Flour and Grains

Flour and Grains

Learn the latest about the technologies and trends affecting the most important categories in the baking industry.

showing 1-24 of 24 articles

Pulses and nuts in flour

- With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.

Pyler says In line flour cooling controls batch temperature

- If flour comes into the mixer cool enough, the temperature of ingredients other than water almost do not matter.

Using barley, oats and corn as flours

- Gluten-free bakers are turning to grains other than wheat for their formulations.

Pyler says What is self rising flour

- Home bakers use styles of flour different from commercially available types.

Pyler says Why home flours differ from commercial flours

- Bakers need to know the difference when adopting a home recipe for wholesale use.
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