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Los Sabores Frescos De La Primavera the Fresh Flavors of Spring English Version Starts on Page 32 La Mezcla Ideal Para Obtener El Éxito

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Los Sabores Frescos De La Primavera the Fresh Flavors of Spring English Version Starts on Page 32 La Mezcla Ideal Para Obtener El Éxito PANADERÍASUPPLEMENT TO BAKE MARZO 2019 Los Sabores Frescos de la Primavera The Fresh Flavors of Spring English version starts on page 32 La mezcla ideal para obtener el éxito El manejo de una panadería no tiene que Los ojos de buey, duraznos y guayabas destacadas ser laboriosa ni difícil. Con la calidad y a continuación fueron hechos con la mezcla Trigal conveniencia de la línea de mezclas auténticas Dorado® Guayaba Mix – sólo necesitas agregar de Trigal Dorado® ahorras tiempo, mano de agua y huevos, ¡así de fácil! La línea de mezclas obra y costos de ingredientes mientras que auténticas de Trigal Dorado incluye: continúas ofreciendo los sabores auténticos que los clientes desean. ~ Bizcocho Mix ~ Pan Fino Mix ~ Galleta & Polvorón Mix ~ Mantecada Mix ~ Bolillo Mix Para obtener una lista ~ Danés Mix de ingredientes Trigal Dorado, escanea el ~ Puerquito Mix código QR. ~ Tres Leches Cake Mix Disponible de tu proveedor de panadería completa www.yourbakemark.com CARTA DE INTRODUCCIÓN CONTENIDO La version en Inglés comienza en la pagina 32 06 10 14 CONTENIDO LÁNCESE A LA PRIMAVERA 6 PAN Y HORNEO on la llegada de la primavera, no con diseños coloridos y llamativos son más 10 PASTELES Y DECORACIONES hay mejor momento para entrar populares que nunca. 14 CÓMO CRECER SU NEGOCIO Cen acción y explorar nuevas formas En este número de Panadería de Bake- 20 PERFILES DE PANADERÍAS de hacer crecer su negocio. El panorama es Mark, examinamos estrategias exitosas para competitivo, pero existen muchas opor- aprovechar las tendencias influyentes que es- 30 RECETAS DESTACADAS tunidades para aumentar las ventas a través tán configurando el panorama del consumi- 31 PRODUCTOS DESTACADOS de la innovación creativa de productos y el dor en el mercado de la panadería minorista. excelente servicio al cliente. Y a medida que entramos a los meses de la Si desea descargar este La oportunidad está completamente primavera, es importante aprovechar las oca- ejemplar de la revista disponible para satisfacer el constante y con- siones clave y los días festivos como la Pascua tinuo aumento de la demanda de auténticos y el Día de la Madre para atraer más clientes Panadería o le gustaría productos de panadería hispana. Más con- a sus panaderías. ver ediciones anteriores, sumidores están ansiosos por probar nuevos BakeMark está comprometido a la inno- por favor visite sabores y texturas en panes, panes dulces, vación y su éxito continuo. Le recomenda- www.yourbakemark.com. pasteles y repostería. Los sabores como la mos que se comunique con su representante guayaba y el mango están logrando un in- de ventas local de BakeMark y visite www. terés general. Los panes dulces y la pastelería yourbakemark.com para obtener más infor- con texturas de hojaldre y crujientes están mación sobre todo lo que BakeMark tiene en gran demanda. Los pasteles adornados para ofrecer. Atentamente, Su Equipo de BakeMark MARZO 19 | PANADERÍA 3 INTRODUCTORY LETTER CONTENTS English version starts on page 32 32 34 36 CONTENTS SPRING INTO ACTION 32 BREAD & BAKING ith the arrival of spring, colorful, eye-catching designs are more 34 CAKES & DECORATING there is never a better time popular than ever. 36 HOW TO GROW Wto spring into action and In this issue of BakeMark’s Panadería, we YOUR BUSINESS explore new ways to grow your business. examine successful strategies for tapping 40 BAKERY PROFILES The landscape is competitive, yet there into the influential trends that are shaping are many opportunities to boost sales the consumer landscape in the retail bakery 50 FEATURED RECIPES through creative product innovation and marketplace. And as we move into the 51 FEATURED PRODUCTS stellar customer service. spring months, it is important to leverage The door is wide open to satisfy the key occasions and holidays like Easter and To download this issue steady, continual increase in demand for Mother’s Day to bring more customers into of Panadería Magazine authentic Hispanic bakery products. More your panaderías. or to see other previous consumers are eager to try new flavors and BakeMark is committed to innovation issues, please visit textures in breads, sweet breads, cakes and and your continued success. We encourage www.yourbakemark.com. pastries. Flavors like guava and mango are you to contact your local BakeMark Sales reaching mainstream appeal. Sweet breads Representative and visit www.yourbake- and pastries with flaky and crunchy textures mark.com to learn more about everything are in big demand. Cakes adorned with BakeMark has to offer. Very Best Regards, Your BakeMark Team 4 MARCH 19 | PANADERÍA Amor a primera tamiza. MOLIENDO TRIGO