US Bakery Market Is Worth $ 30 Billion

US  is the largest bakery product manufacturer in the world  with China  and India  ranked 2nd & 3rd respectively .Bakery market revenue is estimated to $ 30 Billion  per year .Average consumption of bakery products by Americans is about 25.4 kg per capita .


A  report 

The US bakery industry includes about 2,800 commercial bakeries with combined annual revenue of about $30 billion, along with about 6,000 retail bakeries with combined annual revenue of about $3 billion. Major companies include Hostess Brands, Flowers Foods, and Bimbo Bakeries USA (the US operations of Mexico's Grupo Bimbo). The commercial side of the industry is concentrated: the 50 largest companies generate 75 percent of revenue. The retail side of the industry is highly fragmented: the 50 largest companies generate about 15 percent of revenue, and the typical company operates just one facility.

Demand is driven by consumer preferences and by the extent to which grocery stores choose to operate their own bakeries rather than buy from commercial bakeries. Profitability for individual companies is determined by efficiency of operations. Large companies have scale advantages in procurement, production, and distribution. Small companies can compete by offering specialty goods or superior local distribution services. Retail bakeries are labor-intensive: average annual revenue per worker is about $45,000.

Major products include baked breads, mainly white, wheat and rye, which account for 40 percent of commercial bakery sales. About 20 percent of sales come from rolls, buns, muffins, bagels and croissants; 10 percent from soft cakes; and the rest from pies, pastries, donuts and a variety of sweet goods.

source  - www.researchandmarkets.com

Baking Tip : Why Does Bread Collapse During Baking

Common problem during baking process in bread manufacturing  is of  collapsed bread during  baking .This of course  can be detected  from  fermentation  and proving stages  to do  corrective measure the only disadvantage  in bread production  process is it cycle time  which are  as long as depending on the process adopted such as direct method chroleywood or  sponge - method . It could vary from 4hrs - 2 hrs in for bread different styles of bread manufacturing .

Effect on bread

• Flattened( Collapsed) bread have large holes
• Collapsed  bread texture
• Sour taste

Causes

• Use of weak flour could  lead to  weak  texture which can not hold the 
• Ambient temperature and quantity of yeast added
• Excess Fermentation - Qty of yeast or duration given for fermentation/Standing time 
• Less salt or low salt during  mixing process
• Deviation from standard mixing time / 
• Improper water addition
• Over Proving 
• High dough temperature check the temp of ingredient added plus ambient temperature higher the temperature higher would be the yeast activity which would over ferment the dough
•  Excess humidity  in prover .

Remedies

• Use  strong flour - check parameter of  flour  before  using it for  production
• Reduce yeast quantity
• Reduce fermentation time
• Add salt  of normal or standard quantity
• Reduce water quantity during mixing from earlier mixing
• Check  proving time  
• Reduce the dough temperature- check ingredient temperature . use chilled water if required .
• Reduce the final prover temperature - check the dough lift in the moulds  to adjust the proving time
• Adjust the humidity