bake - Febuary 2016 - 58

products

ORGANIC AND NON GMO

PREMIUM FROSTINGS

TOP TOAST

Organic Keimkraft Flour Blend features
9 Sprouts for Nutrition, Freshness and
Flavor. Adding 10% of Keimkraft ﬂour will
naturally vitalize your baked goods and
pasta. Products made with Keimkraft are
natural sources of nutrition, are richer in
taste and full of ﬂavor, and stay fresh longer. Certiﬁed European organic and non
GMO. Contact US distributor A. Oliveri &
Sons at (201) 319-9112.

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 and
create visual appeal with their confections. www.dawnfoods.com

Foodservice operators can take advantage of this rising trend with artisan bread
recipes in the new Top Toast program
from Euro-Bake. Recipes such as Brussels
Sprouts Salad Grilled Toast use ﬂavorful
ingredients such as smoky bacon, fried
Brussels sprouts and zesty lemon atop
new, thinly-sliced Crusty Sports Bread.
To view all of the Top Toast recipes, visit
EuroBakeUsa.com/Top-Toast/.

CRYOGENIC FREEZING

NON-GMO STEVIA

ONE BUN SQUARES

Hygienically-designed cryogenic tunnel
freezers and spiral freezers from Linde
represent the state-of-the-art for freezing
par-baked goods on a continuous basis.
Linde has been the pioneer in cryogenic
food freezing and chilling solutions for
decades. The Linde food team performs
in-plant assessments and works with
food processors to develop optimal solutions. www.lindefood.com

Since 2008, Pyure Brands has been educating food and beverage companies that
Pyure's plant-based stevia sweetener, the
ﬁrst organic, non-GMO stevia on the market, is the sugar reduction and sweetening
solution. Now a key sweetener ingredient
in hundreds of food and beverage products, Pyure's stevia reduces the amount
of added sugars 30-50% while providing
great taste. www.pyuresweet.com

Ozery Bakery introduces new Organic
One Bun Squares, pre-sliced, square,
skinny sandwich buns that are less than
200 calories per serving. Also new are Soft
Ciabatta Thins, the ﬁrst true Italian Ciabatta bread crafted to make the ultimate
sandwich: perfectly square, soft, thin, presliced and less bready. All Ozery products
are non-GMO certiﬁed, vegan, low-fat and
kosher. US.OzeryBakeryInc.com

58 < FEB 2016 | bakemag.com

http://www.dawnfoods.com http://www.EuroBakeUsa.com/Top-Toast/ http://www.lindefood.com http://www.pyuresweet.com http://US.OzeryBakeryInc.com http://www.bakemag.com

bake - Febuary 2016

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

bake - February 2016
Editor's Note - How to create the wow
Table of Contents
News Bites - Premium Chocolate Drives Sales
Egg Supplies on the Rebound
Guidelines Examine Refined Grains
Personality Spotlight - Amanda Rockman
Management - Online Financing
Labor Front - Watching What They Eat
Ingredients - Coming on Strong
Equipment - Dividing and Rounding Dough
A catered affair to remember
Wedding planners
Catered events
Easter promotions
Bread and Baking - Boom Time for Artisan Bread
Cake - Spring Cakes
Cookies Go Global
Cafe - Fired by Coal
Flavored by Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - Febuary 2016 - Editor's Note - How to create the wow
bake - Febuary 2016 - 2
bake - Febuary 2016 - 3
bake - Febuary 2016 - 4
bake - Febuary 2016 - 5
bake - Febuary 2016 - Table of Contents
bake - Febuary 2016 - 7
bake - Febuary 2016 - Guidelines Examine Refined Grains
bake - Febuary 2016 - 9
bake - Febuary 2016 - Personality Spotlight - Amanda Rockman
bake - Febuary 2016 - 11
bake - Febuary 2016 - Management - Online Financing
bake - Febuary 2016 - 13
bake - Febuary 2016 - Labor Front - Watching What They Eat
bake - Febuary 2016 - 15
bake - Febuary 2016 - Ingredients - Coming on Strong
bake - Febuary 2016 - 17
bake - Febuary 2016 - Equipment - Dividing and Rounding Dough
bake - Febuary 2016 - 19
bake - Febuary 2016 - A catered affair to remember
bake - Febuary 2016 - 21
bake - Febuary 2016 - 22
bake - Febuary 2016 - 23
bake - Febuary 2016 - 24
bake - Febuary 2016 - 25
bake - Febuary 2016 - 26
bake - Febuary 2016 - 27
bake - Febuary 2016 - 28
bake - Febuary 2016 - 29
bake - Febuary 2016 - Wedding planners
bake - Febuary 2016 - 31
bake - Febuary 2016 - 32
bake - Febuary 2016 - 33
bake - Febuary 2016 - Catered events
bake - Febuary 2016 - 35
bake - Febuary 2016 - 36
bake - Febuary 2016 - 37
bake - Febuary 2016 - Easter promotions
bake - Febuary 2016 - 39
bake - Febuary 2016 - 40
bake - Febuary 2016 - 41
bake - Febuary 2016 - Bread and Baking - Boom Time for Artisan Bread
bake - Febuary 2016 - 43
bake - Febuary 2016 - 44
bake - Febuary 2016 - 45
bake - Febuary 2016 - 46
bake - Febuary 2016 - 47
bake - Febuary 2016 - Cake - Spring Cakes
bake - Febuary 2016 - 49
bake - Febuary 2016 - 50
bake - Febuary 2016 - 51
bake - Febuary 2016 - Cookies Go Global
bake - Febuary 2016 - 53
bake - Febuary 2016 - Cafe - Fired by Coal
bake - Febuary 2016 - 55
bake - Febuary 2016 - Flavored by Coffee
bake - Febuary 2016 - 57
bake - Febuary 2016 - Products
bake - Febuary 2016 - 59
bake - Febuary 2016 - Product Showcase
bake - Febuary 2016 - 61
bake - Febuary 2016 - Classifieds
bake - Febuary 2016 - 63
bake - Febuary 2016 - 64
bake - Febuary 2016 - 65
bake - Febuary 2016 - Ad Index
bake - Febuary 2016 - Online - BakeMag.com
bake - Febuary 2016 - 68
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