The voice of the canadian baking industry
At Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in the business, from Baker’s Hand™ and Keynote® to All-O-Wheat™, Rapido®, Tulip™ and more. And now we’re bringing these legacy flours together under the Ardent Mills brand. For sales inquiries or samples, contact your Ardent Mills account manager, visit ardentmills.ca or call 1-888-295-9470.
BY NAOMI SZEBEN
The Las Vegas International Artisan Baking Show in Las Vegas took place between Marc h 4 to March 7, 2019. Canadian Pizza Summit
champions Giuseppe Cortinovis of Ignite Pizzeria in Vancouver, B.C., and Dean Litster of Armando’s Pizza in Windsor, Ontario showed the Las Vegas Convention Centre what makes Canadian pizzas so special.
The International Artisan Bakery Show explored how more bakers are keen to work with ancient and whole grains, educational session indicated that there are ways to create pastry out of whole grain, despite some initial challenges in texture.
Deborah Ott, the world’s youngest Master Chef to date, and the first woman to be titled the youngest Master Chef at that, is emphatic how customers respond to quality first. “People like novelty, and at the moment, going with whole flours, whole grain is part of that interest. In all people enjoy good quality food.”
Peter Reinhart will be coming out with a new book on pizza in the spring. He speaks emphatically of how people are drawn to family businesses, and what the “taste of home” means to customers. “We’ve gone beyond the trend of Neapolitan pizza baked in a woodfired oven, and we’re going back towards old-school pan pizzas, like, Detroit-style, Foccaccia, Grandma pies…now there’s even Roman style,” Reinhart says of the movement towards rectangular pies that are sliced into squares or rectangular slices.
The reference of a dish called “Grandma Style” or “Grandmother style” pans signifies a movement towards family. People are eating out with their families, or long for something that speaks of a shared meal with loved ones, if not a connection to their family’s culinary heritage.
In this issue, you’ll read about two couples creating a culinary heritage in Toronto. You will read about Kate and Kyle Wilson, who made a commitment to start a bean-to-bar chocolate shop that focused on ethically sourced cacao. You will share the dreams of Igor and Talitha Ramades, who had taken culinary courses but never had the courage to leave their lucrative positions to become chocolatiers until their son was diagnosed with Down Syndrome.
No niche is too small and we are merely on the cusp of it with food, leaning on the precipice, watching people become more and more particular, yet more adventurous, in what they’ll try.
The two couples want to make the world a better place, and they decided to put their money where our mouths are: By making decadent, treats that support a good cause, these two people are making a difference in their communities.
Food creates a community: Every neighbourhood has a cherished pizza parlour, a favourite bakery, a chocolate shop that lights up someone’s face. The International Artisan Bakery Expo explored what food means to various people, and Bakers Journal was proud to take part in that celebration. / BJ
APRIL 2019 | VOL. 79, NO. 3
EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244
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“I’m Jim Fontaine and I’m part of the Reiser team of Bakery Specialists who work with customers to improve their bakery applications, such as scaling up their cookie production. I assist them every step of the way – from evaluating their cookie products and processes to developing and then proving a solution that will help them reach their goals. And I can do it without changing the integrity of the cookies that made them successful in the first place. Are you ready to increase your cookie production? Let me show you how.”
Watch Jim’s video
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Reiser Canada
Burlington, ON • (905) 631-6611
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briefly | Puratos’ clean-label fruit filling wins an award | Frutarom finds an organic solution to food colouring | for more news in the baking world, check out our website, www.bakersjournal.com
Frutarom Natural Solutions Ltd., a division of International Flavors & Fragrances Inc. has received organic certification for that its natural annatto colour.
The ingredient was granted organic certifications from both the U.S. Department of Agriculture and The European Organic Certifiers Council. Annatto seeds and extracts have been used for more than a century in Europe and North America to provide a yellow to reddish colour to foods and beverages, thus becoming the second most economically important natural colorant worldwide.
To support the certification, Frutarom
registered and trained more than 50 annatto seed farmers in the Quillabamba Valley in Cuzco, Peru and in Codo del Pozuzo in Puerto Inca, Peru. The division also meets all organic regulations while ensuring fair salaries to the growers.
Frutarom maintains full traceability on the growing and harvesting processes to provide a pure, organic annatto colour.
“Organic colors are an integral part of the established clean label trend, meaning that the colors support our customers’ efforts to satisfy consumer needs,” says Yoni Glickman, President, Natural Product Solutions of IFF Frutarom, in a press release. “Organic certification has become the standard of the industry, especially as it involves all aspects of growing, harvesting, extracting, and maintaining full traceability of the ingredient, from seed to final product.”
Puratos’ Vivafil range of preservative-free fruit fillings was selected as the winner of the American Society of Baking’s (ASB) 2019 Innovation Award in the Health, Wellness and Nutrition category.
These awards recognize companies in the grain-based food industry for their innovative development and implementation of leading-edge products. The award in the Health, Wellness and Nutrition category is given to companies that have demonstrated dedication and ongoing contribution to the advancement of bakery products and operations promoting a healthy lifestyle.
Puratos formulated Vivafil, a ready-touse, versatile and preservative-free fruit filling, to meet the growing consumer need for freshness, naturalness and taste.
Vivafil contains no high-fructose corn syrup, no artificial colors, no artificial flavours and no preservatives. It is available in pails or drum packaging units, and has a guaranteed shelf life of six months in ambient storage conditions.
The fruit fillings currently come in four fruit flavours: Raspberry, Wild Blueberry, Apricot and Apple.
From equipment that keeps your mixes from clumping to bakeware that makes your pizza authentic , Bakers Journal keeps you “in the know.” | for more on new products for the baking industry, check out our website, www.bakersjournal.com
US pan manufacturer, LloydPans has strengthened its regional pizza pan offerings with the introduction of pizza al Taglio pans.The company also makes popular regional pans for Detroit, Sicilian-style, deep dish and “Grandmastyle” pizzas.
Pizza al Taglio has its origins in Rome, but is quickly gaining popularity. The Roman-style pizza is rectangular in shape, served by the slice and designed for a grab-and-go eating experience.
To make its pizza al Taglio pans, LloydPans merged traditional Roman-style pizza pans with its proprietary pan technology. To determine pan sizes, LloydPans replicated the size of authentic Roman pans, even changing the company’s standard measurement from U.S.
imperial measure to metric for accuracy. To ensure durability in a commercial operation, the company uses a heavy 12-gauge aluminum to construct the pan, anodizes it and then applies the company’s PSTK® coating. This permanent, stick-resistant coating does not require seasoning and it will never rust.
“We’ve carved out a niche in the pizza industry by expertly developing and crafting regional-style pizza pans,” Traci Rennaker, LloydPans’ president and chief executive officer, says in a press release.
“Pizza al Taglio is destined to be the next big restaurant trend, and these pans give pizzaiolos, retail bakers and commercial foodservice operators with the perfect pan
Wellbake has developed a specially designed machine for sheeted flat bread products.
The commonly used sheeting line-systems stem from croissant- and puff pastry-type laminating lines. There are many manufacturers of this type of lines with steep competition. Subsequently, these manufacturers are trying to adapt their lines to other products, primarily flat bread items.
The process is the same: extruder, pressure roller, satellite roller, cross sheeting, and a number of calibrating rollers, and often repeated. This is good for croissant-type multilayer laminated dough, but that system overworks the dough for flat bread and patty-type bakery products.
The dough sheeter’s measurements for the belt’s thickness range from 0.5 mm - 25 mm - 0.02” - 1”; And the dough-belt’s widths range from 600mm - 23.6”; 900mm - 35.4”; 1200mm - 47.2
The most popular brands of flatbreads are ciabatta, Middle Eastern breads, naan and pizza-type products – and a sheeting line can produce them more efficiently.
Wellbake’sSoftFeed extruder has two special design rollers feeding dough to the extruding rollers. Dough not accepted by extruding rollers are returned inside the hopper, so gently so we can feed all scrap dough from the make-up line right back to the hopper to be mixed with fresh dough for an excellent product.
The WaveSpreader is a fantastic way of gently spreading the dough belt. No pressure roller, no satellite roller, no cross sheeting – in other words, no punishment!
to deliver a light, airy crust with bite.”
LloydPans’ pizza al Taglio pans are available in two sizes:
• Full Size: 40x60 centimeters (15.75x23.62 inches)
• Half Size: 20x60 centimeters (7.87x23.62 inches)
The pans are two centimeters deep and feature a double-thick folded rim to increase durability. LloydPans also has developed two cutting boards to complement the pizza al Taglio pans.
LloydPans’ manufactures an extensive line of commercial pizza pans and tools, bakeware, cookware and foodservice equipment. The company makes all of its products in the USA at its Spokane Valley, Washington, manufacturing facility.
Tel.: (800) 840 4047 or (514) 522 2133 baking@lallemand.com www.lallemandbaking.com
New lump breaker by Kason Kason’s new Lump Breaker model LB 550, can reduce agglomerates as large as 250 mm into particles with an average size as small as 2 mm with minimal heat generation.
The Lump Breaker’s 534 x 417 mm inlet allows the direct discharge of compacted materials from 23 kg sacks or bulk bags without the need for an intermediate controlled feed mechanism.
The unit is offered as standard with a shaft supported at both ends for reliable service in high-load applications, or with a cantilevered shaft for improved access and ease of cleaning in lighter duty applications.
Side and end doors, which can be either bolted or hinged and interlocked, provide easy inspection and access to interior components.
Material is gravity fed through an upper intake port and whisked against a contoured grinding screen by serrated blades projecting from a rotating shaft, driven at low speeds by a high-torque
gear-reduced motor. On-size particles pass through the screen and fall through a discharge chute, while oversize particles remain in the milling chamber until reduced sufficiently to pass through the screen.
Available in carbon steel, 304 or 316 stainless steel, Hastelloy and other alloys, it features interchangeable rotors and easy-tochange grinding screens mounted on a pull-out cradle. Screens are offered with round, square or rectangular apertures from 2 to 75 mm, and with raised “cheese grater” lips to suit a wide range of process requirements.
include intermediate sizing of product for improved drying and granulation prior to tableting, regrinding of out-of-spec material for reclaim and pre-grinding prior to a secondary fine milling process or to speed up dissolution in liquid reactors.
The LB 550 Lump Breaker is available constructed to pharmaceutical, food and industrial standards, and in ATEX compliant models for use in potentially explosive atmospheres up to and including ATEX21 internally and externally.
The unit can de-lump dried or hygroscopic materials that have agglomerated due to dampness or compaction, and is said to operate quietly due to slow shaft rotation. Typical applications
The company also manufactures centrifugal sifters, round vibratory screeners, fluid bed dryers/coolers/ moisturizers, static sieves, cone mills, vertical mixers, horizontal mixers, and double-cone and vee-cone blenders.
When Kyle Wilson went travelling in Africa, he and his wife, Katie were drawn to the cocoa fields. They both had a background in the coffee industries as baristas, but wanted to travel the world, and bring something special back with them to Canada. What they found was an opportunity for FairTrade cocoa, and ethically sourced, bean-to-bar ocolate in Toronto.
“You find the path you want to go down, and you can go as far down that path as you want. I think it’s interesting to the both of us that we’re not limited by anything. We can be creative where we want to, we can be traditional where we want to. That creates your business, adds your own personality to the chocolate you want to make.”
Wilson and his wife are a product of their time; in a start-up generation that loves a new venture and wants to make a positive change in their world, they opted to make a bean-to-bar, ethical gourmet chocolate.
The result is their single shop, Soul Chocolates, on Gerrard street in Toronto. Known for their decadently good chocolate chip cookies, and rich drinking chocolate this tiny shop is populated by chocolate lovers inside and outside of the culinary profession.
#While the only baked good found in Soul Chocolate is the chocolate chip cookie, there have been no complaints: The Wilsons pride themselves in a quality vs. quantity philosophy behind their business. Their chocolate processed from the bean into bars right in the back of the shop.
}Kyle and Kate Wilson put their heart and soul behind their line of bean-to-bar chocolates.
I’ve had people come in and say, ‘these are the best cookies I’ve had in my life!’ ...If you follow the ingredients all the way through, people will recognize it as a quality product.
around the city. However, one of their biggest draws the shop sees is their chocolate chip cookie, which uses their Madagascar dark chocolate.
product. If you follow the ingredients, all the way through, and people will recognize it’s a quality product.”
This duo builds their product in line with their philosophy to build a better community. Whether Soul Chocolates contributes to the artsy vibe of Gerrard street, or pays a living wage to its cacao producers, they aim to make their chocolate make a difference.
They sell their line of chocolates directly out of their shop, and aside from their online presence, Soul Chocolates sells its product to pastry chefs
“I’ve had people come in and say, ‘These are the best cookies I’ve ever had in my life!’ So, it’s quite validating, knowing that they recognize a quality
“Why focus on bars when we could make it into anything we want? So, To stand out, we try to focus on transparency and direct trade with the farms.
We’re trying to take it a step farther, and we’re trying to find the farms that are less heard of, or less travelled and go down there ourselves and meet people face-to-face, and bring back something special.”
It can be challenging creating an authentic bean-to-bar chocolate company. Some of the difficulties may be centred around what Wilson refers to as “vague terminology” of some of the qualifications that makes or breaks ethically sourced cacao.
“I’d say there are a lot of similarities, which is great, because we trying to find some great raw products. You can’t make something good unless it is good all the way through.”
The couple chose the company name to reflect their philosophy in making something that feeds the soul, and in keeping with their core values. Wilson can identify with many culinary start-ups who’ve faced challenges in their first year.
“Trying to find a system for sales without sacrificing who we are as a business...it’s tricky. In the beginning
you’re hungry for sales, you need it to work, you’re willing to do almost anything to make it work. So that was probably the biggest hurdle, just keeping aligned with the brand. Now, we feel like we really happy with the market that we’re going after, the people we work with are really excited for us, and it’s got us here.”
At this point, the chocolate making duo are not planning a chain, or expanding what they have, unless it means finding an equally affordable storefront with more space. They seem themselves eventually moving out to the Niagara region, and selling wholesale from a bigger facility. However, at the moment the Wilsons are enjoying the bohemian charm of its current location in Toronto’s Little Vietnam.
