Free-from, Not Free Form

Baking plant-based products comes with a series of specific challenges, as working with alternative ingredients - from nut flours to vegetable oils to plant-based eggs, butter, and milk - changes dough characteristics in many ways. But…

Testing the Waters

Bakers focus on flour, yeast or sourdough, but water can make or break a loaf of bread. Knowing your water means you can adjust your recipe and improve the final products of your bakery or plant.  In a bakery, water fulfills many roles: it…

Germans Love Their Bread The Most

As the pandemic and its restrictions are more and more a distant memory, so are the habits that it brought into people’s lives. In Germany, the bakery market is on the rise after the pandemic slump, and bread is its rising star. One of the…