[ October 8–11, 2019    McCormick Place    Chicago, IL USA ]

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Tag Archives: straight grade flour

Sure, you know flour. You deal with it every day as the cornerstone ingredient of your bakery products. Yet this is a complex ingredient. From types of wheat, to harvesting and milling practices, to flour grade, treatment and analysis, there’s a lot to consider. A quick tour of flour Different types of wheat have different […]