bakingbuyer - March 2011 - (Page 12)

INDUSTRY NEWS Est. 1993 Hobart Launches “Get Back to Scratch” Hobart has announced the launch of “Get Back to Scratch,” an initiative to unite the passion that comes from bakers, foodservice providers, grocers, restaurateurs and consumers supporting food made with fresh ingredients and hard work. The movement plans to offer professionals and consumers alike the opportunity to join the cause, spread the word and share their passion for scratch-baked goods. It will allow baking and culinary professionals the opportunity to promote their businesses, institutions and signature dishes; gain positive community awareness and visibility; enhance customer loyalty; drive sales; and connect with their peers and customers. Consumers can also participate in the interactive and entertaining Get Back to Scratch online community, benefiting from quick access to local bakers and the quality foods and baked goods that they provide. “Scratch bakers are some of the most passionate people on the planet,” said Christina Tosi, Momofuku Milk Bar. “This movement will give us all an opportunity to connect with each other, share our passion with the rest of the world, and teach others about the importance and benefits of baking and cooking from scratch.” The heart of the initiative features a new online community composed of a Web site (GetBacktoScratch.com) as well as various integrated social media initiatives. Hobart is launching a new online scratch baking community (GetBacktoScratch.com). The site is to serve as an easy-to-use and entertaining resource for professionals to access information, connect with the Get Back to Scratch community, participate in contests, promote their businesses and share the importance of scratch baking and cooking. The Web site features an online directory and network of professionals, entertaining videos, a scratch baking blog, integrated Twitter (@Back2Scratch) and Facebook feeds, scratch baking and cooking resources, and insights and tips from scratch cooks and bakers. For more background on the initiative or to join the movement, visit GetBacktoScratch.com. Hobart is the world leader in commercial food equipment and service for the foodservice and grocery industries. A 2010 ENERGY STAR Sustained Excellence award winner and an ENERGY STAR partner since 2008, Hobart manufactures products for warewashing and waste handling; food preparation; Baxter bakery; cooking; weighing, wrapping and labeling systems; and Traulsen refrigeration. With the only factory-trained and dedicated service organization in the industry, Hobart technicians are close by to install, maintain and service equipment. To learn more about Hobart, visit www. hobartcorp.com. Ballina Fondant, Gum Paste, Modeling Paste & Pastillage Satin Ice Rolled Fondant Colors Gum Paste Flowers Décor, Mystical & Razzle Dazzle Powders FDA Approved “Crystal Color Dusts” Dragees: Metallic & Edible Varieties Icing & Cupcake Decorations Textured Rolling Pins Foil Cake Drums (1/2” Thick) Avalon Deco Supplies, Inc. 800-325-3326 · Fax 516-676-6076 www.avalondeco.com WWW.FACEBOOK.COM/AVALONDECO 12 · BAKING BUYER · MARCH 11 http://www.GetBacktoScratch.com http://www.GetBacktoScratch.com http://www.avalondeco.com http://www.GetBacktoScratch.com http://www.hobartcorp.com http://WWW.FACEBOOK.COM/AVALONDECO

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011