Bakery Blog

Bakery Blog

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The Time is Now for Bakery to Make a Comeback

Published on Mar 21, 2019

According to IRI data, 2018 was another lackluster year for the bread category with dollar sales up only 0.6% and unit sales down 1.6%.1 But bakery has traits that consumers are looking for—like fresh, convenient, high fiber, and whole grain—so what’s going on? The time has come for a turnaround in bakery. Frozen foods did it, and bakery can, too. Here’s how.

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The Current State of the Bakery Industry

Published on Jul 9, 2018

Here's a look at everything you need to know about what’s happening right now in baking—from spinach bread to charcoal croissants to crackers that resemble Swiss cheese. 

The Role of Enzyme-Based Dough Improvers in Bakery Products

Published on Oct 18, 2017

What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.1 But if we stop there, we’ll have a European-style bread that goes stale in a day.2 Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.

Picture of Watson Team

Watson Team


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