Westchester County Center, White Pl Sunday, December 6, 2009 11am-6pm
www.ChocolateWorldExpo.com
A True Savannah Original Fresh.Fast.Delicious- European Cafe
www.expresscafeandbakery.com
Cakes, cupcakes, and more. Kosher certified. We deliver in NYC!
www.buttercupbakeshop.com
Bread By Trappist Monks Since 1953 Preserves,Cakes,Coffee,Mustards
monksbread.com/store /index.php
| Bread Equipment | Bakery Chains | Bread Machines | |||
| Bread Organizations | Bakery Equipment | Tortilla Equipment | |||
| Cake Boxes | Cake Decorating Equipment | Doughnut Equipment | |||
| Bakery Boxes | Food Display Cases |
British based company manufacturing the following brands: Allinson and Kingsmill breads, Ryvita crispbreads, Nelsons jams, Burton's Wagon Wheels and Twinings tea. Sugar subsidiary makes Silver Spoon sugar.
www.abf.co.uk
With two plants in Chicago and one in LaPorte, Indiana, Alpha Baking produces a comprehensive line of rye, sourdough, Italian, French and pan breads, along with submarine rolls, hoagie rolls, dinner rolls, kaisers, hamburger and hot dog buns und...
www.alphabaking.com
Global supplier of certified organic whole grain breads made with sprouted wheat.
www.alvaradostreetbakery.com
Canadian bakery producing artisan breads, flatbreads and rolls.
www.backerhausveit.com
Specializing in wholesale and retail bread products to grocery chains, donut shops, bagel shops and submarine shops.
www.breadsource.com
Company manufactures frozen bread dough, biscuits, cinnamon roll doughs, sandwiches, beef jerky and snack foods.
www.bridgford.com
Operates several retail outlets in Michigan and throughout the Midwest. Also serves restaurants and wholesalers nationwide.
www.bunbasket.com
Produces and markets frozen bakery products including par-baked artisan bread, par-baked crusty bread, and baked and unbaked cookies. Sells to retail bakeries, in-store bakeries and foodservice markets
www.c2b.com
Provides both wholesale and retail support to the baking industry. Company carries emulsifiers, shelf life extenders, cakes and muffins, breads, bagels, ryes and sours, icings, glazes and fillings.
www.caravanproducts.com
Markets bakery products under the name Krusteaz, Alpine, Classic Hearth, Eagle Mills, and Grain Gourmet.
www.continentalmills.com
Division of Das Brot, Inc. Company produces breadings, bread crumbs, custom blends and batter mixes. Proprietary products are shipped to restaurants, concessionaires, food service distributors, and food manufacturers throughout the country.
www.dasbrot.com
Specializes in bread mix products for bread machines or conventional ovens.
www.eaglemills.com
Located in Illinois, company is a supplier to in-store bakery, retail bakery, foodservice, convenience store and club store customers throughout the United States.
www.lafrancaise.com
Maker of croutons in a variety of flavors. Site also includes broker information by state.
www.mccroutons.com
Company engages in providing thaw & serve breads and par-bake breads along with thaw & serve bagels to the retail industry.
www.modernbakedprod.com
Manufacturer of hot cereals and bread products under the Roman Meal name.
www.romanmeal.com
Chain of bakeries based in Australia that have built such household brand names as Sunblest®, Multi-Grain, and TIP TOP®; division of George Weston Foods Limited.
www.tiptop.com.au
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Westchester County Center, White Pl Sunday, December 6, 2009 11am-6pm
www.ChocolateWorldExpo.com
A few of the options you have for bread are frozen dough, par-baked bread, bread delivery service and bread mixes. Frozen dough, par-baked and bread mixes all require some preparation, while bread delivery service leaves all the hard work to the bread manufacturers.
Understand bread basics and the work involved with each type of bread to help you choose the best option for your business. As you weigh your bread options, consider the following:
1. Serve par-baked breads and baked frozen dough for fresh-from-the-oven flavor and taste.
2. Purchase fully baked bread from a wholesale bread manufacturer for ease and convenience.
3. Whip up bread from mixes and bake it at your establishment.
Action Steps
The best contacts and resources to help you get it done
Use frozen and par-baked bread for fresh-from-the-oven bread without the hassle
Par-baked bread is bread that is 80% baked. Bakers partially bake the bread and quickly freeze it to stop the baking process. The process produces fully cooked bread on the inside and an unbrowned crust. Both par-baked bread and frozen bread dough need to thaw before baking.
I recommend: Wenner Bread Products is a manufacturer of frozen dough, par and fully baked bread products. It has a variety of bread products to choose from, such as Artisan rolls, bread sticks, dinner rolls and certified-Kosher products. Tribeca Oven is another bread making company that sells par-baked bread products. It ships its old-world style breads all over the United States.
