Ingredient manufacturers are constantly developing new products to address the demands of bakers for convenience and ease of preparation. Premixes are already prevalent in the bakery sector and easy to prepare goods will become an increasingly important driver for innovation. Annie Launois reports.
There are several reasons for the rise in the use of premixes. Tight production timetables and changing customer demands, especially as regards health concerns, explain why bakers are looking for suppliers that possess the experience and expertise necessary to help them create the precise combination of nutrients for their products. The challenge for suppliers will be to develop innovative mixes which will meet the varied demands of their customers.
Flexibility
Quality, consistency and flexibility are key factors for bakers who are increasingly striving to meet the demands of their customers. “The great thing about our premixes is that they can also be used as a base to which extra ingredients can be added for more individual and adventurous lines,” said Danny Kluman of Kluman and Balter.
“This allows bakers to match their products to the demands of their customers and to create their own signature recipes.” Cakes will always be an integral part of the baker’s offerings. Kluman and Balter can supply such useful favourites as brownie mix, plain sponge mix, chocolate sponge mix, doughnut mix, muffin mix and scone mix alongside specialist products such as ginger cake mix (12.5kg), carrot cake mix (12.5kg), Madeira cake mix (12.5kg), and banana cake mix (12.5kg). The company’s large range of cake mixes and bread mixes benefits both small craft bakeries and larger volume production methods.
Ease of use
New research, commissioned by ingredients and sweet bakery products expert Dawn Foods, has also found that many bakers are increasingly looking to part- and fully-finished products as they face difficulties recruiting skilled staff.
The research, which was carried out among 30 bakers across the UK, looked at emerging trends and issues in production techniques.
All of those surveyed said that they do not produce all of their items from scratch and more than 60% find it increasingly difficult to employ skilled staff. Almost three quarters (71%) use premixes to make 25-50% of product and 17% use it to make 75-100% of product.
According to Dawn Foods’ marketing director, Maggie Dagostino, “The research confirms the increasing importance of premixes for bakers as they struggle to recruit the skill they need to produce the products from scratch that consumers demand. Consumers are looking for novelty, variety and real indulgence and premixes can allow bakers to dramatically extend their ranges to meet this demand easily, reliably and with an assurance of quality.”
The launch by the company of two new premixes in December 2006, the Extra Moist Muffin Mix and the “justadd- water” Choux Pastry Mix, aims to satisfy this growing demand from bakers.
