Ingredients

Knead to Know: Structure

Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape. 

Knead to Know: Gluten- and wheat-free

Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.

Knead to Know: Shelf life

The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.

Knead to Know: Dough

Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.

Bakers’ blank canvas: adapting bread mixes

Bakers often turn to bread mix suppliers to help meet demand for variety – and some are using mixes as a base for their own creations.

Ancient grains: Bakers rediscover the wisdom of the ancients

Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.

Cheesey choc? Hunt for the perfect pairing

Sweet and savoury flavour combinations are nothing new, but some bakers are pushing the boat out in an attempt to offer something new and exciting. 

Bakers happy to play the fermentation game

Bakers are experimenting with different strains of yeast and fermentation times to achieve signature flavours… and there may be opportunities yet to tap.

Ice, ice baby: the scoop on ice-cream sarnies

With summer on its way, an emerging and innovative market for ice-cream sandwiches gives bakers plenty of scope to experiment and add value.

Sensory profiling includes full-sugar and reduced-sugar biscuits

Looking to reduce sugar in baked goods? Here's how

Synergy Flavours Promotional Feature ·

Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.

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