Home Baking

We are pleased to present the latest issue of Kernels, our e-magazine. In this issue we focus on the health benefits of grains and we tackle the current myths and misinformation about wheat and carbohydrates. Also, we’ll tempt your taste buds with two delicious, hearty soups. Finally, Wheat Growers Corner adds to your baking expertise with our primer on the different kinds of flour and their uses.Read more

Baked foods can soon begin packing a more powerful punch, thanks to a Food and Drug Administration-approved petition allowing the use of vitamin D2 yeast at higher levels.

The new rule permits bakers to use yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished food. A fat-soluble vitamin that is found naturally in very few foods, vitamin D is essential to bone health and wellness.Read more

Calling all home baking educators – you won’t want to miss the Home Baking Association (HBA) Annual Meeting October 14-16 in La Jolla, CA. “Baking is NOT a Spectator Sport” is the theme for this year’s meeting featuring two hands-on workshops and 14 speakers giving updates and information for extending the home baking message using new technology and resources.

Presentation topics include “The World of Spices: Where Flavor & Nutrition Unite,” “Why Bake? Research That Advocates Home Baking,” and “Lifting, Rising, and Heating UP Your Online Baking Message.”Read more

Eating on the go can do more than compromise your diet—it can take a bite out of your wallet. When your go-to lunch strategy involves cafeterias, restaurants, vending machines, and fast food, costs add up quickly. Packing your own lunch is a great way to eat well on the cheap. Thanks to a range of healthy wheat options—pitas, wraps, and tortillas, to name a few—you can pack a delicious, nutritious homemade meal for a fraction of what it costs to eat out.Read more

Despite the worst drought since 1956, the U.S. Department of Agriculture (USDA) predicts that U.S. wheat farmers will produce a larger crop than last year and will stand ready once again to supply high quality wheat to the world.

In its monthly World Agricultural Supply and Demand Estimates (WASDE) released July 11, USDA lowered its 2012/2013 U.S. wheat production estimate for the second straight month to 60.5 million metric tons (MMT). However, that is still 12 percent greater than last year’s production and 2 percent above the five-year average.Read more

Once upon a time, the typical American pantry included a single canister of flour. Today, supermarkets stock myriad milled options—reflecting increased consumer demand for diversity in the baking aisle. Whether exploring health trends, culinary interests or ethnic cuisines, here is some information your clients can use as they foray into the world of flours.Read more