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Kluman & Balter
some like to mix it up from time to time and try something like the feta, chargrilled peppers and rocket on rosemary and sea salt focaccia.” According to Brillouet, Délifrance’s recent research shows there are some pitfalls when it comes to sandwiches. “With 26% of consum- ers actively reducing bread consumption, we’ve seen an uptick in demand for healthier options,” she says. “Forty per cent of sandwich aficionados are in search of high-fibre breads, while 38% are seeking bread that’s enriched with extra grains. “We also know that more than one in five
want functional breads, such as sourdough, which is high in protein. The good news for bakery outlets is that consumers recognise the value of health, with those purchasing seeded bread more willing to pay a premium.” There is increasing demand for new ideas,
too, according to Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group, which includes the Panesco and Donut Worry Be Happy brands. “As consumers continue to demand greater varieties of bread, as well as wholemeal breads, like oats, bran and seeds, this will open up many more oppor- tunities for bakeries to expand their bread range to incorporate new and exciting flavours and ingredi- ents,” she says. La Lorraine, a
major player in the frozen bake-off prod- ucts market, offers a variety of global options, including some Italian classics:
44 | The Caterer | 26 January 2024 Middleton Foods
schiacciata romana multigrain and white pre- sliced breads, schiacciata farcita margherita, a stone-baked focaccia, and pinsa tradizionale, a light pizza base.
Mix it up For those operating under time constraints, there are options. Paul Stanley, foodservice manager at Middleton Foods, suggests its 50% white, 50% wholemeal bread and roll mix. “It guarantees perfect bread
every time – ideal for busy operators,” he insists. “Getting your bread right
is essential, and our light, soft-textured bread mix is a versatile product made simply by adding water. It can be used for a wide range of breads and rolls, from fla- voured loaves to baked goods and even pizza bases.” Kluman & Balter, mean- while, offers a range of bread
mixes and concentrates, including seeded, artisanal and gluten-free. “We continue to see a growing popularity
for infused, speciality breads,” says Lawrence Watson, managing director. “Sourdough and multi-seed will always have their place, but we’re also experiencing demand for ancient grains coming through.” In terms of equipment there’s Unox, which
offers the new Bakertop-X featuring Digital. ID, ‘for a fast, intuitive and fully customisa- ble interface, complete with hyper-connectiv- ity enhanced with artificial intelligence’, and Jestic, whose Sveba-Dahlen S-Series combina- tion oven offers full bakery capability within a footprint of 1 sq m. Back at Bread Ahead, meanwhile, thoughts
are turning to the future and further expansion, particularly overseas. Jones says there is a growing international understand- ing that London is a centre of food trends and a place to be emulated. “London has got huge kudos,” he believes.
“We’re world-class, we’re a world leader. London has become a thing.” You could say the same about his crème brûlée doughnut.
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PHOTO: SHUTTERSTOCK/KLAIKUNGWON
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