Kennedy's Bakery Production
Pizza quietly evolving
slice-by-slice
In this special report, KBP explores the latest trends in the ever-developing global pizza market, looking closely at how manufacturers and ingredients suppliers are evolving to meet ever-changing consumer desires.
L
ast year’s Mintel’s Pizzas – UK 2017 report reveals that the value of the UK retail market for pizza was expected to reach £992 million in 2017, with recent growth driven mainly by the strong performance seen in chilled pizza, which is dominated by own-label products. More than three quarters of people eat supermarket- bought pizza, and sales have benefit- ed from the strong focus by retailers on premium pizzas with an emphasis on authenticity. “Currently, the main focus in the chilled pizza market is on increasing the range of premium options, while frozen pizza brands are trying to more closely replicate the takeaway experience", ob- serves Richard Caines, senior food and drink analyst at Mintel. With trends and consumer desires
increasingly on the move, KBP examines how several companies across Europe are leading in the way in innovation to drive forward this intriguing market.
Handmade appearance on an industrial scale
With increasing popularity and surging sales figures worldwide, pizzas (and their many variations) are one of the most popular convenience foodstuffs today – and many believe that the best prices are achieved with pizza in the premium and gourmet sector. FRITSCH, a German manufacturer of bakery machines and lines, set about the task of offering processing lines for the industrial production of savoury and natural products with highest quality on the world market. Therefore, we ensure that for all automatic processes, a high degree of the traditional dough produc- tion methods are retained.
Fritsch uses the ‘sheet and cut’ meth- od for pizza bases without emphasised edge, and the ‘sheet and cut and press’ method for pizza bases with empha- sised edge. Pre-proofed soft dough with high water absorption and dough with long resting periods really benefit from
24 Kennedy's Bakery Production Jan/Feb 2018
the especially gentle dough processing by the FRITSCH laminating and sheeting technique.
The company’s pizza and flatbread lines use the FRITSCH-SoftProcessing method to gently transform the dough into a dough sheet. With this method, the company is able to process high wa- ter content doughs with a high percent- age of Poolish or long pre-proofing time, while conserving the established dough structure. There is very limited mechani- cal impact on the dough by the dough sheeter. Furthermore, no oil is needed during this process. Afterwards, FRITSCH chooses one of two different processes for the produc- tion of pizza and flatbread, depending on the requested final product. In the ‘Sheet & Cut-Process’ for pizza bases without a distinct rim and flatbreads, a cutting roller is used to cut the dough pieces from a dough sheet. In the ‘Sheet & Cut & Press-Process’ for pizza bases with a distinct rim, the dough pieces are punched out and at the same time gen- tly pressed. With this method, the dough maintains its characteristic structure. The end products do not only look like they are handmade, but they also taste home-made too. The process is supported by the flexible proofing time for maximum relaxation of the dough sheet in order to
bakeryproduction.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32
