bakingbuyer - October 2011 - (Page 10)
bread (bred) n.
Improving Consistency With Mixes
B
There is one word I hear more often than all others in Bakery Technical Service – that word is consistency. Bakers are desperate for consistency - consistency of raw materials, consistency of processes and ultimately, consistency of finished baked products. I have always been a firm believer that if you can control the raw materials (ingredients) and the process (mix times, fermentation, proofing, etc.), the finished product will take care of itself. So selecting the right ingredients, and putting them together in the right manner, is key to producing uniform products, day-in and day-out. To this end, the baking industry turned to pre-blended mixes. Mixes were developed because of a need – a need to produce consistent bakery products. Bakery mixes first entered the market in the 1930’s with the introduction of cake donut mixes. Cake donut formulas were, and still are, complex and sensitive, and the donut mix eliminated many of the inconsistencies bakers had with ingredients and the scaling of each of these ingredients. Other mixes quickly followed and today there is a mix for just about every bakery product in every category. A mix is a term used to describe pre-weighed and pre-blended ingredients. They typically contain all the ingredients in a formula. The baker simply adds water, or in the case of yeast leavened products, water and yeast. Other types of pre-blended ingredients include bases, concentrates, batch packs (premixes) and grain blends. It’s beyond the scope of this article to define the differences and advantages of each, but they all support the same benefit – ease of use and consistency. To some degree, many of the advantages of using mixes discussed here also apply to bases, concentrates, batch packs and grain blends.
Consistent Product Quality
Granted, using a mix doesn’t guarantee the quality of the baked good. Proper mixing and make-up procedures must also be followed. But when manufacturers can blend large lots of ingredients together – ingredients selected and made to their specifications – the inconsistencies and inefficiencies that occur from hand scaling a single formula with multiple lots of ingredients are eliminated. The mix manufacturer maintains strict quality control and quality assurance programs for these ingredients – programs that ensure consistency from batch to batch. Careful selection and control of the ingredients used in the mix consists of sophisticated vendor approval programs, detailed ingredient specifications, ingredient receiving protocols at the point of receipt, and raw material quality tests. Relying on the mix manufacturer to control the raw materials frees the bakery to do what it does best – bake.
10 · BAKING BUYER · OCTOBER 11
bakingbuyer - October 2011
Table of Contents for the Digital Edition of bakingbuyer - October 2011
bakingbuyer - October 2011
Editor's Note - Basics of Baking
Contents
Improving Consistency With Mixes
Six Grain Cracker Bread by Caravan Ingredients
Strength Training
Baker’s Best Resource
Whole Grains Revisited
Lower Overhead And Maintain Quality With North Dakota Mill Flour Products
Baking with Whole Grain – Formula Adjustments for Bakers
Dough Temperature: How to Get it Right
Adding Shimmer with Aerosol
Cakes Are the New Sassy Side of Football
Topsy-Turvy Made Simple
Discovering America's Bakeries - Dawn Food Products - The Skinny Cookie
Discovering America's Bakeries - Dawn Food Products - A Piece of the Puzzle
Discovering America's Bakeries - Dawn Food Products - Hispanic Products Have Broad Appeal
Discovering America's Bakeries - Dawn Food Products - Expanding into Fondant Cakes
Discovering America's Bakeries - Dawn Food Products - How donuts are meant to be
Discovering America's Bakeries - Dawn Food Products - The Sublime Burger
Discovering America's Bakeries - Dawn Food Products - Creating Wholesale Opportunities
Discovering America's Bakeries - Dawn Food Products - New Product Idea: Granola Snacks
First Birthday Product and Trend Ideas
Easy Fondant Loops
Cost-Effective Decorating with Icing Images’ Designer’s Technology
The Science of Cakes
Create a Holiday Gift-With-Purchase
Catering To Corporate
Trans Fat Free Cakes
Floral Techniques
Cinnamon Filling Made Ezee
Amp Up Your Healthy Baking With Almonds
Muffins: Breakfast and Beyond
Donuts All Day…And All Year
Coffeehouse Muffins
New Benefits of Raisins
Honey Sweetens The Deal
Tres Leches Cake Mix
Whip’n Ice Wedding Cakes
Whip’n Ice Makes Delicious Chocolate Ganache
Hispanic Goes Mainstream
Catching Customers With QR codes
