Moderator: Ron Goldy, Senior Vegetable Educator, MSU Extension

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Great Lakes Fruit, Vegetable & Farm Market EXPO Michigan Greenhouse Growers EXPO December 6-8, 2011 DeVos Place Convention Center, Grand Rapids, MI Farm Marketing IV: Bakery Session Where: Ballroom C

1 Great Lakes Fruit, Vegetable & Farm Market EXPO Michigan Greenhouse Growers EXPO December 6-8, 2011 DeVos Place Convention Center, Grand Rapids, MI Farm Marketing IV: Bakery Session Where: Ballroom C Moderator: Ron Goldy, Senior Vegetable Educator, MSU Extension 2:00 pm Using Day Old Product in Your Bakery Abbey Jacobson, Westview Orchards and Cider Mill, Romeo, MI Sarah Haning, Westview Orchards and Cider Mill, Romeo, MI 2:20 pm Growing the Bakery at Your Farm Market Joy Grose, Bakery Consultant for Farm Markets, Sparland, IL 2:50 pm Labeling Your Farm Market Products Legally Mike Lally, MDARD Food & Dairy Division, Grand Rapids, MI 3:25 pm Meeting FDA Regulations to Sell Your Food Products: Step-By-Step Kirk Dolan, Food Science Dept., MSU

2 Using Day Old Product in Your Bakery Abby Jacobson Sarah Haning

3 Chocolate Hermit Cookies 12 lbs of donuts crumbled (remove excess icing from crumbs) 6 oz Cocoa (variable-depending on percent of dark crumbs) 2 oz Baking Soda 2.5 oz Baking Powder 3 lbs Whole Eggs 4 lbs Raisins 12 oz Chopped Walnuts 3 lbs Water (variable) Mix donut crumbs, cocoa, baking powder and soda in the mixer. Slowly add egg on 1 st gear. Add raisins, walnuts and water. Scale: 10 to 12 oz per dozen. Deposit Dough on paper lined pans and bake only until set. When cooled, ice with a warm chocolate dipping icing. Use a spatula or dip them. Peanut Butter Hermits Replace Cocoa with 1 lb 8 oz Peanut Butter. Replace Raisins with 4 lbs of Peanuts. Cake Donut Pops 18 oz of crumbled donuts 12 oz of frosting Dipping Chocolate Lollipop sticks Crumble the donuts with a mixer or food processor to the consistency of bread crumbs. Add 12 oz of frosting to the crumbled donuts and mix until combined. The mix should be moist enough to roll in 1 ½ balls and still hold a round shape. After rolling the donut balls by hand, place them on a baking sheet covered by parchment or wax paper. Chill in the refrigerator for several hours or place in the freezer for 15 minutes until firm but not frozen. Microwave or use a double boiler to heat the dipping chocolate. One at a time, dip about ½ of the tip of the lollipop stick into the melted candy coating and insert the stick straight into a donut ball, no more than halfway through. Dip the cake pop into the melted chocolate and spin the pop to shake off excess coating. Too much force can cause the donut pop to fall off.

4 Bread pudding 1 stick unsalted butter 1 cup sugar 5 large eggs, lightly beaten 2 cups heavy cream 1 1/2 teaspoons ground cinnamon 1 tablespoon pure vanilla extract 1/2 cup raisins 16 cake donuts Rum sauce 4 tablespoons unsalted butter 1/2 pound confectioners' sugar Dark rum, to taste Preheat oven to 350 degrees F. In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended. Lightly butter a 9 by 13-inch baking dish. Break up the donuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the donuts; soak for 5 to 10 minutes. You will need to push donuts pieces down during this time to ensure even coverage by egg mixture. Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The donut bread pudding is done when the custard is set, but still soft. Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and let the sauce soak in. Instead of rum you could make a vanilla or maple sauce to drizzle over the top.

Shrink Buster Muffins & Quick Breads Simply follow these easy, step-by-step instructions

Recipe Yield 5 dozen muffins Mini loaves Standard loaves 2 5 Materials 8 lbs plain muffin

Fold into muffin batter until fully incorporated. 4.

Fill pans with batter as follows: Muffin 2.

