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All Feature articles – Page 3
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FeatureBakers reveal their favourite piece of equipment
We speak to the industry’s flour-dusted stalwarts to find out what their go-to bit of kit is and why
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Summer bakery trends: what’s hot in 2021?
Fresh and fruity flavours, eye-catching colourful creations and nostalgic picnics with a twist are among the trends taking hold of bakery this summer
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GDR eyes Just Gluten Free growth after Covid disruption
Managing director Ronnie Stebbings discusses building the business from the concept of an egg-free loaf and his joy at winning two Baking Industry Awards
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What are the top doughnut trends for 2021?
We explore the trends playing out in the marketplace from dessert-inspired doughnuts to inclusive options, healthier treats and more
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CBA survey shows bread sales rise for 31% of craft bakers
Figures from the trade body also reveal the enduring appeal of white bread and rising popularity for speciality loaves
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Alastair Macphie on what makes the family business tick
We take a look through the archives to see what made Scottish ingredients supplier Macphie the business it is today
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How Wright’s future-proofed its new £47m milling facility
A visit to GR Wright & Sons’ new mill in Harlow, Essex, provides the perfect insight into the past, present and future of milling in the UK
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Délifrance reveals bread trends for 2021 and beyond
A new report from Délifrance reveals how the nation’s bread buying habits have changed during the pandemic as well as potential areas of focus for bakers in the future
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Which industrial bakers are investing in their factories?
As Warburtons unveils a £56m investment programme in its operations, we look at the appetite for investment by others in the industry and the driving factors behind it
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A closer look at Bread Source's new bakery equipment
Artisan bakery Bread Source has invested in its operations adding new ovens, loader and spiral mixer to its production site. Here, we take a closer look at its new bits of kit
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Scaling up: how the right equipment helps craft bakeries grow
Consumer demand for locally sourced baked goods has skyrocketed during the pandemic, leading craft bakers to look carefully at their equipment needs and possible expansion
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How can bakeries make the most of hot beverages?
The rise of the modern coffee shop has been a retail phenomenon over the last 25 years but how much of an opportunity does the hot beverage market represent for bakeries?
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How Clark’s Bakery in Dundee realised its larger ambitions
How Clark’s Bakery began life supplying pies and rolls before realising its larger ambitions
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Which 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
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A sneak peek at Nicholas & Harris’ upgraded sourdough bakery
The bakery, which is part of Finsbury Food Group, has undertaken a project to scale up production of sourdough loaves for UK supermarkets
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What do classic cakes look like across the globe?
From opera cake to sachertorte, pandan cake and more, the sky’s the limit on the wide range of international classics just waiting to be discovered
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How to make bakery equipment more efficient
Getting the most out of bakery equipment can improve efficiency and reduce costs, but how do you balance this with product development and consumer trends?
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How is healthy reformulation playing out in bakery?
The task of reducing sugar, fat and salt in baked goods is a challenging one. It’s also rising up the agenda thanks to the government’s plans for HFSS food and drink
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Frå.kost bakery to bring Danish flavours to Norwich
The plant-based bakery is inspired by the Scandinavian slow-living lifestyle and will offer an array of Danish rye breads, pastries and open sandwiches
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Bread & Beyond on Covid, bakery training and future plans
The commercial bakery, which offers training to young people with severe autism, is seeking partners to help with training accreditation and job opportunities post-pandemic
