bake - February 2018 - 26

like Dr. Heather Darby, extension agronomist at the
University of Vermont, are playing inﬂuential roles in
the future of wheat.
Working with Darby and her team, the Northern Grain
Growers Association is involved in hundreds of test
plots every year in which bakers get samples to mill
ﬂour and bake bread for blind taste tests. George and
Hamelman are directly involved in the baking tests.
"If we say the bake is great, but the farmer says the
yield is terrible, it's not a win-win," Hamelman says.
"What works is when the breeder suggests varietals
that work well for the farmer and the bakers, and then
all three parties are giving a thumbs-up. The best
thing that is going to happen is if we have a lot of
regional movements, testing for different markets."
That's exactly what happened when Hamelman
suggested a few years ago that King Arthur Flour
form a partnership with The Bread Lab run by Dr.
Stephen Jones at Washington State University. The
Bread Lab is a combination think-tank and baking
laboratory where scientists, bakers, chefs, farmers,
maltsters, brewers, distillers and millers experiment
with improved ﬂavor, nutrition and functionality of
regional and obscure wheats, barley, other small
grains and beans.
The Bread Lab began in 2011 in a small laboratory
in the Washington State University Mount Vernon
Research Center. Today, it occupies 12,000 square
feet at the Port of Skagit and includes the Bread
Lab research and baking kitchen, a cytology lab, and
the King Arthur Flour Baking School at the Bread
Lab. Last year, they expanded with a milling laboratory and professional kitchen.
Baker-miller Andrew Heyn, who owns Elmore
Mountain Bread in Elmore, Vermont, with his wife,
Blair Marvin, says local grains are increasingly important to the future of bread. And this messaging resonates increasingly well with today's consumers.
"The baker can draw that line: I baked it, I milled it,
and I bought it from this farmer," says Heyn. Adds
Marvin: "I believe this bread should be accessible to
everyone - all income levels and tastes."

26 < FEB 2018 | bakemag.com

http://www.bakemag.com

bake - February 2018

Table of Contents for the Digital Edition of bake - February 2018

bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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