bake - May 2019 - 28

makes is to standard flour as farmstead cheese is to

and BeneGrain Sprouted Wheat Flour. Heritage

Kraft singles. Its texture is coarse, the color is light,

European is a low-protein patent flour with good

speckled yellow, and there's a slight sweetness to

absorption and volume. BeneGrain sprouted whole

it," according to Zingerman's. When used in baking,

wheat flour brings a slight maltiness and a sweeter

like the Pane Nero bread made by the bakers at

flavor profile than a traditional whole wheat flour. The

Zingerman's Bakehouse, it results in a dark brown loaf

resulting loaf has a light sour and malty flavor.

with a dense, compact crumb.
Expanding grain and flour options

Archer Daniels Midland Company introduced a

At the recent IABE, exhibitors featured a rising

line of consistent and high-performing organic

number of specialty grain and specialty flour options

flours. The new line utilizes ADM's extensive wheat

for retail bakeries and pizza shops. Ardent Mills

sourcing network and USDA organic-certified facility

provided information about The Annex by Ardent

to provide consistent wheat procurement and

Mills, which is a team of experts dedicated to bringing

processing tailored to meet customer needs. The new

a broad portfolio of plant and specialty grain innova-

organic flour portfolio includes organic all-purpose

tions to the industry, including ancient and heirloom

flour and organic premium bread flour, with additional

grains, pulses, barley and organic products available

organic milled products coming soon.

in unique formats such as crisps and Individually
Quick Frozen grains, perfectly cooked and ready for

"We're excited to bring our customers some of the most

culinary inspiration. With farmer relationships, custom

reliable organic flours on the market," said Kevin Like,

growing and identity-preserved programs, The Annex

vice president, commercial and sales for ADM Milling.

is dedicated to bringing tomorrow's specialty grains

"With this new line, developers can now more easily

and plant-based ingredients.

deliver consistent taste and texture in their baked products and meet the growing organic demand."

flours, including their Tony Gemignani California Type

Abel & Schafer unveiled Massa Madre Ferment, a dry

OO Flour, one of most versatile around. On display

wild yeast sponge. The new product is based on a

was also Central Milling's full range of specialty flours

wild yeast fermentation of wheat flour. A selective

including durum, spelt, rye and Khorasan.  

propagation of yeasts occurring naturally in wheat
flour is used to obtain a sponge dough, which is

Nicholas Ahrens, product applications culinolo-

gently dried to preserve the natural yeast´s viability.

gist for Bay State Milling in Quincy, Massachusetts,

Massa Madre Ferment provides an artisan baking

created a sprouted sourdough cold fermented

approach combined with modern production processes

bâtard specifically for the IABE, which was a huge

for consistency in every batch, according to Abel &

hit with attendees. The formulation brings together

Schafer. It yields intense deep flavors and longer shelf

Bay State's Heritage European Artisan Flour

life due to better water retention.

28 < MAY 2019 | bakemag.com

STEPHANIE MCKINNIE

Central Milling featured the "greatest hits" of pizza


http://www.bakemag.com

bake - May 2019

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

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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