Beyond Baking April 2017

Your Baking Industry News Source

BEYOND

BAKING

SPRING BAKERS FORUM ••• Madison College

SCHOLARSHIP RECIPIENTS ••• 2017 Winners Announed

V O L UME 81 • IS S U E FOU R

THE AMERICA’S CAKE FAIR ••• Registration Now Open

Just like in baking, measuring the coverages in your insurance program is important to protect your business. Understanding what risks you are covering and what risks you are taking on can make a big difference when it comes to submitting a claim or recovering from a large loss. At Robertson Ryan, we are here to guide you through the process and help select the right coverages for your unique business.

Equipment Breakdown: If an industrial oven or mixer breaks down because of a power surge, mechanical

failure or other problem, you may suffer decreased output, or worse, need to close down shop until repairs can be made. This coverage will provide assistance with repair or replacement costs and can provide compensation for lost income while production was halted.

Food Spoilage: An extended power outage can cause food in your refrigerators and freezers to spoil. If you

are forced to throw away expensive food items due to contamination or spoilage, this coverage can provide the compensation you need to recover.

Product Liability: If your baked goods become contaminated with hazardous particulates such as broken

glass, or with a food-borne illness such as salmonella, your product liability insurance will provide coverage for related liability claims.

Cyber: Dealing with point-of-sale transactions can lead to cyber risks. Businesses are responsible for a data breach when a customer’s personal information, or credit card numbers, are exposed or stolen.

FREE INSURANCE REVIEW Eric Schulte, CIC Vice President

414.221.0375 eschulte@robertsonryan.com

Top 100 US Insurance Agency

Spring Bakers Forum at Madison College

• Culinary instructor, Suzanne Daly, gave a macaron demo at the Spring Bakers Forum.

Photo credit: Madison College

WBA members participated in the Spring Bakers Forum hosted by the baking and pastry arts students and instructors at Madison College on Monday, April 24. WBA holds bakers forums throughout the year as a place for members to meet and discuss what’s happening in the baking industry.

macaron demonstration was given by the Baking and Decorating Arts program director, Suzanne Daly. Later, a discussion, led by Daly, was held on how to understand and integrate the millennial employee into a baking industry business.

Daly also accepted the Bakery Operation of the Month award on behalf of Madison College for April 2017. WBA members must meet the following criteria to be considered for Bakery Operation of the Month: Be a

The Spring Forum began with a tour of Madison College’s new Baking Lab and Decorating Room, along with the updated culinary labs. Following the tour, a French

3

WBA member in good standing; give back to their community as well as the baking industry; have outstanding business qualifications; and agree to have the award publicized in the media.

Following the forum, WBA Members were invited to tour several WBA member bakeries in the Madison area, including: Madison Sourdough, Lane’s Bakery, Stella’s Bakery and the Looking Glass Bakery.

Forum participants, ranging from bakery owners to employees to those just thinking about starting their business were able to ask questions and gain valuable insights from the bakery tour stop owners. They also sampled Stella’s famous cheesy bread and got an up close look at The Looking Glass Bakery’s shared kitchen space. BB

2017 Hiller Scholarship Awarded to Kristina Tajiri Congratulations to Kristina Tajiri, the winner of the 2017 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA).

This year marks the thirteenth year the award has been given to a student studying in the area of baking/pastry arts. The scholarship was presented to Tajiri at the WBA’s annual awards night on March 13, 2017.

Tajiri began attending Milwaukee Area Technical College last fall. She was one of three finalists for the award.

The other finalists were Georgeanna Stockemer and Alex Burgess.

In her essay for the scholarship, Tajiri wrote, “Seven years after discovering my dream and following what I love, I’m starting my first year at MATC in the baking and pastry program and learning from some of the top pastry chefs in Milwaukee.” Inspired by both of her grandmothers and her aunt, she added, “I only have one goal in life and that is after I graduate, work in bakeries and learn the business under some of the best and then one day have my own bakery and hope to be one of the best.”

