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Archive for the ‘Baking News’ Category


Move over turducken, there’s a new star this holiday season.

What’s your favorite holiday dessert? Cake or pie? Well, thanks to the piecaken – you don’t have to choose. The piecaken is a pie baked within a cake.

The variations are endless. You can make your piecaken single layered or double layered and play around with classic holiday favorites such as pecan and pumpkin pies stuffed into vanilla and chocolate cakes.

Some find the piecaken to be insulting, while others can’t wait to try and recreate its masterpiece.

Whether you’re pro piecaken or not, you can’t help but wonder what it would taste like.

Social media is quite the fan. We checked our Twitter feed to see what people are saying about #piecaken.

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Although the Piecaken is becoming quite the hit, Charles Phoenix, showman, author, and ambassador of America might have beat everyone to it with his creation of the CHERPUMPLE – a three-layer cake with pie stuffed in each layer – more than five years ago.

The CHERPUMPLE is an apple pie baked in a spice cake, a pumpkin pie baked in a yellow cake and a cherry pie baked in a white cake. It gets its name from its pies – cherry, pumpkin and apple.

Check out the CHERPUMPLE recipe on his website. You can also catch Phoenix as a judge on Cake Wars: Christmas on the Food Network.

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CSM NV (CSM) agreed to sell its bakery supplies unit to Rhone Capital LLC for 1.05 billion euros ($1.36 billion) including debt, ending a 10-month search for a buyer as it seeks to focus on bio-based ingredients.

The net cash proceeds will be about 850 million euros, with the remainder coming from pension liabilities being transferred with the business, Diemen, Netherlands-based CSM said today.

CSM Chief Executive Officer GGerard Hoetmer said, “We are certain that we can distribute some of the proceeds to shareholders.” Source: CSM NV via Bloombergectations,” said Richard Withagen, an analyst at SNS Securities in Amsterdam, who rates CSM a buy and expects some of the proceeds to be returned to investors. With CSM’s focus on its remaining divisions “it’s a completely new chapter in the business.”

The unit that sells bakery ingredients and ready-made goods was put up for sale in May as CSM seeks to concentrate on its Purac and Caravan ingredients businesses. The division has been up against declining volume as consumers switch from buying bread at artisan bakeries in favor of shopping at supermarkets.

“We are certain that we can distribute some of the proceeds to shareholders,” CSM Chief Executive Officer Gerard Hoetmer said on a conference call with analysts today. No decision has been made on how much will be returned or on whether a share buyback or dividend will be used, he said.

The shares rose as much as 8.4 percent in Amsterdam, the steepest intraday gain since May 7. They were up 4.8 percent at 17.25 euros as of 3:15 p.m., giving the company a market value of 1.26 billion euros.

‘Essential Step’

The sale “is a milestone in the development of the company and an essential step towards our goal of transforming into a leading supplier of innovative bio-based ingredients and solutions,” Hoetmer said in a statement. The sale should be completed in the third quarter.

Most of the company’s future investments will go into the biotechnology trend, Hoetmer told analysts.

CSM decided to divest the unit almost a year ago because it didn’t have the financial capital to develop both businesses, it said at the time. CSM’s Purac business posted sales growth of 2.4 percent in 2012, led by demand from Asia.

CSM, which says it is the biggest provider of bakery ingredients, wrote down the value of the European business earlier this month by 165 million euros. The business makes products such as ingredients and ready-made products for bakeries, food-service outlets, restaurants and supermarkets.

Rhone Purchases

Rhone, a New York-based buyout firm, has more than 3 billion euros under management and focuses on companies with a European or transatlantic presence. It bought the carbon-black unit of German chemical maker Evonik Industries AG for more than 900 million euros in 2011.

Morgan Stanley and PricewaterhouseCoopers Corporate Finance were joint advisers to the buyers on the CSM sale. Rothschild and Rabobank acted for the Dutch company.

The businesses being sold had sales of 2.56 billion euros in 2012 and earnings before interest, taxes and amortization, excluding one-time items, of 106.8 million euros. The sale excludes Caravan ingredients and includes the CSM brand name.

CSM will have one-time costs of 10 million euros to 15 million euros related to the divestment of the bakery business in 2013 and doesn’t expect further costs at a corporate level, Chief Financial Officer Nicolaas Kramer told analysts today.

The company will make an announcement on the renaming and rebranding of the company “in due course,” the CEO said.

