Grain Craft’s Post

Fluctuating soil conditions and extreme weather events are a real challenge for manufacturers of flour-based baked goods. In fact, these outer factors determine the flour quality and therefore can have a negative effect on the dough process and the quality of the baked goods. With SMART® Wheat we have created a solution for this problem 💡. How? The use of this high protein flour balances out the crop-related quality deviations in the basic flour. This ensures improved dough processing properties. Learn more about this allrounder here 👉 https://lnkd.in/etuUD4Jt #wheat #SMARTwheat #flour #bakingindustry #proteinflour 

A GUIDE TO GARRI PRODUCTION Understanding the production processes of various food products is invaluable. Below is a detailed step-by-step procedure for Garri production: ❗Harvesting: Cassava tubers are carefully harvested from the field. ❗Peeling: The outer skin of the cassava tubers is removed to prepare them for further processing. ❗Washing: The peeled cassava is thoroughly washed to remove any dirt and impurities. ❗Grating: The clean cassava is grated into a fine pulp. ❗Fermentation: The grated pulp is placed in bags and left to ferment for 2-5 days, reducing cyanide content. ❗Pressing: After fermentation, the cassava pulp is pressed to remove excess water. ❗Sieving: The pressed pulp is sieved to achieve a uniform texture. ❗ Frying: The sieved cassava is fried in large pans, turning it into the granular product known as garri. ❗Cooling: The fried garri is spread out to cool and ensure any remaining moisture evaporates. ❗Packaging: Once cooled, the garri is packaged for storage and sale. Understanding these processes not only enhances our appreciation for this staple food but also highlights the skill and effort involved in its production. 📸 Google #FoodProduction #Garri #Agriculture #FoodIndustry #Day23ofthe30dayfoodchallenge

How to test soil pH in order to obtain good produce in your farm. AREAS TO AVOID DURING SOIL TEST 1. Avoid taking soil along the boundary take at middle of your farm. 2. Avoid area where there is manure. 3. Avoid area around trees . 4. Avoid swampy area. METHODS USED TO COLLECT SOIL 1. Traverse method. 2. Zigzag method. HOW TO TEST SOIL PH MATERIAL REQUIRED 1. Soil 2. Water 3. Vinegar 4. Baking soda -Take soil from different areas of your garden. -put 2 spoonful into separated container. -add half cup of vinegar. RESULT: -if it fizzes you have alkaline soil with ph of 7&8. BEST CROP AT ALKALINE SOIL : cabbage, spinach, beans, leek, sunflower, watermelon etc. NB;if it doesnt fizz after doing the vinegar test. -add distilled water to other containers with soil until its muddy. -add half cup of baking soda if fizzes out you have acidic soil with ph of 5&6 BEST CROP AT ACIDIC SOIL : kale, beans, potatoes, onions, spinach, sweet potatoes, pumkin, tomatoes, melon, carrots, bananas etc NB: if it doesnt react either in vinegar or baking soda at all your soil is neutral with ph of 7 and you are lucky BEST CROP AT NEUTRAL SOIL : carrots, tomatoes, cucumbers, cauliflower etc

There are various effective methods available for removing debris and improving drainage. One such method involves using a mixture of baking soda and vinegar as a natural solution or opting for a store-bought drain cleaner specifically designed for this purpose. #Ohio #bestplumbers

How well do you know your flour quality? Get all the details on flour quality analysis in our Whole Wheat Flour Analysis BAKERpaper, sponsored by KPM Analytics. Download the technical paper here: https://lnkd.in/d8NHvcqh #wholewheatflour #flour #wholewheat #bakery #bakeryingredients #bakeryscience #bakingindustry

Do you know your whole wheat flour specs? Explore flour quality analysis in our new Whole Wheat Flour Analysis BAKERpaper, sponsored by KPM Analytics. Download the technical paper here: https://lnkd.in/d8NHvcqh #wholewheatflour #flour #wholewheat #bakery #bakeryingredients #bakeryscience #bakingindustry

