1 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.

 

License

Icon for the Creative Commons Attribution 4.0 International License

Understanding Ingredients for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book