Peter Bienefelt is a famous Dutch baker with the highest degree of baker and twice a European champion in his field. In 2016, the chef decided to share his knowledge with others by setting up a bakery consulting firm. Last week, he visited Lithuania, where he improved the processes and shared his knowledge together with the production experts of the frozen bread, snack and frozen products company “Mantinga”. P. Bienefelt also agreed to share the main differences between pastry lovers in Lithuania and the Netherlands.

The fifth generation baker first shared what trends are currently prevailing in the bakery market. According to him, the salt content in the products is minimized. As a result, the bread may lose some of its flavor and texture. However, those decisions are made because of the growing need and requirements to make products healthier. Bread also increases in fiber, it becomes more and more natural. Not only the composition but also the history of the product is important to buyers. This is how new products should be developed: it is necessary to have something to tell customers and then they will not be afraid to pay the price for a quality product.

“After visiting Lithuania, I saw several differences between Lithuanian and Dutch interests. In the Netherlands, bread is fluffy and soft, while in Lithuania, it has more texture. In addition, rye is used much more in Lithuania and wheat in the Netherlands. And, of course, the price difference: Lithuanians can buy high-quality bread products at a relatively low price,” says P. Bienefelt.

Another trend noticed by the master-baker is the increased focus on sustainability and not wasting food.

“I opened my bakery half a year ago. And in it, I try to produce as many products as possible to order. This reduces food waste. This issue is very important in our entire industry, and almost everyone is moving in that direction.”

After a week’s visit to Marijampolė, “Mantinga” factories, the master shared the peculiarities of bread production with the company’s technologists. During the visit, various types of bread were made, enriched with seeds, grains, natural yeast and without added sugars. The products created during the visit are expected to reach store shelves soon.

Darius Anelauskas, Chief Technologist of “Mantinga”, shares that such visits are beneficial for everyone involved. After the production process, presentations take place, in which not only technologists but also colleagues from marketing and other departments participate.

“Such visits are a common practice in our company. We get new ideas, improve products, deepen our knowledge. In addition, when we have certain questions and problems, we discuss ideas with foreign technologists. This cooperation takes place not only during the visit, but also before and after it,” D. Anelauskas shares.

“I have a very positive view of “Mantinga”. It is a company with an incredibly wide range in different categories. The products are also produced in very different ways. After visiting all the factories, I saw a clear structure, motivated people. There is still a lot of potential here,” says Bienefelt.

P. Bienefelt has been sharing his experience since 2016. During that time, he has not only visited companies in the Netherlands or neighboring countries, but also advised bakers in China and the United States.

According to him, the main thing he is proud of in his work is creating a completely new, different product. And updating an existing one, giving it a different taste, makes the consumer think about what they are currently eating.