Baking&Snack - August 2012 - 141

INGREDIENT NEWS

The Best Ingredients Produce The Best Products

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White whole wheat flour
ADM Milling’s Kansas Diamond White Whole Wheat Flour contributes the nutritional value of whole grains while retaining the mild flavor and smooth texture characteristics of conventional white refined flours. Suitable for baked foods and snacks, Kansas Diamond can meet consumers’ demands for healthier foods without having to give up the flavors they prefer. The company offers its team of technical specialists to assist with developing new products or reformulating current ones. (800) 422-1688 • www.adm.com/milling

are Dunford How goodChocolate CakeBakers’ Double Fudge Donuts? Good enough for special request deliveries to the sky boxes at Mile High Stadium during Denver Broncos games. Good enough for private jets to make special stops to pick them up from the bakery. Now known as Dunford Bakers, the company began as the Dunford Bread Company in 1931 in Salt Lake City, Utah. John Stevens, the president of Dunford Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area. Dunford is in production 365 days of the year. This popular bakery has one retail location, and supplies baked goods to area grocery stores. In addition, it produces many private label brands. While Double Fudge Chocolate Cake Donuts are Dunford Bakers’ most famous product, the Pumpkin Chocolate Cookies have many fans. Mr. Stevens is proud that Dunford Bakers provides 100 people with employment, many of whom are long-time employees. The secret of Dunford Bakers’ success over the years is the reputation it has built for taking care of its customers by supplying a quality product at a reasonable price. “We put quality into everything we do. We don’t cut corners and we use the best ingredients in order to produce the best product for our customers,” said John Stevens. To that end, Dunford Bakers uses International® Bakers Services’ flavors such as BLO&V®, B&V®, Raspberry and Pumpkin Pie. “I have known of International® Bakers Services’ flavors my whole life,” said Mr. Stevens. “We are always experimenting with new flavors in order to offer a variety of tasty treats to our customers.” Whether you are looking for consistent quality in your products or new flavors, turn to International® Bakers Services to reach your goals. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
For more information, see Page 153

Leaner-label cake emulsifier
Palsgaard SA 6600 activated powdered cake emulsifier from Palsgaard allows bakers to make fresh, moist cakes with leaner labels and healthier profiles. It contains only one material that needs to be added to the label: the emulsifier. Its wheat flour carrier is already listed by the ingredient statement on the package. It enables bakers to replace fats containing high levels of saturates with liquid vegetable oils. It suits both aerated and nonaerated cakes and can be used effectively in pound cakes, Swiss rolls, cupcakes, muffins and all types of sponge cakes. (973) 998-7951 • www.palsgaard.com

Authentic European sourdoughs
Lentia Enterprises offers authentic sourdoughs made in Germany by Ireks. Rye and wheat sours come as concentrated liquids and dry powders. Produced by the classic three-stage method, they use controlled strains of bacteria and a natural fermentation process. The degree of acidity varies from 100 to 200 for liquid forms and 40 to 170 for the dry styles. Some emphasize flavor while others heighten aroma. (604) 576-8838 • www.lentia.com

Low-moisture dried peaches
Van Drunen Farms introduces its low-moisture dried peaches for use in baked foods such as cupcakes, muffins, scones, bakery mixes and quick breads. Made by replacing the water in the raw fruit with sugar or other natural sweeteners, these shelf-stable pieces retain their attractive golden-yellow color and take on a sweet flavor while remaining moist. They do not add unwanted liquids to foods as the raw fruit often does. Batters keep the appropriate consistency and bake normally for a moist finished product. (815) 472-3100 • www.vandrunenfarms.com

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August 2012 / Baking & Snack / 141


http://www.adm.com/milling http://www.palsgaard.com http://www.lentia.com http://www.vandrunenfarms.com http://www.bakingandsnack.com

