Gluten Free Muffin & Scone Recipes

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Chocolate Muffins

60g butter, softened
1⁄3 cup sugar
1⁄4 cup GF cocoa powder
3 eggs
1⁄4 cup GF chocolate chips
1⁄3 cup water
1 1⁄4 cups Bakels Gluten Free Health Baking Mix

Cream butter and sugar until light and fluffy. Beat in eggs 1 at a time beating well after each addition. Stir in water. Sift Bakels Gluten Free Health Baking Mix and cocoa powder and stir in to combine. Fold in chocolate chips. Spoon mixture into well greased muffin tray. Bake at 180°C for 15-20 minutes, or until done.

Makes approximately 10 muffins.

Blueberry Muffins

60g butter, softened
1⁄3 cup sugar
1⁄2 cup frozen blueberries
3 eggs
1⁄3 cup water
1 1⁄4 cups Bakels Gluten Free Health Baking Mix

Cream butter and sugar until light and fluffy. Beat in eggs 1 at a time beating well after each addition. Stir in water. Sift Bakels Gluten Free Health Baking Mix and stir in to combine. Fold in frozen blueberries. Spoon mixture into well greased muffin tray. Bake at 180°C for 15-20 minutes, or until done.

Makes approximately 10 muffins.

Banana Muffins

60g butter, softened
1 cup mashed bananas
1⁄3 cup sugar
2 Tbsp hot milk
3 eggs
1 tsp baking soda
1⁄4 cup water
1 1⁄4 cups Bakels Gluten Free Health Baking Mix

Cream butter and sugar until light and fluffy. Beat in eggs 1 at a time beating well after each addition. Stir in banana & water and mix thoroughly. Stir soda into hot milk and add to creamed mixture. Add Bakels Gluten Free Health Baking Mix and stir together well. Spoon mixture into well greased muffin tray. Bake at 180°C for 15-20 minutes, or until done.

Makes approximately 10 muffins.

 

Savoury Muffins

70g butter, melted 
3 eggs
1 tsp salt 
11⁄4 cups milk
1 red onion, chopped finely Pinch of pepper
1 green pepper, chopped into cubes 
1 cup cheese, grated
2 1⁄2 cups Bakels Gluten Free Health Baking Mix
2 tsp Bakels Gluten Free Health Baking Powder

Melt butter and let cool slightly. Mix eggs and milk together and add to butter. Sift Bakels Gluten Free Health Baking Mix, Bakels Gluten Free Health Baking Powder, salt and pepper into a bowl, add onion, green pepper and cheese. Combine then add liquid. Mix well. Spoon mixture into well greased muffin tray. Top with cheese if desired. Bake at 190°C for 15-20 minutes or until golden. Leave in tin for 10 minutes before turning onto a
cooling rack.

Makes approximately 10-12.
Alternatively substitute green pepper for ham or bacon.

Scones

50g butter, melted
3⁄4 cup water
2 1⁄3 cups Bakels Gluten Free Health Baking Mix

Mix melted butter and Bakels Gluten Free Health Baking Mix until resembles soft crumbs. Add water and mix to a soft dough. Roll out dough to 2 to 3cm high and cut into desired size. Place on a greased oven tray. Bake at 200°C for 10-12 minutes or until golden.

Makes approximately 20.

Cheese Scones
Add 1 cup of grated cheese before adding water. Garnish with a little extra cheese before baking if desired.

Savoury Scones
Add 1⁄2 cup diced onion, 1⁄2 cup of green pepper diced, 1⁄2 cup of red pepper diced and 1⁄2 cup of grated cheese before adding water.

Date Scones
Add 3⁄4 cup of chopped dates, 2 tsp sugar and a pinch of cinnamon before adding water.

 

British Bakels Announce £2.5m Expansion Plan

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Leading bakery ingredients supplier British Bakels will launch a new range of products and ingredients under a  £2.5m expansion plan at its Bicester manufacturing site.

Paul Morrow, British Bakels MD has introduced five new lines of plant and equipment including a tumble mixing system.

“It means we can produce an innovative range of ingredients, many of which will be fresh to the UK”, said Morrow.

