Ingredients

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.

Knead to Know: Shelf life

Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).

Knead to Know: Shelf life

pH is a measure used to determine a product’s acidity or alkalinity.

Knead to Know: Texture

In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.

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