U.S. Pastry Competition 2017 Finalists Announced At IRFSNY

January 21st, 2017

Rising stars of the pastry world will compete for the coveted title of Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition taking place at the International Restaurant & Foodservice Show of New York on Sunday, March 5 at the Jacob Javits Convention Center. The theme for the 2017 competition is Modern Masters Come to Chocolate.

The U.S. Pastry Competition 2017 finalists will have three hours to set-up their exhibit and will be permitted one assistant. All attendees of the International Restaurant & Foodservice Show of New York are invited to see the illustrious showpieces created by America’s leading pastry chefs throughout the duration of the Show.  

“We are thrilled to be hosting the 28th annual Pastry Chef of the Year Competition,” said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. “This special event has consistently been a highlight on the show floor, and we look forward to welcoming the competitors and an esteemed panel of judges to critque and select the next Pastry Chef of the Year.”

The U.S. Pastry Competition is America’s most prestigious pastry competition. The event allows leading pastry chefs to showcase their talents by creating “petite gateau buffet” (mini cake/dessert display) and a plated dessert, exhibited along with highly technical chocolate sculpted showpieces using Cacao Noel brand chocolate. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, will preside over the judging procedures.

Contest awards will total over $16,000.00. Finalists for this year’s competition come from across the nation and include:

  • Jeremy Archereau, Restaurant Daniel (NY)
  • Francois Behuet, Francois Payard Patisserie (NY)
  • Manuel Bouillet, Barry Callebaut (IL)
  • Isaac Carter, Facebook HQ, Menlo Park (CA)
  • John Cook, Norman Love Confections (FL)
  • Ariety Estevez, Loews Atlanta Hotel (GA)
  • Romuald Guiot, Pitchoun Bakery (LA)
  • Laura Lachowecki, Woodstock Country Club (IN)
  • Timothy Maguire, Icahn Assoc. (NC)
  • Robert Nieto, Jackson Family Wines (CA)
  • Richie Pratadaja, FIKA (NY)
  • Deden Putra, The Peninsula (NY)
  • Joel Reno, French Pastry School (IL)
  • Rocio Varela, The Fort Worth Club (TX)
  • Jordan Weston Snider, Fairmount Grand Del Mar (CA) 

“Since 1989 we have enjoyed a wonderful relationship with the International Restaurant Show of New York in hosting the annual US Pastry Competition,” said Dominique Noel, Vice President at Paris Gourmet Inc. “We look forward to bringing the best pastry chefs in the country to the event to create true works of art, which will be evident in the theme of modern master artists. Our prestigious panel of judges from the Society Culinaire Philanthropique will critique and analyze each of the entrees in this advanced-level competition while the select the US Pastry Chef of the Year.”

The event is hosted by Paris Gourmet, a leading specialty food importer and distributor sourcing products worldwide with service throughout North America. The event is co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix. For more information, visit www.parisgourmet.com.

Source:  totalfood.com

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Coupe du Monde de la Pâtisserie – Finale 2017

January 21st, 2017

Every two years, the Coupe du Monde de la Pâtisserie brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 22 teams have qualified for the final.

The 18th edition of Sirha – World Hospitality and Food Service event – will see fresh impetus sweep over the Coupe du Monde de la Pâtisserie 2017. It will be placed under the sign of savoir-faire, excellence, refinement, technical mastery, all more necessary than ever to create these true yet ephemeral works art. Under the honorary presidency, three new nations will participate for the first time: Indonesia, India and Chile.

The trials

  • 3 chocolate desserts with Valrhona grands crus
  • 3 frozen fruit desserts from the Ravifruit range
  • 15 identical desserts on plate
  • 1 artistic creation made of sugar
  • 1 artistic creation made of chocolate
  • 1 artistic creation made of sculpted hydric ice

A new president of the i.o.c: philippe rigollot

For its 15th edition, the Coupe du Monde de la Pâtisserie welcomes Philippe Rigollot as the new president of the International Organizing Committee (I.O.C.) under the aegis of Gabriel Paillasson, president founder. Holder of the ‘Meilleur ouvrier de France’ distinction for pastry in 2007, he was also a brilliant prize-winner in the 2005 edition of the Coupe du Monde de la Pâtisserie with his team members Christophe Michalak and Frédéric Deville.

