Specific purposes for floursBy John UnreinThe best type of flour for a cookie is likely not the best choice for a baguette.
The pressing need for consistencyBy John UnreinRegardless of the brand, the baker must have consistently good flour that performs throughout the mixing, make up, holding stages (retarder or freezer), baking and packaging stages of the product.
Key trends aheadBy John UnreinThe food and beverage industry has gone through tremendous change in recent years.
