All British Baker articles in January 2019 – Page 6
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ReportsKnead to Know: Structure
Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape.
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ReportsKnead to Know: Salt
As well as a flavour enhancer, salt plays many other important roles in dough development.
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ReportsKnead to Know: Texture
The most common bread texture analysis is the double compression test.
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ReportsKnead to Know: Structure
Rheology is the science of predicting how materials will behave when placed under force.
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ReportsKnead to Know: Vegan
Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.
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ReportsKnead to Know: Gluten-free
Gluten is the protein matrix that confers unique viscoelastic properties to the dough.
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ReportsKnead to Know: Gluten- and wheat-free
Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.
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ReportsKnead to Know: Dough
Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.
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NewsGreggs boss ‘honoured’ by OBE for promoting equality
Greggs chief executive Roger Whiteside has said he is “delighted and honoured” after receiving an OBE in recognition of his services to women and equality.
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Product NewsBaker Street launches deli rolls and ciabatta loaf
Carrs Foods is adding four new products to its fresher-for-longer Baker Street range this month, tapping the trend for seeded breads.
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Product NewsAryzta unveils duo of Valentine’s tartelettes
Aryzta Food Solutions has introduced two new indulgent tartelettes inspired by Parisian boulangeries for Valentine’s Day.
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Product NewsAlternative Cakes set to launch into supermarkets
Vegan brand Alternative Cakes is in talks to launch into supermarkets.
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NewsGreggs raises expected profit after strong Q4
Strong sales of mince pies and its Festive Bake have helped boost profit expectations at food-to-go business Greggs.
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ReportsValentines for those not feeling the love
Not everyone gets the feel for 14 February, and there’s a chance for bakers to woo a different sort of seasonal shopper.
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Product NewsCosta launches new menu and breakfast meal deal
Costa Coffee has unveiled a new food and drink menu with more sandwich options and seasonal bakes.
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NewsWMAW: “We’re pushing boundaries for a larger-scale bakery”
Baker of the Year Paul Rhodes on what sets his bakery apart from the crowd, and how his background as a chef has helped shape the business.
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ReportsBreakfast Bakery: Going to work on a healthier sandwich
Can breakfast sandwiches shed their greasy image in favour of a more wholesome one?