Volume 76, Issue 10

Cover Photo: Gingerbread House decorated by a baking student from MATC-Milwaukee

INSIDE THIS ISSUEHOLIDAY FORMULATIONSSpread Christmas Cheer with these recipes!

STUDENT SPOTLIGHTMeet Katie Dramm from Madison, WI

FVTC CULINARY THEATRE UPDATEProject nears home stretch

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BOARD OF DIRECTORSChief Executive Officer

Dave Schmidt, CMB

Executive Committee President - Joe Crubaugh

Vice President - Mike Vande WalleTreasurer - Judy Baggenstoss

Allied Rep. - Joe Sanfilippo

Board Trustees Jim Grebe Bob Hiller

Directors-At-Large Eric Olesen Dawn Ebert Ken Heil Susan Runkel

Tamara Mugerauer Judy Semrad

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.

Straight Dough from the CEOBe prepared for changes in 2013

Okay, it’s finally over! Well, at least for now we can actually not fear the ringing of the phone to another robo-call or hear one more outlandish TV ad to persuade you to think of public servants as abnormal beings. Soon, we will be back to the everyday task of operating our businesses and putting the past behind us, but have you prepared your business for all of the changes that are coming in the New Year and over the subsequent years to follow? New food and safety regulations to be implemented, change in taxation laws, the Affordable Care Act (ObamaCare), reversal of social security holiday rates, potential massive tax increases on your business or personal income depending how you have your business structured! Did you get that last piece of equipment purchased, new delivery truck bought, or refinance/restructuring done on your property? Well, don’t wait! With a little time and thought, plus a call to your tax accountant you can still be prepared if Congress fails to find a solution on the looming fiscal cliff set to implode the economy on January 1st. We all know the track record of Congress is the lowest point of favor by the average U.S. Citizen. In other words, prepare for Armageddon and hope for a miracle! The WBA is your link to find the answers to these issues and how they change or turn on a week to week basis. Just follow our latest information on the Buzz. Check out our Facebook and Twitter connections and of course. Stay tuned to each new issue of Beyond Baking to find links and news trends to help keep your business at the top of the Game! But for now, the shouting is done, the polls have closed, and the voters have chosen the direction of America. So, let’s do as we always do this time of year, making the very best Holiday pastries and baked goods for all of our customers that count on us to make their season of joy the best ever! After all only a baker knows that our hard work truly places joy those who enjoy!

May you all have the Brightest and Merriest Holidays!

From the WBA Staff and Board of Directors, Dave, Debbie, Jessica, & Amy:

The WBA Membership office will be closed on the following dates to celebrate the season:

Christmas – Office closed at 2 PM on Friday, December 21st – Thursday, December 27th

OPEN 8 AM – 12 Noon on Friday, December 28th

New Year’s – Monday, December 31st – Tuesday, January 1st

We will reopen on Wednesday, January 2nd to regular business hours from 8 AM – 4 PM.

Happy Holidays!

HOLIDAY STOLLENIngredients AmountWater 6 qts.Yeast 2#Sugar 6#Salt 8 oz.Whole eggs 6#Hi ratio shortening 6#Milk powder 1# 2 oz.Nutmeg 2 oz.Egg color 3 oz.Vanilla 3 oz. Bread flour 24#Pastry flour 12#Red glazed cherry halves 8#Green glazed cherry halves 7# 8 oz.Bleached raisins 13#Mixed glazed fruit 4#Pecan halves 5#

Soak raisins, wash fruit in warm water; strain well. Give dough full fermentation before adding the fruit and nuts. After fruit and nuts are mixed in, rest 20 minutes, then take to bench. Scale as desired. Make up as desired. Proof approximately 1 hour. Bake 350° F approximately 30 minutes. Finish as desired. Wash with egg wash after made up if going to ice the tops. Wash with melted butter if going to sprinkle with powdered sugar.

