(MODERN TRENDS IN PASTRY)

PATISSERIE AND BAKING 1 (CUL 3023)

CERTIFICATE IN CULINARY ART

PREPARED FOR:
MR. NOR ASFARUL LAIL AZWAN BIN HARIS

PREPARED BY :
MUHAMMAD FAIZ BIN HARUN (K04CCA18F011)
 TABLE OF CONTENT

CONTENT PAGE

Acknowledgement 2

Introduction 3

Modern trends in pastry 4-8

Summary 9

Appendix 10

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 ACKNOWLEDGEMENT

Thank you Mr. Asfarul for giving me the knowledge of pastry and baking. I really appreciate and I will take advantage of that
knowledge as best as I can

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 INTRODUCTION

The increasing popularity of haute cuisine has had an economic impact on the industry related services such as hospitality and
tourism and led the sociologists to include culinary services within the creative and culture industries (Rao, 2003). It has affected
as well food industry and services related with added value or innovative restoration.

This paper objective is to discuss some of the new trends in Bread, Bakery and Pastry products according with different markets
observers. It will analyze as well the drivers of this innovation impulse in the bread, bakery and pastry innovation. The
methodological approach will be through the analysis of various cases of R&D cooperation between our science research group
and various leading local chefs .

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 MODERN TRENDS IN PASTRY

The baking industry, in all developed countries consists of four segments: retail, wholesale, in-store and food service. Wholesale
bakeries are the backbone of this industry. A retail bakery is a low-volume facility, where a variety of baked goods are produced
and sold to consumers from the same location. Many retail bakeries are now offering whole-grain and multigrain breads, but
flavor continues to be a priority among retail bakery consumers. The wholesale baking industry sector consists of three
segments: cake, bread and related products, frozen bakery products and crackers and cookies. A wholesale bakery is
typically equipped with extensive production facilities and reaches consumers through retail locations, such as grocery stores and
food stores

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• Consumers buy most of their pastry in the supermarket: European consumers buy most of their bread in the supermarket,
mass merchandiser or discount stores. 85% say that they buy bread in supermarkets. The exception is Belgium, where most
consumers still buy most of their bread from the local bakery shop.

• The freshness of bread and pastry comes first, then taste: The Bread Barometer 2013 reveals great differences in bread habits
between countries. Across markets, however, consumers all agree that they want their bread freshly baked. The freshness
trend is even more pronounced this year than in previous years.

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• On-the-go trend continues, especially among young people: The on-the-go trend that we have seen in previous years
continues at about the same level as before with about 13% saying that they eat more on the go than they did a
couple of years ago. The strong driver of the on-the-go eating habits is the UK where one in five says that they tend
to eat more on the go than they did before.

• The habit to eat meals and snacks on the go is most widespread among young people under 35. In this group one in
four says that they eat more on the go than they did a couple of years ago, and the trend is the same for all countries.

• The survey also shows that when eating on the go, baked goods have to be quick to buy, convenient to handle and
reasonably priced. Health benefits/claims are less important when choosing baked goods on the go.

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• Interest in whole grain growing in most countries: The interest in whole grain breads is growing in most countries with 66%
of consumers saying that they prefer whole grain to white bread in compared to 61% in 2016.

• Value is more than price: In general, good quality is valued more than price when consumers shop baked goods. 58% of
consumers said that they stress quality more than price when buying bread.

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• During gluten-free baking, these ingredients need to replace the attributes gluten lends to breads or baked products.
When formulating with gluten-free flour, moisture content is critical. If baking an item that is expected to rise and
the dough is dry, it will be too dense. If the dough is too moist, the rise will be good, but will collapse during baking

• One of the examples more interesting around R&D&I for bread was developed using soy protein to improve self life
during frozen of flatbreads. Flatbread was formulated with soy at zero, 10%, 20% and 26% by weight of added
ingredients. After the dough partially was baked to about 75% of completion, it was stored at minus-18 degrees
Celsius for 14 days. Researchers thawed and analyzed the dough for moisture content and texture properties such as
hardness. Freezing increased the hardness and chewiness and decreased the springiness of 1 Fruit Up® is a natural
fruit sweetener extracted entirely from fruits – through complete physical production processes, utilizing no
chemicals or additives. Unlike the competitive sweetening systems, Fruit Up® is produced without the use of any
enzymatic treatment.

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 SUMMARY

The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. This article
analyzes how culinary trends are influencing product innovation in bread and similar products. New cuisine and leading
chefs consider bread and bakery not solely a complement to the dishes served in their restaurants but a fundamental
aspect of their innovation offerings. A case study of various leading small innovation firms in Spain will serve as an
example of the drivers of innovation and critical elements in this craft. The influence of these innovation trends in the
bread and dessert industry will be analyzed as well.

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 APPENDIX

Botanical Flavours
Floral notes of rose, lavender and hibiscus will be making their way into our 2018 baking, alongside savoury flavours from
thyme, rosemary and basil. Added flower power brings a mysterious and subtle botanical flavour to your everyday baking,
transforming a middle-road chocolate, vanilla or berry cake into something truly memorable. Top tip – lavender and vanilla
is a divine combination, but go easy on the lavender otherwise your treats will risk tasting soapy!