Ideas for the future embodies a core Handtmann belief that listening is important and that collaboration is required to turn a customer’s idea into a bakery success. The traditional bakery landscape remains even as new items are developing rapidly to align with the ever-changing demand for new, healthier, and more convenient choices. Listening, responding, and listening some more results in better products, more tailored solutions with future proof technologies that can grow with you and adapt to changing needs. Our skilled bakery specialists in Waterloo and Germany look forward to exploring the potential value of Handtmann’s Ideas for the future with you.

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A guide to making artisan breads practically and profitably, “Bread Baking: An Artisan’s Perspective” includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking.

Written for both experienced and novice bakers, “Bread Baking” contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products.

Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
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