bake - October 2017 - 32

cakes

Cut Costs
& Bread Too!

*

Open design for
ease of cleaning

*

See-through
guards

*

Simple-to-adjust conveyors
and product guides

*

Safety switch for safe
blade changes & cleaning

*

Powder coated steel
& plated hardware

*

Factory-adjustable conveyor
speed or optional variable
speed control

*

Available in either left- or
right-hand configuration

Cluster Buns
English Muffins
Buttermilk Biscuits
Soft Pretzels
Hamburger Buns
Bagels

Barry Callebaut, a leading manufacturer in high-quality chocolate and cocoa products, has introduced a new chocolate that
looks to join dark, milk, and white chocolate in the pantheon of
chocolate types. The company's groundbreaking ruby choco-

Croissants
Kaiser Rolls

late is the ﬁrst new natural color for chocolate in more than
80 years. Ruby chocolate is described as an intense sensory
delight, combining berry-fruitiness and luscious smoothness.
The chocolate has a pinkish hue, which along with its fruity ﬂavor, comes from the Ruby cocoa bean. Barry Callebaut unlocks
the ﬂavor and color with a unique processing that doesn't use
berries, berry ﬂavor, or added colors. Through extensive devel-

800.277.2290 * 503-648-9967
RyanSlicer.com
2705 SE 39th Loop Suite C
Hillsboro, Oregon 97123
Fax: 503.640.3846

opment over the course of 10 years, Barry Callebaut's research
department was able to bring this new chocolate type to the
public. It was introduced in Shanghai, China, in September.
"Consumer research in very different markets conﬁrms that
Ruby chocolate not only satisﬁes a new consumer need found
among millennials, but also high purchase intent at different
price points," says Peter Boone, Barry Callebaut's chief innovation and quality officer.

32 < MAR 2017 | bakemag.com

http://www.RyanSlicer.com

bake - October 2017

Table of Contents for the Digital Edition of bake - October 2017

bake - October 2017
EDITOR'S NOTE - The Pricing Issue: making it look expensive
Contents
MANAGEMENT - Purchase Drivers
NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
TECHNICAL CORNER - Geode Cake Design
TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
PRACTICAL MARKETING - Pop-up Power
PRACTICAL MARKETING - 4 STEPS TO SUCCESS
EQUIPMENT INNOVATIONS - The Right Slicer
FOOD SAFETY - Wheat Flour Education
FEATURE - Profit Strategies
FEATURE - Sweetest bakery in America
CHOCOLATE & DECORATING - Holiday Chocolate Innovations
CAKES - Cupcake Cam Live
SWEET GOODS - Pumpkin Season
BREADS - Bread Bakers Take Global Stage
PASTRIES - All-You-Can-Eat Pie
BEVERAGES - Just the 'Sweet Facts'
FOODSERVICE - Bakery + Coffee = Success
PRODUCT SHOWCASE
CLASSIFIEDS
AD INDEX
FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - bake - October 2017
bake - October 2017 - 2
bake - October 2017 - EDITOR'S NOTE - The Pricing Issue: making it look expensive
bake - October 2017 - 4
bake - October 2017 - Contents
bake - October 2017 - MANAGEMENT - Purchase Drivers
bake - October 2017 - 7
bake - October 2017 - NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
bake - October 2017 - 9
bake - October 2017 - TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
bake - October 2017 - 11
bake - October 2017 - PRACTICAL MARKETING - 4 STEPS TO SUCCESS
bake - October 2017 - 13
bake - October 2017 - EQUIPMENT INNOVATIONS - The Right Slicer
bake - October 2017 - 15
bake - October 2017 - FOOD SAFETY - Wheat Flour Education
bake - October 2017 - 17
bake - October 2017 - FEATURE - Profit Strategies
bake - October 2017 - 19
bake - October 2017 - 20
bake - October 2017 - 21
bake - October 2017 - 22
bake - October 2017 - 23
bake - October 2017 - 24
bake - October 2017 - 25
bake - October 2017 - FEATURE - Sweetest bakery in America
bake - October 2017 - 27
bake - October 2017 - 28
bake - October 2017 - 29
bake - October 2017 - CHOCOLATE & DECORATING - Holiday Chocolate Innovations
bake - October 2017 - 31
bake - October 2017 - 32
bake - October 2017 - 33
bake - October 2017 - CAKES - Cupcake Cam Live
bake - October 2017 - 35
bake - October 2017 - SWEET GOODS - Pumpkin Season
bake - October 2017 - 37
bake - October 2017 - BREADS - Bread Bakers Take Global Stage
bake - October 2017 - 39
bake - October 2017 - PASTRIES - All-You-Can-Eat Pie
bake - October 2017 - 41
bake - October 2017 - BEVERAGES - Just the 'Sweet Facts'
bake - October 2017 - FOODSERVICE - Bakery + Coffee = Success
bake - October 2017 - PRODUCT SHOWCASE
bake - October 2017 - 45
bake - October 2017 - CLASSIFIEDS
bake - October 2017 - 47
bake - October 2017 - 48
bake - October 2017 - AD INDEX
bake - October 2017 - FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - 51
bake - October 2017 - 52
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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