The differences between East Coast and West Coast bagels have been a topic of great debate for years. Some people believe it’s due to water used during dough creation, while others claim that there are other factors at play such as yeast variety or time spent proofing the bread before baking them.
“Can real artisan bread be made to scale? This is a question I get all the time from bake shops that have a handful of people to companies that employ hundreds,” said John Giacoio, vice president of sales, Rheon USA. “What they don’t understand is that this question is relative to what they are doing at the moment.”
While it’s still early days in assessing the full impact of Hurricane Ian on the baking industry, as of Sept. 29, several companies were adjusting to keep their operations running by managing power outages, cell tower outages and severe flooding in central Florida.