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Home » Special Report: Flour Functionality
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Special Report: Flour Functionality

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Flour functionality is more important than ever to retail bakers, who routinely work with whole wheat, rye, and bran or oats that can create more differentiated products, such as multigrain breads. And one of the key trends today is information. More than ever, consumers demand to know the practices and processes involved in food production, including flour.


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