Authentic and adaptable breads.

Authentic adaptableand

Despite the unsettled times that have been, and continue to be, experienced by the hospitality sector, the suppliers who support it are helping operators to meet the challenges by offering authentic and versatile bread products.

DIFFICULT TIMES

According to an Ibis World report (Bread and Bakery Goods Production in the UK – Market Research Report, March 2022), the bread and bakery goods production industry has had a difficult few years, with challenging operating conditions being experienced between 2017 and 2022.

During this time, the UK industry declined 0.4% per year on average, in fact. However, the market size is expected to increase by 2.3% in 2022, they report, with the measured revenue of the breads and bakery goods production industry at £8.1bn this year, it is anticipated.

Of course, the impact of the Covid pandemic has been substantial, but the re-opening of foodservice establishments this year is expected to support industry revenue growth. Alongside the difficulties caused by the pandemic, a shift in consumer attitude - such as a rise in health consciousness around food items and an increase in demand for free-from products - has contributed to subdued sales, particularly for cake and pastry goods, says the report. These trends add pressure to the industry, especially at a time when consumers’ disposable income has hit a low.

Despite this, consumer appetite for artisanal foods continues to grow, providing producers with opportunities for further expansion in new and innovative bakery products to address demands for high quality, value for money goods.

The pandemic has caused considerable disruption to many in the hospitality sector and for one thing, the conflict in the Ukraine has destabilised global grain supplies, with disruption to natural gas supplies and fertiliser markets also causing further negative effects for crop production, it is claimed.

“The pandemic continues to have a knock-on effect on production; the biggest challenge we continue to face is staffing, and as a result we are considering investing in equipment that frees up manpower,” reports David Jones, managing director of sector supplier, Pan’Artisan Ltd.

“Ongoing inflation across all raw materials, as well as increases in utilities, is a big challenge for all producers at present, with costs rising to unprecedented levels. Although the cost of ingredients has increased, this has not directly affected our production and we continue to remain a high quality brand, ensuring the quality of our product range remains consistent.”

Pan’Artisan offers a varied bakery range that includes frozen, fully and part-baked products for foodservice such as dough balls, gluten-free dough pucks, pizza bases and speciality breads.

Utilising a wealth of experience, bakery skills and a passion for producing premium quality products, the company provides operators with the benefits of consistency and efficiency along with labour-saving, cost-effective products, and enables the ability to provide a bespoke finish and thus create a unique, signature bread for baking off in their operation.

Their capabilities also extend to one to one training via customer site visits or through ‘hands on dough’ workshops held at Pan’Artisan’s own development kitchen to further enhance skills and allow operators to further discover the potential of their dough range in relation to their applications.

VERSATILE

“Wraps have become very popular in the food service sector, both as a food-to-go item and as part of sit-down menus,” explains Gordon Lauder, MD of frozen food distributor Central Foods.

“There are many alternative flatbreads that can also be used as wraps, and this gives caterers the option

of dialling up their sandwich menu to ensure they stand out.”

The company has launched a range of KaterBake Lebanese fl atbreads for its foodservice customers. The new breads are available in a selection of fl avours and sizes and can be used as wraps, pizza bases, traditional accompaniments to hummous and dips or for dipping into olive oil fl avoured with herbs.

Also known as Khoubz - the Arabic word for bread - the KaterBake Lebanese fl atbreads are extremely versatile and can more than earn their keep in any kitchen, claim the company, given their fl exibility.

“We are very pleased to be expanding our range of exciting breads for the foodservice sector with this selection of KaterBake Lebanese fl atbreads,” says Gordon Lauder.

“Many foodservice operators have streamlined, or simplifi ed, their menus as a result of the Covid pandemic due to staff shortages, supply chain issues or uncertainties over demand. So we feel that products like the KaterBake Lebanese fl atbreads can be a blessing in any kitchen as they are so versatile and can be served in a number of diff erent ways at diff erent points in the day.

“Frozen bread is particularly useful for foodservice operators too, as it ensures that there is always a supply of ‘fresh’ bread to hand.”

The new range features eye-catching beetroot, carrot and spinach fl atbreads, along with plain versions. The fl avoured options are available in 10” diameter, while the plain fl atbread is available in 8”, 10” and 12” diameter sizes.

“A quick and easy, traditional way of serving Lebanese fl atbreads is to top with herbs, such as za’atar, feta cheese or minced meat and slice or fold to serve for a Middle Eastern version of pizza,” adds Gordon Lauder.

The KaterBake Lebanese fl atbread is halal approved and has a defrosted shelf-life of three days when unopened. It is also suitable for vegans and vegetarians, which makes it perfect for the growing demand for plant-based sandwiches, pizzas, wraps and other bread-based products. The 8” fl atbreads (65g each) are available packed 28 x 5, the 10” (72g each) 25 x 5 and the 12” (116g each) 20 x 5.

“Bao buns have been a hot favourite for a while now, but things can be shaken up by serving sweet versions,” suggests Gordon Lauder.

“They are versatile, taste delicious, are super easy to serve and just the right size for hand-held lite bites. What’s more, the Central Foods’ bao buns are vegan, so they tap into the current trend for plant-based options.

“Try dipping them in icing sugar and deep frying them to give a tasty, crispy, caramelised coating before dipping them in melted chocolate, rolling in crushed pistachios and fi lling with whipped cream. For a vegan option, dip in icing sugar, deep fry and pack with a scoop of vegan ice cream before drizzling with plant-based toff ee sauce. These are really simple serving ideas that are easy to do but will create a great dessert using one of the darlings of the street food scene.

“Conveniently, bao buns lend themselves perfectly to a range of diff erent serving situations, both sweet and savoury, which is handy for caterers who need to be fl exible with their off ering as they continue to navigate through these uncertain times.”

Celebrating 40 years

In-store bakery and food-to-go specialist, Country Choice, recently held an event to celebrate its fortieth birthday, albeit a year late thanks to the pandemic.

Founded in 1981 by the late Martin Bott, Country Choice was created to supply high street bakers and convenience retailers with a wide range of high quality frozen bakery and pastry products, including bread, dough, cakes, and handheld snacks such as sausage rolls, thereby enabling those businesses to off er consumers a much wider range of products than they would otherwise have been able to. The success of the company led to its acquisition by what was then known as Brake Bros. in 1993, and it has continued to grow through increased sales of its core products, as well as the introduction of a range of branded food concepts including its fl agship Bake & Bite brand, Flatstone Pizza Co., Hudson’s Hot Dogs, and Pizza Co., Hudson’s Hot Dogs, and Stacked sandwich off er.

At the event, a day of business content was followed by a party in the evening attended by current and former staff , at which managing director, Garry Picton, said: “It’s been four years since we last had the chance to get together as a company and so to be able to do so to celebrate the business’s fortieth anniversary is fantastic for everyone. The business continues to evolve and so today is not just about the anniversary – it is also a great chance for colleagues to look at new brands and new NPD, and exchange ideas that will help to drive the business forward in the years to come.”