Unlock Your Menu Potential: Secrets to Whole Grain Success Wednesday, April 30, 2014
Today s Moderator Nadia Egziabher Child Nutrition and Policy Coordinator School Nutrition Association
Today s Topics Learn ways to finesse your whole grain recipes, Discover new product offerings and the versatility of speed scratch, and Hear about how the industry is working to make new products available.
Today s Panelists Beth Arndt, PhD Director, Research and Development ConAgra Mills Chef Brett Miller, SNS Corporate Chef FS Government Tyson Foods, Inc.
Today s Panelists Adam Fisher Area Supervisor & District Chef Denver Public Schools Denver, Colorado Jim Eastman Principal Technical Services ConAgra Mills Sharon Schaefer Executive Chef & Culinary Manager Westside Community Schools Omaha, Nebraska
Beth Arndt, PhD Director, Research and Development ConAgra Mills Today s Panelists
What is a Whole Grain? Whole grains contain all the parts (and naturally occurring nutrients) of the entire grain seed. Whole grains must contain the same amounts of endosperm, bran and germ before and after they are milled into flour or other forms. There are many types of grains: Wheat, red and white (also includes spelt, emmer, farro, einkorn, Kamut, durum) Rice - Millet Corn (maize, popcorn) - Wild Rice Oats - Triticale Barley - Sorghum Rye - Teff Canary Seed - Job s Tears Fonio - Quinoa Amaranth - Buckwheat
Choosing your flour Must be Whole Grain-rich Flour functionality should be matched to recipe needs e.g., yeast breads, quick breads, cookies, etc. Flour must have consistent quality
Types of Whole Wheat Flour Traditional whole wheat flour made from red wheat Texture can be gritty, flavor can be stronger White whole wheat flour made from white wheat Lighter in color and flavor, but texture can be gritty Ultragrain whole wheat flour unique to ConAgra Mills Lighter color, milder flavor, smooth texture Ultragrain All Purpose Flour Blend T-2 (55% Ultragrain and 45% Enriched Flour)
What Makes Ultragrain Different? Specially selected white wheat We work directly with farmers to grow selected wheat varieties Special milling Same texture as refined wheat flour Resulting foods have a smooth texture, lighter color and no visible bran specks Whole grain nutrition is preserved Proven appeal Several studies and market history have shown that kids eat foods made with Ultragrain Special Milling + Specially Selected Wheat = Ultragrain Whole Wheat Flour
Recipe Tips for Whole Grains Absorption is higher (water or other liquids). Mix times are shorter; doughs have less tolerance to over mixing. Additional ingredients may be needed, such as gluten. Baking times and temperatures may need to be adjusted. Whole grain-rich pastas require less cook time and are less stable to over-cooking or long hold times.
Preparation Tips for Whole Grains Food Safety Tip - unless labeled as ready-to-eat, all grains and flours must be cooked before eating. Whole grain dough and fresh, uncooked or cooked pasta can darken over time. This is due to the presence of a natural enzyme in the bran and germ. To minimize darkening, avoid or minimize thawing whole grain dough or pasta in the refrigerator, as well as hold time at room temperature.
Storage and Shelf-Life of Whole Grains Whole grain ingredients and foods generally have shorter shelf-lives compared to refined grains. The bran and germ in whole grains contain unsaturated fats that can change over time and at higher storage temperatures. Store cool (<75 F) and dry (<50% humidity). Use first in/first out ingredient rotation. Don t store near foods with strong odors. Refrigerate or freeze to keep fresh longer.
We re here to help! Daviess County Public Schools in Kentucky approached us with the challenge of making a WGR biscuit. We reformulated with Ultragrain T-2, lowered the butter and sugar, and replaced buttermilk with 1% milk.
Whole Grain-rich Biscuit Ingredients Measure Weight (lb) Ultragrain T-2 Flour 11 cups 3 Double Acting Baking Powder 6 tablespoons 0.18 Salt 3 teaspoons 0.04 Sugar 3 tablespoons 0.08 Unsalted Butter (Cold) 2.5 sticks 0.62 Milk, 1% Fat 4-2/3 cups 2.5 Total 6.42 1. Preheat oven to 450 F. 2. Blend together flour, baking powder, salt and sugar. 3. Cut cold butter into flour mixture until pea-size. 4. Mix cold milk with dry blend with fork or in an Artofex mixer just until a sticky dough forms. Cover, let rest 10 min. 5. Sheet to 5/8 inch-3/4" thick. Cut to diameter 2.5-3 inch (about 63 g each). 6. Bake on a parchment lined baking sheet for 8-9 min. or until golden brown.
