Bake September/October 2021 - 40

LEGISLATIVE ISSUES
Nick Pyle, president of the Independent
Bakers Association, points out
that there is a myriad of legislative
issues that are vital to the future of
the baking business.
Speaking at the IABE session " Federal
& State Regulatory & Legislative
Issues Impacting Baking - Now
and in the Near Future, Pyle provided
a highlight reel of federal and
state regulatory issues, ranging
from employment classification to
food safety, with a specific focus on
small business compliance challenges.
With
nearly 40 years at the association,
Pyle continues to advocate for
independent wholesale, retail and
institutional bakers on issues ranging
from marketing to regulatory
policy at all levels of government. He
addressed issues such as labeling,
which continues to gain importance.
" If you are using natural on the
product label, when you don't use
case sugar, watch out, " he urged,
cautioning bakeries to understand
one particular issue right now that
could cause serious problems.
Further, there is a sesame ingredient
labeling deadline coming up on
Jan. 1, 2023, Pyle added.
" You will want to know consumer
assumptions and safety protocols, "
he cautioned. " Stay updated. "
The Vemag can be used as a sheeter to extrude smooth,
uniform sheets of batter and dough with consistent
thickness and width. This system can also be used to
precisely sheet margarine and fats onto a make-up line.
Exceptional alternatives
Master baker Ralf Tschenscher, baking business development
manager at Lesaffre North America, points out
" the trend across generations, from Baby Boomers to
Millennials and Gen X, is toward exceptional alternatives
that are wholesome, sustainable, and flavorful. We have
witnessed this pattern for years on the bakery side, but
lately, more and more in pastry and culinary applications. "
Through a proprietary process, Lesaffre uses specialized
fermentation-based coatings to infuse Fleurage
with one-of-a-kind flavors and aromas.
Fleurage Seeds is a mix of flax, oats, and millets that
undergo a fermentation process which provides flavorful
depth and satisfying mouthfeel. Fleurage Semolina is
durum wheat semolina infused with fermentation-based
coatings to impart cheesy umami characteristics and
mild salty notes.
Be Inspired.Be Creative.Be Original.
TM
Old Fashioned Donuts
with Nutella®
Available in a
6.6 lb. Tub,
35.2 oz. Piping Bag &
Portion Control Packs
40 < SEP-OCT 2021 | bakemag.com
© Ferrero 2021
Ferrero S.p.A.

Bake September/October 2021

Table of Contents for the Digital Edition of Bake September/October 2021

Bake September/October 2021 - Intro
Bake September/October 2021 - 1
Bake September/October 2021 - 2
Bake September/October 2021 - 3
Bake September/October 2021 - 4
Bake September/October 2021 - 5
Bake September/October 2021 - 6
Bake September/October 2021 - 7
Bake September/October 2021 - 8
Bake September/October 2021 - 9
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Bake September/October 2021 - 11
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Bake September/October 2021 - pan-1
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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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
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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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
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https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
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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
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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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
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http://digital.bakemag.com/sosland/bake/2017_07_01
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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
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