Archive for the ‘baking ingredients’ 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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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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Chocolate Cookie Cheesecake Recipe – http://ht.ly/8cI69

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The Sugar Arts Institute

For immediate release, October 26, 2011

A message from our founder, Julie Bashore:




The Sugar Arts Institute is a new, worldwide, and prestigious educational body offering higher level, unified, standardized certification programmes specific to our industry.

Working with our team of highly qualified educators, our 5 year programme will offer  worldwide, recognized qualifications focusing specifically on all aspects of
SUGAR ARTISTRY.  SAI will fill this enormous void in our markets.

SAI will train and certify to provide Cake Decorators and Sugar Artists  qualifications they can be proud of.

Candidate Diploma in Sugar Arts – Year  1
Certificate in Sugar Arts – Year 2
Associates Degree In Sugar Arts  – Year 3
Bachelor of Sugar Arts – Year 4
Master of Sugar Arts – Year 5

We are looking for additional Founding Instructors to be prestigious members of this institute right now.  We are recruiting worldwide, thereby cross training our Instructors at every level covering every aspect of this amazing art.

If you are interested in traveling the world, (or not), working full time or part time as a Certified SAI Instructor and being fully marketed and promoted through this prestigious non-profit educational institute, visit here for more information: http://www.sugarartsinstitute.org/instructorinfo.html

This exciting endeavor will be launched in July 2012 nationally and internationally.  Our  Founding Instructors will be marketed and promoted as the best of the best!

Join this progressive, illustrious and prestigious group of Team Leaders.
So far we have been invited to launch SAI in Australia, New Zealand, England, Germany, Hong Kong China, Costa Rica, Argentina, Brazil, Mexico and of course, USA.

The benefits are satisfying and the rewards are enticing!”
If you are interested in keeping updated as classes become available, then please fill out this form to subscribe to our newsletter. You can also follow SAI on Facebook here.

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Reclusive Poet, Passionate Baker

by Nelly Lambert | original link

 Emily Dickinson

   A daguerreotype of Emily Dickinson, taken in 1846.

   Nelly Lambert is a PhD student in English at Catholic University. She’s writing her dissertation on Emily Dickinson’s  

Poet Emily Dickinson withdrew from society for most of her adult life. And yet, she was known to lower a basket full of cakes from the window of the home she rarely left to crowds of expectant children on the street below. Dickinson probably never met these children, yet she connected with them through her baking.

I’m a Dickinson scholar, but even I was surprised to learn just how prominent a role baking played in her life — something that became evident during my summer visit to the Dickinson Archives in her hometown of Amherst, Mass.

Dickinson discussed baking in many of her letters — evincing both her trademark wit and a zest for life that belies the common image of her as a depressed figure. Note the animation in her letter to a friend about some burnt caramel rule: “I enclose Love’s ‘remainder biscuit,’ somewhat scorched perhaps in baking, but ‘Love’s oven is warm.’ Forgive the base proportions.”

We know she baked at least a dozen different items, and we have recipes for at least five. When I returned from Amherst, I decided to try them.

Each of Dickinson’s cakes is satisfying, but her coconut cake, perhaps because it has a layered taste and perhaps because it is both substantial and light at the same time, reminds me of the combination of whimsy and gravity in her poems.

In fact, many of her poems refer to cooking in some way. Dickinson critic Vivian Pollak has done the math: “In all, slightly more than 10 percent of Dickinson’s poems employ images of food and drink,” she writes.

In the case of Dickinson’s coconut cake, the recipe seems to have inspired a poem. Dickinson wrote out verses on the back of the directions she received for “Cocoa Nut Cake” in a letter from a friend. The poem in question describes blending exotic experiences with familiar ones — just as this cake blends tropical coconut with cream that likely came from a New England cow. Home mixes with adventure; or, as Dickinson puts it in one poem: “Joys – like Men – may sometimes make a Journey -/ And still abide.”

Several decades after Dickinson died, the Amherst Historical Society received a letter from Margaret Bradlee, a former acquaintance of the Dickinson family who wanted to donate Emily’s famous coconut-white, many-paneled dress to the museum.

Like a passed-along recipe, the dress had somehow ended up in Bradlee’s possession. Bradlee recalled visiting Dickinson’s home in Amherst and being served the coconut cake — she found it a bit “rich” for her taste.

A slice of Emily Dickinson's coconut cake, adapted for the 21st century.

