Ardent Mills sprouted white spring whole wheat flour enables bakers to meet growing consumer demand for more whole-grain options as well as improves bake performance.
As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.
Blends by Orly, a line of gluten-free flour blends from Blends by Orly, enables home and commercial bakers to create a variety of gluten-free baked goods.