Tourism Season Has Started, Demand for Frozen Flour Products Has Increased

With the start of the tourism season, the increase in demand for frozen flour products by hotels, restaurants and cafes (HORECA) is remarkable. Frozen flour products, which shorten preparation processes, ensure food safety and contribute to the economy as well as the costs of businesses with their portions that prevent waste, are among the first choices of the HORECA sector in the summer months when operational load increases.

Ilgın Hasırcıoğlu, General Manager of Frozen Bakery Products, one of the leading companies in the sector, also commented on the issue , noting that the frozen product sector reduces costs and increases quality for businesses through portion control and practicality, and provides many advantages to customers with its standards. Hasırcıoğlu continued: “During the tourism season, especially in the summer months, the increase in demand in hotels, restaurants, and cafes positively affects the interest in frozen bakery products. During this period, the safe and timely delivery of frozen food products to the customer becomes of great importance. As DFU, through the g2m company, we deliver our products daily to 6 points in the out-of-home consumption and retail channels, primarily restaurants, hotels, and coffee chains. During the summer period, in order to meet the increased demand in coastal regions, we increase the number of our distribution vehicles and our storage capacity, and deliver our products to our customers safely and on time via the cold chain.”

Croissants are the Favorite of Hotels, Bread Types of Restaurants and Cafes 

Pointing out that as DFU, we offer a wide range of products to businesses in the HORECA sector with an average production capacity of 22 thousand tons per year and over 6 products in 200 categories, Ilgın Hasırcıoğlu continued his words as follows: “Hotels in particular show great interest in frozen croissants and buns, which are the favorites of open buffet breakfasts and tea times. Our portion-controlled bread varieties, which can be baked before consumption and served hot to consumers, are preferred by restaurants and cafes as much as hotels.”

We aim to maintain our sustainable success in the sector with the innovative products we developed before the summer season. Among the new products we introduced to the market this season, 120-gram large croissants, olive-thyme and rye baguettes and Danish bun varieties started to be at the top of the demands of businesses. Our top priority is to deliver the frozen flour products needed by our customers in the out-of-home consumption channel such as hotels, restaurants and cafes on time without compromising on quality and taste. We will continue to provide businesses with practicality, taste and cost advantage by bringing “DFU's dough mastery” to the kitchens of the HORECA sector with our renewed portfolio in the new season.”

Source: HORECA TREND and Frozen Baking