A delicious dessert has a balance of flavours and textures. Texture is created by a change in pressure or sensation in our mouth making the eating occasion more interesting. In baking, it is most commonly created by adding ingredients that produce crunch. It can also be generated from ingredients that fabricate crispy, creamy, bubbles and even heat from spices.
A book recommended to me by a food scientist over a decade ago, A Perfect Red by Amy Butler Greenfield, conveys the history of the grand obsession of intrigue, empire and adventure in pursuit of the most desirable colour on earth. In the 16th century, one of the world’s most precious commodities was cochineal, a legendary red dye treasured by the ancient Mexicans and sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors.
As a precipitously carnivorous person, I find myself in a bit of a quandary these days. I used to think nothing of eating a blue T-bone steak the size of a dinner plate — with pride. Now it seems a bit savage. My cupboards house lentils and black beans; former mere acquaintances to my intestinal abode.
Tea has a long history originating from its Chinese and Indian heritage. It’s known as a comforting beverage, but well-publicized research about its health benefits has also helped its popularity.
In the last issue (see Bakers Journal, January/February 2017) I shared the results of a personal experiment I conducted with a sourdough starter (or levain) to determine just how resilient an established starter can be. Leaving two levains in my refrigerator, one for seven months, one for three months, I revived them with no problem over the course of four days.
Feb. 21, 2017, TORONTO -- March 1, 2017, marks the beginning of National Nutrition Month, an over 30 year old campaign designed to focus on bettering food choices and developing improved eating and physical activity habits for Canadians. According to StatCan in 2014, 20.8 per cent of Canadians over 18 are classified as obese, with poor eating choices acting as a major contributor. To help incorporate more nutrient-based items into Canadian diets, Victoria, B.C.-based raw foods chef Heather Pace shares five lesser-known ingredients that pack flavour and function into everyday recipes.
Sweets carry year-round appeal, but customer cravings still have seasonality. A survey of 1,000 consumers found that their chocolate cravings really kick in during winter. And, in fact, the desire to cozy up with all things cocoa only seems to be growing: “Chocolate’s not only the No. 1 flavour on dessert menus, but it’s also risen 7 per cent over the past four years,” says Jana Mann, senior director of menu research at food industry research firm Datassential.
For many years now I have been teaching artisan bread classes to foodies, bread lovers and students. It is interesting that a common theme from students is they don’t like sourdough bread. After a few quick questions, however, I realize they have not had real sourdough bread that’s naturally fermented. Instead they have been eating a “bread product” made with flavour additives like acetic acid, lactic acid and fumeric acid that have been added to a premix or base to replicate the smell and taste of a naturally leavened sourdough bread.
In a move to assist food manufacturers with clean label ingredients, Cargill is adding to its line of emulsifiers with the deoiled canola lecithin. The company now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada.
For the 17th year McCormick has released its annual Flavour Forecast, a guide for trends and ingredients from around the world.
Native to Indonesia and Southern India, turmeric has been harvested for more than 5,000 years and has been used throughout history as a condiment, healing remedy and a textile dye. It’s a spice with a peppery fragrant flavour, and it’s part of the ginger family of herbs. Often used in curries, sauces and soups, most recently, turmeric is popping up in teas, drinks, smoothies, breads and baked goods.
Shortbread has been a Christmas favourite of mine since childhood. Mom’s recipe originated in Scotland and only has four ingredients: butter, rice flour, all purpose flour and fruit sugar. She always places the dough in an air-tight container and leaves it in the fridge for up to a week. Chilling the dough provides a slightly darker colour, a more pronounced flavour and a shorter texture. Family and friends look forward to these delights every holiday.
Following an inaugural meeting at the Southern Alberta Institute of Technology (SAIT) in Calgary in November 2015, a group of baking and pastry instructors from Western Canada felt the need to continue their discourse on teaching and learning in the trade. As a result, an invitation for a reunion was sent out to all colleges in the four Western Provinces and Washington State, and 23 delegates made their way to Vancouver Island on the weekend of June 24-26 for a learning/teaching event.
IREKS event shares history, trends, productsBrampton, Ont. – IREKS North America recently hosted its official…
‘Mindful Choices’ tops food and drink trends for 2018Consumers want to know and understand the ingredient list of…
Rogers Foods celebrates flour mill expansionChilliwack, B.C. – Rogers Foods recently celebrated the addition of…
Consumers confused about whole grain says U.K. studyVevey, Switzerland – There is significant confusion among consumers about…
B.A.C. Ontario chapter annual holiday social
November 24, 2017
January 20-24, 2018
February 3-6, 2018
RC Show 2018
February 25-27, 2018
Atlantic Bakery Expo 2018
April 8-9, 2018
Bakery Showcase 2018 Trade Show & Conference
April 29-30, 2018