bake - January 2020 - 10

Julien Otto of The French Pastry School

More Likely to
Have a High
Functional
Bakery Item
(bread, buns and rolls)
Consumption Frequency
31% Affluential households
making >$125K

30% Households making 3+
weekly grocery trips

28% Older Boomers
25% High weekly grocery
spending

25% Households with teens
living at home

10

as high quality yeast and bakery
ingredient solutions," Oleshak says.
Corbion has built out a wealth
of industry knowledge, market
insights and product solutions
that are all in support of helping
craft bread bakers create innovative
products that achieve their goals,
McClellan says.
"By working directly with these
customers, we can more intimately
understand their needs and supply
them with the most ideal solutions
for their speciﬁc applications and
consumer demands," he says. "We're
constantly evaluating new trends
and creating emulsifier, enzyme
and pre-soaked grain solutions that
help craft bread bakers achieve their
clean-label, freshness, quality and
consistency goals. But we're also
dedicated to helping bakers innovate by providing them access to
resources that will help with their
application needs, like our state-ofthe-art facility in Lenexa, Kansas,
which features research, application and bakery labs where we
help customers solve formulation
challenges. This facility allows us
to assist them in determining the

optimal physical and chemical attributes needed for their applications."
Corbion recognizes that cleanlabel ingredients and extended shelf
life are at the forefront of many
bakers' concerns because these
traits can have direct impacts on
production costs and proﬁt margins.
Corbion offers a variety of solutions
to help bakers achieve their label
claims and appeal to consumer
demands.
"For example, our line of Pristine®
dough conditioners are enzymebased, label-friendly alternatives
to traditional products to provide
enhanced quality, consistency
and manufacturing performance."
McClellan says. "To help craft bread
bakers achieve their clean-label and
formulation goals, we also provide
solutions with all-natural grain bases,
organic oat blends and flaxseed
mixes. Our pre-soaked grains help
ensure consistency when adding
ancient or whole grains into an
application. When added to baked
goods, these ingredients can help
improve the appearance, ﬂavor and
shelf life of craft breads."
Dave Krishock, bakery tech
support manager for Grain Craft,
recalls growing up at the elbows
of two grandmothers that were
fantastic scratch bakers and later
having owned his own bakery in the
'90s, "I too derive a great deal of
satisfaction of listening to authentic
French baguettes or large sourdough rounds talk to me after being
pulled from a very hot deck oven.
That sound, the smell, and the heat

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

SOURCE: POWER OF BAKERY 2019/AMERICAN BAKERS ASSOCIATION, FOOD MARKETING INSTITUTE, PHOTO: JOHN UNREIN

ﬂavors breads with beer and wine.
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bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020
