Beyond Baking April 2016 by Wisconsin Bakers Association

Volume 80, Issue 4

ď Ž Cover Photo: Airbrushing cutout cookies

WBA Board of Directors President Tamara Mugerauer, Tamara’s the Cake Guru Vice President OPEN Treasurer Judy Semrad, Muskego Marketplace Foods Board Trustee Bob Hiller, Rollin Pin Bakery Past President David Weber Directors-At-Large Ken Heil, Sweet Perfections Bake Shoppe Jennifer Bukouricz, Monzu Bakery Bob Chaffee, Augusta Bakery Dawn Ebert, Simple Simon Bakery Tara Nowak, Sweet Lola’s Ralf Tschenscher, Lesaffre Yeast Corporation

WBA Staff Dave Schmidt, CMB CEO Jessica Hoover Communications & Marketing Director Debbie Lowery Accounting & Financial Coordinator

WBA Welcomes New Board of Directors During the Wisconsin Bakers Association (WBA) Annual Member Meeting held on Tuesday, April 26th, the WBA membership approved a new Board of Directors. The WBA would like to announce its newly elected board members that will serve for the 2016-2019 term. The following individuals have been welcomed as new Directors for the Board: • • • • •

Jennifer Bukouricz - Monzu Bakery, Green Bay, WI Bob Chaffee – Augusta Bakery, Augusta, WI Dawn Ebert – Simple Simon Bakery, Appleton, WI Tara Nowak – Sweet Lola’s, Wausau, WI Ralf Tschenscher – Lesaffre Yeast Corporation, Milwaukee, WI

The rest of the board includes: • • • • • •

President – Tamara Mugerauer – Tamara’s the Cake Guru, Oshkosh, WI Treasurer – Judy Semrad – Muskego Marketplace Foods, Muskego, WI Board Member – Ken Heil – Sweet Perfections, Bake Shoppe, Waukesha, WI Board Trustee – Bob Hiller – Rollin Pin Bakery, Janesville, WI Past President – Dave Weber – Lodi, WI WBA CEO – Dave Schmidt

WBA looks forward to the leadership and guidance of the 2016-2019 Board of Directors. Members of the WBA Board of Directors will help shape the future of the WBA by determining how to meet the needs of the next generation of bakers along with helping influence the future of the Baking Industry! BB

From left to right: Dawn Ebert, Bob Chaffee, Tara Nowak, Jenn Bukouricz

Thanks for Attending the Spring Bakers Forum! The WBA Spring Bakers Forum was held on April 12th at Manderfield’s Home Bakery at the Appleton West location. Built in 2010, this is the Manderfield’s newest store, led by Jerry Manderfield, where all the baking of cakes and tortes is done. It served as a terrific setting for the topic: Wedding Cake Trends. Close to 30 members from around the state traveled to Appleton for the forum. We thank the Manderfield family for hosting this forum and all of the attendees who joined us for this fun event. Deb Postuma, Desserts by Deb in Theresa, WI enjoyed her experience at the forum. “I really enjoyed the time and I truly had great take-a-ways from the meeting,” she said. Chelsea Shroeder, Blue Boy Bakery in Lancaster, WI said, “Very informative and exciting to see another bakery and how things are done there and talk with other bakers and share ideas!” To see more pictures from the Spring Bakers Forum, please visit www.facebook.com/wibakers. Be sure to join us at our next Bakers Forum. Network with fellow members and learn some new concepts for your business. Interested in hosting a Bakers Forum? Send an email to jessica@wibakers.com or call the WBA Member Services Center at (800) 542-2688. BB

Good Buns

Reprinted with permission by Pam Barnes, Sole Passion Baker Soon it will be Spring, which means it’s grilling time! One of my favorite foods to grill is hamburgers. I like to keep it simple. Quality meat, lettuce, tomato, onion, avocado, and most importantly, a really good bun! This is Aunt Elsie’s recipe. She also has another bun recipe which is sweeter like brioche, which I will share in the future. Elsie started making this bun recipe when she and Uncle Julie first started farming in Blanchardville. I’m not really sure how the recipe got its name, ‘Good Buns’ but if I were to have named this recipe, it would be ‘Amazing Buns’! These buns bake up soft and light, and have a wonderful texture and crumb, yet sturdy enough to stand up to a juicy hamburger or saucy barbeque. This is a versatile recipe. You can make hamburger buns, or make buns with part of the dough, leaving enough for a 9 x 5 pan loaf. If you have a weight scale, the dough for my 9 x 5 pan was 1 lb. 12 oz. If you don’t have a weight scale, just eyeball it! That’s what Elsie would have done! Either way, these buns bake up beautifully and freeze well too! You can also make cinnamon rolls with this recipe, which I haven’t done yet. If you do make these, I would love to hear how they turned out for you! As always, have fun in the kitchen and enjoy!

Photo credit: Pam Barnes, Sole Passion Baker

Recipe: Good Buns Print

Ingredients

• 8-9 cups unbleached all purpose flour (Measure 4 cups into a large mixing bowl to make the sponge. Set aside the remaining 5 cups to add later. You may not need to use all 9 cups.) • 1 cup lukewarm water • 2 1/4 oz. packets of Instant or Active Dry Yeast • 1 teaspoon granulated white sugar • 2 cups hot water • 2 teaspoons table salt • 3/4 cup granulated white sugar • 1/2 cup vegetable or canola oil

Instructions Measure 4 cups of flour into a large mixing bowl. Set aside the remaining 5 cups of flour to use later. In a separate mixing bowl, combine 2 cups hot water, salt, sugar and oil. Mix until salt and sugar are dissolved. Set aside. Dissolve yeast in 1 cup lukewarm water. Add 1 teaspoon sugar and stir with a fork. Let set for approximately 10 minutes. Once you start to see a creamy foam on top, your yeast is activated and ready to use! Add all liquids, including the yeast mixture to the 4 cups of flour. With a wooden spoon or a spatula,beat well to make a nice sponge. Scrape down the sides of the bowl. Cover with a cotton towel and let rest for 20 minutes. Stir in the remaining flour 5 cups of flour, 1 cup at a time until you have a nice medium dough, but not stiff. I used 8 1/2 cups of flour in total, but you may use more or less. Place the dough in a large clean bowl or a 5 qt. plastic container that has been sprayed with a little baking spray. I like using a plastic 5 qt. container, as you can see from the outside when the dough has doubled in volume. You can find different sizes of these containers at any paint or homeimprovement store. I paid a little less than $5 for my 5 qt. container. Let the dough rise for 1 1/2 hours or until doubled in bulk. You can also test if your dough is ready by lightly poking a floured index finger into the dough. The indentation should slowly spring back, but still leaving an indentation. Lightly fold the sides of the dough towards the center, starting with folding the top down towards the center. Then fold the bottom up to the center and the left and right side each side to the center. Turn the dough over and let rise a second time until doubled. This may take up to 1 1/2 hours, depending on the temperature of your dough and your kitchen. While you’re waiting for your dough to rise the second time, prepare two baking sheets with baking spray. Position the baking rack in your oven to the middle position. BEYOND BAKING

APRIL 2016

Preheat oven to 375°. When your dough is ready, lightly flour your work surface and tip the bowl upside down and gently coax the dough out using a spatula or bowl scaper. Once your dough is on your floured work surface, gently pat with your hands to deflate and sprinkle a little flour on top. Using a bench scaper, cut off one piece of dough at a time. Form into a smooth ball pinching the underside of each bun to seal. If you want evenly sized hamburger buns, I would highly recommend weighing all the dough and divide by how many buns you want to get the weight of each bun. Either way, these buns will turn out beautiful. Place buns 2inches apart on baking sheets and lightly press down with the palm of your hand. You should be able to fit 12 buns on each baking sheet. Bake one sheet at a time for 15-20 minutes, or until the tops are a beautiful light golden brown. The baking time will depend on the size of the buns. Remove buns from baking sheet when done, and place on a baking rack to cool. Follow the same process with the second baking sheet. I like to use some of the buns the same day they’re bakedand freeze the rest to have available for another day. Or even better, share with family and friends! Either way, after you make these once, you will have a good feel for the dough and I hope they become a favorite in your household as they are in ours! Enjoy! BB

