A little knowledge goes a long way

Knowing more about the ingredients you use every day can help you become a better baker. While you only see the finished product, a complex production process shapes the raw materials into usable forms that affect the subtleties of your products. Here is some basic information to get you started.


Learn about the environmental and economic factors affecting wheat as it travels from field to flour, and then to your bakery.


Discover key attributes used to evaluate and describe chocolate, and the implications each has for your baked goods.


Understand how salt performs in bakery applications and the affect it has on your products beyond just adding flavor.