Ardent Mills' new facility features a lab-sized flour mill, a wheat quality and baking laboratory, a culinary test kitchen and chef’s demonstration area.
Scaled down milling equipment will mill flour from a variety of hard and soft wheats, and technologists in an analytical laboratory will conduct wet chemistry and dough rheology tests the company said to help “the product development cycle run smarter and more efficiently.”
Products from both enriched and whole grain flour will be baked in the bake lab while a research and development applications lab will allow Ardent Mills’ professionals to work side by side with customers in commercial product development. The culinary center will help create new ingredient applications targeting across sectors of grain-based foods makers.
