bake - April 2019 - 20

the power of

BREAD
The International Artisan Bakery Expo offered
bread and pizza solutions under one roof.
BY JOHN UNREIN
Leading craft bakers and professional educators

Using innovative ingredients like Sensation sensory

Peter Yuen dem-

from the bread industry convened March 5-7 in Las

enhancer (with the taste of semolina crackers) from

onstrated tips and

Vegas for the first International Artisan Bakery Expo

Lesaffre, you can bring a natural nutty flavor to

techniques for

to spread the word about the power of bread, as

breads such as a twisted baguette, another bread

laminated doughs

well as pizza.

that Zimmermann demonstrated.

For those who may be intimidated by complicated

"It is easy to shape. You can twist it and bake it right

techniques, Pierre Zimmermann, Master Baker and

away," he said. "It is helpful to be in front of your

owner of La Fournette in Chicago, demonstrated a

customers when you make these breads because it

convenient and simple method of producing artisan

gives them an interesting show."

such as croissants
and kouign amann.

breads that your customers can watch you bake and
enjoy inside your cafe with ease.

Expanding the horizons of craft baking
Held in conjunction with the annual International

"We make fougasse every day in Chicago," he said

Pizza Expo, founded in 1985, the IABE featured

during a demo at the Lesaffre Corp. booth. "It's a

dozens of bakery exhibitors, including King Arthur

bread that bakes very quickly and doesn't require

Flour and Central Milling, that showcased the enticing

years of shaping experience like a baguette."

combination of premium bread and pizza flours for a
wide range of applications.

distinguished by diagonal cuts in the middle, which

Exhibitors such as AB Mauri (Burgen premium bread

resemble a wheat stalk. This bread can be flavored

mixes), Abel & Schafer (new Massa Madre Ferment),

with sundried tomatoes and thyme, or any other

ADM (new organic flour), Ardent Mills (whole grains

spices your customers might enjoy.

and multigrain breads), Bay State Milling (BeneGrain
sprouted grains and flours), Corbion (clean label solu-

During the baking process, Zimmermann recom-

tions) and General Mills Convenience & Foodservice

mends, you want a good amount of steam to maxi-

(artisan bread flours) presented innovative products

mize oven spring.

for bakers of all types.

20 < APR 2019 | bakemag.com

PHOTOS BY JOHN UNREIN

Fougasse is the French version of focaccia and is



http://www.bakemag.com

bake - April 2019

Table of Contents for the Digital Edition of bake - April 2019

bake - April 2019
Editor's Note - THE CONVENIENCE ISSUE: infused edibles
Contents
Management - THE FUTURE of Sprouted Grains
Technical Corner - Demystifying Preferments
Practical Marketing - NEW YORK meets DENVER
Equipment Innovations - Aluminum Soldiers
Infused edibles
The Power of BREAD
Chocolate & Decorating - Chocolate GLAZES
Cakes - Celebrating SWEETS
Sweet Goods - IBIEducate
Breads - The Importance of Water Quality
CAKENOMICS
Pump Up the Flavor
TIME SAVING TIPS - Craveable Desserts
SUPPLY SIDE ECONOMICS - THE CLEANER LABEL REVOLUTION
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Ad Index
Formula of the Month - Chocolate Brioche Donuts
bake - April 2019 - bake - April 2019
bake - April 2019 - bake - April 2019
bake - April 2019 - 2
bake - April 2019 - Editor's Note - THE CONVENIENCE ISSUE: infused edibles
bake - April 2019 - 4
bake - April 2019 - 5
bake - April 2019 - Contents
bake - April 2019 - Management - THE FUTURE of Sprouted Grains
bake - April 2019 - 8
bake - April 2019 - Technical Corner - Demystifying Preferments
bake - April 2019 - Practical Marketing - NEW YORK meets DENVER
bake - April 2019 - Equipment Innovations - Aluminum Soldiers
bake - April 2019 - Infused edibles
bake - April 2019 - 13
bake - April 2019 - 14
bake - April 2019 - 15
bake - April 2019 - 16
bake - April 2019 - 17
bake - April 2019 - 18
bake - April 2019 - 19
bake - April 2019 - The Power of BREAD
bake - April 2019 - 21
bake - April 2019 - 22
bake - April 2019 - Chocolate & Decorating - Chocolate GLAZES
bake - April 2019 - 24
bake - April 2019 - 25
bake - April 2019 - Cakes - Celebrating SWEETS
bake - April 2019 - Sweet Goods - IBIEducate
bake - April 2019 - 28
bake - April 2019 - 29
bake - April 2019 - Breads - The Importance of Water Quality
bake - April 2019 - 31
bake - April 2019 - 32
bake - April 2019 - 33
bake - April 2019 - 34
bake - April 2019 - CAKENOMICS
bake - April 2019 - Pump Up the Flavor
bake - April 2019 - 37
bake - April 2019 - 38
bake - April 2019 - 39
bake - April 2019 - TIME SAVING TIPS - Craveable Desserts
bake - April 2019 - 41
bake - April 2019 - SUPPLY SIDE ECONOMICS - THE CLEANER LABEL REVOLUTION
bake - April 2019 - WINNING PROMOTIONS
bake - April 2019 - INNOVATIVE PRODUCTS
bake - April 2019 - 45
bake - April 2019 - Product Showcase
bake - April 2019 - 47
bake - April 2019 - 48
bake - April 2019 - Ad Index
bake - April 2019 - Formula of the Month - Chocolate Brioche Donuts
bake - April 2019 - 51
bake - April 2019 - 52
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