Baking & Snack - August 2014 - 41

All of the
innovation.
Non-GMO

Potato Starch

Fruits continue to be sought after in premium breads.

Clean Label
Corn Starch

J&J Snack Foods

Tapioca Starch
Bakery uses for one of its biggest selling points.
"We're finding that one of the biggest trends is the sprouted thing," he
said. "We're in our 35th year of business, and we've been making sprouted
breads long before that was cool. Now
it's finally cool. It's more and more on
everyone's radar."
While Mr. Girkout said some people
may not fully understand what sprouted bread is all about, they certainly
know that it's good for them.
The bakery is billed as a global supplier of certified organic whole grain
breads and bagels made with sprouted wheat. All of its products, like the
sprouted soy crunch bread or the
sprouted soy sourdough French bread,
contain no genetically modified organisms (GMOs), preservatives additives
or dough conditioners.
Instead of flour, Alvarado Street uses
organic wheat berries and soaks them
in filtered water until they sprout and
begin to grow. The living sprouts are
ground into a wet and mushy dough
that becomes the base for all recipes.
That all adds up, Mr. Girkout said, to a
premium bread that is good for the body.
"Digestibility is really the attractiveness of sprouts," he said. "It's also
extremely low on the glycemic index.
There is not a retailer in the country
that doesn't have diabetic customers."

The one challenge Mr. Girkout said
the company has run into is the word
"sprouted" itself. It has become a selling
point, meaning traditional flour-bases
breads, enhanced with a handful of
sprouts, are now being billed as sprouted bread.
"That is very different from what we
do," he said. "We use no flour. There's
still a learning curve going on for the
sprouted category, but it is clearly a category, and most astute retailers want to
have something in that category."

Building premium muscle
Bread, premium or otherwise, has
never been viewed as a vital part of a
muscle-building diet. Consumers generally look to meat, dairy or nuts for
their fix of protein. But premium bread
bakers are seeing an increase in the
need for protein-rich products.
"Protein is really on the rise now,"
Ms. Zanette said. "There is a definite
increase in people looking for different
sources of protein, and there is certainly a significant number of people looking for vegetarian options in protein."
Across the continent, high-protein
bread is center stage. Mr. Girkout said
that the California Style Complete
Protein bread is Alvarado Street
Bakery's best-selling product nationwide. It offers 5 g protein per serving.
"That combination of legumes and

Fibers

Rice Starch

Gluten-free

Cost Reduction

None of
the wait.
Penford Food Ingredients offers
unique solutions to create crispier
food coatings; increase yields in
meat products; reduce costs in
dairy products; build viscosity in
soups and sauces; and improve
nutrition by caloric reduction,
fiber and protein enrichment, and
gluten-free solutions. So you're
always first to the market with
the most innovative and best
performing food products.

For the most innovative food
ingredients and solutions -
choose Penford.

