June 14, 2016

14/06/2016: The baking and frozen dough market: Functional oxidation for improved frozen dough

https://issuu.com/gfmt/docs/mag1604_w1/72
by Caroline van Benschop - Product Application Expert Baking Enzymes, DSM Food Specialties   
        
First published in Milling and Grain, April 2016  

Creating a healthier lifestyle remains of paramount importance to most consumers when choosing food. The impact of population growth and urbanisation is also directing us to source our foods in more sustainable ways and distribute it efficiently to ever growing cities and towns. In the bakery industry, this has led to an increased industrialisation and scale of operations, usually coupled with a decline of the smaller artisanal or craft establishments. However, we still demand the same standards of freshness, diversity and authenticity from the large plant bakeries.

Challenges for the baker have continued up to the present day. Consumers purchase groceries at a wide variety of different retail channels and travel more than ever before. They buy baked goods on the way to and from work and expect to find the products they want at their travel destinations. People desire familiar, healthy, tasty and high quality bakery products wherever they go. The large industrial bakeries need to produce the same quality, if not better, than the local craft store.

With a total annual consumption of 140 million tonnes (MT) per annum, bread is a key component of people’s diet. Frozen dough, where the dough is stabilised by freezing until the moment the bread is baked, provides opportunities for the baking industry. For the retailer, it means less waste and more flexibility with respect to changes in demand, thus offering the ability to react fast when restocking shelves in the supermarket. For food service, the advantage is that several small batches of bread can be thawed, proved and baked per day, offering them more choice of fresher breads.

Read the full article in Milling and Grain HERE
 

The Global Miller
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