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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 36 articles

Images from BakingTech 2017

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

Consumers see sprouted bread as enlightened eating

- Market research and food science affirm sprouted flour’s broad spectrum for innovation.

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.