Baking & Snack - September 2021 - 42

SOURDOUGH
caliber bread? " he asked. " We call
it the craft-to-scale movement. A
good example of that would be La
Brea. It started out as a small little
100-loaf-a-day bakery to being a
mega bakery that can produce highquality
artisan bread. They wouldn't
have been able to make that leap
had they not had the technology
of flash freezing. That's not futuristic,
but when they were able to get
low-stress mixing and handling
and dividing machines, they were
very new. "
The bread symposium he helms
is always looking to the future of
" IT'S JUST SO
DIFFERENT
THAN THE
BREAD MANY
OF US GREW
UP EATING,
WHICH WAS
SOMEWHAT
FLAVORLESS
AND JUST
HELD THE
MEAT ON A
SANDWICH. "
Josh Allen,
Companion Baking
top-seller in grocery stores, and consumers have scaled the
learning curve.
" Our customer base has become a lot more educated
about our product and how to handle it, " Mr. Friend
said. " That was always a big challenge. We have been able
to expand out. People are more conscious about what
they're eating. "
One popular product that taps into consumers' love for
sourdough is pretzels. Unique Snacks, Reading, Pa., wanted
a good sour bite for its Sourdough Craft Beer Pretzel
Rings and a baking process that ensures the pretzels aren't
too hard.
" We use a pretty high percentage of sponge dough, as
much as we could to put it through an extrusion process, "
said Justin Spannuth, vice president and chief operating officer
of Unique Snacks. " We have a minimum and maximum
time to allow it to develop, and we put portions of
that sourdough into our mix. We created a great flavor. "
Sourdough breads have distinctive sour notes, but some
are more sour-forward than others. San Francisco sourdough
has traditionally been known for its stronger flavor.
" The San Francisco sourdough has a reputation that it
has a really, really acidic flavor, " said Michel Suas, co-founder
of the San Francisco Baking Institute. " That's part of the
old bakery style. The new bakery that has been making
sourdough since the '90s, it's not sour like the typical sourdough.
It is the wrong name because you can make a lot of
bread with wild yeast, and it doesn't taste sour. "
La Brea Bakery, founded in 1989, was a pioneer in the
re-emergence of sourdough.
" Ours is a milder sourdough, " Mr. Davis explained. " It's
not that sharp, sharp sourdough that you get from the San
Francisco styles. "
Another trend that Mr. Reinhart mentioned was what is
coming next in commerce and technology.
" What are the tools that are already here or not yet here
that will make it possible to produce in volume a high42
Baking & Snack September 2021 / www.bakingbusiness.com
what's next in the bread industry. This year's virtual symposium
includes six months of presentations and discussions.
It runs through the end of October.
" We had a presentation on mixers that marry features
of artificial intelligence, being able to read the needs of the
doughs and the tolerances of the flour. And mixers are able
to program themselves to mix at the optimum state for
quality, " he explained.
He also mentioned cottage baking as something to
watch in the baking industry. It involves home bakers slowly
expanding their operations.
" It's for people who can't afford opening a bakery, but
they love making bread, and they want to make enough
bread to take to the farmers market and sell at a table, " Mr.
Reinhart said. " So they start baking a few loaves. ... And all
of a sudden they've got a little bakery. "
Mr. Davis has seen the rise of this phenomenon as well,
especially during the pandemic.
" It seems like people took this as a hobby and ran with it,
and it's now a business " he said. " It's like they've grown and
built these makeshift bakeries in their garages, and they
bake for the neighborhood. And a lot of people are baking
for charity. ... There's a lot of really neat things happening
out of this. It's good to see. "
It's clear that sourdough is a favorite among consumers
and that its popularity appears to be not only maintaining
but increasing.
" Flavor is always the biggest driving force of all, even
more so than wellness to the consumer, " Mr. Reinhart said.
" Flavor always wins. The fact is you can't beat fermentation,
naturally leavened breads for flavor, for complexity of nuance.
You can have a great bread made with just yeast and
all the artisan technique that people have been developing
for years and making a great, satisfying bread. Bread is always
good. It's just that when you put it up against a bread
that's been naturally leavened, there's just another level
of depth. "
*
http://www.bakingbusiness.com

Baking & Snack - September 2021

Table of Contents for the Digital Edition of Baking & Snack - September 2021

Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
Baking & Snack - September 2021 - 12
Baking & Snack - September 2021 - 13
Baking & Snack - September 2021 - 14
Baking & Snack - September 2021 - 15
Baking & Snack - September 2021 - 16
Baking & Snack - September 2021 - 17
Baking & Snack - September 2021 - 18
Baking & Snack - September 2021 - 19
Baking & Snack - September 2021 - 20
Baking & Snack - September 2021 - 21
Baking & Snack - September 2021 - 22
Baking & Snack - September 2021 - 23
Baking & Snack - September 2021 - 24
Baking & Snack - September 2021 - 25
Baking & Snack - September 2021 - 26
Baking & Snack - September 2021 - 27
Baking & Snack - September 2021 - 28
Baking & Snack - September 2021 - 29
Baking & Snack - September 2021 - 30
Baking & Snack - September 2021 - 31
Baking & Snack - September 2021 - 32
Baking & Snack - September 2021 - 33
Baking & Snack - September 2021 - 34
Baking & Snack - September 2021 - 35
Baking & Snack - September 2021 - 36
Baking & Snack - September 2021 - 37
Baking & Snack - September 2021 - 38
Baking & Snack - September 2021 - 39
Baking & Snack - September 2021 - 40
Baking & Snack - September 2021 - 41
Baking & Snack - September 2021 - 42
Baking & Snack - September 2021 - 43
Baking & Snack - September 2021 - 44
Baking & Snack - September 2021 - 45
Baking & Snack - September 2021 - 46
Baking & Snack - September 2021 - 47
Baking & Snack - September 2021 - 48
Baking & Snack - September 2021 - 49
Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
Baking & Snack - September 2021 - 52
Baking & Snack - September 2021 - 53
Baking & Snack - September 2021 - 54
Baking & Snack - September 2021 - 55
Baking & Snack - September 2021 - 56
Baking & Snack - September 2021 - 57
Baking & Snack - September 2021 - 58
Baking & Snack - September 2021 - 59
Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
Baking & Snack - September 2021 - 64
Baking & Snack - September 2021 - 65
Baking & Snack - September 2021 - 66
Baking & Snack - September 2021 - 67
Baking & Snack - September 2021 - 68
Baking & Snack - September 2021 - 69
Baking & Snack - September 2021 - 70
Baking & Snack - September 2021 - 71
Baking & Snack - September 2021 - 72
Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
Baking & Snack - September 2021 - 75
Baking & Snack - September 2021 - 76
Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
Baking & Snack - September 2021 - 80
Baking & Snack - September 2021 - 81
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