Volume 79, Issue 6

INSIDE THIS ISSUETHE FDA & ARTIFICIAL TRANS FATS What You Need to Know

‘MADE WITH WIS. CRANBERRIES’ Shining Light on State’s No. 1 Fruit Crop

BAKERS COMMEND USDA ACTIONABA applauds USDA’s decision

457

Cover Photo: Fruit Tart

WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227

Phone: (800) 542-2688Fax: (414) 258-5582

Email: info@wibakers.comWebsite: www.wibakers.com

BOARD OF DIRECTORS2015

Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552

Executive Committee Interim President - David Weber Weber’s Bakery Lodi, WI (608) 592-4115Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI (414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608) 754-8267

Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe Waukesha, WI (262) 446-2253Susan Bice Sweetheart Cakes Port Washington, WI (262) 284-6221 Tamara Mugerauer Tamara’s the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 Brandon Grebe Grebe’s Bakeries Milwaukee, WI (414) 543-7001

WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Nicole Hensch Wisconsin Bakers Association West Allis, WI (414) 258-5552

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.

Jeffrey Hamelman To Teach Sold-Out Bread Bakers Guild Class On Baking With Local Grains“Baking with Locally Grown Grains” will be held on July 10-11 By The Bread Bakers Guild of America

Today there’s a burgeoning interest in baking with flour made from local grains. Certified Master Baker Jeffrey Hamelman will teach a sold-out, hands-on Bread Bakers Guild class in July that will address the special challenges of working with local grains. The breads and pastries in class will all be made with locally grown and milled flours, and class discussion will focus on the science of flour and the latest grain research.

“Baking with Locally Grown Grains” will be held on July 10-11 at the King Arthur Flour Baking Education Center in Norwich, VT. Contact laverne@bbga.org to place your name on the waiting list.

Jeffrey Hamelman has been a baker since 1976. He is an employee-own-er of the King Arthur Flour Company in Norwich, Vermont, where he is director of the production bakery and instructor of the professional baking classes at the King Arthur Flour Baking Education Center. He is the author of Bread: A Baker’s Book of Techniques and Recipes and was the 2005 recipient of The Guild’s prestigious Golden Baguette Award (now the Ray-mond Calvel Award), which recognizes individuals who have contributed significantly to the advance-ment of artisan baking. The King Arthur Flour Company is America’s oldest flour company, founded in 1790. Today it is an employee-owned, open-book, team-managed company. Education is a significant part of its mission. For more information, please visit www.kingarthurflour.com

“Baking with Locally Grown Grains” is part of The Guild’s 2015 class series, Revival: What’s Old Is New, which includes hands-on artisan bread and pastry classes blending traditional and contemporary ideas, as well as classes that share valuable practical information for professional bakers. These classes are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2015 events calendar.

The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education. BB

BEYOND BAKING JUNE 20153

The FDA takes step to remove artificial trans fats in processed foodsAction expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year By U.S. Food and Drug Administration

Based on a thorough review of the scientific evidence, the U.S. Food and Drug Administration today finalized its determination that partially hydrogenated oils (PHOs), the primary dietary source of ar-tificial trans fat in processed foods, are not “generally recognized as safe” or GRAS for use in human food. Food manufacturers will have three years to remove PHOs from products. “The FDA’s action on this major source of artificial trans fat demonstrates the agency’s commitment to the heart health of all Americans,” said FDA’s Acting Commissioner Stephen Ostroff, M.D. “This action is expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.”

This determination will significantly reduce the use of PHOs, the major source of artificial trans fats, in the food supply. In 2013, the FDA made a tentative determination that PHOs could no longer be considered GRAS and is finalizing that determination after considering public comments. Since 2006, manufacturers have been required to include trans fat content information on the Nutrition Facts label of foods. Between 2003 and 2012, the FDA estimates that consumer trans fat consump-tion decreased about 78 percent and that the labeling rule and industry reformulation of foods were key factors in informing healthier consumer choices and reducing trans fat in foods. While trans fat intake has significantly decreased, the current intake remains a public health concern. The Institute of Medicine recommends that consumption of trans fat be as low as possible while consuming a nutritionally-adequate diet.

“Studies show that diet and nutrition play a key role in preventing chronic health problems, such as cardiovascular disease and today’s action goes hand in hand with other FDA initiatives to improve the health of Americans, including updating the nutrition facts label,” said Susan Mayne, Ph.D., director of the FDA’s Center for Food Safety and Applied Nutrition. “This determination is based on extensive research into the effects of PHOs, as well as input from all stakeholders received during the public comment period.”

