In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.
