Most consumers now understand that not all oils and fats are bad for the body, with healthy oils moving to the forefront of consumer interest. This is not a phenomenon that will fade away. In fact, it’s expected that consumer interest in healthy oils will continue to grow, boosting the markets for such products.
As bakers we tend to think that only flour, water, salt and some form of yeast make bread. In a sense that is true, but in addition to using grain processed into flour as our medium, we can also use grain that is processed – but in a much different way – and not milled into flour.
I’m still amazed at how many people in the food industry truly believe that organic foods are a fad destined to fade into obscurity like the low-fat or low-carb trends.
A fabulous flax formula from the Flax Council of Canada.
Barley flour blends into the mainstream.
A case study on malted wheat flakes in the U.K. bread market – and what a similar market (the Canadian one) can learn from the experience. 
Filled with both antioxidants and flavour, who doesn’t love the blueberry? Below are two recipes from the British Columbia Blueberry Council.
Putting the traditional pasta wheat to the test for making bread.
I mentioned I was going to be participating in a study...
The tale continues of West Coast baker Cliff Leir’s adventures with Red Fife.
Chemical Leavening
The finale in the tale of West Coast baker Cliff Leir’s adventures with Red Fife.
And it’s changing how our industry bakes, packages and promotes.
The future is now, with new ingredients available that provide health benefits – and premium pricing – in every crumb you bake.
Decadent, rich, satisfying and good for your health.
Hemp’s time has finally arrived . . .  maybe.
Taking a second look at making more dough from frozen goods.
Spicy formulas that feature the combined tartness and sweetness of this festive berry
Manitoba-based Best Cooking Pulses, Inc., has already brought its pea products to the world. Next? Canada.
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