Roy Chung has been teaching U.S. wheat’s international customers about the value of frozen dough for more than 30 years. During the COVID pandemic, many of his points about frozen dough’s importance in the marketplace were confirmed, as bakeries that were using it were able to continue operations despite staffing shortages. Chung, a U.S. Wheat Associates (USW) bakery consultant, predicts that frozen dough demand around the world will continue to grow, which is good news for U.S. hard red spring (HRS), hard red winter (HRW) and soft white (SW) wheat. In this short video, Chung provides an overview of frozen dough and its importance to businesses and bakeries that purchase U.S. wheat.
https://www.uswheat.org/wp-content/uploads/roy-photo.jpg 741 1236 Ralph Loos https://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.png Ralph Loos2023-04-13 08:22:392023-04-13 08:55:48VIDEO: USW Bakery Consultant Roy Chung on the Value of Frozen Dough Made with U.S. Wheat