Baking&Snack - May 2012 - 52
PIES
“Pies bring back the fondest memories from childhood. Pies go back to that time. ”
Connie Campbell, Golden Boy Pies
Gunk
...
No Gunk
...
Which would you prefer?
• Our griddles never require Teflon coating, reducing costs & the environmental footprint. • Non contact removal system leaves waffles undamaged. • No burnt flashing due to our innovative burner & plate design. • Griddle cleaning system insures carbon and gunk free waffles.
Both products purchased at supermarkets and have not been altered in any way. Photos have not been retouched.
new pie products, Mintel reported, did not help this category. The outlook for pie could be on the verge of turning around as more and more consumers become interested in homemade foods. Michele Stuart, owner of Michele’s Pies LLC, Norwalk, CT, said pies are the dessert of 2012. Their homemade appeal and attachment to people’s memories bring them back into style. Although commercially produced pies aren’t technically homemade, they definitely can benefit from pie’s image as a homemade product. Bakeries can go the extra step and create a unique formula to take advantage of this perception. “All of our double-crust pies, including pot pies, are hand-crimped,” said Wendy Achatz, co-owner with her husband, Dave, of Achatz Handmade Pie Co., Chesterfield, MI. “We feel this preserves the traditional feel of a ‘homemade’ pie.” Golden Boy Pies has seen this demand for homemade from restaurant chefs. Chefs at fine dining restaurants focus on homemade foods without preservatives, said Ms. Campbell. Restaurant chefs looking for pies of homemade quality that they can dress up themselves have turned to Golden Boy Pies to supply their fine dining establishments. For many, handmade equals quality, and despite the slowly recovering economy, consumers seem willing to pay for it.
Filling in with fruit
Hand in hand with the trend toward homemade is the trend toward food made with all-natural ingredients and, by extension, healthier options. Bakeries that make fresh pies with no preservatives are finding a boom in business from consumers wanting pies free from artificial flavors, preservatives and added sugar. Bakeries already on board this trend said the movement toward more wholesome products helps in the taste depart-
Reliable solutions for Pancake, French toast and Waffle manufacturing.
972-243-8070 • www.griddlesystems.com
52 / Baking & Snack / May 2012
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Baking&Snack - May 2012
Table of Contents for the Digital Edition of Baking&Snack - May 2012
Baking & Snack - May 2012
Table of Contents
Table of Contents
Editorial - Beyond the low-hanging fruit
News front - General Mills leading nutrition improvements
News front - FDA classifies high-risk food facilities
News front - Grains group disseminates nutrition curriculum
News front - Savory, salty dominate new snack products
In Brief
News - Nielsen: Baking industry faces tough times
News - Blue Diamond breaks ground for almond facility
News - Tate & Lyle reopens Alabama sucralose plant
News - Sun, sand and bakers
News - New products trending in Pacesetters report
News - Honey shows gluten-free potential
News - FDA updates the Bad Bug Book
News - DuPont launches online resource
News - Flash mob promotes whole grains
News - Smart bread, smart package
News people
In Memoriam
Industry Survey - The Dreamspace Project
Kronos Foods - Shape of Things to Come
Pies - Homemade Pie Baked Commercially
Marketing Q&A - More Than Just a Website
Sodium Reaction - Ways to Cut Sodium
Flour: The Ingredient - Before It's Mixed
Ingredient App - Whole Grain without the Grit
Automated Depositing - Speed Meets Accuracy
Cookie and Cracker Processing - Crafting Creativity
Packaging Materials - Presentation Matters
Industry Insight - Building a Successful Manufacturing Team
Quality & Efficiency - Raising the Bar
Industry Images - Where the industry united
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - Baking & Snack - May 2012
Baking&Snack - May 2012 - 2
Baking&Snack - May 2012 - 3
Baking&Snack - May 2012 - 4
Baking&Snack - May 2012 - 5
Baking&Snack - May 2012 - 6
Baking&Snack - May 2012 - 7
Baking&Snack - May 2012 - 8
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - 10
