There’s more to flour than meets the water
Bakers have long equated higher water absorption with better value… until the dough starts behaving unpredictably.
Tag: flour
Axiane Meunerie joins Sustainable Wheat Initiative
Axiane Meunerie, one of France’s leading flour producers, signed up as a member of the Sustainable Wheat Initiative Europe, the bakery industry project initiated by AIBI to accelerate the industry’s sustainability transition.
Florida investigates General Mills flour for potassium bromate
Florida issued a civil subpoena to General Mills over the use of potassium bromate in the US group’s flours, as part of the probe under the Florida Deceptive and Unfair Trade Practices Act. Florida is reviewing the supply chain for bromated flour products, disclosures made to buyers and whether any such products were sold to schools in the state.
A process-driven quality assurance approach
As experts have left the industry, baking brands are uniquely positioned to take more control over their flour quality specifications.
Sustainable baking: flatbreads
Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
Ireland: cost of pancake ingredients on the rise
The cost of making a basic pancake has risen by 3% over the course of the last 12 months. These prices form part of the Consumer Price Index (CPI) that measures inflation in Ireland.
Around the world with flatbreads
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’ breads stand out due to their distinctive thinness, ranging from mere millimeters to a few centimeters in thickness.
Clean label ingredients market to reach USD 80.69 bn
The global clean-label ingredients market is projected to reach USD 80.69 billion by 2030, at a CAGR of 6.9% from 2023 to 2030, according to a study published by Meticulous Research. Growing consumer preferences for organic and natural ingredients, increasing focus on health and wellness, growing health concerns associated with artificial ingredients, growing consumer demand for clean label meat alternatives, and rise of E-commerce and online grocery shopping are some of the factors driving the growth of the clean label ingredients market.
Keeping a promise of quality
Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over the years. To cope with the latest struggles due to material availability, the use of flour and dough rheology technologies has helped the business manage flour quality.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Italian companies promote premium organic flours
The Italian Association of Millers launched an initiative to promote exports of organic soft wheat and durum wheat flour and semolina to the U.S. and Canada and to raise awareness of their high quality.
“Western Europe is a strong market for ancient grains”
What does the market for ancient grains look like? An interview with Ralph Seibold, Managing Director of SchapfenMühle GmbH & Co KG.