Published November 18, 2014

Flour Takes Center Stage

Flour has taken a hit in recent years as more and more people give up gluten. But chefs are finally fighting back, looking for a way to make their wheat-based products stand out. Increasingly, chefs are specializing their flour by flavoring it or even making their own in-house. Find out how flour can help your restaurant separate itself from the pack!

Read the full article here: Restaurants Finally Give Flour Its Due
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