All British Baker articles in January 2019 – Page 5
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Product News
How to boost breakfast bagel sales out of home
New York Bakery Co is looking to help foodservice operators boost their morning bagel sales with its new Breakfast Guide.
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Reports
Knead to Know: Sugar reduction
In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.
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Reports
Knead to Know: Sourdough
Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.
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Reports
Knead to Know: Preservation
Preservation is the process of slowing down or preventing food spoilage.
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Reports
Knead to Know: Sourdough
In sourdough, the rising process is driven by bacteria (predominantly lactobacilli) which are present naturally in the environment, and wild yeasts found on flour.
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Reports
Knead to Know: Texture
In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.
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Reports
Knead to Know: Shelf life
pH is a measure used to determine a product’s acidity or alkalinity.
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Reports
Knead to Know: Shelf life
Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).
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Reports
Knead to Know: Structure
Fruits have a higher density than cake batter, so the success of making a good fruit cake will rely on preventing the cake from collapsing and the fruit sinking.
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Reports
Knead to Know: Protein
Protein-rich ingredients are being used more widely to boost the protein levels in baked products.
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Reports
Knead to Know: Gluten-free
Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.
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Reports
Knead to Know: Flour
Sprouting is defined as the partial or complete germination of seeds and grains and has been linked to several nutritional benefits.
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Reports
Knead to Know: Flour
The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.
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Reports
Knead to Know: Cooling
Vacuum cooling is a rapid evaporative technique that can be used for any product that has free water and whose structure will not be damaged by removal of such water.
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Reports
Knead to Know: Allergen information
In the EU, all breads and bakery products must convey allergen information in accordance with the Food Information to Consumers Regulation (EU) No 1169/2011.
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Product News
Greggs to extend vegan sausage roll to all stores
Greggs is to roll out its vegan sausage roll across all its stores after sales exceeded expectations.
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Product News
Urban Eat adds seasonal flavours for the New Year
Food-to-go business Urban Eat has added a pair of seasonal flavours to its range of sandwiches and wraps.
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Product News
Speciality Breads delists lines to go 100% nut-free
Speciality Breads has made its two bakeries and entire product portfolio 100% nut-free.
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Reports
Knead to Know: Shelf life
The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.