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Spelt & Berries

Bread boule with & spelt flour Ardent Mills Spelt Flour & Berries

Spelt is an ancient heirloom that is considered a distant relative of wheat commonly grown today. It is

also known as , and has a slightly sweet, , nutty flavor and can be used in many recipes

that typically call for , or used in bowls and side dishes in its whole berry form. Its unique flavor and

texture can provide dimension and creativity to a variety of applications.

✔ Distinctive whole grain flavor and appearance ✔ Vegan ✔ We work directly with growers to ensure ✔ Non-GMO Spelt and Organic Trends consistent and stable supply

Spelt (farro) has seen PACKAGING OPTIONS CERTIFICATIONS an increase of 25-lb. and 50-lb. bags and totes

30% CHEF TIPS & TRICKS FORMATS • When baking try using a 50:50 flour ratio to start. If • Organic Spelt Flour in the number of your recipe calls for one cup of flour, use a half cup of all- • Organic Whole Wheat Spelt menu mentions purpose flour and a half cup of spelt flour. Flour • To keep your dough from getting too sticky, try reducing the • Spelt (farro) Berries Source: Low Carb, Ancient amount of liquid or add in extra flour. • Steel Cut Spelt & Pulses - Mintel 2019 • Be careful not to under-mix or over-mix your dough. A good guideline is to mix the dough for approximately four minutes.

25% Spelt Parker House Rolls increase in organic claims Ardent Mills® between 2016 and 2020, Organic Spelt Flour 2.27 kg Butter, room temperature 270.5 g among food Instant Yeast 62.8 g Whole Milk 1.43 kg products Granulated Sugar 245.2 g Egg 314.6 g launched Salt 50.7 g Butter, melted 440.8 g with In the bowl of a mixer, add all ingredients except for the melted butter. Using a paddle at- nutritional tachment, mix on low speed until the dough comes together. Switch to a hook attachment on medium speed and mix for another 7 to 8 minutes or until the dough is smooth. Place claims the dough in a covered greased container and allow it to rise for about an hour and a half at room temperature. Transfer the risen dough to a lightly floured work surface and divide SOURCE: Mintel 2020 into eleven 420g portions. Cover all but one portion with plastic wrap and set aside. Take one portion and roll it out to an 8" x 15" rectangle. Brush the top of the dough with some of the melted butter (Leave enough butter for the remaining portions and to top the finished rolls). Cut the rectangle of dough in half lengthwise to make two, 4" x 15" rectangles. Working with just the first half, fold it lengthwise leaving ½" of the lower layer of dough giving you a rectangle of dough 2 ¼" x 15". Repeat with the second half of dough. Next, cut 2/3 each (2 ¼" x 15") rectangle crosswise into five, 3" pieces, equaling a total of 10 folded rolls. Flip the rolls over so the seam side is down and place in a greased half sheet pan. of operators Repeat the buttering, folding, and cutting process with each remaining 420g portion until all rolls are formed. have menued Arrange the rolls in a half-sheet pan with the longer side of the roll going down the long side of the pan. The pan whole or should fit 20 rolls, yielding 5 ½ (half-sheet) pans filled with rolls. Cover each pan with plastic wrap and let rise for about 45 minutes or until they are puffy. They will not be dou- bled. Preheat a conventional oven to 350˚F. Bake for 20 to 25 minutes or until they are golden brown and feel set. Remove and brush with the remaining melted butter. Pull apart to serve. SOURCE: Datassential Foodbytes 2018 Yield: Approx. 110 Rolls Recipe contains: Wheat, Dairy, and Egg

At Ardent Mills, we are passionate about bringing people the goodness of and grains through innovative and unique ways. We have assembled a dedicated team, The Annex by Ardent Mills, committed to exploring what’s next in grains, pulses, mixes and custom blends. For sales inquiries or to request a sample, contact us at (888) 680-0013 or visit ardentmills.com/contact-us/.

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