+ SUBSCRIBE & NEVER MISS AN EPISODE Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the [...]
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]
Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a smoky and nutty flavor. It dates back to 2300 B.C. Levantine [...]
Wheat kernels go into a mill and out comes flour—simple, right? Not exactly. When you look at different milling practices and all the flour grades that are made, the varieties stack up. Then, you have to take into account how these varieties act in different baked goods. To help navigate the milling industry, Dr. Lin [...]
At BAKERpedia, we believe baking can make a difference. Part of our vision is to contribute to solving world hunger through baking. We know it's a big goal. But it's an important one. And we know it starts with us. That's why we're starting local. BAKERpedia is supporting the Oregon Food Bank. This organization brings our community together [...]
Barley What is Barley? Barley (Hordeum vulgare) is a flavorful and chewy grain that can be added to breads and other baked goods. It may be hulled or pearled, which can change a product’s final flavor and nutritional profile.1 Barley is a non-GMO crop typically available for culinary use in two forms: [...]
Sorghum What is Sorghum? Different varieties of sorghum range in color from white and pale yellow to deep red, purple and brown. Sorghum is used as a feed for cattle and poultry, as well as human consumption. It is often the only source of energy and protein in some parts of Africa [...]
Hammer Milling What is Hammer Milling? Hammer milling, utilized for size reduction, is favored for its high productivity and flexibility in grinding a wide range of products. In the cereal processing industry, hammer milling is used to transform whole kernels into flours. Unlike roller milling, which makes use of compression and shear [...]
Khorasan What is khorasan? Khorasan (Triticum turgidum ssp. turanicum) is an “ancient wheat” grain, such as einkorn, emmer and spelt which consist of land races, i.e. are made up of many closely-related strains. It is a close relative of durum wheat. Interest in khorasan and other ancient grains has been renewed as [...]
Freekeh What is Freekeh? Freekeh is an ancient form of wheat grain, similar looking to bulgur. Also known as Green Wheat, Frikeh, Frekeh, Farik, or Firik, it is immature durum wheat (Triticum turgidum var. durum) which has been roasted and rubbed to create its characteristic smoky flavor. The term freekeh, meaning “rubbed” in [...]
