Local mills help bakers play provenance card
Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.
To continue reading, register for free
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
- Unlimited access to content
- Regular newsletters to your inbox
- Save articles to read later on
- A more personalised experience
Already registered? Please log-in here