Bakery Management
Study answers whole grain intake questions
A new study published in the Journal of the American Dietetic Association reveals several obstacles preventing young people from reaching the recommended...
Researcher finds use for ethanol leftover in breads
A U.S.-based research project claims that leftover materials from ethanol could be used to produce flat breads like naan and chapthi that are higher in...
Workbench
Q: Many formulas call for half milk and half heavy cream. Can I just buy half and half from our suppliers?J.K., Troy, Mich. A: If you mix whole milk with...
Timing is everything with direct e-mail marketing
The only remaining question is how retail bakeries should wield the tools available to them, and direct e-mail marketing tops the list of answers. It's...
Ethnic flavors enter the mainstream
As American aswell, you name it. While apple pie certainly still tops the list, don't be surprised to find exotic, ethnic flavors like cardamon, rosewater...
Nielsen to track healthy eating trends
The Nielsen Co. unveiled its Nielsen Healthy Eating Index in February, providing retailers and manufacturers with a data set that aims to track healthful...
Groundbreakers: Smith Island Bakery focuses on state dessert
Generations ago, women on Smith Island in Maryland's Chesapeake Bay created cakes consisting of eight to 10 1/4-in. layers of golden cake filled and iced...
Business sense - Cookies for a cause
Cookies have always been a favorite treat, but some of them can now be called a feel-good snack, too. Each year, cookie company Otis Spunkmeyer, San Leandro,...
The Workbench
Q: Do you have a formula for hand-rolled, scratch-made flour tortillas?Dan, via e-mail A: I have been very successful with this formula. Flour tortillas...
Coupon clipping at all-time high
The country's recession may have officially ended in October, but consumers continued to shop frugally, driving coupon use to record-setting highs. According...
Europain switches to biennial schedule
After a record-setting 2008 expo that hosted 642 exhibitors and 86,367 visitors, event officials are optimistic about Europain 2010, which will be held...
The Workbench
Q: Do you have a beignet formula that can be used in a retail bakery?G.L., Raymondville, Texas A: This is one of my favorite formulas for beignets. Beignets...
Baking Industry Roundtable–Formulating products to meet dietary demands
In the wake of trans fat regulation and consumers' demand for more natural products, bakers are looking for ways to reformulate products while maintaining...
Business sense - Old habits defy calorie counts
Calorie labeling on menus may help customers count calories, but it doesn't necessarily result in customers consuming fewer of them, according to a study...
Bakery cafés boom in bust economy
Bakery cafs are going from strength to strength, despite the country's weak economy, with the top 25 bakery caf chains' sales growing to more than $4.5...
