The Johnson & Wales University International Symposium on Bread, the preeminent gathering of global thought leaders in the bread industry, is being held virtually and started May 17.
From bakers yeast and sourdough bacteria fermentation to enzyme technology solutions, bakers can improve product quality while keeping a clean label. Achieve a fine cell structure, good resilience and a uniform crumb structure in your finished breads.
This year's Johnson & Wales University International Symposium on Bread will take advantage of new technology in order to present a virtual series featuring the biggest names and newest ideas in the world of bread baking.