CHRISTMAS CHEERY CHERRY ALMOND BREADIngredients AmountWhite Bread dough 26#Maraschino Cherries (Chopped) 6#Sliced Almonds 12 oz.Raisins 3#Pure Almond Extract 1 ½ oz.Cinnamon 1 oz.Cherry Fruitex or Concentrate 5 oz.

Procedure:Mix: bread dough 10 minutes until nearly developed, ADD Extra ingredients and finish until dough is fully developed to well incorporate these added ingredients.FERMENTATION: 15 minutes for Short dough, 60 minutes for straight dough.SCALE: 20 oz. per loaf BENCH REST: 15 minutesMAKEUP: Hand chop as per Cobblestone Bread. Place into Standard Bread Strap Pans. Egg wash and top with sliced Almonds and Cinnamon Sugar lightly. PROOF: Roughly 30 minutes or until the top of the pan. Bake: 400° F for 30 minutes or until fully baked. Remove from pan after baking and cool on wire rack.Finish Breads with glaze or white string icing. Decorate packaging with holiday colors! This makes a great dessert bread or excellent French toast.

CUTOUT CHRISTMAS COOKIESIngredients AmountBlend:Granulated sugar 8#Butter 8#Shortening 6# 12 oz.

Add:Whole eggs 2#Salt 2 oz.Vanilla 2 oz.Bread flour 20#

Sheet out, cut, and pan. Bake 8 to 10 minutes at 365° F until light tan on edge. When cool, ice and decorate.

This makes a great tasting cookie for Christmas, Halloween, Valentine’s Day, Easter, and other special days! Recipe yields approximately 50 dozen cookies.

Enjoy these tasty treats from WBA’s Formulation Archive!

Student Spotlight – Katie DrammGraduation is just around the corner for this Madison College student By Amy Behrendt

When it comes to baking, different ingredients come together to create a something wonderful! The same could be said for Katie Dramm and her decision to pursue a career in the baking industry! A few key “ingredients” came together: The happiness she got from baking; the desire to be her own boss one day, and hoping her future career could have a positive impact on the lives of others. Dramm explains how she ended up at Madison College in Madison, Wis. “I was going to school at UW-Madison (and graduated in 2009) for Theatre and Gender & Women’s Studies, and by my junior year, I was even more unsure of what I would want to do career-wise than I was when I started,” she recalls. “I wouldn’t trade my time at UW for anything, but at a certain point I knew I wouldn’t make a career out of theatre. I realized though that through my four years of school, I had been baking a lot with my roommate as a way to take a break from studying and had always found a lot of happiness in it.

“I decided to make a list of traits I would want from my future career (working with my hands and creating something, the ability to be my own boss, something that could have a positive impact in the lives of others, etc.) and it pointed me right to baking. I signed up for the waiting list for the Madison College program as soon as I graduated.” Dramm soon will add another degree to her resume, as she graduates this December from the Baking and Pastry Arts program. The Waunakee, Wis. native said her favorite class was the breads class, because her experience with bread was so minimal prior to starting the program. “Bread is such a unique product, and I really enjoy the fact that it’s a living thing that needs your attention and care on its schedule,” she said. “It has probably been my most challenging class, but also the most rewarding. I have also become particularly fond of cake decorating and choco-

