Master bakers from local and international bakeries have been using GRANDER® water revitalization for decades and are convinced of the improvements in the production process, which result in cost savings. Water quality is crucial for the success of baked goods Aside from grain, water is the most important basic ingredient for bread, pastries, and confectioneries. Every baker has their own (bread) specialties, and their recipes are often well-guarded secrets. However, no one can do without high-quality water.
This is evident in the dough, where the trusted wisdom “2 parts flour – 1 part water” emphasizes the importance of water in baking. The dough absorbs the revitalized GRANDER water better, forming the foundation for flavorful and delicate baked goods of all kinds. Perhaps this is why GRANDER has become indispensable in many bakeries.
Master bakers report the following improvements since using GRANDER water revitalization in their baking process: