bake - November 2013 - 38
A
Raisin Bread
Champs
Normally held at AIB International in Manhattan, KS, the
America's Best Raisin Bread Contest (ABRBC), run by the
California Raisin Marketing Board, hit the big stage at IBIE 2013
featuring five proofer retarders, two rack ovens, a deck oven,
mixers and other equipment and ingredients donated by
several well-established baking industry vendors.
B
"What amazes me is the generosity of our sponsors," says Larry
Blagg, senior vice-president of marketing for the CRMB. "They
realized what's really going on here is that we're honoring
professionals and students. We are very grateful to the folks of
BEMA, the ABA and all of the people involved. It's been a truly
amazing experience for us. We had the largest number
of entries in our six years of the contest."
During the three-day contest, 36 finalists competed in the
breakfast, artisan and commercial bread categories. The breakfast and artisan competitions ran on Oct. 6 and Oct. 7, respectively. The commercial event occurred on Oct. 8, and a group
C
of international winners showed off their skills on Oct. 9.
Judges noted that contestants were judged based on presenta-
To qualify, contestants submitted formulas for raisin bread
tion, baking skill and taste.
and raisin bakery products currently available in the market
or planned for sale in the future. Applications were submitted
Winners were selected based on their formula's taste, appear-
along with color photos of the cut cross section and whole
ance, originality and value. Formulas that featured 100% whole
finished loaf raisin breads, and at a minimum, must include 50%
grains and/or gluten-free ingredients were also recognized. In
of raisin content to dry flour weight while other raisin bakery
addition to industry-wide recognition, the 12 winning bakers will
products must include a minimum of 25% raisins to dry flour
receive a five-day California educational vacation with visits to
weight.
the Culinary Institute of America, Yosemite National Park and the
San Joaquin Valley-home of the California raisins.
California Raisin content could include California Natural
(Sun-Dried) Seedless Raisins, California Golden Seedless
"We started America's Best Raisin Bread Contest to recognize
Raisins, other California Raisins, California Raisin Paste and/or
the top bakers in the industry," Blagg says. "As the only profes-
California Raisin Juice Concentrate.
sional baking contest in the US, it's a great way to showcase the
versatility of raisins as an ingredient, as well as the creativity of
For more information, see www.loveyourraisins.com.
both professional and student bakers across the country."
John u n r ein
38 < NOV 2013 | bakemag.com
http://www.loveyourraisins.com
http://www.bakemag.com
bake - November 2013
Table of Contents for the Digital Edition of bake - November 2013
bake - November 2013
Editor's Note - Lessons from the Road
Table of Contents
News Bites - Clear Flour Bread Celebrates 30th Anniversary
Common Bond to Launch in Houston
Corner Bakery Revamps Online
3 Fellers Expands in Whole Foods
New Traceability Guidelines Offered
Dunkin’ Majors in College Expansion
Management - Steps to Growth
Tax Tips - Dodging the Audit
Labor Front - Business of Baking
Legislation - What ACA Means in 2014
Ingredients - Working with Suppliers
Innovation in Motion
Fine Foods in the Heartland
Little Bigs Hand Pies
Cause Marketing for Millennial Success
Raisin Bread Champs
Top Challenge
The Crowning Cakes
Sugar Art Stars
Cafe - Consumers Want Smaller Desserts, But More Often
Products
Product Showcase
Classifieds
Ad Index
BakeMark's Panaderia
Carta De Introduccion
Introductory Letter
Consejos para la producción de pan
Añade Color y Brillo
Promotores de Trá fico
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Ideas De Mercadeo Especiales
Recetas Destacadas
Productos Destacados
Bread Production Tips
Add Color and Sparkle
Traf fic Builders
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Merchandising Tips
