Next issue: 3 December

19 November, 2010
Page 43 


We look at how liquid yeasts can transform the way you use one of the key ingredients in your bakery, plus other innovations

lBake-off: sweet pastries

Whether it's par-baked or unproven, the quality of bake-off items is getting ever better, but is the demand for innovation being met?


All too often, retail bakers wait for an incident before taking steps to improve security, but would early action save tears in the long run?

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