“Soul Chocolates is just creating its own unique flair in this area. I would never want to take credit for that, we just try to create a community by being open and transparent in all that we do here, and that helps create a community,” demurs Wilson. / BJ
NAOMI SZEBEN
In 1945, a Brazillian brigadier named Eduardo Gomes was the unlikely inspiration for a chocolate trend. Gomes’s Presidential campaign had a grass-roots following: Local women held parties to raise funds for his election, selling homemade chocolates that were somewhere between a chocolate truffle and fudge. Though Gomes’ bid for the presidency failed, the
chocolates known as “brigadieros” were a hit, becoming Brazil’s signature treat. Two Brazillian-Canadians are bringing this chocolate to Canada, and like the brigadeiro’s grassroots history, this shop has a special cause behind it.
Chocollata’s owners Talitha and Igor Ramades’ brigadieros were popular on the pop-up circuit for the last three years. Though they were toying with the notion
of quitting their day jobs to make brigadieros full time, they had cold feet at the thought of taking the plunge into entrepreneurial waters.
“What gave us the guts open our store, was our son, who is now 18 months old,” says Talitha. “He was born with Down Syndrome, and once we started research on it, we found that a lot of adults with Down Syndrome have a hard time finding work.”
Despite being trained in brigadiero-making and having the full support of his wife and children, Talitha and Igor had their doubts in leaving their day jobs. “Even though we were thinking about opening the store, we were always so scared,” confessed Talithat and recounted some of her fears:
“‘I don’t know if we can do this, you have to pay employees, you have to pay rent, and how much briga -
The Ramades’ had boxes designed with Down Syndrome-positive imagery, to support the DRDSA. Below, chocolate hazelnut and classic brigadieros.
dieroes can you sell to make the rent in Toronto?’”
When Theo was born in September of 2018, the Down Syndrome diagnosis was the catalyst for them to build a future for their son. Igor began hunting for a location to become the city’s first Brigadiero chocolatier. Talitha turned to her husband and said, “aside from putting money aside for our son, we can’t really do much for him. If this Brigadiero thing takes off, he’ll always have a job.”
Chocollata is a labour of love in many ways. Aside from making the decision to hire developmentally challenged adults, the couple made the decision to work from their tiny shop on Kingston Avenue, in downtown Toronto. “When we opened our shop, we wanted a space that was very community driven. One of the things we love about the Beaches area is that there are a lot of adults with Down syndrome.”
Aside from their love of handmade chocolate, the pair recognized that Toronto is not widely familiar with the Brazillian treat. “Whenever you go to a party in Brazil, the host has to have these: It’s just not a party without brigadeiros,” says co-owner Igor Ramades.
The location the Ramades’ chose was small fin Talitha’s opinion, but they both like the open kitchen that allowed customers to view the handmade production process. “It’s almost like a piece of art, it’s like a piece of jewellery that you’re putting together.”
“You can have a brigadeiro with any meal, for any occasion,” Igor Ramades adds, “You have to have brigadeiros at weddings. If they’re not there, it’s not a real wedding,” he jokes. “I can’t remember any party in Brazil that didn’t have them.”
}The first time they were encouraged to try selling their treats commercial was at farmers markets and flea markets. If the couple were worried that they had a challenge selling chocolates, they didn’t have to worry about its popularity. “The first time we brought our chocolates out at the Trinity Bellwoods flea market - we had only two flavours, coconut and the original – and we sold out,” stated Igor. “We brought 352 units, and we sold 347 in five hours.
Despite Toronto’s love of international foods and chocolate in particular,
“Whenever you go to a party in Brazil, the host has to have these: It’s just not a party without brigadeiros...you have to have have brigadeiros at weddings. If they’re not there, it’s not a real wedding.”
- Igor Ramades
Igor attributes the popularity of this Brazillian treat to persistence and hard work. He quit his F/X artist job in December 2018, and made the commitment to his family and himself to becoming a full time chocolatier.
The goal of the shop was not only to provide a future for Theo, but also to start hiring adults with Down Syndrome. “We heard that people with Down Syndrome are really gifted in the arts, and brigadieros really are an art.”
Brigaderios are a round, chewy chocolate that the couple decorates
with chocolate beads, coconut shavings or in the case of their crème brulée brigadier, crystalized sugar.
The jewel box of a shop was designed by Talitha herself, and the reaction was nearly immediate: Their popularity grew to the point that the shop has since expanded to a new location that will open in spring 2019. The couple will keep the same values that made their Kingston Avenue location popular almost a year ago.
The new shop is scheduled to open in Square One in Mississauga, Ontario.
The welcoming teal and pink signature palette and its commitment to hiring adults with Down Syndrome will continue. The Ramades famiy business is spreading sweetness across Ontario. /
BJ
“My employer actually provides volunteer opportunities and encourages me to make a difference in our community... I appreciate that.”
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To remain competitive and attract more customers, bakeries should offer uniquely flavoured products that cater to the latest consumer tastes and food trends. Whether it’s creating classic loaves reinvented with a twist, far-out flavours in unusual combinations, or perhaps making the most of local and seasonal ingredients, many Canadian bread makers both big and small are offering products that are anything but run-of-the-mill.
So, what are some of the hottest bread flavour trends cropping up this year? In a recent report, the market research agency Mintel predicted a taste for brightly coloured, vegetable-based breads will increase in 2019. Such breads currently remain niche in Europe, using ingredients such as carrot, beetroot or spinach gaining traction as they appeal to consumers’ demand for food with greater health benefits. Not only do these vibrantly hued breads catch consumers’ attention, they make the vegetable content more tangible and offer an overall flavour boost.
The research group suggests that due to the increased popularity of the Ketogenic or Paleo diets, people continue to cut their carbohydrate intake. This shift could make bread producers offer lower carb products, but often with added protein and fibre. Additionally, as people seek out products with low or zero gluten, bakers are experimenting with alternative grains and flours.
}The third upcoming trend observed in the bakery industry is bread products accented with global flavours. As international fusion restaurants and food trucks carve out a space in the food service industry, baked goods featuring exotic spice blends such as warm, North African flavours of cumin, turmeric and cinnamon could appeal to adventurous consumers who want to switch their
Due to the increased popularity of Paleo and ketogenic diets, people continue to cut their carbohydrate intake: This could make bread producers offer lower carb products with added protein and fibre.
bread routine up.
An October 2018 Sector Trend Analysis on baked goods released by Agriculture and Agri-Food Canada reports that both Canadian and American consumers “are moving away from highly-processed products containing artificial ingredients and flavours in recent years.” They are favouring food perceived to be more
natural with shorter ingredient lists and less reliance on added preservatives. In the report’s subsector analysis specific to the bread industry, the authors concluded “Canadian consumers not satisfied with regular packaged or industrial breads are looking for products with better quality and healthier ingredients. Furthermore, consumers are becoming more healthconscious and curious, not just about new grains, but also flatbreads, bread with olives, nuts, apricots and other ingredients, which they are willing to try.”
At Forno Cultura, an artisanal Italian bakery with multiple Toronto locations,
www.host.fieramilano.it/en
experimentation and creativity are the name of the game when it comes to developing new bread flavours. Owner and master baker Andrea Mastandrea is a third-generation baker who also trained as an architect. When it comes to developing new bread flavours, he explains, the bakery invests a lot of energy in R&D. “It’s part of our ethos and the way we invest to grow and nurture the brand. So, the process of experimentation becomes a win-win for our clients and for us, but first and foremost it’s about respecting the creative process.”
When a baker at Forno Cultura has an idea for a new bread flavour, they bring it to the team where it becomes part of a group dialogue, followed by planning and initial execution. Then comes the fine-tuning of the recipe, much of which is based on the senses. “Smell becomes an initial driver throughout the decision-making process,” says Mastandrea. Finally, the product is made, tasted and again discussed as a team. “We repeat this as long as we’re able to improve and move the process forward until we decide it’s a strong enough product to introduce to our client base.” Even when the flavour experiments don’t yield the results the team is looking for, Mastandrea remains optimistic. “We have no issues with shelving projects which haven’t been fully resolved,” he explains, adding that “sometimes we learn more from products that fail.”
The bakers at Forno Cultura derive inspiration for new bread flavours through travel and experimentation. This has led the bakery to create some of their most popular loaves, among them: Cacao Mosto made from grape skin flour with 100 per cent bitter organic cacao; Nero di Seppia, blackened with squid ink and infused with toasted nori and malt flour; Curry Brioche, an olive-oil based enriched loaf with organic curry and turmeric; and an Organic Durum Semolina bread accented with a hint of saffron. The experimentation doesn’t stop there. These days, Andrea and his staff are in full exploration of buckwheat and other darker whole grains to have on offer later this year.
Canadian baking schools are also tuned in to the latest flavour profiles. At Le Cordon Bleu in Ottawa, Pastry Chef Yann Le Coz explains that one of the biggest influences in bread flavour trends for 2019 is an increased consumer demand for healthy options, which he specifies as seed-rich breads bursting with omega-3, the use of high-quality nuts and dried fruits, as well as organic ingredients in general. In addition, he sees a significant shift in bakers increasingly using ancient grains, such as khorasan, buckwheat, spelt and kamut, paired with slow fermentation techniques, to create new varieties of nuanced flavours and textures. He singles out the growing demand for reduced-gluten breads as the biggest challenge for the modern baker. But Le Coz sees this as a huge opportunity to create new and interesting products.
These trends noted by Le Coz are reflected in the curriculum at Le Cordon Bleu. While instructors focus on the history of classic baked goods, students also learn about alternative flours and fermentation processes to ensure a wide variety of flavours to meet consumer tastes.
Premiere Moisson is an artisan bakery and gourmet speciality food store with 26 locations in the Montreal, Gatineau and Ottawa area. The company’s director of marketing, Anny St-Pierre, explains that their customers have come to regularly expect new and seasonal bread flavours; This has become a factor of differentiation for the bakery. “We analyse what they liked, what they bought in the past, and what they suggested in our
Visit us at booth #802 or at richardson.ca for more information.
FROM FARM TO TABLE, we are involved in every stage of the food production cycle. We strive to ensure environmental best practices to produce quality food products that you can trust. To feed a growing world with healthy and wholesome food, we continually invest in our facilities and ensure operational excellence. We support responsible agriculture, encourage collaboration with our suppliers and care about the integrity of our manufacturing processes. We do this not only because it is good business, but because it is who we are.
satisfaction survey.” She continues, “we look at what is hot in other countries, we talk to various suppliers looking for new and trendy ingredients...all of that information and more is taken into account during the ideation phase of our product development process.”
St-Pierre explains, “we involve our merchants-artisans – a committee formed with partners of the boutiques – in the decision process. They are close to their customers needs and operational production considerations for the 26 bakeries. This committee helps to validate taste, value for the price, and ‘wow’ factors.” In a nutshell, she says, Premiere Moisson’s philosophy is to surprise customers by launching new products every month while always adhering to recipes that honour healthy, natural and authentic ingredients.
One of the most popular speciality loaves the company created was the Autumn Flavours Bread, a sourdough launched in autumn 2018. With fresh apples, dates, toasted pumpkin seeds, rounded with a touch of honey and a blend of spices, the bread was a hit
because of its combination of seasonal, local and nostalgic flavours. Almost as important as the taste is the bread’s shape, and Premiere Moisson’s bakers often play with different forms, such as hearts, crowns and pull-aparts to attract customers’ attention. Premiere Moisson customers can expect to see local Quebec ingredients such a birch syrup in loaves this spring, with honeyberries (also known as northern blue honeysuckle) appearing in breads this
summer.
While most bakeries will never do away with the classic loaves such as white, multigrain, or rye, many are experimenting with new flavours and combinations that reflect food trends and consumer tastes. It’s this drive for uniqueness through experimentation that creates some of the most interesting breads, and consumers are the ones who reap the delicious and healthful benefits. / BJ
The Italian Baker is the only comprehensive book to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-colour photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
$40.00
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The demands made of a top-quality yeast dough product are nowadays just as diverse as its application uses.
Over and above a fi ne yeast dough aroma and an attractive baked product appearance, in particular criteria such as tenderness and freshkeeping are increasingly in the focus of the purchasing decision of your customers.
We have taken this trend into account during the development of IREKS-HTSUPERSOFT K.
Specially selected raw material components guarantee yeast-raised sweet doughs of a premium quality with a tender crumb texture and an exceptional moistness - and freshness beyond the day of purchase.
For that extra-long soft enjoyment which will convince both you and your customers.
BY DIANE CHIASSON
Spring cleaning means refreshing your menu and your bakery
Spring is in the air! The weather is warming up, the snow is melting and people are coming out from hibernation. A lot of bakers say that spring is an extremely busy period for them especially during Easter, and the graduation/wedding season.
With the season’s change comes the perfect time to freshen up your bakery. Task scheduling is vital to the successful management of your bakery operation, even more so as springtime gets underway. If you don’t get it all done by spring, keep going. It’s never too late to improve your bakery. Make sure you take advantage of these simple strategies to capitalize on these special seasonal opportunities.
}some time to catch up with your business wholesalers, vendors, distributors and suppliers? Now’s the time to speak with each one of them to see how you could improve your relationships with them, as well as to evaluate their food safety and quality programs. You should work as hard on building a good supplier relationship as you do building a relationship with your customers. Don’t forget that you should also be loyal to your good suppliers. It’s the perfect time to check with them on higher quality products, time deliveries, pricing, extended terms, reliability, and their knowledge of industry trends. Your suppliers can make major contributions to new product development, and they will certainly help you tweak any new idea that you may have. Have an honest conversation with each one of them and state your quality concerns and time needs very clearly.
Spring is the perfect time to rethink operations and roll out new initiatives to drive sales for weddings, Easter, and graduation time...make a spreadsheet.
1. CHECK YOUR CUSTOMER LISTS
People move constantly, change email providers all the times, and you’ll realize that your customer information list is outdated. Don’t waste time and money sending email marketing to customers that don’t exist. This is the appropriate time to give each customer a personal call to see if they are still where they live. Check their email address just to make sure that it’s still good. This is also a great time just to have a nice chat with your customers and welcome them back to your bakery. It’s also a great way to run a customer satisfaction survey and to see how you are doing and see where you may change a few things here and there. When was the last time you personally spoke with one of your customers?