The FDA has set a compliance period of three years. This will allow companies to either reformulate products without PHOs and/or petition the FDA to permit specific uses of PHOs. Following the compli-ance period, no PHOs can be added to human food unless they are otherwise approved by the FDA.The FDA encourages consumers seeking to reduce trans fat intake to check a food’s ingredient list for partially hydrogenated oils to determine whether or not a product contains PHOs. Currently, foods are allowed to be labeled as having “0” grams trans fat if they contain less than 0.5 grams of trans fat per serving, including PHOs, the primary dietary source of artificial trans fat in processed foods.Many companies have already been working to remove PHOs from processed foods and the FDA an-ticipates that many may eliminate them ahead of the three-year compliance date.

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products. BB

New ‘Made with Wisconsin Cranberries’ Program Highlights Products with Wisconsin-Grown Berries, Shines Light on State’s No. 1 Fruit CropWSCGA debuts program in partnership with O&H Danish Bakery of RacineBy WSCGA

O&H Danish Bakery’s famous Wisconsin Kringle will soon feature something in addition to a mouth-watering blend of cherries, cranberries and cream cheese – the company’s catalog will include a new logo declaring the product is “Made With Wisconsin Cranberries.” The logo is part of a new branding program introduced today by the Wisconsin State Cranberry Growers Association (WSCGA) in part-nership with O&H Danish Bakery, which has long used the official Wisconsin state fruit in its products.

“Wisconsin annually produces more than half the world’s cranberry supply, and Badger State berries are used in thousands of products – everything from sauces and juices to bath and body products and more,” said Tom Lochner, executive director of WSCGA. “The ‘Made With Wisconsin Cranberries’ program is a way for producers to share their love of the tart and tangy cranberry, spread the word about their commitment to quality and expose their products to new audiences of CranFans. It’s also a great way to build consumer awareness that the world’s best cranberries come from right here in Wisconsin.”

O&H’s positive relationship with WSCGA and commitment to using locally sourced ingredients made it a natural to be the first partner in the “Made With Wisconsin Cranberries” program, Loch-ner said, and WSCGA is now offering participation to other state and national companies who use Wisconsin-grown cranberries in their products. In addition to use of the program logo, participant benefits include partnership opportunities at WSCGA public samplings at supermarkets, festivals and sporting events; sales opportunities in the Wisconsin Cranberry Discovery Center’s Cranberry Store; paid and organic social media promotion; special access to “Made With Wisconsin Cranberries marketing materials; and more.

Continued on next page

“Our family-owned bakery has a 65-year commitment to making all of our bakery from scratch, including our delicious fillings, using only the finest ingredients we can source. We’re excited to share with our customers that our Danish Kringle is ‘Made With Wisconsin Cranberries,’” said Eric Olesen, president of O&H Danish Bakery. “Cranberries are part of our state’s heritage and Kringle containing cranberries are among our customers’ favorites. We are committed to using the very best of Wisconsin whenever we can in every Kringle we bake.” More information about the “Made With Wisconsin Cranberries” program, including an application, is available on the WSCGA website. Cranberries are Wisconsin’s No. 1 fruit crop in both value and acreage. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the industry provides approximately $300 million to Wisconsin’s economy each year and supports about 3,400 jobs. Cranberries have been harvested in Wisconsin since the 1830s, even before Wisconsin was a state. WSCGA was founded in 1887 and is committed to developing and implementing programs that will assist growers in doing a better job of growing cranberries and strengthening the public support for the industry in Wisconsin. For more information, visit www.wiscran.org, Like WSCGA on Facebook and Follow on Twitter. BB

BEYOND BAKING JUNE 20156

WSCGA Program - Continued from page 3

Bakers Commend USDA Action On Pasteurized Egg ImportsABA applauds USDA decision to reinstate The Netherlands as an egg exporterBy American Bakers Association

The American Bakers Association (ABA) applauds the United States Department of Agriculture’s (USDA) decision today to reinstate The Netherlands as an exporter of pasteurized egg products to the United States.

“We are very happy with the response from the USDA to expedite the approval of egg products from the Nether-lands,” said Robb MacKie, ABA President & CEO. “This swift response is a direct result of ABA members taking action to ensure that USDA and Con-gress react appropriately to this crisis,” Added MacKie.

