Successful Plants
Baking Management’s Influential 20
Recognizing the people who helped shape the baking industry this year. ...
Northeast Foods reimagines efficiency
The winner of Baking Management’s Innovative Bakery of the year Award realized that in order to go fast with bun production, it had to slow down....
Wholesale Baking Industry Survey: Ramping up for a new reality
Even in a challenging business environment defined by increasing ingredient and energy costs, bakery operators ready themselves for growth....
Industry voices archive
Baking Management asks prominent members of the volume baking industry to weigh in on factors that are bound to affect wholesale bakeries. ...
Pushing pies toward a Tippin’ point
A branding success story, Tippin’s Gourmet Pies changed the perception of pie in the Kansas City area from often-forgotten seasonal treat to everyday indulgence. Now, it’s gearing up to export its success....
Differentiate with non-fruit inclusions
While fruits are the stand-by for upping the value of baked products, plenty of unique and desirable textures, nutrients, functionalities and flavors are available outside the familiar fruit spectrum....
Nominations for Baking Management’s 2011 Innovators of the Year Issue
Baking Management is seeking nominations for its 2011 Innovators of the Year. ...
Signature Breads: Energized by automation
After successfully navigating the path from plant with potential to functioning company, this Boston-based, employee-owned bakery is reinventing itself and reinvesting in advanced automation....
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....
Brown is the new white
Many consumers find healthful, whole grain breads are more to their taste than the enriched white varieties of yesteryear. ...
10 directions impacting the baking industry
With so many external challenges to face, a bakery with a firm grip on who the consumer is and what the consumer wants has a decided advantage...
Simply Bread bucks convention with double-barreled approach
Automation and volume production of conventional white pan bread and rolls from an artisan bakery known for hand-crafted appeal? The owners of Simply Bread asked, “why not?”...
People
Jake Cohen has joined the Comax Flavors, Melville, N.Y. Cohen will be responsible for new business development, market research, account management and account service...
Baking Management’s 2010 influential 20
Recognizing the men and women who impacted the baking industry this year...
Longtime Baker-supplier relationship takes next step
After a brief courtship, The Original Boston Coffee Cake ties the knot with Bake'n Joy Foods...
