STRATEGIC PARTNERS
General Mills will celebrate 150 years of flour and its imprint on the success of pizzerias nationwide at the International Pizza Expo.
February 11, 2016
General Mills will celebrate 150 years of flour and its imprint on the success of pizzerias nationwide at the International Pizza Expo, taking place March 8-10 at the Las Vegas Convention Center. General Mills’ booth will debut a giant history wall showcasing the company’s origins in milling and flour dating back to 1866 through a timeline that features historic photographs, advertisements and artwork spanning 150 years, according to a company press release.
The 6-by-8-foot history wall shares pivotal times in the history of flour and innovation and allows Pizza Expo attendees to share their own history by adding a decal with their pizzeria's name, location and year founded. Attendees will also have the opportunity to meet with The Doughminators, General Mills' trio of pizza crust experts well known for their technical expertise and their extensive knowledge of flour.
"Flour is the essential ingredient in any signature pizza so what better place to celebrate General Mills' flour innovation from the past 150 years than at the Pizza Expo," said Tim Huff, R&D manager and part of The Doughminators team. "The history wall helps to bring our past to life and also underscores our dedication to flour expertise and technical support that we know many pizzerias acknowledge as key to their own success."
Huff notes the Doughminators, who have more than 100 years of collective flour and pizza-making expertise combined, are eager to share their knowledge of flour with expo attendees. In addition to time at the booth, they will host pizza crust boot camp and dough demonstrations.
The free boot camp, lead by The Doughminators, features both technical and practical information, ingredient functionality, formulation, signature crusts, troubleshooting, and dough-making steps and methods. In addition The Doughminators will host free dough demonstrations at the General Mills booth and be available to help operators identify the best flour type to meet their needs. A complete schedule of activity follows:
Dough Making Demonstrations (Booth No. 833):
Pizza Crust Boot Camp™ (Room N253):
During Part I (technical), attendees will learn about basic dough formation along with the inter-functionality of the ingredients and applications of specialty ingredients.
Part II (practical) covers the dough-making process and discusses various dough-processing methods as well as how to make "emergency" dough.
