Baking & Snack - August 2006 - 55
MARKET UPDATE
The right choice
LA BREA BAKERY
a crust with a flavor profile close to focaccia. The requests
for smaller portions, which can be consumed within
one or two days of purchase, is a way to capitalize on the
freshness of food.
Special bread production
Whether an individual laminating line, a pastry make-up line,
a pizza line, a croissant
machine or a fully automatic
production line, we have for
decades been specialists in
the development of innovative,
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By using modular systems we
are able to devise production
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www.rondodoge.com
Rondo Inc.
51, Joseph Street
Moonachie, N.J. 07074
USA
Tel. 201 229 9700
Fax 201 229 0018
info@us.rondodoge.com
In Canada
Tel. 416 650 0220
RONDO
DOGE®
For more information, see Page 129
HALF-BAKED. On the retail side, more customers
are shopping for bread with multi-day shelf life that
comes closer in appearance and mouthfeel to artisan
bread. Unlike traditional artisan bread that begins to
stale within a day or two of baking, bakers and suppliers are producing fresh, frozen and par-baked products
that allow grocery stores, restaurants and food service
providers the option to offer fresh-baked bread with an
artisan feel. Mr. Labriola commented that par-baked is
the future for growth in Labriola Bakery. "It makes a
perfect fit for in-store, but restaurants have realized the
advantages of using par-baked as far as freshness and
restricting waste," said Mr. Labriola. La Brea Bakery,
which offers a full line of par-baked bread, has engineered its own equipment and distribution systems to
adapt to the properties of its original recipes.
While the demand for artisan bread continues to increase, the available pool of labor skilled in making these
items fresh at the in-store or food service level continues
to decline. Many bakers are finding a continued shift toward more convenient formats in bakery chains and food
service outlets. Mark Friend, owner of Farm to Market,
recalls the shift in the 1970s when retail bakeries were dying out and being replaced with in-store bakeries. "We've
moved from scratch to mixes to frozen dough and cycled
through thaw-and-serve methods, only to come back to
the same points again," Mr. Friend said.
Mr. Wallace echoed that progression where scratch
and mix users are moving to frozen dough, frozen dough
users are moving to par-baked, which eliminates the difficult proofing step, and par-baked users are moving to
fully frozen products. Some attribute the increase in use
of par-baked and frozen items to the fact that baking
knowledge and real training are being lost. "What used to
be an apprenticeship has become training on the job, and
http://www.rondodoge.com
Baking & Snack - August 2006
Table of Contents for the Digital Edition of Baking & Snack - August 2006
Contents
Baking & Snack - August 2006 - 1
Baking & Snack - August 2006 - 2
Baking & Snack - August 2006 - 3
Baking & Snack - August 2006 - Contents
Baking & Snack - August 2006 - 5
Baking & Snack - August 2006 - 6
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