Chattanooga, Tn. – October 28, 2019 – Grain Craft recently partnered with Kansas State University’s Department of Grain Science and Industry to provide a new paved walkway for the students. This walkway connects the students from the IGP Institute to the Hal Ross Flour Mill. Previously the path that the students traveled daily was made […]
Chattanooga, Tn. – August 22, 2019 – Grain Craft recently honored a group of Veterans with a trip to Chattanooga, Tennessee. The Veterans included Grain Craft employees, customer representatives and a group of Veterans from the local community. The trip started with a welcome reception at The Chattanoogan hotel. The group then attended a breakfast […]
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.
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.
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.
CHATTANOOGA, Tn. – July 22, 2019 – Grain Craft announces that Nick Weigel has joined the company as Vice President of Quality, Regulatory and Technical Services. Weigel will report to Pete Frederick, President of Grain Craft, and will be a member of the company’s Executive Leadership Team. In this new position, Weigel will oversee Grain […]