The research team is making progress on the Chlorinated Cake Flour Alternatives project, with the first batch of cakes due to be baked this week. Prior to that, the focus was on preparing the various flour samples (thank you Kansas State University for your help) and performing SRC, RVA and other analysis. This project, which is funded by Oregon, Idaho and Washington, was developed in response to requests from Philippine customers. The team will be working on other research projects, testing an innovative baking ingredient and utilizing the Asian noodle and tortilla pilot scale lines.