Beyond Baking May 2016

Volume 80, Issue 5

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INSIDE THIS ISSUE WBA BOARD MEMBER SPOTLIGHT Meet Dawn Ebert and Ralf Tschenscher 2016 CONFECTIONERY TRENDS Fantastic Fruits and Noteworthy Nuts 41st ANNUAL ICES CONVENTION Registration is now open

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

y!

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

WBA Board Member Spotlight Series We are very excited to introduce “The WBA Board Member Spotlight Series,” which will highlight different members of the WBA Board of Directors and help you get to know them!

Dawn Ebert

Q. What’s your first memory of baking?

A. Standing on a 5 gallon bucket helping my dad at the bakery.

Q. What is your favorite thing to bake?

A. Lemon bars, my personal favorite!

Q. What do you find most challenging about baking?

A. Finding good help and pricing of specialty cakes.

Q. As a baker, what sorts of trends do you see?

A. Custom cakes/pinterest, gourmet donuts, high quality products made with local ingredients Q. How did you first get involved with the WBA?

Simple Simon Bakery 218 E. Wisconsin Ave. Appleton, WI 54911

A. Through the generations Q. What do you like to do when you aren’t baking?

A. Relax!

Q. What do you wish other people knew about the WBA? A. The amount of help and support that WBA can offer their business, if needed!

The new excitement that is being offered by the new president.

Q. What’s your first memory of baking?

A. I was very lucky that the owner of an artisan bakery showed me how to load an traditional food fire oven with bread, in addition I was lucky enough that he gave me a fresh baked bread to take home. I always will remember the taste and flavor of the bread.

Ralf Tschenscher

Q. What is your favorite thing to bake?

A. Artisan breads, based on my first memory.

Q. What do you find most challenging about baking?

A. Baking is a passion and art , and if you have passion for baking there are no challenges.

Q. What do you like to do when you aren’t baking?

A. I love to bike, volunteer and watch a good movie. :) Q. As a baker, what sorts of trends do you see?

Lesaffre Yeast Corporation 7475 W. Main Street West Allis, WI 53214

A. Going back to the basic, organic, clean label and non-GMO. Q. How did you first get involved with the WBA? A. I moved to the US three years to Milwaukee , this was work related. I attended last year’s restaurant show where I showed interest in WBA. This year. I registered with the hope to be more involved.

Q. What do you wish other people knew about the WBA? A. I think every trades person should join two or three board meetings or events to see if they feel up to the challenge to be more involved in WBA.

BEYOND BAKING

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MAY 2016

Luxury, Fruits And Innovative Ingredients Named Among Confectionery Trends For 2016 The National Confectioners Association has officially unwrapped the latest candy and snack industry trends of 2016 as the Sweets & Snacks Expo kicks off in Chicago from May 24 through May 26 at McCormick Place. Covering four acres of chocolate, candy, cookies and savory snacks, several trends emerged that are setting the course for the future of the candy industry. From bites, barks and thins to unconventional ingredients, the newest products continue to evolve in both the areas of taste and packaging.

“This year’s Sweets & Snacks Expo is host to more than 750 exhibitors all sharing the most innovative offerings from their respective companies,” said NCA President & CEO John H. Downs, Jr. “With the use of unique ingredients and flavor combinations, the tastes of 2016 are bigger, bolder and more groundbreaking than ever before. The Expo is a showcase of the ways in which our industry is working hard to provide consumers with choices, information and the support they need to make decisions that are right for them.”

The Sweets & Snacks Expo attendees represent 90 percent of the buying power in the candy category and 75 percent of the buying power in the snack category in the U.S. The addition of a new hall led to a 22 percent increase in exhibit space for 2016 allowing more than 200 new companies to participate this year. Whether representing large multi-national brands or small regional favorites, the exhibitors at the Expo make a wide variety of options – available in packages ranging from fun size to share size – that can bring a smile to any occasion.

At this year’s Sweets & Snacks Expo, the following trends emerged: Bites, Barks and Thins Good things do come in small packages – especially when it comes to treats. Confectioners and snack makers will be consistently creating big tastes in small products this year, often under labels like “thins” and “barks.” These products don’t skimp on ingredients or quality, but focus on delivering a delicious product that’s easy to snack on while on-the-go or to simply enjoy in moderation.

Fantastic Fruits and Noteworthy Nuts With chocolate and fruit or chocolate and nut combinations performing increasingly well over the last three years (increasing 116 percent and 63 percent, respectively), a multitude of innovative fruit and nut products are being launched in 2016. New mouthwatering fruit and flavor pairings will emerge introducing many of us for the first time to combinations like mango and chocolate, blueberry and acai or fig with vanilla. Similarly, the industry is going nuts for new nut innovations. Expect to see the inclusion of more hazelnuts, pistachios, cashews and salted almonds in candies and snacks in 2016. Coconut, a botanically curious fruit/nut hybrid, will also be paired with flavors like caramel, peanut butter and chocolate.

BEYOND BAKING

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MAY 2016

Far-Out Flavor Today’s flavor profiles are bigger and bolder than ever before with unique flavor combinations taking the confectionery and snack industry by storm. This category includes many kitcheninspired flavors including pumpkin, fiery spices and robust international flair. Saigon cinnamon, Sriracha and chimichurri are a few flavors that are expected to pack a punch at the Expo and beyond. Other notable ingredients within this category include coffee, espresso and cappuccino flavors, which have increased 30 percent over the last three years.

