bake - April 2019 - 43
WINNING PROMOTIONS
GLOBAL TRENDS ON THE HORIZON
IBIE
GET READY FOR VEGAS
Cake decorators, pastry artists and many more are certain
to benefit from attending the upcoming International Baking Industry Exposition (IBIE), which will take place Sept.
7-11 in Las Vegas. The Retail Bakers of America Bakers
Center, brought to you by Bundy Baking Solutions, will
feature 42 demos on two stages. On the Revent Celebrity
Stage, there will be 11 demos, including presentations by
Buddy Valastro Jr., Ciril Hitz, Peter Yuen, Nicholas Lodge,
Jacquy Pfeiffer and Bread Bakers Guild of America bakers/
members Jory Downer, Matthew McDonald, Nicky Gusto
and Solveig Tofte.
On the American Cake Decorating Stage, there will be
11 demos, including presentations by Kathleen Lange, Jorg
Amsler, Bronwen Weber and Ruth Rickey. In one corner,
there will be a Skills Station, where you can try your hand
at fondant molding and other hands-on skills. Amsler is
among those cake decorators who will do sessions.
The RBA Creative Cake Decorating Competition will also
be held within the pavilion and hosted by acclaimed host
and food show presenter Angela May.
"Cake decorating is truly an art form worthy of recognition, appreciation and celebration," says Lynn Schurman of
the Retail Bakers of America. "There is no better place to
experience the artistry and passion of cake decorating than
at IBIE - the international stage where the entire industry
gathers. During this prominent contest, teams will compete
for the Pillsbury Bakers' Plus Grand Champion Trophy.
Sponsored by Anne-Sophie Pic and Annie Féolde,
the Sirha World Cuisine Summit during Sirha 2019 in
Lyon, France, proved both surprising and enlightening.
Exceptional speakers including Amir Nahai, Olaf Koch
and Chef Alvin Leung shared their views on the major
challenges facing the future of the food industry.
Three key influences globally on the rise are flexitarism, locavorism and practicality. Issues concerning the
quality and selection of products are among the first
mentioned by consumers: they feel responsible for what
they order and what they eat, as well as for the consequences on their health and the environment in general.
As a result, demand for vegetal and local food is
soaring and affects all types of catering as well as the
suppliers. The focus on health does not preclude the pleasure of eating, as consumers want to do their bodies good
while eating good and natural foods, regardless of the
type of catering establishments and region of the world.
Finally, today's consumers and chefs are now in
constant contact so as to better enjoy, avoid the irritants
and offer a smoother eating experience.
are increasingly aware
"of Consumers
the impact they have on the
environment.
"
- Marie-Odile Fondeur, Sirha
THE SUMMER ISSUE
2019
43
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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