New tests

The final of the Coupe du Monde de la Pâtisserie is typically structured into three major tests involving sugar, chocolate and ice-cream.

For the sugar test, the regulations of the final to be held on January 22nd and 23rd 2017, introduces an additional requirement: a flower made of sugar to be integrated in the artistic creation, this can be a rose, carnation or orchid. The participants will place extra emphasis on aesthetics for their presentation, as this is one of the aspects particularly appreciated by the public.

Also, the chocolate masters will be required to use hollow casting and no longer solid chocolate for their sculptures, which significantly increases the risk of breakage right up until the last minute.

Eco-responsible award

For the 2017 edition, true to its commitment in favour of sustainable development the Coupe du Monde de la Pâtisserie has decided to significantly diminish the quantity of material used to create the artistic piece made of chocolate. Participants therefore have a much smaller margin for error. But, this also offers them an opportunity to demonstrate their eco-responsible commitment. A new prize will also be presented to reward the team that made the best use of the raw materials available and optimized its waste management.

 

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Bocuse d’Or 2017

January 21st, 2017

Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty four of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.

Before taking part in the final the participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America), individual qualifications or by being attributed one of the wildcards. This final test will reveal to the world the best talents in culinary arts from all over the planet.

Created in 1987 by Paul Bocuse with the purpose of highlighting the chefs’ talent and excellence, the Bocuse d’Or contest will be celebrating 30 years of existence. Many surprises are in store for January 2017 to celebrate this event!

Theme on a tray

5 hours and 35 minutes, not a second more: that’s the time allotted to prepare a recipe using the imposed main product. Top quality meat or extra fresh fish, the recipe imagined using these superb products will be presented ‘à la française’ on a tray.

Surprise, heritage and products

2017 has a big surprise in store for its fans but more importantly for the participants. As for the presentation on a tray, the Bocuse d’Or will proudly state its Lyon and French identity. To celebrate its 30 years of existence the participants will work with ‘Bresse chicken and shellfish’ based on an interpretation of the famous Lyon recipe for ‘Chicken and crayfish’.

New challenge

For its 30th anniversary, in keeping with its passionate and attentive quest to reflect modern cooking in line with its times, Bocuse d’Or places the emphasis on vegetal. For the dish on a plate participants in the 2017 grand finale will be required to prepare a creation that is 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.

 

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Behold the bronut: a delightful pastry that combines a brownie and a doughnut

January 21st, 2017

The bronut has arrived.

The name may, depending on your perspective, evoke a bunch of frat boys or a certain croissant-doughnut hybrid that took the country by storm a few years ago. But the bronut is in fact a delightful pastry that stands on its own merits and is much better than its somewhat silly moniker might have you think.

indiegogo.com

It’s the creation of Katy Chang, the chef and founder of EatsPlace, a food incubator and pop-up spot in Petworth. EatsPlace has expanded into a cafe inside the Torpedo Factory Art Center in Old Town Alexandria, which is where you can find the bronut.

As fans of portmanteau words might be able to deduce, the bronut ($3.25) is a combination of a brownie and a doughnut. It’s a little more complex than a round brownie: Chang developed a lighter dough that kept the rich chocolate flavor of a brownie while giving it some of the airiness of a doughnut.

It’s baked in the shape of a doughnut ring, of course, which is good news for people like me who are willing to do battle for the corner brownie.

Every bite of the bronut is like having an edge piece, with a slightly crunchy outside and a tender, cakelike interior.
If the name still makes you giggle, that’s fine. Chang offers a wink-and-nod with the ­“bro-bronut,” which is decorated with little beer cans. (Stay tuned for details about a Valentine’s Day bronut decorating workshop Chang plans to host.)

Want something to accompany the treat? The EatsPlace cafe offers a variety of other sweet and savory fare, including salads, hot and cold sandwiches, soups and cheese boards.

Source: washingtonpost.com

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Bakery

A glossary of cocoa and chocolate terms. 55 terms to know

January 21st, 2017

For chocolate producers and master chocolate makers, these words are part of their usual language, but what about the rest of people who go crazy for a good chocolate and are anxious to know more about cocoa and chocolate jargon?

