The best type of flour for a cookie is likely not the best choice for a baguette.

Regardless of the brand, the baker must have consistently good flour that performs throughout the mixing, make up, holding stages (retarder or freezer), baking and packaging stages of the product.

The food and beverage industry has gone through tremendous change in recent years.

Finding the right protein level and wheat blend for each process is the best approach.

Chef Stephanie Izard's culinary magic is on full display every day at her Chicago dessert shop, Sugargoat.

Finished product texture is ultimately the most important attribute that helps define a product.

Gluten-free products have become tremendously popular in recent years, and non-gluten Japanese rice flour offers a safe alternative as it contains even less gluten compared to gluten-free labeled foods.