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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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Presentation Transcript

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

  • 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


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


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


Results

  • Adjusting protein in recipes

  • Adapting for gums vs gluten

  • Absorption of rice flour

  • Texture

  • Flavour – clean flavour profile


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


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


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



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