Bakery

The American Bakers Association (ABA) strongly urged Congress to pass the 2013 Sugar Reform Act, legislation introduced on Valentine’s Day seeking to modernize the current U.S. sugar program. “The current U.S. sugar program is a major impediment to job creation for all food manufacturers, including thousands of U.S. bakers small and large,” said Robb MacKie, ABA president and CEO. “Archaic sugar policies have driven costs up for U.S. bakers and consumers to unmanageable levels for far too long. Now is the time for Congress to support reform that will level the playing field and allow bakers and other food manufacturers to create new jobs,” added MacKie. …

Research and Markets has announced the addition of the “Bakery Products – Global Strategic Business Report” report to their offering. …

The baking experts in the McCormick Kitchens are bringing two of the year’s hottest color trends to the kitchen with flavorful treats in vibrant emerald, the color of the yeari, and an ombre cake inspired by fashion’s color fade craze. In the spirit of St. Patrick’s Day, McCormick is inviting everyone to give their holiday celebrations a splash of color and flavor with new recipes and a guide to tinting baked goods green in seven shades – from mint to emerald. …

Ingredion Incorporated, a leading global provider of ingredient solutions, today announced recently published results of a new sensory study in Food Science & Nutrition, showing that HI-MAIZE resistant starch could be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics.  The study was conducted by a Texas Woman’s University (Denton, Texas) research team, led by Shanil Juma, Ph.D.and Parakat Vijayagopal, Ph.D. …

Like that from other club wheats, flour milled from Cara has low viscosity and protein content, coupled with high “break flour” and “weak gluten”—characteristics ideal for making air-leavened cakes, sugar snap cookies, biscuits, pastries, and other soft, fluffy-textured baked goods. Weakened gluten is important because it means “you can whip the batter up to give it height, whereas with a regular flour, this would give it a tough consistency,” explains Garland-Campbell. “Break flour is associated with softness and gives the flour its fine texture.” …