Study backs addition of fibre in partially baked breads

Bakers Journal @bakersjournal ·

21 Feb

Sponsored: Did you know? Plant-based ingredient supplier @BayStateMilling is the only 100% women-owned flour mill in the U.S., with a 40% female executive leadership team. Learn how the company is breaking barriers in baking. https://www.bakersjournal.com/how-bay-state-milling-is-breaking-barriers-in-baking/

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Bakers Journal @bakersjournal ·

19 Feb

Bakers, join us at the Baking Association of Canada Bakery Showcase in Vancouver in May! We're excited to have baker and business coach Mark Dyck headlining the speaker program! Next B.C. Showcase is in 2027, so register now for a rare chance to connect!
https://www.bakersjournal.com/baker-and-business-coach-mark-dyck-to-headline-bakery-showcase-in-may/

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Bakers Journal @bakersjournal ·

16 Feb

George Brown College's Centre for Hospitality and Culinary Arts will offer online micro-credential courses in olive oil and craft alcohol tourism. Great for busy people. Would you like to see more of these short courses? https://www.bakersjournal.com/george-brown-college-to-offer-micro-credentials-on-olive-oil-and-craft-alcohol-tourism/

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Bakers Journal @bakersjournal ·

6 Feb

Are you selling your packaged baked goods directly to the public at retail? You may benefit from this free webinar presented by Baking Association of Canada : Canada’s New Allergen Management Guidelines: What Bakeries Need to Know. Tune in tomorrow! https://us02web.zoom.us/webinar/register/WN_MSfsbWFeSYy5e2pPYTkQBA

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Bakers Journal @bakersjournal ·

17 Jan

Tune in Feb. 7 for an excellent webinar presented by Baking Association of Canada: Hear from Food Allergy Canada and @LavalUniversity on the launch of new guidelines and resources for the food industry. Register now! https://www.bakersjournal.com/webinars/canadas-new-allergen-management-guidelines-what-bakeries-need-to-know/kk @FoodinCanada @RestaurantsCA

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Study backs addition of fibre in partially baked breads