8 06, 2020

Baking with Spelt Flour

You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas. Let’s take a look at spelt This is a highly nutritious ancient grain (so double points for trending foods). [...]

12 04, 2019

BAKED in Science S2E29: BakingTech’s Product Development Competition

 In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry. Awards include: 1st prize: $2,000 scholarship for each team member 2nd prize: $1,500 [...]

3 12, 2018

Ancient Grains

Ancient Grains What are Ancient Grains? Ancient grains is an umbrella term for grains and pseudocereals not bred or genetically manipulated for many centuries. Consumer interest in “natural” and non-hybridized grains and cereals continues fueling demand for these grains.2 Some producers in the Americas eschew the “ancient” label since these grains have been [...]

7 06, 2015

Spelt Flour

Spelt Flour What is Spelt Flour? Spelt flour is made from milling kernels of spelt wheat (Triticum aestivum subsp. Spelta).1 A distinguished feature of spelt is its primitive morphology and the kernel’s tight enclosure inside toughened glumes. It is available in two types: whole grain and white flour. New health trends and [...]

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