Village Squire, 1979-03, Page 19bakery itself. The cooking of granola is done in unrefined oils
which required a lot of experimenting since each had its own
characteristics.
A similar process has been developed for dry roasting
almonds, cashews, pumpkin and sunflower seeds using Tamari
sauce from soya sauce. Often roasting is done with regular soya
sauce which is artificially aged. Tamari is naturally aged for 18
month to two years.
The Tamari replaces the oil usually used in roasting, coconut
oil which, Randy says, is high in carbohydrates. The usual
roasting process also reduces the amount of protein in the nuts.
Other experimenting goes on. There's a new line being
produced called peanut carob coated fruit and nuts. Carob is
used in the bakery as a replacement for chocolate. Carob is a
bean grown in the middle east, a tropical crop that is lower in
carbohydrates and richer in minerals than cocoa. It also has a
natural sugar level of 46 per cent compared to only 5.5 per cent
for cocoa. The taste is not an exact copy of chocolate, he says
as carob has a taste of its own but it's an enjoyable taste.
The growth of the business has meant changes. Not only has
the bakery moved out of the house and into its own quarters and
added a paid staff, but machines have taken up some of the
back -breaking time consuming tasks. Originally all mixing was
done by hand but today an industrial mixer saves time and
hands. The batters for granola foods are very stiff and used to
leave hands raw and sore, Randy recalls. A system of molds has
been developed for getting uniform cookie sizes easily.
The baking is done in an old double -pizza oven which has
proved a real bargain, Randy says. Unlike many modern ovens.
this one has no moving parts and in more than a year of heavy
use he hasn't spend a cent on maintenance. In addition its use of
fuel has been very efficient.
The expansion of lines produced by the bakery continues to
expand. Though originally only big cookies were planned, a
Fill us in...
Do you belong to an organization that has some interesting
event coming up? We want to know about it. Fill in the form
with information on the event and send it to: Around Town,
Village Squire, RR 3, Blyth, Ont. NOM 1HO. This is a free
listing as a service for our reade*.
Deadline for next issue -Mar. 26
For events taking place from Apr.2 to Apr.30
ANEW
request from a Toronto distributer led to the production of new
small cookies.
A new, cooked breakfast cereal has recently been developed,
one that contains not only rolled oats but chopped almonds,
sunflower seeds, organically -grown raisins, dried apples, and
cinnamon.
More new products are likely to come and the range seems to
be almost endless. When he is kidded about the possibility of a
pizza, especially with the use of a pizza over, Randy says that
their son has already developed a vegetarian pizza which the
family enjoys though there are no plans to add it to the products
of the bakery.
One of the challenges for the people working at the bakery has
been to overcome the tendency of local residents to think of them
as long-haired, dirty hippies. One of the ways of disproving this
idea. Randy says, is the cleanliness of the bakery. The bakery is
spotless not only because food is being made there but because
that is the way his family wants to live, he says. They want to
prove that their alternative lifestyle is viable.
The acceptance for the idea of wholefoods is growing rapidly, 1
Randy says. It is easily evident with the growing attention being,
paid to the market by major manufacturers. Granola bars are hot
items on television advertising these days. A major
manufacturer has recently come out with a natural ice cream.
The problem is, he says, that some of the big companies have
very little integrity in the ingredients of their products. Brown
sugar is used instead of natural sweetners like honey. The result
is a low quality.
The concern of Sun and Moon, he says, is this integrity of
products. Of four major granola bakeries in Ontario only Sun and .
Moon uses unrefined safflower oil in baking. All their products
are generously filled with ingredients, not fillers.
Taking the long hard way obviously has been the short cut to
success for Sun and Moon Bakery.
If I*,
BEA UTIFUL
644,
7.4
Voi WILSON'S
Smiles 'n
Chuckles
Candies
44A HEALTH & GIFT CENTRE
tIBlyth, Ont. Phone 523-4440 ill
March 1979, Village Squire 17