Baking & Snack - June 2016 - 12

Filling in the gaps

T

The past few years have been an era of change for the
baking industry. Whether it's corporate consolidation,
generational shifts in the workforce or fierce - often
immediate - consumer demands, nothing's as it was a
decade or two ago.
It's a safe bet that things probably won't stay as they
are for long ... and the future isn't far off. I realized this
as Emily Bowers, director of education and professional
development for BEMA, spoke at the Biscuit & Cracker
Manufacturers' Association (B&CMA)'s annual technical conference last month in Atlanta. She described today's kindergarten curriculums and how they're now
teaching things like synergies and win-win outcomes in classrooms. It's hard to believe that my
own kindergartener (who, mind you, can't keep
his Goldfish off the floor of the car) is already
learning how to synergize.
But Ms. Bowers posed a great question: If
children are already getting this level of training
in elementary school, what will the leadership
landscape look like when our kids become our
middle management? It got me thinking ... if they
are learning to "play nice" on a more strategic level,
we should make sure our own sandboxes are up to snuff.
If you're looking for an example of playing nice, look no

EDITORIAL
Editorial Director
Dan Malovany
Executive Editor
Laurie Gorton
Editor/Managing Editor
Joanie Spencer
Senior Editor
Charlotte Atchley
Multimedia Editor
Matt Hamer
Contributing Editors:
Donna Berry
Theresa Cogswell
Jim Kline
Joe Stout
DESIGN
Design Services Manager
Sadowna Conarroe
Associate Design Services Manager Ryan Alcantara
Designer
Brian Peterman
Manager of Advertising Design
Becky White
Classified Ad Layout
Nick Martens

further than two key industry associations. As B&CMA
and the American Bakers Association (ABA) begin their
exploration into a potential 2017 merger, they epitomize
the concept of synergy. For the past two decades, the two
associations have had very distinct functions, ABA focusing on government relations and B&CMA specializing in
education and training.
With very little overlap, these two groups fill in each
other's gaps quite cohesively. "It's almost as if over the
past 10 years, we've been developing our specialties so
that when we came together we'd be even stronger," said
David Van Laar, B&CMA president, at the conference. "At
almost every level, it's a perfect combination. And where
there is overlap, the synergy is immediate and obvious."
It's a testament to the value of strategic partnerships.
Look for them. Create them. Nurture and grow them.
Everyone has gaps to fill, and working together, even
in non-traditional ways, will not only fill them but also
reinforce companies, teams and people - not to mention the industry as a whole. With solidarity, we can
continue to strengthen in the midst of change. And we'll
be ready with a cohesive industry when those kinderleaders come knocking.
- Joanie Spencer, editor/managing editor
jspencer@sosland.com

PUBLISHING
Publisher
Paul Lattan
Associate Publisher
Steve Berne
Audience Development Director Michael Barbee
Director of E-Business
Jon Hall
Advertising Manager
Nora Wages
Ad Materials Coordinator
Erica Reyes
Digital Systems Analyst
Marj Potts
Circulation Manager
Whitney Hartman
Director of Online Advertising & Promotions
Carrie Fluegge
Promotions Marketing Manager
Jim White

CORPORATE
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
President Emeritus
Mark Sabo
Chief Financial Officer
Staci Greco
Director of Publishing
G. Michael Gude

Editorial and Midwest Sales Office
4801 Main St., Suite 650, Kansas City, MO 64112 / Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com / Internet: www.bakingandsnack.com

BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking and snack food industries. SUBSCRIPTIONS: To apply, log on to
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territory of the US and its possessions and Canada) are accepted at $72 per year. BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2016 Sosland
Publishing Co., a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents without written permission is prohibited. Printed in USA

