Bakery Organic Wheat Flour Quality and Quantity Requirements

Authors

Tatiana Drugova, Utah State UniversityFollow
Kynda R. Curtis, Utah State UniversityFollow

Document Type

Factsheet

Publisher

Utah State University Extension

Publication Date

7-1-2021

First Page

1

Last Page

6

Abstract

This fact sheet summarizes the findings of a survey conducted with bakery owners and managers to assess their organic wheat flour quality and sourcing needs. We examine the importance of various quality measures in bakery decisions to purchase organic flour and baker perceptions of organic and conventional flour quality. We also discuss the hurdles and issues that bakeries face when purchasing organic flour and what prevents them from using organic flour if not currently doing so. Given the significant contribution of the Intermountain West’s production to domestic organic wheat supply, growers and millers must understand the needs of organic wheat users to ensure profitability and access to market price premiums.

Recommended Citation

Drugova, Tatiana and Curtis, Kynda R., "Bakery Organic Wheat Flour Quality and Quantity Requirements" (2021). All Current Publications. Paper 2204.
https://digitalcommons.usu.edu/extension_curall/2204