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GIA announces the release of a comprehensive global report on Bakery Products markets. The global Bakery Products market is forecast to reach US$447 billion by the year 2017, driven by new consumer preferences for conveniently portioned and easy-to-consume bakery goods. Increasing migration from the rural to urban areas is causing an increase in demand for convenience foods such as breads, pastries, cakes, and biscuits. Deli and in-store bakery goods are exhibiting increased growth, while consumers shift away from meat and packaged goods. Donuts, specialty breads, pizza and gourmet are among the fastest growing product categories. Manufacturers are concentrating on display and dressing of their bakery products in order to increasingly attract today’s discerning consumers.

San Jose, California (PRWEB) March 07, 2012

Modern-day consumers operate around hectic schedules and are unable to indulge in leisurely meals; hence, satisfying and handy snacks such as pocket sandwiches and wraps are rising in popularity. Also, persistent changes in workforce participation and attitudes, as well as growing incomes, have led consumers to emphasize more on convenience. Time-strapped women consider bread as a more convenient alternative to other staples, such as rice, which require substantial preparation time. Even among breads, the newly introduced “buttery” breads, which require no additional butter, are gaining a noticeable share in the market, at the expense of traditional loaf bread. Development of packaging that suits the changing lifestyles of consumers is another significant factor driving value in the market. Development in packaging would lean toward snack-focused and single-portion packaging as well as on miniaturization. Innovations in packaging that are expected to kindle consumer demand over the forecast period include re-sealable packaging and smaller bread loaves.

The bakery products market in developed regions such as North America, and Western Europe is comparatively matured, and future growth is forecast to be derived primarily from the emerging markets of Asia-Pacific, Latin America, Eastern Europe, and the Middle East. Encouraging economic prosperity, increasing disposable incomes, higher living standards, rising employment rates, and shifting lifestyles resulting from cultural changes, are providing an impetus to bakery products in these markets. Consumption of Cakes is rapidly proliferating in Asia, while biscuits are leading in terms of sales gains in Eastern Europe. Developing markets offer higher potential for greater market penetration, and rise in per capita consumption, while in the developed markets, innovation in new flavors and healthy ingredients will add to consumption frequency. For instance, in Western Europe, rising sophistication in flavor preferences drives the market.

Europe comprises the largest regional market worldwide, as stated by the new market research report on Bakery Products. The United States and Latin America succeed Europe as the next important markets in terms of overall size. However, with respect to the long term growth potential, the Asia-Pacific market is projected to take the lead, expanding at the highest CAGR of 6.0% through 2017. Segment-wise, Bread/Rolls represent the largest segment globally, followed by Cakes/Pastries. Morning Goods is expected to emerge as the fastest growing product segment through 2017, growing at a CAGR of 5.0% over the analysis period.

Southeast Asian countries offer robust business prospects for bread manufacturers. China, Hong Kong, and Malaysia, for example, are experiencing a boom in the Bread business. Strong economic growth, rising standards of living, increasingly westernized lifestyles, and reduced time to prepare elaborate home cooked meals/breakfast, are some of the factors responsible for the spurt in growth in these markets. Numerous new bakeries have been established in China and Hong Kong over the last few years, reflecting the growing popularity of bakery products in general.

The bakery products industry caters to a vast consumer segment ranging from 5-year old toddlers and upwards, and is required to be closely attuned to the diverse and shifting customer tastes and needs. Manufacturers are expected to further segment the bakery products market according to the age of the targeting consumer group. The indulgence products target chiefly the adults. In addition to the novelty brands aimed at children, especially in the biscuit and breakfast cereals sectors, manufacturers are also expected to target the lucrative teen’s market. The increase in the population figures of individuals aged over 60 years represents another opportunity for bakery products manufacturers. An example for senior-targeted bakery product is calcium-enriched products to reduce osteoporosis.

In-store bakeries are increasingly gaining significance in the bakery products market, especially in the sales of fresh, unwrapped bakery items. In-store bakery activities boosted private label sales in the US and the UK. In certain markets such as Spain and Germany, a majority of the distribution is carried out through independent bakeries and artisanal producers. In such markets, multiple grocery in-store bakeries distribute their part-baked and fresh products on a daily basis through the individual bakery outlets’ network. The success of Western-style bakery products in the emerging markets, particularly in Asia, Eastern Europe, and Latin America, partly depends on the development of supermarket chains in these regions. In certain regions, there is a scarcity of modern distribution systems and modern retail formats are under supplied in rural areas. Small, local producers that serve their surrounding vicinities dominate the markets in such regions.

