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Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.
Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.
Hippocrates is famously credited with saying, "Let food be thy medicine and medicine be thy food." Often referred to as "The Father of Medicine," Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell.
Part of our process in developing this month's annual "Top 50 Snack & Bakery Companies" list involves reviewing annual reports and communications with shareholders from some of the top companies working in grain-based foods today.
As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.
Now in its fifth year, the “Best New Healthy School Snacks” contest, hosted by Snack Food & Wholesale Bakery, strives to shine a spotlight on snack and bakery products that exemplify top healthy choices for kids of all ages—whether serving as part of an on-the-go meal solution or between-meals snack.
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