Puratos offers ideal mix for product formulas
What does a baker need to consider when formulating with mixes/bases?
What are the advantages of using mixes/bases?
What are the limits of mixes/bases?
How does one determine the ideal mix/base for an operation?
How can mixes/bases be used to produce more healthful products?
How do I learn more about mixes/bases?
How are mixes/bases formulated to accommodate trans-fat free and whole grain trends?
What are the advantages of using plastic versus powder mixes/bases?
How can bakers customize standard mixes/bases at the mixing bowl?
What if technical assistance is needed?
Why use mixes or bases instead of a scratch formula?
Mixes and bases have been used in the baking industry for many years to provide consistent products in an efficient manner by eliminating scaling inaccuracies, reducing inventory and creating consistent products from line to line and plant to plant. More recently, these ingredient solutions have been used by bakers to capitalize on baking industry trends.
Mixes allow bakeries to launch new products without investing significant amounts of time on research and development. For example, the popularity of multigrain breads has caused many bakeries to formulate these products. Sourcing ingredients for multigrain breads is difficult, and storing the various grains and seeds used in these products can create an inventory nightmare.
Fortunately, ingredient suppliers have introduced innovative mixes that allow bakers to create multigrain breads without headaches.
How are these mixes incorporated into a formula?
There are countless mix options available that easily fit a baker’s specific needs. A typical multigrain bread mix contains whole wheat flour, rye meal, rye flour, sunflower seeds, sesame seeds, oat flakes, millet and other assorted ingredients.
What additional ingredients are needed?
It depends on the solution that is used. Complete mixes provide bakers with all the necessary components, except water and sometimes yeast. Bases and concentrates allow bakers to use their own bulk ingredients, such as flour and sugar.
What other new product launches will mixes simplify?
Ethnic products such as bolilos and conchas are ideal for mixes because they simplify a new product launch. Many manufacturers produce mixes for a variety of ethnic tastes, and these ingredient solutions provide the ideal launching pad for breaking into a niche category.
Besides multigrain breads and ethnic foods, what other applications are available for mix use?
Any bakery food, from muffins and donuts to bagels and rolls, may benefit from using mixes and bases. More recently, mix and base suppliers launched innovative products for the healthful bakery foods market. One such product offers a cholesterol lowering bread base.
How can a bread base lower cholesterol?
The multigrain base contains oat bran, and supplies 0.75 grams of beta-glucans per 50 gram serving.
Food industry problems alleviated by mixes
In house challenge
Premixed dry blend advantage
| Failure to rotate stock properly |
• New product stacked on top of old
• Inattention to prescribed rotation procedures
|Easier to rotate one premix than several individual ingredients. |
Custom labeling (e.g., different colored printing, larger
printing, or multiple languages) will help minimize rotation errors.
| Scaling errors |
• Scale not zeroed • Scale broken
• Scale not calibrated • Not measuring at all
• Volume measurements used in place of more accurate measurements
|Premixes are pre-weighed according to formula requirements. |
Premix bag is opened and emptied with no scaling other than yeast and/or water.
| Ingredients doubled and/or left out |
• Omission or multiplication of one or more ingredients
|Premixes eliminate guesswork involved while adding ingredients at the mixing bowl. Each bag contains the proper amount of all ingredients.|
| Labor difficulties |
• Rapid employee turnover rates
• Poorly qualified workers
|One-step mixes decrease errors made by new or poorly qualified employees.|
| Creating new ideas with technology |
• Assistance needed to scale up from bench top to production
• Ideas for new products may need a fresh, creative outlook
|Custom blending partnerships offer the latest food technologies and provide fresh perspectives for new ideas.|