Rotary Cut-Off Solution delivers product consistency to improve consumer perception and combines with precision +/-1% scaling to reduce giveaway and improve production efficiencies. This solution is available in single and multi-lane configurations with VF 600 and VF 800 series dividers. The commercial production capacity of this solution is perfect for large bakeries and the ability to accurately deposit both sticky dough and semi-liquid batters makes it a great partner for bakeries handling many formulations with lower volumes.
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The 11th annual edition of Canada’s Food Price Report forecasts an overall food price increase of 3 to 5 per cent for 2021.
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Restaurants Canada will have something for every field in the food industry; from covering the pandemic-proofing your business to developing new flavours.
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Kwik Lok released its 2019 Corporate Social Responsibility Report outlining the company’s commitments to sustainability and innovation.
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With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia.
In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms.
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New bulk bag fillers are designed to fill any size bulk bag with high accuracy.
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Sustainably and reliably sourced from Canada, Ingredion’s Quinoa flour offers food manufacturers a sustainable, reliable supply to deliver nutritional benefits.
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DuPont Nutrition & Biosciences (DuPont) announced the launch of enzymes that provide texture, softness and improves freshness of sweet baked goods.
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Learn how to reduce sugar naturally, and extend shelf without using artificial ingredients.
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Restaurants Canada Show will be online, live between February 28- March 3, 2021
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