See what’s new with the Bakers Courtesy Club as well as the Baking Industry as a whole. We will post relevant articles that anyone in the industry will want to be current with.
We are proud to announce that this year’s 2020 recipient of The Robert A. Fischer Distinguished Service Award is former Baker’s Courtesy Club president and long-time member, Paul Sharp.
The BCC will host its Pre-ASB Planning Luncheon at the Capital Grille in Rosemont. This luncheon is coordinated with ASB’s Program Committee to enhance the BCC member’s participation at the show.
It is with a heavy heart and deep regret that we have to announce the passing of Charles “Chuck” Costello, a long time dedicated member of the Bakers Courtesy Club of Chicago. Chuck will be missed no doubt.
It is with deepest sympathy and regret to announce the passing of Mel Mueller, past President of the Bakers Courtesy Club of Chicago. Mel was a friend and mentor to many over the years and will be missed.
Long-awaited guidance from the FDA spelling out which isolated or synthetic non-digestible carbohydrates it believes should be classified as ‘dietary fiber’ on the Nutrition Facts panel brings to an end a period of extended uncertainty for companies supplying widely-used ingredients from inulin to polydextrose.
Whether you store bread in a or on a fruit stand, studies show that keeping it on the counter is the last place you should be leaving your loaf. According to a report from Food Studies at the University of Nebraska Lincoln, the microorganisms that cause food to spoil grow best at room temperature. This article also dives into the better option, so you will now know the proper place to store your fresh bread.