Flour and Grains

Flour and grains

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

showing 1-25 of 40 articles

Revamping formulations with variety flours

- Formulators looking for clean label solutions and value-added ingredients must start by looking at which flours they are using.

Cracking into acorn flour's potential

- The gluten-free flour is high in protein and fiber.

Alternative flours take another step into the mainstream

- Flours derived from plants deliver the nutrition, flavor and novelty consumers crave.

New study discovers a taste for carbohydrates

- Researchers not only find a carbohydrate taste but also a possible link to increased carbohydrate consumption.

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’