Cake and Bread

INTERBAKE CHINA 2009
The 13th China Bakery Exhibition

Organizer: Canton Universal Fair Group Ltd
Co-organizers: Guangdong Science &Technology Exchange Center
Supporters: China Chambers of Commerce; All-China Federation of Industry & Commerce; All-China Bakery Association

The Chinese Bakery Market
9.8 percent average annual economic growth rate since the reformation and opening, this kind of increase rate is only to be found in China. The foodstuffs industry in particular is regarded as one of the central pillars of the Chinese national economy. Since the introduction of the policy of liberalization and economic reform, this sector has developed at a breathtaking pace; the total annual production of all bakery and confectionery companies was 5.4 million tons, at an equivalent value of 6.87 billion EUR?2005?. Besides, Baking Products have been keeping the rate of rise about 14% in Chinese market in the recent years, which is far beyond the rate of rise of food industry. As a result, the sector as a whole is rapidly expanding and offers foreign companies excellent opportunities. Whether for machines, production, product design or packaging, western expertise is very much in demand and attracts lively market interest. In 21st century, normalized and specialized raw materials, the advanced production technology, the advanced processing equipment abroad will be adopted in baking industry.

Exhibition Introduction
The lnterbake China 2009, which is one of the largest and most influential exhibitions in bakery industry, was sponsored by China Chambers of Commerce; All-China Federation of Industry & Commerce and All-China Federation of Industry & Commerce. It has been held on a yearly basis since 1997, and its success has grown consistently. The figures speak for themselves: in 2000, there were some 200 exhibitors over a total area of 6,100 square meters, while in 2002 the figure had already increased to 412 exhibitors over 23,000 square meters. Interbake China 2006 has attracted 500 exhibitors together with more than 53,000 trade visitors. In 2008, the exhibition turned out to be a great success, it attracted 55,422 visitors and 576 exhibitors, with a total area of 36,000sqm. The focus is on bakery machines and appliances, packaging machines and materials, raw materials, bakery?consultation service and confectionery products – with a constant increase in variety. This makes Interbake China one of the leading trade fairs of the Bakery Equipment, Supplies and Ingredients trade in the Asian region and the biggest one in South Asia.

Schedule of Exhibition
Setting up: May 18-20, 2009 (08:30 a.m. – 17:00 p.m.)
Exhibition Session: May 21-23, 2009 (09:00 a.m. – 16:30 p.m.)
Dismantling: After 4 pm, on May 23, 2009
Venue: Guangzhou International Conference and Exhibition Centre (GICEC)
Address: No. 380, Yue Jiang Zhong Lu, Guangzhou

Exhibition Range
Ovens and accessories; Bakery and pastry-making machinery; Refrigeration, fermenting and air conditioning technology and engineering; Baking agents, raw materials and ingredients; Partly baked and finished products; Ice cream manufacturing; Pasta manufacturing; Furniture and furnishings for shops, cafes and patisseries; Packaging machinery, equipment and material; Decorative items and baking accessories; Cleaning and hygiene; Laboratory and measuring equipment; EDP hardware and software ;Bakery books, institution of education& training, etc.; Services.

Special Activities Plan
1. Forum on Baking Culture and Economy 2009
2. Evaluation of Demonstrating Company Enforcing National Criteria for Moon Cake and Food Filling 2009
3. Evaluation of China Time-honored Brand for Baking and Special Chinese Desserts 2009
4. The 4th Selection and Recommendation of Excellent New Products
5. Bakery Visit

Invite Companies From All Over The World To Promote Trade
Aimed to provide an opportunity of exchange, promotion and cooperation, Interbake China 2009 will be held on May 21-23, 2009, in Guangzhou International Conference and Exhibition Center. With total area of 36,000sq.m.for the fair, exhibitors can not only set up their best images by showing their products, but also explore their customers in the exposition. It is strongly believed that more than 580 exhibitors and about 60,000 visitors will participate in the show. Over 36 key medias will report the most professional, authoritative and influential fair. Various kinds of forums, conferences and promotional activities concerning bakery and confectionery will be held. Members of the associations will be invited to attend the show. You may find that the actual strength of the organizer is very strong. Moreover, attendees will actually be the end users and buyers of the exhibits.

