Grain Craft offers Technical Service experts to ensure our products are performing as expected at all times. They are available to work directly with our bakery customers as a technical resource for dough and baking questions. They also work very closely with the Grain Craft quality assurance and test lab teams to advise on new harvest testing.
Charlie Nave, Director of Technical Services, has an extensive background in bread and bun production. He joined Milner Milling in 2004, which later became Grain Craft when the company purchased Cereal Food Processors. Nave is a graduate of the American Institute of Baking and has gained hands on experience through his service in many roles throughout the baking industry….
Dave Krishock, Bakery Technical Support Manager, is widely known as a baking science expert throughout the flour and baking industry. Krishock is a graduate of the American Institute of Baking and also managed his own bakery in Highlands, NC for five years. Most recently Krishock served as Production Manager for City Bakery in Asheville, NC where he oversaw all production, purchasing and new product development….
The Craft of Pizza Crust
NEW: We have created a brochure full of formulas and other tips for a variety of pizza crusts. Download it here.
Baking Ingredient Overview
This summary from Wheat Foods Council offers an informative overview of common baking ingredients. Click here to view.
Baking Kill Step Calculator and Procedure
AIB International has worked with
many bakers just like you and can
easily help you validate compliance.
Their Baking Process Kill Step
calculators make compliance
calculations easy. They also have a
group of field experts for help with
on-site data collection and reporting.
Click here to learn more about AIB International’s Baking Process Kill Step calculator and procedures.
Our “Dough with Dave” series offers great tips on dough preparation.