From Vivaelcacao.com, and by the hand of the Agricultural Engineer from FUNDACACAO, Andreina Portillo, we invite you to satisfy your curiosity and discover the meaning of terms that you may have heard at some point. We assure you that after understanding them, it will be much easier and funnier to be close to an expert and talk about the subject.

  1. Analogous of chocolate: It is the uniform product prepared with cocoa powder, vegetable fat, starch, cocoa butter added or not, cocoa liqueur, sugar, sweetener, milk solids and allowed additives (COVENIN 3585: 2000).
  2. Bean to bar: this trend became popular in North America for more than a decade, and refers to the artisan, but refined, way of making chocolate bars. Hence its literal translation is “from grain to bar”.
  3. Good Agricultural Practices (GAP): It is a set of principles, standards and technical recommendations applicable to the production, processing and transportation of food, aimed at ensuring the protection of hygiene, human health and environment, using methods ecologically safe, hygienically acceptable and economically feasible.
  4. Good Manufacturing Practices (GMP): it is a compilation of general rules, procedures and practices that together provide a guide to what is acceptable and unacceptable within the food industry.
  5. Cocoa: It is a tropical tree from the Amazon jungles. It has a dense crown, the adult leaves are completely green, its flowers, on the stem or branches, are white or rosy, the fruit is a pod. The cocoa tree usually reaches a height between 6 to 20 metres.
  6. Criollo cocoa: It is characterised by a fruit often elongated, with a prominent, bent and sharp end. Its surface is generally rough, thin, and often green splashed with red or dark purple and marked by 10 very deep grooves. The beans are large, thick, almost round with white or very slightly pigmented cotyledons (Navarro and Mendoza, 2006). It is the type of cocoa with more flavour and aroma of all.
  7. Cocoa slime: It is the cocoa bean after being harvested and placed in a plastic container with a capacity of approximately 18 kg. This container is called a cocoa can. The yield rate of each can of cocoa should be between 6.2 to 6.5 kg of dry cocoa.
  8. Extra-fine cocoa: It is the cocoa bean obtained from a variety of trees called “criollos”, with soft, pinkish white cotyledon almonds, whose beans are well fermented (higher than 70%), with almost circular cross-wise section, and that complies with the established requirements, free of odours different from its characteristic one as well as any other adulteration sign.
  9. Fine aroma cocoa: according to Álvarez et al. 2007, it is defined as almonds with high aromatic potential and other sensory benefits that make them so different from others. The Fine cocoa has distinctive aroma characteristics and low content of bitter substances.
  10. First class fine cocoa (fermented or F1): It is the cocoa obtained by fermented hybrid beans from cocoa Trinitarian Forestero (also called Forestero in Venezuela) that have been fermented to a degree greater or equal to 80%. Free from unusual odours and any other sign of adulteration.
  11. Second class fine cocoa (fermented, common, ordinary, or F2): It is the cocoa obtained by hybrid beans from Trinitarian Forestero cocoas (also called Foresteros, in Venezuela), which differ from the first class fine cocoa in the fermentation degree, since its beans have not been fermented or the process has been done in an inappropriate way.
  12. Forestero cocoa: Its fruit is generally oval-shaped and short, green or yellow when is ripe, with a smooth surface. The pericarp is thick and difficult to cut. Its beans are small and kind of flat and its colour is between light and dark purple (Navarro and Mendoza, 2006). They are more resistant to the environment and the plagues, but their flavour and aroma are not as remarkable as it is Criollo cocoa.
