A UK study comparing historic and modern wheat varieties has shown that white flour is the healthiest it's been in 200 years. ...
A Canadian based food safety specialist has developed an “industry first” organic solution to eliminate 99.9 per cent of harmful pathogens in flour....
Even though sourdough has been around for at least 5000 years, we are still learning and uncovering new secrets about it. Two recent experiments looked at understanding...
A UK bakery company has been fined for safety breaches after its workers were exposed to flour dust. The Leeds Magistrates Court was told Coopland & Son...
Using grain that’s grown locally and milled fresh is good for the farmer, the baker and the customer. We started Tivoli Road Bakery five years ago, and...
Flour & Grains: Changing grains Heritage Loaf, Sprouted Grain Loaf, Seeded Whole-Wheat with Stoneground Khorasan and Spelt Loaf… The bread flavours popping up in the baskets at...
Banana flour is making a bunch of noise in gluten-free circles. It’s made from—you guessed it—bananas, which are dried and ground into a powder. As well as...
Seed to loaf movement gaining momentum With paddock-to-plate boutique and artisan milling being trends on the rise in Australia, it’s worth noting Izzio Artisan Bakery in Colorado,...
Boutique and artisan Milling: Flour Power are on the rise in Australia. With increasing importance on quality produce, and bakeries are leading the way by casting back...
Situated in the heart of the West Australian Wheatbelt, Eden Valley Biodynamic Flour processes hard and soft wheat, rye and barley grains, all stone milled to order....
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