Beyond Baking July-August 2013 by Wisconsin Bakers Association

Volume 77, Issue 7

INSIDE THIS ISSUE

4 6 9

VALLEY BAKERS FOOD SHOW Caught on Camera AIB RECOGNITION Menasha Packaging FDA DEFINES GLUTEN FREE New Rule Provides Standards

 Cover photo provided by: Jennifer Bukouricz, Monzù Bakery, Green Bay, WI

WBA Member Services Center

Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com

2514 S. 102nd Street West Allis, WI 53227

BOARD OF DIRECTORS 2013-2014 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Executive Committee President - Mike Vande Walle Vice President - Dawn Ebert Treasurer - Joe Crubaugh Allied Rep. - Joe Sanfilippo

Uncle Mike’s Bake Shoppe Simple Simon Bakery Fosdal’s Home Bakery BakeMark

Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Board Trustees

De Pere, WI (920) 330-0048 Appleton, WI (920) 733-4377 Stoughton, WI (608) 873-3073 Menomonee Falls, WI (262) 251-1190

Oak Creek, WI Janesville, WI

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

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad David Weber 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 Weber’s Bakery Lodi, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (608) (414)

446-2253 284-6221 236-9144 679-1166 592-4115 543-7001

Wisconsin Bakers Association Wisconsin Bakers Association

(414) 258-5552 (414) 258-5552

WBA Staff Debbie Lowery Jessica Hoover

West Allis, WI West Allis, WI

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.

2013 A Record-Breaking Year for Wisconsin State Fair More Than One Million Fairgoers Attended the 2013 Wisconsin State Fair Press Release by Kristin Chuckel, Wisconsin State Fair

Mild temperatures, low humidity and very little rain served as a perfect backdrop for Fairgoers to come out and enjoy the Fair every day of the 11-day run. While the weekends certainly brought out large crowds, weekdays also proved to be extremely popular this year, with anywhere from 71,000 – 122,000 people coming out each day to enjoy the diverse exhibits, exciting entertainment and wide array of delicious food items the Fair offered in 2013. In the end, 1,012,552 Fairgoers celebrated this monumental year together, an increase of almost 10 percent over the 2012 attendance of 920,962. This is the largest reported attendance since 1969, though truly accurate attendance records, based on the scanning of tickets at the gates, have only been available since 2002 when the Fair first invested in ticket scanning technology. The fun and excitement of the 2013 Fair seemed to grow with each passing day; in the end many of the Fair’s partners and vendors reported exciting statistics as well. All in all, celebrating 162 years of Fair tradition proved to be a favorite part of many families’ summer plans this year. Here a few fun facts from some of the most beloved Fair attractions and vendors. The Wisconsin Bakers Association sold over 387,000 Original Cream Puffs and Arctic Glacier supplied our vendors with over 467,000 lbs. of ice. Catalano’s kept Fairgoers hydrated with over 44,000 lemonades consumed during the 11 days. In the Wisconsin Products Pavilion the Real Wisconsin Cheese Grill sold almost 62,000 grilled cheese sandwiches and the Wisconsin Potato Growers served up over 57,000 baked potatoes. The new Beer Donuts at Miller Lite Sports Bar & Grill proved to be popular, with over 18,000 consumed. The Washington County FFA served up over 35,000 Ice Cream Sundaes. Fairgoers filled (and re-filled) over 85,000 Wisconsin State Fair Souvenir Cups throughout the 11 days. The 2014 Wisconsin State Fair, presented by U.S. Cellular, will take place July 31 – Aug. 10, 2014. The Wisconsin State Fair offers an original experience to all that attend and is a phenomenal value with 30 FREE entertainment stages, thousands of animals, endless family activities, events, contests, vendors and culinary delights. For the most up-to-date information, please visit WiStateFair.com or join the conversation at facebook.com/wistatefair and twitter.com/wistatefair. BB

BEYOND BAKING

JULY-AUGUST 2013

2013 Valley Bakers Annual Food Show Caught on Camera: Wisconsin Bakers Association The WBA staff attended the Valley Bakers Food Show on August 23, 2013 and had a chance to talk to many of our members as well as meet new people in the industry. Photos clockwise from bottom right: WBA staff at this yearâ&#x20AC;&#x2122;s booth, mermaid cake, pretzel bites from Miller Baking, Green Bay Packers cupcake, WBA Board Member Bob Hiller, and a mini pineapple upside down cake BB