12 Baking & Snack June 2016 / www.bakingandsnack.com


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Baking & Snack - June 2016

Table of Contents for the Digital Edition of Baking & Snack - June 2016

Baking & Snack - June 2016
Table of Contents
Table of Contents
Editorial - Filling in the gaps
Newsfront - FDA reverses course on ‘healthy’ labeling
Bimbo restructuring into new phase
ABA president addresses workforce gap to B&CMA
FDA updates Nutrition Facts Panel
People/In Brief
AIB provides open access to kill step research
Dietary Guidelines - Decoding the process
Dietary Guidelines: A quick history
Fireking Baking Co - can't stop, won't stop
Lessons learned in the baking business
Fireking takes on niche
Train for success and safety
Frozen/Par-Baked - Living the good life
Becoming the toast of the town
Turning ciabatta into an artisan snack
Fats, Oils, Shortenings - Changing all choices
Shortening ‘mix tape’
Let’s talk organogels
Clean Label - When simpler is better
Case in point: dough tolerance
Ingredient App - The crunch of apples
R&D Perspective - It's not easy being clean
Ingredient Handling - Look before you leap
How to go with the flow
Pretzel Technology - Tale of two textures
Producing the classic pretzel
Processing Flexibility - Efficiency included
Adapting to brownfield
Bag Closing - Reliable and simple
Tech Showcase: Warehouse/Distribution - Only the beginning
Sanitation Strategies - Adding up the real costs
Industry Images - Technically speaking...
Meeting preview - All eyes on innovation
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - June 2016 - Baking & Snack - June 2016
Baking & Snack - June 2016 - 2
Baking & Snack - June 2016 - 3
Baking & Snack - June 2016 - 4
Baking & Snack - June 2016 - 5
Baking & Snack - June 2016 - 6
Baking & Snack - June 2016 - 7
Baking & Snack - June 2016 - 8
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - 10
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - Editorial - Filling in the gaps
Baking & Snack - June 2016 - 13
Baking & Snack - June 2016 - 14
Baking & Snack - June 2016 - 15
Baking & Snack - June 2016 - Bimbo restructuring into new phase
Baking & Snack - June 2016 - 17
Baking & Snack - June 2016 - FDA updates Nutrition Facts Panel
Baking & Snack - June 2016 - AIB provides open access to kill step research
Baking & Snack - June 2016 - 20
Baking & Snack - June 2016 - Dietary Guidelines - Decoding the process
Baking & Snack - June 2016 - 22
Baking & Snack - June 2016 - 23
Baking & Snack - June 2016 - 24
Baking & Snack - June 2016 - 25
Baking & Snack - June 2016 - Dietary Guidelines: A quick history
Baking & Snack - June 2016 - 27
Baking & Snack - June 2016 - 28
Baking & Snack - June 2016 - 29
Baking & Snack - June 2016 - Fireking Baking Co - can't stop, won't stop
Baking & Snack - June 2016 - 31
Baking & Snack - June 2016 - 32
Baking & Snack - June 2016 - 33
Baking & Snack - June 2016 - 34
Baking & Snack - June 2016 - 35
Baking & Snack - June 2016 - Lessons learned in the baking business
Baking & Snack - June 2016 - 37
Baking & Snack - June 2016 - Fireking takes on niche
Baking & Snack - June 2016 - 39
Baking & Snack - June 2016 - 40
Baking & Snack - June 2016 - 41
Baking & Snack - June 2016 - Train for success and safety
Baking & Snack - June 2016 - 43
Baking & Snack - June 2016 - 44
Baking & Snack - June 2016 - 45
Baking & Snack - June 2016 - 46
Baking & Snack - June 2016 - Frozen/Par-Baked - Living the good life
Baking & Snack - June 2016 - 48
Baking & Snack - June 2016 - 49
Baking & Snack - June 2016 - Becoming the toast of the town
Baking & Snack - June 2016 - 51
Baking & Snack - June 2016 - 52
Baking & Snack - June 2016 - 53
Baking & Snack - June 2016 - Turning ciabatta into an artisan snack
Baking & Snack - June 2016 - 55
Baking & Snack - June 2016 - 56
Baking & Snack - June 2016 - Fats, Oils, Shortenings - Changing all choices
Baking & Snack - June 2016 - Shortening ‘mix tape’
