Baking & Snack - October 2016 - 64

PIES

"We try to create some excitement in our pie program,
especially between January and September when
nobody has a pie on their shopping list."
Mark Grandinetti, Rocky Mountain Pies

As in
life...
The more flexibility
you have, the more
you can achieve!
Make all of these products with
only minutes change over time.
* Mini pancakes.
* Pancake sticks.
* Griddle cakes.
* 4" retail pancakes.
* 5" food service hotcakes
* Large 6" flapjacks
* Authentic French Toast.

Reliable solutions for Pancake, French toast and Waffle manufacturing.
972-243-8070 * www.griddlesystems.com

64 Baking & Snack October 2016 / www.bakingandsnack.com

Raspberry Lemonade, Strawberry
Margarita and S'mores pies are
results of the company looking
beyond traditional dessert flavors to get creative in its product
development.
Cyrus O'Leary's R&D department also looks to wider food
trends to inspire its latest flavors.
Chocolate
Banana,
Hazelnut
Creme and Coffee Toffee are some
of the company's latest products.
The next big thing is constantly
on the minds of the product developers, according to Mr. Dipo.
"We're constantly looking at different food shows, and one of the
first questions that gets asked is,
'What do you have that's new?' "
he said.
The American Pie Council's
National Pie Championship is
another place where new ideas
can be found and tested. Not only
does this contest see old-standby
flavors such as apple, peach and
pumpkin take home prizes but
also more inventive varieties such
as PB&J and Caramel Mocha
Almond Latte. "We're involved in
the National Pie Championships,
and we like to see what other people have come up with to get an
idea of what's out there," Mr. Dipo
said.
Rocky Mountain Pies is also
developing new pie flavors and
offering consumers options at
the major pie-centric holidays
by reinventing classic pie flavors,
namely its Pumpkin Chiffon Pie.
"There are a lot of people who
don't like pumpkin pie because
of the mouthfeel, so we had the
request from our customer base
to create one of these pies, and


