Daily Archives: November 2, 2019

FDA says bakery hasn’t resolved live bugs on food

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As part of its enforcements, the Food and Drug Administration sends warning letters to entities under its jurisdiction. Some letters are not posted for public view until weeks or months after they are sent. In an Oct. 9 warning letter, the FDA used more than 2,600 words to outline “serious violations” at Pollman’s Bake Shops Inc., which is owned by… Read more »

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Revolutionary Technology Emerges for Baking Gluten-free Bread

Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, in Food and Bioprocess Technology. The first results show the… Read more »

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Halloween puts candy industry in spotlight

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When the National Confectioners Association (NCA) search committee was looking for a new CEO, they brought in candidates and had them pick their favorite candy out of a bowl. John Downs, now the group’s chief executive, picked out candy from a small family company, Goetze. “I picked out the Goetze Cow Tale that was in the bowl and Mitchell Goetze,… Read more »

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What Is Einkorn Flour, and How Do I Bake with It?

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What if there was a wheat variety that could produce a flour similar to regular all-purpose or wheat flours, but without the gluten? That’s the potential of einkorn, one of the world’s earliest cultivated forms of wheat that’s on the rise again among American farmers. Ancient grains in general are growing in popularity. Technically, any whole grain is “ancient” by… Read more »

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World-famous bakery shares secrets in a new book

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If there is such a thing as baking royalty, Apollonia Poilâne might be its queen. The 35-year-old is a third-generation baker for the world famous Poilâne in Paris. It was founded in 1932 by Apollonia’s grandfather Pierre and has inspired chefs, musicians, poets, and artists worldwide for nearly 90 years: Surrealist icon Salvador Dalí commissioning a bedroom suite made completely… Read more »

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French pastry chef Dominique Ansel on new Hong Kong bakery

For pastry chef Dominique Ansel’s new Hong Kong establishment he has created this cake with lemon mousse and bergamot cream inspired by the humble juice box. Photo: Xiaomei Chen When French pastry chef Dominique Ansel – best known as the inventor of the Cronut, the croissant-doughnut hybrid that is so famous the name is trademarked – offers to come to… Read more »

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