Baking & Snack - May 2022 - 67
EQUIPMENT
Pan Bread Processing
As consumers gravitate toward healthier products, bakers must
recognize and overcome the challenges of making them.
by Michelle Smith
A
As Americans continue to cut carbohydrates out of their
diets and embrace healthier options for their favorite
foods, gluten-free, keto and other breads with a healthy
halo gain steam.
Although dollar sales of bread slipped 2.5%, to $9.05
billion, for the 52 weeks ended Feb. 20, according to IRI,
they rose 9% compared with two years ago. With people
still working from home and inflation taking a bite out
of spending abilities, Mark Courtney, chief brand officer
of Flowers Foods, Thomasville, Ga., told Milling &
Baking News that he expects consumers to continue eating
at home more.
" For the last few years, the bread category has been
undergoing a premiumization process, led by brands
like Dave's Killer Bread, Canyon Bakehouse and Nature's
Own Perfectly Crafted, in which consumers are deliberately
seeking out products and brands with improved
health and indulgence attributes, " he said.
Brands are using innovative substitute ingredients to
address Americans' concerns about carbohydrates, and
consumers are getting tired of doing their own baking,
according to a March 2022 Mintel report, " The Future
of Bread, Bakery and Cakes: 2022. " This adds up to
opportunity for bakers with the capacity to produce
healthy breads.
Tackling temperamental doughs
Processing pan breads presents challenges because these
doughs can be sticky and dense, making them harder for
equipment to handle.
The primary challenges of these doughs are mixing,
hydration and dough strength, said John Kirkpatrick,
bakery specialist, Reiser. And knowing how they are
interrelated is vital because changing one will affect
the others.
" Extra care must be taken to balance each of these, " he
said. " Special attention must be given to get the dough
consistency as close as possible to standard bread varietwww.bakingbusiness.com
/ May 2022 Baking & Snack 67
The doughs for
healthy breads
can be sticky and
dense, creating
challenges when
processing them.
©Nander de Wijk - stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - May 2022
Table of Contents for the Digital Edition of Baking & Snack - May 2022
Baking & Snack - May 2022 - Intro
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