5 Shrink Buster Muffins & Quick Breads Simply follow these easy, step-by-step instructions for creating moist and fruity muffins and quick breads with perfect results every time. Recipe Yield 5 dozen muffins Mini loaves Standard loaves 2 5 Materials 8 lbs plain muffin batter 2 9 or 10 Gardner fruit pies Spray release Appropriate baking pans Method 1. Preheat oven to Chop pies thoroughly, making sure crust is well blended with fruit filling. 3. Fold into muffin batter until fully incorporated. 4. Spray pans or use paper liners as appropriate. 5. Fill pans with batter as follows: Muffin 2.5 ounces Mini Loaf 9 ounces Standard Loaf 16 ounces 6. Optional: Top with streusel or oatmeal. 7. Bake times: Muffin 35 to 40 minutes Mini Loaf 35 to 40 minutes Standard Loaf 50 to 55 minutes 8. Cool. 9. Optional: Drizzle with icing. Shelf Life 2 days from bake date. Your Gardner Pie Broker is:

Shrink Buster Muffins Old-Fashioned Fruit Cobbler Simply follow these easy, step-by-step

Recipe Yield 1 11 3 /4 x 9 1 /4 x 2 1 /4 Cobbler 4 5 Recipe requires 2 fruit pies, any variety

2 1 /4 ) Method 1. Preheat oven as follows: Deck 375 to 380 Convection 350 2.

For a fruitier filling, remove crimp before blending filling with top and bottom crusts. 3.

Top with streusel, taking care to cover all of the fruit. 6. Place foil pans on baking sheet.

6 Shrink Buster Muffins Old-Fashioned Fruit Cobbler Simply follow these easy, step-by-step instructions to make old-fashioned fruit cobbler using Gardner Fruit Pies. Recipe Yield /4 x 9 1 /4 x 2 1 /4 Cobbler 4 5 Recipe requires 2 fruit pies, any variety Materials 2 Gardner Fruit Pies any variety 2 cups streusel Release spray 1 Pan (11 3 /4 x 9 1 /4 x 2 1 /4 ) Method 1. Preheat oven as follows: Deck 375 to 380 Convection Chop pie thoroughly, making sure crust is well blended with fruit filling. For a fruitier filling, remove crimp before blending filling with top and bottom crusts. 3. Coat pan with spray release. 4. Place chopped pie in prepared pan. 5. Top with streusel, taking care to cover all of the fruit. 6. Place foil pans on baking sheet. Bake in preheated oven until top is golden brown. Deck 30 to 35 minutes Convection 30 to 35 minutes 7. Cool and place in your hot case or package for sale. Shelf Life 2 days from bake date. Your Gardner Pie Broker is:

Shrink Buster Muffins Gourmet Fruited Breakfast Breads Simply follow these easy,

homestyle bread dough, thawed 1 Gardner Traditional Fruit Pie 1 egg Release spray 4

Preheat oven as follows: Deck 370 to 380 Convection 350 2.

Chop pie and raw egg into bread dough. Mix well. 3. Coat pans with spray release. 4.

7 Shrink Buster Muffins Gourmet Fruited Breakfast Breads Simply follow these easy, step-by-step instructions to create gourmet fruited breakfast breads using Gardner Traditional Fruit Pies. Recipe Yield 4 Loaf pans (regular or demi) Materials 3 loaves of Italian or homestyle bread dough, thawed 1 Gardner Traditional Fruit Pie 1 egg Release spray 4 loaf pans Streusel topping & icing (optional) Method 1. Preheat oven as follows: Deck 370 to 380 Convection Place bread dough on cutting board and top with Gardner Traditional Fruit Pie. Chop pie and raw egg into bread dough. Mix well. 3. Coat pans with spray release. 4. Divide pie/bread dough mixture evenly among four pans. 5. Optional: sprinkle with streusel. 6. Place in ready proof box for one hour or until doubled in size. 7. Place in preheated oven and bake 50 to 55 minutes or until golden brown. Deck 55 to 60 minutes Convection 50 to 55 minutes 8. Cool. 9. Optional: drizzle cooled breads with icing. Shelf Life 2 days from bake date. Your Gardner Pie Broker is:

Shrink Buster Muffins Old-Fashioned Fruit Bars Simply follow these easy,

Fruit Pies any variety 15 cups streusel divided 10 cups/5 cups Release spray 1

Spread 10 cups of streusel in pan, pressing firmly to create a level base. 4.

