Vital wheat gluten flour is highly concentrated wheat gluten that is commonly used to create doughs with a strong structure ...

We all love experimenting in the kitchen, but baking bread takes a lot of skill, so we asked an expert for some help baking ...

To convert all-purpose flour to bread flour, you can add 1-2 tablespoons of vital wheat gluten per cup of all-purpose flour ...

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

Of all the wheat flours, cake flour has the lowest protein content (five to eight percent) and is milled to a very fine texture. This means less gluten and less structure—and, thus, tender and ...

When you're kneading dough, too much or too little flour on your counter can mess up your baked goods, so use these tips for ...

Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of protein. The protein is easier to digest, so although the flour is not suitable for a gluten ...

Report Ocean has published a new report on the Wheat Flour Market, delivering an extensive analysis of key factors such as market restraints, drivers, and opportunities. The report offers a detailed ...

As the weather gets cooler, we tend to crave heavier, richer foods which can slow down digestion and lead to bloating and ...

The Inframatic 9520 offers quick results, thus enabling process improvements to be performed in real-time. For all baking products, flour quality is crucial. It is vital to deliver a product in ...