Katie DrammPhoto provided by Katie Dramm

Continued on next page

BEYOND BAKING NOVEMBER-DECEMBER 20127

lates, because such intricate, lovely things can result from fairly simple techniques. Not that cake decorating or making fine chocolate is easy, but the decorating world seems to open up if you practice, practice, practice!” While she hasn’t worked in the industry as of yet, she has gotten very involved with programs at the school to help hone her skills. “Last year, when I was enrolled in the Cake Decorating Certificate at Madison College, everyone in our class got to present a dummy cake at the Madison Food & Wine Show with an autumn theme that the attendants could vote on,” she said. “I was shocked when mine won, but the best part of the whole event was walking around and talking to the different vendors. We all had our chef coats on, so everyone knew we were students and they were more than willing to answer all of the questions I had and offer advice or suggestions for me based on their products. “Our class is also putting together a team this year to participate in a charity gingerbread house competition in early December. It’s Gingerbread Casas for CASA (Court Appointed Special Advocates of Dane County). We’re just starting to make our plan, but I’m really excited!” Dramm also has developed her baking skills by baking special occasion items for family and friends. “This summer I made a two-tiered wedding cake, and a groom’s cake that looked like a pyramid of golf balls with mint sprigs in between for a very dear friend who married a golf pro,” she said. “And as a person who takes birthdays very seriously, I’m always more than happy to make a cake (or pie) for someone with a birthday coming up. It’s fun to see the progression year after year in my skill level based on these birthday cakes.” What does the future hold for Dramm, with graduation looming? “I’m currently looking for an internship abroad for sometime in the very near future; I would love to get a non-American perspective on baking,” she said. “Beyond that, there are a lot of wonderful bakeries in Madison, and I want to hone my skills a bit more around here before eventually opening my own place. I’m certainly open to other cities though, and have an interest in experiencing baking in a slightly different setting such as in catering (I’ve heard great things about the catering at the Pabst and Riverside Theatres in Milwaukee), or in fine dining. Ultimately, I’d like to be completely in charge of my own business.” When she’s not up to her ears in all things baking, Dramm finds many ways to keep busy. Among her interests: Going to concerts and music festivals, and sewing. “I like reading, like cultural history (I’m reading 6,000 Years of Bread right now), and every year I pick a biography of a different lady monarch (Queen Elizabeth I will always be the best in my opinion, but Catherine the Great was quite incredible too!) I like movies and puzzles, and having nice meals with friends.” BB

Autumn cake decorated by Katie DrammPhoto provided by Katie Dramm

IT’S THE RBA ROADSHOWGET READY FOR AN INCREDIBLE DAY!

SUNDAY, DECEMBER 2ND, 2012 Trade Show Bakery Tours

Educational Workshops Networking & Get-Together

KENDALL COLLEGE, 900 N. NORTH BRANCH ST., CHICAGO

START THE DAY BY TOURING THREE OF CHICAGO’S WELL-LOVED BAKERIES Go comfortably by bus to Roeser’s, Dinkel’s, and Delightful Pastries. Glean ideas or just check out the set up. It’s amazing what you’ll see behind the scenes. You can never leave a bakery tour without at least one great idea to take back with you.

ENJOY LUNCH AND THE VENDOR’S TRADE SHOWTalk to vendors, ask questions, and see what new products are available.

TWO EDUCATIONAL TRACKSPick classes from the Decorating Track (D) and learn from some of the most

innovative people around sharing their ideas and techniques, or take a couple of classes from the Business Track (B) and get the latest on running your business the

way the professionals do. Pick one class from each offering.

1D Michelle Boyd teaches you her tricks for low tech/high impact sugar work.1B Jonna Parker talks about trends and how they affect your business.

2D Pat Jacoby shares her useful structural techniques in Internal Structure 101.2B Beth Fahey explains techniques for Pricing for ProÞt for those “as seen on TV cakes.”

3D Fran Leon shows you how to master Cricut and do those intricate designs.3B Sue Tinnish teaches mad skills in Guerrilla Marketing for the Small Bakery.

4D Heidi Hedeker walks you through her ideas on Individual Desserts.4B Renee Rouwhorst helps qualify the sale of those crazy “as seen on TV cakes.”

5:00 - 8:00 PM NETWORKING AND GET-TOGETHERThe day can’t end without a party!

Share adult beverages and incredible food prepared by Kendall College’s Culinary School. Meet and chat with fellow bakers and decorators. Share business cards, emails, and phone

numbers with folks who have the same concerns as you.

FOR TICKETS:http://www.retailbakersofamerica.org/rba-roadshow-

chicago-2012Contact RBA: Toll-Free: (800) 638-0924

Contact CARBA: Ken Jarosch 847-437-1234

• Pastry Studio with live bakery demos• 100s of exhibits• Business seminars• Innovative products• Art of the Cake Competition• And more!

