bake - February 2018 - cake14

INNOVATIVE PRODUCTS

NATURAL FOOD COLOR

CUSTOM ICE

SUPPORTING GREAT CAKES

Chefmaster Natural color products are
plant-based concentrated color that mix
easily without altering the texture, taste
or smell or your product. Chefmaster
Natural Food Color comes in bright,
vivid colors that can be used for a wide
variety of specialty needs and delivered
in natural, oil, glycerin and sugar
systems.
www.chefmaster.la

You can expect more consistent results
and time-saving efficiency with this
new ready-to-whip buttercream-style
icing from Flavor Right. Custom Ice
blends well with flavors and inclusions
and maintains beautiful colors for days
without fading...and did we mention
its fondants new best friend! Visit our
Facebook page & website to watch our
Mix Master video series featuring all of
our favorite ways to use Custom Ice -
the possibilities are endless!
www.flavorright.com

W Packaging offers premium cake boxes in multiple sizes, heavyweight and the
ideal height for your tallest creations.
Our Sweet Carrier Collection of cake
boxes are offered in a variety of sizes,
including 10", 12",14",16", and 18" and
are available in both 8" and 12" depths.
www.wpackaging.net

FLOWER RINGS

VERSATILE CAKE MIXES

CAKE PANS

Flowers so beautiful your customers
will think they are real. New for your
bakery, try DecoPac's Garden Flower
rings. These rings pair perfectly with the
sunshine of spring or upcoming holidays
such as Easter and Mother's Day. Each
ring features photo-realistic images
and texture to give the look of freshly
bloomed flowers.
www.DecoPac.com

Today's consumers demand flavor,
quality and something special. Dawn
can help you bring these characteristics
to your cake products with Baker's
Request™ cake mix. These versatile
mixes are perfect for both your
traditional and signature creations.
Make your customers' special moments
a little sweeter with Dawn and Baker's
Request™ cake mixes.
www.dawnfoods.com

Magic Line Heavy-Gauge Aluminum
Bakeware are expertly crafted in
America. These cake pans come in all
shapes and sizes. Round cake pans (16
gauge) range from 2" to 24" in diameter
& depths from 1" to 3.5", cheese cake
pans (16 gauge) range from 3" to 16" in
diameter & 2"to 3" in depth, and square
pans (14 gauge) range from 4" to 20" on
the sides & 2" to 3" in depth.
(800) 736-8443

14

2018

THE SPRING ISSUE



http://www.wpackaging.net http://www.wpackaging.net http://www.chefmaster.la http://www.chefmaster.la http://www.flavorright.com http://www.DecoPac.com http://www.DecoPac.com http://www.dawnfoods.com http://www.dawnfoods.com

bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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