In industrial practice, every decision—from recipe modification to silo switching—directly results in measurable product differences. Bakery Academy trains teams to interpret these differences using process and product data.
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
Hydration plays a crucial role in the development of bacteria in sourdough and affects both fermentation processes and the final flavor and texture of...
Temperature has a significant impact on the growth of various bacteria in sourdough, which in turn affects fermentation and the final flavor of the br...
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