bake - December 2014 - 59
THE NEW STANDARD IN FROZEN DOUGH
AND PASTRY PRODUCTION
"First and foremost,
consumers want to eat what
they enjoy eating, and taste
and texture are of utmost
importance. If we can achieve
that without using any
artificial additives, then we
believe it is the right way to go
as more and more consumers
read ingredient labels."
The world of consumerism is changing. Both the growing
population and increased use of technology have significantly
affected consumer behavior. Smartphones, online shopping and
a connected lifestyle are quickly becoming the norm. And many
more consumers are placing an emphasis on physical fitness
and clean-label eating.
Bread is still one of the most important foods in the world;
however, consumers are changing the demands they make of
the industry. Convenience seems to be at odds with the desire
for healthier life choices and premium products. The blurring of
lines between bakery and food service is also changing the industry. And as the craft of baking declines, the number of skilled
laborers continues to decrease, pressuring manufacturers to find
more tolerant, ready-to-bake products.
But not all frozen dough is created equal. AB Mauri's all new
range of ARCTICTM Frozen Dough Solutions is designed to meet
the very specific needs of the frozen bakery market. ARCTICTM is
the most complete range of high-performance functional ingredients available on the market, including dough conditioners
with advanced enzyme technology and cleaner label options.
Specifically, the ARCTICTM line addresses product issues that
affect artisan and industrial frozen dough and pastry production, including tolerance, consistency and volume over freezer
shelf life.
ARCTICTM also cleans up product labels and improves other
product attributes that appeal to consumers, such as crust
crispiness, crust color and crumb texture. ARCTICTM products can
be applied to all types of artisan and industrial frozen dough and
pastry formulations for extraordinary results: breads, par-baked
breads, buns, rolls, croissants, and Danish. ARCTICTM provides
quality to the baker and value to the customer.
ArcticEzine_ABMauri.indd 1
Barry Clayton (SVP-Global Applications) regarding
the cleaner label solutions provided by ARCTICTM
BAKE VOLUME 90 Days Freezer Shelf Life
6.4
+8%
VOLUME!
VOLUME PER GRAM
So, while a growing number of consumers expect fresh baked
goods anytime and anywhere, the number of bakers who can
create such products is dwindling. Fortunately, frozen bakery
products can make it possible for all bakers to deliver on these
demands, allowing for easier preparation as well as significant
cost savings in time and labor.
5.82
6.32
CONTROL
5.5
ARCTIC CL
Compared to similar products, tests confirm a volume improvement
with the ARCTICTM solutions of +8% on average, as compared to its
competition.
12/18/2014 11:08:33 AM
bake - December 2014
Table of Contents for the Digital Edition of bake - December 2014
bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
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bake - December 2014 - Pan13
bake - December 2014 - Pan14
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bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
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bake - December 2014 - Pan30
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bake - December 2014 - Pan36
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bake - December 2014 - Pan39
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bake - December 2014 - Pan44
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bake - December 2014 - Pan46
bake - December 2014 - Pan47
bake - December 2014 - Pan48
bake - December 2014 - Pan49
bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
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