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Grains and Flours

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 baking varies greatly, depending on the type of flour and its protein and gluten content.

 

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Key Takeaways by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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