Four area businesses have donated baking ingredients to the North Dakota State College of Science Culinary Arts department.
The donations include 2,000 pounds of sugar from Minn-Dak Farmers Cooperative of Wahpeton; 20 gallons of corn syrup from Cargill of Wahpeton; 50 pounds of fresh baker’s yeast from Lallemand Inc. of Wahpeton; and 300 pounds of high protein bread flour from Ardent Mills in Fairmount.
The ingredients will provide support for the department by supplying frequently-used ingredients for the program’s baking projects, while giving students the opportunity to bake using locally sourced products.
NDSCS Culinary Arts Associate Professor Kyle Armitage said in a release that the donations will supply the department’s bread flour needs for the year.
Armitage added that community members have already donated 800 pounds of apples used for baking products.
