Rethinking Breakfast for a Healthier Future

Waffles, pancakes, muffins and pastries continue to dominate breakfast menus, evolving with consumer demand for all-day craveable, indulgence as well as culinary creativity driven by global influences. These familiar grain-based favorites offer chefs an opportunity to reinvent classics with modern twists that keep the menu mix fresh and relevant. Now is the perfect time to give these popular menu items a bit of a health halo.

Replacing traditional wheat flour with HealthSense^® High-Fiber Wheat Flour from Bay State Milling is an easy way for food manufacturers and foodservice operators to get the job done. HartyBake™ is one manufacturer that has embraced the opportunity to have a positive impact on American diners by expanding its product portfolio in a healthy direction—without risk to its reputation for flavor and performance. The Atlanta-based producer of premium Liège waffles is using HealthSense Flour in the production of its buttery, brioche-style dough with crunchy caramelized pearl sugar.

“When we were approached by Bay State MIlling about interest in working together on making our delicious waffles with a new, healthier flour, we immediately jumped on the opportunity,” recounts Mike Gerhard, Co-CEO, HartyBake. “First, because who doesn’t want to work with them, but also because we love working on new projects.” HartyBake had also struggled to find a whole-wheat flour free of negative taste alterations. “Being able to have the nutrition benefits of whole wheat with the flavor of white baking flour was what really sold us on the project,” he says.

The development journey was remarkably simple—and fast. After one short conversation about recipe tweaks (specifically accounting for higher absorption), “We rushed into the R&D test kitchen and made our first batch, which came out almost perfect.” A few more minor tweaks, and HartyBake ran its first line samples without incident. “It’s amazing at how easy the switchover is.”

HartyBake’s current plans are to use HealthSense Flour in the launch of new products. “Most people can hardly believe that something with no taste difference can pack the health benefits of HealthSense Flour,” Gerhard reports. In the future, the company might reformulate some of its existing items. “We are starting to plan how we could switch one of our flour silos to HealthSense Flour once we have achieved critical mass.”

HartyBake is an outspoken advocate of its new ingredient discovery, promoting use of the flour in its newsletter and planning to do the same on its website. “I absolutely love this product, Gerhad declares. He’s raved about HealthSense Flour to friends, sharing samples with a few home bakers. “They are always amazed at the products it makes.”

Gerhard sees HealthSense Flour as a game-changer for food manufacturers and operators looking to align with shifting consumer demands. “There is no reason not to try it. Markets are continually changing, and this product can future-proof product lines. Manufacturers can help drive change.”

Ready to lean in and try HealthSense^® High-Fiber Wheat Flour for yourself? Visit wheat-better.com for more information and to order samples.