Giving flour more power 04.01.2016 By Jeff Gelski Consider ancient grains, pulses and almonds as functional flour sources.Read More
Wegmans to showcase mill inside of supermarket 02.03.2016 By Eric Schroeder Mill will be used to make flour for Einkorn Rye bread.Read More
Flour production in 2015 falls just shy of records 02.02.2016 By Neil Sosland NASS data show flour output in 2015 at 424,894,000 cwts, just 56,000 short of reported 2014 high.Read More
Heavy snowfall disrupts milling, logistics 01.25.2016 By Ron Sterk Most flour mills operating by Monday, Jan. 25.Read More
Whole Foods experts see alternative flours as a top trend in 2016 12.21.2015 By Eric Schroeder Other key trends include dehydrated foods, fermented foods and probiotics.Read More
Fortifying for what people need — and seek 10.06.2015 By Jeff Gelski Calcium and potassium might fit both areas in baked foods.Read More
Purchasing Seminar sessions hit mark on key trends 06.02.2015 By Staff Highlights included an in-depth look at the heaviest flour coverage in years as well as analysis of a fluctuating egg market and rising almond prices.Read More
Ardent Mills driving grain-based innovation forward 05.19.2015 By Monica Watrous Flour-milling company showcased its breadth of products and capabilities at the N.R.A. Show in Chicago.Read More
Sprouting into prominence 04.28.2015 By Jeff Gelski Flour from sprouted grains may improve flavor and nutrient absorption.Read More
Blue Diamond launches almond flour 04.22.2015 By Jeff Gelski The flour provides protein, fiber and calcium.Read More