Archive for the ‘Bakery News’ Category

GIA announces the release of a comprehensive global report on Bakery Products markets. The global Bakery Products market is forecast to reach US$447 billion by the year 2017, driven by new consumer preferences for conveniently portioned and easy-to-consume bakery goods. Increasing migration from the rural to urban areas is causing an increase in demand for convenience foods such as breads, pastries, cakes, and biscuits. Deli and in-store bakery goods are exhibiting increased growth, while consumers shift away from meat and packaged goods. Donuts, specialty breads, pizza and gourmet are among the fastest growing product categories. Manufacturers are concentrating on display and dressing of their bakery products in order to increasingly attract today’s discerning consumers.

San Jose, California (PRWEB) March 07, 2012

Modern-day consumers operate around hectic schedules and are unable to indulge in leisurely meals; hence, satisfying and handy snacks such as pocket sandwiches and wraps are rising in popularity. Also, persistent changes in workforce participation and attitudes, as well as growing incomes, have led consumers to emphasize more on convenience. Time-strapped women consider bread as a more convenient alternative to other staples, such as rice, which require substantial preparation time. Even among breads, the newly introduced “buttery” breads, which require no additional butter, are gaining a noticeable share in the market, at the expense of traditional loaf bread. Development of packaging that suits the changing lifestyles of consumers is another significant factor driving value in the market. Development in packaging would lean toward snack-focused and single-portion packaging as well as on miniaturization. Innovations in packaging that are expected to kindle consumer demand over the forecast period include re-sealable packaging and smaller bread loaves.

The bakery products market in developed regions such as North America, and Western Europe is comparatively matured, and future growth is forecast to be derived primarily from the emerging markets of Asia-Pacific, Latin America, Eastern Europe, and the Middle East. Encouraging economic prosperity, increasing disposable incomes, higher living standards, rising employment rates, and shifting lifestyles resulting from cultural changes, are providing an impetus to bakery products in these markets. Consumption of Cakes is rapidly proliferating in Asia, while biscuits are leading in terms of sales gains in Eastern Europe. Developing markets offer higher potential for greater market penetration, and rise in per capita consumption, while in the developed markets, innovation in new flavors and healthy ingredients will add to consumption frequency. For instance, in Western Europe, rising sophistication in flavor preferences drives the market.

Europe comprises the largest regional market worldwide, as stated by the new market research report on Bakery Products. The United States and Latin America succeed Europe as the next important markets in terms of overall size. However, with respect to the long term growth potential, the Asia-Pacific market is projected to take the lead, expanding at the highest CAGR of 6.0% through 2017. Segment-wise, Bread/Rolls represent the largest segment globally, followed by Cakes/Pastries. Morning Goods is expected to emerge as the fastest growing product segment through 2017, growing at a CAGR of 5.0% over the analysis period.

Southeast Asian countries offer robust business prospects for bread manufacturers. China, Hong Kong, and Malaysia, for example, are experiencing a boom in the Bread business. Strong economic growth, rising standards of living, increasingly westernized lifestyles, and reduced time to prepare elaborate home cooked meals/breakfast, are some of the factors responsible for the spurt in growth in these markets. Numerous new bakeries have been established in China and Hong Kong over the last few years, reflecting the growing popularity of bakery products in general.

The bakery products industry caters to a vast consumer segment ranging from 5-year old toddlers and upwards, and is required to be closely attuned to the diverse and shifting customer tastes and needs. Manufacturers are expected to further segment the bakery products market according to the age of the targeting consumer group. The indulgence products target chiefly the adults. In addition to the novelty brands aimed at children, especially in the biscuit and breakfast cereals sectors, manufacturers are also expected to target the lucrative teen’s market. The increase in the population figures of individuals aged over 60 years represents another opportunity for bakery products manufacturers. An example for senior-targeted bakery product is calcium-enriched products to reduce osteoporosis.

In-store bakeries are increasingly gaining significance in the bakery products market, especially in the sales of fresh, unwrapped bakery items. In-store bakery activities boosted private label sales in the US and the UK. In certain markets such as Spain and Germany, a majority of the distribution is carried out through independent bakeries and artisanal producers. In such markets, multiple grocery in-store bakeries distribute their part-baked and fresh products on a daily basis through the individual bakery outlets’ network. The success of Western-style bakery products in the emerging markets, particularly in Asia, Eastern Europe, and Latin America, partly depends on the development of supermarket chains in these regions. In certain regions, there is a scarcity of modern distribution systems and modern retail formats are under supplied in rural areas. Small, local producers that serve their surrounding vicinities dominate the markets in such regions.

