Recipes
Let our chef and grain expert help via custom bakery formulations, home baker recipes, and extensive baking guides.
Featured recipes
The Best Chef’s Guide to Classic Croissants
Are you ready to try your hand at a more advanced dough? Lamination is the process wherein a lean yeasted dough is wrapped around a block of butter or fat in a package. This package is rolled and folded repeatedly in a systematic way to create paper-thin layers of dough separated by thin layers of butter.
The Best New York Bagel Professional Baking Guide
Well known for their unique texture and taste, New York bagels are the ideal marriage of crispy crust and chew with deep, irresistible flavor. Our chef will take you through the details of ingredients and the process and techniques that make authentic New Your bagels so amazing.
Most recent recipes from the blog
Banana Rum Cake with Spiced Walnuts and White Chocolate Ganache
Holiday baking at its best begins with this remarkable and elegant cake. It has all the elements and sophistication you could ever want for an extraordinary occasion.
Halloween Cake Truffle Balls
Cake balls are delicious and a great way to use extra cake scraps. During the holidays they are fantastic for dessert buffets and giving away to people you love.
Double Chocolate Buttermilk Multi-Grain Muffins
If chocolate for breakfast is wrong, we don’t want to be right! Plus, when you serve chocolate for breakfast, the kids worship you and call you a hero. You want to be a hero, right?
Panhandle Pizza Crust Mix
Our Artisan Style Pizza Crust Mix is the perfect protein content and consistency for quick crust with the depth of flavor of long raised dough.
Young Baker’s Apprentice Lab: Biscuits
Are you new to baking? Are you teaching a school baking lab of beginners? This is our newest addition to the Flour School Section here on the Panhandle Milling website. This Young Baker’s Apprentice series is going to be full of basic lessons for beginning bakers.
Home Baker Sourdough Bread 101
Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn’t like the heavy rock bread. Was it an accident from dough left out too long? Probably. If it was an accident, it was a delicious one!
