Bake-off Bread And Rolls

Baking is perceived as an old-fashioned industry, and its detractors often scoff at anything that is not "traditional" - since Bake-off is not "traditional", it catches a lot of flak. But these traditionalists wantonly overlook the fact that every industry has to evolve to meet the ever-changing demand of the consumers. And the consumers demand fresh, varied, high quality and reasonably priced products - and the Bake-off process provides a way of meeting all these demands in a cost-effective way.

One of the biggest, most noticable trends lately has been the shift towards more convenience in-store. And in response, the prominence and popularity of ready to take technologies, like Unfermented Frozen (UFF), Prefermented Frozen (PFF) and Pan-Baked Frozen (PBF) breads, etc. has also seen a rise. Reduced usage of the number of additives in the products made by industrial bakers, food service operators and retailers has also been a major trend in the industry. Increasing number of retailers are also banking on or at least considering shifting part of the in-store bread production to bake-off bread soltions as they seek to contend with increasing labor cost and shortage of skilled labor.