baking&decorating TRENDS IN BAKING & FINISHING It’s fairly easy to determine if something is whole-grain flour. about 80% of the whole wheat flour milled in the U.S. is produced using conventional roller milling techniques. A third type of whole wheat flour, accounting for about 10% of US production, is termed “reconstituted” whole wheat flour. In this method bran and germ are added back into a separately milled white flour in approximately their natural proportions: 14.5% bran and 2.5% germ. Since these percentages vary somewhat from wheat grist to wheat grist thus the finished whole wheat flour using this method can only be an approximation of the original grist. Of the three methods this might be the most difficult to truly classify as a whole grain product and all that label has come to imply. BY TOD BRAMBLE, STRATEGIC ACCOUNT MANAGER FOR CARGILL’S INTEGRATED BAKERY RESOURCES DIVISION Introducing… The First Pre-Glazed Danish From the brand that comes first for greatness Just when you thought we couldn’t spoil you any more, we made our decadent Danish even more eff ortless to prepare. Now Schulstad’s entire line of tantalizing Danish is made with ReadyGlazed. Th is unique, clear topping gives our pastries that signature shine and irresistible finish without the need to glaze by hand. All 24 melt-in-your-mouth pastry layers stay golden, crispy, fresh and undeniably delicious throughout the day. So go ahead and take one less step to greatness with pre-glazed Danish...from the one and only Schulstad. For more information visit www.lantmannenunibakeusa.com | inStorebuyer | September2011 | 23 |