bake - October 2016 - 33
From culinary schools to bakery trade associations,
and distributor of Bloemhof's complete bakery equip-
numerous organizations and individuals are working hard on
ment product line worldwide.
a daily basis to alleviate the pressure of this key issue that is
challenging the future of the bakery and pastry industry.
Joe Gallagher, food equipment business leader for Oliver
Packaging & Equipment Company, says that high-quality
Investing in Your Employees
dough makeup equipment can play a key role in helping
For one, Michael Eggebrecht, president and chief execu-
bridge the workforce skills gap. "We, as an industry, need
tive officer of Artisan Baking Resources, praises groups
to make sure we are putting the highest quality bread
like the Bread Bakers Guild of America, which recently
into each slicer," he says.
announced the launch of the first phase of its new artisan
baker certification program: Certified Bread Baker. The
Luc Imberechts of Bakon USA Food Equipment says
goal of the program is to establish and measure the core
that he strongly believes that advances in bakery
skills of an artisan baker.
equipment automation can help alleviate the skills gap,
adding "It takes the repetitive, sometimes boring, tasks
"I'm very excited to see this bread baker certification
out of the equation or, at least, simplifies the process.
program from the Guild," he says. "It's important to invest
This, in turn, allows people to focus on more creative
in existing employees and help people feel like they have
tasks such as finishing, product creation and recipe
a career."
development."
Benefits of certification include demonstrating knowledge
With the same idea, he adds, "quality cold technology
and skill to staff, peers, managers and the public, as well as
(blast freezing, storage freezing, correct recovery)
showing commitment to the highest levels of profession-
allows to produce longer runs while not compromising
alism and care. Further, certification opens career options
on freshness. Smart operators are using this approach,
for professionals, elevates self-esteem and pride in one's
not just for finished products or ready to decorate
work, and improves credibility with employers and the
items, but also for intermediate - for instance, blank
general public. For more information, visit www.bbga.org.
sponge cakes."
The Retail Bakers of America (www.retailbakersofamerica.
New equipment is getting more user-friendly with easy
org) offers a comprehensive certification program that
interface like touchscreen that makes recipe selection
raises professional standards and verifies the knowledge,
and programming of new recipes far easier, he says. For
skills and abilities that professional bakers bring to the
example, Bakon is unveiling innovative new pasteurizers
marketplace. Certification also increases job opportunities
for pastry, chocolate, catering and ice cream industries
and income for certified bakers and decorators.
with the introduction of a range of Pasto-Cookers that
heat, stir and cool down various preparations.
Investing in Equipment
Eric Baumgartner, president of Bloemhof Inc., points out,
The new Pasto-Cookers from Bakon have pre-set recipes
"The worldwide shortage of bakers has resulted in chal-
that the user can select on a touchscreen. Each recipe is
lenges to find and afford skilled labor." Oliver Packaging
organized in a maximum of seven steps. "Basically, the
& Equipment Company, known for its innovative bread
machine will tell the user what ingredient(s) to add and
slicers and other bakery equipment, and Bloemhof
when. The temperature (heating or cooling), as well as
Inc., specializing in dough makeup equipment, recently
the agitation (clockwise, anticlockwise, intermittent),
announced an exclusive manufacturing license agreement
have all been preset. This allows the chef to rely on his
through which Oliver will become the sole manufacturer
team," Imberechts says.
bakemag.com | OCT 2016 > 33
http://www.bbga.org
http://www.retailbakersofamerica.org
http://www.bakemag.com
bake - October 2016
Table of Contents for the Digital Edition of bake - October 2016
bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
bake - October 2016 - 13
bake - October 2016 - 14
bake - October 2016 - 15
bake - October 2016 - 16
bake - October 2016 - 17
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