beyond baking april 2016
DESCRIPTION
WBA Member eNewsletterTRANSCRIPT
Volume 80, Issue 4
Cover Photo: Airbrushing cutout cookies
WBA Board of Directors
President
Tamara Mugerauer, Tamara’s the Cake Guru
Vice President
OPEN
Treasurer
Judy Semrad, Muskego Marketplace Foods
Board Trustee
Bob Hiller, Rollin Pin Bakery
Past President
David Weber
Directors-At-Large
Ken Heil, Sweet Perfections Bake Shoppe
Jennifer Bukouricz, Monzu Bakery
Bob Chaffee, Augusta Bakery
Dawn Ebert, Simple Simon Bakery
Tara Nowak, Sweet Lola’s
Ralf Tschenscher, Lesaffre Yeast Corporation
WBA Staff Dave Schmidt, CMB
CEO
Jessica HooverCommunications & Marketing Director
Debbie LoweryAccounting & Financial Coordinator
WBA Welcomes New Board of Directors During the Wisconsin Bakers Association (WBA) Annual Member Meeting held on Tuesday, April 26th, the WBA membership approved a new Board of Directors. The WBA would like to announce its newly elected board members that will serve for the 2016-2019 term.
The following individuals have been welcomed as new Directors for the Board:
• Jennifer Bukouricz - Monzu Bakery, Green Bay, WI• Bob Chaffee – Augusta Bakery, Augusta, WI• Dawn Ebert – Simple Simon Bakery, Appleton, WI• Tara Nowak – Sweet Lola’s, Wausau, WI• Ralf Tschenscher – Lesaffre Yeast Corporation, Milwaukee, WI
The rest of the board includes:
• President – Tamara Mugerauer – Tamara’s the Cake Guru, Oshkosh, WI• Treasurer – Judy Semrad – Muskego Marketplace Foods, Muskego, WI• Board Member – Ken Heil – Sweet Perfections, Bake Shoppe, Waukesha, WI• Board Trustee – Bob Hiller – Rollin Pin Bakery, Janesville, WI• Past President – Dave Weber – Lodi, WI• WBA CEO – Dave Schmidt
WBA looks forward to the leadership and guidance of the 2016-2019 Board of Directors. Members of the WBA Board of Directors will help shape the future of the WBA by determining howtomeettheneedsofthenextgenerationofbakersalongwithhelpinginfluencethefutureof the Baking Industry! BB
From left to right: Dawn Ebert, Bob Chaffee, Tara Nowak, Jenn Bukouricz
Thanks for Attending the Spring Bakers Forum!
TheWBASpringBakersForumwasheldonApril12thatManderfield’sHomeBakeryattheAppletonWest location. Built in 2010, this is theManderfield’s newest store, led by Jerry Manderfield,whereallthebakingofcakesandtortesisdone.Itservedasaterrificsettingforthe topic: Wedding Cake Trends.
Close to 30 members from around the state traveled to Appleton for the forum. We thank the Manderfieldfamilyforhostingthisforumandalloftheattendeeswhojoinedusforthisfunevent.
Deb Postuma, Desserts by Deb in Theresa, WI enjoyed her experience at the forum. “I really enjoyed the time and I truly had great take-a-ways from themeeting,” she said. Chelsea Shroeder, Blue Boy Bakery in Lancaster, WI said, “Very informative and exciting to see anotherbakeryandhowthingsaredonethereandtalkwithotherbakersandshareideas!”
To see more pictures from the Spring Bakers Forum, please visit www.facebook.com/wibakers.BesuretojoinusatournextBakersForum.Networkwithfellowmembersandlearnsomenew concepts for your business. Interested in hosting a Bakers Forum? Send an email to [email protected](800)542-2688.BB
Good BunsReprinted with permission by Pam Barnes, Sole Passion Baker
Soon it will be Spring, which means it’s grilling time! One of my favorite foods to grill is hamburgers. I like to keep it simple. Quality meat, lettuce, tomato, onion, avocado, and most importantly, a really good bun!
This is Aunt Elsie’s recipe. She also has another bun recipe which is sweeter like brioche, which Iwillshareinthefuture.ElsiestartedmakingthisbunrecipewhensheandUncleJuliefirststarted farming in Blanchardville. I’m not really sure how the recipe got its name, ‘Good Buns’ but if I were to have named this recipe, it would be ‘Amazing Buns’!
These buns bake up soft and light, and have a wonderful texture and crumb, yet sturdy enough tostanduptoajuicyhamburgerorsaucybarbeque.Thisisaversatilerecipe.Youcanmakehamburgerbuns,ormakebunswithpartofthedough,leavingenoughfora9x5panloaf.Ifyouhaveaweightscale,thedoughformy9x5panwas1lb.12oz.Ifyoudon’thaveaweightscale,justeyeballit!That’swhatElsiewouldhavedone!Eitherway,thesebunsbakeup beautifully and freeze well too!
