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Research and Innovation
Recipe Development
N2 Alterna Gluten Free Flour Blend
Centre for Hospitality & Culinary Arts
Research and Innovation
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
Introduction
Research and Innovation
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
Objectives
Research and Innovation
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
Methodology
Research and Innovation
Adjusting protein in recipes
Adapting for gums vs gluten
Absorption of rice flour
Texture
Flavour – clean flavour profile
Results
Research and Innovation
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
Results
Research and Innovation
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
Results
Research and Innovation
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
Research and Innovation
THANK YOU!