  13. Trinitarian cocoa: It is a hybrid between Criollo and Forestero. The Trinitarian cocoa shares characteristics from both groups. The colour of the almonds varies between the white from the Criollo and the dark one from the Forestero (Navarro and Mendoza, 2006). Likewise, they hold aromatic features much more relevant than the Forestero.
  14. Cauliflorous: Cocoa is cauliflorous, since its flowers and fruits are produced on the stem and branches of the tree.
  15. Chocolate: It is the homogeneous product prepared from cocoa liqueur, cocoa butter, with or without added sugar, sweeteners, milk solids, vegetable fat up to 5% and allowed additives (COVENIN 52: 1999)
  16. White Chocolate: I is a kind of chocolate made with cocoa butter combined with milk powder and sugar. It does not use cocoa liqueur in its preparation.
  17. Milk chocolate: It results from the combination of cocoa liqueur, cocoa butter, milk powder and sugar. It contains approximately 35% of cocoa liqueur. Its main ingredients are milk powder and sugar.
  18. Cup Chocolate: It is a dark chocolate with a little starch added, so it can thicken. Normally it dissolves in milk.
  19. Dark chocolate, black, bitter or bitter: It is the result of the combination of cocoa liqueur, cocoa butter and sugar. It must contain at least 45% of cocoa liqueur.
  20. Chocolate coating: It is used by bakers and chocolate makers to make desserts. It is chocolate with a content of 30% of cocoa butter.
  21. Conchage: It is the process of intense stirring and ventilation of the chocolate paste for several hours at a temperature ranging from 70 ° C to 90 ° C.
  22. Orthotropic growth: vertical growth of the cacao tree.
  23. Plagiotropic growth: horizontal growth of the cacao tree.
  24. Cocoa derivatives: products obtained from the husked cocoa, such as: cocoa paste, cocoa cake, cocoa butter as well as mixtures of these products with sugar and / or optional ingredients.
  25. Husking: It is the removal of the almond shell either manually or mechanically.
  26. Fermentation: It is the process of eliminating the slime or mucilage of cocoa and the production (within the almond) of precursor substances of chocolate flavour and aroma.
  27. Cocoa bean: It is the almond inside the cocoa pod, healthy, clean, already fermented or not, dried, husked and without mucilage (COVENIN 50: 1995, 2nd revision).
  28. Fermented bean: It is the almond that when cut lengthways by the cross section, shows on both sides of the almond well defined and deep grooves, with a very fragile dark brown husk (forestero and trinitarian cocoas) and light brown (Criollo cocoas ).
  29. Germinated bean: It is the cocoa bean whose husk has been broken by the growth of the seed radicle, exposing it to the attack of fungi and insects (COVENIN 50: 1995, 2nd revision).
  30. Mouldy bean: It is the bean showing moulds in its internal or external parts which can be seen at a glance (COVENIN 50: 1995, 2nd revision).
  31. Partially fermented bean: This is the cocoa bean which, when cut lengthways by the cross section, shows shallow grooves on both sides of the almond, compacted edges, mildly fragile dusky red-brown husk (Trinitarian and forester cocoas) and light brown (Ciollo cocoas).
  32. Slaty bean: it is the cocoa bean, when is cut lengthways by the cross-section, shows a smooth and compact texture mass, generally in slaty or dark colour (COVENIN 50: 1995, 2nd revision).
  33. Flat grain or “pasilla”: It is the cocoa bean whose two cotyledons are so fine that it is not possible to obtain a cotyledon surface when it is cut, meaning that the thickness between its two flat faces measures less than 5 mm. (COVENIN 50: 1995, 2nd revision).
  34. Grains damaged by insects: This is the cocoa bean showing insects inside or outside, detected at any stage of development (eggs, larvae, adults) or that it has been attacked by insects damaging the almond observably (COVENIN 50: 1995, 2nd revision).
