"I wouldn't want to do without GRANDER® water revitalisation. I have made great experiences with it," head baker, Willi Moosberger from Wildegg, comments. Since 2000 he has been mixing the flour with GRANDER® revitalized water and achieves excellent doughs.
He recalls a brief story, "I participated with other bakeries in a test, in which we tried using flour from a certain mill. My dough was the only one that matured faster, the dough had more volume and developed better than the others. Consequently, I came to the positive conclusion that the installation of the GRANDER® water revitalisation was responsible for these results," he explains.
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