How Wooden Bakery Keeps their Promise of Quality (Baking+Biscuit International)

Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over the years. To cope with the latest struggles due to material availability, the use of flour and dough rheological technologies (including Mixolab 2) has helped the business manage flour quality.

This article, as appeared in Baking+Biscuit International, an F2M publication, shares their story.

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