November 1, 2005
Articles
Kraft launches whole grain cookies
The whole grain snacks arrived in stores in September and have suggested retail prices of $2.89 to $3.49. The line includes 100% Whole Grain Wheat Thins,...
Pennant expands bakery plant
Pennant Foods recently completed renovations and expansion of its flagship bakery facility in Northlake, Ill. The $4 million expansion, which has doubled...
Leading organic, natural bakeries merge to create Charter Baking
The new baking company is headed by John Foley, who serves as chief executive officer. His past experiences include serving as Bimbo Bakeries USAs senior...
Giant Wegmans opens in Baltimore
Wegmans new in-store bakery features a full line of authentic French pastries and European-style crusty breads baked in a Spanish brick oven. The bakery...
California files acrylamide suit
The suit was filed against potato chip and french fry manufacturers because of the high levels of acrylamide found in these products, the lawsuit says....
RBA taps new leadership, new direction
RBA turned over control of the daily running of the association to AMG, the Association Management Group Inc., and turned its focus to bakery education...
IBC to close Davenport plant
The Wonder bread bakery employs about 150 workers. Production for the facility will be transferred to other bakeries in the region. The company estimates...
Hamelman receives the 2005 Golden Baguette Award
Jeffrey has been an integral part of education in the artisan baking community since The Guilds inception, said Gina Rene Piccolino, executive director...
Wheat with all amylopectin, no amylose
Waxy starch absorbs and holds more water than starch. Studies have indicated that waxy starch naturally extends the shelf life of baked products by maintaining...
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