bake - March 2015 - PAN17

produce alrededor del 98% de los
kiwis cultivados en los EE.UU.
¿QUÉ PODEMOS ESPERAR DEL
POSTRE?
Los estadounidenses sienten
una nostalgia por las golosinas
dulces e los indulgentes bocadillos,
según un nuevo informe
sobre el postre de Datassential,
una compañía de investigación de
la industria de alimentos con sede
en Chicago. Para los operadores de
restaurantes y los fabricantes, esto
puede significar que el próximo
pastelito o "Cronut" será un pay
de mano.
"Los productos nostálgicos favoritos
están atrayendo la atención de
los consumidores más jóvenes del
milenio, (quienes están interesados
en) los postres más clásicos," dice
Jennifer Aranas, directora de proyecto
en Datassential. "La traducción del
nostálgico pay en una opción más tipo
bocadillo representa una oportunidad."
Los consumidores están locos
por las galletas, dijo Datassential, que
reveló que más de tres cuartas partes
de los encuestados comieron una en
la última semana.
"Para los consumidores, las
galletas, los brownies y las barras
son un elemento de merienda para
la tarde, o un aperitivo para la media
mañana o noche," dijo Aranas. "Por
lo tanto, no es sólo el producto
que eligen más a menudo, sino que
también es el más recientemente
elegido, en comparación con el
pastel de queso crema, que no se
come tan a menudo."
De los consumidores que reportaron
comer una galleta en las últimas
dos semanas, el 43% eligió una galleta
de chips de chocolate, seguida por
las Oreo (21%), de avena (14%), de
mantequilla de maní (12%) y de
chocolate (8%). En los menús de los
restaurantes, las variedades clásicas
siguen dominando - lideradas por
las de chips de chocolate, avena,
mantequilla de maní y galletas de
azúcar - pero los sabores de más
rápido crecimiento son el caramelo,
chocolate doble, macarrón
y rugelach, según Datassential.
Los sabores de tendencias principales
para los brownies que se sirven
en los restaurantes son el pastel de
queso crema, chocolate blanco, nuez
y dulce de chocolate caliente. Para
las barras de postre, los sabores de
malvavisco, calabaza, limón, chocolate
oscuro y variedades de arroz crujiente
están apareciendo en más menús.
■ LAMINADORAS
■ TABLE CROISSANT EQUIPMENT
Cuernera de mesa
■ DIVIDER
ROUNDER
■ BOLILLERA
EU2C - Equipo Unifi cado
Doble Canal.
Para elaborar Panes
individuales
con calidad artesanal
No requiere
personal
especializado
para su operación.
Para bolillos de 1 a 11 onzas
producé 4000 bolillos por hora
Panes individuales
■ HORNOS
ROTATIVOS
para 15, 30 y 36
charolas
Divisora-Pesadora-Boleadora-Redondeadora
de 10
a 2500 gramos.
Puede cortar con
1 o 2 pistones
a la vez. Para
conchas, teleras y
todo lo redondo.
■ AMASADORAS
A ESPIRAL
MBE_200 U
200 kg de masa
Address: 6460 Mammoth Ave. Suite 104, Van Nuys, CA. 91401
Cell Ph Español: 818-515-0722
Cell Ph English/Spanish 661-212-8683
sales@argencal.com * argencal1@yahoo.com * www.argencal.com
Financing available / Pregunte por fi nanciacion.
MARZO 15 | PANADERIA
17
http://www.argencal.com

bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
bake - March 2015 - PAN2
bake - March 2015 - PAN3
bake - March 2015 - PAN4
bake - March 2015 - PAN5
bake - March 2015 - PAN6
bake - March 2015 - PAN7
bake - March 2015 - PAN8
bake - March 2015 - PAN9
bake - March 2015 - PAN10
bake - March 2015 - PAN11
bake - March 2015 - PAN12
bake - March 2015 - PAN13
bake - March 2015 - PAN14
bake - March 2015 - PAN15
bake - March 2015 - PAN16
bake - March 2015 - PAN17
bake - March 2015 - PAN18
bake - March 2015 - PAN19
bake - March 2015 - PAN20
bake - March 2015 - PAN21
bake - March 2015 - PAN22
bake - March 2015 - PAN23
bake - March 2015 - PAN24
bake - March 2015 - PAN25
bake - March 2015 - PAN26
bake - March 2015 - PAN27
bake - March 2015 - PAN28
bake - March 2015 - PAN29
bake - March 2015 - PAN30
bake - March 2015 - PAN31
bake - March 2015 - PAN32
bake - March 2015 - PAN33
bake - March 2015 - PAN34
bake - March 2015 - PAN35
bake - March 2015 - PAN36
bake - March 2015 - PAN37
bake - March 2015 - PAN38
bake - March 2015 - PAN39
bake - March 2015 - PAN40
bake - March 2015 - PAN41
bake - March 2015 - PAN42
bake - March 2015 - PAN43
bake - March 2015 - PAN44
bake - March 2015 - PAN45
bake - March 2015 - PAN46
bake - March 2015 - PAN47
bake - March 2015 - PAN48
bake - March 2015 - PAN49
bake - March 2015 - PAN50
bake - March 2015 - PAN51
bake - March 2015 - PAN52
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