One of the most popular current bakery trends isn’t found in the bakery aisle at all: it’s chilled and frozen baked goods. These so-called ‘bake-off’ formats have grown in popularity in recent years as consumers seek out that ‘just-baked’ taste at home. Such formats also tie into the continued trend for healthier bread with fewer preservatives and more artisanal-style qualities, so it’s no wonder that the frozen bakery goods market is projected to grow by at least 4–5% each year for the coming five years.
It’s all part of a wider trend that has seen the market share of frozen food grow steadily since 2020. Alongside the consumer market, these kinds of products are also becoming increasingly widespread in hotels and the catering industry. This is because freezing can extend the shelf life of baked products, particularly artisan-style products, by greatly reducing the staling process. This growing category also includes ready-to-thaw products such as bagels, bread rolls, and ready-to-bake pastries. So, what do bakery operators need to know before entering this market?
FREEZING AND COOLING BAKED GOODS: THE BASICS
Cooling is often already an essential step in your bakery production line. It’s necessary to reduce the heat of the product to a suitable temperature for packing. Cooling also helps to create the product’s structure, since the product will get firmer as it releases its moisture. Some baked products will also go through a slicing process before being packaged, so the moisture level must be kept under control to avoid blade sticking or product damage.
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