Ingredients
Knead to Know: Flour
The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.
Knead to Know: Preservation
Preservation is the process of slowing down or preventing food spoilage.
Knead to Know: Gluten-free
Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.
Knead to Know: Flour
Sprouting is defined as the partial or complete germination of seeds and grains and has been linked to several nutritional benefits.
Knead to Know: Cooling
Vacuum cooling is a rapid evaporative technique that can be used for any product that has free water and whose structure will not be damaged by removal of such water.
Knead to Know: Sourdough
Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.
Knead to Know: Sugar reduction
In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.
Knead to Know: Vegan
Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.
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