IBIE Show- Booth #4013

Sunday, September 26 through Wednesday, September 29, 2010

Show Hours: 10 a.m. to 5 p.m. daily

Las Vegas Convention Center

Las Vegas, Nevada

Known worldwide as the Baking Expo™ that brings together the entire grain-based food industry, the International Baking Industry Exposition (IBIE) is the only event that offers baking professionals complete equipment, ingredient and supply solutions. Managers and Directors, from large and small businesses alike, know that IBIE is their best strategy to stay on top of consumer trends, new technologies and learn best practices for productivity and profitability.

EFCO Products will be at booth number 4013 and will be showcasing several new and exciting items such as Clean Label Fruit Fillings designed for global compliance and Reduced Sodium Cake Mixes.  New fillings for display at EFCO’s booth will include: Cranberry Apple, Marshmallow Crème, Bananas Foster, Pomegranate Raspberry Superfruit, Acai Blueberry Superfruit, Blue Cotton Candy, and Berry Mango. You won’t want to miss it!

Please visit http://www.ibie2010.com/attendeeInfo.php for further information.

                                                            Small Batch                                        Large Batch

Ingredients:

#4395 EFCO Scone Mix                12 lbs. 8 oz.                                            25 lbs.

Water                                                      5 lbs.                                                  10 lbs.

Additions: Blueberries, Chocolate Chips or Cranberries

Optional: Egg wash and sanding sugar for top of scones.

Procedure:

Mix water and EFCO Scone Mix in large bowl at low speed for 1 minute.

Mix 4 minutes at medium speed.

Blend 2 minutes at low speed or until blended evenly throughout dough.

Cut dough into 26 oz. balls.

Take 8 oz. of blueberries, chocolate chips or cranberries.

Fold into dough until well blended.

Flatten dough and cut into 8 triangle shaped pieces.

Egg wash the tops and sprinkle with sanding sugar (if desired).

Bake at 350 degrees for 18-22 minutes until golden brown.

ENJOY!

 

1)      Follow directions on bag to make #4305 EFCO Sweet Dough.

2)      Rest dough for 15 minutes, then cut into 5 lb. pieces.

3)      Take a rolling pin and roll dough out flat and even.

4)      Mix together white icing of your choice.

5)      Spread a good amount of white icing evenly onto dough, about 18 ounces of icing per loaf.

6)      Sprinkle cinnamon on top of icing.

7)      Slowly and carefully roll up the dough, keeping dough tight and even.

8)      Cut the dough into even portions, approximately 1 inch in width.

9)      Place Cinnamon Bun rolls on pans of any size.

10)   Proof buns in a proof box (check after 20 minutes).

11)   After pulling buns out of proof box, let them sit for another 5 minutes.

12)   Bake for 15-20 minutes at 350 degrees F, or until golden brown.

13)   While buns are still warm (but no longer hot), spread tops with white icing, allowing the icing to melt into the bun.

ENJOY!

 1)      Use a 10 oz. piece of #4305 EFCO Sweet Dough.

2)      Spread out dough into an 8 x 8 inch square pan.

3)      Proof for about 20-25 minutes until dough comes to the top of the pan.

4)      Cut ¼ stick butter into bit size pieces.

5)      Push butter pieces slightly down into dough.

6)      Sprinkle with #8754 EFCO Cinnamon Sugar.

7)      Bake at 350° F for 20-28 minutes or until top is golden brown.

ENJOY!

                                                                     Small Batch                                         Large Batch

Ingredients:

#316 EFCO Basic Muffin Mix                     25 lbs.                                                   50 lbs.

Water                                                              12 lbs. 8 oz.                                         25 lbs.

Diced Apples                                                 3 lbs.                                                      6 lbs.                     

Cinnamon                                                      2 oz.                                                       4 oz.

Procedure:

Mix water and EFCO Basic Muffin Mix in large bowl at low speed for 1 minute.

Scrape sides of bowl.

Mix 2 minutes at medium speed.

Add the Diced Apples and Cinnamon and fold in until well blended.

Line muffin pans with liners, and deposit 5 oz. of batter into lined pans.

Top with streusel crumbs. (optional)

Bake at 400 degrees F for 10 minutes, reduce heat to 375 and bake another 15 minutes.

ENJOY!

                                                                   Small Batch                             Large Batch

Ingredients:

#316 EFCO Basic Muffin Mix                    25 lbs.                                       50 lbs.

Water                                                             13 lbs.                                        26 lbs.

#3746 EFCO Banana Icing Fruit             12.5 oz.                                    1 lb. 9 oz.                            

Chopped Walnuts                                        3 lbs. (mix into batter)           6 lbs. (mix into batter)

Approximate Yield:                                      150 muffins                             300 muffins

Procedure:

Mix water and EFCO Basic Muffin Mix in large bowl at low speed for 1 minute.

