bake - July 2018 - 50

breads

Ancient Grains
Ancient grains continue to gain strong headway in the retail

consumers desire in creative platforms with great taste and a

marketplace, as consumers seek out unique flavors of breads.

feel-good benefit. ADM offers a wide range of on-trend ancient

To learn more, bake reached out to Tess Brensing, food scientist

grains in a variety of formats to meet a variety of baking needs.

and technical product manager at Archer Daniels Midland.
Let's look specifically at each grain. What are the benefits for
Ancient grains are gaining significant traction in the artisan

retail bakeries of using teff, farro and sorghum?

bread baking sector, as retail bread bakers seek to create
unique flavor profiles. In general, what are some of the key

Teff is a tiny, dark brown grain with a strong earthy and nutty

benefits of incorporating teff, farro and sorghum into whole

flavor. Its flavor is less noticeable as a whole grain, but it can be

grain or multigrain formulas for breads and pastries?

a pleasant addition of flavor in flour form. Teff can also be used
in gluten-free applications.

Teff, farro, and sorghum offer unique flavors, colors, and
textures which can help differentiate breads and pastries. Teff

Farro's flavor profile is more reminiscent of barley or oat. In

is a very small grain which can be used as a whole grain or as a

its whole-grain form, it can be used for risottos, snacks, and

flour with a dark tan color. Farro is ancestrally similar to wheat;

crackers. It's also a good option for incorporating into bread.

it can be used for an ingredient call-out and add a textural
Variety and sourcing greatly impact sorghum ingredient attri-

to-incorporate ancient grain that is more neutral in appearance

butes. The variety of colors of sorghum translate to differences

and offers an earthy flavor. Teff and sorghum are also gluten-

in flavor and appearance. ADM has specifically selected vari-

free, so they are great to use when creating foods without

eties which are very white in appearance and neutral in flavor.

using wheat flour. With the use of these grains, developers can

This neutral taste makes it easier to incorporate whole grains

appeal to health-conscious consumers looking for purposeful,

into a wider variety of products to meet whole-grain and multi-

closer-to-nature ingredients that can help deliver nutrition

grain demands. And it's packed with protein, fiber, antioxidants

201122 - STOCK.ADOBE.COM

component when used as a whole grain. Sorghum is an easy-

50 < JUL 2018 | bakemag.com


http://www.bakemag.com

bake - July 2018

Table of Contents for the Digital Edition of bake - July 2018

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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