bake - April 2017 - 26

display innovations

From merchandisers
to unique signage,
these solutions put the
spotlight on elegance
and convenience.

into a more convenient place for customers to ﬁnd
the products they demand.
Grab-and-go-options
Alto-Shaam's newest merchandiser product line
includes individually controlled heated shelves that
keep food warm for hours at the highest level of
quality. These merchandisers can improve store
proﬁts with more consumers looking for hot, readyto-eat meals.

BY JOHN UNREIN
Food origin is an important consideration for today's

Featuring exclusive Halo Heat fanless technology for

Bakon USA offers

shoppers, as they want to know how their food is

precise, even temperature, these merchandisers hold

OCF refrigerated

produced, transported and handled, according to

a variety of grab-and-go products, including pizza,

display cases that

the latest ﬁndings in What's in Store 2017, the annual

sandwiches and more.

are engineered

trends publication from the International Dairy Deli

with patented

Bakery Association.

"The individual shelf control gives operators ﬂexibility
over their holding needs," says Robert Simmelink,

lighting and food
preservation tech-

Consumers view health and wellness in two ways:

corporate chef for Alto-Shaam. "Different food items

nology.

fresh, less-processed food with clean labeling and

can be held at different temperatures, allowing opera-

"premiumization," which equates to high quality

tors to merchandise a cross-section of menu items.

ingredients, sourcing, transparency, and storytelling.

The merchandisers highlight the best of your food to
increase impulse purchases by on-the-go consumers

With these trends in mind, it is paramount that your bakery

who need meals that work with their busy lifestyle."

product displays convey a clean and premium image.
Patisserie islands
The following new product solutions from leading

Available from Bakon USA, OCF refrigerated display

equipment suppliers can help transform your bakery

cases are engineered with patented lighting and food

26 < APR 2017 | bakemag.com

http://www.bakemag.com

bake - April 2017

Table of Contents for the Digital Edition of bake - April 2017

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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