No, ‘ancient wheat’ was not healthier
Article by Josh Sosland Published on BakingBusiness.com 5/21/2020 KANSAS CITY — Numerous influences have fueled a trend of consumers seeking to lessen or eliminate wheat… Read More
Article by Josh Sosland Published on BakingBusiness.com 5/21/2020 KANSAS CITY — Numerous influences have fueled a trend of consumers seeking to lessen or eliminate wheat… Read More
Watch this new video from the Wheat Foods Council to learn about different varieties of wheat, where each variety is grown, and in which baked… Read More
Our Neapolitan Italian-Style Pizzeria flour features a finely ground wheat that is grown in the Rocky Mountain Foothills of Idaho. It is here that you… Read More
The Baking Industry Alliance and the USO hosted a fantastic event to prepare transitioning service members for civilian careers! This was the largest Fort Riley… Read More
Check out our new brochure that we’ve filled with pizza crust tips and formulas! Need to know what to do when you run out of… Read More
At Grain Craft we believe quality starts with using certified seed and choosing varieties that have excellent milling and baking characteristics. We recommend planting one… Read More