Contact Information:
Contact: Ms. Jane Gu
Tel: 86-20-34072597, 34072598, 34072599
Fax: 86-20-34072596
Skype: interbakechina

Yes, Grants Bakery. A bastion of fine baked goods and – one day a week – a New England tradition.

It’s official. Tomorrow, the 22nd, is the first day of fall.

Which makes today the last day of summer.

I think I might cry.

We, at b, spent the summer sampling ice cream and gelato, frozen custard, fried fish and grilled burgers.

All of which sound a little less appealing when you’re starting to think pumpkins, Halloween costumes and those apple cider donuts a certain Auburn family sells every fall at their orchard.

Which is is precisely why now is such a good time for a jaunt over to Grant’s Bakery on a Saturday afternoon for some yummy baked beans.

Grant’s is, apparently, famous for them.

A little odd for a bakery that, most days of the week, specializes in artistically frosted wedding and birthday cakes, cookies, roasted nuts and other goodies.

But on Saturdays, Grant’s doubles as a veritable bastion of New England – or Franco – culinary tradition, serving up several kinds of baked beans, hot dogs and slaw along with fat chunks of birthday cake or fruit turnovers.

I went in last weekend to pick up some lunch.

And to tell you the truth, my first reaction was neither pleasure nor dismay. I was surprised – not only by the large number of patrons (For a bakery? On a weekend?), but by the dizzying number of bean options to choose from.

I don’t even remember them all.

There were baked beans made with pea beans, yellow eye beans and kidney beans, as well as cholesterol-free baked beans. You could get them with pork and onions or without.

If you’re from Maine, you probably know what all that means.

Me? I’d only ever had “Boston baked.”

The kind with so much molasses it makes your head spin.

And speaking of Boston and molasses – well, you probably don’t want to hear about the 21 people who were killed by a sea of the stuff in the Molasses Tragedy of 1919, do you? At least, not while reading about food.

Back to the beans.

I asked the woman in line behind me what she usually ordered, and she suggested the pea – adding that her husband is partial to the kidney beans, but she doesn’t touch ‘em.

So I got the pea, with hot dogs, coleslaw and bread, for somewhere around $5.50.

They threw in a small slab of cake for 75 cents.

The beans smelled nice in my car. Less sweet, more savory, than any baked beans I’ve had in the past.

I quickly cooked up the dogs when I got home (they come cold, wrapped for transport), and set down to try the meal.

The hot dogs were wonderful. Light and delicious. As was the bread. The beans were warm and earthy, with a mild sweetness and just the right amount of tang. I could see, trying Grant’s version, why they had become so popular over the years. I could eat them every day. And the coleslaw rounded the meal out perfectly. It was much better than most. The cabbage was sliced thin, the dressing just the right consistency – not so thin as to run off, leaving you with a pile of wilted cabbage, but not so thick that it tasted like mayonnaise, either. I’m not even a coleslaw person, and I ate it by the forkful, pairing well with the beans and the hot dogs, and adding a certain lightness and freshness to an otherwise very heavy meal.

Delicious.

I won’t even go into the cake. It was just heavenly – but you’d expect that from a bakery now, wouldn’t you? Grant’s also sells chicken pies, salmon pies and macaroni and cheese weekly: chicken on Thursday, salmon and macaroni on Friday. I highly recommend making the trip next time you’re in the mood for some comfort food.
Tasty tidbits

What: Grant’s Bakery

Where: 525 Sabattus St., Lewiston

When: 7 a.m. to 6 p.m. Monday-Saturday

Why: Delicious cakes and, on Saturdays, franks and several kinds of beans.

Atmosphere: Low-key bakery. No seating.

Price: Moderate. Two franks and a baked bean meal set me back around $5.50

Call: 783-2226 or www.grantsbakery.com

Source: http://www.sunjournal.com/story/283849-3/bsection/Eats_Grants_Bakery/

Have you ever wondered where that fresh loaf of bread you pick up at 9 a.m. comes from?

I’ve always wanted to know, and that led me and Burnaby NOW photographer Larry Wright to the Valley Bakery in North Burnaby, where bakers Paul Tsarouhas and Joseph Cho start work at 4 a.m. each day and prepare a wide variety of breads, pastries and cakes that people are able to enjoy as soon as Valley’s doors open at 9 a.m.

