Innovative Bakery Resources
Innovative Bakery Resources brings a new level of specialization to its bread products through unique capabilities for using high levels of inclusions, swirls, toppings, fillings, enrobing and more.
For the complete story on Bakery on Main, see “Innovative Bakery Resources sets a new gold standard for specialty breads.”
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Innovative Bakery Resources, Tualatin, OR, has built a high degree of specialization into its products, raising the bar for baked goods like breads that feature high levels of inclusions, swirls, toppings, fillings and enrobing. These are breads that draw second glances and build names for themselves across the industry.
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Innovative Bakery Resources General Manager Scott Dillingham (pictured on the left) notes that increasing shopper interest in healthy eating helps drive business. “Consumer demand for local, sustainable, pure and more—or as Ardent Mills calls it, ‘enlightened eating’—is here to stay. At IBR, we see this in the breads we make every day.” He notes that white whole-wheat flours allow IBR to bring more nutrition to products without changing the taste, texture or appearance.
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Scott Dillingham notes that sprouted grains is a big consumer trend now. Innovative Bakery Resources uses its Ardent Mills sprouted grains in a variety of products.
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Business Development Leader Ken Ruud notes that Innovative Bakery Resources works with many well-known innovators in bakery today. “We partner with a wide range of manufacturers, traditional, club and mass retailers, as well as foodservice operators. The latter is an area in which we believe there is opportunity for accelerated growth. As foodservice operators look for ways to stand out, one of the most-impactful and cost-effective ways to do so is through your bread offerings.”
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The Innovative Bakery Resources bread process often is not highly automated. Customization is the key to the success of its specialty breads, so lines are modular, with interchangeable equipment brought in as dictated by the requirements of bakery formulas. Many of IBR’s products are custom, high-touch specialty breads that don’t fit within a high-speed production model.
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The flexibility of the Innovative Bakery Resources model lets customers experiment with products before investing in a full production run. “We thrive on partnership,” says Scott Dillingham. “We offer our customers the opportunity to use us as a pilot-plant to trial breads before they launch at a larger scale.”
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The Innkeeper’s brand includes a variety of specialty breads, including types like Apple Strudel.
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Another Innovative Bakery Resources brand is Oregon Trail. This Raisin Cinnamon bread made with vanilla includes on-bag messaging like “Decadently Delicious” and “Low Fat.”
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Innovative Bakery Resources highlights its capabilities for applying topical ingredients, as seen in this Sunflower Crunch bread. This product also offers 10 percent of the DV for vitamin D per slice.
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Innovative Bakery Resources maintains an unwillingness to accept the status quo. “Our employees embrace change and challenge the status quo every day,” says Scott Dillingham. “To be successful, we need to continually look for new ways to add value for our customers. This requires us to have increased changeovers and running multiple trials.” Ken Ruud notes that the bakery thrives on making its customers’ ideas a reality. “If you’ve ever had what you thought to be a great idea and had someone else tell you that ‘it can’t be done,’ you’ve likely felt frustration in having the air let out of your creative sail,” he says. “Removing obstacles and bringing inventive bread ideas to life are what we are most passionate about. IBR exists to drive innovation to the baking industry, whether the ideas came from us or our customer.”