Today s Panelists Adam Fisher Area Supervisor & District Chef Denver Public Schools Denver, Colorado Jim Eastman Principal Technical Services ConAgra Mills
Denver Public Schools 81,870 students in 150 schools 72% of students qualify for free and reduced price meals 34% of students are English language learners Lunch Participation is 61.3% Lunch Prices: $1.50 K-5 $1.65 6-8 $2.35 9-12 Breakfast Participation 23.8% Universal Free Breakfast Program 100% Breakfast After the Bell 45 schools Farm to School Initiatives Local Procurement Fresh Fruit and Vegetable Program Summer Food programs in 44 participating schools Salad Bars in all schools: August thru October only fresh fruit and vegetables offered
Denver Public Schools DPS never really moved away from actual baking All K-8 schools were producing about 60% of their baked products Baking all our grain products from scratch was the practical choice but not without trials and tribulations. During the recipe development process we had to keep these factors in mind: Kid Friendly Not changing our current menu but yet adding some new items Modifying recipes to make a more healthier version 70% of students who taste test the product must approve before we menu the item Finding the right ingredients to produce a product kids would choose to eat was one of the many tribulations we experienced. Initially we used baking recipes including loaf bread, dinner rolls and hamburger buns that incorporated a mix of 55% stone ground whole wheat flour and 45% traditional white flour. Although we were able to produce a quality product, these recipes were not being received as well as we would have liked by the students. Students reported that they disliked the color ( too much brown stuff ) and the texture (harder and more dense). Working with ConAgra Mills we were introduced to a whole grain wheat flour that had the characteristics of a white flour. Once we were able to transition to the Ultragrain T-2 flour, those issues were resolved.
Dinner Roll Buns Hoagie Garlic Bread Breakfast Toast Biscuits Cinnamon Rolls Muffin Denver Public Schools Recipes Converted
Denver Public Schools
POINTERS ON SWITCHING FROM WHITE FLOUR USAGE TO ULTRAGRAIN ALL PURPOSE FLOUR BLEND T-2
Ingredient Adjustment Pointers Water Levels: Will require an increase up to 5% of flour weight because fiber absorbs more water. Adjustment for fiber absorption is usually done by trial and error since it not only depends on fiber s uptake capacity but also adjustments made to other liquid ingredients like milk, honey, etc. Yeast Dosages: With higher water levels and higher enzyme activity in wheat breads, proof time will be shorter; yeast can be slightly decreased to maintain the same proof time and height. Vital What Gluten: Can be added to levels up to 3% of flour weight to compensate for weakening effects of fiber. Water levels have to be adjusted to a gluten/water ratio of 1:1.
Processing Considerations Fermentation or Proof Time: Wheat breads have shorter fermentation times, so yeast levels can be slightly decreased. Care should be taken to proof to optimum since the dead weight of water and fiber in the dough as well as a decrease in fermentation tolerance may cause the dough to collapse at the end of the final proof. Mix time: Wheat breads require less mixing. Fiber decreases mixing tolerance since it cuts the gluten matrix, so it is better to slightly undermix than to over-mix. Bake time: Wheat breads will require longer bake times at lower temperatures (380-420 F) in order to avoid excessive browning and to ensure proper bake due to denser dough and more moisture to remove.
Example: Dinner Roll Recipe Conversion Product Quantity (lb) Bakers Percent White Flour 7.92 100.0% Yeast 0.1 1.3% Milk or Milk replacer Dry 0.24 3.0% Honey 0.92 11.6% Veg. Oil 0.24 3.0% Salt 0.15 1.9% Water 4.9 61.9% 183% Product Quantity (lb) Bakers Percent Ultragrain AP T-2 7.92 100.0% Yeast 0.09 1.2% Milk or Milk replacer Dry 0.24 3.0% Honey 1.06 13.4% Veg. Oil 0.24 3.0% Salt 0.16 2.0% Water 5.3 66.9% 190%
Today s Panelists Sharon Schaefer Executive Chef & Culinary Manager Westside Community Schools Omaha, Nebraska
Smart Snacks in School The Cookie Challenge!
The Cookie Challenge Current Recipe Not Whole Grain-rich 389 Calories 276.95 mg Sodium 32.43% Calories from Fat 15.13% Calories from Saturated Fat Zero Trans Fat 43% Weight from Sugar NEW Guidelines Whole Grain-rich 200 Calories or less 200 mg Sodium or less 35% or less Calories from Fat 10% or less Calories from Saturated Fat Zero Trans Fat 35% or less Weight from Sugar
Calories & Sodium Strategies put into place: Reduce Portion Size Control Source of Calories Sodium will proportionately reduce with serving size
35 10 35 Problems = % of sugar and % saturated fat Challenge = reduce added sugar and saturated fat with out sacrificing taste or texture Solution = 1.2% reduction in sugar + 1.2% increase in Ultragrain T-2 flour
More Sugar Trouble! Challenge = current chocolate chips have 10 grams of sugar for every 15 grams of chips WOW! That s a lot of Dark chocolate chips avg. 5 gm / 10 gm
NEW Recipe Success! Changes Made Ultragrain T-2 flour Reduced sugar Increased flour Reduced chocolate chips Smaller portion size NEW Nutritional Facts Whole Grain-rich 188 Calories 133.78 mg Sodium 32.16% Calories from Fat 8.98% Calories from Saturated Fat Zero Trans Fat 35% Weight from Sugar ½ grain/bread serving
Student Taste Test In a blind taste test All but one person sampling stated that they would buy the NEW cookie. NEW cookie was preferred in taste and texture! 8 to 3
Chocolate Chip Cookies Yield = 150 (1.5 oz.) cookies Credits as.5 whole grain-rich grains/breads serving 2 ¼ lbs Margarine, Euro Blend 6 lbs Ultragrain T-2 Flour 2 ½ lbs Sugar, granulated 4 tsp baking soda 2 ½ lbs Sugar, brown 1 Tbsp salt 1 ½ lbs eggs, whole ¾ lb chocolate chips 3 Tbsp vanilla flavor Method: Cream together margarine and both sugars. Slowly add eggs and vanilla until completely combined. In separate bowl combine dry ingredients. Add dry to wet mixture. Combine completely. Add chocolate chips. Scoop using red scoop (1 ½ oz.). Bake at 325 for 12-15 minutes or until done. Do not over bake.
