If you operate a new startup in the baking industry, you will face plenty of challenges. It’s critical to have a vision for both the short term and long term. How will you reach your goals? Consider what it will take to achieve them. What struggles will you face? Think about how you can be prepared to take them on and overcome them.
Every bakery is unique, manufacturing different goods and utilizing different baking processes. One of the problems some bakers experience is a disconnect between them and their release agent suppliers. The solutions offered aren’t always a perfect fit for the bakers’ unique situations, which can prevent them from achieving their goals concerning product quality, production efficiency, and cost savings.
Food products are intended to move quickly so that they do not sit on shelves for extended periods of time. However, entities that offer food products to consumers benefit from maximized shelf life because it gives them additional time to sell the products and reduce spoilage.
In the food industry, the perfect world would be an environment where food labels are 100% accurate. Unfortunately, that’s not always the case. Food labels can’t always be taken at face value, and buyers must keep their guard up when it comes to food fraud.
There’s no way around it; food safety must always be a priority. The CDC estimates that 48 million Americans (that’s 1 in 6) get sick, 128,000 are hospitalized and 3,000 die of foodborne diseases each year. It’s critical for food manufacturers to do their part to curb these numbers.
For bakers, quality is everything. Top-notch ingredients and equipment are both vital to producing quality products. That said, when a pan loses its glaze, it can result in decreased product quality and increased production cycle times.
With the COVID-19 pandemic gripping the world, the challenge for many businesses is keeping their doors open in a time when the economy has taken a massive hit. The mindset for many companies is that they can’t innovate right now, fearing that the risk is too great.
When thinking about the factors that contribute to cleanliness and foodborne illness prevention at a baking facility, release agents may not immediately come to mind… if at all.