Beyond Baking July-August 2014

Volume 78, Issue 7

INSIDE THIS ISSUE

3

HILLER SCHOLARSHIP AWARDED WBA Congratulates 2014 Scholarship Winner

4

2014 WISCONSIN STATE FAIR RECORDS Another Record Breaking Year for State Fair

6

IDDBA SHOW HIGHLIGHTS IDDBA Shares Highlights of Dairy-Deli-Bake

яБо Cover Photo: Croissants

WBA Member Services Center

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BOARD OF DIRECTORS 2014-2015 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

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Executive Committee Interim President - David Weber Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

Weber’s Bakery

Board Trustees Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Oak Creek, WI Janesville, WI

(414) 762-2720 (608) 754-8267

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad Brandon Grebe

Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Grebe’s Bakeries Milwaukee, WI

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The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.

2014 Robert W. Hiller Scholarship Awarded WBA Awarded 2014 Hiller Scholarship to Samantha Dusek

By Jen Riha

Congratulations to the winner of the 2014 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA). This year marks the tenth year the award has been given to a student studying in the area of baking/pastry arts.

This year’s recipient is Samantha Dusek from Tacoma, Washington.

Dusek is a student at Johnson and Wales University in Denver, CO. She was one of five finalists for the award.

The other finalists were Hannah Borochaner, Molly Dion, Marie Feldpausch, and Jacqueline Lyden.

Photo courtesy of Samantha Dusek

In her essay for the scholarship, Dusek said she has always loved being in the kitchen and loves all types of foods, especially deserts. Her dream was to one day make baking her career. Dusek said her passion is to make people happy by giving them something delicious to enjoy. She loves baking so much, that she was driven to get an education that could fuel her desire to bake.

Dusek enters her second year at Johnson and Wales this fall. She will graduate with the class of 2016 with a degree in Baking and Pastry Arts, along with Food Service Management.

Two WBA board members serve on the Education Committee for the scholarship. Dave Weber of Weber’s Bakery in Lodi, Wis., and Susan Bice of Sweetheart Cakes in Port Washington, Wis. picked Dusek as this year’s winner.

The Robert W. Hiller Scholarship Fund was established 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 per academic year to the applicant who can best demonstrate this career commitment.

The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, by the members of the WBA in honor of Robert (Bob) and the late Sandy Hiller’s life long commitment to the retail baking industry. The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

“As we continue to receive strong applicants for the award year after year, the education committee has a tough time deciding on a winner,” Schmidt said. “We are amazed at how focused the candidates are on their future career goals.” BB

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2014 Wisconsin State Fair Another One for the Record Books Wisconsin State Fair celebrated another record-breaking year Press release by: Wisconsin State Fair

Wisconsin State Fair Park Officials are excited to announce the 2014 Wisconsin State Fair, presented

by U.S. Cellular, once again celebrated a record-breaking year on many levels. Both weekends brought out large crowds, including two of the highest paid attendance days in the history of the Fair. On Saturday, Aug. 2 attendance reached more than 128,000, and Saturday, Aug. 9 saw an even larger crowd of nearly 137,000. While the weekends drew large crowds, weekdays proved to be popular this year as well; each day of the Fair saw 70,000 – 137,000 people come through the gates to enjoy all of the fun the Fair offered in 2014.

In the end, 1,030,881 Fairgoers celebrated this monumental year together, the second year in a row that attendance has reached over one million. The attendance in 2013 reached 1,012,552, which was the largest reported overall Fair attendance since 1969.

“Wisconsin State Fair has long been considered one of the top Fairs in the United States by many measures, and achieving attendance of over one million two years in a row solidifies this even more,” stated Rick Frenette, chief executive officer of Wisconsin State Fair Park. “It is an honor to reach this landmark number again, showing how much people truly enjoy this historic 11 days that celebrates Wisconsin. I’d like to extend a sincere thank you to everyone who came out to enjoy the event, as well as our sponsors and partners who helped us make it another fantastic Fair.”

Chairman of the Wisconsin State Fair Park Board, John Yingling, reiterated this sentiment, adding “We are aware that another year of great weather helped us once again reach over one million in attendance, but beautiful weather does not necessarily mean people want to attend your event.

There are many things people can enjoy on a beautiful summer day in Wisconsin, and the fact that these people chose to spend their time enjoying the Wisconsin State Fair is a testament to the quality of the event and the memorable experiences that our visitors have each year.”

