Grains
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Refined flour and whole-grain amaranth, barley, buckwheat, corn, millet, oats, popcorn, quinoa, rice, rye, sorghum, teff, triticale and wheat.

ARTICLES

editors note

For the love of grain

March 9, 2020
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As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.
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Equipment to streamline snack and bakery ingredient handling

Equipment to streamline snack and bakery ingredient handling

Equipment for ingredient handling adds operational precision, efficiency and safety
Ed Finkel
February 14, 2020
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Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.
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bema bif

Food safety risk assessment priorities

February 11, 2020
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The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing
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Q&A with Oldways Whole Grains Council

New study highlights importance of grain foods in infant diets

The first-of-its-kind analysis demonstrates infant grain consumption linked to superior diet quality
January 29, 2020
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A new study recently published in Nutrients, a peer-reviewed medical journal of human nutrition, highlights the importance of grains as part of a healthy infant diet—and the potential risks of excluding them.


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