bake - July 2018 - 34

SUPPLY SIDE ECONOMICS

f roS ting s

FESTIVE

34

2018

THE FALL ISSUE

THE GOLD
STANDARD
Belgian
chocolate maker
Callebaut has introduced a
new flavor and color to its finest
Belgian chocolate range. Caramel
chocolate "gold" joins the ranks
of classic dark, milk and white
chocolate. Gold chocolate is
produced entirely in Belgium
from the bean.

CAKE TO GO
One innovative product featured at the 2018 National Restaurant
Association Show was cake in a jar, known as CakeLove cake
and icing. Created by Warren Brown in Alexandria, Virginia,
CakeLove was developed based on consumer demand for products with cream cheese frosting.
The jars are available in three sizes (2-ounce, 4-ounce and
12-ounce) and come in a wide variety of flavors including Salty
Caramel, Key Lime, Coco Piña, Red Velvet and Mocha. This product is ready to serve with a resealable lid.
Brown is host of The Food Network's "Sugar Rush" and is an
accomplished entrepreneur with a spirited passion for enjoying
life. Brown left his career as a lawyer to become a baker in 2000.
Armed with a credit card and a sense that people wanted something better than what was currently on the market, he founded
CakeLove. 

©John Unrein-Sosland Publishing Company

Bakery and cake decorating suppliers are making
it easier than ever for cake decorators to control
portions and spread on the profits. The following are
several key innovations from leading suppliers:
New from Brill, a CSM Bakery Solutions Company,
the DecoPro ready-to-use decorating bag is pre-filled
with Brill buttercrèmes in a convenient, resealable
format, driving labor efficiency and portion control
for your business. With 24 ounces of buttercreme per
decorating bag, you can be sure to limit over-icing and
reduce waste. Each bag is perfectly portioned to decorate 24 1-ounce cupcakes. DecoPro is filled with the
superior-formulated Brill Decorating Buttercrémes.
Brill icings offer a smoother mouthfeel and a more
delicious taste because of our unique sugar grinding
process, which allows us to use the finest granulations
commercially available.
DecoCrèmes Icings from Lawrence Foods have a
clean, light mouthfeel that's never greasy. The viscosity is perfect, and it's so easy to spread, it actually
minimizes normal ergonomic strain. And the lighter
density delivers better yields, which means more
cakes per pail and higher margins for cake decorators.
Bakers and decorators love the performance and
quality of Dawn Buttercreme Style Icings and Bases.
Dawn icings are formulated to meet a broad range of
decorator needs; the icings can be easily spread to
base ice cakes yet are also firm enough for piping and
holding designs.
From Flavor Right, Custom Ice is a ready-to-whip
icing that's much easier to work with than traditional
buttercream and you can expect more consistent
results. You'll save time, especially on clean-up. And
you'll find Custom Ice customizes nicely with flavors,
sweeteners and colors.
Rich's Bettercreme non-dairy icing is preferred by
decorators who appreciate the lightness because it offers endless decorating opportunities. For base icing,
it glides on without cracks or tears. It makes flowers,
borders and distinctive design work a breeze.

Make
caramel
cake pops!



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

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://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
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com