2. BUILD A GOOD RELATIONSHIP WITH YOUR VENDORS, DISTRIBUTORS AND SUPPLIERS
When was the last time that you took
Easter is probably the yummiest holiday after Christmas, and it also an event which brings new life to people. Getting your bakery products ready for Easter is an important part of the spring season and you should start earlier and often weeks in advance. Easter is a great time to get close to our customers and offer them something different and unique. Bakeries all over Canada will soon capitalize on this special event to make Easter one of the most lucrative holidays of the year! Some big box stores already have their Easter products in place way in advance. It’s the perfect time to have a look at what they are doing. You should visit them for inspiration for new products, flavours, formats, and packaging. Don’t’ be shy to use their ideas to influence your own Easter product development. Some seasonal products go a long way toward boosting sales.
It’s also the perfect time to revamp the look, feel and content of your website to reflect the spring season. Go through your website to make sure that every-
thing is up to date. Check that there are no old promotions displayed, or menu items or prices that are incorrect. Easter is not only a highly anticipated and lucrative holiday but it is also a great chance to get creative with your social content be it a Facebook contest or an Instagram page.
Don’t forget to embrace the Easter spirit and allow your staff to do the same, whether it’s putting up decorations, or simply wearing a pair of bunny ears.
During these slower time periods, it is the perfect time to rethink operations and roll out new initiatives to drive sales especially for graduation time. Gather information from your area schools such as high schools and colleges. You should get some colours from each institution, logos, as well as graduation dates. To help you get organized, make a spreadsheet with all the following information:
• School/college name
• Telephone number
• School/college contact name
• School/college colours
• Graduation date
• Written permission to use logo
You should make your bakery a one-stop shop by stocking plates, napkins and forks in the colours of your local schools/colleges. This can be offered as part of a graduation package. Busy parents will be delighted on cake pick-up day to find everything under one roof.
You may consider way ahead of time in displaying a graduation season banner in your front window. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@ chiassonconsultlants.com, or visit www.chiassonconsultants.com
BY JEFF GRANDFIELD AND DALE WILLERTON
10 Questions every bakery should ask the landlord
If you’re ready to open your first bakery or expand with a secondary location, you’ll need to do your homework. Bakery owners preparing for lease negotiations need to learn as much as they can about the desired commercial property as well as the landlord. Before you agree to any lease terms and sign on the dotted line, we recommend that you ask the following 10 questions.
1. Who is the landlord? Will you be dealing with a large institution? A bank or a small, independent, “Mom and Pop” landlord? Different types of landlords will require different negotiation approaches (for example, with a large institution, you may have to wait weeks to connect with someone there to discuss a problem while with a Mom and Pop landlord, you could simply just knock on their door).
}who continued to practice part-time as well as travel. Personal meetings were made more difficult.
4. Is the person in charge of property management local? Similar to local landlords, local property managers are also more available for tenants. In this business, it is not uncommon to see property managers overseeing a number of commercial sites and travelling between them.
5. What is the building’s histor y? As a commercial tenant, you will need to ask about both the exterior and interior history of building. With exterior history, we are referring to building maintenance. This includes property upkeep, garbage removal, and landscaping which tenants help pay for through a property’s Common Area Maintenance (CAM) charges. Tenants leasing in an older building should expect higher CAM charges to
Be mindful of what you hear from agents: While they must follow a code of conduct, they can only share what they have heard from the landlord about the property...you might hear anything from a disreputable landlord to get you to sign.
2. How long has the landlord owned the property? Long-time landlords will know a great deal about their own property and usually are interested in keeping it. Commercial tenants will also find that long-time landlords, typically, will have more realistic rent expectations as their mortgages can be fully paid off and will not have to charge their tenants higher rents to help cover this cost.
3. Where is the landlord physically located? Local landlords with office space within the commercial property of interest or just down the street are often more accessible to tenants. We remember one of our tenant clients who often could not reach his own landlord – the reason was that this landlord was a 70-year-old doctor
cover the additional care of such a building. Ask about what has been going inside the building as well. Are the tenants stable, has there been a high turnover of previous tenants, or has a similar-use tenant previously leased space within the property and either closed the business or moved elsewhere within the past 10 to 20 years?
6. Who is brokering the property lease? Is this a big leasing brokerage, a real estate agent or the landlord’s son? Be mindful of what you hear from agents as well: While they must follow a code of conduct, they can only share what they have heard from the landlord about the property. As a prospective or current tenant, you may hear anything from a disreputablelandlord who may tell you anything to get you to sign or re-sign.
7. Who were the two most recent tenants to move in – and when? After you are referred to these
tenants, personally contact them, introduce yourself, and ask them for their thoughts and/or opinions on their own recent lease negotiations. The leasing agent may claim that he/ she has only recently acquired the property listing and is unaware of all the tenants so far. Do not accept this. It is the agent’s job to be familiar with the property and who is leasing space within the property.
8. Who were the last two tenants to move out? Similar to the above, you will want to contact these tenants and ask for details. Press for details as to when and why they moved; where they moved; and what they thought about the landlord, property manager, and the commercial property.
9. Who is the property’s big gest tenant (the anchor tenant)? Anchor tenants typically attract the most traffic property, but even anchor tenants can close or move. We remember a number of tenants in a local strip mall who were surprised when the major grocery store anchor tenant moved out. Despite having a long-term lease, this grocer can often move their business but continue to pay the rent, thus disallowing any competitor to move in.
10. Is the building for sale? Building owners looking to sell their building will have different motivations with prospective tenants. Also, consider that you may like the current landlord but dislike the new landlord.
For a copy of our free CD, Leasing Do’s & Don’ts for Commercial Tenants, please email your request to JeffGrandfield@TheLeaseCoach.com. / BJ
Dale Willerton and Jeff Grandfield - The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, e-mail DaleWillerton@TheLeaseCoach.com or visit www.TheLeaseCoach.com.
Used poorly or ignored, investments can destroy a business. Of all investments, spiritual capital is the single investment that catalyzes all others. It serves as an internal power source to motivate people to work harder and smarter for an organization. Spiritual capital is not defined in a religious context here, nor as part of an organized belief system.
When spiritual capital and relationships are invested, the culture of an organization is altered to favour resiliency. It establishes a desirable workplace. It is about taking care of people so they care about the organization and its customers. There is tremendous creative energy in such environments. Just look at some companies where the norm is to provide employeefriendly needs, like food, health, rest and recreation, at no additional cost to the employee — think of Google.
In addition to the organizational implications, a most important aspect of spiritual capital investment is that it spurs people to action. People act from a spiritual foundation with higher motivations in doing good rather than making money. It is about long-term benefits rather than short-term profits. It’s about improving the quality of life. It’s about making a difference in peoples’ lives as a primary goal.
If people are acknowledged and/or rewarded for taking initiatives to improve products, services, or processes, such recognition becomes a powerful incentive to do it again. Everyone loves a pat on the back from time to time. Benefit? Employees love working because they are respected for who they are and what they can do. The high energy and high morale that results from successful high-level efforts is infectious. This spurs others to step out beyond their comfort zones in support of the organization and its
investment is about taking care of your staff so that they will take care of your clients.
customers. Even if an effort falls short of expectations, there is no reprimand, just guidance to do better next time. In an ideal work environment, our innate desire to please our superiors creates a pattern of continuous improvement, as each success is recognized. Employees then believe that this is a place where they can grow and advance as long as they take the initiative to help them excel. When people see a future, they are happier employees.
Success breeds success! Renewable energy is stored in an organization from the energy generated by the efforts of those who stepped out to improve themselves beyond their job description. New energy is created by others when they believe that the organization is consistent and will continue to honour its ways to support the workplace.
The collective energy within the organization is captured in its processes, interactions, and events. The culture evolves into doing good for people while doing well financially, a collective win for all concerned. An overall feeling of well-being is created when there is coherency in values and belief are in sync. There is a strong positive feeling
working in an organization where one does not have to be guarded in what they say and do. Employees love working here because they have pride in what the organization stands for and how it helps people, including themselves. Leadership loves working here because there is satisfaction in seeing people they lead excel.
It is clear that if leaders build a culture around what is meaningful for their people, there is a high potential for new energy release leading to creativity and innovation. Effectively, focusing on building spiritual capital brings into alignment the values of the people and those of the enterprise. This catalyzes your company for transformational change—ultimately moving to new plateaus of success. / BJ
Baldwin Tom is a management consultant, professional speaker, and author of 1+1=7: How Smart Leaders Make 7 Investments to Maximize Value. Baldwin is a Certified Management Consultant and served as the National Board Chair of the Institute of Management Consultants USA. For more information on Baldwin Tom, please visit www.geoddgroup.com.
When it comes to choosing the right heat exchanger, there is no substitute for professional advice, but you will have a better handle on the process if you understand which factors to consider. These can be divided into commercial considerations and technical considerations. Issues discussed below will provide you with a good starting point to begin a tender process or a basis to compare proposals.
1.IS A HEAT EXCHANGER RIGHT FOR ME?
The first question you should ask is
whether you need one in the first place. There is no doubt that heat exchangers can be relatively complex and expensive. While they are preferable in many situations, particularly where a cooling or heating source is already available or is required for more than one process, they may be over-kill for simple situations where a straightforward heating element or simpler refrigeration system is enough.
2. WHAT TYPE DO I NEED?
The simplest forms of heat exchangers are so-called plate heat exchangers, which consist of combinations of plates and gaskets through which the product and the heating or cooling medium move.
They are relatively simple and cost effective and can do a very good job with simple Newtonian fluids like milk and thin oils. However, for more viscous substances, and processes requiring high levels of heat transfer, tube-in-tube heat exchangers may be a better option.
These come in different forms including those with corrugated tubes to increase product turbulence, which prevents fouling and improves operating efficiency. For high fouling and viscous fluids, scraped surface heat exchangers are available. Reciprocating and rotary versions are available, allowing different products to be handled carefully, so that key quality characteristics can be maintained or mixing increased, while providing maximum operating efficiency.
There are several things to consider. First, the heat exchanger must be capable of providing the right amount of heat transfer. Different materials will have different thermal properties which must be considered when designing a heat exchanger. Factors such as viscosity, solids content and texture will need to be assessed alongside product flow rates to ensure that the product receives the correct treatment. For example, if the heat exchanger does not deliver sufficient heat it may result in an incomplete process, which could have severe implications for product safety.
At the same time, if the system does not handle certain products correctly it can change or damage your products. For example, rough handling of viscous sauces can have a negative effect on their texture. Finally, the heat exchanger set-up should be capable of handling the maximum amount of product required at any time. While there will be physical constraints on the size of individual heat exchanger elements, in most cases it is possible to combine multiple units in a way to increase treatment capacity.
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4. ARE THERE OTHER BENEFITS?
One benefit of some heat exchangers is their ability to recover heat from the end of the process and re-use it. In many cases this enables the system to reduce the amount of heat needed to be supplied in the first place. However, in some situations, such as where the heat source is plentiful – then the recaptured heat can be used for another process or for something else altogether, such as heating offices or buildings.
In such cases, these additional cost
savings need to be offset against the capital and running costs of the heat exchanger.
5. WHAT ARE THE MAINTENANCE REQUIREMENTS?
These will vary according to the type of heat exchanger chosen, its design, and the environment in which it is used. However, more important than the actual maintenance requirements is how easy upkeep is. For example, how hard is it to access key components and what are the costs of spare parts such as seals and gaskets?
For double- and triple-tube heat exchangers, is it possible to remove individual tubes without dismantling the entire unit, and is it possible to service parts without shutting down the whole process? These factors will have a key impact on how much the heat exchanger costs to service.
6.
Though cost is one of the most important factors in making a decision, it is important to compare both the capital cost of different units and their anticipated operating costs and service life. For example, a 25 per cent higher purchase price may easily be recouped by greater operating efficiency and reduced serving costs over the same, or even longer, working life. By considering all associated costs will you be able to make an accurate investment decision.
7. HOW IS THE SYSTEM DESIGNED?
Does the supplying company use the very latest scientific information on energy and heat transfer, or is it relying on papers and data which may be years old? While it is imperative that the heat exchanger performs correctly in terms of thermal transfer, other considerations, such as ease of installation and maintenance, are also important.
8. WHAT BACK-UP AND SUPPORT IS THERE?
A back-up plan in the event of a problem is important, but does your supplier offer features like extended maintenance and servicing? Would you be able to take advantage of future upgrades, such as improvement in tube design? It may not be essential to deal with a company which is based locally, but you should investigate how well they deal with other clients in similar circumstances.
It is obviously impossible to cover every potential situation in an article such as this, but this article highlights some of the most common issues that apply to nearly every heat exchanger purchase or installation. Your individual circumstances will be unique and another key consideration when making your final decision should be how well your chosen supplier appreciates this. / BJ
Matt Hale is the International Sales & Marketing Director of HRS Heat Exchangers
Deux journées d’exposition commerciale Inscriptions requises
Le SEUL salon commercial du secteur de la boulangerie au Canada en 2019!
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.baking.ca
2 Days of Trade Show Registration Required
Conference/Seminars will be prior to 11:00 am Trade Shows Hours: 11:00 am - 5:00 pm daily
Pre-Registration is on-line. To Register visit www.baking.ca
The ONLY baking industry trade show in Canada for 2019!
Produit par : / Produced by:
33
Le Conseil de Boulangerie Québec Conseil
d’administration / Baking Association of Canada Board of Directors
33
Nouveau – pavillon du Québec / NEW – Québec Bakery Pavilion
34-35
Lettre de bienvenue du Premier Ministre du Canada / Welcome Letter from Prime Minister of Canada
36-37
Un mot du Ministre du MAPAQ / A word from MAPAQ Minister
38
Lettre de bienvenue du Maire de Montréal / Welcome letter from Mayor of Montreal
39
Merci à nos commanditaires / Thank you to our sponsors
40-41
Horaire des Activités / Schedule of Activities
40-41
Événement spécial du Salon de la boulangerie / Bakery Showcase Features
42-43
Programme des séances de conférence / Conference Program
44
Liste des exposants / Exhibitor Listings
45
Descriptions des expositions / Exhibit Descriptions
L’Association canadienne de la boulangerie et le Bakers Journal ne sont pas responsables des erreurs ou omissions que pourrait contenir la liste des exposants, dans le guide du Salon.
The Baking Association of Canada and Bakers Journal are not responsible for errors or omissions that may appear in the exhibitor listings of the show guide.
