CONTENTS Baking & Snack Vol. 27, No. 10 November 2005 COVER STORY 67 FEATURES Wheat Alternatives 22 A Formative Competitor Successfully formulating gluten-free products can tap a rapidly growing market category. A newcomer to the sector, Lobo Tortilla Factory takes the fast track to rival established industry leaders. 29 A New Time, a New Beginning Awrey Bakeries comes out of bankruptcy with a dedicated team of employees, a strong customer base and an optimistic outlook. 37 How Sweet It Is The frozen sweet goods category plays a significant enough role in consumers' diets that it thrives despite increased health awareness. 43 Ramping Up With the increase in demand for tortilla products, tortilla processing equipment is more automated and efficient. 49 The Proof is in the Product For the most consistent baked foods, everything about proofing has to be perfect. 77 Go with the Flow The need to increase capacity, automate production lines, cut costs and boost efficiency drives purchases of flow wrappers. Cover: A range of options from amaranth to soy exists for formulating wheat-free products that meet special dietary needs for a rapidly growing number of consumers. © 2005 David Morris Photography 55 The Quick and the Crispy Microwavable items need leavening systems with precise timing. DEPARTMENTS 10 12 20 21 82 Editorial News Front People Calendar of Events Industry Images: B&CMA FOOD INGREDIENT SOLUTIONS 83 87 89 90 97 98 Products & Packaging Recent Patents New on the Shelf On the Web Advertisers' Index New Product Spotlight 61 Shaking and Baking Although some consumers have snubbed salt as an unnecessary part of the diet, its benefits need to be revisited. 72 Ingredient News November 2005 / BAKING & SNACK / 7