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
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.
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
Trans fats. Sugar. Sodium. Carbs. Cholesterol. Gluten. GMOs.
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.
Bakers have plenty of options when it comes to aerating dough and batter.
U.S. firm creates vaccine to treat celiac diseaseMassachusetts-based company, ImmusanT, produced a vaccine that treats celiacs —…
Interview with Chef Christophe Adam, on inspiration and éclairsBakers Journal had the privilege of interviewing the busy, internationally-known…
First professional e-learning platform launched for chocolatiersMonday, November 12 marks the launch of the Chocolate Academy…
Registration now open for Artisan Bakery ExpoThe International Artisan Bakery Expo (IABE) is announcing the opening…
Bakery Showcase Montréal 2019
May 5-6, 2019