  35. Dry cocoa beans: It is the grain which has been uniformly dried and whose moisture content is between 7 to 8% (COVENIN 50: 1995, 2nd revision).
  36. 36. Pod index: It is the quantity of pods needed to obtain 1 kg of fermented or non-fermented and dried cocoa.
  37. Seed index: It is the average weight of 100 beans of fermented or non-fermented and dried cocoa.
  38. Grafting: It is the most used asexual propagation in cocoa cultivation. It consists in joining a bud of a tree (crown) with ideal features with a plant (pattern) produced in a nursery, which is more resistant to the effects of unfavourable conditions. The new plant will be similar to the one where the bud was taken.
  39. Innocuousness: it is the guarantee that the product will not cause any harm to the consumer, when it is prepared or ingested, depending on its intended use.
  40. Cocoa liqueur (dough or cocoa paste): It is the product obtained by grinding fermented or unfermented cocoa beans, roasted, husked, without germs and contaminants (COVENIN, 1480: 1998, 2nd revision).
  41. Processed cocoa liqueur: It is the product obtained by grinding the fermented or unfermented cocoa beans, roasted, husked, without germs and contaminants, which may or may not be added alkaloid, acidifier and emulsifier agents (COVENIN, 1480: 1998, 2nd revision).
  42. Linalool: It is a terpene with an alcohol group whose natural form is common in many flowers and aromatic plants. This component of the volatile part of cocoa plays an important role in the perception of the floral characteristic and is commonly known as “Arriba” flavour, a unique feature of the National variety.
  43. Cocoa butter: It is a semi-solid product, with a greasy aspect at room temperature, white or slightly yellowish, obtained from the processing of cocoa beans through mechanical extraction or by solvents.
  44. Alien bodies and matters (contaminants): It refers to any substance other than cocoa beans, such as cord pieces, stones, insects and wood or stick bits, among others.
  45. Cocoa nibs: They are pieces or tips of roasted cocoa obtained after the seeds are toasted and husked, and finally crushed or chopped.
  46. ??Drying yard: Area for drying the beans either after fermentation or harvesting. These are usually built in cement or softwood.
  47. Pruning in cocoa: This is a technique used to eliminating all shoots and unnecessary branches, as well as the damaged and dead parts of the tree. It is a quite important cultural work due to its direct effect on the growth and production of this crop.
  48. 48. Cocoa powder: It is the product obtained by the pulverization of the cocoa cake.
  49. Cutting test: It is a method of cutting the cocoa beans lengthways and performing a visual analysis of both sides of the cotyledon in order to establish any possible defect as well as the fermentation degree (COVENIN, 424-1995).
  50. Drying: It is a stage in the cocoa processing in which any excess of moisture is removed from the beans by heating and the formation of chocolate aroma and flavour is completed.
  51. Tempered or warmed-up: It is the process by which the chocolate undergoes several temperature variations in order to cause the crystallization of the fat (cocoa butter) which is formed by four crystals: Gamma, Alpha, Beta and Beta `.
  52. Cocoa cake: It is the product obtained from isolating the butter and the cocoa liqueur by pressure (COVENIN, 1479: 1998, 2nd revision).
  53. Traceability: It is the ability to follow the history, application or location of everything under consideration. It is the monitoring of the origin of materials and parts, the processing, distribution and location history of the product after delivery (ISO 9000: 2000).
  54. Tree to bar: It means “from the tree to the bar”. In this way it is necessary the correct application of good agricultural practices.
  55. Cocoa nursery: It refers to the place where cocoa seedlings are previously formed, for its subsequent planting in the final soil.