Scrape sides of bowl.

Mix 5 minutes at medium speed.

Add EFCO Banana Icing Fruit and Chopped Walnuts and fold in until well blended.

Line muffin pans with liners, and deposit 5 oz. of batter into lined pans.

Top with desired toppings, i.e. sugar, crumbs, etc. (optional)

Bake at 400 degrees F for 10 minutes, reduce heat to 375 and bake another 15 minutes.

ENJOY!

Last month, Efco Products hosted approximately 34 students of the Culinary Institute of America, who are currently enrolled in a Global Food Systems Class. The Efco team described its custom development work for both national as well as certain international markets and how the company has quickly responded with product line additions that meet these markets’ demands. Additionally, the presentation covered the impact that weather plays on Efco’s agriculturally based key ingredients, from the seed of a crop to the end product, and how it can affect the whole supply chain. Efco was proud to host this group of promising chefs in training from the CIA’s main campus in nearby Hyde Park, NY.

                                                          Small Batch                               Large Batch

Ingredients:

#4303 EFCO Corn Bread Mix                                        10 lbs.                                             25 lbs.

Water                                                                                   4 lbs.                                                10 lbs.

Cheddar Cheese- shredded                                        1 lb. 11 oz.                                       4 lbs.

Bacon- cooked                                                                  70 slices                                     175 slices                            

Procedure:

Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.

Mix 1 minute on low speed.

Scrape bowl and paddle.

Mix 3 minutes on low speed.

Grind up bacon and mix with shredded cheddar cheese.

Fold bacon/cheddar mixture into batter.

Scale 12 oz. of batter in a greased 6 x 8 foil pan.

Bake at 350° for 18 to 20 minutes until center is firm

ENJOY!

Ingredients:

#4303 EFCO Corn Bread Mix                         10 lbs.                                                 25 lbs.

Water                                                                     4 lbs.                                                10 lbs.

Jalapenos- Chopped                                       2 lbs. 13 oz.                                       7 lbs.

Procedure:

Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.

Mix 1 minute on low speed.

Scrape bowl and paddle.

Mix 3 minutes on low speed.

Fold in chopped Jalapenos.

Scale 12 oz. of batter in a greased 6 x 8 foil pan.

Bake at 350° for 18 to 20 minutes until center is firm

ENJOY!

• RCA’s Culinology Expo- Booth 122

Friday, March 19, 2010

Show Hours: 12:30 p.m. – 5:00 p.m.

Phoenix Convention Center

Phoenix, Arizona

EFCO’s booth at the RCA Culinology Expo- March 19, 2010

Each year, RCA’s Culinology Expo attracts the top research and development professionals to the most innovative food industry show of the year. For food ingredient, equipment and other suppliers to the industry, the RCA Expo has become the venue to launch new, innovative products that exemplify Culinology. The competition among exhibitors to present cutting edge products was high, and Efco was up to the challenge with a variety of new and exciting items.

Efco’s team for this event was David Miller and Jack Parker and they introduced a series of new and innovative products including: Cupuacu filling, Dragon Fruit filling, Marshmallow Crème filling and a Pomegranate syrup ideal for use in a variety of beverage applications.    Efco’s Product Development team also created a ready to use Tiramisu base and a Chocolate Mousse base that were a favorite of many of the attendees at the show. 

• Atlantic Bakery Expo- Booth 338

Sunday, March 21 through Tuesday, March 23, 2010

March 21-23, 2010

Atlantic City Convention Center

Atlantic City, New Jersey

EFCO’s booth at the Atlantic City Expo- March 21-23, 2010

Presented by the New Jersey Bakers Board of Trade and the New York State Association of Manufacturing Retail Bakers, the 2010 Atlantic Bakery Expo was a complete educational program with demonstrations, seminars and hands-on classes to go along with a tradeshow floor packed with numerous exhibitors. Once again, the Atlantic Bakery Expo was partnered with the Sigep USA show which focused on the booming frozen desserts market, bringing the premier baking and frozen dessert artisans in the country, to the same place at one time.

EFCO brought a large group to Atlantic City this year: Fred Raiser and Michael Effron, Rob Burmeister and his wife Lea, Patty Lysenko and Teal Liu. There were numerous new items highlighted at this year’s show including the #172 Raspberry Turnover, #162 Paradise Lemon, and well as our fantastic Cream Cheese Filling.  The new Item #171 Fruity Raspberry Filling was also included in our mini shot parfait cups, which consisted of whipped topping, EFCO’s Superior Moist Yellow Cake Mix (Item #332), EFCO’s Fruity Raspberry Filling (Item #171), and a chocolate straw (click here for recipe details and a picture). Also included in our samples was our Applesauce Cake (Item #6325) as well as our Corn Bread (Item #4303) mixed with Jalapenos and Bacon/Cheddar. All were tremendous hits with the attendees!