This week we host a team of Biscuit and Cake bakers from South Asia accompanied by Roy Chung, bakery consultant with U.S. Wheat Associates (USW). Our Technical Director Dr. Jayne Bock will lead a discussion of the Solvent Retention Capacity (SRC) as a tool for evaluating soft wheat for use in various confectionary baked goods. Also visiting in the week are members of the grain division at PRO Co-op Ag Center in Montana. On Friday we host attendees of the USW Contracting for Wheat Value Workshop. Crop Quality testing continues all week as we evaluate soft white and hard white flour in producing steamed breads, Japanese sponge cakes, and pup loafs for the USW and PNW reports.