February, 2019

Hello!

Welcome to the February edition of the Grain Waves E-Newsletter. This month, Bay State Milling employees were featured in a pair of industry articles about HealthSense High Fiber Wheat and ancient grains. You can find those links below. We're also gearing up for two big trade shows in Las Vegas next week.

Our Quincy office, specifically the Rothwell GrainEssentials Center, was abuzz with activity mid-month when we welcomed Jill Weisenberger, MS, RD, CDE , in for a video shoot. Jill is an internationally recognized nutrition expert and author. We're very excited to announce that we've partnered with her for a series of videos and blogs to promote the remarkable benefits of  HealthSense within the healthcare community. You can find the latest from Jill in this newsletter starting next month. The partnership allows us to explore more about the upsides of high resistant starch flour and share it with a broader audience. You can learn more about the relationship here . Now on to the news of the month.

Thanks for reading,
The Bay State Milling Marketing Team
Sprouted Grains Drive Growth at Temima's Bakery
When sisters Kathryn and Jennifer Geyer set out to open a bakery that served clean and healthy products, they started with sprouted wheat flour. They were drawn to the less bitter taste and easier to digest nutrients. This month, we shine the customer spotlight on  Temima’s Bakery  in Pound Ridge, NY.  

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It's Showtime
Pizza Expo 2019: Find the Best Flour for your Pizza

As part of our preparation for the International Pizza Expo, set for March 5-7, we match up our premium flours with your pizza style to get the best results.

Fresh Bread Stars at BSM Artisan Bakery Expo Booth


For the first-ever International Artisan Bakery Expo we'll be baking fresh sprouted sourdough a cold-fermented batard that features our Heritage European Flour and BeneGrain Sprouted Wheat Flour.

Incremental Innovation in the Milling Industry
Bay State Milling's VP of Corporate Quality Assurance Jennifer Robinson recently participated in a panel discussion entitled, "Incremental Innovation in the Milling Industry." The result was published in Cereal Foods World.

What else is happening?
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