STORY: Zeelandia helps bakers gear up for Easter

With Easter weekend approaching, bakers are preparing for increased sales of popular seasonal items including hot cross buns, fruit breads and Danish pastries.

Last year, a survey commissioned by the world’s largest surplus food app Too Good To Go uncovered that the average British person will buy 4.5 hot cross buns over the Easter weekend, but also that an estimated 10.5m hot cross buns would go to waste.

To help bakers create hot cross buns and morning goods while reducing the waste they produce, Zeelandia UK has created a video using its Sweet Dough Concentrate.

“Our premium Sweet Dough Concentrate blend has a high yield and excellent process tolerance, which can keep hot cross buns and other morning good fresher with improved shelf life, leading to less wastage for craft bakers," explains Adam Davies, test baker at Zeelandia UK. 

“Equally, consumers should think responsibly about how many delicious buns they will consume over the period – it is the smell that always gets me!” 

In the video tutorial, Adam talks through the process of mixing ingredients well to get a well-developed dough, resting, proofing and baking before adding a final glaze to make the perfect hot cross bun.

Zeelandia’s Sweet Dough Concentrate mixes start in volumes of 16kg can be purchased both directly and through key wholesalers.

View the video on YouTube here!

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