Bartek taps into demand for artisan bread using new clean label technology
The company’s patent-pending technology helps increase volume, improve porosity and decrease mix time in artisan breads
17 Mar 2020 --- The market appeal of artisanal bread is undeniable, as consumers increasingly look for authentic eating experiences while demanding clean label products. To help bakers formulate on-trend breads that appeal to modern consumers, Bartek Ingredients has launched Upscale Artisan Bread Technology, which provides a clean label solution that reduces the mix time that improves the manufacturing efficiency and speed, cost-in-use, and overall quality for artisan breads produced at an industrial scale. These ingredient systems deliver such results by enhancing the eating experience – the flavor, texture and mouthfeel – that defines artisan bread.
According to the company, these ingredient systems deliver such results without compromising on the unique eating experience that consumers associate with artisan products. However, the ability to effectively produce high quality artisanal bread at scale has proven to be elusive, as traditional recipes often do not translate well into higher throughput and automated modern processes, the company notes.
“We expect to see a rise in bakery items boasting cleaner and simpler labels and in craft bakery-inspired offerings, such as artisan, rustic, hearth-baked and multi-grain. All of these trends will continue their migration from niche markets to the mainstream as bakeries of all sizes look for ways to satisfy current consumer wants and needs,” Mohammad Emami, Senior Product Manager, Bartek Ingredients tells FoodIngredientsFirst. 
With these trends, however, come multiple technical challenges, he affirms. “For instance, consumers are unwilling to compromise on the eating experience they expect from bread – but they are increasingly critical of the ingredients that breads use to deliver those experiences.”
“Consumers are getting more adventurous when it comes to baked goods as they look for alternatives to the established bread staples like white pan bread, buns and rolls,” Emami continues. This has driven demand for intriguing inclusions like heirloom and ancient grains and more premium-feeling varieties, such as artisan bread.
Bartek’s latest technology delivers modified dough rheology, resulting in increased volume, better crumb porosity, faster mixing time or increased water absorption and superior product shape.
Not only does this offer improved product attributes, such as increased volume and softer texture, but it also reduces the need for calcium propionate while extending shelf life.
The consumer demand for clean label products with extended shelf life is on the rise and Bartek has taken steps forward to provide commercial bakers alternatives to produce shelf-stable and appealing baked goods at no additional cost.
By Elizabeth Green
