This week WMC hosts a group representing bakeries and mills from Colombia hosted by USW Wheat Associates. Dr. Jayne Bock and the technical team will lead them through a series of lab workshops to illustrate the functional qualities of U.S. grown soft wheats and blends in a variety of cookies, crackers, biscuits and cakes. Later in the week we host a group from United Grain to learn more about the work done at WMCÂ and our role in supporting the work of U.S. farmers and the wheat trade at large.
