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Recipe Development N2 Alterna Gluten Free Flour Blend

Recipe Development N2 Alterna Gluten Free Flour Blend. Centre for Hospitality & Culinary Arts. Introduction . Collaboration with industry partner N2 Ingredients Funding and support from OCE Connections, Food and Beverage Industry Innovation Fund, GBC Seed funding

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Recipe Development N2 Alterna Gluten Free Flour Blend

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  1. Recipe Development N2 Alterna Gluten Free Flour Blend Centre for Hospitality & Culinary Arts

  2. Introduction • Collaboration with industry partner N2 Ingredients • Funding and support from OCE Connections, Food and Beverage Industry Innovation Fund, GBC Seed funding • Develop household recipes for gluten free all purpose flour blend • Led by Winnie Chiu and Moira Cockburn • Recipe development by Sharon Booy, Culinary Management Nutrition • Recipe testing by Pia Armogan, Culinary Management • and Melissa Godfrey, Baking and Pastry Arts

  3. Objectives • Create recipes for home baked goods that rival the taste and quality of gluten based foods • Recipes that can be adapted for commercial use • Range of products: • Cookies • Cakes • Bread • Pancakes

  4. Methodology • Standardized recipe testing • Weights • Bakers formulations • Control recipes • Ensuring the recipes are tasty • Retesting for consistency • Consultation with Chef Amede Lamarche • Testing using “random” bakers • Product sampling with industry partner

  5. Results • Adjusting protein in recipes • Adapting for gums vs gluten • Absorption of rice flour • Texture • Flavour – clean flavour profile

  6. Results • Success in recipes above expectations • Commercial application and retail sales utilizing recipes developed at George Brown College • 3 flour blends currently listed at the Bulk Barn

  7. Results • Delivered to industry partner twice the number of requested recipes (16 successful recipes) • Recipe exceeded quality expectations • Created a user friendly recipe book • Retail applications

  8. Acknowledgements and Thanks N2 Ingredients Ontario Centres of Excellence Connections Food and Beverage Industry Innovation Fund George Brown College Seed Funding Chef Amede Lamarche Office of Applied Research and Innovation

  9. THANK YOU!

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