Beyond Baking Vol. 82 Issue 2

Your Baking Industry News Source

BEYOND

BAKING

WE ARE WBA VIDEO SERIES ••• Manderfield’s Home Bakery

2018 MIDWEST FOODSERVICE EXPO ••• Bakery Seminars & Pastry Studio Schedule

V O LU ME 82 • IS S U E TW O

RECALL READINESS ••• Recall Insurance Q&A

MISSION WBA supports our members by providing access to education and resources to grow business and enhance customer experience.

How? - Shared industry knowledge - Dynamic networking opportunities - Strategic partnerships

VISION To be the premier partner in the baking industry through World-class professional relationships, Building successful businesses; and Advocating for bakers of tomorrow.

WBA Board of Directors President Tamara Mugerauer, Tamara’s the Cake Guru Vice President Tony Nieto, Neat-O’s Bake Shoppe Treasurer Dawn Ebert, Simple Simon Bakery Board Trustee Bob Hiller, Rollin Pin Bakery Directors-At-Large Tara Nowak, Sweet Lola’s Jennifer Bukouricz, Monzu Bakery Ken Heil, Sweet Perfections Bake Shoppe Ralf Tschenscher, Lesaffre Yeast Corporation Joey Carioti, Cranky Al’s

WBA Staff Jessica Hoover

We have a new address!

Wisconsin Bakers Association P.O. Box 658 Muskego, WI 53150 Phone: (414) 258-5552 Fax: (414) 258-5552 info@wibakers.com www.wibakers.com

Letter from the Executive Director Hello WBA Members and Industry Partners!

Tuesday – The Latest on the Trans Fat Free Shortening Story and Creating a Food Safety Culture. There are still a few seats left for WBA’s annual Awards & Appetizers Networking Evening on Monday, March 12th!

It is an honor to represent the Wisconsin Bakers Association in my new role as Executive Director and I am excited for the opportunity to lead this organization forward! 2018 got off to a great start with our strategic planning meeting hosted by Valley Cooperative Association and facilitated by Alonzo Kelly.

Crafting a mission and vision for our organization was just the first step.

This year’s event will feature a networking and cocktail hour, Silent Auction benefitting WBA’s Foundation, guest speaker - Alonzo Kelly from Kelly Leadership Group, and of course, we can’t forget the awards!

We will announce this year’s WBA and Hiller Scholarship recipients, Bakers Hall of Fame inductees, and the 2018 Bakery Operation of the year along with the results from all of this year’s baking and cake decorating competitions.

We’ve recently launched a new website and reintroduced a membership dues structure.

So far, membership renewals have been coming in at a steady pace but if you have not had a chance to renew yet, I would encourage you to take a moment to renew today and consider upgrading your membership, as well.

Save the date for our Spring Bakers Forum on Monday, April 23rd at Waukesha County Technical College’s Pewaukee campus.

Ever wonder how to create one of those fancy mirror glaze cakes? WCTC baking instructors will demonstrate this technique!

I would like to take this opportunity to also WELCOME all of the new members that have recently joined WBA! We are thrilled that you have become members and we look forward to meeting you at our upcoming events!

Best,

Jessica Hoover, Executive Director

Speaking of upcoming events, I hope that you are making plans to attend this year’s Midwest Foodservice Expo, March 12-14th!

WBA has a fantastic line-up of hands-on baking and pastry arts demonstrations in the Pastry Studio throughout all three days along with two educational sessions on

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It’s All Things Baking at the Midwest Foodservice Expo!

Address changing consumer desires. Bring your marketing and branding into focus. Experience access to the latest info on trends, industry product solutions and techniques of the Pastry Arts.

It’s the ultimate business event for bakery professionals.

Pastry Studio Demos

Bakery Specific Sessions

Monday, March 12

Tuesday, March 13

Tuesday, March 13

The Latest Update on the Trans Fat Free Shortening Story Presented by: Mitch Riavez, National Bakery Accounts Manager of Stratas Foods

The Perfect Petit Four Chef Julia Steinhiser, Fox Valley Technical College The Magic of Macarons Franci Hencke, Fox Valley Technical College The Wonder of Watercolor Cakes Chef Jen McClure Baking Pretzels, Pretzel Rolls and Buns Ralf Tschenscher, Lesaffre Gluten-Free Cookies that Don’t Taste Gluten-Free Maureen Schuerman, Wickedly Wholesome

Wednesday, March 14

St. Patrick’s Day Cookie Hookie Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O’Neil, Pastry Sous Chef SURG Restaurant Group Gluten-Free Apple Pie and Gluten-Free Chicken and Sweet Potato Empanadas Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O’Neil, Pastry Sous Chef SURG Restaurant Group This demo is not hands-on, however samples will be provided!