Key market participants in the report include Bahlsen GmbH & Co., KG, BAB Inc., Britannia Industries Ltd., Bruegger’s Enterprises Inc., Einstein Noah Restaurant Group Inc., George Weston Foods Ltd., Grupo Bimbo S.A.B. de C.V, Kellogg Company, McDonald’s Corporation, Nestle, Strauss Group Ltd., The Great Canadian Bagel Ltd., Parle Products Pvt., Ltd., United Biscuits, Yamazaki Baking Co., Ltd., among others.

The research report titled “Bakery Products: A Global Strategic Business Report” announced by Global Industry Analysts Inc., provides a comprehensive industry overview, market trends, product overview, product innovations, recent industry activity, and profiles of market players worldwide. Analysis and overview is provided for major geographic markets, such as US, Canada, Japan, Europe, Asia-Pacific, Latin America, and Rest of World. Market analytics are provided in terms of value (US$) for product segments including Bread/Rolls, Morning Goods, Cakes/Pastries, Savory Biscuits, Sweet Biscuits, and Other Bakery Products. The study also provides historic data for an insight into market evolution over the period 2003 through 2008.

For more details about this comprehensive market research report, please visit –

About Global Industry Analysts, Inc.
Global Industry Analysts, Inc., (GIA) is a leading publisher of off-the-shelf market research. Founded in 1987, the company currently employs over 800 people worldwide. Annually, GIA publishes more than 1300 full-scale research reports and analyzes 40,000+ market and technology trends while monitoring more than 126,000 Companies worldwide. Serving over 9500 clients in 27 countries, GIA is recognized today, as one of the world’s largest and reputed market research firms.

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The ‘Ace Of Cakes’ Next Challenge: The Inaugural Ball Cake

January 21, 2013 9:21 AM

Elena Fox from Charm City Cakes works on a layer of the official cake for the Commander-in-Chief’s Ball.

Courtesy of Charm City Cakes

How do you get picked to bake the inaugural cake? Is there a long application process that involves standardized tests, or is it more like the Publisher’s Clearing House, where someone surprises you at your door with a camera crew?

Duff Goldman says he’s still not sure how it happened.

“They called us out of the blue” he says. “I got a text message from my office manager saying, ‘Hey, we’re making the official inaugural cake.'”

His company, Charmed City Cakes, has baked a number of cakes for the U.S. military in the past. That may have helped — that and his Food Network show, Ace of Cakes, which follows his team of bakers through ever-more challenging cake-making assignments.

Goldman’s a pretty jovial guy for the most part, but he gets pretty serious talking about his latest gig. “This is the greatest country in the world,” he says, “For real.”

Food Network star Duff Goldman and his team of cake makers will be serving their country on Monday.

Katy Winn/AP

Goldman’s six-tiered cake — that’s three to five layers per tier — will be presented at the Commander-In-Chief’s Inaugural Ball.

Goldman says some of the ideas his team submitted went beyond the traditional sheet cake, but the Presidential Inaugural Committee had the final word. “One looked like a big tank,” he says. That one didn’t make the cut – the winning design will be traditional. “It has a lot of stars and stripes,” Goldman says.

Some of the cakes decorations are done already. Goldman found out they would be baking for the big day only two weeks ago. That’s a relatively short turnaround, but he’s not worried. “We’re pretty good,” he laughs.

And just what do stars and stripes taste like? “Freedom,” Goldman responds. For Monday’s celebration, freedom tastes like “red-velvet with cream cheese frosting,” he says. “It also tastes like lemon poppy. It also tastes like pumpkin chocolate chip with a fudge frosting, and it tastes like a pineapple-coconut with a Swiss butter cream.”

Like the design, the committee chose the flavors. Goldman’s not sure if President Barack Obama or the First Lady had much to do with it, though – he assumes they had other projects on their plate.

Like all things — the proof is in the pudding. The cake still has to be baked and delivered, which is easier said than done. In 1981, President Reagan’s first inaugural cake made it to the party but never got in. At 7 feet tall and 3,000 pounds, it just wasn’t slim enough to squeeze through the door.

Source: http://www.npr.org/blogs/thesalt/2013/01/21/169854456/the-ace-of-cakes-next-challenge-the-inaugural-ball-cake

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January 16, 2013 Source: http://www.usatoday.com/story/cruiselog/2013/01/15/cake-boss-valastro-cruise-ship/1836263/

Cake Boss star Buddy Valastro is taking his baking ways to the high seas.