You can also make cinnamon rolls with this recipe, which I haven’t done yet. If you do make these, I would love to hear how they turned out for you! As always, have fun in the kitchen andenjoy!
Photo credit: Pam Barnes, Sole Passion Baker
Recipe: Good Buns
Instructions
Measure4cupsofflourintoalargemixingbowl.Setasidetheremaining5cupsofflourtouselater. In a separate mixing bowl, combine 2 cups hot water, salt, sugar and oil. Mix until salt and sugar are dissolved. Set aside. Dissolve yeast in 1 cup lukewarm water. Add 1 teaspoon sugar and stir with a fork. Let set for approximately 10 minutes.
Once you start to see a creamy foam on top, your yeast is activated and ready to use! Add all liquids,includingtheyeastmixturetothe4cupsofflour.Withawoodenspoonoraspatula,beatwell to make a nice sponge. Scrape down the sides of the bowl. Cover with a cotton towel and letrestfor20minutes.Stirintheremainingflour5cupsofflour,1cupatatimeuntilyouhaveanicemediumdough,butnotstiff.Iused81/2cupsofflourintotal,butyoumayusemoreor less.
Place the dough in a large clean bowl or a 5 qt. plastic container that has been sprayedwithalittlebakingspray.Ilikeusingaplastic5qt.container,asyoucanseefromtheout-sidewhenthedoughhasdoubledinvolume.Youcanfinddifferentsizesofthesecontainersatanypaintorhomeimprovementstore.Ipaida little lessthan$5formy5qt.container.
Let the dough rise for 1 1/2 hours or until doubled in bulk. You can also test if your dough is readybylightlypokingaflouredindexfingerintothedough.Theindentationshouldslowlyspring back, but still leaving an indentation.
Lightly fold the sides of the dough towards the center, starting with folding the top down towards the center. Then fold the bottom up to the center and the left and right side each side to the center. Turn the dough over and let rise a second time until doubled. This may take up to 1 1/2 hours, depending on the temperature of your dough and your kitchen. While you’re waiting for your dough to rise the second time, prepare two baking sheets with baking spray. Position the baking rack in your oven to the middle position.
Ingredients
• 8-9cupsunbleachedallpurposeflour(Measure4cupsintoalargemixingbowltomakethesponge.Setasidetheremaining5cupstoaddlater.Youmaynotneedtouseall9cups.)
• 1 cup lukewarm water• 21/4oz.packetsofInstantorActiveDryYeast• 1 teaspoon granulated white sugar• 2 cups hot water• 2 teaspoons table salt• 3/4cupgranulatedwhitesugar• 1/2 cup vegetable or canola oil
BEYOND BAKING APRIL 20167
Preheatovento375°.Whenyourdoughisready,lightlyflouryourworksurfaceandtipthebowl upside down and gently coax the dough out using a spatula or bowl scaper. Once your doughisonyourflouredworksurface,gentlypatwithyourhandstodeflateandsprinklealittleflourontop.
Using a bench scaper, cut off one piece of dough at a time. Form into a smooth ball pinching theunderside of each bun to seal. If you want evenly sized hamburger buns, I would highly recommend weighing all the dough and divide by how many buns you want to get the weight of each bun. Either way, these buns will turn out beautiful.
Place buns 2 inches apart on baking sheets and lightly press down with the palm of your hand. Youshouldbeabletofit12bunsoneachbakingsheet.Bakeonesheetatatimefor15-20minutes, or until the tops are a beautiful light golden brown. The baking time will depend on the size of the buns. Remove buns from baking sheet when done, and place on a baking rack to cool. Follow the same process with the second baking sheet.
I like to use some of the buns the same day they’re bakedand freeze the rest to have available for another day. Or even better, share with family and friends! Either way, after you make these once, you will have a good feel for the dough and I hope they become a favorite in yourhouseholdastheyareinours!Enjoy!BB
Baking and Pastry Arts Scholarships Available
The Wisconsin Bakers Association (WBA) is proud to offer two scholarships for students entering Baking and Pastry Arts programs. Between the two awards, more than $30,000 has beengiventostudentssinceourfirstscholarshipprogrambeganin1984.
The WBA has a national scholarship, the Robert W. Hiller Scholarship, available for students pursuing a degree (master’s, doctorate, associate, bachelor’s or diploma) in a baking/pastry arts-relatedfieldthatpreparescandidatesforaretailbakingprofession.TheWBAestablished
the Robert W. Hiller Scholarship to support and encourage people who have demonstrated a passion for a profession in the baking/pastryartsfield.A$1,000scholarshipwillbeawardedper academic year to the applicant who can best demonstrate this career commitment.
