bakingbuyer - June 2011 - (Page 18)

BREADWINNERS BY TOD BRAMBLE NATIONAL SALES MANAGER, BAKERY FOOD SERVICE, KING ARTHUR FLOUR The Whole Truth About Whole Grains: Installment One Quite often we forget where our food comes from. And even if we do contemplate the origins of the ingredients that go into making things like a granola bar, a cheese omelet or a bottle of beer, we mostly neglect to realize that these individual ingredients were, for the most part, not put on the earth to be consumed by us. Take the wheat kernel for instance. It is the perfect container for the material necessary to initiate the next generation of a wheat plant. The outer bran layer is tough and fibrous providing protection. The endosperm is mostly starch, a storage state for the energy that will be needed by the future, developing plant. And the germ which, under the proper conditions, will develop into a seedling and become a wheat plant. We also now know that most ingredients, left in their ‘whole’ state, or containing all the elements of their whole state are, quite often, best for us. With this article we will begin a two or three installment look at whole grains: what they are, how they are milled, and the optimal manner in which to bake with them. Let’s begin by taking a quick look at the wheat kernel itself. The wheat kernel is the seed of the wheat plant, and, given the opportunity, will grow into another wheat plant. But, it is also a staple food source. Today’s wheat varieties are annual “grasses” and are direct descendants of the early grain-like grasses that were first cultivated in the area we now refer to as the Middle East (Iran, Iraq, Syria, Whole wheat breads are increasingly popular. 18 · BAKING BUYER · JUNE 11

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

bakingbuyer - June 2011