18 10, 2022

Baking with Organic Oats

If you are debating which grains to add to your healthy baked goods, I t-oat-ally recommend you give oats a try! At IBIE in Las Vegas last month, I sat down with Pat Shannon, Business Development at Grain Millers, Inc. to find out how their oat and grain-based solutions offer bakers a variety of [...]

2 08, 2022

Grain Millers

Grain Millers Grain Millers is a leading manufacturer of organic & conventional whole grain ingredients used in cereals, breads, bars & more. We offer a full line of organic & conventional whole grain products such as gluten-free oats, fibers, wheat, barley, rye, sweeteners & more, custom milled for [...]

24 06, 2022

Strategies for Determining Gluten-free Flour Quality

The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today [...]

22 02, 2022

Gels

Gels What are Gels? Gels are viscoelastic substances capable of modifying the texture and consistency of batters, doughs and coatings. When used in small concentrations, food gels are considered food additives.1 Bakery food gels have also found use as potential replacements for fats or gluten or other main ingredients in fat-free or [...]

25 01, 2022

An Alternative Emulsifier That Does it All

It's time that you met the alternative emulsifier alpha-cyclodextrin. This water-soluble sugar ring molecule is made from starch. Due to its shape, it has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing nonpolar substances. Emulsifiers are an essential ingredient—the glue that keeps many products [...]

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