From harvest to plate, Bay State Milling differentiates itself as a world-class leader by both investigating new methods of developing and consistently delivering the highest-quality grain-based ingredients for the food processing industry. Bay State recently celebrated the opening of its newest facility, the Rothwell GrainEssentials® Center in Quincy, Massachusetts, a full 4,000 square feet dedicated to grain-based foods. With a full-time staff of four whose backgrounds include cereal science, baking science, food technology and culinology, and state-of-the-art equipment, Bay State can create commercial-like food from batters and breadings to artisan-style breads, pizzas and tortillas with the taste, nutrition and performance characteristics to meet any client specifications.

Within the last year Bay State also commissioned a new, specialty mill out of Winona, MN, a high-speed, high-capacity facility designed with greater flexibility than a traditional flour mill. Working with the team in Minnesota, Bay State can create products with different granulations and functional properties.

 “Our to help customers hone in on the best product with the best physical characteristics and in the right amount for optimum performance, nutrition and taste.”

“Our goal with both of these facilities is to help customers hone in on the best product with the best physical characteristics and in the right amount for optimum performance, nutrition and taste for their consumer base,” says Colleen Zammer, director of marketing at Bay State.

The equipment Bay State purchased for the Massachusetts facility emphasizes the company’s focus on flexibility and thoroughness; for example, incorporating different styles of pizza ovens to help recreate the various working environments in different pizza establishments for pilot-scale runs. Clients can also formulate and perform test runs on other popular foods such as tortillas, buns, rolls, griddle mixes and other batters and breadings.

Zammer said customers often need assistance creating products that meet the new school lunch standards and guidelines for whole grain, fat and sodium content. Bay State offers a white whole-wheat flour, whiter in appearance and color and sweeter than traditional whole wheat to help achieve a 51% whole grain content per serving for pizzas, tortillas or buns. The company can offer a tortilla with 100% whole grain content that also maintains a flexible shape, texture and performance in use. The five major grains the company uses in its whole grain work generally includes wheat, rye, spelt, barley and triticale, but will incorporate other grains as needed to meet customer and consumer expectations.

Bay State offers expertise in complementary functional ingredients as well, such as enzymes, a true partner alongside grain milling and formulation. These powerful ingredients help impact the texture, functionality and stability of dough. Bay State can assist with proper selection and usage levels even in special circumstances. Pizza chains, for example, require more tolerant dough pre-prepared and available for peak hours. “Our enzyme knowledge and grain milling expertise produces dough that tolerates a flexible time schedule while retaining its performance, texture and taste characteristics,” says Zammer.

Performance, texture, taste, technology—these can be summed up by the family mantra held by five generations of Rothwells, company founders and current owners: “What did you do to differentiate us today?” Bay State Milling retains that mindset, striving to provide the best in research, development, ideas and performance, to rise to the top of the grain industry. FFI


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