bake - June 2016 - 6

news bites

Ardent Mills
Showcases Pizza

toppings that support different

with a food-safe OPP ﬁlm laminate

cuisines and culinary styles. These

allows decorating mistakes to be

pies also fall in line with eating styles

easily corrected, keeps the students'

Ardent Mills joined more than 6,000

diners want right now: simple, clean

creations fresher, longer and are extra

pizza industry leaders at the 2016

ingredients, better health, heartiness,

strong to accommodate different sizes

International Pizza Expo held earlier

unique ﬂavor proﬁles and some indul-

of baked items.

this spring in Las Vegas. The Ardent

gence," says Don Trouba, Ardent Mills'

Mills' booth provided attendees a

marketing director.

with our premium Signature cake

taste of what's next in pizza dough
innovations. Pizza restaurant owners,

"As we enter the bakery market
boards, we could not think of a more

operators and baker-chef attendees

Baxter Awards Grant

sampled a range of ﬂavors and

Baxter Manufacturing awards its

Wales University to share our excess

doughs developed by Ardent Mills'

annual Equipment for Education

product," says Adam Reiser, who is

technical and culinary teams and

Grant to Lori Drenth, foodservice

vice president and general manager of

fueled by industry-leading consumer

director at Hernando County School

Lamitech Inc.

insights. Ardent Mills' pizza ﬂour

District in Brooksville, Florida. This

portfolio includes Kyrol, Hummer,

grant program was established in

JWU excels at providing an experi-

King Midas, Primo Mulino 00-Style

partnership with the School Nutrition

ential educational environment of

Pizza Flour and custom blends and

Foundation to help a deserving

intellectual development and industry-

ancient grain mixes.

school better serve nutritious meals

focused education combined with

to students.

resume-building work exposure.

As the 2016 grant winner, Westside
Elementary receives a Baxter OV310
mini rotating rack oven-designed

appropriate partner than Johnson &

Solutions to Reduce
Saturated Fats

with K-12 kitchens' versatile cooking
needs in mind. A multi-year warranty,

Using starches, vegetable waxes and

delivery, set-up and start-up service

emulsions, Cargill scientists have

will be provided by Hobart Service.

created fat systems that lower satu-

Drenth is also awarded a $500

rated fat by as much as 40 percent in

scholarship toward registration and

shortenings, without compromising

travel expenses to attend the School

ﬁnished product attributes. Cargill

Nutrition Association's Annual National

researchers presented the three novel

Conference in San Antonio, Texas, this

approaches to reducing saturated

July, where she will be recognized as

fat in bakery applications during the

this year's grant winner.

recent American Oil Chemists' Society
annual meeting.

"We see pizza dough as another great

Cake Boards for
Culinary Students

opportunity when it comes to inno-

"This research demonstrates a
signiﬁcant leap forward in our understanding of the structure and func-

vating pizza tastes and textures. At

Lamitech announces an in-kind donor

tion of fats throughout the bakery

the Pizza Expo, we offered samples of

relationship with Johnson & Wales

process," says Serpil Metin, prin-

pizza made with doughs that high-

University, well known for its College

cipal scientist for Cargill. "With that

light the great nutrition and complex

of Culinary Arts. Lamitech will be

knowledge, we are working to unlock

ﬂavors of different whole grain ﬂours,

sending the school a monthly quantity

new low-fat and reduced-saturated-

like ancient grains, ground rye and

of its Signature Cake Boards for use

fat solutions that meet the needs of

sprouted wheat. We paired creative

in their culinary classrooms. These

bakeries and help address the health

dough recipes with complementary

corrugated cake boards, laminated

concerns of consumers."

06 < JUN 2016 | bakemag.com
http://www.bakemag.com
bake - June 2016

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