Future of the Industry

Here I have stated that the future of the baking industry is mixed.

The number of bakers coming into the industry is slowing and in a few years the plant bakeries will find the benefits of being large reducing.

Small bakerties employ far more employees than all the large bakeries put together. Large bakeries may employ so few people but they manufacture more product.

Not necessarily better product its just more convenient. Being produced by machines does not make the breads better, in fact the doughs have to be manipulated to be able to produce the product by the machines.

This is being done by high speed mixers. Making 280 pound of flour into a dough in just three minutes.

To do that, creates a fantastic amount of heat. Heat which would otherwise kill the yeast, so frozen water has to be used without it actually freezing.

Small bakeries, those employing 2 to 10 employees can make breads that have more flavor, better crust color and crumb texture.

They can make these bread on a daily basis thereby giving their clientelle a far fresher and much more appealing product.

People complain a lot of those breads they purchase from the supermarkets yet they continue to purchse them. The reason, can only be convenience of one place shopping.

The small bakeries are holding their own in this convenient market place and they do it by versatilty. By making a variety of products thet the supermarkets cannot do.

Supermarket foods are all the same, no matter from which supermarket one purchases their product. The taste is virtually the same.

Most people I have spoken with claim the food is tasteless and I have to agree. Much of it is.

Small bakeries can hold their own and will continue to hold their own as long as they do not try to compete with the supermarkets. For that would be certain death of our trade.