How to Bulk Proof – a simple approach
Bulk Proofing often creates the ‘bulk’ of confusion for a baker – beginner or seasoned! In this blog, I will try to dive into the…
Bulk Proofing often creates the ‘bulk’ of confusion for a baker – beginner or seasoned! In this blog, I will try to dive into the…
When choosing the best flour for diabetes patients, it is important to look at certain aspects. For example, its impact on blood sugar levels, nutritional…
On a keto diet, the primary goal is to limit carbohydrate intake to induce a state of ketosis. It is when the body uses fat…
Baking requires accuracy, creativity, and good ingredients, with flour playing a key part. Whether making cake, bread, or pastries, good flour is a must. It…
“An authentic brioche with about 50% butter (baker’s percentage) is near to impossible to nail with anything other than T55!” This was a fact that…
“Oh! It is impossible to bake a good baguette with that crunchy, thin, almost shattering crust with a soft nettled crumb in India” murmured Trisha,…
Have you ever gazed at the extensive list of ingredients on the back label of your keto flours? Some of which sound very mechanical or…
Highland flour is made from a carefully selected variety of wheat from the volcanic uplands of the potash-rich, Malwa plateau. Highland is ground using TWF’s…
Indie flour is made from indigenous wheat from the Indo-Gangetic plains. This Indian wheat yields itself perfectly for flatbreads such as rotis and paranthas. Indie…