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Jun 09, 2020
News
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May 27, 2020No, ‘ancient wheat’ was not healthier
Published on BakingBusiness.com 5/21/2020 KANSAS CITY — Numerous influences have fueled a trend of consumers seeking to lessen or eliminate wheat intake, but probably none has been greater than a growing belief wheat varieties cultivated today do not confer the same healthful benefit as wheat grown in yesteryear. Perhaps no one has advocated this position to […]
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May 20, 2020Where Our Wheat Grows
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 products they are used.
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May 13, 2020New Neapolitan Italian-Style Pizza Flour
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 will find an ideal combination of high altitude, rich volcanic soils and growing conditions similar to the agricultural regions of Italy. This 00 type flour is the key to producing […]
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Mar 26, 2020Grain Craft Veterans Support Fort Riley USO Pathfinder Event
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 USO Pathfinder event to date, with over 50 service members and spouses and 27 baking industry representatives. Grain Craft was glad to be a part of it and was represented […]
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Mar 17, 2020The Craft of Pizza Crust
Check out these tools filled with pizza crust tips and formulas! The Craft of Pizza Crust Brochure Need to know what to do when you run out of dough too early in your day? Wondering how to adapt your dough with a higher protein flour? Find answers to these crust questions and more in “The […]