British Bakels customers will ultimately be able to benefit from a innovative new product range alongside an increased variety of pack sizes with the assurance of Bakels industry renowned high standards and customer service.

Bakery Products – Applying Slurries

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Spraying Slurries is a particularly efficient and effective way of applying a base layer and particulate in the food processing industry. In one step it reduces the number and expense of the processing equipment and improves the adhesion and distribution of the particulate over the food product.

Common uses of slurry sprays are to apply flavourings, spices to speciality breads. An interesting example available in the UK market is the application of coriander onto naan bread, using rapeseed oil as the application medium. The Coriander is sensitive to transport handling and easily bruises, increasing the challenge.

saturn spraying systems

The technology available to apply this slurry spray is limited almost entirely to spinning disc spraying with its virtual blockage free performance, since nozzle appliances spectacularly fail in this area. Saturn Spraying Slurry Systems can handle up to 35% particulates in solution with particles up to 4.0mm in diameter

Saturn Slurry machines use stainless steel pumps which are totally hygienic, have no potential blocking points and no mating surfaces to crush and damage the product. Some types of pump throw the particles outwards causing them to stick to the chamber walls, which can create blockages and crush the particles, which, in the case of herbs etc., can change the flavour of the particle.

Saturn’s DiscMatic® Slurry Variant System demonstrates the key features required to satisfactorily handle and apply particulates in Solution.

National Bakery Training – Matrix Standard

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National Bakery Training have gained accreditation to the Matrix Standard, recognising NBT are committed to delivering the highest standards of information, advice and guidance (IAG) services.

The Matrix Standard is the unique quality standard for organisations to assess and measure their advice and support services, which ultimately supports individuals in their choice of career.

Any organisation that manages, administers and delivers an information, advice, support and/or guidance service to support individuals in their choice of career, learning, work and life goals can become accredited to the matrix Standard.

The standard ensures organisations review, evaluate and develop their service; encourage the take up of professionally recognised qualifications and the continuous professional development of their staff.

National Bakery Training

Measuring The Strength Of Fruit Juices

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The phenomenon of light being refracted (bent) by water has been known for a very long time. Some 150 years ago a certain Dr A. F. W. Brix discovered that if sugar is added to water the light is bent to a greater extent. Furthermore he was able to show that the relationship between the sugar content and the degree of light bending was so close that he was able to produce a set of tables which gave an instant reading to the relative density and therefore the percentage sugar in the solution. The modern comprehensive table used by the juice industry was drawn up about 60 years ago.he strength of concentration is measured using a refractometer with the units °Brix.

Fruit acids refract light in the opposite direction to sugars consequently if the juice contains high levels of acids the refractometer may indicate a lower quantity of dissolved sugars than are actually in the juice. It may sometimes be necessary, therefore, for the °Brix of a juice to be “acid corrected”.

david berryman

The strength of fruit juices will vary with the variety, season, geographical area and many other variable factors. Aprotocol has been drawn up where a “norm” is accepted in order for the fruit juice industry to work to a standard. One such Code of Practice has been produced by the Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union (A.I.J.N).

David Berryman

Aromas From Fruit

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The fresh or “green” taste of fruit juices is produced by the presence of compounds which have low boiling points and are therefore volatile. They evaporate into the air (and up your nose) as soon as the skin of the fruit is broken. During the processing of concentrated juice the volatiles or aromas are recovered at an early stage in order to be returned later to give balance to the concentrated juice.

Many esters, aldehydes and alcohols are common to a variety of fruits. For this reason it is possible to detect “blackcurrant”, “gooseberry”, “blackberry” notes in wine, which after all, has been made purely from grapes. In the case of citrus juices much of the aromatic nature comes from the peel: oil soluble aromatic compounds are stored in oily glands.

Since it has an aroma or essence this type of oil is known as an essential oil with perhaps the most important component for orange juice being the terpineols.

