bake - September 2016 - 8

news bites

Guild Launches
Artisan Baker
Certiﬁcation

General Mills Files
Patent on GlutenFree Oats

The Bread Bakers Guild of America

A General Mills, Inc. patent application

is pleased to announce the launch of

on a method and system designed

the ﬁrst phase of the Artisan Baker

to establish gluten-free oats was

Certiﬁcation Program: Certiﬁed Bread

published July 21. Various mechanical

Baker. The goal of the program is to

differentiation operations on a combi-

establish and measure the core skills of

nation of grains, including oat grains

an artisan baker.

and gluten-containing grains, allow the
oat grains to have gluten levels below

Beneﬁts of Certiﬁcation: Demonstrates

20 parts per million (p.p.m.), prefer-

knowledge and skill to staff, peers,

ably 10 p.p.m.

managers and the public. Shows
commitment to the highest levels of

The gluten-free oats then may be

professionalism and care. Opens career

Callebaut Chef Russ Thayer ﬁnishes his velvet

used in a range of gluten-free oat food

options for professionals. Elevates

Belgian white chocolate and pistachio mousse.

products, including cereal and granola

self-esteem and pride in one's work.

products, according to the patent US

Improves credibility with employers

pasta with beef cheek ﬁlling served

2016/0207048 A1. U.S. federal govern-

and the general public. For more infor-

with a rich butter sauce. Tomasello

ment rules require products labeled as

mation, visit www.bbga.org.

featured an Italian play on the classic

gluten-free to have a maximum gluten

PBJ sandwich with a brioche con

level of 20 p.p.m.

Callebaut Hosts
'Eatalian' Event
Callebaut Belgian Chocolate recently

gelato pastry action station. Thayer
created an équateur mousse with
saffron orange cremeux, a pistachio

Toppers Pizza Rises

mousse with cherry compote and

In its most recent quarter, Toppers

hazelnut and caramel-ﬁlled pizelles.

Pizza saw sales increase 5.2 percent as
it added to its rapidly growing fran-

hosted an "Eatalian" Chocolate Lounge
at Eataly Chicago.  Pastry chefs, savory
chefs and members of the Chicago
restaurant community were in atten-

President Signs
GMO Labeling Bill

chise system by opening the brand's
second Sioux Falls, South Dakota
location and one unit in Kansas City,
Missouri. The brand also signed three

dance to celebrate the rich history
of Belgian chocolate. Callebaut Chef

President Barack Obama on July

additional multi-unit development

Russ Thayer collaborated with Eataly

29 signed S. 754, which directs the

franchise deals that will ultimately

Executive Chef Rob Wing and Eataly

Secretary of Agriculture to establish

open up 41 new locations for busi-

Pastry Chef Tina Tomasello to create

a national mandatory bioengineered

ness. Six of those units will be in North

an assortment of Italian-inspired bites

food disclosure standard.

Carolina, 13 will be in Colorado and
Wyoming and 22 will be located in

with a Belgian chocolate twist. The

Virginia and Maryland.

chocolate lounge is part of an ongoing

The law nulliﬁes the Vermont manda-

series of events organized by Callebaut

tory GMO labeling law that took effect

to educate, inspire and celebrate chefs

July 1. The law requires food manu-

"We're incredibly excited about the

across the country.

facturers to disclose the presence of

opportunity to continue to expand the

bioengineered ingredients in one of

Toppers brand nationwide. Our model

The menu lineup included a decadent

three ways: text on the package, a

and focus on multi-unit development

buffet of bite-sized traditional Italian

symbol on the package or a link to a

give us the chance to steal business

desserts, along with the following chef

web site (a quick response code or

away from the big guys," said Scott

offerings: Wing prepared a cocoa nib

similar technology).

Gittrich, founder of Toppers Pizza.

08 < SEP 2016 | bakemag.com
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bake - September 2016

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