bake Special Report - Functional Ingredients 2021 - 17
Zingerman's
takes learning online
The most significant cost
associated with switching
from traditional to cleaner
label formulations is the
cost of mold inhibition. "
Nicole Rees, product director for AB Mauri North America
long shelf life while also being able to
control texture and toasting quality.
" Aggressive enzymes that work
in dry bagel doughs with relatively
short bake times can have a negative impact on texture and the
formation of a crisp texture when
toasted, " Rees explains.
New behaviors
Consumers are embracing flavorful breads.
IBIS BAKERY/MESSENGER CAFE
Corbion's Kathy Sargent, director of
global market strategy, shares that
consumer behaviors will continue
to evolve in new ways. This means
bakeries also need to be open to
adapting their traditional business
model in order to address consumer
demands, which can be done
without losing their core identity.
" We are arming our customers
with educational resources and
insights to help them stay informed
on consumer and market behavior
changes in order to help them
Bake Magazine Digital Special Report 1 | Volume 2 | bakemag.com
BAKE!, Zingerman's hands-on
teaching bakery, announced its
baking classes are now available
online, after 15 years of in-person
teaching. Transitioning from
in-person to virtual class offerings, initiated by COVID-19,
allows serious bakers to enjoy
personalized instruction for all
levels in the comfort of their own
kitchens with their own equipment, at www.bakewithzing.
com/virtual-classes.
" An international community
of bakers is forming. We've
had students from across the
globe in our first virtual classes
- bakers are tuning in everywhere from Israel and India to
Germany and New Zealand, "
says Sara Molinaro, principal and
lead instructor of BAKE!
BAKE!'s virtual classes are
limited to 12 or fewer households per class to preserve the
intimate environment BAKE! is
known for. Before each class,
students receive a class guide
with the recipes, a grocery list
and a Zoom invitation to use
when it's time to log into the
virtual classroom.
" Zingerman's Bakehouse is
as passionate about starting
new baking traditions as we are
about preserving established
baking traditions, " says Amy
Emberling, co-managing partner
of Zingerman's Bakehouse.
" Every day, we're committed
to community, learning and
full-flavored foods. Our new
virtual class offerings help us
share these core values. "
17
http://www.bakewithzing.com/virtual-classes
http://www.bakemag.com
bake Special Report - Functional Ingredients 2021
Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 2
bake Special Report - Functional Ingredients 2021 - 3
bake Special Report - Functional Ingredients 2021 - 4
bake Special Report - Functional Ingredients 2021 - 5
bake Special Report - Functional Ingredients 2021 - 6
bake Special Report - Functional Ingredients 2021 - 7
bake Special Report - Functional Ingredients 2021 - 8
bake Special Report - Functional Ingredients 2021 - 9
bake Special Report - Functional Ingredients 2021 - 10
bake Special Report - Functional Ingredients 2021 - 11
bake Special Report - Functional Ingredients 2021 - 12
bake Special Report - Functional Ingredients 2021 - 13
bake Special Report - Functional Ingredients 2021 - 14
bake Special Report - Functional Ingredients 2021 - 15
bake Special Report - Functional Ingredients 2021 - 16
bake Special Report - Functional Ingredients 2021 - 17
bake Special Report - Functional Ingredients 2021 - 18
bake Special Report - Functional Ingredients 2021 - 19
bake Special Report - Functional Ingredients 2021 - 20
bake Special Report - Functional Ingredients 2021 - 21
bake Special Report - Functional Ingredients 2021 - 22
bake Special Report - Functional Ingredients 2021 - 23
bake Special Report - Functional Ingredients 2021 - 24
bake Special Report - Functional Ingredients 2021 - 25
bake Special Report - Functional Ingredients 2021 - 26
bake Special Report - Functional Ingredients 2021 - 27
bake Special Report - Functional Ingredients 2021 - 28
bake Special Report - Functional Ingredients 2021 - 29
bake Special Report - Functional Ingredients 2021 - 30
bake Special Report - Functional Ingredients 2021 - 31
bake Special Report - Functional Ingredients 2021 - 32
bake Special Report - Functional Ingredients 2021 - 33
bake Special Report - Functional Ingredients 2021 - 34
bake Special Report - Functional Ingredients 2021 - 35
bake Special Report - Functional Ingredients 2021 - 36
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