Baking & Snack - May 2020 - 56

Whole grains as pieces can serve as toppings to impart a healthy halo on the
finished product.
Cargill

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our Middle Name
Whether you're looking for a toasted crunch topping or a multigrain blend, our bakery experts will work with you to design
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56 Baking & Snack May 2020 / www.bakingbusiness.com

cost and availability of those ingredients," Ms. Brensing
said. "There's much more variety in grains that are readily
available in the market today."
This diversification of grains has allowed bakers to get creative when it comes to the flavor, texture and nutrition they
are able to offer through breads, rolls, bars and sweet goods.
"Rather than simply substituting refined grains with
whole grains, formulators are leveraging the unique characteristics of whole grain ingredients to bring out robust
flavors and create visually appealing end products," said
Weston Heide, vice president, trade group, The Andersons,
Inc. "Whole grains have a wide range of natural flavors, textures and nutrition profiles, which can be highlighted rather
than hidden."
Bakers can either highlight the unique flavors of certain
grains or they can blend grains to make something completely different. "Consider pairing grains with strong complementary flavors to create new flavor profiles like quinoa,
which has green and grassy notes, and amaranth, which has
earthy notes," said Ed Reinwald, certified master baker and
Ardent Mills technical solutions analyst.
Blending can also help round out the strong flavors of
certain grains and make them more palatable. For example,
quinoa and amaranth have robust nutty flavors that might
be desirable for a certain application while millet and sorghum impart a milder flavor. Teff features a sweeter flavor
profile. Rye adds a lot of flavor to baked foods but, as Joni
Huffman, senior vice president of sales and marketing,
Healthy Food Ingredients (HFI), put it, a little goes a long
way. These can be blended with other grains to either high-


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Baking & Snack - May 2020

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