Feature Synopses – Page 7
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Feature SynopsesFeature synopsis May 2020: Gluten-free and allergens
This feature will explore which of the 14 major allergens the bakery industry is focusing on as well as the measures taken to remove them from products and manufacturing sites.
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Feature SynopsesFeature synopsis April 2020: Toppings and fillings
This feature will explore the opportunity for granola as a topping and filling in bakery.
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Feature SynopsesFeature synopsis April 2020: Sourdough and rye
This article will examine the use of sourdough in baked goods other than bread.
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Feature SynopsesFeature synopsis April 2020: Biscuits and cookies
This article will look at the use of cookies and biscuits as alternatives to the traditional celebration cake for birthdays and seasonal events.
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Feature SynopsesFeature synopsis April 2020: Bread and roll plant
This article will look at some of the technologies that have the potential to revolutionise the plant bakery market.
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Feature SynopsesFeature synopsis March 2020: Deck & Rack Ovens
This feature will explore what bakers can do to get the most from their deck ovens.
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Feature SynopsesFeature synopsis March 2020: Doughnuts
This feature will explore how alternative production methods could give doughnuts a healthier twist.
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Feature SynopsesFeature synopsis March 2020: Bread improvers
This feature will explore what the sourdough explosion meands for bread improvers.
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Feature SynopsesFeature synopsis February 2020: Plant-based bakery
Are consumers not too sweet on vegan cakes?
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Feature SynopsesFeature Synopsis Feb 2019: Easter Bakery
The Simnel cake is a traditional Easter treat that has been left in the shade by hot cross buns.
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Feature SynopsesFeature Synopsis Feb 2019: Speciality Breads
This article will explore the development of breads that contain non-wheat in the UK and overseas, and look at what impact they could have in the future.
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Feature SynopsesFeature Synopsis Jan 2019: Out of Home
Retail bakeries and out-of-home food businesses have set their sights beyond the traditional high street – with rail stations and airport of increasing interest.
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Feature SynopsesFeature Synopsis Jan 2019: Savoury trends
This feature will look at how bakers are breaking boundaries when it comes to savoury product development – particularly in terms of format.
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Feature SynopsesFeature Synopsis Jan 2019: Mixers
The feature will look at how best use of mixing equipment can benefit a bakery business.
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Feature SynopsesFeature Synopsis Dec 2019: Cashless bakeries
Society is slowly moving away from cash and, within the bakery sector, some have already taken the plunge operating as completely cashless businesses.
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Feature SynopsesFeature Synopsis Dec 2019: Icing & Sugarcraft
Traditional white royal icing seems to have fallen out of fashion of late and been surpassed by buttercream and heavily textured finishes.
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Feature SynopsesFeature Synopsis Dec 2019: Healthy bread
So far, vegetable and fruit-infused breads have failed to take off in the UK in the way they have in other markets, despite evidence that consumers would embrace these.
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Feature SynopsesFeature Synopsis Dec 2019: Hygiene & Cleaning
While prevention is by far the best approach to bakery hygiene, occasionally things go wrong.
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Feature SynopsesFeature Synopsis Nov 2019: Sweet pastries
This feature will explore the key drivers behind their rise to fame and take a look at some of the companies that are benefiting from it. What’s more, it will investigate what other pastry products could tap into this demand.
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Feature SynopsesFeature Synopsis Nov 2019: Ancient & sprouted grains
This article will look at the development of the sprouted grains market, and what it may mean for bakery in the longer term.