EN HARINA POR MÁS DE 100 AÑOS. www.graincraft.com • #iheartgluten PAN Y HORNEO El Pan Vuelve a Estar de Moda urante la última década, el pan ha testigos de un aumento en la demanda significativa desde que se incorporaron aceptado todos los retos: la moda por el pan, y el propietario, Alfredo al gusto general durante el principio Dde dietas bajas en carbohidratos y el Sánchez, cree que ofrecer una amplia del siglo. Los consumidores de hoy movimiento de productos sin gluten. Pero variedad de opciones es la clave del éxito. gravitan hacia los paquetes que hacen ahora el pan está volviendo a la popularidad Azteca Bakery ofrece una amplia gama de declaraciones como “hechas con granos gracias a la creciente demanda por los panes panes hispanos, como las orejas tradicionales integrales” y los granos antiguos son integrales por parte de los consumidores y al y los panecillos torcidos con sabor a canela, ahora parte del impulso. interés en los deliciosos sabores de diferentes así como las conchas de grano integral Los clientes también están buscando panes y panes dulce. elaboradas con ingredientes de BakeMark. nuevos sabores y como resultado los Las panaderías hispanas como Azteca Los productos horneados de granos panes hispanos distintivos están ganando Bakery, que tiene 10 ubicaciones, son enteros han conseguido una tracción popularidad. 6 MARZO 19 | PANADERÍA PAN Y HORNEO Los borrachos son los favoritos de los clientes en Carnicerías Jiménez y Bravo Bakery, los principales minoristas hispanos de Chicago. El borracho, canasta de pina, perico de freso y rebanada de plátano son muestras de la gran variedad de panes frescos y sabores tradicionales disponibles en la panadería de la tienda Jiménez, que lleva el nombre de La Perla Tapatía. La panadería ofrece más panes guatemaltecos, como las hojaldras, ya que un gran número de clientes de ascendencia guatemalteca compran en sus tiendas. Pan Artesanal abrió sus puertas en Chicago en julio de 2018, ofreciendo una nueva experiencia a la ciudad, conocida como Windy City. La panadería, dirigida por las hermanas Marisol y Lizette Espinoza, se ha convertido rápidamente en una de las favoritas para aquellos que buscan panes y pasteles de inspiración hispana. Marisol Espinoza entrenó en la Escuela combinación de sabor excitante. en el área, y Pan Artesanal representa de Pastelería Francesa y ha usado ese Además, Pan Artesanal se especializa un cambio hacia más panaderías de entrenamiento combinado con su en los sándwiches para el desayuno y el influencia hispana que están apareciendo herencia mexicana para hacer interesantes almuerzo, como el sándwich de chorizo en las comunidades de toda la ciudad. “mashups”, o combinaciones, horneadas. con huevo y el sándwich de mango y Por ejemplo, la panadería ofrece un bollo jamón, así como pasteles y café. EN BUSCA DE LA SALUD DIGESTIVA relleno de maíz, nopal y queso Cotija. Los hispanos representan casi un Uno de los principales factores que También hay una “cruffin” relleno de tercio de la población total de Chicago. impulsan el aumento por la demanda del durazno y queso dulce para producir una Esto ha influenciado a muchas empresas pan es que los estadounidenses buscan cada vez más los alimentos que mejoren su salud digestiva. Esta es una tendencia importante que hay que examinar para las panaderías que desean estar al día con la demanda de los consumidores. La salud digestiva se convertirá en una tendencia importante en 2019. Los fabricantes de alimentos y proveedores de ingredientes están desarrollando nuevos productos y expandiendo un mercado que ha evolucionado durante la última década. Lo que una vez fue una categoría dominada por la fibra y los ingredientes probióticos ahora está viendo a los prebióticos y los alimentos fermentados haciendo incursiones. MARZO 19 | PANADERÍA 7 PAN Y HORNEO cuanto a sus alimentos, el pan es uno de los múltiples artículos de cambio. Una vez considerado como un gusto prohibido para aquellos con dietas bajas en carbohidratos, el pan ha sido revitalizado con nuevos procesos de horneo como el horneo lento de carbohidratos y la fermentación natural lenta. Las harinas alternativas también han causado gran impacto. Los granos antiguos se están discutiendo en Facebook, como lo demuestra su crecimiento del 2.6x en las conversaciones desde enero de 2017 hasta octubre de 2018. Los consumidores están adoptando Un informe de tendencias de 2019 los procesos innovadores ha llevado a lo la conciencia de la salud y el de Facebook compartió ideas sobre los que se conoce como “Pan 2.0”, que le ha multiculturalismo, lo que significa que múltiples temas de conversación que dado a los panes una nueva visión entre los los minoristas deberán buscar formas de crecieron en la plataforma en 2018 y lo que usuarios de las redes sociales. incorporar nuevos ingredientes en los sugieren que será importante en el próximo A medida que los consumidores parecen productos para hacerlos más saludables
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