This week, Technical Director Dr. Jayne Bock and the technical staff host US Wheat Associates (USW) for the Korea Contracting for Wheat Value Workshop. Professionals from the milling and baking industry in Korea will join this week-long course, led by Jin Young Lee from the USW Seoul office. WMC demonstrates how lab tests measure flour and dough quality for different US wheat classes and products and how to optimize milling and blending. The team prepares pan bread, bagels, and pound cake for end-product evaluations and discusses the relationship to the physical, chemical, and functional laboratory testing used to evaluate and score for these products.
