Bake September/October 2021 - 53

" Preserved lemons,
inspired by Italian
and Moroccan
dishes, are cured in
salt to deliver a
more intense flavor. "
citrus profiles that are versatile and fun to
play with in several food and beverage categories,
including desserts like cakes, frostings,
ice
cream, crème brûlée,
caramels,
glazes and more, " Wright explains. " Each of
these flavors are fundamentally familiar and
are taken to the next level with formulation
techniques that add complexity. "
Black limes, also called loomi or dried limes,
are often used in Persian and other Middle
Eastern cuisines. The lime is boiled in a saltwater
brine and then dried in the sun until it darkens;
color varies from pale tan to dark brown
and black. With its now brittle texture, the
limes can be easily ground. Dried limes have
a tart and earthy flavor that is both sweet and
savory, making them a fabulous infusion for
goolab jamun or black lime halva.
Preserved lemons, inspired by Italian and
Marie Wright, president of creation, design and development and chief global flavorist for ADM.
UPSCALE MARKETING
Located in Prairie Village, a Kansas City suburb, the newly opened Market
at Meadowbrook features a diverse collection of premium pastries,
desserts and food items including artisan cheese and charcuterie.
From the start, there was plenty of buzz about the luxurious, boutique
hotel being developed in the heart of Prairie Village. Both locals
and potential guests were eager to experience its offerings. Since the
opening a few months ago, the Inn at Meadowbrook has been receiving
wonderful accolades.
Sweet treats include cookies, brownies, and bars; croissants and
scones; cinnamon rolls and Danish; cakes, pies, and tarts; panna cotta,
puddings, and mousse; and Foo's Fabulous Frozen Custard.
Pastry chef Ashley Miller, who formerly served as the pastry lead at
Bloom Baking Co. in the City Market, has also joined the team and will
be handling the bread baking and dessert making for the market.
Moroccan dishes, are cured in salt to deliver a more intense flavor.
Preserved lemons have migrated throughout Middle Eastern
regions and India, and now American chefs are experimenting
with their unique flavor. Preserved lemon serves well in alfajores
or paired with raspberry in a pie.
Yuzu is a tart citrus fruit found throughout Asia. Yuzu kosho
is a traditional Japanese condiment made by fermenting yuzu
peel, chili peppers and salt, developing a spicy, citrusy and umami
profile. Yuzu kosho gives an intriguing twist to meringues,
pavlova, and macarons with a burst of heat.
Flamed orange was influenced by a Patagonian open-flame
barbeque cooking style. Whole oranges are tossed into a bonfire,
caramelizing the internal juices and sugars, until the fruit is
completely charred.
The juice and pulp have a distinct smoky sweetness and can
be used as a syrup poured over butter cake or to elevate rum
cake batter.
Citrus flavors can add an element of surprise and delight. ADM
helps bakers develop these tantalizing creations by picking the
right format, such as extracts, oils, juices and powders, and using
its cutting-edge techniques, including the gentle cold extraction
process, selective concentration for all folding levels and comprehensive
separation and fractionation technologies.
Forward-focused trends
Vanilla extracts and bean pastes continue to captivate the bakery
market, and varietals such as bourbon vanilla and Vanilla
tahitensis are of increasing interest. Similarly, comfort flavors including
browned butter, caramel blanc, salted caramel, ginger,
cardamom, apple pie and pumpkin spice are seasonal favorites
year after year. Chocolate peppermint and mocha peppermint
are rising stars in cookies and bars. From a more unique perspective,
spice blends such as garam masala and Zat'ar are now
being incorporated into breads and cakes.
bakemag.com | SEP-OCT 2021 > 53
3FMCG GURUS; DIGESTIVE HEALTH SURVEY SERIES (% CHANGE BETWEEN 2018 & 2020). 4FMCG GURUS, THE GROWTH
OF PERSONALIZED NUTRITION, 2020. 5MINTEL, DIGESTIVE HEALTH REPORT (% CHANGE BETWEEN 2015 & 2020)

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Bake September/October 2021

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