FLOUR, GRAINS & PULSES F


lour has been a staple ingredient in bakery products – from the earliest days of grinding grains between stones


through to the modern milling processes that enable the creation of highly specialised flour blends. Despite its ancient origins, flour continues to evolve to meet the needs of modern bakers, commercial bakeries, and industrial-scale food production. Flour’s journey dates back more


than 30,000 years when early humans discovered the potential of ground grains. The Egyptians pioneered the use of leavened bread, incorporating naturally occurring yeasts to create


lighter textures. Over the centuries,


different civilizations developed their own localised methods of milling and refining flour, leading to the huge range of flours that are available today. During the industrial revolution,


flour production underwent significant advancements. Roller milling replaced traditional stone milling, which improved efficiency and consistency and then the introduction of fortified flour, enriched with vitamins and minerals, addressed a range of nutritional deficiencies. Today bakers are demanding


flours tailored to their specific need – whether that be for artisan bread, laminated pastries, or high-volume cake production. The availability of functional flours with optimised hydration properties, ash content, protein percentages, improved gluten strength and stability have transformed commercial baking, according to SwissBake. Today there will be a flour available to offer high-performance solutions that cater to the precise requirements of every application. With consumers seeking more healthy


options, the demand for functional and fortified flours has grown. High-fibre, ancient grain, and protein-enriched flours are now being used to create ever more innovative bakery offerings and to meet consumer demand for bakery products that are both healthy and tasty.


Taking a rye look The use of rye in bakery products is on the rise and, according to Silvery Tweed, this is not just a fad. It argued that rye is here to stay. Rye offers a good source of fibre and is unusual in that it contains a high level of fibre in its endosperm, not just the bran. Fibre helps lower cholesterol, improve gut health and regulate blood sugar. Products that are high in fibre also tend to have a lower glycaemic index (Low GI) which promotes a rapid feeling of fullness, making rye-based products a good choice for consumers trying to lose weight. Wholegrain rye also provides a good source of magnesium, phosphorus, copper, selenium, manganese, and niacin. Traditionally, rye was known as the


‘peasant grain’. In the 19th Century, wholegrains, and wholegrain flours such


as rye were replaced by refined white flour, as it became more affordable and accessible. However today, along with other wholegrains, rye is seeing something of a comeback thanks to its health benefits. Traditional rye bread is a dark sour


bread that is rich and slightly tangy, and works well in Eastern European recipes, especially with cabbage, beets, mustard, raisins and sweet-and-sour flavours.


HIGH-FIBRE, ANCIENT GRAIN, AND PROTEIN-ENRICHED FLOURS ARE NOW BEING


USED TO CREATE EVER MORE INNOVATIVE BAKERY OFFERIN


Going viral Puratos recently published a list of viral health ingredients for bakery and pastry. Flour grains and seeds were strong players on the list, which analysed millions of social media mentions and search queries across seven languages and 16 countries to find the top viral health ingredients that are driving bakery and patisserie innovation today. Oats are becoming ever more popular


in breakfast bakes, energy-fuelling snack bars and gluten-free treats. Their standout health benefit lies in their high content


Teffie is a range of teff- based soft backed snacks.


DECEMBER/JANUARY 2025/26 • KENNEDY’S BAKERY PRODUCTION • 17


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40