Source:  vivaelcacao.com

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Chocolate

French pastry wars: Pain au chocolat versus chocolatine

January 21st, 2017
Amid calls for “chocolatine” to be added to the French dictionary, we take a look at a debate that has divided France for centuries – what is the name of the chocolate-filled pastry treat?
When you walk into the corner bakery craving that iconic, buttery, flaky pastry with a dark chocolate center, do you ask for a pain au chocolat or a chocolatine?
The majority of the French would say pain au chocolat, at least according to one website entirely devoted to the topic.
Its survey of over 110,000 people found that almost 60 percent would say pain au chocolat, with 40 percent going for chocolatine.
The website asks voters for their region of France, and has provided an interactive map that reveals the “chocolatine” voters are hugely congregated in the south west.
And the “chocolatine” crew feel they shouldn’t be overshadowed. In fact,
Pupils from the south western town of Montauban have recently penned a letter to France’s president in a bid to get the word chocolatine added to the French dictionary.
“It’s a word of our region, where a lot of people live, and there’s no reason why the rest of the country shouldn’t know it. We’re proud to be from the south,” one pupil told La Dépêche du Midi newspaper.

So why the confusion?

One theory traces the origins of the ubiquitous French treat to the 1830s, when an Austrian named August Zang opened the very first boulangerie viennoise at 92 rue Richelieu in what is now the second arrondissement of Paris.
According to culinary historian Jim Chevalier, author of “August Zang and the French Croissant: How the Viennoiserie Came to France”, it was the schokoladencroissant, a crescent-shaped, chocolate-filled brioche that slowly evolved into the rectangular chocolatine.
As the French gradually integrated viennoiseries into their culture, laminating the brioche layers, chocolatine became one and the same with pain au chocolat, which historically referred to any chocolate-filled bread that children enjoyed as a snack at school. The southwest region, meanwhile, is supposed to have stuck with chocolatine due to its similarity to the Occitan word chicolatina.
Another theory floats around that, during a period of English rule over France’s Aquitaine region in the 15th century, the English would walk into bakeries and ask for “chocolate in bread, please!” which the French understood as, simply, “chocolate in.” However, this theory has been disputed due to the fact that chocolate did not arrive in Europe from the Americas until 1528.
Other countries all over the world have adopted their own nomenclature, with ‘chocolate croissants’ in the United States and ‘napolitanas de chocolate’ in Spain, for example. But on this widely controversial issue, France may never come to an agreement.
But one thing the whole country can agree on is that it’s NOT called a chocolate croissant.
Source:  thelocal.fr
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Consider the Cannelé – Bordeaux’s Unusual Winemaking Pastry

January 21st, 2017

Stroll around Place Gambetta square in the city Bordeaux and you may notice sizzling competition to sell pastries and candies. La Mie Câline retails beautifully gooey almond croissants near where Le Comptoir de Mathilde makes chocolate pizzas and strawberry flavored marshmallows. Inside nearby Baillardran, beneath a high ceiling and stained glass windows, doting ladies sell red boxes of spool-sized rum and vanilla pastries for which this city is famed.

This is the cannelé (pronounced kan-el-AY), a by-product of winemaking.

Choose cannelé or canelé; both spellings are correct. The double ‘n’ version is valid worldwide, while Bordeaux city ‘canauliers’—members of the Confrérie du Canelé de Bordeaux—adopted the single ‘n’ noun in 1985 to distinguish their city’s signature sweet.

Parallel fissures score the cylindrical circumference of each cannelé, evoking a vague memory of the Devil’s Tower rock formation in Wyoming (remember the movie Close Encounters of the Third Kind?). The crackly yet rubbery outer crust has a color between molasses and dark brick, while the golden honeycombed interior tastes like custard and rum.

It tastes even better than it sounds.

Inside the Baillardran store, uniformed ladies offer rum and non-rum versions of canelés, then instruct buyers not to refrigerate them at home. This visually blunt pastry is a hit: Baillardran has eight outlets just in Bordeaux city and another five nearby.

This historical pastry is respected throughout the region. Inside nearby five-star Hotel Burdigala, a complimentary tray of cannelés is provided in each room (prepared by their in-house pastry chef) together with a written history of this chewy treat. This is often the first introduction to French cuisine by visiting international travelers.

The association with wine is simple. Winemakers often add egg whites to their juice to draw out excessive polyphenols (tannins). This process, known as ‘fining,’ smoothens the taste of wine. Positively charged egg white proteins—albumin—react with negatively charged polyphenols, creating particle clusters that sink to the bottom of wine barrels for later removal. Despite alternatives, egg whites are still used by many smaller wine producers. Historically, surplus egg yolks from this process were used to create the first cannelés.

The centuries-old history of this pastry is uncertain, though is apocryphally associated with city nuns from Saint Eulalia church who honed their culinary bent by incorporating yolks to churn out these sweets (the shape apparently remained unfluted until the 20th century).

Less uncertain, though more complex, is the history of canauliers who make these pastries. They registered a guild with Bordeaux’s parliament in the 17th century, yet were prohibited from using milk or sugar—which were considered the exclusive domain of a competing pastry guild. It took one century and a state edict to change that regulation.

The simple ingredients include flour, brown sugar, eggs, milk and butter (vanilla and rum were added in the 20th century).

Renowned chef and co-founder of famed Noma Restaurant in Copenhagen and Great Northern Food Hall in New York, Claus Meyer has admitted to cannelés being one of his favorite foods.

“Crispy caramelized cake. Beautiful,” he said. “It’s magical in all its simplicity to get that flavor our of those ingredients.”

