Chef Academy
Baking science explained by the people who mill the flour: W value, protein, hydration, fermentation. Short videos, recipes and masterclasses for your team.
Visit the Academy-
Why W value matters
What the alveograph tells you before you mix.
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Hydration guide
From 60 % bread dough to 85 % ciabatta — where each flour sits.
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Pizza flour comparison
T55, T65 and 00 side by side for direct and long fermentation.