Harvesting Giant White Pears: A Refreshing Summer Sugar-Soaked Pear Recipe As summer reaches its peak, there's nothing quite as satisfying as harvesting giant white pears, ripe and juicy, straight from the orchard. These pears, known for their size and sweetness, are perfect for creating a delightful summer dessert. Here's a simple yet delightful recipe to make the most of these seasonal treasures: Ingredients: 4 giant white pears, RIP 1 bulb 1 cup water Juice of 1 lemon Fresh mint leaves for garnish **Print Prepare the Pears: Wash the pears thoroughly under running water. Pat more dry wit Peel the pears, leaving them whole with stems intact for presentation. **Ghost Print Stir over medium heat until the sugar completely dissolves. Bring the mixture to a gentle simmer. Poach the Pears: Carefully place the peeled pears into the simmering sugar syrup. Reduce the heat to low and let the pears poach gently for about 15-20 minutes, or until they are tender but still hold their shape. Turn the pears occasionally for even cooking. Cool and Serve: Once the pears are tender, remove them from the syrup using a slotted spoon and transfer them to a serving plate or individual dessert plates. Allow the pears to cool slightly before serving, or chill them in the refrigerator if you prefer them cold. Serve and Garnish: Drizzle some of the syrup over each pear to enhance the sweetness and presentation. Garnish with fresh mint leaves for a pop of color and added freshness. Enjoy your refreshing sugar-soaked pears as a light and elegant summer dessert!

✨ Product Spotlight: Blue Corn ✨ Blue corn is a highly-discussed grain in the distilling industry for good reason! This 10ft tall corn plant is amazing to see and walk through. If you think you could get lost in a yellow corn field, wait until you enter a blue corn field! This specialty corn turns purple in the distiller’s mash, and the flavor it provides adds a unique, full-bodied taste that will elevate any bourbon or straight corn whiskey. 🌽 Flavor Foundation: Our blue corn gives an earthy, sweet, buttery flavor in both nose and palate. ✅ Quality Specs: A non-GMO grain, that is raised on irrigated circles and crop rotated yearly with rye so we are able to use less fertilizer. 🥃 Crafted with Care: This proprietary seed is perfect for both distiller and farmer. The distiller gets the flavor and the farmer gets a better yield then heirloom varietals. Typically, specialty and non-GMO corns are not as economical and riskier to grow for farmers because of the sensitive temperament and lower yields. 🌱 Grower Note: Limited stock on hand through November. We are planning to plant 1 circle in Colorado this year. Planting begins April 25th for a late October, early November harvest! Reach out if you want to include this yummy grain in your production for 2024/2025 #CraftDistilling #WhiskeyIndustry #SmallBusiness #Agribusiness

Harvest Giant White Pears Summer is the ideal time to harvest giant white pears. These pears are large in size, with smooth white skin, and sweet crispy flesh. The harvesting process not only brings the joy of seeing the fruits from the garden, but also an opportunity to enjoy the fresh air, feel the freshness of nature. For harvesting, you need to pay attention to choosing fully ripe pears, usually when they have a lighter color and are easily separated from the branches. Gently rotate the pear with your hands to separate it from the tree without damaging the fruit or branches. After harvesting, you should store pears in a cool place or in the refrigerator to keep them fresh for longer. Cool Sugar-Pickled Pears Recipe for Summer One of the great ways to enjoy giant white pears is to turn them into cool sugar-soaked pears that are both easy to make and great for cooling off on hot summer days. Material: 4-5 giant white pears 200g white sugar or rock sugar 500ml filtered water 1 pinch salt A few mint leaves or a few lemon slices for garnish (optional) How to make: Pear preparation: Peel the pears, cut them into bite-sized pieces and soak them in dilute salt water for about 10 minutes so that the pears do not darken. Cooking sugar water: Put 500ml of filtered water and 200g of sugar in a saucepan, heat medium until the sugar is completely dissolved. You can add a little lemon juice so that the sugar water has a slight sour taste, making the dish more attractive. Pickling pears: Take out the pear, rinse it with clean water, then put it in a glass jar. Pour the cooled sugar water into the jar, cover tightly and refrigerate for at least 2 hours before serving. Enjoy: When serving, you can add a few mint leaves or a few lemon slices to add flavor. This sugar-soaked pear is delicious when served cold, and can be served with ice or mixed with water to cool down the drink. Cool sugar-soaked pears are not only cooling, but they're also a great way to enjoy the sweet and refreshing flavor of giant white pears during the summer. Have a great experience with this simple recipe!