Water and Its Effect on Artisan Baking

This panel discussion will focus on new water filtration/ replication equipment that is allowing bakers to change the characteristics of the water they use in baking. Hear from a bakery owner from New Jersey who has been able to use this new equipment to replicate water characteristics to match water from New York that is known for producing great bread and pizza. The session will also include information on the new water filtration and replication process.

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