800-652-4732
www.penford.com

Food Ingredients

A business unit of Penford Food Ingredients


http://www.penford.com

Baking & Snack - August 2014

Table of Contents for the Digital Edition of Baking & Snack - August 2014

Baking & Snack - August 2014
Table of Contents
Table of Contents
Editorial - Remarkable per capita flour data
Newsfront - AIB upgrades its baking science course
Custom Foods to triple capacity
B&CMA taps popular industry veteran as new president
Have your cake, eat it too
In Brief/Correction
In Memoriam/People
Hostess hails flagship plant expansion
Pepperidge Farm’s Britt to speak to ELDC
Snak King - Finding Leg Room
Freeport steps up for organic
‘Try anything’ innovations
California roots
Premium Breads - A Premium on Health
Using the European approach
Baking better burger buns
Premixes - Setting the Stage
New options for additions
Gums & Hydrocolloids - Not-So-Secret Ingredients
Yes, America grows guar
Ingredient App - A Rye Revival
Mixing Technology - A Perfect Match
Growing gluten-free
Flatbread Technology - Flat’s Where It’s At
Cranking out ‘handmade’ products
Flat and happy
Vertical Packaging - Straight Up and Down
The making of a smooth operator
Form and function
Sanitation Strategies - Behavior Beyond Training
Industry Images: BEMA - Connecting the Industry
Industry Images: IFT - A Gem of an Event
Events
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - August 2014 - Baking & Snack - August 2014
Baking & Snack - August 2014 - 2
Baking & Snack - August 2014 - 3
Baking & Snack - August 2014 - 4
Baking & Snack - August 2014 - 5
Baking & Snack - August 2014 - 6
Baking & Snack - August 2014 - 7
Baking & Snack - August 2014 - 8
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - 10
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - Editorial - Remarkable per capita flour data
Baking & Snack - August 2014 - 13
Baking & Snack - August 2014 - B&CMA taps popular industry veteran as new president
Baking & Snack - August 2014 - 15
Baking & Snack - August 2014 - In Brief/Correction
Baking & Snack - August 2014 - 17
Baking & Snack - August 2014 - Pepperidge Farm’s Britt to speak to ELDC
Baking & Snack - August 2014 - 19
Baking & Snack - August 2014 - 20
Baking & Snack - August 2014 - Snak King - Finding Leg Room
Baking & Snack - August 2014 - Freeport steps up for organic
Baking & Snack - August 2014 - 23
Baking & Snack - August 2014 - 24
Baking & Snack - August 2014 - 25
Baking & Snack - August 2014 - 26
Baking & Snack - August 2014 - ‘Try anything’ innovations
Baking & Snack - August 2014 - California roots
Baking & Snack - August 2014 - 29
Baking & Snack - August 2014 - 30
Baking & Snack - August 2014 - Premium Breads - A Premium on Health
Baking & Snack - August 2014 - 32
Baking & Snack - August 2014 - 33
Baking & Snack - August 2014 - 34
Baking & Snack - August 2014 - 35
Baking & Snack - August 2014 - 36
Baking & Snack - August 2014 - 37
Baking & Snack - August 2014 - Using the European approach
Baking & Snack - August 2014 - 39
Baking & Snack - August 2014 - 40
Baking & Snack - August 2014 - 41
Baking & Snack - August 2014 - Baking better burger buns
Baking & Snack - August 2014 - 43
Baking & Snack - August 2014 - Premixes - Setting the Stage
Baking & Snack - August 2014 - 45
Baking & Snack - August 2014 - 46
Baking & Snack - August 2014 - 47
Baking & Snack - August 2014 - 48
Baking & Snack - August 2014 - 49
Baking & Snack - August 2014 - 50
Baking & Snack - August 2014 - New options for additions
Baking & Snack - August 2014 - 52
Baking & Snack - August 2014 - Gums & Hydrocolloids - Not-So-Secret Ingredients
Baking & Snack - August 2014 - 54
Baking & Snack - August 2014 - 55
Baking & Snack - August 2014 - 56
Baking & Snack - August 2014 - 57
Baking & Snack - August 2014 - Yes, America grows guar
Baking & Snack - August 2014 - 59
Baking & Snack - August 2014 - 60
Baking & Snack - August 2014 - Ingredient App - A Rye Revival
Baking & Snack - August 2014 - 62
Baking & Snack - August 2014 - Mixing Technology - A Perfect Match
Baking & Snack - August 2014 - 64
Baking & Snack - August 2014 - 65
Baking & Snack - August 2014 - 66
Baking & Snack - August 2014 - 67
Baking & Snack - August 2014 - 68
Baking & Snack - August 2014 - Growing gluten-free
Baking & Snack - August 2014 - 70
Baking & Snack - August 2014 - 71
Baking & Snack - August 2014 - 72
Baking & Snack - August 2014 - 73
Baking & Snack - August 2014 - 74
Baking & Snack - August 2014 - Flatbread Technology - Flat’s Where It’s At
Baking & Snack - August 2014 - Cranking out ‘handmade’ products
Baking & Snack - August 2014 - 77
Baking & Snack - August 2014 - 78
Baking & Snack - August 2014 - 79
Baking & Snack - August 2014 - Flat and happy
Baking & Snack - August 2014 - 81
Baking & Snack - August 2014 - 82
Baking & Snack - August 2014 - Vertical Packaging - Straight Up and Down
Baking & Snack - August 2014 - 84
Baking & Snack - August 2014 - 85
Baking & Snack - August 2014 - The making of a smooth operator
Baking & Snack - August 2014 - 87
Baking & Snack - August 2014 - 88
Baking & Snack - August 2014 - Form and function
Baking & Snack - August 2014 - 90
Baking & Snack - August 2014 - 91
Baking & Snack - August 2014 - Sanitation Strategies - Behavior Beyond Training
Baking & Snack - August 2014 - 93
Baking & Snack - August 2014 - 94
Baking & Snack - August 2014 - 95
Baking & Snack - August 2014 - 96
Baking & Snack - August 2014 - Industry Images: BEMA - Connecting the Industry
Baking & Snack - August 2014 - 98
Baking & Snack - August 2014 - 99
Baking & Snack - August 2014 - 100
Baking & Snack - August 2014 - Industry Images: IFT - A Gem of an Event
Baking & Snack - August 2014 - 102
Baking & Snack - August 2014 - 103
Baking & Snack - August 2014 - 104
Baking & Snack - August 2014 - 105
Baking & Snack - August 2014 - Events
Baking & Snack - August 2014 - 107
Baking & Snack - August 2014 - Innovations
Baking & Snack - August 2014 - 109
Baking & Snack - August 2014 - Products & Packaging
Baking & Snack - August 2014 - 111
Baking & Snack - August 2014 - 112
Baking & Snack - August 2014 - 113
Baking & Snack - August 2014 - 114
Baking & Snack - August 2014 - New on the Shelf
Baking & Snack - August 2014 - Marketplace
Baking & Snack - August 2014 - 117
Baking & Snack - August 2014 - 118
Baking & Snack - August 2014 - 119
Baking & Snack - August 2014 - 120
Baking & Snack - August 2014 - Ad Index
Baking & Snack - August 2014 - New Product Spotlight
Baking & Snack - August 2014 - 123
Baking & Snack - August 2014 - 124
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