Crumb structure, criminal crispness and mouthfeel: bread with a story sells better

Rudy Dekker was the first Dutchman to graduate this week as a bread sommelier. And a second countryman almost has the diploma in his pocket. Reindert Hameeteman also completes his education at the prestigious Deutsches Bäckerhandwerk Academy. The two argue for handling a uniform ‘bread language’ in the Netherlands.

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