Brian Amick
Brian Amick is the Digital Media Editor of Bake Magazine. He has been at Sosland Publishing since 2016, covering the retail baking industry. Mr. Amick is a 2011 graduate of the University of Missouri.
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Flour Functionality: Breads & Beyond
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. -
Flour Functionality: Alternative Options
The best type of flour for a cookie is likely not the best choice for a baguette. A retail bakery has rigorous standards for product quality and consistency and therefore relies on a range of flours for specific purposes.