Bakers, farmers struggle to make any dough on poor wheat crop
But this fall, bakers faced a crisis getting the right kind of bread to delis and sandwich shops locally and across the United States.Gonnella Baking Co - which supplies the buns to Major League Baseball’s Wrigley Field - faced an unusual problem in October when flour from this year’s U.S. wheat harvest arrived at their factories containing low levels of protein.That meant bakers couldn’t produce bread with the airy texture customers demand, setting off two weeks of tinkering with temperatures and the mixing process, and the eventual purchase of gluten as an additive. [node:read-more:link]