Baking&Snack - December 2011 - 14

NEWSFRONT
NEWS | TECHNOLOGY

Bakers compete for best raisin bread
Thirty-seven finalists competed in the fourth annual America’s Best Raisin Bread Contest Oct. 14-15 at AIB International in Manhattan, KS. Competing in artisan, commercial and breakfast categories, the finalists came under close scrutiny from six judges including Baking & Snack’s Dan Malovany, editor, and Theresa Cogswell, columnist and founder of BakerCogs, Inc., Olathe, KS. The judging board awarded three prizes in each category — Grand Prize, Judge’s Prize and Idea Prize — with winners receiving plaques and an all-expenses-paid trip to California to visit the Culinary Institute of America in St. Helena and the growing areas of California raisins. It also awarded prizes to the top student competitors in each category. “The quality was so good the judges convinced us to award three additional prizes to bakers who were very deserving,” said Larry Blagg, senior vice-president of marketing for the California Raisin Marketing Board, which sponsors the contest. “In one case, the judges deemed a gluten-free bread product ‘the best they’ve ever tasted.’” The winners of these special prizes, the California Prize, each received a plaque and $500 for their efforts. Next year’s contest will start in January. Bakers interested in competing should contact Theresa Cogswell at bakercogs@sbcglobal.net.  Artisan Grand Prize winner Gary Gottenbusch of Servatii Pastry Shop, Cincinnati, OH, wowed the judges with his California Raisin Walnut Pretzel. A third-generation German-trained master baker, Mr. Gottenbusch owns more than a dozen bakeries in Ohio and Kentucky. His tip for bakers: “Be consistent. Follow the formula. Baking is a science. It’s all about time, temperature and consistency.”
CALIFORNIA RAISIN MARKETING BOARD

NEWS IN BRIEF
Orkin, the IPM Institute of North America and NSF International named Turano Florida Bun, Orlando, FL, a 2011 Gold Medal IPM Partner Award winner for the bakery’s outstanding
commitment to Integrated Pest Management partnerships.

Utz Quality Foods, Inc., Hanover, PA, acquired the Wachusett Potato Chip Co., Inc., Fitchburg, MA.
Utz intends to retain all of the employees and route salespersons associated with Wachusett.

Grand Prize ARTISAN

Grand Prize COMMERCIAL

 Rachel Crampsey of Tribeca Oven, Carlstadt, NJ, won the Commercial Grand Prize with her Currant Seeduction Bread. Although Ms. Crampsey started her career as a French teacher, she has been baking seriously for 11 years. She advised other bakers not to be afraid to take chances because it’s not always about following the formula.
CALIFORNIA RAISIN MARKETING BOARD

The American Society of Baking (ASB) and International Society of Baking (ISB) postponed the inaugural ISB Middle East and Africa Conference and Expo because of low conference numbers. The societies refunded delegates, sponsors and exhibitors, sent back exhibit materials at their own cost and covered hotel cancellation charges. A new date in 2012 has yet to be determined.

Grand Prize BREAKFAST

 Double California Raisin Whole Wheat Croissants captured the Breakfast Grand Prize for Philippe Sanchez of Marriott International, Orlando, FL. Having begun baking 18 years ago, Mr. Sanchez worked out the winning formula through trial and error. He urged other bakers not to be discouraged; try, try again. “Bake for you,” he said.
CALIFORNIA RAISIN MARKETING BOARD

PMMI raised $45,000 to support packaging and processing industry education through its 2011 Education and Training Golf Tournament, held in conjunction with Pack
Expo Las Vegas 2011.

Colloides Naturels International, Bio Serae Laboritoires and Nutriprocess are now known officially as Nexira, Rouen, France. The company
consists of three complementary businesses: Nexira Food, Nexira Health and Nexira Technology.

BAKING & SNACK / December 2011

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Baking&Snack - December 2011

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