baking+biscuit issue 2021-01
Interview
Sourdough in
four key messages

Fedima, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries, has been conducting a campaign to promote and increase sourdough awareness among industry members and consumers. Fedima’s president, Johan Sanders, reveals the concept, execution, and impact of the campaign based on an in-house consumer study.

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in-store-ovens
Networked and increasingly smarter

baking+biscuit international asked manufacturer of in-store ovens how the pandemic is affecting their sales and what direction the technology is taking.

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Production
A balanced bake makes perfect

Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.

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Gluten-free made in Poland

At its site in Poland, free-from specialist Ultrapharm creates gluten-free bakery products and continuously adds to its high-quality product range. Since September 2019, the company has been doing so with the help of a new M-TA oven by MECATHERM.

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Turnkey
Fresh off the drawing board

Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility than ever.

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Sustainability
Single-serve sustainability

COVID-19 affected the ways companies pack their products, organize operations and run their facilities. It also caused an increase in demand for industrial pre-packaged bakery products, and sustainable ones. A major step towards more sustainable packaging is enhancing its recyclability.

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New raw materials
A delicate balance:
perfecting work with
gluten-free ingredients

As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles. In the absence of gluten, this has been a challenge. It takes exact science and                    technology to define and improve digestive wellness.

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Research
Process design using forced dough relaxation

By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened and dough properties equivalent to those of rested doughs can be achieved quickly in seconds.

market
Health is on the menu

Consumers have been increasingly opting for healthier versions of their favorite baked snacks, a trend that boosts sales across flavor categories, from sweet to savory. After a year that saw a reevaluation of entire supply chains, the use of ethical, health and dietary claims in Sweet and Savory Biscuits in Western Europe is more important than in any other region worldwide, Euromonitor finds.

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Artisan baking trends

2020 was the year of baking bread. When COVID-19 put the world on lockdown, panicked consumers stocked up on flour and yeast and started kneading. As a result, baking staples saw exponential growth, with sales of baking yeast up 457%, baking powder up 178% and flour up 155%, over the
previous year ending March 28, 2019, according to Nielsen data.

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