bake special report may 2022 - 23

We are ahead
of the curve
because of our
global reach. "
New
Novacart's national sales
manager Marc McGregor.
products
Mini Bundt
G9F08540
Bottom Diameter 3-1/32 "
Side wall 1-9/16 "
Top Flare 3-15/16 "
Free-standing
Grease & Warp Resistant
Q&A
Do I need to grease the paper baking molds or paper cups?
It is truly ingredient specific - a basic rule of thumb is if your recipe
requires you to grease a metal pan or paper cup, you might need
to grease the paper molds/cups as well. We recommend doing a
sample test. Samples are provided upon request at no charge. For
especially sticky baked products, we have several molds with a PET
laminate or siliconized interior lining, which may assist in giving the
product a better release from the mold.
Are your paper baking molds microwaveable and/or freezer safe?
Our paper baking molds are oven, microwave and freezer safe.
Do I need to use a metal baking pan when using your paper baking
molds?
Our paper baking molds are free-standing, but we recommend placing
our molds on a baking sheet for stability and easier transportation
to and from the oven. Our paper baking cups require a metal pan.
22
Baking molds to pastry trays
Novacart is firmly focused on
offering innovative, attractive,
convenient, energy efficient, and
ecologically friendly packaging. The
company's product line ranges from
baking molds to pastry trays.
" We are best known for our bakeable
paper packaging, " he explains.
" We are constantly improving and
expanding our product line, which
has led to innovations for the graband-go
market, complete with snap
on lids. Consumers are now seeing
this as better-looking package
On the sustainability side,
customers love the paper-based
lines that provides products with
a higher-end look.
" We're doing a lot of work
and hoping to introduce more in
sustainability, " McGregor says. " The
compostable side of things is the
next step. "
Single-use packaging is big in
Canada and the United States, and
people are looking for alternatives.
In addition, there are current shortages
in foil and aluminum that are
influencing the marketplace
Investing in growth, Novacart is
witnessing a marketplace that is
much more receptive to consumer
Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com
NTS-B 2oz Muffin Tray
w/Basket (12ct)
G9F12503F7
Bottom Diameter 1-13/16 "
Side wall 1-3/8 "
Tray Dimension 9-7/8 " x
13-3/16 "
Free-standing
Grease & Warp Resistant
OP 90/21 Ecos Series Mold
G9F08214
Bottom Diameter 3-1/4 "
Side wall 3/4 "
Free-standing
Grease & Warp Resistant
Single serving molds
The OP 80x80x35 Ecos is a
free-standing square paper
baking mold. Solid brown
in color, the OP 80x80x35
features a PET-Laminated
interior for ease of release.
Constructed with a beaded
rim and ideal for single
serve use. Great for graband-go
business. Oven safe
in temperatures up to 390° F.
Place molds on baking sheet
for additional support.
Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com
23
We have expanded beyond
bake-in, and we have really
expanded our line of bakeable
molds with dome lids. "
Marc McGregor, national sales manager for Novacart
packaging with lids because open
packaging is not permitted in some
markets.
Novacart offers a line of paperbased
containers with lids. " That
is where we see people heading, "
McGregor says.
Supply challenges
The packaging industry is facing a
tough go of it because of shortages.
" We have benefitted because of
our global reach. It has really helped
us with supply sourcing, " McGregor
says. " We are investing heavily in
the North American market We are
getting calls from nontraditional
customers more than ever. "
As a fully integrated company,
one of Novacart's valuable assets is
its in-house design team that takes
ideas from beginning concepts
and prototypes to completion.
Novacart's engineers build tooling
and state-of-the-art production
equipment.
http://www.bakemag.com http://www.bakemag.com http://www.bakemag.com

bake special report may 2022

Table of Contents for the Digital Edition of bake special report may 2022

bake special report may 2022 - Intro
bake special report may 2022 - 1
bake special report may 2022 - 2
bake special report may 2022 - 3
bake special report may 2022 - 4
bake special report may 2022 - 5
bake special report may 2022 - 6
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bake special report may 2022 - 27
bake special report may 2022 - 28
bake special report may 2022 - 29
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bake special report may 2022 - 35
bake special report may 2022 - 36
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
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
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
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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
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
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https://www.nxtbook.com/sosland/bake/2012_11_01
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