Bakery Mixes

Case study

	Client	Regional Artisan Baker
	Application	Loaf Cakes, Fairy Cakes/Muffins, Traybakes, Sheet Lines
	Objective	Cost saving;
	Result	17% batter cost saving

The client was previously using a standard high-end crème cake mix for producing various lines. Alleggra was introduced to the client as a cost saving proposition based on matching the functionality of the incumbent product.

One of our technical services team baked off the mix with the client and, with a minor change to the baking profile, the client liked the product in terms of flavour, crumb structure and height.

The commercial case was worked out on a prime batter cost/kg basis (ie. before inclusions) comparing the client’s bought-in ingredients and recipe using the incumbent product (which included the need to add liquid egg) and Alleggra’s batter cost. The saving worked out at £0.26/kg of batter, equivalent to 17% of total ingredient costs.

This product is now on shelf.