Asia Pacific Baker & Biscuit Magazine, Summer 2020 e-Copy, Is Now Online!

In this issue, we analyzed products and processes helping with the shelf-life of bakery products not only to ensure sustainability, profitability, and minimize waste, but to also deliver consistent product characteristics. As established trends are aligning to a new normal, the bakery industry has already responded to the change in priorities. Convenience remains a valuable resource, even in the absence of the “on-the-go” component, making shelf-life optimization more important than ever. Products must and can be the same in day one as in any of the “best before” dates; innovative solutions provide the means to achieve it.

Refrigeration systems are another key component to food safety; such suitable technology for bakery environments must be very strict specifications in terms of temperature variation, insulation, food safety and maintenance requirements. We have detailed how all of these requirements are met.

Our process feature highlights the benefits of continuous mixing, as it can effectively eliminate variables and ensure dough’s even hydration constantly – if done right. This means combining essential parameters according to each application, from the shape of the tank, the design of the tool, premixing, temperature, speed, atmosphere, energy, etc.

The bakery featured in this issue is Bakers Delight, as it celebrates the 40th-anniversary of its first shop in Hawthorn, Victoria. In the meantime, this family business grew to become Australia’s most successful bakery franchise, with more than 700 locations across Australia, Canada, the US and New Zealand. Joint CEOs Elise Gillespie & David Christie share with us a glimpse into the mindset driving the business.

Also instrumental to shelf-life innovation, enzymes are analyzed in a feature by Campden BRI, to show how they deliver on two fronts: the expected texture and the desired lifespan. The authors shed light on some of the mystery attached to what enzymes are and what they do, particularly as they are not mentioned on the ingredient list.

You can read about these topics and more, including market reports, product analysis and in-person event anticipations, in the latest issue of Asia Pacific Baker & Biscuit. Click here to access it, free of charge!

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