The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship is awarded to the applicant who can best demonstrate this career commitment. The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

The field of applicants has continued to grow over the years and applicants once again came from all over the United States. The WBA’s goal for the future is to continue to spread the word about this award to baking/pastry arts programs at schools throughout the United States. BB

5

• Kristina Tajiri received the 2017 Hiller Scholarship Photo credit: Kristina Tajiri

2017 WBA Scholarship Awarded to Tamara Hess The Wisconsin Bakers Association (WBA) is pleased to announced this year’s WBA Scholarship recipient.

The 2017 WBA Scholarship was presented to Tamara Hess, from Platteville, WI at the Midwest Foodservice Expo on March 13, 2017.

Hess is currently attending Madison College and will be graduating this spring with a technical diploma.

In her essay, Hess said, “I chose to obtain my Bachelor’s degree in Business Administration from the University of Wisconsin – Platteville before entering the Baking and Decorative Arts program at Madison College. I would like to own my own bakery in the future and now that I have a business degree behind me, I can truly focus on baking, decorative arts, and learning the industry.”

• WBA’s Scholarship & Education Chairperson, Tony Nieto (right) and WBA President, Tamara Mugerauer (left), presented Tamara Hess (center) the 2017 WBA

“Tamara exhibits a considerable talent Scholarship at the Midwest Foodservice Expo. in cake decorating and baking, and her passion for working in the baking industry is evident in her performance in the lab every day,” wrote Suzanne Daly, the Baking and Decorative Arts Program Director at Madison College. She added, “I look forward to following her career int he baking industry.” Along with being the Assistant Manager, Hess is also a cake decorator at Dairy Queen in Platteville, WI where she’s worked since 2014. “This scholarship will help me make my dreams come true!” said Hess.

This $1,000 scholarship has been awarded annually since 1984 to Wisconsin students in the baking profession. More than $26,000 in scholarship money has been awarded to students through the WBA Scholarship. Scholarship applications are accepted throughout the year and more than one scholarship may be awarded per year. The application for this scholarship can be found on the WBA website at http://www.wibakers.com. BB

How clean is your bread?

INTRODUCING

BREAD IMPROVER a TRULY SUPERIOR DEACTIVATED YEAST • Highest reducing power on the market • Imparts minimal yeast flavor • Consistent performance

by BioChecked™

YEAST COMPANY

Y E A S T

&

I N G R E D I E N T S

Request trial samples at 1-800-770-2714 or visit lesaffreyeast.com

ABA Announces Additional $600,000 To Support Grain Foods Foundation During the ABA Board of Directors Meeting at the American Bakers Association (ABA) 2017 Convention, the ABA Board approved an additional $600,000 on top of its existing investment to the Grain Foods Foundation.

This funding will further support GFF’s original research initiatives and GFF’s mission to showcase the health benefits of grains and bread in the American diet.

“GFF is the vehicle to propel needed research to help tell our story,” said ABA President & CEO Robb MacKie. “As an industry, we’re constantly looking for ways to quantify the economic bang for the consumer dollar. GFF’s work that found grains provide essential nutrients and that those who consume grains have better overall diet quality, far exceeded our expectations. We look forward to supporting them as they continue their research efforts.”

At the ABA Board meeting, GFF provided members with an update on ongoing programming and research initiatives.

Two of the research projects highlighted were: What’s Between the Bread?: With 49 percent of Americans consuming sandwiches, should consumers be concerned about the calories from the bread or is it the fixings (meats, cheeses, condiments) in between the slices?

With bread as part of a healthy eating pattern that provides essential nutrients, this work will examine health outcomes when components are eliminated or added into sandwiches.

Are Grains Beneficial During Pregnancy?: The USDA Birth-24-month project is underway and will tie into the Dietary Guidelines for Americans 2020 development process. This study aims to fill considerable research gaps on nutritional contributions of food groups, specifically grain foods, for women during pregnancy.

Following an extremely successful IBIE 2016, the ABA Board decided to invest additional funds into GFF to strengthen the industry.

ABA’s Board agreed to increase support to GFF by $600,000 over the next three years, including its general fund support. ABA also issued a friendly challenge to the baking industry to match its increased general fund contributions to GFF. “Bakers continue to feel the pressure of evolving consumer tastes and static wheat flour production, showcasing that the need for GFF is as great now as at its inception,” said MacKie. “Knowing what GFF can do, knowing the Foundation’s strong leadership, and knowing that GFF’s budget is incredibly limited, ABA is increasing its annual investment and we urge all our partner organizations to join us.” BB

Congratulations to Madison College, WBA’s Bakery of the Month for April

other baking industry representatives.

