March 5, 6 and 7, 2019 were huge days for the flour industry. For those three days, the pizza world and artisan bakery industry converged on the Las Vegas Convention Center for a pair of trade shows: the International Pizza Expo and the inaugural International Artisan Bakery Expo.
Of course, the Bay State Milling team was there in full force; exhibiting at both shows.
We’ve been attending Pizza Expo for close to a decade. It is simply the place to be if you operate in the pizza market. There is so much to enjoy from the excellent competitions to the expert demonstrations, but more than anything, we look forward to the opportunity to connect with our partners and friends in the industry. Our team at the show decided to show their love of Pizza Expo by jumping in front of the camera for this little ode to the show.
On the Artisan Bakery side we had a lot of great conversations with current and future customers. We also had a lot of delicious bread. Nicholas Ahrens, Bay State Milling’s Product Applications Technologist created a Sprouted Sourdough Cold Fermented Batard, specifically for this event. The formulation brings together our Heritage European Artisan Flour and BeneGrain Sprouted Wheat Flour. Heritage European is a low-protein patent flour with good absorption and volume. BeneGrain sprouted whole wheat flour brings a slight maltiness and a sweeter flavor profile than a traditional whole wheat flour. The resulting loaf has a light sour and malty flavor.
The sprouted sourdough was a huge hit with attendees. They also got an inside look at the process. Each morning, Ahrens made the dough for the next day right in our booth. He cold fermented the loaves for 18 hours and then baked them on the show floor. The result was fresh bread each day. We captured the whole process in the video below.