Bay State Milling used IFT to showcase several on-trend flour blends including:
Bay State’s Ancient Grain Flour Blend is created from a distinctive combination of amaranth, barley, millet, quinoa, rye and spelt, formulated for optimized functionality and nutrition in a variety of applications. This product was created for off-the-shelf use for bakeries, manufacturers, foodservice and distribution customers looking to attract health-conscious consumers through ancient grain appeal and whole grain nutrition.
SPROUTED WHOLE WHEAT
OrganicEssential® and GrainEssentials® Sprouted Wheat Flour is made from hard red wheat sprouted to optimize enzymatic activity. “Sprouting helps to increase bioavailability of nutrients and improve digestibility of grains” says Colleen Zammer, director of product marketing. Changes take place during sprouting that make carbohydrates more digestible and vitamins, minerals and phytonutrients more available and easily absorbed. Protein levels increase and may be less allergenic. Sprouted wheat flour yields a well-rounded and moderately sweet flavor and is a one-for-one replacement for whole wheat in application formulas.
GLUTEN-FREE, WHOLE GRAIN
Bay State Milling’s GrainEssentials® Gluten Free, Whole Grain Flour contains 56% whole grains an important improvement for gluten-free formulations. “This new flour brings more vitamins, minerals, protein and fiber to finished products,” says marketing specialist Donna Reiser. The flour contains a blend of whole grains including brown rice, sorghum, buckwheat, millet and quinoa plus flaxseed. It contributes 4% fiber and 5% protein. Performs well in breads, muffins, pancakes, cookies and more.
–Bay State Milling Company, www.bsm.com