Bread is an indispensable part of our tables. Dozens of different types of bread reach consumers in our country. In recent years, the obligation to apply international hygiene and production rules in the preparation of food products has also brought production processes into contact with modern technology.
VOLVAC produces system solutions for processing and packaging bread as well as all kinds of bakery products.
Bakery products are understood as baked products made from cereal flours that are either ready to eat or pre-processed and can be made ready to eat with some further processing. Cakes, gateaux, pies, tarts, filo pastry, various buttery and milk buns, börek, wafers, salted and enriched biscuits, ready-made sponge bases, rusks, biscuits and similar products fall into this group.
These products are divided mainly into two groups, fresh and dry: dry bakery products can be stored for long periods; they are fragile and crisp, can absorb foreign flavours and odours, have a low water content and a hygroscopic structure, and are sensitive to oxidation, enzymatic reactions, non-enzymatic browning reactions and light.
Fresh products, on the other hand, can be stored for medium to long periods; they are fragile, may lose their flavour and aroma, may absorb foreign flavours and odours, their outer surfaces may dry out during storage, and due to their high water activity they are sensitive to oxidation, enzymatic reactions and microbial changes.
Average bread consumption in our country is estimated at 400 g per person, and consumption of bakery products is increasing among lower-income groups depending on socio-economic status. The main factors affecting consumption are:
Allocations in specific quantities applied according to habits / working conditions / gender / childhood / old age / mass catering…
Recently, we have seen serious work on nutritional value and processing-packaging techniques.
Products with modified nutritional value using cereals other than wheat, soya beans, wheat germ, bran, dry foods, milk powder, butter, whey, etc.: light, diabetic, vitamin-enriched, gluten-free and so on; on the other hand, developments in milling technology, dough, PLC-assisted ovens, functional baking, freezing technology, the sourdough method, packaging technology and packaging materials are restructuring the industry.
Sales of bakery products grow in line with population growth. Since they are consumed at almost every meal, bread above all, and regarded as a staple food, their sales are generally unaffected by inflation or other economic problems. In fact, sales tend to increase in times of crisis.
Sales of bakery products (bread, pastry products, cakes) accounted for approximately 91.1% of total sector sales.
New product development, intensive advertising campaigns and busy lifestyles have helped increase sales of bakery products. As the number of working couples increases, consumers are turning to supermarkets for ready-to-eat foods and convenience products.
Local producers tend to dominate the sector.
The fast-food sector in particular has reached a considerable market size for bakery products and desserts.
VOLVAC engineers will have a solution to every problem you have with bakery products and desserts.