Dr. Yanling Yin, director of R&D bakery applications for Lenexa-based Corbion, discusses some of the biggest operational challenges associated with frozen baked goods and how bakers can address them with the right combination of ingredients.
Month: July 2019
What makes baked goods “fresh”? Consumers use more than just their taste buds to answer that question. Take sight. It’s a truism in the retail world that people buy with their eyes, and baked goods are no exception. Bread should have a nice golden color, and it shouldn’t look squished or smashed. Sweet baked goods should appear moist. They shouldn’t be oiling or look too wet. If they have icing, it shouldn’t be dry or cracked.
It’s hard to overemphasize how important freshness is to consumers of baked goods. Eighty-four percent of consumers, for instance, say they’re most interested in bread that can stay fresher longer.