Norwegian Cruise Line today announced that Valastro, 35, will open an extension of his family business, Carlo’s Bake Shop, on the soon-to-debut, 4,000-passenger Norwegian Breakaway.

Norwegian says the on-board bakery will offer confections for sale, and passengers will be able to pre-order custom specialty cakes for celebrations such as birthdays and anniversaries. The shop also will offer cupcake decorating classes.

“Buddy is known as the ultimate baker, so we knew he was the best choice for our new bakery on Norwegian Breakaway,” Norwegian CEO Kevin Sheehan says in a statement accompanying the announcement.

The Carlo’s Bake Shop on the Norwegian Breakaway will be located on Deck 8 of the ship. Menu items will include freshly baked cookies, cakes and pies, including Valastro’s trademark Oreo, Dark Chocolate Mousse and Purple Groovy Fondant cakes, Italian butter cookies, biscotti, and an assortment of cupcakes.

In addition to TLC’s Cake Boss, Valastro appears in the cable network’s Cake Boss: Next Great Baker and Kitchen Boss.

The Norwegian Breakaway is scheduled to debut in May 2013 and will be based in New York City. Named by a USA TODAY reader last year in a contest held here at usatoday.com, the ship will boast a number of new-for-the-line features including a restaurant-lined boardwalk.

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Twinkie Maker Hostess to Close Down, Sell Brands

By CANDICE CHOI AP Food Industry Writer
WHITE PLAINS, N.Y. November 21, 2012 (AP)

Twinkies, Ho Hos and Wonder Bread are up for sale now that a bankruptcy judge cleared the way for Hostess Brands Inc. to fire its 18,500 workers and wind down its operations.

A last-ditch effort to end a strike with Hostess’ bakers union failed Tuesday night and Judge Robert Drain on Wednesday approved the company’s request to shut down its business and sell the pieces to the highest bidder.

Hostess lawyers told Drain that they needed to begin the liquidation process quickly to take advantage of a surge in outside interest in its brands, which in addition to its namesake include Nature’s Pride, Dolly Madison and Drake’s.

Hostess, based in Irving, Texas, also wanted to quickly shut down because it has been spending about $1 million a day in payroll without any income since it halted operations last week.

The company will send out termination notices to its employees on Wednesday, said CEO Gregory Rayburn.

“Those employees now need to look for work,” he said.

Hostess said it plans to retain about 3,200 employees to help with the initial phase of the wind down. The entire process should take about a year.

The snack maker’s demise was years in the making. Management missteps, rising labor costs and changing tastes culminated in a crippling strike by The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union.

Hostess shut down its plants late last week after it said the strike by the bakery union hurt its ability to maintain normal production. The liquidation means the closure of 33 bakeries, 565 distribution centers, about 5,500 delivery routes and 570 bakery outlet stores, the company said.

Management had said Hostess was already operating on razor-thin margins and that the strike was the final blow. The union, meanwhile, pointed to the steep raises executives were given last year, as the company was spiraling down toward bankruptcy.

“This is a very hostile situation and in some respects rightfully so,” Rayburn said.

A banker working for Hostess said at Wednesday’s hearing that brands typically fetch the equivalent of about a year’s sales when they are sold off in liquidation. He noted Hostess’ sales are in the range of $2.3 billion to $2.4 billion a year.

The banker, Joshua Scherer of Perella Weinberg Partners, said that interest in Hostess’ brands has come from companies ranging from regional bakers to major national retailers that have long sold Hostess products.

“This is a once-in-a-lifetime opportunity to get iconic brands separate from their legacy operators,” Scherer said during the hearing in U.S. Bankruptcy Court in the Southern District of New York in White Plains, N.Y.

The company’s initial announcement on Friday that it would move to liquidate its business prompted people across the U.S. to rush to stores and stock up on their favorite Hostess treats. Many businesses reported selling out of Twinkies within hours and the spongy yellow cakes turned up for sale online for hundreds of dollars.

Hostess, founded in 1930, filed for Chapter 11 bankruptcy protection in January for the second time in less than a decade. Its predecessor company, Interstate Bakeries, sought bankruptcy protection in 2004 and changed its name to Hostess after emerging in 2009.

Original Source: http://abcnews.go.com/Business/wireStory/hostess-talks-stave-off-shutdown-fail-17773467#.UK-QxIe5N8E


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Last month we talked about plugging profit leaks in Your Bakery. This month we are going to talk about getting more for your bakery products by increasing your customers’ perception of the value.

