How millers & bakers can use technology to speak a common language of quality
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2023 April |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Arnaud Dubat, Business Development Director, KPM Analytics, USA Grain milling and bread baking are two ancient crafts traced to the beginnings of documented history. Because of this, the relationship between millers and bakers spans thousands of years. Despite this legacy, the relationship between millers and bakers has always been challenging. Historically, the miller has been the authority figure in the relationship. Millers can adjust flour formulations and meet the specifications needed by the baker, making them a gatekeeper of quality control. However, millers are disadvantaged in this role by no fault of their own. Bakers quickly blame the flour when baked goods do not bake as they should. Then, the usual retort from the miller is to point to the flour specifications (protein, starch, ash, etc.) the baker had accepted. There is rarely a conversation on "why" or "how" the flour at its agreed specifications led to its result. Read about: Quality is Not Achieved Only by Meeting Flour Specifications There’s Good News: Technology is Here to Help How Bakeries are Taking Charge Fortifying the Miller & Baker Relationship Stronger with Technology |
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