bakingbuyer - March 2011 - (Page 13)

INDUSTRY NEWS Gonnella Baking Promotes Dan Herzog the company’s Director of Gonnella Baking Quality and Purchasing. In Company announced his new role, Herzog will that longtime employee lead the Quality Control Dan Herzog has been management team in p r o m o t e d t o Vi c e food product safety and President of Corporate regulatory matters for both Compliance – Food HERZOG the company’s fresh baked Safety. “Since coming to Gonnella nearly 25 years ago, Dan bread and frozen dough products. has established himself as one of our Herzog will also serve as the lead most knowledgeable team members contact in coordinating with all local, when it comes to product safety,” said state and federal agencies dealing Gonnella President Nick Marcucci. with food safety and with auditing “Moving forward, we feel he will help agencies including the American us maintain the high level of quality Institute of Baking (AIB) and the our customers have come to expect British Resource Consortium (BRC) Food Safety Standard under the from us.” Herzog joined Gonnella in 1987 Global Food Safety Initiative. He will also be responsible for and has since risen through the ranks of the company’s frozen products training Quality Managers on food division, most recently working as safety regulations and working with human resources to find and hire new staff members. “Quality is an essential ingredient to Gonnella’s success,” Marcucci said. “Dan’s experience and abilities make him the ideal person to lead our companywide quality control and food safety initiatives.” Founded in 1886 and celebrating its 125th anniversary in 2011, the Gonnella Baking Company produces over four million pounds of product weekly at three Chicago area facilities in addition to its newest plant in Hazle Township, Pennsylvania. As a high quality supplier for the in-store bakery and food service industries, Gonnella offers several product lines within the fresh baked, fresh baked frozen and frozen dough categories. For more information, visit www.gonnella.com. Danisco Takes Food Protection Gluten-free Danisco has taken natural food protection another step further by converting its entire MicroGARD and NovaGARD ingredient lines to gluten-free, in response to growing consumer demand. This change follows their earlier pledge to use only rBSTfree Non-Fat Dry milk in all their milk-based formulations. With this latest move, the company’s MicroGARD natural fermentates – and its NovaGARD antimicrobial blends, provide the same functionality while allowing them to conform to “gluten-free” regulations. These products are now available in all regions where MicroGARD and NovaGARD are used. “Gluten-free products continue taking more shelf space at retail and appearing on more restaurant menus,” says Matthew Hundt, G l o b a l P r o d u c t M a n a g e r, MicroGARD, Cultures Division. “The United States has perhaps the largest gluten-free foods market in the world, with annual sales estimated at more than $1.5 billion in a free-from market worth over $3 billion. At Danisco, our job is to help food manufacturers respond quickly.” MARCH 11 · BAKING BUYER · 13 http://www.gonnella.com

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