bake - January 2016 - 49

products

PREMIUM FROSTINGS

ORGANIC PRODUCT LINE

This ﬁnely milled ﬂour from King Arthur
Flour is made from 100% organic red
wheat that has been sprouted, dried, and
milled, providing a reliable, consistent
solution for sprouted wheat. The sprouting
results in a well-rounded, smooth-tasting
whole grain ﬂour for breads and pastries.
www.kingarthurﬂour.com/professional

Dawn Food Products Inc. announces a
brand-new line of premium buttercreamstyle frostings designed to help customers
captivate consumers with cakes ﬁnished
to perfection. The new line of premium
frostings features a vibrant palette of 15
premixed colors to help cake decorators
meet current style trends.
www.dawnfoods.com

A new range of high-quality organic
solutions from customized to meet your
needs is now available from AB Mauri.
Extensive time and resources were devoted to research, develop and carefully
select enzymes and ingredients to create
superior product performance.
www.abmna.com

PREPORTIONED COOKIE DOUGH

CANDY ADDITIONS

QUICK LAYERS

Bake'n Joy has expanded its FreshBakes Preportioned Cookie Dough line
to include 1 oz. cookies in a convenient
240-count pack. Inspired by the demand
for smaller cookies and dessert items,
Bake'n Joy has formulated these cookies
to be under 150 calories each.
www.bakenjoy.com

These candies from MARS will supercharge your baked desserts and dairybased treats. Whether baked, blended or
used as a topping, these candies are the
perfect enhancement to contemporary
or nostalgic treats, and can work with
any menu or restaurant-bakery concept.
www.mms.com

The new Flexiform from Demarle makes
it easy to assemble your desserts. Build
your layers directly inside. This is a practical way to quickly turn out your recipes
and personalize them however you like.
With your choice of sizes: desserts (4 or
6), cupcakes, bites and ﬁngers.
www.demarle.com

SUPER SPROUT WHOLE WHEAT
FLOUR

bakemag.com | JAN 2016 > 49

http://www.abmna.com http://www.kingarthurflour.com/professional http://www.dawnfoods.com http://www.bakenjoy.com http://www.demarle.com http://www.mms.com http://www.bakemag.com

bake - January 2016

Table of Contents for the Digital Edition of bake - January 2016

Bake -- January 2016
Editor's Note - Beyond Breakfast
Table of Contents
News Bites - Corbion Caravan addresses vital wheat gluten shortage
Chocolatier joins Ambassador Club
A new decorating world record
Ardent supports organic wheat initiative
Personality - Nora Antene
Management - Co-Branding Clout
Labor Front - Monitoring Food Safety
Ingredients - Variations on Chocolate
Equipment - Time-Saving Depositors
Tech savvy
Maximizing mobile
On-demand delivery
Panera’s challenge
The Art of Pastry
Flatbread is Rising
Cupcakes on Parade
Paczki Day and Beyond
Cafe - Wild about Wings
Advanced Blending
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - January 2016 - Bake -- January 2016
bake - January 2016 - 2
bake - January 2016 - Editor's Note - Beyond Breakfast
bake - January 2016 - 4
bake - January 2016 - 5
bake - January 2016 - Table of Contents
bake - January 2016 - Ardent supports organic wheat initiative
bake - January 2016 - Personality - Nora Antene
bake - January 2016 - 9
bake - January 2016 - Management - Co-Branding Clout
bake - January 2016 - 11
bake - January 2016 - Labor Front - Monitoring Food Safety
bake - January 2016 - 13
bake - January 2016 - Ingredients - Variations on Chocolate
bake - January 2016 - 15
bake - January 2016 - Equipment - Time-Saving Depositors
bake - January 2016 - 17
bake - January 2016 - Tech savvy
bake - January 2016 - 19
bake - January 2016 - 20
bake - January 2016 - 21
bake - January 2016 - 22
bake - January 2016 - 23
bake - January 2016 - 24
bake - January 2016 - 25
bake - January 2016 - Maximizing mobile
bake - January 2016 - 27
bake - January 2016 - On-demand delivery
bake - January 2016 - 29
bake - January 2016 - Panera’s challenge
bake - January 2016 - 31
bake - January 2016 - The Art of Pastry
bake - January 2016 - 33
bake - January 2016 - Flatbread is Rising
bake - January 2016 - 35
bake - January 2016 - Cupcakes on Parade
bake - January 2016 - 37
bake - January 2016 - 38
bake - January 2016 - 39
bake - January 2016 - Paczki Day and Beyond
bake - January 2016 - 41
bake - January 2016 - 42
bake - January 2016 - 43
bake - January 2016 - Cafe - Wild about Wings
bake - January 2016 - 45
bake - January 2016 - 46
bake - January 2016 - 47
bake - January 2016 - Advanced Blending
bake - January 2016 - Products
bake - January 2016 - 50
bake - January 2016 - Product Showcase
bake - January 2016 - Classifieds
bake - January 2016 - 53
bake - January 2016 - 54
bake - January 2016 - 55
bake - January 2016 - 56
bake - January 2016 - Ad Index
bake - January 2016 - Online - BakeMag.com
bake - January 2016 - 59
bake - January 2016 - 60
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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