bake - June 2016 - 38

Functional Flours
Ways to make ﬂour more functional are ﬂourishing. Flour

improved water absorption. Bakers won't need dough condi-

blends in 2016 are being sourced from amaranth to almonds,

tioners or malt because Keimkraft accelerates the fermenta-

coffee pulp to pulses. Incorporating a certain percentage

tion process. The applications are for bread, pasta, cereal and

of various functional ﬂours with traditional wheat ﬂour may

muesli and also pastries, cakes and baked snacks.

boost the levels of protein and other nutrients in ﬁnished
products. Blends of different gluten-free ﬂour blends also may
add to the sensory appeal and nutritional beneﬁts of glutenfree items. Innovation shows no sign of slowing.
The histories of ancient grains, many gluten-free, date back
centuries. The Aztecs in Mexico ate amaranth. Incas in South
America grew quinoa. Teff long has been a staple in Ethiopia.
Ancient grains played a prominent role for several bakery

"All ancient grains are
considered whole grains and
thus deliver the benefits of
whole grain nutrition."
Don Trouba, director of marketing for Ardent Mills

suppliers exhibiting at the recent Atlantic Bakery Expo in
Atlantic City, New Jersey. CSM Bakery Solutions touted a
top-selling bread base that contains two true ancient grains:

Switzerland's largest supermarket chain Migros uses

einkorn and emmer, which are ancestors of today's wheat.

Keimkraft in its organic product line with successful results,

Abel & Schafer introduced new KOMPLET Chia Bread Base

and McDonald's Switzerland uses Keimkraft in buns for

to make breads and rolls with chia seeds. A good source of

Chicken Junior Happy Meals. The sprouted ﬂour has been

omega-3 fatty acids, chia seeds have a slightly nutty ﬂavor

available commercially in Switzerland for a few years and is

and provide a high degree of saturation.

now available to the US market for the ﬁrst time. It is certiﬁed European organic and non-GMO. The nine sprouts in

Organic Keimkraft Flour Blend, introduced to the US market

Keimkraft are wheat, corn, millet, spelt, ﬂaxseed, alfalfa, pink

last year by A. Oliveri & Sons, the US distributor of Keimkraft,

clover, peas and lentils.

is another new product on the market. Adding 10 percent
Keimkraft to white bread formulations can increase the

