bake - September/October 2024 - 23

Spunkmeyer brand is known for ensuring a consistent,
high-quality cookie.
New pastry flour
Grands Moulins de Paris (GMP), the century-old, beloved
French milling company producing premium flour
for chefs across the globe, along with internationally
acclaimed pastry chef Dominique Ansel, have announced
the launch of a new pastry flour set to redefine the
at-home baking experience.
The leading retail flour brand in the pastry capital of
the world, GMP is used by a third of the professional
bakers in France. In collaboration with James Beard
Award winner Dominique Ansel, GMP is bringing its chefpreferred
flour to the United States for consumers to
access for the first time. The new high quality Pastry Flour
(750g/$8.50) is a T55 French wheat flour exclusively
available nationwide via Amazon, Dominique Ansel's
website and Dominique Ansel Bakery and Workshop
locations in New York City.
GMP, belonging to a cooperative of 10,000 farmer
members, prides itself on growing and milling 100%
French wheat, without using any preservatives, to deliver
premium flour to chefs and bakeries worldwide. Chef
Ansel has long been using Grands Moulins de Paris flours
in his own pastry kitchens, using the brand's professionalgrade
flour varieties in croissants and viennoiserie at his
bakeries around the country.
" As a chef, using great quality ingredients is vital for
what we do each day, from butter and eggs, to the
fresh produce we source, and of course, our flour too, "
says Ansel. " In our kitchens, we use Grands Moulins de
Paris flour for many of our pastries, and it helps us to
achieve that flaky, light and airy texture. I'm excited that
our Pastry Flour will now be available to home bakers
for the first time, so you can bake beautiful cakes and
pastries of your own. "
The following are some key characteristics of the
pastry flour:
Refinement: T55 flour is typically finely milled, meaning
it is more refined with a finer texture than wholemeal
flours (like whole wheat or whole grain flour). This gives
the flour a lighter, more airy texture, and the ability to
produce delicate pastries.
Gluten Content: T55 flour has an optimal moderate
gluten content, ideal for making cakes and batters with
a soft, fluffy texture (think: pancakes and chiffon cakes).
Strength: T55 flour has medium strength, meaning it
can support the formation of gluten structures strong
enough to trap the carbon dioxide produced during
fermentation (crucial to the rise of pastry dough).
Texture: T55 flour typically yields finished products
with a light and airy texture, making it a popular choice
for pastries that require a tender crumb.
Versatility: Incredibly versatile, T55 flour can be used
in pancakes, crêpes, cakes, chiffon and sponge cakes,
and other baked goods.
With innovative new packaging that stands out on the
shelf, the cardboard milk carton-shaped box is designed
to solve common problems home cooks experience with
bags of flour. The colorful carton is no-spill, resealable
with a cap and is easy to store in pantries of all sizes
and recyclable.
New beverages
Starbucks Reserve® Roasteries and stores in Seattle,
Chicago and New York City will introduce new and
returning Pumpkin Spice beverages, such as the new
Starbucks Reserve® Pumpkin Spice Whiskey BarrelAged
Cold Brew, Pumpkin Spice Affogato, and Pumpkin
Spice Chai Martini, and the return of Starbucks Reserve®
bakemag.com | SEP-OCT 2024 > 23
OTIS SPUNKMEYER
http://www.bakemag.com
bake - September/October 2024

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