During the Spring Bakers Forum, attendees were given the opportunity to tour Madison College’s newly-added culinary training center, observe a french macaron demo and participate in a discussion on millennial employees in the baking industry.

Madison College’s Baking and Decorative Arts program is led by program director, Suzanne Daly. Students in this program receive practical and theoretical training on producing bakery products from scratch (like pastries, tortes and hearth breads) cake decorating, sugar and chocolate work, and plated dessert presentations. They learn real-world merchandising and sales training by working in the Bakery store.

Several students from the Baking and Decorative Arts program took home awards for their creations from the Wisconsin Baker’s Association cake and breads competitions at the 2017 Midwest Foodservice Expo held March 13-15.

Baking and Decorative Arts classes are offered at Madison College Monday through Friday, 7:30 a.m. – 1:30 p.m. For more information about Madison College, visit https://madisoncollege.edu/ or call (608) 246-6100.

• Suzanne Daly, Baking and Decorating Arts program director at Madison College

WBA members must meet the following criteria to be considered for Bakery Operation of the Month: Be a WBA member in good standing; give back to their community as well as the baking industry; have outstanding business qualifications; and agree to have the award publicized in the media.

For more information about WBA, visit: www.wibakers.com. BB

The Wisconsin Bakers Association (WBA) has declared the Bakery at Madison College the Bakery Operation of the Month for April 2017.

Madison College earned the honor for hosting the WBA’s Spring Bakers Forum this month. Bakers Forums are networking and educational events for WBA members and

10

Registration Now Open for the Return of The Americas Cake Fair this October Sweet news for dessert lovers, both professionals and consumers. Tickets are now on sale for highly-anticipated return of The Americas Cake Fair (Cake Fair) to the Orange County Convention Center on October 1315, 2017. Cake Fair is the largest trade and consumer show in North and South America dedicated to cake, chocolate, sugar arts and more.

The inaugural Cake Fair in 2015 became an immediate sensation among professionals and consumers, alike. This year, more than 10,000 baking professionals, industry buyers, pastry chefs, cake artists, retail bakers, hobbyists and everyday foodies from around the world are expected to attend the three-day celebration of cake, chocolate and sugar artistry.

“Consumer interest in baking is at an alltime high,” said Kevin O’Reilly, founder of Satin Fine Foods and Cake Fair. “There’s an enormous hunger among professionals and hobbyists, alike, for new products, services and ideas. Our show delivers that and much more.” Building on the enormous success of the 2015 show, The Americas Cake Fair 2017 promises to be bigger, bolder and even more spectacular.

“It’s the largest opportunity in the Americas to become 2 completely immersed in the world of cake, and to learn from the very best in the business,” O’Reilly added. Due to popular demand, show producers have added an extra day of hands-on classes and demonstrations on Thursday, October 12, one day prior to Cake Fair’s official opening. From

the art of airbrushing to mastering chocolate modeling, all classes and demonstrations will provide instruction on the latest techniques from the world’s most knowledgeable cake decorating experts. All classes are three hours in duration and must be booked in advance online.

Internationally-popular pastry chef and television personality Duff Goldman, star of Food Network reality shows Ace of Cakes, Duff Till Dawn and Holiday Baking Championship, will delight attendees during his stage appearances on Saturday and Sunday.

Other world-renowned cake industry celebrities scheduled to present throughout the weekend include: Mich Turner, whose clientele includes The Queen of England, Madonna and David Beckham; and pastry genius Ron BenIsrael, named “the Manolo Blahnik of wedding cakes” by The New York Times.

In addition to the featured stage presentations, the show’s jam-packed schedule will include: • The Sugar Art Fashion Show sponsored by Cake Central, with models strutting the runway adorned by cake costumes and edible ensembles • Live Global Cake and Chocolate Challenges, where international teams and individuals will battle for top honors • Traditional cake competitions offering cash prizes for contestants across all skill levels • More than 100 hands-on classes, demonstrations and business seminars taught by the world’s best cake decorators • An exhibit hall overflowing with products and services, including some items for cash and carry.

demonstrations and Retail Bakers of America seminars.