In addition to the R.W. Hiller Scholarship, the WBA also offers the WBA Scholarship. This is a $1,000 scholarship givenannuallysince1984toWisconsinstudentsinthebaking profession. Only Wisconsin residents can apply for the WBA Scholarship. A limited number of scholarships are available
each year, and there is no deadline for the scholarship application.
The WBA offers scholarships as a way to provide financial support for the education of students who will be the future of the Baking Industry. The Scholarship Committee will review completed applications postmarked by Friday, June 3, 2016. All scholarships given through the WBA are awarded without regard to age, sex, race, religion, marital status, national origin, handicap or sexual preference.
For more information about the Robert W. Hiller Scholarship or the WBA Scholarship, email [email protected](800)542-2688.
If you are planning to pursue a career in Baking and Pastry Arts, consider applying for a scholarship. There is still plenty of time to submit your scholarship application before the deadline! Both scholarship applications are available online at www.wibakers.com. After you’ve submitted your scholarship application, don’t forget to visit your local bakery and order a graduation cake!
Want to donate to either scholarship program?You can help shape the futures of baking students with your tax deductable donation to either scholarshipprogram!PleasecontacttheWBAMemberServicesCenterwithanyquestionsorfor more information on this great way to give back to the industry. Watch future issues of “BeyondBaking”forfollow-upstorieswithourscholarshipwinners!BB
BEYOND BAKING APRIL 20169
New Cream Puff 5K Offers First Original Cream Puffs of 2016
Ifyou’vebeenlookingformotivationtoruna5K,StateFairofficialsmayhavejustthethingforyou!Newthisyear,theWisconsinStateFairParkFoundationwillhostthefirst-everCreamPuff5K,arun/walkofferingparticipantsnotonlythefirstOriginalCreamPuffsoftheyear,butalso a post-race beverage (choices include water, soda or Michelob Ultra) and free live music.
The event will take place Wednesday, July 20 at 6:30 p.m. at Wisconsin State Fair Park in West Allis. All registered participants will receive one free ticket to the 2016 Wisconsin State Fair, anoriginalCreamPuff5Kt-shirtandafinisher’sribbon,aswellasoneofthefirstOriginalCream Puffs to be made in 2016! Prior to the race, Milwaukee Airwaves will offer entertainment, and after the race participants are encouraged to stay for the post-race party as part of the Wednesday Night Live series at the Budweiser Pavilion, featuring music from The LoveMonkeys.
The5K(3.1miles)willfeatureacoursethatincludesthefamousMilwaukeeMileSpeedwayandstreetswithinStateFairPark,givingparticipantsafitnessexperiencethey’llfindnowhereelse!The event will be both kid- and stroller-friendly, and offer a 1K option for those who prefer a shorter route. Water will be available at multiple locations throughout the duration of the race, and all participants will be rewarded for their hard work with an Original Cream Puff at the end of the race.
The event will be produced by Swarmm Events, and PT Timing will offer results, including timing,forregisteredparticipants.Registrationisnowonly$30foradultsand$15forchildren12 and under until June 26. Adult pricing will increase beginning June 27.
TheCreamPuff5Kwillbeginpromptlyat6:30p.m.Same-dayregistrationandpacketpickupwillbeavailablepriortostartoftheracefrom4-6p.m.Packetscanalsobepickeduppriortothe race at various locations. For all of the details, including a link to online registration, please visitcreampuff5k.com.BB
BEYOND BAKING APRIL 201610
BC003 #03 HORIZONTAL EDITORIAL PRINT AD4.25”w x 5.5”h Final 0.125” Bleed 1” Slug (DO NOT PRINT)
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Enjoy the ease of keeping your caramel supply plentiful by ordering online!
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Celebrate New Campaign with an Evening of Good Taste Join Madison College for An Evening of GoodTastetocelebratetheflavorsofourCulinary and Baking & Decorative Arts student creations.
Attend this delectable evening where you will be wowed by student culinary and baking creations. Meet local culinary and baking celebrities, raise a glass for a major campus campaign announcementand get a sneak peek of the new Culinary and Baking and Decorative Arts kitchens and labs.
The event will take place Saturday, May 7, at Truax Campus from 5 to 8 p.m. ProceedsbenefitMadisonCollegestudentscholarships and experiential educational opportunities.
Register online at https://6690.thankyo-u4caring.org/eogt-registration.
Questions? Please contact Ruth Hankes at (608)246-6719.BB
IBIE 2016 Education Program Expands Scope and Depth for Retail Bakers TheInternationalBakingIndustryExposition(IBIE),thelargest,mostinfluentialeventforthegrain-based food industry, has announced an expanded educational program highlighting the latesttechniquesandprovenstrategiesforstreamliningretailoperations,improvingproductqualityandincreasingprofits.
