HAW Great is this Wheat!
April 2020. Catalina Mihu, editor of Asia Pacific Baker & Biscuit edition, gives an update on High Amylose Wheat. “The essential value of the HAW flour is that it brings a natural and very high content of fermentable fiber, called Resistant Starch (RS), which has a strong positive impact on blood glycemic load and human microbiota. Resistant Starch is…
