Bakery

Just as a storefront on North Burdick Street now sits empty, the grocery store shelves once stocked with bread products made there also were empty Sunday, one day after Sarkozy Bakery, a 33-year-old Kalamazoo business, was destroyed by fire. …

The gluten-free industry is booming, growing 27% since 2009 and exceeding $6 billion in 2011, and fueled by an abundance of new products in 2010 and 2011 that bear a gluten-free claim. However, despite an increase in popularity and product development, celiac disease and gluten intolerance could be widely undiagnosed, as according to recent Mintel research, just 1% of consumers say they've been diagnosed with celiac disease and only 8% overall say they are gluten intolerant/sensitive. …

The next Whole Grains Summit is scheduled for May 19-22, 2012 in Minneapolis, Minnesota. As with past international Whole Grains Summits in Porvoo, Finland (2001), Minneapolis, Minnesota (2005), and New Castle, England (2009), the 2012 Whole Grain Summit is an event to convene scientist, business, and health professionals from around the world to examine where we’ve been and where we’re going in the area of research on whole grains, dietary fiber and functional grain components. …

Unifiller understands taking production to the next level can be challenging. Increasing sales requires increasing production. Increasing production may require purchasing depositing equipment. …

Bagels, bialys, and pretzels are among the most popular breads in the United States. With this in mind, The Bread Bakers Guild of America will offer a class in April for bakers who would like to learn to make these products themselves. …