April 2011
Going where your customers will be
March has been an invigorating month for the Penton Baking Group. ...
Brown is the new white
Many consumers find healthful, whole grain breads are more to their taste than the enriched white varieties of yesteryear. ...
Rooting for a rye bread renaissance
Chicago Specialty Bakers customizes breads for foodservice operations and plans a new multi-million dollar plant to meet growing demand for its true specialty–Eastern European rye breads....
Line Expansion for Maximum Efficiency
Accomplishing a successful expansion takes a combination of supplier expertise and in-house ingenuity....
Bulking up
In the years following Atkins, whole grains went from benchwarmer to game changer. ...
The Optimists’ Club
Retailers have a much rosier outlook for the future than they did a year ago....
How tiny became tony
Small is big business in depositing, thanks to the explosion of the portion-control trend. ...
Cutting-edge technology yields depositing accuracy and savings
What are some of Hinds-Bock’s latest technological advances in the Baking industry? ...
Interaction key at well-attended HBS
Attendees weren’t shy about asking questions and establishing a dialogue with experts at the recent Healthy Baking Seminar West....
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