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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BAKING MADE PERFECT

Bread making is both art and science. It entails technical principles which bakers have to understand in order to make good products from batch to batch. The following materials discuss the importance of and critical points in each step in bread productio
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