|
|
Article: Bake-off is where the action is fastest on Europe's retail baked goods scene: producers tap into growing demand for frozen dough products formulated to be finished off in ovens at supermarkets and restaurants, as well as in consumers' homes kitchens.(EVER RISING MARKET)
- Article from:
- Quick Frozen Foods International
- Article date:
- January 1, 2006
- Author:
-
|
Copyright informationCOPYRIGHT 2006 E.W. Williams Publications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
"Bake off is the only segment of the stagnant baked goods market that is still growing."
So said one German company official of the biggest current trend in the frozen baked goods segment. Just about any baked item, whether bread or pastry, can be proofed, partially baked and frozen at a central plant and delivered to retail outlets or other points of sale. All end-users have to do is finish the baking to get products indistinguishable from those baked the traditional way.
Rolls, baguettes, ciabatta and other small bread items can usually be placed in the oven frozen. Regular loaf bread, croissants and pastries generally must be thawed for a time, but they also come to ...
Related newspaper, magazine, and journal articles:
|