bake - January 2020 - 14

Reinhart is a big advocate of sprouted grains.

limited-batch offerings
Food launches with a limited-batch
claim have increased by 36% over
the past several years, according to
Innova. Expect to see more brands
meet in-the-moment needs with highly
personalized, limited-time releases.
"There's a ton of stuff around nostalgia,"
says Lu Ann Williams, director of insight
and innovation at Innova. "That is a great
way to connect with the consumer."

grab-and-go favors
the young
Younger consumers are the most interested in grab-and-go foods, consistently expressing the most interest
in concepts across the convenience,
deli, prepared foods and foodservice
markets.
Sixty-eight percent of those ages
18-34 are likely to purchase grab-and-go
sandwiches from a deli, compared to
57% of consumers ages 35-54 and 44%
of those ages 55 and older.

understands the importance of
a harmonic relationship among
bakers, millers and farmers.
"The trifecta of farmer, miller and
baker resonates with everybody,
but it has to be sustainable," he
explains. "Farmers already using
poly-cropping systems to increase
harvest yields and bread baked with
locally sourced grains are a symbol
of quality to me. The local grain
movement has just started and will
continue to grow."
Peemoeller recently demonstrated a poly-batta formula made
with winter poly-crop elements
that include Brittany buckwheat,
Huguenot black oats, Sea Island
white rice peas, Scots Bere barley,
White Lammas wheat, African red
grain sorghum, Sea Island benne,
camelina, Sea Island guinea flint
corn and Nostrale rice. These grains
came from Anson Mills, where Glenn
Roberts, founder of Anson Mills,
explains poly-crop as the "perfect
acre" in which a number of grasses
(wheat, rye and oats) and other
compatible plants grow together
and are harvested in vertical layers
as they ripen.
Guy Frenkel does not work for a
prominent bakery or own a retail
shop. Rather, he is an award-winning storyteller and a senior
creative executive who specializes
in multi-platform entertainment
in Los Angeles. He also happens
to be an influential bread baker
whose talents are blossoming to
the point where many top names in
baking follow Frenkel regularly on

Instagram (@ceorbread). Frenkel
carries bags of specialty grains
that come from local farmers in
surrounding areas of Los Angeles.
Malted purple barley. Amaranth.
Ethiopian Blue Tinge farro. Yellow
dent corn.
"One of the reasons I believe in
fresh milling is the local farmers I
work with. Every year, it's a golden
harvest, and I want to use everything
they grow. We discuss the upcoming
crop and envision new breads that
will best utilize the new grains."
Julien Otto, chef instructor and
master baker for The French Pastry
School in Chicago, is a big proponent of old-world artisan breads
with an innovative twist. Among
his favorites are Alsatian rye
beer bread, Beaujolais red wine
and salami rye bread, onion and
potato levain bread and Madras
curry and raisin loaf.
The chef instructor for the bread
and pastry programs at The French
Pastry School, Otto demonstrates
time-tested methods of leavening
techniques, mixing and shaping
doughs and adds a fresh twist by
incorporating different ﬂavors. "The
ﬂavor," he says, "is quite unique."
Bread and pizza expert Peter
Reinhart, a Johnson & Wales
University baking instructor, says
that he believes sprouted grains are
going to get bigger and bigger in
the United States.
"Sprouting the grain makes the
grain taste better, in my opinion,"
he says.
"We are right at the tipping point
of sprouted grains becoming a
bigger part of the American diet."

Bake Magazine Digital Special Report 1 | Volume 1 | bakemag.com

SOURCE: CULINARY VISIONS, PHOTO: JOHN UNREIN

Noted author and baking instructor Peter

http://www.bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020