Every home baker knows that ordinary cake-making flour cannot be used to make a successful loaf of bread or strong bread flour to bake a moist, soft sponge cake. Just as there are horses for courses, there are different flours for different baked goods. Producing the right texture flour with the right gluten and starch content for a specific baked product relies on skills that are no longer widely taught. They can, however, be found in the GoodMills Group GmbH, Europe’s largest flour producer.
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