Eliza Barclay/NPRA slice of Emily Dickinson’s coconut cake, adapted for the 21st century.
A slice of Emily Dickinson's coconut cake, adapted for the 21st century.
Eliza Barclay/NPRA slice of Emily Dickinson’s coconut cake, adapted for the 21st century.

Emily Dickinson’s coconut cake is not an airy treat, but it is quick to make — just as Dickinson’s tightly packed poems are quick to read, though rich in their own right. Dickinson’s cakes were often gifts intended to please recipients, whoever they might be. Since several of my friends have food allergies, endeavoring to please them, I made an everything-free version of the cake (no gluten, dairy or fast sugar).

I took liberties with Dickinson’s original ingredients — the poet herself seemed partial to the creativity of baking, not the rules. “Spices fly/ In the Receipt” are the closing lines of one of Dickinson’s poems about food. In other words, ingredients are expressive.

Dickinson wrote 1,800 poems; fewer than 15 were published during her lifetime. As scholar Judith Farr points out, “When a census in 1870 listed Emily Dickinson’s occupation, it used the phrase employed for dependent daughters: ‘Without Occupation.'”

Still, the people of Amherst would have known that baking kept Emily Dickinson unofficially occupied. After all, they were the beneficiaries. In her obituary of the poet, Dickinson’s sister-in-law Sue wrote, “Very few in the village … know Miss Emily personally … [And yet] there are many houses among all classes into which her treasures of fruit and flowers and ambrosial dishes for the sick and well were constantly sent.”

The Original Recipe:

The Poets House in New York City is exhibiting this manuscript of an Emily Dickinson cake recipe that calls for coconut.

Enlarge Courtesy Poets House/Copyright President and Fellows of Harvard CollegeThe Poets House in New York City is exhibiting this manuscript of an Emily Dickinson cake recipe that calls for coconut.
The Poets House in New York City is exhibiting this manuscript of an Emily Dickinson cake recipe that calls for coconut.
Courtesy Poets House/Copyright President and Fellows of Harvard CollegeThe Poets House in New York City is exhibiting this manuscript of an Emily Dickinson cake recipe that calls for coconut.

This week, the Poet’s House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut. That recipe calls for the following ingredients.

1 cup coconut
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
2 eggs
1/2 teaspoon soda
1 teaspoon cream of tartar

I used a different version of Dickinson’s recipe as my starting point, which was enclosed in a letter to the poet from a Mrs. Carmichael:

1 pound sugar –
1/2 – Butter –
1/2 – Flour –
6 eggs –
1 grated Cocoa Nut –

Either, or both, could be Dickinson’s “original” recipe for coconut cake. Neither recipe included directions, just the list of ingredients.

Emily Dickinson’s Coconut Cake, Retouched for the 21st Century

(This recipe was adapted and modified from the original — Letter #665 in The Letters of Emily Dickinson, edited by Thomas Johnson, and is indebted to several measurement suggestions in Emily Dickinson: Profile of the Poet as Cook.)

2 cups Coconut Secret® coconut sap sugar
1 cup Earth Balance® butter substitute
2 cups brown rice flour (Arrowhead Mills® gluten-free “Improved Texture” mix works well)
6 eggs (separate yolks and whites)

1 ½ to 2 cups shredded, unsweetened coconut (can also use flaked coconut, coarsely chopped)
1 cup coconut milk

Rather than make a simple icing, standard fare in the 19th-century, based partly on the ingredients I had lying around, I decided to go with this topping instead. It worked very well.

1-2 cups flaked coconut, unsweetened
½ cup orange blossom honey
Zest of four limes
Juice of two limes

Preheat oven to 350 Fahrenheit. In a large bowl, blend butter-substitute and coconut sugar. Add brown rice flour and beaten egg yolks. Beat egg whites until slightly frothy and add to batter. Gradually add shredded coconut and coconut milk, blending all ingredients thoroughly. Spray a 9 x 13 baking dish with coconut oil. Pour batter into the greased dish (the baking dish should be half full). Bake for 25 minutes in a convection oven (probably 30-35 minutes in a regular oven). Mix the coconut-lime topping. Remove from heat, let cool for a few minutes, spread the topping evenly over the cake

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Having been around for 10 years, RPIA Group and Rick Crawford are in the business of helping bakeries succeed. Rick Crawford and Joe Baker from The Bakery Network talk about ‘what is and what will be’.

Read the full interview and learn about RPIA Group and what they can do for you.

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