May 1 & 2 •  Place Forzani
4855, rue Louis-B-Mayer, Montreal (Laval), QC

Trade Show Hours: 12:00 noon - 5:00pm

A printable version of the program is available in PDF Format
Colour Brochure (604KB)

On-Line Registration Now Open



** Price Freeze on Social Activites **

To keep your business successful, it's important to stay on top of what is happening in the baking industry. Congress 2011 provides a host of opportunities to source new suppliers, discover new trends and products through the Exhibitor Product Presentations and trade show exhibits.

• Join industry professionals including bakers (retail, wholesale, commercial), grocery and foodservice outlets

• Located in the greater Montreal area - the "Island City" that blends the best of European and North American charm - Place Forzani is easily accessible via Autoroute Laval 440

• Visit the trade exhibition - over 30,000 sq.ft. of exhibits - click here to go to the list of companies participating

• Learn at the Exhibitor Product Showcase; FREE to all attendees - click here for a list of all presentations

• Network and enjoy yourself at the social functions

Last held in the Montreal area in 2007 and not scheduled to return until 2015, Congress 2011 is the Baking Specific Event to see the newest, the best and your favourite ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) for 2011!

Event Highlights

Saturday, April 30

Soiree Degustation Vin & Fromage
6:00pm - 10:30pm - Cosmodome, 2150 aut Des Laurentides
Notes:
• Cosomodome Registration Desk opens at 5:30pm on Saturday
• Shuttle service starts at 5:45pm from the Sheraton Laval Hotel with return service at 10:30pm

Sunday, May 1

Registration Desk Open
10:00am - 5:00pm - Place Forzani

BAC Annual General Meeting
9:00am - 10:00am - Place Forzani, Room C-202
For BAC Members only, the annual meeting provides a review of the Association's activities over the past year as well as direction for the future.

Exhibitor Product Showcase - click here for a list of all presentations
10:30am - 12:00noon - Place Forzani, Room C-202
Free Seminars for Attendees! Note that seating is limited and available on a first come, first served basis.

Looking for the latest products, ingredients, equipment, technology and/or services. Let the Exhibitor Product Showcase, which features multimedia presentations be one of the first stops in your question for information. The companies listed below will give you a snap shot of their latest offerings and will have the items on display in their booth if you need more information.

A "new product" is defined as being introduced to the baking industry within the past two years. Presentations with new products are identified below.

Note: Presentations will be bilingual unless otherwise noted. On each day, all English presentations will be done first followed by the French presentations.

Your BakeMark ... Passion, Performance & Partnership - NEW
BakeMark
BakeMark Canada (a CSM Company) is a leader in the baking industry. We offer an extensive selection of products ranging from fine European pastry, bread ingredients and the highest quality of fillings and icings available in the business including exclusive lines from Marguerite, Caravan, Brill, Westco and BestBrands.

Inspiration Sandwich - NEW
La Danoiserie Inc
La Danoiserie is proud to present our new range of innovative sandwich breads. Our presentation will let you discover how the ultimate taste can be combined with absolute convenience.

New Trans Fat Compliant Baking Shortenings & Margarines - NEW
Richardson Oilseed
The transition from hydrogenated shortenings and margarines to non-hydrogenated alternatives has not been easy for bakers. At Richardson Oilseed, we understand the needs of bakers. Our mission is to produce innovative, non-hydrogenated shortening & margarines lower in saturated fat as healthy, functional alternatives to high palm content products.

EPan Bread Pan: Save Energy & Save Money - NEW
American Pan
(présenté en anglais seulement / presented in English Only)
The ePAN bread pan provides the most significant improvements to the bread pan in over fifty years … and it is the strongest, most durable, most energy efficient bread pan available in the world. Design enhancements include seamless pan construction, vertical corrugations, a weldless rim span design and stronger pan strapping.

Reduction du Gluten de Ble: Une Nouvelle Facon D'Ameliorer Vos Produits - NOUVEAU
AB Mauri Fleishchmann's
(présenté en français seulement / presented in French Only)
AB Mauri Fleischmann introduit un nouveau concept a base d'enzymes designe pour reduire l'utilisation du gluten de ble dans les formules de boulangerie. Vital G ameliorera votre soupless de la mie, volume, votre cout de revient et gardera votre declaration naturelle d'ingredients.

Votre BakeMark Fierté, Performance, Partenariat - NOUVEAU
BakeMark
BakeMark Canada (une division de la compagnie CSM) est un chef de file mondial dans l'industrie de la boulangerie. Nous offrons un vaste choix de produits allant des ingrédients de boulangerie et fines pâtisseries Européennes aux remplissages et glaçages de la plus haute qualité disponibles sur le marché incluant des gammes de produits exclusifs de Marguerite, Caravan, Brill, Westco et BestBrands.

Inspiration Sandwich - NOUVEAU
La Danoiserie Inc
La Danoiserie est fier de vous presenter sa nouvelle gamme de pain sandwich innovatrice. Cette présentation vous permettra de découvrir le goût véritable ainsi que la facilité absolue.

Nouveaux shortenings et margarines de cuisson selon les normes sur le Gras Trans - NOUVEAU
Richardson Oilseed
La transition des shortenings et margarines hydrogénés aux produits non hydrogénés n'a pas été aisée pour les boulangers. Chez Richardson Oilseed, nous comprenons les besoins des boulangers. Notre mission est de produire des shortenings et des margarines innovateurs, non hydrogénés, à faible teneur en gras saturés comme alternative santé et fonctionnelle aux produits à base de palme.

