IBIE - 2013 Show Daily, Tuesday - 4

New technology targets emerging wholesale bakeries With more than 50 years of innovative design and manufacturing expertise, Burford Corp. (Booth No. 4707) has rolled out two new systems at IBIE to help small- to mid-level wholesale bakeries automate their operations. The Burford Entry Level (EL) Topper includes the company’s patented rotary dispense system, which applies a wide variety of toppings and provides labor savings. The stainless steel and aluminum system features a quick change template and a hopper agitator to prevent bridging of toppings. Additionally, the company in- troduces its Entry Level Twist Tyer system that can be used with manual or semi-automated bag loaders to improve the efﬁciency of the bakery packaging process. The new series of equipment allows Burford to enter new markets, according to Clay Miller, sales engineer. “We are excited to introduce the new EL series that takes us back to the basics,” he said. “Designed specifically with the small to mid-level bakery in mind, the Entry Level Twist Tyer System and the Entry Level Topper provide practical solutions with proven results.” — Dan Malovany At IBIE, exhibitors are offering new systems that help burgeoning wholesale bakeries automate their operations. Pillsbury ramps up its cake decorating competition The contestants for the 13th Annual Retail Bakers Association (RBA) Pillsbury Bakers’ Plus Creative Decorating Competition will get the chance to showcase their skills on three new competition categories. In addition to Flowers and Sprays, Wedding Cake, Rolled Fondant, Custom Design and Sculpted Cakes, contestants will compete in Groom’s Cake, Fantasy Flower and Two Tier Fondant Baby Shower. The Fantasy Flower category is open to the baker’s imagination, said Robert Ayers, Creative Decorating Competition co-chair. “They have to be unrealistic, not true to nature.” The Groom’s Cake category will pair well with the wedding cakes, and the baby shower cake must be covered in fondant with fondant elements. The competition also allows decorators to bring tools with them, a departure from previous competitions. The sponsors for this year’s contest include General Mills/Pillsbury and RBA along with category sponsors Bakery Crafts (Rolled Fondant), Chefmaster (Flowers and Sprays), CSM Bakery Products (Sculpted Cakes), DecoPac (Custom Design) and Pfeil & Holing (Wedding Cake). For the first time ever, non-RBA members have the chance to participate, provided they currently work full- or part-time in a cake/ cupcake shop, retail or supermarket bakery and have at least two years of experience. The contestants selected based on portfolio submissions were Elizabeth Balderaz, Three Brothers Bakery; Emily Pile, Karen’s Bakery Café; Stephanie Wertman, Sugarland; and Shanon Buckner of Sweet Nothings Fine Cakes and Desserts. In addition, the following contestants were chosen through the traditional RBA affiliate competitions: Keenan Richards, Jerry’s Foods; Mariah Carey, Cothran’s Bakery; Tamara Mugerauer, Tamara’s the Cake Guru; Emma McAdow, Busken Bakery; Karen Thompson, Ele Cake Company; Ashley Spitzer, Creative The competition for this year’s Cake Decorating Competition is high with $14,000 in prize money on the line. Cakes; and Krystina Gianaris of Cake and Company. The competition was held on the show floor over the course of three days. The winners will be announced at an awards ceremony scheduled for 11 a.m. tomorrow morning on the Amoretti Demo Theater stage. — Bob Sims Bay State shows how it has grown Much has changed for Bay State Milling, Quincy, MA, since IBIE 2010. Expansion has come through personnel hiring and acquisitions. Colleen Zammer joined Bay State Milling as director of product marketing shortly after IBIE 2010. Since then, the company has hired four people for product development and increased the size of its technical services team, Ms. Zammer said. She added the company has al- 4 • IBIE • most doubled its sales force in the past year. The company’s booth at IBIE 2013 shows how the expansion has been put to use to hit marketing trends. Bay State Milling promoted whole grain sprouted flour, multigrain gluten-free pizza crust and an ancient grain flour blend. Additionally, the company opened the Rothwell GrainEssentials Center, which is geared toward product development. Tuesday, October 8, 2013 In August 2012, it acquired T.J. Harkins Basic Commodity Brokers, Inc. and its subsidiaries. Based in Bolingbrook, IL, T.J. Harkins supplies sesame and edible seeds, sweet spices, ancient grains, specialty grain flours and grain blends. In September of this year, Bay State Milling acquired Certified Foods, Inc., a supplier of conventional, organic and glutenfree flours, including the Joseph’s Best brand. Based in Woodland, CA, Certified Foods employs a combination of traditional stone milling and modern milling technologies to produce an array of whole grain flours across range of specifications. Whole grain flours produced by Certified Foods include brown rice, amaranth, buckwheat, corn, durum, millet, quinoa, sorghum, teff, rye and wheat. — Jeff Gelski

IBIE - 2013 Show Daily, Tuesday

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