Tom Mattes (Chair)
Del’s Pastry, Toronto ON
Glenn Wilde (Past Chair)
Harvest Bakery & Deli, Winnipeg MB
Louis Bontorin (Treasurer)
Calgary Italian Bakery, Calgary AB
Paul Hetherington (President & CEO)
Baking Association of Canada, Mississauga ON
Martin Barnett
Seraphina’s Oven, Nanaimo BC
Dominique Bohec
La Petite Bretonne (CBQ), Blainville QC
Michel Dion
Lallemand, Montreal QC
Denise Eddy
Coleman Foods, Corner Brook NL
Arthur Gunn
Gunn’s Bakery, Winnipeg MB
Blair Hyslop
Mrs Dunster’s, Sussex NB
Carla Marett
Weston Foods, Etobicoke ON
Christian Mitzel
The Chef’s Warehouse, Vancouver BC
Dan Peroff
Olympic Wholesale, Ajax ON
Teresa Schoonings
Bimbo Canada, Etobicoke ON
CONSEIL D’ADMINISTRATION / BOARD OF DIRECTORS
Benoît Faucher (président)
Boulangerie St-Méthode
Michel Lafrenière (vice-président)
Grupo Bimbo
Dominique Bohec
La petite Bretonne
Denis Landry
Boulangerie Georges/Groupe Prestige
Jean-Marc Longtin
Boulangerie Lanthier
Laura Fiset
Boulangerie Première Moisson
Guillaume Talbot
Boulangerie Auger
Évelyne Trempe
L’Amour du Pain
Élisabeth Brasseur
Farinart
Michel Dion
Vous cherchez des produits de boulangerie nouveaux et uniques ? Le pavillon de boulangerie du Québec est l’endroit où vous rencontrerez les boulangers and boulangeries reconnues pour leurs produits innovants et à valeur ajoutée, finis et/ou semi-finis. Ce pavillon vous est offert grâce au généreux support financier du MAPAQ.
Lallemand
Benoit Dussault
Association des fournisseurs
Looking for something new and innovative? Be sure to check out the Québec bakery pavilion featuring local bakeries known for their inventive, valueadded, finished and or semi-finished bakery products. This Pavilion is provided through the generous support of MAPAQ.
Du 5 au 6 mai 2019
Chères amies, chers amis,
Je suis heureux de présenter mes salutations les plus chaleureuses à toutes les personnes qui prennent part au Salon de la boulangerie de 2019 – Exposition commerciale et conférence.
Cet événement annuel met en vedette les plus récents produits, services et technologies de boulangerie et réunit des délégués pour explorer les dernières innovations et tendances de l’industrie de la boulangerie et de l’alimentation. Je suis certain que toutes les personnes présentes tireront profit des discussions, des séminaires et des occasions de réseautage prévus pour la confére nce de cette année.
J’aimerais remercier l’Association canadienne de la boulangerie et Boulangerie Québec qui ont organisé cet événement. J’aimerais aussi remercier toutes les personnes présentes pour leur engagement et leur appui à l’égard de l’industrie de la boulangerie.
Je vous souhaite une conférence et un salon commercial des plus productifs à Montréal.
Cordialement,
Le très hon. Justin P. J. Trudeau, C.P., député Premier ministre du Canada
May 5–6, 2019
Dear Friends:
I am pleased to extend my warmest greetings to everyone attending the Bakery Showcase 2019 Trade Show & Conference.
This annual event showcases the latest baking products, services and technology, and brings delegates together to explore the latest innovations and trends in the baking and food industry. I am certain that everyone in attendance will benefit from the discussions, seminars and networking opportunities planned for this year’s conference.
I would like to thank the Baking Association of Canada and Boulangerie Québec for organizing this event. I would also like to thank everyone in attendan ce for their commitment to supporting the baking industry.
Please accept my best wishes for a productive conference and trade show in Montreal.
Yours sincerely,
The Rt. Hon. Justin P.J. Trudeau, P.C., M.P. Prime Minister of Canada
Je souhaite la plus cordiale bienvenue à Montréal aux forces vives de l’industrie boulangère du Canada. Je suis particulièrement fier de voir le Québec accueillir ce troisième Salon de la boulangerie, notamment en raison du poids économique de cette industrie, mais aussi parce que le secteur de la boulangerie est appelé à jouer un rôle de partenaire dans la mise en œuvre de la Politique bioalimentaire 2018-2025 – Alimenter notre monde. Cette politique du gouvernement du Québec met les attentes des consommateurs et leur santé au cœur de ses priorités.
Comme votre industrie innove en faisant des efforts remarquables pour améliorer la qualité nutritive de ses produits, elle peut contribuer à l’atteinte des cibles de la Politique. Proactives et innovantes, les entreprises du secteur se donnent également les moyens de relever les nombreux défis que posent les tendances du marché et la rareté de la main-d’œuvre. Répondre aux attentes des consommateurs s’avère aussi une priorité pour vous. Les conférences au programme reflètent d’ailleurs vos préoccupations et mettent en évidence les enjeux auxquels vous faites face.
Tant par la valeur de ses livraisons annuelles que par les emplois qu’elle génère au Québec et au Canada, votre industrie occupe une place importante au sein du secteur bioalimentaire.
Je vous souhaite un bon séjour dans la métropole du Québec et un bon salon.
Le ministre de l’Agriculture, des Pêcheries et de l’Alimentation,
ANDRÉ LAMONTAGNE
A most cordial welcome to Montréal to the movers and shakers of Canada’s baking industry. I am especially proud that Québec is hosting the third Bakery Showcase, not only because of the industry’s economic clout, but also because the baking sector is called on to play a role as a partner in implementing the 2018-2025 Alimenter notre monde agri-food policy. This policy of the Government of Québec puts consumer expectations and health at the heart of its priorities.
Since your industry innovates by making outstanding efforts to improve its products’ nutritional quality, it can contribute to achieving the policy’s goals. Proactive and inventive, the sector’s businesses are also finding ways of meeting the many challenges posed by market trends and labour shortages. Responding to consumer expectations is also proving to be a priority for you. The lectures on the program reflect your concerns and highlight the issues you face.
On the strength of its annual receipts and the jobs it generates in Québec and Canada as a whole, your industry has an important place within the agri-food sector.
Best wishes for a pleasant stay in Montréal and for a productive event.
ANDRÉ LAMONTAGNE Minister of Agriculture, Fisheries and Food
Mot de la mairesse, Mme Valérie Plante Salon de la boulangerie – Bakery showcase
Je souhaite la plus cordiale bienvenue à Montréal à toutes les participantes et à tous les participants de l’exposition et conférence régionale du Salon de la boulangerie.
Je félicite l’Association canadienne de la boulangerie ainsi que Boulangerie Québec pour la tenue de cet événement qui réunira de nombreux acteurs de l’industrie du Canada. Merci d’avoir choisi de revenir à Montréal, connue pour sa gastronomie et ses talents culinaires.
Montréal accueille chaque année différents événements culinaires qui mettent en valeur notre amour pour la gastronomie en reflétant la grande diversité montréalaise. La métropole possède tous les atouts pour plaire aux professionnels du milieu, aux gourmets connaisseurs ou tout simplement aux adeptes des bonnes tables.
Cette exposition commerciale sera sans doute une occasion parfaite pour réseauter et découvrir de nouveaux produits et services propres à l’industrie de la boulangerie.
Je vous y souhaite des échanges fructueux, un vif succès et un bon séjour parmi nous!
I would like to extend a warm welcome to all participants to the exhibition and regional conference of the Bakery Showcase.
I applaud the Baking Association of Canada, as well as Boulangerie Québec, for organizing this event that will bring together numerous stakeholders of the Canadian industry. Thank you for choosing to return to Montréal, a city known for its fine dining and culinary talents.
Every year, numerous culinary events are hosted in Montréal, highlighting our love of gastronomy and reflecting Montréal’s great diversity. The metropolis has all the assets to please culinary professionals, fine food connoisseurs, as well as passionate fine diners.
This commercial showcase will provide perfect opportunities for networking and the discovery of new bakery-related products and services.
I wish you fruitful exchanges, a successful event, and a wonderful stay with us!
Valérie Plante
Mairesse de Montréal Mayor of Montréal
Au 4 mars 2019 / As of March 4, 2019
COMMANDITAIRE PLATINE / PLATINUM SPONSOR
COMMANDITAIRE MÉDIA PRINCIPAL / PREMIER MEDIA SPONSOR
COMMANDITAIRES OR / GOLD SPONSORS
PARTENAIRE SERVICES DE RESTAURATION / FOOD SERVICE SECTION PARTNER
COMMANDITAIRES MÉDIAS / MEDIA SPONSORS
COMMANDITAIRES ARGENT / SILVER SPONSORS
LE SALON DE LA BOULANGERIE 2019 est organisé par l’Association canadienne de la boulangerie (ACB) en partenariat avec le Conseil de Boulangerie Québec (CBQ). L’ACB, d’une valeur de 5 milliards de dollars, est l’association qui représente l’industrie de la boulangerie au Canada. L’ACB a pour mission de promouvoir les intérêts des boulangeries de détails, en magasins ou en gros, au moyen d’activités ciblées et efficaces aux niveaux régional et national.
BAKERY SHOWCASE 2019 is produced by the Baking Association of Canada (BAC) in partnership with the Quebec Bakery Council (CBQ). BAC is the industry association representing Canada’s $5 billion baking industry. BAC’s mandate is to further the interests of Canadian retail, in-store and wholesale bakers through advocacy and effective programs at the regional and national level.
7895 Tranmere Dr., Ste. 202, Mississauga, ON L5S 1V9
Toll Free in North America 1-888-674-2253
Email: info@baking.ca • Website: www.baking.ca
E-commerce: Your Options, Challenges and Opportunities in Today’s
Québec. Registration for this event will be separate and directly with
Venez découvrir une des façons les plus emballantes et satisfaisantes de décorer un gâteau avec la Chef Catherine Beddall ! Catherine est une chef pâtissière, auteure publiée et enseignante du programme des Arts de la boulangerie et de la pâtisserie, au Collège Algonquin. Experte en confection de fleurs et figurines qui paraissent naturelles, Catherine vous montrera, étape par étape, comment créer trois sortes différentes de magnifiques fleurs exotiques façonnées à la main, afin de vous aider à comprendre les subtilités de la création de ces œuvres d’art comestibles.
Discover one of the most exciting and satisfying ways to decorate a cake with Chef Catherine Beddall! Catherine is a published pastry chef instructor from Algonquin College’s Baking and Pastry Arts program. An expert in crafting natural-looking flowers and figurines, Catherine will show you step-by-step how to create three different types of amazing, hand-shaped exotic flowers to help you understand the intricacies involved in creating these edible works of art.
du
« œuvres d’art » au Salon de la boulangerie
LE SALON comprend un espace réservé où les artisans boulangers et pâtissiers présenteront des activités et feront des démonstrations qui divertiront et captiveront l’intérêt de l’audience diversifiée du Salon. De talentueux étudiants en boulangerie-pâtisserie, jumelés à des artisans boulangers-pâtissiers chevronnés, confectionneront leurs chefs d’œuvres exceptionnels sous vos yeux. Soyez certains que tous vos sens seront séduits par les réalisations de ces artisans, la précision de leur art et l’originalité de leurs produits uniques.
The trade show floor includes the popular “Feature Area” showcasing artisan bakers who will entertain delegates with demonstrations and activities that will captivate the interest of the floor’s diverse audience. See for yourself gifted student bakers matched with mentors among experienced artisan bakers preparing their exceptional masterpieces. The one thing you can expect is to have your senses enchanted by the works of these artisans, the precision of their art and display of their one-of-a-kind products.
never before did industry seen so much activities: meetings, proposed unclutter the situation and re-order priorities for the baking industry.
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Booth/Stand # 509
4240 Duncan Ave., Ste 150 St. Louis, MO 63110 USA 314-392-0800, 800-772-3971
E-MAIL / Courriel : CustomerService. ABMauri@abmauri.com www.abmna.com
Exposition : AB Mauri North America est une entreprise de technologie boulangère qui se passionne pour la boulangerie et dont le but est d’aider les clients à obtenir une qualité supérieure. Les boulangeries industrielles et artisanales qui sont à la recherche d’une ressource complète –incluant l’iconique levure Fleischmann, des ingrédients de boulangerie de qualité, une optimisation des processus exceptionnelle, ainsi que des services et un soutien technique personnalisés – peuvent compter sur nous. Pour plus d’information, veuillez consulter www.abmna.com.
Booth/Stand # 517
61 Performance Drive
Richmond Hill, ON L4S 0J5 905-738-6070, 800-297-8666
E-MAIL / Courriel : sales@abiltd.com www.abiltd.com
Exposition : Bienvenue chez ABI LTD., spécialiste de l’automatisation de lignes de production dédiées à la boulangerie ! ABI conçoit, fabrique et intègre des équipements pour les industriels de la boulangerie - pâtisserie à travers le monde, offrant des technologies modernes et innovantes pour des applications telles que bagels, pains, biscuits et gâteaux. Nos solutions clé-en-main intègrent les dernières technologies en robotique, vision, automatisation et préhension - www.abiltd. com
Booth/Stand # 829 NEW 16891 Blvd. Hymus Kirkland, QC H9H 3L4 514-697-8075
E-MAIL / Courriel : christina@dinco.ca www.dinco.ca
Exposition : Depuis 1994 Les Agences Dinco ont été les représentants indépendants des manufacturiers œuvrant dans l’industrie de la restauration pour la province de Québec et l’est de l’Ontario. Notre but est de fournir l’information sur les produits, de faire la vente et de fournir le soutien à la clientèle pour les manufacturiers que nous représentons. Nous représentons fièrement: Cambro Manufacturing Inc., Taylor Precision Product Inc., Nemco Food Equipment, KitchenAid Commercial.
Exhibiting: AB Mauri North America is a baking technology company that is passionate about baking and driven to assist customers to achieve superior quality. Industrial and artisan bakers looking for a total resource – including iconic Fleischmann’s Yeast, quality ingredients, exceptional process optimization and customized technical service and support –can rely on us. For more information, please visit www.abmna.com.
