Ingredients

Say it with flowers: the flavour trends to watch

Botanicals such as flowers and tea are gaining traction in bakery as Brits seek similar flavours to those found in their beloved gin and tonics.

Plump 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.

Tips & Tricks: equipment, icing and perfect pastry

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

Mallow 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…

Creating new traditions: Strawberry Cheesecake Wraps
Creating new traditions: Strawberry Cheesecake Wraps
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A bake for all seasons: trends to boost your sales

Dawn Foods Promotional Feature ·

From consumer psychology to the backstory behind seasonal favourites, three experts show how tapping into past and future trends can draw interest and boost a bakery’s business 

Concentrates: 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.

Vegan 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.

Knead 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.

Knead to Know: Protein

Protein-rich ingredients are being used more widely to boost the protein levels in baked products.

Knead to Know: Structure

Fruits have a higher density than cake batter, so the success of making a good fruit cake will rely on preventing the cake from collapsing and the fruit sinking.

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