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Dutch Grain/Bread Landscape

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Dutch Grain/Bread Landscape Funded by the European Union’s Seventh Framework Programme Dutch grain/bread landscape Zsuzsan Proos Nutrition expert and projectmanager Dutch Bakery Centre Datum: 5th July 2016 Topics • How much bread do we consume? • Grains in bread • Bread perception • Trends and developments • Workshop 28/29 June: Desem and ancient grains Dutch bread market • 80% industry, 20% artisanal How much do we consume? • Sources: GfK 2009 – 2015, Gira feb. 2016 - Bread Consumption Trends in Belgium, The Netherlands GRAINS IN BREAD (estimate) Wheat Rye Spelt Other* 75% 5% 5% 15% *sunflour seeds, linseed, pumkin seeds etc. TRENDS & DEVELOPMENTS DIET / LIFESTYLE BOOKS Where we came from Consumer trends; • Eating less bread/wheat • Glutenfree • Low carb Top 10 reasons for eating less bread (super market customers) 1. I just have a lower need of bread (26%) 2. I choose more often for bread alternatives (23%) 3. Bread contains a lot of carbohydrates (14%) 4. I want to loose weight, bread does not fit in (13%) 5. I have a different lifestyle (9%) 6. From health considerations (9%) 7. I want more variety in my daily diet (8%) 8. I am on a diet (6%) 9. I find bread not so delicious (6%) BREAD DISBELIEVERS women, high educated, two earners Opinions on bread (of shoppers 20-45) Bread contains Not good for Contains a lot Bread makes Too much salt too much intestines of e-numbers you fat carbohydrates *Campaign effect measurement , February 2016 Trends in the market • Ancient/traditional, rough, crusty floor baked breads • E-number free, organic bread (or organic raw materials), pure bread • Story telling – whole chain (farmer/miller/baker) • Bread from other grains (combinations): spelt, oats, quinoa • Sourdough bread in stead of yeast • Health effects/importance of whole grain Growth of sourghdough • Taste • Structure (robust) • Replacement of bread improvers • Story telling • Distinguish themselves Importance of whole grain Accepted health claim Increasing evidence “In the picture” Coronary Ageing heart diseases Whole grain Cancer Weight management Stroke Many causes of mortality Diabetes Facts spelt – Spelt (Triticum Spelta) contains gluten, just as wheat. – This is because it is closely related to bread wheat (Triticum Aestivum). – Most spelt breeds used for bread are a cross between these two varieties – Spelt is not suitable for people with celiac disease or gluten sensitivity – Only protein content slightly higher than in wheat – Spelt is not scientifically proven lighter digestible than wheat – The taste of spelt is more nutty like than wheat, spelt, therefore, can be a conscious choice Spelt (Dinkel) …HIGHLIGHTS OF THE DUTCH DESEM WORKSHOP Petra Kuiper, manager product assessment and process optimization department, DBC Wageningen What did we make and taste with desem? DAY 1: desem workshop DAY 2: field visits – 2 bakeries 80% WHOLE GRAIN EMMER BREAD 60% WHOLE GRAIN ROTKORN BREAD 50% WHOLE GRAIN EINKORN BREAD 100% WHOLE GRAIN SPELT BREAD DEMO PRODUCT: WHEAT AND CHEESE 63% WHEAT RYE WHOLE GRAIN BREAD 50% DURUM GRITS WHOLE GRAIN FRENCH BAGUETTE Evaluation • Part of attending bakers (n=18) was already working on artisanal bread with desem and ancient grains • This is not the playing field of the industry, so artisanal bakers have a lead Evaluation • Emmer, Einkorn, Spelt miss the wheat gluten, they need a different kneeding process, dough development and dough processing; – Soft and gentle handling of dough (mixing not kneeding) – Long processing (start at 12 hours), so lactic acid bacteries can be active longer – Cold doughs, cold rising times (too warm too much acetic acid, does not keep desem culture steady) Evaluation • The get marketable bread, both recipes and processes need to be developed further (appr. A month development time) – E.g. work on • exact processing time • what type of desem/yeast is the best e.g. liquid or stiff levain • recipe (grain mixture) • Shelflive optimisation via fermentation culture • For Dutch market firm bread is acceptable, but texture should be soft and shelflive longer What bakeries did we visit? Upon entry you can not miss our bakery! We bake daily bread here according to our own recipe, from early morning to late in the afternoon. In the shop you can get our bread throughout the day. With flour and flower of the Miller from the region. The most delicious fresh bread, just out of the oven! Highlights - Great ambiance (shop & restaurant artisanal products) - 5 bakers that own desem process (over week) - Production: 500 breads/day (€4,-) - Horeca attached necessairy Restaurant Vroeg Bunnik What bakeries did we visit? Bread. Honest. With taste. With a • Bakker Albert Zeist: firm bite. Of reliable flour. So you – His learning: tried expensive shop know what is in it and what not. in high level location with Preferably of grain grown in the traditional bread assortment, did region and by real Mills near ground. not manage so back to old shop Of dough that has had time to rise. adding more artisanal value to So it has taste and lovely breads can product be made of it. – With other grains and desem, better positioning/profiling of the bakery Funded by the European Union’s Seventh Framework Programme Thanks for your attention! Zsuzsan Proos; Nutrition expert and projectmanager, Dutch Bakery Centre; [email protected] .
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