All Feature Synopses articles – Page 12
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Feature SynopsesFeature synopsis: Sheeting and laminating 2017
This feature will comprise a number of components: the main running copy will look at how sheeting technology has developed to meet demand for artisan-style products. A series of box-outs will offer case studies and smaller articles
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Feature SynopsesFeature Synopsis: Cupcakes August 2017
Supermarkets are stocking fewer cupcake lines (number of SKUs is down around 20% in past two years), and some major café chains no longer sell cupcakes
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Feature SynopsesFeature Synopsis: Ethnic Flours & Speciality Breads August 2017
Steamed buns such as bao are no longer the preserve of foodies and specialist ethnic retailers – Sainsbury’s now has them in its food-to-go range, a number of foodservice chains sell them, and steamed bread also made an appearance in Great British Bake Off challenge last year.
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Feature SynopsesFeature Synopsis: Combi and Tunnel Ovens August 2017
This feature will offer advice to bakers on making the most of their combination oven, while also exploring developments in the technology available.
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Feature SynopsesFeature Synopsis: Yeast August 2017
This feature will offer bakers insight into yeast production – and how ingredients suppliers transform a tiny vial of bacteria into tonnes of liquid or solid yeast.
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Feature SynopsesFeature Synopsis: Traceability, Weighing & Measuring August 2017
This article will look at the options available to bakeries when selecting and implementing systems to trace ingredients, production and finished goods. In particular, a focus of the article will be on how smaller businesses can make use of commercially available systems.
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Feature SynopsesFeature Synopsis: Cutting, Slicing & Portioning July 2017
This article will examine the bread and bread roll slicing options available to small/medium sized businesses: Key questions will include:
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Feature SynopsesFeature Synopsis: Distribution and Logistics July 2017
This article will explore whether bakeries making the most of the opportunities offered by technological advances in distributions and logistics systems, particularly to small/medium-sized businesses.
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Feature SynopsesFeature Synopsis: Halloween July 2017
In addition to looking at seasonal products, this article will look at ways in which bakers can market their Halloween offer to customers and increase custom at this time of year.
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Feature SynopsesFeature Synopsis: High-fibre & Seeded Bakery July 2017
M&S now adds fibre to all its bread, and Allied Bakeries this year rebranded its Great White loaf as High Fibre. This feature will examine whether other bakers will follow suit, and whether added-fibre might become the default position for white bread?
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Feature SynopsesFeature Synopsis: Inspection & Quality Control July 2017
This article will look at x-ray and metal detection equipment, and particularly the vital role the correct calibration plays in its use.
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Feature SynopsesFeature Synopsis: Patisserie
This article will focus on the éclair and look at the trends and tastes shaping the development of éclairs in the UK.
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Feature SynopsesFeature Synopsis: Sugar and Sweeteners
What does the drive towards clean label and all-natural food mean for sugar and sweeteners in the baking industry?
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Feature SynopsesFeature Synopsis: Flavourings and Colourings
What will be the ‘big things’ in the world of flavourings in 2018?
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Feature SynopsesFeature Synopsis: Thins, Wraps & Pitta
At mainstream retail, at least, the thins market is in decline despite major investment over recent years by manufacturers.
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Feature SynopsesFeature Synopsis: Dividers and Moulders 2017
With gentle dough handling a key attribute of dividers and moulders, this article will look at the ways equipment manufacturers achieve this.