On the Road to Better Understanding Consumer Preferences in Their Own Environment
Foursquare Bolsters Customer Loyalty
Staffing Your Bakery
Alternative Profits
Classifieds
Ad Index
bakingbuyer - October 2011 - bakingbuyer - October 2011
bakingbuyer - October 2011 - 2
bakingbuyer - October 2011 - Editor's Note - Basics of Baking
bakingbuyer - October 2011 - 4
bakingbuyer - October 2011 - 5
bakingbuyer - October 2011 - Contents
bakingbuyer - October 2011 - 7
bakingbuyer - October 2011 - 8
bakingbuyer - October 2011 - 9
bakingbuyer - October 2011 - Improving Consistency With Mixes
bakingbuyer - October 2011 - 11
bakingbuyer - October 2011 - 12
bakingbuyer - October 2011 - 13
bakingbuyer - October 2011 - Six Grain Cracker Bread by Caravan Ingredients
bakingbuyer - October 2011 - 15
bakingbuyer - October 2011 - Strength Training
bakingbuyer - October 2011 - 17
bakingbuyer - October 2011 - Baker’s Best Resource
bakingbuyer - October 2011 - 19
bakingbuyer - October 2011 - Whole Grains Revisited
bakingbuyer - October 2011 - 21
bakingbuyer - October 2011 - 22
bakingbuyer - October 2011 - 23
bakingbuyer - October 2011 - 24
bakingbuyer - October 2011 - 25
bakingbuyer - October 2011 - Lower Overhead And Maintain Quality With North Dakota Mill Flour Products
bakingbuyer - October 2011 - 27
bakingbuyer - October 2011 - Baking with Whole Grain – Formula Adjustments for Bakers
bakingbuyer - October 2011 - 29
bakingbuyer - October 2011 - Dough Temperature: How to Get it Right
bakingbuyer - October 2011 - 31
bakingbuyer - October 2011 - Adding Shimmer with Aerosol
bakingbuyer - October 2011 - 33
bakingbuyer - October 2011 - Cakes Are the New Sassy Side of Football
bakingbuyer - October 2011 - Topsy-Turvy Made Simple
bakingbuyer - October 2011 - Discovering America's Bakeries - Dawn Food Products - A Piece of the Puzzle
bakingbuyer - October 2011 - Discovering America's Bakeries - Dawn Food Products - Expanding into Fondant Cakes
bakingbuyer - October 2011 - Discovering America's Bakeries - Dawn Food Products - The Sublime Burger
bakingbuyer - October 2011 - Discovering America's Bakeries - Dawn Food Products - New Product Idea: Granola Snacks
bakingbuyer - October 2011 - First Birthday Product and Trend Ideas
bakingbuyer - October 2011 - 41
bakingbuyer - October 2011 - Easy Fondant Loops
bakingbuyer - October 2011 - 43
bakingbuyer - October 2011 - Cost-Effective Decorating with Icing Images’ Designer’s Technology
bakingbuyer - October 2011 - 45
bakingbuyer - October 2011 - 46
bakingbuyer - October 2011 - 47
bakingbuyer - October 2011 - The Science of Cakes
bakingbuyer - October 2011 - 49
bakingbuyer - October 2011 - Create a Holiday Gift-With-Purchase
bakingbuyer - October 2011 - 51
bakingbuyer - October 2011 - Catering To Corporate
bakingbuyer - October 2011 - 53
bakingbuyer - October 2011 - Trans Fat Free Cakes
bakingbuyer - October 2011 - 55
bakingbuyer - October 2011 - Floral Techniques
bakingbuyer - October 2011 - 57
bakingbuyer - October 2011 - Cinnamon Filling Made Ezee
bakingbuyer - October 2011 - 59
bakingbuyer - October 2011 - Amp Up Your Healthy Baking With Almonds
bakingbuyer - October 2011 - 61
bakingbuyer - October 2011 - Muffins: Breakfast and Beyond
bakingbuyer - October 2011 - 63
bakingbuyer - October 2011 - Donuts All Day…And All Year
bakingbuyer - October 2011 - 65
bakingbuyer - October 2011 - Coffeehouse Muffins
bakingbuyer - October 2011 - 67
bakingbuyer - October 2011 - New Benefits of Raisins
bakingbuyer - October 2011 - 69
bakingbuyer - October 2011 - Honey Sweetens The Deal
bakingbuyer - October 2011 - 71
bakingbuyer - October 2011 - 72
bakingbuyer - October 2011 - 73
bakingbuyer - October 2011 - Tres Leches Cake Mix
bakingbuyer - October 2011 - 75
bakingbuyer - October 2011 - Whip’n Ice Wedding Cakes
bakingbuyer - October 2011 - Whip’n Ice Makes Delicious Chocolate Ganache
bakingbuyer - October 2011 - Hispanic Goes Mainstream
bakingbuyer - October 2011 - 79
bakingbuyer - October 2011 - Catching Customers With QR codes
bakingbuyer - October 2011 - On the Road to Better Understanding Consumer Preferences in Their Own Environment
bakingbuyer - October 2011 - Foursquare Bolsters Customer Loyalty
bakingbuyer - October 2011 - Staffing Your Bakery
bakingbuyer - October 2011 - Alternative Profits
bakingbuyer - October 2011 - 85
bakingbuyer - October 2011 - Classifieds
bakingbuyer - October 2011 - 87
bakingbuyer - October 2011 - 88
bakingbuyer - October 2011 - 89
bakingbuyer - October 2011 - Ad Index
bakingbuyer - October 2011 - 91
bakingbuyer - October 2011 - 92
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