Milling & Baking News - October 15, 2013 - 9

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Horizon unveils new flours,
wheat germ ingredient
LAS VEGAS — Horizon Milling, L.L.C.
unveiled new sprouted white spring
whole wheat flour as well as Italian-style
flour and a defatted wheat germ ingredient Oct. 7 at the International Baking Industry Exposition in Las Vegas.
The sprouted flour is designed to
help bakers meet consumers’ growing interest in alternative whole grain
products while also achieving better
bake performance, according to Minneapolis-based Horizon Milling, a joint
venture between Cargill and CHS.
“We know a progressive segment of
whole grain consumers are very passionate about sprouted grains,” said
Nikki Cole, marketing manager at
Horizon Milling. “That’s what drew
us to the space. Yet, our focus has
been centered on elevating bake performance and believe the functional
benefits that arise during sprouting
will be what bakers are most excited
about. As both consumers and bakers
learn more, we expect the popularity
of sprouted products to grow.”
Horizon Milling’s sprouted white
spring whole wheat flour performed
better than its non-sprouted counterpart on several baking measurements, including greater loaf volume

and reduced proofing times.
The Primo Mulino Italian-style flour
is available from a North American
supply and is designed for use in pizza
crust, flatbreads, Italian-style bread
and crackers.
“Primo Mulino Italian-style flour is a

in mixing tolerance and water absorption, and it works well with long fermentation.
The defatted wheat germ ingredient, according to Horizon Milling,
may help bakers and snack manufacturers achieve full flavor in grainbased foods that are rich in protein
and fiber. The ingredient, produced
when the oil has been extracted from
raw wheat germ, is shelf stable and

premium flour blend perfect for restaurants and mom and pop pizzerias looking to make great tasting pizza crusts
and Italian-style breads that are crispy
on the outside and tender on the inside,
just like their patrons would experience
in Italy,” said William Hale, business
development leader at Horizon Milling. “However, customers don’t have to
deal with the supply chain challenges
common with Italian imports.”
Mixed with hard, spring and soft
wheat, the Italian-style flour is finely
milled. Its high protein content produces soft, supple dough, according to
Horizon Milling. The flour has benefits

available in a range of colors, from
light tan to dark brown. Possible
product applications include bagels,
bread, cereal, cookies, crackers, donuts, granola mixes, pretzels, snack
bars and tortillas.
“Defatted wheat germ delivers a
unique proposition by providing protein, fiber and great taste and texture,”
Mr. Hale said. “This multidimensional ingredient offers more than 26%
protein, approximately 15% fiber and
a multitude of vitamins and minerals.
Defatted wheat germ improves nutrition, enhances flavor and enriches the
texture of the end product.” MBN

Dunkin’ digs into deep product pipeline
BOSTON — The launch two weeks
ago of Angus steak and cheese wraps
are just the latest example of the deep
limited-time offering product pipeline at Canton, Mass.-based Dunkin’
Donuts, Inc., said Paul Carbone, chief
financial officer.
“Two years ago, we launched the Angus steak breakfast sandwich and it was
a success,” Mr. Carbone said during an
Oct. 2 presentation at the Wells Fargo
Retail and Restaurant Summit. “We also
launched the Big N’ Toasted, which was
bacon and fried egg; that was a success.
“Three months ago, we launched
the Angus Big N’ Toasted. So we
took a protein that worked and a carrier that worked, and we put them together. It was a very big success. We
launched tuna and chicken salad a
couple years ago. About six months
ago, we launched tuna and chicken
salad wraps. And now we have the
Angus steak and cheese wrap.
“So we’re constantly taking winners
— the protein itself, carriers — and interchanging them. This is the idea of
bakingbusiness.com / world-grain.com

Business

winning begets winning.”
The latest limited-time offering features
a full portion of Angus steak wrapped in
a warm, 8-inch tortilla. The wraps are
served with white cheddar cheese and
the choice of either barbecue or ranch sauce.
Mr. Carbone said
most limited-time offerings are just that
— limited time. The
items may appear for
a couple months before disappearing and
then reappearing 9 or
10 months later. There are exceptions,
though, such as the Big N’ Toasted, which
Mr. Carbone said has “earned their right
to be on the menu.” Another item that
now is offered as a staple is the turkey
sausage breakfast sandwich. Introduced
in January, the sandwich was a “huge
success” as part of the DDSMART menu.
“But we’re pretty rigorous about on
and off, and then they come back 10, 12
months later,” he said.
Not all new products are a success,

but the misses at Dunkin’ at least
have been few and far between, Mr.
Carbone said.
“We have a robust testing,” he said. “I
am happy to say that over the last three
years we had one swing and a miss. It
went through testing. It tested well. We
came out, it was like
a stuffed breadstick.
Think of it as a Hot
Pocket-type of product, and it tested well.
It came out and it did
just okay, below what
our testing said. And
that was our one big
item that didn’t kind
of live up to our expectations.”
Going forward, Dunkin’ plans to
continue to focus on new products as
opposed to value, with new products
the key to driving traffic to the stores.
For example, the company recently
introduced a roast beef pretzel roll
sandwich that has been an “absolute
success,” Mr. Carbone said.
“It’s not like we ignore value, but
it’s all about differentiated product,”
he added. MBN
Milling & Baking News October 15, 2013 / 9

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Milling & Baking News - October 15, 2013

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