June 17, 2011, Friday - The Science of Wheat and Flour, Demonstration & Tasting at Mill City Museum

Times: 10:30am and 11:30am

Location: Mill City Museum, 704 2nd Street South

See how Minneapolis' tradition of high-quality wheat flours, begun in the 19th century, continues today as members of the Grain and Flour Quality Lab of General Mills demonstrate wheat and flour quality testing and explain how different grades of flour affect baking.

At 10:30am - Learn about the variety of ways the Grain Lab tests wheat and flour followed by a baking demonstration that will show how additives and treatments affects breads.

At 11:30am - Discover the role of the Grain Lab in the wheat and flour industry, followed by a baking demonstration featuring samples of breads made with different types of flour.

Both presentations will include time for bread sampling and questions.

The Grain and Flour Quality Lab of General Mills is based at the Riverside Technical Center in Minneapolis. It is the central testing lab for the General Mills Flour Milling Division. Presenters Thorne Seese, Jim Wigand, Kara Hobart and Dave Katzke have nearly 100 years of collective milling and grain-use experience.

Fee: Included with museum admission of $10 adults, $8 seniors and college students, $5 children ages 6-17; free for MHS members.