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Our Floury Blogs

Sourdough: Why it’s a Must in Your Bakery So, what is sourdough? Good question. It’s a naturally leavened bread, which means it sometimes uses a ‘starter’ rather than a commercial yeast to help it rise (although not always yeast-free). Well, what’s a ‘starter’? A ‘starter’ consists of a fermented flour and water mixture that contains […]

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How Frozen Dough Technology has Evolved Over the Years The frozen dough we know and love today has gone through a total transformation since it’s conception in the 1950s. Over the past two decades, both the technology and the ingredients used in making frozen dough have evolved. While it was previously difficult to replicate the […]

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