Bakery Product Trends Emphasize Healthier Eating

The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries. Chocolate is a key ingredient in many popular baked goods. In order to keep ahead of the curve of cocoa price and supply fluctuations, volume bakers can consider using an all-natural, Trans fat-free, whole grain ingredient derived from malted barley as a partial cocoa replacer. Cupcakes, miniature cakes and artisanal breads are still popular with consumers. Baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Food product sales marketing agency in Pune which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients in the human diet.
Baking techniques improved IN Food product retail marketing agency in Pune the development of an enclosed baking utensil and then of ovens, making possible thicker baked cakes or loaves. Early baked products were made of mixed seeds with a predominance of barley, but wheat flour, because of its superior response to fermentation, eventually became the preferred cereal among the various cultural groups sufficiently advanced in culinary techniques to make leavened bread. At that time improvements in baking technology began to accelerate rapidly, owing to the higher level of technology generally. Ingredients of greater purity and improved functional qualities were developed, along with equipment reducing the need for individual skill and eliminating hand manipulation of bread doughs. Automation of mixing, transferring, shaping, fermentation, and baking processes began to replace batch processing with continuous operations. The enrichment of bread and other bakery foods with vitamins and minerals was a major accomplishment of the mid-20th-century baking industry.
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