The lore on the internet is that the simplicity of ingredients belies the potential complexity of baking cannelés well. The batter should rest for a day (to better hydrate the flour), then be poured into copper or silicone molds previously seasoned with beeswax. Eggs should be mixed, not whisked, and of the right age to avoid any dreaded cannelé collapse in the oven. So run the stories. The truth is that once you have molds, making these is a cinch that will blast your kitchen with welcome aromas.

This simple pastry is evolving as more varieties are produced. The most popular choice at Baillardran is the Canelé d’Or (golden canelé), “blazed with rum at the end of baking,” Chloé Simard, communications assistant, told me. “Our bakers are very respectful of our products and make special attention to use matières premières (raw materials) by choosing the best vanilla and eggs,” she continued. “We are still looking for new ideas. For people who don’t like alcohol we launched a classic size Canelé Pur Vanille made with organic vanilla from Madagascar and slicked by vanilla syrup at the end of baking. Our latest novelty is a delicious medium-sized canelé topped with dark chocolate and stuffed with dark chocolate too.”

Another beauty of cannelés is versatility. They can be served for breakfast or dinner and as an appetizer or dessert—served whole, or sliced in half and stuffed with ice cream—and will complement coffee, tea, red wine or cognac. In the City of New York, Canelé by Céline sells hundreds of sweet and savory varieties each week, the most popular being vanilla, followed by dark chocolate. What is the reaction of Americans who have never tasted one before? “Very positive!” General Manager Gerald Huteau told me. “When people first taste, they enjoy. They love it.”

Source: Forbes

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IGC lifts world wheat production forecast

January 21st, 2017

The International Grains Council (IGC) on Jan. 19 raised its forecast for world wheat production in 2016-17 to 752 million tonnes, up from its late November forecast of 749 million tonnes and compared with the record outturn of 736 million tonnes in 2015-16.

The IGC forecast 2016-17 world wheat ending stocks at a record 235 million tonnes, unchanged from the previous projection issued in November and up 14 million tonnes from 221 million tonnes in 2015-16.

The IGC also raised its projection for total grains production to 2.094 billion tonnes, up from 2.084 billion tonnes in November, and up from 2.005 billion in 2015-16.

Total consumption was raised to 2.062 billion tonnes from 2.056 billion tonnes.

“Apart from barley, solid growth is expected for most grains, but with a particularly sharp increase in maize output,” the IGC noted in its report. “Led by strong gains in use for feed, but with food and industrial demand also rising, grains consumption is expected to exceed 2 billion tonnes for only the second time. However, a comparatively steeper increase in supplies will lead to a fourth successive year of stock building, including records for wheat and maize. Trade is seen declining slightly, mainly on the reduced need for imported feed supplies in China.”

The IGC forecast 2016-17 maize production at 1.045 billion tonnes, up from 1.042 billion tonnes in November and compared with 971 million tonnes in 2015-16. The consumption projection was raised to 1.028 billion tonnes from 1.026 billion tonnes in November.

Decreases in the United States and Argentina only partly offset by increases in other regions led the IGC to project a decrease in 2016-17 world soybean production, to 334 million tonnes, from 336 million in November. The consumption projection, meanwhile, was raised to 333 million tonnes from 332 million. The IGC said global trade is expected to hold at 137 million tonnes.

The 2016-17 world outturn for rice is expected to total 482 million tonnes, down from 485 million in November. The IGC said the decrease reflects diminished prospects in South Asia, notably in Sri Lanka.

The IGC Grains and Oilseeds Index (GOI) rose by nearly 4% to its highest level in five months, the IGC said.

“Market direction was shaped by multiple factors, with particular underpinning to wheat, maize and soybeans stemming from some weather-related crop worries in key exporters,” the IGC said. “Robust international demand provided additional support at times, especially to rowcrops, while technical features, activity by funds and currency movements were sometimes influential.”

Source: World Grain

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Commodities ,

EU Bread Brands: Healthy Ranges and Engaging Consumer Dialogue

January 21st, 2017

It is an exciting and dynamic time for bakery in the EU. Every country on the continent has a long tradition of baking and, although the market is highly saturated, the door is always open to new and innovative products and approaches.

