2 07, 2020

What’s the Difference Between Light and Dark Rye Flour?

What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. [...]

21 11, 2019

Raisin Bran Muffin

Raisin Bran Muffin Ingredients ½ C Butter (softened) ⅔ C Brown sugar 1 Egg ¼ C Water ⅔ C Wheat bran ¼ tsp Salt 1 tsp Baking soda 1 tsp Cream of tartar 1 tsp Cinnamon powder 1 C Whole wheat flour 4 Tbsp Cultured buttermilk powder 1 C Raisins [...]

29 05, 2018

Roller Milling

Roller Milling Also known as flour milling  What is roller milling? Roller milling is one of many methods used to produce flour. It is  a process used to separate the anatomical parts of grain kernels—like the bran, aleurone layers, germ and endosperm—and grind them down into fine flour particles. The flour is [...]

11 01, 2017

Baking Technology

Baking Technology Lallemand VitaD® Yeast Lallemand VitaD® Yeast offer every baker the possibility to make bread a daily vegetarian source of Vitamin D. It is gluten-free and grown from non-GMO Yeast strains. Learn more at www.lallemandbaking.com. Enrich Bread with Vitamin D Lallemand has developed a process that allows bakers yeast to naturally [...]

21 06, 2016

Whole Grains

Whole Grains What are Whole Grains? Whole grains are cereal grains which contain the intact, ground, cracked or flaked kernel or seed of the grain as well as the endosperm, germ and bran.1 The American Association of Cereal Chemists International (AACCI) defines whole grains as "The intact, ground, cracked or flaked caryopsis, [...]

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