On a "roll".(baked goods)

From: Prepared Foods | Date: March 1, 2005| Author: Brinnehl, Christy | Copyright information

* Healthy wellness market

* Providing convenience

* Premium and indulgence emerge

The baked goods category covers a large spectrum of products, ranging from breads to cakes to cookies. For the most part, these markets are saturated, keeping the competitive landscape exciting. With this said, quite a few common trends reigned during 2004--health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring an...

Related newspaper, magazine, and journal articles from HighBeam Research

Cakes, doughnuts, rolls galore, and more Falls family works throughout the night to supply baked goods
The Milwaukee Journal Sentinel ; Five nights a week around 10 p.m., Mike DuPont ties on his white apron. He then begins his myriad duties, ranging ... the only family bakery now in Menomonee Falls, and one of a handful of "scratch" bakeries left in the Milwaukee area ... your cup of tea, the glass cases of House of Cakes hold a ...
It's not a white bread world anymore: many retailers are behind the times and promote bread and sweet goods exactly as they've done so in the past. As a result, they fail to realize the full sales potential for baked goods, despite efforts by bakers to roll out new varieties and try different promotions to invigorate sales.(Retail Channel Strategies: FOCUS ON YOUR CUSTOMERS)
Snack Food & Wholesale Bakery ; ... white bread often is used to describe something rather ordinary or stuck in the past. Even as white bread remains a top-selling staple in the supermarket, the analogy has some merit, given the fact that the commercial bread aisle ... continually gives way to variety and that loyalty and new preferences can ...
Starving for variety: consumers, retailers and foodservice operators seem to have an insatiable appetite for new bread, rolls and other baked goods. That's why wholesale bakers need versatile equipment that can produce a plethora of products in a hurry.(Production Technology)
Snack Food & Wholesale Bakery ; ... deli where sandwiches come on rosemary focaccia, Parmesan ciabatta and kalamata olive artisan bread or toasted on a panini grill. Even burger joints now offer everything from mini-burgers on tiny buns to monster-sized blackened chicken sandwiches that are big enough to feed two. [ILLUSTRATION ...
The buzz on bread.(PRODUCTS: Bread Lines: Comfort food at its finest, breads, rolls and other baked goods serve as hearty side attractions and filling main courses.)
Restaurants & Institutions ; ... National Honey Board's Web site at www.nhb.org. Guidelines for baking with honey and substituting honey for sugar in existing recipes also are available on the site. For more information, call (800) 776-2337. National Honey Board [ILLUSTRATION OMITTED]
Diversity training: with the onslaught of new variety breads and rolls hitting store shelves, bakers need skilled bakers and versatile mixing systems to produce baked goods more consistently.(Production/Technology: INNOVATIONS IN EQUIPMENT)
Snack Food & Wholesale Bakery ; ... issues, with so many products being produced on a single line, he adds. Moreover, Belden says ... multilingual so an operator can log into a machine and have the machine know the operator ... operators to monitor and make adjustments based on ingredient variability. Operator controls ... surfaces, the ...