Food Packaging Facility Passes American Institute of Baking Audit Again Menasha Packaging Recognized by AIB for Sixth Consecutive Year Press Release provided by Menasha Packaging

Menasha Packaging’s Food Packaging facility, located in Latrobe, Penn., has been recognized by the American Institute of Baking (AIB) International for the sixth consecutive year. The Food Packaging facility recently underwent a full-day audit where it was evaluated based on the AIB’s Consolidated Standards for Inspection relating to Food Contact Packaging Manufacturing Facilities. The facility produces cake circles and pads for use with bakery items, among other food-related items. “Since our products are ultimately in contact with food, we go to great lengths to ensure we are providing clean, safe products to our customers,” says Deborah Long, Quality Manager for Menasha Packaging’s Western Pennsylvania Complex. “Recognition from the AIB further helps assure our customers that we have policies and procedures in place around food safety and quality.” Each year, the AIB revamps its rules and Good Manufacturing Processes criteria based on current federal guidelines and industry best practices. Passing the audit confirms that a facility has good manufacturing processes in place, and that it can provide clean, food-safe packaging products. AIB auditors specifically evaluate the following areas: Operational Methods and Personnel Practices, Maintenance for Food Safety, Cleaning Practices, Integrated Pest Management, and Adequacy of Prerequisite and Food Safety Programs. BB

BEYOND BAKING

JULY-AUGUST 2013

What’s In Store for IBIE Attendees All Together Looking at New and Improved Event Features By Bernadette Shanahan-Haas, RBA

The last IBIE was a big success, but 2013 promises to be better yet-with new suppliers, new product categories and new show features to make your time here even more productive. Don’t miss these special features and events: America’s Best Raisin Bread Contest IBIE is proud to host the top 36 finalists striving to create ‘America’s Best Raisin Bread’. From Oct. 6th-8th, each day 12 of the 36 finalists will showcase their original, raisin creations for judges to taste in hopes of becoming one of three winners in their respective categories: Artisan, Commercial and Breakfast. Each category will also award one student winner. The contest, supported by the California Raisin Marketing Board, is designed to promote raisins as an ingredient for baked goods and to encourage new product development. All 12 winners will be announced at a banquet at the LVH Hotel on the night of October 8th and will join other winners from around the world on Oct. 9th to demonstrate and sample their winning recipes on the expo floor. Attendees will not only have the opportunity to experience this exciting competition first-hand, but also satisfy their senses with the delectable aromas and flavors of fresh raisin breads. For information on competing, visit http://www.calraisings.org/. B.E.S.T. in Baking Program As part of a commitment to positive transformation in the world, the International Baking Industry Exposition, together with Bundy Baking Solutions and Snack Food & Wholesale Bakery, is recognizing suppliers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment. B.E.S.T. in Baking suppliers will be designated in the onsite directory, the Snack Food & Wholesale Bakery IBIE issue and in the B.E.S.T. in Baking Lounge onsite. Education Program The Baking Expo’s comprehensive professional conference has expanded again. Now even larger in scope, it gives you unmatched opportunities to learn from the experts, discover problem-solving strategies, acquire essential new information and build the knowledge that will build your business. Topics cover every level and industry category, with courses organized into five tracks: Retail & Food Service, Ingredient Trends & Formulation, AIB Technical, Hands-on Cake & Pastry Decorating, Business Management & Marketing. Check out all that the Education Programs have to offer http://ibie2013.org/schedule-at-a-glance/ The Great American Pie Festival The Great American Pie Festival is an activity-filled environment on the show floor featuring live entertainment, festival merchandise, free prizes and most important, a variety of ready-made pies available from baking manufacturers, giving expo-goers an opportunity to taste-test to their heart’s content. IBIE is producing the new feature in partnership with the American Pie Council, and is using the Council’s national event as its model. The festival will be of special interest to buyers for supermarkets, restaurants and other foodservice operations who purchase commercial pies for retail sale. Wholesalers are also likely to appreciate the opportunity to assess the final products made with various cutting, filling and baking equipment.

