The sourdough turns bread out to be heavy or sour
The incisions do not open
I will provide a ready-made training system for new staff
Work with different types of natural starter cultures
Use leftover rye and wheat bread
Get the result the client expects
Gluten-free baking technologies
Extend shelf life without chemicals
How to make a clean label with minimal investment
Free technology consultation, problem identification and goal setting
Visit to production, training, refinement, creation of new recipes, trial production of products
Development of a system for analyzing the quality of finished products
Adjustment of pricing and cost of the product line
Working on mistakes, eliminating defects
Recommendations for marketing and promotion
Online school "Vivality Bread" is 4 years old. More than 2000 graduates from 18 countries
Nutritionist. I know everything about a balanced and healthy diet, assimilation of bread and pastries. Help you reduce calories
Practitioner with over 10 years of experience in sourdough baking
15 years of experience in building retail sales. Owner of five
retail chain stores
Consulting and supervision of bakeries in Europe
The solution to your baking problems