In the fifth instalment of our six-part series on Tough Jobs, you’ll read about a man who loves being a baker and the power of positive thinking.

Tsarouhas told his story about how he’s always wanted to be a baker, ever since he was a child in Montreal.

His passion for his craft kept us awake at a time when we were tired from a full night of following people on the midnight shift.

Tsarouhas also told us that he believes in mind over matter: If you don’t mind, it doesn’t matter.

The only problem Tsarouhas ever had with working an overnight shift was when he had to start at 10 p.m. and finish at 6 a.m. the next day.

But, as Tsarouhas will explain, it isn’t the number of hours or the pay that distressed him enough that he had to go to his boss, Jack Kuyer, to ask for a change.

Here’s the story of Paul Tsarouhas and Joseph Cho at the Valley Bakery.

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Working a 10-to-6 shift doesn’t seem that hard, but don’t try telling that to Valley Bakery’s Paul Tsarouhas.

“I could never get my head around starting work on one day and finishing the next,” said the 29-year veteran baker. “I’m much more comfortable starting work at 4 a.m. and finishing at noon.”

Yes, the 10-to-6 shift Tsarouhas refers to was an overnight shift that began at 10 p.m. one night and didn’t end until the next morning.

Tsarouhas and Joseph Cho are the first bakers in at the longtime North Burnaby business, and, by the time the store opens at 9 a.m., there are rows upon rows of fresh breads, buns, pastries and cakes for customers to buy.

On a recent weekday, NOW photographer Larry Wright and I had the opportunity to see the overnight work being done at Valley Bakery.

“We’re about halfway done today’s order of 400 loaves of bread,” says Tsarouhas just before 6:30 a.m., when we poke our heads through the back door. “It’s been a good day so far.”

Tsarouhas is feeding trays into the oven that goes down almost two metres from eye level.

Each tray of bread takes approximately 20 to 40 minutes to bake at temperatures between 375 and 475 F.

The aroma of fresh bread is heavenly, but the Greek man with the big, hearty laugh doesn’t have time to savour the smell.

It’s Tsarouhas’ job to know what’s gone in the oven and what has to come out.

“I don’t need to look at the clock to know when I have to take something out,” he says.

“We’ve got a really good system here, and it works that I work well with Joseph.”

When the two come into work at 4 a.m., Tsarouhas begins mixing the dough while Cho gets supplies out of the fridge and begins the table work of shaping the various breads, buns and pastries.

Cho’s in his second stint at Valley Bakery, and he’s talking while portioning out two-kilogram slabs of dough that will be made into hamburger buns.

Continue reading:

http://www.canada.com/burnabynow/story.html?id=665ba357-2267-45f7-b9cf-bcf6870c1448&p=2

When news came last month that the Jenny Lee Bakery was closing, Nick Mancini Hartner was sad to hear his relatives were having business problems. But as the owner of a baking business himself, he also thought he might see an opportunity.

Meanwhile, across town, Prantl’s Bakery co-owner Lara Bruhn heard about the longtime Pittsburgh bakery closing in a radio news report that came on as she was getting up one morning. “My husband took one look at me and said, ‘Don’t you even think about it.’ ”

But she did and Mr. Hartner did and now two well-known names in the region’s bakery scene are mixing up a venture to bring a hometown bakery operation back to Downtown’s Market Square, renting the 2,000-square-foot store where Jenny Lee long sold its butterhorns and cinnamon raisin bread.

In the next week or two, the two bakeries plan to open a store with one counter devoted to Mancini’s Bakery breads and pepperoni rolls, while another displays the breakfast items, cookies, cakes and, yes, burnt almond tortes that Shadyside-based Prantl’s has built its reputation on.

“I think our products potentially have a really great synergistic effect,” said Mr. Hartner, who was at the Market Square location yesterday with Ms. Bruhn as they worked to get the space ready.

Back when Jenny Lee closed in August, the landlord said he was interested in finding another bakery to take the space. Nick Nicholas, operator of Nicholas Coffee Co. on the square and the owner of several buildings there, knew that might be a challenge since so many independent bakeries have closed in recent years.

