The Northern Crops Institute offers a variety of different handbooks to suit your needs. We currently have four handbooks and one workbook available for purchase, our Fullfat Soybean Meal Handbook, which comes with access to four pre-recorded webinars, our Ancient Grains of the Great Plains Handbook, our Wheat Quality Handbook, our Stone Milling Handbook, and our Your Kitchen to Consumer Workbook.
NCI is excited to bring you the Baker’s Bundle! Enjoy 4 handbooks for the price of 2! With the purchase of the bundle, you’ll get:
• Stone Milling Handbook
• Ancient Grains of the Great Plains Handbook
• Wheat Quality Handbook
• Your Kitchen to Consumer Workbook
The NCI Stone Milling Handbook provides readers with an overview of the stone milling process and the different ways it can be utilized. The handbook is an invitation to gain basic, introductory knowledge about stone mill features and benefits. It allows readers to delve into the production, processing and marketing of products that can be stone milled. NCI strives to provide encouragement for our readers to continue to explore the vast array of opportunities to improve their milled products for quality and nutritional value.
This Northern Crops Institute workbook has been designed to provide an outline to assist you in developing your new food product idea. There are many knowledgeable books, articles, podcasts, and videos that offer “how to” formats on new food product development. This workbook is somewhat different in that it provides straightforward new food product development guidance to make sure you are aware of actions and tasks that are necessary on your journey to commercialization of your new food product.
Order your copy of the Northern Crops Institute Wheat Quality Handbook now!
Written by Dr. Senay Simsek, Department Head, Professor, and Dean's Chair in Food Science at Purdue University, the Wheat Quality Handbook is comprised of 4 primary sections.
Section one provides an introduction to wheat quality and kernel testing.
Section two covers flour and dough testing.
Section three covers end product quality and advances in wheat quality.
Section four provides a list of references.
Available now.
This Northern Crops Institute booklet has been designed to provide an overview of the broad category of crops known as ancient grains, which are also known as heritage grains. The purpose of the booklet is to deliver an introduction into ancient grains categories, their characteristics and uses. We hope this information will aid you to gain an understanding and appreciation of the value of ancient grains as highly nutritional and functional food ingredients. The booklet aims to provide introductory information on ancient grains so that you will delve deeper into the production, procurement, processing, and/or marketing of ancient grains and ancient grain products.
NCI is pleased to announce the release of the Fullfat Soybean Meal Handbook and webinar series. The 80-page handbook informs the reader about the processing and feeding of fullfat soybean meal to the major animal groups. Purchasers of the handbook receive free admission to four webinars on the feeding of fullfat soybean meal to Swine, Poultry, Ruminants and Aquaculture.
