bake - September/October 2024 - 40

breads
Tom Cat Bakery, a mainstay in New York's four-star dining scene
for nearly 40 years, has created an innovative line of artisanal
Japanese Milk Bread products for both retail and foodservice
customers. Developed in collaboration with Japan's renowned
Yamazaki Baking, these breads seamlessly merge authentic Japanese
baking traditions with Tom Cat's impeccable American
artisan standards.
Before Japanese milk bread became popular, Tom Cat Bakery
embarked on developing the best milk bread in the US. Working
with the experts at Yamazaki Baking of Japan, Tom Cat acquired
special equipment to follow the yudane method, in which flour
and water are pre-cooked and added to the dough, creating the
signature springy and fluffy texture expected in a true Shokupan.
In keeping with Tom Cat's tradition of using only the best, all-natural
ingredients, their Japanese milk bread gets its rich, delicious
flavor from generous amounts of heavy cream and honey.
In addition to the Shokupan sandwich loaf, Tom Cat has also
created a seeded pull-apart roll and a burger bun to offer professional
and home chefs with new ways to use this delicious milk
bread.
The Japanese Milk Bread products are available immediately
to foodservice customers through Dot Foods and to grocery retailers
in new Tom Cat-branded retail packaging.
Tom Cat Bakery breads have been served on New York's finest
tables for more than 35 years. Since 1987, the company has
handcrafted fine Italian, European style, and French breads in
various shapes, including dinner rolls, buns, baguettes, batards,
boules, pullman loaves, and gourmet sandwich rolls. Breads are
baked to order and delivered daily to the New York metropolitan
area. Tom Cat's bread is on the tables at New York's four-star
restaurants, landmark hotels, and leading sandwich chains.
To meet the demand of chefs and retailers across the country,
Tom Cat also sells fully baked frozen artisan breads.
Protein flour
Fueled by increasing consumer demand, new products continue
to focus on the nutritional benefits of breads and bakery products.
EQUII, the complete protein food tech startup transforming
the nutritional value of flour, is launching its newest product innovation:
pasta. Available in two boxed varieties, Mac & Cheese
and Rigatoni, the new products reinforce the brands' commitment
to creating better-for-you pantry staples, while offering
superior nutrition and an easier way to add complete protein in
consumers' diets.
Breads are a core product line for EQUII, which targets the
needs of health-conscious consumers looking to incorporate
more protein into their diets through delicious and nutritious
food. The company is dedicated to bringing health, happiness
and joy to consumers' plates with complete protein, less sugar
and balanced nutrition.
" With the plant-based protein market projected to reach over
$40 billion in the next ten years, now is the time to continue
pushing the envelope with product innovations to disrupt the
status-quo of pantry staples. With the introduction of our new
pasta products, we are able to offer consumers even more ways
to enjoy our complete protein products, " says Baljit Ghotra, cofounder
and co-chief executive officer of EQUII.
The new pasta lineup joins EQUII's portfolio of complete protein
breads - Power, Balance, and Thin - each available in Classic
Wheat and Multigrain.
EQUII created the world's first complete protein flour using
fermentation, with the launch of its flagship Bread products last
year. EQUII's goal is to disrupt age-old fermentation methods
with modern day innovation, combined with culinary art to make
animal-free products that deliver great taste and complete protein.
EQUII believes that all meals should be enjoyed guilt-free
around a table with family and friends.
Along with this new innovation, EQUII is also introducing a
refreshed look to the brand's personality and packaging. The
new designs feature vibrant colors and designs, showcasing the
40 < SEP-OCT 2024 | bakemag.com
TOM CAT BAKERY
http://www.bakemag.com
bake - September/October 2024

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