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May 04 - 06 Toronto Congress Centre
Trade Show Hours: 12:00 noon - 5:00pm
A printable version of the program is available in PDF Format
Colour
Brochure (634KB)
Black
& White Brochure (410KB)
On-Line Registration Available

Trade
Show Floor Features
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Team Bake Canada
Demonstrations
Team Bake Canada will be demonstrating the products they
created for the April 2007 Louis Lesaffre Cup qualifier in
Mexico each day of the event. Come watch the fun, ask questions,
taste the product and learn some new techniques with your
Team Bake Canada.
Didier Juliens will be creating an assortment
of Viennoiserie including cranberry butterfly, maple syrup
brioche and chocolate rings.
Tracey Muzzolini will be making a variety of
breads including honey mustard, pine nut and flax, apple cider
sourdough and a truly unique Maple Leaf shaped granola bread.
Bill Clay will be re-creating his artistic showpiece
using the theme "Bread as a symbol of your country"
using a variety of live and dead doughs as well as many unusual
techniques.
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Decorative Bread
Contest Displays
Decorative bread has a long rich history and is currently
enjoying a comeback among bakers. Whether you call it art
or food, transforming bread dough into a window display, sculpture
or eye-catching centerpiece is a creative way to capture the
attention of your customers.
The Ontario Chapter of the Baking Association of Canada has
organized a Decorative Bread Contest with the entries on display
each day of the event. The winners will be announced on Sunday,
May 4. First place winner takes home $5,000 and the bragging
rights of being named the Best Decorative Bread Baker for
2008!
A printable version of the information flyer and registration
form are below:
Colour
Version (217KB)
Black
& White Version (788KB)
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To keep your business
successful, it's important to stay on top of what is happening in
the baking industry. The 2008 workshop sessions will profile relevant
and timely industry topics featuring renowned industry experts.
And the social activities will allow you to enjoy fine food, great
entertainment and the opportunity to network with friends and peers.
Sunday, May 04
BAC Annual General Meeting
8:30am - 9:30am
The annual meeting of members provides a review of the Association's
activities over the past year as well as direction for the future.
New Product Showcase
9:30am - 12:00noon
Looking for the latest products, ingredients, equipment, technology
and/or services. Let the New Product Showcase, which features multimedia
presentations, be one of the first stops in your quest for information.
The companies listed below will give you a 10 minute snap shot of
their latest offerings and will have the items on display in their
booth if you need more information.
InnoSeal Systems
Canbra Foods
Coagel Corporation
Intersteam Technologies
ADM Milliing Company
Fleischmann's Yeast
One Way Disposable Piping Bags
AKR Consulting
Lesaffre Yeast
Gluten Free Gourmet
Nia Labelers
Weston Bakeries Ltd/Ready Bake Foods
Hollimex Products
Click
here (PDF 44KB) for details on the above multimedia presentations
Welcome Reception
5:00pm - 6:30pm
Before heading off for dinner, join us at this reception. It's a
great opportunity to relax and converse with friends and colleagues.
Free admission, Cash Bar
Monday, May 05
Harold
Lloyd, one of North America's top retail specialist will present
two informative topics this morning.
Your Employee's First 30 Days
9:00am - 10:30am
Ever wonder how your newest employees are really treated during
their first 30 days on the job? Sure, you have an idea, but do you
really know? Harold will provide real life examples of the good,
the bad and the very ugly way we introduce new employees to our
world and you'll see that we are more of the culprit than the victim
when it comes to new associate turnover. This session will show
you the importance of evaluating your new employee orientation program
and how to make the early phase of their relationship with your
company infinitely more positive.
Fishin' For Sales?...Better Bait The Hook
10:45am - 12:00 noon
Minimal inflation, myriad new competitors and merchandisers preoccupied
with ECR, ABC and category management
or worse, downsizing
or merger-mania
no wonder sales are flat with few encouraging
trends in sight. Meanwhile, your customers are being subjected to
a shopping environment more and more devoid of sizzle. This tendency
to move towards "plain vanilla" merchandising plays right
into the hands of your competitors; the category killers, niche
marketers and on-line operators. In this session you will:
- get in-store merchandising techniques that stimulate more consumer
spending and maximize sales
- discover merchandising ideas that can be effectively implemented
in 1, 10 or 100 days
- learn ways to invigorate employees with new and exciting ways
to sell
Tuesday, May 06
Enhancing Your Attributes - Making Your
Products Healthier!
9:00am - 10:30am
Trans
Fat Free, reduced saturated fat, sodium and/or sugar, prebiotic,
high fibre, whole grains are some of the buzz words used to sell
products to today's informed consumer. Removing components or adding
ingredients can improve the healthfulness of your baked goods. As
well, including healthy attributes can help you stand out from the
competition.
Presenters: Philip Lee Wing, The Food Development Group and Laura
Pasut, Nutrition Consultant for the Grains--they're essential! Program
In this seminar you will learn about:
- which components should be removed and/or replaced to make your
product both conform to legislative requirements as well as be
on the cutting edge of healthy, while not impacting on taste,
texture and operational attributes
- immediate product "fixes" to address upcoming government
and consumer requirements/concerns while creating a platform for
further health enhancement
" ingredients - prebiots, omega-3, fax, fibre, micronutrients
- that can be added to enhance your products. Why they are beneficial
for your customers and how can you get these ingredients into
your products? Can you ever be too healthy? At what stage is your
product healthy enough?
Why every business (or product) needs to vacate the middle and
take a stand
- the challenges in making these changes to your product. Can
these changes be accomplished in your product category? Are consumers
willing and ready to pay for these enhancements? Can we get these
products to market?
Communicating Changing & Complex Nutritional
Messages to Consumers
10:45am - 12:00 noon
It's
impossible for consumers to ignore the almost daily reports about
diet and health - including conflicting headlines that leave many
wondering if scientists are capable of making up their minds. Recent
controversies over fish, dietary fat, carbohydrates, even Vitamin
E, have raised questions and left many people wondering what to
eat. At the same time, consumer interest in nutrition is at an all
time high with whole grains, fibre and omega-3 fatty acids top of
mind. In this session, Leslie Beck will share her insight into communicating
complex nutrition messages. She will discuss consumer nutrition
attitudes, knowledge and behaviours, current hot topics in nutrition
and factors that shape our eating trends.
Presentor: Leslie Beck
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