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
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?
US favourite mallow is looking to curry favour in the UK, thanks to its versatility as a premium topping and filling. Here’s how…
Plenty of new product development is driving the biscuit market forwards, with health and premiumisation at the forefront of the category.
Retailers are flipping tradition on its head and giving hot cross buns a new lease of life.
Macarons are causing a stir on the UK wedding and afternoon tea scenes, but what colours, flavours and shapes are in vogue?
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.
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.
UK doughnut sales are booming but, with customers becoming accustomed to super-premium doughnuts from specialists, can the supermarkets keep up?
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.
Bakers looking to tap the burgeoning vegan trend face technical challenges – not least of which is replicating the properties of egg in recipes.
As consumers’ appetite for artisan-style baked goods continues to grow, German, Nordic and Eastern European breads offer big opportunities.
Want to know how to measure bread texture? Or understand the role of batter rheology in cake making? Then we can help.
In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.
Gluten development happens more slowly in the presence of salt.
Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.
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.
Sprouting is defined as the partial or complete germination of seeds and grains and has been linked to several nutritional benefits.
Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.
Preservation is the process of slowing down or preventing food spoilage.
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