bake - July 2018 - 52

breads

and essential minerals to appeal to today's growing market of

depending on a customer's application needs. The form of the

health-conscious consumers.

grain (whole, flour, grits, flakes, etc.) is important in glutencontaining and gluten-free products.

Milled sorghum products also have benefits when used in
baking. These products can be whole-grain flour or flour with

ADM's product advisors are well-equipped to solve technical

the bran removed. Sorghum flour can be used as a portion

challenges by taking a holistic approach to product develop-

of an ancient grain blend in breads and is also well suited for

ment. Our teams understand the purpose that each ingredient

formulating gluten-free crackers and snacks. It's also an excel-

serves in the application and can dial into the best solution or

lent option for replacing corn in extruded snacks and cereals

combination of solutions to deliver the desired taste, nutrition,

- adding whole grains, non-GMO and grain variety. ADM's

labeling and cost.

Harvest Pearl® sorghum flour, which is milled in a sorghumdedicated and gluten-free certified facility, is an excellent

What are some of the key benefits of using sorghum flour as a

option for replacing wheat.

replacement in certain breads and pastries?

Teff and sorghum are gluten-free, so there is growing interest

Sorghum can be used in a variety of ways to create unique

in these grains for gluten-free applications. What are some

bread and pastry products. The variety of colors of sorghum

important troubleshooting ideas and/or techniques to consider

can translate to differences in flavor and appearance. For

when developing gluten-free formulas for new products?

example, ADM has specifically selected varieties which are
greater flexibility when creating the desired products. ADM's

benefits of each grain to build an optimized grain blend. Water

Harvest Pearl® sorghum flour, on the other hand, is an excellent

binding characteristics, color, flavor, and inherent texture can

option for replacing wheat.

be used to your advantage to achieve desirable final product
attributes. When starting formulations, consider your ability

Any other thoughts or ideas for new product applications

to balance the flavor profile by selecting the right grains -

using these grains?

whether you are going for hearty and earthy, or neutral and
mainstream.

According to Mark Floerke, Scientist III - Snacks, Bakery &
Confections for ADM Research, these grains can be used in

Sorghum is good for adding a neutral base and can be comple-

almost any baked good to create visual interest, differentiation

mented with other ancient grains. Teff has a strong, pleasant

and unique flavors, and also to add real and perceived nutri-

flavor, and a dark color - which can be used in different ways

tional value.

52 < JUL 2018 | bakemag.com

RAPTORCAPTOR - STOCK.ADOBE.COM

very white in appearance and neutral in flavor. That allows for
When formulating new products, it is worthwhile to utilize the


http://STOCK.ADOBE.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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