Baking with Canadian Wheat Using Reduced Salt Formulations

WEBINAR

Baking with Canadian Wheat Using Reduced Salt Formulations

Cereals Canada technical experts Karen Pitura and Rosa Boyd share the results of a three-year research project that investigated the performance of CWRS varieties in standard and reduced salt pan bread baking formulations. You will learn about the role salt plays in baking, and how to get excellent results when using lower-salt formulations to meet consumer demands and government regulations. This free, 60-minute webinar is hosted by Vice-President of Technical Services, Elaine Sopiwnyk