QUINCY, MASS. — A lab for high-fiber wheat, a lab for baking and a work area to support the company’s expansion into varietal development and plant-based ingredients are included in Bay State Milling’s remodeling plans. Construction already has begun at the Rothwell GrainEssentials Center at the company’s Quincy headquarters and should be completed by the end of May. A conference room and loading dock round out the expansion.
The fiber lab will be equipped for total dietary fiber measurement to support commercialization of the company’s HealthSense brand of high fiber wheat. More fiber is in the wheat because it is more than 65% amylose starch, which compares to traditional wheat with 25% amylose starch. The baking lab will support analytical test baking.
The new work area will align individuals from the product applications, product development, cultivar development, quality assurance and marketing groups. The remodeled space will include an expanded analytical and rheology lab along with a grain cleaning and milling room.
“I am very excited to see the collaboration created by having these groups working together in one space,” said Sean Finnie, senior manager of research and development.
