Demand for donuts produced in commissaries and other offsite facilities and in instore bakeries continues to exceed what it was prior to COVID, said Randy McArthur, national technical sales, Dawn Foods, Jackson, Mich.
The differences between East Coast and West Coast bagels have been a topic of great debate for years. Some people believe it’s due to water used during dough creation, while others claim that there are other factors at play such as yeast variety or time spent proofing the bread before baking them.
Puratos UK has strengthened its fruit filling offerings with the acquisition of Fourayes, the UK’s largest fruit processor and commercial jam manufacturer for bakeries, desserts and dairy.
Grupo Bimbo SAB de CV will donate 6.8 million slices of bread to food banks around the world after holding the seventh edition of its Bimbo Global Race, which attracted 341, 000 participants.
“Can real artisan bread be made to scale? This is a question I get all the time from bake shops that have a handful of people to companies that employ hundreds,” said John Giacoio, vice president of sales, Rheon USA. “What they don’t understand is that this question is relative to what they are doing at the moment.”
While it’s still early days in assessing the full impact of Hurricane Ian on the baking industry, as of Sept. 29, several companies were adjusting to keep their operations running by managing power outages, cell tower outages and severe flooding in central Florida.
Sun Chemical has launched Sunfoods natural colorants, a product line of naturally sourced colors that may be applied to a variety of food and beverage products.
Extending the shelf life of baked goods reduces food waste and controls costs. Chemical preservatives, such as calcium propionate, and emulsifiers, such as DATEM and SSL, have been very cost-effective at achieving these goals. However, consumers are rejecting them as they seek out foods with natural claims.