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Bakers Journal's title: Bakers Journal - Magazine For The Canadian Baking Industry
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On Feb. 23, the Baking Association of Canada hosted 50 professional bakers, students, farmers, grain cleaners and small-scale millers at Farmer-Miller-Baker Summit in Kelowna, B.C.
In the morning, participants took turns learning from two interactive bread-making demonstrations led by Eric MacDonald, head baker at Sprout Bread Shop in Kelowna, and Elizabeth Boyle of Qu...
The North American Millers’ Association submitted comments on Feb. 10 opposing a citizen petition to revoke the Generally Recognized As Safe (GRAS) approval for “processed refined carbohydrates” including refined flour. In the comments to the US Food and Drug Administration, NAMA said it is very concerned about the broad implications of the petition. World-Grain.com reports. ...
Puratos has opened its first high school bakery program in Canada that aims to give students practical skills and experience, and the baking industry a trained, job-ready pipeline of talent.
The program, officially launched on Feb. 25 at Father Michael Goetz Catholic Secondary School in Mississauga, Ont., is being developed in partnership with the Dufferin-Peel Catholi...
Sourdough starter has myriad uses and incorporating even a little into your bakery’s savoury and sweet products can greatly enhance flavour. Elizabeth Boyle presented an engaging demonstration of how to elevate your focaccia using sourdough starter at the Farmer-Miller-Baker Summit at Okanagan College in Kelowna on Feb. 23.
The event was one in a series of such educati...
Artificial intelligence is reshaping the way bakeries operate — from the production floor to the front counter. The Baking Association of Canada will host a webinar March 26 exploring how bakeries can start using AI to reduce waste, help you make decisions and keep you profitable in a competitive industry.
In the hour-long webinar entitled “AI Is Already in Your Bakery...