Supermarket Perimeter - March 2022 - 24

Bakery: Artisan breads
Our HarvestEdge sorghum flour has neutral
uptick in carbon labeling, which indicates third-party certification of a
brand's commitment and environmental claims.
In fact, a reported 36% of global consumers are actively trying to cut
their carbon emissions. Plus, 69% of consumers say the Certified Carbon
Neutral label makes them more likely to purchase a product.
ADM's US flour milling operations recently achieved net carbon
neutral status - an industry first of its kind and scale. This is also the first
step toward launching carbon neutral flour. Research indicates 73% of
global consumers say they feel more positively about companies that
are transparent about where and how products were made, raised or
grown. With more responsible and sustainable practices, bakeries are
better positioned to attract and retain consumers.
In general, there are a number of factors to consider for retailers
when choosing the best bread flour for your desired applications.
" Many types of flour can be used for bread, so it's important to
match the protein content with the desired style, whether that's white
sandwich bread or a hearty artisan loaf, " Reasoner said. " More protein
supports a dense and chewy bread, and if the protein content is too low,
it can affect the volume of the bake and whether inclusions like honey
and seeds will be carried. "
Protein levels to consider
Bread flour encompasses both classes of wheat (Spring and Winter) and
many levels of the protein scale- from 10.3 to 14.5 protein level.
" One of the most asked questions we receive is how much water
will a particular flour absorb. The answer is usually a moving target
depending on what product they are making, " said Tom Santos, who is
a field sales rep at General Mills Foodservice and part of an esteemed
team of dedicated flour experts known as the Doughminators.
" But one factor is always the same - the quality of the flour is vital.
Without a consistent high-quality flour, the water absorption can vary
which can lead to adjustments in formula. "
Protein content is important and varies by products produced. Again,
because of the widespread damage to the Spring Wheat crop and
subsequent higher pricing, a uniform protein level is very important.
However, unvarying protein level across all grades of Winter and Spring
wheat is the key to producing an identical product for the baker day in
and day out, he explains.
" Customers are very loyal to brands they built their business with.
Customers develop a long-term connection with brands they trust, "
Santos said.
Ancient alternatives
Several ancient grains are appropriate for bread flour, he says. Barley works well as a wheat flour
substitute because it contains the right level of gluten to produce a good rise. Spelt is a popular
alternative, as it has a similar genetic structure to wheat with a sweet, nutty flavor, a chewy texture,
and it's easier to mill than some other ancient grains. Another great grain for breads is sorghum.
flavor and is sustainable, drought resistant and
milled in a certified gluten-free facility. "
Josh Reasoner, ADM
BARLEY
SPELT
24 - MARCH 2022
supermarketperimeter.com
SORGHUM
MATIN, ALEKSANDR GRECHANYUK, ALFIO SCISETTI - STOCK.ADOBE.COM

Supermarket Perimeter - March 2022

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