Spread chopped pie filling evenly over streusel base. 6.

of the fruit. 7. Place in preheated oven and bake until top is golden brown.

8 Shrink Buster Muffins Old-Fashioned Fruit Bars Simply follow these easy, step-by-step instructions to make old-fashioned fruit bars using Gardner Fruit Pies. Recipe Yield 48 Approx. 2 x 2 bars Recipe requires 3 fruit pies, any variety Materials 3 Gardner Fruit Pies any variety 15 cups streusel divided 10 cups/5 cups Release spray 1 Half-sheet pan (18 x 13 ) Method 1. Preheat oven as follows: Deck 370 to 380 Convection Coat pan with spray release. 3. Spread 10 cups of streusel in pan, pressing firmly to create a level base. 4. Chop pies thoroughly, making sure crust is well blended with fruit filling. 5. Spread chopped pie filling evenly over streusel base. 6. Sprinkle remaining 5 cups of streusel on top of filling, taking care to cover all of the fruit. 7. Place in preheated oven and bake until top is golden brown. Deck 40 to 50 minutes Convection 40 to 50 minutes 8. Cool. Optional: drizzle cooled bars with icing. 9. Make 7 evenly spaced cuts down the long side of the pan and 5 evenly spaced cuts across the short side of the pan to create 48 bars. Shelf Life 3 days from bake date. Your Gardner Pie Broker is:

9 Growing Your Farm Market Bakery Presented by Joy Grose, Bakery Consultant for Farm Markets and Garden Centers For those of you who already have a successful bakery in your farm market, today we will discuss ways for you to explore that will help your business grow. Following is an outline of what we will be discussing: 1.Café a. Whats on the menu? b. Equipment needed c. Some things to consider d. Where to put it? e. Other café menu ideas 2. Ice Cream: a. What kind of machine? b. What can I do with it? c. Should I make my own? 3. Fudge: a. Fudge companies b. Fudge novelties 4. New Products: a. Where do I get new ideas? b. Conferences and tours c. National and Regional Food Show ideas (see table below) d. Your food service company s tech staff Food Show Ideas 2012 International Restaurant and Foodservice Show of NY March 4-6 New York City New England Food Show March Boston, Mass Northwest Foodservice Show April San Francisco, CA International Dairy, Deli, Bakery Show June New Orleans, LA Southwest Food Service Expo June Dallas, Texas RBA-All Things Baking Sept 9-11 Houston, Texas Upper Midwest Bakery Association Feb Red Wing, Minn. Joy Grose, Bakery Consultant joy@farmbaking.com or

10 11/17/2011 Reason for Food Labeling Laws Food Package Labeling Michael J. Lally Senior Food Inspector Michigan Department of Agriculture Prevent misbranding of food Misbranding false or misleading statements on the label or omission of required information Where Do Food Labeling Laws Come From? 1967 Fair Packaging and Labeling Act 1990 Nutrition Labeling and Education Act 1997 FDA Modernization Act 2004 Food Allergen Labeling and Consumer Protection Act Michigan Food Law 2000 Anatomy of a Label Principal Display Panel (PDP) Portion of the package label that is most likely to be seen by the consumer at the time of purchase Information Panel (IP) Immediately to the right of the PDP, as displayed to the consumer Principal Display Panel That part of the label most likely to be seen by the consumer at the time of purchase Must include: Statement of identity Net quantity of contents (21 CFR 101.1) Information Panel That part of the label immediately contiguous and to the right of the PDP Includes: Nutrition labeling Ingredient statement Name and place of business of the manufacturer, packer or distributor (21 CFR 101.2) 1

11/17/2011 Information Panel All three label elements must appear together without intervening material Nutrition labeling

2) Basic Label Requirements Statement of Identity (Name of the Product) Ingredient Statement Net Contents Statement

An adequately descriptive name for the product that is not misleading to the consumer.

