Supermarket Perimeter - December 2020 - 59

INSIDER
OPERATIONS

TECHNOLOGY

Food Labeling

Product identiﬁcation

ARTISAN BREADS
by Andy Nelson

CORBION

BAKERS OF ARTISAN BREADS
in commissaries, central kitchens
and other offsite facilities that
supply foods to retail grocers face
hurdles that other bakers don't.
But, if done correctly, artisan
bread production also offers
enormous opportunities
for commissaries and other
producers to provide valueadded products in a rapidly
growing category.
Shelf life can be a challenge
for artisanal breads distributed
from central commissaries, said
Troy Boutte, bakingHUB and
innovation director for St. Louisbased AB Mauri. Depending on
logistics needs, breads made in a
central commissary are typically
either frozen par-baked or frozen
ﬁnished.
" That's especially hard on
artisan breads that typically
contain few or no additives,
resulting in negative changes in
both texture and ﬂavor of the end
product, " he said.

To alleviate that, AB Mauri
provides a full range of labelfriendly bakery ingredients that
can help maintain eating qualities
of artisan baked goods made
at the commissary or central
kitchen level.
Artisan bread baking is also
very labor intensive, Boutte said.
One key way to reduce labor and
expand product offerings is to
use mixes, thereby eliminating
the need to scale multiple
ingredients. Use of mixes, he said,
reduces scaling errors and can
greatly reduce both inventory
and workload within the quality
control department.
A good example of this is highprotein grain bread production.
Not only is it difficult to formulate,
it requires many ingredients and
must meet certain nutritional
requirements. Ultimately, mixes
are a more convenient way to
produce these products while
reducing risk, inventory and
labor, Boutte said.

AB Mauri's Burgen brand of
mixes, bases and concentrates
is convenient for producing
a variety of artisan breads for
instore bakeries or commissaries.
They're perfect for high quality
artisanal breads with multiple,
better-for-you attributes that
are on-trend with what today's
consumers desire, Boutte said.
AB Mauri also offers
Aromaferm, a portfolio of
natural cereal ferments in
powder form that provide an
authentic sourdough ﬂavor in
a concentrated format. And

the company's line of enzymebased products, sold under
the Qualitase, Softase and
Fermentase labels, improves
stale-free shelf life and volume.
All, Boutte said, are ideal
for producing clean label and
organic baked goods as well as
traditional products.
" We continue to evolve our
product portfolio, which currently
is ﬁlled with hundreds of items
from yeast to baking powders to
everything in between. "
AB Mauri's iconic
Fleischmann's Yeast, more

Corbion
helps bakers
balance needs
for clean
label and
high-quality
artisan
breads.

supermarketperimeter.com

DECEMBER 2020 - 59
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Supermarket Perimeter - December 2020

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