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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