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Bread Mixes
Wixon bread mix production and sales have increased ten-fold since Wixon's first label, E.Z. Baker, was introduced in 1991 in five flavors. "This year, Wixon will offer five bread mix brand names in 11 varieties - with 10 new varieties being introduced, plus our sweet dough mixes and the quick breads," noted Jeff Gelhaar, Wixon's vice president of corporate development. "Another thing which makes Wixon unique is our separate line of dough enhancers that we developed along with Red Star®. Some of the conditioners are used in our mixes, but all five can be purchased separately," he said. "These products represent the 'secret ingredients' that commercial bakers have known about for years. Now, for the first time, components such as gluten, baking enzymes, natural flavor enhancers and yeast stabilizers are available to serious home bakers for exceptional results. "Between the variety of mixes, the dough enhancers, Wixon's substantial line of flavor systems and ingredients, and our product development services, we are a complete baking/cooking service center." Machine Upgrades Fuel Demand Industry insiders predict consumers' attraction to bread machines will continue unabated. Data collected by Homeworld, sponsor of the giant annual housewares show at Chicago's McCormick Place, indicate triple sales growth since 1993. Some 1.6 million appliances were sold then, escalating to 3.1 million in 1995, and to 3.8 million last year. The majority of units sold in the $95 to $100 price range in both department and discount stores. Of these, over 90% were bread makers only. Homeworld estimates that introducing new lines of top quality, large-capacity units with additional uses, ie; toaster/oven/broiler combinations, along with enhanced automated programming to eliminate interim steps, will move buyers of first-generation bread machines into purchasing the more upscale models. Also spurring growth, insiders note, is the two-year-old Bread Machine Industry Association which will refine its web site to feature consumer information on buying bread machines, as well as develop retail sales support services and possibly a certification program for the machines and related products. Flavorful Trio Joins America's Classic Bread Mixes Wixon has added three varieties to its popular America's Classic brand of bread mixes for automatic bread machines. Its three distinct brand lines have made Wixon one of the nation's largest producers of bread mixes. New to the America's Classic label are Cinnamon Raisin, Gourmet Country Rye, and English Muffin. The other America's Classic flavors are Gourmet Honey Wheat, Gourmet Country White, and San Francisco Style Sourdough. Wixon produces America's Classic especially for Wal-Mart stores nationwide. All Wixon bread mixes contain natural, wholesome ingredients such as heart-healthy and cholesterol-free canola oil made from flax seed. The products have an 18-month shelf life and each mix comes with a sheet offering handy baking tips and options for adding other ingredients such as nuts and herbs. Yeast is included in a laminated foil nitrogen-flushed pouch. Custom packaging at Wixon's own production plant guarantees freshness and product purity. For further information on America's Classic Bread Mixes or any other Wixon products, contact the Wixon Fontarome Sales Department at 414-769-3000; fax number is 414-769-3024. Quick Bread Mixes Capture Market's Attention
Varying between 14 and 15.6 ounces, each mix contains enriched flour, dehydrated fruit, and natural flavors. The mixes are packaged under Wixon's Homestyle Classics label and include complete instructions, plus ingredient and nutritional information. For further details on these and other Wixon bread mixes, contact Jeff Gelhaar, vice president of corporate development, at 414-769-3000, or fax requests to 414-769-3024. Hearty Sourdough Flavors Bread Products
The increasing popularity of Wixon bread mixes has led to a variety of uses by creative home bakers. The addition of readily available ingredients can transform a classic loaf into the baker's "signature" presentation - a hit at any meal. An example of such a transformation is Onion Focaccia, a specialty bread which complements pasta-based meals, or is popular as an appetizer. Onion Focaccia
automatic bread machines 1 Cup water (80°-warm, not hot) 3 Tablespoons olive oil 1 1/4 Cup shredded mozzarella cheese (6 oz) 3 Tablespoons grated Parmesan cheese 4 Tablespoons butter or margarine 2 large onions, sliced 3 medium cloves of garlic, minced Add water, bread mix, and contents of yeast package enclosed with the bread mix to pan of bread machine. Select Dough or Manual cycle and Start. In large skillet over medium heat, cook onions and garlic in the butter until onions are soft and golden brown throughout. Set aside to cool until dough is ready. Remove finished dough from the machine and divide into two balls. Pat each ball out on a lightly greased cookie sheet to form a circle about 12" in diameter. Cover and let rise in a warm location about 30 minutes, or until doubled in size. Preheat over to 400°F. Remove cover from dough circles and make deep impressions with fingers at 1" intervals. Spread onion and garlic mixture evenly over each circle and top with the mozzarella and Parmesan cheese. Bake 15 to 20 minutes until edges are golden brown. Cut into squares and serve warm or at room temperature. Makes about 12 appetizer servings.
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Wixon's flavorful trio of convenient quick bread mixes was developed and perfected in late 1997. The easy and delicious addition to Wixon's line of bread mixes for automatic bread machines is available as a variety four-pack. The unit consists of one banana, one cranberry/orange, and two apple/cinnamon mixes boxed individually. Enhanced with the specially-formulated baking powder for quick breads that was developed jointly by Wixon and Red StarŪ, the mixes can be prepared in a bread machine, an electric mixer, or by hand.
The richness of California Gold rush sourdough can now enliven baked products ranging from breads and rolls to snack pretzels.