Key market participants in the report include Bahlsen GmbH & Co., KG, BAB Inc., Britannia Industries Ltd., Bruegger’s Enterprises Inc., Einstein Noah Restaurant Group Inc., George Weston Foods Ltd., Grupo Bimbo S.A.B. de C.V, Kellogg Company, McDonald’s Corporation, Nestle, Strauss Group Ltd., The Great Canadian Bagel Ltd., Parle Products Pvt., Ltd., United Biscuits, Yamazaki Baking Co., Ltd., among others.

The research report titled “Bakery Products: A Global Strategic Business Report” announced by Global Industry Analysts Inc., provides a comprehensive industry overview, market trends, product overview, product innovations, recent industry activity, and profiles of market players worldwide. Analysis and overview is provided for major geographic markets, such as US, Canada, Japan, Europe, Asia-Pacific, Latin America, and Rest of World. Market analytics are provided in terms of value (US$) for product segments including Bread/Rolls, Morning Goods, Cakes/Pastries, Savory Biscuits, Sweet Biscuits, and Other Bakery Products. The study also provides historic data for an insight into market evolution over the period 2003 through 2008.

For more details about this comprehensive market research report, please visit –
http://www.strategyr.com/Bakery_Products_Market_Report.asp

About Global Industry Analysts, Inc.
Global Industry Analysts, Inc., (GIA) is a leading publisher of off-the-shelf market research. Founded in 1987, the company currently employs over 800 people worldwide. Annually, GIA publishes more than 1300 full-scale research reports and analyzes 40,000+ market and technology trends while monitoring more than 126,000 Companies worldwide. Serving over 9500 clients in 27 countries, GIA is recognized today, as one of the world’s largest and reputed market research firms.

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Global Industry Analysts, Inc.
Telephone: 408-528-9966
Fax: 408-528-9977
Email: press(at)StrategyR(dot)com
Web Site: http://www.StrategyR.com/

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January 16, 2013 Source: http://www.usatoday.com/story/cruiselog/2013/01/15/cake-boss-valastro-cruise-ship/1836263/

Cake Boss star Buddy Valastro is taking his baking ways to the high seas.

Norwegian Cruise Line today announced that Valastro, 35, will open an extension of his family business, Carlo’s Bake Shop, on the soon-to-debut, 4,000-passenger Norwegian Breakaway.

Norwegian says the on-board bakery will offer confections for sale, and passengers will be able to pre-order custom specialty cakes for celebrations such as birthdays and anniversaries. The shop also will offer cupcake decorating classes.

“Buddy is known as the ultimate baker, so we knew he was the best choice for our new bakery on Norwegian Breakaway,” Norwegian CEO Kevin Sheehan says in a statement accompanying the announcement.

The Carlo’s Bake Shop on the Norwegian Breakaway will be located on Deck 8 of the ship. Menu items will include freshly baked cookies, cakes and pies, including Valastro’s trademark Oreo, Dark Chocolate Mousse and Purple Groovy Fondant cakes, Italian butter cookies, biscotti, and an assortment of cupcakes.

In addition to TLC’s Cake Boss, Valastro appears in the cable network’s Cake Boss: Next Great Baker and Kitchen Boss.

The Norwegian Breakaway is scheduled to debut in May 2013 and will be based in New York City. Named by a USA TODAY reader last year in a contest held here at usatoday.com, the ship will boast a number of new-for-the-line features including a restaurant-lined boardwalk.

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Sheeting dough by hand is a strenuous job when working in a bakery. And once again, time is money. Save time, labor and money with an easy-to-use Dough Sheeter to process your dough.

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There are several manufactures of sheeters including AcmeBloemhof, and Rondo to name some of the more popular ones. There are a variety of sheeter makes and models, each of which is designed for a specific function. Call Horizon Equipment for assistance in selecting the right sheeter for the application you have. The right equipment makes all the difference in the success of your bakery business.

If you are in the market for a new sheeter or have one that has years of service, it is very important to maintain and repair it with proper parts and supplies. Horizon Equipment can assist with all your parts and service needs as well. If you already own a Dough Sheeter, let’s take a look at some of these key equipment parts to make sure your equipment is up and running at its top performance.

Dough Sheeter Belts. There are several different types of belting material used on sheeters. There are rubber, nylon, Teflon and even natural fabric or cotton belts used on sheeters depending on the application. There are even specialty and custom belts for those great items your plan to produce. Some belts are connected by glue, while others have stainless steel clipper lacing. Just take a look at your belt and get familiar with the ins and outs of your Dough Sheeter.

