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Differentiation: Challenges and opportunities

A Fresh Perspective on Opportunities for Bakers

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:

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: