BakersJournal: Recent Episodes
Bakers Journal
In this episode, Bakers Journal editor Naomi Szeben speaks with Lactalis Canada's food experts, Janice Cox, VP of Ingredients and Charline Primat, Ingredients Sales and Trade development Manager. Lactalis has launched a new product, "Eggstend" that helps bakers save money, and create a luxurious baked good.
Jan Dokter of IREKS speaks with Bakers Journal about using malt to enhance colour, add natural sweetness and lend a cost-effective chocolate alternative to baked goods.
Chef Tammy Maki moved the Founding Sponsor of last year’s Jake the Baker contest with her entry. This episode of “On The Rise” explores how her heritage and community involvement not only enriches those around her, but checked the boxes for the contest’s judges. Learn how your Inspirational Bakery entry can catch the judges’ eyes!
Reid McEachran of Ardent Mills, Founding Sponsor of the Jake the Baker contest, now known as the Inspirational Bakery contest, talks about the Portofino Bakery, and what stood out in their Jake the Baker entry. Learn how Portofino’s connection to its community made it the short list of contest selections.
What are judges looking for in the contest entries? Join Reid McEachran, Marketing Associate for Ardent Mills, the Founding Sponsor of the Inspirational Bakery contest. Listen to this episode to learn how the St. Jospeh Bakery stand out from the other entries.
Bakers Journal editor Naomi Szeben speaks with Jan Dokter, the Technical Advisor for IREKS Canada about how you can appeal to health-conscious clientele with an appealing line of healthful bread products.
Welcome to On The Rise, Bakers Journal’s podcast for busy bakers. Food experts Kate Tomic, Lariza Lopez de Leon and Michelle Amyot from Caldic Canada will help discuss cost-effective solutions for your bakery. How can you provide healthy and or indulgent treats affordably without compromising quality?
The food experts at Caldic Canada talk about ways your bakery can expand its menu without breaking the bank. Learn what plant-based baking is, and why vegan baked goods are gaining in popularity.
What is "gut health," and how can bakers can support their customers' interest in healthier baked goods?
Join 'On The Rise' as Caldic's food and nutrition experts discuss what's on everyone's mind: How can you boost your immune system, and what products can be added to breads, muffins and other baked goods without compromising taste and texture?
Bakers Journal talks with Caldic food and nutrition experts about what's on everyone's mind: How can you boost your immune system, and what products can be added to breads, muffins and other baked goods without compromising taste and texture?
Naomi Szeben speaks with Bonny Koabel, CGA, CPA about the latest changes in emergency funding for bakeries, restaurants and cafés. Rent relief, wage subsidies and taxes are discussed.
Bakers Journal editor Naomi Szeben speaks with spelt expert Jason Grey, and in this episode they discuss: * What does “clean label” baking mean? * How can a baker create baked goods with a ‘free-from’ label?
Bakers Journal editor Naomi Szeben speaks with spelt expert Jason Grey of IREKS. On this episode of "On The Rise," learn about the history of spelt and current uses. Can spelt be used in fine baking as well as bread dough? Different bakery applications and low-glycemic applications are discussed.
Bakers Journal editor Naomi Szeben speaks with spelt expert, Jason Grey of IREKS. In this flashcast,"gut-friendly" baking is discussed. This episode of "On The Rise” we discuss: * Foundations of gluten-free and gluten-reduced baking * The challenges of gluten-free baking * Gut-friendly baking