Eggland's Best (EB) is excited to announce the top five Dessert semi-finalist photos in the 2017 Eggland's Best "Foodtography" Contest. From unique takes on frozen custards to fruit-inspired cakes, the semi-finalist photos represent the most passionate EB fans who also happen to have an eye for taking beautiful photos of their delicious and healthy EB dishes. …
A small local dairy is all set to dawn in a new day in the modern dairy industry. Wooster-based Hartzler Family Dairy is hoping to disrupt the market with its introduction of the country’s first Non-GMO Project Verified String Cheese. The product will be immediately released to the local market this week. …
This year’s winter wheat harvest has been a mixed bag for Kansas, as farmers race to bring in the crop amid damaging spring storms that have pounded some fields with hail. …
Myth #1: All baking powders are the same False! Baking powders are blends of starch, a base (usually sodium bicarbonate, commonly called “baking soda”) and at least one leavening acid salt. Because they are mixtures, the ratio can vary between suppliers. In addition, there are many different options for leavening acid salts. Not all countries allow all acids, so options may be limited by regulations. …
Developing gluten-free bread with the right texture to satisfy demanding consumer palates can be a challenging and very time-consuming task for bakeries. Every ingredient added to a bread recipe can influence the final result, and as each type of bread has its own recipe, there is no one-size-fits-all solution. DSM consequently offers a tried-and-tested solutions toolbox to cater to diverse formulations, backed up by deep market knowledge and application expertise — including in gluten-free baking. …
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