When it comes to baked goods, consumers know what fresh looks, smells and tastes like. What they might not know is how it can be a challenge for manufacturers to deliver on all those sensory demands, while meeting shelf-life needs and other factors that are a priority in today’s marketplace. To help ensure freshness and resilience in baked goods, bakery manufacturers can take advantage of enzyme blends in a variety of applications. Get fresh ideas on delivering quality and consistency.

Bakers and grain-based snack food makers incorporate ingredients from Kemin in order to do their part in reducing food waste, a growing priority for today’s shoppers. These technologies extend product shelf life by slowing staling, delaying lipid oxidation, reducing microbial growth and more. Explore the options to assist with this industry-wide effort. 

Bake in deliciousness without breaking the bank by using real dairy ingredients. Real dairy is part of the “back-to-basics” trend that appeal to consumers who seek out more naturally nutritious products. Butter Buds® Inc., produces flavor solutions made from real butter and cheese. Explore how these ingredients contribute color, flavor, richness and texture that typical flavors cannot provide to baked goods.

Bakeries are continually looking to upgrade to labor-saving, automated solutions but often don’t know where to begin. This was the case for Via Oliveto until they partnered with Reading Bakery Systems (RBS), a company perfectly suited to help them move from racks to tunnel ovens. From product trials to installation, RBS was there every step of the way. See how the RBS Multi-Crisp System quadrupled Via Oliveto’s flatbread production.

From single lane pizza dough ball lines to eight lane depositing for pan breads or 24 lane filling on a high speed lamination line, Handtmann® technologies for bakery feature consistent, accurate to the gram precision, short product paths with reduced friction, and the responsive support of the well-trained Handtmann® technical staff and our experienced application problem solving specialists.

If your wish list of innovations keeps growing, let Kemin and their new Bakery Innovation Center help you bring them to market. Kemin can assist you with consistently offering your customers innovative new products that speak to today’s consumers’ flavor cravings and nutritional needs. At the same time, they will assist with keeping labels clean and managing costs.

Just in time for IBIE, Lesaffre has launched a new website, www.lesaffrebaking.com, to enable bakers a valuable and comprehensive search tool. The Lesaffre booth #2101 will offer a host of products and services designed to match the demands of the ever-changing bakery business climate. More than just yeast, this innovative company provides a wide range of baking solutions, such as dough conditioners and enzymes to malts and fortification products.

Designed to inspire and educate, AB Mauri’s booth at IBIE will focus on a variety of non-traditional elements to appeal to both industrial and artisan bakers. National baking & cooking television personality Duff Goldman returns in 2022, and he and his team have helped bring to life several storefronts one would see on a cobblestone, Union Jack-emblazoned walk through the streets of London. Come visit AB Mauri and grab a cup of authentic Twinings Tea and taste a West Coast take on the traditional U.K. scone.

Handtmann bakery equipment and application teams help industrial and artisan bakers efficiently turn their new product ideas into tailored solutions. The advanced performance standards of these integrated Handtmann bakery solutions feature bullet proof reliability with precision control, automated monitoring and data communication advancements that deliver exceptional operational returns with very consistent product quality.

Today, consumers demand artisan, clean label, non-GMO, all-natural, organic, and healthy bread products. Sourdough breads are considered a healthy alternative to white bread and Lesaffre leads the way with new products that promise to take sourdough to the next level. Livendo by Lesaffre is available in concentrates and powders that can be incorporated directly into flour making them ideal for fresh, par-baked and frozen dough products.