BBM Magazine Issue-Sayı: 47 November/December - Kasım/Aralık 2021

44 COVER STORY • KAPAK DOSYASI BBM / KASIM - ARALIK 2021 • NOVEMBER - DECEMBER 2021 obtaining standard products provide great advantages for businesses. Today, many chain stores offer their customers hot products similar to those produced in a neighborhood bakery, without the hassle of stocking up on raw materials. This not only solves the problem of returned products, which is among the biggest complaints of the bakery industry, and prevents waste and loss of income, but also allows business- es to have hot products all the time. The healthiest way to store bakery products for a long time is deep freezing. Freezing is the most natural form of preser- vation. The best freezing technology for sustainable quality in the production of frozen bakery products is IQF (Individual Quick Frozen) technology. The deep and fast freezing meth- od is a highly safe method that does not contain any shelf- life-enhancing additives. With the rapid spread of frozen bakery products, which have reached a market size of $22.5 billion worldwide, the waste of bread, one of the most wasted products in the world and in our country, can be reduced to some extent. Bread, which is bought more than necessary and thrown away when not consumed, means throwing away national wealth. Especially at a time when wheat prices are increasing rapidly all over the world, frozen production, which prevents waste, will reduce the waste of the farmer and the wheat in the field. In order to freeze bakery products in a healthy way, it is necessary to freeze the product very quickly at -40 ° C. Contrary to popular belief, frozen bakery products are safe foods that do not contain preservatives or shelf-life- enhancing additives. In other words, frozen production technology is the most natural preservative to preserve freshness. By keeping frozen bakery products below -18 °C, reproduction of micro-organisms and deterioration of products are prevented. In terms of logistics and transportation, frozen bakery products have a much easier shipping capability than fresh bakery products. The continuity of the cold chain, which will also be provided in logistics, ensures the ship- ment of the product produced in the facility between cit- ies, countries and even continents. This is an important feature of the countries that contributes to the transfer of frozen bakery culinary cultures between geographies. Consumption of a frozen industrial pastry produced in a thin and crispy quality close to hand-blanched in any city in the world is a great gain for the sector. RISING DEMAND FOR READY TO BAKE BAKERY PRODUCTS Bake-off bakery production has become one of the key targets for almost all industrial bakers in Europe. Scratch baking is labor-intensive and requires a long time. The fırsatları yaratacaktır. Kısa sürede çözündürme ve pişirme süresi, daha az iş gücü maliyeti ve standart ürün elde etmek işletmelere büyük avantaj sağlıyor. Bugün birçok zincir mağaza, ham- madde stok derdi olmadan, bir mahalle fırınında çıkan unlu mamüllerin benzerlerini müşterilerine sıcak sunuyor. Bu hem fırıncılık sektörünün en büyük şikayetleri arasın- da yer alan iade ürün sorununu çözerek israfın ve gelir kayınının önüne geçiyor hem de işletmelerde sürekli sı- cak ürün bulundurma imkanı sağlıyor. Unlu mamüllerin uzun süre saklanmasının en sağlıklı yolu derin dondurmadır. Dondurarak saklama, en doğal muhafaza şeklidir. Dondurulmuş unlu mamüllerin üreti- minde sürdürülebilir kalite için en iyi dondurma teknoloji- si ise IQF,(Individual Quick Frozen -Bireysel Hızlı Dondur- ma) teknolojisidir. Derin ve hızlı dondurma yöntemi hiçbir raf ömrü arttırıcı katkı maddesi içermeyen ve son derece güvenli bir yöntemdir. Dünya genelinde 22.5 milyar dolar pazar büyüklüğüne ulaşan dondurulmuş unlu mamüllerin hızla yaygınlaşması ile dünyada ve ülkemizde en fazla israf edilen ürünlerin başında gelen ekmek israfı bir nebze olsun azalabilir. İh- tiyaçtan fazla alınan ve tüketilmediğinde çöpe atılan ek- mek, milli serveti çöpe atmak demektir. Özellikle buğday fiyatlarının bütün dünyada hızla arttığı bir dönemde israfı önleyen donuk üretim, çiftçinin ve taralıdaki buğdayın çöpe atılmasını azaltacaktır.