Flour and Grains
Learn the latest about the technologies and trends affecting the most important categories in the baking industry.
10/29/2014 - Formulations
Wheat proteins prove their advantages in flour-based foods.
9/1/2014 - Formulations
Formulators who explore protein enhancements will gain a clear advantage.
4/9/2014 - Formulations
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
4/1/2014 - Formulations
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.
3/12/2014 - Formulations
It depends on who you ask, but a grain is a grain, not an oilseed or legume.