11 11/17/2011 Information Panel All three label elements must appear together without intervening material Nutrition labeling may move to another panel (21 CFR 101.2) Basic Label Requirements Statement of Identity (Name of the Product) Ingredient Statement Net Contents Statement Responsible Party Statement Nutritional Labeling Production/Lot Coding Statement of Identity The name of the product. An adequately descriptive name for the product that is not misleading to the consumer. Example: Product has Chocolate in the name but contains no real Chocolate Statement of Identity Must appear in bold type Should be at least one half the type size of the largest printed matter on the PDP Must be one of the principal features on the PDP 2

12 11/17/2011 Statement of Identity 1. Name specified by law or regulation (standard) 2. Common or usual name 3. Appropriately descriptive name or fanciful term (21 CFR food standards and 21 CFR 102 Net Quantity Metric and U.S. customary inch-pound system declaration required Amount of food in a package exclusive of wrappers and packing material Weight or mass Dry or fluid measure Numerical count Combination (numerical count and weight or measure) Qualifying phrases or terms not permitted, e.g., large, jumbo (21 CFR ) Net Quantity Must be prominent and conspicuous Must appear in bold type Must be in distinct contrast to other label information Must be in proportion to the area of the PDP Net Quantity Location Must appear on the PDP or alternate PDP Located in lower 30 percent of PDP Lines generally parallel to the base Net Quantity Examples Net Mass 425 g (15 oz) Net Wt 15 oz (425 g) Net 12 fl oz (355 ml) Net contents 1 gal (3.79 L) 500 ml (1 pt 0.9 fl oz) 1 L (1 qt 1.8 fl oz) FR May 21, 1993 Net Quantity of Contents less than 4 lbs A declaration of 1 ½ pounds weight shall be expressed as Net Wt. 24 oz (1 lb 8 oz) Net Wt. 24 oz (1 ½ lb) Net Wt. 24 oz (1.5 lb) 21 CFR (m) 3

13 11/17/2011 Ingredient Labeling All ingredients used to fabricate a food must be listed in the ingredient statement by their common or usual name Except, if covered by an exemption (21 CFR 101.4) Ingredient Labeling Requirements All ingredients must be listed in descending order of predominance by weight EXCEPT ingredients present in amounts of 2% or less may be listed at the end of the ingredient statement followed by a qualifying statement: contains # percent or less of Multi-Component Ingredients List the multi-component ingredient followed by a parenthetical listing of all ingredients in the multi-component ingredient, OR Incorporate each ingredient of the multicomponent ingredient into the overall ingredient statement without declaring the multi-component ingredient Collective Terms Some ingredients and their concentrates can be declared by collective terms e.g., milk, concentrated milk, reconstituted milk, and dry whole milk may be declared as milk (21 CFR 101.4) Spices Spices include those listed in part and part 184 Spices do not include onion, garlic, and celery (21 CFR (a)(2)) Colorings 21 CFR (k) (1) color additive required to be certified: use name in 21 CFR 74 or 82 e.g. FD&C Blue No. 1, Blue 1, Blue 1 Lake 21 CFR (k) (2) color additives not subject to certification Use name in 21 CFR 73 or Declare as artificial color or artificial color added or equally descriptive term 4

14 11/17/2011 And/Or Labeling Provisions Fats and oils (b)(14) Leavening agents (b)(16) Yeast nutrients (b)(17) Dough conditioners (b)(18) Firming agents (b)(19) Surimi (b)(23) Fats and Oils Oil ingredients must be declared by common or usual name, e.g., cottonseed oil Hydrogenated oils must be declared as: hydrogenated oil Partially hydrogenated oils must be declared as: partially hydrogenated oil Other Ingredient Labeling Provisions Sugar refers to sucrose for purposes of ingredient labeling Water added in excess of the amount needed to reconstitute an ingredient to single strength must be declared in the ingredient statement Nondairy foods that contain a caseinate ingredient must identify the caseinate as a milk derivative Other Ingredient Labeling Provisions Standardized foods must list all their ingredients in the ingredient list Legal Recipe for that food Name and place of business of the manufacturer, packer, or distributor Must appear on PDP or IP Must include: Name of manufacturer, packer or distributor Street Address (if not in current directory) City State Zip Code (21 CFR 101.5) Name and place of business of the manufacturer, packer, or distributor Principal place of business may be listed if the food is manufactured at a site other than the principal place of business Terms that may be used if the food is not manufactured by the company named on the label: Manufactured for Distributed by Imported by 5