Baking & Snack - June 2016 - 59
Baking & Snack - June 2016 - Let’s talk organogels
Baking & Snack - June 2016 - 61
Baking & Snack - June 2016 - 62
Baking & Snack - June 2016 - 63
Baking & Snack - June 2016 - 64
Baking & Snack - June 2016 - 65
Baking & Snack - June 2016 - 66
Baking & Snack - June 2016 - Clean Label - When simpler is better
Baking & Snack - June 2016 - 68
Baking & Snack - June 2016 - 69
Baking & Snack - June 2016 - Case in point: dough tolerance
Baking & Snack - June 2016 - 71
Baking & Snack - June 2016 - 72
Baking & Snack - June 2016 - 73
Baking & Snack - June 2016 - 74
Baking & Snack - June 2016 - 75
Baking & Snack - June 2016 - 76
Baking & Snack - June 2016 - Ingredient App - The crunch of apples
Baking & Snack - June 2016 - 78
Baking & Snack - June 2016 - R&D Perspective - It's not easy being clean
Baking & Snack - June 2016 - 80
Baking & Snack - June 2016 - 81
Baking & Snack - June 2016 - 82
Baking & Snack - June 2016 - Ingredient Handling - Look before you leap
Baking & Snack - June 2016 - 84
Baking & Snack - June 2016 - 85
Baking & Snack - June 2016 - 86
Baking & Snack - June 2016 - 87
Baking & Snack - June 2016 - 88
Baking & Snack - June 2016 - 89
Baking & Snack - June 2016 - 90
Baking & Snack - June 2016 - How to go with the flow
Baking & Snack - June 2016 - 92
Baking & Snack - June 2016 - Pretzel Technology - Tale of two textures
Baking & Snack - June 2016 - 94
Baking & Snack - June 2016 - 95
Baking & Snack - June 2016 - Producing the classic pretzel
Baking & Snack - June 2016 - 97
Baking & Snack - June 2016 - 98
Baking & Snack - June 2016 - 99
Baking & Snack - June 2016 - 100
Baking & Snack - June 2016 - Processing Flexibility - Efficiency included
Baking & Snack - June 2016 - Adapting to brownfield
Baking & Snack - June 2016 - 103
Baking & Snack - June 2016 - 104
Baking & Snack - June 2016 - 105
Baking & Snack - June 2016 - 106
Baking & Snack - June 2016 - Bag Closing - Reliable and simple
Baking & Snack - June 2016 - 108
Baking & Snack - June 2016 - 109
Baking & Snack - June 2016 - 110
Baking & Snack - June 2016 - Tech Showcase: Warehouse/Distribution - Only the beginning
Baking & Snack - June 2016 - 112
Baking & Snack - June 2016 - 113
Baking & Snack - June 2016 - 114
Baking & Snack - June 2016 - Sanitation Strategies - Adding up the real costs
Baking & Snack - June 2016 - 116
Baking & Snack - June 2016 - 117
Baking & Snack - June 2016 - 118
Baking & Snack - June 2016 - Industry Images - Technically speaking...
Baking & Snack - June 2016 - 120
Baking & Snack - June 2016 - 121
Baking & Snack - June 2016 - 122
Baking & Snack - June 2016 - 123
Baking & Snack - June 2016 - Meeting preview - All eyes on innovation
Baking & Snack - June 2016 - 125
Baking & Snack - June 2016 - 126
Baking & Snack - June 2016 - Events
Baking & Snack - June 2016 - 128
Baking & Snack - June 2016 - 129
Baking & Snack - June 2016 - Ingredients & Formulating
Baking & Snack - June 2016 - 131
Baking & Snack - June 2016 - Equipment & Packaging
Baking & Snack - June 2016 - 133
Baking & Snack - June 2016 - 134
Baking & Snack - June 2016 - Patents
Baking & Snack - June 2016 - 136
Baking & Snack - June 2016 - New on the shelf
Baking & Snack - June 2016 - 138
Baking & Snack - June 2016 - 139
Baking & Snack - June 2016 - Marketplace
Baking & Snack - June 2016 - 141
Baking & Snack - June 2016 - 142
Baking & Snack - June 2016 - 143
Baking & Snack - June 2016 - 144
Baking & Snack - June 2016 - 145
Baking & Snack - June 2016 - 146
Baking & Snack - June 2016 - 147
Baking & Snack - June 2016 - 148
Baking & Snack - June 2016 - 149
Baking & Snack - June 2016 - 150
Baking & Snack - June 2016 - 151
Baking & Snack - June 2016 - 152
Baking & Snack - June 2016 - Ad Index
Baking & Snack - June 2016 - New Product Spotlight
Baking & Snack - June 2016 - 155
Baking & Snack - June 2016 - 156
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