bake - May 2018 - abm - 2

DID YOU
KNOW?
* A pinhead of yeast can grow to more than
100,000 lbs. of dry yeast in less than five
days...that's more than two full truckloads
* Yeast comes in three basic forms:
- Cream yeast: standardized liquid
yeast preferred by large industrial
bakeries and highly active, meaning it
has a shorter shelf life
- Compressed yeast: crumbled and
block-formatted yeast utilized by
smaller to mid-sized bakeries
- Dry yeast: the most common form
of yeast typically used by home bakers
and featuring a long shelf life due to
its low moisture content and strain
characteristics
* Charles Fleischmann's son, Julius, would
go on to become the mayor of Cincinnati
from 1900 to 1905 and was an owner of the
Cincinnati Reds professional baseball team
from 1902 to 1915
* Fleischmann's Yeast introduced breadbased spokesperson 'John Dough' in 1912,
more than 50 years before another famous
bakery character from a prominent retail
brand was unveiled
* The village of Griffin Corners, NY -
which served as a summer home for the
Fleischmann family beginning in 1883 -
officially changed its name to Fleischmanns
when it incorporated 30 years later



bake - May 2018

Table of Contents for the Digital Edition of bake - May 2018

bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
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
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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