Creating a Food Safety Culture & Competencies Presented by: Peg Dorn, Food Safety Specialist of the Wisconsin Manufacturing Extension Partnership

Awards Night Monday, March 12

WBA Awards & Appetizers Networking Evening This is your opportunity to network with other WBA Members and bakery owners. Enjoy hors d’oeuvres while WBA announces the Bakery Operation of the Year as well as new inductees into the Baker’s Hall of Fame.

Pre-registration is required!

Bakery competition registration available online or contact Jessica Hoover at info@wibakers.com.

Register to attend at EverythingFoodservice.org Bakery programs in partnership with:

March 12-14, 2018

Wisconsin Center • Downtown Milwaukee

Engage Professionally. Recharge Personally

Bakery Focused Seminars at Expo Tuesday, March 13th 10:30-11:30 AM Location: Wisconsin Center - 1st Floor - Room 102C

Creating a Food Safety Culture Presented by: Peg Dorn, Food Safety Specialist of the Wisconsin Manufacturing Extension Partnership This seminar presented by the Wisconsin Manufacturing Extension Partnership (WMEP) explores the challenges faced by small businesses when it comes to global, federal and state food safety regulations that can be incredibly confusing.

• What qualifications do I need?

• Which regulations apply to me?

• How do I implement changes?

• Where do I start?

These are common questions. The key is understanding food safety and creating a culture where food safety is automatic. This seminar will cover the training and requirements needed to create a food safety culture.

Tuesday, March 13th 12:30-1:30 PM Location: Wisconsin Center - 1st Floor - Room 102C

The Latest Update on the Trans Fat Free Shortening Story Presented by: Mitch Riavez, National Bakery Accounts Manager of Stratas Foods

By July 1, 2018, all shortenings must be Trans Fat Free. Hear the latest info on the new options that are available and the ways bakers may need to change their formulas and mixing instructions to adapt to the new shortenings. This session will focus on: • Flex technology improves both palm and inter-esterified soy shortenings • Solutions to common shortening complaints • Proper storage of palm and other shortenings • EIE defined and how it reacts in the process

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Visit us at prairiefarms.com

Join WBA for the Midwest Foodservice Expo March 12-14!

Tuesday, March 13

10:30-11:15 am

“The Wonder of Watercolor Cakes” Chef Jen McClure Fox Valley Technical College

The 2018 Midwest Foodservice Expo is almost here! Hands-on sessions and multiple competitions take place annually right on the show floor. This year’s event takes place March 12-14 at the Wisconsin Center in downtown Milwaukee and it will be jam-packed with activities for you and your bakery staff throughout all the three days.

1:45-2:30 pm

HANDS-ON DEMONSTRATIONS

“Baking Pretzels, Pretzel Rolls and Buns” Ralf Tschenscher Lesaffre Yeast Corporation

We are very excited about the hands-on demonstrations we have planned for the Pastry Studio sponsored by Prairie Farms on Monday, March 12th, Tuesday, March 13th, and Wednesday, March 14th. There will be space for up to 32 show attendees to participate.

3:00-3:45 pm

“Gluten-Free Cookies that Don’t Taste Gluten-Free” Maureen Schuerman Wickedly Wholesome Wednesday, March 14

11:00-11:45 am

Spaces are filled on a first-come, first-served basis and do fill up quickly!

Arrive early to grab a spot!

“St. Patrick’s Day Cookie Hookie” Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O’Neil, Pastry Sous Chef SURG Restaurant Group

Monday, March 12 11:30am-12:15pm “The Perfect Petit Four” Chef Julia Steinhiser Fox Valley Technical College 2:30-3:15pm

12:30-1:15 pm

“Gluten-Free Apple Pie and Gluten-Free Chicken and Sweet Potato Empanadas” Rachel Rick, Pastry Chef SURG Restaurant Group and Katie O’Neil, Pastry Sous Chef SURG Restaurant Group This demo is not hands-on, however samples will be provided!

“The Magic of Macarons” Franci Hencke Fox Valley Technical College

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Foodservice Ingredients General Mills

Foodservice Ingredients General Mills Greg Wagner ~ Account Executive Greg.Wagner@genmills.com I Mobile: 612-940-7596

When: March 12, 2018; 4:00 – 8:00 p.m

AWARDS & APPETIZERS

Where: Wisconsin Center – Ballroom D

The action doesn’t stop on the show floor!