Purchase fully baked bread products from bread wholesalers
Purchasing fully baked bread products from bread manufacturers is the easiest way to serve bread products. Bread makers do all the work for you from mixing to baking, leaving only the serving to your restaurant. This option requires the least amount of work and preparation equipment. While the products may be a bit more expensive, you won't have to purchase bread pans and other specialty bread-making equipment.
I recommend: Alpha Baking is a bread manufacturer that sells fully baked fresh and frozen breads. It has a variety of breads to offer from buns to specialty breads, such as focaccia. Big Sky Bakery also sells fully baked bread products. Its breads are fresh and ready to serve as soon as it delivers them to your restaurant.
Make bread from wholesale bread mixes
Another way to serve fresh-from-the-oven bread without the hassle is to use a bread mix. Bread mixes contain all of the dry ingredients; you just need to add the oil, water, eggs and any other moist ingredients. The type of bread will determine the preparation and baking time. Yeast bread mixes will require rising before baking, while you can bake sweet breads immediately after you prepare the mix.
I recommend: The Pantry Shelf is a company that sells wholesale bread mixes. It has a variety of bread products to choose from, such as muffin, pizza and sweet bread mixes. Another company that sells wholesale bread mixes is Southeast Wholesale Foods. This company has been serving the food industry for half a century.
Tips & Tactics
Helpful advice for making the most of this Guide
- • Purchasing fully baked, frozen bread products is another great way to serve delicious breads without the hassle. Frozen bread, which your delivery service can deliver less frequently, has a long freezer shelf life. Most customers will have no idea that the bread was frozen.
As you enjoy the flexibility of adding a large or small selection of fresh baked bread to your menu, factor in the costs of ingredients, equipment and designate a space for preparation work. Seek out a balance between cost, budget and bread product availability. If bread is a central item in your food service theme, a cost-effective alternative is to offer different specialties bread products. Select wholesale frozen breads and par baked bread without incurring the expense of commercial baking equipment. Take into account the following information during the decision making process:
1. Determine the best bread products for your customer base, budget and type of business.
2. Find suppliers or bread wholesalers that you can count on for reliable service.
3. Select bread makers that offer the option to bake different specialty items and products.
Action Steps
The best contacts and resources to help you get it done
Research the types of bread products that are available
Determine the types of bread you need on a daily basis and which varieties will suit your needs best. Research the market to determine what is available and which types of bread are the most popular.
I recommend: Check the Red Hen baking company for a list of bread varieties or Ace Bakery for a list of the most popular breads available.
Find bread wholesalers or distributors
Buy from a supplier that produces larger amounts of bread. This is especially important when your business sells large quantities of baked goods to its patrons. Make sure your wholesaler and distributor are reliable.
I recommend: Search IBC Bakery Outlets for bread wholesalers that may be able to deliver the product you need, or contact Bread Alone, a U.S. bread wholesale supplier specializing in organic breads.
Find bread companies that sell wholesale frozen breads or par baked bread
Save time and money by buying bread that is baked and frozen. Thaw the bread, as you need it depending on customer demand. Another option is to buy partially baked bread that can be thawed and baked for quick but fresh tasting bread.
I recommend: Buy frozen bread or par baked bread from Wenner Bread Products and Tribeca Oven wholesale companies.
Choose bread makers that offer innovative features
Consider purchasing a bread maker with the capacity to provide multifunctional choices. Bread makers have features to select special types of breads, programmable start times and supply other menu items such as fresh jams, cakes, meatloaf and ice cream for your customers. Making the bread in-house ensures its freshness and availability.
I recommend: Visit the Chef Resource to view one of the most popular bread makers. Bread Machines.com and LivinginComfort.com provide a variety of bread machines able to offer diferent typesof breads that meet the dietary requirements of your patrons
Tips & Tactics
Helpful advice for making the most of this Guide
- • Consider contracting with more than one bread provider in case there is a problem with one of the bread manufacturers. Many wholesalers sell bread products however purchase a quality product.
- • It's vital to add in expenses associate with shipping and packaging when ordering from bread suppliers.
Because bread education and training programs can require a significant investment of your dough and time, you'll want to determine which program is best for you.
1. Choose a traditional culinary arts education, or even a college degree in bread making, if you're planning a career as a bread and pastry chef or artisanal baker.
2. Look for a commercial bread bakers certification program if you'll be working in commercial or industrial bakery operations.
3. Explore the bread education and training resources offered online by bakery trade groups and bread companies.
Action Steps
The best contacts and resources to help you get it done
Get a culinary arts education specializing in bread making
Although many food service operations rely heavily on such shortcuts as wholesale frozen breads, par baked bread and wholesale bread mixes, there will always be employment opportunities for well-trained traditional bakers and pastry chefs. Culinary institutes offer a variety of bread education and training programs.
