Latest Reports – Page 4
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ReportsTips & Tricks: flavour, fruit and fusion food
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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ReportsPlump it up! How to boost interest in dried fruits
They are traditional and dependable but dried fruits don’t exactly have the X-factor when it comes to 21st century bakery inclusions. What’s more, they’re losing ground to on-trend nuts, seeds and ancient grains.
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ReportsTips & Tricks: equipment, icing and perfect pastry
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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ReportsFuture proof: ensure your plant’s longevity
Mobile phones, cars, computers – there are plenty of things we change every few years to keep up with the latest technology or trends. But it’s not an attitude businesses can afford to take with their bakery plant
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ReportsRye take on the trend for healthy breads
Rye bread is huge in some parts of the world but has so far struggled to establish a significant audience in the UK. What can bakers do to change this?
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ReportsMallow mania follows UK nostalgia trend
US favourite mallow is looking to curry favour in the UK, thanks to its versatility as a premium topping and filling. Here’s how…
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ReportsThe monster trends driving biscuit sales
Plenty of new product development is driving the biscuit market forwards, with health and premiumisation at the forefront of the category.
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ReportsEaster: Nostalgia is spicing up hot cross bun NPD
Retailers are flipping tradition on its head and giving hot cross buns a new lease of life.
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ReportsA French revolution: the rise of macarons
Macarons are causing a stir on the UK wedding and afternoon tea scenes, but what colours, flavours and shapes are in vogue?
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ReportsPower to the people: oven energy efficiency
Bakers seek equipment that will provide optimal efficiency, but how they use their ovens is also key to achieving the best energy use and product quality.
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ReportsConcentrates: more than a convenience
Clean-label, global flavours and health – concentrates have come a long way from their origins as simply a tool for making life easier for bakers.
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ReportsCan the supermarkets do top-tier doughnuts?
UK doughnut sales are booming but, with customers becoming accustomed to super-premium doughnuts from specialists, can the supermarkets keep up?
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ReportsLittle mix: selecting kit for a small business
Planetary, spiral or horizontal, it’s advisable to opt for a mixer that is going to suit the type of product being handled. Find out which mixers are best for your business.
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ReportsVegan bakery: how to crack the egg issue
Bakers looking to tap the burgeoning vegan trend face technical challenges – not least of which is replicating the properties of egg in recipes.
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ReportsBeyond the baguette: European inspiration
As consumers’ appetite for artisan-style baked goods continues to grow, German, Nordic and Eastern European breads offer big opportunities.
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ReportsKnead to know: your bakery questions answered
Want to know how to measure bread texture? Or understand the role of batter rheology in cake making? Then we can help.
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ReportsKnead 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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ReportsKnead to Know: Sourdough
Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.
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ReportsKnead 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.