Seasonal change

Irish researchers at University College Cork have produced low-salt breads with a comparable shelf-life to standard breads, but they are still working on improving the flavour. One potential solution is to add sourdough as a flavour-enhancing agent.

Organic growth

What's the greatest barrier to growing a Belgian bakery chain in Britain? The crashing euro? A cataclysmic economic outlook? No, it's a linguistically challenged nation whose preferred mode of communication is shouting loudly at foreigners. "We've got a virtually unpronounceable name to most English people and a virtually indecipherable logo, even for those who work in the company!" says Steven Whibley, managing director at Le Pain Quotidien (LPQ).

Book review

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning and a Perfect Crust

Traditionals with a twist Madeleines by Fiona Burrell

Madeleines are small shell-shaped sponge cakes from Northern France and were made famous in Marcel Proust's book Remembrance of Things Past. They are different to English Madeleines, which are small sponge cakes cooked in dariole moulds, coated in raspberry jam and rolled in desiccated coconut. The French variety are quick to make and it is worth investing in the shell-shaped moulds, as they make the finished little cakes look pretty and they are the perfect accompaniment to a cup of coffee or tea.

The British Baker Open Letter

British Pie Awards are a tremendous achievement

In my world

Biscuits join National Trust line-up

The National Trust has launched a range of biscuits as part of its branded line of food and drink, following the launch of a selection of breads last autumn.

Paterson Arran buttons up

Paterson Arran has launched a new snack product, Paterson's Cookie Buttons. The 24g cookies are designed for inclusion in lunchboxes or eating on the go.

Slicer is sharp on safety

Rowlett Rutland has launched the 250SR gravity belt-driven Electric Slicer, designed to make a perfect cut with minimum wastage.

Starch turn

Ulrick & Short can now declare a range of its cold swelling starches to be 'wheat flour', following innovative product development. The cold swelling ingredients in its Synergie range are said to maintain the functionality of a starch and provide lots of different textural and stability options, while carrying the clean-label 'wheat flour' declaration.

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