I recommend: New York's Institute of Culinary Education (ICE) offers a Pastry and Baking Arts Diploma in a program supervised by prize-winning bakers. The Western Culinary Institute in Portland OR offers Le Cordon Bleu Patisserie and Baking education for bread bakers, with a 36-week diploma program.
Expand your bread education and training into a degree
A number of colleges and universities offer degree programs that concentrate on preparation of bread products. An Associate of Science or Bachelor of Science degree from one of these programs can prepare you for a higher level career with a commercial or retail bakery, bread manufacturer or restaurant.
I recommend: Johnson & Wales University, with several U.S. locations, offers an A.S. or B.S. in Baking and Pastry Arts, as well as a combined B.S. in Baking and Pastry Arts and Food Service Management. Kendall College in Chicago offers a 6-quarter A.A.S. in Baking and Pastry; the college has its own open-air baking hearth, and programs are supervised by certified Master Bakers.
Take advantage of professional certification programs for commercial bread makers
Careers in commercial baking, whether working for bread manufacturers, bread wholesalers, commercial bakeries or retail operations, often require certification. Certification programs help provide on-the-job experience for those coming out of culinary arts schools, and develop deeper technical expertise in those who have a background in bread making but lack theoretical education.
I recommend: Retail Bakers of America provides information on and training for four levels of commercial bread making certification: Journey Baker (CJB), Baker (CB), Decorator (CD) and Master Baker (CMB). IDDBA, the International Dairy Deli Bakery Association, offers a 5-course Bakery Training and Certificate Program on video. Courses include information on bakery marketing, managing a supermarket bakery department and other commercial bread topics, and IDDBA members receive a discount.
Advance in the art of bread making
Artisan breadmaking is a hot trend in the bakery and food service market, and you can improve your chances of employment with specialized training. Another way to explore the art of making bread is bread education and training programs offered by bread companies.
I recommend: The San Francisco Baking Institute's Bread and Pastry Professional Training Program specializes in artisanal bread making. Small classes in a state-of-the-art facility are offered on a full- or part-time basis. Bakers of all experience levels are welcome to participate in classes and workshops at the Norwich CT Baking Education Center sponsored by King Arthur Flour, one of the leading manufacturers of bread flour and baking mixes.
Tips & Tactics
Helpful advice for making the most of this Guide
- • Membership in a bakery trade association, either as an individual or through your employer, can earn you a discount on bread education and training programs.
Bread has a lengthy family tree, its history taking us back to the early inhabitants of earth. Its enduring quality has birthed a large variety of breads available today. Knowing about type of breads and different methods used for baking them is part of the exciting journey of bread making that can be made easier with access to information like the brief list of terms mentioned here.
Action Steps
The best contacts and resources to help you get it done
Autolyse
Autolyse is the step in bread making when the dough rests.
I recommend: The Red Hen Baking explains how to properly complete autolyse. Visit Farmgirl Fare for a definition and benefits of autolyse.
Crumb
The crumb of bread is a term used in reference to the hole pattern inside a loaf of bread. This is different than when people refer to bread crumbs: broken pieces of bread used often used as a thickening agent or for toppings.
I recommend: The Fresh Loaf defines crumb and other bread making terms in its alphabetical glossary. The Nibble supplies a thorough definition of the term.
Gluten
Gluten is formed when the protein of the wheat is combined with liquid. The gluten helps for the strength and elasticity of the dough which determines the density of the bread.
I recommend: Visit the Whole Wheat Bread Site for a definition of gluten. Also see gluten in this glossary at Bread-Maker.net.
Laminated dough, lamination
Laminated dough is a basic yeast dough, folded with butter to make a flaky, soft bread. The butter layering process to make the dough is called lamination. This technique and dough are used to make croissants and similar airy breads.
I recommend: Essential Baking explains lamination and its use in both bread and pastry doughs.
Proofing
Proofing is the fermenting process of the yeast where it expands. Proofing yeast ensures that it is still good to use. Proofing dough allows it to come to a final fully-risen state, ready for baking.
I recommend: Sarah Phillips defines proofing in a sidebar on the right-hand side of the page. Scroll down to the Ps in this glossary at Yankee Harvest and find a description of the proofing process.
Yeast, leavening agent
Yeast is one of several leavening agent choices to consider when making bread. They type of bread desired will determine the coordinating substance needed to ferment and raise the bread.
I recommend: The Nordic Recipe Archive goes into length describing yeast and other available leavening agents. Here, you will also learn the difference between fresh yeast and dry yeast.


