Consider Ancient Grains When You Order Professional Bakery Supplies
Everyone wants to eat healthier these days. Ancient grains are a category of grains that are nutrient rich and flavorful. They have remained mostly the same for thousands of years, so they are less processed and pack a lot more vitamins and minerals than rice, corn, and wheat. These ancient grains are becoming more common in commercial bakery supplies wholesale.
What Are Ancient Grains?
There are many varieties of ancient grains:
- Wheat – spelt, Kamut, einkorn, emmer
- Grains – millet, barley, teff, oats, and sorghum
- Pseudocereals – quinoa, amaranth, buckwheat and chia
Millet, which most people know from bird seed, is high in vitamin B1, manganese, and magnesium. One cup of amaranth contains 29% of the daily value of iron. Sorghum contains many compounds that act as antioxidants in the body. It’s the fifth most consumed grain in the world. It has a mild, earthy flavor, similar to wheat. The flour is gluten-free and can be used to make leavened and unleavened bread. Teff is a very small grain that is high in protein, fiber, and B vitamins.
The pseudocereals, which are plants that produce seeds that are often used as starches, are grains that pack a nutrient punch. Quinoa is an excellent source of protein and contains many antioxidants. Amaranth has been found to reduce total cholesterol. It, too, is gluten-free. Buckwheat, which despite its name is not related to wheat, is gluten-free and has 5 grams of fiber per cup of cooked groats. Soba noodles are usually made of buckwheat, so it’s a nice flour to replace wheat flour in pasta.
Looking for these ancient grains at your baking supply company can open the door to new and interesting baked goods.
How Can You Use Ancient Grains in Baking?
Some ancient grains can replace whole wheat flour in a one-to-one ratio. Other grains work best when substituted for 25% or 50% of wheat flour. It depends on the application and the grain. Because some ancient grains are gluten-free, they often work better in quick breads, muffins, or pancakes. In larger quantities, some ancient grain flours can make baked goods dense. Trial and error is often the best method to determine how to incorporate ancient grains into your baked goods.
Professional Bakery Supplies for Commercial Bakeries
Ask about ancient grains from your supplier of professional bakery supplies to give your customers new flavors and more nutrients in your products. If your in need of a supplier for all the ingredients you use for your business contact Bay Co today!