Baking&Snack - February 2013 - 121

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Award Winning Pastry Chef
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Drum-dried pear powder, flakes
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Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado—voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
“The whole family is involved in the
wedding business,” said Meyer. “My wife
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Rachel work with the customers; son
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business gain the great reputation it has today.
Each Saturday, future brides can come to an
open house to sample a multitude of
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is everything,” said Meyer. “I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream.” He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. “In this business, a good
name is earned—not purchased,” said
Meyer. “You have to earn repeat business in
the service and quality you provide.”
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by
fax at 574-287-7161, or visit our website at:
www.internationalbakers.com.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
For more information, see Page 133

www.bakingandsnack.com

February 2013 / Baking & Snack / 121


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Baking&Snack - February 2013

Table of Contents for the Digital Edition of Baking&Snack - February 2013

Baking&Snack - February 2013
Table of Contents
Table of Contents
Editorial - Optimism in covering grain-based foods
Newsfront - FSMA regulations start to take shape
Kraft, Kellogg dispute resealable packaging technology
Bimbo to build $75 million bakery
Warehouse exemption comes to fruition
Institute predicts top health trends
In Brief
People/In Memoriam
2013 Baking Hall of Fame - Inspired Choices
2013 Baking Hall of Fame - A Baker's Baker
2013 Baking Hall of Fame - Master of Automation
2013 Baking Hall of Fame - Theory into Practice
Making the Safe Bet
Searching for the Sure Thing
Wholesome products = healthy profits
Master of convenience
A constantly diversifying company
Trends - In Pursuit of Healthier
Balancing the cost of health
Formulation - Proper Texture: It's Expected
Carbohydrate connection
Formulation - Natural Solutions
Formulations - Salt-reducing Salt
Equipment - Attaining the Best Bake
Equipment - Delivering Versatility and Variety
Equipment - Packaging Ups and Downs
Gravitating toward vertical packaging
Q&A Food Safety - New Standards for Sanitation
Sanitation Strategies - The (Not So) Good Old Days
Meeting Preview - IBIE: Where Business Gets Done
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - February 2013 - Baking&Snack - February 2013
Baking&Snack - February 2013 - 2
Baking&Snack - February 2013 - 3
Baking&Snack - February 2013 - 4
Baking&Snack - February 2013 - 5
Baking&Snack - February 2013 - 6
Baking&Snack - February 2013 - 7
Baking&Snack - February 2013 - 8
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - 10
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - Editorial - Optimism in covering grain-based foods
Baking&Snack - February 2013 - 13
Baking&Snack - February 2013 - Bimbo to build $75 million bakery
Baking&Snack - February 2013 - 15
Baking&Snack - February 2013 - In Brief
Baking&Snack - February 2013 - 17
Baking&Snack - February 2013 - People/In Memoriam
Baking&Snack - February 2013 - 19
Baking&Snack - February 2013 - 20
Baking&Snack - February 2013 - 21
Baking&Snack - February 2013 - 22
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Inspired Choices
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - A Baker's Baker
Baking&Snack - February 2013 - 25
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Master of Automation
Baking&Snack - February 2013 - 27
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Theory into Practice
Baking&Snack - February 2013 - 29
Baking&Snack - February 2013 - Making the Safe Bet
Baking&Snack - February 2013 - 31
Baking&Snack - February 2013 - 32
Baking&Snack - February 2013 - 33
Baking&Snack - February 2013 - 34
Baking&Snack - February 2013 - 35
