IFT is coming up July 12-14 and this year it is back in Chicago. For our food sample we decided to put a new twist on a Polish favorite and a Chicago classic! This year we are featuring a whole grain, gluten free pierogi.
What is a pierogi?
A pierogi is a traditional Polish dish that has become a Chicago classic. This stuffed dumpling is boiled and then sometimes pan-fried, depending on the filling. Our dough will use whole grain corn flour and rice flour (instead of the traditional wheat) to keep them gluten free.
Pierogi fillings can be sweet or savory – we will serve three different types so be sure to stop by often and see what flavors we are offering!
See how Didion’s ingredients will be used in our Pierogi:
WHOLE GRAIN CORN FLOUR
With great flavor, plus the added benefit of being gluten free, whole grain corn flour is a better option than many of the starch ingredients typically found in gluten free products. Whole grain corn flour bring all the bulk of other starches along with a pleasing flavor.
Corn bran — featured in the filling of the lunch/dinner pierogi — adds fiber, delivers unique mouthfeel and nut-like notes that round out the flavor profile.
Our pre-gelatinized corn flour creates a thick preservative- and additive-free sauce, and also acts as a dough conditioner to improve the pierogi wrapper’s texture and eating quality.
Come visit Didion Milling at IFT Booth 754 and see what they are all about!
By: Riley Didion, VP of Business Development at Didion Milling
We love Fourth of July because we get to toast to America’s freedom—with a nice, cold beer. Beer is important to us because our corn grits are used in the production process for a number of national beer brands.
What are corn grits?
Corn grits are made in the heart of the dry-milling process at Didion. During the milling process, the endosperm is separated from the bran and germ by gently grinding the corn.. Once the vitreous endosperm (the coarser endosperm) is separated, it is roller milled and sifted to the correct size range for brewers grits.
What do corn grits do in beer?
Beer is mostly made up of three main ingredients: water, barley malt, and hops. During the typical beer making process, yeast is added to the mix, which eventually helps convert the barley malt into alcohol. However, some bigger breweries like to use corn grits as an adjunct to the barley malt. You can think of an adjunct as an assistant. This means that the company can use less malt with the help of the corn grits, which will still be converted into alcohol. If a company chooses to use corn grits along with malt, they usually use a ratio of about 70% malt to 30% grits.
Why choose corn grits?
You still may be wondering, why not use all malt instead of adding some corn grits? The reason that larger breweries do this is because the grits allow them to produce a lighter beer than if all standard malt was used. Brewers grits have very little enzymatic activity, so adding them can dilute the enzymes that come with malt and produce the lighter, pilsner-type beer that Americans love!
So this weekend when you’re enjoying the fireworks and a cold brew, you might be drinking something that was produced with Didion corn grits!
By: Jeff Dillon, VP of Sales & Marketing at Didion Milling