From Flour to Finished Product: Formulating with High Resistant Starch Wheat Flour (Saturday Session, included in Saturday education pass)

With the introduction of high resistant starch wheat flour into the market, there have been numerous questions posed by end users around formulation and processing techniques. In this session we will explore those questions and discuss means for formulating and producing end products utilizing high resistant starch wheat flour that meet the needs of the baker or food processor and the consumer.

PRICE: Included in $125 Saturday Education Pass

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.