Kupers & Fleming "Flour to Bakers Project" PORTLAND, OR (December 20, 2001) – Fred J. Fleming, a wheat farmer in Reardan, Washington, along with nearby eastern Washington wheat farmer Karl Kupers, began examining the market prospects for an "ID Preserved" wheat, one which is quality grown and environmentally friendly. Further, the wheat flour, when presented to bakers, would meet or exceed their demands and current specifications. The goal: to achieve higher quality foods. They began their quest during the Fall of 2000 by calling The Food Alliance (TFA), a Portland based organization dedicated to helping environmentally-minded farmers connect with consumers. TFA began by introducing Fleming and Kupers to bakers and restaurateurs, with the idea of their working directly with wheat farmers. One of the bakers told Fleming and Kupers "this is the first time ever, that a wheat grower has come to us proposing an idea for higher quality wheat products. The last time I heard of this direct communication and idea interchange was a story my grandfather told me years ago!" The bakers were Mike Moran and Ben Davis of Grand Central Baking Company; Greg Mistell, owner of Delphina's Bakery; and Jesse Dotson, Wildwood Restaurant. "That day, a vision both groups shared became reality. The only part of the equation missing was the miller. "We left that meeting with common goals and objectives. The farmers returned home to plant the wheat, and plans were made to deliver quite large samples to the Wheat Lab in Portland. Both groups began looking for a miller who would share the same vision," Fleming said. Encouraged by this initial positive response, Fleming and Kupers began planning the harvest of the four spring wheat varieties they would present. The four spring wheat varieties are: Two Hard White: "Winsome OSU" and "Macon WSU" Two Hard Red: "926" from Western Plant Breeders (a private company) and "Tara WSU" All four varieties were grown in eastern Washington, where Kupers operates the only TFA approved dryland wheat farm. Kupers grew the Winsome and the 926; both carry the TFA label. Another wheat farm, S-D Investments near Pullman, Washington, grew Tara and Macon in one acre plots for Washington State University's (WSU) Spring Wheat Breeding and Genetics program, which is headed by Kim K. Kidwell, Ph.D. S-D Investments' farm uses the direct seed method, as does Kupers. However, S-D Investments' farm has not applied for the TFA label. One ton of wheat, or 500 pounds per variety, completed the milling process this week at the Wheat Lab in Portland. Technicians from the industry's Wheat Marketing Center performed milling under tightly controlled conditions for Grand Central Baking Company's Mike Moran. Moran explained his proposed method of baking tests will "be parallel production of a basic formula of flour, water, salt, and yeast under controlled circumstances to isolate and compare the specific baking and fermentation properties of each variety of wheat. "This will include fermentation tolerance, loaf volume, crumb color, and flavor. Then, based upon those results, we will continue testing combinations of varieties to yield the best combination of properties. These tests will begin in early January." On Friday, December 14, Fleming and Kupers will deliver samples to two Portland bakers, Grand Central Baking Company and Delphina's Bakery. These samples will be baked into a variety of specialty wheat-based products including artisan breads. In addition, Fleming delivered flour samples to bakers at Portland's Wildwood Restaurant where baking will be accomplished under restaurant conditions. This is where the products will meet the ultimate test: Does the consumer like the product enough to request it again, and is it notably distinctive. Later Friday, the farmers and bakers met with a flour miller who shares the same vision and thus completing the triangle between the three groups. Discussions will include both the virtues and the long-term benefits the project has introduced. As Fleming's idea gathers momentum, the results will bring better tasting, healthier products into the marketplace, from your favorite restaurant or baker.The "Flour to Bakers Project" has three objectives: To develop more meaningful relationships between producers and consumers, bringing people closer to the origins of the food while improving their understanding of how it gets to them; To shift the emphasis and value in wheat farming and production from a commodity- and quantity-driven market to one driven by quality and innovation; To serve the needs of communities better through sustainability and integrity in farming, milling, and baking. Participants Fred J. Fleming (Primary Contact) 29768 Star Route 231 North, Reardon, WA 99029 Telephone 509-796-2575 email: fredjf2@aol.com Karl Kupers PO Box 465, Harrington, WA 99134 509-253-4423 email: kjkupers@cougs.net Wheat Lab (Bon Lee, Laboratory Supervisor) 1200 NW Naito Parkway, Suite 230, Portland 97209 Telephone 503-295-0823 email: bonwmc@cs.com Grand Central Baking Company (Mike Moran & Ben Davis) 2230 SE Hawthorne, Portland Telephone 503-232-0575 email: mike@grandcentralbaking.com or 3425 SW Multnomah Blvd, Portland Telephone 503-977-2024 Delphina's Bakery (Greg Mistell) 3310 NW Yeon, Portland Telephone 503-221-1829 Wildwood Restaurant (Jesse Dotson ) 1221 NW 21st, Portland Telephone 503-248-9663 Washington State University (Brady Carter) Crop & Soil Sciences, PO Box 646420 Pullman, WA 99164-6420 Telephone 509-335-7203 email: bcarter@mail.wsu.ed Washington State University (Kim K. Kidwell) email: Kidwell@mail.wsu.edu The Food Alliance (Jonathan Moscatello, Agriculture Programs Manager) 1829 NE Alberta, Suite 5, Portland 97211 Telephone 503-493-1066 email: jonathan@TheFoodAlliance.org BACK Copyright© 2001-2002 Wheat Marketing Center, Inc., Portland, OR USA