Washington Red Raspberry Commission launches resources for baking professionals, culinary instructors
Partnership formed as part of Baking Collaborative grant awarded to WRRC.
The Washington Red Raspberry Commission (WRRC) has launched its newest set of resources focused on baking with frozen Washington red raspberry formats. These resources were created in partnership with the Bread Bakers Guild of America (BBGA), King Arthur Flour, the Washington State University (WSU) Breadlab, and Solveig Tofte of Sun Street Bakery in Minneapolis. The partnership was formed as part of a Baking Collaborative grant awarded to the WRRC from the Washington State Department of Agriculture.
These new, complimentary baking resources are now available on redrazz.org/baking and have been approved by the American Culinary Federation (ACF) for up to 7.25 Continuing Education Hours (CEH). Resources are broken into six, easy-to-follow lessons that baking professionals or culinary instructors can utilize for professional education or instruction.