Cake Fair is hosted by Satin Ice, which is made by Satin Fine Foods, Inc., an industryleading manufacturer distributing its premium range of cake decorating products to more than 60 countries worldwide.

Partners and sponsors of The Americas Cake Fair include American Cake Decorating; Ateco; Cake Central; Cake Masters, DecoPac; Domino Sugar; Pillsbury; Retail Bakers of America; and Sterling Bank. Stay up to date on Cake Fair event updates, special offers and exclusive contests by following the show on Facebook, Instagram and Twitter (@cakefair).

For more information, visit www.cakefair.com.

BB

Rounding out the expo are four themed “zones” sprinkled around the show floor, including: 1. A wedding zone, where attendees can “engage” in the latest cake and wedding trends 2. A chocolate zone, exploring the finest in gourmet chocolate making and modeling 3. A kids’ zone, for a yummy interactive experience for budding cake artists 4. A cake zone for a delectable introduction to fondant and other skills Attendees can enjoy sweet savings by registering online, and can save even more when attending the show on multiple, consecutive days.

Prices start from $30 for regular, singleday adult admission with advance online purchase. Advance registration is highly recommended for hands-on classes,

Every day, it’s our promise that customers and families around the world can count on us to make life’s moments memorable. Dawn Foods is a family company that has been creating high-quality bakery ingredients and products for nearly 100 years.

Planning ahead for upcoming National Dessert Holidays?

Below are some product ideas for the month of May: May 2: National Truffles Day

May 16: National “I Love Reese’s” Day

• Lavender White Chocolate Truffles

• Reese’s Peanut Butter Cookie Cake

• Vanilla Bean Truffles

• Reese’s Cheesecake Brownies

• Dark Chocolate Key Lime Pie Truffles

• Reese’s Fudge

May 3: National Raspberry Tart Day

May 17: National Cherry Cobbler Day

• Chocolate Raspberry Tart

• Cinnamon Roll Cherry Cobbler

• Mini Lemon Raspberry Tarts

• Cherry Blackberry Cobbler

• White Chocolate Raspberry Tart

• Chocolate Cherry Cobbler

May 8: National Coconut Cream Pie Day

May 19: National Devil’s Food Cake Day

• Chocolate Coconut Cream Pie

• Devil’s Food Cupcakes With Orange Zest

• Raspberry Coconut Cream Pie

• Devil’s Food Cake Doughnuts

• Samoa Coconut Cream Pie

• Devil’s Food Cake Cookies

May 9: National Butterscotch Brownie Day

May 21: National Strawberries & Cream Day

• Chocolate Chip Butterscotch Blondies

• Strawberries & Cream Scones

• Irish Cream-Topped Butterscotch Brownies

• Strawberries & Cream Swiss Roll

• Salted Caramel Butterscotch Brownies

• Strawberries & Cream Cobbler

May 11: National “Eat What You Want” Day

May 26: National Blueberry Cheesecake Day

• Orange Vanilla Monkey Bread

• Oreo Blueberry Cheesecake

• Tres Leches Cake

• Banana Apple Blueberry Cheesecake

• Chocolate Peanut Butter Pie

• Lemon Blueberry Cheesecake Bars

May 12: National Nutty Fudge Day

May 26: National Cherry Dessert Day

• Pistachio Fudge

• Cherry Almond Coffee Cake

• Nutty Fudge Brownies

• Dark Chocolate Cherry Bundt Cake

• Mocha Almond Fudge

• Cherry Strudels

May 13: National Apple Pie Day

May 31: National Macaron Day

• Fried Apple Pie

• Orange Blossom Macarons

• Caramel Apple Cheesecake Bars

• Blueberry Cheesecake Macarons

• Apple Cinnamon Pie Scones

• Oreo Macarons

May 15: National Chocolate Chip Day • Chocolate Chip and Pumpkin Doughnuts • Chocolate Chip Cookie Bars • Red Velvet White Chocolate Chip Cookies

Add this calendar to your own Google calendar!

BEYOND BAKING Copyright © 2017 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.

Wisconsin Bakers Association • 2514 S. 102nd Street • West Allis, WI 53227