October 2024 Issue
Gold Medal Classroom:
The official ezine for CAFE | October 2024 issue
FEATURES:
Updating breadmaking from seed to slice: Changing yeast varieties and grain types takes an ages-old process into the modern world.
Portable pastries make meals: Opportunities for bakers to help hungry consumers craving hearty meals.
The Food Donation Improvement Act: New act expands liability protections for food donors and encourages food businesses – including schools and non-profit organizations – to donate.
COLUMNS:
Future Thinking in Education: The role of collaboration results in the freedom to innovate.
Dr. Jennifer Denlinger: Teaching perfect combinations of butter and biscuits. Butter as the fat creates better biscuits and helps teach students how and when to bake with butter.
BREAKING NEWS:
McCormick For Chefs® Introduces three new sauces.
2024 CAN DO Challenge Winners.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
Understanding chocolate’s nuances: The science of chocolate starts in the cacao fruit trees and transforms the humble pod into a sweet ingredient nearly everyone thinks they know.
The role of butters and creams in baking: Teach students how butter, buttermilk, cottage cheese, cream, sour cream and yogurt are essential to bakery products’ tastes and textures.
Knowing Flour’s Baking Job: Understanding the functionality of flour opens so many baking doors – there won’t be anything a baker cannot make.