Most bakers would agree that creating new and meaningful experiences for their customers is one of their most important processes.
That’s often easier said than done. If doing something unique and memorable was easy, everyone would be doing it. Here are a few challenges to keep in mind:
- Sourcing/stocking specialty ingredients. Look out for fluctuations in availability of some specialty ingredients.
- Operations/highly skilled labor. In order to deliver on true artisan products, bakers need to be hired that know what they are doing and are trained properly.
- Balancing the freshness is not always the same or easy — especially when incorporating a variety of new savory inclusions or natural sweeteners such as new natural sugars, honey or fruit sweetness from berries, cherries or other sources. “Any textural or savory inclusions, such as peppers, cheese, seeds or tomatoes can impose formula adjustments in terms of scaling changes and adjustments made at the bowl,” said JoAnn Rupp, Global Insights Manager for Lenexa, Kan.-based Corbion. “All of these experiential inclusions are desired flavors and tastes consumers seek in their daily planning, events and other eating occasions.”
- No matter what trends are incorporated, if the product isn’t fresh or doesn’t look good, consumers will not repurchase.
- Simplify the original concept to best fit operations. Not all of the attributes from the original can be incorporated into the developed product due to operational constraints and area-specific taste/flavor preferences.
Checking all boxes
Meeting these challenges requires not only the right people but the right tools, said Josh Allen, founder and owner of St. Louis-based artisan bakery Companion Bakery.
“They’re met with a strong investment in high quality ingredients, equipment specifically designed to meet the needs of artisanal baking and a deep commitment to finding and retaining passionate bakers.”
With breads in particular, Allen said, time is the number one ingredient to produce exceptional products. Gentle mixing to preserve the integrity of the grain, long, slow fermentation at cool temperatures to coax out subtle flavors and stone-hearth baking to develop a caramelized crust are the important steps necessary to create breads that will resonate with today’s consumers, he said.
Bakers and manufacturers can use products and additives to help mimic the products you would find at an artisan bakery. Corbion’s sourdough base, for example, eliminates the need for a starter, and cuts down significantly on production time.
By using Corbion’s all-in-one solutions, operators can spend more time on innovation, plus save on pantry space, allowing room for more specialty ingredients. Those solutions include these and more:
- Pristine® – protects tolerance and creates consistency in the baking process – improves gas retention, and proofing in the oven.
- Ultra Fresh® – protects freshness – from production through purchase and beyond.
- Natural Mold Inhibition, including Verdad® MP 100 – stops mold effectively without adversely affecting the flavor of the finished product. It’s a naturally derived solution that sets you up to give customers exactly what they want – baked goods that are simply fresh and delicious.