Vermont company introduces 16 new whole-grain mixes
October 31, 2005, Norwich, Vt. – Isn’t it time to add whole-grain goodness to the mix?
The King Arthur Flour Company has combined the ease of its popular baking mixes with the healthy goodness of whole grains to offer a line of exciting new products that are as tasty and good for you as they are simple to make. Even the most baking-challenged will find it a breeze to make these wholesome and delicious treats. Just add salt, butter, eggs, and water, bake according to the directions on the package, and you’ll be ready to eat in good health.
According to the 2005 Dietary Guidelines for Americans, each person should eat at least three servings of whole grains every day, and King Arthur Flour’s new whole-grain mixes make it easy and delicious. Each of these all-natural mixes – muffins, pancakes, scones and cinnamon buns – provides more than 16 grams of whole grains per serving and qualifies as an “Excellent Source” of whole grains according to the Whole Grains Council.
The new whole-grain mixes were developed in the King Arthur Flour test kitchen in Norwich, Vermont and are packaged in King Arthur Flour’s Vermont grain room. With its new whole-grain muffins, pancakes, and cinnamon buns, King Arthur Flour brings tasty, healthful breakfast treats to the world.
King Arthur Flour’s new whole-grain mixes – including Apple-Cinnamon, Banana-Buttermilk, Blueberry-Sour Cream, Golden Harvest Pumpkin, Old-Fashioned Sourdough, Light ’n Tender Oatmeal, and Multi-Grain Buttermilk pancakes; Apple-Cinnamon, Banana-Buttermilk, Blueberry, Cinnamon-Chip, Cranberry-Orange and Hearty Buttermilk Bran muffins; Cinnamon Buns; Semolina Pizza Crust and Praline Pumpkin-Seed Scones – are now available at www.bakerscatalogue.com and in select supermarkets. Prices range from $4.95-$6.95.
Founded in 1790, the King Arthur Flour Company has devoted more than two centuries to ensuring the quality of its products and the value of its service. King Arthur Flour’s new line of whole-grain mixes is the most recent expression of the company’s commitment to the satisfaction – and good health – of its customers. Employee-owned since 1996 in Norwich, Vermont, King Arthur Flour’s fundamental mission is to be an education/product resource for, and inspiration to, bakers worldwide.
Chef2Chef News Desk