bake - August 2012 - 8

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showcase the talents of our chefs through live product demonstrations and training,” said Bill McCullough, director of marketing. “We can build a bridge between the applications scientists and culinary experts from our Chef’s group to create on-trend menu items for foodservice as well as develop new product concepts that end up on the retail shelf.”

FlammAroma, which harmoniously combines traditional baking and state-of-the-art technology. This oven is ﬁred with wood pellets, a renewable fuel that is CO2 neutral and has a higher energy density than wood. The FlammAroma also has the advantage of a very short heating-up phase, low energy consumption, and last but not least, an elegant design in steel.

Chefmaster Moves to New Plant
As of July 24, 2012, Chefmaster will be changing the location of its plant. Chefmaster’s contact information is 501 Airpark Drive, Fullerton, CA 92833. Phone: 713-554-4000; Fax: 714-554-4410. For more information, contact your local sales representative or email Chefmaster@bkcompany.com.

Hot Bread Opens in Harlem
Hot Bread Almacen at La Marqueta has opened at 1590 Park Avenue at East 115th Street in New York City. The Spanish word for general store, Almacen is located in La Marqueta, the historic Spanish Harlem food market that also houses Hot Bread Kitchen’s production facility. Hot Bread Almacen features a full line of award-winning breads, such as Moroccan M’smen and seasonal focaccia, plus products from Hot Bread’s culinary incubator, HBK Incubates. Hot Bread Almacen also offers the following items sold exclusively at the storefront: the Bialy al Barrio (egg, cheese and hot sauce on Hot Bread Kitchen’s signature bialy), freshly ground masa, tortillas hot from the press (during select hours) and a different lunch special each day ranging from Ethiopian food, to Mexican tlacoyos. Hot Bread Kitchen is a non-proﬁt business that enhances the future for immigrant women and preserves baking traditions, offering unique fresh breads baked with traditional recipes from around the world. As part of the 2012 Pink Cookie sales promotion, Otis Spunkmeyer will donate to Komen $1.50 in connection with each product sold, with a minimum guaranteed donation of $100,000. Available from August 1 through the end of Breast Cancer Awareness month in October 2012, each cookie is 1.33-oz., pre-portioned for freezer-to-oven convenience and comes 240 per case. For more information, contact your Otis Spunkmeyer representative, call 1-888-ASK-OTIS or visit www.spunkmeyer.com. Since 2010, Otis Spunkmeyer has donated more than $200,000 to Susan G. Komen for the Cure in the ﬁght to end breast cancer forever through sales of its limited-edition Pink Cookies. A delicious chocolate cookie loaded with pink candy coated chocolate pieces, the Pink Cookie helps draw attention to breast cancer by increasing awareness and raising funds for research.

Connect to a Cause

Fritsch to Show Wood-Fired Oven
A unique wood-ﬁred oven and a new system for coiled products from Fritsch are just a small part of the upcoming IBA fair highlights, set for Sept. 16-21 in Munich, Germany. Visitors to this year’s IBA can also experience the most modern way to produce very different baked products, ranging from mini-croissants to D-shapes and mini-Danish – to mention just a few. With these products, Fritsch can demonstrate how bakery goods can be produced today with great efficiency and different degrees of automation. Fritsch is presenting itself from a very new side with its wood-ﬁred oven,

08 < AUG 2012 | bakemag.com

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bake - August 2012

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