Living is fast and saving time is probably the most important “ingredient” for the majority of buyers after taste. The need for tasty products with long-lasting freshness, coupled with a growing awareness about healthy living and eating, has prompted manufacturers to find ways to satisfy their consumers’ desires. The three biggest bakery markets in the EU are Germany, France and Italy. Important brands from other countries in the EU are also included here, to illustrate diversity and shared trends.

Germany is the largest market in the EU and dominates when it comes to launching new specialty products. Mestemacher is a leading manufacturer of long-lasting pre-packaged German-style wholemeal bread and pumpernickel.

For the Gourmet Pumpernickel sliced bread for canapes, the brand has introduced innovative tube packaging. All bakery markets in recent years have one thing in common: the impressive demand for gluten-free products. The leader in this niche is the German manufacturer Schaer.

In France, boulangeries and artisan unpackaged bread are still the first choice for many consumers. Others are indulging in pre-packaged softness, offered by two of the largest domestic manufacturers, Harry’s and Jacquet. The first is known for introducing the first “American-style” white soft sliced bread to the French market. While this type of bread is still popular, the demand for healthier options prompted Harry’s to launch products suitable for the new type of consumer. The company decided to extend its portfolio with Si Bon! Sans Gluten, made with rice flour. They also launched Le Moment Burger range, following consumers’ new-found love for rich, artisan or homemade burgers.

Jacquet is a Limagrain Group brand offering pre-packaged bakery products. While Harry’s was inspired by American bread, Jacquet found role models much closer to home, in the UK.

The strong bakery industry in Italy includes three large bakeries, which have outgrown the domestic market and expanded into other markets within the EU. While Germany dominates with specialty breads, made to fulfill functional needs, Italy supports consumers who wish to indulge in soft and tasty baked goods, without worrying about the sugar and salt content.

Source: World Bakers

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Global baking ingredients market rising

January 14th, 2017
With a universal increase in the consumption of ready-to-eat foods and rapid urbanization around the world, a new market insights report entitled Baking Ingredients Market – Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2016-2014, foresees a market that was valued at US$11.79 billion in 2015 growing to US$18.13 billion by 2024, with a compound annual growth rate of 4.9 per cent.
Published by Transparency Market Research, the global baking ingredients report breaks down baking ingredients into yeast, baking powder and baking soda, flour, sweeteners, flavour and colour additives, fats, and others (including starch, preservatives, enzymes and emulsifiers).

In terms of revenue, it is the baking powder and baking soda segment which held the leading market share in 2015, accounting for more than 25 per cent of the global baking ingredients market. The flavour and colour additives segment is expected to witness maximum growth potential, according to the report, due to increasing demand for flavour based bakery products such as cakes, pastries and biscuits.

With respect to volume, flour ingredients dominated the global baking market in 2015 and are expected maintain that position over the forecast period.

Breaking the global baking category down by products, the report looks at bread, biscuits and cookies, cakes and cupcakes, pastries and pie, pizza and buns, bagels and donuts, and others. A growing preference for health-oriented bakery products will contribute to market growth, a move is being driven globally by a changing consumer preference towards healthy products, growing affluence, and increasing penetration of products containing natural ingredients.

The bread product segment accounted for around more than one-third of the market in 2015 in terms of volume. According to the report the pastries and pie segment is expected to experience significant growth potential over the forecast period.

GeographicallyEurope led in market share for baking ingredients in 2015 and is likely to retain its position through 2024. Asia Pacific is expected to be the most attractive market for baking ingredients with a rising demand for baked food items among consumers in countries such as China, Japan, India and ASEAN (Association of Southeast Asian Nations). Latin America is viewed as an emerging market and is estimated to grow at a considerable pace over the forecast period. Other regions looked at include North America, Middle East and Africa.

In a release announcing the new report, the company notes that even though multiple brands are present in the market for different baking ingredients, none occupy significant market share. The release lists some of the major players including: Archer Daniels Midland Co., Cargill Inc., Associated British Foods Plc, DSM N.V., Muntons Plc, LALLEMAND Inc., Taura Natural Ingredients Ltd., British Bakels, LFI (U.K.) Ltd., Puratos, CSM Bakery Solutions, and Macphie of Glenbervie Ltd.

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