From one origin to another, the wheat does not have the same taste, an industrial baker will only be interested
in that the machines do not jam, Conversely, Queen flours give priority to the soil and flavor, and suggests
Chinese bakers of compensating for any lack of strength in the flour, rather than smooth the taste or add
emulsifiers.
Less flour additives is the foot stone of healthy baking, additives will damage the natural flavors of bread, and
weaken artisan bakers awareness of the dough state and recipe dose, even the human health. Bio ground , spelt
and rye flour are highly nutritional and healthy.