Milling & Baking News - November 17, 2020 - 24

Food Ingredient Solutions

®

performance of the flour in high-volume
manufacturing. "
Cereal and breakfast biscuits, two categories that rely on whole grains, have yet
to gravitate toward using HealthSense
flour, Mr. Jacobs said.
" Bay State Milling has recently conducted consumer research that shows a
high willingness to purchase these kinds
of foods if there were high-fiber versions
available, " he said. " In fact, the research
found that approximately 9 in 10 consumers are interested both in buying
products made with high-fiber flour and
replacing the flour they typically use with
a high-fiber flour.
" Moreover, we believe there is considerable opportunity to increase fiber consumption during the breakfast daypart, a
typically carb-driven meal. Our research

develop and market food products using
Arcadia's patented GoodWheat technology.
The two companies will work together to
develop food products such as flours, pasta
and crackers under the Three Farm Daughters brand. The products will be sold in
grocery stores, on Amazon and through the
www.threefarmdaughters.com website.
" At Three Farm Daughters, we are
passionate about healthful food and uncompromising when it comes to quality, taste and performance, " said Mollie
Ficocello, president and co-founder of
Three Farm Daughters, at the time of the
announcement. " Our family has proudly
grown GoodWheat wheat varieties for
years, and we know first-hand the difference healthier, quality ingredients make
in our diets and lifestyles. And now, we
are thrilled to bring our products to the

'Overall, the right
balance of fine
grind and amount of
gluten in the flour
creates the texture,
elasticity, chewiness
and crisp bite that
we love about
Neapolitan-style
pizza.'

- Bart Tender,
Ardent Mills
ARDENT MILLS

found that there was strong interest not
only in high-fiber bread but also pancakes and waffles. "
That consumers are looking for ways
to increase fiber intake has been demonstrated in other studies. The International
Food Information Council Foundation's
2020 Food and Health Survey found
more than 80% of respondents said they
considered fiber to be healthy.
Outside of North America, Arcadia
Biosciences offers its high-fiber wheat
under its GoodWheat line of specialty
wheat ingredients, including one with up
to 10 times the dietary fiber of traditional
wheat. Besides high-fiber content, other
attributes in the portfolio are ingredients
with nearly 30% fewer calories per serving than traditional wheat and ingredients with 65% less allergenic gluten.
Arcadia Biosciences in August made
two moves, one domestic and the other
in Europe, to expand its GoodWheat line.
The company formed a strategic business venture with Three Farm Daughters
LLP, a majority female-owned consumer
food company based in North Dakota, to
24 / November 17, 2020

022_MBN_November17_20.indd 24

Milling & Baking News

market and help consumers take the
guesswork out of healthy eating with our
Three Farm Daughters brand. "
Arcadia Biosciences in August also announced a collaboration with GoodMills
Innovation, an affiliate of European milling company GoodMills Group, for the
commercialization of wheat with improved nutritional value across Europe.
" GoodMills is an excellent partner with
a strong focus on innovation, " said Matthew Plavan, president and chief executive officer of Arcadia Biosciences, at the
time of the announcement. " Together we
aim to introduce uniquely healthy products for the retail, consumer and foodservice sectors in Europe, beginning in 2020. "
Michael Gusko, head of innovation at
GoodMills, added, " GoodMills Innovation is recognized as one of the world's
leading innovators in the area of grainbased ingredients that are both highly
functional and nutritional. Recent market
research highlights accelerated key consumer trends in 2020, including health
and immunity enhancement, natural
authentic cooking and sustainable plant

