Articles Tagged with ''artisan bread''

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

This Thanksgiving, La Brea Bakery—North America’s #1 Artisan bread brand—is doubling last year’s campaign to celebrate ten everyday heroes who serve their communities by working on a holiday many spend with loved ones. 

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

The artisan bakery received the award for its Ciabatta Bites, which will be showcased at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago this month.

There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.

Did you miss the new products, ingredients and equipment posted on Snackandbakery.com this week? If so, check them out now.