VOLATILES OF APPLE JUICE
Component Typical ppb in juice
ESTERS RANGE
Ethyl 2-methyl butyrate 30 – 50
Ethyl butyrate 250 – 400
Isopentyl acetate 40 – 60
Hexyl acetate 150 – 350
Hexyl 2-methyl butyrate 30 – 50
ALDEHYDES
trans-2-Hexenal 1,400 – 1,600
Hexanal 1,400 – 1,600
Benzaldehyde 90 – 110
ALCOHOLS
Ethanol 25,000 – 40,000
Butanol 13,000 – 15,000
Isoamyl alcohol 1,400 – 1,600
Hexanol 2,500 – 4,000
trans-2-Hexenol 200 – 400

The term “fold” indicates the weight of fruit needed to produce one unit of aroma, eg. 150 Kg of apples would be needed to produce 1 Kg of 150 Fold Apple Aroma or 2000 Kg of peaches would be needed to produce 1 Kg of 2000 Fold Peach Aroma.

FRUIT FLAVOUR ELEMENTS
Orange Acetaldehyde, sinensal, nootkatone
Grapefruit Nootkatone, naringin
Lemon Citral, linalyl acetate, geranyl acetate
Lime Citral, limonene, coumarins
Tangerine Methyl N-methyl anthranilate, thymol

David Berryman

Protein Drinks

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The growth in demand for protein drinks, energy bars and probiotics, not to mention sports drinks (to replace those electrolytes you loose through sweating etc) seems to be one without end, the increased demand no doubt being in part due to the drive for a “healthier life style” and the pressure on many to take more exercise.

Pro-biotic’s – Health Benefits

There is quite a debate on whether pro-biotic products actually do any good or not, the Food Standards Agency being amongst those running tests to see if the “good bacteria” (the basis of the pro-biotic idea is that it provides bacteria that the body needs to make the human gut function properly) actually can survive in the harsh conditions in the human gut. Their full report can be found online and if you want some unbiased information on the best probiotics it offers a good start.

Protein Drinks & Health Food Energy Bars

Here too questions as to the need for Protein Drinks and Energy Bars are being asked by many, the BBC itself having a line on the matter, the question they raise being “With the large range of protein drinks and supplements on the market, it’s easy to believe protein plays an essential role in fueling your workouts. But how much do you really need?”. As they say the debate has been raging for years and is unlikely to go away quickly, however the fact remains that the market place for protein drinks and health food ”energy” bars is one that is growing, and one of the things that can make or break a product is just how tasty (while of course still being “healthy”) it can be made.

Flavours in Protein Drinks & Energy Bars

This is just where we at the House of Flavours can help you, our Research and Development section being able to create the flavouring you require. Once we have found that “flavour” our production teams will then produce it in the quantities you need at the price that will enable you to take your product to the market. So if you want to join the rush in this “Health Food” market, talk to us, we know we can help.

Sports Drinks & Electrolytes

So why are all those sportsman so keen on replacing their electrolytes? quite simply because it seems that “Depletion of the body’s carbohydrate stores and dehydration are two factors that will limit prolonged exercise” and if there is a race to be won then this is something that they will want to avoid. Sweating is of course the main way that you loose water during exercise, and the effect on the body is quite amazing as the table below shows:-

Effects of Dehydration
% of body weight lost by sweating The Physiological Effects
2%
 Performance is Impaired
4%
 The capacity of the Muscles decline
5%
 Heat Exhaustion Possible
7%
 Hallucinations can Occur
10%
 Potential Death via Circulatory Collapse and Heat Stroke

Besides this of course is the loss of the minerals such as chloride, calcium, magnesium, sodium and potassium, all of which are required for the body to work effectively, as without them the normal cellular activity cannot continue. it is said that a litre of sweat typically contains 0.02g Calcium, 0.05g Magnesium, 1.15g Sodium, 0.23g Potassium and 1.48g Chloride. This composition will of course vary from person to person, but in all cases these losses need replacing, hence the need for sports drinks containing these essential electrolytes.

Making the Drink Special is the Answer

Of course in a crowded market place the answer is to make sure that your offering is that little bit special, and here, as with protein drinks and health food bars, The House of Flavours can help you make your product a real winner in the taste stakes.