Flour
is one of the most important ingredients in a cake recipe. It
provides texture, important flavor and structure to the cake. The
cake is soft sweet food made from the ingredients which include cake
flour of soft wheat, and a variable amount of other commonly used
ingredients such as sugar, milk, baking powder, cocoa powders, nuts
and some flavoring agents. The quality and quantity of these
components are important and influence the properties of the final
product as well as the stability of quality and taste during shelf
life. Cake flour is a soft wheat flour that contains 7-9% protein. It
contains lower gluten content that gives crumbly texture to the cake
and also have low ash and low protein content. Cake flour are of two
types, bleached and unbleached flour. Although bleached flour is
more popular for producing the cake, but nowadays there is an
increase in the traction unbleached flours the market as it is
minimally processed. Cake flour can be produced by three ways;
milling of soft wheat, milling of a mixture of soft and hard wheat,
and in some countries where soft wheat availability is low, cake
flour is produced from milling of hard wheat. High protein flours
produce stiffer doughs when compared with low protein flours as they
absorb substantially more water. Therefore, cake flour with low
protein content is better for cake recipes. It is used as a base
ingredient for producing Pie crusts, breadsticks, pound cakes, and
muffins.
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With
the increasing disposable income and expenditure power among the
consumers coupled with increasing influence of western culture
especially in Asia Pacific region, people have started spending more
money on bakery products such as cakes and pastries for celebrating
various occasions such as birthday, anniversary, achievements etc.
which is anticipated to be the major factor towards the growth of
cake flour market over the forecast period. Moreover, unlike
all-purpose flour which makes the cake tough and chewy, cake flour
gives unique flavor, texture and soft touch to the cake which makes
cake flour, preferred choice in the preparation of baked goods.
Increasing traction of unbleached flour which is aged naturally
through the exposure of oxygen and requires minimal chemical
processing is gaining popularity among health conscious consumers in
the developed market especially in North America which is anticipated
to drive the market of cake flour in the near future. Another factor
towards the growth of cake
flour market is the continuous new product development and
improved distribution channel across the globe, which supports the
wide availability and visibility of cake flour in the market.
However, bakery products contains high amount of carbohydrates and as
health awareness have become universal, consumers are opting for
healthier food products which have low carb, high protein and fiber
content, thus hampering the growth of cake flour market over the
forecast period.
On
the basis of the regional outlook, cake flour market is segmented
into five different regions: North America, Latin America, Europe,
Middle East and Africa, and Asia Pacific. On analyzing the cake flour
market at the global level, North America and Asia Pacific are
expected to have the significant growth as these regions allow the
usage of bleaching of flour unlike many countries in Europe. North
America market is anticipated to dominate the market over the
forecast period owing to the higher concentration of cake flour
producing companies coupled with increased visibility of the product
across major retail channels.
Some
of the major players operating in cake flour market include King
Arthur Flour Company, Inc., Reily Foods Company, J.M. Smucker
Company, SPAR, Bob’s Red Mill Natural Foods., Greenwillow Grains,
Bokomo Botswana, Dr. Oetker, Grain Brain Inc., SASKO, Reily Foods
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