Bakery Premixes Market Size, Share & Industry Analysis, By Type (Complete Mix, Dough base mix, Dough Concentrates), By Application (Bread products, Bakery Products) And Regional Forecast, 2024-2032

Bakery premixes are ready-to-use solutions consisting of base flour such as wheat and other technological ingredients that help to improve the mixture quality. The use of premixes for baking food products helps to reduce the number of raw materials and time required for making the finished product. 

Bakery premixes are classified into three types, namely complete mix, dough concentrate, and dough base. Each of these types has their advantages and help to improve the flavor and texture of the products. Complete mix is a dry powder mix that is a cost-effective solution for an industrial bakery. The only ingredient required to use the product effectively is water and hence can be used by staff who are less skilled. Complex mixes also help to improve the consistency of the baked products. For partial mixes, apart from water, other ingredients such as eggs and oil are added to the mixture and can be used to improve the texture. As fresh ingredients are added to the mix, the quality of the finished product is also good. The dough concentrates are dough conditioners, surfactants, dehydrated eggs, and other products except for the yeast. They provide similar consistency and convenience as the complete mixes.

Several advantages are associated with the use of these premixes. They are a cost-effective solution that enables bakers with the limited skill to make food products easily. As the products are already premixed, they can be prepared with ease in a short period. Additionally, as fresh base flour is added to the products, the product has a good quality. 

The texture of the cakes produced using complete mixes is much coarser than the traditional mix. Formulations of products that include partial cake mixes can be complicated for the food technologist. Care needs to be taken to determine the correct formulation to ensure that the fresh products and the dry powder develop a uniform mixture. Additionally, dough concentrates are not marketed to the consumers as they are ideal for use in industrial baking.  

Key Players Covered:

The key players of the global soluble bakery premixes market are Oy Karl Fazer AB (Finland), Archer Daniels Midland Company (US), Puratos (Belgium), Corbion (Netherlands), Bakels Group (Switzerland). Other key players include Nestle (Switzerland), Cargill (US), Nisshin Seifun Group Inc. (Japan), KCG Corporation, Swiss Bake Ingredients Pvt. Ltd. (Switzerland), Lesaffre (France), GK Ingredients (Malaysia), Premia Food Additives Pvt. Ltd. (India), Winner Group (Thailand), Midas Foods (US), Synova (Thailand).

With the changes in the customer preferences for food products, companies are also innovating and developing new premix formulations to suit the growing demand. But in the previous year, as the COVID-19 pandemic hit worldwide, the subsequent economic lockdown caused a shortage in the supply of raw materials. Thus, the pandemic outbreak followed by lockdown affected the launch of new products in the market and saw a decline of around 19%.

As new health trends such as the keto diet are gaining popularity, companies are thus launching keto-baked premixes targeted for the specific market. For instance,    The King Arthur Baking Company, a US-based company, launched a keto bakery premix named keto wheat flour blend that serves only 4g of net carbs per serving. Similarly, other companies such as    Miss Jones Baking Company, a California-based company, also launched organic keto chocolate cake mix for the market. Other premix concepts such as "mug cake" also gained popularity in recent years.

Regional Analysis:

There is an increasing demand among the younger population for bakery products, especially in the Asia Pacific. This rise in demand for bakery products boosts the growth of bakery premixes in the region. As more customers adopt Western food items such as cakes, loaves of bread, and other bakery products, the demand for bakery premixes is gaining more popularity. Companies are launching various versions of cake products such as eggless cakes and flavors such as chocolate, banana, and others to suit the growing demand in the region. Additionally, the recent surge in do-it-yourself cooking among younger populations also boosts the market's growth.

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Segmentation

Key Industry Developments

• In August 2021, BAKO Group a UK  based company launched vitamin D premix that is used for making breads, roll and other bakery goods. This product is targeted for consumers who prefer products that help to boost their immune system.


• In 2021, Holista CollTech Limited, an Australia based company and Costanzo’s Bakery, Inc. , a US based company signed an agreement to manufacture Glycaemic Index (GI) clean label white bread using Holista’s GI LiteTM technology.