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Home   News   About   Events   Classifieds   Membership Nov. 15, 2010
RBA NewsBrief

Bimbo buys Sara Lee bakery unit
San Francisco Chronicle    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Grupo Bimbo, the world's largest breadmaker, agreed to buy Sara Lee Corp.'s North American bakery business for $959 million to boost sales outside Mexico. The transaction, which includes the right to the Sara Lee brand for bakery goods in the United States and regional brands such as Heiner's and Rainbo, will probably close during the first half of 2011, Mexico's Bimbo said. More

A new Chelsea bakery worth a detour
The New York Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
"A neighborhood bakery" is how Jay Muse describes his latest Lulu Cake Boutique. Even if your neighborhood is not Chelsea, you might strongly consider a detour. This French-trained baker's shop, his third Lulu and the first in Manhattan, is butter-cream central. 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

Henderson, Nev., bakery owner finding sweet success at new location
Las Vegas Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Greg and Jeanne Forrest recently moved their business, Layers Bakery and Cafe, to a shopping plaza at Green Valley and Horizon Ridge parkways in Henderson, Nev. The new location is outfitted with a smaller kitchen, Greg Forrest said, because much of the preparation is done at the couple’s commercial kitchen near the Las Vegas Strip. More

Millville, NJ, gluten-free bakery closes
The Daily Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Millville, N.J., is losing its gluten-free bakery. Mr. Ritt's bakery on North 2nd Street announced it has shut down -- though by no fault of its local customers. The business closed its bakery at the end of June and is currently selling its mixes and office equipment, according to co-owner Richard Gallo. The owners also plan to sell the building, he said. More

Ethnicity reigns as Cuban bakery opens in Downey, Calif.
Los Angeles Wave    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Hispanic ethnicity was foremost as members of the Porto family and city officials opened Porto's Cuban Bakery and Cafe with a ribbon cutting ceremony at 8233 Firestone Blvd. in Downey, Calif. City Councilman Mario Guerra, who was instrumental in bringing the popular Glendale facility to Downey, noted that he too was Cuban-American as he welcomed the new business. 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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Charleston, W. Va., bakery cashing in on winter dough
WOWK-TV    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The steamy windows stick out among a cold city backdrop in West Virginia's capital city. "Oh yea it gets warm in here," said Josh Jenkins. Jenkins works at Charleston Bread, an independently-owned and operated bakery. More

Avon Bakery going to the dogs
Hartford Courant    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Tucked away beside Route 44, in the center of Avon, Conn., is the Brownstone Bakery for Dogs. A new store sure to get howls of approval, the bakery caters to the needs of dog-owners and their four-legged friends with healthy dog treats, food, toys for gentle teeth and for the roughest play, a wide variety of collars, leashes and harnesses, and fluffy dog beds. More

Galactic develops lactic acid powder for bakery mixes
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough. Lactic acid is used by manufacturers of bakery products to control the acidity of the dough and to act against mould. However most of the lactic acid available to industry is in liquid form, which means it has to be added to the dough and cannot be used in mixes. More

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