by Jon Mueller | Nov 20, 2017 | Article
By the 1900s, the industrial revolution caused many people to move from their rural homes to cities in order to find work. The swiftly rising populations of cities, and the increased demand for food, created the need for a different system. The solution was mass...
by Jon Mueller | Nov 20, 2017 | Article
One of the easiest ways to get kids interested in their nutrition is to have them learn about cooking and baking. When a child is involved in the kitchen, they’re more likely to try all the amazing, healthy food they’ve made. They’re also learning a life skill they...
by Jon Mueller | Nov 20, 2017 | Article
Over the past several years, there has been an explosion of interest in eating gluten free foods and gluten free flours. While part of this may be due in part to the American public’s hunger for any new diet which offers hope, however slim, of reducing waistlines,...
by Jon Mueller | Nov 20, 2017 | Article
Royal Lee Organics often receives questions about the fineness of the whole grain flour our mill produces. Different recipes call for different degrees of fineness, but for bread and pastry, people want very fine flour. Fine flour makes a light, airy batter and...
by Jon Mueller | Nov 20, 2017 | Article
Sprouted Grains and the Harvesting Process When grains are ready to be harvested, it’s important that they’re in optimal condition. Not only do the plants need to be mature, but timing and the weather also play an important role. These factors can make the difference...
by Jon Mueller | Nov 20, 2017 | Article
In 1915, potassium bromate (KBrO3) was patented for use in bread baking1. It is an oxidizing agent that ages flour faster than air does, increasing the strength and elasticity of dough1,2. The bread that bromated dough makes is extremely white, soft and fluffy. As...
