'For bakers, a shattered wheat grain can be the difference between a good bake and a terrible one'
Matthew Chick, general manager at Carr’s Flour Mills’ Maldon Mil, on the impact the hot weather has had on the wheat crop, and how millers work to mitigate such impact.
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.
My Account
Spotlight
Most read
Social
Want to get a job? Take up baking
Pecan Deluxe launches red velvet cake pieces
Cake that dispenses wine created in Nottingham
|
