bake - January/February 2023 - 40

cakes
sculpted
CAKES
Sculpted cakes add a classic touch to any celebration. The following
ideas and tools will help cake decorators reach their limits
of creative possibilities.
Satin Ice features a wide range of innovations, including the
new The Decorator's Pantry collection. This collection includes
an assortment of high-quality products that are essential in making
different creations come to life.
Satin Ice CMC Powder is an essential ingredient to making
homemade gum paste or adding strength and elasticity to premade
fondant or gum paste. This will allow your intricate creations
to dry fast and stand up to gravity.
Satin Ice Edible Glue provides a powerful adhesion for your
edible crafting. Use for attaching edible decorations to cookies,
cakes, cupcakes and more.
Satin Ice Glucose Syrup is a high-quality clear corn syrup with
a consistent, thick texture and a premium quality pure sugar
taste and adds a glossy finish.
Vibrant colors & more
According to new research from Rich's, think small. Smaller portion
items in fresh bakery are growing much faster than average.
Mini and smaller-sized, affordable indulgences like cookies, cake
slices and morning sweets, can lower purchase barriers and encourage
trial, personal indulgence, sharing and exploration.
Everything is better in color, why not cake? Vibrant colors and
mouthwatering taste can coexist when you have Rich's Bettercreme®.
Make it easy. Make it pop. Pipe the celebration.
Icing with crunchy cookie crumbles? Yes! Conjure cake creations
that simply amaze with our topping and icing specialty
flavors. Bring on the bits of delight and summon the seasons
with bursting flavor.
Rich's pioneering non-dairy topping, Whip Topping®, is the
perfect start to mind-blowing creations. Looking for the perfect
couple? Creamy taste and versatility are just a whip away. From
Gold Label® to Grand American®, our world of toppings offers
the versatility to free your imagination.
Three shopper segments hold the key to continued growth
As a complement to the sentiment tracking surveys, Rich's conducted
a proprietary shopper segmentation study in 2022 to
identify the types of shoppers who provide the greatest opportunity
for future fresh bakery growth and success.
Engaged Explorers love variety and enjoy personalizing their
choices when it comes to their fresh bakery purchases. Representing
20% of total fresh bakery buyers, engaged explorers
spend the most, at $116.43 per buyer. To win them over, focus
on flavor variety across all fresh bakery categories, prioritizing
seasonal and globally inspired flavors.
Special Treat Seekers are baked-good cravers who seek value
and appreciate the " specialness " of fresh bakery. They represent
29% of total fresh bakery buyers. Offer a variety of smaller
sized options to create more treatable moments for this costconscious
segment, along with special deals and promotions.
Packaging should have visual appeal and preserve freshness to
outweigh their focus on price.
40 < JAN - FEB 2023 | bakemag.com
JOHN UNREIN
http://www.bakemag.com

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
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bake - January/February 2023 - 7
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https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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https://digital.bakemag.com/sosland/bake/2019_03_01
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