Bread Mixes

Discussion in 'Pastries & Baking' started by wateedy, Nov 13, 2011.

  1. wateedy

    wateedy

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    Owner/Operator
    Hello,

    I am starting a new bakery, and would like to hear some feedback on couple of things;

    1. Ready Bread Mixes e.g. Mix in powder form for French Bread "Easy Baguette""

    2. Improvers

    From your opinion, should I be using those? What kind of impact do they have on my bread quality and authentic taste, etc

    Looking forward to hearing back from you

    Thanks

    Ahmed