Barley Flour Enters Commercial Baking Arena
Food and cereal scientists have studied the nutritional and functional impacts of barley on baked products and there is clear evidence that incorporating barley flour into consumer favorites such as pan breads, bagels and tortillas can significantly enhance the nutritional qualities of the end product.
1/27/2011 --- The National Barley Foods Council (NBFC) and the Wheat Marketing Center have joined forces to host a workshop for professional bakers and food producers who are interested in learning how to incorporate this centuries-old grain into commercial baking applications.
The National Barley Foods Forum – A Healthy Solution for Commercial Baking Applications is scheduled for April 14, 2011 at the Wheat Marketing Center in Portland, OR. The one-day workshop is designed to give commercial and artisan bakers as well as R & D and sales/marketing personnel practical solutions for improving the nutrition and health benefits of typical wheat-based products with the addition of barley flour.
“Food and cereal scientists have studied the nutritional and functional impacts of barley on baked products and there is clear evidence that incorporating barley flour into consumer favorites such as pan breads, bagels and tortillas can significantly enhance the nutritional qualities of the end product,” says Mary Palmer Sullivan, executive director of the NBFC. “The time has come to put these scientific findings to work in the real world of commercial food production. This workshop will go a long way in showing commercial and artisan bakers how to do just that.”
In addition to hands-on demonstrations, workshop participants will receive an updated list of barley ingredient suppliers. “We want to make sure that our participants leave this event with as much practical information as possible so they can begin to incorporate barley flour into their own applications,” notes Sullivan.
