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The best type of flour for a cookie is likely not the best choice for a baguette. A retail bakery has rigorous standards for product quality and consistency and therefore relies on a range of flours for specific purposes.
Regardless 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.
Today more than ever, retail bakeries are looking for equipment that will deliver smart automation, labor saving, increased sanitation with less human contact with the products, and create visual animation in stores.
The old-fashioned New York City bakery makes everything from scratch, in small batches, with all of its baked goods being gluten-free, dairy-free and certified kosher.