Daily Archives: June 3, 2017

Science Serves Up the Secret to the Perfect Baguette

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There are few things in life more satisfying than a fresh baguette and some really good cheese. But all baguettes are not the same. Some are chewier and others are crispier. They can be light or dense. Texture and aroma vary as much as flavor.

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Who is buying US wheat? Export markets

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U.S. wheat producers have had a productive trading relationship with several countries for many years. However, changing supply and demand factors in the global wheat market are also demanding change in where the U.S. must promote its wheat. Steve Wirsching, vice-president and director of the U.S. Wheat Associates (USW) West Coast office in Portland, said while prices for wheat may… Read more »

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ADM plans new flour mill for Illinois

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Archer Daniels Midland Co. (ADM) announced it is constructing a new flour mill in Mendota, Illinois, U.S. The high-capacity, modern facility will allow the company to continue to meet growing demand for flour throughout the Midwest. “ADM’s new facility in Mendota will help us provide additional capabilities to meet ongoing demand growth in the Midwest, where we are seeing bakers… Read more »

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Seasonal Chocolate Popularity

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New research from Mintel reveals that seasonal launches accounted for one quarter of chocolate new product launches in 2016, the biggest area of chocolate new product development. “Our research shows that seasonal chocolate tops all chocolate new product development, a testament to the popularity of seasonal treats among consumers across the globe. This reflects the fact that these products are… Read more »

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Here’s where you can find the ‘best’ baguette in Paris

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The crown for the best baguette in Paris has been awarded once again, this time going to a bakery in the 13th arrondissement. And in news that has (almost) nothing to do with the new president… The annual Grand Prize for the best baguette in Paris has been awarded to the Brun bakery, at 193 rue de Tolbiac in the… Read more »

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