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5 misconceptions about industrial baking

5 misconceptions about industrial baking

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Industrial baking has long been associated with certain misconceptions: standardized products, inferior taste, inconsistent quality, etc. However, the sector has evolved considerably in recent years.

Today, standards for quality, food safety, and product consistency are particularly high. At NOVEPAN, this evolution is part of our daily routine: understanding real-world uses, anticipating market expectations, and offering products that are reliable over time.

So let's take a few minutes to separate fact from fiction. No technical jargon, and we promise, no need to get out your calculator or baking certificate! 😉

 

InnovationMisconception #1: Industrial baking = poor quality

This is probably the most widespread misconception. However, today, quality is an essential foundation.

The selection of raw materials, regular quality controls, and regulatory requirements strongly structure production. The objective is clear: to guarantee safe, stable, and consistent products.

At NOVEPAN, this requirement translates into ongoing work on product reliability: the same texture, the same consistency, and the same visual and taste quality from one production run to the next. Because ultimately, quality isn't just about being good once, it's about being good every time. 😋

 

Misconception #2: Industrial bread tastes worse.Juste du 1er coup

Taste remains at the heart of product development in modern industrial baking.

Work focuses in particular on:

  • Softness
  • Texture
  • Balance of flavors
  • Structure according to end use

At NOVEPAN, product development is heavily based on actual usage: how the product is handled, stored, reused, and consumed.

 

Misconception #3: All industrial products are the same.

This is often seen as a flaw. But in many cases, it is also a real advantage.

Consistency allows for:

  • Simpler implementation
  • Fewer losses
  • Consistent quality
  • A stable experience for the consumer

At NOVEPAN, consistency is a key objective: ensuring that the product performs in the same way, day after day, production after production.

In fast-paced environments, having a reliable and predictable product is a real comfort. Fewer surprises, more peace of mind, more control.

And rest assured: consistency does not mean boredom. Innovation continues in formats, recipes, textures, and uses.

 

Esprit d'équipe

Misconception #4: Industrial = no expertise

Industrial baking relies on very real professional expertise.

This includes:

  • Product expertise
  • Quality control and food safety
  • In-depth knowledge of market practices
  • Product development and innovation

At NOVEPAN, these skills are expressed in a simple approach: combining technical expertise with a practical understanding of needs in the field.

Large-scale production does not replace expertise. It structures, frames, and secures it.

 

Misconception #5: Industrial products cannot be premiumSavoir-faire

The concept of premium has evolved considerably. Today, it is based on:

  • Sensory quality
  • Product consistency
  • Durability
  • Visual consistency
  • Ease of use

At NOVEPAN, this premium approach involves striking a balance between product quality, consistency, and adaptation to actual market uses.

 

Industrial baking today: high standards, consistency, and adaptation

Modern industrial baking is based on high standards of quality, safety, and product consistency.

Ultimately, beyond preconceived notions, the goal remains simple: to offer reliable, delicious, and consistent products!