bake - February 2020 - 61
INNOVATIVE PRODUCTS
TRENDING COLORS
CAKE MIXES
CUSTOM ICE
Lawrence Foods Decocremes® Colored
Icings come in an assortment of versatile
trending colors, sure to catch your customer's eye. This fluffy buttercreme icing delivers on flavor and performance as well, with a
light viscosity that's easy to spread.
www.lawrencefoods.com
Dawn has partnered with artisan bakers
from across the country to introduce three
new cake flavors your customers will love.
New Honey, Coconut and Coffee flavors help
build excitement and profits with innovative
new cakes that are distinctly your own.
www.dawnfoods.com
You can expect more consistent results and
time-saving efficiency with this new readyto-whip buttercream-style icing from Flavor
Right. Custom Ice blends well with flavors
and inclusions and maintains beautiful
colors for days without fading...and did we
mention it's fondant's new best friend! Visit
our Facebook page and website to watch
our Mix Master video series featuring all of
our favorite ways to use Custom Ice - the
possibilities are endless!
www.flavorright.com
DARK COCOA POWDER
SPRINKLING JOY INTO BAKING
VEGETABLE OILS
Bensdorp, the premium cocoa brand of
Barry Callebaut, introduces Natural Dark, a
100% natural and flavorful dark cocoa powder with a superior taste experience. In a
consumer test, the new Natural Dark cocoa
powder was approved by consumers from
all over the world. It enables food manufacturers to deliver a rich and chocolaty flavor
in all major applications while offering a
clean label.
www.barry-callebaut.com
Colorful. Sweet. Fun. That's what consumers
are looking for in their cakes, sweet breads
and desserts, and that's what the Sprinkelina® line of Sprinkles from BakeMark is all
about. Offered in a wide variety of colors,
combinations and flavors, Sprinkelina Sprinkles deliver the perfect finish that adds that
extra bit of magic to your cakes, cupcakes,
cookies - whatever you can imagine.
www.yourbakemark.com
AAK offers a wide range of vegetable oils
including canola, primate-free coconut,
organic, corn, palm & palm kernel/RSPO
certified/segregated, soybean/project verified
non-GMO and high oleic sunflower and safflower. With their broad process capabilities
and expertise in fats and oils, AAK develops
innovative and value-adding solutions to address formulation challenges of all kinds and
across many industries, including bakery,
chocolate and confectionery.
www.aak.com
THE SPRING ISSUE
2020
61
http://www.lawrencefoods.com
http://www.dawnfoods.com
http://www.flavorright.com
http://www.yourbakemark.com
http://www.barry-callebaut.com
http://www.aak.com
bake - February 2020
Table of Contents for the Digital Edition of bake - February 2020
Bake - February 2020
Editor's Note - Addressing bakery challenges
Contents
Management - Ecommerce opportunities
Equipment - Scaling up
The French connection
Can pay-for-performance systems work?
Panera earns its bread
Out on display
A nostalgic new bakery in NYC
Chocolate - Chocolate collections to love
Cakes - An exciting partnership
Sweet goods - Capturing the flavor of the cookie
Pastries - Specialty pastries for winter
Foodservice - What's hot for 2020
Cakenomics
Cakenomics - Colorful cakes are blooming
Cakenomics: Time Saving Tips - Graduation season
Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
Cakenomics: Innovative Products
Classifieds
Ad index
Formula of the Month - Gluten-free pizza crust
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - BB - 1
bake - February 2020 - BB - 2
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - 2
bake - February 2020 - Editor's Note - Addressing bakery challenges
bake - February 2020 - Contents
bake - February 2020 - 5
bake - February 2020 - 6
bake - February 2020 - 7
bake - February 2020 - Equipment - Scaling up
bake - February 2020 - 9
bake - February 2020 - The French connection
bake - February 2020 - 11
bake - February 2020 - 12
bake - February 2020 - 13
bake - February 2020 - 14
bake - February 2020 - 15
bake - February 2020 - 16
bake - February 2020 - 17
bake - February 2020 - 18
bake - February 2020 - 19
bake - February 2020 - Can pay-for-performance systems work?
bake - February 2020 - 21
bake - February 2020 - 22
bake - February 2020 - 23
bake - February 2020 - 24
bake - February 2020 - 25
bake - February 2020 - 26
bake - February 2020 - 27
bake - February 2020 - Panera earns its bread
bake - February 2020 - 29
bake - February 2020 - Out on display
bake - February 2020 - 31
bake - February 2020 - 32
bake - February 2020 - 33
bake - February 2020 - A nostalgic new bakery in NYC
bake - February 2020 - 35
bake - February 2020 - 36
bake - February 2020 - 37
bake - February 2020 - Chocolate - Chocolate collections to love
bake - February 2020 - 39
bake - February 2020 - 40
bake - February 2020 - 41
bake - February 2020 - Cakes - An exciting partnership
bake - February 2020 - 43
bake - February 2020 - 44
bake - February 2020 - 45
bake - February 2020 - Sweet goods - Capturing the flavor of the cookie
bake - February 2020 - 47
bake - February 2020 - Pastries - Specialty pastries for winter
bake - February 2020 - 49
bake - February 2020 - Foodservice - What's hot for 2020
bake - February 2020 - 51
bake - February 2020 - 52
bake - February 2020 - Cakenomics
bake - February 2020 - 54
bake - February 2020 - Cakenomics - Colorful cakes are blooming
bake - February 2020 - 56
bake - February 2020 - 57
bake - February 2020 - Cakenomics: Time Saving Tips - Graduation season
bake - February 2020 - 59
bake - February 2020 - Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
bake - February 2020 - Cakenomics: Innovative Products
bake - February 2020 - Classifieds
bake - February 2020 - 63
bake - February 2020 - 64
bake - February 2020 - Ad index
bake - February 2020 - Formula of the Month - Gluten-free pizza crust
bake - February 2020 - 67
bake - February 2020 - 68
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
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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
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