Mühlenchemie creates award for composite flour research 01.03.2023 By Susan Reidy Entries, due Jan. 31, will be reviewed by expert jury.Read More
Crustless pan bread a favorite in Argentina 01.01.2023 By Robert Frank and Giuseppe Catapano Loaves are characterized by long shelf life and homogeneous texture.Read More
Solutions for composite flour 12.05.2022 By Greta Reers and Sven Mattutat Mix that includes non-wheat flour lowers costs, is attractive option in some markets.Read More
Beer bread: a German tradition 11.10.2022 By Greta Reers and Sven Mattutat Baking, brewing join hands for this popular bread.Read More
Mühlenchemie’s new enzymes improve composite flour results 10.26.2022 By Susan Reidy Compozym enables use of locally available grains. Read More
Vietnam’s demand for baked goods growing 05.16.2022 By Pong Tip Keng and Pham Thi Anh Thu Bánh mì is a Vietnamese sandwich with a global fan community.Read More
Millers share stories, donate flour for third World Flour Day 04.01.2022 By Susan Reidy Donations collected for project supporting girls, women in Uganda.Read More
Book Review: ‘Understanding Baking Enzymes’ 03.30.2022 By Dr. Hikmet Boyacioglu Publication gives readers clear understanding of enzymes and their benefits in food applications.Read More
Jamal Al-Hazaa inducted into Miller Hall of Fame 03.23.2022 By Susan Reidy He has made significant contributions to the milling, food industry in the Middle East.Read More
World Flour Day 2022 planned March 20 02.07.2022 By Susan Reidy Will focus on the significance of flour for each individual.Read More