bake - April 2014 - 27

Adding chocolate to your desserts is made easier
with equipment solutions from Bakon USA.

decoration to decorate cakes and other
sugar pieces. DECOgel offers Icing Images'
customers an alternative and enhancement
to Isomalt, a product commonly used for
molding and sculpting sugar decorations,
with less the risk of burning given it melts
at a lower temperature. Although DECOgel
cannot create sugar pieces such as sculptures or decorations that stand away from
the cake, it is a very ﬂexible decoration that
is very easy to use.
"Icing Images is very excited to offer this
revolutionary new product to our customers.
Not only does DECOgel work well with our
products; it offers a wide variety of decorating possibilities when used with tools
and moulds sold by other suppliers," says
Deborah Coughlin, owner of Icing Images.
Unlike Isomalt, DECOgel can be refrigerated, frozen or left at room temperature and

Combining two products into one dessert makes a bold statement about your bakery's creativity.

requires very little heat to melt. The product
can be melted and poured in to moulds.

research, and retailers that are meeting the demand
are beneﬁtting.

Once set, it is easily removed from its mould, leaving
a shiny ﬁnish to decorations. Applied to icing sheets,

Choice is everywhere, and there's plenty of it. The

it takes the ink pattern with it giving it a stained glass

upside for brands, companies and retailers is that

effect that remains ﬂexible. In such a form, it can be

consumers are ready to pay a premium for it-but

shaped into ruffles, ﬂowers and other designs that

only if they get a premium beneﬁt. In many ways,

require bending of the edible medium. The product has

consumers' deﬁnition of value has morphed beyond

a gummy texture and slight vanilla ﬂavoring to compli-

a simple price sticker.

ment all ﬂavors it accompanies on a cake.
So in a fragmented consumer product world, brands
Understanding what consumers want

and companies are standing out by offering value to

Consumers have never been as time-strapped as they

their customers after they get to know them. People

are today, so their desire for immediate gratiﬁcation is

want a unique experience that speaks to them. In the

ever increasing, but so is their expectation for quality.

end, it comes down to choice and consumer needs.

Bakery customers are seeking out more innovation
from their favorite retailers and are willing to pay a

Today's "needs" are different than they used to be.

premium when their needs are met in a fast and grati-

So the goal for companies, brands and retailers hinges

fying manner.

on getting to know their consumers, engaging with
them to understand their priorities and then deliv-

When it comes to food, it has to be faster and fresher.

ering in ways that are meaningful and create lasting

Delivering on this front is key, according to Nielsen

value-beyond price.
bakemag.com | APR 2014 > 27

http://www.bakemag.com

bake - April 2014

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