The Wisconsin State Fair has a storied history of showcasing the agriculture industry in Wisconsin, and it is an honor for the staff and board to continue to share Wisconsin’s story with so many Fairgoers. While the Fair includes family-friendly attractions, exciting entertainment, and a vast array of food items each year, the event at its core is about showcasing an industry that generates more than $50 billion in economic activity yearly in Wisconsin.

More than 2,700 exhibitors participated in 2014 Fair competitions, some in multiple classes.

This includes Open and Junior Class Livestock Shows as well as Horticulture, Textiles, Crafts, Culinary, Cheese, Meat, Wine and other miscellaneous competitions. Fairgoers enjoyed the beauty of 18,558 flowers and plants that were planted at the Fair Park. On Friday, Aug. 8 during the Draft Horse Hitch Show in the Case IH Coliseum, 17 Elite Six-Horse Hitches filled the Coliseum floor – the largest number of hitches at one time in the Coliseum in more than 30 years. This impressive display of 102 horses and their hitches made for a spectacular show, kicking off the final weekend of the Fair.

In addition to exciting attendance and agriculture statistics, many of the Fair’s partners and vendors reported record-breaking statistics as well. Here a few fun facts from some of the most beloved Fair attractions and foods.

As part of Kohl’s Family Value Day on Monday, Aug. 4, more than 27,049 adults received admission for just $5 and almost 13,492 children ages 11 and under received FREE admission. In turn, Kohl’s Cares and the Wisconsin State Fair once again hosted an extremely successful “Fair Day” at Children’s Hospital of Wisconsin on Tuesday, Aug. 5. The day featured Fair performers, Cream Puffs, Pig Races and more, all for the patients and families at Children’s Hospital.

Both the Governor’s Blue Ribbon Meat Products Auction and Governor’s Blue Ribbon Livestock Auction had record-breaking years as well. The Meat Products auction raised more than $150,000 for Wisconsin 4-H youth and youth programs. The Livestock Auction raised $313,350, shattering the previous record of $255,400 (2005) by $57,950, much of which will be used to award youth scholarships. The Blue Ribbon Cheese & Butter Auction also raised $28,965 for youth scholarships and dairy promotions at the Wisconsin State Fair.

Fairgoers took more than 125,000 slides down the Giant Slide this year, as well as more than 112,000 Sky Glider trips across the Fair Park. Almost 3,000 people were catapulted 170 feet into the air in the Ejection Seat, going from 0-70 miles per hour in less than 3 seconds. More than 18,500 young adults enjoyed the power jump trampolines, including two record-breaking days.

The Wisconsin Bakers Association sold a record-breaking 400,678 Original Cream Puffs, Arctic Glacier supplied our vendors with over 579,920 lbs. of ice and Catalano’s used 28,000 lemons to serve their refreshing lemonade to thirsty Fairgoers. In the Wisconsin Products Pavilion, the Real Wisconsin Cheese Grill sold more than 55,000 grilled cheese sandwiches, the Wisconsin Potato Growers served up over 58,000 baked potatoes, the Wisconsin Cattlemen’s Association sold nearly 14,000 rib eye sandwiches and Fairgoers enjoyed more than 20,000 pork chop sandwiches served by the Wisconsin Pork Producers.

The New Berlin Lions Club roasted and served nearly 107,000 ears of corn, Water Street Brewery sold 10,000 Chicken-n-Waffle Cones and 7,000 loaded Twister Dogs (both Sporkies Food Competition Finalists). Meat-lovers consumed 5850 Bacon Wrapped Cherrywood Smoked Pork Belly on a Stick at Saz’s Ribs and more than 6,000 Lug Nuts at the new Knucklehead location on Central Avenue.

The 2015 Wisconsin State Fair, presented by U.S. Cellular, will take place Aug. 6 – 16, 2015. The Fair offers a unique experience to all who attend and is an exceptional value with 30 FREE entertainment stages, exciting rides and games in SpinCity, thousands of animals, endless family activities, events, contests, and culinary delights. For the most up-to-date information, “stick with us” at WiStateFair.com, /WiStateFair on Facebook, Twitter, Instagram and Pinterest and /theWIFair on YouTube. BB BEYOND BAKING

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IDDBA Shares Highlights Of Dairy-Deli-Bake Press release by: IDDBA

IDDBA’s Dairy-Deli-Bake 2014 had 8,712 registered attendees, representing 40 countries.