Register Now – Just $30www.everythingfoodservice.org

State’s TopBakery Event!

MARCH 11-13, 2013Milwaukee, Wisconsin

Bakery programs presented in partnership with Wisconsin Baker’s Association

Art of the Cake CompetitionWisconsin Restaurant Expo Pastry Studio Back by popular demand… with a few new twists! Feast your eyes on original cake designs from the best decorators in Wisconsin and the Midwest.

Extreme Wedding Cake ChallengeOut-of-the-box ideas and unique approaches to wedding cake designs in two divisions: Fondant Fascinations & Beautiful Buttercream Creations.

Cupcake Warrior ChampionshipSpectacular cupcake designs in three divisions: Mini Cupcakes, Standard Cupcake Creations and Giant Cupcake Fantasies.

See competitors decorate live onsite!

Simply enjoy the artistry -or- get inspiration for decorating ideas to use in your own desserts.Registration information will be available in the January issue of Beyond Baking! BB

FVTC Culinary Dept. project nears home stretchJones Dairy Farm Culinary Theatre UpdateBy Amy Behrendt

Have you been to Fox Valley Tech-nical College (FVTC) in Appleton, Wis. recently? If not, you might not recognize the facility! There are many projects underway around the campus, and the excitement is build-ing! (For updates on all the projects underway on campus, click here.) One of those projects under construction is for the Jones Dairy Farm Culinary Theatre, and Culinary Arts and Hospitality Dept. Chair Jeff

Igel said the project’s construction is ahead of schedule. This is a project “Beyond Baking” first reported about in Spring 2011. The original project expanded into a larger facility as plans came together, and the theatre was given a closer look. The multi-media, demonstration classroom will be located on the west side of the building, near entrance 10, for those familiar with the campus. The 4,800 square foot facility has 120 seats. According to Igel, the theatre will include three 80-inch monitors; grill; griddle; gas burners; induction ranges; exhaust hoods; combination oven/convection oven; sinks; computers and state-of-the-art audio/visual equipment. “It (the theatre) is basically completed,” Igel said. “The ceiling is in, the walls are treated, and the floors will be next, followed by table and equipment installation. We should be given occupancy by the week after Thanksgiving.” Faculty and students of the Culinary Arts and Hospitality Department are getting anxious to move into their new facility in the coming months. “Excitement is mounting,” Igel said. “Everyone is just eager to utilize the new facility.” There are many reasons for department students and staff to be excited about the new space, but what is the biggest reason? “Having the ability to really do great presentations is the biggest bonus,” Igel said. “Keeping all of our classes in one area is nice, too.” Igel said that the culinary classes plan to utilize the new theatre in January. In addition to being utilized for classes, the future is wide open for how the expanded space will be used. “We want to use this new facility for as many possible uses as we can,” Igel said in an article in “Beyond Baking” from this summer. “I’d like to see us have a running class of local chefs who come in and do a demonstra-tion on a regular basis.” He added public classes will be under the direction of Colleen Schnell. She can be reached at schnellc@fvtc.edu. There have been many folks involved with helping the project take shape. “We have a cross-college team of administrators and faculty, as well as outside architects and consults for specialized area like AV,” Igel said this summer. Miron Construction (headquartered in Neenah, Wis.) is doing the construction on this project. Igel has said the project has been a “great marketing tool for our program.” WBA Executive Director Dave Schmidt serves on the advisory committee of the Culinary Arts and Hospitality Department at the college. If you want more information on the Jones Dairy Farm Culinary Theatre, please email igel@fvtc.edu or call (920) 735-5643. For all the details on everything happening at FVTC, visit www.fvtc.edu. BB

BEYOND BAKING NOVEMBER-DECEMBER 201210

Jones Dairy Farm Culinary TheatrePhoto credit: Fox Valley Technical College

http://www.aramark.com

WBA MembershipInterested in joining the WBA?

Contact the Wisconsin Bakers Association to find out how you can join for as little as 34 cents a day! Our office is open Monday through Friday from 8 am - 4 pm. Call (800) 542-2688 or email info@wibakers.com to learn more!

