bake - January 2019 - 9

technical corner

Specialty
GRAINS & FLOURS
The market is hot for specialty grains and ﬂours. For one, Bay

Ardent Mills features The Annex by Ardent Mills, a team of ex-

State Milling Company has partnered with renowned chef, mas-

perts dedicated to bringing a broad portfolio of plant and spe-

ter baker and educator Ciril Hitz to put its HealthSense High

cialty grain innovations to the industry, including ancient and

Fiber Wheat Flour through the paces of artisan baking. Health-

heirloom grains, pulses, barley and organic products available

Sense ﬂour is an innovative wheat ﬂour that delivers more

in unique formats such as crisps and Individually Quick Frozen

than 10 times the amount of dietary ﬁber found in traditional

grains, perfectly cooked and ready for culinary inspiration. With

wheat ﬂour, through naturally occurring resistant starch found

farmer relationships, custom growing and identity-preserved

in the wheat endosperm. This type of ﬁber is different than

programs, The Annex is dedicated to bringing tomorrow's spe-

bran; it functions and tastes like white ﬂour, and the resistant

cialty grains and plant-based ingredients, today.

starch ﬁber helps keep blood sugar levels steady and your gut
microbiome healthy. To learn more, visit www.youtube.com/

In the Paciﬁc Northwest, Cairnspring Mills is banking on high

watch?v=Ud1Hj2p-CFk.

demand for specialty ﬂours that are 100% traceable and made
from identity-preserved wheats. Opened in 2017, Cairnspring

Bay State Milling recently announced the relocation of its

Mills in Burlington, Washington, specializes in European-style

Woodland, California, specialty grain milling facility. The move

specialty bread ﬂours that contain more wheat bran and germ

to a new site in Woodland provides for a signiﬁcant increase

for deeper ﬂavor, says Kevin Morse, chief executive officer.

in space over the operation's former building. The additional
area allows ample room for enhanced capabilities in support of

The multiple-year project involved a trip to Scandinavia where

customer needs and new product introductions. At its core, the

the partners worked with a milling company to develop a roller

move enables the growth of the company's Partner Sourced In-

mill/stone mill hybrid. Cairnspring Mills has a capacity of 5-6

gredients program with a signiﬁcant increase in storage includ-

million pounds of ﬂour per year, focusing on serving smaller

ing dedicated areas for gluten-free and organic plant-based

bakeries that use between 500 pounds and 1,000 pounds of

ingredients. "We continue to build upon a national network for

ﬂour per week. San Francisco's acclaimed Tartine Bakery is

specialty milling and blending to serve the growing consumer

their largest customer, Morse says.

demand for unique and innovative plant-based ingredients,"
says David Sachs, vice president and general manager of Mini-

Their milling process involves multiple steps: tempering the

Milling and Blending.

wheat, a roller break, then to the stone mill, and ﬁnally a sift at

DOROTHY LANE MARKET

the end prior to the ﬁnished ﬂour. "We choose a combination of
Others are working hard to invest in education. Central Milling

roller and stone milling because of the way the stone incor-

recently launched its new Artisan Baking Center in Petaluma,

porates the wheat germ into the ﬂow and incorporates those

California, a ﬁrst-class boulangerie. The farmer, baker, miller

ﬂavors into the ﬁnished product," Morse says. "By using a roller

partnership is integral to success at Central Milling, based in

mill, it essentially doubles our capacity to 1,200 kilograms per

Logan, Utah, which has been in continuous operation since

hour." Looking ahead, Morse said the partners in the business

1867. "Central Milling is quite successful because we live by the

aspire to build more mills once they work through the inevi-

farmer, miller, baker model rigorously," Central Milling's Nicky

table cycles of building a proﬁtable business model. "Our idea

Giusto says. "We believe that one cannot exist without the

of getting bigger is making bigger mills," he said. "We want to

other. In short, we listen to the baker's wants and needs."

ﬁnd new places with local communities where there is a need."

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