http://www.griddlesystems.com

Baking & Snack - October 2016

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

Baking & Snack - October 2016
Table of Contents
Table of Contents
Editorial - First, it’s about the people
Newsfront - Kellogg thinking outside the box
Survey: Millennials prefer salty snacks
Mondelez to invest $65 million in RDQ network
Expansive nutrition database debuts
Study questions reliability of glycemic index
Peope/In Brief/In Memoriam
Advances in Technology - The Next Big Thing
Innovation on display at IBIE2016.com
Masada Bakery - The Masada Way
Going high-speed artisan
Building on an entrepreneurial base
Retail - Hitting the Accelerator
Tapping into “click and connect” e-commerce
Pies - A Reason to Celebrate
Making room for a little dessert
Fruits & Nuts - Get Zany
Trending: Flavored, candied nuts
Going nutty in more ways than one
Starches - Take Another Look
Four types, many functions
Patent covers resistant-starch wheat
FDA decides official definition
Ingredient App - The Cherry on Top
Mixing - The 'Art' of Automation
Sweet Goods Technology - Samll Deposits, Big Impact
Accessible depositors for easy cleaning
Inline Safety - Safe on all Fronts
Sanitation Strategies - Avoiding Accidental Allergens
Meeting Preview - Looming Label Changes
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - October 2016 - Baking & Snack - October 2016
Baking & Snack - October 2016 - 2
Baking & Snack - October 2016 - 3
Baking & Snack - October 2016 - 4
Baking & Snack - October 2016 - 5
Baking & Snack - October 2016 - 6
Baking & Snack - October 2016 - 7
Baking & Snack - October 2016 - 8
Baking & Snack - October 2016 - Table of Contents
Baking & Snack - October 2016 - 10
Baking & Snack - October 2016 - Table of Contents
Baking & Snack - October 2016 - Editorial - First, it’s about the people
Baking & Snack - October 2016 - 13
Baking & Snack - October 2016 - 14
Baking & Snack - October 2016 - 15
Baking & Snack - October 2016 - Survey: Millennials prefer salty snacks
Baking & Snack - October 2016 - 17
Baking & Snack - October 2016 - Study questions reliability of glycemic index
Baking & Snack - October 2016 - Peope/In Brief/In Memoriam
Baking & Snack - October 2016 - 20
Baking & Snack - October 2016 - 21
Baking & Snack - October 2016 - 22
Baking & Snack - October 2016 - Advances in Technology - The Next Big Thing
Baking & Snack - October 2016 - Innovation on display at IBIE2016.com
Baking & Snack - October 2016 - 25
Baking & Snack - October 2016 - 26
Baking & Snack - October 2016 - 27
Baking & Snack - October 2016 - Masada Bakery - The Masada Way
Baking & Snack - October 2016 - 29
Baking & Snack - October 2016 - 30
Baking & Snack - October 2016 - 31
Baking & Snack - October 2016 - 32
Baking & Snack - October 2016 - 33
Baking & Snack - October 2016 - 34
Baking & Snack - October 2016 - 35
Baking & Snack - October 2016 - Going high-speed artisan
Baking & Snack - October 2016 - 37
Baking & Snack - October 2016 - 38
Baking & Snack - October 2016 - 39
Baking & Snack - October 2016 - 40
Baking & Snack - October 2016 - 41
Baking & Snack - October 2016 - Building on an entrepreneurial base
Baking & Snack - October 2016 - 43
Baking & Snack - October 2016 - 44
Baking & Snack - October 2016 - 45
Baking & Snack - October 2016 - 46
Baking & Snack - October 2016 - Retail - Hitting the Accelerator
Baking & Snack - October 2016 - 48
Baking & Snack - October 2016 - 49
Baking & Snack - October 2016 - Tapping into “click and connect” e-commerce
Baking & Snack - October 2016 - 51
Baking & Snack - October 2016 - 52
Baking & Snack - October 2016 - 53
Baking & Snack - October 2016 - 54
Baking & Snack - October 2016 - 55
Baking & Snack - October 2016 - 56
Baking & Snack - October 2016 - 57
Baking & Snack - October 2016 - 58
Baking & Snack - October 2016 - Pies - A Reason to Celebrate
Baking & Snack - October 2016 - 60
Baking & Snack - October 2016 - 61
Baking & Snack - October 2016 - Making room for a little dessert
Baking & Snack - October 2016 - 63
Baking & Snack - October 2016 - 64
Baking & Snack - October 2016 - 65
Baking & Snack - October 2016 - 66
Baking & Snack - October 2016 - Fruits & Nuts - Get Zany
Baking & Snack - October 2016 - 68
Baking & Snack - October 2016 - 69
Baking & Snack - October 2016 - Trending: Flavored, candied nuts
Baking & Snack - October 2016 - 71
Baking & Snack - October 2016 - Going nutty in more ways than one
Baking & Snack - October 2016 - 73
Baking & Snack - October 2016 - 74
Baking & Snack - October 2016 - Starches - Take Another Look
Baking & Snack - October 2016 - Four types, many functions
Baking & Snack - October 2016 - 77
Baking & Snack - October 2016 - Patent covers resistant-starch wheat
Baking & Snack - October 2016 - 79
Baking & Snack - October 2016 - FDA decides official definition
Baking & Snack - October 2016 - 81
Baking & Snack - October 2016 - 82
Baking & Snack - October 2016 - Ingredient App - The Cherry on Top
Baking & Snack - October 2016 - 84
Baking & Snack - October 2016 - Mixing - The 'Art' of Automation
Baking & Snack - October 2016 - 86
Baking & Snack - October 2016 - 87
Baking & Snack - October 2016 - 88
Baking & Snack - October 2016 - 89
Baking & Snack - October 2016 - 90
Baking & Snack - October 2016 - 91
Baking & Snack - October 2016 - 92
Baking & Snack - October 2016 - 93
Baking & Snack - October 2016 - 94
Baking & Snack - October 2016 - Sweet Goods Technology - Samll Deposits, Big Impact
Baking & Snack - October 2016 - Accessible depositors for easy cleaning
Baking & Snack - October 2016 - 97
Baking & Snack - October 2016 - 98
Baking & Snack - October 2016 - 99
Baking & Snack - October 2016 - 100
Baking & Snack - October 2016 - 101
Baking & Snack - October 2016 - 102
Baking & Snack - October 2016 - 103
Baking & Snack - October 2016 - 104
Baking & Snack - October 2016 - Inline Safety - Safe on all Fronts
Baking & Snack - October 2016 - 106
Baking & Snack - October 2016 - 107
Baking & Snack - October 2016 - 108
Baking & Snack - October 2016 - 109
Baking & Snack - October 2016 - 110
Baking & Snack - October 2016 - 111
Baking & Snack - October 2016 - Sanitation Strategies - Avoiding Accidental Allergens
Baking & Snack - October 2016 - 113
Baking & Snack - October 2016 - 114
Baking & Snack - October 2016 - Meeting Preview - Looming Label Changes
Baking & Snack - October 2016 - 116
Baking & Snack - October 2016 - Events
Baking & Snack - October 2016 - 118
Baking & Snack - October 2016 - 119
Baking & Snack - October 2016 - 120
Baking & Snack - October 2016 - Ingredients & Formulating
Baking & Snack - October 2016 - 122
Baking & Snack - October 2016 - 123
Baking & Snack - October 2016 - Equipment & Packaging
Baking & Snack - October 2016 - 125
Baking & Snack - October 2016 - 126
Baking & Snack - October 2016 - 127
Baking & Snack - October 2016 - 128
Baking & Snack - October 2016 - Patents
Baking & Snack - October 2016 - 130
Baking & Snack - October 2016 - New on the Shelf
Baking & Snack - October 2016 - 132
Baking & Snack - October 2016 - Marketplace
Baking & Snack - October 2016 - 134
Baking & Snack - October 2016 - 135
Baking & Snack - October 2016 - 136
Baking & Snack - October 2016 - 137
Baking & Snack - October 2016 - 138
Baking & Snack - October 2016 - 139
Baking & Snack - October 2016 - 140
Baking & Snack - October 2016 - 141
Baking & Snack - October 2016 - 142
Baking & Snack - October 2016 - 143
Baking & Snack - October 2016 - 144
Baking & Snack - October 2016 - Ad Index
Baking & Snack - October 2016 - New Product Spotlight
Baking & Snack - October 2016 - 147
Baking & Snack - October 2016 - 148
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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