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Le Fournil, Donegal.
‘Magic! I have never made such good bread.’
When Douglas called to our bakery with a Grander Energy Board and said that this will change the structure of the bakery water and the way the dough fermentation behaves, I could not believe it, but he was quite convincing, so we ran a trial.
I was so amazed at the reaction that I bought a small Grander Energy Cylinder that I place between three water tubs in the prover room over night along with tomorrow’s flour bags. This harmonises the temperature between the flour and the water. Both the Grander Water Effect and the temperature of the products help with our long cycle fermentations to give amazing tasting breads.
Many thanks to Douglas and Quest Utility Services for this simple innovation and our new fantastic breads.
IL Valentino Continental Bakery.
When living in Italy the breads and confectionary were exquisite in flavour and texture. While researching for my business start up in Dublin, I knew we had to have top quality water, and I had already been familiar with the Austrian product, the Grander Water Revitalisation. Thanks to Quest Utility Services, I was able to have Grander installed since our early days, back in 2008. The results on the quality of the breads were immediate and our bakers were thrilled. When mixed with flour, there was a noticeable improvement in dough texture and flavour.We have the same need for our coffees and teas, so all water for teas and coffees go through the Grander… resulting increased flavour and a smoother drink.
Recently we replaced an older filter with a Quest catalytic Carbon Filter, which removes excess chlorine, (as is recommended by coffee machine manufacturers and coffee bean roasters) in order to make the best coffee. As this filter also removes fluoride, lead, bacteria and tri-halomethanes, our hot drinks are purer and tastier.
Tartine Organic Bakery.
When Douglas Gordon of Quest Utility Services came to us with the proposal to use a Catalytic Carbon Filter on our bakery water we were both sceptical and a little curious.
We were interested in the the idea of how to get more water into the dough mix and how to improve the slow fermentation that is crucial to our baking method.
Post installation, we have noticed that the fermentation is more vigorous and the kneading and shaping of the dough is easier. The finished product has a better structure, more moisture with more aroma and taste.
The new Quest Catalytic Carbon filter is very effective in reducing the inhibition of the sourdough and yeast. We have no maintenance to worry about as Quest manages the annual changeouts.
We are pleased to work with Quest as they always helping us with innovative ideas for baking and take an active interest in our business which is good.