With diminishing egg supplies due to the avian influenza out-break, the U.S. egg market is struggling to fulfill demand needs for bakers and other food producers. ABA and its

membership quickly weighed in with close to 1,000 e-mails and phone calls to USDA and Members of Congress asking for additional import opportunities.

“We are now at about 35% of the egg product supply being taken offline due to the avian influenza. Opening imports from the Netherlands is a big step in the right direction, but more is needed,” said Cory Martin, ABA Director, Government Relations. “We are facing a true crisis, and without additional actions to increase supply, bakers and many other food manufacturers face dire situations in the coming weeks and months,” added Martin.

About the American Bakers Association: The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in eco-nomic activity annually and employs more than 706,000 highly skilled people. BB

BEYOND BAKING JUNE 20157

Satin Ice to Host The Americas Cake & Sugarcraft Fair Buddy Valastro and Ron Ben-Israel among headliners at international cake show in Orlando; three-day expo seeking key sponsors and exhibitors

By The Americas Cake & Sugarcraft Fair

Satin Ice – a world-industry leader in premium rolled fondant, established in more than 65 coun-tries – is hosting The Americas Cake & Sugar-craft Fair (TACSF) September 18, 19, and 20 at the Orange County Convention Center in Orlando, Fl. The highly anticipated show is expected to at-tract 30,000 trade professionals and cake enthusi-asts – including many from the bakery, pastry and in-store supermarket cake industries – and more than 150 exhibitors in its inaugural year.

The international cake and sugarcraft expo – open to both trade and the public – will feature a jam-packed schedule of lively stage demonstrations; cake competitions and displays; a sugar arts fashion show with edible ensembles; and hands-

on classes taught by the world’s best cake decorators. Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC’s “Cake Boss;” Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben-Israel, renowned for his $10,000 cakes, who will speak on “How to Cater to High-End Clients.”

Other show-stopping highlights include a wedding zone for “I do” inspirations and the latest cake and wedding trends; a chocolate zone, exploring the finest in gourmet chocolate making and modeling; a kids zone, for a yummy interactive experience for burgeoning cake artists; and a sugar arts zone for a sweet introduction to sugar art.

“The cake design and sugarcraft industries are relatively young in the United States in comparison to other countries, but the popularity of these crafts are growing exponentially,” said Kevin O’Reilly, founder of Satin Ice and TACSF. “Satin Ice is celebrating the rise of this cultural phenomenon with The Americas Cake & Sugarcraft Fair, which will bring together the most passionate group of indus-try professionals, hobbyists, and consumers from around the world for three days of unforgettable discovery and showmanship.”

Registration for hands-on classes, demonstrations, and admission will be available in March. An early-bird admission special will be available through May 15: one-day badges will be on sale for $45; 2-day badges will be $70, and 3-day badges will be $95. For more information about exhibitor opportunities, exclusive, customizable sponsorship packages, and further details and updates, visit www.cakefair.com. For exclusive contests and news, follow TACSF on Twitter, Facebook, and Instagram (@cakefair). BB

Check out our service providers!

Alternative Communications, Inc.Jesse Gnas

(262) 367-2200 American Industrial Leasing

Tammie Clendenning(800) 444-6230

Aramark Uniform ServicesDrew Coffey

(781) 204-9067 Associated Bank

Carol Carey(414) 321-5129

BeneCo of Wisconsin, Inc.Steve Miller

(262) 207-1999 Central Office Systems

Lori Lindenberg(262) 784-9698

Financial Specialists, Inc.Charlie Popple

(262) 544-6099 Soerens FordJohn Schultz

(262) 781-9800 Les Stumpf Ford

Ken Harder(920) 731-5211, ext. 250

D.A. BertherJim Lidwin

(414) 328-1995 Pack-O-Mach Corp.

Bob Morris(763) 571-6677 Practical Baker

John Stricker(815) 943-6040

WBA Credit Card ProgramJohn Gay

(800) 767-2484, ext. 54587 West Bend Mutual Insurance

David Nycz(262) 334-5571

Wisconsin Bakers Association2514 S. 102nd St., Suite 100

West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582

info@wibakers.comwww.wibakers.com

Editorial Staff

Publisher

Editor

Dave Schmidt, CMBdave@wibakers.com

Jessica Hooverjessica@wibakers.com

Copyright © 2015 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.