In Mexico and several Latin American countries, bread is a legacy from colonial timeswhere some varieties were produced on the basis of wheat flour, amaranth, corn, mesquite and other grains.
The grains are ground and turned into flour. It was the Spanish who introduced mills to mass produce this ingredient.
Although the pace of change varies from country to country, The bakery industry in Latin America is undergoing a significant transformation long term.
- In its recent report on the region, Mordor Intelligence has forecast the bakery products market to expand at a CAGR of 7.09% between 2018-2023.
In the case of Mexico, it currently stands out as:
- The eighth global market for bakery products (bakery products, bread, cookies, cakes and tortillas).
- The second largest in Latin America. The first place is taken by Chile.
According to data from the National Chamber of Baking Industry (CANAINPA):
- The annual consumption of bread per capita in Mexico is 33.5 kg.
- Between 70% and 75% corresponds to white bread.
- While the remaining 30% or 25%, sweet bread, cookies and cakes.
In recent years, the production of traditional bakery products has increased by 1% per year. White bread, boxed bread and sweet bread They are part of the basic basket according to the National Institute of Statistics and Geography (INEGI).
Specifically bolillo (or French bread), is one of the most popular breads in Mexican cuisine, thanks to its versatility, since it can be eaten with sweet or savory food.
However, in the last 20 years There was a need to offer better quality productsmade from more specialized ingredients that adhere to new trends and market demands.
Wheat flour and quality bread: the main needs of the bread industry
Every professional strives for excellent flour when working with fermented dough, because the quality of the flour directly affects the success or failure of the final product, showing specific characteristics due to the lack or excess of nutrients.
Therefore, the concept clear mark In this industry, it becomes important to state the origin of the food and its quality, along with the ingredients used in its production and nutritional value.
Added to this is the increase in traditional products and the use of more natural components. All this is welcome inevitable commitment to food quality.
Therefore, today the focus is on the quality of bread and guaranteeing the functional part, that is, on achieving nicer, crispier breads with a better smell and taste”, he points out. Juliana Faria, Mr. Head of functional systems and baking sciences of LATAM.
“We have more and more informed and demanding consumers, which is why we always have to offer them better ingredients and quality products at a good price,” he adds.
Maintaining the taste, texture and appearance is essential to ensure that the consumer gets exactly what they are looking for.
Furthermore, they are returning to appreciate artisanal products with a low impact on the environment, which is why it is essential to take care of the processes to obtain a quality final product.
In this sense, manufacturers of ingredients such as Corbiondevelop solutions and formulas with greater advantages and performance in order to significantly contribute to the achievement of quality in:
- Industrial or packaged bread (pastries)
- French bread or bolillo
- frozen dough
The solution for achieving perfect bread
The solution is due to variations in harvest or even suppliers UltraBake® Corbion he performs the “magic” he so desires bakery industry.
This line is a mixture of ingredients that has been developed in perfect synergy for use in different varieties of wheat flour:
- Strengthening the structure of the dough.
- Providing higher tolerance and process performance.
UltraBake® is a technology for:
- Take advantage of all the stages furnace jump, initial strength, type of flour, fermentation, shaping, scratching and baking.
- That’s the solution it provides better and more defined neckline on the upper parti.e. the tongue, one of the main signs that the manufacturing process has been done well.
The cut, which must have an opening of between 20 mm and 50 mm, helps to spread the bread during the jump into the oven.
It is a solution to provide features valued by consumers and required by professional technicians in the bakery sector:
- Good crust appearance
- Softness in a crumb
- Cell structure
UltraBake® helps to standardize the process, avoiding problems or production failures between one batch and another. It is a suitable solution, since its mixture of ingredients has been developed in perfect synergy for its application in different varieties of wheat flour, reinforcing its structure and providing greater robustness and efficiency to the frozen bread process,” says Faria.
You might be interested in: Functional and enriched food that protects the health of the population
Main challenges in the bakery industry
While the baking industry faces enormous challenges, it has also decided to creatively seize opportunities with better ingredients and healthy mixes.
However, despite this, ““The bread industry needs more solutions that standardize production and maintain product quality.”says Faria.
“Introducing corrections in production, raising quality, standards and finishing, means reducing losses and waste, while improving overall production,” he emphasizes.
At its Querétaro unit, located in Mexico, Corbion has:
- Laboratory for flour analysis
- Innovation center
- Experimental bakery
Likewise, thanks to its advanced technology and R&D and applications team that, together with technical service, the company monitors and evaluates customer needs to provide:
- Functional solutions.
- Clean labeling, a trend that continues to grow, as well as natural processing of raw materials.
You might be interested in: Concern over rising flour prices
This content was created in collaboration with Corbion.