New blend brings hemp into homemade baking | 2020-12-21

PHILADELPHIA – Baking Innovation, a Philadelphia-based consulting company, has developed Hemp N ‘Seeds, a rustic French bread mix for home bakers. The first commercial production will be available in early 2021, said owner Richard Charpentier.

The mixture creates bread with 19 grams of whole grains per slice along with 14 grams of fiber and 5 grams of protein. The blend contains hemp protein and hemp seeds, both of which are considered Generally Recognized As Safe (GRAS) by the United States Food and Drug Administration.

“Hemp seeds or hemp hearts are seeds that have been shelled or shelled, while hemp protein is the powdered form of hemp seeds,” said Charpentier, a certified master baker (CMB). who previously worked for companies such as Flowers Foods, Inc. and Hostess Brands.

The protein digestibility corrected amino acid score (PDCAAS) for hemp protein ranges from 0.83 to 0.92, he said. A perfect score is 1.0. Milk protein, which has a score of 1.0, and wheat protein, 0.45, are also found in Hemp N ‘Seeds.

“Whole milk protein provides sweetness while hemp protein provides an earthy, nutty flavor,” Charpentier said. “The flavor of wheat protein is neutral and enhances the flavors of other proteins when combined. “

Besides hemp seeds, the baking mix contains flax seeds, sesame seeds and sunflower seeds. Flax seeds are a source of alpha-linolenic acid (ALA), an omega-3 fatty acid of plant origin. Sesame seeds are a source of natural oils, lignans, antioxidants, protein, dietary fiber, and vitamins and minerals like calcium, iron, potassium, phosphorus, magnesium, B vitamins and vitamin E. Sunflower seeds contain essential fatty acids like omega-3 and omega-6 fatty acids, and they supply vitamin E and vitamin B to the body.

The mixture also contains wheat flour and barley. Wheat flour contains fiber, vitamins, minerals, bran and sprouts, Charpentier said, while whole barley contains high levels of antioxidants, vitamins and minerals, which provide health benefits. for satiety.

“Both are rich in vitamins and minerals as well as dietary fiber and improve digestive health,” he said. “Whole barley has a unique functional capacity for high water absorption, while whole wheat provides the gluten needed to allow breads to rise. In terms of taste, barley brings the sweet notes of malt while providing a soft texture. Whole wheat offers a nutty flavor and a chewy texture. The optimal combination of barley and whole wheat can be both delicious and nutritious.

Baking Innovation was created in March 2019 with the aim of developing products for specific categories such as high protein, high fiber and clean label. The company serves a wide range of clients, from large consumer packaged goods companies to startups.