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Ingredients Opinion

How one miller reacted to the flour demand surge

2020-05-22T00:00:00+01:00By ROB MUNRO

’Crickets don’t contain gluten, so we lost strength’

2019-12-10T00:00:00+00:00

’Some ingredients can help reduce sugar, but all have benefits and drawbacks’

2019-11-14T00:00:00+00:00

“The UK has a far smaller proportion of organic farmland than the US and the rest of the EU”

2019-09-03T00:00:00+01:00

“Storing certain dry ingredients in a refrigerator is also a wise move ”

2019-08-07T00:00:00+01:00

“Millers can buy wheat with specific characteristics, and blend accordingly.”

2019-08-07T00:00:00+01:00

“We adjusted to variances in grains grown outside the modern milling systems”

2019-08-07T00:00:00+01:00

‘We need to reformulate products and get the fat and sugar levels down’

2019-05-03T00:00:00+01:00

“This will lead to gluten-free breads with an improved nutrient profile”

2019-03-08T00:00:00+00:00

‘In small bakery shops there will always be a risk of cross-contamination’

2019-02-11T00:00:00+00:00

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Baked goods: one size does not fit all occasions
Is your bakery equipment servicing your needs?
Add popular characters to your cakes and bakery
Eight global consumer trends bakers should know
Grab a piece of the on-the-go market in 2020
Boosting fibre intake with tasty bakery products

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