bake - January 2013 - 41

Advertisement
06 Time-saving
equipment
John Roeser of
Roeser’s Bakery
swears by a piece
of small equipment that saves time and labor with simple
tasks ranging from boiling water to tempering chocolate.
The CookTek (www.cooktek.com) induction burner can boil
water in 60 seconds and keeps tempering chocolate at a
precise, constant temperature.
06
07 Alcohol-infused sweets
Alcohol-infused desserts are a huge trend, and Sip’N
Whisky cake is still made by Dinkel’s Bakery according
to its original 1922 recipe. This cake is a delicate blend of
sour mash whisky, whole-wheat fl our, raisins, pecans, fresh
eggs, milk and the fi nest whisky. After the cake is baked
and placed in its stay fresh container, they pour a cup of
whiskey over the top of the cake.
08 Social bookmarking
RBA Roadshow presenter Sue Tinnish of Kendall College
off ered the latest insights on social bookmarking in
a session on “Guerilla Marketing for the Small Bakery
Owner.” Social
bookmarking is
the practice of
sharing content
with other users
on the web, using
tags (or keywords)
to categorize and
organize content.
Then other users
take these bookmarks
and add them
to their own collection
or share them
with others. Tinnish
provided details
on emerging sites
like StumbleUpon,
which features highly
personalized traffi c
on customized interests.
StumbleUpon
boasts over 20
million users.
07
08
The Best Ingredients
Produce The Best Products
H
ow good are Dunford Bakers’ Double Fudge Chocolate
Cake Donuts? Good enough for special request deliveries
to the sky boxes at Mile High Stadium during Denver
Broncos games. Good enough for private jets to make
special stops to pick them up from the bakery.
Now known as Dunford Bakers, the company began as the
Dunford Bread Company in 1931 in Salt Lake City, Utah.
John Stevens, the president of Dunford Bakers, oversees
one of the largest wholesale bakeries in the Salt Lake City
area.
Dunford is in production 365 days of the year. This popular
bakery has one retail location, and supplies baked goods to
area grocery stores. In addition, it produces many private
label brands.
While Double Fudge Chocolate Cake Donuts are Dunford
Bakers’ most famous product, the Pumpkin Chocolate
Cookies have many fans. Mr. Stevens is proud that Dunford
Bakers provides 100 people with employment, many of
whom are long-time employees.
The secret of Dunford Bakers’ success over the years is the
reputation it has built for taking care of its customers by
supplying a quality product at a reasonable price. “We put
quality into everything we do. We don’t cut corners and we
use the best ingredients in order to produce the best product
for our customers,” said John Stevens.
To that end, Dunford Bakers uses International® Bakers
Services’ flavors such as BLO&V®, B&V®, Raspberry and
Pumpkin Pie. “I have known of International® Bakers
Services’ flavors my whole life,” said Mr. Stevens. “We are
always experimenting with new flavors in order to offer a
variety of tasty treats to our customers.”
Whether you are looking for consistent quality in your
products or new flavors, turn to International Bakers
Services to reach your goals. Contact us toll-free at
(800) 345-7175, by fax at (574) 287-7161, or in writing at
1902 North Sheridan Ave., South Bend, Indiana 46628.
We have the flavors your customers deserve.
®
bakemag.com | JAN 2013 > 41
http://www.cooktek.com http://www.bakemag.com

bake - January 2013

Table of Contents for the Digital Edition of bake - January 2013

bake - January 2013
Editor's Note - The Expansion Issue
Table of Contents
News Bites - Yankellow Joins King Arthur Flour
Rich Products Adds to Portfolio
Make a Cake Face is Back
Lawrence Foods Earns Sustainability Award
California Passes Homemade Food Act
Management - Handing Off the Keys
Tax Tips - Equipment Deductions
Alternative Funding
Labor Front - Wage Trends
Legislation - Subsidies & the Farm Bill
Ingredients - Reformulating with Whole Grains
Honey: Local & Clean
Fundamentals of Raising Capital
Prepare and Be There
RBA Roadshow - On the Road to Success
Local Connections
More Growth for Tim Hortons in 2013
Ombre Fades into the Spotlight
Extreme Cupcakes
Cafe - Breakfast is Booming
Products
Marketplace
Ad Index
bake - January 2013 - bake - January 2013
bake - January 2013 - 2
bake - January 2013 - Editor's Note - The Expansion Issue
bake - January 2013 - 4
bake - January 2013 - Table of Contents
bake - January 2013 - 6
bake - January 2013 - 7
bake - January 2013 - Make a Cake Face is Back
bake - January 2013 - Lawrence Foods Earns Sustainability Award
bake - January 2013 - California Passes Homemade Food Act
bake - January 2013 - 11
bake - January 2013 - Management - Handing Off the Keys
bake - January 2013 - 13
bake - January 2013 - Tax Tips - Equipment Deductions
bake - January 2013 - Alternative Funding
bake - January 2013 - Labor Front - Wage Trends
bake - January 2013 - 17
bake - January 2013 - Legislation - Subsidies & the Farm Bill
bake - January 2013 - 19
bake - January 2013 - Ingredients - Reformulating with Whole Grains
bake - January 2013 - Honey: Local & Clean
bake - January 2013 - 22
bake - January 2013 - 23
bake - January 2013 - 24
bake - January 2013 - 25
bake - January 2013 - 26
bake - January 2013 - 27
bake - January 2013 - 28
bake - January 2013 - 29
bake - January 2013 - Fundamentals of Raising Capital
bake - January 2013 - 31
bake - January 2013 - 32
bake - January 2013 - 33
bake - January 2013 - Prepare and Be There
bake - January 2013 - 35
bake - January 2013 - 36
bake - January 2013 - 37
bake - January 2013 - RBA Roadshow - On the Road to Success
bake - January 2013 - 39
bake - January 2013 - 40
bake - January 2013 - 41
bake - January 2013 - Local Connections
bake - January 2013 - 43
bake - January 2013 - More Growth for Tim Hortons in 2013
bake - January 2013 - 45
bake - January 2013 - 46
bake - January 2013 - 47
bake - January 2013 - Ombre Fades into the Spotlight
bake - January 2013 - 49
bake - January 2013 - 50
bake - January 2013 - 51
bake - January 2013 - Extreme Cupcakes
bake - January 2013 - 53
bake - January 2013 - 54
bake - January 2013 - 55
bake - January 2013 - Cafe - Breakfast is Booming
bake - January 2013 - 57
bake - January 2013 - 58
bake - January 2013 - 59
bake - January 2013 - 60
bake - January 2013 - Products
bake - January 2013 - 62
bake - January 2013 - Marketplace
bake - January 2013 - 64
bake - January 2013 - 65
bake - January 2013 - Ad Index
bake - January 2013 - 67
bake - January 2013 - 68
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com