Bake (Print)
bake magazine serves retail, foodservice, and intermediate wholesale businesses, focusing on tips, techniques, and trends designed to build traffic and profits. Follow other successful bakeries to learn their business strategies and operations.
Subscriptions to bake magazine are free to qualified readers actively engaged in the retail baking marketplace in the US and Canada. bake is also available in a digital format. Access to the online archives is free.
Bake (Print and Online)
bake magazine serves retail, foodservice, and intermediate wholesale businesses, focusing on tips, techniques, and trends designed to build traffic and profits. Follow other successful bakeries to learn their business strategies and operations.
Subscriptions to bake magazine are free to qualified readers actively engaged in the retail baking marketplace in the US and Canada. bake is also available in a digital format. Access to the online archives is free.
Bake (Online)
bake magazine serves retail, foodservice, and intermediate wholesale businesses, focusing on tips, techniques, and trends designed to build traffic and profits. Follow other successful bakeries to learn their business strategies and operations.
Subscriptions to bake magazine are free to qualified readers actively engaged in the retail baking marketplace in the US and Canada. bake is also available in a digital format. Access to the online archives is free.
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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.