Category Archives: Milling industry

What Is Einkorn Flour, and How Do I Bake with It?

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What if there was a wheat variety that could produce a flour similar to regular all-purpose or wheat flours, but without the gluten? That’s the potential of einkorn, one of the world’s earliest cultivated forms of wheat that’s on the rise again among American farmers. Ancient grains in general are growing in popularity. Technically, any whole grain is “ancient” by… Read more »

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First bread with Tritordeum

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Belgium bakery De Trog has created the first bread with the new cereal tritordeum, born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The new bread is described as a loaf with tritordeum flour milled on stone, liquid sourdough and malted tritordeum grain mixed into the dough. This not only gives a bit of bite… Read more »

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KSU, Bühler offers course geared toward milling execs

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Mill owners, managers and directors without practical background experience are invited to attend the Bühler—KSU Executive Milling course at Kansas State University’s IGP Institute. The course is scheduled for Nov. 4-8 and is designed to give participants knowledge and experience to bring back to their respective companies. “Participants are exposed to several topics involving milling processing and procedures,” said Jason… Read more »

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Bühler revolutionizes industrial milling with Mill E3

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It is a completely new approach to the plant, processes, and machinery of industrial mills. With Mill E3, Bühler revolutionizes the milling industry and sets new standards in cost-effective building investment, project realisation time, and energy consumption. “After the introduction of automation 40 years ago, Mill E3 is the next big step forward in milling,” says Johannes Wick, CEO of… Read more »

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Ancient Grains: The crossroads of culture, health, and sustainability

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“Ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. From their nutritional benefits, and their robust and… Read more »

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E.U. cereal production expected to rebound

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E.U. cereal production in 2019-20 is expected to recover from last year’s low with increases anticipated in wheat, barley and corn, according to the E.U. agricultural markets short-term outlook report. Total production is expected to reach 311 million tonnes if good weather conditions continue until the end of harvest. Wheat production should increase by 11% to 142 million tonnes, while… Read more »

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University of Minnesota Releases ‘MN-Washburn’ Wheat Variety

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The University of Minnesota (UMN) has released a new hard red spring wheat variety called “MN-Washburn.” MN-Washburn features excellent straw strength and good overall disease resistance. In particular, it contains the bdv2 gene for resistance to Barley Yellow Dwarf Virus (BYDV) making in an excellent choice in years when BYDV is prevalent. “In state trials MN-Washburn stood out due to its… Read more »

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WQC meeting to highlight the science of wheat quality

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Hayden Wands, vice-president of Global Procurement, Commodities at Bimbo Bakeries USA, Dallas, Texas, U.S., will provide a baker’s view of wheat quality as part of a keynote presentation at the Wheat Quality Council’s annual meeting set for Feb. 18-21 in Kansas City. In addition to Wands’ presentation, the meeting will feature a three-hour forum on Feb. 20 titled “The Science… Read more »

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Cereals Canada welcomes new NAFTA agreement

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Cereals Canada welcomed the announcement of a modernized North American Free Trade Agreement, which will be known as the U.S.-Mexico-Canada Agreement (USMCA). “Achieving the agreement will ensure ongoing stability in agricultural trade within North America,” stated Cam Dahl, President of Cereals Canada in a press release. “Agriculture in all three countries has benefited from freer trade. Preserving these benefits was… Read more »

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Learning More About Ancient Grains

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Ancient grains continue to gain strong headway in the retail marketplace, as consumers seek out unique flavors of breads. To learn more, bake reached out to Tess Brensing, food scientist and technical product manager at Archer Daniels Midland. Ancient grains are gaining significant traction in the artisan bread baking sector, as retail bread bakers seek to create unique flavor profiles…. Read more »

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