15 11/17/2011 Nutritional Labeling Nutritional Education and Labeling Act of 1990 as amended. Nutrition Labeling Exemptions Small business Bulk foods for further manufacturing Restaurant and food service foods Foods sold or served for immediate consumption Foods with insignificant amounts of nutrients Plain water Some kinds of tea Nutrition Labeling Exemptions Infant Formulas Special provisions for small children. Dietary Supplements- covered under another act. Raw Fruits and Vegetables Fish Medical Foods Small package exemption NLEA Exemption Notice Name and address of requestor (include telephone number and fax) Names of food products (include brand names) Name, address of manufacturer, distributor or importer of food product for which exemption is claimed Number of FTE s calculated per regulations Nutrition Labeling Exemptions Food products are not exempt from NLEA if a food bears a nutrient content or health claim or other nutrition information Small Business Exemption ONLY for nutrition labeling! Other mandatory labeling elements are not covered by this exemption. [21 CFR 101.9(j)] 6

11/17/2011 Placement Principal display panel (PDP) Information panel (IP) If either PDP or IP does not have sufficient space for all required information, move to next panel to the right Nutrition

16 11/17/2011 Placement Principal display panel (PDP) Information panel (IP) If either PDP or IP does not have sufficient space for all required information, move to next panel to the right Nutrition Facts Panel Three major sections: 1. Serving Size 2. Nutrient Values 3. Footnote Mandatory Nutrients Voluntary Nutrients Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol Sodium Total carbohydrate Dietary fiber Sugars Protein Vitamin A Vitamin C Calcium Iron Calories from saturated fat Polyunsaturated fat Monounsaturated fat Potassium Soluble fiber Insoluble fiber Sugar alcohol Other carbohydrate Other vitamins and minerals that have established RDI s Beta-carotene (as % of Vitamin A) Folic acid Nutritional Labeling Various formats dependent on package size, shape, nature of the product. If you have questions contact your regional MDA office. Peanut Tree nuts Fish Crustaceans Eight Most Common Food Allergens Milk Egg Wheat Soy 7

17 11/17/2011 Eight Most Common Allergens 90% of allergies to food Food Allergen Labeling and Consumer Protection Act of 2004 Public Law Signed into law: 8/2/2004 Labeling requirement effective: 1/01/2006 Amends the Federal Food, Drug, and Cosmetic Act Requires label to disclose certain allergenic ingredients Major Food Allergens Included in FALPCA Milk Egg Fish (e.g., bass, flounder, cod) Crustacean shellfish (e.g., crab, shrimp) Wheat Soybeans Peanuts Tree nuts (e.g., almonds, pecans, walnuts) Ingredients Subject to Law Eight major food allergens A food ingredient that contains protein derived from a major food allergen Includes incidental additives, flavors, and colors that contain allergenic protein Exceptions Any highly refined oil derived from a major food allergen Food ingredient exempt under the petition or notification process specified in law Two Ways to Label Products Containing Major Food Allergens 1. Within the statement of ingredients: The common or usual name of the major food allergen immediately followed parenthetically by the name of the food source. Examples: whey (milk) natural flavors (peanut, soy) 8

18 11/17/2011 Two Ways to Label Products Containing Major Food Allergens 2. Separate statement: The word Contains followed by the name of the food source from which the major food allergen is derived, printed immediately after or adjacent to the list of ingredients Example: Contains: egg, milk, and soy Not Required When: A major food allergen s common or usual name already identifies its food source - Examples: Whole wheat flour, buttermilk, peanut butter The name of the major food allergen appears elsewhere in the ingredient list Lot coding Questions? All processed food products require lot coding to allow for proper identification of the product and traceability. 9

For frosting: Combine cream cheese and butter. Add powdered sugar. Gently fold in crushed strawberries.

For frosting: Combine cream cheese and butter. Add powdered sugar. Gently fold in crushed strawberries. Freeze Dried Sliced Strawberries Fruits Augason Farms freeze dried fruits are frozen then processed to remove the moisture. They still maintain their same size, color, and fresh taste. Freeze Dried Sliced