bake Special Report - Functional Ingredients 2021 - 18
One Mighty Mill specializes in bagels with natural ingredients.
18
Bake Magazine Digital Special Report 1 | Volume 2 | bakemag.com
JOHN UNREIN
quickly adapt when needed. We're also supporting
our customers by providing custom solutions for
their unique portfolios and helping them bring
relevant packaging, messaging and point of sale
materials. "
Jon Olinto and Rosenfeld, co-founders of One
Mighty Mill, discovered that farmers wanted to
grow healthy wheat again - without pesticides and
with sustainable crop rotations that build strong
soil. As one example, they work with Matt and
Sara Williams, who harvest hundreds of acres of
organic wheat in Linneus, Maine. In the mill's first
year of business in 2019, they purchased more than
220,000 pounds of organically grown grains from
partner farmers in Maine.
Further, One Mighty Mill commissioned a mill
from Andrew Heyn, the only stone mill builder in
the United States, so they could stonegrind organic
wheat into the fresh, nutritious, flavorful flour. The
mill is located at their flagship bakery in Lynn, Mass.,
a community they are helping revitalize.
" We supported our farmers' transition to organic
by investing in over 120,000 pounds of transitional
wheat grown by our partners in Maine, " he explained.
" In turn, we helped them convert almost 100 acres of
their fields to certified organic in time for this year's
harvest in September 2020. We dream of building
more local mills in communities across America. "
The company's AP Flour contains 11% protein,
the standard for all-purpose flour, while its bread
flour checks in at 13% protein, the norm for bread
flour. Because their flour is packed with fresh germ
and bran, customers might not get quite the same
lift in baked goods as with conventional, but that
should be the only slight difference in the finished
product (and a whole lot more flavor). One Mighty
Mill produces three types of bagels: whole wheat
everything, whole wheat cinnamon raisin, and whole
wheat plain.
" The one thing you may want to tweak when using
our flour in a recipe is the amount of hydration or
liquid - water, milk or fat (in the form of eggs, oil or
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bake Special Report - Functional Ingredients 2021
Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 1
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