bakingbuyer - June 2011 - (Page 36)

CHOCOLATE as long as it’s not inherently dangerous and it’s in moderation, of course.” While healthy substances do exist in chocolate, especially in the darker varieties, it should not be an excuse or a justification to excessively consume chocolate or to view it as a medicine or a vitamin. “The way most people eat chocolate is mixed with butter, cream and sugar, which aren’t inherently bad, but definitely should be consumed in moderation,” Medrich says. “Even pure chocolate is half fat, and overeating anything like that is not good for people, even if the fat has redeeming qualities.” New Chocolate Cookbook Alice Medrich is a James Beard and IACP award-winning cookbook author with three Cookbook of the Year Awards. Her most recent book is Chewy Gooey Crispy Crunchy Melt-in-YourMouth Cookies (Artisan, Nov. 2010). Keep it Simple The purer the chocolate, however, the “healthier” it is. And Medrich encourages bakers to move their confections in that direction. “The way to get the purest form of the good things in chocolate would be to eat natural cocoa powder,” Medrich says. “That probably has the most concentrated form of those things that have been identified as good for you.” But staying pure in the interest of health often presents a challenge to bakers, as butter, cream and sugar are consistently used in conjunction with chocolate when making desserts and candies. “One of my biggest complaints about desserts is that way too much sugar is being added,” Medrich says. “The key is to keep things simple and varied so people can actually taste the ingredients. Too often the wonderful flavors of the ingredients themselves get drowned by excessive sugar.” Innovative Packaging Solutions Free-standing paper baking molds Changing The Way People Look At Bakery Packaging. Toll-Free: 877-896-6682 Fax: 510-215-9175 www.novacartusa.com 36 · BAKING BUYER · JUNE 11 http://www.novacartusa.com

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

bakingbuyer - June 2011