Milling & Baking News - May 12, 2015 - 25

Merchandising

Rudi's revamps gluten-free
sandwich bread line
BOULDER, COLO. - Rudi's GlutenFree Bakery, a part of The Hain Celestial Group, is launching new products
and revamping existing items.
On the new product front,
Rudi's has added gluten-free
toast in two varieties: Garlic
Toast, made with garlic and
Parmesan, and Cheesy Toast,
made with melted cheddar and
Gouda cheeses.
According to Rudi's, the
gluten-free toast is a "first of its
kind," and is made with Rudi's
gluten-free sandwich bread.
The toast is non-bioengineered, soy
free, nut free, kosher and contains no

high-fructose corn syrup. Each box
of the toast contains four slices, and
each slice has 5 grams of fiber.
Rudi's also said it has reformulated its gluten-free
sandwich bread so it has
"an even fluffier texture and
better taste" than before.
The new bread has twice as
much fiber per slice (4 grams
compared with 2 grams),
due to the addition of bamboo fiber. Additionally,
Rudi's said it has removed
sugar cane fiber from the
bread and reduced the amount of egg
whites. MBN

Klosterman debuts new Whole
Grain Rich Slammer Buns
CINCINNATI - Klosterman Bread, a
family-owned bakery, has introduced
Whole Grain Rich Slammer Buns. According to Klosterman, the
buns are "the perfect size
for sliders, kid-friendly
meals, appetizers and portion control."
Packaged 12 slider buns
to a 14.57-oz bag, the Slammer Buns are made with
whole white wheat flour and contain
11 grams of whole grains per bun and
90 calories per serving.

"We're so excited to present these
new Whole Grain Rich Slammer Buns
because they invite consumers to enjoy Klosterman bread in a
new way," said Amy Ott
of Klosterman Bread. "As
are many of our other buns
and breads, these are a great
source of whole grains, making them ideal for healthconscious consumers looking for a delicious way to reap the nutritional benefits from their favorite foods
in the perfect 90 calorie portion." MBN

Hostess brings sea salt caramel
to CupCakes, Zingers line
KANSAS CITY - Hostess Brands
L.L.C. is adding to its product line
with the launch of a new flavor: sea
salt caramel. The new variety will be
available in the company's CupCakes
and Zingers lines until July 31.
Each sea salt caramel CupCake features a golden yellow
cake with a core of caramel creme filling, iced
with caramel frosting
and crowned with The
Original Squiggle.
Sea salt caramel
Zingers feature a cake
with Hostess' signature creme filling,
topped with a ribbon of caramel and
covered in a layer of chocolate. Both the
CupCakes and Zingers are garnished
bakingbusiness.com / world-grain.com

with a sprinkling of sea salt to achieve a
sweet and salty taste, the company said.
"We're thrilled to offer Hostess fans
and caramel lovers these scrumptious
sea salt caramel treats," said Ellen Copaken, senior director of marketing,
Hostess Brands, L.L.C. "It's been nearly
two years since 'The Sweetest Comeback in the History of Ever,' and Hostess is continuing to evolve and innovate.
Bringing back cherished favorites is still
a priority, but we're also dreaming up
tasty new creations and flavors."
Hostess said it plans to debut several
sweet goods over the next year, and recently added limited-edition red velvet
CupCakes. Hostess said the red velvet
CupCakes will become a permanent
item nationwide this summer. MBN

Award Winning Pastry Chef
Takes Wedding Cakes To A
Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado-voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
"The whole family is involved in the
wedding business," said Meyer. "My wife
Elaine and two daughters, Hillary and
Rachel work with the customers; son
Zachary works as a cake decorator; and two
granddaughters have joined the business as
well. Meyer stated that his success starts with
great personalized service, high quality and
attention to the details. It has helped the
business gain the great reputation it has today.
Each Saturday, future brides can come to an
open house to sample a multitude of
wedding cakes, and can watch every aspect of
a cake's creation. "With all this variety, taste
is everything," said Meyer. "I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream." He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. "In this business, a good
name is earned-not purchased," said
Meyer. "You have to earn repeat business in
the service and quality you provide."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by
fax at 574-287-7161, or visit our website at:
www.internationalbakers.com.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
Milling & Baking News

May 12, 2015 / 25

http://www.internationalbakers.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 12, 2015

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