GoodMills Innovation presents an ancient wheat alternative to common bread wheat At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is… Read more »
For the third year in the past five, per capita disappearance of wheat flour in the U.S. was at 135 lbs. Considering that this per capita number was nearly the same in four other years of the 21st century, it is tempting to declare this period as one of the longest times of steadiness in per capita consumption in modern history.