RSS

Hybrid Bakery Livens up Pastry Business

Hybrid bakery items seem to sweep over the culinary world in waves, appearing and disappearing just as quickly. We’ve witnessed the cronut (a cross between a croissant and donut), the duffin (an amalgam of a muffin and donut), the townie (tart meets brownie) and an as-yet-unnamed mixture of cheesecake layer atop a delicious fudge-like brownie.

While hybrid varieties might come and go, the overall category of pastries was the best performer within baked goods globally. According to Euromonitor International, pastries experienced a compound annual growth rate of more than 3% from 2008-2013, with analysts attributing this performance to a combination of flavor innovation with the rise of specialized bakery chains. Both of these trends are setting the stage for further development of hybrid pastries.

One distinctive that defines the category of hybrid pastries is the consumer expectation of an artisanal-quality experience, which translates into reliance on authentic ingredients and from-scratch preparation. For example, brownies should be rich with a strong presence from dairy ingredients, chocolate and butter. The more fudge-like the brownie, the more it depends on the whole eggs and egg yolks added for richness and mouthfeel. Whole eggs and egg yolks deliver great flavor and help build the structure of the brownie.

If that brownie were topped with a cheesecake layer for a hybrid creation, that element would be started first, prior to the brownie construction as part of a two-stage baking process. Again, real eggs in cheesecake preparations add the functional properties of coagulation and gelation and create proper texture and mouthfeel in a cheesecake layer.

While eggs might not appear in the classic French croissant, they are included in the dough for a cronut, since it mixes the textures, appearance and flavor of a croissant with a donut.

In all of these creations egg ingredients play three major roles, in leavening, gelation and coagulation. There isn’t a single protein ingredient available in the market that can replace the superiority in baking formulations that eggs deliver. Customers will appreciate the quality, the flavor and the appearance that real eggs bring to hybrids or any other bakery item that relies on eggs, including muffins, donuts, brownies, cakes, cookies and similar products.

However, baking operations can improve profitability on all of these items by saving time. Many bakeries, including large to mid-sized, are still using shell eggs. Converting to egg ingredients, particularly liquid, is an easy switch and saves time and labor. A new video and accompanying worksheets explain this simple switch at www.aeb.org/conversion.  

2014-11-19 22:55:18
 

New Conversion Video Aids Bakers

Lights, camera, conversion! The flour was flying as the American Egg Board recently partnered with AIB International to create two short educational videos about egg product conversion. They are designed to show bakery owner/operators the easy process of switching from shell egg usage to liquid or powdered egg ingredients, respectively. 

Eggs provide amazing functionality in baking operations all across America. Many small to medium-sized bakeries that use shell eggs are interested in switching to liquid or powdered egg ingredients to create cakes, cookies, desserts and other products. 

One video discusses conversion from shell eggs to liquid and another the switch to powdered egg ingredients. The first video about liquid egg products entitled, “Shell Egg to Liquid Egg Conversion. Easier than you might think,” will be available the end of September. Both videos are due for translation into Spanish and will be posted online. 

Several reasons could prompt a baker to make the switch including the ability to create premixes, the opportunity to save time and labor spent cracking open individual shell eggs compared to the convenience of measuring liquid or powdered egg ingredients, or the availability of and storage space required for shell eggs.

Toby Moore, a baking professional at AIB, said the organization regularly receives calls from bakers asking about the conversion process, indicating an audience ready for this educational outreach. “Bakers often believe the conversion will be complicated and expensive when in reality it is an easy and often economical switch,” said Moore. 

Some of the many benefits for a baker to switch from shell eggs to liquid or powdered can include:

•    Save time/labor
•    Save storage space
•    More accurate measurements
•    More consistent finished product
•    Potential food safety improvements
•    Decrease waste

Much of the footage was shot onsite in the industrial baking facilities of the American Institute of Baking, Manhattan, Kansas. AIB’s credibility as an educational and testing organization is well-known in the baking industry. 

Each video is approximately four minutes long, yet provides thorough instruction on the benefits and ease of making the conversion, including a discussion about safety and proper handling. Printable worksheets make conversion easy to implement in any bakery location. 

Find the video links and download printable conversion worksheets at AEB.org/Conversion.

2014-11-06 21:06:45