Baking & Snack - April 2010 - 62

North7k
Dakota
Goodness

Get

-Nw,

in Every
Slice
* outstanding mixing
characteristics
* high absorption
* consistent quality
Whole Wheat Flours:
The North Dakota Mill's high
protein whole-wheat ﬂours
are milled from the best
sronr aROrnn
hard red spring wheat. They 0noLc wncai
FLOUR
are ideal for use in whole
wheat breads and rolls or,
when blended, for variety
breads. Our whole-wheat ﬂours
are available in ﬁne, medium, and
coarse granulations, in 50 pound
and 100 pound bags.
Available in 50-pound bags are
crushed, cracked and rolled/ﬂaked
wheat. These products are ideal for
use in variety breads. White Whole
Wheat is also available.

QualityWers Since
Call 1-800-538-7721
to discover the difference.
www.ndmill.com

For more information, see Page 113

BAKING & SNACK / April 2010

INGREDIENT ALTERNATIVES

Less Than 5 ppm
In October 2004, Whole Foods Market established its
Gluten Free Bakehouse at Morrisville, NC, one of nine
baking facilities serving the retail foods chain, based at
Austin, TX. The company goes to great lengths to avoid
the risk of cross-contamination at this dedicated bakery. It analyzes incoming ingredients for gluten, using
enzyme immunoassay (ELISA) and immunochromagraphic (lateral flow) tests capable of measuring to less
than 5 ppm gluten. (The Food and Drug Administration set a threshold of 20 ppm gluten in its proposed
definition of "gluten free.")
The Web site, www.wholefoodsmarket.com, publishes the ingredient listings and nutrient content for
items in the company's gluten-free line.

method brings together the company's application expertise, food science capabilities and ingredient portfolio. The bases encompass a spectrum of applications:
breads, cakes, cookies and muffins. "For a given product
style, the base may involve a different technology, but
it takes the same approach, based on the needs of the
product and how functional gluten is in that product."
All bases consist of a mixture of dry materials. What
the baker adds depends on product type. "For example,
to make gluten-free bread, the customer would add
water, yeast, flavor and any inclusions, while the cookie
base would need the addition of fat, flavor and inclusions," Mr. Marinkovich said.
The intent is to help bakers shorten their product
development cycle in the fast-growing gluten-free
category. "The bases are fully customizable, allowing
the baker to optimize them according to need," Mr.
Marinkovich said. They also reduce the number of ingredients a user needs to source, store and process. He
described the bases as "platforms" on which the customer can build gluten-free products. All comply with
FDA's proposed definition for gluten-free.
As the previous sampling of gluten-free formulating approaches suggests, a great deal of progress
has been made in these ingredients and formulation systems. For example, gluten-free "solutions"
dominated exhibits at the recent Natural Products
Expo West. Attendees to the coming Institute of
Food Technologists Food Expo (July 17-21), International Baking Industry Exposition (Sept. 26-29) and
AACC International annual meeting (Oct. 24-27) can
expect to see even more progress in gluten-free formulating and ingredient alternatives.
◾

http://www.wholefoodsmarket.com http://www.ndmill.com

Baking & Snack - April 2010

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