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How to formulate bakery goods with ancient grains

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks for bakers.

Pushing the envelope on food extrusion - Manitoba Co-operator

Pushing the envelope on food extrusion - Manitoba Co-operator
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