The attendees included top-ranked retail buyers, merchandisers, executives, food manufacturers, brokers, distributors, and other top industry professionals. The sold-out expo consisted of 1,864 booths, representing 758 exhibiting companies. The show floor was crowded and busy as exhibitors and retailers cultivated new business, new marketing ideas, and new relationships. The exhibitors displayed their best products with many new item introductions.

Once again, the seminars consisted of top-level presentations offering key insight into our business, the economy, the consumer, and current trends. The notable speaker line-up included Former Secretary of State Hillary Rodham Clinton, Captain Richard Phillips, Peyton Manning, Bobby Flay, Steve Forbes, Harry Balzer, Gary Vaynerchuk, Harold Lloyd, Peter Diamandis, Laurie Demeritt, IDDBA Chairman of the Board Bill Klump, and IDDBA VP, Education Mary Kay O’Connor.

IDDBA unveiled a redesigned New Product Showcase. Exhibitors had the opportunity to display all of their new items in this special area, giving their products increased presence on the show floor.

With participation from nearly a third of exhibiting companies, the Showcase was overflowing with new items. Using scanners available at the entrance of the display, attendees were able to scan the QR codes and receive company contact info and booth numbers.

The IDDBA booth was the show floor resource for all of the association’s training and education materials. New this year were the charging stations, which provided attendees a convenient spot to

recharge their phones. The IDDBA booth was also the location of book signings by two of the show’s speakers: Steve Forbes and Captain Richard Phillips.

Conveniently located next to the New Product Showcase and the IDDBA booth was this year’s Show & Sell Center. Continuing to be a highlight and must see for show attendees, Show & Sell’s take aways once again proved valuable for retailers. Demonstrated concepts included new flavor profiles for hot and fresh bakery donuts, including crème brulee and pb&j; examples for increasing profits using “day old” foods in a new, repurposed salad or crostini; and even an interactive mozzarella pulling demonstration. These, and many other merchandising opportunities, were on display in the 10,000 sq ft center. Teams of dedicated volunteers from the industry donated months of their time and talent to create these amazing, executable demonstrations of merchandising concepts, all done with the retailer and consumer in mind.

Inside the Show & Sell Center, three talented supermarket cake decorators competed in IDDBA’s 19th annual Cake Decorating Challenge. After months of planning they arrived in Denver ready for three days of competitive decorating. This year’s winner is Sarah Watts, Publix Super Markets Inc., Gainesville, FL. Second place went to Stephanie Murphree, Harp’s Food Stores Inc., West Fork, AR. The third place winner was Amanda Hansen, Coborn’s, Inc., Sauk Rapids, MN. Bill Klump, Chairman of the Board of IDDBA and Chief Marketing Officer, Butterball, LLC, presented the IDDBA Chairman’s Award to Mike Rudy, Vice President of Sales, Hubert Company at the Awards Banquet. Rudy was honored for his dedication to the industry. The banquet was held at the close of the show on Tuesday, June 3. BB

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Angelic Bakehouse Introduces Sprouted Whole Grain Mini Pizza Crust Press release by: Angelic Bakehouse

Angelic Bakehouse, a leading producer of sprouted whole grain breads, buns, flatbreads and pizza crusts, continues its rapid expansion with the addition of the Flatzza™ Buddy, a smaller version of the company’s ready-made, sprouted whole grain Flatzza™ crusts.

“Today’s consumers are better educated when it comes to food. They want to know where their food is coming from and what’s in it. We continue to prove that clean and healthy doesn’t have to be boring,” said Jenny Marino, President and CEO of Angelic Bakehouse. “Flatzza™ Buddy is a fun, great-tasting crust that enables a guilt-free pizza night. Who doesn’t love that?”

Sprouted whole grain products continue to see an increase in popularity with both mainstream and health-conscious consumers due to superior nutritional benefits, a low glycemic index, higher protein values and its ease of digestion relative to products made with traditional flour.

“There is a growing demand for products like ours,” said Marino, “and as that demand grows, so does the demand for variety. When we released Flatzza™ earlier this year, we received immediate requests for a smaller version and responded quickly with Flatzza™ Buddy.”

Angelic Bakehouse Flatzza™ crusts are currently available at Sprouts Farmers Markets nationwide and Whole Foods Markets in select regions. The Flatzza™ Buddy five pack will start hitting shelves this week at local and regional chains and is due to hit shelves at several national retailers later this year. BB

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2014 Valley Bakers Show A Success

By Jen Riha

Valley Bakers Cooperative Association held the 2014 Annual Food Show this month in Green Bay complete with a “Festival of Music” theme. The Wisconsin Bakers Association was in attendance and enjoyed providing information to potential members as well as connecting with existing ones.

