Thanks to over 50 years of experience in crusty bread, and after years of research, MECATHERM, a pioneer and world leader in the industrial baking segment, has designed and developed a new process, the HQ process.
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.
If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.
New savory breads from Jenny Lee—“California Tomato Basil,” “Parmesan Garlic & Herb” and “Italian Olive Focaccia”—are now being made available throughout the Eastern half of the United States by 5 Generation Bakers, the producers of Jenny Lee Cinnamon Swirl Breads.
bakerly began when Julien and Fabian, two Bretons (from Brittany, in the North West of France) decided to combine their efforts and talents to convince American consumers that crêpes, brioches, and other traditional French products deserved a place in every American household.
Grey Mountain Partners has acquired Kronos Foods, Inc. Kronos is a leading Mediterranean food manufacturer and distributor, primarily serving the foodservice market.
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