Speciality Flours & Mixes: Looking to the future with ancient grains
Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap
Access to this article is restricted.
You need to have a valid subscription to access this content. If you already have a subscription please log in.
Want more stories like this in your inbox?
Sign up for our FREE email newsletter
My Account
Spotlight
Most read
Social
Mary Berry: What Mary did next
GALLERY: Around the UK in biscuits and buns
Clark’s Bakery bakes biggest-ever Dundee cake
|
|
