With March, the winds of change are here, and bakers and snack food companies may get the urge to make some updates to their operations, and do a little spring cleaning. One thing already budding in this issue is an unusual production process for bread.
No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.
Whole grains have become a household word, and the 2010 Dietary Guidelines for Americans recommend that half of our grain consumption be from whole grains.
Hard winter wheat (HWW) is the predominant wheat of choice for bread production, but I’m finding that not all varieties create dough with optimum handling properties.
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