Continued on next page

BEYOND BAKING

JULY-AUGUST 2013

All around the world, serious baking professionals from every industry segment are making plans to attend the most important, inclusive, innovative trade event of the year. Join them and discover the cutting-edge technologies, latest trends and groundbreaking ideas to help move your bakery decidedly into the future.

All

Together Now

Find us:

RPIA’s Business of Baking for Beginners (BOB) This all-day workshop held on October 5 is designed for people new to the bakery business. Learn from five Certified Master Bakers, who will share their tricks of the trade and answer all your questions. For people with five years or less in the business. TIA Technical Conference Held October 5-6 in conjunction with IBIE, the Tortilla Industry Association’s cutting-edge technical program addresses operation skills, safety regulations, quality control, plant efficiency and best practices to capitalize on the baking industry’s fastest growing market segment. PMQ Pizza Village IBIE is bringing pizza to the 2013 Baking Expo™ thanks to a new partnership with PMQ Pizza Magazine, which includes the PMQ Pizza Village-a unique town-hall style pavilion on the show floor featuring pizza-related exhibitors, competitions, demonstrations and more. PMQ will offer its vast knowledge of the pizza industry to IBIE 2013 attendees at the PMQ Pizza Information Center-located within the Pizza Village. Attendees who currently offer pizza or are considering adding it to their offerings (frozen or fresh) will have the opportunity to learn from pizza experts who will share knowledge on best practices, recipes, food costs, growth rates, consumer trends, the state of the industry and more. In addition to exhibitors and industry experts, the PMQ Pizza Village will feature a demo area to host the American Pizza Championships cooking contest and the thrilling U.S. Pizza Team Trials where ‘Pizzathletes’ will compete in freestyle pizza acrobatics. Continued on next page

BEYOND BAKING

JULY-AUGUST 2013

Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596 Greg.Wagner@genmills.com

www.professionalbakingsolutions.com

What’s In Store for IBIE Attendees - continued Amoretti Demo Theater Watch, learn and do at the Amoretti Demo Theater on the show floor. Featuring daily demos for pastry chefs and culinary professions, the demos provide creative ideas and practical tips from the experts that can be applied immediately to enhance and improve your own retail offerings. Hone your technique, polish your skills and spark your imagination at these high-value demos. World’s Largest Wedding Cake Watch as TLC’s Cake Boss: Next Great Baker winner, Chef Dana Herbert, attempts to crush the record for “World’s Largest Wedding Cake” with his star-studded team of 50 bakers. Back in February of 2004, a 15,032-pound cake was baked in Connecticut to secure the record; this year however, the esteemed baker, who has graced the cover of Dessert Professional, been featured in several major magazines and newspapers including the Huffington Post, and created one of the Top Ten All-Time Desserts on the James Beard Celebrity Chef Tour, will create the new world record-breaking cake: a decked out pink, multi-flavored, extravagant wedding cake that will taste as good as it will look. The best part? Once the cake is weighed, slices will be sold to attendees. One-hundred percent of the proceeds will be donated to the Susan G. Komen for the Cure’s Southern Nevada Affiliate. Follow Chef Dana on this incredible journey on Facebook or Twitter (@dessertsbydana and @cakeforthecure). BB BEYOND BAKING

JULY-AUGUST 2013

FDA Defines “Gluten-Free” for Food Labeling New rule provides standard definition to protect the health of Americans with celiac disease Press Release by the U.S. Food and Drug Administration

The U.S. Food and Drug Administration today published a new regulation defining the term “glutenfree” for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet. “Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.” This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements. “We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’” said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine. The term “gluten” refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers. The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet. For more information: FDA: Gluten-Free Labeling FDA: Gluten-Free Labeling Final Rule Q&A Consumer Update The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products. BB BEYOND BAKING

JULY-AUGUST 2013

Pillsbury Bakers Plus Creative Decorating Competition Contestants will compete for the coveted Pillsbury Bakers Plus Grand Champion Trophy Press Release by Lynn Schurman, RBA