That he got not one, but two, takers reflects both their individual ambitions and their agreement that sharing would reduce expense and risk.

Mr. Hartner has been thinking about expanding since he started a retail bread operation in the Strip District a few years ago. He described the business as a family franchise of the Stowe-based Mancini’s Bakery business that’s been around since the 1920s and is now led by his mother, Mary Mancini Hartner. He’s descended from bakers on both sides, which gives him connections to the Baker family that owned Jenny Lee.

The Market Square store had a good location but the size was intimidating. “It’s actually a fairly big place for a bakery,” he said.

Ms. Bruhn is one of four partners who bought the more-than-40-year-old Prantl’s Bakery almost two years ago from founders Henry and Jane Prantl. The other partners are Annette Mich, Vickie Pisowicz and Ms. Bruhn’s husband, Matthew.

In Shadyside, the strategy has been to maintain traditions that customers have supported for so long. The opportunity to try something a bit different was tempting, said Ms. Bruhn.

Besides, she asked, “How often does a bakery get to move into a bakery?” Taking a space meant for the same use should make it easier to get ready for opening day, which could come soon. In addition, customers are used to coming to that location for baked goods.

It hasn’t hurt that Market Square has seen a bit of a resurgence lately as nearby business developments and a city effort to improve the setting have begun to attract attention. New tenants such as Dunkin’ Donuts combined with familiar places such as Original Oyster House and Primanti Brothers have brought in more customers looking for food.

The two business owners concede opening a new venture during an economic slowdown may not appear to be the best timing. Ingredient prices have been soaring this year and customers are watching their pennies.

In the past, Ms. Bruhn said, people who called in orders over the phone didn’t always ask about pricing. Now they do so regularly.

But sales have held up, both said, and they hope the combination of location and the established brands will make the new store a destination for Downtown office workers.

By Teresa F. Lindeman, Pittsburgh Post-Gazette.

Teresa F. Lindeman can be reached at tlindeman@post-gazette.com or at 412-263-2018

Source: http://www.post-gazette.com/pg/08264/913595-28.stm

Related post:

1. Prantl’s, Mancini’s opening joint store in Market Square
2. 2 companies to open Market Square bakery
3. Shadyside’s Prantl’s, Mancini’s take Jenny Lee’s spot

A BAKERY which was heavily infested with mice in London’s East End was ordered to pay almost £6,000 by magistrates.

Environmental health officers discovered the infestation when they visited Rinkoff’s in Vallance Road, Whitechapel.

They found mice droppings on shelves, on the floor, in bakery equipment and on the display baskets containing bread, bagels and rolls.

Officers concerned for public health closed the premises in October, Thames magistrates heard.

But the owners undertook to carry out pest-proofing work and were then allowed to reopen the shop a few days later.

They were fined £4,000 with £1,738 legal costs last Friday after admitting contravening food safety regulations.

Rinkoff’s has now spent £20,000 on refurbishing the premises which has dealt with the failings identified by Tower Hamlets food safety officers, magistrates were told.

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Source: http://www.eastlondonadvertiser.co.uk/content/towerhamlets/advertiser/news/story.aspx?brand=ELAOnline&category=news&tBrand=northlondon24&tCategory=newsela&itemid=WeED17%20Sep%202008%2020%3A50%3A14%3A707

Various kinds of Chinese–made powdered milk and other milk products of dubious quality sold in Ho Chi Minh City are being used for making cakes and yoghurt, a senior health official says.

Dr. Le Truong Giang, deputy head of Ho Chi Minh City Department of Health, says his department on Tuesday has asked the city market management and district people’s committees to carry out mass inspections of milk trade and processing procedures.

Inspectors from the Ministry of Health and concerned departments have inspected many stores and supermarkets in Ha Noi.

They affirmed that contaminated powdered milk produced by China’s Sanlu Group is not available in the country.

In the aftermath of the Sanlu baby formula scandal in China that has left two children dead and more than a thousand with kidney stones, New Zealand dairy company Fonterra, which holds a 43% stake in Sanlu, announced that their milk products with the Anmum, Anlene and Anchor trademarks available in Viet Nam are safe for customers.

A company representative said that the Chinese government has recalled all the melamine-tainted milk from shelves in China.

