Grains of Truth

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  • Dough with Dave – Overmixing
    Aug 12, 2022

    Dough with Dave – Overmixing

    Keep in mind the most important factor in ingredients and processing is consistency.  When your dough is overmixed, the gluten matrix begins to degrade. The dough is too warm and sticky, lacks elasticity and has too much flow.  Learn more from our Bakery Technical Manager, Dave Krishock.

  • Dough with Dave – Stages of Dough Development in Mixing
    Aug 12, 2022

    Dough with Dave – Stages of Dough Development in Mixing

    Keep in mind the most important factor in ingredients and processing is Consistency. Regardless of the brand of flour, the baker must have consistently good flour that performs throughout the mixing, make up, proofing, baking and packaging stages of the product. Learn about the goals of mixing and the stages the dough will experience during […]

  • Dough with Dave – All About Flour
    Aug 12, 2022

    Dough with Dave – All About Flour

    Flour quality, consistent performance and overall specifications can significantly impact the results of a baked product.  Everything from appearance, to crumb to mouth feel is an effect of the performance of the flour.  It’s important to understand some of the main characteristics of flour and how each plays a role in the dough absorption, development, […]

  • Committed to Consistency
    Jul 14, 2020

    Committed to Consistency

    Grain Craft has been committed to consistency for over 100 years. Not just in quality, but in the service and support we provide our customers.

  • Whole grains linked to reduced risk of diabetes, study says
    Jul 09, 2020

    Whole grains linked to reduced risk of diabetes, study says

    Click to read the original story on BakingBusiness.com here. BOSTON — People in the highest category for consuming whole grains had a 29% lower rate of being diagnosed with type 2 diabetes when compared to people in the lowest category in a study published July 8 in BMJ. “Higher consumption of total whole grains and […]

  • No, ‘ancient wheat’ was not healthier
    May 27, 2020

    No, ‘ancient wheat’ was not healthier

    Published on BakingBusiness.com 5/21/2020 KANSAS CITY — Numerous influences have fueled a trend of consumers seeking to lessen or eliminate wheat intake, but probably none has been greater than a growing belief wheat varieties cultivated today do not confer the same healthful benefit as wheat grown in yesteryear. Perhaps no one has advocated this position to […]

  • Where Our Wheat Grows
    May 20, 2020

    Where Our Wheat Grows

    Watch this new video from the Wheat Foods Council to learn about different varieties of wheat, where each variety is grown, and in which baked products they are used.

  • The Craft of Pizza Crust
    Mar 17, 2020

    The Craft of Pizza Crust

    Check out these tools filled with pizza crust tips and formulas! The Craft of Pizza Crust Brochure Need to know what to do when you run out of dough too early in your day? Wondering how to adapt your dough with a higher protein flour? Find answers to these crust questions and more in “The […]

  • Grain Craft Publishes New Wheat Variety Recommendations
    Mar 13, 2020

    Grain Craft Publishes New Wheat Variety Recommendations

    At Grain Craft we believe quality starts with using certified seed and choosing varieties that have excellent milling and baking characteristics. We recommend planting one of the varieties shown to attain the best quality wheat possible. WinterhawkWB 4303WB 4515 Byrd KanMarkOakley CL1863Tatanka LCS MintLCS LinkLCS ValiantT158 SY SouthwindSY FlintJagaleneSY MonumentBob Dole TAM 112TAM 114 Settler […]

  • Dough with Dave – Fermentation
    Aug 12, 2019

    Dough with Dave – Fermentation

    How does dough extensibility change over fermentation times?  Grain Craft’s bakery tech manager, Dave Krishock, reviews and compares dough balls throughout different fermentation times.

  • Dough with Dave – Scaling/Rounding
    Aug 12, 2019

    Dough with Dave – Scaling/Rounding

    Consistency is the key with dough temperature, scaling and rounding.  Join Grain Craft’s bakery tech manager, Dave Krishock, for some helpful tips on processing your dough and preparing it for ideal baking conditions.

  • Dough With Dave – Mixing
    Aug 12, 2019

    Dough With Dave – Mixing

    Accurate ingredient scaling and proper mixing are critical steps to achieve the correct gluten development and extensibility in your dough.  Join Grain Craft’s bakery tech manager, Dave Krishock, for a quick overview of mixing tips and tricks.

  • Global Study: What we aren’t eating is killing us…
    Apr 05, 2019

    Global Study: What we aren’t eating is killing us…

    View the full story on cnn.com here. In a recent published study of a 27-year global diet analysis, Ashkan Afshin and his colleagues looked at 15 dietary risk factors and their impact on death and disability. “High levels of unhealthy red and processed meats, sugar-sweetened beverages, trans fatty acids and salt — all known to […]

  • Power Flour is Great!
    Mar 04, 2019

    Power Flour is Great!

    Watch Grain Craft’s baking expert Dave Krishock demonstrate the quality and strength of Power flour. Click here to learn more about Power.

  • November Celebrates Bread
    Nov 01, 2018

    November Celebrates Bread

    What better month than November to celebrate bread!  This fundamental baked good dates back to Ancient Egypt or earlier and its boundless benefits have made it a daily food in many households.  Aside from being convenient, tasty and the anchor that holds a sandwich together, bread packs a punch when it comes to being an […]

  • Go for the Dough
    Sep 12, 2018

    Go for the Dough

    Brian Hernandez demonstrates the unique qualities of Upright flour, the newest flour for Neapolitan-style crusts.  Click here to learn more about Upright.

  • Study Shows Breads and Cereals Contribute to Many Nutrients Older Americans Are Missing
    Sep 11, 2018

    Study Shows Breads and Cereals Contribute to Many Nutrients Older Americans Are Missing

    According to the Grain Foods Foundation, a new study published in the journal, Nutrients, and presented at The American Geriatrics Society Annual Scientific Meeting (AGS18), shows that grain foods pack a significant punch of the nutrients older Americans need most. Presently, more than a third of the American population is over 50 years old.  Yet the diets of many individuals […]

  • Did you know that flour is a raw ingredient?
    Sep 11, 2018

    Did you know that flour is a raw ingredient?

    Remember…flour is a raw ingredient and must be further processed to control microbial pathogens.  This video, brought to you by The North American Millers’ Association (NAMA) and the Candadian National Millers Association (CNMA), is a great resource for the proper handling of handling of raw products containing flour. “Wheat is a healthy and wholesome grain, […]