How will I know if my sheeter belt is worn? When your sheeter belt is worn, you will see frayed edges or it might be splitting and will start to fray. Sheeter belt edges fray when your Dough Sheeter is not tracking properly. This is the time you want to call and get a new belt. It’s also a good time for a tune-up to adjust the tracking. Schedule a maintenance tune-up for your bakery equipment at the same time. Our Service Team will install your new belt and have you up and running in a flash. You do not want to wait until material off the belt ends up in your product for your customer to find!

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You might not know what type of belt your Dough Sheeter has, but knowing the make and model of your bakery equipment is the first step in getting the correct part. Being familiar with the material is also a great piece of information. This information is important to pass on to our Parts Team so they order you the correct piece. It’s possible one of your Dough Sheeters has one type of belt, while the other has a different kind. It does matter which belt goes to which machine, so be observant. A common problem with many sheeter operation issues is that someone has replaced the belt with something different than what was originally supplied with the equipment. Another important piece of information to provide our Parts Team in assisting you with the right choice for your sheeter belt is the width and thickness of the belt and the overall length.

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 Sheeter Scrapers. Sheeter scrapers keep the roller clean as the dough passes through. As with Dough Sheeter belts, there are several types from plastic to blue steel, to stainless steel. As they become worn they should be replaced so they don’t damage the sheeting rollers. One very expensive replacement part on a sheeter is the sheeting rollers, so protect them by changing the scrapers. Our parts experts can assist you in getting the right replacement scrapers for your sheeters.

Chains, sprockets and other moving parts. Inspect, clean and lubricate to prevent unnecessary wear on moving parts.

Electrical. Be sure to inspect and replace any electrical cords or safety switches that are not functioning properly. A sheeter is actually one of the more dangerous pieces of equipment in the bakery, so make sure it is up to code for your sake and the sake of your employees. Have a qualified equipment Service Technician examine and make any necessary repairs if you are not comfortable in doing it yourself. Safety first!

Once your Dough Sheeter is tuned-up and ready to roll (literally), you can continue making your baguettes, mini croissants, pasta, and pie crusts to enjoy!

With proper care, your Dough Sheeter can last for many years! For equipment and parts for your Dough Sheeter, contact Horizon Equipment atwww.horizonequipment.com or (800) 394-4674.

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Horizon Equipment has a great team of Service and Parts Specialists ready and willing to help you choose the proper belt or other parts for your bakery equipment. We make it easy by providing maintenance tips to optimize the performance of your equipment to keep your bakery business running.

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 In recent months we have talked about plugging the profit leaks in your bakery and increasing the customer’s perception of value – the “Wow Factor” in your bakery products. During these discussions we have referred to the role that automation plays in today’s bakery production. This month we are going to discuss the key issues to be considered for developing an automation plan.

History of Automation:
Automation has always played a role in baking. After all every bakery has an oven. In recent times excavations around the pyramids of Egypt revealed a large bakery complex with rows upon rows of stone ovens. Hundreds of bakers worked these ovens daily to feed the work gangs that built the pyramids. In today’s high tech world there are a wide range of bakery products, from Wonder Bread to Twinkies that are produced with fully automated processes. There is growing pressure to automate more bakery products.

The push to automate stems from the general shortage of labour available to work in bakeries, the increasing cost of labour, and the growing cost of injury claims due to repetitive stress injuries. Advances in automation also cut costs and improve sales by providing consistent ingredient portioning, and consistent taste, texture and presentation.

Developing an Automation Plan:
Determine your reasons to automate As mentioned above there are many benefits of automation. Ask yourself what benefits are the most important to you at this particular time. If reducing personal injury claims is your primary concern then determine the processes that are causing the most stress and the highest incidence of claims.

Look for machines and systems that automate these high stress processes. If controlling ingredient portioning is your primary concern, then you should determine the processes that are the most out of control. Look for machines that will automate these portioning steps. Along the way you will likely find that the machine that
solves one problem also provides benefits in another area.

In many cases the main objective of automation is reducing labor costs and increasing production capacity. The question that has to be answered is whether or not the machine will actually achieve the labor saving or productivity gain that is anticipated. For example you may buy a machine that allows a decorator to finish 600 cakes per hour. Without the machine the decorator may only be able to finish 60 cakes in an hour. In this situation the machine gives you the possibility of either saving labor costs or taking on new orders without adding to your labor pool.

