Baking&Snack - December 2016 - 60

WHE A
E
L
O
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T
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GOODNESS
D I S C OV E R T H E N O R T H DA KO TA D I F F E R E N C E

SWEETENERS

The third type of honey is known as whipped or creamed
honey. It is sold in a crystallized state and at room temperature is used as a spread much like butter or jelly.
In grain-based foods, such as hearty breads made with
ancient, sprouted and whole grains, honey can round out
bitter notes and robust textures. It also functions as a natural
shelf life extender because it inhibits mold growth in baked
goods by binding moisture. This same property makes it a
useful humectant in gluten-free baked goods, which tend to
dry out and stale easily.
There are important considerations when working with
honey and in product reformulations. This is because honey
can be as much as 1.5 times sweeter than sugar on a dry
basis. Honey also contains enzymes that can break down
other ingredients in a formulation, impacting the finished

With the new labeling
requirements, however,
there are some limitations
on how juice ingredients
affect sugar content.
product. Honey tends to speed up the Maillard browning
reaction in baked goods, so time and temperature often
needs to be adjusted.

Grain and plant syrups

Whole Wheat Flours:
The North Dakota Mill's high protein
whole-wheat ﬂours are milled from
the best hard red spring wheat. They
are ideal for use in whole wheat
breads and rolls or, when blended,
for variety breads. Our whole-wheat
ﬂours are available in ﬁne, medium,
and coarse granulations, in 50 pound and 100 pound bags.
Available in 50-pound bags are crushed, cracked and rolled/ﬂaked
wheat. These products are ideal for use in variety breads. White
Whole Wheat is also available.

Call 1-800-538-7721 to discover the difference.
www.ndmill.com

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60 Baking & Snack December 2016 / www.bakingandsnack.com

When honey cost is an issue, Briess Malt & Ingredients Co.
offers a white grain sorghum extract that can be used to replace some or all of the honey in a formulation. It functions as
a one-to-one replacer in whole wheat and multigrain breads.
"The white sorghum plant is a sustainable North
American crop and is distinguished by light color and a
clean, wildflower honey-like flavor that masks bitter notes,"
said Judie Giebel, technical services representative, Briess
Malt & Ingredients, and AIB Certified Master Baker. It
answers the need for alternatives to corn syrup, sugar and
other sweeteners in a unique way, she noted.
Declared simply as "grain sorghum extract" on ingredient
legends, it offers formulating options in an array of baked
goods with the added benefit of functioning as a browning
agent, including in gluten-free baked goods and bars. The
extract is available in conventional and organic formats.
Agave nectar, also sometimes called agave syrup, is another viscous sweetener that bakers are learning to use in formulas. Like honey, agave may contribute color and flavor. It
is the naturally sweet juice extracted from the agave cactus

http://www.ndmill.com

Baking&Snack - December 2016

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