Baking and Pastry Arts Scholarships Available The Wisconsin Bakers Association (WBA) is proud to offer two scholarships for students entering Baking and Pastry Arts programs. Between the two awards, more than $30,000 has been given to students since our first scholarship program began in 1984. The WBA has a national scholarship, the Robert W. Hiller Scholarship, available for students pursuing a degree (master’s, doctorate, associate, bachelor’s or diploma) in a baking/pastry arts-related field that prepares candidates for a retail baking profession. The WBA established the Robert W. Hiller Scholarship to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship will be awarded per academic year to the applicant who can best demonstrate this career commitment. In addition to the R.W. Hiller Scholarship, the WBA also offers the WBA Scholarship. This is a $1,000 scholarship given annually since 1984 to Wisconsin students in the baking profession. Only Wisconsin residents can apply for the WBA Scholarship. A limited number of scholarships are available each year, and there is no deadline for the scholarship application. The WBA offers scholarships as a way to provide financial support for the education of students who will be the future of the Baking Industry. The Scholarship Committee will review completed applications postmarked by Friday, June 3, 2016. All scholarships given through the WBA are awarded without regard to age, sex, race, religion, marital status, national origin, handicap or sexual preference. For more information about the Robert W. Hiller Scholarship or the WBA Scholarship, email info@wibakers.com or call the WBA Member Services Center at (800) 542-2688. If you are planning to pursue a career in Baking and Pastry Arts, consider applying for a scholarship. There is still plenty of time to submit your scholarship application before the deadline! Both scholarship applications are available online at www.wibakers.com. After you’ve submitted your scholarship application, don’t forget to visit your local bakery and order a graduation cake! Want to donate to either scholarship program? You can help shape the futures of baking students with your tax deductable donation to either scholarship program! Please contact the WBA Member Services Center with any questions or for more information on this great way to give back to the industry. Watch future issues of “Beyond Baking” for follow-up stories with our scholarship winners! BB

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New Cream Puff 5K Offers First Original Cream Puffs of 2016 If you’ve been looking for motivation to run a 5K, State Fair officials may have just the thing for you! New this year, the Wisconsin State Fair Park Foundation will host the first-ever Cream Puff 5K, a run/walk offering participants not only the first Original Cream Puffs of the year, but also a post-race beverage (choices include water, soda or Michelob Ultra) and free live music. The event will take place Wednesday, July 20 at 6:30 p.m. at Wisconsin State Fair Park in West Allis. All registered participants will receive one free ticket to the 2016 Wisconsin State Fair, an original Cream Puff 5K t-shirt and a finisher’s ribbon, as well as one of the first Original Cream Puffs to be made in 2016! Prior to the race, Milwaukee Airwaves will offer entertainment, and after the race participants are encouraged to stay for the post-race party as part of the Wednesday Night Live series at the Budweiser Pavilion, featuring music from The LoveMonkeys. The 5K (3.1 miles) will feature a course that includes the famous Milwaukee Mile Speedway and streets within State Fair Park, giving participants a fitness experience they’ll find nowhere else! The event will be both kid- and stroller-friendly, and offer a 1K option for those who prefer a shorter route. Water will be available at multiple locations throughout the duration of the race, and all participants will be rewarded for their hard work with an Original Cream Puff at the end of the race. The event will be produced by Swarmm Events, and PT Timing will offer results, including timing, for registered participants. Registration is now only $30 for adults and $15 for children 12 and under until June 26. Adult pricing will increase beginning June 27. The Cream Puff 5K will begin promptly at 6:30 p.m. Same-day registration and packet pickup will be available prior to start of the race from 4-6 p.m. Packets can also be picked up prior to the race at various locations. For all of the details, including a link to online registration, please visit creampuff5k.com. BB

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Visit us at prairiefarms.com

Celebrate New Campaign with an Evening of Good Taste Join Madison College for An Evening of Good Taste to celebrate the flavors of our Culinary and Baking & Decorative Arts student creations. Attend this delectable evening where you will be wowed by student culinary and baking creations. Meet local culinary and baking celebrities, raise a glass for a major campus campaign announcement and get a sneak peek of the new Culinary and Baking and Decorative Arts kitchens and labs.

C A N DY & I N G R E D I E N TS EST.

1929

MAN UFACTURERS O F

CARAMEL

Burke Candy & Ingredients has a long-standing history of providing superior ingredients to bakeries and candy makers across the United States. Our Caramel is manufactured with fine Wisconsin AA butter and cream and has been exceeding the expectations of customers for over 80 years. Enjoy the ease of keeping your caramel supply plentiful by ordering online! 3840 N. Fratney St. Milwaukee, WI 53212 414 • 964 • 7327 Open

m – f 10am – 5pm & saturday 11am – 3pm

b u r k e c a n d y .c om BC003 #03 HORIZONTAL EDITORIAL PRINT AD 4.25”w x 5.5”h Final 0.125” Bleed 1” Slug (DO NOT PRINT)

