Tommy le Baker/
This week I took some time off to visit the world’s biggest bakery and confectionery trade fair. This trade-show happens once every 3 years in Munich, Germany. So one can imagine is where the “who’s-who” of the baking industry would turn up to present their latest innovations and technologies from baking facilities to ingredients to their world’s biggest potential clients and peers.
So here comes me, a small fly from Kampung Attap TLB, who bought his own ticket and went Jalan Jalan in this big ass show!
I know I’m not a target audience for such a trade show but anyway I need to update my knowledge on bread, the kind of additives laden bread in all its categories that are continuing being engineered, manufactured and fed to the world
A world today who has screamed of inconveniences in consuming the world’s first processed food.
I met sales engineers who design, build and sell robots and automation belts to prepackaged bread and cakes pre-mixes.
Latest technologies in convenient store bread, chain bakeries and frozen baked goods to bread serve in a plane. Constant sales arguments on costs, efficiency, shelf-life and supply chains.
How to make the bread we buy last long long time without getting bad, and, soft and moist long long time without getting dry. This was and still is one of the biggest challenges in this industry.
Why? Because consumers have changed in the way they eat and live. And is only by default (except me ah) that the industry meets consumer’s preferences. But unfortunately, not many has looked into the side effects we face with bread today.