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

Sharon Schaefer

Executive Chef & Culinary Manager

Westside Community Schools

Omaha, Nebraska

Jim Eastman

Principal Technical Services ConAgra Mills

Today’s Panelists

Beth Arndt, PhD

Director, Research and Development ConAgra Mills

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?

Special Milling + Specially Selected Wheat

= Ultragrain®

Whole Wheat Flour

• 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

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.

Denver Public Schools Recipes Converted

• Dinner Roll

• Buns

• Hoagie

• Garlic Bread

• Breakfast Toast

• Biscuits

• Cinnamon Rolls

• Muffin

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 under-mix 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

Changes Made • Ultragrain T-2 flour

• Reduced sugar

• Increased flour

• Reduced chocolate chips

• Smaller portion size

NEW Recipe Success!

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.

Replace chocolate chips with:

• Commodity Dried Fruit

• M&M’s

• Monster Mix

• Sprinkles

Additional Cookie Opportunities

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

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