Baking&Snack - February 2013 - Searching for the Sure Thing
Baking&Snack - February 2013 - 37
Baking&Snack - February 2013 - 38
Baking&Snack - February 2013 - 39
Baking&Snack - February 2013 - Wholesome products = healthy profits
Baking&Snack - February 2013 - 41
Baking&Snack - February 2013 - 42
Baking&Snack - February 2013 - 43
Baking&Snack - February 2013 - 44
Baking&Snack - February 2013 - 45
Baking&Snack - February 2013 - 46
Baking&Snack - February 2013 - 47
Baking&Snack - February 2013 - Master of convenience
Baking&Snack - February 2013 - 49
Baking&Snack - February 2013 - 50
Baking&Snack - February 2013 - 51
Baking&Snack - February 2013 - A constantly diversifying company
Baking&Snack - February 2013 - 53
Baking&Snack - February 2013 - 54
Baking&Snack - February 2013 - 55
Baking&Snack - February 2013 - 56
Baking&Snack - February 2013 - 57
Baking&Snack - February 2013 - 58
Baking&Snack - February 2013 - Trends - In Pursuit of Healthier
Baking&Snack - February 2013 - 60
Baking&Snack - February 2013 - 61
Baking&Snack - February 2013 - 62
Baking&Snack - February 2013 - 63
Baking&Snack - February 2013 - 64
Baking&Snack - February 2013 - Balancing the cost of health
Baking&Snack - February 2013 - 66
Baking&Snack - February 2013 - Formulation - Proper Texture: It's Expected
Baking&Snack - February 2013 - 68
Baking&Snack - February 2013 - 69
Baking&Snack - February 2013 - 70
Baking&Snack - February 2013 - 71
Baking&Snack - February 2013 - 72
Baking&Snack - February 2013 - 73
Baking&Snack - February 2013 - Carbohydrate connection
Baking&Snack - February 2013 - 75
Baking&Snack - February 2013 - 76
Baking&Snack - February 2013 - Formulation - Natural Solutions
Baking&Snack - February 2013 - 78
Baking&Snack - February 2013 - 79
Baking&Snack - February 2013 - 80
Baking&Snack - February 2013 - 81
Baking&Snack - February 2013 - 82
Baking&Snack - February 2013 - 83
Baking&Snack - February 2013 - 84
Baking&Snack - February 2013 - Formulations - Salt-reducing Salt
Baking&Snack - February 2013 - 86
Baking&Snack - February 2013 - 87
Baking&Snack - February 2013 - 88
Baking&Snack - February 2013 - Equipment - Attaining the Best Bake
Baking&Snack - February 2013 - 90
Baking&Snack - February 2013 - 91
Baking&Snack - February 2013 - 92
Baking&Snack - February 2013 - 93
Baking&Snack - February 2013 - 94
Baking&Snack - February 2013 - 95
Baking&Snack - February 2013 - 96
Baking&Snack - February 2013 - Equipment - Delivering Versatility and Variety
Baking&Snack - February 2013 - 98
Baking&Snack - February 2013 - 99
Baking&Snack - February 2013 - 100
Baking&Snack - February 2013 - 101
Baking&Snack - February 2013 - 102
Baking&Snack - February 2013 - 103
Baking&Snack - February 2013 - 104
Baking&Snack - February 2013 - Equipment - Packaging Ups and Downs
Baking&Snack - February 2013 - 106
Baking&Snack - February 2013 - 107
Baking&Snack - February 2013 - 108
Baking&Snack - February 2013 - Gravitating toward vertical packaging
Baking&Snack - February 2013 - 110
Baking&Snack - February 2013 - Q&A Food Safety - New Standards for Sanitation
Baking&Snack - February 2013 - 112
Baking&Snack - February 2013 - 113
Baking&Snack - February 2013 - Sanitation Strategies - The (Not So) Good Old Days
Baking&Snack - February 2013 - Meeting Preview - IBIE: Where Business Gets Done
Baking&Snack - February 2013 - 116
Baking&Snack - February 2013 - 117
Baking&Snack - February 2013 - 118
Baking&Snack - February 2013 - Calendar of Events
Baking&Snack - February 2013 - Innovations
Baking&Snack - February 2013 - Ingredient News
Baking&Snack - February 2013 - Products & Packaging
Baking&Snack - February 2013 - 123
Baking&Snack - February 2013 - 124
Baking&Snack - February 2013 - 125
Baking&Snack - February 2013 - New on the Shelf
Baking&Snack - February 2013 - Marketplace
Baking&Snack - February 2013 - 128
Baking&Snack - February 2013 - 129
Baking&Snack - February 2013 - 130
Baking&Snack - February 2013 - 131
Baking&Snack - February 2013 - 132
Baking&Snack - February 2013 - Ad Index
Baking&Snack - February 2013 - New Product Spotlight
Baking&Snack - February 2013 - 135
Baking&Snack - February 2013 - 136
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