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 34 articles

Theresa Cogswell breaks down the importance of enriched flour

- The trend among bakers to move away from enriched flour raises troubling questions.

Getting creative with yeast

- Bakers yeast not only leavens baked foods but also serves them functionally to enable creative solutions.

Fruits and nuts build product appeal

- Here’s why you should experiment with combinations of fruits and nuts in your formulations.

Applications for malt extract

- Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.

Corn masa gets a folic boost

- The Food and Drug Administration approved folic acid fortification of corn masa flour.
Malt meets bread