Photo by Tim Marshall on Unsplash Are you running a factory, bakery or just want to bake bread at home? Are you curious about the losses that occur while baking a loaf of bread? Then keep reading.. If you think about it, it makes sense, during baking and cooking there must be some water evaporating …
Photo by Jeremiah Lazo on Unsplash Baker’s percentage is internationally used to express formulas for baked products such as bread, cookies, cakes, scones, and most any product where flour is the primary ingredient. Baker’s percentage is used among bakers across the whole world. Its usability has several reasons, especially it eases the work and clarity …
Photo by Joshua Rodriguez on Unsplash We in Myfoodoffice want the world to be a place of fantastic, diverse food, created by food makers of all sizes. We contribute to this by developing software that makes your business more innovative, compliant, and profitable. Going paperless in your business is about establishing an upgraded layer for …