Innovative Ingredients Coconut palm sugar, coconut milk, chia and pumpkin seeds highlight only a handful of the variety of noteworthy ingredients in this year’s new product launches. These creative ingredients are far from ordinary and guaranteed to take taste buds to new levels.

Taste of Luxury Over the past three years premium chocolate sales increased 56 percent, so it’s no wonder that confection- and snack-makers have their eyes on luxury and gourmet markets this year. Even candies known for their mass appeal are creating premium products. Candy companies incorporated high quality ingredients and flavors like champagne, muscadine grape and Himalayan sea salt, to name a few.

BEYOND BAKING

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MAY 2016

The National Confectioners Association also released the following information about the confectionery industry’s 2015 performance at the Sweets & Snacks Expo: The overall confectionery category increased 3.2 percent in 2015. Chocolate grew 3.1 percent with increased interest in premium chocolate, dark chocolate, fruits and nuts. Non-chocolate confection sales increased 3.7 percent with solid performances from fruity candies, gummies, sour candies and breath fresheners. Gum sales rose 1 percent with sugarless gum leading the way. Top outlets for candy sales in 2015 included grocery stores, super centers and drug stores, however consumers also shopped online for confections. In 2015, 30 percent of people bought candy online (up from 24 percent in 2014 and 21 percent in 2013).

About the National Confectioners Association (NCA) The National Confectioners Association is the trade organization representing the $35 billion U.S. confections industry. NCA and its members value the fun and enjoyment of chocolate, candy, gum and mints, serving as a transparent and trustworthy source while building and promoting a responsible industry. As the leading trade association for the industry, NCA is proud of the role it plays in the public’s understanding and appreciation of candy’s unique role in a happy, balanced lifestyle. For more information, visit www.CandyUSA.com. BB

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

1929

MAN UFACTURERS O F

CARAMEL

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International Cake Exploration Societé Convention On May 11, 2016, the International Cake Exploration Societé (ICES) announced that registration is open for their 41st annual convention, to be held in Mobile, Alabama from August 4th to August 7th, 2016. ICES is a long-running organization dedicated to educating cake decorators and sugar artists with the mission to “preserve, advance and encourage exploration of the sugar arts.”

The annual convention is the highlight of the year for many ICES members, attracting sugar artists from all over the world, and features learning opportunities and cake and sugar showcases. The convention will offer learning opportunities for cake and sugar enthusiasts that will include both demonstrations and hands-on classes by experts and celebrities in the field.

The convention’s Sugar Art Gallery welcomes displays from convention attendees and the general public. The gallery, a fan favorite, frequently showcases talent from around the world, including single tier and tower cakes, buttercream, fondant, pulled sugar and more.

Pre-registered displays will be eligible for prize drawings. A portion of the proceeds from the Sugar Art Gallery’s one-day pass sales will benefit the Wilmer Hall Children’s Home in Mobile.

This year, the gallery will also present a Gingerbread Talent Showcase featuring entries ranging from beginner-level to professionals. Live “construction crews” will also recreate some of Mobile’s iconic landmarks using gingerbread. Booths in the convention’s popular Vendor Hall will debut various vendors’ new decorating and sugar art products and tools; visitors can look forward to demonstrations, special offers and appearances by cake decorating celebrities.

Interested parties can visit the Convention’s information and registration page here.

About the ICES Convention: Founded in 1976, the International Cake Exploration Societé (ICES) pursues a mission to preserve, advance and encourage exploration of the sugar arts. ICES promotes and provides opportunities for continuing education, development of future sugar artists, and enjoyment of the art form in a caring and sharing environment. Meetings, Cake Shows, and “Days of Sharing” are held throughout the year across America and around the world.

Each year ICES holds its annual Convention and Sugar Art Show in a different location in the United States. The ICES convention is the perfect opportunity to gather with cake decorators and sugar artists from around the world to learn from and share with each other. We all can remember our first time at an ICES Convention. Whether you are a first timer or a seasoned conventioneer, we predict you will be amazed by the energy and excitement you see and feel as you participate in this celebration.

Please visit us at ICES.org to learn more about becoming a member, and ICESconvention.org to learn more about this year’s convention. BB

IDDBA Show & Sell Workshops The International Dairy-Deli-Bakery Association™ (IDDBA) is again providing its Dairy-DeliBake Seminar & Expo attendees and exhibitors with engaging and informative 30-minute presentations at its Show & Sell Workshop, a mini theater situated in its Show & Sell Center that will feature presenters discussing a variety of industry topics. 2016 Dairy-Deli-Bake Seminar & Expo will be held June 5-7 in Houston, TX at the George R. Brown Convention Center. Complete program information is available at iddba.org. Among the sessions and speakers slated for this year’s Show & Sell Workshop are: Sunday, June 5

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FSMA, Understanding FSMA Rules & Regulations Loretta Carey, Understanding Menu Calorie Labeling Phil Lempert, Focusing on Allergens with the SupermarketGuru

Monday, June 6

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Anthony Bourdain, Meet Bourdain: Food Discovery, Enjoyment and Sociability Joshua Swanson: Should Your Deli Have a Hashtag?

Safe Food Matters! Focus on Allergens

For more information, contact IDDBA at 608.310.5000 or visit iddba.org. BB

Visit us at prairiefarms.com

! 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

Copyright Š 2016 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.