News

General Mills Professional Baking Solutions is proud to sponsor the 2013 North America Pizza and Ice Cream Show February 17th-18th and host the Be A Doughminator™ Pizza Dough Workshop.

The Be A Doughminator™ workshop is offered free to NAPICS attendees and focuses on four key elements of pizza dough:  Ingredient functionality, Formulation, Mixing, and Fermentation.  The workshop also includes a variety of dough troubleshooting tips and the how-to of making “emergency” dough.

For over 20 years General Mills Professional Baking Solutions has been presenting the Pizza Crust Boot Camp™ at the International Pizza Expo and will be back again for the 2013 Expo March 19th-21st.  www.pizzaexpo.com

Pizza Crust Boot Camp™ is a free seminar featuring both Technical and Practical information on pizza dough. During Part I, Technical, basic dough formation is taught, along with the inter-functionality of the ingredients and applications of specialty ingredients. Part II, Practical, covers the dough-making process, discussing various dough-processing methods and the how-to of making “emergency” dough.

His Bakery in Portland, Oregon and customer Dean Aldinger were the grand prize winners in the 2012 Make A Cake Face Photo Sweepstakes from General Mills Professional Baking Solutions. Both received a $2,500 cash prize. 

Click Here to learn more about the Make A Cake Face™ Sweepstakes

Click Here to order a free Make a Cake Face™ merchandising kit for your bakery

General Mills Professional Baking Solutions was proud to sponsor the Upper Mid-West Baking Association’s 5th Annual Ultimate Cake Decorating Competition.  Bakeries competed in two categories which included sculpting a birthday cake that celebrated “My Winter Wonderland” and a five tiered “My Royal Wedding Cake”.

In addition to the competition young decorators got a chance to test their decorating skills at a cupcake decorating station and Make A Cake Face™ in the photo booth.

General Mills Professional Baking Solutions is proud to sponsor the Retail Bakers Association's 2012 All Things Baking National Cake Decorating Competition.  This year's competition will take place September 9th-11th in Houston, Texas. 

Ever have problems with  poor volume, collapsed loaves, inadequate flavor, or pale crusts?  In this article learn about how dough temperature control is integral to consistent quality. 

Thinking about leveraging social media to help connect with your customers and grow your business?  Learn best practices and turn-key tips on how to build your brand through social media.

Even though whole wheat flour is the choice whole grain, it does affect baking results.  Learn how to make formula adjustments to acheive desired baking and flavor profiles when using whole wheat flour.