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Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. This ebook will show you the advantages and disadvantages of sponge and dough, straight dough, flour preferments, water preferments and the remix method. It is also a tool to help you determine what you would want to implement in your bakery. The formulas are from white pan bread/bun formulas and can be tweaked accordingly to your product.
When gluten-free was a fad a few years ago, no one paid any attention to it. Now, it has shown itself as a formidable trend that's here to stay. Having formulation and processing issues with gluten-free baking? This is the book to read! Buy it today to learn more about how to replace gluten in any baking system.
Commercial Baking Solutions, One Question At A Time.Need help with your ingredients or processes? Looking for a specific solution for your product? Ask our baking consultants for help with your specific questions.