contents 10 30 40 76 20 24 50 64 BUSINESS 08 10 12 14 16 18 20 Baker’s Percentage Smile and Say Thank You POS Systems Efficient Decorators Save Energy and Money Reinventing Normal Basics of Merchandising BREADS 22 24 26 28 30 32 34 36 38 Rounder Tips New Enzyme Technology Bread Troubleshooting Equipment & Planning Label Cleaning All About Yeast Artisan Pizza Consumer Trends Rye Revival CAKES 40 42 44 46 48 50 52 54 56 58 Icings and Glazes Cake Assembly Seasons with Character Edible Printing Decorator Training Easy Gumpaste Flowers Food Release Solutions Quick Decorating Tres Leches Mocha Cake Sheeter Tips SWEET GOODS 60 62 64 65 66 67 68 70 72 74 76 77 Gluten-Free Tips Honey 101 Boost Pie Profits Simplifying Cut-outs Bakery Portioning Hazelnut Nation Latino Baking Nutty and Gluten-Free Raisins for Health Basics of Chocolate Low-Calorie Baking Shortening Tips 06 < OCT 2012 | bakemag.comhttp://www.bakemag.com