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Source: http://english.vietnamnet.vn/social/2008/09/804334/

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Deadly milk not sold here

Baby Formula Milk Sold In Country Safe Says Health Minister

Baby formula sold in country safe, says health minister

A bakery has taken the unusual move of reminding its customers that its indulgent treats are not good for you – with the aim of encouraging them to make healthier choices.

Graham’s Bakery has become the first independent bakery in the UK to implement the traffic light food labelling system. The family-owned business, based in Co Down, has broken ranks with the majority of indulgent food producers – who traditionally opt out of using a food labelling scheme – to follow the lead taken by supermarket chains like Sainsbury’s and Asda who use the traffic lights system.

The front of pack labelling system highlights the amount of fat, sugar and salt used in food products in an easy format, using red, green and amber colour codes to signify whether the content is high, medium or low.

Esther Anderson of Graham’s Bakery said she is aware that its indulgent cake range, which includes a Belgian chocolate sponge and banoffee cake, will be sporting mainly red and amber on the box.

“Consumers want to know about the fat and sugar content of the food they are eating and we see it as our corporate responsibility to be clear and honest about that,” said the managing director.

“We are aware that the labels on our products will be mainly red and amber but we are emphasising the fact that our cakes are largely indulgent treats and we are not recommending they are eaten with every meal. We believe everyone deserves a treat now and then, and in moderation this is perfectly acceptable.”

The size of cakes in the new Graham’s indulgent range has also been reduced, so that average portion sizes are smaller.

Ms Anderson added: “The important thing is that consumers have the information they need to make informed choices about their diet to ensure it is balanced. We would never advocate that cake is eaten instead of fruit and veg for example, but, as part of a healthy diet, a small treat will not have an adverse affect.”

As part of a wider drive to make its products healthier, Graham’s has also removed saturated fats, artificial flavours and colouring from the indulgent cakes and is researching ways to include whole grains in its recipes.

–CLAIRE HARRISON HEALTH CORRESPONDENT charrison@belfasttelegraph.co.uk Belfast Telegraph, September 18, 2008 Thursday County Edition

Source: http://www.packagingdigest.com/articleXml/LN853760113.html

Cooking schools, some with Montreal’s most celebrated chefs, offer classes in every type of cuisine. Some are geared for kids

Learn to cook from a chef this fall, whether it’s how to make a traditional loaf of bread, a top restaurant dish you have tasted, or a quick lunch.

The number of professional chefs who have turned teacher has risen like a batch of well-kneaded dough, and courses offered are showing a new level of imagination and entertainment. There’s even a cook-your-

dinner course that is geared to singles interested in meeting other men and women as they help sauté or stir up a meal.

Chefs’ courses are proving popular. One new series, organized with some of Montreal’s most celebrated chefs, is completely booked until Christmas, but you can get on the waiting list for early 2009.

The three big categories of cooking courses remain strong: Italian and Mediterranean, Asian, and vegetarian courses are being offered as usual, some by veterans, some by newcomers.

Which brings up the point that many of the courses in today’s annual list are well known to The Gazette’s food writers, but others are not. In the case of the latter, we have tried to find out as much as possible about the new courses and suggest you do the same before registering. If it’s a new course and offers single sessions, we recommend to take one before committing to a series.

There’s an increase in children’s cooking courses; one school is ready to take pre-schoolers but most are geared to children of elementary school age. Parents who introduce their youngsters early to kitchen skills are likely to find that the effort pays off.

Today’s list begins with the baking category, starting with courses in bread-baking from two experienced baking chefs:

Marc-André Cyr, whose baking experience includes a stint at the Old Montreal restaurant Olive & Gourmando, will teach how to make a variety of loaves, some using flour from the heritage grain red fife, plus Boston brown bread and a slow-rising “no-knead” loaf.

Dominique Homo, a Normandy-born baker who worked with the late French bread guru Raymond Calvel, has set up a professional kitchen to give group classes.

Pastry and cake decorating classes are more numerous. Take note, too, that both the Académie Culinaire and Pearson cooking schools are offering baking classes with their staff chefs.

Source: http://www.canada.com/montrealgazette/news/arts/story.html?id=9ee1a229-6866-47c8-b69c-5593f14d1362