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Aug 15, 2018

The impending gluten crisis

The impending gluten crisis


This confirms what we have been noticing with our testing. At first the gradual decline in gluten quality was slow and intermittent; easily corrected with minor adjustments in the baking process. These current conditions, have us working side by side (and in depth) with our customers in greater numbers than in the years past. We don't mind, it's our specialty. What we do want to provide is ease, clarity and peace of mind during these phases for our baking partners. Protecting the quality of your finished product can be done by using new ways and means. Be open to the changes and allow the craftmanship of baking come about in a new way. Crisis can lead to breakthroughs. Bake Well-

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