Baking&Snack - August 2012

Table of Contents for the Digital Edition of Baking&Snack - August 2012

Baking&Snack - August 2012
Table of Contents
Table of Contents
Editorial - Same old problem
News Front - Hearthside Food Solutions expanding in Kentucky
AMF expands reach with purchase of Tromp
Canada-based Ace Bakery lured to the US
GFF appoints Cochran as executive director
In Brief
News - Smart Balance boosts gluten-free position
ABA sounds off on sugar reform, clean air
Board amends organic standards
QSRs to capture more consumer dollars
General Mills restructures for a rebound
Bunge opens culinary center
Turkington transforms into Baker Thermal Solutions
News/People
In Memoriam
Exclusive Report - Leading by Example
Exclusive Report - A glimpse of Azcapotzalco
Tyson Mexican Original - Tyson Tackles Growth
Tortillas and Flatbreads - Stretching the Bread Category
Marketing Q&A - Making a Connection
Inclusions - A Bit of Help
Kids' Health - Urgent Care
2012 Hard Wheat Tour - Wheat in the Making
Cuts Sodium, Keeps Flavor
R&D Perspective - Testing, Testing
Ovens - Controlling Consistency
Slicing Systems - Making the Cut
Packaging Robots - Tireless Workers
Case Study - Made to Order
Food Safety Q&A - Safety from the Ground Up
Science, Sand, Sun
Industry Images - Idea exchange in paradise
Industry Images - From the world of food science
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Perfect Harmony
Baking&Snack - August 2012 - Baking&Snack - August 2012
Baking&Snack - August 2012 - 2
Baking&Snack - August 2012 - 3
Baking&Snack - August 2012 - 4
Baking&Snack - August 2012 - 5
Baking&Snack - August 2012 - 6
Baking&Snack - August 2012 - 7
Baking&Snack - August 2012 - 8
Baking&Snack - August 2012 - Table of Contents
Baking&Snack - August 2012 - 10
Baking&Snack - August 2012 - Table of Contents
Baking&Snack - August 2012 - Editorial - Same old problem
Baking&Snack - August 2012 - 13
Baking&Snack - August 2012 - Canada-based Ace Bakery lured to the US
Baking&Snack - August 2012 - In Brief
Baking&Snack - August 2012 - Board amends organic standards
Baking&Snack - August 2012 - QSRs to capture more consumer dollars
Baking&Snack - August 2012 - General Mills restructures for a rebound
Baking&Snack - August 2012 - 19
Baking&Snack - August 2012 - Turkington transforms into Baker Thermal Solutions
Baking&Snack - August 2012 - 21
Baking&Snack - August 2012 - In Memoriam
Baking&Snack - August 2012 - 23
Baking&Snack - August 2012 - Exclusive Report - Leading by Example
Baking&Snack - August 2012 - 25
Baking&Snack - August 2012 - 26
Baking&Snack - August 2012 - 27
Baking&Snack - August 2012 - 28
Baking&Snack - August 2012 - 29
Baking&Snack - August 2012 - 30
Baking&Snack - August 2012 - 31
Baking&Snack - August 2012 - 32
Baking&Snack - August 2012 - 33
Baking&Snack - August 2012 - 34
Baking&Snack - August 2012 - 35
Baking&Snack - August 2012 - 36
Baking&Snack - August 2012 - 37
Baking&Snack - August 2012 - Exclusive Report - A glimpse of Azcapotzalco
Baking&Snack - August 2012 - 39
Baking&Snack - August 2012 - 40
Baking&Snack - August 2012 - 41
Baking&Snack - August 2012 - Tyson Mexican Original - Tyson Tackles Growth
Baking&Snack - August 2012 - 43
Baking&Snack - August 2012 - 44
Baking&Snack - August 2012 - 45
Baking&Snack - August 2012 - 46
Baking&Snack - August 2012 - 47
Baking&Snack - August 2012 - 48
Baking&Snack - August 2012 - 49
Baking&Snack - August 2012 - 50
Baking&Snack - August 2012 - 51
Baking&Snack - August 2012 - 52
Baking&Snack - August 2012 - Tortillas and Flatbreads - Stretching the Bread Category
Baking&Snack - August 2012 - 54
Baking&Snack - August 2012 - 55
Baking&Snack - August 2012 - 56
Baking&Snack - August 2012 - 57
Baking&Snack - August 2012 - 58
Baking&Snack - August 2012 - 59
