Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency
What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and chocolate products, there are a few things that customers value more [...]
Wheat Type Matters to Your Product!
Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great impact on how your final bread product will turn out. [...]
How Baked Goods Rely on the Science of Shelf Life
Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread remains a cultural cornerstone and staple food, its manufacturing process has [...]
Bakery Consumer Trends: Taste, Health and Freshness
What are consumers looking for as they walk into bakeries and stroll down the grocery aisle? The significant trends for the bakery, pastry and chocolate sectors have been rising to the top for 2019. Over the last few years, the bakery international group Puratos has been gathering data from 40 countries and 17,000 consumers. Looking [...]
Baking Trends in 2019: High Fiber Bread
Brought to you by ECD Clean label, artisan, sourdough, gluten-free and high fiber breads are some of the products trending in the baking industry. Health and wellness have and continue to be important considerations impacting consumer purchasing decisions. Consumers across the spectrum—millennials, people with digestive conditions, those following a low-calorie diet, parents mindful about children’s [...]
Tracking Product and Oven Temperature
There's a lot going on in the heat of the bake. That's why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one. Product Temperature vs. Oven Temperature When a product is placed in the oven, the internal temp is quite lower than the oven temp (obviously). [...]
Kill Step Validation Calculator Now for Fruit-filled Pastry
Brought to you by the AIB International Fruit-filled pastries are one of the most popular bakery products in North America and Europe. This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal. However, if you’re producing fruit pastries you need to be documenting the kill step to be [...]
Prepare for the Growth of the Tortilla Industry
Brought to you by the Tortilla Industry Association If you’re part of the tortilla industry, you know what a great time it is to be in this business. Tortillas are the fastest growing sector of the baking industry, so as a producer there’s plenty of opportunity to pursue! But things change fast in today’s business [...]
Baking the Most of Resistant Starch
Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch? That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]
3 Ways to Advance Your Baking Career
Brought to you by the American Society of Baking Whether you’re just starting out in the baking industry, or it’s been a few years, there’s room to grow. With some exciting opportunities in trending sectors and a wide gap in seasoned professionals, roles are just waiting to be stepped into. However, there’s still work to [...]