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Blogs

Unifiller Offers Tips on How to Integrate Depositors into Mexican Food Production

May 20, 2012

Vancouver, BC (PRWEB) May 18, 2012

According to Unifiller's Stewart Macpherson, VP of Sales and Marketing, "Depositors offer a great solution to ramping up production and increasing efficiency in Mexican food production. Depositors can be used in mexican food production for the precise portioning of fillings and sauces for burritos, taquitos, empanadas and more."

Depositors, like the Pro1000i, ensure a precise portion of fillings like refried beans, chicken, beef or any other surry filling everytime, ensuring consistency of quality and taste - elements critical to the reputation of food brands.

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Make a Cake Face Contest - Win $2,500
May 20, 2012

The official 2012 Make a Cake Face Facebook Page

Click on the Sweepstakes tab & upload a photo of your favorite Cake Face moment for a chance to win one of eight monthly $100 prizes or a Grand Prize of $2500!

Overview

We want to see your Cake Face! Upload a photo of your Cake Face moment and tell us your favorite neighborhood bakery for a chance to win one of eight monthly $100 prizes or a Grand Prize of $2500!

Toronto's Dimpflmeier Bakery Receives Sustainable Business Practice Award
May 20, 2012

TORONTO, May 7, 2012 /CNW/ -

On May 1st Dimpflmeier Bakery was awarded The Sustainable Business Practice in Canada's Food Industry 2012 Award (SBPCFI).

Since 2003, the bakery, that has national distribution, has utilized more than 100 metric tonnes of hempseed flour in its products.  Hempseed flour is derived from locally grown, non GMO crops that are grown with sound ecological, agricultural methods.  It is a renewable, sustainable food source and is deemed 'highly important' to the safety and sustainability of our overall food system.  Hemp has also been recognized as a highly nutritious food.

Aside from environmental and health benefits, the bakery's use of hempseed flour represents the diversion of 37 metric tonnes of carbon from the Earth's atmosphere through the production of carbon-neutral bio-diesel, a by-product of the flour.

The award was presented to Susan Dimpflmeier, President of...

A Practical Guide to GFSI Concepts
Apr 5, 2012

Once you commit to implementing the Global Food Safety Initiative (GFSI) scheme of your choice, there are several concepts that you probably have begun, but not to the level that will be required. The best way to be successful is to identify the core concepts, understand what each concept consists of, and identify why it is important for implementation.

Read Full Article from Mark Weighner and AIB.

Baking Science - French Pastry, Cream Horns, Eclairs and Puffs
Mar 11, 2012

66 FRENCH PASTRY is a specialty pastry product that tests the ability of the pastry baker. On the other hand, Cream Puffs and Eclairs are delicious desserts which are not difficult to make if directions are followed carefully.

FRENCH PASTRY is made from a very rich dough containing a large amount of butter or maragarine sometimes combined with a special puff pastry shortening. A cream puff is a round hollow shell made from a paste consisting of water, shortening, butter or maragarine, salt, flour and eggs. At the end of the recipes, step by step demonstrations will be given on producing these...