Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over the years. To cope with the latest struggles due to material availability, the use of flour and dough rheology technologies has helped the business manage flour quality.
By Georges Tawil, Product & Applications Specialist, CHOPIN Technologies, KPM Analytics
Most of the world’s iconic brands share one crucial characteristic: adaptability – being able to adapt their methods to persevere through hardships, while keeping a promise to produce the best possible products.
