Bakels Focuses on Key Growth Areas at IBA

Bakbel Europe, the Group’s new Centre of Excellence for fruit products and confectionary glazes is showcasing its latest range and there will be product demonstrations giving visitors ideas on how they can profit by producing and selling an innovative range of premium confectionary lines.

17 Sep 2012 --- The three major growth areas in the bakery market – premium indulgence, artisanal breads and healthy eating – is the focus of the Bakels Group of companies at IBA 2012.

Bakbel Europe, the Group’s new Centre of Excellence for fruit products and confectionary glazes is showcasing its latest range and there will be product demonstrations giving visitors ideas on how they can profit by producing and selling an innovative range of premium confectionary lines.

Also launching at the show will be Artisan Bread Complete, a clean label powdered bread mix with added sour dough which only requires the addition of flour and yeast for the production of top quality crusty, artisanal style breads such as baguettes and ciabatta.

Artisan Bread Complete delivers a firm crunchy crust, with the delicious flavour and aroma normally associated with sour doughs in less than three hours, as only one hour bulk fermentation is required. However, it has the appearance and eating qualities of long process breads. The crumb has the uniform yet pleasant open and waxy texture of artisan breads and is light and truly mouth watering to eat. The aroma is excellent.

This is the first in a range of artisanal style products being launched from the company’s Nutribake division. Bakels will roll out a complete range of sour doughs under the fermdor brand at IBA.

•           Fermdor WM - a powder-based wheat sour dough which is mild, has a well-balanced acidity profile.

•           Fermdor Germ – a powder-based, rye sour dough with wheat germs with a malty, savoury distinct acidity with nutty wheat germ fragrance.

•           Fermdor RE – a powder-based rye sour dough with well-balanced acidity which delivers the typical rye flavour.

•           Fermdor D – a trend-setting powder-based spelt-only sough dour.

Also on show will be a range of healthy breads, one of the company’s fastest growing categories. Says Paul Morrow, Managing Director, Bakels International: “This display on its own will make a visit to our stand worthwhile. Visitors will be able to find out more about the wide range of products on offer from senior representatives of our 20 companies worldwide and pick up some great ideas for their own business.”

In addition, expert staff will be on hand to discuss market trends and technical issues.

Adds Mr. Morrow: “We recognise that visitors to IBA have to fit a lot in during a short period of time which is why we have focused on these two key growth areas. Our market research has shown that while consumers are eating more healthily, they also want to have the occasional treat – and when they do treat themselves, they want something special.

“We are concentrating on these two areas to ensure that visitors to our stand come away with lots of ideas and concepts that will help them drive both sales and the bottom line.”