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Making up the costs of PHO alternatives

LAS VEGAS - Retail bakers may have a way to alleviate the extra costs when working with alternatives to partially hydrogenated oils (phos) "Bakers should't make their money by buying in the back door," said Mitch Riavez, a certified master baker and national accounts manager for Stratas Foods. "They should make their money by selling in front."

Click to read entire article from Baking Business