Bakers and snack manufacturers looking to simplify their production processes and potentially save money in the long run may want to consider incorporating premixes into their lineups. Premixes offer a number of benefits up front. Consistency and convenience are high on the list, as are fewer production errors, such as those caused by scaling and measuring mistakes.
“Many of today’s ingredients are much more concentrated, so if a baker is off, even a gram or two, it will be the difference between creating a good dough and one that has issues,” says Ken Skrzypiec, Eastern vice president of sales and director of technical services at Brolite Products Inc., Streamwood, Ill. “This is especially true as more enzymes are used. We’re talking about parts per million, and that’s critical on the scaling.”