Bread improvers are additives used in the bakery industry to optimize the quality and consistency of breads and pastries, meeting both production requirements and consumer expectations. Their use, common in industrial bakeries, depends on the type of product and the benefits desired. They facilitate the manufacturing process and adapt the final characteristics of the products.
Sourdough country bread, made with Meule T80 flour, is a rustic bread with a golden crust and a honeycombed crumb, which seduces with its slightly acidic taste and cereal aromas. Its soft texture and unique aroma make it a must-have for lovers of good breads. Don’t hesitate to make this bread for a Thanksgiving meal, for example – it’s just as good with savoury as it is with sweet!
Discover the ultimate secret to irresistible burgers: Tangzhong burger buns! These ultra-soft buns, inspired by Japanese tradition, are made with a magical trick: Tangzhong method. By cooking a portion of T45 wheat flour with water or milk, you create a “roux” that locks in moisture, resulting in incredibly tender and light buns. Their soft texture melts in your mouth while staying fresh and perfect longer for your burgers. Taste Christian Gilet’s recipe as soon as possible… for gourmet and perfectly balanced hamburgers!
Today, traceability and the origin of ingredients have become central elements, particularly for staple foods such as flour. Guaranteeing flour quality and safety requires strict standards and sustainable farming methods, as is the case with French flour production. This traceability is a guarantee of authenticity, offering a great competitive advantage for artisan pastry-bakers in the United States who wish to offer their customers high-quality products….
The new edition of our Bakery and Patisserie Masterclass organized on August 12th & 13th was a huge success! Over two days, more than 30 guests enjoyed a rich and professional learning experience, combining modern techniques, traditional know-how and a scientific approach to better understand raw materials, their interactions, and the best way to work with them… in a studious and convivial atmosphere!
Label Rouge certification, well known for its high-quality standards in various foodstuffs such as meat, fruit and dairy products, also applies to flour. What does Label Rouge certification mean for flour ? What are the specific award criteria, and what are the benefits for consumers and producers?
Thanks to all Gourmet Escape guests! Bakery Distribution Warehouse team was happy to welcome everyone to Call Me Gaby in Miami Beach on Wednesday, July 24, 2024, to discover Foricher flours through a tasting of breads and viennoiseries made with these high-level French flours. This convivial moment was sublimated by the expertise and talent of […]
Bakers and Pastry chefs, join us for our Masterclass on August 12th and 13th! For two days, Christian Gillet, Pastry-Baker Trainer, French Baker Champion, will share new recipes, techniques and culinary secrets that combine tradition and innovation. The Masterclass program includes both scientific and practical approach. It’s also an opportunity to meet and exchange ideas with other professionals in a convivial atmosphere…. Register now!
French flour is recognized worldwide for its quality and reliability! By choosing French flour in the USA, you can take advantage of this worldwide reputation and benefit from the expertise that French millers have developed over centuries of baking tradition. But beyond the reputation, what are the 6 good reasons to choose French flours in the United States?
Easter is associated with many traditions around the world, and one of the most popular is the tradition of giving and eating chocolate and other delicacies. Here is a gourmet recipe with chocolate, eggs and hazelnuts for you to test!
