Permanent · UK, Ireland & EU
Test Baker
Low Countries, Netherlands / Belgium
Bake score as a milling-output check. Tight dough and low volume — you start with SD, protein, ash, PSD and FN, not a shop formula.
- Mill rate
- Mill bake lab supporting baker’s flour and export
- Wheat
- EU bread wheat, some imported
- Nights
- Days; mill nights are not this seat
- Night-shift language
- English; Dutch or French useful
The mill test baker, not a retail baker. You can describe how tighter C1, higher SD or bran leakage shows in loaf volume and crumb colour.
What we will ask
- How you fail a flour and tell the miller
- Methods and bake score system you use
- EU right-to-work