bake - January 2019 - 9

technical corner

Specialty
GRAINS & FLOURS
The market is hot for specialty grains and flours. For one, Bay

Ardent Mills features The Annex by Ardent Mills, a team of ex-

State Milling Company has partnered with renowned chef, mas-

perts dedicated to bringing a broad portfolio of plant and spe-

ter baker and educator Ciril Hitz to put its HealthSense High

cialty grain innovations to the industry, including ancient and

Fiber Wheat Flour through the paces of artisan baking. Health-

heirloom grains, pulses, barley and organic products available

Sense flour is an innovative wheat flour that delivers more

in unique formats such as crisps and Individually Quick Frozen

than 10 times the amount of dietary fiber found in traditional

grains, perfectly cooked and ready for culinary inspiration. With

wheat flour, through naturally occurring resistant starch found

farmer relationships, custom growing and identity-preserved

in the wheat endosperm. This type of fiber is different than

programs, The Annex is dedicated to bringing tomorrow's spe-

bran; it functions and tastes like white flour, and the resistant

cialty grains and plant-based ingredients, today.

starch fiber helps keep blood sugar levels steady and your gut
microbiome healthy. To learn more, visit www.youtube.com/

In the Pacific Northwest, Cairnspring Mills is banking on high

watch?v=Ud1Hj2p-CFk.

demand for specialty flours that are 100% traceable and made
from identity-preserved wheats. Opened in 2017, Cairnspring

Bay State Milling recently announced the relocation of its

Mills in Burlington, Washington, specializes in European-style

Woodland, California, specialty grain milling facility. The move

specialty bread flours that contain more wheat bran and germ

to a new site in Woodland provides for a significant increase

for deeper flavor, says Kevin Morse, chief executive officer.

in space over the operation's former building. The additional
area allows ample room for enhanced capabilities in support of

The multiple-year project involved a trip to Scandinavia where

customer needs and new product introductions. At its core, the

the partners worked with a milling company to develop a roller

move enables the growth of the company's Partner Sourced In-

mill/stone mill hybrid. Cairnspring Mills has a capacity of 5-6

gredients program with a significant increase in storage includ-

million pounds of flour per year, focusing on serving smaller

ing dedicated areas for gluten-free and organic plant-based

bakeries that use between 500 pounds and 1,000 pounds of

ingredients. "We continue to build upon a national network for

flour per week. San Francisco's acclaimed Tartine Bakery is

specialty milling and blending to serve the growing consumer

their largest customer, Morse says.

demand for unique and innovative plant-based ingredients,"
says David Sachs, vice president and general manager of Mini-

Their milling process involves multiple steps: tempering the

Milling and Blending.

wheat, a roller break, then to the stone mill, and finally a sift at

DOROTHY LANE MARKET

the end prior to the finished flour. "We choose a combination of
Others are working hard to invest in education. Central Milling

roller and stone milling because of the way the stone incor-

recently launched its new Artisan Baking Center in Petaluma,

porates the wheat germ into the flow and incorporates those

California, a first-class boulangerie. The farmer, baker, miller

flavors into the finished product," Morse says. "By using a roller

partnership is integral to success at Central Milling, based in

mill, it essentially doubles our capacity to 1,200 kilograms per

Logan, Utah, which has been in continuous operation since

hour." Looking ahead, Morse said the partners in the business

1867. "Central Milling is quite successful because we live by the

aspire to build more mills once they work through the inevi-

farmer, miller, baker model rigorously," Central Milling's Nicky

table cycles of building a profitable business model. "Our idea

Giusto says. "We believe that one cannot exist without the

of getting bigger is making bigger mills," he said. "We want to

other. In short, we listen to the baker's wants and needs."

find new places with local communities where there is a need."

bakemag.com | JAN 2019 > 09


http://www.youtube.com/watch?v=Ud1Hj2p-CFk http://www.bakemag.com

bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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