bake - March/April 2020 - 40

Opened in 2008 in Canton, Massachusetts, the

THE POTENTIAL OF VEGETABLE/FRUIT FLOURS

Reiser Customer Center was updated in 2017 with

La Brea Bakery's Jonathan Davis says that while the incorporation
of vegetable and fruit-based flours is relatively new to the bakery
scene, many bakers have been experimenting with these alternative
ingredients behind the scenes for years.
"In addition to health benefits, vegetable and fruit flours have the
ability to create products with entirely new flavors and textures.
Banana flour has been gaining popularity as a gluten-free ingredient for baked goods and coconut flour has flooded the market due to
its low-carb, gluten-free qualities," Davis says.
Experimentation will continue with such ingredients as pea
tendrils, which have medicinal uses. Using pea tendrils, La Brea
Bakery has been able to produce a wide range of purple, blue-hued
bread loaves. Not only will these flours alter the visual aspect of
some baked goods and breads, but they will also alter the taste by
introducing a new sweetness.
Bakers have even swapped water for vegetable juices in bread formulas. La Brea Bakery integrates beet juice, carrot juice, and ginger
juice, among others, to enhance the look and flavor of bread.

new construction that doubled the size of the facility
to 13,200 square feet. Problem-solving is really the
crux of the baking aspect of the Reiser Customer
Center. Clients are seeking to scale up and increase
efficiencies; formulate a new product; produce a
gold standard prototype on their equipment; and/
or rectify production issues.
"As always, our customers will drive our innovation," McIsaac says. "At their insistence, we developed small machines to produce pizza dough and
bread portions, solutions that handle the dough
gently and accurately. They drive us to produce
new doublescrews for our Vemag that can portion
larger and larger inclusions without damage. They
drive us to produce machines that can handle the
stiffest energy bar and the stickiest gluten-free
dough. We listen to them, and then our engineers
and bakers go to work."

Gluten-Free
Bread Mix
For gluten-free bread with the excellent
texture, crumb structure and taste
of the very best sandwich breads,
King Lion Gluten-Free Bread Mix
is your simple, smart solution.

40 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 40

American Key Food Products, 1 Reuten Drive,
Closter, NJ 07624 | Toll-free: (877) 263-7539

* Made with
Kumamoto
Õñìáîğêá
Rice Flour
* Clean label
* Vegan friendly
* Convenient
ìîáéåôïåéìèåğáï
formulation
* Superb taste,
texture, and
crumb structure

www.akfponline.com/BAKE

3/26/2020 2:22:03 PM


https://twitter.com/akfponline https://www.linkedin.com/company/akfp http://www.akfponline.com/BAKE

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