The Wow Factor: What makes you say “Wow!” when you experience great bakery products? Is it the smell of a fresh apple pie or the aroma of fresh bread? Is it the beauty of a wedding cake? Is it the texture of a fine cheese cake? Could it be the taste sensations of a rich chocolate brownie with fudge icing topped with a scoop of ice cream and chopped walnuts?

Bakery products have a high “Wow Factor” because they appeal to four of the primary senses. Bakery products with a high “Wow Factor” look, smell, taste, and feel terrific. Achieving a high “Wow Factor” is a function of applying baking skill to the best ingredients. Starting with premium ingredients is essential. Skill is then applied to mix and bake the ingredients to achieve the best smell, taste and feel.

 Appealing presentation calls for creative design – proportion, color, and texture. Award winning presentations are achieved through a combination of the artistic skills of a sculptor and a painter — bakery products are multi dimensional. One characteristic of appealing bakery design is to present the ingredients contained in the product in such a way that the customer can imagine a sensational taste experience from the moment they lay eyes on the product.

Over the years bakers have become very creative in the use of toppings and presentation methods that allow internal ingredients to show through. Artisan breads are topped with seeds or oat flakes or dusted with flour. Pies and tortes have lattice top crusts with openings that show the fillings inside. Cakes are topped with drizzle, nuts, icings or whipped toppings.

Layering ingredients is another way to increase the “Wow Factor”. Layering allows bakers to combine ingredients for better taste and look and to add variety to a product line. Lemon meringue pie, German chocolate cake, cheese cake topped with strawberries, and even Oreo cookies are examples of layering.

The Wow Factor Payoff: Bakery products with a high “Wow Factor” are immediately more appealing. They create more excitement and they trigger the impulse to buy. Customers will also pay more for high “Wow Factor” products. The “Wow Factor” then is necessary to grow sales volume and generate higher unit selling prices.

What is the best way to get the “Wow Factor” to pay off – to increase bottom line profits? The problem with the “Wow Factor” for many bakers is the increased cost of premium ingredients and the extra labor required to apply these ingredients. Layering of ingredients requires multiple depositing steps. Adding toppings and textures can be very labor intensive and generally takes a higher level of skill.

To make matters worse the motions required are very repetitive and very stressful over time. Absenteeism and repetitive stress claims cut into profits. Pastry bags also used to manually apply drizzles, borders, and rosettes and it can take up to 22 lbs. of pressure to apply icing to a cake. Side crumbing which adds to the look and taste of a dessert is another decorating function that is usually performed manually.

There is also the issue of controlling the premium ingredients that are being applied. The natural tendency is to over apply the ingredients. If a little is good, more is better and no one wants to be under the weight on the label. The ingredients used to increase the “Wow Factor” are often some of the most expensive ingredients used in the overall product – Chocolate ganache, rum mixes, whipping cream or dolce de leches spreads.

Acheiving the Wow Factor: How then do you get a high “Wow Factor “and keep your cost of ingredients and labor under control? How do you have your cake and eat it too? As you may have picked up on this article, we were throwing little hints that relate to taking those high stress, high cost, inconsistent processes and replacing them with various pieces of equipment.

We’re not suggesting you lose that special touch that has made you a favourite among all your customers. We are suggesting that you take those processes, review them, make them more efficient, accurate and enjoyable while adding $$ to your bottom line.

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77 Routines — daily, weekly, monthly, annually. We all have them. Whether you walk your dog in the morning, have a play date every Saturday, or frequent the same restaurant, you have a routine. When our schedule is altered, our whole day can be affected.

 For example, you have gone to the same coffee house, bakery or café for your coffee, ice tea or soft drink every morning as part of your routine. Today, something tastes different, not quite right. You wonder if there is a new employee or maybe they forgot to put on a fresh pot for you. Maybe they changed brands? Or maybe, they just haven’t changed their water filter in the beverage dispenser in over 6 months!

Water is often challenging to filter and can vary due to its source. Seasonal variations can often impart new challenges in a process that has historically run smoothly. This is why 3M has developed an extensive range of filters that deliver exceptional dirt-holding capacity and high flow rates to assure the quality of water used in the production of beverages. 3M filters address the challenges of improving clarity, taste and odor as well as bacterial removal.

75 When you optimize your foodservice equipment with a 3M water filter, you help reduce contaminants that affect the taste, smell, and the overall water quality for water coolers, coffee, tea & vending. You gain brilliant clarity, exceptional taste and extend the life of your equipment — exchanging your water filter on a regular basis will reduce unscheduled service calls associated with corrosion, sediment and scale build-up.