Marques / Brands: Fleischmann’s Yeast, AB Mauri Bakery Ingredients, Burgen, Indulge, Aromaferm, Supremo, Softase, Qualitase, Fermentase, Nabitor
Exhibiting: Welcome to ABI LTD., leading Bakery Automation manufacturer! ABI designs, manufactures & integrates equipment for commercial & industrial clients worldwide, offering state-of-theart systems for bagels, breads, cookies & cakes. Our turn-key solutions incorporate latest robotics, vision, automation & tool technologies - www.abiltd.com
Marques / Brands: ABI Ltd., Katana, Cake Sculptor
Exhibiting: Since 1994, Les Agences Dinco has been an independent manufacture’s rep group that services the Foodservice industry in the province of Quebec and eastern Ontario. We provide product information, sales and customer support for the manufacturers we represent. Dinco Agencies proudly represents Cambro Manufacturing Inc., Taylor Precision Products Inc., Nemco Food equipment, KitchenAid Commercial.
Marques / Brands: Cambro Manufacturing Inc., Taylor Precision Products Inc., Nemco Food Equipment, KitchenAid Commercial
Booth/Stand # 814 NEW 2115 West Laburnum Avenue Richmond, VA 23227 USA 804-355-7961, 800-225-3771
E-MAIL / Courriel : sales@amfbakery.com www.amfbakery.com
Exposition : AMF Bakery Systems, chef de file mondial en solutions d’automatisation pour boulangeries, fournit des équipements commerciaux de pointe, du mixeur jusqu’au point de vente, à un marché qui évolue sans cesse. Avec les technologies AMF Tromp et AMF Den Boer, les systèmes AMF établissent la norme dans l’industrie de la boulangerie avec des solutions complètes pour vos brioches et pains moelleux, pains et petits pains artisanaux, pizzas et pains plats, gâteaux et tartes, pâtisseries et croissants.
Booth/Stand # 609 NEW 6860 Century Ave. Mississauga, ON L5N 2W5
905-494-2600, 888-295-9470
E-MAIL / Courriel : Elaine.ODoherty@ ardentmills.com www.ardentmills.ca
Exhibiting: AMF Bakery Systems is the world leader in bakery automation solutions supplying state-of-the-art commercial equipment, from mixer to marketplace, for an ever-changing market. Together, with AMF Tromp and AMF Den Boer technologies, AMF’s systems set the standard in the baking industry providing complete system solutions for soft bread and buns, artisan bread and rolls, pizzas and flatbreads, cakes and pies, pastries and croissants.
Marques / Brands: AMF, AMF Tromp, AMF Den Boer, AMF BakeTech, AMF Vesta, APEX
Exposition : Ardent Mills offre une vaste gamme de produits pré-formulés et les plus grandes possibilités de formulations personnalisées de farines, de produits de spécialités, de mélanges et de préparations de bases pour l’industrie. Vous faites le saut au biologique? Ardent Mills peux simplifier votre approvisionnement de farines et de mélanges prêts-à-utilisés certifiés biologique.
Exhibiting: Ardent Mills offers the industry’s broadest range of flours, specialty products, and bakery mixes & blends available “off-the-shelf” or custom formulations. Going organic? We can help simplify your organic ingredient sourcing with Ardent Mills premium certified organic flours and line of bakery-ready mixes.
Marques / Brands: Ardent Mills, Simply Milled by Ardent Mills, Keynote, Bakers Hand, Rapido, All-O-Wheat, Ultra, Primo Mulino, The Annex by Ardent Mills, Ultragrain, Sustagrain
Booth/Stand # 414 NEW 7351 Crider Ave.
Pico Rivera, CA 90660 USA 562-949-1054
E-MAIL / Courriel : information@bakemark.com www.yourbakemark.com
Exposition : Mélanges à pain, mélanges à gâteau, mélanges à muffin, poudres pour mousse, remplissages, glaçages, saveurs naturelles et artificielles, conditionneurs de pâte, ingrédients pour pâtisseries françaises, produits de décoration, produits non hydrogénés et sans gras trans.
Exhibiting: Bread mixes, cake mixes, muffin mixes, mousse powders, fillings, glazes, flavours, dough improvers & conditioners, specialty french pastry ingredients, decorating items, non-hydro & trans fat free products.
Marques / Brands: Westco, BakeSense, Best Brands, BAKEQwik, Trigal Dorado, C’est Vivant, Sprinkelina, MULTIFOODS
Booth/Stand # 514
105 Donly Drive South Simcoe, ON N3Y 4N5 705-826-2254, 888-599-2228
E-MAIL / Courriel : sjewell@annexbusinessmedia.com www.bakersjournal.com
Exposition : Bakers Journal, la voix de l’industrie de la boulangerie canadienne depuis plus de 75 ans, est heureux de présenter à nos lecteurs partout au Canada,
les nouvelles pertinentes à l’industrie de la boulangerie. Venez visiter notre kiosque et en apprendre PLUS!
Exhibiting: Bakers Journal, the Voice of the Canadian Baking Industry for over 75 years, is pleased to bring news and content relevant to the baking industry to our readers across Canada. Come visit our booth and see what is NEW!
Marques / Brands: Bakers Journal
Booth/Stand # 608 NEW
4850 Molson Montreal, QC H1Y 3J8 514-349-8725, 855-619-8676
E-MAIL / Courriel : nicolas_butelet@barry-callebaut.com
Exposition : CALLEBAUT® - Découvrez le meilleur chocolat Belge Callebaut®, fabriqué par l’un des plus anciens torréfacteurs de Belgique, avec les meilleures fèves de cacao issues de l’agriculture durable. MONA LISA - Mona Lisa propose une gamme complète de décorations pour ajouter couleur, saveur, texture et forme à vos chocolats, pâtisseries, desserts et produits de boulangerie.
Exhibiting: CALLEBAUT® - Made from bean to chocolate in Belgium, Callebaut’s Finest Belgian Chocolate brings you great taste and legendary workability. MONA LISA - Mona Lisa offers a full palette of decorations to add colour, flavour, texture and shape to your chocolates, pastries, desserts and baked goods.
Booth/Stand # 807
6637 chemin de la cote de Liesse Ville St-Laurent, QC H4T 1E5 514-874-7199, 877-745-7199
E-MAIL / Courriel : catherine@chococentral.com www.chococentral.com
Exposition : Belcolade offre une gamme complète de chocolats belges de couvertures 100% beurre de cacao, sans OGM, vanille naturelle, sans noix ou arachides. Une ligne de produits Biologiques, équitables, ainsi que des chocolats d’origines diverses et uniques qui offrent aux professionnels un choix de chocolats de qualités et abordables.
Exhibiting: Belcolade offers a complete collection of Belgian couverture chocolates, 100% pure cocoa butter, without GMOs, natural vanilla, which are all certified peanut and nut free. A line of organic, Fair Trade products, as well as chocolates from diverse and unique origins that offers professionals their choice of high quality and affordable products.
Marques / Brands: Belcolade Real Belgian Chocolate
Booth/Stand # 225 1805, rue Berlier Laval, QC H7L 3S4 514-334-5503, 800-361-9326
pionnière du domaine de l’alimentation. Notre porte-folio comprend des garnitures et nappages à desserts, glaçages, soupes, sauces, épices et davantage. Notre réputation s’appuie sur : qualité, constance, innovation, R&D, bon goût des produits et sur un service à la clientèle inégalé.
Exhibiting: Founded in 1960, Berthelet is a family owned Canadian company, a pioneer in the food industry. Our portfolio includes products such as dessert fillings & toppings, icings, soups, sauces, spices and much more. Our reputation lies in quality, consistency, innovation, R&D, great taste of our products and impeccable customer service.
Marques / Brands: Berthelet, McLean
Booth/Stand # 728 NEW 333 A chemin du Tremblay Boucherville, QC J4B 7M1 450-641-2751
E-MAIL / Courriel : nancy.corbeil@bizerba.com www.bizerba.ca
Exposition : Bizerba est une compagnie familiale allemande de 4ième génération, qui compte 4 000 employés. Nous développons des solutions dans le secteur de la vente au détail et de la fabrication et ceci dans le monde entier. Ces solutions sont basées sur notre longue tradition en matière de produits frais. Nos équipements sont également adaptés à d’autres secteurs. Nos spécialités ; balance, imprimante, détecteur de métal/particule, trancheur à pain, four, trancheur à charcuterie, ...etc.
Marques / Brands: Cacao Barry, Callebaut, Mona Lisa, American Almond, Van Leer
E-MAIL / Courriel : cs@berthelet.com www.berthelet.com
Exposition : Fondée en 1960, Berthelet est une entreprise familiale canadienne
Exhibiting: Bizerba is a 4th generation family company from Germany with more than 4000 employees. We develop solutions for customers in retail and manufacturing all
ingredients for bakery, sweet goods, pastries, applications. Whether you’re looking to extend clean up your label, we have solutions and the technical expertise to support your most
prolonger la durée de conservation, réduire
E-MAIL / Courriel : cnsales@carmiflavors.com
Exhibiting: We are proud to offer specialty
échantillons gratuits, veuillez contacter un représentant au: (905) 563-6300 Ontario(450) 645-2500 Québec - (604) 468-9800
C.B cnsales@carmiflavors.com
Exhibiting: We offer a vast selection of quality, easy to use flavours specially formulated for the Bakery industry. We carry a wide variety of natural, natural/artificial,
artificial and organic certified flavours in liquid and powder form. We have a small minimum requirement on orders. For your complimentary samples, please call a Representative at: (905) 563-6300 Ontario - (450) 645-2500 Quebec - (604) 468-9800 BC cnsales@carmiflavors.com
Marques / Brands: Carmi Flavors, Flavor Depot
Booth/Stand # 308B
84 Easton Rd.
Brantford, ON N3P 1J5 519-756-2800
E-MAIL / Courriel : customerservice@ cmbakeware.ca www.cmbakeware.ca
Exposition : Avec plus de 270 différents moules à cuisson, incluant les nouveaux NSF® StayFlat™ Sheet Pan, Chicago Metallic fournit des moules pour toutes occasions. Tous nos moules sont fabriqués en Amérique du Nord, et nous pouvons les expédier partout à travers le monde. Informez-vous au sujet de nos capacités de production de moules sur mesure.
Exhibiting: With over 270 different baking pans, including the new NSF® StayFlat™ Sheet Pan, Chicago Metallic provides bakeware for any need. All pans are made in North America and can be shipped worldwide. Ask us about our custom pan capabilities.
Booth/Stand # 424 NEW 1645 Bonhill Road #8 Mississauga, ON L5T 1R3 905-564-5900
E-MAIL / Courriel : howard.hillier@ chocolatesmet.com www.chocolatesmet.com
Exposition : Chocolate Smet Canada – la seule et unique entreprise qui offre des décorations et innovations en chocolat! Smet est une entreprise de chocolaterie belge réputée qui propose une très large gamme de produits. Nous sommes experts en chocolats semi-finis de grande qualité. Éclats, copeaux, décorations ouvertes et fermées, crayons, perles, pastilles, morceaux, inclusions, articles saisonniers, coquilles pour truffes et nombreux articles personnalisés.
Exhibiting: Chocolate Smet Canada – the one and only company for your chocolate decorations and innovations! Smet is a rerenowned Belgium Chocolate Company with very comprehensive offerings. We are experts in high quality semi-finished chocolate products. Curls, shavings, open and closed decorations, pencils, pearls, drops, chunks, inclusions, seasonal items, cups, truffle shells and many custom made items.
Booth/Stand # 816
327 Rothesay Ave.
Sain John, NB E2J 2C3
506-634-7515, 800-561-2206
E-MAIL / Courriel : william.crosby@crosbys.com www.crosbysmolasses.com
Exposition : Crosby Molasses Co Ltd –fournisseur de produits de mélasse de qualité fantaisie et de mélasse verte, et autres édulcorants, pour les marchés de détail et industriels. Une entreprise familiale indépendante de cinquième génération, fièrement canadienne. Distribution au Canada, en NouvelleAngleterre et autres points de vente à l’étranger. Crosby cofabrique également des produits à base de sucres secs et liquides sous des marques privées et des marques nationales.
Exhibiting: Crosby Molasses Co. Ltd.supplier of fancy and blackstrap molasses, and other sweeteners, to retail and industrial markets. An independentlyowned, fifth-generation family business and proudly Canadian. Distribution in Canada, New England, and other international locations. Crosby’s also co-manufactures dry and liquid-sugar-based products under private label and national brands.
Marques / Brands: Crosby’s Molasses, Grandma Molasses
Marques / Brands: StayFlat™ NSF® Sheet Pans, Allergen Management Bakeware, ePan® Bun Pans, Uni-LockTM Design Baguette Pans, BĀKALON, EXACT STACK®
Nous offrons aussi des produits personalisés Manufacturer and supplier of Wide range of products such as cake and butter cutters, scoring knives for bread, cake moulds and frames, racks, silicone moulds, moulding and enrobing machines, melters, cooling slabs, chocolate and candy moulds, much more. We also do custom products like stainless steel or aluminum pans, working Silikomart, Pavoni, Exnox, Chocolate World,
chocolateries et boulangeries. Nous offrons moules en silicone, des outils pour découper,
enrobeuses à chocolat, des plaques froides, des fontaines à chocolat et beaucoup plus.
Booth/Stand # 425
3397 American Drive, Unit 5 Mississauga, ON L4V 1T8 418-230-9518, 800-567-4432
E-MAIL / Courriel : jpdoyon@permul.com www.doyon.qc.ca
Exposition : Four et Four-Étuve Jet Air de plusieurs capacités et configurations pour s’adapter à vos besoins. Équipements de préparation de la pâte tel que les doseurs d’eau, les pétrins, planétaires, diviseuses manuelles, diviseuses hydrauliques, diviseuse-bouleuses semi-automatiques, façonneuses et étireuses de pâte. Aussi disponible sont les étuves mobiles, les réchauds de comptoirs, fumoirs et cabinets de rangement. Au plaisir de vous rencontrer au salon et d’avoir de vos nouvelles.
Exhibiting: Oven and Oven-Proofer Jet Air available in different sizes and configuration to match your needs. Dough preparation equipment such as water meters, spiral and planetary mixers, manual divider, hydraulic divider, semi-automatic divider-rounder, dough molder and dough sheeter. Also available mobile proofers, display warmers, smokers and storage cabinet. Looking forward to meeting you at the show or to hear from you.
