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Beyond industrial standards: crafting quality bread with heritage wheat in Walloon alternative bread supply chains
via www.frontiersin.org
Posted October 26, 2026 9:45 am
A study of artisanal bakers in Belgium found that heritage wheat varieties deemed unsuitable by industrial baking standards can produce flavorful, nutritious bread when bakers use traditional skills and adaptive techniques, challenging conventional definitions of flour quality and supporting more sustainable local grain systems. Full article here.