Following its attendance at the International Pizza Expo 2018, the Ardent Mills
culinary team shares ideas for using premium flours and grains to add value to
one of America's favourite foods and one of the most vibrant categories in the
restaurant industry.
"High-quality wheat flour is the foundation for strong, flavourful pizza
dough, and additional grains can do so much more for pizzerias," says Chef
Jason Gronlund, Technical Sales Manager Foodservice, Ardent Mills.
"Ancient and heirloom flours and unmilled grains can differentiate crusts,
add texture to salads and inspire innovative ideas across pizzeria menus."
Read the full article on the Milling and Grain website, HERE.
Read the full article on the Milling and Grain website, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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