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WORLD OF BAKING www.gourmetnews.com n SEPTEMBER 2019 n GOURMET NEWS WB 1 4 Award-Winning Cheeses from Klondike Cheese Company Klondike Cheese Company's new Buholzer Brothers™ brand is crafted by six Wisconsin master cheesemakers and dedicated staff and includes four flavorful varieties of Muenster, Brick, Havarti and Dill Havarti. Brick cheese has a deliciously complex, earthy flavor with a touch of nuttiness when young, but turns pungent and tangy when aged. Try Brick cheese on a Detroit-style pizza or slice to top a juicy hamburger. Buholzer Brick comes in 6-pound loaves and 8-ounce chunks. Also soon to be available in retail and foodservice slices. Muenster is an orange rind cheese that is semi-firm with a creamy texture that gets even creamier with age. Perfect for grilled cheese, scrambled eggs or pizza. Buholzer Brothers Muenster comes in 6-pound loaves, 15-pound long john, a retail and foodservice slice pack. Havarti is a great melting cheese with its creamy, rich buttery flavor. Slice for grilled cheese, cube on salads or serve on a charcu- terie platter. Buholzer Brothers Havarti comes in 4.5-pound and 9-pound loaves as well as 15-pound long johns. Dill Havarti is available in 4.5- pound and 9-pound loaves. Both will also be available in retail slice packs. The plain Havarti will be in foodservice slices. Klondike Cheese Co. is a fourth generation cheesemak- ing family, crafting award-win- ning cheeses in the same location in Monroe, Wisconsin since the late 1800s. 2018 best of class awards received include first place for Brick, second place for Muenster and third place for Havarti at the World Champi- onship Cheese Contest and first place for Dill Havarti at the Wisconsin State Fair. The secret to Klondike's ex- ceptional quality is the combi- nation of using state-of-the art equipment, its proprietary recipes and time-honored tra- ditions of cheesemaking. The recent 50,000 square foot plant expansion at Klondike Cheese Co. shows its commitment to providing high quality, authen- tic and consistently flavorful products. To learn more about the new Buholzer Broth- ers brand, visit www.buholzerbrothers.com. Premium Cassava Flour Surpasses 50 Million Pound Milestone American Key Food Products (AKFP) an- nounced that it has shipped more than 55 million pounds of its Premium Cassava Flour since its introduction in 2011. "We have invested eight years in devel- oping and improving not only a distinctive gluten-free and grain-free ingredient adapted to the challenging, competitive en- vironment of North America, but also our production, logistics capabilities and food safety, adhering to the high standards de- manded by the industry," says Mel Festejo, Chief Operating Officer at AKFP. "We now have an established track record for promptly and reliably delivering consistent quality cassava flour to an increasing cus- tomer base in the baking and snack seg- ments. Thanks to a strong partnership with our manufacturing partner, our cassava flour is produced in a highly efficient and controlled environment, and the production capacity has been boosted to cope with the rising demand." Premium Cassava Flour is simply the nat- urally gluten-free root of the cassava plant, converted to a highly versatile flour through AKFP's proprietary process, with no added ingredients. Cassava has been used as a food source in South America, Asia and Africa for cen- turies. "What's old is new again," says Festejo. "We have reimagined this tradi- tional ingredient to make it a simple, smart solution for today's gluten-free, grain- free and paleo baked goods and snacks, which are also non-GMO, and clean-label. It is also noteworthy that cassava is a sustain- able crop and one that could be less ad- versely affected by climate change relative to other staple crops." The company states that its Premium Cas- sava Flour provides baking characteristics that closely mimic the structure, texture and taste of wheat-based baked goods and snacks in a number of baking ap- plications, while comple- menting other gluten-free flours and/or starches in composite blends for the more complex applica- tions. It also contains 7 percent dietary fiber, posi- tively contributing to bak- ing functionality and the nutritional profile of the finished product. It has been success- fully used in products such as cookies, cakes, tortillas, breads, pizza crusts and many oth- ers, without the need for complex ingredient formulations. It is also effective in extruded products like puffed or fabricated snacks. For more information, stop by booth #634 or go to www.akfponline.com. Novacart Launches New Look with New Website By Joe Miglia, General Manager, Novacart Novacart is known for our full product line of bake and sell paper packaging. We have been leading the industry with quality and in- novation by creating the standard, not fol- lowing it. We only use the finest paper from renewable forests, which is only one of the reasons our products stands above the rest. We