Ingredients

Sprouted grains take root in baked goods

Once considered a mistake, sprouted grains are now a major health trend. But using them is not without its challenges.

Tips & Tricks: Cake experts offer showstopper advice

Cake specialists offer advice on a range of topics.

Sugar reduction: Can chocolate fill a gap?

While baked goods continue to face pressure from health campaigners and government agency Public Health England, what role can chocolate play in sugar reduction?

Tips & Tricks: toasting oats, madeleines and storytelling

Bakers, their suppliers and other industry experts offer advice on a range of topics. 

What’s bubbling under in yeast development?

Suppliers continue to work on yeasts that play functional roles in baking – and there is more progress to come.

Tips & Tricks: prunes, herbs and puff pastry

Bakers, their suppliers and other industry experts offer advice on a range of topics.

Dust: a danger that can’t be ignored

Dust from flours, grains and other ingredients is an occupational hazard in bakeries and, long-term, can be life-threatening, so bakers cannot afford to ignore the dangers.

Mind the fibre gap: the role of flours in NPD

As the nation struggles to get enough fibre, Britain’s bakers are presented with an opportunity to enhance their loaves to fill the gap.

Tips & Tricks: doughnuts, breakfast & gluten-free bakes

Bakers, their suppliers and other industry experts offer advice on a range of topics.

Tips & Tricks: flavour, fruit and fusion food

Bakers, their suppliers and other industry experts offer advice on a range of topics.

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