Marques / Brands: Doyon/NU-VU
Booth/Stand # 321 NEW 5750-50 Street NW Edmonton, AB T6B 2Z8 780-440-2231, 800-661-4122
E-MAIL / Courriel : jbredo@drader.com www.drader.com
Exhibiting: With over 60 years in the baking industry, Drader is the leader in bringing you distribution cost reduction! Drader Bakery Logistics is your one-stop shop for Carriers, Baskets, Dollies, Hand Trucks and Dairy Cases. Come see the new dough bin and lid combo.
Booth/Stand # 635 NEW
53 Queens Plate Drive, Unit 2 Etobicoke, ON M9W 6P1
866-299-0066
E-MAIL / Courriel : sales@durafastlabel.ca www.durafastlabel.ca
Exposition : Nous sommes l’un des plus grands fabricants d’étiquettes en Amérique du Nord et un fier revendeur d’imprimantes Epson Color Label. Nous vous fournissons une solution interne pour imprimer vos étiquettes numériquement.
Exhibiting: We are one of the largest label manufacturers in North America and a proud Epson Color Label Printer Resellers. We provide you with an in-house solution to print your labels digitally.
Marques / Brands: Epson, DuraFast Label, Sector9 Distribution
Booth/Stand # 423
en emballage papier écologique pour la boulangerie-pâtisserie, en activité depuis 85 ans. Ecopack se spécialise dans les emballages à base de cellulose 100 % recyclables et écologiques. La qualité de ses produits est garantie par les certifications ISO09001, FDA et BRC. Ecopack utilise des matières premières approuvées FSC de sources sélectionnées, des papiers d’origine scandinave de qualité résistants à la chaleur et à la graisse. Met l’accent sur les partenariats, l’innovation et une approche du marché unique.
Exhibiting: Ecopack is a leader in Bakery Eco Friendly Paper Packaging with 85 years of history. Ecopack is focused on 100% recyclable and environmentally cellulose packaging. Quality is backed by ISO09001 Quality Certifications, FDA and BRC certifications. Ecopack has FSC approved raw materials from selected sources, Scandinavian paper with temperature resistant and grease proof grades. Key focus on partnerships, innovation and unique market approach.
Marques / Brands: Ecopack
Booth/Stand # 309 NEW 190 Boulevard Gagnon Ste-Claire, QC G0R 2V0 418-332-9412
Exposition : Avec plus de 60 ans dans l’industrie de la boulangerie, Drader est le leader en matière de réduction des coûts de distribution! Drader Bakery Logistics est votre guichet unique pour les transporteurs, les paniers, les chariots, les chariots à bras et les étuis à produits laitiers. Venez voir le nouveau combo bac à pâte et couvercle.
26 Easton Road, Unit 6 Brantford, ON L8J 2V2
519-754-0220
E-MAIL / Courriel : mike_salatino@ecopack.com www.ecopack.com
Exposition : Ecopack est un chef de file
E-MAIL / Courriel : marco.mathieu@ equipementsprb.com www.equipementsprb.com
Exposition : Systèmes de transfert de pâte, convoyeur incliné hygiénique, portionneur de pâte, rouleaux laminoir, rouleaux de compaction, rouleaux de 2ième couche, distributeur à pépites, systèmes de distribution de produits, érecteur de boites et outils.
Exhibiting: At PRB Inc. we customize our field proven equipment and innovate to meet your expectations: Dough transfer, Dough kibbler, Dough chunker, Hygenic inclined conveyor, Slab former, Ultrasonic Guillotine, Row Distribution System, Cooling tunnel, 2nd layer applicator, Particulate sprinkler, Top Loader system, bar forming line, compaction roller, Tray Former & Tooling.
Marques / Brands: Équipements PRB inc
Booth/Stand # 617
1150 Rang St-Edouard St-Liboire, QC J0H 1R0 450-793-2880, 866-327-4627
E-MAIL / Courriel : info@farinart.com www.farinart.com
Booth/Stand # 430 19158 94th Ave., Unit 8 Surrey, BC V4N 4X8 604-888-8686, 877-700-8686
E-MAIL / Courriel : info@fmefoodmachinery.com www.fmefoodmachinery.com
Exhibiting: FME Food Machinery Engineering is an innovative food machinery manufacturing company that supplies some of the world’s largest food manufacturers. Recognized by the National Research Council of Canada for machine innovation in groundbreaking areas, we aim to ensure that all of our machinery is better by design and built to last forever. We work constantly to provide customization, quality, and customer service.
Booth/Stand # 421 11520 Horseshoe Way Richmond, BC V7A 4V5 604-274-2131, 888-236-5397
E-MAIL / Courriel : customerservice@ foleyscandies.com www.foleyschocolates.com
Exposition : FME Food Machinery Engineering est une société innovante de fabrication de machines pour l’alimentation, qui fournit certains des plus grands fabricants mondiaux de produits alimentaires. Reconnue par le Conseil national de recherches du Canada pour son innovation en matière de machines révolutionnaires, notre objectif est de faire en sorte que toutes nos machines soient meilleures par leur conception et conçues pour durer éternellement.
Exposition : Foley’s est devenu l’un des plus grands fabricants de chocolat de l’Ouest canadien. Chocolat artisanal depuis 1975, nous sommes créateurs de produits en partenariat. Nous utilisons seulement des matières premières de la plus haute qualité qui proviennent de sources locales et internationales pour fabriquer du chocolat pur et des confiseries composées. Notre gamme de croustilles, de gaufrettes, de morceaux, de tranches, de blocs, de copeaux et bien plus encore correspond parfaitement à vos exigences pour le vrac et marque privée.
Exhibiting: Foley’s has grown to be one of the largest chocolate manufacturers in Western Canada. A craft chocolate since 1975, we are creators of products in partnership. We use only the highest quality raw materials sourced locally and internationally, to manufacture pure chocolate and compound confections. Our
line of baking chips, wafers, chunks, slices, blocks, shavings and much more are a perfect match for your bulk and or private label requirements.
Booth/Stand # 821 NEW
290 Boulevard Henri Bourassa Ouest Montreal, QC H3L 1N7 514-331-5028, 800-463-8782
E-MAIL / Courriel : info@vixit.com www.vixit.com
Exposition : Moules en silicone; moules; multimoules; moules à chocolat; cercles à tartes et à mousses; mini portions; outils européens de cuisine et de pâtisserie; fondants et accessoires à fondant; chocolats; colorants alimentaires; fleurs comestibles; cartons à gâteaux; décorations à gâteaux; et beaucoup plus.
Exhibiting: Silicone moulds; Moulds; Multimoulds; Chocolate moulds; Tart and mousse rings; Mini portions; European smallware; Fondant and fondant accessories; Chocolate; Food coloring; Edible flowers; Cakebords; Packaging; Cake decorations; and much more.
Marques / Brands: Decopac, Satin Ice, Ateco, LorAnn Oils, Chefmaster, Lucks, Wilton, Barry Callebaut
Booth/Stand # 503 NEW
380 Chrislea Road
Woodbridge, ON L4L 8A8 905-856-1820, 800-665-3626
E-MAIL / Courriel : albertg@cinelli.com www.cinelli.com
Exposition : G.Cinelli-Esperia Corp. est un fabricant canadien d’équipements de boulangerie. Depuis 1972, nous nous spécialisons dans un large éventail de produits, notamment mélangeur, portionneur, mise en forme, cuiseur, congélateur et plus encore ! Et ce n’est pas tout. Nous avons également une équipe compétente de service et de service aprèsvente, toujours prête à répondre à toutes vos questions. Veuillez nous rendre visite au www.cinelli.com ou sur Instagram @ gcinelliesperia #Cinelli # Since1972
Booth/Stand # 809
165 Stewart Avenue Sussex, NB E4E 3H1
506-432-2300
E-MAIL / Courriel : shaynetrewin@barbours.ca www.barbours.ca
Exposition : Fondée en 1867, Barbours est une entreprise canadienne familiale qui se dévoue à la confection et à l’emballage de produits alimentaires de première qualité. Le thé, les concentrés et les beurres de noix sont nos spécialités, et nous préparons chaque produit avec les meilleurs ingrédients provenant des quatre coins de la planète.
Exhibiting: Founded in 1867, Barbours is a Canadian family owned business with a passion for producing and packaging high quality food products. We specialize in teas, extracts and nut butters made from the best ingredients sourced from every corner of the world.
Marques / Brands: King Cole, Barbours, Emblem
à flammes de couleur – nous avons été les premiers sur le marché et restons le distributeur exclusif en Amérique du Nord de ces articles brevetés. Au fil des ans, nous avons ajouté de nombreux articles supplémentaires pour créer un catalogue unique, créatif et en croissance constante.
Exhibiting: Gloco Accents is a manufacturer of baking decor and party products to help celebrate life’s special moments with style. Our Rainbow Moments brand grew from colour flame birthday candles – we were the first to market and remain the exclusive North American distributor of these patented items. Over the years we’ve added many additional items resulting in a unique, creative and constantly growing catalog.
Marques / Brands: Rainbow Moments
Booth/Stand # 707 5306 6e Avenue Montreal, QC H1Y 2P6 514-728-4110
E-MAIL / Courriel : groupeprestige@videotron.ca www.groupeprestige.com
Booth/Stand # 320 NEW 1490 Beaulac
Saint-Laurent, QC H4R 1R7 514-907-1420, 866-907-1420
E-MAIL / Courriel : sales@glocoaccents.com www.glocoaccents.ca
Exhibiting: G.Cinelli-Esperia Corp. is a Canadian manufacturer of bakery equipment. Since 1972 we specialize in a wide range of products from mixing, dividing, forming, proofing, baking freezing and more! That’s not all. We also have an experienced service team along with a knowledgeable parts department which are ready to answer any questions you may have for them. Please visit us at www.cinelli.com or on Instagram @gcinelliesperia #Cinelli #Since1972 #Bakery #Baker #BreadEquipment #SpiralMixer #Divider
Marques / Brands: G. Cinelli - Esperia
Exposition : Gloco Accents est un fabricant de produits de décoration pour pâtisseries et de produits de fête qui permet de célébrer les moments spéciaux de la vie avec style. Notre marque Rainbow Moments est née à partir de nos chandelles
Exposition : Le Groupe Prestige réunit des PME du secteur de la transformation alimentaire en boulangerie, pâtisserie, confiserie et autres domaines connexes. Le Groupe Prestige développe divers programmes d’achats en commun, des programmes de rabais et des servicesconseils qui permettent chaque année de redistribuer aux membres participants le fruit de leur vision. Vous êtes président, directeur des opérations ou acheteur pour une PME de notre industrie ? Notre groupe saura vous intéresser.
E-MAIL / Courriel : tkeighley@hersheys.com
Hershey offre des marques de qualité que
N’hésitez pas à demander plus d’informations sur des ingrédients de marques éprouvées! unique baking ingredients and toppings! Our ingredients deliver the flavour and fun your customers are craving, plus the brands that drive purchase and profit. Learn more
Reese, Reese’s Pieces, 905-791-0101, 800-387-0017
E-MAIL / Courriel : mdietrich@ hubbertsindustries.com www.hubbertsindustries.com
Exposition : Hubbert’s Processing and Sales, Inc. s’engage à vendre des graisses et huiles alimentaires de qualité supérieure provenant de fournisseurs qui élèvent
leurs animaux ou cultivent leurs plantes oléagineuses selon des pratiques durables. Sa vaste gamme de produits comprend du suif et saindoux d’origine animale, des huiles végétales, des mélanges de graisses alimentaires animales et végétales, des huiles certifiées casher et halal, des huiles de sources sans OGM. Hubbert propose des formulations « clean label » qui éliminent ou réduisent l’utilisation d’additifs.
Exhibiting: Hubbert’s Processing and Sales, Inc. is committed to selling premium, edible fats and oils sourced from suppliers that follow sustainable practices in raising their animals or growing their oilseeds, a wide choice of products that include animal-based tallow and lard, vegetable oils, blends of animal and vegetable shortening, oils that have both Kosher and Halal certifications, oils from non-GMO sources. Hubbert’s will provide clean label formulations that eliminate or minimize additives.
Marques / Brands: Hubbert’s
Booth/Stand # 317 99 Summerlea Road Brampton, ON L6T 4V2 905-458-7111, 800-575-3382
E-MAIL / Courriel : flogue@imcdca.com www.imcdca.com
Exposition : Suite à l’acquisition de L.V. Lomas en 2017, IMCD s’est imposé comme l’un des principaux distributeurs en Amérique du Nord de produits chimiques de spécialité, d’ingrédients et de matières premières.
Booth/Stand # 516
8317 Elderberry Rd. Madison, WI 53717 USA
608-310-5000
E-MAIL / Courriel : kcampbell@iddba.org www.iddba.org
Exposition : IDDBA est une association professionnelle à but non lucratif qui fournit des ressources d’éducation, de formation et de gestion aux professionnels de l’industrie alimentaire. Le séminaire et salon annuel attire environ 10 000 personnes inscrites et 825 sociétés exposantes, un centre de marchandisage innovant et des orateurs de choix. L’aide à l’éducation est disponible sous forme de bourses et de remboursement de la certification en matière de sécurité alimentaire.
Exhibiting: IDDBA is a nonprofit trade association that provides education, training, and management resources to food industry professionals. The annual seminar and expo attracts approximately 10,000 registrants and 825 exhibiting companies, features an innovative merchandising center, and offers top speakers. Education assistance is available through scholarships and food safety certification reimbursement.
Booth/Stand # 703 9 Tracey Blvd.
Brampton, ON L6T 5V6 905-789-9999, 888-453-6842
E-MAIL / Courriel : info@ireksnorthamerica.com www.ireksnorthamerica.com
Exposition : Depuis plus de 160 ans, boulangers et brasseurs vont de pair chez IREKS. En tant qu’entreprise familiale traditionnelle, avec plus de 2 900 collaborateurs, le groupe, qui a son siège social en Allemagne, est connu pour ses ingrédients de boulangerie et ses malts de première qualité dans le monde entier.
Exhibiting: At IREKS, baking and brewing have been inextricably linked for more than 160 years. As a long-established, family-led company with over 2,900 employees, the Company Group, with its headquarters in Germany, is known worldwide for first-class baking ingredients and malts.