Additional Cookie Opportunities Replace chocolate chips with: Commodity Dried Fruit M&M s Monster Mix Sprinkles
Results presented by Westside Community Schools Omaha, Nebraska Diane Zipay, Director of Nutrition Services Sharon Schaefer, Executive Chef Tracy Watsabaugh, Nutrition Specialist Jesus Gomez, Baker
Today s Panelists Chef Brett Miller, SNS Corporate Chef FS Government Tyson Foods, Inc.
Culinary Ideas with Whole Grain Products Serve commercially inspired entrees Use bold flavored sauces and condiments Helps to mask whole grain/bitter flavor of traditional whole wheat products Helps add moisture Made to order sandwiches and wraps that students can customize Customizing the build will increase student acceptance Use garnishes to help with the appearance of the prepared entree Incorporate new whole grains into a variety of side dishes to increase student familiarity i.e. quinoa, barley, amaranth, wheat berries, etc.
Best Practices, Tips & Tricks Whole grain breaded proteins Heat whole grain breaded proteins until the breading is crispy, in addition to reaching the necessary minimum internal temperature, for a better eating experience Burritos using whole grain tortillas Toast the built burritos uncovered in an oven until brown and crispy Sandwiches using whole grain carriers Use fresh produce and bold flavors to counteract the traditional whole grain flavor that some students don t like Toast the bread carriers to help overcome any complaints about color Use products made with Ultragrain flour for a mainstream appeal
Whole Grain Recipes BUFFALO CHICKEN PO BOY Crispy hot and spicy whole grain breaded popcorn chicken stuffed in a hoagie roll with a buffalo-remoulade sauce, shredded romaine lettuce and fresh sliced tomatoes. Inspired by the classic po boy sandwich Buffalo-remoulade is a riff on the classic remoulade sauce served on po boy sandwiches Blend of mayonnaise, yellow mustard, buffalo wing sauce, roasted bell peppers, fresh scallions and dried seasonings
Whole Grain Recipes CYPRUS CHICKEN FLAT-WRAP Crispy whole grain breaded chicken filet stuffed in a soft flatbread and served with lemony dill yogurt sauce and a fresh n crunchy marinated vegetable salad with chopped tomatoes, cucumbers, onions, garlic and parsley. Mediterranean inspired sandwich with Greek flavors Lemony dill yogurt sauce is made with Greek yogurt, sour cream, lemon juice, fresh dill, and dried seasonings Marinated vegetable salad includes fresh chopped tomatoes, onions, cucumbers, parsley, olive oil, red wine vinegar and dried seasonings
Speed Scratch Solutions Whole Grain Breads from Speed Scratch Bake the products according to the manufacturer s instructions, being careful not to over bake the products causing increased darkening Top the breads prior to baking to increase the eye appeal i.e. egg wash, spices, seeds, dried herbs, cornmeal, etc.
Overcoming Hurdles with Student Acceptance Introduce whole grains gradually in familiar foods to improve acceptance with students Use products made with Ultragrain flour to address this challenge Offer samples of new whole grain foods to students Be sure to have a way to document feedback from the students i.e. surveys, ballots, etc. Use commercial LTO s and other successes to piggyback on to help increase student acceptance Make the food look like what is being served in local restaurants Come up with creative menu item names
Tyson Foods Products with Ultragrain Tyson Foods currently uses Ultragrain flour in a variety of whole grain breaded chicken products, including: #70302-928, Golden Crispy Whole Grain Made with Whole Muscle Filet #70312-928, Hot N Spicy Whole Grain Made with Whole Muscle Filet #70332-928, Golden Crispy Whole Grain Made with Whole Muscle Tenderloins #70342-928, Hot N Spicy Whole Grain Made with Whole Muscle Tenderloins #70362-928, Golden Crispy Whole Grain Made with Whole Muscle Boneless Wing #70372-928, Hot N Spicy Whole Grain Made with Whole Muscle Boneless Wing
Thank You Archives, CEU information, and other resources available at www.schoolnutrition.org/webinars