Suppliers and vendors from all over the country gathered to share information on their services and offered delicious taste testing’s of their products. Sampling is the best part of the expo and there was no shortage of delicious treats to try! From breads to cookies, there was something tasty for everyone. There were also raffle prizes, a barbeque, live music and a Green Bay Packers game topped off the day! BB

Icing Images Debuts Premium Wafer Paper Icing Images introduced new product at ICES in early August Press release by: Icing Images

August 1 - 3, Icing Images introduced their new product, Premium Wafer Paper, during the International Cake Exploration Societe’ (ICES) Convention in Albuquerque, New Mexico at the Albuquerque Convention Center. Premium Wafer Paper is a vanilla flavored wafer paper used in the creation of decorations for cakes and other desserts. Michele Hopps of Epicurean Delights®, known for her cake decorating and video tutorials, demonstrated how to create flowers to adorn cakes at the Icing Images booth throughout the show.

Premium Wafer Paper is a flavorful alternative to the average, tasteless wafer paper which is made from potatoes. The product comes with both a smooth and textured side enabling its use with an edible printer to apply designs with Icing Images iDesigns™ software to create colors and patterns for cake decorating. Premium Wafer Paper will become available on the Icing Images website this fall in a minimum of five different colors.

Icing Images will be offering Premium Wafer Paper in addition to their Premium Icing Sheet™ collection to complement their selection of edible papers for printing. Premium Wafer Paper works best as an accent on the cake while Premium Icing Sheets are used both for accents and completely covering a cake with a printed design.

“I’m looking forward to the launch of Icing Images premium wafer paper in October. I’m excited for other artists to see how quick and easy it is to use wafer paper to make flowers. You can literally pull together a beautiful flower in 15 minutes! No waiting for gum paste to dry and you can even eliminate wires when doing simple flowers. Let’s face it; in this business time is money. Products that help you create quickly while still maintaining quality and beauty are time savers.”- Michele Hopps, Epicurean Delights Instructor and Owner.

Icing Images also introduced their new fall line of food safe die cutters for the Sweet Accents due to appear on the Icing Images websites soon: Cathedral Window, Chevron Mania, Tres Medallions, Happy Birthday, Paisley, Lower Case Alphabet and Navajo Weave.

Icing Images products were also utilized in the construction of the winning cake in the Live Cake Challenge at ICES. Silvina Barboza, Chef Vanessa Greeley and Carolina Lara of The Cake Mob created a cake in the competition’s theme, “Up, Up and Away.” Their cake depicts a handsome man using his hot air balloon to visit the love if his life and express his feelings under the romantic light of the moonlight.

“We were thrilled to have our products featured in so many different activities and by so many well-known instructors at the ICES Convention. Our products flew out of our booth and customers are anxious for the launch of our new Premium Wafer Paper this fall.” – Deborah Coughlin, Icing Images owner.

Icing Images has been a leading distributor of edible photo and edible paper art supplies for over a decade, offering edible ink printers, edible ink, icing sheets, electronic and manual die cutters, and DECOgel to retail bakeries, home bakers and cake decorators. BB BEYOND BAKING

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ABA Opposes Multi-Million Dollar Duties On Mexican Sugar Imports Press release by American Bakers Association

The American Bakers Association (ABA) strongly opposes the U.S. Department of Commerce’s decision to impose duties on all imported sugar from Mexico. “This move will only continue to penalize bakers as they struggle to provide fresh, wholesome products to Americans in this sluggish economy,” said Robb MacKie, ABA President and CEO. “Making it more difficult to secure adequate supplies of sugar may lead to another supply crunch: a recurring theme within the archaic U.S. sugar program.”

“This decision puts 700,000 baking industry jobs at risk,” said Cory Martin, ABA Director of Government Relations. “The Department of Commerce needs to take a hard look at their 2006 report highlighting domestic job losses due to the current U.S. sugar program. The current program has already led to the loss of approximately 127,000 jobs. Restricting free trade with Mexico through duties will only exacerbate the problem.”

ABA will activate its Rise to Action Grassroots Action Center to enable bakers to submit formal comments to the record on this critical issue. “It is essential that bakers make their voices heard with the U.S. Department of Commerce in order to ensure that the industry’s concerns are addressed,” added Martin. “ABA has made it easy for bakers to do this by visiting www.risetoaction.org.” BB

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