This article will examine how changes in bread styles – particularly artisan-style breads and products catering to specialist diets - have impacted the tins, trays and pans market. Topics will include:
- Publication date: 8 October 2019
- Editorial submissions deadline: 16 September 2019
- Editorial contact: vince.bamford@wrbm.com
SPECIALIST TINS & TRAYS
This article will examine how changes in bread styles – particularly artisan-style breads and products catering to specialist diets - have impacted the tins, trays and pans market. Topics will include:
- Are particular types of tins, trays and pans more suitable for wetter doughs, such as those used for gluten-free breads and certain specialist doughs?
- As bakers increase the range of products they offer to include various styles of breads, and sweet goods, what types of tines or trays are most versatile?
- Do doughs with lots of inclusions such as nuts or seeds present particular problems for tins or trays?
- Has demand for bloomer tins increased as more plant bakers offer loaves in this style?
Specialist release agents
This article will look at how demand for a variety of bread styles has impacted the release agents market. Topics will include
- Has demand for dairy-free release agents increased?
- Has the demand for clean label bakery products had any impact on release agents?
- How does the type of product being manufactured impact the choice of release agent? (For example, do wetter doughs require a particular agent?)
- Are certain types of release agent better suited to different types of tin?
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