BBM Magazine Issue-Sayı: 41 November/December - Kasım/Aralık 2020

CONSUMPTION RESEARCH • TÜKETİM ARAŞTIRMASI 80 BBM / NOVEMBER-DECEMBER 2020 • KASIM-ARALIK 2020 Canadian Western Red Spring wheat flour will be so- ught-after for versatility in the production of heart breads and flat breads and in the fermentation and good mixing in all baking processes. Noodle and pasta application portfolios will be the ca- talyst for the manufacturers of flour and bread as flour is seen as a major ingredient in the production of fresh yel- low alkaline noodles in light of its tremendous color and texture properties, clear and bright appearance. Commercial viability to small and medium sized bake- ries Both small to medium sized bakeries and large-scale industrial bakeries will look to cash in on the opportuniti- es in the long-run. The relative attractiveness of the bre- ad and baked goods portfolio may hover around compe- titive yields and functionalities ideal to bread flour blends. Commercial viability of flour will count on an affable and coordinated approach among breeders, grower, lo- gistics and marketers. In a scenario where customers are unfamiliar with the product specific attributes and in a scenario where industry players gear to claim new mar- ket share, streamlining flour and bread manufacturing becomes indispensable. Smaller mills are catering to the needs of micro-bakeri- es and artisanal and rendering online services. Grappling with the empty supermarket shelves, several shoppers have turned to local mills. According to the National Agriculture Statistics Service (NASS) of the U.S. Department of Agriculture, all wheat ground for flour was 219 million bushels during the Q2 2020, 6% dip from the Q1 2020. Meanwhile, 4% of the total floor production stemmed from 4.48 million hund- redweight during the Q2 2020. With soaring consumers spending, flour and bread manufacturing will gain a notable uptake as the prices of major commodities, including corn, wheat and other gains will witness less fluctuation. Demand for flour and bread in the first and second quarter spurred by leaps and bounds, partly attributed to panic buying, stockpiling and in other cases, hoarding amidst COVID-19 fallout. Customers exhibited traction for larger 10- and 25-pound bags of flour as agencies and other governing bodies strive to flatten the curve. Consumers’ inclination towards handcrafted, traditio- nal and fresh breads has become the talking point. So much so that smaller loaves have gained impetus in re- bir son ürün kalitesine ve öğütme özelliklerine sahiptir. Kanada Batı Kırmızı Bahar buğday unu, fırın ekmek- lerinin ve pidelerin üretiminde ve tüm pişirme işlemle- rinde fermantasyonda ve iyi karışımda çok yönlülük için aranacaktır. Erişte ve makarna uygulama portföyleri, olağanüstü renk ve doku özellikleri, berrak ve parlak görünümü sa- yesinde taze sarı alkali erişte üretiminde ana bileşen olarak görüldüğü için un ve ekmek üreticileri için kata- lizör olacak. Küçük ve orta ölçekli fırınlar için ticari uygulanabilirlik Hem küçük ve orta ölçekli fırınlar hem de büyük öl- çekli endüstriyel fırınlar, uzun vadede fırsatları değer- lendirecek. Ekmek ve unlu mamuller portföyünün gö- rece çekiciliği, ekmek unu karışımları için ideal olan rekabetçi verim ve işlevlerin etrafında dönebilir. Unun ticari olarak uygulanabilirliği, yetiştiriciler, üre- ticiler, lojistik ve pazarlamacılar arasında hoş ve koor- dineli bir yaklaşıma dayanacaktır. Müşterilerin ürüne özgü niteliklere aşina olmadığı bir senaryoda ve sektör oyuncularının yeni pazar payı talep etmeye hazırlandığı bir senaryoda, un ve ekmek üretimini modernize etmek vazgeçilmez hale geliyor.