13 Key Takeaways

Key Takeaways

  • Wheat is by far the most common grain and flour used in the baking industry.
  • Grains produced in Canada fall under the control of the Canada Grain Act and Regulations.
  • Flours can be produced from cereals, grains, legumes, and other plants for a wide range of uses in baking.
  • The function and use of grains and flours in┬ábaking varies greatly, depending on the type of flour and its protein and gluten content.



Share This Book