Baking&Snack - June 2014 - 49

bagels in its in-store bakery while so
many others flounder - a success
Mr. Latouf directly attributes to the
fact that employees bake those bagels fresh. Most in-store bakeries today use thaw-and-sell products that
may be the easiest to get on the shelf
but not the easiest to sell.
The team at Always Bagels agreed
that in-store bakeries should continue to cycle-bake fresh in their
bakeries and added that promoting
superior quality can bring people in
and keep them coming back. If the
bakery promotes its bagels as a quality product and the consumer tastes
and recognizes the quality, they'll
buy it again and again. For Always
Bagels, quality means a New Yorkstyle bagel with a lot of shine, chewiness and moisture - all attributes
earned through the bakery's process.
To ensure its bagels see success in
the in-store bakery, Always Bagels
works with its customers to help
them promote and bake its bagels
properly to draw in shoppers and
keep them there. Those customers
who see the most success, the most
growth, the team said, are those that
support the category with promotion and deliver what consumers
want: great quality at a good value.
Those who don't promote and don't
address those consumer desires are
the same ones who continue to see
flat and declining sales.

Creating new uses
As a way to give the category a kick,
bakers also continue to look for
other uses for bagels. "We are constantly working on new and creative
varieties as well as suggestive uses
for bagels," said Greg Linzer, sales
and marketing manager, Western
Bagel, Van Nuys, CA. He suggested
that the bagel can serve as a creative
alternative to regular bread products
in such meals as pizza, sandwiches
or for French toast.
This creativity can often be found
in quick service and fast casual res-

"Shelf life is either earned through
preservatives or very expensive
formulations with natural preservatives.
"
Joe Latouf, Harlan Bakeries

Bakers don't need to
stay ahead of the curve.
They need to stay right on it.

Pan-Dough Interface Temp & Bread Core Temp
280

En T1SA C1 T1SB C2 T2SA C3 T2SB C4 T3SA C5 T3SB C6X T4SA C7 T4SB C8 T5SA C9 T5SB C10 T6SA C11 T6SB Ext

260

240

Pan-Dough Interface

Arrival

220

200 T4

Gelatinization

180

Yeast Kill

160

140 T2

Bread Core

120

100

80 T1
0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

% travel through chamber

90.0

100.0

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B
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www.bakingandsnack.com / June 2014 Baking & Snack 49

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