Sourdough - Articles - Page 3 | Snack Food & Wholesale Bakery

State of the Industry 2020: Bread, bagels, and English muffins gain ground

Cornerstone bakery products like fresh bread, bagels, and English muffins are gaining ground

June 18, 2020

The past year has provided several key indicators that fresh bread products, including packaged bread, bagels, and English muffins, are gaining new levels of consumer interest.

Insights to fuel R&D strategies for bread products

Bakers have a wide range of opportunities to breathe new life into bread categories.

Douglas J. Peckenpaugh

January 10, 2020

Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Leavening agents bring distinct points of differentiation to breads and other baked goods

Joyce Friedberg

December 3, 2019

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Publican Quality Bread defines artisan baking in Chicago

Publican Quality Bread has grown into a dedicated wholesale bakery operation serving restaurants across Chicago.

Douglas J. Peckenpaugh

November 14, 2018

Some people place such a high emphasis on quality that they hang their shingle on it, like Publican Quality Bread has in Chicago. Just bite into any of the signature artisan breads the bakery distributes to restaurants throughout the city and you'll have all the personal experience you need to define quality bread for yourself.

The ancient allure of sourdough

Douglas J. Peckenpaugh

November 15, 2017

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

Soft Ciabatta Thins

March 27, 2015

Pre-sliced Soft Ciabatta Thins in Multi Grain & Chia and Sour Dough are Ozery Bakery’s newest sandwich breads.

Sourdough improver

February 18, 2015

Arome Levain F100 from Lesaffre Yeast Corp. is a light-colored wheat sourdough concentrate with high acidity that gives a sourdough taste and aroma to bread.

Puratos inaugurates sourdough library

October 24, 2013

Oct. 15 marked the inauguration of the Puratos Sourdough Library, which took place at the company’s Center for Bread Flavour in Saint-Vith, Belgium. The library is believed to be the first of its kind and aims to preserve sourdough biodiversity and sourdough baking knowledge. It’s also home to a unique collection of sourdoughs from bakers across the globe.