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - Editorial - Beyond the low-hanging fruit
Baking&Snack - May 2012 - 13
Baking&Snack - May 2012 - News front - FDA classifies high-risk food facilities
Baking&Snack - May 2012 - In Brief
Baking&Snack - May 2012 - News - Blue Diamond breaks ground for almond facility
Baking&Snack - May 2012 - 17
Baking&Snack - May 2012 - News - New products trending in Pacesetters report
Baking&Snack - May 2012 - News - Honey shows gluten-free potential
Baking&Snack - May 2012 - News - Smart bread, smart package
Baking&Snack - May 2012 - 21
Baking&Snack - May 2012 - In Memoriam
Baking&Snack - May 2012 - 23
Baking&Snack - May 2012 - Industry Survey - The Dreamspace Project
Baking&Snack - May 2012 - 25
Baking&Snack - May 2012 - 26
Baking&Snack - May 2012 - 27
Baking&Snack - May 2012 - 28
Baking&Snack - May 2012 - 29
Baking&Snack - May 2012 - 30
Baking&Snack - May 2012 - 31
Baking&Snack - May 2012 - 32
Baking&Snack - May 2012 - 33
Baking&Snack - May 2012 - 34
Baking&Snack - May 2012 - 35
Baking&Snack - May 2012 - 36
Baking&Snack - May 2012 - Kronos Foods - Shape of Things to Come
Baking&Snack - May 2012 - 38
Baking&Snack - May 2012 - 39
Baking&Snack - May 2012 - 40
Baking&Snack - May 2012 - 41
Baking&Snack - May 2012 - 42
Baking&Snack - May 2012 - 43
Baking&Snack - May 2012 - 44
Baking&Snack - May 2012 - 45
Baking&Snack - May 2012 - 46
Baking&Snack - May 2012 - 47
Baking&Snack - May 2012 - 48
Baking&Snack - May 2012 - Pies - Homemade Pie Baked Commercially
Baking&Snack - May 2012 - 50
Baking&Snack - May 2012 - 51
Baking&Snack - May 2012 - 52
Baking&Snack - May 2012 - 53
Baking&Snack - May 2012 - 54
Baking&Snack - May 2012 - 55
Baking&Snack - May 2012 - 56
Baking&Snack - May 2012 - 57
Baking&Snack - May 2012 - 58
Baking&Snack - May 2012 - Marketing Q&A - More Than Just a Website
Baking&Snack - May 2012 - 60
Baking&Snack - May 2012 - 61
Baking&Snack - May 2012 - 62
Baking&Snack - May 2012 - 63
Baking&Snack - May 2012 - 64
Baking&Snack - May 2012 - Sodium Reaction - Ways to Cut Sodium
Baking&Snack - May 2012 - 66
Baking&Snack - May 2012 - 67
Baking&Snack - May 2012 - 68
Baking&Snack - May 2012 - 69
Baking&Snack - May 2012 - 70
Baking&Snack - May 2012 - Flour: The Ingredient - Before It's Mixed
Baking&Snack - May 2012 - 72
Baking&Snack - May 2012 - 73
Baking&Snack - May 2012 - 74
Baking&Snack - May 2012 - 75
Baking&Snack - May 2012 - 76
Baking&Snack - May 2012 - 77
Baking&Snack - May 2012 - 78
Baking&Snack - May 2012 - Ingredient App - Whole Grain without the Grit
Baking&Snack - May 2012 - 80
Baking&Snack - May 2012 - Automated Depositing - Speed Meets Accuracy
Baking&Snack - May 2012 - 82
Baking&Snack - May 2012 - 83
Baking&Snack - May 2012 - 84
Baking&Snack - May 2012 - 85
Baking&Snack - May 2012 - 86
Baking&Snack - May 2012 - 87
Baking&Snack - May 2012 - 88
Baking&Snack - May 2012 - Cookie and Cracker Processing - Crafting Creativity
Baking&Snack - May 2012 - 90
Baking&Snack - May 2012 - 91
Baking&Snack - May 2012 - 92
Baking&Snack - May 2012 - 93
Baking&Snack - May 2012 - 94
Baking&Snack - May 2012 - 95
Baking&Snack - May 2012 - 96
Baking&Snack - May 2012 - Packaging Materials - Presentation Matters
Baking&Snack - May 2012 - 98
Baking&Snack - May 2012 - 99
Baking&Snack - May 2012 - 100
Baking&Snack - May 2012 - Industry Insight - Building a Successful Manufacturing Team
Baking&Snack - May 2012 - 102
Baking&Snack - May 2012 - 103
Baking&Snack - May 2012 - Quality & Efficiency - Raising the Bar
Baking&Snack - May 2012 - 105
Baking&Snack - May 2012 - Industry Images - Where the industry united
Baking&Snack - May 2012 - 107
Baking&Snack - May 2012 - 108
Baking&Snack - May 2012 - Calendar of Events
Baking&Snack - May 2012 - Innovations
Baking&Snack - May 2012 - Ingredient News
Baking&Snack - May 2012 - 112
Baking&Snack - May 2012 - Products & Packaging
Baking&Snack - May 2012 - New on the Shelf
Baking&Snack - May 2012 - 115
Baking&Snack - May 2012 - Marketplace
Baking&Snack - May 2012 - 117
Baking&Snack - May 2012 - 118
Baking&Snack - May 2012 - 119
Baking&Snack - May 2012 - 120
Baking&Snack - May 2012 - Ad Index
Baking&Snack - May 2012 - New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - 123
Baking&Snack - May 2012 - 124
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