COMMODITY CORNER Oklahoma agriculture powers your fall baking Crafting autumn-inspired treats and goodies in the kitchen is one of the best ways to celebrate the changing of the seasons. As you prepare your favorite fall recipes, make sure to give a nod to the Oklahoma farmers who made these ingredients possible.
s the months grow colder and the days grow shorter, it is hard to beat the mouth-watering aroma of a fresh loaf of bread or the sweet smell of cookies straight from the oven. Whether it be pumpkin spice bread or honey roasted pecans,
With one bushel of wheat, 42 oneand-a-half pound loaves of white bread or 90 one-pound loaves of whole-wheat bread can be made.
In a single serving, pecans contain 14 vitamins and minerals.
Some of the larger shellers can process roughly 150,000 pounds of pecans a day – enough to make 300,000 pecan pies.
the quality of the ingredients in your baked goods can make all the difference. Below are three ingredients you will more than likely use this fall that are produced right here in our state.
There are close to one million individual kernels in a bushel of wheat.
One bushel of wheat yields roughly 42 pounds of white flour or sixty pounds of whole-wheat flour.
Each year, one hive of bees will produce roughly 65 pounds of surplus honey.
The U.S. produces close to 80% of the pecans consumed across the world. There are more than 300 unique types of honey sold in the United States, each beginning from a different floral source.
The color, taste and even smell of honey is all dependent on the nectar of flowers the bees have visited.
Sources: National Association of Wheat Growers, National Honey Board and National Pecan Shellers Association. 10 — Oklahoma Country