Archive for August 19th, 2021

KANSAS CITY — When it comes to wheat, there are many approaches to assessing quality, including protein content, enzymatic activity and even physical properties. What may be high quality for one application may not be for another, making valuation of flour complicated for even the most experienced baker. It is, however, paramount for bakers to be aware of variations from one flour shipment to the next to ensure batch-to-batch consistency.

“Quality and consistency in ingredients are crucial to baking,” said Reuben ...