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.
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.
We have stepped it up this year! We will be holding our Annual BCC Golf Outing at the Harborside International Golf Center, located within the city limits. Enjoy golfing with picturesque views of our beautiful city of Chicago in the backdrop.
The Bakers Courtesy Club of Chicago is excited to announce our partnership with The French Pastry School of Chicago. We are partnering with The French Pastry School to support our club vision of supporting bakers and the baking industry. We will be given the opportunity of sponsoring a student in the “Bread Program”, a very comprehensive, 10 week program which results in a professional certificate.
The 2017-2018 recipient of the Robert A. Fischer Award was presented to Ed Heina at ASB’s 2018 Baking Tech conference.
The Bakers Courtesy Club of Chicago (BCC) is a regional chapter of the ATBI, and serves the baking industry by providing networking, educational and service opportunities for its members. We do this alongside our duties of helping the ASB at Baking Tech annually each year.