Bakery

Decades after the hulking Silvercup Bakery was transformed into a major film and television studio and the famed Fink Bakery was vacated due to bankruptcy, Long Island City is back in business as New York City's breadbasket, a place where the air is heavy with yeasty aromas. …

The next thing in flour is here. Ultragrain High Performance (HP), the cutting-edge addition to the Ultragrain family of flours, offers unprecedented whole wheat baking advantages like vital wheat gluten reduction, higher absorption and improved mixing performance resulting in lower finished goods costs for bakeries. …

For many years medical conditions, such as celiac disease, have caused many affected individuals to follow strict dietary restrictions, including avoidance of wheat-based products. Today, the gluten-free trend has caused such a rise in consumer demands, including customers who are not affected by health concerns, that many retailers have restructured stores to offer specific "gluten-free" aisles. According to a recent report from Celiac.com, these trends may be negatively affecting the traditional bread market that may not offer as many healthy, vegan or gluten-free options to diet-conscious consumers. Barbara Squier, founder of Julian Bakery, discusses the company's approach to these industry issues. …

Matrix Packaging Machinery, powered by Pro Mach, is now offering an ingeniously designed bagging machine for coffee, baking, snack food, prepared food, confectionary, and other similar companies that need to boost production but have limited floor space. The new X machine packs the effective production capacity of two machines, up to 250-bags-per-minute, into the floor space typically required for one 45-inch wide bagger. …

Legendary Fort Worth restaurant, Swiss Pastry Shop, had the idea to use TX Blended Whiskey from the Fort Worth distillery, Firestone & Robertson Distilling Co. and bake it into Whiskey Caramel Meringue Pie.  The result? "It's kinda like a Rated R version of a butterscotch with a brown sugar meringue," Hans Muller, owner of Swiss Pastry Shop, jokingly conceded.

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