When I started in milling over 30 years ago, flour was a commodity raw material for me.
Flour only became an exciting food for me when I added other ingredients, such as omega-3 fatty acids, inulin, vitamins, etc., to it.
Today, I know that there are over 800,000 varieties of wheat alone, and that we can use a variety of traditional and modern refining processes to breathe life into wheat flour.
Michael Gusko | Global Director Innovation | GoodMills Group GmbH