The event will take place Saturday, May 7, at Truax Campus from 5 to 8 p.m. Proceeds benefit Madison College student scholarships and experiential educational opportunities. Register online at https://6690.thankyou4caring.org/eogt-registration. Questions? Please contact Ruth Hankes at (608) 246-6719. BB

IBIE 2016 Education Program Expands Scope and Depth for Retail Bakers The International Baking Industry Exposition (IBIE), the largest, most influential event for the grain-based food industry, has announced an expanded educational program highlighting the latest techniques and proven strategies for streamlining retail operations, improving product quality and increasing profits. Held October 8–11, 2016, at the Las Vegas Convention Center, IBIE 2016 has added more than 20 new seminars focusing on the most relevant issues facing the industry today and features expanded content for retailers. The education program now includes more than 90 sessions designed for professionals of all levels and backgrounds; many companies bring their entire teams to train every employee on role-specific strategies for running a more profitable business. This year’s speakers are successful retail bakers who’ve created thriving businesses; notable names include Roland & Marsha Winbeckler, Ruth Rickey, John Lupo and Julie Bashore. The education program begins on October 7, the day before the Baking Expo™ opens, with RPIA’s Business of Baking for Beginners seminar (for bakers with less than 5 years of experience) and the Tortilla Industry Association’s two-day Technical and Management Conference. Throughout the event, celebrity chefs and bakers will also be conducting free demos right on the show floor. Seminars are organized into targeted tracks: Retail, Retail Hands-on (Cake & Pastry Decorating), Bread Bakers Guild of America, Sales & Marketing, Management, AIB Technical, International, Ingredients & Processes and Food Safety & Sanitation. Sessions are held daily from 8:30 a.m. to Noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the Expo floor. Highlighted topics include: • • • • • • • • • •

Texturing Techniques in Fondant and Modeling Chocolate The Secrets of Successfully writing and Piping on Cakes 2-D Sculpted Cakes Easy Edible Lace & Wafer Paper Flower Cake Sculpture with Internal Frame Tips, Tricks, Gadgets and Interesting Factoids for the Professional Baker There’s Money in the Air: Airbrush Techniques Class The Future of Wholesale Baking with Marijuana Mid-Year Consumer Update with Todd Hale Closing the Workforce Gap

“We take pride in creating a world-class educational program that provides the knowledge and insights critical to running a profitable wholesale operation,” says Andrea Henderson, IBIE committee member and Education Task Force Chair. “For more than a year, we’ve worked with industry partners and key stakeholders to put together the most comprehensive, in-depth program yet—one that’s highly relevant for all employees at every level, from management to R&D, from bakery owner to the line worker.”

The IBIE 2016 education program is backed by key industry organizations including AIB International, American Bakers Association, American Society of Baking, Bakery Equipment Manufacturers and Allieds (BEMA), Biscuit & Cracker Manufacturers Association, Bread Bakers Guild of America, Global Cold Chain Alliance, Grain Foods Foundation, Retail Bakers of America, the RPIA Group and the Tortilla Industry Association. For more information about the 2016 IBIE education program and to view the seminar schedule, visitwww.IBIE2016.com/education. To register, visit www.IBIE2016.com. About IBIE: Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwide as the grain-based food industry’s premier trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in over 700,000 square feet. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. IBIE is a not-for-profit organization, where proceeds are invested back into the industry. The triennial event will next be held in Las Vegas, Nevada, October 8-11, 2016. To learn more about IBIE, visit http:// www.IBIE2016.com. Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and upcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers. Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services. BB

Oda T n i Jo

BECOME A

FOR A LIMITED TIME, JOIN Or renew for FREE! Full Name: I am a:

☐ Bakery Owner ☐ Bakery Manager ☐ Baker ☐ Cake Decorator ☐ Wholesale Operator ☐ Supermarket Operator Baking / Pastry Arts Instructor ☐ Baking / Pastry Arts Student ☐ Other: _____________________________________

Bakery Name: Bakery Address: City, State, Zip: Phone:

Fax:

Email: License # or Student ID #: Select one:

☐ New Member

☐ Renewing Member

☐ By checking this box I certify that the information on this application is true and correct, and authorize the Wisconsin Bakers Association to verify the licensing of my business in the state in which I do business. Signature ___________________________________ Date ________________________ Send completed membership application form to: Wisconsin Bakers Association  2514 S. 102nd Street, Suite 100  West Allis, WI 53227 Apply online at www.wibakers.com or contact info@wibakers.com or (800) 542-2688

! y Sta nected Con Editorial Staff Publisher Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com