Wheat: An incredible journey from field to table!
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From Field to Table!

It’s time to celebrate the farm to table bounty that provides ingredients for baking!  From about May to September each year wheat is harvested across the country.  Let’s take a look at the growing and milling of wheat that provides flour for baking! Home Baking Association members and partners have provided educational resources.   Find more information at!

10,000 Years of Sustainability

Talking Wheat
Video (2:10) explains the benefits of wheat and how important it is to the world!

Provided by HBA Member Nebraska Wheat Board
And HBA Partner Wheat Foods Council

The Journey of Wheat

Step by step reproducible hand-out of the journey from field to the table for wheat!
Download this helpful hand-out here!

Provided by HBA Member Texas Wheat

Six Classes of Wheat


A look at the six classes of wheat grown in the U.S. and the food products made from them. Download PDF card with description of each class and uses.
Provided by HBA Member Kansas Wheat

How is Flour Milled?

U.S. wheat mills of average size produce about one million pounds of flour daily and the largest produce between 2.0 and 3.2 million pounds per day!  Grain is delivered to mills by covered trucks and hopper railcars.
Learn more information here
Download Milling Diagram

Provided by HBA Member NAMA (North American Millers’ Association)

Meet Me at the Flour Mill Video

Do you know how wheat is made into flour? How muffins are made in a bakery? Watch this fun tour of a flour mill from the Kids a Cookin’ & Movin’ curriculum developed by Kansas State University Research and Extension.

Also, check out this great document called Six Things Everyone Should Know About Wheat In Our Diet

Provided by HBA Member NAMA (North American Millers’ Association)

Wheat Trivia

Do you know how many kernels there are in a bushel of wheat? (Answer:  Approximately one million)

This easy download is a simply way to teach anyone about wheat. Simply print it off and tantalize trivia loving minds with a few wheat facts! Did you know?

Provided by HBA Member Oklahoma Wheat Commission

Educational Activities

Preschool - 2 Grade: Tiny Farmer Activity Book
Activity booklet with ready-to-go, hands-on wheat and wheat foods lessons.

Provided by HBA Member
Kansas Wheat Commission

Grades 3-5: Story of Wheat

Let North Dakota farm girl Jenny Johnson introduce you to the wheat kernel and explain where it's grown, marketed and made into delicious, nutritious food. Activities include identifying parts of the wheat kernel and plant, unscrambling terms, crossing out letters to reveal good things about wheat, a crossword puzzle, and recipe. This is a great educational resource!

Provided by HBA Member North Dakota Wheat Commission

2015/16 Wheat Facts Material

Most wheat grown in Washington is winter wheat which is planted in the fall.  Spring wheat is planted in the early spring. Both winter and spring wheat are harvested starting in July and through September, depending on where it is grown in the state. More information here

Crossword Answer Key

Provided by HBA Member Washington Grain Commission

What is Gluten?

Check out this informative resource here!
Provided by HBA Partner
Wheat Foods Council

In the Kitchen with Sharon

Get the Most Out of the Last Days of Summer Vacation

#1: Be intentional. Soccer, baseball and tennis set goals and practice skills, techniques and play by the rules. Cooking and baking are fun, but treat it the same way. Plan Kitchen Time 3 to 5 times a week, choose who’s “playing” what positions and what you’ll do. To get started

#2: Read Safe Kitchen Checklist and Fight Bac! Tour the kitchen. Locate, name, set rules and guidelines for use AND clean up requirements. BASICS: Wash. No eating raw batter or dough. Zero batter or oil may go in the drain!Bowl Scraper

#3: Use The Thrill of Skill and Ten Tips…for Success (Spanish or English). Plan what older youth or adults will assist younger children. Achieve the knowledge and skills on our four Baking Guide Cards—Measurements; Baking Temperatures, Ingredient Substitution and Pan Substitution and you’re launched! Check it out here

#4: Print a Food Skills Check List, for each person to mark progress! TryKitchen Science activities; learn the fundamentals–how to read a recipe, mis en place; correct ingredient or substitution, accurate measurement of ingredients, temperatures, pans, oven use.

View Baking Channel videos; Baking Glossary and HBA member test kitchens.

#5: Share your skills. Demonstrate or enter baked goods at a fair! Artfully shape dough with Dough Sculpting 101 DVD to guide. Bake to benefit a need by end of summer, more info here.

Home Baking Association Resources click here

Baking with Friends has received four national awards.  The new Cultured Chef book provides an international flair. A perfect gift idea for any occasion is the Dough Sculpting 101 DVD providing more than 30 shaping techniques. View more educational resources

Baker's Glossary

What is Agriculture?

Agriculture: The science and art of growing crops and raising livestock; farming.

Visit our online Baking Glossary with more than 350 terms!   

Here are quick-links to some of the resources provided in this newsletter:

Home Baking Association
Executive Officers

First Vice President

Tom Payne
King Arthur Flour

Sam Garlow
Shawnee Milling Company

Second Vice President: 
Eric Wall
Cereal Food Processors

Click Here for More Info

Message from the President


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