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of cortisol have been associated with the accumulation of health-endangering abdominal fat. In addition, the study reported an increase growth of Lactobacillus spp. in response to cocoa flavonols showing potential gastrointestinal benefits. The changes in the lactobacilli numbers were also associated with reductions in levels of C-reactive protein (CRP), a marker of inflammation related to heart health. Cocoa flavonoids have been reported to increase the antioxidant activity in the brain, improving cell communication. Ms. Potts stated that the anti-inflammatory effects of chocolate can help increase blood flow to the brain and circulation to help mental acuity as well as protect against amyloid plaque damage associated with Alzheimer’s disease. Cocoa compounds have been shown to induce a calm feeling by affecting serotonin levels and produce a natural chemical called anandamide that acts as a euphoric natural painkiller. Thus, the long, popular association of chocolate’s power to cure a broken heart!

This “Boots” Was Made For Baking

▲ Careful control over temperature and processing conditions help retain natural antioxidants from cacao pod to finished chocolate.
PURATOS

USING THE RIGHT INGREDIENT. All chocolate experts agree that chocolate and cocoa are different terms and are not interchangeable. Gary Williamson from the Nestlé Research Center, Lausanne, Switzerland, clarified in the British Journal of Nutrition: “Cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans), which is used in chocolate making or as cocoa powder (commonly 12% fat) for cooking

Fat Is Not That Bad!
Despite chocolate’s natural saturated fat content, numerous studies show that eating chocolate does not raise potentially harmful cholesterol levels in the blood. This is mainly because about 36% of the fat in the cocoa bean is “good fat” — either mono- or polyunsaturated fat. The largest proportion is of oleic acid, the same fatty acid abundant in healthful olive oil. And more than half the saturated fat in cocoa butter is stearic acid, which has been shown to have a neutral impact on blood cholesterol because when it is metabolized, it is converted from a saturated fat to an unsaturated fat.

uy Rogers earned the nickname “Boots” while in the Army. He once wrote a girlfriend about spending long hours polishing his boots–even though he served as a baking school instructor. After baking and decorating cakes in Viet Nam, “Boots” spent 16 months at Fort Bragg where a bakery was created for him, then closed after he left. In the Army, Guy said, “If you bake, people look out for you.” In 1976, Guy’s grandfather bought the Westhampton Pastry Shop, located in Richmond, Virginia’s west side. Guy took over the business when his father, Guy Rogers, Jr., retired in 1990. Today, Guy’s wife, Diana, works with the customers out front and handles the paperwork. Guy claims he can’t run a business from an office and is on his feet 12 hours a day working in back with his 15 employees. The shop specializes in elegant wedding cakes, which Guy decorates himself. Guy says his greatest accomplishment is “doing what my father and grandfather did for a living, and doing it well.” His greatest challenge is to always keep standards and quality at the same high level. Guy began using International® Bakers Services products in the 1960s. “I’ve always gotten good results. The flavor does not bake out, and the quality is the same in every order.” Guy relies on International® B&V®, N&A and Sweet Roll & Danish Flavor to maintain the consistent quality for which he strives. If you want consistent quality, turn to International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

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Baking&Snack - March 2011

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