protein. We see tremendous potential in
Arcadia's portfolio of specialty wheats to
help us meet these trends. "
GoodMills Group GmbH, a holding
company, manages seven country organizations and a total of 25 flour mills. The
company annually processes 2.9 million
tonnes of grain.
Matching Italy's 00 flour
Europe, specifically Italy, is known for
flour used in crust for Neapolitan-style
pizza. Grades of flour in Italy range from
00, 0, 1 and 2, said Bart Bender, technical
service manager for Ardent Mills, Denver. A finely ground flour, 00 is used for
pasta and pizza dough.
" It's the most refined and has the lowest level of bran, " Mr. Bender said. " It creates a dough that is silkier and maintains
chewiness. "
In contrast, the US grading system categorizes flours by how much protein they
contain, which affects gluten formation.
" Hence, there is no direct analogy to
US flour grades, " Mr. Bender said.
How the flour hydrates and the
smoothness are major factors in Neapolitan-style pizza.
" Not all 00 or 0 are optimal for creating
Neapolitan-style pizza, " Mr. Bender said.
" Overall, the right balance of fine grind and
amount of gluten in the flour creates the
texture, elasticity, chewiness and crisp bite
that we love about Neapolitan-style pizza. "
Ardent Mills' Primo Mulino Neapolitan-Style Pizza Flour compares well to
leading 00 pizza flours in performance
and is ideal for high-temperature ovens,
especially wood, gas and coal-fired ovens
that have become the mainstay of many
artisan pizzerias, Mr. Bender said.
" Primo Mulino flour creates a soft,
supple dough and offers great mixing tolerance, excellent water absorption, and
works well with long fermentation, " he
said " Primo Mulino is more cost effective
- It provides the same crispy, soft and
subtle dough as Italian style 00 flour, but
without the imported flour price. "
Grain Craft LLC, Chattanooga, Tenn.,
offers a Neapolitan Italian-style pizzeria
flour featuring a finely ground wheat
grown in the Rocky Mountain Foothills
of Idaho, an area with a combination of
high altitude, volcanic soils and growing
conditions similar to the agricultural regions of Italy. The 00 type flour produces
a light dough with dependable extensibility, according to Grain Craft.
More innovation to come
Grain Craft is taking innovative steps
in wheat flour in other ways, too.
The company is expanding a pilot
program in Kansas and throughout the
bakingbusiness.com / world-grain.com

11/18/2020 8:56:08 AM


http://www.threefarmdaughters.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 17, 2020

Table of Contents for the Digital Edition of Milling & Baking News - November 17, 2020

Milling & Baking News - November 17, 2020 - 1
Milling & Baking News - November 17, 2020 - 1
Milling & Baking News - November 17, 2020 - 2
Milling & Baking News - November 17, 2020 - 3
Milling & Baking News - November 17, 2020 - 4
Milling & Baking News - November 17, 2020 - 5
Milling & Baking News - November 17, 2020 - 6
Milling & Baking News - November 17, 2020 - 7
Milling & Baking News - November 17, 2020 - 8
Milling & Baking News - November 17, 2020 - 9
Milling & Baking News - November 17, 2020 - 10
Milling & Baking News - November 17, 2020 - 11
Milling & Baking News - November 17, 2020 - 12
Milling & Baking News - November 17, 2020 - 13
Milling & Baking News - November 17, 2020 - 14
Milling & Baking News - November 17, 2020 - 15
Milling & Baking News - November 17, 2020 - 16
Milling & Baking News - November 17, 2020 - 17
Milling & Baking News - November 17, 2020 - 18
Milling & Baking News - November 17, 2020 - 19
Milling & Baking News - November 17, 2020 - 20
Milling & Baking News - November 17, 2020 - 21
Milling & Baking News - November 17, 2020 - 22
Milling & Baking News - November 17, 2020 - 23
Milling & Baking News - November 17, 2020 - 24
Milling & Baking News - November 17, 2020 - 25
Milling & Baking News - November 17, 2020 - 26
Milling & Baking News - November 17, 2020 - 27
Milling & Baking News - November 17, 2020 - 28
Milling & Baking News - November 17, 2020 - 29
Milling & Baking News - November 17, 2020 - 30
Milling & Baking News - November 17, 2020 - 31
Milling & Baking News - November 17, 2020 - 32
Milling & Baking News - November 17, 2020 - 33
Milling & Baking News - November 17, 2020 - 34
Milling & Baking News - November 17, 2020 - 35
Milling & Baking News - November 17, 2020 - 36
Milling & Baking News - November 17, 2020 - 37
Milling & Baking News - November 17, 2020 - 38
Milling & Baking News - November 17, 2020 - 39
Milling & Baking News - November 17, 2020 - 40
Milling & Baking News - November 17, 2020 - 41
Milling & Baking News - November 17, 2020 - 42
Milling & Baking News - November 17, 2020 - 43
Milling & Baking News - November 17, 2020 - 44
Milling & Baking News - November 17, 2020 - 45
Milling & Baking News - November 17, 2020 - 46
Milling & Baking News - November 17, 2020 - 47
Milling & Baking News - November 17, 2020 - 48
Milling & Baking News - November 17, 2020 - 49
Milling & Baking News - November 17, 2020 - 50
Milling & Baking News - November 17, 2020 - 51
Milling & Baking News - November 17, 2020 - 52
Milling & Baking News - November 17, 2020 - 53
Milling & Baking News - November 17, 2020 - 54
Milling & Baking News - November 17, 2020 - 55
Milling & Baking News - November 17, 2020 - 56
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https://www.nxtbook.com/sosland/mbn/2012_03_20
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