Marques / Brands: IREKS
Booth/Stand # 810 NEW
4101 Boul. Industriel Laval, QC H7L 6G9 514-777-1736
E-MAIL / Courriel : rfortin@johnbrooks.ca www.johnbrooks.ca
Exhibiting: Following the acquisition of L.V. Lomas in 2017, IMCD has established a position as one of North America’s leading distributors of specialty chemicals, ingredients and raw materials.
Exposition : Buses de pulvérisation pour recouvrement de moules à pâtes et pour le nettoyage et l’assainissement des convoyeurs. Pistolet de lavage, ainsi que notre nouvelle division de vannes de process.
Exhibiting: Spray nozzles for pan coating,
with a vision to drive greater sustainability
imprimante; ensacheuse; fermoir à sac;
E-MAIL / Courriel : cfortin@lallemand.com
Lallemand répond aux besoins
de spécialité. Ces produits s’accompagnent de services à valeur ajoutée en faveur des boulangers, notamment des représentants
plus de capacités reconnues en assistance of the baking industry by offering yeasts, enzymes and specialty ingredients. These products are complemented by value-added services to bakers, including qualified sales
technical problems and collaborate with our customers in product development.
Marques / Brands: LalFerm, Instaferm, Fermaid, Essential, Florapan, Macco, Crosby, Mallet & Co.
Booth/Stand # 806 NEW
4026 Notre-Dame St. East Montreal, QC H1W 2K3 514-527-8686
E-MAIL / Courriel : csr@lantic.ca www.lanticrogers.com
Exposition : Depuis plus de 125 ans, Lantic offre du sucre, cassonade, sucre à glacer, sucre liquide/inverti et mélanges. Nous proposons également une variété d’édulcorants, tel que sucre biologique, équitable, stévia, sirop d’agave, mélange Smart, sucre de noix de coco, sucre de plantation, sirop d’érable, sucre et flocons d’érable.
Exhibiting: Lantic has been crafting high quality granulated, brown, icing, liquid, invert sugar and dry blends for over 125 years. We also carry a wide variety of innovative sweeteners including organic, Fairtrade, stevia, agave, Smart Sweetener Blends, organic coconut sugar, Plantation Raw™ sugar, pure maple syrup, maple snacks, maple teas and coffees.
Marques / Brands: Lantic, Rogers, Plantation Raw, LB Maple Treat, Decacer, Highland Sugar Works, Lantic & Rogers, Great Northern Maples
Booth/Stand # 520 10854 Strang Line Rd. Lenexa, KS 66215 USA
913-378-3800
E-MAIL / Courriel : sales@lenexamc.com www.lenexamc.com
Booth/Stand # 325 NEW 4518 Aurelius Road Lansing, MI 48910 USA 517-882-0215, 800-862-8620
E-MAIL / Courriel : joe@lorannoils.com www.lorannoils.com
Booth/Stand # 214 NEW 7475 W Main St. Milwaukee, WI 53214 USA 414-615-3300, 877-677-7000
E-MAIL / Courriel : p.jacobs@lesaffre.com www.lesaffreyeast.com
Exposition : La société Lesaffre est un producteur de levures et d’ingrédients de haute qualité. Lesaffre propose des solutions pour les boulangers qui couvrent toutes les applications suivantes: levures et ingrédients certifiés sans OGM, améliorants Clean Label, du congélateur au four, surgelé, précuit, pains plats et pizzas, levures et améliorants certifiés biologique, malts et levains.
Exhibiting: Lesaffre Corporation is a producer of high quality yeast and ingredients. Lesaffre provides baking solutions to cover all applications from: NON GMO certified Yeast & Ingredients; CLEAN LABEL Improvers for, Freezer to Oven, Frozen Dough, Par Baked, Flat Breads and Pizza; ORGANIC Certified Yeast and Conditioner; and MALT & SOURDOUGHS.
Exposition : LorAnn Oils est un fabricant américain et fournisseur mondial d’huiles essentielles et d’arômes de première qualité pour confiseries, boulangeries-pâtisseries, crèmes glacées et autres. Spécialisé en arômes hautement concentrés, émulsions, extraits de vanille et ingrédients de spécialités – dont des colorants alimentaires. Disponibles en formats pour services de restauration et vente au détail. Certifiés SQF et prêts à l’exportation.
Exhibiting: LorAnn Oils is a U.S. manufacturer and world-wide supplier of premium essential oils and flavors for confectionary, baking, ice creams and more. Specializing in highly concentrated flavorings, bakery emulsions, vanilla extracts and specialty ingredientsincluding food colors. Food service and retail sizes available. SQF Certified and export ready.
Marques / Brands: LorAnn Oils
Marques / Brands: Lesaffre, SAF-Instant, Red Star, Saf Pro Ingredients, Star’Bake, Livendo
E-MAIL / Courriel : info@lamilanaise.com
d’expérience, La Milanaise est devenue leader dans la transformation de grains céréaliers
qualité supérieure ainsi qu’une approche en chaîne de valeur. Notre portfolio de produits contient des farines signatures, des flocons, des grains entiers, des semoules, du son et
Specializing in organic flours,
Organic and Kosher Pareve. Milanaise also offers custom flour blends taillored to our customers’ needs and private label options. Milanaise advocates a value chain approach. We work closely with organic farmers and we support farmers through their transition from conventional agriculture to organic
Booth/Stand # 221
3755-E, boul. Matte Brossard, QC J4Y 2P4 438-925-6348
E-MAIL / Courriel : martin.zanbaka@miuraz. com
www.miuraboiler.ca
Exposition : Miura est manufacturier de chaudière à vapeur, d’équipements auxiliaires et d’équipements de traitement de l’eau (adoucisseur, produits chimiques, ...). Au Canada depuis 1986, Miura se démarque par la qualité de ses produits et de son service. Nous offrons aussi la location de chaudières, pour utilisation en cas d’urgence.
Exhibiting: Miura specializes in building steam boilers in addition to providing all boiler room ancillaries, such as water treatment systems, feed and blow down tanks. We also provide rental boilers that can be used in case of emergencies.
Marques / Brands: Miura, Boilermate, Towermate
Booth/Stand # 215 NEW
3055 Lenworth Drive, Unit #10 Mississauga, ON L4X 2G3 905-614-0505
E-MAIL / Courriel : b.garisto@miwe.com www.miwe.com
avantages dans le milieu de la boulangerie. Le portefeuille des produits de MIWE se compose principalement de fours, de chambres de fermentation contrôlée et d’équipement automatisé.
Exhibiting: With high-performance ovens, comprehensive expertise in baking processes, high competent consulting and first class service, MIWE has been a leader in the world of baking for over 95 years. MIWE is associated with many advantages in the world of baking. MIWE products portfolio is focused on the baking oven, Proofer/Retarder and automated equipment.
Marques / Brands: AERO, ECONO, ROLLIN E+, GUSTO, BACKCOMBI, GVA, KR, CUBE, IDEAL, CONDO
Booth/Stand # 329 NEW 485 chemin Saint-Philippe Saint-Polycarpe, QC J0P 1X0 450-265-3005
E-MAIL / Courriel : marketing@ moulinsdesoulanges.com www.moulinsdesoulanges.com
our products according to our customers’ needs. In addition, all of our flours are completely traceable under Sustainable Agriculture.
Marques / Brands: Agriculture Raisonnée™, farine torrifiée, T65, Baguette, Paris d’Or, Type 00, Blonde, Artisane, Super Élégante, Silhouette Plus
Booth/Stand # 716 NEW Unit 2150 – 550 Sherling Place Port Coquitlam, BC V3B 0J6 604-941-1791
E-MAIL / Courriel : info@natuoil.com www.natuoil.com
Exposition : Natu’oil Services Inc. est un fournisseur de premier plan de produits de shortening, d’huile de palme et de noix de coco certifiés organiques et de consommation durable. Pour tous vos besoins de boulangerie et de fabrication alimentaire, demandez le notre produit de marque Olera®.
Exhibiting: Natu’oil Services Inc. is a premier supplier of Certified Sustainable Palm Shortenings, Palm Oil Products and Coconut Oils for the baking and food manufacturing sectors under the Olera® brand. Ask us how we can help you source Sustainable and Organic Oils for your production needs.
Marques / Brands: Olera® Palm Shortenings and Coconut Oils
Exposition : Avec ses produits très performants, sa vaste expertise en procédés de boulangerie, ses services de consultation hautement compétents et son service hors pair, MIWE est un chef de file dans le milieu de la boulangerie depuis plus de 95 ans. MIWE est associé à de nombreux
Exposition : Créateurs de farines de spécialité, aux Moulins de Soulanges, nos farines sont produites à partir de blés locaux qui sont cultivés en respectant l’environnement. Nous adaptons nos produits selon les besoins de nos clients. De plus, nous sommes en mesure d’effectuer la traçabilité de l’ensemble de nos farines sous l’Agriculture Raisonnée™.
Exhibiting: Creators of Specialty Flours, at Les Moulins de Soulanges, our flours are produced from local wheats that are grown with respect for the environment. We adapt
Exposition : Leader canadien de
classification, transformation et distribution
produits réguliers et de spécialité d’œufs en coquilles, d’œufs liquides et d’œufs cuits durs. Nutrigroupe, la propriété de fermiers,
clients tels que les détaillants, les réseaux d’hôtels, les restaurants et les institutions.
processing and distribution of eggs. We offer different products of regular and specialty
Nutrigroupe, farmer owned, is the power of partnership. Collective production enables us to better serve the needs of our clients, like retailers, hotel networks, restaurants and
Notre chocolaterie est situé à Santiago de Surco au Pérou. Nous sommes partenaire avec l’entreprise T3 international afin d’approvisionner le marché canadien en cacao biologique de première qualité, certifié biologique et avec des prix compétitifs Nos produits : fèves de caco; éclats de cacao; pâte de cacao/liqueur de cacao; beurre de cacao; cacao en poudre; chocolat (55%, 70%,80%).
Exhibiting: Our organic chocolate factory is in Santiago de Surco Peru where we process
Peruvian cacao beans into cacao nibs, paste, powder, butter, and chocolate. We have partnered with T3 international to provide the Canadian market with top quality certified organic cacao at excellent prices. Products: Cacao Beans; Cacao Nibs; Cacao Paste/Liquor; Cacao Powder; Cacao Butter; Chocolate (55%, 70%, 80%).
Marques / Brands: Organic Rainforest
Booth/Stand # 815
1060 Fountain Street N. Cambridge, ON N3E 0A1 519-640-6400, 800-621-0588
E-MAIL / Courriel : sales@phmilling.com www.phmilling.com
Exposition : Le groupe P & H Milling est une compagnie canadienne basée sur la force de neuf usines de minotage, situées stratégiquement à travers le Canada. Notre compagnie se concentre à fournir des farines d’excellente qualité ainsi que des produits céréaliers. Notre compagnie s’engage à bien servir nos clients à tous les jours. Pour plus d’informations sur nos minoteries et nos produits, veuillez contacter le service clientèle à 1-800-6210588 ou par courriel sales@phmilling.com.
flour and grain based products with a commitment to delivering customer value every day! For more information about our flour mills and products, please contact Sales & Customer Service at 1-800-6210588 or email sales@phmilling.com
Marques / Brands: P&H Hard, Soft and Organic Flour
Booth/Stand # 308A
84 Easton Rd. Brantford, ON N3P 1J5 519-756-2800
E-MAIL / Courriel : sales@panglo.ca www.panglo.ca
Exposition : Avec plus de 270 différents moules à cuisson, incluant les nouveaux NSF® StayFlat™ Sheet Pan, Chicago Metallic fournit des moules pour toutes occasions. Tous nos moules sont fabriqués en Amérique du Nord, et nous pouvons les expédier partout à travers le monde. Les locations de Pan Glo® du Canada, nettoient, redressent et appliquent un revêtement, pour prolonger la vie des moules, et y ajouter une valeur accrue.
Exhibiting: With over 270 different baking pans, including the new NSF® StayFlat™ Sheet Pan, Chicago Metallic provides bakeware for any need. All pans are made in North America, and can be shipped worldwide. Pan Glo® locations across Canada clean, straighten and recoat pans, extending pan life and providing value to customers.
Booth/Stand # 322
240 Industrial Parkway South Aurora, ON L4G 3V6 905-713-1712, 800-387-5180
E-MAIL / Courriel : orderdesk@portroyalmills.com www.portroyalmills.com
Exposition : PRM se spécialise dans la mouture personalisée et les mélanges faits d’ingrédients de grains entiers et de semences. PRM s’efforce d’être le chef de file dans la transformation et la distribution d’ingrédients pour la boulangerie. Offrant un vaste assortiment de farines, grains concassés, flocons et mélanges multigrains, PRM peut répondre à vos besoins spécifiques. Avec les certifications SQF, Kasher et biologique, nous sommes fiers d’offrir des ingrédients nutritifs, de qualité, à des prix compétitifs sur une base régulière.
Exhibiting: Port Royal Mills specializes in custom milling and multigrain blending of whole grain and seed ingredients. Family owned and operated since 1987, PRM strives to be Canada’s leading manufacturer and distributor of bakery ingredients. Offering an array of flours, meals, flakes and multigrain blends, PRM can cater to your specific requirements. SQF, Kosher and Organic certified we pride ourselves in offering nutritious, quality and competitively priced ingredients on a consistent basis.
Exhibiting: P&H Milling Group is Canadian owned and built on the strength of nine mills strategically located across Canada. We are focused on providing high quality
single item to the installation of a fully automated production line, our specialists
Mississauga, Ontario where we produce and sourdoughs, fillings and decors. We aim to be
Softgrain, O-tentic, Puravita, S500, Satin, numériques en couleur, d’imprimantes de leurs propres étiquettes selon la demande. software that allow businesses to print their
SelfCookingCenter® offre la solution de cuisson la plus avantageuse et la plus économique pour les cuisines commerciales disponibles aujourd’hui. Utilisez la technologie novatrice Combi de RATIONAL pour frire, rôtir, griller, cuire à la vapeur, pocher, cuire au four et bien plus encore, le tout dans un seul appareil autonettoyant.
Exhibiting: The RATIONAL SelfCookingCenter® offers the most beneficial and cost effective cooking solution for commercial kitchens available today. Use RATIONAL’s innovative combi technology to perfectly fry, roast, grill, steam, poach, bake, and much more, all in a single self-cleaning piece of equipment.
