“Surge in Consumption of Bakery Products”
Bakery goods comprised of yeast-leavened pan bread, hearth bread, flatbreads, biscuits, cakes, muffins, cookies, bun, puff, and flour tortillas and manufactured from different flour such as wheat grain flour, sorghum flour and many blends of different flour, with different composition of blenders, emulsifiers, taste enhancers, preservatives and many more ingredients for enhancing the desirable texture, color, taste and aromas. Different inclusions are being used in bakery goods such as chocolate inclusions, caramel inclusions, dried fruits and nuts, coarse sugar, baked pieces, and fruit inclusion flavored sugar inclusion among others. These inclusions provide taste and texture to the bakery products.
Around the globe modern lifestyles, characterized by hectic schedules and time constraints, have led people to seek quick and easy meal options. Bakery products, such as bread, pastries, and sandwiches among others, fit well into this fast-paced lifestyle. Nowadays consumers are becoming more health-conscious and are looking for bakery products made with high-quality ingredients, lower sugar content, and whole grains. This has led to an increased demand for equipment that can produce healthier baked goods. Busy lifestyles have made convenience a top priority for consumers. Ready-to-eat and on-the-go bakery items such as sandwiches, wraps, and pastries are gaining popularity. This trend drives the need for equipment capable of efficient and high-volume production.
