41–50 of 236 posts
I visited Dawson City in the Yukon last year and was surprised to see Kirkland Signature goods on sale at the general store. Didn't think to ask how they got there.
For those who are unfamiliar, "Kirkland Signature" is Costco's private brand.
The scarcity of flour, especially bread flour piques my curiosity. I haven't heard about anyone eating vastly more bread than before the quarantine. It's just that everyone is making it at home instead of buying it with meals at restaurants. One would expect the flour not being shipped to the restaurants would be redirected into the retail supply chain but that doesn't appear to be the case. The only explanations I c…
Earlier quoted context omitted.
The comment is about total bread consumption, not home-baked bread consumption. Home bakers and factories are both using the same basic ingredients, so why can’t supply chain’s easily swap? And the simple reality is they use different bags for transport and factories to fill the bags. Thus it’s a bag problem not a flour problem. PS: What’s so interesting about the shutdown is it exposed so much about the supply chain…
I think the joke is that people that start fresh baking bread at home start eating a lot more of it because it’s delicious.
The scarcity of flour, especially bread flour piques my curiosity. I haven't heard about anyone eating vastly more bread than before the quarantine. It's just that everyone is making it at home instead of buying it with meals at restaurants. One would expect the flour not being shipped to the restaurants would be redirected into the retail supply chain but that doesn't appear to be the case. The only explanations I c…
I've looked into this, and it seems pretty much down to the retail vs. commercial packaging and the assorted supply chains. Both the packaging materials themselves, as well as the plant capacity to pack a bunch of 5lb bags of flour vs. giant 50 or 100lb bags a baker would pick up. I'm sure FDA labeling requirements/etc. are likely different as well so it's not quite as simple as "find a few trucks worth of burlap bag…
Yep. I own a bakery. My big-name ingredient supplier doesn't carry the flour brands commonly seen in supermarkets, and the same is true in reverse. Likewise, the flour I buy doesn't include the labeling seen with retail products, like a nutritional panel. If I want the detailed information a manufacturer offers I request that from my supplier or the manufacturer. As an example, I was looking into a new source for one ingredient recently (malted barley flour), and the sales representative also gave me all the secondary documents (total of 70 pages):
Food Safety Audit Report
Certificate of Conformity
Material Safety Data Sheet
Certificate of Analysis
Kosher Certification
Technical Data Sheet
Corporate Certificate of Liability Insurance
Product Guarantee
Product Specifications Sheet
The scarcity of flour, especially bread flour piques my curiosity. I haven't heard about anyone eating vastly more bread than before the quarantine. It's just that everyone is making it at home instead of buying it with meals at restaurants. One would expect the flour not being shipped to the restaurants would be redirected into the retail supply chain but that doesn't appear to be the case. The only explanations I c…
Flour isn’t the problem now, it’s yeast. Fortunately my mother in law traded us a few packs for an old iMac, so my daughter can now make pizza dough. Joking aside, we did give her an iMac, but you can’t find yeast anywhere.
The scarcity of flour, especially bread flour piques my curiosity. I haven't heard about anyone eating vastly more bread than before the quarantine. It's just that everyone is making it at home instead of buying it with meals at restaurants. One would expect the flour not being shipped to the restaurants would be redirected into the retail supply chain but that doesn't appear to be the case. The only explanations I c…
Everyone is buying a mega bag thinking that they will now suddenly do a lot of baking. My mother did this. My grandmother did this. Many of my 23 year old friends did this. They end up baking one loaf and then just forgetting about it in the pantry, but they bought a 20 lb bag because of how much they expected to bake.
My wife bought a 50lb bag today: our local bakery buys that size for their own purposes. It's a good sized sack.
I do not think there are many people out buying 20lb bags of flour.
Earlier quoted context omitted.
The comment is about total bread consumption, not home-baked bread consumption. Home bakers and factories are both using the same basic ingredients, so why can’t supply chain’s easily swap? And the simple reality is they use different bags for transport and factories to fill the bags. Thus it’s a bag problem not a flour problem. PS: What’s so interesting about the shutdown is it exposed so much about the supply chain…
I think the joke is that people that start fresh baking bread at home start eating a lot more of it because it’s delicious.
> Parker did some work around town, scrounged together $3k, and began taking a state-subsidized ferry to Juneau, where he bought Costco inventory to resell in Gustavus at a small markup. > As the store grew, Parker and his father launched their own freight company, purchased the town’s gasoline station, and bought two of their own ships — a $300k “insurance policy” that gave Parker tighter control over the supply cha…
The scarcity of flour, especially bread flour piques my curiosity. I haven't heard about anyone eating vastly more bread than before the quarantine. It's just that everyone is making it at home instead of buying it with meals at restaurants. One would expect the flour not being shipped to the restaurants would be redirected into the retail supply chain but that doesn't appear to be the case. The only explanations I c…