Soybeans are a member of the legume family that are known to contain high amounts of good quality protein as well as oil. Traditionally in North America, the soybeans were crushed to extract the oil, which was then used for commercial applications in frying or in the production of shortenings and margarines by the process of partial hydrogenation.
Wheat is the most widely grown cereal grain, making it a staple food for 35 per cent of the world’s population, and provides more calories and protein in the world’s diet than any other crop, according to the International Development Research Centre. As a key ingredient for the food industry, bakers likely understand this reliance more than anyone else, because many work with wheat flour every day.
Canada - FREE WEBINAR: GMO-labelling is coming to America. Are you ready? Getting your ingredient lists in order for Canada and the U.S. can be a cumbersome task. Let regulations expert Carol T. Culhane guide you through the process of creating a compliant ingredient list for both countries with one formula, and also get ready for GMO-labelling. |READ MORE
Chef Geoffroy Dextraze of Winnipeg’s Prairie Ink Restaurant and Bakery talks about how he made vegan, nut-free macarons. Manitoba Co-Operator shares their video here. |READ MORE
Mexico has always been a celebratory nation and sweets play a major role. Spain brought the people of Mexico their love of pan dulce or sweet breads. Soon, fields of wheat grew outside of Mexico City to keep up with demand. During France’s short occupation (1864-67) there were more than 50 bakeries, 120 chocolate and pastry shops and over a dozen specialty cake shops in Mexico City alone.
Mixologists and bartenders aren’t the only people using beer, alcohol and wine in their recipes. Artisan bakers are creating their fair share of stout cupcakes, hard cider apple pie, and margarita cakes. Baking inspired by your favourite cocktail, beer or wine is a growing movement among small bakeries and restaurants.
Georgetown, Ont. – Despite securing venture capital for a quinoa processing facility from an investor on the television show Dragons' Den, Jamie Draves has been unable to acquire government funding, Better Farming reports. | READ MORE
Toronto – Growing demand for more origin and nutrition information about the products we buy could mean the end of the simple bar code, The Globe and Mail reports. | READ MORE
Arguably no food subject is more divisive today than genetically modified organisms (GMOs). The germ of the debate, pun intended, are seeds, rooted, pun intended, in two scenarios: one is villainy and the other is sci-fi, depending on whom you believe.
Three creative star chefs and Cacao Barry chocolate proved an irresistible combination for students of George Brown College’s baking program.
Baked goods, like all other foods, must be safe when consumed. At the same time, they need to be of good quality, delivering excellent taste and texture. Over the many years of producing such foods, the baking industry has relied on a multitude of ingredients to ensure safety and quality.
Depending on how you look at it, frozen dough and par-bake bread are either brilliant innovations or a wolf dressed in sheep’s clothing —“factory” bread posing as “real” bread.
Trans fats. Sugar. Sodium. Carbs. Cholesterol. Gluten. GMOs.
Baking with summer berries is as easy – and yummy – as pie, not to mention highly nutritious
Right off the bat it’s important to say that eating gluten-free is the only way to manage celiac disease and its related allergies and sensitivities. Celiacs constitute one per cent of the population. People with gluten sensitivities make up six per cent. “Gluten avoiders,” which is what Agriculture Canada calls them, constitute 22 per cent, which means that 29 per cent of Canadians eschew wheat.
The complexity of our modern food system – with its technological, agri-science, health and other societal and economic effects – creates a growing concern over how food is being produced and delivered, challenging food producers to seek manufacturing methods that lessen the impact on our environment.
Sugar-free, gluten-free, low-sodium and clean labelling have become ways of life for lovers of baking products, either through choice or necessity, and this demand leads to new opportunities for bakers and baking ingredient suppliers.
Sugar-free, gluten-free, low-sodium and clean labelling have become ways of life for lovers of baking products, either through choice or necessity, and this demand leads to new opportunities for bakers and baking ingredient suppliers.
Bakers have plenty of options when it comes to aerating dough and batter.
Even though the origins are speculative, bread-making is thought to be prehistoric. Records of both beer and bread-making dating back to ancient Egypt reveal that fermented foods are among humanity’s oldest attempts to preserve food.
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