bake - June 2016 - PAN16

Acentuando con
Sabores y Colores
Colocarle una pieza de chocolate
decorativo o una cucharada de
crema batida con una cereza encima
puede acentuar los productos de su
panadería y los hacen parecer más
caros sin tener que agregar más de
unos pocos centavos a sus gastos.
Esto es importante porque posiciona
a sus productos aparte enformas
exclusivas y le da la posibilidad de
cobrar un poco más a sumarle a su
rentabilidad.
El sabor ha sido por mucho
tiempo el núcleo de la innovación,
pero las sociedades más visuales y
enfocadas en compartir requieren
de innovación que sea de colores
extravagantes y artesanalmente
construidos.
Encontrando inspiración en
la oferta mundial de alimentos,

16

JUNIO 16

|

PANADERIA

minoristas de alimentos como
panaderías pueden experimentar
con colores vibrantes y formas
novedosas para hacer productos
envasados dignos de admiración y
de notificaciones en redes sociales,
de acuerdo a las nuevas tendencias
de investigación de Mintel.
"Los consumidores no son
las únicas personas influyentes,
como las economías cambiantes,
los fenómenos naturales y los
medios de comunicación social
están modelando el qué, el cómo
y el dónde los consumidores están
eligiendo comer", dijo Jenny Zegler
la analista mundial de comida y
bebida de Mintel. "Las tendencias se
reproducirán de manera diferente en
todo el mundo debido a una variedad
de factores, incluyendo las normas

culturales, la disponibilidad regional
y las necesidades de la sociedad.
En algunos casos, las tendencias
establecidas desde un área están
inmigrando a nuevas regiones,
mientras que algunas tendencias
emergentes tienen el potencial de
alterar el panorama mundial."
Jiménez Foods, que opera
muchas panaderías en la ciudad
de Chicago, ofrece numerosos
ejemplos de cómo lograr esos
resultados deseados, incorporando
sabores en productos de panadería
utilizando métodos fáciles de seguir.
Niños Envueltos son como
los tradicionales pasteles que
son extremadamente populares
en muchas partes de México. En
Chicago, Jiménez Foods lleva
la repostería tradicional un paso



bake - June 2016

Table of Contents for the Digital Edition of bake - June 2016

bake - June 2016
Editor's Note - The Wholesale Issue: A super opportunity
Table of Contents
News Bites - Ardent Mills Showcases Pizza
Baxter Awards Grant
Cake Boards for Culinary Students
Solutions to Reduce Saturated Fats
Personality - Alison Pray
Management - The Age of Overregulation
Labor Front - Filling the Skills Gap
Ingredients - There’s An Almond for That
Equipment - The Right Mixer for the Job
6 steps to glory
Selling to supermarkets
Back to school
Functional Flours
Italian Pastries
Boutique Bakeries
Cafe - From Light to Decadent
Better-For-You Beverages
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - June 2016
INTRODUCCIÓN - Pasos para el éxito
INTRODUCTORY LETTER - Steps to Success
PASTELES Y DECORACIONES - La diversificación de sus productos
PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
Acentuando con Sabores y Colores
Preferencias Regionales
La Conexión con la Salud
PERFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
BREAD AND BAKING - Whole grains: the next big thing
Accenting with Flavors and Colors
Regional Preferences
The Health Connection
PROFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2016 - bake - June 2016
bake - June 2016 - 2
bake - June 2016 - Editor's Note - The Wholesale Issue: A super opportunity
bake - June 2016 - 4
bake - June 2016 - Table of Contents
bake - June 2016 - Solutions to Reduce Saturated Fats
bake - June 2016 - 7
bake - June 2016 - Personality - Alison Pray
bake - June 2016 - 9
bake - June 2016 - Management - The Age of Overregulation
bake - June 2016 - 11
bake - June 2016 - Labor Front - Filling the Skills Gap
bake - June 2016 - 13
bake - June 2016 - Ingredients - There’s An Almond for That
bake - June 2016 - 15
bake - June 2016 - Equipment - The Right Mixer for the Job
bake - June 2016 - 17
bake - June 2016 - 6 steps to glory
bake - June 2016 - 19
bake - June 2016 - 20
bake - June 2016 - 21
bake - June 2016 - 22
bake - June 2016 - 23
bake - June 2016 - 24
bake - June 2016 - 25
bake - June 2016 - 26
bake - June 2016 - 27
bake - June 2016 - Selling to supermarkets
bake - June 2016 - 29
bake - June 2016 - 30
bake - June 2016 - 31
bake - June 2016 - 32
bake - June 2016 - 33
bake - June 2016 - Back to school
bake - June 2016 - 35
bake - June 2016 - 36
bake - June 2016 - 37
bake - June 2016 - Functional Flours
bake - June 2016 - 39
bake - June 2016 - 40
bake - June 2016 - 41
bake - June 2016 - Italian Pastries
bake - June 2016 - 43
bake - June 2016 - Boutique Bakeries
bake - June 2016 - 45
bake - June 2016 - Cafe - From Light to Decadent
bake - June 2016 - 47
bake - June 2016 - Better-For-You Beverages
bake - June 2016 - Products
bake - June 2016 - Product Showcase
bake - June 2016 - 51
bake - June 2016 - Classifieds
bake - June 2016 - 53
bake - June 2016 - 54
bake - June 2016 - 55
bake - June 2016 - 56
bake - June 2016 - Ad Index
bake - June 2016 - Online - BakeMag.com
bake - June 2016 - 59
bake - June 2016 - 60
bake - June 2016 - 61
bake - June 2016 - 62
bake - June 2016 - Bakemark's Panaderia - June 2016
bake - June 2016 - PAN2
bake - June 2016 - INTRODUCCIÓN - Pasos para el éxito
bake - June 2016 - INTRODUCTORY LETTER - Steps to Success
bake - June 2016 - PAN5
bake - June 2016 - PASTELES Y DECORACIONES - La diversificación de sus productos
bake - June 2016 - PAN7
bake - June 2016 - PAN8
bake - June 2016 - PAN9
bake - June 2016 - PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
bake - June 2016 - PAN11
bake - June 2016 - PAN12
bake - June 2016 - PAN13
bake - June 2016 - PAN14
bake - June 2016 - PAN15
bake - June 2016 - Acentuando con Sabores y Colores
bake - June 2016 - PAN17
bake - June 2016 - PAN18
bake - June 2016 - PAN19
bake - June 2016 - Preferencias Regionales
bake - June 2016 - PAN21
bake - June 2016 - La Conexión con la Salud
bake - June 2016 - PAN23
bake - June 2016 - PAN24
bake - June 2016 - PAN25
bake - June 2016 - PERFILES - Pastelería Azteca
bake - June 2016 - PAN27
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN29
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN31
bake - June 2016 - RECETAS DESTACADAS
bake - June 2016 - PRODUCTOS DESTACADOS
bake - June 2016 - CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
bake - June 2016 - PAN35
bake - June 2016 - BREAD AND BAKING - Whole grains: the next big thing
bake - June 2016 - PAN37
bake - June 2016 - Accenting with Flavors and Colors
bake - June 2016 - PAN39
bake - June 2016 - Regional Preferences
bake - June 2016 - PAN41
bake - June 2016 - The Health Connection
bake - June 2016 - PAN43
bake - June 2016 - PROFILES - Pastelería Azteca
bake - June 2016 - PAN45
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN47
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN49
bake - June 2016 - FEATURED RECIPES
bake - June 2016 - FEATURED PRODUCTS
bake - June 2016 - PAN52
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