Taking on new orders will give you the highest return on your investment. After all, the machine allows you to sell 10 times more cakes with the same labour pool. In our example this is 600- 60 = 540 cakes per hour or 4320 more cakes in an 8 hour day. Say you sell each cake for $2.50 and your ingredient cost is $1.00. When you sell all the extra cakes you will increase your profits by 4320 x $1.50 = $6480 per 8 hour day. Assuming 250 working days per year the increase in profits is $1,620,000.

Capacity Profile:
In the above example we see how one machine allows a single decorator to be 10 times more productive with the added benefit of greatly reduced risk of repetitive stress injury. A 10 times increase in productivity is so large that we have to determine if the rest of the bakery can keep up with the new pace. Can the bakery mix and bake 4320 more cakes per day? Can the bakery freeze or ship out an extra 4320 cakes per day? If some processes do not have the capacity to keep up they will have
to be upgraded with additional staff and/or additional equipment. The important point here is to determine how much overall capacity you need to run all your products and to ensure that each individual process has the sufficient capacity.

It is important to note that you do not want a balanced plant where each process has the same capacity as the other. In most bakeries the mixing capacity will be greater than the oven capacity and the finishing or decorating capacity will also be greater than the oven capacity. The reason for this is that the oven capacity is usually sets the limit of the overall capacity of the bakery. You never want to “starve” the oven of product to be baked so you build in some protective mixing capacity into your automation plan.

Levels of Automation:
There are different levels of automation. The first level of automation involves single purpose machines that require staff to operate. At this level machines will improve the productivity and reduce the physical stress on an individual. At the highest level of automation systems are employed that perform multiple steps in a process and require relatively few staff to operate. These systems greatly reduce manual processes and can usually be programmed to run a variety of recipes within a product category. An advanced automation system will generally employ a conveyor system to move products from one process to another saving time and handling costs.

Choosing a Vendor:
Now that you’ve made the decision to upgrade equipment there are important consideration in choosing the best vendor. Look for a vendor who is a leading innovator, who can provide engineering solutions for your particular requirements and plant parameters. A vendor with a well trained sales force who provides
operator and maintenance training, customer service and preventive maintenance programs will ensure that your equipment performs to its potential. In short you are looking for a vendor to become your partner in growth and innovation.

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After many conversations back and forth, we are officially posting the cause of death of Wesley Durden, contestant on Next Great Baker. While we don’t feel that publicly posting news of this great sadness is beneficial to our culture at The Bakery Network, we also feel that instead of hunches and rumours flying around, we would give you the news straight from Joyce Chen, with New York Daily News.

Reality TV has claimed its latest victim…Wesley Durden of Next Great Baker.

A contestant on TLC’s “Next Great Baker,” Sgt. Wesley Durden, died of a self-inflicted gunshot wound after production wrapped in October, according to Fayetteville, N.C. authorities. The network announced Durden’s death at the conclusion of Monday’s episode but failed to mention the death was reportedly a suicide.

“In Memoriam, Wesley Durden 1982-2011, TLC extends its deepest condolences to Wesley’s family and friends,” the network’s on-air note read. “He will be warmly remembered by the cast and crew of ‘Next Great Baker.’”

Durden, 28, was an Iraq War veteran in addition to being a competitor on the baking show.

According to the Jacksonville Daily News newspaper in his home state of North Carolina, Durden was a cook with the 82nd Airborne Division, and was deployed to Iraq twice – from January 2007 to March 2008 and from August 2009 to December 2009.

He is survived by his wife and two young children, Wesley Joel, 7, and Giannia, 2.

Earlier this year, “Real Housewives of Beverly Hills” husband Russell Armstrong made headlines after he hanged himself over alleged money and marital problems with wife Taylor.

A friend of the businessman told RadarOnline.com at the time that Armstrong had reached out to him in the days prior to his suicide.

“He was down in the dumps over the latest allegations that he had abused Taylor,” photographer Tom Vickers said of his last conversation with the reality show husband. “I told him people don’t believe everything they read and he told me: ‘It’s funny how a reality show can ruin your entire life.’”

jchen@nydailynews.com

Source: http://www.nydailynews.com/gossip/great-baker-reality-tv-show-contestant-sgt-wesley-durden-dies-self-inflicted-gunshot-article-1.994903#ixzz1hI1XO3wA

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