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» High-inclusion baking: What's next
High-inclusion baking: What's next
Ardent Mills presents the latest trends in baked foods inclusions.
Standing out on the shelves
Real pieces of chocolate, fruits and nuts are common add-ins to baked foods intended for fresh consumption. Products that are packaged and sold through food service and retail stores often require value-added inclusions such as flavorful bits, chips, chunks, crunches, fillings, flakes, nuggets and sprinkles. These ingredients are designed to withstand the rigors of baking and shipping and may be colored, fortified or texturized.
Seasonal spins
Limited-edition offerings are irresistible to today’s adventurous consumer. Consider a classic s’mores-inspired bread filled with chocolate and topped with a graham cracker streusel during the summer and fall months. Coconut and mango add a tropical twist to a fresh-baked loaf in the spring or summer.
A touch of color
Liven up a drab dough with a vibrant vegetable powder or a swirl of black or purple barley for show stopping new looks. “We believe that bread too often is 50 shades of beige,” says David Sheluga, director consumer insights, marketing, Ardent Mills.
Little extras go a long way
Sprinkles, seeds and spices are just some of many additions bakers can fold into dough or scatter across a frosting or glaze to add flavor, texture and pizzazz. Flaked, crisped and individually quick-frozen grains add whole-grain nutrition to baked foods.
What's old is new again
In a quest to excite taste buds and keep food fresh, interesting and real, consumers look to foods that are rooted in time-tested traditions, ingredients, and techniques with a modern interpretation to revitalize for today’s tastes and needs. Ancient and heirloom grains such as quinoa, amaranth, freekeh, spelt and teff give a story and boost the artisanal appeal of an otherwise ordinary loaf. Bakers are experimenting with these grains, which also add a distinctive aroma, texture and flavor to a bread’s crust.
Getting real
In the bakery and beyond, consumers increasingly seek cues that say “fresh” and “natural.” Ingredients such as nuts, seeds, herbs and fruits or vegetables signal better nutrition and handcrafted quality. Conventional rye bread, for example, can be enhanced with flavor pairings like dill, onion and fennel.
Ardent Mills inclusions bring style and functionality to your baked foods
Learn more.
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