“While bakeries that churn out soft buns prevail in the region, the rise of health-conscious eaters and a preference for Western-style foods have led to an increase in the popularity of artisan breads such as sourdough and rye loaves.”
Michael Bultel, Head of Ingredients and Baking Center at Lesaffre Asia Pacific, looks at the implications of the increasing appeal of artisanal breads, especially sourdough in Asia Pacific.
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