For one baker, creating a gluten-free cake is like creating a new product with a cornucopia of flours to explore along with the way.
In every field there is a reason why something’s happening, and if you are very interested in your field and becoming as good as you can be, you have to understand the why,” says Dominique Duby
Since the Paleolithic era (and because the time period under consideration is only a few thousand years), humanity has evolved thanks to environmental and developmental changes rather than genetic modification.
Eggs and egg ingredients have been, and continue to be, used widely in the manufacture of baked goods.
The art and science behind culinary’s coveted San Francisco sourdough bread
Got milk? The answer is yes, but not in its traditional form.
I’d like to be up front about something straight away: I love all incarnations of ice cream.
Exploring the different methods of determining wheat quality and evaluating wheat performance
Chia seeds were introduced to me during my childhood; not as a part of my breakfast, but in the form of the Chia Pet.
We’re nearly halfway through the year, and coconut oil is proving to be one of the big trends.
Beer, traditionally enjoyed alongside chicken wings while watching the big game, is beginning to earn the flavour credit it deserves. The number of craft breweries – and the flavours and types of beer available – is ever-growing. Jackie Dodd recognized the beverage’s versatility long before it became trendy.
Exploring the properties, strains and functions of the fungus that makes your bread and baked goods grow.
Feb. 7, 2013, Toronto – Bonnie Gordon’s artisanal private career college has a spacious new home.
The main purpose of flour milling is to remove the endosperm from the bran and germ and to reduce the endosperm into flour
There are many kinds of cinnamon. What type of cinnamon is the most suitable for a bakery?
There’s a trend brewing in the baking world, one steeped in thousands of years of history. Tea is finding its way into products ranging from cookies and squares to cakes and chocolates.
These grains have a long history of nourishing humanity, one that bakers serving health-conscious and gluten-intolerant consumers are rediscovering.
Chicory root inulin is a rich, soluble fibre that has been cropping up in trendy organic baked snacks, brand name granola bars and yogurts and ice creams, just to name a few.
Agave nectar (pronounced uh-gah-vay) has developed quite the reputation in recent years. In a March 2009 Los Angeles Times article, health columnist Elena Conis summed agave’s many applications up quite nicely: “It imparts a subtle sweetness to desserts and can be used to balance the saltiness of meat dishes. Its delicate flavour has made it an increasingly popular ingredient in bottled teas and health drinks.
What are pulses?” is a regular question at my workplace wellness healthy eating seminars. I respond, “Pulses include beans, peas, lentils and chickpeas.” And then the feedback is usually, “Ahh, you mean legumes!” Well, no, not exactly, but you’re on the right track. The Alberta Pulse Growers website defines them as “the edible seeds of legumes, like lentils, beans, peas and chickpeas. Whole pulses, pulse flours and fractions are becoming more popular with the Canadian consumer. Hummus (ground chickpeas) is now an everyday food in many homes, not just an exotic dip served with pita bread found only at the local Lebanese restaurant. Lentil crackers are available on many mainstream grocery store shelves. As international flavour trends continue to spread throughout the North American marketplace, there are numerous opportunities and applications for pulses in the baking industry.
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