bake - November 2019 - 38

Mihira Rami

DAIRY FARMERS OF AMERICA
One of the biggest challenges facing bakeries

Plugrá Butter is made by Dairy Farmers of

FAST FACTS

today is rising labor costs. To help address

America, a national dairy cooperative owned

Dairy Farmers of America's R&D team includes
some of the leading minds
in dairy food science.
DFA's Ingredients Solutions team works handin-hand with operators
to solve a wide variety of
problems, whether that's
providing fermented dairy
products to help make
gluten-free baked goods
taste more like the classic
pastries consumers crave,
or natural dairy flavors
that heighten the taste
of a cookie. Having these
resources available broadens the horizon for what
Plugrá Butter could offer
to bakeries.

this problem, the Dairy Farmers of America

by family farmers across the United States.

(DFA) offers high-quality, ready-made butter

Through its Gold Standard Dairy Program,

products with clean ingredients.

DFA supports environmentally friendly
farming practices, superior animal care stan-

Plugrá Clariﬁed Butter is a great example:

dards, and employee safety, among other

It's made with only butterfat, provides deli-

important issues. "Our bakery customers

cious, nutty ﬂavor to pretzels and classic

don't always know that Plugrá is made

cookies like madeleines, and is ready to go

with American dairy and that its produc-

when you need it, leaving your staff free to

tion meets such high standards," Rami says.

work on higher value tasks.

"We're excited to spread that message so
our bakery customers will know that Plugrá

Bakeries and foodservice operators have

meets the demands of their operation and

always needed high quality ingredients.

supports their values."

With just the right amount of butterfat and
perfect plasticity, Plugrá was developed

If there is one thing a retail bakery always

speciﬁcally for baking and pastry.

needs, it's inspiration for their next great
product, Rami says. "We love to bring trends,

"What is changing is the demand for more

ideas, and recipes from cutting-edge chefs

and more transparency around food -

and share them with the bakery community

starting with the desire to understand the

via our website and social media channels,

what, where and how behind ingredient

particularly Instagram."

sourcing," says Mihira Rami, director of brand
marketing at Dairy Farmers of America.

Looking ahead, the number of independent
bakeries will continue to rise, Rami adds, as
consumers seek to support local businesses
and to look for more artisan baked goods.
Butter will need to deliver on high product
quality demands for consistency, taste and
texture so that retail bakeries can produce
excellent products. "The industry will also
begin to demand more convenient operator
solutions that don't compromise on quality
to meet these challenges head on and is well
equipped to evolve with the changing needs
of the industry. These predictions underpin
our innovation plans. Just as we did in the
1980s when we developed Plugrá butter to
meet the needs of pastry chefs, we want to
be a partner to bakeries by providing highquality butter products that ensure every
day is a great baking day."

38 < NOV 2019 | bakemag.com

DAIRY FARMERS OF AMERICA

and authenticity," Rami says. "Plugrá is ready
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bake - November 2019

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