The Retail Bakers of America has announced the contestants for the 13th annual Pillsbury Bakers Plus Creative Decorating Competition to be held on October 6-9 at IBIE at the Las Vegas Convention Center in Las Vegas, Nevada. Twelve contestants will compete head-to-head for the coveted Pillsbury Bakers Plus championship title. This year’s contestants are: Chosen by Portfolio Elizabeth Balderaz of Three Brothers Bakery, Houston, Texas Deanna Gin of Artistic Bites, San Leandro, California Emily Pille of Karen’s Bakery Café, Folsom, California Stephanie Wertman of Sugarland, Raleigh, North Carolina Shanon Buckner of Sweet Nothings Fine Cakes and Desserts, Wyandotte, Michigan Chosen in Affiliate Competitions Keeann Richards-Cramer, Upper Midwest Bakery Association from Jerry’s Foods, Edina, Minnesota Mariah Carey, Southeastern Retail Bakers Association from Cothran’s Bakery, Gadsden, Alabama Tamara Mugerauer, Wisconsin Bakers Association from Tamara’s the Cake Guru, Oshkosh, Wisconsin Emma McAdow, Greater Cincinnati Retail Bakers from Busken Bakery, Cincinnati, Ohio Karen Thomson, Ohio Bakers Association from Ele Cake Company, West Carrollton, Ohio Ashley Spitzer, Chicago Area Retail Bakers Association from Creative Cakes, Tinley Park, Illinois Krystina Gianaris, New Jersey Bakers Board of Trade from Cake and Company, Teaneck, New Jersey The competition is held on the trade show floor for 12 hours over a three day period with contestants creating decorated cakes in five categories including Floral Cakes, Wedding Cake, Fondant Cakes, Custom Design Cakes and Sculpted Cakes. The highest scoring individual, as determined by a panel of professional judges, will be awarded the coveted Pillsbury Bakers Plus Grand Champion Trophy, sponsored by General Mills. Gold, silver, and bronze medals will also be awarded for the highest three scores in each category. Winning contestants will share in $14,000 in prize money. Sponsors of the contest include General Mills/Pillsbury and the Retail Bakers of America along with category sponsors, Bakery Crafts, Chefmaster, CSM Bakery Products, DecoPac, and Pfeil & Holing. For more information email: lschurman@retailbakersofamerica.org. BB BEYOND BAKING

JULY-AUGUST 2013

Upcoming Dessert Holidays - September Calendar Celebrate Whole Grains Month and National Breakfast Month! Sept. 1: National Cherry Popover Day Sept. 4: National Macadamia Nut Day Sept. 8: National Date Nut Bread Day Sept. 11: National Hot Cross Bun Day Sept. 12: National Chocolate Milkshake Day Sept. 13: National Peanut Day Sept. 14: National Cream Filled Donut Day Sept. 14: Eat a Hoagie Day Sept. 17: National Apple Dumpling Day Sept. 18: National Cheeseburger Day

Sept. 24: National Cherries Jubilee Day

Sept. 19: National Butterscotch Pudding Day

Sept. 25: National Food Service Employees Day

Sept. 20: National Rum Punch Day

Sept. 26: National Pancake Day

Sept. 21: International Banana Festival

Sept. 27: National Chocolate Milk Day

Sept. 21: National Pecan Cookie Day

Sept. 28: Strawberry Cream Pie Day

Sept. 22: National Ice Cream Cone Day

Sept. 29: National Coffee Day

Sept. 23: National White Chocolate Day

Sept. 30: National Hot Mulled Cider Day

You deserve a

Silver Lining.

When something happens to your home, car, or business, it may not be a disaster. But whatever it is, you always deserve fast and fair service from your insurance company. West Bend provides a Silver Lining, no matter what the claim may be. When a pipe broke and flooded Julie’s shop, repairing it quickly and cleaning up the water damage with no disruption to her business was important. So that’s just what we did. Sometimes little things mean a lot. And every day, when something bad happens to someone, West Bend makes sure our customers experience the Silver Lining. Because the worst brings out our best.® To find out more, visit thesilverlining.com.

Check out our service providers! Alternative Communications, Inc. Jesse Gnas

(781) 204-9067

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Associated Bank

Editorial Staff

(262) 367-2200 American Industrial Leasing Tammie Clendenning (800) 444-6230 Aramark Uniform Services Drew Coffey

Carol Carey (414) 321-5129

Publisher

BeneCo of Wisconsin, Inc. Steve Miller (262) 207-1999 Central Office Systems Lori Lindenberg (262) 784-9698 Financial Specialists, Inc. Charlie Popple (262) 544-6099 Soerens Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp. Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571

Editor

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