The new bakery technology that is coming out nowadays never ceases to amaze me. If you enjoy seeing the newest technology, you’ll find plenty showcased at IBIE! After all, to enhance the texture and taste of products, the production process has to be precise. This is especially true with artisan goods. So, I am looking [...]
Brought to you by IBIE Every three years, the entire baking community comes together at IBIE to experience new technology, access best-in-class education, find inspiration and connect with important resources. Because this is the venue where baking professionals in all roles and from every industry segment join together, the progress that originates at IBIE helps to shape [...]
High Gluten Wheat Flour Also known as high-protein wheat flour What is High Gluten Wheat Flour? High gluten wheat flour is made from grinding U.S. hard red winter (HRW) and hard red spring (HRS) wheats to produce a finished product with 13.0–15.0% protein. This flour may also be produced from Canadian wheat, [...]
