Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.

Next up: high-oleic, high-stearic sunflower

10.28.2013

By Laurie Gorton

This new oil offers lower saturated fats with greater solids content.

How to formulate for gluten-free, part 1

10.28.2013

By Laurie Gorton

Expert from Ingredient considers options for making baked foods without gluten.

Fry with stability

10.28.2013

By Laurie Gorton

Shortenings and oils continue to evolve to meet customer and consumer demands.

World heritage sourdough library opens

10.21.2013

By Laurie Gorton

Intent is to assure and preserve biodiversity in a rapidly globalizing bakery market.

View All Articles by Laurie Gorton

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Laurie Gorton

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Next up: high-oleic, high-stearic sunflower

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Popular Galleries

Hot cocoa flavored new products

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