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.