For the first time ever, the United States sent a team of 24 bakers to participate in the Fête du Pain, an annual twelve-day bread festival in France that celebrates bread. In Paris, the Fête occurred in front of the Notre-Dame Cathedral and concluded on May 16. During the Fête du Pain, Messe des Boulangers, (Bakers’ Mass) took place inside… Read more »
They came from faraway lands like Senegal and Switzerland to share their favorite breads and pastries that are typical to the region they live. Haif Hakim from Senegal made pain de mie with moringa, a nutrient-rich green powder extracted from the African Moringa tree. Deborah Ott from France crafted a colorful mandarin and raspberry feuilleté, using croissant dough. François Brandt… Read more »
Once upon a time, an outbreak occurred, and the game was never the same. There probably isn’t a member of the baking industry who doesn’t remember the salmonella outbreak at Peanut Corp. of America. And Bill Kehrli, vice-president, sales and marketing, Cavanna Packaging Group, will never forget: Cavanna supplied around 30 packaging lines to a major North American bakery plant that received a tainted shipment of peanut butter.
Baker’s asthma is an occupational condition that bakery employees develop after being exposed to cereal grains such as wheat, rye and yeast.
With limited fermentation activity, Lallemand’s Florapan yeast is perfect for pizza dough and bakery products with unique flavor profiles.
The American Bakers Association on April 10 commended the members of the House of Representatives responsible for introducing the Safe and Accurate Food Labeling Act, which seeks to establish a federal labeling standard for food and beverage products made with bioengineered ingredients, or genetically modified ingredients (G.M.O.s).
The American Bakers Association (ABA), a Washington trade group representing commercial bakers, is opposing the proposed food import user fee, proposed as a way to partially fund the Food Safety Modernization Act (FSMA).
All Things Baking is making an impact with progressive bakers, pastry chefs, cake artists, chocolatiers, restaurant managers, bakery directors and more. High-energy and idea-filled, this Innovative retail trade event offers unmatched education, participatory demonstrations and the full scope of new products and services to help retail culinary professionals keep their businesses competitive, profitable and on top of the trends. ATB is supported by the Retail Bakers of America, the American Bakers Association and BEMA.
Spooner Industries, established in 1932 by Mr William Wycliffe Spooner, is a leading global innovator and manufacturer serving a range of global markets. The main industries Spooner provides industrial processing equipment to are food / baking, coil coating / galvanising, paper manufacture, converting, non-wovens and pharmaceuticals. Spooner Industries’ manufacturing headquarters is based in the UK; however, Spooner agents and representatives are based across the globe to provide a local point of contact for every market.
Demonstrating its commitment to the growth of the Nigerian economy, the management of Honeywell Flour Mills Plc trained more master bakers and revealed plans to open its new state-of-the art production plant in September, raising the company’s output by 62 per cent.