Why is water absorption so important when it comes to flour? Hear why straight from our expert.

Why is water absorption so important when it comes to flour? Hear why straight from our expert.
Keep in mind the most important factor in ingredients and processing is consistency. When your dough is overmixed, the gluten matrix begins to degrade. The dough is too warm and sticky, lacks elasticity and has too much flow. Learn more from our Bakery Technical Manager, Dave Krishock.
Keep in mind the most important factor in ingredients and processing is Consistency. Regardless of the brand of flour, the baker must have consistently good flour that performs throughout the mixing, make up, proofing, baking and packaging stages of the product. Learn about the goals of mixing and the stages the dough will experience during […]
Flour quality, consistent performance and overall specifications can significantly impact the results of a baked product. Everything from appearance, to crumb to mouth feel is an effect of the performance of the flour. It’s important to understand some of the main characteristics of flour and how each plays a role in the dough absorption, development, […]
Chattanooga, TN. – June 21, 2022 – Grain Craft, the largest independent flour miller in the nation, announced today that its parent company has entered into a definitive agreement for Grain Craft to be acquired by Redwood Capital Investments, LLC. Transaction terms were not disclosed. Based in Baltimore, MD, Redwood Capital Investments is a permanent […]
Chattanooga, Tn. – June 3, 2022 – Grain Craft recently completed an extensive grain elevator addition at the Blackfoot, Idaho flour mill and the company announced today they are now accepting direct wheat harvest shipments. The elevator will be fully operational at the first of July and consists of thirteen grain bins and two fully […]