have recently launched our new web- site, www.novacartusa.com, with a fresh look and improved features to guide cus- tomers through our products. We realize how difficult packaging is to source which is why we feature our full product lines and multiple search areas. Our new site allows you to nar- row your selection by choosing different field options, resulting in the best choices for your project. You can search by type of baked good, size or even ounce capacity. Are you wanting to dress up your cup- cakes or muffins without all the grease show- ing through? Our new Elite Tulip Cups are created with a 70gsm heavyweight paper. They are designed to form a barrier to oil transfer, resulting in a tulip cup that has more rigidity and consistent color, which creates an exceptional look for your baked good. Adding to our single serve molds are three new products that would be great for pies, cakes, brownies and custards. We have had many requests to make deeper single-serve molds; in response, our round 3-5/8-inch mold and our square 3-1/8-inch by 3-1/8- inch mold are now both 1.5 inches deep. Along with this is our new standard size brioche baking mold, a single serving, yet larger than our mini brioche cups. This mold is designed to stand up to yeast bread, but it is also great for a jumbo cupcake or a beautiful pie. We wanted to give our cus- tomers options to enhance their look and differentiate their products, which is made possible with a new color to our Ecos Series baking line with lids. Introducing two individual size molds for the grab-and-go market that fea- ture a terra cotta exterior with a white inte- rior. The new generation of Panettone produc- ers are artisan bakers using fresh, quality in- gredients. To meet the needs of this growing market, we are introducing three sizes of our corrugated molds (M-Series) that are formed with tall and sturdy sides to support the del- icate structure while adding a refined look. We know that many of our customers use our molds for the bake and sell market as seen in grocery stores and re- tail bakeries, but our products can be used in a variety of ap- plications, such as catering, restaurants and manufacturing. Our paper baking molds trans- port easily and dispose after one use, making them great for sweet as well as savory foods. Our PET-laminated line works great for quiches, lasagna and other savory dishes that make great to-go contain- ers going from freezer to oven or microwave to table. Created from paper, a renewable source, Novacart products are a perfect so- lution for the food industry. For more information, go to www.novac artusa.com, call 877.896.6683, email info@novacartusa.com or stop by booth #2935. Don't Overpower – Complement Instead By J.G. Riley, Vice President, Media, For- maggio Brand If Formaggio Brand is famous for anything (other than the personality of Founder An- thony Mongiello, a.k.a. The Big Cheese™), it's the innovative product concepts, designs and flavor profiles it brings to the deli case. Formaggio always surprises and leads the way. This year Anthony wishes to educate us on a bit of flavor philosophy that will appeal to the foodie in all of us. As the cheese maker himself puts it, when it comes to combining Italian-style deli meats with the right cheese: "Don't overpower – complement instead." Anthony gives us some background about this flavor philosophy. "Our stick-based products such as Artisan Wraps, Deli Wraps, Stick-Ups and Sticks & Dips are designed with three basic characteristics in mind: con- venience, quality and flavor profile. Formag- gio does what it does best – we go to the drawing board to figure out the best way to bring products to the customer. It's all about combining just the right components of meat for the perfect eating experience and flavor profile. I've tried many competitors' prod- ucts and I find the cheese almost always overpowers the flavor of the meat. To me and my customers, this is unacceptable. There must be a harmonious marriage be- tween the two components. If we used provolone like some manufacturers, the tang of that cheese speaks louder than say, the Genoa salami. Not the best flavor combo. Also, if we wrapped deli meats around the pizza-cheese type of moz- zarella, that cheese lacks any gourmet or epi- curean nuance to meld the gentle cheese and savory meat flavors together. This is anath- ema to the consumer as well as to us. We don't want that clash of flavors, nor does the customer base. So we at For- maggio have developed the silkiest, creamiest, most delicate fresh mozzarella sticks to use in conjunction with the fine deli meats. The result is a perfect bal- ance of complementing tastes between the meat and cheese. It's all about combining amazing flavors together to give you a true culinary experience where there is no one component strong-arming the other. Like I said, it's a harmonious marriage of flavors both in terms of strength and flavor profile – and we all know the strength and happiness that comes from a harmonious marriage!"