A key ingredient in your favorite snacks

Margaret Rudkin, founder of Pepperidge Farm, had a passion for using the highest-quality wheat flour for her baked goods. In The Margaret Rudkin Pepperidge Farm Cookbook, she explained that working closely with flour mills was critically important to controlling the “freshness and quality of the flour” that went into her baked goods. This is no less true today. At Campbell, partnerships with the mills that supply our flour are a key ingredient to baking snacks that are delicious—and also sustainable.

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