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 75% Rye 5% Spelt 5% Other* 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) Too much salt Not good for intestines Contains a lot of e-numbers Bread makes you fat Bread contains too much 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 heart diseases Cancer Whole grain Ageing 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 DAY 1: desem workshop DAY 2: field visits 2 bakeries desem?
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! Restaurant Vroeg Bunnik Highlights - Great ambiance (shop & restaurant artisanal products) - 5 bakers that own desem process (over week) - Production: 500 breads/day ( 4,-) - Horeca attached necessairy
What bakeries did we visit? Bakker Albert Zeist: His learning: tried expensive shop in high level location with traditional bread assortment, did not manage so back to old shop adding more artisanal value to product With other grains and desem, better positioning/profiling of the bakery Bread. Honest. With taste. With a firm bite. Of reliable flour. So you know what is in it and what not. Preferably of grain grown in the region and by real Mills near ground. Of dough that has had time to rise. So it has taste and lovely breads can be made of it.
Funded by the European Union s Seventh Framework Programme Thanks for your attention! Zsuzsan Proos; Nutrition expert and projectmanager, Dutch Bakery Centre; z.proos@nbc.nl