Featured Recipes
Featured Products
bake - November 2013 - BB1
bake - November 2013 - BB2
bake - November 2013 - bake - November 2013
bake - November 2013 - 2
bake - November 2013 - Editor's Note - Lessons from the Road
bake - November 2013 - 4
bake - November 2013 - Table of Contents
bake - November 2013 - Corner Bakery Revamps Online
bake - November 2013 - 7
bake - November 2013 - Dunkin’ Majors in College Expansion
bake - November 2013 - 9
bake - November 2013 - Management - Steps to Growth
bake - November 2013 - 11
bake - November 2013 - Tax Tips - Dodging the Audit
bake - November 2013 - 13
bake - November 2013 - Labor Front - Business of Baking
bake - November 2013 - 15
bake - November 2013 - Legislation - What ACA Means in 2014
bake - November 2013 - 17
bake - November 2013 - Ingredients - Working with Suppliers
bake - November 2013 - 19
bake - November 2013 - Innovation in Motion
bake - November 2013 - 21
bake - November 2013 - 22
bake - November 2013 - 23
bake - November 2013 - 24
bake - November 2013 - 25
bake - November 2013 - 26
bake - November 2013 - 27
bake - November 2013 - 28
bake - November 2013 - 29
bake - November 2013 - Fine Foods in the Heartland
bake - November 2013 - 31
bake - November 2013 - 32
bake - November 2013 - 33
bake - November 2013 - Little Bigs Hand Pies
bake - November 2013 - 35
bake - November 2013 - Cause Marketing for Millennial Success
bake - November 2013 - 37
bake - November 2013 - Raisin Bread Champs
bake - November 2013 - 39
bake - November 2013 - Top Challenge
bake - November 2013 - 41
bake - November 2013 - 42
bake - November 2013 - 43
bake - November 2013 - The Crowning Cakes
bake - November 2013 - 45
bake - November 2013 - 46
bake - November 2013 - 47
bake - November 2013 - Sugar Art Stars
bake - November 2013 - 49
bake - November 2013 - Cafe - Consumers Want Smaller Desserts, But More Often
bake - November 2013 - 51
bake - November 2013 - 52
bake - November 2013 - 53
bake - November 2013 - Products
bake - November 2013 - 55
bake - November 2013 - Product Showcase
bake - November 2013 - Classifieds
bake - November 2013 - 58
bake - November 2013 - Ad Index
bake - November 2013 - 60
bake - November 2013 - 63
bake - November 2013 - 64
bake - November 2013 - BakeMark's Panaderia
bake - November 2013 - PAN2
bake - November 2013 - Carta De Introduccion
bake - November 2013 - Introductory Letter
bake - November 2013 - PAN5
bake - November 2013 - Consejos para la producción de pan
bake - November 2013 - PAN7
bake - November 2013 - PAN8
bake - November 2013 - PAN9
bake - November 2013 - Añade Color y Brillo
bake - November 2013 - PAN11
bake - November 2013 - PAN12
bake - November 2013 - PAN13
bake - November 2013 - Promotores de Trá fico
bake - November 2013 - PAN15
bake - November 2013 - PAN16
bake - November 2013 - PAN17
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN19
bake - November 2013 - PAN20
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN22
bake - November 2013 - PAN23
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN25
bake - November 2013 - PAN26
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Ideas De Mercadeo Especiales
bake - November 2013 - PAN29
bake - November 2013 - Recetas Destacadas
bake - November 2013 - PAN31
bake - November 2013 - Productos Destacados
bake - November 2013 - PAN33
bake - November 2013 - Bread Production Tips
bake - November 2013 - PAN35
bake - November 2013 - Add Color and Sparkle
bake - November 2013 - PAN37
bake - November 2013 - Traf fic Builders
bake - November 2013 - PAN39
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN41
bake - November 2013 - PAN42
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN44
bake - November 2013 - PAN45
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN47
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Merchandising Tips
bake - November 2013 - Featured Recipes
bake - November 2013 - Featured Products
bake - November 2013 - PAN52
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