bakingbuyer - September 2011 - (Page 24)

BREADWINNERS BY TOD BRAMBLE STRATEGIC ACCOUNT MANAGER FOR CARGILL BAKERY BLENDS AND FINISHED GOODS The Whole Truth About Whole Grains: Installment Three You may remember from your high school biology class that we have grouped the world of living things based upon how similar they are to each other. Every living thing has been grouped into five major categories called kingdoms. The most familiar of these would be the Plant, Animal, Fungi kingdoms. From here, in something of a family tree-like structure, we work downwards where things that are increasingly alike are grouped together until we fi nally reach a unique creature that is identifi ed by its genus and species. We are Homo sapiens. Wheat used for making bread, common wheat, happens to be Triticum aestivum. As we know, it is hard bread wheats that alone contain the proper amounts and appropriate ratios of the gluten forming proteins gliadin and glutenin that allows us to produce what most people would refer to as a well-made loaf of bread. As people continue to look at the foods they consume in terms of their contribution to a healthy diet, they have begun to move away from breads made entirely from milled white flour to those containing higher percentages of whole grain wheat flours. An additional benefit will also come from increasing the diversity of grains in a baked product to include not just wheat, but what might be referred to as alternative grains. Our first alternative grain is emmer. Looking at emmer’s scientific Common wheat used for making bread is the Triticum aestivum species. 24 · BAKING BUYER · SEPTEMBER 11

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

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011