Presentation topics included trends in healthful baking; sweeteners, exploring alternatives for health; food safety in your bakery; and healthful baking for colleges and schools.
Healthy Baking Seminar East, presented by Baking Management and Modern Baking, was held in Boston on Sept. 23, in conjunction with Natural Products Expo East. Presentation topics included trends in healthful baking; sweeteners, exploring alternatives for health; food safety in your bakery; and healthful baking for colleges and schools.
Trends in healthful baking include an emphasis on clean and simplified ingredient statements. Bakers are using more whole grains, fiber, enrichment and fortification to promote health and wellness. Gluten-free products also are on the rise.
A round robin breakout session provided attendees an opportunity to ask experts questions on various topics, including fiber, organic/natural, sweeteners, gluten-free, reducing fat content and developing clean labels with emulsifiers, whole grains and eliminating trans fats.
During the lunch session, John Foss, founder and managing director, The Chia Co., Western Australia, provided attendees with innovative nutritive solutions for baking with chia. Ancient grains, such as chia, are a strong value driver for bread as more consumers look to increase their intake of whole grain foods, Foss noted. Chia has the highest known plant-based source of omega-3s; delivers both dietary fiber and protein; and is a complete source of protein in all eight essential amino acids.
Simon Stevenson, pastry chef/bake shop manager, University of Massachusetts, presented a demonstration on healthful baking for colleges and schools. Attendees sampled Stevenson's fresh berry biscuit, whole grain cookie, apricot bar and whole grain crispy treat.
Baking Management and Modern Baking would like to thank the sponsors of Healthy Baking Seminar East: ConAgra Mills, Bay State Milling, TINE Co., The National Honey Board, The Chia Co., King Arthur Flour and Natural Products Inc.
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| During breaks from the educational sessions, attendess networked with other bakers and bakery suppliers. | Round robin discussions allowed attendees to separate into smaller groups to discuss topics with an expert on the subject. |
Chia — nature's complete superfood
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Chia is a completely natural super seed that is grown in Australia by The Chia Co. Chia is the highest known plant-based source of omega-3 essential fatty acids. It is high in dietary fiber, protein, antioxidants, and vitamins and minerals. It also is gluten- and allergen-free. Ten grams of chia meets the Heart Foundation's daily recommendation for plant-based omega-3. Baking with chia does not alter its nutrition levels. Chia seed, nature's complete superfood, is a natural source of nutrition that is often lacking in the modern diet. Contact The Chia Co. at www.thechiaco.com/au
Use natural soy ingredients
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Natural Products Inc. offers a complete line of roasted and enzyme-active soy products made from only non-GMO or certified organic soybeans. For white pan breads, hamburger/hot dog buns, pizza dough or pastries, try the enzyme-active (EASY) chips, meal or flour. If producing cake donuts, breads or sweetgoods, use roasted (ROSY) grits, meal or flour. Extruder-expelled low fat (LOSO) soy meal and flour is ideal for breads, flatbreads, sweetgoods, low-carb bakery products, tortillas, muffins, bars and cookies. Call Natural Products Inc. at 641/236-0852. www.npisoy.com
Line of healthful flours
- ConAgra Mills offers whole grain flours, including Ultragrain® Hard, which delivers 100 percent whole grain nutrition with the flavor, texture and appearance of refined white flour and Ultragrain® Soft, ideal for cakes, cookies and pastries. Sustagrain® is a proprietary, identity-preserved barley that contains more than 30 percent total dietary fiber and only 30 percent starch, and it is available in flour and flakes for bread production. ConAgra also offers a line of ancient single-grain flours and multigrain blends, which include amaranth, millet, quinoa, sorghum and teff. Call ConAgra Mills at 800/851-9618. www.conagramills.com
Perfect blend of quality, expertise
- Bay State Milling's OrganicEssentials™ line of flours is assured to conform to the strictest organic guidelines. The high gluten flour is an exceptional high protein, certified organic flour ideal for hearth breads, bagels, hard rolls and croissants. The superior quality organic bread flour is perfect for pan breads, flatbreads and batters. High quality certified organic whole wheat flour allows you to make products that appeal to both the whole grain and organic consumer. Call Bay State Milling at 800/55-FLOUR.
www.baystatemilling.com
Omega-3 with neutral flavor
- TINE Co. offers marine omega-3 oils that have low oxidation levels. The short time between catch and processing ensures that TINE EPADHA omega-3 oils are neutral in flavor and odor. They can be added as a nutritional ingredient directly to bakery products, and TINE can help you develop new formulas incorporating the omega-3 oil in the right quantity. The company has developed a special combination of its omega-3 oil and vegetable oil to be used in bakery products. Contact TINE Co. at www.tineingredients.no
Consistent quality flour
- King Arthur ensures its flours adhere to the tightest tolerances in the milling industry. Protein and ash content never varies more than 0.2 percent. The company's line of organic flours includes Organic Select Artisan Flour, milled from 100 percent organic hard red wheat. It is modeled after the lower protein, higher ash flours common in Europe and is ideal for artisan-style breads, such as baguettes, and naturally leavened hearth breads. The line also includes Organic Baker's Classic Flour, Organic Whole Wheat Flour and Organic High Gluten Flour. Call King Arthur at 800/827-6836.
www.kingarthurflour.com
