The North America Bread Maker Market would witness market growth of 6.3% CAGR during the forecast period (2022-2028).
The majority of bread machine recipes are written for 1.5 lb/700 g units, which are the most prevalent in the market; however, 2 lb/900 g units are not uncommon either. Bread machine recipes are frequently slightly smaller than standard bread recipes, and they are occasionally standardized based on the potential of the machine's pan. There are premeasured bread mixes available that are made expressly for breadmakers and comprise ingredients like flour and yeast in addition to flavorings and occasionally dough conditioners.
Typically, only water needs to be added. Any recipe that calls for a significant inclusion of a non-wheat grain, such as rye or corn, that lacks gluten, as well as any dough with particularly high volumes of liquid, would likely prove challenging at best in a bread machine (such as ciabatta). Because homemade bread lacks preservatives, it typically goes bad sooner than bread from a commercial bakery. However, if the starting is quick enough to rise, it is conceivable (albeit slightly more challenging) to employ a natural leaven or pre-ferment in breadmaker dough recipes.
Pre-ferments offer some of the same advantages as a sourdough culture with the higher predictability of domesticated baker's yeast. Sourdough includes a symbiotic culture of yeast and lactobacteria; the yeast contributes some flavor as well as carbon dioxide to provide lift. Meanwhile, lactic acid developed by sourdough's lactobacteria immensely preserves bread, as well as affects its flavor. A timer is frequently included in breadmakers to regulate the start of the bread-making process. This enables them to be filled, for instance, in the evening but start baking only in the early morning, resulting in a freshly cooked loaf for breakfast. They can also be configured to only produce dough, for use in, say, making pizza.
As a result of the improving economy, North America now holds a disproportionately large market for bread makers. Demand in the market is being driven higher by factors, such as the growing urban population and the increasing prevalence of autonomous home appliances. The demand for the product is increasing as a result of growing expenditures made in the bread business, particularly during the pandemic period. In addition, there is a strong possibility that the demand on the market will be pushed higher by the rising popularity of making different kinds of bread at home.
The US market dominated the North America Bread Maker Market by Country in 2021; thereby, achieving a market value of $180.7 million by 2028. The Canada market is experiencing a CAGR of 8.3% during (2022 - 2028). Additionally, The Mexico market would exhibit a CAGR of 8% during (2022 - 2028).
Based on Product Type, the market is segmented into Horizontal Loaf and Vertical Loaf. Based on Application, the market is segmented into Household and Food Service. Based on Distribution Channel, the market is segmented into Supermarkets/Hypermarkets, Specialty Stores, E-commerce, and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
Free Valuable Insights: The Global Bread Maker Market is Predict to reach $729.3 Million by 2028, at a CAGR of 7.6%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Panasonic Corporation, Samsung Electronics Co., Ltd. (Samsung Group), Sony Corporation, Spectrum Brands Holdings, Inc., Newell Brands, Inc., Koninklijke Philips N.V., Breville Group Limited, Cuisinart Corporation (Conair Corporation), Sana Products Ltd. and Siroca, Inc.
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