Monday night will be the WBA’s premier member event of the year! Enjoy and unwind with industry peers at this celebratory afterhours event. Stick around for an evening of appetizers and awards. This is your opportunity to network with other WBA Members and bakery owners. Enjoy hors d’oeuvres while WBA announces the 2018 Bakery Operation of the Year, scholarship recipients, as well as our newest inductees into the Baker’s Hall of Fame!

This year’s awards night will include WBA’s Annual Membership Meeting as well as a Silent Auction to help raise funds for WBA’s NEW Foundation. Tickets can be purchased through the WBA office! Call (414) 258-5552.

We have had a lot of fun the last couple of years at this event!

Check out the Midwest Foodservice Expo website at www.everythingfoodservice.org for a complete schedule of events happening throughout the three days. We look forward to seeing you at Expo! Be sure to sign up today for this year’s Midwest Foodservice Expo! BB

We are excited to announce this year’s guest speaker, Alonzo Kelly from Kelly Leadership Group!

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We Are WBA: Member Spotlight We Are WBA video series returns with Manderfield’s Home Bakery!

We are sharing the stories behind our members and small business owners through a series of video interviews. Get to know who our members are and why they belong to WBA. Hear about their passion for baking and the impact that they are making in our community.

Owned and operated by a third generation, Manderfield’s Home Bakery has three

locations in North Eastern Wisconsin, two in Appleton and one in Menasha. We would like to introduce you to Doug Manderfield!

In this video, Doug shares the important roles that each of his family members plays in the successful operation of their bakery along with the family values that have been passed down from generation to generation.

Watch on YouTube: https://youtu.be/R_dUWuAGGNw BB

“

Neato-O's became involved with the WBA when we received a

message encouraging us to enter the Creative Cake Competition at the Midwest Food Service Expo which included WBA membership.

It was an amazing experience! Having been a new business at the time, it allowed us to make connections with other bakery owners, vendor partners, and WBA staff. This enabled us to share our stories, listen to others, ask and answer questions, and gain a sense of community! In the years that have followed, we have become more involved and we look forward to all WBA events!

”

- Tony & Amanda Nieto, owners of Neato’s Bake Shoppe, Baraboo, WI

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Recall Readiness: Your Recall Insurance Questions Answered Guest writer: Jen Pino-Gallagher, M3 Insurance From the perspective of the U.S. Food and Drug Administration (FDA), a bakery is a swirling environment of allergens. In fact, of the FDA’s “Big Eight” food allergens, bakeries typically have at least five: dairy, eggs, tree nuts (e.g., almonds, walnuts, pecans) peanuts, and of course, wheat.

Some creative bakeries may even have the other three: soy, fish & shellfish.

Consider the following: The number one cause of recalls, according to the FDA, is undeclared allergens. How a bakery prepares for and manages a recall is a critical component to its long-term success. Food processors as well as bakeries that are engaged in wholesaling in Wisconsin are required to have a food recall plan. It’s not optional - it’s required.

case for your operation – showing that you have stringent recall plans that have been tested. The better the broker understands your operation – the better prepared he or she is to be your advocate with the insurance carrier.

Product recall insurance coverages have been around since the 1980s, but policy coverages vary. When discussing product recall coverages with their broker, most bakers have the same three questions: • Do I have product recall coverage in my current policy?

• How much do I need?

• How much does it cost?

Question #1: Do I have product recall coverage in my current policy?

According to James Beix, recall and emergency response coordinator at the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP)the best recall plans are those that are specific, include roles/responsibilities by job position (not person), include suppliers’/customers’ contact information, and are practiced and updated regularly as staff, suppliers and customers change.

Most general liability policies provide bodily injury and property damage coverage for product liability caused by an occurrence.

An occurrence is typically defined as an accident or repeated continuous exposure to the same general harmful conditions.

As an example, a company issues a voluntary product recall before a product is consumed. The company incurs expenses associated with the recall.

A bakery owner who has a sound food safety and product recall plan is not only prepared, but can be a more savvy purchaser of insurance. How? By showing the underwriters that your bakery manages risks through rigorous preventative controls, written food safety and food recall plans.

