First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanal to (semi-)industrial can lead to the less corrections by hand.On the other hand if scaling up implies as well that you are forced to use different kind of processes, you might have to change the formulation. To make this product work on that machinery, you might change so much of the original formulation that there is a chance that you might end up with a total different product. By scaling up the right way you gain more control and predictability of the outcome in everyday production.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...
Sourdough is more than just a mixture of flour and water. It is a living ecosystem in which lactic acid bacteria, acetic acid bacteria. These microbes...
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