Feature synopsis: Flour 2018

This article will explore how bakers use – or could use – the provenance of the flour the bake with to help market their products and set them apart from rivals.

  • Publication date: 4 June 2018
  • Editorial submissions deadline: 8 May 2018
  • Editorial contact: vince.bamford@wrbm.com

THE ROLE OF FLOUR PROVENANCE

This article will explore how bakers use – or could use – the provenance of the flour the bake with to help market their products and set them apart from rivals. It will also look at bakers who work with artisan flour mills. Topics to consider should include:

  • Do consumers and customers care about the source of the flour in the bread the buy?
  • What are the cost implications of using locally sourced flour?
  • What are the potential benefits, and challenges, of working with a small, artisan mill?
  • What should a bakery look for in a local miller?

Other topics to be explored in this feature:

  • SPELT: Millers and ingredients suppliers have said demand for spelt is continuing to grow in the UK. What is driving this growth, and how are bakers using spelt in their products? Is demand expected to continue rising and can UK suppliers meet this demand?
  • PIZZA FLOURS: With pizza sales continuing to boom in the UK, and pizza consumption extending to other parts of the day such as bunch and breakfast, how are flour suppliers helping manufacturers develop new and improved products?

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