Benefits of WBA Membership * Group business insurance programs* Credit card program* Baking Buzz email subscription* Member newsletter, “Beyond Baking”* Legislative directories—federal and state * Baking industry promotions and events * Scholarship programs* Workshops and conventions* Education and training opportunities* Friendship and advice ...and more!

IDDBA’s Consumer Shopping ResearchVariety plays a key role in the deli/bakeryPress Release from IDDBA:

A key finding of the new report, Consumer Shopping Dynamics: The Decision Tree, from the International Dairy-Deli-Bakery Association™ (IDDBA) is that variety is an impactful factor in the in-store deli and bakery departments. The research found a greater demand for niche products, a wider array of options, customization opportunities, and healthier offerings. The full report is available at www.iddba.org. Today, consumers have many choices in where to purchase their food. This broadens their perceptions and expectations of product offerings. However, simply offering many different items is not enough. And stores can’t depend only on the top selling varieties. Specialty or niche products can draw customers in. Customization options for cakes or catering and limited time products are also ways to communicate variety. Orderly presentation, well-stocked shelves, and supportive signage are also factors that must be part of the deli/bakery experience. Together these factors tell the customer that the store cares and the products are high quality. Many consumers are trying to practice healthier eating habits. Another trend is that more people are eating at home. Together, these two ideas present a great opportunity for delis and bakeries to showcase healthy options. Keep in mind that “healthy” means something different to each consumer. This is another reason why variety becomes key to a successful deli or bakery. Variety is an important factor which impacts consumer preferences and decisions overall in the deli and bakery. For more detailed analysis on variety and other shopping influences, preferences, and purchase drivers of deli and bakery consumers, see the full report from IDDBA. Consumer Shopping Dynamics: The Decision Tree is available for purchase at www.iddba.org or by calling 608-310-5000. BB

Upcoming Dessert Holidays December is National Fruit Cake Month!

Dec. 2nd National Fritters Day

Dec. 4th Cookie Day

Dec. 9th National Pastry Day

Dec. 16th National Chocolate Covered

Anything Day

Dec. 17th National Maple Syrup Day

Dec. 19th Oatmeal Muffin Day

A Look Ahead at 2013 Industry Events...

Jan. 8-11: AIB Applied Baking Science course

Feb. 18-20: ABA’s Winter HR & Labor Conference

Feb. 23-24: UMBA’s Convention

Feb. 23: For the Love of Chocolate Gala

Mar. 11-13: WRA Expo

June 2-4: IDDBA’s Dairy-Deli-Bake

Oct. 6-9: IBIE

Copyright © 2012 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.

Wisconsin Bakers Association2514 S. 102nd St., Suite 100

West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582

info@wibakers.comwww.wibakers.com

Editorial Staff

Publisher

Editor

Feature Writer

Dave Schmidt, CMBdave@wibakers.com

Jessica Hooverjessica@wibakers.com

Amy Behrendtamy@wibakers.com

Check out our service providers!Alternative Communications, Inc.

Jesse Gnas, (262) 367-2200 American Industrial Leasing

Tammie Clendenning, (800) 444-6230Aramark Uniform ServicesDrew Coffey, (781) 204-9067

Associated BankCarol Carey, (414) 321-5129 BeneCo of Wisconsin, Inc.Steve Miller, (262) 207-1999

Central Office SystemsLori Lindenberg, (262) 784-9698

Financial Specialists, Inc.Charlie Popple, (262) 544-6099

Soerens FordJohn Schultz, (262) 781-9800

Les Stumpf FordKen Harder, (920) 731-5211, ext. 250

D.A. BertherJim Lidwin, (414) 328-1995

Pack-O-Mach Corp.Bob Morris, (763) 571-6677

Practical BakerJohn Stricker, (815) 943-6040WBA Credit Card Program

John Gay, (800) 767-2484, ext. 54587 West Bend Mutual Insurance

David Nycz, (262) 334-5571