Typically, in order to file a claim under the general liability coverage, the company must prove one of two things: a) someone was hurt/property was damaged, or b) whether an occurrence took place. In this case, a standard general liability policy won’t respond (pay) because the policy kicks in only if there is damage or an occurrence – as mentioned above.

Your insurance broker should be asking about your food safety plans and recall plans. It is the broker’s role to make the

To cover this gap, bakers have the option

of adding a rider to their general liability policy for limited product recall expense, or they can purchase a customized (standalone) product recall insurance policy.

The advantage of a stand-alone product recall policy is that it could include coverage for a variety of expenses associated with the recall, including additional staff time spent to manage the recall, expenses associated with crisis management services, product disposal fees, and others.

Question #2: How much do I need?

Ultimately, this business decision rests with the baker because recall coverage is not one-size-fits-all. An experienced insurance broker familiar with the bakery industry will walk the client through many product recall considerations including reviewing the bakery’s batch sizes, product shelf life, ingredient list, label requirements, per unit processing costs, costs for items like transportation, storage, product disposal, labor and administration. This information will help determine the amount of coverage needed.

Question #3: How much does it cost?

The cost for product recall coverage policies depends upon the specific situation.

As a general rule, rating basis (the basis upon which your premium is derived) is largely based upon annual sales. But other factors play into the costs. For example, are you interested in having coverage for government-initiated recalls in addition to voluntary recalls? Do you want recall coverage on some, but perhaps not all products?

Ultimately, getting the best coverage at the most competitive cost is influenced by the quality of the submission prepared by your broker and the robustness of your food safety plan preventative controls.

For any bakery (or supplier to the bakery industry) a product recall is a stressinducing, supply-chain-disrupting and (potentially) financially devastating experience. However, a recall does not have to mean a bakery’s demise. With the right planning, advice and support, a recall can be managed, the impact mitigated and the bakery set up to bake another day. BB

Jen Pino-Gallagher is the Director of Food & Agribusiness Practice at M3 Insurance. Prior to joining M3, Jen worked at the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) for 11 years.

Jen is a licensed property and casualty agent in the State of Wisconsin and is HACCP certified. She is also a member of Wisconsin’s District Export Council, a past President of the Madison International Trade Association, and a past board member of both the U.S. Dairy Export Council and the U.S. Livestock Genetic Export, Inc. In 2017, Jen received the NABSITE's Advancing International Trade (AIT) Award for Wisconsin.

Email: Jen.pinogallagher@m3ins.com Phone: 608-288-2842

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A Look Ahead at Upcoming National Dessert Holidays MARCH

APRIL

March 1: National Peanut Butter Lover’s Day

April 1: National Sourdough Bread Day

March 2: National Banana Cream Pie Day

April 2: National Peanut Butter & Jelly Day

March 4: National Pound Cake Day

April 3: National Chocolate Mousse Day

March 6: National Oreo Day

April 5: National Caramel Day

March 7: National Cereal Day

April 6: National Caramel Popcorn Day

March 8: National Peanut Cluster Day

April 7: National Coffee Cake Day

March 13: National Coconut Torte Day

April 12: National Licorice Day

March 15: National Peanut Lover’s Day

April 13: National Peach Cobbler Day

March 19: National Chocolate Caramel Day

April 14: National Pecan Day

March 21: National French Bread Day

April 20: National Pineapple Upside-Down Cake Day

March 24: National Cake Pop Day

April 21: National Chocolate-Covered Cashews Day

March 26: National Nougat Day

April 22: National Jelly Bean Day

March 28: National Black Forest Cake Day

April 23: National Cherry Cheesecake Day

March 29: National Chiffon Cake Day

April 25: National Zucchini Bread Day

March 31: National Oranges & Lemons Day

MAY May 2: National Truffles Day May 3: National Raspberry Tart Day May 8: National Coconut Cream Pie Day May 9: National Butterscotch Brownie Day May 11: National “Eat What You Want” Day May 11: National Mocha Torte Day May 12: National Nutty Fudge Day May 13: National Apple Pie Day May 14: National Buttermilk Biscuit Day May 15: National Chocolate Chip Day

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.

May 16: National “I Love Reese’s” Day May 16: National Cheese Soufflé Day May 17: National Cherry Cobbler Day May 19: National Devil’s Food Cake Day May 21: National Strawberries & Cream Day May 26: National Blueberry Cheesecake Day May 26: National Cherry Dessert Day May 31: National Macaron Day

BEYOND BAKING Copyright © 2018 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 • P.O. Box 658 • Muskego, WI 53150