All Bread articles – Page 17
-
FeatureWhich grains are giving wheat a run for its money in bakery?
Wheat has long been at the heart of many baked goods, but others are vying for a place at the centre of many baked goods
-
Promotional featureHow bakeries can win the battle against food waste
As society becomes increasingly concerned about food waste, bakeries are finding new ways to combat over-production – and discovering that the fight against food waste comes with unexpected bonuses
-
NewsBertinet Bakery unveils ‘fresher for longer’ sliced sourdough
The sourdough loaves have a five-day shelf life, are described as ‘sandwich-friendly’ and made via ‘revolutionary new bakery methods’