bake Special Report - January 2022 - 4

The Pressing
Need for
CONSISTENCY
BY JOHN UNREIN
Consistency reigns supreme.
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,
according to Dave Krishock, Grain
Craft bakery technical support
manager.
Flour that fluctuates with protein
levels, mixing tolerances, and
absorptive capabilities often cannot
be corrected in the shorter bench/
processing regiment commonly
found in the retail bakery.
" As often said, protein quality
may be more important than
protein quantity, but quantitatively
measuring protein quality is often
allusive for the retail baker until
the final product exits the oven, "
Krishock points out. " Building
relationships with the suppliers is
important for ongoing discussions
including changes in protein quality
that may be forecasted. "
Consistency and quality. Both
factors are even more important
4
now because of the drought that
plagued the spring wheat crop,
explains Tom Santos, a field sales
rep at General Mills Foodservice and
part of an esteemed team of dedicated
flour experts known as the
Doughminators™ who are frequently
tapped for their technical expertise
with all things flour.
" With pricing at decade-long
highs, end users want to be sure
their product will perform dependably
every day, " he says. " We have
not seen prices this high since 2012.
That is why a top-quality flour that
can produce reliable products is so
important.
With pricing at decade-long
highs, end users want to be
sure their product will perform
dependably every day. "
Tom Santos, a field sales rep at General Mills Foodservice
Bake Magazine Digital Special Report 1 | Volume 3 | bakemag.com

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bake Special Report - January 2022

Table of Contents for the Digital Edition of bake Special Report - January 2022

bake Special Report - January 2022 - 1
bake Special Report - January 2022 - 2
bake Special Report - January 2022 - 3
bake Special Report - January 2022 - 4
bake Special Report - January 2022 - 5
bake Special Report - January 2022 - 6
bake Special Report - January 2022 - 7
bake Special Report - January 2022 - 8
bake Special Report - January 2022 - 9
bake Special Report - January 2022 - 10
bake Special Report - January 2022 - 11
bake Special Report - January 2022 - 12
bake Special Report - January 2022 - 13
bake Special Report - January 2022 - 14
bake Special Report - January 2022 - 15
bake Special Report - January 2022 - 16
bake Special Report - January 2022 - 17
bake Special Report - January 2022 - 18
bake Special Report - January 2022 - 19
bake Special Report - January 2022 - 20
bake Special Report - January 2022 - 21
bake Special Report - January 2022 - 22
bake Special Report - January 2022 - 23
bake Special Report - January 2022 - 24
bake Special Report - January 2022 - 25
bake Special Report - January 2022 - 26
bake Special Report - January 2022 - 27
bake Special Report - January 2022 - 28
bake Special Report - January 2022 - 29
bake Special Report - January 2022 - 30
bake Special Report - January 2022 - 31
bake Special Report - January 2022 - 32
bake Special Report - January 2022 - 33
bake Special Report - January 2022 - 34
bake Special Report - January 2022 - 35
bake Special Report - January 2022 - 36
bake Special Report - January 2022 - 37
bake Special Report - January 2022 - 38
bake Special Report - January 2022 - 39
bake Special Report - January 2022 - 40
bake Special Report - January 2022 - 41
bake Special Report - January 2022 - 42
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