The Wheat Marketing Center, in collaboration with KPM and OSU Food Innovation Center, hosts a two-day seminar titled “Flour Forward: Aligning Milling and Baking Quality Control Methods for Modern Processes”. Flour and dough quality specialists share practical guidelines for millers and bakers to become more proactive and collaborative when formulating their flour quality criteria. The PNW Wheat Quality Council holds their annual meeting in Portland this week, attended by WMC technical staff and other collaborators to provide feedback directly to wheat breeding programs on new and emerging varieties. This collaboration produces the annual “Preferred Variety” list to encourage growers to choose varieties that best provide the qualities that buyers around the world prefer.
