Headlines
Quality oven with economical price
MIWE offers its new family of ovens, the econo 1826, designed specifically for the U.S. market. The econo 1826 is a robust German baking oven with all...
Kraft scales back plan to trim portion sizes
Indicative of the confusion regarding how to confront the rising obesity problem, Kraft Foods Inc., Northfield, Ill., retreated from its earlier statement...
CM Packaging makes its 12 in a row
CM Packaging, Lake Zurich, Ill., received a superior rating in American Institute of Bakings Sanitation Audit for its twelfth consecutive year. The company...
Bakers get up close and personal with white wheat flour
Flour often is taken for granted by most American bakers, unless of course it is not performing well. They know much about flour once the bags arrive...
Dawn expands corporate headquarters
Dawn Food Products, Jackson, Mich., finalized the purchase of the former Jacobsons building located on Sargent Rd. adjacent to I-94 in Leoni Township....
Smail leaves post as AIB president
After ten years of service, Virgil Smail, president of American Institute of Baking, Manhattan, Kan., is resigning to pursue a new career as head of Kansas...
Inline Plastics opens Salt Lake City facility
To better serve its West Coast customers, Inline Plastics Corp., Shelton, Conn., opened a new manufacturing facility in Salt Lake City. The 84,358-sq.-ft....
Rich Products partners with Grupo Bimbo
Rich Products Corp., Buffalo, N.Y., and the Grupo Bimbo S.A. de C.V., recently announced the formation of Fripan S.A. de C.V., a joint venture to manufacture...
Expanding the par-baked category
Since 2002, La Brea Bakery has supplied a line of breads to Schlotzsky's Deli restaurants. The success of the par-baked bread category has supplied the...
Capitalizing on the bread industry's shortfalls
It's not a low-carbohydrate issue! By now, most people are sick and tired of hearing about low-carbohydrate diets and the impact this trend is having...
Catalyst for change
Bread. It's what everyone wants to talk about. From high-volume sweet good producers to wholesale artisan bread bakers, everyone wants to know about what's...
Sourcing Organic Ingredients
Keith Molholm eventually got used to people telling him, "You're not at Keebler anymore." After working for the cookie company as a purchasing executive,...
Cheesecakes conform to Hottest Trends
Overall, the cheesecake category has declined in unit sales. However, low-carbohydrate, no-sugar-added and Latin-inspired cheesecakes have become popular...
Carbohydrates: How to reduce, eliminate, restructure and label
When looking at the hottest trends in the baking industry, reducing, eliminating and restructuring carbohydrates in bakery foods has turned into a priority...
Keeping pace with Bioterrorism regulations
To keep the U.S. food supply secure, the Public Health Security and Bioterrorism Preparedness and Response Act (Bioterrorism Act) went into full throttle...
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