22 nov. 2019
At Puratos Canada, we are always looking for new ideas and inspiration. Our dedicated team of Technical Advisors is often busy crafting new recipes in line with the latest consumer trends. In this article we would like to introduce you to our Technical Advisor Intern, Michael Ranaudo and where he gets his inspiration, ideas and expertise. Please read below about his twist on the ever-popular classic, the baguette.
Michael, a graduate of the Food Technology program at Niagara College, joined our team in May 2019. He is part of our Technical team, supporting sales in developing unique products to delight our customers. His passion for baking is evident and is the driving force that led him to work with various professionals in the industry which inspired him to continue learning about baking.
He previously completed an internship at The Center for Bread Flavour in May 2018. Based in Saint Vith, Belgium, it combines Puratos’ expertise in fermentation, flavour and bread pairings to show how flavour can influence the taste and texture of bread. During his internship, he learned about different bread concepts, with a focus on bread flavours and sourdough, working with a wide range of Puratos’ ingredient solutions. He was also featured in a blog for The Quest for Sourdough with the ‘La focaccia in modo terrone’ recipe.
Michael is always on the lookout for new trends and ideas linked to bread. Purple barley is an ingredient that provides health benefits and contributes to sustainability as it is high in fiber and is most often locally grown by farmers. When used in bread, it adds a greyish colour to the final product, and when combined with sourdough, it delivers outstanding flavour. When talking with Michael, you get a sense of his passion for baked goods and the enjoyment he gets from working with different ingredients to add a spin on classic baked goods such as the baguette.
The baguette: a traditionally long, thin, crispy loaf is a staple of French cuisine. This bread is well known for its nice dark brown colour and slightly yellow hue. This is an artisan take on a classic baguette, incorporating trends of sustainability and healthfulness by using ingredients such as purple barley and sourdough in baking. Check out the recipe below.