The demand for ancient grains goes hand in hand with

nutrient levels of your breads to nearly the same levels of

increasing interest in whole grain breads. According to the

whole grain breads, according to the company. Further, baked

Whole Grains Council, 64 percent of Americans have increased

goods made with Keimkraft retain freshness longer because of

whole grain consumption "some" or "a lot" in the past ﬁve

38 < JUN 2016 | bakemag.com

http://www.bakemag.com

bake - June 2016

Table of Contents for the Digital Edition of bake - June 2016

bake - June 2016
Editor's Note - The Wholesale Issue: A super opportunity
Table of Contents
News Bites - Ardent Mills Showcases Pizza
Baxter Awards Grant
Cake Boards for Culinary Students
Solutions to Reduce Saturated Fats
Personality - Alison Pray
Management - The Age of Overregulation
Labor Front - Filling the Skills Gap
Ingredients - There’s An Almond for That
Equipment - The Right Mixer for the Job
6 steps to glory
Selling to supermarkets
Back to school
Functional Flours
Italian Pastries
Boutique Bakeries
Cafe - From Light to Decadent
Better-For-You Beverages
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - June 2016
INTRODUCCIÓN - Pasos para el éxito
INTRODUCTORY LETTER - Steps to Success
PASTELES Y DECORACIONES - La diversificación de sus productos
PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
Acentuando con Sabores y Colores
Preferencias Regionales
La Conexión con la Salud
PERFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
BREAD AND BAKING - Whole grains: the next big thing
Accenting with Flavors and Colors
Regional Preferences
The Health Connection
PROFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2016 - bake - June 2016
bake - June 2016 - 2
bake - June 2016 - Editor's Note - The Wholesale Issue: A super opportunity
bake - June 2016 - 4
bake - June 2016 - Table of Contents
bake - June 2016 - Solutions to Reduce Saturated Fats
bake - June 2016 - 7
bake - June 2016 - Personality - Alison Pray
bake - June 2016 - 9
bake - June 2016 - Management - The Age of Overregulation
bake - June 2016 - 11
bake - June 2016 - Labor Front - Filling the Skills Gap
bake - June 2016 - 13
bake - June 2016 - Ingredients - There’s An Almond for That
bake - June 2016 - 15
bake - June 2016 - Equipment - The Right Mixer for the Job
bake - June 2016 - 17
bake - June 2016 - 6 steps to glory
bake - June 2016 - 19
bake - June 2016 - 20
bake - June 2016 - 21
bake - June 2016 - 22
bake - June 2016 - 23
bake - June 2016 - 24
bake - June 2016 - 25
bake - June 2016 - 26
bake - June 2016 - 27
bake - June 2016 - Selling to supermarkets
bake - June 2016 - 29
bake - June 2016 - 30
bake - June 2016 - 31
bake - June 2016 - 32
bake - June 2016 - 33
bake - June 2016 - Back to school
bake - June 2016 - 35
bake - June 2016 - 36
bake - June 2016 - 37
bake - June 2016 - Functional Flours
bake - June 2016 - 39
bake - June 2016 - 40
bake - June 2016 - 41
bake - June 2016 - Italian Pastries
bake - June 2016 - 43
bake - June 2016 - Boutique Bakeries
bake - June 2016 - 45
bake - June 2016 - Cafe - From Light to Decadent
bake - June 2016 - 47
bake - June 2016 - Better-For-You Beverages
bake - June 2016 - Products
bake - June 2016 - Product Showcase
bake - June 2016 - 51
bake - June 2016 - Classifieds
bake - June 2016 - 53
bake - June 2016 - 54
bake - June 2016 - 55
bake - June 2016 - 56
bake - June 2016 - Ad Index
bake - June 2016 - Online - BakeMag.com
bake - June 2016 - 59
bake - June 2016 - 60
bake - June 2016 - 61
bake - June 2016 - 62
bake - June 2016 - Bakemark's Panaderia - June 2016
bake - June 2016 - PAN2
bake - June 2016 - INTRODUCCIÓN - Pasos para el éxito
bake - June 2016 - INTRODUCTORY LETTER - Steps to Success
bake - June 2016 - PAN5
bake - June 2016 - PASTELES Y DECORACIONES - La diversificación de sus productos
bake - June 2016 - PAN7
bake - June 2016 - PAN8
bake - June 2016 - PAN9
bake - June 2016 - PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
bake - June 2016 - PAN11
bake - June 2016 - PAN12
bake - June 2016 - PAN13
bake - June 2016 - PAN14
bake - June 2016 - PAN15
bake - June 2016 - Acentuando con Sabores y Colores
bake - June 2016 - PAN17
bake - June 2016 - PAN18
bake - June 2016 - PAN19
bake - June 2016 - Preferencias Regionales
bake - June 2016 - PAN21
bake - June 2016 - La Conexión con la Salud
bake - June 2016 - PAN23
bake - June 2016 - PAN24
bake - June 2016 - PAN25
bake - June 2016 - PERFILES - Pastelería Azteca
bake - June 2016 - PAN27
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN29
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN31
bake - June 2016 - RECETAS DESTACADAS
bake - June 2016 - PRODUCTOS DESTACADOS
bake - June 2016 - CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
bake - June 2016 - PAN35
bake - June 2016 - BREAD AND BAKING - Whole grains: the next big thing
bake - June 2016 - PAN37
bake - June 2016 - Accenting with Flavors and Colors
bake - June 2016 - PAN39
bake - June 2016 - Regional Preferences
bake - June 2016 - PAN41
bake - June 2016 - The Health Connection
bake - June 2016 - PAN43
bake - June 2016 - PROFILES - Pastelería Azteca
bake - June 2016 - PAN45
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN47
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN49
bake - June 2016 - FEATURED RECIPES
bake - June 2016 - FEATURED PRODUCTS
bake - June 2016 - PAN52
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