Bay State has pizza flour, whole grain crust mix
BakingBusiness.com, July 2, 2012
by Jeff Gelski

QUINCY, MASS. — Bay State Milling Co. has launched Contadino, a pizza flour developed for Neapolitan-style pizza, and Easy GrAin, a pizza crust mix designed to add more whole grains to the final product. Both products were formulated and tested at the Rothwell GrainEssentials Center in Quincy.

Bay State Milling mills Contadino pizza flour to the fine, smooth granulation required for Neapolitan-style pizza crust. It offers good dough handling ability as well as taste and texture in a variety of oven types, including wood-fired brick ovens, according to the company. Bay State Milling will market Contadino pizza flour to pizza chains and food service distributors.

The Easy GrAin pizza crust meets whole grain requirements in the U.S. Department of Agriculture’s National School Lunch Program. The blend is 53% whole grain on flour basis. Bay State Milling produces Easy GrAin with the company’s GrainEssentials extra fine white whole wheat flour, which results in a lighter crust and milder flavor profile.

The mix produces whole grain pizza dough with the addition of water and dry yeast. Bay State Milling will market Easy GrAin to food manufacturers, pizza chains and food service distributors who supply product to the National School Lunch Program or seek to offer whole grain pizza crust in stores.