Kansas wheat lab ensures quality from field to bakery

By Scout Nelson

As Kansas wheat farmers wrap up harvest, the real work begins for Grain Craft’s Innovation and Quality Lab. While farmers celebrate a successful season, lab manager Kathy Brower starts her busiest time of year, testing wheat samples to ensure they meet high standards for bread production.

According to Aaron Harries, Kansas Wheat vice-president of research and operations, Grain Craft educates customers on wheat quality and communicates their needs back to farmers, advancing quality throughout the supply chain.

Grain Craft, the largest independent flour miller in the U.S., collaborates closely with Kansas Wheat and Kansas State University. Their lab, located in the Kansas Wheat Innovation Center, tests hard wheats used in bread, analyzing samples from farmers, mills, and breeding programs.

The testing begins with milling, where kernels are tempered, cleaned, and ground into flour. Flour is then analyzed for protein content and ash levels, which indicate grinding quality. Next, the flour is mixed with water using a farinograph, measuring water absorption and mixability—key factors for baking performance.

Brower explains that bakers need to know how much water the flour can handle and how long it can be mixed without breaking down. The lab’s tests mimic commercial baking processes, including mixing, sheeting, molding, and baking. Loaves are evaluated for volume and crumb texture, critical indicators of flour strength.

Grain Craft’s lab tests around 1,300 samples annually, sharing results with mills, farmers, and breeding programs. This data helps guide farmers on which wheat varieties perform best and ensures that only high-quality flour reaches bakeries. By connecting the dots between wheat breeding, farming, and baking, Grain Craft’s lab plays a vital role in maintaining the quality of America’s bread.

Photo Credit: gettyimages-ygrek