Booth/Stand # 422 NEW
95 Queen’s Quay East Toronto, ON M5E 1A3 416-366-3561
E-MAIL / Courriel : RedpathSolutions@asr-group.com www.redpathsolutions.com
Exposition : Voyez comment notre cassonade naturelle peut rehausser vos créations!
Exhibiting: See how our natural brown sugars can elevate your creations.
Marques / Brands: Redpath Sugar
Booth/Stand # 403 1549 Yorkton Court, Unit 4 Burlington, ON L7P 5B7 905-631-6611
E-MAIL / Courriel : wbryant@reiser.com www.reiser.com
complètes de procédé de fabrication et d’emballage, nos solutions combinent des équipements spécialisés, une ingénierie sur mesure et une expertise reconnue chez Reiser pour répondre à tous les défis des clients.
Exhibiting: With sixty years of experience, Reiser is a leading supplier of bakery processing and packaging equipment and solutions. Reiser helps customers improve their process, product, and profitability. From single machines to complete processing-to-packaging production lines, our solutions combine specialized equipment, custom engineering and in-depth Reiser expertise to meet any customer challenge.
Marques / Brands: Vemag
Booth/Stand # 300 2 Doppler Irvine, CA 92618 USA 949-768-1900
E-MAIL / Courriel : us.sales@rheon.com www.rheon.com
Free Systems for breads, pastries, sweet goods, donuts, pizza, flat breads and all sheeted products. Additionally, we offer innovative encrusting and co-extruding equipment to bakeries, restaurants and food and meat processing facilities.
Marques / Brands: Rheon Cornucopia, Rheon Stress Free System
Booth/Stand # 802 2800 1 Lombard Place Winnipeg, MB R3B 0X8 800-635-3296
E-MAIL / Courriel : ingredientsales@richardson.ca www.richardson.ca
Exposition : Avec ses 60 années d’expérience, Reiser est un fournisseur reconnu de premier plan pour les solutions d’équipements, de transformation et d’emballage en boulangerie. Reiser aide les clients à améliorer leurs procédés, leurs produits et leur rentabilité. Que ce soit pour des machines individuelles oudes lignes
Exposition : Rheon est leader mondial dans la fabrication d’équipements dans le domaine agroalimentaire. Rheon propose des systèmes Stress Free complets pour pains, viennoiseries, produits sucrés, beignets, pizzas, pavés italiens et tous les produits laminés. De plus, nous proposons des équipements novateurs de coextrusion pour une grande variété de produits de boulangerie, restaurants et usines de transformation de la viande.
Exhibiting: Rheon is the global leader in the manufacturing of food processing equipment. Rheon offers complete Stress
Exposition : Richardson est la plus grande entreprise agroalimentaire du Canada. De la ferme à la table, nous sommes présents à toutes les étapes du cycle de production alimentaire. Pour nourrir un monde en croissance avec des aliments sains et complets, nous investissons continuellement dans nos installations et assurons une excellence opérationnelle. Nous sommes fiers d’offrir des ingrédients de grande qualité - huiles et margarines à base de canola, graisses alimentaires, avoine, pépites et granola.
Exhibiting: Richardson is Canada’s largest agribusiness. From farm to table, we are involved in every stage of the food production cycle. To feed a growing world with healthy and wholesome food, we continually invest in our facilities and ensure
E-MAIL / Courriel : s.mamo@sew-eurodrive.ca
machines et des systèmes personnalisés qui tailor-made system solutions with a built-in guarantee of success. Our MAXOLUTION® system solutions supply all the necessary modules to create customized machinery
une garantie de succès. Nos solutions
d’expérience dans l’industrie, Spraying Systems Co. est le leader dans la fabrication de buses de pulvérisation ( plus de 100 000 produits). Notre gamme de produits, de haute qualité, est composée de buses hydrauliques, à atomisation et systèmes de pulvérisation automatisés. Nos normes ISO 9001:2008 & ISO 14001:2004, notre présence mondiale et notre force de vente
hautement qualifiée vous assurent une qualité de service exceptionnelle.
Exhibiting: With over 80 years of experience in the industry, Spraying Systems Co. is the world’s leading manufacturer in industrial spray products, offering more than 100,000 spray nozzles and accessories. Our top-quality products include hydraulic and air atomizing spray nozzles, spray manifolds and fullyautomated spray systems. Our ISO 9001:2008 & ISO 14001:2004 approved manufacturing, worldwide presence and highly skilled sales staff make us uniquely qualified to help you with your spray applications.
Marques / Brands: Spraying Systems Co.
Booth/Stand # 205
1147 Gainsborough Rd. London, ON N6H 5L5
519-434-5788, 800-265-5957
E-MAIL / Courriel : sales@sterling.ca www.sterling.ca
Exposition : Nous offrons une gamme de produits de marquage de qualité pour l’industrie alimentaire. Nos produits sont la meilleure solution de marquage fiable pour les codes de date, les numéros de lot et les dates de péremption, ainsi que des solutions de marquage de prix.
Booth/Stand # 721
108 rue Belanger
Chateaugay, QC J6J 4Z2
450-698-2158, 800-361-9073
E-MAIL / Courriel : info@storcan.com www.storcan.com
Exposition : Utilisant les dernières technologies basées sur les normes du secteur de l’industrie de l’alimentation, Storcan propose des solutions clé-enmain pour vos lignes de production (convoyeur, façonneuse, pétrin spirale, chambre de fermentation, four, trancheuse, ensacheuse, palettiseur, etc). De plus, nous intégrons des solutions de contrôle qui s’adaptent à chaque opération, variant du contrôle manuel, semi-automatique ou complètement automatisé.
Exhibiting: Using the latest technologies and standards based in the food industry, Storcan offers turnkey solutions for your production lines (Conveyor, Moulder, Spiral Mixer, Retarder Prover Chambers, Oven, Slicer, Bagger, Palletizer, etc.). In addition, we integrate control solutions that adapt to each operation, varying from manual control, semi-automatic or completely automated.
Booth/Stand # 708
180 Middlefield Rd. Toronto, ON M1S 4M6 416-564-1311
E-MAIL / Courriel : andre@tielman.com www.tielman.com
Exposition : Tielman fabrique des produits pour la boulangerie-pâtisserie depuis 80 ans. À partir de nos installations à Toronto, nous sommes bien placés pour servir le marché nord-américain. Des moules à muffins en forme tulipe aux moules de cuisson, nous avons tout ce dont vous avez besoin pour confectionner les meilleurs produits. Nous nous faisons un plaisir de personnaliser nos moules en y inscrivant vos messages et nous faisons tout pour que vos relations avec nous soient faciles!
Exhibiting: Tielman has been manufacturing baking products for 80 years, with our facility in Toronto we can service the North American market very well. From tulip cups, to baking molds, we have what you need to bake the best products you can. We strive on branding your message on our cups and we make it easy for you to deal with us.
Exhibiting: We offer a variety of quality marking products for the food and specifically Bakery Industry. Through our products, we strive to provide reliable marking solutions for date codes, lot numbers and best before dates while also providing solutions for marking prices and other custom information. Ask us about our products!
Marques / Brands: Anser, Smart
Marques / Brands: Mixer, Polin, Tecnopool, Hengel, Gasparin
Booth/Stand # 603 7621 Macdonald Road Delta, BC V4G 1N3 604-940-2233, 888-733-8444
E-MAIL / Courriel : pamelae@unifiller.com www.unifiller.com
Exposition : Unifiller est un leader mondial dans les déposants de boulangerie, pompes, machines de biscuits et de matériel de décoration.
Exhibiting: Unifiller is a world leader in bakery depositors, pumps, cookie machines and decorating equipment.
Marques / Brands: Unifiller Systems
Booth/Stand # 729 NEW 153, rue Sylvestre
St-Germain-De-Grantham, QC J0C 1K0 819-471-0269
E-MAIL / Courriel : carl-michel.cloutier@vc999.com www.myinauengroup.com
Exposition : VC999 Packaging Systems est un leader mondial dans la conception et la fabrication de machines à chambre à vide, de machines d’emballage thermoformé horizontal Form-Fill-Seal, de systèmes d’ étanchéité de plateau pour la nourriture et d’emballages moulant, ainsi que d’ autres éléments auxiliaires, matériaux d’ emballage / fournitures et une ligne complète de produits de nos marques affiliées XtraVac et XtraPlast , ainsi que Vertical & Horizontal Flow Wrapping Machine Systems, Packaging Robotics, système d’inspection visuel, système de transport et convergence, pesage et étiquetage.
Exhibiting: VC999 Packaging Systems is a global leader in the design and manufacturing of Vacuum Chamber Machines, Horizontal Thermoforming (rollstock) Form-Fill-Seal Packaging Machines, Tray Sealer, and Skin Packaging, as well as other ancillary items, packaging materials/supplies, and full line components from our sister brands XtraVac and XtraPlast, such as Vertical & Horizontal Flow Wrapping Machine Systems, Packaging Robotics, VisionInspection Systems, Conveyor/Converger Systems, Weighing, Labeling,
Marques / Brands: VC999, XtraPlast, XtraVac
Booth/Stand # 817
1365 rue Tees
St-Laurent, QC H4R 2A7
514-920-0707
E-MAIL / Courriel : jean@venteserva.com
Booth/Stand # 220
433 St-Paul Repentigny, QC J5Z 0C9 450-585-1687
E-MAIL / Courriel: info@vincentselection.com www.vincentselection.com
Exposition : Vincent Sélection se spécialise dans la fabrication de décorations en chocolat et la distribution de décorations et emballage pour la pâtisserie.
Exhibiting: Vincent Selection is a chocolate decoration manufacturer and distributor for cake decoration and packaging for bakers.
Booth/Stand # 717 NEW 13330 Byrd Drive Odessa, FL 33556 USA 813-920-7434
E-MAIL / Courriel : lisa.arato@zeppelin-USA.com www.zeppelin-systems.us
Exposition : Zeppelin Systems USA (précédemment Reimelt Corp.) est un leader mondial dans la conception, la production et l’approvisionnement de systèmes de manutention automatisés pour ingrédients secs et liquides. Nous fournissons également des solutions ingénieriques de pré-mélange, de pré-hydratation et de mélange continu pour l’industrie alimentaire.
Exhibiting: Zeppelin Systems USA (formerly Reimelt Corp.) is a world-leader in the design, manufacture & supply of automated material handling system for dry and liquid ingredients. We also provide engineering solutions in pre-blending, pre hydration and continuous mixing technology for the Food Industry.
Marques / Brands: ZEPPELIN, DymoMix, CODOS Continuous Mixing System, KOKEISL, SHEARDOS.
BY JANE DUMMER,
Here’s how to sort through the spin and determine what kinds of healthy, waist-watching options to put into your product lineup
Now that spring has sprung, we say goodbye to barren bushes and hello to an abundance of fresh, vibrant and delicious fruits. Simple and natural fruit forward pastries, cakes and baked goods continue to trend in 2019. The days of mushy, indistinct or bland tasting fruit fillings in pastries are disappearing, as consumers want fresher tastes and realistic textures. Also, as transparency becomes the norm in the food industry, consumers are asking for more information about the type and origin of ingredients in their baked goods.
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Andrea Rosati, Patisserie Product Manager, Puratos Canada agrees, “Fruit fillings are perceived by consumers as one of the best ingredients to bring both taste and healthiness to sweet baked goods. The overall wholeness of the fruit pieces in terms of shape, texture and structure can be defined as fruit integrity. As fruit integrity is highly valued by consumers, we focus on investing in the right equipment that helps to maintain the fruit’s structure as these pieces are delicate and prone to being destroyed throughout the cooking process. Topfil is a range of cleaner label, minimally processed fruit fillings that only uses the best selected fruits and focuses on maintaining their freshness and natural goodness. Since the fruit filling is all about the fruit, we don’t add any unnecessary ingredients to detract from their fresh bursts of flavour. Natural colours and flavours derived from fruits and vegetables are added to provide consistent quality as fruits can vary from crop to crop. In addition, our fruit fillings are freeze and thaw stable, as well bake stable allowing bakers to work with them according to their process and in
different applications.
While being health conscious, customers are gravitating towards purchasing more grab-and-go options. This trend was in full force at The Winter Fancy Food Show held in January in San Francisco, where I met Kara Romanik, Founder and CEO of California based Mamie’s Pies.
fillings are perceived by consumers as one of the best ingredients to bring both taste and healthiness to sweet baked goods.” - Andrea Rosati
Mamie’s Pies have taken the classic nine inch pie and created a single serve, frozen, unbaked hand-held pocket pie. Shaped like apples, blueberries and pumpkins, Mamie’s pocket pies are fruit forward, flash frozen, all natural and can be served from the freezer to the oven.
Romanik explains, “Mamie’s offers consumers variety with homemade quality. Our fruit fillings include McIntosh apple, wild Maine blueberry, tart Michigan cherry, sweet strawberry and seasonal New England pumpkin with molasses and brown sugar. Convenience drives innovation when it comes to the freezer aisle, but quality will keep consumers coming back for more. Our fillings are fruit forward with a hint of sugar and corn starch as our only thickener. Our top two flavours are our classic sweet and tart McIntosh apple and wild Maine blueberry. We launched wild Maine blueberry in March 2018 on QVC and it’s taken off. We feel that our apple and wild blueberry will continue to be our top sellers but we’ll be launching a Georgia peach pocket pie early 2019.
Mamie’s is also sold in food service as grab and go at cafes and coffee shops. This year we’ll be entering the convenience store market as well as grab and go in stadiums.”
Rosati and the Puratos team have found very similar taste profiles in Canada when it comes to fruit forward desserts. “Canadian consumers are rather traditional especially when it comes to their fruit flavour preferences. Puratos partnered with Research & Incite at the beginning of 2018 to survey 600 Canadian consumers to help determine their most popular flavours. The two traditional flavours of apple and blueberry are a must-have for sweet goods, followed closely by cherry, strawberry and raspberry. Since it’s evident that the majority of the time consumers like to stick to the classics, we can be sure these flavours will continue to be popular in 2019 and beyond. However, certain segments of the population such as millennials, are more adventurous when it comes to trying new flavours as our research indicated that they are interested in more unique options such as Saskatoon berry and pomegranate.
As consumers look for more ways to make their spring even sweeter, innovative simple fruit forward pastries, cakes, pies, tarts, and other baked goods are perfect to meet this flavour demand. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
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