Items Tagged with 'whole wheat'

The new Alveolab is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength.

Usage of the term “better-for-you” can be confusing for some, but generally it means taking traditional foods—including many snacks and baked goods that are normally thought of as indulgent, like cookies and sweets—and improving them nutritionally, including cleaning up the label. This can largely be accomplished through ingredient selection.