This week the Wheat Marketing Center hosts an End Products Collaborative workshop with a USW sponsored team of millers and bakers from China. During the week-long workshop, participants evaluate a variety of wheat classes and blends through hands-on end-product testing designed to showcase performance, functionality, and quality characteristics across multiple products and applicants such as ciabatta, bagels, and sponge cakes.
These workshops provide valuable opportunities for technical collaboration, education, and knowledge exchange while helping customers better understand how to match the different U.S. wheat classes for the best product results.
We’re proud to partner with US Wheat Associates on these workshops in support of international partnerships while demonstrating the versatility and value of U.S. wheat through practical, product-focused learning experiences.
