bake - September/October 2020 - 24
putting the 'in' in
'innovation'
Inclusions are an important part of
making your bakery products stand out.
BY BRIAN AMICK
Inclusions play a key role in the bakery. They provide
pairing an inclusion with a bakery item. The inclusion(s)
an eating experience with many layers - taste, texture,
should round out the product and serve a purpose. Taste
visual appeal, nutrition and formulation. They are also an
is paramount, but offering a product that is visually
easy and cost-effective way to boost your baked goods.
appealing and features a textural element can satisfy
what customers are looking for in a treat.
says Dennis Reid, vice president of marketing at Inclusion
"The sky is the limit here, all the above are encom-
Technologies Inc. "When done right, it adds a signature
passing, plus everyone wants to feel as though they are
stamp and creates a new product."
getting added value and inclusions are a great way to
Curt Wagner, a corporate chef for General Mills
get that," says Wagner.
Foodservice with more than 30 years of baking experi-
An example Wagner gives is caramelized cocoa nibs
ence, agrees that inclusions are a simple and economical
and freeze-dried raspberries in a chocolate bar. The
solution to boosting bakery items.
nibs contribute crunch and chocolate notes and the
"Absolutely. If added strategically, an inclusion could
raspberries a sweet and tart taste. But you need to be
increase selling price as well as give you the next hot
sure to use a chocolate with fruity notes to round out
trend," he says.
the umami in the finished product.
It is imperative that bakers strike a balance when
24 < SEP-OCT 2020 | bakemag.com
Wagner also suggests creating an entire cheese course
©SEA WAVE - STOCK.ADOBE.COM
"Inclusions are a fast, economical way to innovate,"
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bake - September/October 2020
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