This is a recording of a class that originally took place on January 23, 2024. Confused about how falling numbers are measured and what it means? Maybe you think a COA is something you supply to your accountant? Why is there ash in your flour? Flour and its qualities are fundamental to producing delicious and consistent baked goods. Learning how grain is grown, harvested, milled into flour, and assessed allows the baker to better control outcomes and understand one of their most important ingredients. Join miller and baker Nicky Giusto of Central Milling and the Artisan Baking Center to better understand the process. By the end of this course, you will: -Have a core understanding of how flour blends are created -Understand the difference between extraction rate and ash content -Understand how flour is evaluated and tested for consistency -Understand all or most of a Certificate of Analysis (COA) document -Recognize the importance of the data presented on a COA -Understand how flour is ‘corrected’ by the miller or baker -Identify the role of enzymes, additives, and enrichments in flour ABOUT THE INSTRUCTOR Nicky Giusto is a fourth-generation miller and baker who grew up in the world of bread. In 2013, he won the Grand Prize in the Artisan Baking category at the America’s Best Raisin Bread Baking competition. As a member of Bread Bakers Guild Team USA, he competed in the 2016 Coupe duMonde de la Boulangerie in Paris, in the Baguette and World Breads category. He works for Central Milling Company, developing bread programs and teaching bakers of all levels. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.