HeldOctober8–11,2016,at theLasVegasConventionCenter, IBIE2016hasaddedmorethan 20 new seminars focusing on the most relevant issues facing the industry today and features expanded content for retailers. The education program now includes more than 90 sessions designed for professionals of all levels and backgrounds; many companies bring their entireteamstotraineveryemployeeonrole-specificstrategiesforrunningamoreprofitable business.
This year’s speakers are successful retail bakers who’ve created thriving businesses; notable names include Roland & Marsha Winbeckler, Ruth Rickey, John Lupo and Julie Bashore. The education program begins on October 7, the day before the Baking Expo™ opens, with RPIA’s BusinessofBakingforBeginnersseminar(forbakerswithlessthan5yearsofexperience)andthe Tortilla Industry Association’s two-day Technical and Management Conference. Throughout theevent,celebritychefsandbakerswillalsobeconductingfreedemosrightontheshowfloor.
Seminars are organized into targeted tracks: Retail, Retail Hands-on (Cake & Pastry Decorating), Bread Bakers Guild of America, Sales & Marketing, Management, AIB Technical, International, Ingredients & Processes and Food Safety & Sanitation. Sessions are held daily from8:30a.m.toNoonand intheeveningtogiveattendeesplentyoftimetoexplorethe latestinnovationsexhibitedontheExpofloor.Highlightedtopicsinclude:
• TexturingTechniquesinFondantandModelingChocolate• The Secrets of Successfully writing and Piping on Cakes• 2-D Sculpted Cakes• Easy Edible Lace & Wafer Paper Flower• Cake Sculpture with Internal Frame• Tips, Tricks, Gadgets and Interesting Factoids for the Professional Baker• There’sMoneyintheAir:AirbrushTechniquesClass• TheFutureofWholesaleBakingwithMarijuana• Mid-Year Consumer Update with Todd Hale• Closing the Workforce Gap
“We take pride in creating a world-class educational program that provides the knowledge andinsightscriticaltorunningaprofitablewholesaleoperation,”saysAndreaHenderson,IBIEcommittee member and Education Task Force Chair. “For more than a year, we’ve worked with industry partners and key stakeholders to put together the most comprehensive, in-depth program yet—one that’s highly relevant for all employees at every level, from management to R&D,frombakeryownertothelineworker.”
The IBIE 2016 education program is backed by key industry organizations including AIB International, AmericanBakersAssociation,AmericanSociety ofBaking,BakeryEquipmentManufacturers and Allieds (BEMA), Biscuit & Cracker Manufacturers Association, Bread Bakers Guild of America, Global Cold Chain Alliance, Grain Foods Foundation, Retail Bakers of America, the RPIA Group and the Tortilla Industry Association.
For more information about the 2016 IBIE education program and to view the seminar schedule, visitwww.IBIE2016.com/education. To register, visit www.IBIE2016.com.
About IBIE: Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwideasthegrain-basedfood industry’spremiertradeevent.A“workingshow,”wheremillions of dollars of business is conducted daily, IBIE brings the entire professional baking communitytogether,offeringthecompleterangeofequipment,supplyandingredientsolutionsandshowcasingthenewestbakingtechnologyinover700,000squarefeet.Sinceitsinception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground forcollaborationamongstprofessionalsinthefield.IBIEisanot-for-profitorganization,whereproceeds are invested back into the industry.
The triennial event will next be held in LasVegas,Nevada,October8-11,2016. To learn more about IBIE, visit http://www.IBIE2016.com.
Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retail-ers; cake and upcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.
Exhibitors include manufacturers and suppliersof:baking/foodequipmentandsystems; ingredients, flavorings, spices& fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equip-ment;refrigerationequipment;business services. BB
BECOME A
FOR A LIMITED TIME, JOIN Or renew for FREE!
Full Name:
Bakery Name:
Bakery Address:
City, State, Zip:
Phone: Fax: Email:
License # or Student ID #:
I am a: ☐ Bakery Owner ☐ Bakery Manager ☐ Baker ☐ Cake Decorator ☐ Wholesale Operator ☐ Supermarket Operator Baking / Pastry Arts Instructor ☐ Baking / Pastry Arts Student ☐ Other: _____________________________________
☐ New Member ☐ Renewing MemberSelect one:
☐ By checking this box I certify that the information on this application is true and correct, and authorize the Wisconsin Bakers Association to verify the licensing of my business in the state in which I do business.
Signature ___________________________________ Date ________________________Send completed membership application form to:
Wisconsin Bakers Association 2514 S. 102nd Street, Suite 100 West Allis, WI 53227 Apply online at www.wibakers.com or contact [email protected] or (800) 542-2688
Join TOday!
Wisconsin Bakers Association2514S.102ndSt.,Suite100
WestAllis,WI53227Phone:(414)258-5552Fax:(414)[email protected]
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2016 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.
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