If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which is the flowey protein that helps make up gluten. However, there's no glutenin, the elastic part. [...]
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. [...]
I started my business FlaxSnax in hopes of fighting heart disease after losing my husband very young to a heart attack. I wanted to make a difference in the baking world, because, well, I’m four generations in the food business and first generation in the U.S. Even my great grandparents were bakers in Poland [...]
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 [...]
Bread has been making a comeback, but it's still a bit of a hard sell right now. But whole wheat bread brings a lot to the table: It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer It's high in fiber, nutrients and antioxidant activities As the public continues their interest in whole wheat bread, [...]
What's wrong with plastic straws? Everything! Plastic straws are creating a vastly negative impact for people, animals, and the planet. Millions of straws used every day, many ending up in natural habitats and oceans. And the average time it takes a plastic straw to biodegrade is 200 years! What's the solution? Mlin Katić has [...]
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 [...]
Fiber in baked goods… it’s an interesting dilemma. Insoluble fiber is a bulking agent with health benefits and zero calories. It’s also woven into the key ingredients of bread: whole grains and wheat bran. Insoluble fiber is also found in a variety of foods, including: fruits nuts and seeds vegetables wheat bran whole grain foods What’s the problem [...]
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, [...]
Wheat Kernel What is the wheat kernel? The wheat kernel, or wheat berry, is the grain portion of the wheat plant and the source of flour. It consists of three main parts—the endosperm, bran and germ—which are usually separated for different flours and uses. There are over 30,000 wheat varieties, the most [...]
