bake - January 2012 - 71

products

READY TO FINISH DONUTS The Dawn Foods Ready To Finish Donut Program provides light and delicious ready-to-ﬁnish donuts and a complete line of icings and glazes speciﬁcally developed for them. Just thaw, ﬁnish and sell. Indulge your customers’ cravings all day and all night long while increasing your proﬁts. www.dawnfoods.com

NAVIGATE PORTIONS The Navigator and Navigator XL from Ohaus offer best-in-class features like sensors for “touchless” operation, ultrafast response time and superior overload protection. Hygienic, low-maintenance and durable, ideal for food technology, portioning and pre-packaging. Call 973377-9000 or visit www.OHAUS.com.

FROZEN DESSERTS AND BEVERAGES PreGel America now offers new Frozen Desserts and Beverages. The sugar, ﬂavor stabilizers and emulsiﬁers are already blended into the mixes to ensure consistency and maintain the highest quality in taste and texture. Flavors include Caffettone, Fruittone and Yogurttone. www. pregelamerica.com

FRESHNESS SOLUTIONS Achieve longer lasting freshness with Puratos Freshness Solutions for your sweet goods. These freshness enhancers help maintain total freshness in patisserie recipes with a focus on softness, moistness, cohesiveness and resiliency—all factors that will boost customer loyalty and repeat purchases. www.puratos.us

HYBRID CONVECTION Baxter Bakery’s Hybrid Convection Oven combines the best of their rotating rack oven and a traditional convection oven in a small footprint. Advanced airﬂow system evenly bakes with the beneﬁt of convection steam. Single-load door has a large window, ideal for frontof-house baking. www.baxterbakery.com

MILLED EXCLUSIVELY FOR BAKEMARK Quality ﬂour is key to a successful bakery, and BakeMark strives to deliver only the best, and we provide a variety of ﬂours to meet the needs of each baker. Time-tested ﬂours, including Stallion, Lady Ellen and SnoPrince, cover a range of applications and are available exclusively from BakeMark. www.yourbakemark.com

bakemag.com | JAN 2012 > 71

http://www.dawnfoods.com http://www.OHAUS.com http://www.pregelamerica.com http://www.puratos.us http://www.baxterbakery.com http://www.yourbakemark.com http://www.bakemag.com

bake - January 2012

Table of Contents for the Digital Edition of bake - January 2012

bake - January 1, 2012
Editor's Note - New year, new look
Contents
News bites - Atlantic Bakery Expo Set for March
News bites - D&W Acquires CM Packaging
News bites - Pastry Shop Welcomes New Owner
News bites - Noted Food Expert Shares Top Trends
News bites - PreGel Unveils Frozen Desserts
News bites - Credit Managers Feel the Pinch
News bites - Fewer Need Employee Health Insurance
News bites - Plan Ahead for National Pie Day
News bites - The Passing of a Bakery Legend
Management - Step Away from the Bench
Tax tips - The Advantageous LLC
Labor front - Avoid Penalties With Compliance
Legislation - A Sweet Battle
Blueprint for Change
How to perform a makeover
Prep before you sign
Keeping it in the community
The art of product innovation
Use The Chains
Handmade Hispanic Breads
Artistically Scoring Artisan Bread
Set Yourself Apart With Art
Tempering Couverture Chocolate vs. Coating Chocolate
Inspiration & Insight
Cafe - Upgrade for Higher Price Points
Products
Showcase
Classifieds
Ad Index
bake - January 2012 - bake - January 1, 2012
bake - January 2012 - 2
bake - January 2012 - Editor's Note - New year, new look
bake - January 2012 - 4
bake - January 2012 - Contents
bake - January 2012 - 6
bake - January 2012 - 7
bake - January 2012 - News bites - Noted Food Expert Shares Top Trends
bake - January 2012 - News bites - Plan Ahead for National Pie Day
bake - January 2012 - News bites - The Passing of a Bakery Legend
bake - January 2012 - 11
bake - January 2012 - Management - Step Away from the Bench
bake - January 2012 - 13
bake - January 2012 - Tax tips - The Advantageous LLC
bake - January 2012 - 15
bake - January 2012 - Labor front - Avoid Penalties With Compliance
bake - January 2012 - 17
bake - January 2012 - Legislation - A Sweet Battle
bake - January 2012 - 19
bake - January 2012 - 20
bake - January 2012 - Blueprint for Change
bake - January 2012 - 22
bake - January 2012 - 23
bake - January 2012 - 24
bake - January 2012 - 25
bake - January 2012 - How to perform a makeover
bake - January 2012 - 27
bake - January 2012 - 28
bake - January 2012 - 29
bake - January 2012 - 30
bake - January 2012 - Prep before you sign
bake - January 2012 - 32
bake - January 2012 - 33
bake - January 2012 - 34
bake - January 2012 - Keeping it in the community
bake - January 2012 - 36
bake - January 2012 - 37
bake - January 2012 - 38
bake - January 2012 - The art of product innovation
bake - January 2012 - 40
bake - January 2012 - 41
bake - January 2012 - Use The Chains
bake - January 2012 - 43
bake - January 2012 - 44
bake - January 2012 - 45
bake - January 2012 - Handmade Hispanic Breads
bake - January 2012 - 47
bake - January 2012 - 48
bake - January 2012 - 49
bake - January 2012 - Artistically Scoring Artisan Bread
bake - January 2012 - 51
bake - January 2012 - 52
bake - January 2012 - 53
bake - January 2012 - Set Yourself Apart With Art
bake - January 2012 - 55
bake - January 2012 - 56
bake - January 2012 - 57
bake - January 2012 - Tempering Couverture Chocolate vs. Coating Chocolate
bake - January 2012 - 59
bake - January 2012 - 60
bake - January 2012 - 61
bake - January 2012 - Inspiration & Insight
bake - January 2012 - 63
bake - January 2012 - 64
bake - January 2012 - 65
bake - January 2012 - Cafe - Upgrade for Higher Price Points
bake - January 2012 - 67
bake - January 2012 - 68
bake - January 2012 - 69
bake - January 2012 - Products
bake - January 2012 - 71
bake - January 2012 - Showcase
bake - January 2012 - Classifieds
bake - January 2012 - Ad Index
bake - January 2012 - 75
bake - January 2012 - 76
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