Top trends
Oven-hot trends, according to industry players:
Ali Taha, corporate marketing manager, Al Bayader International: “Eating healthy is becoming a norm with an emphasis on fresh, organic produce, natural products, and other healthy alternatives. In turn, in-house baking is becoming more popular to sustain the bid for freshly baked products, supporting the consumer’s lifestyle demand for healthy options.”
Mazen Marakebji, marketing manager, Baqer Mohebi Enterprises: “A step beyond food-pairing, bread-pairing is becoming increasingly popular. It can be used to create sandwiches based on the scientific flavour analysis of breads. The bread-pairing tree lists all possible pairings, discovering new flavours and ideas.”
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Luciana Franchi, category executive — pastry, Horeca Trade: “We see a lot of costumers requesting gluten-free products, even though they are not gluten intolerant. Also, a lot of people now prefer to have healthy breads, based on whole wheat flour and with a lot of seeds.”
Silvia Persico, export manager, Rue Flambée: “In response to consumers’ demand for healthy food, bakeries are responding with natural ingredients and smaller portions.”
Ibrahim Baig, partner and head chef, Love Doughnuts: “The market is charging towards conscious food. Additive-free, natural, and fresh are the order of the day. In sweet treats though, taste still is the major determining factor of sales, and an astute vendor is one who finds the right balance, with the required dose of personalisation.”
Bobbie Lloyd, chief baking officer, Magnolia Bakery: “This year, the flavour of the year is matcha — I’ve seen a lot of matcha desserts. I find this interesting since it’s such a distinct flavour that’s not necessarily appealing to everyone’s taste. Despite that, it’s being incorporated into chocolates, milkshakes, cakes and even the cronut!”
Abdul Kader Saadi, managing director, Glee Hospitality Solutions: “Awareness about what is going on behind-the-scenes is certainly on the rise. People want to know who is the chef, what is the source of the produce, quality of ingredients, how healthy the meal is, et cetera. People are more like food connoisseurs.”
Komeko Shokupan
Mikado Café chef Yoshio Nishiyama revamps your ordinary, everyday bread to create a Japanese variant — a rice powder bread loaf, called Komeko Shokupan
Ingredients
• 625g Japanese flour (strong super king)
• 300g rice flour
• 75g Komugi gluten (flour gluten A)
• 20g salt
• 40g sugar
• 15g fresh yeast
• 50g unsalted butter
• 30g milk powder
• 50g condensed milk
• 700ml water
Method
• Place all ingredients mentioned above, with the exception of unsalted butter, in a bowl, and mix well for five minutes.
• Add in the butter, and continue mixing for another ten minutes.
• Proof the dough for an hour, and then cut.
• Proof for another 30 minutes, mould it, and then proof again for one hour.
• Bake it at 180°C for 40 minutes.
• Let it cool and then serve.
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