One question we get often is – What’s the difference between white and whole grain flours? So we thought we’d put together a quick post to help answer that question. First we should probably get to understand what actually makes up the grain of wheat used in these flours. The wheat grain is made up […]
Two of the nation’s leading ingredient producers have changed their names and merged, but vow that the name will be the only thing that will change. Corn Products International and National Starch will, as of June 4th 2012, be known as Ingredion – a change that Ingredion Chairman, Ilene Gordon, says, “better reflects the ingredients […]
Gluten Free foods are a growing sector for food manufacturers and bakeries. While on the outside this movement might look like a trend, the number of people who could benefit from a gluten free diet is large, including those suffering from celiac disease to folks with eczema (a very common skin condition). Gluten is a […]
There are a lot of different options when promoting your pastries. Between the local, healthy, organic, all natural, we often forget that at the end of the day a lot of people want their pastries sweet. In our beginning over 65 years ago, when we only sold sugars, we have seen many different changes in […]