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Home   News   About   Events   Classifieds   Membership Jan. 31, 2011
 
RBA NewsBrief
 
 

Pratzel's Bakery is closing after 98 years
St. Louis Post-Dispatch    Share    Share on FacebookTwitterShare on LinkedinE-mail article
After 98 years of making bagels, Pratzel's Bakery in St. Louis is closing. "We've had a good long run," owner Ron Pratzel said, "but we just can't do it anymore." Pratzel said the bakery's last day will be Sunday when it will be open regular hours, 7 a.m. to 2 p.m. The retail store at 10405 Old Olive Street Road, inside Simon Kohn's Market, and the factory at 9263 Dielman Industrial Drive, will both close. More

Frackville, Pa.'s New York Bakery to reopen with new owners
Republican Herald    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The dough is rising again inside the New York Bakery. Beginning today, the bakery, which closed Christmas Eve, will reopen and the smell of fresh-baked rye bread and other treats will once again tempt those who enter the Spring Street landmark. More

BC-10 Baking Contrast Meter
Konica Minolta Sensing's BC-10 Baking Contrast Meter measures the color of baked, fried, and processed foods, as well as ingredients, in various environments to ensure consistency in appearance. The BC-10 measures color in most bakery and snack food products, block yeast, brown sugar, calcium propionate, and flour blending. more


Denver's cupcake trucks will roll again
Denver Business Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The operators of the Denver Cupcake Trucks will soon be back out on city streets following discussions with city officials, KUSA-9News reports. The trucks are operated by Denver's Cake Crumbs bakery and owners Denon Moore and Sean Moore. They were sidelined earlier this month because of the threat of fines over city zoning rules concerning street parking. More

Vegan bakery set to compete in "Cupcake Wars"
Ecorazzi    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Food Network's Cupcake Wars pits cupcake against cupcake in a battle to win $10,000 and the opportunity for bakers to showcase their sweet treats at a one-of-a-kind gig. Last season, 23-year-old vegan chef Chloe Coscarelli won the prize money and catered an A-list party hosted by OK! Magazine, and now another set of vegan bakers are set to compete! More

Komplet Activo
Komplet Activo is a dehydrated active sour dough. The convenience of this product allows the baker to replace traditional wheat sponge doughs and levains , saving time and space and still maintaing excellent characteristics and quality. Usage level is 2% to 8% based on flour weight but 4% is recommended.

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Cashing in on the cupcake craze
Money Magazine via CNN    Share    Share on FacebookTwitterShare on LinkedinE-mail article
As VP of marketing for a merchandising firm, Pam Turkin traveled extensively. Around 2008 she noticed cupcake shops popping up on the coasts and wondered about bringing the concept home to the Detroit area. More

Racine, Wis., bakeries catch Super Bowl spirit
The Journal Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Do you like the Green Bay Packers? Do you like kringle? Do you like to celebrate all of life's little milestones with the world-famous Danish pastry? Well, you're in luck. Local bakeries are getting into the Super Bowl spirit, especially now that the Green Bay Packers are headed to Dallas. Some of them are even producing specialty kringle for the occasion. More



Los Osos, Calif,. mom opens up allergy-free bakery for Sweet Alexis
KSBY-TV    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A Los Osos, Calif., mom has opened up an allergy-free bakery so her daughter can enjoy the sweeter things in life. As Alexis Fellows sits in her mom's bakery, she looked just like any other little girl enjoying a cupcake, but there is more than meets the eye. More

Local bakery concocts a confectionary tower for Western Springs' 125th
Chicago Tribune    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In 1986, Bob Kirschbaum created a cake to replicate Western Springs, Ill.'s historic tower for the village's 100th birthday party. Twenty-five years later, he's crafting the white cake with buttercream frosting for the village's monumental quasquicentennial. For the 125th birthday party, Kirschbaum's Bakery was asked once again to make a replica of the famous, 119-year-old water tower that stands as an iconic symbol for the village. More

How would taxpayers cut the 2012 Farm Bill pie?
Cattle Network    Share    Share on FacebookTwitterShare on LinkedinE-mail article
You can bet it won't be sliced like the 2008 Farm Bill pastry if survey results from a recent study by economists from Oklahoma State University and the Kansas City Federal Reserve Bank are any indication. The research paper will be presented at the Southern Agricultural Economics Association Annual Meeting next month. More
 
 

RBA NewsBrief
Colby Horton, Vice President of Publishing, 469.420.2601   Download media kit
Jennifer Maddox, Senior Content Editor, 469.420.2613   Contribute news
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