bake - December 2014 - Pan41
Independence Day, pastelitos are a point
of Argentine patriotic pride. Flaky
puff pastry is filled with sweet quince
or sweet potato paste and formed
into a flower or pinwheel shape, then
deep fried in lard or sunflower oil
until golden brown. It's finished off
with sugary glaze, and topped with
festive sprinkles.
Peru's picarones, which date back
to Peru's colonial days, are potatobased desserts. In this case, camote, a
type of sweet potato, is mixed with
macre, a type of squash, to form a silky
purée. It's combined with flour, sugar,
yeast, and anise, formed into a round
doughnut shape and deep fried.
Chilenitos are a popular sweet
treat originating from Chile. Manjar
is spread and sandwiched between
two flat cracker-like biscuits before it
is covered in sweet and fluffy meringue
for a bite that's creamy, sugary, and
crunchy all at once.
KEEP PACE WITH
SNACKING TRENDS
It's important for bakeries and
patisseries to keep pace with consumer trends in the United States
so as to capitalize on emerging
sales opportunities.
Snacking is one of the hottest
trends in America now, so keep
that trend in mind when developing products that are easy to eat
on the go.
According to Culinary Visions
Panel research, more than a third of
Millennial consumers report that they
are snacking more now compared to a
year ago; in fact Millennials between
the ages of 26 and 30 report snacking
3 or more times per day. Along with
food from home, Millennials and Baby
Boomers are frequenting convenience
stores, quick-service restaurants,
supermarket delis and bakeries for
a quick bite.
The majority of both Millennials
and Baby Boomers surveyed seek value
and freshness when snacking away
from home. But while Baby Boomers
prefer inexpensive snack options,
Millennials look for food items that
are available to-go and in convenient
locations to work or home.
Sharon Olson, executive director
of Culinary Visions Panels says,
"Targeting consumers by age and life
stage within significant demographic
groups, such as Millennials and Baby
Boomers, can be effective in successfully promoting snacks in different
foodservice venues."
In looking at what influences
snack choices, a good value is important to both groups of consumers, but
only 20% of Millennials and 11% of
Baby Boomers surveyed seek brand
name snack items.
In other research, younger
adults report spending more on
specialty food than boomers and
those older, and older consumers
buy specialty foods more for
everyday at home, according to
the Specialty Food Association.
"Overall, specialty food
consumers have these foods and
beverages on hand for regular
usage, whether as an everyday snack
or meal or as a treat," says Denise
Purcell, senior director of content
development for the Specialty Food
Association. "This daily engagement
bodes well for the market as a whole."
The findings are based on
an online survey conducted by
Mintel International in June 2014
of 1,649 adults aged 18+. The
results are published in the fall
issue of Specialty Food Magazine.
Specialty foods were defined as
foods of premium quality. These
foods may be made by small or local
manufacturers, have exotic ethnic
flavors, have the very best ingredients available, or are foods that
are unique.
Other research highlights include
the following:
18 to 24 year olds were the most
likely consumers of chocolate, salty
snacks, frozen desserts and readyto-eat food.
59 percent of U.S. adults
purchased specialty food products
in the last six months.
42 percent of adults surveyed said
that they try new foods in order to
eat healthier.
Core specialty food consumers
are ages 18 - 44 and affluent, earning
more than $75,000 annually.
Women are more likely than men
to purchase specialty food products.
DECEMBER 14
|
PANADERIA
39
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
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
bake - December 2014 - Pan15
bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
bake - December 2014 - Pan20
bake - December 2014 - Pan21
bake - December 2014 - Pan22
bake - December 2014 - Pan23
bake - December 2014 - Pan24
bake - December 2014 - Pan25
bake - December 2014 - Pan26
bake - December 2014 - Pan27
bake - December 2014 - Pan28
bake - December 2014 - Pan29
bake - December 2014 - Pan30
bake - December 2014 - Pan31
bake - December 2014 - Pan32
bake - December 2014 - Pan33
bake - December 2014 - Pan34
bake - December 2014 - Pan35
bake - December 2014 - Pan36
bake - December 2014 - Pan37
bake - December 2014 - Pan38
bake - December 2014 - Pan39
bake - December 2014 - Pan40
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bake - December 2014 - Pan42
bake - December 2014 - Pan43
bake - December 2014 - Pan44
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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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