bake Special Report - Functional Ingredients 2021 - 19

Apollonia
Poilâne to
teach on
bread

butter), " he said. " The coarse texture
of OMM's ﬂour and its abundance
of germ and bran can sponge up
liquid. Be prepared to add a splash
of water if a bread or pizza dough
looks dry toward the end of mixing. "
By securing organic wheat from
Aurora Farms in Maine and building
its own stone-grinding mill in Lynn
to make its products, One Mighty
Mill started the revolution against
processed ﬂour, according to Whole
Foods Market. After only one year
since the company's launch, One
Mighty Mill's growth has been
incredible. One Mighty Mill packaged bagels and tortillas are available in Whole Foods bakery departments, as well as fresh milled ﬂour,
pancake mix and bagged whole
grain pretzels exclusive to Whole
Foods Market on the shelves of
grocery aisles.

ARCADE BAKERY

Tracking consumer trends
Puratos, one of the bakery industry's leading ingredient suppliers,
recently debuted a new consumer
survey conducted around the world
as countries emerge from lockdown.
The new insights expand on their

2019 findings and add a critical
public health dimension to Puratos'
proprietary Taste Tomorrow insights
platform. The results offer a compelling view of consumer behavior
changes before, during and after
the pandemic and new opportunities for bakery, sweet goods, and
chocolate companies.
Sample ﬁndings include:
x 75% of consumers indicated
they would snack as much
or more in the future than
they did before COVID.
x 38% of consumers indicate
they are uncomfortable
purchasing unpackaged
bakery items.
While the latest Taste Tomorrow
survey focuses on US consumers,
Puratos leveraged its global network
to conduct the same survey around
the world. The results show that US
consumers are adapting differently
than many others.
There have been notable shifts
in what US consumers perceive to
be the most important product
qualities when choosing bread,
especially for packaging, health
and hygiene.

Bake Magazine Digital Special Report  1 | Volume 2 | bakemag.com

MasterClass, the streaming platform
where anyone can learn from the world's
best across a wide range of subjects,
has announced that acclaimed baker
and chief executive officer of famed
French bakery Poilâne Apollonia Poilâne
will teach a class on bread baking.
Poilâne will share inspiring anecdotes
and expert techniques from her family's storied legacy, teaching members
how to take on a sensorial approach to
bread baking-a unique method that
has distinguished Poilâne from other
bakeries over the past 80 years.
Poilâne's class is now available exclusively on MasterClass, where subscribers
get unlimited access to all 100+ instructors with an annual membership.
" In this flash-in-the-pan world,
Apollonia represents the things that
endure-a company passed down
through three generations and a
commitment to honoring the timeless tradition of bread baking, " says
David Rogier, founder and chief executive officer of MasterClass. " In her
MasterClass, she will intimately share
her passion and help members understand how to best utilize their senses
while baking. "
In her MasterClass, Poilâne will teach
an approach to bread baking that is
sensory, ﬂuid and adaptable, sharing
her passion for honoring the philosophies and techniques that her family
has perfected over eight decades.
MasterClass members will learn her
family's method for making ﬁve kinds
of bread, including brioche, rye and her
novel sourdough starter.

19
http://www.bakemag.com
bake Special Report - Functional Ingredients 2021

Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021