Trade Show Open
12:00noon - 5:00pm - Place Forzani
• over 30,000 sq.ft. of exhibits - click here to view current exhibitor list
• over 43 new companies (did not exhibit in the 2007 event)
• see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)

Gastronomic Rally with the Restaurants of Centropolis
6:00pm - 10:30pm - Centropolis, 1799, avenue Pierre-Peladeau
Notes:
• Tickets will be available for pick-up on Sunday, May 1 at Place Forzani from 10:00am - 4:30pm and at the Sheraton Laval Hotel from 5 from 5:30pm - 6:00pm
• Shuttle service starts at 6:00pm from the Sheraton Laval Hotel with return service at 10:30pm

Monday, May 2

Registration Area
10:00am - 5:00pm - Place Forzani

Exhibitor Product Showcase - click here for a list of all presentations
10:30am - 12:00noon - Place Forzani, Room C-202
Free Seminars for Attendees! Note that seating is limited and available on a first come, first served basis.

Looking for the latest products, ingredients, equipment, technology and/or services. Let the Exhibitor Product Showcase, which features multimedia presentations be one of the first stops in your question for information. The companies listed below will give you a snap shot of their latest offerings and will have the items on display in their booth if you need more information.

A "new product" is defined as being introduced to the baking industry within the past two years. Presentations with new products are identified below.

Note: Presentations will be bilingual unless otherwise noted. On each day, all English presentations will be done first followed by the French presentations.

Canadian Dairy Commission's Matching Investment Fund
Canadian Dairy Commission
The CDC has developed the Matching Investment Fund (MIF) to encourage growth and innovation in the manufacture and use of Canadian dairy products and ingredients. This program provides non-repayable contributions to Canadian registered companies or Food Technology Centres for product development on a matching investment basis. Visit www.milkingredients.ca for more information.

Formulate for A Clean Label - NEW
Lallemand
This presentation will provide the steps to convert traditional formulas into clean label formulas. As well, learn about the functionality of enzymes in clean label formulas and introducing Essential CL 732 (our new clean label dough conditioner).

The Role of Mobile Technology in the future of the Bakery Industry
CIS Group
Mobile technology can help you be at the top of the Bakery Industry by cutting returns, transmitting orders faster and solving A/R problems with the help of algorithm, mobile payment, GPS, banners stamps imaging and other latest developments. Come and discover new ways of doing business and learn from real-life success stories!

Flavour Pearls - NEW
White Toque
FLAVOUR PEARLS are sweet and savory liquids encapsulated, using alginate, into small, frozen caviar-like sphere. The result is a 100% natural pearl with a soft or liquid heart of fruit puree or savory ingredients.

Hemp - A Versatile and Healthy Baking Ingredient
Hemp Oil Canada
(présenté en anglais seulement / presented in English Only)
Hemp foods can be incorporated into everything from breads to tortilla chips. We offer whole seeds, flour, protein powders, hulled seeds and oil among others. Hemp seeds contain the essential nutrients omega 3 and omega 6 fatty acids, are high in dietary fiber and high quality protein. Hemp is gluten and allergen free, FMO free, vegan, Kosher, Halal, certified organic and eco-friendly.

Farinologie 101
La Meunerie Milanaise Inc
(présenté en français seulement / presented in French Only)
Démystification des farines de spécialité, entre l'épeautre, le kamut, le seigle en passant par le sarrasin: l'univers des possibles culinaires des farines biologiques.

Le Fonds d'investissement partagé de la Commission canadienne du lait
Canadian Dairy Commission
La CCL a développé le Fonds d'investissement partagé pour encourager la croissance et l'innovation dans la fabrication et l'utilisation de produits et d'ingrédients laitiers canadiens. Ce programme verse une contribution non remboursable aux fabricants d'aliments pour des projets de développement de produits, sous réserve du versement d'une contribution équivalente de contrepartie. Pour plus d'information, visitez: www.ingredientsLAITIERS.ca

Formuler sans chimique! - NEW
Lallemand
Présentation sur les étapes à suivre pour convertir une formule régulière en formule sans additifs chimiques. Essential CL 732 et fonctionnalité des enzymes permettant de reformuler sans additifs chimiques.

Le rôle de la technologie mobile dans le futur de l'industrie de la boulangerie
CIS Group
La technologie mobile peut vous aider à être l'une des meilleures boulangeries de l'industrie en vous aidant à minimiser les retours, transmettre les commandes plus rapidement, et en réduisant les problèmes de recevables à l'aide d'algorithme personnalisée, du paiement mobile, du GPS, et en capturant l'étampe des magasins électroniquement. Venez et découvrez de nouvelles façons de faire des affaires!

Les Perles de Saveurs - NEW
White Toque
Les "PERLES DE SAVEURS" Frozen Creative Food® sont de petites perles d'alginate surgelées au coeur "fondant" ou "liquide" remplies de pulpes de fruits ou de saveurs salées.

Trade Show Open
12:00noon - 5:00pm - Place Forzani
• over 30,000 sq.ft. of exhibits - click here to view current exhibitor list
• over 43 new companies (did not exhibit in the 2007 event)
• see the newest, the best and your favourite products, ingredients, equipment, services, technology and baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve)