There is little doubt that the quality of flours, grains and pasta used in food formulation can have dramatic effects on product outcome. That's not saying much, I realize. Quality matters in all cases. However, in the area of flours, grains and pastas, lesser ingredient character has the potential to utterly ruin a matrix.
You are well aware of the grittiness, the unwanted mouthfeel we have all come to avoid. Poor quality flours, grains and pasta are, more often than not, the culprit. And to this you ask, right, so where can I find high quality flours, grains and pasta consistently? Well, I cannot answer that with any confidence. However, I can tell you that all of the suppliers of such products are included in one way or another on PreparedFoods.com. You can find what you are looking for with a few search terms. Give it whirl.
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Articles and videos concerning flours, grains and pasta in food formulations.
Natural American Sold
Natural American Foods Inc. announced completion of its successful sale to an affiliate of Peak Rock Capital.
Fiber, Whole Grain Formulations
Manufacturers are beginning to recognize that not all whole grains are equal when it comes to fiber content.
Potillas LLC is introducing what it terms is the next generation of tortilla.
Using the Noodle
A survey found that 59% of U.S. adults eat noodles or a pasta dish at least once a week.
Whole Grain Hydrocolloid Composites Impact Satiety
Wheat Protein Isolate
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