contents 85 November 2012 Trends New Product Spotlight Vol. 34, No.10 114 Formulation Starch: A baker’s ‘go to’ ingredient Immune-boosting baked foods Theresa Cogswell: Another dairy choice Q&A: Staying ahead with innovation 55 65 67 69 Equipment Improved freezer technology Adding the finishing touch with icing 73 79 Operations Make the most of your fleet Case Study: Amoroso’s Baking Jim Kline: International construction 85 90 93 Innovations 55 79 Ingredient News Products & Packaging Patents New on the Shelf 100 102 104 105 & Editorial News People Industry Images: TIA Calendar of Events Advertisers’ Index 12 14 20 97 99 113 “ 22 Our decision to become a niche player has been a key factor in our success. Yianny Caparos, Gold Standard Baking “ November 2012 / Baking & Snack / 11 www.bakingandsnack.comhttp://www.linkedin.com/groups/Baking-Snack-Sosland-Publishing-2076956?gid=2076956 http://www.facebook.com/BakingandSnack https://twitter.com/bakingsnackmag http://www.bakingandsnack.com