Baking&Snack - August 2012 - 60
Baking&Snack - August 2012 - 61
Baking&Snack - August 2012 - 62
Baking&Snack - August 2012 - Marketing Q&A - Making a Connection
Baking&Snack - August 2012 - 64
Baking&Snack - August 2012 - 65
Baking&Snack - August 2012 - 66
Baking&Snack - August 2012 - Inclusions - A Bit of Help
Baking&Snack - August 2012 - 68
Baking&Snack - August 2012 - 69
Baking&Snack - August 2012 - 70
Baking&Snack - August 2012 - 71
Baking&Snack - August 2012 - 72
Baking&Snack - August 2012 - 73
Baking&Snack - August 2012 - 74
Baking&Snack - August 2012 - 75
Baking&Snack - August 2012 - 76
Baking&Snack - August 2012 - Kids' Health - Urgent Care
Baking&Snack - August 2012 - 78
Baking&Snack - August 2012 - 79
Baking&Snack - August 2012 - 80
Baking&Snack - August 2012 - 81
Baking&Snack - August 2012 - 82
Baking&Snack - August 2012 - 83
Baking&Snack - August 2012 - 84
Baking&Snack - August 2012 - 85
Baking&Snack - August 2012 - 86
Baking&Snack - August 2012 - 2012 Hard Wheat Tour - Wheat in the Making
Baking&Snack - August 2012 - 88
Baking&Snack - August 2012 - 89
Baking&Snack - August 2012 - 90
Baking&Snack - August 2012 - 91
Baking&Snack - August 2012 - 92
Baking&Snack - August 2012 - 93
Baking&Snack - August 2012 - Cuts Sodium, Keeps Flavor
Baking&Snack - August 2012 - 95
Baking&Snack - August 2012 - R&D Perspective - Testing, Testing
Baking&Snack - August 2012 - 97
Baking&Snack - August 2012 - 98
Baking&Snack - August 2012 - Ovens - Controlling Consistency
Baking&Snack - August 2012 - 100
Baking&Snack - August 2012 - 101
Baking&Snack - August 2012 - 102
Baking&Snack - August 2012 - 103
Baking&Snack - August 2012 - 104
Baking&Snack - August 2012 - 105
Baking&Snack - August 2012 - 106
Baking&Snack - August 2012 - 107
Baking&Snack - August 2012 - 108
Baking&Snack - August 2012 - 109
Baking&Snack - August 2012 - 110
Baking&Snack - August 2012 - Slicing Systems - Making the Cut
Baking&Snack - August 2012 - 112
Baking&Snack - August 2012 - 113
Baking&Snack - August 2012 - 114
Baking&Snack - August 2012 - 115
Baking&Snack - August 2012 - 116
Baking&Snack - August 2012 - 117
Baking&Snack - August 2012 - 118
Baking&Snack - August 2012 - Packaging Robots - Tireless Workers
Baking&Snack - August 2012 - 120
Baking&Snack - August 2012 - 121
Baking&Snack - August 2012 - 122
Baking&Snack - August 2012 - 123
Baking&Snack - August 2012 - Case Study - Made to Order
Baking&Snack - August 2012 - 125
Baking&Snack - August 2012 - 126
Baking&Snack - August 2012 - 127
Baking&Snack - August 2012 - 128
Baking&Snack - August 2012 - Food Safety Q&A - Safety from the Ground Up
Baking&Snack - August 2012 - 130
Baking&Snack - August 2012 - Science, Sand, Sun
Baking&Snack - August 2012 - 132
Baking&Snack - August 2012 - 133
Baking&Snack - August 2012 - Industry Images - Idea exchange in paradise
Baking&Snack - August 2012 - 135
Baking&Snack - August 2012 - Industry Images - From the world of food science
Baking&Snack - August 2012 - 137
Baking&Snack - August 2012 - Events
Baking&Snack - August 2012 - 139
Baking&Snack - August 2012 - Innovations
Baking&Snack - August 2012 - Ingredient News
Baking&Snack - August 2012 - Products & Packaging
Baking&Snack - August 2012 - 143
Baking&Snack - August 2012 - 144
Baking&Snack - August 2012 - 145
Baking&Snack - August 2012 - New on the Shelf
Baking&Snack - August 2012 - Marketplace
Baking&Snack - August 2012 - 148
Baking&Snack - August 2012 - 149
Baking&Snack - August 2012 - 150
Baking&Snack - August 2012 - 151
Baking&Snack - August 2012 - 152
Baking&Snack - August 2012 - Ad Index
Baking&Snack - August 2012 - New Product Spotlight - Perfect Harmony
Baking&Snack - August 2012 - 155
Baking&Snack - August 2012 - 156
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