Bakery Fair 2015

The 8th International Exhibition on Bakery, Confectionery and Foodservice Equipment and Supplies - January 30 - February 1 at World Trade Center
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FUNCTIONALITY OF INGREDIENTS

Good quality breads can only come from good quality ingredients. A deep understanding, therefore, of properties and functions of each major component of bread dough is very useful for bakers and bakery owners. This issue of Baking Made Perfect will discus
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EVALUATING BREAD QUALITY

Different consumers have different preferences on bread quality. Some want the crust pale, some want it dark. Some like soft and a little gummy bite but some like a bit chewy. Some looks at the crumb color while others don’t really care about it. But gene
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All Purpose Flour

Count on Magnolia All Purpose Flour
to help you cook truly delightful meals
- every time! know more...