bake - January 2014 - 54

The Ancients
According to a Datamonitor Consumer Survey, ⅔ of consumers
express an active interest in trying out different foods. Ancient

APPLICATIONS OF ANCIENT GRAINS

grains (also known as heritage grains) provide an avenue to
explore and develop new and unique cereal combinations for
breads that appeal to these consumers. Bakeries can tap into
consumers' willingness to experiment with new and different
foods by marketing ancient grains as premium and exotic.
Healthy and sustainable
Opportunities exist in offering consumers products that match
a gourmet proﬁle. Ancient grains not only ﬁt this proﬁle, but also
ﬁt into the health and wellness megatrend that shows no signs
of slowing down. They have better ﬂavor and texture proﬁles as

* Use ancient grains to make a multitude of
different breads. Ancient grains work well not
only as the base for your dough, but also as
toppings and inclusions.
* Ancient grains can also be used to make pizza
crusts. They are perfect when formulating a
completely gluten-free pizza.
* For the sweet-tooth, use ancient grains for pie
crusts. Once the pie is finished, they can also be
used as a topping to add an attractive crunch.

compared to modern processed grains. Unlike commodity grains,
ancient grains have remained virtually untouched by modern
science over the last few centuries and are whole grains.

Farro can refer to three types of grain: emmer wheat, einkorn
wheat, or spelt. Cooked farro (emmer wheat) retains a ﬁrm,

Heritage grains are grown using sustainable agricultural

chewy texture and cooks quickly, while spelt tends to soften

methods. Unlike commercially bred varieties, ancient grains

and has a very lengthy preparation time. Farro is rich in ﬁber,

are genetically resistant to disease and drought and require

magnesium, and vitamins including A, B, C, and E. It is also

less water and synthetic inputs like pesticides and fertilizers.

easily digested, and is naturally low in gluten. Spelt is high in
protein and ﬁber, and has a moderate amount of gluten.

A few popular varieties
Quinoa is one of the more popular and well known of the

Mildly sweet and nutty-tasting, millet is gluten-free, high in

ancient grains. Quinoa has 50% more protein than most other

ﬁber, B-vitamins and magnesium. Millet has a 15% protein

grains and the quality equals that found in milk, according to

content, essential amino acids like lecithin, and more bio-avail-

the World Health Organization. It is also rich in essential vita-

able minerals than rice. Millet matures in just 65 days, faster

mins and minerals (and has three times as much calcium

than most grains.

as wheat) and ﬁts the gluten-free requirement.

B OB SIMS

54 < JAN 2014 | bakemag.com

http://www.bakemag.com

bake - January 2014

Table of Contents for the Digital Edition of bake - January 2014

bake - January 2014
Editor's Note - Taking Off with Trends
Table of Contents
News Bites - RBA Roadshow to Cincinnati
Bakery Industry Loses Pioneer
Corbion Offers Hydrated Ancient Grains
Lawrence Earns Sustainability Award
My Favorite Things
Management - When to Hire a Consultant
Labor Front - Health Care 2014
Legislation - The Trans Fat Dilemma
Ingredients - Valentine's Chocolates
Chocolate Tempering
Vanilla Takes Off
Finding Growth
The Biscuit Boom
Biscuit Shops Around the Country
A Fresh Approach to Online Sales
Maintaining Safety
New FDA Defense Rule
Investing in Innovation
The Ancients
Start the Party Early
Macaron Magic
Cake Stars
Cafe - Top Trends for 2014
Products
Product Showcase
Classifieds
Ad Index
bake - January 2014 - BB1
bake - January 2014 - BB2
bake - January 2014 - bake - January 2014
bake - January 2014 - 2
bake - January 2014 - Editor's Note - Taking Off with Trends
bake - January 2014 - 4
bake - January 2014 - 5
bake - January 2014 - 6
bake - January 2014 - Table of Contents
bake - January 2014 - Lawrence Earns Sustainability Award
bake - January 2014 - 9
bake - January 2014 - My Favorite Things
bake - January 2014 - 11
bake - January 2014 - Management - When to Hire a Consultant
bake - January 2014 - 13
bake - January 2014 - Labor Front - Health Care 2014
bake - January 2014 - 15
bake - January 2014 - Legislation - The Trans Fat Dilemma
bake - January 2014 - 17
bake - January 2014 - Ingredients - Valentine's Chocolates
bake - January 2014 - Chocolate Tempering
bake - January 2014 - Vanilla Takes Off
bake - January 2014 - 21
bake - January 2014 - 22
bake - January 2014 - 23
bake - January 2014 - 24
bake - January 2014 - 25
bake - January 2014 - 26
bake - January 2014 - 27
bake - January 2014 - 28
bake - January 2014 - 29
bake - January 2014 - 30
bake - January 2014 - 31
bake - January 2014 - Finding Growth
bake - January 2014 - 33
bake - January 2014 - 34
bake - January 2014 - 35
bake - January 2014 - The Biscuit Boom
bake - January 2014 - 37
bake - January 2014 - Biscuit Shops Around the Country
bake - January 2014 - 39
bake - January 2014 - A Fresh Approach to Online Sales
bake - January 2014 - 41
bake - January 2014 - 42
bake - January 2014 - 43
bake - January 2014 - 44
bake - January 2014 - 45
bake - January 2014 - Maintaining Safety
bake - January 2014 - 47
bake - January 2014 - New FDA Defense Rule
bake - January 2014 - 49
bake - January 2014 - Investing in Innovation
bake - January 2014 - 51
bake - January 2014 - 52
bake - January 2014 - 53
bake - January 2014 - The Ancients
bake - January 2014 - 55
bake - January 2014 - Start the Party Early
bake - January 2014 - 57
bake - January 2014 - 58
bake - January 2014 - 59
bake - January 2014 - Macaron Magic
bake - January 2014 - 61
bake - January 2014 - 62
bake - January 2014 - 63
bake - January 2014 - Cake Stars
bake - January 2014 - 65
bake - January 2014 - 66
bake - January 2014 - 67
bake - January 2014 - Cafe - Top Trends for 2014
bake - January 2014 - 69
bake - January 2014 - 70
bake - January 2014 - 71
bake - January 2014 - Products
bake - January 2014 - Product Showcase
bake - January 2014 - Classifieds
bake - January 2014 - Ad Index
bake - January 2014 - 76
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