Changing your water filter regularly in your bakery equipment [proofers, boiler, rack ovens] as well will also reduce maintenance and increase energy efficiency by reducing hard scale build up. Your crusty breads, bagels, and other baked goods will look and taste better. Your customers will keep coming back for more! 3M Purification products can be configured to meet the flow rates from small production up to large scale, high capacity production plants. 

76 Successful businesses are created with smart business choices. If you find yourself in need of a water solution for your equipment, or more information, call Horizon Equipment at (800) 394 – 4674 — we are the water filter experts!

Our helpful Sales & Service Team will get you on the right track to a clean and clear way of equipment life!

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Last month we talked about maximizing the profit on the products that run through your ovens.
This month, we will discuss inconsistent depositing before baking.

Some of the problems caused by inconsistent depositing are:

  1. Under weight and over weight deposits
  2. Damaging product during depositing
  3. Trailing or spillage of product during depositing

Under weight and over weight deposits:
When bakeries use inconsistent methods of depositing batters and fillings, your finished product
will either be overweight or underweight. The amounts could be small based on each production
run but add that up over a year of full production.

Methods where each deposit has to be measured or scaled are usually the most inconsistent.
In these situations the tendency is to over deposit to make sure that the final product weights are no less than the label weight on the package. The result is a direct hit on profits. After-all the baker can not charge for any of the ingredients that are over deposited. Improving the accuracy of the depositing system allows a baker to hit the label weights more accurately and virtually eliminate the profit leak from over depositing.

The first step in improving accuracy is to improve the scaling of ingredients. Modern day premixes go along way to making scaling more accurate. However there many bakeries that still make products by the “scratch” method. Some of these ingredients are premium high cost items. When these high cost items are over deposited the profit leak can be substantial.

An easy example of over portioning could be filling Cream Horns or Cannoli’s with a pastry bag. The typical method would be to use a pastry bag and “Eye Ball” the amount or just stop when you feel it’s right. A few problems arise here. Number one, if your Cream Horns or Cannoli’s are inconsistent in size, filling each one will take a different amount of filling. The second problem is obvious; filling these pastries by just “Eye Balling” the amount will almost always result in over filling. Multiply these inconsistent weights throughout the week, then throughout the year, add this up and see where you’re at with ingredient costs.

Solution — replace your pastry bag with a small single piston depositor. This way you can accurately fill each pastry with the exact amount of filling that you budgeted for in your costs. Now you can price your Cream Horns and Cannoli’s properly by having an accurate cost of ingredients on each one produced and sold.

Damaging product during depositing:
One concern with automated depositing solutions is the risk of damage to the product being deposited. Damaged product can lead to rejects or rework. Both of these problems cut into a bakery’s profits. These profit leaks can be prevented by choosing the right kind of depositor.

There are a number of different depositing methods to choose from: Gear pumps, sine pumps, double auger systems, and piston fillers. The key is to choose the best solution for the product being deposited. Bread and cookie or pie crust dough usually work well with double auger systems like the Vemag machine. Gear pumps like the Edhard pump handle donut fillings and some icings very well. And Piston fillers from from companies such as Hinds Bock, Unifiller and Megart work particularly well with batters, icings, mousses, and other flowable products. “The beauty of piston fillers is that the product is transferred by way of a vacuum process. This means that the product in the hopper of the depositor will not change during the depositing process”, says Bruce Williamson of Megart System in Toronto,  Canada. ” Bruce also adds, “When choosing any form of depositor, look for one that is easy to use and 65 set-up, easy to clean and easy to maintain.

Trailing or spillage of product during depositing:
Accurate depositing is not just a matter of repeating the same weight or volume with every shot. Accurate depositing is also a matter of hitting the target every time. Trailing batter or fillings over pans during depositing can lead to rejects after baking or to higher labor costs to clean pans for the next round of depositing and baking. Hitting the target is particularly important when it comes to icing cupcakes. Most cup cakes are sold in clamshells of 6 or 12, or in flat pack boxes of 24 and up. The most efficient way to ice these cup cakes is to ice them in the clam shells or flat packs. After icing, cupcakes can be further decorated with sprinkles, confetti candy or chocolate and caramel drizzle.

With ingredient prices at an all time high, customer expectations increasingly demanding and labor costs rising, examining your post oven production is a great way to close the profit leak and put some cash bash in your pocket.

Megart Systems designs and builds single and multi-piston depositors for fast, easy accurate scaling of a wide variety of products for unique and diverse bakery applications.

Join us next month for “Increasing the Wow Factor – Getting More for Your Bakery Products”

*Above image is a multi piston depositing System from Megart Systems*

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