Extend shelf life, variety to extend profits
A bakery that effectively overcomes these obstacles will possess a distinct competitive advantage, resulting in increased sales, a reduction in wastage and higher margins realised through elevated selling prices in a competitive market.
Tips
Here are a few handy tips to further enhance and improve the texture, flavour and shelf life.
- Unconditioned fruit may absorb some of the moisture from the baked hot cross bun making the product prematurely firm and dry reducing its saleable shelf life and generating avoidable wastage.
- For optimum shelf life of the baked hot cross bun the fruit must first be conditioned.
- Effective conditioning is achieved by adding enough water to cover the fruit mix placed in a suitable container.
- Agitate the fruit mix with your hands for a few seconds and immediately thereafter drain the water from the fruit.
- The fruit is then covered with a plastic sheet and left overnight before use. This enables the fruit to absorb the moisture that has coated the outside.
- Buns need to be wrapped as soon as they have cooled down enough (approximately one hour after baking).
- Only add fruit during the last two minutes of the mixing cycle as you run the risk of breaking the fruit and discolouring the dough through extended mixing times.
New ideas
Many bakeries are now experimenting with different types of fruits and flavours to replace the traditional raisins or currants. These include cranberry, apple and chocolate chips.
Breaking the mould and experimenting can also assist with differentiating a bakery or baker. Besides experimenting with new flavours, nothing stops a bakery from producing hot cross loaves, which are a great twist on the traditional bun, allowing consumers to serve up generous hot cross bun slices at their Easter tables.
More tips and answers to baking questions can be found within the baking academy section of the website www.supremeflour.co.za/bakers-academy/faqs/.