As professional bakers, you offer a wide variety of products and produce large volumes. AIT Ingredients provides you with assistance and expertise in the form of technology-based solutions for industrial breadmaking.
The industrial baking sector has to cope with a host of challenges! Offering a broad selection of breads, pastries and cakes means optimising your time to get the job done quickly, while producing consistently high-quality products with no compromising on softness, taste or naturalness. Take advantage of our technical support to implement our custom technology-based solutions on your industrial production lines.
AIT Ingredients: experts in the industrial bread and cake-making process
Industrial baking and cake-making is different from artisan baking in that it continually produces all kinds of breadmaking products on a large scale: white bread, special loaves, baguettes, sliced bread, brioches, buns, pastries, cakes, tarts, and so on. AIT Ingredients has best-in-class knowledge of every stage of the industrial breadmaking process: kneading, shaping, fermentation, baking, cooling, flash freezing and preservation. Each of those stages plays a major role in ensuring your baking products are of consistently high quality.
For example, kneading plays an essential technical role when it comes to creating the texture of your dough, developing its taste and flavours. Although kneading equipment is sized for industrial production rates, it operates in a similar way to traditional kneading.
Fermentation, on the other hand, gives baking products their volume and taste. Yeast (and sometimes sourdough) added to the recipe at the kneading stage ferments and produces gases. Those gases are then trapped in the dough’s gluten network, causing it to rise.
AIT Ingredients provides bakers with technology-based solutions to optimise every stage of the industrial breadmaking process, including the production of other baking products.
Solutions to make sure you nail every breadmaking stage
As experts in the wheat-flour-bread sector, we can detect the sources of problems on your production lines and suggest custom solutions. Here are some of the common problems that professional breadmakers face:
- low or high elasticity,
- tolerance issues and stickiness,
- volume and appearance issues,
- need for a longer shelf life,
- need to replace some raw materials (gluten-free, additive-free, etc.),
- optimising recipes so they meet the Clean Label criteria,
- cutting costs and improving yield.
To help professional bakers offer consumers a wide choice of high-quality breads, pastries and cakes at affordable prices, AIT Ingredients has developed a comprehensive panel of technology-based solutions:
- bread improvers,
- enzymes,
- mixes and premixes,
- sourdoughs,
- nutritional or functional cereal ingredients,
- malted-roasted-toasted flours made from wheat, barley, rye or malt.
Those highly effective solutions are tailored to industrial processes for all types of applications: baguettes, white bread, wholemeal bread, granary bread, sliced bread, pastries, brioche, buckwheat pancakes, and so on.
Industrial baking: a constantly changing sector
Professional bakers have to meet the same requirements as artisan bakers. Not only do they have to produce a wide variety of tasty breads with the same impeccable taste and appearance as freshly baked products, they also have to adapt to consumers’ eating habits and satisfy their expectations in terms of naturalness, authenticity and taste.
At AIT Ingredients, we harness our knowledge of markets and consumers, along with our total control of technology, to develop exclusive innovations for professional bakers and cake makers that are perfectly in line with current trends. Those trends include:
- the comeback of sourdough bread,
- the vegan trend,
- a gluten-free diet,
- high demand for additive-free products,
- growing interest in high-fibre recipes,
- optimising recipes so they meet the Clean Label criteria,
- cutting costs and improving yield.
Working closely with our customers, we design original breadmaking solutions that take quality, taste, texture, freshness and nutrition to the next level, so every recipe that comes out of the oven is a winner: traditional baguettes, white bread, farmhouse loaves, Vienna bread, buns, croissants, pains aux chocolat, pains aux raisins, etc.
R&D experts focused on optimising production lines for professional bakers and cake makers
Are you grappling with texture and volume issues affecting your industrial breadmaking products? Would you like to find substitutes for gluten, eggs and additives in your production formulations? Our technicians are able to support you on your industrial production lines, to implement the technology-based solutions that match your expectations and needs.