Month: November 2013

Over the next few days, space will grow increasingly tight at the Guadalupana Bakery in Bedford-Stuyvesant, Brooklyn. The counters are piled high with displays of colorful breads in the shapes of skulls or figures in repose, and customers are coming in droves to buy special pan de muerto, or bread of the dead, some of them 10 loaves at a time. …

Puratos introduces Cremfil Ultim, fillings that offer the bakery and patisserie industry an answer to consumer demands for indulgence, health and convenience – the three aspects that have been driving growth in snacking over recent years. These greattasting chocolate and nut fillings contain less than 10% fat and help to preserve freshness. …

PreGel AMERICA, the U.S. subsidiary of the largest specialty dessert ingredient manufacturer in the world, is pleased to announce its 2014 Professional Training Center Charlotte schedule. The classes, which range from The Fundamentals of Gelato and Sorbetto Production to Frozen Cakes and Pies, are held at the company's state-of-the-art kitchens. …